Star Wars, Unicorns, Glitter, Feathers and Cooking

Sometimes I get the coolest orders! This client was bringing the dessert to a combined birthday party. The two guests of honor were friends with different tastes. One, a chef who was very much into Star Wars (you can see the cupcakes I did for his baby shower HERE) the other a girlie girl who loves unicorns, glitter, feathers and all things girlie. She does have a flair for the interesting (check out the cupcakes I did for her past birthday HERE). When I was offered the chance to make cupcakes for this duo, I had to try it! Check out the mix!

 
I think the little unicorn is my favorite! What a fun mix of ideas to do, I really enjoyed this order!

Recipe Review: PW Chicken Tortilla Soup

Over the weekend I was having a soup craving. Magically the Ree, the Pioneer Woman, posted a recipe that made my mouth water....Chicken Tortilla Soup! It was a bit time consuming to make. I'm usually more of a quick recipe kind of girl, however this soup was entirely worth it!
The flavors were just amazing, but I think my favorite part was topping the soup with avocado! I never thought to use that in soup. Now, I'm obsessed. I'm trying avocado on everything!
If you have a little time on your hands, this soup is worth making. I also think it would freeze well if you left out the tortilla strips.
Try it out.....

Chicken Tortilla Soup (Adapted from the Pioneer Woman)

Prep Time: 10 Minutes

Cook Time: 1 Hour30

Servings: 8

Ingredients

2 whole Boneless, Skinless Chicken Breasts

1 Tablespoon Olive Oil

1-½ teaspoon Cumin

1 teaspoon Chili Powder

½ teaspoons Garlic Powder

½ teaspoons Salt

1 Tablespoon Olive Oil

1 cup Diced Onion

¼ cups Diced Green Bell Pepper

¼ cups Red Bell Pepper

3 cloves Garlic, Minced

1 can Rotel Tomatoes And Green Chilies

32 ounces, fluid Low Sodium Chicken Stock

3 Tablespoons Tomato Paste

4 cups Hot Water

2 cans Black Beans, Drained

3 Tablespoons Cornmeal Or Masa

5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes:

Sour Cream

Diced Avocado

Diced Red Onion

Salsa Or Pico De Gallo

Grated Monterey Jack Cheese

Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

Roasted Red Pepper Sauce

I love pasta. I admit it. In a world of carb haters, I cant help myself. I love the little devil. Recently, I had a torrid affair with pasta again. This time it included roasted red pepper sauce. I'll say it again, this time in a deep, raspy, Angelina Jolie sexy voice "Roasted Red Pepper Sauce". You think I'm kidding? Wait until you try it. You too will turn into a red pepper vixen.

I made this sauce with bounty from my garden (well....some of it anyway). So lets start here with some fried eggplant. Yes, I do occasionally have an affair with fried food too.

You will need the following:
Sliced Eggplant
Egg (I used 1 egg for half an eggplant)
Bread Crumbs
Garlic Salt
Parmesan Cheese
Olive Oil for pan frying

You will need 2 bowls, one for the egg and another for the breadcrumb mix. Start by breaking your egg and swirling it around with a fork (or whisk) and get it all nice and mixed together.
In the second bowl, I use very precise measurements, a large shake of bread crumbs, followed by a heavy sprinkling of garlic salt, and two heavy shakes of Parmesan cheese. Mix together well.

Dip each slice of eggplant in the egg mixture and then into the bread crumb mixture and set aside.

Now is about the time you'll want to get your pasta going. I personally used spaghetti. Its what I had in the house. Don't be picky, this will taste amazing on any type of pasta.

Keep your eggplant off to the side and get started on the sauce. Or, liquid heaven. Whatever you prefer to call it.

The ingredients you will need are:
2-12 oz. jars of roasted red peppers, in olive oil, drained (reserve oil for later). You could be all Martha Stewart and roast your own peppers but, I just couldn't be bothered to be that amazing.
2 pints of cherry tomatoes....me, I chose to use tomatoes from my garden. So I cut up those bad boys you see in the photo above.
2-3 cloves of garlic, chopped --I err on the side of more garlic and go with 3 cloves
1/2 red onion
1/2 cup white wine---I used Gewurztraminer
Handful of flat leaf parsley
Heavy sprinkle of red pepper flakes
Salt and pepper to taste

Start by sauteing the onion and garlic for about 4 minutes in a couple of tablespoons of olive oil. Now would be when you want to use any reserved oil. Add in the tomatoes and peppers.
Cook until the tomatoes begin to become soft and break down.
Add wine.
Simmer until it becomes liquidy. Approximately 5 minutes.
Add parsley, red pepper flakes, and season with salt and pepper---if you think its necessary. I didn't.

Transfer to blend and blend until smooth.
Now back to your eggplant.

If you have any of the red pepper oil left, fry these babies up in that. Although plain jane olive oil is just fine too.

Transfer to a paper towel lined plate to drain.
Hopefully by now your pasta is ready. Drain. Transfer to bowl, add eggplant, and top with red pepper sauce. Add a sprinkling of cheese and you are ready to indulge in a blend of peppery pasta-y goodness...

Is your mouth watering? Good! We have left over wine!

Enjoy a glass with your meal. Yuuuummmmm.

This sauce made quite a bit, so the next day, I ate it again. I daydreamed about it all day at work, and came to ponder what I could put it on. Then I realized I had a bounty of green tomatoes in my garden.

Follow the steps to bread eggplant but use green tomatoes. Top with red pepper sauce, and try to stay conscious enough to finish the last bite.
Its OK, no one is looking, you can lick the plate clean.

Fried Eggplant
Ingredients:
Sliced Eggplant
Egg (I used 1 egg for half an eggplant)
Bread Crumbs
Garlic Salt
Parmesan Cheese
Olive Oil for pan frying

Directions:
You will need 2 bowls, one for the egg and another for the breadcrumb mix. Start by breaking your egg and swirling it around with a fork (or whisk) and get it all nice and mixed together.
In the second bowl, I use very precise measurements, a large shake of bread crumbs, followed by a heavy sprinkling of garlic salt, and two heavy shakes of Parmesan cheese. Mix together well.
Dip each slice of eggplant in the egg mixture and then into the bread crumb mixture and set aside.
Heat olive oil in skillet. Fry each side of eggplant until golden brown.
Transfer to paper towel lined plate to drain

Roasted Red Pepper Sauce
2-12 oz. jars of roasted red peppers, in olive oil, drained (reserve oil for later).
2 pints of cherry tomatoes
2-3 cloves of garlic, chopped
1/2 red onion
1/2 cup white wine
Handful of flat leaf parsley
Heavy sprinkle of red pepper flakes
Salt and pepper to taste

Directions:
Start by sauteing the onion and garlic for about 4 minutes in a couple of tablespoons of olive oil. Now would be when you want to use any reserved oil. Add in the tomatoes and peppers.
Cook until the tomatoes begin to become soft and break down.
Add wine.
Simmer until it becomes liquidy. Approximately 5 minutes.
Add parsley, red pepper flakes, and season with salt and pepper
Transfer to blend and blend until smooth.

Martha Saves Dinner!

Martha Stewart is my hero. She is a genius. I follow her site and read her magazine religiously. Martha emailed me (I believe the email subscriptions are sent directly by her!) this great recipe for an Asparagus, Snap Pea and Avocado Pasta. Sounded delicious and easy. Turns out, it was! Here is how to make it....

Gather your ingredients:
1 pound asparagus, trimmed and cut into 2 inch lengths
1 pound sugar snap peas
1 pound bow tie pasta
4 tablespoons butter
2 cloves garlic, minced
1 avocado, peeled and cut into 1/2 inch chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded Parmesan cheese


I chose to use fresh basil cut from my garden.


Prep all of your ingredients.


In a large pot, boil salted water. Cook asparagus until bright green. Add in peas and cook another 30 seconds. Remove veggies with a slotted spoon.


Return water to a boil and add pasta. (I'd like to point how challenging it is to photograph while pour pasta into hot water!)


Cook pasta according to box directions. Drain the pasta but reserve 1 cup of pasta water.


In pot, combine asparagus, peas and garlic with 2 tablespoons of butter. Cook, tossing until tender. (2 minutes or so).


Add remaining butter, cooked pasta, avocado, basil, cheese, and pasta water. Toss to combine.

Season with salt and pepper, serve with additional cheese.

This dish was easy and delicious and a different twist. The avocado really adds something special to it. Thanks Martha!
(See original recipe here.)

Frickles!!

I am obsessed with frickles served at a local watering hole. What are "frickles" you ask? Fried Pickles!! They are amazing! Today I was craving them, but didn't want to make the trip across town to order some. So, I decided to make them myself. I'm justifying them as healthier because they are pan fried instead of deep fried!

Want to make your own? This is all you need! Olive oil, paper towel, bread crumbs, pickles, salt and pepper (yep, my S&P shakers are a palm tree and flamingo!)

Pour your bread crumbs into a bowl (I used 1/2 a cup....could have used less). Season the bread crumbs with salt and pepper. Or, you could get a little crazy like me and use garlic salt.

Drop your pickle into the bread crumbs.

Make sure its fully covered. Repeat with all the slices you wish to make.

Heat oil in a skillet and drop the pickles in.

Be sure to turn them so they brown evenly on both sides. I found just using a fork worked best. The spatula I had was just a bit too big.

Once both sides are browned, drain on a paper towel (see, another "healthy" move!)

Enjoy!! They are especially good dipped in ranch dressing. You'll be hooked. I guarantee it!

Jalapeno Madness!

I like to cook. I'll experiment with new recipes and techniques. I love to cook when a recipe turns out easy and delicious. That is what happened when I tried yet another, Pioneer Woman recipe for these jalapeno thingies. SO easy and pretty much amazing!

Ingredients: Cream cheese (I prefer whipped...easier to spread), jalapeno peppers, and bacon. I know, easy right?!


Slice your jalapeno peppers and clean out the insides. Spread in the cream cheese. Wrap with bacon (one slice will yield about 3 "wraps") and secure with a toothpick. SIMPLE!


Pop in the oven at 375 for 20 minutes. Preferably on a rack, placed on a baking sheet. If after 20 minutes they aren't quite brown enough, turn on the broiler for a few minutes.
Remove from oven. Eat and be amazed. You're hooked now aren't you? My mouth is watering just thinking about them. Yum!

Envoking My Inner Pioneer Woman

I know that I normally just blog about baking, but a girl can't live off of just sugar, spice and everything nice. Cupcakes and Cookies might make the world go round, but they will also make your waist go round if thats all you eat!
I'm sure many of you been to the Pioneer Woman's website. She has some amazing recipes and many of them are quite easy to master. I decided to try my hand at Spinach Tomato Blue Cheese Pasta.

Doesn't it look delicious?

I give this recipe a full five spoons. Yummy Yum Yum!

Unfortunately, I was busy preparing this for a friend coming to dinner, so I didnt take photos of my preparation. However, you can find the original recipe here. I'll also share it below:
Ingredients

• 1-½ pound Pasta (angel Hair Or Thin Spaghetti)
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1 whole 28-ounce Can Diced Tomatoes, Drained
• Dash Of Sugar
• Salt And Freshly Ground Black Pepper, To Taste
• Crushed Red Pepper Flakes, To Taste
• ¾ cups Crumbled Blue Cheese
• ¾ cups Heavy Cream
• 4 cups Baby Spinach
• Half And Half, For Thinning
• Extra Blue Cheese Crumbles, For Garnish

Preparation Instructions

Cook pasta according to package instructions.

In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.

Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.

At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!

Go ahead, try it out. Its easy, delicious, and garlic toast compliments it perfectly! Yum!