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Saturday, May 16, 2015

Grilled Tomatilla Salsa

Grilled Tomatillo Salsa inspired by Rachel Ray

 1/2 lb. tomatillos, husked and halved crosswise
1 small red onion, thickly sliced
1 fresh jalapeno, halved and seeded
1/2 tomato, preferably yellow, chopped
1/4 cup vegetable oil
1 garlic clove, finely chopped
1/4 cup fresh cilantro, chopped
1 Tbsp. fresh lime juice
1 tsp. apple cider vinegar
1 tsp. sugar
In a medium bowl, toss the tomatillos, onion and jalapeno halves with the vegetable oil and garlic. Season with salt. Refrigerate for at least 30 minutes.
Meanwhile, preheat grill to high.
Remove vegetables from oil and grill until lightly charred. The tomatillos will cook much more quickly than the onion and jalapeno. Remove from the grill.
Chop all the vegetables and mix in a bowl with tomato, cilantro, lime juice, vinegar and sugar.

Spring Pasta with Asparagus & Poached Egg

Spring Pasta with Asparagus + Poached Egg
From The Coastal Table by Karen Covey

1 bunch fresh asparagus, ends trimmed and cut on a diagonal into 2-inch pieces
1 pound spaghetti

Lemon Vinaigrette
1 ½ tablesoons Dijon mustard
juice from 2 lemons
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup extra virgin olive oil, plus extra for drizzling

4 large eggs
2 teaspoons distilled vinegar
1 cup mix microgreens (greens and purples), for garnish, washed and dried 
    1. Bring a large pot of water to boil. Add asparagus and blanch until bright green, about 3-5 minutes (depending on thickness of stalks). Remove with a slotted spoon and place in a bowl of ice water to shock and cool.  Keep pot of water boiling on stove.
    2. To boiling water, add a good pinch of salt. Add pasta and cook until al dente, about 7-10 minutes.
    3. Meanwhile, make vinaigrette. In a medium bowl, combine mustard and lemon juice and season with salt and pepper. Slowly pour in olive oil, whisking until thick and emulsified.
      Fill a shallow pot with water, coming up about two inches on side of pan. Bring to a boil. Lower heat so that water is just barely boiling. Add vinegar to water.
    4. Crack each egg into its own small bowl. (This will help make it easier to transfer eggs to water.) Add one egg into water, taking care not to break the yolk. Wait 1 minute, and then add another egg, adding all 4 in the same matter. (Do this in batches if your pan isn’t large enough to hold all of them at once.) Allow each egg to cook until whites are set, just about 2 minutes (yolks should still be runny). Carefully remove each egg with a slotted spoon in same order each was added, allowing excess water to drain off. Place eggs on a large plate.
    5. When asparagus has cooled, drain and pat completely dry. Set aside.
    6. Drain and transfer pasta to a medium bowl. Toss warm pasta with ½  of the vinaigrette. Divide pasta among serving bowls and top each with equal amount of asparagus. Place one egg atop each bowl followed by a handful of the microgreens. Drizzle top of each serving bowl with remaining vinaigrette. Season with salt and pepper and serve. 

    Friday, May 15, 2015

    Grilling Recipe : Herbed Corn

    Herbed Corn from the Grill
    Grilling entrees is one thing then comes grilling side dishes. These side dishes can be as delicious as the entrée itself. Grilled corn is an all time favorite at our house. Grilled corn is delicious with herb butter and offers an interesting fresh taste in my opinion.

    Herbed Corn on the Cob
    6 ears of corn, cleaned
    olive oil
    1/2 stick butter, softened
    2 Tbsp. minced fresh parsley
    2 Tbsp. minced fresh chives
    1 garlic clove, finely minced
    zest of 1/2 a lemon
    1 tsp white wine vinegar

    Lightly brush corn with olive oil and place on a hot grill. Grill until slightly browned on all sides, turning as needed.

    Combine softened butter, parsley, chives, garlic, lemon zest, and vinegar in a small bowl. Using a fork, mash all the ingredients together until well combined. If the butter gets too melted, place in the fridge until needed.

    Spread the butter mixture on the hot corn and serve.

    Warm Weather Salad : Corn and Black Bean Salad

    The salad that I share with you today is one that is welcome year round but pairs perfectly with grilling days and potlucks.

    Corn and Black Bean Salad
    recipe source Cake Batter and Bowl

     1 tablespoon olive oil
    1 red onion, chopped
    Kernels from 4 ears of corn
    2 garlic cloves, minced
    1 15-ounce can black beans, rinsed and drained
    1 cup chopped roasted red peppers
    Juice of 1 lime
    1 teaspoon ground cumin
    1 teaspoon salt

     Heat olive oil over medium heat in a large nonstick skillet. Add red onion to the pan and sauté for 5 minutes; add corn kernels and sauté an additional 2 to 3 minutes, or until veggies are tender. Stir in garlic and sauté one more minute. Place veggies in a large bowl and stir in black beans and roasted red peppers. Place lime juice, cumin, and salt in a small bowl and mix; pour over salad and stir well. Makes 6 servings.

    Thursday, May 14, 2015

    Strawberries and Cream Frozen Yogurt

    Strawberries and Cream Frozen Yogurt
    recipe source back  to the cutting board

    16 oz. fresh strawberries, sliced
    2/3 cup sugar
    2 tsp. vodka (This is optional, it helps keep the frozen yogurt softer after it’s frozen)
    1 cup low-fat Greek-style vanilla yogurt (you can use regular instead of low-fat to get an even creamier consistency)
    1/2 cup half and half (I’d reduce this to 1/4 cup if using regular yogurt)
    2 tbsp. lemon juice Cream Cheese Sauce
    4 oz. cream cheese (regular or low-fat, not fat free)
    1/4 cup half and half
    1/3 cup sugar (or more to taste)
    Low-fat or Skim milk

    Process In a medium bowl, mix together strawberries, sugar and vodka (if using). Cover with plastic wrap and set aside for at least 2 hours (at room temp), stirring a few times. Pour strawberry mixture into a blender along with the yogurt, half and half and juice. Mix well. Pour mixture through a fine-mesh strainer into a medium metal or plastic bowl, preferably one with a cover. If you don’t have a cover for it, cover with plastic wrap. Place in freezer to chill. After an hour, take it out and use a hand mixer or a sturdy whisk to whip it vigorously (you’ll get the best results with the mixer). Make sure to break up all the frozen sections around the edges. This may seem counter-intuitive, but this helps make it really creamy in the end. Put back in the freeze. Keep checking every 45-60 minutes and whipping/breaking it up. It should take about 4-6 hours depending on your freezer. You still want it to be soft enough to add in the cream mixture. When the frozen yogurt gets to a consistency you are happy with, make the cream cheese sauce. Combine cream cheese, half and half, and sugar in a mixer bowl and mix until smooth. The consistency should be similar to a creamy salad dressing: thick, but pourable. If you need to thin it out, add 1 tablespoon of milk at time until it’s easier to pour. There are few different ways you can add the cream cheese sauce: a. Transfer half of your frozen yogurt to a new bowl and pour half of the cream mixture on top, repeat with the rest of the frozen yogurt and cream cheese. Gently drag a spatula or knife through the mixture to swirl it around. b. Use a spoon or knife to dig out 2-4 holes down through the frozen yogurt to the bottom of the bowl, then pour the cream mixture into the holes. Gently drag a spatula or knife through the mixture to swirl it around. I wanted to have big chunks of the cream cheese when I scooped it out, so I chose the second method and didn’t really swirl it around too much. I also folded some of the cream cheese sauce into the ice cream first, which gives the frozen yogurt a tart strawberry cheesecake taste. You may also want to mix in some sliced strawberries. Put back into the freezer to harden for another hour or so. It’s really good served with graham cracker crumbs sprinkled on top!

    Potato Candy or Peanut Butter Pinwheels

    Peanut Butter Pinwheels
    Originally published in the Liddabit Sweets Candy Cookbook

    1 medium-size (4 to 5 ounces/100 to 150 g) potato, baked, cooled, and skinned (Yukon or russet varieties work best; don’t use any “waxy” potatoes, like the small red ones—it won’t turn out right!)
    2 tablespoons (30 g) unsalted butter, at room temperature
    4 to 6 cups (525 to 775 g) confectioners’ sugar, plus about 1 cup for dusting
    1 teaspoon (5 g) pure vanilla extract
    Cold milk, for thinning the dough if needed
    1 cup (75 g) unsweetened shredded coconut (optional)
    1 cup (180 g) creamy commercial peanut butter, such as Skippy
    1 teaspoon (4g) fine sea salt

    In a medium-size bowl, gently mash the baked potato with a fork, just enough so that there aren’t any big lumps. Add the butter, 4 cups of the confectioners’ sugar, and the vanilla, and mix well with a rubber spatula until smooth. The dough should be very stiff and sticky, almost like Play-Doh. If it’s too thick, add a little cold milk; if it’s too thin, keep adding confectioners’ sugar, 1/4 cup at a time, until it reaches the correct consistency. Add the coconut, if you’re using it, and mix to combine.
    Divide the potato dough in half and form it into 2 balls. Wrap each one tightly in plastic wrap, and allow them to rest in the refrigerator for 1 hour.
    Remove the balls of dough from the refrigerator. Generously and evenly sprinkle confectioners’ sugar over the surface of the prepared cutting board.
    Roll out one ball of the dough into a rough 12-inch circle that’s about 1/2-inch thick. Use the spatula to spread half of the peanut butter evenly over the surface. Sprinkle 1/2 teaspoon of the sea salt evenly over the peanut butter, and starting at the edge closest to you, carefully roll up the dough into a log shape. Wrap the log in a piece of plastic wrap, or parchment or wax paper secured by twisting the ends together (this will help the log hold its shape). Chill in the refrigerator for 30 minutes. Meanwhile, assemble the second log.
    Once the first log is firm enough to cut, use a sharp chef’s knife to slice it into 1/2-inch-thick rounds. Wrap each piece in wax twisting paper. Repeat with the second log. Store the pinwheels, layered between parchment or wax paper, in an airtight container in the refrigerator for up to 4 weeks.

    Salted Caramel butter Bars

    Salted Caramel Butter Bars

    from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

    2 c salted butter (room temp)
    1 c sugar
    1 1/2 c powdered sugar
    2 T vanilla
    4 c flour
    Caramel Filling:
    1 bag (14 oz) caramel candies (about 50)
    1/3 c cream or milk
    1/2 t vanilla
    1 1/2 t coarse sea salt
    Spray a 9×13 baking pan with non-stick cooking spray and preheat your oven to 325 F.
    In a large bowl, combine butter and sugars. Beat together on medium speed until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms. Press on-third of the dough evenly into the pan to form a bottom crust. Bake until firm and the edges are a pale golden brown, approximately 20 minutes. Transfer to a wire rack and cool for about 15 minutes.
    Caramel filling:
    While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place unwrapped caramels in a microwave-safe bowl. Add the cream and 1/2 t  vanilla. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels aren’t completely melted, microwave on high for 30-second intervals until smooth, stirring after each interval.
    Pour the caramel filling over the crust. Sprinkle salt over caramel layer.
    Remove remaining chilled dough and crumble it evenly over the caramel. Then return the pan to the oven and bake for about 25-30 minutes, or until the topping is firm and lightly golden. Let cool before cutting into squares.

    Hummingbird Cake

    Hummingbird cake is a banana, pineapple, spice cake. It is common in the southern US. Often served with a cream cheese frosting. The hummingbird cake has been a tradition since mid 20th century. The cake first appeared in a publication written by L.H. Wiggin in the 1978 issue of Southern Living magazine. In that same year the cake won the Kentucky State Fair favorite cake award.

    Hummingbird Cake
    12 servings (calorie estimate: 770/serving)
    adapted from The Hummingbird Bakery Cookbook


    1 1/2 cups sugar
    3 eggs
    1 1/4 cups sunflower oil
    1 1/4 cups mashed banana
    1 teaspoon ground cinnamon, plus extra to decorate
    2 1/3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon vanilla
    1/2 cup chopped canned pineapple
    2/3 cup shelled pecans (or walnuts), chopped, plus extra, chopped and whole, to decorate
    Cream cheese frosting
    3  8″ cake pans lined with parchment paper


    Preheat the oven to 325 F.
    Put the sugar, eggs, oil, banana, and cinnamon in a freestanding electric mixer with a paddle attachment (or a handheld mixer) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split).  Slowly add the flour, baking soda, salt, and vanilla and continue to beat until everything is well mixed.
    Stir in the chopped pineapple and pecans by hand until evenly dispersed.
    Pour the batter into the prepared cake pans and smooth over with a palette knife.  Bake in the preheated oven for 20-25 minutes, or until golden brown and the cake bounces back when touched.  Let the cake layers cool slightly in the pans before turning out onto a wire rack to cool completely.
    When the cake layers are cold, put one on a cake stand and spread about one-quarter of the cream cheese frosting over it with a palette knife.  Place a second layer on top and spread another quarter of the frosting over it.  Top with the last layer and spread the remaining frosting over the top and sides.  Finish with pecans and a light sprinkling of cinnamon.

    Wednesday, May 13, 2015

    Vinegar Pie

    This is a delicious recipe that my husbands grandmother used to make. As the wife of a minor she learned to use what she had. She was also a terrific cook making many delicious meals. I hope you enjoy!!

    one 9-inch single crust pie pastry
    1 1/2 cups sugar
    1 tablespoon flour
    1/4 teaspoon salt
    3 eggs, beaten well
    1/4 cup butter melted
    3 tablespoons evaporated milk, half-and-half, or milk
    1/4 cup apple cider vinegar or white vinegar

    I used whole milk and cider vinegar but am wondering and wanting to try another version using half-and-half and maybe malt vinegar?

    Oven at 350. Pastry into 9 inch pan, crimp edges. Combine the sugar, flour, and salt in a small bowl, stir together well. In another bowl, beat together the eggs, butter, and milk, mixing well. Then add the first mixture to the second and mix together well. Add the vinegar and combine together into a thick, smooth filling. Pour into the piecrust. Place on the bottom shelf of the 350 degree oven. Bake 10 minutes. Reduce heat to 325 and bake until edges puff and the center is firm with only a very slight wiggle if you softly nudge the pan. Takes about 35 - 45 minutes more. Remove and place on cooling rack.

    If vinegar pie any indication of the tasty treats in Southern Pies than this cookbook is destined to become one of my favorites even if I really don't consider myself a baker. I'm inspired though, by the easiness of the recipes, the permission to not completely from scratch pie crust bake, and the presence of several favorites that I've just not been able to find since I left the south after college. Besides, I want the Bug to want to cook, and the only way that will happen is if she sees mama cooking. I loved coming home to homemade treats that mom somehow found time to make. I want Bug to have similar memories. Nancie McDermott's cookbook will certainly be one passed on down the road. If only for the Vinegar Pie.

    Strawberry Rhubarb Pie

    My dads favorite pie was very possibly the strawberry rhubarb pie. I know we had it a lot while we were growing up. My mom never had to go far to get ingredients that went in it since we had both a rhubarb plants and a strawberry patch. Want to try this delicious pie? Well here is a delicious recipe we found at Moms Who Think



    Strawberry Rhubarb Pie

    3 tablespoons quick-cooking tapioca
    1 1/4 cups sugar
    2 cups sliced fresh strawberries
    3 cups rhubarb, cut into 1/2 inch pieces
    1/4 teaspoon ground nutmeg
    2 pie crusts
    2 Tablespoons butter

    1. Stir together tapioca, sugar, nutmeg and add a dash of salt.
    2. Add the sugar mixture to the strawberries and rhubarb; coating well. Let stand for 15 minutes.
    3. Line a 9-inch pie plate with one pie crust pastry then fill with the strawberry rhubarb mixture.
    4. Dot with butter. Place the second crust on top, pinch edges to flute. Cover the edge of the pie with foil.
    5. Bake at 375 degrees F for 25 minutes. Remove foil and bake for 25 minutes more or until golden.

    Vidilia Sweet Onion Dip

    Perfect recipe to share with guest at your next barbq

    Yield: 6 to 8 servings
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    A sweet and cheesy dip with only four ingredients; everyone is going to want the recipe!

    2 cups chopped Vidalia onion
    2 cups mayonnaise
    2 cups shredded Swiss cheese
    2 cups grated Parmesan cheese

    1. Preheat oven to 325 degrees F.

    2. Stir together all ingredients and spread in a 2-quart baking dish. Bake until the top is golden brown and bubbling, about 1 hour. Serve immediately with pita chips, breadsticks or pretzels.

    Fresh Homemade Salsa

    Fresh Homemade Salsa

    6 Plum Tomatos
    1 medium green Bell Pepper
    1 medium Red Onion
    1 Jalapeno
    1/2 cup chopped fresh Cilantro
    juice of 2 Limes
    4 tablespoons White Wine Vinegar
    2 tablespoons Olive Oil

    Basically, just chop all veggies and toss in a large bowl.  For the Jalapeno, be sure to take the seeds out and trim out the veins.  That's where the heat is.  If you don't like it hot, which I don't, take that out.  Chop the fresh Cilantro and add that to the veggies.  Add the fresh lime juice, vinegar and olive oil.  Toss well, cover and put in fridge over night.

    This is awesome salsa!  We'll be having it tonight with Taco Salad and homemade baked tortilla chips! 

    Tuesday, May 12, 2015

    Egg Battered Grilled Cheese

    Egg Battered Grilled Cheese

    Makes one sandwich
    • 2 slices of bread
    • a few ounces of your favorite cheese: American, Cheddar, Mozzarella, Monterey Jack, Gruyere, etc…
    • 1/2 cup Egg Whites
    • a pinch of salt
    • A dash of Spice: depends upon your mood. I like Pumpkin Pie Spice for a flavor twist.  Cinnamon, nutmeg, cardamom, garlic powder, smoked paprika, black pepper, curry powder, chili powder, etc….your mood, your choice.
    • Cooking Spray
    Spray a small non stick skillet, heat over medium heat. Whisk egg whites, salt, spice. (Adding the spice to the raw eggs really cooks the flavor into this) Add cheese and any extras in between two slices of bread. Soak sandwich in egg white mixture. Cook both sides until toasted, crispy and cheese is melted and gooey.


    • Want to add a bit more healthy fat? Toss in a yolk.
    • Want a heartier meal & more lean protein? Add a few strips of nitrate free turkey bacon, sliced black forest ham.  Lean pastrami or deli sliced smoked chicken or turkey are great too.
    • Tomato: ruby red tomatoes go so great with grilled cheese, add in a few thin slices.
    • Avocado: add some slices of this healthy fat choice.  Sure to satisfy and keep cravings at bay

    May is Mediterranean Diet Month

    May is Mediterranean diet month. This might be a new thought for some of us and others may have all read adopted the healthy way of living that offers delicious food options. It becomes a lifestyle to many after partaking in the diet of enjoying a variety of plant based foods such as fruit and vegetables. The diet also includes healthy fats such as olive oil, lean proteins like fish and chicken.

    Whether the veggies be fresh, frozen or canned all are good and acceptable choices. Other foods in the diet are readily available as well and include olives, olive oils, nuts, beans, fish and lean meats. Even when you have no time to cook it easy to find all ready prepared foods that range from bean salads to grilled veggies.

    Look for more Mediterranean diet based recipes here at Annies Home

    Grilling Time: Maple Barbq Chicken

    Chicken Rub –

    This recipe makes enough rub for 6-7 pounds of bone-in chicken pieces. I used a five pound chicken cut into pieces plus 1 1/2 pounds of chicken wings (know your crowd). If you are only feeding a few people, you can make this up and store what you don’t use.
    2 tablespoons light brown sugar
    1 tablespoon salt
    1 tablespoon fresh ground pepper
    1 tablespoon yellow mustard powder
    1 tablespoon sweet paprika
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/4 teaspoon ground chipotle pepper or cayenne(optional)
    For the rub, mix all ingredients and generously rub on meat or store in an air-tight container until ready to use. This should keep for several weeks if tightly stored.
    Barbecue Sauce – Click here for a printer-friendly version

    This sauce is a double recipe adapted from an Eating Well recipe for Southern Style Pork Tenderloin. One of the changes I’ve made is the addition of brown mustard seeds to give the sauce a full, rich mustard flavor without too much vinegar.
    1 tablespoon olive oil
    1 small onion, finely diced
    2 jalapeno peppers, seeded with membranes removed and finely diced
    2 cloves garlic
    1/2 cup molasses (not blackstrap)
    1/2 cup cider vinegar
    1/4 cup whole grain mustard
    1 tablespoon brown mustard seeds
    1 tablespoon soy sauce
    Heat oil in a medium sauce pan over medium high heat. When the oil starts to shimmer add the onion,  jalapeno pepper and garlic. Saute until onion is translucent and soft, about five minutes. If the onion starts to brown, reduce heat.

    Add the molasses, vinegar, mustard, mustard seeds and soy sauce and bring to a simmer. Reduce heat to medium low and continue to simmer, stirring occasionally,  until the sauce becomes thick like syrup, about 25 minutes.

    Remove from heat to cool. You can use this immediately or store refrigerated for several days.
    Molasses Barbecued Chicken – Serves 6 hungry adults
    This recipe is developed for use on a gas grill. If you are using a charcoal grill, then good for you. I’m proud of you. That takes real commitment and talent. Here is a link on instructions for prepping your grill with charcoal. Good luck!
    6 – 7 pounds bone-in chicken (I used one whole chicken cut into 10 pieces plus 1-1/2 pounds of chicken wings)
    1 recipe Chicken Rub (see recipe above)
    1 recipe Molasses Barbecue (see recipe above)
    1 cup mesquite chips (optional)
    Thoroughly coat chicken in rub and allow chicken to marinate for a full 24 hours, turning the pieces in the rub a few times. As always, keep the chicken tightly covered in the coldest part of your refrigerator and make sure not to let any of the rub or chicken juices touch anything else.
    If you are going to use wood chips, soak the chips in water for 1/2 hour before grilling. Separate the barbecue sauce into two equal portions; one is to brush on the chicken in the last few minutes of cooking, and the other is to brush on the chicken right before serving. Heat grill on high until very hot, and place the wood chips in your grills smoker box. This takes about 10 minutes on my grill’s highest setting. Indirect heat is best for this chicken recipe, so when the grill is not, turn off the middle burner(s) leaving the outside burners on medium-high. Using a brush or rag, oil the grill.

    Place the chicken above the burners that are turned off. If you are cooking small chicken wings, wait until after the first 10 minutes of cooking to add these to the grill. Cook chicken for 12 minutes and then turn it over. Cook chicken pieces for an additional 10 minutes and then take the internal temperature. When the internal temperature reads 160 at the thickest part of the piece of chicken (but not next to a bone), brush the chicken with half the barbecue sauce. Continue to cook the chicken until the breast meat reads 165 degrees. The thigh and drumsticks are even better if you let them stay on until they reach 180, but if you are going to do this, don’t brush with barbecue sauce until they come off the grill.
    Remove chicken to a serving platter and brush the pieces with the remaining barbecue sauce. Enjoy!

    Monday, May 11, 2015

    Prosciutto Wrapped Asparagus

    Yield: 4 Servings

    16 spears asparagus, (about 1 bunch), trimmed
    Freshly ground pepper, to taste
    1 teaspoon extra-virgin olive oil
    2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise

    Prep: 20 min Total: 30 min (Quick)
    1. Preheat grill to medium.
    2. Toss asparagus with oil, salt and pepper in a medium bowl.
    3. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles.
    4. Oil the grill rack (see Tip). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.
    To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

    recipe source Ivillage

    chocolate custard month

    Cold Chocolate Custard with Whipped Cream
    recipe source The Meaning of Pie
    This is a wonderful and easy way to have a little sweetness on hand. Remember to plan for 3 hours cooling time before serving.
    • ¾ cup whole milk (2% works, too)
    • ½ teaspoon vanilla extract (optional)
    • 1 egg
    • a pinch of salt
    • 2 Tablespoons sugar
    • 1 cup semi-sweet chocolate chips
    • ½ cup heavy whipping cream
    • 2 tablespoons confectioners’ sugar
    1. Place the milk in a small saucepan and bring it to a boil. Meanwhile, put the egg, salt, chocolate chips and sugar in the blender. When the milk comes to a boil, remove it from the heat and add the vanilla. In a swift series of motions, pour the milk into the blender, place the lid on the blender and turn on the blender. Be swift, because otherwise you will have scrambled eggs in your pudding. Allow the blender to run for 1 minute.
    2. Pour the custard into the containers of your choice. Place the custard cups into the refrigerator for a minimum of three hours to allow them to thicken and cool.
    3. When you are ready to serve the custard, make the whipped cream. In a clean and cold bowl, whip the cream until thickened. Add the confectioners’ sugar and whip just until soft peaks form. Place a dollop of cream on each custard cup.

    Take Care of Rose Bushe

    The roses have made their appearance I am delighted. Our entire family including our neighbor loves them.

    Take care of your roses as demanding as it can seem it can be done

    Roses require at least an inch of water weekly through the growing season. It is best to use a ground soaker hose that will be able to water soil line. It is important that the foliage is not kept to wet

    Fertilizer should be applied to roses in spring

    Mulch rose bushes will help to retain moisture and offer winter protection.

    Pruning rose bushes is essential. In the spring prune 1/4 inch above the rose bud eyes to prune out any twiggy or unhealthy branches.

    Sunday, May 10, 2015

    hamburger week : Prepare your buns

    Perfect time to start the grilling season. Personally we began quite a while back. The week to celebrate hamburgers is an awesome time to just enjoy your favorite burger. No matter how you create your favorite the one thing that most need is a but. Today I share a recipe to make your own bun enjoy!!!

    Homemade Hamburger Buns
    Recipe from Annie's Eats

    3 tbsp. warm milk
    1 cup warm water
    2 tsp. instant yeast
    2½ tbsp. sugar
    1½ tsp. salt
    1 large egg
    3 cups bread flour
    1/3 cup all-purpose flour
    2½ tbsp. unsalted butter, softened

    For topping:
    1 large egg beaten with 1 tbsp. water, for egg wash
    Sesame seeds

    In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg.  Mix briefly to combine.  Add the flours to the bowl, and mix until incorporated.  Mix in the butter.

    Switch to the dough hook and knead on low speed for about 6-8 minutes.  The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.

    Transfer the dough to a lightly oiled bowl.  Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

    Line a baking sheet with parchment paper or a silicone baking mat.  Using a dough scraper, divide the dough into 8 equal parts.  Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart.  Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

    Set a large metal pan of water on the lowest rack of the oven.  Preheat the oven to 400˚ F with a rack in the center.  Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.  Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown.  Transfer to a rack to cool completely.

    shared at
     creative collection

    Salad Month Enjoy A Spring Side Salad

    It is perfect time for delicious sweet strawberries. The time span between spring and summer introduces those little red sweet berries. Why not enjoy them in a delicious type of a way in a salad that packs not only these awesome berries but also heirloom lettuce leaves. Toasted walnuts, creamy goat cheese achieve a delicious balanced when mixed in this salad. Almost presenting the flavors of spring in delicious sort of way. The salad serves 4 as a ide salad.

    1 pint fresh strawberries, rinsed, dried, and hulled
    Walnut Balsamic Vinaigrette (recipe follows)
    7 ounces heirloom lettuce leaves, left whole, or 5 ounces mixed baby greens, rinsed and dried if not prewashed
    ½ cup walnut pieces, toasted (see box, page 31)
    ½ cup (about 2 ounces) crumbled goat cheese

    Cut the strawberries in quarters, place them in a small bowl, and toss them with about 2 tablespoons of the vinaigrette. Set aside. Place all of the lettuce leaves in a large bowl and add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed.
    Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.

    Walnut Balsamic Vinaigrette

    Balsamic vinegar and walnut oil come together to make a delicious dressing.

    Makes about ½ cup
    2 tablespoons balsamic vinegar
    ½ teaspoon Dijon mustard
    3 tablespoons toasted walnut oil (see sidebar)
    2 tablespoons extra-virgin olive oil
    Salt and freshly ground black pepper
    Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The e vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.)

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    Happy Mothers Day

    A Mother's Love

    by Michael O. Adesanya

    There are times only when a Mother's love
    Can understand our tears,
    Can soothe our disappointments
    And calm all our fears.

    There are times when only a Mother's Love
    Can share the joy we feel
    When something we've dreamed about
    Quite suddenly is real.

    There are times when only a Mother's faith
    Can help on life's way
    And inspire in us the confidence
    We need from day to day.

    For a Mother's heart and a Mother's faith
    And a Mother's steadfast love
    Were fashioned by the Angels
    And sent from God above...

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