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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/30/2011

Monkey Cupcakes

Well I can say for certain that Miss V's love of Monkey's is not a phase.  She has loved monkeys for years now.  Last year for her birthday, I made a Monkey cake.

This year I made some Monkey Face cupcakes to bring to her school.  I will be bringing them in a couple hours.  They came out pretty cute.

Cupcake Supplies:
24 cupcakes
1 can chocolate frosting
Black decorator icing with Wilton tip 7
Red decorator icing with Wilton tip 4
Mini Nilla Wafer Cookies
Regular Nilla Wafer Cookies

Frost your cupcakes with the chocolate frosting.

Take a serrated knife and cut the mini Nilla Wafers in half.  With the regular size just trim the top off a tiny bit so they are flat on top.

On the cut side of the regular Nilla wafer place a bit of frosting so the crumbs don't get on the Monkey face.

Place two halves of the mini Nilla wafers on each side of the cupcake.

Pipe on eyes and nostrils with the black icing.

Pipe on the smile with the red icing.

There you go!!!





Sharing this recipe here:

3/24/2011

Chicken Satay Wraps (updated)

This is what I made for dinner.  I am in a cooking rut and want sandwiches or something light now that the weather is getting warm here in SW Florida.

2 tbs olive oil
2 tbs creamy peanut butter
2 green onions, chopped
1 tsp reduced sodium soy sauce
1/4 tsp pepper
2 cups sliced cooked chicken
1 cup coleslaw mix
4 flour tortillas (8 inches), room temp

In a large bowl, whisk oil peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat.

Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.

Serve with chips.



April Newsletter

Easter is one of my favorite holidays. Over the years we have had some wonderful and juicy ham dinners with the exception of Easter 2002 when I had an awful Easter dinner in the hospital. I have also tried many different ham and glaze combinations and my favorite has been Tyler Florence’s recipe for a Tangerine Glazed Ham. This month I am going to share with you some of our favorite Easter recipes.


Tyler Florence’s Tangerine Glazed Ham & Baby Carrots

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette

2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Parmesan -Reggiano cheese

Combine pear slices and spinach in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.



Lemon Curd Trifle with fresh Berries, from Food Network

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint

3/21/2011

Bobby Flay's Nacho Burger

I made these yummy and spicy burgers on Friday night and haven't had a chance to blog them.

First up was to make the Tomato Chipotle Salsa

3 tbs red wine vinegar
1 tbs canola oil
2 tsp pureed canned chipotle cilies in adobo
3 plum tomatoes, seeded and finely chopped
2 tbs finely diced red onion
2 tbs finely chopped fresh cilantro leaves
Kosher salt

To make salsa, stir together the vinegar, oil and chipotle puree in a medium bowl.  Add the tomatoes, onion and cilantro and mix to combine.  Season with salt.  The salsa can be made 4 hours in advance, covered and refrigerated.  Bring to room temperature before using.



Burgers
1 1/2 pounds ground chuck (80/20) or ground turkey (90% lean)
Kosher salt and fresh ground black pepper
1 1/2 tbs canola oil
8 slices of Monterey Jack cheese (I had colby jack and pepper jack)
4 hamburger buns, split and toasted.
4 pickled jalapenos thinly sliced
1/2 cup coarsely crumbled blue corn tortilla chips
Avocado Relish (sadly my avocados were not ripe so I had to leave this out)

Divide the meat into four equal portions.  Form each portion loosely into a 3/4 inch burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.

Cook the burgers using the canola oil and topping each one wit 2 slices of cheese and a basting cover during the last minute of cooking.  (We just grilled the burgers)

Place the burgers on the bun bottoms.  Top each burger with some of the avocado relish, some tomato-chipotle salsa and blue corn chips.  Cover with the burger tops and serve immediately.


They were a bit spicy, but very good.  I wished that I could have put the avocado relish on them.  Oh well, next time!


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Make Ahead Meals for Busy Moms, Melt in your Mouth Week #5

3/18/2011

Irish Soda Bread

I also made this to go along with dinner.

3 1/2 cups all purpose flour
1/2 granulated sugar
1/2 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
2 cups sour cream
2 egg (room temp)
3/4 cups of raisins

Preheat oven to 350.

Sift all of the dry ingredients in a medium bowl.

In another bowl, whisk the eggs and sour cream.

Add the egg/sour cream mixture to the dry ingredients.  With a wooden spoon carefully combine the ingredients.  If it gets to sticky, use your hands to gently mix the ingredients.  Then gently work in the raisins.

Spray a 9 inch spring form pan with cooking spray.

Place the dough in the spring form pan and gently pat it down.  If the dough is still sticky, you may sprinkle some extra flour on top.

With a sharp knife make a criss cross shape in the top of the dough.  (Do not go to deep though)


Bake for 50 minutes until light golden brown.  Serve warm with softened butter.




Corned Beef and Cabbage

Since yesterday was St. Patrick's Day the Irish members of my family wanted to have Corned Beef and Cabbage.

I found a good slow cooker recipe on Food Network.  I did make some changes.

2 stalks of celery cut in half
4 or 5 carrots, peeled and cut into half or thirds
6 or 7 red potatoes cut into quarters
1 Four pound Flat Cut corned beef brisket.  The flat cut has less fat than the point cut
1 bottle of good dark beer.  I am not a fan of stout so I used a bottle of Samuel Adams Boston Larger
4 cups of water (approx)
1 medium head of green cabbage, cut into wedges

Place your veggies in the bottom of your slow cooker.


Wash the corned beef brisket and then place it on the veggies. 


Add the bottle of beer and enough water to cover the meat.

Cook on low for 8 to 9 hours.

Remove the meat from the crock pot and cover with foil and keep warm in the oven.


Add the cabbage wedges to the crock pot and cook on high  for approximately 30 minutes or until softened but still a bit crispy.





Serve with Horseradish sauce.

1/2 cup heavy cream
1/4 cup sour cream
1/4 cup drained prepared horseradish
dash Franks Red Hot
salt and pepper to taste


Whip the cream until soft peaks form.  Then fold in the rest of the ingredients.

3/16/2011

Because I don't spend all my free time in the kitchen

Because I don't spend all my free time in my kitchen, I would like to invite you over to my "other" blog.  It is called Crafty Lynn.

Stop on over and say hi!  If you have any favorite "crafty" blog could you leave me the links?  I am always looking for new and crafty inspirations.

Thanks

3/14/2011

Bobby Flay's Trattoria Burger

This recipe comes from Bobby Flay's Burgers, Fries & Shakes book.

Ingredients:

1-1/2 pounds ground beef
Kosher salt and freshly ground black pepper
1-1/2 tablespoons canola oil
8 ounces fresh mozzarella, cut into 8 slices
4 hamburger buns, split and toasted, if desired
4 slices ripe beefsteak tomatoes
8 fresh basil leaves, washed and dried
8 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil

Directions:

Divide meat into 4 equal portions and form each into 3/4-inch thick patties. Make a thumb impression in center of each. Season both sides with salt and pepper.

Cook the burgers, using caola oil and topping each one with 2 slices of cheese and a basting cover during last minute of cooking. (I just grilled the burgers)

Place a burger on the bottom half of each bun. Top with 1 slice of tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons of balsamic vinegar and 1 teaspoon of olive oil. Cover with bun tops and serve immediately.

I served them with Lays Tomato Basil chips.  Yum!



These were really good!!!


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Make A Head Meals, Melt in your Mouth #4

3/09/2011

Peanut Butter Cookies

Miss V wanted to bake up some cookies.  We picked out a recipe for Peanut Butter Cookies from her Cool Cookies book.

Ingredients
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup creamy or chunky peanut butter
1 egg, beaten
1 tsp vanilla
1/2 cup chopped roasted peanuts (optional)

Preheat oven to 350.

Combine flour, baking powder, baking soda, and salt in a small bowl, set aside.  Beat the butter and sugars with an electric mixer set on medium, until light and fluffy.

Add the egg, vanilla and peanut butter.  Beat until well blended.  Gradually add the flour mix.  Stir in the peanuts if desired.

Shape dough into 1 inch balls; place 2 inches apart on an ungreased cookie sheet.  Flatten dough balls with a fork, creating a criss-cross pattern.

Bake 12 to 14 minutes or until edges are lightly browned.  Cool cookies on cookie sheets for 2 minutes.  Remove to wire rack and cool completely.

These came out really good and especially dunked in milk.

3/07/2011

Blue Jello Aquarium test run #2 Better......

Well I bought more candy pebbles of all places, Wal-mart.  Here is the directions in pictures.

As you can see, the candy pebbles started dissolving and at this point I am saying FORGET THE PEBBLES!  Next time I am just going to use liquid food color.  This time I used Americolor Sky Blue..just a tiny drop.

Oh and for the fun of it, I got out my food markers and had fun with a teddy graham.


Ah help...I am floating away....

Internet Shopping recommendation

I am working on things for Miss V's birthday.  I saw a really cute idea for Bikini Beach Bear Cupcakes on Bakerella.

Anyway she has a list of where to find some of the ingredients.  But I couldn't understand the whole candy writer on Amazon.  Plus I would have had to get the blue cupake liners at a different shop and that would have increased the shipping.  I love Amazon, but sometimes buying a bunch of little things at different shops cost way more in shipping than the actual items.

So I searched and found a store called Shop Bakers Nook.

I was able to purchase just the color candy writers that I wanted and blue cupcake liners.  I ordered them on Friday and they were at my front door this afternoon. 

If you are in need of baking items, check them out.  I don't think you could go wrong.

3/06/2011

Chocolate Sea Shells and Sea Creatures

Oh just had a little fun with candy melts and my new sea shells and sea creature molds.  These are just a test run for Miss V's birthday.  You know in the world of a soon to be 9 year old...sea creatures are colorful and well star fish aren't just pink.















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