Saturday, July 30, 2011
Friday, July 29, 2011
Thursday, July 28, 2011
Wednesday, July 27, 2011
Monday, July 25, 2011
Saturday, July 23, 2011
Yesterday I shared some yummy Blueberry Muffins with Lemon/Sugar Topping that I made with my granddaughters who are visiting from England. We started baking together when they were very young and been having fun coming up with delicious treats for the rest of the family ever since. We have a bit of a silly ritual that we HAVE to do every time we bake. This is how it works: When it comes time to add the vanilla towhat we're making, everyone has to first take a whiff, and then roll (and I mean roll! - see the pictures below) our eyes and swoon in delight! It's a crazy tradition that has us cracking up time after time, checking out each other's funny faces!
A difficult job but someone has to do it!!
Thought you might want to try out our little game! Here are a few fun sweet treat ideas!
Friday, July 22, 2011
My daughter and her three sweet girls - Annie, Ellie and Lilly arrived from their home in London on Tuesday. We could hardly wait till they got here and are LOVING having them with us. The two older girls always want to help Grammy (me) in the kitchen and we've been whipping up all kinds of special treats during this visit.
Thursday, July 21, 2011
Wednesday, July 20, 2011
Monday, July 18, 2011
I've always love the Secret Santa game; participants draw a name and stealthily surprise their given person with kind deeds and little surprises over a specific time period. The culmination comes at the end when each "Secret Santa" is revealed and the mystery is finally over. It's a fun way to build relationships and team spirit with a group of co-workers or friends.
I've been playing a type of Secret Santa with a group of food blogger called The Secret Recipe Club..........................
Sunday, July 17, 2011
Friday, July 15, 2011
Tricia's Delicious Summer-Berry Salad with Butter Lettuce, Blue Cheese, Raspberry Vinaigrette and Slow Roasted Pecans
Thursday, July 14, 2011
Wednesday, July 13, 2011
Salmon Patty Cake Salad with Blueberries, Mango and
Earlier this week I shared a yummy Nicoise Salad with Cedar-Plank Grilled Salmon and Kalamata Vinaigrette that I had spotted in Fine Cooking. I grilled a couple extra salmon pieces because I wanted to try making salmon cakes similar to traditional crab cakes......
Tuesday, July 12, 2011
Monday, July 11, 2011
Saturday, July 9, 2011
I don't usually post on the weekend but there was one more recipe from the party this past week that I just have to share with you..................
Cottontail Punch. It is simple, refreshing and whenever I serve it, I am almost always asked for the recipe. This punch is a bit of a chameleon - you see it isn't always called Cottontail Punch; its name is dependent on the time of year. During the holiday season, I float some fresh cranberries and seasonal citrus fruit and call it Reindeer Punch. I mean would you serve Cottontail Punch at Christmas time?!? Not me, it would sound a bit....... well just a bit silly, and I would NEVER want to be considered silly!
Seriously, this punch is delicious no matter what you call it or when you serve it! I found the recipe many years ago in Southern Living and I honestly can't remember what they called it - I do know it's like an old friend around our house - always welcome!
Cottontail Punch, or whatever you want to call it, is delicious served along with a meal but also makes a wonderful, refreshing beverage for a party served in a large punch bowl. I like to add fresh fruit and fresh mint - it makes a lovely presentation. If you want a little flavor change, try it with raspberry lemonade or limeade, both quite delicious!
6 cups peach-flavored white grape juice
12 ounces frozen lemonade
1 liter bottle club soda or gingerale
6 ounces frozen lemonade, for lemonade ice cubes
1. For lemonade ice cubes, prepare lemonade according to directions.. Pour into ice cube trays. Freeze 8 hours.
2. Stir together first 3 ingredients in a large container; add lemonade ice cubes
NOTES : Instead of ice cubes, you can make a ring out of the lemonade to float in the punch.
From Southern LivingPRINTABLE RECIPE
Friday, July 8, 2011
Smokey Korean Pulled Pork is my final recipe from our Specialist's Party on Tuesday. This recipe may be the last but it is definitely not the least; a delicious, slow roasted pulled pork with an Asian twist.
Thursday, July 7, 2011
I'm blogging this week about the recipes from a party we had on Tuesday for some of my husband's co-workers. One of the desserts we served was a raspberry cream cheese tart I created several years ago for a special friend who's crazy about raspberries (that's you Amy!) It has a crisp, buttery crust, a light-as-a feather cream cheese layer and is topped with fresh raspberries which are nestled in a yummy bed of crushed and thickened.........yes, you guessed it - delicious raspberries!
Wednesday, July 6, 2011
Yesterday we had a fun lunch party for some of my husband's co-workers. I'm sharing another one of the recipes today that we served, a quintessential summer salad; great for a casual lunch, but also an amazing appetizer salad for an elegant dinner party. It's colorful, vibrant, unique and bursting with fresh flavor. The dressing is simple to prepare with honey, ginger, lime and cilantro teaming together to make a perfect complement to the crispy cucumbers, smooth delectable champagne mangoes and mild sweet onions. I must say, it's quite an addictive salad!
Mango, Cucumber and Sweet Onion Salad
3 medium champagne mangoes (if you can't find the champagne mangoes, use whatever type is available), peeled and sliced into 1/4 inch slices as angular as possible*1 medium English (seedless) cucumber, sliced on an angle into 1/4 inch wide slices, then each slice cut in half on an angle* (I happened to have some of the first cucumbers from our garden, so I used those instead. Either is wonderful!)
1 medium sweet onion, sliced in 1/2 lengthwise, then cut lengthwise into 1/4 in wide slices
¼ cup fresh red pepper or roasted red pepper, diced tiny
1 teaspoon finely minced ginger
3 tablespoons fresh lime juice
2 tablespoons honey or agave syrup
1 teaspoon sriracha chili sauce*
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped cilantro
1. Combine sliced mangoes, cucumbers and sweet onion and red pepper in a bowl.
2. Combine lime juice, honey, ginger and sriracha chili sauce. Slowly drizzle in olive oil, whisking continuously until well combined. Add cilantro and combine with veggie/fruit in bowl. Transfer to serving platter and sprinkle with a bit more cilantro, if desired. Can be made several hours ahead and refrigerated until ready to serve.
As you can see in the picture, this salad looks quite stunning with the fruit cut into long angular shapes, it gives it a bit of an exotic flair!
Serves 6 as a side salad