Tag Archives: cooking

Third Course: Linguine with Pesto Avocado Cream

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I am not a fan of trying a new recipe out on an important occasion.  It makes me nervous.  I feel that my recipes should be tried and true.  But with basil, avocados, and garlic, how can you go wrong! The linguine was a success and will be repeated in the future. If you love pesto, this is your meal.  On to dessert! -AF

Linguine with Pesto Avocado Cream

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish

1/2 cup pine nuts

2 avocados, pitted and peeled

2 T lemon juice, freshly squeezed

3 cloves garlic

1/2 cup olive oil

Sea salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season with salt and pepper.

Toss pasta with pesto.  Divide pasta among serving plates and sprinkle cherry tomatoes over linguine.  To complete, garnish each serving with a basil leaf.

Second Course: The Fuller Beet Salad

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Our second course to the birthday celebration was a salad that Chris always orders when we go out.  He loves beet salad.  This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on.  And to be completely honest, I NAILED it!  I will admit it was easy with no thought required.  Chris was impressed and pleased with his second course.  Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF 

The Fuller Beet Salad

4 medium beets,(red or golden) stems and root ends removed*

1/3 cup walnuts, chopped

1 T balsamic vinegar

Sea salt

Freshly ground black pepper

1 T sunflower seed oil

2 oz. goat cheese

Wrap each beet in foil.  Roast until soft, about 1 hour.  Cool slightly and remove foil.  Rub off skins.  Cut the beets into wedges.

While beets are roasting, in a small bowl, walnuts with vinegar and set aside.

Toss beets with walnut/vinegar mixture.  Season with salt and pepper.  Add sunflower seed oil and toss together.

Divide beets among 4 salad plates.  Crumble goat cheese on top.

*I used red beets this time.  Be careful with their stain.  I’m thinking golden is better for entertaining, etc.

Happy Birthday Meal: Starter: Caprese Skewers

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I LOVE birthdays!  It is a perfect time to celebrate and of course, cook.  Today it was time to celebrate Chris.  William and I whipped up a four course meal fit for our king.  After consulting various cookbooks and notes, our menu was filled with his favorites.  I will be sharing all four courses over the next few days.

Birthday Menu

Our first course started with Caprese Skewers.  These bite size appetizers made it easy to mingle and make casual talk about the day.  Chris loves the combination of tomato, basil, and mozzarella.  The drizzle of a balsamic vinaigrette completes the taste.

Caprese Skewers

1 T balsamic vinegar

1 T + 1 t extra virgin olive oil

1/4 t ground black pepper, divided

1/8 t kosher salt

12 small mozzarella balls

24 grape tomatoes

24 small to medium leaves of fresh basil

24 toothpicks

Cut the mozzarella balls in half. In a small bowl, toss mozzarella with the 1 t of olive oil and 1/8 t of the pepper. Set aside to allow the mozzarella to absorb the flavors.

In another small bowl create a vinaigrette by whisking together balsamic vinegar, remaining 1 T of olive oil, 1/8 t pepper, and kosher salt. This vinaigrette will be brushed on the skewers, once assembled.

Create skewers:

Slide 1 grape tomato onto a toothpick. Fold 1 basil leaf in half; pierce with toothpick and slide up to the tomato. Slide 1 mozzarella piece onto the toothpick.  Continue assembling skewers laying them on serving plate.
Once all skewers are assembled, brush them with the balsamic vinaigrette.

Cover until serving.

Chocolate Peanut Butter Bars

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Oh my goodness!  It’s clear that my house loves peanut butter and chocolate.  The combination of these two heavenly ingredients turn this dessert into a rich, decadent treat.  I will admit it was hard not to devour the complete pan while the boys were out.  Sorry! No one needs that visual!  Seriously, enjoy your delicious square of goodness and then do 100 push-ups (on your toes) or just say you did.  -AF

Chocolate Peanut Butter Bars

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 T butter, melted

2 t vanilla

Preheat oven to 325 degrees.  Combine cake mix, butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.  In a small pan, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.  Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.   Bake for 20-25 minutes. Cool completely before cutting into bars.

Look at that pan of goodness

Taco Grilled Cheese

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Filed under Grilled Cheese Flights

I have a couple of food obsessions.  A warm grilled cheese sandwich can change my day.  Lately I have been exploring tasty grilled cheese creations.  This is a new one that I would add to my grilled cheese flight.  Basically if a taco and a grilled cheese had a little foodie baby, it would be a Taco Grilled Cheese.  This lovely creation was a huge hit in this house.  William stated, “Mom, I need you to write down this recipe so that I can make it for my kids one day.”  Well, Buddy, you are 6 but here you go!  Love, Mommy

Taco Grilled Cheese

1 lb. ground beef
1 package taco seasoning mix
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices wheat bread

In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes.
Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.
(Makes 4 Yummy Grilled Cheese Sandwiches)

King Cupcakes

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“Throw Me Something, Mister!”  It’s Mardi Gras time!  Try something a little different this year with King Cupcakes.  You will earn some beads and only remove a cupcake liner.  These yummy cakes with a flavorful frosting will be a perfect treat on Fat Tuesday.  And like all my versatile recipes you can change colors for events throughout the year.  Laissez les bon temps rouler!- AF

King Cupcakes

1 box yellow cake mix (if you are making cupcakes with white as color, use white cake mix)

4 eggs, beaten

1 cup buttermilk

1/2 cup vegetable oil

Food coloring (let the fun begin)

In an electric mixer at medium speed, beat all of the ingredients (except food coloring) together. Divide the batter equally into three bowls and use food coloring to create the color you want.  (for my King Cupcakes, I made yellow, green, and purple.)

Prepare your muffin tins with cupcake liners.  Use a spoon for each color.  Start with one color and pour about 1 spoonful of batter up against one side.  Continue using a spoon for each color.  Fill in with the other colors. Messy is okay.  They will not look perfect but will turn out okay.

Bake at 350 degrees for 15 to 20 minutes.  Use toothpick to test if cupcakes are completely baked.  Makes 24 cupcakes.

Krewe Frosting

1 cup butter, barely softened

4 cups powdered sugar

3 T milk

1 t vanilla

1 t cinnamon

food coloring

In an electric mixer, beat butter until fluffy.  Add sugar in small amounts until completely mixed.  Now, add 1 T of milk at a time until you like the thickness. Mix in vanilla and cinnamon.  If you want colorful icing, mix in your desired food coloring. You may want multiple colors of icing, so divide icing in bowls to add food coloring.

Oven Fried Pickles

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I love Pickles! Slices, spears, and juice. Don’t knock a dill pickle snow cone.  My boys love their pickles too.  On a Friday afternoon, I whipped up this snack before they even knew I was busy in the kitchen.   It was a success complete with an empty plate.  I’m thinking this coating will work nicely with a variety of veggies.  Next up, oven fried jalapeños.   You can take the girl out of Texas, but you cannot take the spice out of the girl! -AF 

Oven Fried Pickles

1 jar dill pickle, slices

2 eggs

1/3 cup flour

1 T Worcestershire sauce

1/2 t hot sauce

1/2 t Tabasco

1 t garlic powder

1 t Cajun seasoning

1 t pepper

1 1/2 cups Panko bread crumbs

Ranch dressing

Here we go:

Turn oven broiler on high.

In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, Tabasco, garlic powder, Cajun seasoning, and pepper. Mix well.

Place Panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, then coat it in the Panko bread crumbs.

Place coated pickles on a baking rack above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Serve with Ranch dressing

White Chocolate Popcorn (Valentine’s Style)

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Everyone needs a little treat they can pull together without thinking.  Tomorrow is William’s Valentine’s party and we needed a sweet treat for his teachers.  Several years ago my Aunt Loree entered this tasty sweet into our family’s recipe box.  The truth is that White Chocolate Popcorn is extremely addictive.  I believe it is necessary to sample to make sure your batch is perfect!  Hopefully these bags of popcorn will last until tomorrow morning! -AF

A Treat for Our Teacher

 White Chocolate Popcorn

2 bags microwave popcorn (My sister and I swear by the natural pop, no butter)

1 pkg. white almond bark

*bonus- colored Wilton Candy Melts

Pop popcorn according to package directions.  Place in a very large bowl.*  Remove all unpopped kernels.

Melt almond bark in microwave. When completely melted, pour over popcorn.  Toss to coat evenly and then spread popcorn on wax paper.

Here’s the bonus: if you want to add a splash of color, melt 6 candy melts and drizzle over coated popcorn.  Add red for Valentine’s, green for St. Patty’s Day, etc.

Let cool completely.  Add some flair with almonds, M&Ms, pecans, etc, if you are feeling it.  Store in an airtight container.

Great for little gift bags.  Pour popcorn into clear cellophane bags and top with a coordinating bow.

*I use a plastic cake carrier.  Pop the lid on and you can shake the popcorn and almond bark for the best coating.

Drizzle with LOVE

Red Velvet Brownies with White Chocolate Frosting

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With the day of love right around the corner, it’s time to celebrate by twirling around the kitchen in a pink tutu… or whipping up something for those you love the most.  I inherited a wonderful trait from my mother.  Many of her loving gifts come straight from the kitchen.  She is always willing to prepare our favorites when we come to visit.  Now having my husband and son, I know the special feeling you get when you create a dish of actual love.  Tonight, while Chris was traveling, William and I drooled over these red velvet brownies.  We washed these decadent treats down with a cold glass of milk.  Don’t worry Chris, we saved some for you! – AF

Red Velvet Brownies with White Chocolate Frosting

Don't Drool on Your Keyboard

 

Red Velvet Brownies
3 T unsweetened cocoa powder
1 oz red food coloring
2 t vanilla extract, divided
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 t salt

White Chocolate Frosting:
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1 t vanilla extract
4 oz good-quality white chocolate, melted
1 – 2 T milk or heavy cream

Let’s make the brownies:
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 t vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In a mixer, beat together the butter and sugar on medium speed until light and fluffy.  Add eggs and remaining 1 t of vanilla, mix well.  Turn off mixer and add in the cocoa mixture.  Continue to mix until blended.  Slowly add in the flour and salt.  Mix on low speed, just until combined.  Scrap the sides of the bowl to make sure there is no remaining flour.  The batter should be a consistent red.
Pour the batter into a buttered and floured pan.  An 8X8 baking pan (regular brownies) or 9X13 baking pan (thinner brownies.)
Bake at 350 degrees for 35 minutes (8X8) or 25 minutes (9X13). Cook until toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack about 1 hour.

Let’s make the frosting:
In a mixer, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar small amounts at time.  Add in the melted white chocolate and beat on low speed. With the mixer on low, add in milk 1 tbsp at a time and beat at medium speed until the frosting has reached the consistency you like it.
You have a couple of choices: Frost the brownies in the pan.  Or you can cut the brownies and frost individually.  You can cut the brownies in squares or in shapes.

Baked Chicken Strips

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Mom, what are we having for dinner?  That’s the golden question on the way home from school.  An easy answer if you have this little recipe trick up your sleeve.  You can feel confident that these chicken strips are not fried and loaded with horribleness.  My little man always requests seconds.  Keeping it Real!- AF  

Baked Chicken Strips

1 cup Panko breadcrumbs

1 t Italian seasoning

2 T  Parmesan cheese

1 clove garlic, minced

1/4 cup vegetable oil

6 boneless, skinless chicken breasts

In a Ziploc bag, mix Panko, Italian seasoning, and Parmesan together; set aside.  Flatten chicken to 1/2 inch thickness;  cut into 1-inch wide strips.  Combine garlic and oil in small bowl.  Dip strips into oil mixture and drop in bag to coat with Panko mixture.  Arrange strips on greased baking sheet.  Bake at 350 degrees for 20 minutes, turning after 10 minutes.  Serve with favorite dipping sauce.