Cupcake Bouquets: Don't Just Don't

The other day, my friend asked if I could make one dozen cupcakes for an event she was hosting. They were going to use them for a cupcake bouquet. I looked at the design and thought, sure! I can do that. Then I got the idea, that I should make a couple myself, for an event I was attending that same evening.

Here's the original design inspiration and I actually read the blog post for the "how to" to make sure I got it right (which I don't normally do). It looked innocent enough (link here):

What I found though was that this project was quite involved...sooooo...even though they turned out quite nicely. I've decided to share my 13 reasons for why you should NEVER make a cupcake bouquet LOL: 

1. Don't. Just don't do it!
2. Making & icing cupcakes from scratch is enough. Period. The cupcakes don't need a display or anything cutesy. 
3. You'll go to Michael's and spend $30 on supplies you don't want to buy but at this point you're committed to make the silly thing!
4. Once I arrived home, I laid out all of the suppliers and think, huh, this thing may be more involved to make than I thought. 
5. Prep cups, tissue, glue gun and placement. 
6. Glue everything: the foam to the pot, the cups to the foam and prepare the toothpicks...oh.so.many. toothpicks. 
7. Think: am I really doing this? 
8. Start the assembly of the cupcake bouquet. 
9. Stuff tissue paper. 
10. Stuff more tissue paper. 
11. Stuff even more tissue paper. 
12. As I open the refrigerator door, one mini cupcake falls off and I say: Oh Heck! and just eat it!
13. Remember: Sprinkles are God's gift to bakers (they cover any icing errors!)
14. Warning: this bouquet is as dangerous as a porcupine due to the excessive amounts of toothpicks. You will get pricked. 
15. As the project was coming to a close, I thought: huh, I haven't cursed at all during this proecess and it was the perfect excuse to! Right at that time, Cory walked in and said: these are the best damn cupcakes I've ever tasted! and, he said I could quote him on that ;)
16. Finally, transporting the silly things was STRESSFUL and I drove granny-speed for several spots of our trip, just hoping it would stay assembled!!!

Fortunately, they both stayed together and we did not have any further cupcake casualties! Everyone thought they were real flower bouquets and not make of cupcakes. The best part was that they were enjoyed for their taste!

Easy & Delish: One Dish!

You can cook all of this meal in one dish!...that doesn't include the containers for prep though :) I got everything ready ahead of time this afternoon when I had about 15 minutes. When it came time to cook, it was super easy to assemble the meal!

One Skillet, Greek Lemon Chicken with Mixed Grains 

For the chicken...get 1# of chicken breasts 

Mix your marinade of:

4 garlic cloves, minced 

The juice of 1-2 lemons +4 Tablespoons (I used 6 T of pre-squeezed lemon juice today!) 

1 T oregano

1/2 t table salt 

--> marinate your chicken for about 2 hours at least or overnight 

For the rice mixture:

1 small onion, chopped

1T oregano

2.5 c chicken broth

Grain of your choice, I did a mixture of pearled couscous, bulgur wheat and quinoa 

1/4 t salt 

Preheat oven to 350

Step 1

Heat 1.5 T olive oil in a large, oven proof skillet. Brown chicken on both sides. Once browned, set aside.

Wipe pan down with a paper towel to remove the blackened bits.  

Step 2

Add ~1T of olive oil to the pan, over medium/high heat. Add onions and stir until translucent.

Step 3

Add rice mixture (all remaining ingredients) to the pan and stir. Bring to boiling. Remove from heat, place browned chicken on top of the rice then cover the dish with the lid. 

Step 4

Put into oven. Bake approximately 30 minutes covered then another 10 minutes or so uncovered, until the liquid has evaporated and the grains are tender. 

Enjoy! 

DELISH Weeknight Dinner

I know, I know, I must be CRAZY to have friends over for dinner on a weeknight with 2 kiddos under 2.5 year old BUT I still do! I love having weeknight dinner parties, despite how crazy they might become (like tonight, W was all over the place with his toddler-ness). It's great to spend time with friends who are just glad to get together and enjoy good food. Which brings me back to the point of this post - DELICIOUS FOOD!

My neighbor shared this pork crock pot recipe and boy was it amazing; it's one of my most favorite pork crock pot recipes to date: Balsamic Pork. I served it with Hawaiian rolls, the au jus from the crock pot and golden yams (just like sweet potatoes, maybe better! but golden like Yukon gold potatoes, plays a trick on your eyes) and a garden salad. We finished our meal with  Triple Berry Pretzel Pie finished (no baking!) with freshly whipped cream - yum!

Happy cooking!

Balsamic Pork
2# boneless pork shoulder (sirloin roast)
kosher salt, to taste
1/2 t garlic powder
1/2 t red pepper flakes
1/3 c chicken broth
1/3 c balsamic vinegar
1 T Worcestershire sauce
1 T honey

- combine salt, garlic powder, red pepper flakes & then rub/season the pork with them
- place pork in the crock pot
- combine broth, vinegar & worcestershire sauce then pour over the pork
- drizzle honey over the pork
- set crock pot on low & cook for 6 - 8 hours (or on high for 4 hours)
- pork should be fork-tender and easily shredded with two forks
- serve with juice from the crock pot

Golden Yam!

Baking Golden Yams - use the same method as you do for sweet potatoes:
- wrap in foil
- bake at 425 for approximately 1 hour until tender
- serve with butter and brown sugar

No Bake Triple Berry Pretzel Pie
Crust:
2 c pretzel crumbs
1/8 c sugar
1 stick of butter
Filling:
1 c water
1/2 c sugar
2 T cornstarch
1/2 package of strawberry jello
2 c sliced strawberries
1 c blueberries
1 c blackberries

For the crust: crush pretzels into smallish-sized crumbs. Mix with sugar and melted butter. Press into a 9-inch pie plate and refrigerate for 2 hours to set.

For the filling: mix water, 1/2 c sugar and cornstarch in a medium saucepan. Bring to boil over medium heat, stirring constantly. Boil 1 minute then remove from heat. Stir in gelatin until dissolved. Refrigerate the mixture for about 10 minutes, stirring every 2-3 minutes so that the mixture thickens but isn't set.

Once the mixture has cooled, fold in the fruit. Pour the mixture into the crust and chill for at least 2 hours.

Whip your cream and serve each slice with a dollop on top! Yum!!!

Summer Veggie Goodness

A few nights ago, I made a dinner that just didn't quite deliver on the flavor I had anticipated. Feeling slightly defeated, I was inspired to try something new that would utilize the amazing produce we had gotten at the farmers market the previous weekend. I now give you...drumroll please...

Summer Zucchini, Corn & Red Pepper Salad!

This is an amazing side dish (we ate grilled sockeye salmon with it) or you could even make it your main dish.

The original recipe inspiration came from foodiecrush.com via Pinterest (original link: here). She recommends serving the squash and corn raw...I don't like to eat my vegetables that way :) so I lightly sauteed them to soften them up and give them a little more flavor.

Here is my version of the recipe.

2 squash (either 1 zucchini & 1 yellow squash OR I used a light green and a yellow zucchini squash, yum!), ends cut off
2 cobs of corn (shucked and with the corn kernels sliced off of the cob)
2 T olive oil (separated)
1 package of mixed greens or arugula
1/4 c very thinly sliced red bell pepper
1 oz of goat cheese (I bought this then forgot to use it...I can't wait to try this again WITH the goat cheese...if I remember :)

For the dressing:
1 T chopped fresh basil (do not use dried, it will not give you the flavor you want)
1/2 C olive oil
3 T fresh lemon juice
1 t dijon mustard
1 t minced garlic
- chop some additional fresh basil to use as a topping at the end (if you love fresh basil like I do, you'll want this for extra flavor!)

Steps:

1. get a vegetable peeler and peel your zucchini squash into thin ribbons strips
2. shuck your corn & cut the kernels off of the cob
3. heat 1 T of oil in a medium sized skillet, add a little freshly ground salt and pepper to the oil. once the oil is warm, add the zucchini ribbons and toss with the oil until they become slightly transulcent in color. Remove from heat, place in a bowl. I use salad tongs to gently turn/toss the ribbons. 
4. heat the additional 1 T of oil in the same skillet, add a little freshly ground salt and pepper to the oil. Add the corn and sautee about 5 minutes. Remove from heat, place in a separate bowl from the zucchini.
5. slice your red bell pepper, set aside
6. Make your Dressing (this makes too much dressing for these 2 servings, it is great to save and use later on a salad!)

Dressing - mix all ingredients together!

Making your salad:

- put your mixed greens on a plate

- then top with the zucchini ribbons

- next spoon corn on top of the ribbons

- place the red pepper slices on top of the corn

- finish by drizzle about 1 T of dressing on top of your salad

- then crumble goat cheese on your salad

- top with a few more pieces of chopped basil

Then VOILA! Enjoy your fresh summer salad masterpiece!!!

Potato Salad Perfection

I've never met a potato I don't like (potato chip, French fries and baked potatoes included)! I have however, met plenty of potato salads I don't like! They can be too mayonnais-y, too mustard-y, too yellow, you get the picture!

This potato salad recipe from Smitten Kitchen is fabulous! I've made it twice now and it will be my go-to recipe from here on out!

The recipe for Rosanne Cash's potato salad can be found here: link to original recipe.

Here are my recommendations to make this recipe a home run:

1) I definitely recommend making the potato salad a few hours before you need to serve it, so the dressing has time to season the potatoes properly! 

2) I'm always a fan of using fresh herbs but you can use dried dill in this recipe. Reduce the amount to about 1.5 tsp (or the amount you deem appropriate!) 

3) definitely use cornichons, it makes the flavor pop just a little bit more than classic dill pickles! What are cornichons? They're very baby size pickles that pack a much greater tart/vinegar flavor punch. You can get them in the pickle aisle - I've used brands from Fresh Market and Trader Joe's. 

4) I don't normally like raw celery but it is so delicious in this recipe; definitely do not skip it! 

Grilling Inspiration - Tomatillos, Chipotle Peppers in Adobo and Grilled Corn

Two recipes for your grilling pleasure this summer!

First: Bobby Flay's Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa: his recipe packs such a flavorful bunch, it's addictive!!!

Second: the EASIEST way to make corn!

Bobby Flay's Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa - here is the link to the recipe.

• We had grilled corn with the shrimp and it was plenty filling. I would say the plate looks empty though - perhaps add a light summer salad or some grilled zucchini and squash to your plate too!
• I had no idea what tomatillos were before we got Bobby Flay's Boy Meet Grill cookbook about 8 years ago. They are phenomenal to use. If you are not sure what they look like, here is a photo - the outside is covered in a husk of sorts, you peel this off, then wash them. They are very sticky when you wash them, I like to wash them in a little bit of water and soap. I'm also posting a pic of the inside - they are so interesting! The last pic is the gorgeous tomatillo salsa. 

• I also had no idea what Chipotle Peppers in Adobo sauce were until Bobby Flay (he's introduced me to an all new world!) - they are dried peppers put into this amazingly flavorful and smoky sauce. Don't be deceived though, these peppers still pack a HUGE punch, so you don't want to over do it in a recipe. You can find the can of them in the Mexican food aisle. Look at the beautiful color of this butter:
  
  
• Funny story about this recipe (I'm slighly infamous for not fully reading recipes, I glance :) I didn't read that you only needed a couple of peppers, instead, I put the whole jar in the recipe! While it was still deliciously addictive, our mouths were on FIRE! 

Folks...corn season is upon us! The weather has warmed up and it's grilling time! There is nothing I enjoy more with a meal than corn on the cob (it's still a vegetable y'all, despite the fact that it's a starchy one). You know what I do NOT enjoy though, is shucking corn (southern verb for removing the husks and the silk!).

The EASIEST solution and best TASTING version of cooking corn is here:

Step 1: Buy fresh ears of corn (unshucked)

Step 2: Bring your corn home

Step 3: Heat up your grill or your oven

Step 4: Place ears of corn direclty on the grill (top shelf is recommended) or on a bakign sheet pan and put into the oven. Bake for about 20 - 30 minutes.

Step 5: Remove corn from heat, let sit for a moment. Cut the end of the corn off, then pull husks off of corn (and voila! like magic, the silks come off with the husks!), eat and enjoy!

Chicken Lasagna

So y'all remember my post last week regarding 2 week night prep shortcuts for chicken! This is a recipe you can utilize that delicious chicken in.

I LOVE this recipe. It is delicious and filling and not too heavy for a lasagna. I also think it creates a nice substitution to the traditional lasagna, but keeps the ease of heating for a weeknight dinner.

One of my favorite ways to make a savory recipe have more "good for you" nutrition is by adding diced yellow squash! I have added it to the recipe below :)

White Chicken & Cheese Lasagna

9 whole wheat lasagna noodles (not oven-ready)
1/2 c butter
1 whole onion, chopped
1 clove of garlic, minced
1/2 c All-purpose flour
1 medium size yellow squash, diced
1 t salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided PLUS 1/4 c for topping
1 t dried basil
1 t dried oregano
1/2 t ground pepper
2 c ricotta cheese
2 c cooked, cubed chicken
1 pkg (10oz) frozen chopped spinach, thawed & drained
1 T chopped fresh parsley

Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Cook lasagna, drain & rinse with cold water & layout on waxed paper.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion, diced squash & garlic in the butter until tender, stirring frequently. Stir in flour & salt; simmer until bubbly.

Mix in the broth & the milk and boil; stirring constantly for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 c Parmesan. Season with basil, oregano and ground black pepper. Remove from heat & set aside.

Mix the ricotta, 1 c of mozzarella and chicken together.

Spread 1/3 of the sauce mixture on the bottom of the 9x13 inch baking dish. Layer as follows:
- 1/3 of noodles
- all of the ricotta, mozzarella & chicken
- spinach
- 1/3 of noodles
- 1/4 of sauce mixture
- the rest of the ricotta, mozzarella & chicken mixture
- 1 cup of mozzarella
- 1/2 c parmesan cheese
- 1/3 of noodles
- spread remaining sauce evenly over the noodles
- top with additional 1/4 c Parmesan cheese

Bake for 35 - 40 minutes in the preheated oven. Let stand 5 minutes before cutting & serving.