Easter Recap

Did everyone have a great Easter or Passover? We had a great weekend. Friday the weather was so incredibly beautiful that I didn't get anything on my Easter to do list done except going to the grocery store! We also managed to have an impromptu photo shoot on the beach because it was so beautiful!!

And at this point made the executive decision to cut down on all the things I was going to make. First to go was my Triple Lemon Blueberry cake. If you read my post on Friday you will know this is something that I have attempted to make multiple times but have yet to actually make it. Big plans to make it next Wednesday for my Aunt's birthday. Considering I am in charge of the cake I hope to actually make it this time! Haha!

Saturday we went out to lunch and walked around downtown at an arts and crafts show. It started off rainy but ended up being beautiful. When we got home it was still so nice out we went for another walk!

And we even got to sneak in a date night sans baby Saturday night. We had an amazing meal and I can't wait to try and recreate some of the appetizers and entrees we had. And I had a great Sauvignon blanc called Hunky Dory out of New Zealand

Easter morning I  attempted to make the "healthy chocolates" I mentioned in my post from last friday. I made coconut balls dipped in chocolate (mounds bar), peanut butter eggs (Reese's Pieces) and last minute decided to make yogurt dipped pretzels. And the verdict on all 3 recipes.... is Pinterest FAIL!!! Ugh these do not compete whatsoever with my other recipes that call for a pound of confectionery sugar.

From now on at Easter I am going with the all sugar recipes that I am used to. The Yogurt covered pretzels got so soggy and gross. On a plus I had extra chocolate from the candy attempts and decided to do chocolate covered pretzels. And those were DELISH!! SO incredibly good! Did I mention I made all of these candies Easter morning? Luckily my daughter woke up at 5:30 am and I was able to get to work. The candies didn't take long to make so that left time to attempt the  bunny cinnabon rolls from my to do list.

I would say this is a Pinterest maybe if I spent more time on it might be a success. I wasn't happy with the quality of the cinnabon rolls i got. They weren't swirled so I had to roll the dough, and not to mention super dry on the inside. I blame the fact they look like mice on the fact that I didn't buy the right kind. I went with cinnabon brand but might try a more traditional one next time.

Well, I had quite the busy morning on Sunday as you can see. By the time everyone was up we were ready to open our baskets! A loved hers (details here) and Armondo are cat LOVED his even more. Armondo would dive into his basket and take out the toys!

I swear A is happy and having fun!!

Once we opened baskets it was time for A's morning nap! She actually had two before we went to lunch at my Aunt's house. While she was napping I attempted to do the last two things on my list and then decided that I need a cup of coffee and to rest. I was way too sleepy! At my Aunt's house A got to participate in her first egg hunt. Next year we are going to be more competition. This year we were trying to take some pictures and missed some valuable egg searching time. We ended up getting 5 eggs!! WOO HOO!!

Hope you had a great Easter/Passover! Would love to hear if you any Pinterest wins or fails this past weekend!

xoxo!!

Cinco de Mayo Recap

So yesterday I posted the recipes I found on Pinterest for Cinco de Mayo! I just wanted to show some pictures and tips I learned from making the recipes. Unfortunately I didn't get to make the sombrero cookies! I bought the ingredients but got sidetracked earlier in the day and didn't put them together! I am sure I will dig into them later today!

To start I made the Cilantro Jalapeño Limeade which was so refreshing and great with tequila! Maybe next time I would try vodka. The recipe calls for 3/4 cup of sugar to make the simple syrup, because you also add agave nectar I might cut this back by half. I am not a fan of sweet drinks, and would rather be able to taste the jalapeño!

And I would fill the glasses with ice and not the pitcher like the recipe calls for. It was way too hard to pour and since it is 85 degrees outside the drinks got warm fast. I had to go back inside and get an ice bucket to cool the drinks!

 Cilantro Jalapeño Limeade

 Here are a few snapshots of our dinner! I tried to be festive and brought out some of the bowls that were purchased in Cabo San Lucas! I used margarita glasses to serve salsa and sour cream!

The turkey enchilada lasagna was so quick and easy to make. I might rename this recipe lazy man's enchiladas! I might add some diced jalapeños next time to give the dish a lil more kick. However, I love spicy food so the recipe is perfect as is if you are not a fan of spicy. Also, when I was putting together the lasagna I was afraid that their wasn't enough meat at all. But after baking it all came together really well. I also used an entire packet of cheese in the dish (i love cheese!!). It was delicious and served 4 people with 2 slices left for leftovers.

Turkey Enchilada Lasagna

Next up were the jalapeño cheddar popovers! All you need is a blender and you are all set. Basically you just blend all the ingredients and let it sit for 30 minutes. I used a popover pan, but the recipe calls for a muffin tin. I am sure that would work well too! And side note I totally forgot to add the butter (left it in the microwave) and they came out perfect. You can also add more cheese and jalapeños if you want them cheesier or spicier!

Jalapeño Cheddar Popovers

Really what is a Mexican meal without guacamole? I quickly made up some guacamole with the leftover ingredients I had from making the meal above! I also made a fiesta salad and served with Mexican rice (totally cheated and bought the kind you heat up in the microwave for 90 seconds)!!

During dinner we also had a guest! This lil lizard was hanging out on a lantern! 

And last but not least, we had to dress up our cat. Can you tell he is excited it is Cinco de Mayo?

Happy Pinning!
By Jennifer Shelton

Cinco de Mayo Inspiration

Happy Cinco de Mayo!!! How is it May already?

Here are a few of the things I am thinking about making. I will let you know how everything turns out tomorrow.

Cilantro Jalapeño Limeade

This sounds delicious! I am going to try and recreate one of my favorite drinks from The Gallows in Boston called the Brazen Bull. The Gallows makes this drink with vodka, however since it is Cinco de Mayo thinking we might have to add tequila! Decisions decisions!!

Turkey Enchilada Lasagna

Okay okay, I know this isn't really fun. But it looks like it has slightly less fat then traditional enchiladas. We have to save our calories for the guacamole and chips!

Jalapeño Cheddar Popovers

Since we saved some calories using ground turkey, fat free cream cheese, and using whole wheat tortillas with our enchilada lasagna, we need to make sure we make up for it somewhere else. These popovers look so simple to make!

Sombrero Cookies

I am sure I can make something more authentic, however I am planning on spending most of my day sitting outside on the dock tomorrow reading a book. It is supposed to be 87 degrees here in North Carolina (sorry New Englanders) so I am taking a short cut with the dessert. Not to mention who is going to have room after eating dinner! Thinking of buying store bought sugar cookies, frosting in a can, sprinkles and gum drops!!

I will also make sure to put out some nacho chips, guacamole and salsa for everyone to snack on as well.

For additional ideas on what to make for Cinco de Mayo make sure to check out my Pinterest board.

What are you planning to make? Anyone have a favorite guacamole recipe they would like to share? Every time I make guacamole it comes out a little different. I like to experiment with what I have lying around in the fridge.

Happy Pinning!
By Jennifer Shelton

Grilled Flank Steak with Black Beans, Corn and Tomatoes

Since the weather has been nice in NC, and I am loving the fact we can grill outside I decided to find some recipes that are quick and easy for the grill. Searching through my pins I found this recipe from skinnytaste.com for grilled flank steam with black beans, corn and tomatoes! I decided to make this a salad since we are "trying" to eat healthier. Granted I did also serve this with a side of guacamole and chips, so overall not sure how healthy this meal really was.

What I loved about this recipe is for the salsa part (black beans, corn, tomatoes, etc) you can really customize based on your taste or what you have lying around the kitchen. I am a big fan of spicy so next time I might dice up a jalapeño and definitely some avocado or jicama. Or maybe add just a lil garlic too.

When making this recipe I totally underestimated the number of limes it takes to get 1/4 cup fresh squeezed lime juice. I bought 2 and barely had 1/8 cup. So I had to add some lemon juice to make up the difference.

This recipe was adapted from skinnytaste.com.

Ingredients: 

Steak Marinade

• 1 1/2lb flank steak
• 1/2 tsp cumin
• 2 garlic cloves, crushed
• 1/2 tsp kosher salt
• fresh cracked pepper to taste

Black Bean, Corn and Tomato Salad

• 3 tbsp red onion, minced (I used half a red onion)
• 1 tsp olive oil
• 1/4 cup fresh squeezed lime juice (suggest 5-6 limes)
• 2 medium vine ripe tomatos, diced (I used 3 tomatoes)
• 1 cup corn kernels (I just used an entire package)
• 2 tbsp finely minced cilantro
• kosher salt and fresh pepper to taste

Directions: 

• Season steak with the crushed garlic, cumin, salt and pepper. Make sure to gently massage into the meat for even distribution. Set aside for 5-10 minutes. 
• Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside for a few minutes. Add tomatoes, black beans, corn, cilantro and other ingredients you choose. Set aside. 
• Heat a lightly greased grill or grill pan on high heat. Grill steak on high heat, 6-8 minutes on each side until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter (or in my case salad) and top with the corn, black bean and tomato salad. 

Let me know how you have adapted this recipe to make it your own!

Bon Appetite and Happy Pinning!!!
By Jennifer Shelton

Guest Blogger - Spinach Torta in Potato Crust

Today we have our FIRST guest blogger! You might have heard me mention Kate in some of my earlier posts regarding wedding showers!! She is an amazing cook, baker, chef and more!! I am so excited that she is sharing some of her recipes and secrets with us!!

Also, this could be a great time to test out that homemade ricotta you made!!

I made this spinach torta for Easter, inspired by this post. The blog is written in the Netherlands so the measurement units aren't what I'm used to, so I outlined what I did below. 

Spinach Torta in Potato Crust

• 1lb Fresh Baby Spinach
• 2 Eggs
• 1 C Part Skim Ricotta
• 1 C Fresh Herbs (I used about 3/4 C Parsley and 1/4 C Chives)
• 1 - 1 1/2 C Feta
• Zest of one Lemon
• Salt & Pepper
• 2-3 Russet Potatoes
• Olive Oil
• Springform Pan 

Place a large skillet over medium heat, add the spinach with a splash of water, toss until all spinach is wilted. You may need to add the spinach in batches if it doesn't all fit in the skillet at first, it will cook down. Place the cooked spinach in a clean kitchen towel and twist/squeeze to remove as much liquid as possible. Roughly chop the spinach and set aside. 

In a bowl mix the eggs and ricotta, add herbs, feta, spinach and lemon zest. Season with S&P and mix well. Set aside. 

Peel the potatoes and slice 1/8 inch thick, slice one potato lengthwise to make long slices to line the sides of the springform pan, and the other 1-2 potatoes into rounds to line the bottom of the pan. I used my mandoline slicer and put the slices in a bowl of cold water as I was working. This helps to keep the potatoes from browning while they sit, and draws out some of the starch. 

Place a nonstick skillet over med-high heat and brush lightly with olive oil. Working in batches remove potatoes from the water, dry well with a towel, then fry in the skillet until lightly browned on both sides and tender. Remove potatoes from skillet to paper towel and continue with remaining potato slices until you have enough to cover the bottom and sides of the springform pan. 

Preheat the oven to 375.

Spray the springform pan generously with nonstick spray and use the potatoes to create your crust. I started with the sides, using the lengthwise slices to create one layer going around the side of the pan, with the potatoes slightly overlapping. 

Then use the potato rounds to cover the bottom, starting on the outside, working your way in, in a circle, and slightly overlapping again to create a solid layer to hold the spinach mixture. Pour the spinach-ricotta mixture into the prepared pan, being careful  not to disturb the potatoes. 

Place in the oven and bake for about 40 minutes until the spinach mixture is set and everything is golden brown. 

This looks DELISH and I can't wait to try this recipe!! Thank you so much Kate for sharing and we can't wait for your next recipe!

Happy Pinning!!
By Kate Lindsey

Strawberry-Rhubarb Shortcake with Whipped-Cream Biscuits

For the past week in North Carolina we have had the most beautiful weather. Coming from Boston I savor every single day of sunshine and the first warm day makes me think that summer is here. I was in the grocery store and saw fresh rhubarb which instantly made me think of a summer recipe to make.

I remember seeing a recipe for strawberry-rhubarb shortcake with whipped cream biscuits on Pinterest that sounded like the perfect dessert to have with dinner while we were eating outside!

http://www.pinterest.com/pin/167196204890015662/

This recipe is SO simple to make and is so incredibly delicious. I have been making shortcake for years and have always been complimented on my biscuits. I can tell you I am no longer making biscuits with my old recipe moving forward. This recipe calls for homemade whipped cream to make the biscuits. It makes the biscuits so incredibly creamy!! I also like the fact that you can make this recipe ahead of time or in stages depending on how much time you have.

The only tweak I would make to this recipe moving forward is to double the strawberry-rhubarb filling. Personally, I like my shortcake where the strawberry yumminess seeps into the biscuits!!

This recipe was originally from Yankee Magazine - May 2012

Ingredients:

Strawberry-Rhubarb Filling: Double this if you like lots of filling!

• 1lb medium-size strawberries, hulled and quartered
• 3/4 cup granulated sugar, divided
• 2 tablespoons freshly squeezed orange juice
• 1-1/2 cups chopped fresh rhubarb (about 2 stalks)
• Pinch table salt

Mix berries with 1/4 cup sugar and 2 tablespoons of orange juice in a medium-size bow. Toss gently and set aside.

In a small saucepan, combine rhubarb, remaining 1/2 cup sugar and salt. Set over medium heat to cook, stirring, until sugar melts and liquids are simmering nicely, 8-10 minutes. Remove from heat and cool to room temperature. Rhubarb will soften as it sits.

Add berries and stir. Set aside.

Whipped Cream Biscuits

Ingredients:

• Unsalted butter (to grease baking sheet0
• 2 cups sifted all-purpose flour, plus extra for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• Freshly grated zest of 1 orange 
• 1 cup heavy cream, plus extra for biscuits
• Course or granulated sugar

Preheat over to 400 degrees. Grease a baking sheet, and set aside. 

In a large bowl, whisk together flour, baking powder, salt, sugar and orange zest. 

In the bowl of a standing mixer (I used my hand mixer), whip cream until it forms firm peaks. 

Fold whipped cream gently into flour mixture until dough begins to come together. Add a tablespoon of unwrapped cream to mixture until you are able to gather the dough into a ball. Turn out gathered dough onto a floured surface. Press to form a disk about 3/4 inch think. It will be slightly crumbly. 

Using a 2-1/12 inch-wide biscuit cutter, cut biscuits and lay them on a baking sheet. Brush with extra cream and sprinkle with course or granulated sugar (I used Sugar in the Raw!). 

Bake until golden, 15-17 minutes. Cool on racks. 

Whipped Cream

Ingredients:

• 1 cup heavy cream
• 2 teaspoons granulated sugar
• 1 teaspoon vanilla extract

Just before serving, make the whipped cream: Beat cream, sugar and vanilla until firm peaks form. 

To plate, split each biscuit horizontally. Spoon berry and rhubarb mixture on bottom half, cover with top half. Garnish with whipped cream. ENJOY!!

For other summer recipes make sure to check out my Pinterest page.

Happy Pinning!
By Jennifer Shelton

Cleaning Out The Fridge - Chicken with Brussels Sprouts

This morning I was making breakfast and noticed that I had some brussels sprouts that I bought and forgot to use. I also had some chicken in the freezer and decided to look on Pinterest for some recipe ideas. I found this great recipe that myrecipes.com posted for chicken with brussels sprouts!

http://www.pinterest.com/pin/167196204890509198/

I had most of the ingredients on hand and only had to make a few substitutions!! I didn't have apple cider so I used apple juice, and then to the brussels sprouts I cut up two apples. I am sure you can make this side dish and also serve with pork.

Ingredients

• 
  
• 2 tablespoons olive oil, divided 
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider (I used apple juice since I didn't have apple cider)
• 2 tablespoons whole-grain Dijon mustard 
• 2 tablespoons butter, divided 
• 1 tablespoon chopped fresh flat-leaf parsley (I didn't have this on hand so I omitted)
• 12 ounces Brussels sprouts, trimmed and halved
• 2 Apples cubed (not in the original recipe but I added)

First pre-heat your oven to 450 degrees. I used my Le Creuset pan to sear the chicken for 3 minutes in olive oil. I also salted/peppered the chicken the on each side before putting it in the oven to cook for 10-12 minutes. Be VERY VERY VERY careful when removing this pan. I had a normal potholder on my hand and it was too hot for me to hold. I had to use a glove potholder and then a regular pot holder.

In a separate pan, eat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts and apples; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender.

Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider (I used apple juice); bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley (if you have it!). 

I also served rice pilaf with the meal! It was delish!!

I could also see making this recipe with pork chops or pork loin as well! Definitely check this recipe out and let me know how you make this as well!

Happy Pinning!

By Jennifer Shelton

My Husbands Instruction Manual

When my husband and I first started dating he was craving meatloaf one night, and pulled out a binder. I asked him what it was and it was a collection of all his favorite foods his Mom used to make. One year for Christmas she printed out all of his favorite recipes and put them in a binder as a Christmas present. Isn't this the cutest idea ever?

My mother-in-law had hand surgery today so I wanted to do something special for her and decided to go to my husband's instruction manual to find a home cooked meal for her. Not to mention something that she didn't have to use a knife for. This is a recipe that her mother used to make for her. The key ingredient according to my father-in-law is the 80% lean meat!! As he says you want a layer of grease at the bottom of the pan while cooking. Good thing I knew this! Otherwise I may have tried to pass ground turkey instead of ground beef.

 The ingredients are simple and most of which you should have around the house.

• 2lbs Ground Beef (80% lean)
• 1 sleeve of saltine crackers crushed (I crushed in a plastic bag)
• 1/2 Chopped Green Pepper 
• 1/2 Chopped Red Pepper
• 1 Chopped Medium Onion
• 2 Eggs
• 3/4 Cup of Milk
• Salt and Pepper
• Ketchup

(I cheated here and bought a pre-chopped fajita mixture for the peppers and onions!!)

Don't forget to take off your rings before you start making this recipe! You don't want ground meat stuck in between your jewels!!

In large bowl, mix ground beef, onion, green and red pepper, eggs and milk. In a plastic bag, crush crackers until fairly fine and uniform in size. Add crackers to the meat mixture, along with salt and pepper. The key here is to NOT over mix the meat. You want to make sure it is combined but you don't want to handle the meat too much. 

Grease a baking dish, put meat mixture in baking dish and form into a log shape. Pour ketchup on top. Add about a 1/2 inch of water to baking dish, so the meatloaf is like an island. 

Bake at 350 degrees for about 45-60 minutes. Make sure to cut into the middle and check for doneness. You don't want any pink in the inside!

And Voila! You have Paul's instruction manual meatloaf! I served with some homemade mashed potatoes and corn. 

Since my mother-in-law can't use her hand I also prepared for her some chicken salad for lunch! This is also from my husband's instruction manual. I chopped 2 cooked chicken breasts, added some mayo, pecans, celery, Craisins, and pepper. Super simple to make and now she has lunch for the next few days!! I forgot to mention I also brought her some bread as well to make sandwiches.

Last but not least I also made her Lemon Poppy and Coconut Choclate scones to eat for breakfast. I included some lemon curd as well to eat along with the scones. However, I forgot to take pictures!!

I know these recipes didn't come from Pinterest but I thought I would share some family recipes!

Tomorrow I am going to make my in-laws baked ziti with pesto! Super excited to try out this new recipe and I will make sure to report back!

Happy Pinning!!

By Jennifer Shelton