Sweet Wine Slushies

I love a good slushy, but the strangely neon corn syrup concoctions that sit mixing perpetually in convenience stores give me the creeps. Plus sometimes a girl wants a more complex flavor than blue suspiciousberry.
That's where my unwavering love for my Cuisinart ice cream maker comes in.
And just in case you do not own an ice cream maker my beloved little churner is on sale with coupon at costco as we speak!

 Yes, my ice cream maker and I shall someday conquer the world, but for now I'm happy being the cool mom that makes homemade frozen treats for the neighborhood kids.

Today, however I made myself a slushy, a decidedly grown-up one with only 2 ingredients.

Nothing is safe from becoming a cold delicious treat in my home, after all I am the one who made bacon cookies a few months ago, mmmm...bacon ice cream

Anyways, today I simply poured a cup and a half of red wine and 1 can of squirt into my ice cream maker and then flipped the switch 

15 minutes later I had a perfect slushified wine cooler!

Luckly my ice cream maker came with 2 crocks so I can make the hubby and I a batch of these and then make a more kid friendly batch for the little ones.

Peace and Brain Freeze!

Fresh Watermelon lemonade and a Very Happy Birthday

Hello all my lovely friends, I hope you are all having as great of a day as I am.
Today is Orion's birthday, and in our family we like to make birthdays a big event. The day is usually filled with all of the birthee's favorite treats and activities. Here are a few photos from his party we had on Saturday. we had such a blast and having the party at a gymnastics studio really worked out great!

Watermelon Lemonade

 For a special birhtday treat I made up some special Watermelon lemonade to go with our dinner.

1 small seedless watermelon (or half a big one)
3 lemons
Grenadine syrup (optional)
sugar to taste

Remove  watermelon rind and cut into chunks. Place melon in blender and puree.  Add lemon juice and strain into pitcher. Add about 2 tbsp Grenadine and sugar to taste. Serve well chilled over ice or frozen watermelon chunks.

Watermelon cocktails

2 parts Watermelon lemonade
1 part Gin, vodka, or rum (optional)
2 parts soda water
Lemon slice
Mint leaves
Ice

In large pitcher mix Juice, alcohol, and soda water. Stir and over Ice into glasses and garnish with Lemon slice and fresh mint leaves. Enjoy! You can also mash some mint into the lemonade for a Mojito-ish twist!

Peace and smiling children!

Feel Like Bacon Love...

Oh is that not how you sing that song, so it's just me? oh well...

Tonight I am attending a going away party for 2 of my coworkers and I really wanted to bring something to wow them. I have become known for the baked goods I usually bring so I was feeling like I needed to step it up a little...So I made these

A bacony revision of my favorite Saltine cracker toffee treats. Yes bacon, because bacon is the food of the gods and it plays nice with anything. Now don't get me wrong, these can be made minus the pork, but why oh why would you want them that way? (unless of course you are a vegetarian)

Bacon Pecan Toffee

2 packs graham crackers
1 stick butter
3/4 c. brown sugar
1/2 c. chopped pecans
8-10 slices of cooked bacon crumbled
1 tsp.  good Vanilla extract
1/4 c reserved bacon drippings (yeah that's not a typo!)
1/4 c. chopped good quality dark chocolate


Preheat oven to 350 degrees and line a jelly roll pan with parchment paper and lay out graham crackers in a single flat layer. I like to break the crackers in half.
Place butter brown sugar and bacon drippings in saucepan over medium heat and bring to a boil. Boil for 2 minutes. Turn off heat and stir in vanilla, peacns and crumbled bacon pieces.
Pour or spoon mixture over crackers and attempt to spread, it's hard to spread so don't get too worried about it.
Place pan in oven and cook for about 10 minutes or until the toffee is bubbly. Remove from oven and carefully slide the parchment off the hot jelly roll pan onto a flat surface to cool. Sprinkle with chopped chocolate and cool.

Once the cookies are cooled you may either cut or break them into individual pieces. Store in the refrigerator and stay away from your scale for a few days. Enjoy

Linking up to Tuesday Night Supper Club over at Fudge Ripple, come on over and join the party too!

Peace and bacon grease!

Easter Brunch

I hope the sun shines brightly on you and your families as you celebrate your Holiday

Our Easter Brunch this year is a scrambled eggs with emmantalier cheese and green onions, Greman pancake with Kahlua caramel sauce and fresh fruit!

What are you having?

Peace and Jellybeans!

German Pancakes

Crunchy, fluffy, and super easy German pancakes have stolen my heart!

I can't help feeling like this will become a regular request for Saturday Family Breakfast

German Pancakes:

1c. Flour

1c. Milk

1/4 c. Butter

6 eggs lightly beaten

1 1/2 tsp. Vanilla extract

1 tsp. Almond extract

2 tbsp. sugar

1/8 tsp. freshly grated nutmeg

Raspberry sauce:

1/2 bag good quality frozen raspberries

1/4 c. Sugar (adjust to tartness of berries)

1/2 tbsp. butter

pinch of salt

Place in a microwave safe bowl and heat 1-2 minutes of until sugar is melted. stir and drizzle over finished pancakes. 

Pre-heat oven to 350 degrees. Melt butter in 13x9 baking dish or  divide and melt in 2 pie pans.

In large mixing bowl combine flour, milk, eggs, extracts, sugar and nutmeg and whisk until smooth. Pour batter into buttery pans and bake in the oven for 35-40 minutes.

When the cakes come out they should be browned and puffy, mine have buttery pools in the center of them, YUM!

Dust with powdered sugar, cut into slices, drizzle with raspberry sauce and devour!

This is an easy and impressive dish to make for guests. Batter may even be made the night before.

serves 4-6

Next week I think I will try a savory version of this.  I'm thinking prosciutto, green onions, and cheese!

Peace and poofy pancakes!

Frangelico Creme Brulee

One of the many benefits to working in a restaurant is that you learn all the little foodie tricks. One of my favorite things we serve is a Frangelico flavored creme brulee. Now if you do not drink or just don't feel like shelling out for Frangelico Hazelnut flavored Liquor then you can certainly use Hazelnut extract or even Hazelnut flavored coffee syrup.

1 quart half & half (traditionally it calls for heavy cream but 1/2 & 1/2 works fine, for 1/2 the calories!)

8 large egg yolks

1 cup sugar (divided)

1 shot frangelico 

1/2 vanilla bean split and scraped (optional but delicious!)

Preheat oven to 325 degrees

Bring the 1/2 & 1/2 and vanilla bean just to a boil in a medium sauce pan over med-hight heat. Once cream begins to boil remove from heat, cover with a lid and set aside for a few minutes

Whisk egg yolks and 1/2c. sugar until just lightened in color. Whisking like a mad woman temper the eggs by adding just a little of the hot cream at a time. I usually take a 1/3 measuring cup and add it 1 scoop at a time until well incorporated. Once all the cream has been whisked in add frangelico and divide the mixture between  6 ramekins. 

Place ramekins in a larger cake pan and fill pan with boiling water half way up the ramekins. Transfer carefully to oven and bake for 40-45 minutes or until the custards are set but still wiggly in the center.

divide the leftover sugar between the 6 ramekins and caramelize with torch. 

*If you do not have a torch- melt the sugar in saucepan until caramelized and pour over the top of each custard. 

these may be made ahead of time but they are always best fresh!

 Grab a spoon, crack the candy top, and enjoy! enjoy! enjoy!

***

We are headed out of town for a few days to celebrate the life of my husbands grandmother with our family and loved ones. No matter the age it is always hard to lose a loved one, but it is an opportunity for our very distant family to come together and share our love for such a beautiful person.

 I'll be back in a few days...

   

Peace let someone know you love them today!

Fast Fix {Shrimp Scampi}

Shrimp Scampi

the easy way

This is my all time favorite recipe for shrimp scampi. Between the ease in preparing it and the minimal ingredients this meal is a healthy solution to the traditional preparation 

Ingredients:

1-2 lbs. frozen or fresh uncooked shrimp. I thaw out and peel the frozen shrimp prior to preparing the meal but the peels may be left on for more flavor. 

1 package Whole wheat Orzo pasta

1/2 cube of butter divided into 2

3 chopped garlic cloves

1/2 lemon juiced

1/2-1 c. dry white wine (for non drinkers chicken broth may be substituted but it won't be as good)

A few dashes dry Italian seasoning but fresh chopped parsley is better!

1 tsp. fresh cracked black pepper

salt to taste

prepare orzo as directed on package,  remember whole wheat pastas take about twice as long to cook.Drain pasta and place in large serving bowl set aside until the shrimp are finished

In a skillet melt 1/2 of the butter over medium heat until it foams. Add shrimp, pepper, wine,and lemon juice. Once the shrimp are cooked remove them with slotted spoon and set aside. Add garlic and cook until the broth has reduced by about half and has thickened a bit. Add in remaining butter and salt and stir until the butter has melted. Return shrimp to pan and stir to coat. Pour shrimp mixture over orzo in serving bowl, crack some fresh pepper over the top to garnish and serve immediately. Usually I like to add fresh chopped parsley to this dish but today I did not have any so I added some dry Italian seasoning, not as good but will do in a pinch.

Dinner is ready in under 20 minutes prep and all!

Tonight I served it with asian carrot slaw as per request of my oldest.

the carrot slaw is super easy and delicious way to add a little color to your meal!

Asian Carrot Slaw:

6 carrots peeled and grated

2-3 stems green onion chopped

1 1/2 tbsp. sesame seeds I used black ones

1 tsp. toasted sesame oil

1/4 c. seasoned rice wine vinegar

pinch of sugar

salt to taste

Mix all of the ingredients together in bowl and allow salad to sit for 15-20 minutes before eating. Enjoy!

In the past I have made the pasta with fresh veggies and it is all the better but the best part of this meal is that I almost always have all of the necessary ingredients on hand. Any twist can be put on the pasta and it still always comes out as an amazing and healthy comfort food!

 I hope you give both recipes a try and let me know what kind of twist you put on them to make them to make them your own!

Peace and shrimp tails!

Lemon Ginger Sorbet love

Just like pretty much every other human I know, our family has just gone through the worst colds we have ever had. Honestly I don't think I left my house for a whole week. The other night while sipping my favorite hot lemon, ginger and honey elixir I started scheming on a tasty frozen treat of the same nature. 

Hot tea is great but an icy concoction would be even more soothing on my very sore throat. 

Heres where my fantastic ice cream maker swooped in to save the day

Making the sorbet was super easy, all I did was heat some grated ginger root (1 tbsp), honey (1/3 c.), lemon zest (1 tsp) and water (2 c.) in a small saucepan until it had reduced to a syrup. 

While the mixture was still hot I mixed in juice from 2 lemons and let the whole mixture chill in the fridge for a while.

Then I whipped out my ice cream maker and sent the whole thing for a spin.

20 minutes later I had the most refreshing sorbet I've ever eaten.

The absolute best part is that half way through my ice creaming I added some extra honey, only my honey has begun to crystallize in my pantry. I thought the crystallized honey would be an interesting texture for the sorbet but mostly I just didn't feel like turning it back into a syrupy honey.  

The little honey crystals became crunchy little bits in the sorbet. Amazing! seriously!

When I make this again, and I will, 

I plan on making a brandy honey caramel to drizzle over the top. Enjoy!

Peace grab a spoon!

Wild Mushroom Strudels with balsamic reduction

One of the many benefits to having a husband who works in the woods all day is that he has become very educated to the local wild mushrooms that are abundant in our very moist climate. For three quarters of the year our plates are graced with many dishes featuring the delicious and FREE bounty.  Tonight's selection was an experiment of sorts which none the less, turned out beautifully.  Tonight I used some fresh Chantrelles, (thanks honey)  and some baby portabellas I had in the fridge. I'd say it was about 10 baby bellas and 5-7 good sized chantrelles, in all honesty ANY mushroom is delicious in this even the white button ones. So lets get started shall we?

Mushroom Strudel with balsamic reduction-
 1 package puff pastry (2 sheets)
 Fresh mushrooms
 1-2 shallots
 1 clove carlic chopped or a good amount of garlic salt
 1/4 c.Marsala wine to deglaze the pan ( I didn't have any so instead I added some chardonnay and brandy, and  I actually think it turned out better)
 salt and pepper to taste
 Swiss, or gryuere, or goat cheese (pick one. Tonight I had swiss so that's what I used)
 1/2 c. Balsamic Vinegar

pre-heat oven to 375 degrees

Remove puff pastry and thaw according to the directions on the package. Clean and trim mushrooms and Sautee in large heavy bottomed pan with shallots. To avoid  over crowding the pan, and getting crappy soggy mushrooms I add just a little at a time with the butter and sautee, then push to one side of the pan. Continue to add, cook and push until all of the mushrooms have browned and look delicious. Add the chopped garlic and wine and cook until the wine has all cooked off. Remove from heat.

note the pile of mushrooms pushed to the side and the cooking ones in the center of the pan

All the wine is cooked off and it's ready to go

Unfold puff pastry and lay out on cutting board. I cut each sheet in half so I have 2 long rectangles per sheet. lay on cheese on and then add mushrooms, place everything towards one of the ends instead of the very center so it will fold over nicely . fold the pastry over the mushrooms and cheese and pinch edges with a fork. brush with milk or egg wash and dash with salt and pepper.  take a sharp knife and make a few slashes on the tops so the steam can escape. Bake until golden brown.

all ready to jump in the oven

While the strudel is baking add the balsamic vinegar to the empty, but not washed out, pan you cooked the mushrooms in and cook until thickened and reduced by about half.
Plate the individual strudels with a little fresh baby spinach and drizzle the entire plate with the balsamic reduction. Serve with an smile and dazzle your guests! Enjoy!

looking lovely and ready to be devoured

This can also be made into 1 large strudel and then served as an equally impressive appetizer.

Peace-es of flaky puff pastry!