St. Patrick’s Day – Fun Foods

St. Patrick’s Day is tomorrow!  I love this holiday for all the fun foods!  I have been browsing pinterest and food blogs for fun green food ideas as well as other festive ideas.  Here are some of my favorites; click the picture to go to the recipe!

1. Crab Stuffed Baked Avocado – Domestic Fits

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2.Cucumber Cups Stuffed with Spicy Crab – Domestic Fits

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3. Lucky Leprechaun Hats – Betty Crocker

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4. Ligurian Pesto with Spaghetti – Bon Appétit

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5. Cheddar Biscuits – Kraft Foods

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6. Irish Cheesecake – Kraft Foods

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7. Irish Car Bomb Cupcakes – Brown Eyed Baker

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8. Grilled Corned Beef and Fontina Sandwiches – Bon Appétit

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9.Green Eggs and Ham – Martha Stewart

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10.Vegetarian Split Pea Soup – The Curvy Carrot

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11. Monster Veggie Burger – Shape Magazine: Healthy Eating

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12. No Bake Mini Grasshopper Pies – A Pretty Life In The Suburbs

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13. Mrs. O’Callaghan’s Soda Bread – Bon Appétit

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Hope these pictures and recipes gave you some ideas for your St. Patrick’s Day food festivities!

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Pi Day – Mint Chocolate Ice Cream Pie

Happy Pi day! Or is it Pie day?  I remember in high school that on Pi day (cause it was math class), if you brought in a pie could get extra credit.  Too bad I don’t have any classes that I can get extra credit in now-a-days for bringing in a pie.

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To honor pie day and St. Patrick’s Day which is just a few days away I made a Mint Chocolate Ice Cream Pie.  I believe this recipe came from the Bon Appetite Magazine or Family Circus Magazine many years ago.  I had clipped this recipe, and didn’t write where it came from.

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Ingredients:

32 Mint creme-filled chocolate sandwich cookies

1/4 Cup + 2 Tablespoons of Chocolate Ice Cream Syrup Topping

8 Cups (1/2 Gallon) Mint Chocolate Chip Ice Cream

Non-Stick Cooking Spray

Directions:

1. Spray a 9-Inch pie pan with the cooking spray.

2. For the crust pulse (in a food processor) or crush 16 cookie sandwiches until fine crumbs appear.  Add the 1/4 cup chocolate ice cream syrup topping to the crumbs and mix until moistened.

3. Press crumb mixture into  sides and bottom of the pie pan. Freeze for 30 minutes.

4. Cut 8 cookie sandwiches in half. Scoop half the ice cream into the pie pan. Place scoops close together so that no crust shows.

5. Scatter the cookie halves on top of the ice cream in the pie pan. Press them lightly into the ice cream.

6. Freeze for 1 hour.

7. Scoop the remaining ice cream on top.  Cut the remaining cookies into quarters and sprinkle on top of ice cream.

8. With the remaining chocolate syrup topping drizzle it over the pie.

9. Freeze for 3 hours or until firm.

10. Serve and Enjoy!

Wilton Cake Course 2: Completed

During the month of February I took the second Wilton cake decorating course.  Yesterday was the last day of class.  I am kind of bummed that it is over since it was a lot fun!  I just wanted to share with you all the creations that I made using what I learned in class:

Day 1: The Button Flower.  The flower is made from a half gum paste, half fondant mixture. Then it is pressed into the flower shaper, and bam you have awesome flowers!

Button Flowers

Day 3: We learned how to make several royal icing flowers.  I really liked the daffodils and the roses.  I used them on this cake I made for my sister’s birthday!  I am so pleased with how great this cake looks!

Birthday Cake

Daffodils

Roses

Day 4: On the final day we learned how to do a reverse shell border and the basket weave.  I didn’t use the reverse shell on this cake.  I also used my royal icing lilies that I learned on day 3 on this cake.  This cake is a larger version of what I had originally planned.  I wanted to make two small cakes with three lilies on top of each with the basket weave around the sides.  My small cakes did not turn out and so I made the larger cake.  This cake still looks great, but it is always sad when your first idea has to be scratched.

Basket weave and Lilies

I hope to take the third Wilton decorating course soon and share more wonderful creations.  For now I hope to keep using what I learned and make some more beautiful cakes and cupcakes!

On-The-Go Breakfast Burritos – Family Sharing

My mom always makes these tasty breakfast burritos! I usually take a couple with me back to school. They are easy to re-heat and eat on my way to class. They are the perfect burrito to eat on-the-go!!  Since I came down from college this weekend, we thought it would be an opportune time for me to learn how to make them and share them with you all!

Ingredients

The best thing about these burritos is their versatility!  You can mix and match the ingredients to fit your mood or taste.  My mom typically sticks with the ingredients shown above.  In the past she has switched up the ingredients and used lesser quality ingredients but it makes the burritos not as flavorful.  So keep in mind the BEST burritos come from using the best ingredients!

Tater Tots

Start by cooking the tater tots to the package instructions.  My mom has found that using tater tots as the potato filling instead of hash browns is easier, they have a better consistency, and taste delicious!

Cooked Sausage

The next step is to cook and brown the breakfast sausage.  My mom loves to use her cast iron skillet to cook the sausage.  We personally prefer to use Boulder Sausage instead of sausage links. (Shout out to my fellow Coloradans!)  My mom has also used their Chorizo but found that it was little too spicy for her first thing in the morning  It was tasty, but was a better choice for later in the day.  Once the sausage is cooked put it in a bowl and set aside.

A Dozen Eggs

Use all dozen eggs! My mom likes to use Egg-land’s Best Eggs because she thinks they taste the best!  Whisk the eggs together with 1 cup of milk.

Cooking Eggs

This next step is KEY!  Cook the eggs in the same skillet that you cooked the sausage.  Do not clean your skillet before you use it to cook the eggs.  By cooking it in the same pan with the left over brown bits from the sausage the eggs gain even more flavor!  Cook the eggs to your desired consistency.  For those food perfectionists out there, don’t worry if the eggs do not look pretty with the browned bits, they are going to be hidden in the burrito!

Preparing for Assembly

Once your eggs are done, your tater tots should be coming out of the oven.  You might be tempted to snack on a few, try to refrain.  Although one or two won’t be missed, right?  Now it is time to start assembling the burritos.

Damp Towel Covered Tortillas

For easier assembly, warm-up half of your tortillas in the microwave.  My mom’s secret to pliable tortillas is to cover them with a damp paper towel and cook them for 1 minute. Also, my mom uses the smaller tortillas.  They are a more manageable portion, plus then you get more burritos!  While you are assembling keep the damp paper towel over the tortillas as it will help to keep them soft.  Tear medium foil squares to equal the number of tortillas. These are what you will use to wrap up each burrito.  By having the foil squares all ready to go it allows you to just keep making burritos instead of stopping after each one to cut another square of foil.

Filled Burrito

Now that we are all prepped to assemble – let’s get going.  Spray a little cooking spray onto your foil square.  This will help keep the burrito from sticking to the foil when re-heating.  Put a large spoonful of egg on first, then the sausage, then the green chile. We like to use 505 Southwestern Green Chile.  Add about three tater tots and sprinkle with cheese.  It might take a couple of times to find the right ratio of ingredients to keep the burrito from being too full.

Wrapped burritos

After all the burritos are assembled put them in the freezer.  Now you have tasty on-the-go breakfast burritos!  There are two ways to re-heat the burritos.  You can use a toaster oven/conventional oven or a microwave.  My mom prefers to warm up her burritos using the toaster oven for 30-40 minutes at 400 degrees.  She just sticks the burrito in the toaster oven when she wakes up, then she gets ready for work.  By the time she is ready to leave, the burrito is heated-up and ready to be eaten.  I prefer to heat mine up in the microwave.  Heat it at 50% power for 3-4 minutes, then flip the burrito, and cook it at 100% power for 1 minute.  They are so good!

On-The-Go Breakfast Burrito Recipe

Makes 20 Smaller Tortilla Burritos

Ingredients:

1 Pound of Boulder Breakfast Sausage

12 Dozen Egg-land’s Best Eggs

1 Cup of Milk

2 Pound Package of Tater Tots (You might have a few left over to snack on)

16 Ounces of 505 Southwestern Green Chile

1 Pound Bag of Monterey Jack Shredded Cheese

20 Soft Flour Tortillas (8 Inches In Diameter)

Foil (Cut Into Medium Squares)

Cooking Spray

Directions:

1. Cook tater tots according to package directions.

2. Cook and brown the sausage.  Once cooked, put in a bowl and set aside.

3. Whisk together all the eggs (12) and 1 Cup of milk.  Cook the eggs in the same skillet you cooked the sausage. (Do not clean the skillet before cooking the eggs).

4. Cut the foil squares.  Warm-up about 5 tortillas in the microwave with a damp paper towel covering them for 1 minute on high.

5. Lightly spray each foil square before assembling each burrito with the cooking spray.  Put the tortilla on the sprayed foil square.  Add some egg, sausage, cheese, green chile, and about three tater tots.  Wrap up the burrito and then wrap in the foil.

6. Put the burritos in the freezer.

7. Re-heat 1 burrito using your preferred method and then enjoy!

Dad’s Chicken Cordon Bleu – Family Sharing

My dad made some tasty Chicken Cordon Bleu and we wanted to share it with you all.  This is also the first picture tutorial on the blog!

flatten chicken

Flatten each chicken breast.  A wood dowel works really well to do this.

Dusting

Dust each chicken breast with garlic salt, onion powder, pepper, and parsley (fresh is best).  Apply one slice of swiss cheese, a slice of ham, and another slice of cheese.

roll the chicken

Roll up each chicken breast.

Rolled Up in paper

Wrap the chicken breasts in wax or parchment paper.  Twist the ends tightly.  Pre-heat the oven to 350 degrees.

dippin

Mix bread crumbs with salt, pepper, garlic powder, and a pinch of cayenne (the cayenne is optional).  Whisk together one egg and 2 tablespoons of milk.  Coat a baking dish with cooking oil.

Egg dunking

Unwrap the chicken and dunk it in the egg mixture. Repeat for each chicken breast.

bread mixture dunking

Roll the chicken in bread crumb mixture. Again repeat for each chicken breast.

Pre-bake

Place the chicken breasts in the prepared baking dish.  Bake for 20 minutes or until done. (Baking time may vary due to oven temperature differences).

Post-Bake (Done)

You can spray the top with some vegetable oil to help brown the tops a little more.

Final Dish

Mashed potatoes and cheesy broccoli are tasty sides to this chicken cordon bleu!

Dad’s Chicken Cordon Bleu

Ingredients:

4 Chicken Breasts

Onion Powder (to taste)

Garlic Salt (to taste)

Pepper (to taste)

Parsley (to taste)

8 Slices of Swiss Cheese

4 Slices of Ham

1 Egg

2 Tablespoons of Milk

Bread Crumb Mixture:

1 Cup of Bread Crumbs

1 Teaspoon of Salt

1/2 Teaspoon of Pepper

1/4 Teaspoon of Garlic Salt

Pinch of Cayenne (Optional)

Directions:

1. Flatten each chicken breast.  Dust, to taste, with garlic salt, onion powder, pepper, and parsley.

  • A wooden dowel works well to flatten the chicken.
  • You can use dried parsley, but fresh is best!

2. Layer onto each chicken breast one slice of swiss cheese, 1 slice of ham, and then one more slice of swiss cheese.

3. Roll up each chicken breast.  Then wrap each one in wax or parchment paper.  Make sure to tightly twist each end.

4. Pre-heat the oven to 350 degrees.

5. In a bowl mix together the bread crumbs, salt, pepper, garlic powder, and a pinch of cayenne pepper.

  • The cayenne pepper is optional.

6. In another bowl whisk together the egg and 2 tablespoons of milk.

7. Spray a glass baking dish with cooking oil.

8. Unwrap the chicken breasts one at a time.  Dip each breast into the egg mixture, and then the bread crumbs.  Place the coated chicken breasts into the baking dish.

  • You can spray the top of the breasts with some vegetable oil to help the chicken brown up a little more.

9. Bake for 20 minutes or until lightly browned on top.

10. Remove from the oven and Enjoy!