Wednesday, January 3, 2018

Pure & Simple - Annika & Stephanie - November 2017

Annika and Steph hosted a
"Who Says Gourmet Can't be Pure & Simple" evening the end of November.
Their table-scape kept sure to their theme and was decorated with lambs ear garland, ceramic pears and gold votive candels.




Simple, clean, yet elegant.
 Place settings were black dinnerware with gold utensils, grey linen napkins tied with white bakers twine including their name tag, dinner theme and a spring of seeded eucalyptus.




Name tags were printed on simple brown sack paper tags and affixed with gold flecked twine.

Menu's were printed a simple grey paper and had a fun green sprig of greenery to match the table.
 Steph's tree was up and gorgeous, everyone was raving about it!
The appetizer table was draped with cream linen and had accents of seeded eucalyptus and gold.

 Appetizers:
Lentil Feta Dip with Pita Chips
Almond Butter Apples
 Avocado Hummus & Veggies
 served alongside Perrier.
For the next course they served a
Simple Green Smoothie and
Carrot Apple Muffin
Main Course was a salad to mix things up.
Maple - Balsamic, Chicken, Kale and Quinoa Salad.
Dessert: Baked Pear with Candied Pecans served with homemade Cinnamon Ice Cream!
Take homes and recipes awaited them as they left... 


Lemon Coconut Date Cookies, Raw Chocolates and a Mint Lemonade French Soda.
Fun evening to close out our evenings for 2017!


Lentil Feta Dip afterorangecounty.com


1/2 container Trader Giotto’s Fresh Bruschetta Sauce
1/2 container Trader Joe’s Steamed Lentils, ready to eat
1/2 container Trader Joe’s fat Free Crumbled Feta
Juice from 1/2 of a fresh lemon
1/4 cup EVOO
Kosher Salt & Fresh Ground Pepper to taste

Combine all ingredients in a small bowl. It takes a bit of mixing to get the lentils incorporated. Serve with tortilla chips, pita chips or slices of bread. Enjoy!

Avocado Hummus veganfamilyrecipes.com


1 1/2 cups Chickpeas (rinsed and drained
1 Avocado
Small handful fresh Cilantro
2 tablespoons fresh Lime Juice
5 tablespoons Water
1/2 teaspoon Salt
1 - 2 Garlic Cloves (optional)
Red Pepper Flakes (optional)

Pulse all ingredients together in a food processor until smooth. Garnish with red pepper flakes (optional). Serve with crackers, pita bread, vegetables, or use as a spread on sandwiches.
NOTES
1.) If hummus is too thick, add more water. If it is too runny, add a few more chickpeas.
2) This hummus is made without tahini. You can add tahini or sesame paste to this recipe if you like for a more "traditional" hummus flavor. Add a bit more water, lime juice, and salt to taste and texture.

Almond Butter Apples

Apples
Fresh ground Almond Butter
Granola
Coconut Flakes
Dark Chocolate Chips

Core Apples and cut into thin rounds. Spread a layer of Almond butter onto one side of each apple and sprinkle with desired toppings.

Simple Green Smoothie shugarysweets.com

2 1/2 oz fresh spinach
handful of ice
1/4 cup vanilla almond milk
6 oz vanilla Greek yogurt
1 large frozen banana
1 whole peach

In a large blender, combine all of the above ingredients. Process 3-5 minutes. You want to go this long to make sure the spinach is fully blended.

Carrot Apple Muffins lifeisbutadish.com

2 eggs
1/4 cup canola oil
1 ripe banana mashed
1/4 cup honey
1/2 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 cup unsweetened almond milk
1 cup grated carrot
1 small apple grated
2/3 cup old fashioned oats
1/2 cup almond meal
1 cup + 2 tablespoons white whole wheat flour
1/2 cup chopped pecans
Raw shelled hemp seeds for sprinkling on top optional

Preheat oven to 375 degrees. Grease a muffin tin with paper liners, or spray with nonstick baking spray and set aside. In a large bowl add the eggs, oil, banana, and honey and whisk until well combined. Add the sugar, salt, baking soda, and cinnamon and whisk again until thoroughly mixed.
Add milk, carrots, and apple and stir to combine. Add the oats and almond meal and stir. Add flour and stir until just mixed.
Fill muffin tins 3/4 full and top with chopped pecans and hemp seeds. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.






Maple-Balsamic, Chicken, Kale and Quinoa Salad

1 cup cooked quinoa, cooled
1 cup cooked brown rice, cooled
1 deli roasted chicken
1 cup kale
1/2 cup dried cherries
1/4 cup red onion
1/2 cup blue cheese
1-2 fresh pears
1/2 cup walnuts
1/2 TBS. pure maple syrup

Dressing:
1 cup EVOO
1/2 cup balsamic vinegar
4 tbs pure maple syrup
1 tsp Dijon mustard
1 clove garlic
Salt and pepper to taste

Remove Chicken from bones and chop into bite sized pieces.
Soak cherries in water for 5-10 minutes. Drain.
Dice red onion into very small pieces.
Put walnuts and syrup in a pan on the stove over medium-low heat. Toast the nuts while stirring until they are fragrant and beginning to brown. Remove and cool.
Add all dressing ingredients in blender and combine until smooth.
Combine all salad ingredients in a large bowl, adding pear slices at the last minute.
Add dressing to taste. Toss to mix thoroughly, adding more dressing if needed.




Baked Pears with Candied Pecans

4 ripe halved and pitted pears (cut a small hole in center)
1/2 to 2/3 cup of honey
1 1/2 tsp nutmeg
1/2 Tbs cinnamon
1/2 cup candied pecans

Preheat oven to 350 degrees. Place pears skin down in baking dish and Fill center holes with pecans. Sprinkle pears with spices then drizzle with honey. Bake for 25-40 minutes. (they are done when the skin begins to curl) Serve with ice cream or frozen yogurt.

Lemon Coconut Date Cookies - aseasyasapplepie.com

1 cup raw cashews
1 cup medjool dates – pitted
3/4 cup unsweetened shredded coconut – divided
1/4 cup chia seeds
zest from 1 lemon
1 1/2 tbs lemon juice

add the cashews to a food processor and pulse a few times until chopped. add the dates and 1/2 cup of shredded coconut, chia seeds and process until well combined. Add the lemon zest and juice and mix until all the ingredients come together to form a dough. With slightly damp hands, roll 1/2 Tbs of the mixture into balls, then roll in remaining shredded coconut. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

Notes: if dates are dry, soak them in warm water for 30 minutes to soften, then drain.


Cinnamon Ice Cream shariblogs.com

2 cups Heavy cream
1 cup half & Half
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla paste or extract
1 tbs cinnamon
pinch of salt

in a mixing bowl, combine all of the ingredients and mix well. Pour into ice cream maker and prepare according to directions. Once churned, put in freezer safe container for 2-3 hours to harden up before serving.

Raw Chocolates Stephanies Mother-in-Law

1 1/2 cup coconut oil (melted down)
3/4 cup agave
2 tsp vanilla
1/2 tsp salt
3/4 cup raw chocolate powder
1 1/2 cups powdered almonds (or pecans)

Blend together and pour into a 9 by 9 glass pan, mold or round form pan. Cut into squares before serving if making trufflescould also be cut in pie shapes and covered with berrieslayered with PBor add a few drops of peppermint essential oil for peppermint chocolates.

Notes:
Place the liquids in first, then add the coco powder and almondsput them in the other order and you get more of a chocolate fudge.



Sunday, December 17, 2017

Murder Mystery - Chandler & Megan - October 2017





























Meg's Favorite Apple Crisp

6 cups tart apples, peeled and sliced
2 tablespoon lemon juice
1 1/2-2/3 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon

Toss together and put in a buttered 2 quart casserole.

Combine:
2 cups melted butter
1 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped nuts

Sprinkle on apples. Bake at 350 degrees for 45 minutes.

AUTUMN CHOPPED SALAD WITH CREAMY POPPYSEED DRESSING
Serves: 4

INGREDIENTS
·  4 cups romaine lettuce, chopped
·  1 barlett pear, diced
·  1 red apple, diced (I used gala)
·  5 thick sliced bacon, cooked and chopped
·  ¼ cup dried cranberries
·  ¼ cup pecans, chopped
·  ¼ cup feta cheese
·  Creamy Poppyseed Dressing:
·  cup mayonnaise
·  ¼ cup 2% milk
·  3 tablespoons sugar
·  4 teaspoons cider vinegar
·  2 teaspoons poppy seeds

INSTRUCTIONS
1. In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and feta cheese. Toss.
2. To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Add desired amount to the salad and toss.



Roasted Fall Vegetables

·  cup olive oil
·  4 medium carrots, cut into 1-inch thick pieces
·  1½ cups brussel sprouts, halved
·  4 cups red new potatoes, cut into 1½-inch thick pieces
·  1 cup butternut squash, cut into 1½-inch thick pieces
·  2 teaspoons black pepper
·  1 teaspoon sea salt
·  1 teaspoon dried oregano
·  1 teaspoon dried thyme
·  1 teaspoon dried basil
Instructions
1.    Preheat oven to 400 degrees.
2.    Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.
3.    Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat.
4.    Spread vegetables into an even layer on baking sheets and bake at 400 degrees for 45-50 minutes, flipping halfway through cooking time.

Pumpkin Sheet Cake 

1 ½  c. sugar​
2 c. flour
4 eggs​
2 tsp. cinnamon
¾  c. oil​
2 tsp. baking soda
1 can pumpkin​
½ tsp. cloves
½ c. applesauce
​½ tsp. ginger
½ tsp. salt

Combine all ingredients in a mixer.  Spray a cookie sheet with Pam and then pour batter in cookie sheet.  Spread as evenly as possible.  Bake at 350 for 20-30 minutes.  Watch carefully – better if not over-done. Let cool completely, then frost.

Frosting:
 1 stick butter (very softened) 
3 ½ c. powdered sugar
8 oz. Cream cheese (lower fat) - softened
2 tsp. vanilla

Mix in a medium mixing bowl with a hand mixer.  Spread evenly over pumpkin cake and then cut and serve!  So delicious!
Market Street Clam Chowder
3/4 cup melted butter
1 cup flour
1 cup (1/2 inch) diced potatoes
1 cup (1/2 inch) diced celery
1 cup (1/2 inch) diced onion
1 cup (1/2 inch) diced green pepper
1 cup (1/2 inch) diced leeks
3/4 cup chopped clams, canned or fresh
3/4 tablespoon coarse ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon hot sauce (Tabasco recommended)
3/4 cup sherry wine, optional
2 cups water
3/4 cup clam juice (from canned clams or purchased separately)
2 quarts half-and-half
Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. 
Stir the butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. 
Return pan to heat and warm to serving temperature, stirring occasionally. Serve immediately. 
Servings » 12

Meg's Favorite Apple Crisp

6 cups tart apples, peeled and sliced
2 tablespoon lemon juice
1 1/2-2/3 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon

Toss together and put in a buttered 2 quart casserole.
Combine:
2 cups melted butter
1 cup oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped nuts

Sprinkle on apples. Bake at 350 degrees for 45 minutes.
Roasted Fall Vegetables

·  cup olive oil
·  4 medium carrots, cut into 1-inch thick pieces
·  1½ cups brussel sprouts, halved
·  4 cups red new potatoes, cut into 1½-inch thick pieces
·  1 cup butternut squash, cut into 1½-inch thick pieces
·  2 teaspoons black pepper
·  1 teaspoon sea salt
·  1 teaspoon dried oregano
·  1 teaspoon dried thyme
·  1 teaspoon dried basil
Instructions
1.    Preheat oven to 400 degrees.
2.    Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.
3.    Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat.
4.    Spread vegetables into an even layer on baking sheets and bake at 400 degrees for 45-50 minutes, flipping halfway through cooking time.

Pumpkin Sheet Cake 

1 ½  c. sugar​
2 c. flour
4 eggs​
2 tsp. cinnamon
¾  c. oil​
2 tsp. baking soda
1 can pumpkin​
½ tsp. cloves
½ c. applesauce
​½ tsp. ginger
½ tsp. salt

Combine all ingredients in a mixer.  Spray a cookie sheet with Pam and then pour batter in cookie sheet.  Spread as evenly as possible.  Bake at 350 for 20-30 minutes.  Watch carefully – better if not over-done. Let cool completely, then frost.

Frosting:
 1 stick butter (very softened) 
3 ½ c. powdered sugar
8 oz. Cream cheese (lower fat) - softened
2 tsp. vanilla

Mix in a medium mixing bowl with a hand mixer.  Spread evenly over pumpkin cake and then cut and serve!  So delicious!
Market Street Clam Chowder
3/4 cup melted butter
1 cup flour
1 cup (1/2 inch) diced potatoes
1 cup (1/2 inch) diced celery
1 cup (1/2 inch) diced onion
1 cup (1/2 inch) diced green pepper
1 cup (1/2 inch) diced leeks
3/4 cup chopped clams, canned or fresh
3/4 tablespoon coarse ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon hot sauce (Tabasco recommended)
3/4 cup sherry wine, optional
2 cups water
3/4 cup clam juice (from canned clams or purchased separately)
2 quarts half-and-half
Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. 
Stir the butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. 
Return pan to heat and warm to serving temperature, stirring occasionally. Serve immediately. 
Servings » 12

AUTUMN CHOPPED SALAD WITH CREAMY POPPYSEED DRESSING
·  4 cups romaine lettuce, chopped
·  1 barlett pear, diced
·  1 red apple, diced (I used gala)
·  5 thick sliced bacon, cooked and chopped
·  ¼ cup dried cranberries
·  ¼ cup pecans, chopped
·  ¼ cup feta cheese
·  Creamy Poppyseed Dressing:
·  cup mayonnaise
·  ¼ cup 2% milk
·  3 tablespoons sugar
·  4 teaspoons cider vinegar
·  2 teaspoons poppy seeds
1. In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and feta cheese. Toss.
2. To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Add desired amount to the salad and toss.
Bacon Wrapped Shrimp with Lemon Garlic Glaze

Juice of 1 lemon
1 clove garlic, grated
1 teaspoon paprika
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt
1 pound (about 24) large shrimp, peeled and deveined, tails intact
12 slices bacon, halved

Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

Parmesan Artichoke Dip

1 Can Artichoke hearts – drain and chop
8 oz. Cream Cheese – room temperature
½ Cup Parmesan Cheese - shredded
½ Cup Mayonnaise
1 Slice Red Onion – chopped
2 tsp. Basil - chopped
1 Garlic Clove - minced

Topping:
Roma Tomatoes - chopped

1.   Mix all ingredients but tomatoes in bowl with hand mixer
2.   Bake at 350 for 25 minutes
3.   Top with chopped tomatoes
Pumpkin Sheet Cake 

1 ½  c. sugar​
2 c. flour
4 eggs​
    2 tsp. cinnamon
¾  c. oil​
2 tsp. baking soda
1 can pumpkin​
½ tsp. cloves
½ c. applesauce
½ tsp. ginger
½ tsp. salt

Combine all ingredients in a mixer.  Spray a cookie sheet with Pam and then pour batter in cookie sheet.  Spread as evenly as possible.  Bake at 350 for 20-30 minutes.  Watch carefully – better if not over-done. Let cool completely, then frost.

Frosting:
1 stick butter (very softened) 
3 ½ c. powdered sugar
8 oz. Cream cheese (lower fat) - softened
2 tsp. vanilla

Mix in a medium mixing bowl with a hand mixer.  Spread evenly over pumpkin cake and then cut and serve!  
So delicious!








Herb Roasted Fall Vegetables


cup olive oil
4 medium carrots, cut into 1-inch thick pieces
1½ cups brussel sprouts, halved
4 cups red new potatoes, cut into 1½-inch thick pieces
1 cup butternut squash, cut into 1½-inch thick pieces
2 teaspoons black pepper
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil

Instructions
1.   Preheat oven to 400 degrees.
2.   Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.
3.   Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat.
4.   Spread vegetables into an even layer on baking sheets and bake at 400 degrees for 45-50 minutes, flipping halfway through cooking time.


Spiced Caramel Apple Cider

4 Cups Apple Cider
¼ Cup Caramel Topping
1 teaspoon McCormick Apple Pie Spice
2 tsp Pure Vanilla Extract


Instructions:
1.   Bring apple cider, caramel topping and apple pie spice to simmer in medium saucepan. 
2.   Stir in Vanilla
3.   Pour into serving cups.
4.   Serve topped with whipped cream, additional caramel topping and apple pie spice, if desired.

Salem Market Chowder
Serves - 12
3/4 cup melted butter
1 cup flour
1 cup (1/2 inch) diced potatoes
1 cup (1/2 inch) diced celery
1 cup (1/2 inch) diced onion
1 cup (1/2 inch) diced green pepper
1 cup (1/2 inch) diced leeks
3/4 cup chopped clams, canned or fresh
3/4 tablespoon coarse ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon hot sauce (Tabasco recommended)
3/4 cup sherry wine, optional
2 cups water
3/4 cup clam juice (from canned clams or purchased separately)
2 quarts half-and-half

Instructions:
1.    Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. 
2.    Stir the butter-flour mixture into chowder and stir until thick.  
Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. 
3.    Return pan to heat and warm to serving temperature, stirring  
occasionally. Serve  immediately. 



Warm Oat Pecan Apple Crisp

6 cups tart apples, peeled and sliced

2 tablespoon lemon juice

1 1/2-2/3 cup sugar

1 1/2 tablespoons flour

1/2 teaspoon salt

1 teaspoon cinnamon

Toss together and put in a buttered 2 quart casserole.

Combine:
2 cups melted butter

1 cup oats

1/2 cup flour

1/2 cup brown sugar

1/2 cup chopped nuts

Sprinkle on apples. Bake at 350 degrees for 45 minutes.