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

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4/28/2011

One of my favorite blogs...

One of my favorite blogs, Make Ahead Meals for Busy Moms, is having a giveaway by George Duran, I loved him on Ham On The Street.

I love mexican food and Cinco de Mayo, but sadly won't be having a fiesta this year since it is the middle of the week and my husband has to pick up our son at college. 

I wonder if it would be ok to have a fiesta for Mother's day instead?  That sounds pretty good to me...

New Facebok Page

Good morning everyone!

I just wanted to share some exciting news....I now have a Facebook page just for my foodie blog.  Come on over and take a peek.  I am slowly adding pictures with links to the recipes.

The "like" box is on the left side of my blog.

Thanks and have a wonderful day!

4/25/2011

Hearty Ham and Pear Panini

This little recipe came from Facebook via Betty Crocker.  I knew that I would have to try it!  I was going to wait until I could make some focaccia, but I just couldn't wait.  I had little sandwich rolls in the fridge that would work.

2 tablespoons yellow mustard

1/2 loaf focaccia bread (13 to 15 inches long), cut in half horizontally  (used mini sandwich rolls)
8 slices (2 oz each) ham (used left over Easter ham)
1 medium pear, peeled, thinly sliced  (used 1 Bosc)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon olive oil or vegetable oil

Heat closed contact grill 5 minutes.  (aka in our house...George Forman grill)

Spread mustard on bottom half of bread; layer with ham, pear and cheese. Cover with top half of bread. Lightly brush top of bread with oil. Cut sandwich into fourths.









When grill is heated, place sandwiches on grill. Close grill; grill 4 to 6 minutes or until cheese is melted and bread is golden brown.




They were super yummy and I am calling them Teeny Paninis! 

Tangerine Glazed Ham, Carrots and Spinach and Pear Salad

This year I made Tyler Florence's Tangerine Glazed Ham for Easter Dinner and took pictures of it.  Woo Hoo!

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
1/2 English Cucumber sliced
1/2 cup of dried Cranberries
1/4 cup of roasted salted Sunflower Seeds
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 Asiago cheese


Combine salad ingredients 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.





 
Hope everyone had a wonderful Easter!

4/23/2011

Woops!

Yesterday at Walmart, I realized I forgot to buy an egg dying kit.  We couldn't find them anywhere and when we asked someone she pointed us to a certain aisle and said they only had the sports kits left.  Hmm....we looked and they were sold out!  I looked at Miss V and she didn't look very happy so I said we could try another store.

Well in the check out line I had a great thought!  I have tons of pretty gel food coloring, I bet we would just make up our own!  Miss V perked up at that thought.

When we got home I boiled up the eggs and let them cool.  She picked through my bin of Wilton and Americolor food gels.

She picked Wilton pink, Wilton Golden Yellow, Wilton Leaf Green, Wilton Royal Blue and Americolor Electric Purple.

So I mixed up about 1/2 cup of hot water in each glass, 2 tsp of white vinegar and the food color.



It was fun experimenting with the colors and how long to leave them in each glass. 



Here is an example of the blue eggs.  One she left in for only a minute and the other she left in for a couple minutes.



Ha!  No more buying overpriced kits for us!

Peep Bunny Cupcakes

I made these cute little cupcakes today for our neighborhood Easter Egg Hunt.

You will need:
2 packages of Bunny Peeps
Jelly Beans, we used Jolly Rancher Fruit Smoothie Jelly Beans
24 of your favorite cupcakes (had to have Victoria's Favorite, Rainbow Chip aka Funfetti)
2 cans of white frosting
Leaf Green Gel food dye  (you could get really festive and use pink, yellow or purple)
Disposable piping bag
Wilton Tip #233
Toothpicks

Make and cool your cupcakes.

In a stand mixer add the two cans of white frosting and a bit of gel food coloring until you reach a nice grassy color.

Fit your disposable piping bag with the tip and fill with the green frosting.

You do not need to be neat when piping on the frosting.  You want it to look like the Easter Basket Grass.  Make sure you put a good amount on each cupcake.

Gently place one toothpick through the bottom of the Bunny Peep and leave an inch or so out.  Place your Peep on the cupcake and the toothpick will help the Bunny to stay upright.

Decorate all around the bunny with the jelly beans.




Enjoy!  I hope you all have a wonderful Easter tomorrow!

4/18/2011

Resurrection Cookies 2010

Last year Miss V and I made Resurrection cookies.  She asked me the other day if we could make them again this year.  I think we should. 

The pictures below are from last year and her face has been blurred out for her own online safety.  For the bible verses we use the King James Version.  I like to use the site Bible Gateway.

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a ziploc bag
1 wooden spoon
Painter's tape

This step is super important!  These are to be made the evening before Easter. Preheat oven to 300F.

Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers.

Read: John 19:1-3

1 Then Pilate took Jesus and had him flogged. 2 The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe 3 and went up to him again and again, saying, “Hail, king of the Jews!” And they slapped him in the face.



Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink.

Read: John 19:28-30

28 After this, Jesus, knowing[a] that all things were now accomplished, that the Scripture might be fulfilled, said, “I thirst!” 29 Now a vessel full of sour wine was sitting there; and they filled a sponge with sour wine, put it on hyssop, and put it to His mouth. 30 So when Jesus had received the sour wine, He said, “It is finished!” And bowing His head, He gave up His spirit.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.

Read: John 10:10 - 11.

10 The thief does not come except to steal, and to kill, and to destroy. I have come that they may have life, and that they may have it more abundantly. 11 “I am the good shepherd. The good shepherd gives His life for the sheep.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

Read: Luke 23:27

27 And a great multitude of the people followed Him, and women who also mourned and lamented Him.





So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

Read: Psalm 34:8 and John 3:16

8 Oh, taste and see that the LORD is good; Blessed is the man who trusts in Him!

16 For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.



Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

Read: Isaiah 1:18 and John 3:1-3

18 “ Come now, and let us reason together,” Says the LORD, “ Though your sins are like scarlet, They shall be as white as snow; Though they are red like crimson, They shall be as wool.

The New Birth
1 There was a man of the Pharisees named Nicodemus, a ruler of the Jews. 2 This man came to Jesus by night and said to Him, “Rabbi, we know that You are a teacher come from God; for no one can do these signs that You do unless God is with him.”  3 Jesus answered and said to him, “Most assuredly, I say to you, unless one is born again, he cannot see the kingdom of God.”



Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read: Matthew 27:57-60

57 Now when evening had come, there came a rich man from Arimathea, named Joseph, who himself had also become a disciple of Jesus. 58 This man went to Pilate and asked for the body of Jesus. Then Pilate commanded the body to be given to him. 59 When Joseph had taken the body, he wrapped it in a clean linen cloth, 60 and laid it in his new tomb which he had hewn out of the rock; and he rolled a large stone against the door of the tomb, and departed.



Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.

Explain that Jesus' tomb was sealed.

Read: Matthew 27:65-66

65 Pilate said to them, “You have a guard; go your way, make it as secure as you know how.” 66 So they went and made the tomb secure, sealing the stone and setting the guard.



Explain that they may feel sad to leave the cookies in the oven overnight.Jesus' followers were in despair when the tomb was sealed.

Read: John 16:20 and 22

20 Most assuredly, I say to you that you will weep and lament, but the world will rejoice; and you will be sorrowful, but your sorrow will be turned into joy.  22 Therefore you now have sorrow; but I will see you again and your heart will rejoice, and your joy no one will take from you.


Now....go to bed........

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty.

Read: Matthew 28:1-9

He Is Risen


1 Now after the Sabbath, as the first day of the week began to dawn, Mary Magdalene and the other Mary came to see the tomb. 2 And behold, there was a great earthquake; for an angel of the Lord descended from heaven, and came and rolled back the stone from the door,[a] and sat on it. 3 His countenance was like lightning, and his clothing as white as snow. 4 And the guards shook for fear of him, and became like dead men. 

5 But the angel answered and said to the women, “Do not be afraid, for I know that you seek Jesus who was crucified. 6 He is not here; for He is risen, as He said. Come, see the place where the Lord lay. 7 And go quickly and tell His disciples that He is risen from the dead, and indeed He is going before you into Galilee; there you will see Him. Behold, I have told you.”

8 So they went out quickly from the tomb with fear and great joy, and ran to bring His disciples word.

9 And as they went to tell His disciples, behold, Jesus met them, saying, “Rejoice!” So they came and held Him by the feet and worshiped Him.







Sharing here:

4/11/2011

Jelly Belly Flute Pops

The other day we had a girls shopping day.  We stopped at Bed Bath & Beyond and Victoria picked out a set of Jelly Belly Flute Pops and some Tutti Fruit syrup.





I read the directions for the Flute Pops which seemed easy.

Place Flute Pops molds into holder base.

Fill the Flute Pops mold using your favorite juice,  syrup, smoothie or other liquid.

Snap caps over the tops of the molds.  Freeze.

Remove individual Flute Pops mold from holder base.  Remove ice pops from the mold.  If necessary, dip into warm water to loosen.  Flip and place narrow ed of cap into the mold for a convenient holder.

I made them on Saturday afternoon and left them to freeze for 24 hours.  When I went to try to get the first one out.  The handle popped right out because the syrup wasn't completely frozen.  I dipped it into hot water for a second or two and it finally came out.  Victoria loved it but said it was really sweet.

Then I wondered if I should have diluted the syrup and then it would have frozen solid.

Well DUH....I just read the directions on the bottle.



It says for Ice Pops:  dilute 1 part syrup to 1 part water.  Pour into molds and freeze.

Well if I read that first it wouldn't have been a problem.  So I am letting the rest of the molds melt and will dilute them with water and refreeze.

What I am not thrilled with....If you make products that go together then please give directions on the Flute Pops mold too.

4/05/2011

Key Lime Pound Cake

I really enjoy reading other foodie blogs.  One of my favorites is called Taking on Magazines.  On March 26 Mom Chef made a Key Lime Pound Cake from Southern Living magazine.  My mouth watered when I read it.  I bookmarked it and knew that I had to try it.

I know the three of us couldn't eat a whole pound cake so I thought I would wait for our next party or mom's night to make it.  Well the opportunity came today.  I am bringing dinner to a friend/neighbor and figured I could add a few slices (like half the cake) to their dinner.

Cake ingredients:

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lime zest
1/4 cup fresh Key lime juice (I subbed Nellie and Joe's)

Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.


Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.  (I only have a bundt pan)

Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean (I think I had to bake mine about an hour and a half). Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).


Key Lime Glaze ingredients:

1 cup powdered sugar
2 tablespoons fresh Key lime juice
1/2 teaspoon vanilla extract

Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.








Miss V and I just tried a slice.  It is really good, but the cake part didn't have enough lime flavor for me.  I think if I was to make this again, I would use more lime zest.  The glaze is perfect though.

Sharing this recipe here:
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4/03/2011

2011 Ultimate Blog Party!

Ultimate Blog Party 2011

Wow, check out all these Mom Bloggers!!


A little about me. I am a SAHM who loves to bake and cook. I have one son in college and a daughter in elementary. My daughter is also achieved her Master Chef Phase one at Young Chefs Academy. I think it is very important for kids to learn to cook and be in the kitchen.

I started my Foodie blog, way back in July of 2008.  I love blog hopping and finding new and fun recipes.

Flip Flop Cake

Miss V has a pair of LIME green Flip Flops for her birthday cake.  I used the same directions from the test run that I made a while ago.

This time I used the Americolor Electric Green for the flip flop color.  In the first few pictures you can't tell how LIME green it is.








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