Sunday, November 10, 2013

Apple Cinnamon Pear Martini



Did you know it's fall?  The leaves may not be falling from the trees, but it is much colder and rumor has it that it is now November.  In the spirit of fall, I made something that tasted of the spices of the season in a martini, which always helps warm you from within.  

Saturday, November 9, 2013

Sweet Baked Pineapple

Ever looking for a simple dessert or a topper for a creamy cheese...look no further...this is it!  There is not too much to say about this tasty treat, besides it's simple to prepare and you're kids will like this sweet treat.  The most difficult thing about this recipe is cutting up the pineapple...unless you buy the cut up pineapple from the store. 


Wednesday, November 6, 2013

Biscuits & Gravy

Day light savings weekend is the perfect time to plan a brunch.  You get the best of both worlds...you get to sleep in and relax like Sunday mornings should be and you get to make a great meal to spend the rest of the morning laughing with wonderful people. 

Thursday, October 17, 2013

Seasoned Sour Cream

The end result of this recipe is not actually seasoned sour cream, but more so some killer chips and salsa or nachos or even potato wedges or french fries. 


Sunday, October 13, 2013

Eggs Benedict

If you were to pole the average 8 year old what they would like for breakfast on a Saturday morning, the answers that you may get could be cereal, french toast, pancakes...you know, the standards...but if you were to pole our 8 year old, the answer would be Eggs Benedict.  This 8 year old is AWESOME!  

Thursday, October 3, 2013

Cilantro Lime Rice

Let me tell you a story...it's about a person who loves to be great at everything.  So this person jumped head first in the deep end of a very large pool by taking a new job at the beginning of the year. There was so much to learn (and there still is) about the business and how to do thing.  So much so that she was exhausted a lot of the time and the love and passion for food took a back seat to the rest of life and work.  Not that she didn't cook, but the amount of energy available to go into cooking was severely lessened. 

Tuesday, August 13, 2013

Rosemary Honey Butter

Butter is an unbelievably hot commodity at my house.  Between the cooking, the baking, the toast consumption and the fact that it can go with just about any meal, it is taken quite seriously.  
Whether it is salted or not, when I think of butter, I think of how working in the right amount of cool butter into dry flour can make the perfect scones, or when you cut into a fresh loaf of bread and smear just a little bit of sweetened-herbed butter on top it transforms that bread into a slice of heaven.


Rosemary Honey Butter


Ingredients:
  • 1 stick (1/2 cup) room temperature butter
  • 1 tsp honey (can substitute agave nectar if you would want)
  • 1/2 tsp fresh chopped rosemary
Preparation:
  • Mix together all ingredients until honey & rosemary are fully incorporated into the butter.
  • Serve in a small ramekin or other small dish.
Tip:  You could place the butter in small silicone molds of seasonal things (ie stars for the 4th of july or small leaves for the Thanksgiving/Christmas season) and place in fridge until set up.  Pop out and serve the individual serving shaped pats at your next get together. 

Happy Mixing!!!

Monday, July 29, 2013

Simple Pear Tart

The one picture of this dessert that I have so doesn't give it justice.  I took the picture before baking and the result of this endeavor was that wonderful feeling that comes sometimes from creating a food that looks like you have more skill than you really do.  I felt like an artisan baker and even though I was baking off a recipe, it really felt like it was all me.



This dessert was inspired by a dessert had at on a magical dinner that Eric & I shared at a lodge up north in Minnesota.  It truly was a magical day all over.  The trip was a surprise to begin with, we drove to this heavily wooded area and smack dab in the middle of a 7" snow storm.  IT WAS AWESOME!!!

Sunday, July 21, 2013

Honey Soy Porkchops with Light Salad

There is nothing better than cooking a great meal for family and everyone REALLY enjoying it.  Could've been that it was a great summer evening as well.  

Friday, June 28, 2013

Pineapple Mozzarella Salad

Simple is always good, especially when it doesn't look simple. This light summer salad works as a side dish for breakfast an appetizer or anything that you'd want it to be.  

It is not always that we can get super fresh fruit, so when the opportunity comes up, it's time to grab!



This was a nice addition to the family brunch.  Good food + good family + Simplicity = a wonderful Sunday morning.


Pineapple Mozzarella Salad


Ingredients:
  • 1/2 pineapple, cut to bite size pieces
  • 4 oz package fresh mozzarella cheese, cut into bite size pieces
  • 1 cup fresh blackberries, washed off
  • 1/8 cup fresh mint

Preparation:
  • Cut the pineapple and mozzarella.  Rinse the blackberries and fresh mint.
  • Arrange on a platter and serve with fun toothpicks or tiny forks. 

Happy Simplicity!!!


Friday, June 14, 2013

Watermelon Feta Salad

WE got a new camera!!!  It is a sweet camera...now I just have to figure out how to use it.  This was the first recipe that I photographed with the new camera.  I LOVE IT!!!  


So, my thought was, make a recipe that will be simple and elegant at the same time.  This recipe was so it.   We also marinaded some chicken breasts with a store bought sesame ginger dressing, grilled them and topped with feta cheese to tie both parts of the meal together.  My other half did the grilling while I got to experiment with the camera.  Digital pics are the best...I can't tell you how many pics were taken that didn't make the cut.  It even sounds professional with the click of taking the photo.  Can you tell I'm excited?!


I'm so excited I haven't really talked about the food much.  This is a great, quick and easy salad that is perfect for the summer side dish or appetizer on a larger scale for any get together.


Watermelon Feta Salad

Ingredients:

  • Fresh cut bite size pieces of watermelon
  • 1 oz crumbled feta cheese
  • 1-2 Tbls your choice of Balsamic Vinegar, I used a Black Cherry Balsamic 

Preparation:
  • Cut watermelon.  Arrange on platter.  Top with feta cheese and drizzle with vinegar.


Happy Drizzling!!!

Sunday, June 2, 2013

Spicy Raspberry Steak Salad

The sun is shining, the birds are chirping and the temperatures are slowly but surely on the rise.  What does this mean???  

It means that salad season is upon us and it's time to fully bust out that grill.  This recipe allows for both grilling and enjoying the freshness of summer vegetables.  I can't wait to discover more fun summer salad recipes this season.  





Spicy Raspberry Steak Salad

Ingredients:

  • 1 lb boneless beef top sirloin steak, cut into 3/4 inch thick
  • 3/4 cup bottled raspberry vinaigrette
  • 1/4 cup raspberry jam
  • 2 Tbls chopped fresh cilantro
  • 2 chipotle chili pepper in adobo sauce, drained & finely chopped
  • 1 4 oz package crumbled goat cheese
  • 2 heads of romaine hearts, chopped, or 6 cups baby arugula leaves, spinach or mixed baby salad greens
  • 4 roma tomatoes, cut into wedges
  • 1 avocado, halved and sliced
  • 2 cups sliced fresh mushrooms
  • Fresh ground pepper

Preparation:
  • Trim any fat from the sirloin and cut into the 3/4 inch thick slices.  Place meat in a large zip-lock bag.
  • In a small bowl, whisk together vinaigrette salad dressing, spreadable jam, cilantro and chipotle peppers.
  • Pour 1/2 cup of the vinaigrette mixture over the meat.  Cover the rest of the vinaigrette and keep in the fridge until ready for serving. Place meat in the fridge to marinade for at least 1 hour, but even better if you can marinade for 6 hours or overnight. 
  • Soak bamboo skewers for 30 minutes before grilling.  Start the grill to medium direct heat for grilling.  Drain the marinade and skewer the sirloin strips on the skewers.  Grill the skewers for 4-6 minutes.
  • Serve right away after steak is done cooking.  Arrange salad anyway you would like for serving, place steak on top or on the side and have the remaining spicy raspberry vinaigrette mixture for dressing the salad.  

Happy Salad & Grilling!!!


*Recipe is adaptation of recipe from Midwest Living February 2013 magazine.


Tuesday, February 26, 2013

Almond Chocolate Meringues

I know that it is still a few weeks away...but I am ready for spring.  And when I think spring, I think light, soft, pastel and fluffy.  These meringues satisfy all of those ideals of the season.  Oh, and I threw in some chocolate, too...just for good measure.

Sunday, February 17, 2013

Shepard Joe's Pie

As I mentioned in the Sloppy Joe's post last week...We made a lot of sloppy joe's!  Maybe too much for the amount of people we had over.  What this means for me is that I had lunches at work all week that surrounded Sloppy Joe meat.  
It's a good thing this turned out awesome!  After the first 2 days of Sloppy Joe sandwiches at work, I wanted something different and then it came to me - meat and potatoes - Sloppy Joe marry Shepard's Pie.  I'm calling it Shepard Joe's Pie and it is tasty!

Thursday, February 14, 2013

Chocolate Snowball - Cocktail of the Month

I started out this post (and this recipe making) with a tequila based cocktail called the Agave Kiss.  I thought that would be a fitting romantic themed cocktail for the upcoming romantic holiday.  So, it may well have been a nice idea, but it did not hit my pallet in the same manner.


Monday, February 11, 2013

White Bean Leek Soup

One day while looking through the history of this blog, I noticed that I may need to diversify a bit on what I make.  I really do like making new things, but I've been noticing a lot of those new things involve the same old things...mainly chicken.
There is a good reason for that and that reason is a tall smiling eight year old who loves chicken.  But it really is time to work on something new.  This recipe was found when wanting to make something on a work night that didn't take all night, but still had great flavor.  

Saturday, February 9, 2013

Sloppy Joe's

'This house makes the best Sloppy Joe's!'

That is a comment that makes me the happy creator of the Sloppy Joe's.  It is always good to get the thumbs up from the kids.  I made this for the small Super Bowl swaray at our house and there are no pictures during the process because I was busy cooking and talking and laughing and enjoying friends and family's company.

Tuesday, February 5, 2013

Brown Sugar & Garlic Chicken

Vow to myself...try to use the slow cooker more.  Yes, it does take some planning, but it is soooooo easy and makes the week nights so much more productive for other things...like looking for more recipes to try out.  hehehe 
But really, I don't know that I have had a slow cooker recipe not turn out and this one is no different.  The chicken is soft and falls off your fork, the sauce reduced down blends the rice and chicken together.  Now, all I really need is a side dish...like a light salad to balance out the rich and smooth chicken and rice. 

Thursday, January 31, 2013

Crab Stuffed Mushrooms

There is so much that can be said about this recipe that I don't totally know where to start.  I have been making this (and versions of this) for years; it is requested at almost all holiday functions I attend (both sides of the family); it is an amazing appetizer to fit any number of occasions  it has lots of ingredients, but isn't hard to make.... and I could go on, but I'll stop because I think you get my point.

Tuesday, January 29, 2013

Lemon Bars

There was something in the air on Sunday...you know what it was? 
That's right ...it was snow!   I am torn on the subject right now.  I love snow because it makes everything seem soft and beautiful all wrapped up in a white blanket, but sometimes after Christmas is over, it's more like, 'Stop snowing!  I want spring!' 

Tuesday, January 22, 2013

Home Made Pasta

So...confession time...this is not my first attempt at home made pasta.  The first attempt was over a year ago and...as the kids would say these days...it was an epic fail.  It resulted in me taking some time away from the idea of making my own pasta. 
That first attempt was brought on by this beautiful cookbook on pasta that I had bought.  I swear I followed the recipe, but instead of using a fork and my hands, I went with the food processor. 


Tuesday, January 15, 2013

Baked Eggs

When you are cooking for company and easy is the name of the game, this recipe kicks it.  Some of my family came into town for a few days and I wanted something easy for Thanksgiving breakfast.  Easy was NEEDED because right after breakfast, the dessert making commenced for the large Thanksgiving dinner that we were going to and it was imperative that breakfast be done and gone and the kitchen became prime real estate.


Saturday, January 12, 2013

Chili Deviled Eggs

Finger foods are where it is at...between holiday parties, cocktail parties, football parties.  It seems everywhere you look right now, there are suggestions for the simple one bites of tastiness.  This recipe is one that is great for potlucks and will not disappoint.  

We went out to dinner with family last month to a fun restaurant in the Twin Cities called Ike's.  They serve Deviled Eggs on their menu that were amazingly creamy, cool and spicy with a kick.  They were great and I wanted to figure them out.  

Tuesday, January 8, 2013

Bourbon Pumpkin Cheesecake

Some times I get lost in a sea of postings and recipes and ideas for cooking online.  It can be over whelming between the 'this looks good,' or 'I like the idea of this recipe,' or sometimes 'this looks really cool, but I'm not sure I want to eat that.'  Then there are times when you come across a recipe and you go 'THIS IS IT!!!'  It is something that you not only want to try making, but your mouth is watering when thinking about eating it also.

Sunday, January 6, 2013

Baked Mac & Cheese

I am originally from Wisconsin - so it is no surprise that I LOVE CHEESE!  Some of my favorites are a smooth goat cheese, fresh slightly wet mozzarella, a nutty and savory parmigiana, Gouda and Irish cheddar at room temperature, a sharp cheddar, and...well, this list could really go on and on.  I came across this website some time back and found it helpful in learning more about where different cheese come from and their best known attributes.  I haven't purchased anything from there, but great info.