Tuesday, September 1, 2015

What We Ate

Crab & Beef Salad 
Inside Out Grilled Cheese 
Juicy Meatloaf over garlic mashed potatoes with fresh spinach 
Pork loin, roasted cauliflower and sultry corn 
Mint usted watermelon 
Corn Chowder with Spinach and Bacon 
Cavatappi with Shrimp and Summer Veggies 
Garden Lunch - Italian Bread, Fresh Mozzarella & Heirloom Tomato open sandwish 
Quarto Formaggi Pizza with Garlic and Broccoli
Coffee Ice Cream with Dark Chocolate sauce and dried goji berries 
Popeye Bread Panzanella Salad

Grass Fed Beef Burger with Sunny Side Up Egg 
Brats, Sour Purple Braised Cabbage and Fingerling Potatoes 
Fried Cheese! 

Heirloom Tomato Salad including Green Zebra and Black Cherry with Queso Fresco, oil & vinegar 
Steak & Potato & Corn 
Peaches & Cream Oatmeal with fresh ripe peach slices and Chia Seeds 
Challah Back French Toast with Fresh Strawberry Jam

Friday, August 28, 2015

How to Create A Meme

You have all seen them but if you've ever wanted to create one yourself, like this one I made the other, the following easy step by step instructions for Canva.com It's free to use, provided you don't purchase their 'at cost' desings and use it for something simple like a MEME. I also use this online site to create my daily YouTube thumbnails (let me know if you'd like to see how that's done). 

Sunday, August 23, 2015

Sunday Lunch with a Twist

Gathered my ingredients (almost all pictured here) - Popeye bread from Great Harvest Bread Co in Vernon, cucumbers (2 already peeled and shredded in the bowl with salt), radishes, lemon, garlic, sour cream, salt & pepper, strainer, two microplanes - one for shred, other for garlic and lemon zest. Not pictured - dill 

Saturday, August 22, 2015

Inspired Dinner - Popeye Bread from Great Harvest

I stopped in at Great Harvest Bread Co in Vernon to see what new, the Popeye bread had me interested immediately. It's part whole wheat, part white with spinach, garlic and parm. Now how can that not taste delicious? I brought it home and did a quick taste test to see what it would inspire for dinner. This slice is smeared with whipped cream cheese. 

Sunday, August 16, 2015

Aldi's Specially Selected Artisan Berry Crisps

I saw these at Aldi on our recent shopping trip, intrigued enough to bring each flavor home with us for a test drive. Boy, am I glad I did! These are DELICIOUS - crispy, savory and sweet and even more spectacular with a little unsalted butter. 
These are the Goji Berry Pistachio, you can easily identify each ingredient - goji berries, slices of pistachio and loaded with flax seeds and oats. 

Friday, August 14, 2015

Blueberry Cream Cheese Muffins with Lemon Zest Glaze


A lemon glazed fresh blueberry cream cheese muffin is a delicious mouthful that has to be experienced firsthand

Batter
  • 4 oz room temp cream cheese (please don't bother with faux, fake or Nufchetelle)
  • 1/2 stick (4 oz) unsalted butter 
  • 2 room temp eggs
  • 2 tablespoons lemon zest
  • 1 tablespoons fresh squeezed lemon juice (zest your lemon first, then juice it, trust me, that is the best order)
  • 1 1/2 cups blueberries, rinsed and patted dry
  • 2 cups AP (all purpose) flour - I use King Arthur brand which is my fave
  • 2/3 cup sugar
  • 1/2 cup whole milk
  • 2 teaspoons of vanilla, homemade or good quality, not imitation brown sludge lol
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon salt
Glaze
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar
  • OPTIONAL - 2 tablespoons of Turbinado sugar for sprinkling on top of glaze
Batter - cream in a bowl butter and cream cheese until smooth and combined. Add lemon juice, zest and vanilla, mix to incorporate till smooth. Then add eggs and milk. I find that cracking the eggs into the milk and whisking them together with a fork, usually in a measuring cup, is easier than trying to mix in whole eggs into the other mixture (add to bowl). Finally in a separate bowl combine the remaining dry ingredients - flour, sugar, baking soda, baking powder and salt. Add a large spoonful at a time to the 'liquid' mixture in the other bowl till all combined. Lastly fold in the 1 1/2 cups of blueberries. Scoop into paper lined muffin pan (makes 12 large muffins, I used my Wilton pan, shown below). Bake for 30 minutes at 350° F or until a pick comes out clean, no moist batter.

Glaze - combine the three ingredients in a small bowl while muffins are cooling. Once cool to the touch, dunk them in top first and let stand (bottom down) on a cooling rack till glaze sets up. OPTIONAL - sprinkle with turbinado sugar while the glaze is still in liquid from. I like the little crunch and the sugar sets up in the glaze so it doesn't fall off.

Let cool enough to handle before glazing. Place in an airtight container after cooled completely. Can be frozen up to 6 months in an airtight container or sealed bag. Thaw on the counter or in the fridge, not in the microwave.

I use a scoop for even distribution because no one wants to be jipped lol. Before putting the muffin tray in the oven I popped 3 individual blueberries on each one. Food porn photos in the making.
Exactly 30 minutes later.... they kind of look like chocolate chip cookies at first glance 
Glazed and turbinado sugar sprinkled...you want a bite? 
A peak inside, the crater in the center is an example of fluffy the batter is and a testament to the freshness of the blueberries.  Want to see me make this in video? Here is the link: https://youtu.be/G3d-HAQR-Zw?t=3m28s 
Let me know if you try these and what you think. Enjoy! #BlueberryCreamCheeseMuffins

Friday, July 31, 2015

Easy Beef Strogonof

Beef Stroganoff does not have to be intimidating or time consuming for that matter.

Use the most tender meat cut for your budge, remove from fridge at least 30 minutes before cooking to allow it to come up to room temp. 
  • 1 1/2 lb beef cut into approximately 1 inch chunks
  • 10 oz mushrooms of your choice (button, cremini, baby portabella)
  • 1 medium Vidalia onion
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups low sodium Beef Stock
  • 1/2 lb Egg Noodles
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons Sour Cream or Creme Fresh or Plain Yogurt
  • Salt & Black Pepper to taste (I like a lot of black pepper)
Traditional Beef Stroganoff recipes call for Cognac or Sherry and shallots but not a lot of people might have these on hand so I made substitutions with onions and Worcestershire sauce.  

First, season the meat and sear in a non-stick pan with a bit of coconut oil or spray (yes there is a Coconut Oil spray) until they have color on all sides. If you have any access oil, drain that off and add sliced onion and mushrooms, saute till onions become wilted but not caramelized and mushrooms release some of their water.  Add stock, mix well and simmer for 8-10 minutes on medium heat, if you see the liquid evaporating too much, lower heat and add more stock. Turn off heat, add sour cream, mix well and serve over cooked egg noodles with a sprinkling of shopped parsley. Easy and satisfying with only two pots used (one for Stroganoff and one for noodles). Weeknight meal or weekend entertainment dish, your choice. Enjoy!