Skinny Pumpkin Spice Frappe

Source: peanutbutterandpeppers.com via Donna on Pinterest

LINK: http://www.peanutbutterandpeppers.com/2012/08/24/drink-your-pie/

Ingredients

1 1/2 cups coffee, frozen, partially thawed
2 Tbsp. pumpkin, canned
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia
1/2 cup unsweetened coconut milk
2 tbsp. whip cream, fat free
1 dash cinnamon, ground
Instructions

In a blender add coffee, pumpkin, vanilla, pumpkin spice, stevia and coconut milk. Blend until smooth.
Pour into a glass and top with whip cream and sprinkle of cinnamon.
Notes

Calories for the whole thing including whip cream: 45.6, Fat: 2.6, Cholesterol: 0, Sodium: 8,9, Potassium: 35.6, Carbs: 3.9, Fiber: 1.2, Sugar: 2.2, Protein: 1.1

WONDERFUL Banana Cake RECIPE

I love cooking but I HATE baking! I'm not a baker, I dislike measuring and I swear EVERY-TIME I've made a cake from scratch it turns out HORRIBLE until now!

I didn't make my own cream cheese frosting and it still turned out decadent and moist.  I added fresh bananas and carmel on top to make it my own :)

Banana Cake Recipe

You will need:

1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 1/8 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups buttermilk 

(I used tub frosting from Pillsbury) Frosting 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla 3 1/2 cups icing sugar 

TIP: IF YOU DON'T HAVE BUTTERMILK USE 1 TLB OF LEMON JUICE FOR EVERY CUP OF MILK!! I did this and it turned out perfect.

Read more at: http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256?oc=linkback

(I ended up baking it for 1 1/2 hours...just keep checking with a toothpick)

Directions: 1 Preheat oven to 275°. 2 Grease and flour a 9 x 13 pan. 3 In a small bowl, mix mashed banana with the lemon juice; set aside. 4 In a medium bowl, mix flour, baking soda and salt; set aside. 5 In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. 6 Beat in eggs, one at a time, then stir in 2 tsp vanilla. 7 Beat in the flour mixture alternately with the buttermilk. 8 Stir in banana mixture. 9 Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. 10 Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. 11 For the frosting, cream the butter and cream cheese until smooth. 12 Beat in 1 teaspoon vanilla. 13 Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. 14 Spread on cooled cake.

Read more at: http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256?oc=linkback

Eastman Outdoor Wok

Last week I got the Eastman Outdoor Wok. I LOVE IT :) I've used it twice over the week and plan to cook all my meals on it this weekend.

ABOUT: Deluxe burner with a flip-flop rack lets you use up to a 22" wok (included) or up to a 36-qt. pot (not included). Legs adjust from 18"-28". Kit includes: burner, 22" deep-dish carbon steel wok, stainless steel spatula and spoon, 12" thermometer and wok cooking CD. Propane gas powered.

Here it is :)

I wanted to take this picture below so you can see how large it is. IT'S HUGE...I know it doesn't look like it from the other pictures.

The only thing you must do before using it is clean and season it. I seasoned mine with some oil, garlic, and chives.

I made a simple garlic shrimp stir fry that took minutes.

Dice up whatever vegis you want to use...

Sear the Vegi's and shrimp and poor whatever sauce you like :) DELISH and simple!

I got this at Barnes and Noble last night :) I plan on making some recipes from it this weekend :) I'll let you know how it goes. Have a great weekend!

Pink Grapefruit Margaritas

Pink Grapefruit Margaritas

From: Barefoot Contessa’s How Easy Is That

• 1 cup ruby red grapefruit juice
• 1/2 cup fresh squeezed lime juice (about 4 limes)
• 1 cup triple sec orange liqueur
• 3 cups ice
• 1 cup silver tequila
• 1 lime cut in wedges, optional Kosher salt.

If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.

Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour into a large pitcher (or just keep it in the blender) and pour in the tequila, stir. (I personally just added it all to the blender- I like slushy, that is totally up to you)

Makes 4 drinks.

theregoesthecupcake.wordpress.com

Thai Salad Shooters

I made these Sunday for our dinner guests. These are delicious and SIMPLE! I got the glass shooters from IKEA.

3 cucumbers, peeled and seeded

2 tsp salt

1/2 rice vinegar (My favorite is the roasted garlic flavor)

1 tsp garlic powder (optional)

2 or 3 shallots (you can use any mild onion)

1 red chili (seeded if your not into spicy)

2 tlb cilantro

Cut the cucumbers into half moons thinly, I sprinkled them with salt and let them drain for 30 minutes. In a sauce pan over med heat combine sugar, remainder 1 tsp salt and the vinegar and dissolve. I just heated it for a couple of minutes, it doesn't take long to dissolve sugar. Combine all the ingrediants and pour vinegar over the salad. The longer it soaks the better it tastes.

Serve in shooters or small bowls.

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

INGREDIENTS:

1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste

DIRECTIONS:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

LINK TO RECIPE: http://www.mybakingaddiction.com/mac-and-cheese-roasted-chicken-and-goat-cheese/print/

Zesty Chile Tiger Prawns

I've been watching Easy Chinese on the Cooking Channel and it's made me in the mood to use my wok. Today for lunch I made this easy recipe and it turned out DELISH! Of course I added some other stuff for extra flavor. It took me no less than 10 minutes and it turned out tasty.

___

This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.

Recipe courtesy Ching-He Huang, 2008

INGREDIENTS

• 2 tablespoons groundnut oil
• 5 cloves garlic, finely chopped
• 1 medium red chile, finely chopped
• 7 ounces raw Tiger (jumbo shrimp) or King prawns (langoustines), shelled and deveined
• 1 tablespoon Shaohsing rice wine or dry sherry

• Juice of 1 lime
• 3 ounces French beans (green beans), chopped into 1/2-inch lengths
• Pinch sea salt
• 1 teaspoon dried chile flakes

DIRECTIONS

Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.

Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.

Turkey Brine

Here is last years Thanksgiving. I tried to find a picture of my turkey but couldn't find one :(

If you haven't brined a turkey you should try it this year. IT really does make a difference. This will be my 3rd year to do it. The bird turns out juicy and delish! Who wants a dry turkey???

MY BRINE

1 cup of kosher salt

1/2 cup brown sugar or molasses (maple syrup works)

1 tlb black peppercorns

garlic

herbs (whatever you want to use)

1 gallon of water, or enough to cover your turkey

Heat everything so it dissolves and the flavors relax and after your water is cooled submerge your turkey and soak it for 2 to 3 days.

Make sure you rinse your turkey after you take it out of it's brine bath.

Mario Batali's Spaghettini with Sun-Dried Tomatoes and Arugula

Who's been watching The Chew talk show??? I HAVE! I made my first recipe from the show last night and had to share. I added a few things which I'll explain in a bit. Here is what you'll need.

• 1/4 cup Extra Virgin Olive Oil
• 6 Garlic cloves (thinly sliced)
• 10 Oil-packed sun-dried tomato halves (thinly sliced)
• 1/4 cup Dry white wine
• 2 tablespoons Salt
• 1 1/2 pound Spaghettini Pasta
• 4 Cups Baby Arugula (trimmed) you could use baby spinach
• 8 quarts Water
• 1 teaspoon chili flakes (optional)

• Breadcrumbs for garnish

I suggest you watch the video on The Chews website for all the steps.

In the olive oil add your garlic and brown but don't over cook. I added some of the olive oil from the canned anchovies also. I use King Oscar anchovies, they seem to be the best. EVEN IF YOUR NOT A FAN of anchovies try it! They really have a wonderful flavor paired with other things. After the garlic add the sun-dried tomatoes, you can use fresh if you want...the sun-dried ones just have so much flavor. I diced up the anchovies in little pieces and added it to the oil and then added the wine. When your pasta is half way done add it to the pan and stir. Make sure you use some of the pasta water...Mario added the arugula at the very end. Make sure you taste it and add salt and pepper if needed. I also added some clams :) This was very simple and delish! Let me know if you try it and how you like it.

Mario's TIP: Once your pasta is halfway cooked move it to the pan with your wine and olive and let the pasta soak up all that flavor.

Turned out delish!

Grazie Mario!

Saturday's Cooking Class at Bella Collina with Recipes!

Chef Ryan held a cooking class last Saturday night and believe it or not I got JIM TO GO! I'm still shocked he went...now he was in the dessert room 100% of the time but that's ok!!! I'm just happy I got him to go. (Don't tell anyone but he liked it)

Beautiful Bella below :)

Chef Ryan out did himself...he taught us the correct way to clean a filet tenderloin and sear it perfectly on the grill.

The Menu

Wedge Salad with homemade ranch

Steamed Mussels in White Wine

Grilled Filet Mignon with Truffle Smashed Potatoes

Creme Brulee

Here is the beautiful wedge salad...the dressing is by far the best homemade ranch I've ever had and it's pretty easy.

Ranch Dressing Recipe

2 3/4 cup buttermilk

3 3/4 cup mayo

2 garlic cloves

2 tbsp chopped cilantro

1/4 cup of chives

1/4 tsp Worcestershire, Tabasco, paprika, salt, and freshly ground pepper

MIX ALL INGREDIENTS TOGETHER, Adjust seasonings if need be

Cut your ice burg lettuce in wedges, sprinkle with grape tomatoes, smoked apple wood bacon, chopped chives and drizzle with dressing..SO GOOD!

Steamed Mussels in White Wine

In a hot pan add 2 tbsp olive oil, 1/2 cup of minced garlic, and 1/2 cup of mined shallots...cook until golden.

add mussels and saute for 30 secs

deglaze with 2 cups of white wine, add 2 cups of diced tomatoes and cook the mussels until they open

finish with 1/4 cup of butter and one bunch of chopped parsley

The truffle potatoes were delish! Boil 8 idaho potatoes, when ready add 3 cups of heavy cream 3/4 cup of butter, 2-3 oz truffle oil, and salt & pepper to taste! SMASH the HELL Out oF THEM!

The steaks were grilled on very high heat with salt and pepper.

NOW I'm not going to post his creme brulee recipe because I think mine is easier and better! I hate saying that but Jim said the same thing. If your interested in it just write me an email and I'll write it out for you.

Tuscan Bean soup with Chicken

1 bag of navy beans (soaked over night)

2 onions

1 bag of spinach (2 would even be better)

4 garlic cloves

Adobo Chicken Bullion

salt and pepper to taste

wine

4 chicken leg quarters (I took skin off)

1) Sear chicken in your pot with some olive oil until brown (about 2 min a side)

2) Remove chicken and the onions and 2 mins later add the garlic

3) deglaze the pan with some white wine

4) add the beans and stir

5) add water, bullion, and chicken back to pot, water should cover all the beans and the chicken

6) boil chicken until it falls off the bone, I usually take it out so it doesn't over cook and dry out. I took the chicken off the bone and diced it into bite sized pieces.

7) boil beans on low until tender (I boiled them all day)

8)add the chicken, salt and pepper to taste, and spinach about 10 mins before you serve

This made enough for 10 people! ITS SO GOOD!

DELISH

I LOVE BODUM!

Green Egg, WATCH OUT! Look at this grill!! I love Bodum products, they always have a sleek design and when I came across this grill I had to share it with you. It also turns into a rotisserie! They come in ALL different colors and it's yours for $179!!

READ ABOUT IT HERE!

Before the FYRKAT Cone Charcoal Grill the terms “barbecue” and “style” have never really earned the right to exist in the same sentence – they actually seemed mutually exclusive. On top of its striking conic design the newFYRKAT has many distinctive features and they come in pairs. First of all, you can grill or roast your meats with the FYRKAT – Chef’s choice. A T-bone steak will sizzle to perfection on the grill. But then you also have the option of easily and quickly transforming the FYRKAT into a battery-operated rotisserie with rotating spit and all – ideal for a golden, crispy chicken for instance. As otherwise seen only in gas grills the FYRKAT offers two grilling levels. The lower one is for meats that can take the heat; the upper level, a little further away from the fire, is ideal for e.g. vegetables – even imultaneously with a steak cooking underneath if you wish. A fresh trout, or a catfish filet, you would put those on the higher level with less heat exposure. Not only does the bottom end of the cone catch all the ashes perfectly, it’s also an adjustable airflow regulator. It’s removable for easy and clean disposal of the ashes. The FYRKAT opens a whole world of outdoor cooking without taking up much space. It’s compact (max. diameter: 37cm), stable, and its hook holds three grilling tools. Its body is made from enamel coated steel, the two grills are stainless steel, and the handles are all made from heat-resistant silicone. The FYRKAT comes in beautiful colors that accentuate any backyard or terrace nicely. Finally, the joy of cooking in a welldesigned environment is no longer restricted to the house – it’s free to move on to greener pastures.

You can find it on www.bodum.com

Easy PHO Soup with a Hot & Sour SPIN

This recipe looks delish! I have always wanted to make PHO soup but they have so many weird ingredients and I would have to go to the local Oriental market to find everything. I like this because it's EASY! I'm making it for tonight's family dinner.

Ingredients

• 1 pound egg tagliatelle, for wide noodles or whole wheat spaghetti, for a heartier soup
• 6 pieces boneless, skinless chicken thighs...you can do a pound of shrimp if you want
• Salt and black pepper
• 1 1/2 teaspoons coriander
• 2 tablespoons peanut oil or vegetable oil, divided
• button mushrooms (I found some shitake mushrooms at publix so I will be using those as well) I LOVE MUSHROOMS
• 1 inch ginger root, grated
• 1/4 Tamari
• 3 to 4 cloves garlic, grated or minced
• 1/4 cup rice wine vinegar, eyeball it
• 6 cups vegetable or chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 small bunch scallions, thinly sliced on an angle
• A couple of handfuls crispy bean sprouts
• Cilantro leaves, for garnish
• Lime wedges, for garnish
• Sriracha or other hot sauce, to pass at table

Preparation

Bring a large pot of water to a boil for pasta. Once boiling, add some salt and the pasta. Cook to al dente.

Meanwhile, trim chicken and season with salt, pepper and coriander. Heat about 1 tablespoon of oil, a turn of the pan, in a large, deep skillet or wok over high heat. Add chicken and cook 4 minutes on each side. Remove to a cutting board and reserve.

Add another tablespoon of oil to the pan, a turn of the skillet, and stir-fry mushrooms a few minutes to soften and brown. Stir in ginger and garlic, toss a minute or two more then add vinegar. Stir, add Tamari and stock, and bring to a boil.

Thinly slice the chicken on an angle into strips. Add chicken to soup. Combine cornstarch and water in a small bowl and stir into broth. Let thicken a minute more. Add scallions and bean sprouts to soup and turn off heat.

Twist a bundle of noodles up around tongs or a serving fork and pile into individual bowls. Ladle soup over the noodles and garnish with cilantro and lime juice. Pass hot sauce at the table.

THANK YOU RACHEL RAY!

Watermelon Sangria!

I found this over at http://jamigoldsmith-imagine.blogspot.com/?spref=gb . She has a VERY cute blog :) Take a look at this recipe she posted for watermelon sangria! Image serving this up ice cold tonight? :)

If you can't read it YOU WILL NEED: 1 bottle of white wine, 1/4 cup watermelon schnapps, 1/2 cup white cranberry juice, 2 cups of freshly scooped watermelon balls, and 2 limes cut into half-wheels!

Thanks for the great recipe IMAGINE!

Worcestershire Sauce Secret Recipe Found in Trash

Interresting Article I found, and if you don't know me I LOVE Worcestershire SAUCE! OR as I call it, Wor-Chester Sauce :)

Article BY:

Sarah LeTrent (Posted Nov 3rd 2009)

A 170-year-old food secret was almost lost to the trash heap.The original recipe notes for Lea & Perrins Worcestershire Sauce have been unearthed in a dumpster near the sauce factory by former company accountant, Brian Keogh. It was unclear why he was digging through the trash.The accountant passed away in 2006, but his discovery only recently came to light after his daughter Bonnie Clifford brought the notes to Worcester City Museums.The ingredient list originally read as vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions and garlic. The secret ingredients -- until now unknown to the public -- were simply listed as "spices" and "flavorings." The recovered notes reveal that the secret ingredients include soy sauce, cloves, pickles, peppers and lemon. Before the discovery, no single person in the Lea & Perrins staff knew the entirety of the recipe. Much of it was written in code using terms such as "1 lb. of bulldog," David Nash of the Worcester City Museums told the Daily Mail. Despite the find, the notes still fail to disclose how to blend the sauce, as well as how much sauce the recipe makes.

_________________________________________________________

Do you like Worcestershire Sauce??

I could be Zohan's girl!

If I had to tell you what my favorite snack is it would be hummus! I eat hummus for breakfast, lunch, and dinner! I love it! I could brush my teeth with it! I have found the perfect recipe that blows everyone’s hummus away…here’s the recipe below. (I made this on Monday and it’s already gone…the family loved it)

YOU WILL NEED

2 cloves garlic—roughly chopped (I use 3 tablespoons of the minced garlic because I LOVE GARLIC!
1/3 cup lemon juice (FRESH SQUEEZED is the best)
14 oz can of chickpeas (garbanzo beans) ½ drained
½ cup tahini (Sesame seed paste)
1 teaspoon sea salt
Pepper
Dash of olive oil
½ teaspoon of cumin (OPTIONAL)

I get my food processor out and toss everything in, then I pulse it until it’s smooth and creamy!

After you try the first bite, this is what you’ll look like!

(This is called a pumpkin man smile)

I LOVE OYSTERS

I was reading bon appetit today and came across a good article on oysters by Eric Steinman.  Oysters are one of my favorite foods and I thought I would share some tips on picking out the perfect batch.

What should an oyster taste like?  Like the sea, or to quote the French poet Leon-Paul Fargue, "Like kissing the sea on the lips".  

Are oysters considered a sustainable and green food?  Oyster farms are beneficial to estuaries, and oysters eat algae, which helps clear the water.  Also, shell beds provide a habitat for many small species.  Oysters are considered a keystone species.

What should one look for when buying oysters?  Oysters in the grocery store should have their shells tightly closed.  They should feel heavy for their size, like fruit.  Avoid any that sound hollow when tapped.  By law, there must be a tag displaying when the oysters were harvested.  Ask to see it, Look for oysters that have been out of the water less than a week.  They should smell fresh, if they don't, don't eat them.

Is it true that one should only eat oysters in months that contain the letter "R"?  Today, with farmed oysters and monitoring for pathogens, you can eat oysters year round-BUT they still taste best in fall and winter.

Eating raw oysters on the half shell can be difficult without appearing awkward.  How does one maintain a sense of decorum and grace?  You have to proceed with confidence and make carnality an asset.  Think like a predator.  Grab the shell, raise it to your lips, tilt your head back, slurp the oyster in, and give a few chews to release full flavor.  The little cocktail forks are a disaster: save them for the Vienna sausages.

Easy Breakfast Casserole

When we have guests over I always like cooking a nice breakfast for them, only thing I get stuck in the kitchen for an hour while everyone else is enjoying their morning talking and sipping hot coffee. So here is something you can make the day before and pop it in the oven in the morning and still get to enjoy a clean kitchen and some good company.

Take it out of the refrigerator about 15 minutes before baking.

Cook Time: 50 minutes

Ingredients:
1/2 pound spicy or mild pork sausage (optional) You can but bacon chunks if you would like
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces) or cubed potatoes (I prefer cubed potatoes)
1 1/2 cups shredded Monterrey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper

salt to taste (I even throw in some garlic and onion salt)
mild salsa, optional

Preparation:In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.

In an 8x8x2-inch square baking dish, layer the potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.

Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired. Serves 6.