- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
- Chicken Burgers with Chipotle Guacamole
- Pistachio Encrusted Chicken
- Encrusted Parmesan Artichoke Chicken
- Honey and White Cheddar Apple Bites
- Spider Cakes (Golden Butter Cakes with Peanut Butter Icing)
- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
- Grilled Halloumi Cheese and Mango Salad
- Strawberry Vinaigrette Dressing
- Chicken Wrap with Avocado Mayonnaise
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Yearly Archives: 2009
Just returned from taking Logan on his first Disney trip – an auspicious occasion in the Reed household! We went with 6 other families so between us we had nine kids ages six and down for a week in Disney. Oh boy!
While I was in Disney I had the opportunity to eat all kinds of park food. Some meals were definitely better than others. One meal I particularly enjoyed was dinner at T Rex in Downtown Disney.
The wait was kind of long (even with reservations) but the food was good and dining experience was excellent. The restaurant was decorated like Jurassic Park and there are regular “meteor showers” every 20 or 30 minutes. (Logan loved the light show!) For dinner I got the Omnivore Salad with shrimp – rosemary infused shrimp on top of a salad with strawberries, dried cranberries, goat cheese and maple pecans then topped with a balsamic reduction dressing.
The salad was so good and better yet, it was something I could easily recreate and enjoy when ever I liked at home. I liked adding shrimp to the top. Seafood, in addition to being so tasty, is also good for you. It is a great source of lean healthy protein and vitamin D. It is also a natural source of Omega 3 fatty acids. Shrimp really are a tasty, bite-sized, little super food.
- 1 lb medium shrimp, peeled and de-veined
- 2 tablespoon olive oil
- 1 clove garlic, finally chopped
- 1 teaspoon fresh rosemary
- 1 bag salad greens
- ½ cup strawberries, hulled and quartered
- ¼ cup dried cranberries
- Maple pecans (recipe below)
- Balsamic Reduction Dressing (recipe below)
Preheat oven to 400º.
Place shrimp into a bowl. Add olive oil, chopped garlic, rosemary and a dash of salt. Toss to coat shrimp.
Pour shrimp into a large glass baking dish. Bake for about 10 minutes or until shrimp are fully cooked (they will look white opaque).
Portion salad greens onto serving plates. Top with strawberries and cranberries.
Add cooked shrimp and maple pecans. Top with Balsamic Reduction Dressing.
- ½ cup pecan halves
- ¼ cup real maple syrup
- ½ teaspoon chili powder
Preheat oven to 400º.
In a small bowl toss together.
Cover a baking sheet with tin foil. Spread pecans onto baking sheet. Bake for 6 minutes.
Balsamic Reduction Dressing
- 1 cup basalmic vinegar
- Garlic salt
- Fresh cracked black pepper
Simmer basalmic vinegar in a medium skillet until it thickens to a syrup (about 10 minutes). Remove from heat. Season basalmic reduction with fresh cracked black pepper and a dash of garlic salt. Stir well.
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I have a confession to make – I really really love Halloween. I love decorating my house and passing out candy to all the little trick-or-treaters. I even dress up to pass out the candy.
This year was extra fun because I had another little person to “decorate” for evening – my 6 month old, Logan. Naturally I decided we needed to coordinate our costumes. Since I had an adorable little devil costume for him I decided to coordinate myself and go as an angel. Fitting, huh?
Since I love this holiday so much I wanted to come up with a fitting dinner for Halloween night. Of course it had to be something simple or something I could make ahead since dinner time comes right about the time trick-or-treaters start making the rounds in my neighborhood. I came up with Pumpkin Soup with Cran-Apple Pistachio Relish. Let me tell you it was delish!
Not sure why I don’t cook with pumpkin more often. It is available anytime of the year in canned form and it is really easy to add to all kinds of dishes. The best part is, unlike any other canned veggies, you can get cans of 100% pure pumpkin (no extra copious amounts of salt added!).
This recipe makes a good amount of soup. I like to refrigerate it and eat it for a week, but if that is more pumpkin soup than you want, try freezing it. Just portion into ziplock bags, push the air out, seal and freeze.
The relish will keep in the fridge for several days, but it won’t freeze well. If you are going to keep the relish in the fridge think about waiting to add the pistachios when you are ready to serve it so they are nice and crunchy. Pistachios will get soft sitting in the fridge soaking up the fruit juices of the relish.
Happy belated Halloween!!
Pumpkin Soup with Cran-Apple Pistachio Relish
Hands on time: 12 minutes Start to finish: 25 minutes Makes: 6 servings (9 cups)
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 celery stalks with leaves, diced
- ¼ teaspoon garlic salt
- 1 tablespoon all-purpose flour
- 1 teaspoon thyme
- ¼ teaspoon curry powder
- 48 oz container low sodium chicken stock (6 cups)
- 15 oz can 100% pumpkin puree
- 2 tablespoons brown sugar
- 8 oz heavy cream (1 cup)
- ½ teaspoon nutmeg
Heat a medium soup pot on medium high heat. Add olive oil, butter, onions, celery and garlic salt top pot and sauté for 6-7 minutes or until onions are soft and translucent.
Add flour, thyme, curry powder top veggies and sauté for 1 minute.
Add chicken stock, pumpkin puree and brown sugar to the pot. Whisk together and bring to a simmer. Simmer for 10 minutes to thicken the soup.
Reduce heat to low. Add heavy cream and nutmeg. Stir to incorporate. Keep warm until ready to serve.
Ladle soup into bowls and top with Cran-Apple Pistachio Relish.
Cran-Apple Pistachio Relish
- ½ cup pistachios, rough chopped
- ½ c dried cranberries, chopped
- 1 granny smith apple, peeled and diced
- 2 tablespoons lemon juice
- 1 tsp chipotle chili powder
- 2 teaspoons honey
While soup is simmering chop the pistachios, cranberries and apple. Stir together with lemon juice, chili powder and honey. Set aside until ready to serve.
This past weekend I co-hosted a baby shower for my good friend Kim. It was what we call in the south a Sip-and-See Shower. That is when you have the shower after the baby is born. You come by to sip some lovely beverages, see the baby and shower the family with love. The added bonus (in my book anyway) is that since the baby is present you usually get out of having to play and sort of shower game.
Now to host a successful baby shower you need four basic elements: food, pastel-colored punch (beak out the sherbet and the ginger-ale), a few cute baby decorations and adequate seating. As the owner of my own recipe development company, guess which element I usually get assigned – the food. And that is ok. I love to cook (obviously) and I love the chance to try out new and different little appetizers on my friends. However, this shower was a little different from the many showers I hosted in the past, because I recently became a new mom myself. And as it turns out, my 5-month-old doesn’t find the same fascination I do in spending hours in the kitchen. No, my recipes these days need to be more of the 20-minutes-and-done variety. So then the question became how do I come up with a Martha Stewart buffet on a Rachel Ray time schedule. The answer? First, divide and conquer (i.e. divide up the buffet responsibilities among all 3 hostesses). Second, come up with some new quick-time apps.
One of the really great little nibbles I come up with was Southwestern Crab Quiche Bites. These little nearly-homemade quiches are awesome. Quiches by nature transport easily and reheat beautifully. Making them crab quiches just makes them more upscale. The nearly-homemade part comes in when I started with crab cakes, which have seasonings in them meaning you need to add fewer other seasonings to complete the dish.
Southwestern Crab Quiches Bites
Hand one time: 12 minutes – Start to finish time: 25 minutes – Makes: 45 appetizer servings
- 45 phyllo cups
- 2 frozen crab cakes (about 3.5 oz each), thawed
- 4 eggs
- ½ cup heavy cream
- 2 tablespoons mild chopped green chilies (canned)
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon nutmeg
- 3-4 oz gruyere cheese
Preheat oven to 350º.
Line baking sheet with tin foil. Place phyllo cups on the baking sheet.
Crumble thawed crab cakes into phyllo cups.
In a bowl whisk together eggs, cream, chilies, nutmeg and chipotle chili powder. Spoon mixture over the crumbled crab in phyllo cups.
Top each mini quiche with gruyere cheese.
Bake 13 minutes.
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