Meatball Cupcakes

Hehehe don't you just love eating food that plays tricks on your mind like cheeseburger cupcakes or a pie that looks just like pizza? well today i have a treat for you! This is so much fun with the kids and grown up's love it too! These cupcakes are one of my favorite to make and the yummy jam really tastes great with the vanilla cupcake and chocolate center!

What you need!

10 Vanilla cup cakes with white wrappers (i used boxed cake mix recommended duncan hines)
1 can of vanilla frosting plus 1/2 tsp cocoa powder & 3-8 drops of yellow food coloring (I added a little more yellow food coloring you want to make it a PASTA color not yellow so just judge carefully)
11 ferro roche chocolates
3/4 cup sugar free strawberry or raspberry preserves (Sugar free has the best color)
2 tbsp grated white chocolate to sprinkle on top (to look like Parmesan cheese)

Directions:

Make cupcakes according to package directions let cool

Mix vanilla frosting with cocoa powder and yellow food coloring, you want the frosting to look pasta colored, a pale yellow. Place frosting in a bag cut a small hole at the tip and make spaghetti strings on the cupcakes. In a separate bowl combine the strawberry preserves with the chocolate balls and coat. Place one chocolate ball on top of each cup cake!

Light Breakfast

I love eating a light healthy breakfast, so one morning i just made breakfast with the things i had left over in my fridge this was a fantastic easy breakfast made to look gourmet......Ill call it breakfast toast!


2 Slices of whole wheat toast (recommended Rudys organic whole wheat toast)
2 slices of fresh tomato
2 basil leaves
2 eggs fried hard
pinch of diced red onion
sprinkle of salt and black pepper
sprinkle of smoked Gouda cheese (you could substitute mozzarella or fresh Parmesan also)

Directions

Spray pan with butter spray add a pinch of diced red onion saute 30 seconds break open egg sprinkle with salt and black pepper and fry hard (luke likes his sunny side up which you can do in this recipe as well )
Place slice of toast in toaster oven and butter
Layer the egg, tomato and basil onto the buttered toast and sprinkle with cheese. Repeat process for the second slice of toast. Serve with BIG cinnamon bun on the side :o)

Serves TWO

Flaky Pie Crust

2 1/4 c Flour
3/4 tsp salt
3 tbsp sugar
3/4 c Crisco (butter flavored)
10 tbsp ice water

1. In a food processor mix flour, salt and sugar together pulse to combine.
2. Add crisco and pulse until just combined do not over mix
3. Add one tbsp of water at a time pulsing between each addition until the flour mixture is moistened do not use more than 10 tbsp of water or the dough will be tough.
4. Divide dough in half and place in fridge for 1 hr or freezer for 15 minutes


It is important with this recipe that the oven be very hot i always bake the pie at 450 for the first 15 minutes no matter what the recipe calls for and then reduce the temperature to what ever the recipe calls for. Cooking the pie for an additional 35-45 minutes until the filling is bubbly. The crust should be a nice golden brown after the first 15 minutes so you should cover it with foil to prevent further browning.

Pumpkin Black Bean Bake

I got this recipe from better homes and gardens and i really liked it but i think it needed to be punched up a notch! The recipe as is is also very good as well. If you want to try the original recipe just click here other wise my new and improved recipe is below.



Mmm corn bread with pumpkin puree who would have thought of this such a great idea!




Modified Pumpkin Black Bean Bake
Ingredients

1 lb. ground beef
2 cups cut into 1/2-inch pieces peeled pumpkin
1 medium onion, coarsely chopped
1 15-oz. can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 4-oz. can diced green chiles
1 Jalapeno chopped and diced seeds removed
1/2 c fresh spicy salsa
1/2 tsp. salt
1/4 cup lower-sodium beef broth (i usually use stock)
1 c sharp cheddar cheese
3 tbsp cilantro

Corn Bread Topping
1 8-1/2-oz. pkg. corn muffing mix (Jiffy)
1 egg, lightly beaten
1/3 cup milk
1/3 cup Pumpkin Puree, or canned pumpkin


Directions

1. Preheat oven to 400 degrees F. In large skillet cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chiles, jalapeno and salt. Heat through. Stir in broth, cheese and salsa until blended. Transfer mixture to 2-1/2-quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean.

*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.

PIZZA MY WAY

I love margarita pizza but i love sauce as well and i can't understand why pizza companies don't just combine the two ideas because to me that would be the perfect pizza. Well yesterday i made my pizza the way i like it and it was amazing!




My Margarita Pizza

One recipe Pizza dough or store bought your choice of course!
1/4 red onion sliced thingly
4 tbsp basil jullianed
1/2 tomato chopped up into bite sized pieces
mozarella cheese grated and sliced
as much pepperoni as you want on your pizza
basic pasta sauce in the jar (recommended Bertoli Vineyard fire roasted tomato with Cabernet sauvignon)
Garlic powder

1. ROll out dough onto parchment paper (this makes transferring pizza dough to oven easier later on) or prepare according to recipe directions. place a thin layer of olive oil over pizza dough, sprinkle garlic powder onto dough
2. Place a thin layer or tomato sauce on the dough leaving a 1" boarder
3. Add tomatoes, onions,basil and pepperoni, slice cheese and place around pizza, shred more cheese and sprinkle lightly on top of entire pizza

Preheat pizza stone in oven at 450F once oven is hot place pizza onto stone and bake 10-15 minutes until dough is brown and cheese is bubbly

Plum Pie

So never in my life have i tasted a plum pie and i have to tell you i think this is one of my favorite pies! This crust was so buttery and flaky and the filling was just so delicious you have to try this recipe it is super easy.






Recipe Adapted from BHG

Plum Pie

Crust
2 1/4 c allpurpose flour
3/4 tsp salt
3 tbsp sugar
2/3 c shortening (recommeded crisco butter flavored)
8-10 tbsp ice water

Filling

3/4 c brown sugar
2 tbsp flour
6 ripe plums pitted and cut into bite size pieces
1 cup fresh cranberries
2 tbsp butter
1/2 tsp cinnamon

Directions

In a food processor combine flour, salt and sugar pulse to combine. Next add butter pulse to combine once again. Add water tbsp by tbsp until mixture comes together. Dump dough out and cut it in half to make two disks, place in freezer to chill whiles you make the filling.

Preheat oven to 450 F Cut plums into bite sized pieces removing the pith, do not peel plums the skin will bake and become yummy and tender. Pour in cup of thawed cranberries, add sugar, cinnamon and flour mix to combine. Cube butter and dot filling. Set aside.

Remove dough from freezer and roll out place first batch of dough in pie dish add fruit filling. Roll out second piece of dough and cut into 1/2" wide strips. Weave over filling in a lattice pattern. Crimp edges together.

Bake for 15 minutes reduce temperature to 375 cover pie with foil and continue to bake another 35-40 minutes or until center is bubbly and pastry is golden.

Famous Rhubarb Pie

Never in my life had i ever eaten Rhubarb, so as i was cutting up the rhubarb which i my mind looked just like celery to make this rhubarb pie i was thinking to myself....i have no idea how this is going to taste even remotely good. The smell and everything was just turning me off. Well i braved it out anyways and i took it over to our friends house for a BBQ and they ranted and raved about how this was THE BEST rhubarb pie that they had ever eaten. So considering that they have eaten way more rhubarb pies than i have i decided they must know what they are talking about :o)
so here it is


Rhubarb Pie

1 Basic pie dough recipe
1lb pound rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 tbsp butter diced and dotted into filling


Directions:

Roll 1 dough round and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang and reserving any dough scraps. Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

Place the rhubarb in a large bowl, sprinkle with the sugar, cornstarch and salt mixture and toss to distribute evenly. Pour mixture into prepared pie dish dot with butter.

Roll out the reserved dough round and carefully position it over the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, crimp the edges to seal. Cut out 3 small leaf shaped holes in the pie to vent. Gather all of the dough scraps and roll out about 1/8 inch thick. Using a very small cookie cutter, cut out scalloped circles or other shapes of dough. Brush the edge of the crust and the undersides of the dough shapes with cold water and overlap the shapes around the edge of the pie.

Preheat oven to 450F bake pie for 15 minutes cover with foil and turn heat down to 350 contiue to cook another 40 minutes or util the filling is thick and bubbling


****I forgot to take a photo of this pie before i left and everyone devoured it but i should be making another one this weekend i will add photos then****

Yummy Fall Stew

I tried this recipe out it was great, the tang of the apples and the balamic vinegar was so yummy and warm with the cinnamon great recipe although next time i might use 1/8c of the vinegar or increase the amount of chicken stock

MMmmm...when i saw this recipe i had to try it! And i am so excited about it that i had to put it up on my blog before i even made the recipe. All the yummy warm spices and sweet butternut squash in this soup makes me just want to sit by a cozy fireplace and cuddle as i sip on this soup! So it better live up to my expectations. I will post pictures of the soup tonight




MMmmm...when i saw this recipe i had to try it! And i am so excited about it that i had to put it up on my blog before i even made the recipe. All the yummy warm spices and sweet butternut squash in this soup makes me just want to sit by a cozy fireplace and cuddle as i sip on this soup! So it better live up to my expectations. I will post pictures of the soup tonight!

Recipe courtesy of BHG

2 lg onions
3-31/2 lb beef chuck roast cubed
1 1/2 c dry wine (IF USING SLOW COOKER use only 3/4c wine)
1/4 c tomato paste
1/3 c balsamic vinegar (IF USING SLOW COOKER use only 3 tbsp vinegar)
2 cinnamon sticks
1 tbsp dried rosemary crushed
1 tsp ground allspice
3/4 tsp salt
1/4 tsp crushed red pepper
2lb butternut squash cubed and seeded
2 lg quince or 2 granny smith apples cut into wedges
4 c hot cous cous


Directions

Set onions aside to add later. In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 Tbsp. hot olive oil. Transfer beef to platter; drain fat and return beef to Dutch oven.
Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat. Bring to boiling. Reduce heat and simmer, covered, for 1-1/4 hours. Add onions, squash, and quince, if using. Return to boiling. Reduce heat. Simmer, covered, 30 minutes more or until quince and vegetables are tender.
If using apples, add the last 10 minutes of cooking.
Remove; discard cinnamon.

I am going to half this recipe and omit the cous cous because of all the yummy squash that is already in there also it seems really hearty already with out the cous cous.

Almond Bark Tripple Layer Devils Food Cake

Oh man say that 3 times fast! Well this chocolate cake was definitely a hit and death by chocolate might i add. It is soooo RICH you definitely will need a whole glass of milk to put down a slice of this bad boy. I got my inspiration from southernliving.com they had the top 10 most fabulous cakes on their website and i was intrigued by their version of a white chocolate almond cake if you wish to see that cake and recipe click here



Some of our friends asked me to bake a cake for them and her husband loved chocolate cake so i just twisted it to my liking and made it a death by chocolate cake! It was a major hit!

As you guys already know i have been battling the altitude lately with my cooking so i decided to do a trial run, i made a chocolate cake from scratch! It came out pretty good it didn't' sink in and middle but it just wasn't chocolaty enough for me...you know how red velvet cake doesn't' really taste like chocolate but doesn't taste like vanilla either well that's just how my home made chocolate cake tasted. So i decided to go with Duncan Hines devils food cake mix because i have not tasted a home made chocolate cake that comes out more moist and more chocolaty than this mix does. And on top of the fact that i am a bit skeptical of altering any of the ingredient amounts in a home made cake too much because of the altitude issue here i might not even have a cake to complain about LOL So enough with the talking already here is the recipe

Almond Bark Tripple Layer Devils Food Cake

Ingredients

Cake

2 boxes Duncan Hines devils food cake mix (follow directions on back of box for egg, oil and water amounts)

4 tbsp dutch process cocoa powder


Combine all ingredients together until smooth spray three 8" square cake pans with butter and dust with flour. Divide batter equally into the three pans bake at 350 for 30 minutes or until a toothpick stuck in the center comes out clean set aside and let cool



Almond Bark

One 12 oz bag of mini semi-sweet chocolate morsels
1 cup toasted almonds chopped

Place almonds in oven at 350 F for five minutes let cool, once cooled chop thinly
Over a double broiler melt chocolate until smooth and pour onto a piece of parchment paper, spread chocolate out thinly about 1/4 of an inch thick. Immediately pour chopped almonds on top and press lightly to make sure they get molded into the chocolate. You could add other things to this bark at this point if you would like as well to give the cake more of a twist like crushed peppermints or toffee bits. Or just use your favorite bark recipe!


Swiss Meringue Chocolate Butter Cream Icing (martha stewart)

5 lg egg whites (you can all so use meringue powder which is pasteurized dried egg whites if you are afraid of using raw eggs or if you are breastfeeding) You can find it at walmart
1 cup plus 2 tbsp sugar
pinch salt
4 sticks unsalted butter
1 1/2 tsp vanilla extract
4 1/2 oz bakers unsweetened chocolate bars (you may need to add more chocolate depending on flavor)

Combine egg whits, sugar and salt heat over double boiler until eggs feel warm to the touch and the sugar has dissolved use a whisk and mix constantly whiles heating don't cook the eggs!
Whisk egg white mixture with an electric mixer until white and fully
add butter tablespoon at a time untill all the butter has been whisked in set aside
Chop chocolate into small pieces and melt over a double boiler once smooth cool chocolate and add to butter cream. Using a paddle attachment beat butter cream until light and all of the air bubbles have been iliminated and mixture looks like icing.




NOW TO PUT IT ALL TOGETHER!


Ice each layer of the chocolate cake and stack 3 layers high. Ice cake completely ontop and along the sides. Next break up the almond bark and press it onto the cake just like a puzzle. The almond bark should stick to the icing. ENJOY!

P.S. Be prepared for all of the oooing and aaahhing you will receive from this recipe hehehe

Mint Chocolate Cupcakes

This is a Martha Stewart recipe that i tried and both my husband and his buddy said these were pretty good. I thought the flavor was great but the cupcake itself was a bit dry i am not sure if that was my fault or Martha's hehehe. I have been having to experiment with my baking since i moved to colorado with the high altitude, so some of my adjustments might have had something to do with the texture etc...but other than that i loved the Minty butter cream frosting and the chocolate mint leaves were so exciting to eat! A simpler way to do this would be just to make the cupcakes from the box and make the butter cream and mint leaves at home for a semi-homemade feel! Enjoy!


Click here for Recipe

Lemon Chicken With Mint

OH my gosh this chicken is so delicately flavorful and delicious! My husband and i love this dish! It is not overpowering at all just beautiful blend of wonderful flavors...you really have to savor every bite of this chicken to appreciate the complex flavors brought out in this dish! Definitely a keeper! I made it along side zucchini walnut pasta which was absolutely wonderful! Although you could just serve the chicken with some steamed veggies if you wanted to.



Lemon Chicken With Mint Recipe from "Not your mother's week night cooking" (love this book)

4 boneless chicken breasts
Zest and juice of 1 lemon
1/3 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
4 tbsp EVOO
2 tbsp brown sugar
1 lemon thinly sliced
1 Cup chicken broth
two 4 inch springs fresh mint

Preheat oven to 375.
Drizzle chicken with juice of lemon, place flour, salt, pepper, and paprika in a gallon bag add chicken toss to coat. Place chicken into a frying pan and brown on both sides about 10 minutes.
Arrange chicken in a single layer in baking dish sprinkle with brown sugar and lemon zest. Place mint leaves on top of each chicken breast and a slice of lemon on top of that. Pour chicken broth over chicken breast gently so that the sugar doesn't all melt away. Place in oven and cook 30 minutes or until breast are cooked and juices run clear. Discard mint when finished cooking and eat right away





Easy Zucchini Ravioli

1 9-oz whole wheat cheese ravioli (recommended Butoni)
1/2 cup pecans or walnuts
2 tbsp evoo
2 medium zucchini (i used only one in this dish )
6 green onions (green and white)
1/3 c milk
1 cup freshly grated gouda or parmesean

Cook ravioli for 6 minutes or until al dente
In a large skillet brown pecans for 3 minutes remove, add zucchini and onions and sautee untill still crunchy 2 to 3 minutes
Add pasta , pecans, milk and cheese toss to coat 1 minutes season with salt and black pepper YUM!

Halibut with Chipotle-lime butter

Oh my gosh i have not enjoyed eating fish as much as i did in this meal....the fish was so flavorful and its such a beautiful dish the photo does not do it Justis. I got this recipe out of my newest cookbook its called Not your mom's weeknight cooking. This book is amazing, the meals are simple but gourmet i love it!




Chipotle-lime butter
1 small garlic clove
zest from 1 lime
2 small chipotle peppers in adobo sauce seeded
1 tbsp fresh cilantro
1/4 c butter unsalted
1 tbsp lime juice
1 tsp honey
1/2 tsp salt

4 halibut filets between 6-8 oz
salt and black pepper
2 tbsp evoo

Preheat oven to 400f
In food processor or magic bullet chop garlic salt lime zest. Add chiles, cilantro, softened butter, lime juice, honey and chop in magic bullet to combine. Set aside.
Season fish with salt and pepper on both sides. (i removed the skin prior to cooking)
Heat oven proof pan with 2 tbsp evoo, place two pieces of fish in the hot oil until nice and golden brown about 3 minutes. Cook other two filets same way. Flip over and divide chipotle butter between the four pieces of fish spreading the butter on top of the fish. Continue to cook in oven for 7 minutes or until fish looses its translucency

Mmmmm....Gelato

Did someone say Italian ice cream.......YEP! Gelato is my favorite kind of icecream because its so rich and flavorful and you know its always gonna be good quality eats. Aside from Coldstone creamery ice cream that is. The only problem is they serve such small portions and is super expensive! So i have decided to try making some homemade gelato! I have made my gelato it is cooling and i will post more pics of the final product tomorrow! :o)

Here i have already whipped the egg yolks and sugar to make them light and fluffy tempered the eggs with 1 cup hot milk and poured the eggs into the hot milk to cook. You must cook the mixture to 180 f

When mixture is ready pour into a heatproof container, cover with plastic wrap so that it does not form a skin and cool for at least 2 hours

When mixture has cooled pour it into your icecream maker, mine takes about 20 minutes to reach soft serve. You can eat it up right now or freeze it so that it can get hard like icecream

Mmmm....Bananas Foster and Deeply Chocolate Gelato....this was divine

Bananas Foster Gelato

2/3 C brown sugar
5 egg yolks
1/4 tsp cinnamon
1 3/4c whole milk
1/4 heavy cream
2 ripe bananas
1 tsp lemon juice
2 tbsp dark rum (recommended Aneo)
1 tsp vanilla

1. Beat yolks, sugar and cinnamon with electric mixer with paddle attatchment for 4 minutes until light yellow and fluffy.
2. heat milk, cream and 1/2 tsp salt slowly do not boil. Add 1 cup of hot milk to egg mixture slowly whipping eggs as you pour (do not create scrabbled eggs)
3. Pour egg mixture into hot milk whisking continuously as you pour continue to heat milk mixture to 180 f. Or until mixture coats back of spoon.
4. remove from pan and place in ice water to cool for a few minutes. In the mean time add lemon to bananas and mash.
5. Add bananas to milk with rum and vanilla
6. place plastic over mixture so that it does not form a skin refidgerate 2 hours minimum and pour into ice cream machine.
7. when ice cream has formed add chopped pecans and 2 crushed chocolate toffee bars
top with fresh sliced bananas and caramel

Recipe adapted from BHG

DEEPLY CHOCOLATE GELATO Taken from Foodnetwork.com
recipe

Tabbouleh and Beef Kabobs

Tabbouleh Salad with Feta Cheese

• 1/2 cup bulgur wheat
• 3/4 cups boiling water
• 1/8 cup freshly squeezed lemon juice (2 lemons)
• 1/8 cup good olive oil
• Kosher salt
• 1/2 cup minced scallions, white and green parts (1 bunch) * I use shallots because i don't like scallions*
  
• 1/2 cup chopped fresh mint leaves (1 bunch)
• 1/2 cup chopped flat-leaf parsley (1 bunch)
• 1/2 cucumber,peeled, seeded, and medium-diced
• 1 cups cherry tomatoes, cut in half
• 1/2 teaspoon freshly ground black pepper
• 1/3 pound feta cheese (or to your liking)
• 2 pita breads, cut in half * i also like to use naan* (indian flat breads)
  

Directions

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 3/4 tsp salt. Stir, then allow to stand at room temperature for half an hour until all the water is absorbed.

Add the scallions, mint, parsley, cucumber, tomatoes, 1teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Stuff the tabbouleh and feta into the pita breads.

Spiced Beef Kabobs

1/4 cup soy sauce
3 tbsp canola Oil
2 tbsp lemon juice
2 tbsp brown sugar

6 garlic cloves smashed (i used a garlic crusher)
1 tsp crushed red pepper
1 lb boneless beef chuck or sirloin cut into 1" cubes

In a plastic bag add soy sauce, oil, lemon juice, brown sugar, garlic and red pepper. Add meat to bad and marinate 4 to 24 hours in refrigerator. Remove meat from bag and place on skewers discard marinade. grill for 10 to 14 minutes or to your likeness

Recipe courtesy of BHG

Spicy Southwest Chicken Sandwich

Luke loves chipotle so when ever i see a recipe that has chipotles in it i have to try it out for his sake he loved this sandwich. I love the avocado in it! The chipotle sauce is a bit spicy for me so i would use only half the chipotle chile or make sure you remove all of the seeds inside of it before you blend it up and then a whole one won't be so hot.


Spicy Southwest Chicken Sandwich (makes 4 servings)
6 oil-packed sun-dried tomatoes, chopped
1 canned chipotle chile, plus 2 tablespoons of the adobo sauce
2 tablespoons water
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon light brown sugar
Kosher salt and freshly ground black pepper
1 ripe avocado, pitted
1/4 cup chopped fresh cilantro
Juice of 1 lime
2 1/2 cups thinly sliced leftover chicken
4 thick slices bacon, cooked until crisp
1 large ripe tomato, cored and thinly sliced
1/2 red onion, thinly sliced
8 slices focaccia or sourdough bread, lightly toasted

Directions:

1. In a blender, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.

2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.

3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately

Recipe courtesy of thenest

Im back!

Okay so i have not been on my blog for a very long time and that is because a lot has been going on in my life. One of those things being, i moved and i did not have anything to cook with for a while and secondly i moved to higher altitude which has also discouraged me from cooking...but i think i have got my grove back. Whiles i was on vacation i was watching one of those foodnetwork shows about different foods and companies etc and they showed different kinds of potatoes so i decided i wanted to try the purple and blue potatoes. They taste just like regular potatoes to me except the color is just so much more exciting. Tonight for dinner i made garlic mashed purple potatoes and Salisbury steak. Esthetically i think they might be more appealing if they were just simply roasted rather than mashed as they loose their vibrant purple color! And it is the color that makes these poatoes so exciting for me. So i will include a simple roasted purple potato recipe for you guys to give them a try.

Garlic Mashed purple Potatoes....sooo fun!

Roasted Purple Mashed Potatoes.....

Preheat oven to 400 f
Cube potatoes of choice sprinkle and rub with EVOO
Roast in oven 20 minutes
sprinkle with sea salt and crushed dried rosemary and garlic powder

enjoy!

Trinidadian Chicken stew and Citrus Rice

This is one of Giada's Recipes it was amazing! I was a bit skeptical of the cumin in the rice but you don't even taste it. The entire recipe is a keeper and even pleased my husband who never has much to say about my food one way or the other =)




Citrus Rice recipe
Trinidadian Chicken stew recipe

Delicious Cranberry Orange Scented Muffins!

Mmmmm....i just love the orange accent in these muffins so delicious....i have included an orange icing to drizzle on top if you want to make this breakfast more decadent, This morning however, i decided against the icing since i was only having it with some tea and nothing heartier.





Recipe

1 cup dried cranberries
1/4 cup orange juice
1 cup flour
1 cup wheat flour
2 tsp baking powder
1/4 tsp fine salt
1/2 cup unsalted butter
The zest of one orange
1/4 tsp grated nutmeg
1/4 tsp cinnamon
2/3 cup granulated sugar
2 lg eggs
1/2 c milk

Heat orange juice and cranberries just until simmering. Sift dry ingredients together. In a separate bowl cream butter, orange zest, salt, and spices add eggs one at a time until blended. Add flour in three batches alternating with milk in two batches. Pour into muffin tins and bake at 375 f for 25 minutes.

Orange Icing
2 cups confectioners sugar
1/4 cup orange juice
2 tsp orange zest (optional)

Mix ingredients together to form a glaze and pour over muffins as they come out of the oven

Yummy Lemon Bars

Mmmmm.....I love lemon anything and when you combine it with a yummy buttery crust i thought i was in heaven! Okay so i think i made my bars a little on the thick side but that was because i used a smaller pan. Next time i will use a bigger pan i think the bars taste so much better thinner. And also when making the filling use a wooden spoon or try to incorporate the ingredients together manually with a fork or something because if you get too much air into the filling the top will be all bubbly and burn and make a nasty crust and we don't want that! But definitely give these ones a try if you love lemons!

Yummy Lemony Bars

For the crust:

nocoupons

2 sticks unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

Filling

6 eggs, lightly beaten
2 cups sugar
2 tbsp lemon zest

1 cup fresh squeezed lemon juice

1 cup flour

Confectioners’ sugar for dusting nocoupons

Directions:

Preheat the oven to 350 degrees F.

Cream together butter and sugar. Combine flour and salt add to butter sugar mixture. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. set aside to cool as you make filling. Leave oven on

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Twice Baked Broccoli Cheddar potatoes





Okay these were the most moist delish twice baked potatoes i have ever eaten. you know how twice baked potatoes can sometimes be so dry well these will definitely please your guests and are so simple and easy to do!


RECIPE

4 large russet potatoes, each about 3/4 pound each, well scrubbed
1/2 pound broccoli florets, blanched or steamed until tender
4 tablespoons softened butter
1/2 cup Sour cream
1 cup shredded sharp Cheddar, plus extra for topping

Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.

Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.

Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, salt and pepper; and mash until creamy.

Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more cheese.

Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.

He's BACK!

Well as some of you know i have been a little MIA since luke has been gone but he is back and so in my usual fashion i have started cooking again!! This morning i made, a vegetable frittata, fruit baked french toast, and chicken breakfast sausages.......




Mmmm....fruit salad this was so good. I used 1 apple, 1 orange sectioned, stawberries, and watermelon!








Baked French Toast..... Danielle's Recipe

1/2 loaf of Day old bread ( i use challah, french, or sour dough)
4 eggs
1 c half n half
1/2 c milk
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup maple syrup

Slice bread into 1" slices lay slices in a buttered baking dish in two layers. Pour mixture over the top and let sit overnight. The next morning zest 1/2 of an orange on top layer. Use a spatula to flip the layers upside down and zest other half of orange on top. Sprinkle crumb topping onto the french toast and bake in oven at 350f for 40 minutes

Crumb Topping
1/2 stick butter
1/4 cup brown sugar
1/4 cup chopped nuts you can use more if you like
1/2 tsp cinnamon
1/2 tsp nutmeg

mash together with fork until mixture resembles crumbs

Veggie Frittata (my friend Sadie gave me this recipe i am not sure where she got it from)

12 oz fresh asparagus woody ends cut off and chopped into bit size pieces
1 small yellow bell pepper
1/2 small zuccini cut into bit size pieces
1/3 c chopped onion
1/4 c roasted bell peppers
1/3 c mozzarella cheese
8 eggs
1/2c milk
1 tbsp fresh dill
3/4 tsp salt
1 tsp black pepper
2 tbsp flour
4 tbsp parmesean cheese

Steam asparagus, bell pepper, onion and zuccini just until tender. Mix in roasted red peppers. In a separate bowl combine milk, flour, 1/2 cheese mixture, dill, salt, pepper and pour over veggies. Bake in 350f oven for 35 to 40 minuest until set. sprikle with remaining cheese.


Healthy Chicken Breakfast Sausage

3 big boneless skinless chicken breasts
1 green apple
1 sweet onion
2 cloves garlic
1 tsp alspice
1 tsp paprika
1/8 tsp ginger
1/2 tsp garlic salt (lawry's is the best)
1/2 tsp black pepper

Grate apple, onion and garlic clove set aside. Using a food grinder grind chicken breasts add meat to veggies. Top with spices and mix together. Form patties and fry in a little big of oil I used my grill so rather than frying them. These are pretty good they taste more like chicken meatloaf than sausages so i am going to have to work on this recipe a little bit more to see how i can give it more of a breakfast feel but definitely a healthier alternative to sausage or the poor quality of ground chicken found at the super markets.

Hope you enjoy this breakfast as much as my family did!

.