Easter Sunday with the Family

With the recent remodel of our kitchen, I have been rediscovering the joy of hosting.  Recently, we hosted a dessert date with my two lovely cousin-sisters, Kat and Irina and their SOs. While preparing for the date, I realized that I had just as much fun making the dessert and deciding how to set the table, as during the time spent together.  There is this joy that comes from making food that you know people will enjoy and considering its presentation.  Then the payoff of the time spent together, absolute bliss.

Christmas 2013 with my sweet family

So I am thrilled to be hosting our family Easter lunch this year.  My mom is having surgery on Friday, so I thought I would lighten the load for her and offer to have the gathering at my place. She is hardcore and said she will be bringing blinchiki, goluptsi and her famous broccoli salad. So much for my plan, right? Amongst everyone else (there will be 13 of us total), and their contributions, I really don't have to make much.

So I am going to take the opportunity to try something I've never done before, and go for a lamb roast.

On my Easter Menu:

Rosemary and Garlic Roast Leg of Lamb 

Buttermilk and Scallion Mashed Potatoes from America's Test Kitchen's Slow Cooker Revolution

Roasted Beets

And possibly a dozen Mini Pies.

Hopefully the weather will be nice so we can whip out some of them lawn games that have been collecting dust in the garage. Looking forward to Sunday, family time is the best! 

3D Gingerbread Cookies

Gingerbread cookies go 3D! Saving this idea for next year.  Thanks Not Martha!

Secret Gingerbread Cookie Recipe Revealed!

Thanks to the great Food Blogger Cookie Swap, today I will reveal the recipe of the most delicious gingerbread cookies I've ever had.  My wonderful friend and baking extraordinaire, Kat, from Walk Slowly and Carry a Camera   agreed to share the coveted recipe for this cookie swap.

But before we go into the recipe, I just wanted to reflect: this was the first cookie swap I've ever participated in and it was awesome! There is a special kind of joy about getting cookies of an unknown variety in the mail and I even found myself giddy while waiting in line at the post office to mail mine off.  Thank you Love and Olive Oil for connecting me to this cookie swap! I look forward to participating again next year!

Thank you Bake Eat Repeat for mailing me absolutely amazing soft and chewy ginger spice cookies cookies! They were delicious!

And now....drumroll please....the recipe!!

Ingredients:
3 cups flour
2 tsp ground ginger
1 tsp group cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 cup softened butter
3/4 cup firmly packed brown sugar
1/2 cup molasses or think honey
1 egg

Directions:

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt into a large bowl.

Beat butter and brown sugar in a separate bowl with electric mixer on medium speed until light and fluffy.  Add molasses and egg; beat well.

Gradually beat in flour mixture on low speed until well mixed.

(It should have this consistency)

Press dough into a thick flat disk and wrap in plastic wrap.  Refrigerate 4 hours or overnight.

2. Preheat oven to 350*F.  Roll out dough to 1/4 inch thickness on lightly floured work surface (don't be shy on the flour!)

(Don't be shy with the flour, it will keep your gingerbread people will shaped)

Cut into the gingerbread with cookie cutters of your choice. Place 1 inch apart on ungreased baking sheets.

3. Bake 8-10 minutes or until ledges of cookies are set and just begin to brown.

 Cool on baking sheet 1-2 minutes. Remove to wire racks; cool completely.

(This is just the beginning of the 6 dozen cookies we baked)

Decorate cooled cookies as desired.

 Enjoy!

(Can you call it foul play when it is so irresistible? :P ) 

Cookie love

I am absolutely stoked about participating in my first ever Great Food Blogger Cookie Swap this year!    I will be making my cousin's secret recipe fabulous gingerbread cookies, but until then - here are a few other cookie recipes I intend to make before Christmas:

Soft & Chewy Vanilla-Orange Cranberry Cookies

Cookies & Cream Brownies

And the ultimate ambition, I'll be finally tackling the Snickers Bar from Bon Appetit... I've had my eye on this one for a few months now, and finally with winter break upon me - we're going to make it happen! 

The harvest is plenty!

(Image via Flickr)

We received the bounty from the CSA we are participating in - and there are a lot of goodies in it this week! We have kale, cabbage, kohlrabi, lettuce, beets, tomatoes, watermelon, potatoes and eggs!  


Here is what I am planning on making with all this deliciousness:

Zuppa Toscana

Beets & Bowties

Watermelon Salad

Kohlrabi, Apple & Bacon Slaw

What are you having for dinner this week? 

Pop Rocks Ice Cream Float

This is absolutely amazing! Had it for the 4th of July and will definitely be making it again, and again, and again.  It is that good!  Thank you Love and Homemade Recipes for the idea! 

Firecracker Float

3 scoops of vanilla ice cream
1 envelope Pop Rocks candy, flavor of your choice
1 cup chilled lemon-lime soda

Place a scoop of ice cream in a tall glass; sprinkle with one-third of the candy. Repeat layers twice. Top with soda. Serve immediately. 

Dinner This Week

Image via How Sweet It Is

I have my very last final of my college career this week! Woohoo! This is truly a monumental week for me, so I'm celebrating by eating delicious food. Excited to have a meal plan for this week actually, its been awhile since I've put together a plan. 

  

Creamy Caprese Pasta

Crockpot Indian Curry 

Amish Breakfast Casserole 

Strawberry Shortcakes

Saving this one for later: 

Thai Spring Rolls

Butternut Squash Lasagna

Image via The Kitchen Ink Recipes

My husband had this at our community group and said it was delicious.  I was stuck in Gladstone with a flat tire, so I missed out - but I'm saving this recipe for later.  He said it was that good :) Thanks Caitlin for the recipe!

Butternut Squash Lasagna

Slow cooker favorite: Italian Stuffed Bell Peppers

As you can tell by now, I am a lover of slow cooker recipes.  I've shared slow cooker soups, meats, and today I am making Italian Stuffed Peppers.  

Keep in mind, for this recipe you will need cooked rice, so if you have some left over from a previous day, that is ideal.  Otherwise, you'll want to plan ahead to make sure you have enough time. 

If you are pressed for time in the morning, you can prepare the filling for the peppers the day before and refrigerate until stuffing. I should have done that, to save the stress of making sure I could get out of the house on time. 

Italian Stuffed Bell Peppers

via Slow Cooker Revolution

serves 4

Ingredients:

1 onion, minced

6 garlic cloves, minced

1 tablespoon tomato paste

1/4 tsp red pepper flakes

4 red, yellow or orange bell peppers

1 slice white sandwich bread, torn into quarters

1/4 cup whole milk

12 oz Italian sausage removed from its casing

1 small zuccini, cut into 1/4 inch peices

3/4 cup shredded monterey jack cheese

3/4 cup cooked rice

1/4 cup grated parmesan cheese

salt & pepper

2 tbp minced fresh basil for garnish

1. Microwave onion, garlic, oil, tomato paste, and red pepper flakes in bowl, stiring occasionally, until onions are softened (about 5 minutes).

2. Cut top 1/2 inch off each pepper.  Chop pepper tops fine, discarding stems.  Remove core and seeds from peppers. 

3. Mash bread and milk into paste in large bowl using fork. Mix in onion mixture, chopper pepper tops, sausage, zucchini, monterey jack, cooked rice, parmesan and 1 tsp salt and 1/2 tsp pepper using hands (I used fork). Pack evenly into cored peppers.

4. Pour 1/3 cup water into slow cooker.  Place stuffed peppers upright in slow cooker.  Cover and cook until peppers are tender, 4-6 hours on low. 

5. Using tongs and slotted spoon, transfer peppers to serving platter, discarding liquid in slow cooker. Sprinkle with basil and additional parmesan and serve. 

(Image above via Why Vegetarian) 

Crockpot favorite: chicken tortilla soup

Definitely a keeper, although next time I might add some corn to add a little more body to the soup. 

Photo via Fat Free Vegan

Tortilla Soup from The Slow Cooker Revolution

serves 6 to 8

Ingredients:

1 tbs vegetable oil

2 tomatoes, corred and chopped 

1 onion, minced

2 jalapeno chiles, stemmed, seeded and minced (I used half of a poblano pepper and it worked fine)

6 garlic cloves, minced

4 tsp minced canned chipotle chile in adobo 

1 tbs tomato paste

8 cups chicken broth

10 cilantro stems, tied together with twine 

1.5 lbs skinless chicken thighs, trimmed

salt & pepper

Garnishes:

4 cups tortilla chips

2 cups shredded Monterey Jack cheese

1 ripe avocado

1/2 cup sour cream

1/2 cup minced fresh cilantro

lime wedges, for serving

1. Heat oil in 12 inch skillet over medium high heat until shimmering. Add tomatoes, onion and half of jalapenos and cook until onion is softened and browned, 8 to 10 minutes.  Stir in garlic, 1 tablespoon chipotles and tomato paste and cook until fragrant (about 30 seconds).  Stir in 1 cup of broth, scraping up any browned bits; transfer to slow cooker. 

2.  Stir remaining 7 cups broth and cilantro stems into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender 4-6 hours on low. 

3. Transfer chicken to cutting board, let cool slightly , then shred into bite size pieces (if there is bone, you can remove it now too).  Let soup settle for 5 minutes, then remove fat from surface using a large spoon. Discard cilantro.

4. Stir in shredded chicken, remaining jalapenos and remaining teaspoon chipotles (if you want to add more spice) and let sit until heated through, about 5 minutes.  Season with salt and pepper to taste (I found the soup already flavorful enough so did not add any salt or pepper).  

Place tortilla chips in serving bowls, ladle soup over top and serve with cheese, avocado, sour cream, cilantro and lime wedges.  

Thursday cupcake love

So I didn't end up making the pretty marshmallow flower cupcakes today - instead I made these Devil's Chocolate w/ Raspberry Creme Cheese Frosting cupcakes.  They turned out delicious. Thanks Kat for suggesting raspberry creme cheese frosting!

They are an absolute delight for the mouth and easy to make, considering the cupcake itself is made from a cake mix.  I didn't have the appropriate cupcake decorating supplies, so I poured the frosting into a ziplock bag, snipped off a little corner and went to town. 

1. Make Devil's Food cake mix according to package instructions - put into cupcake pan. 

2. Make frosting.

3. Decorate.

Raspberry Cream Cheese Frosting

Adapted from Obsessed With Baking

makes enough to decorate 24 cupcakes

1 stick butter, room temperature
1 block (8oz) cream cheese, room temperature
1 1/3 cup powdered sugar
1/4 cup raspberry jam

1. Beat butter on medium-low speed until smooth and creamy
2. Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
3. Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated 
4. Add jam and continue beating.

Note: Make sure you don't overbeat or else the frosting will become soupy.  Also, its cream cheese frosting so if you don't refrigerate it, it will start to sag.  

Best cookies ever

(Photo by Steph from Obsessed with Baking)

Was in the baking mood today making cupcakes when I came across the Smores Cookie recipe. Of course I had to stop what I was doing and make these. And it was worth it.

The cookies are truly fantastic - the batter is delicious on its own, but then you add the chocolate and marshmallows...absolute goodness!  I will definitely be making these many times again.  

Smores Cookies
Adapted from Obsessed with Baking 
Makes 2 dozen cookies

1 3/4 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 cup mini marshmallows* 
1 Hershey bar chopped

1. With a mixer, combine the butter and sugars until fluffy. 
2. Mix in egg and vanilla until combined. Add the flour, graham crackers, salt, and baking soda, mix well. Stir in the chocolate chips.
3. Refrigerate dough for about an hour.
4. Preheat oven to 375ºF 
5. Drop by rounded tablespoon (I used an ice-cream scoop) onto cookie sheets. Bake for 8 minutes, and remove from the oven. Push 2 to 3 marshmallows and a few pieces of a hershey's bar into each cookie. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.

*Note: I had large marshmallows and cut them up - definitely much stickier way to do it but still works. 

Happiness

Absolutely love this picture by Bloom Print because its so true! Five years ago I would have never resonated so strongly with this picture, but now just looking at this print makes me super happy.  Then when I think about this upcoming week - my last Spring break as a college kid - and you know what I am most excited about? That's right, spending some quality time in the kitchen making some delicious meals for those I love. Excited to spend quality time with friends visiting on their Spring break over a glass of wine and home cooked grub.  Ah, this is the life! 

Here is what we're eating this week:

Asian Style Orange Sauced Norwegian Salmon

Blackened Chicken Fettucine Alfredo w/ Sweet Spicy Carrot Salad

Goat Cheese Ravioli w/ Brocoli & Parmesan

To celebrate the coming of Spring, maybe I will make some pretty cupcakes...  These caught my eye as cute and fun. Maybe I will make them with my little brother.  

Crockpot favorite: easy pulled pork

Photo via My Kitchen by the Lake

Seriously, this pulled pork cannot be easier to make - a potluck favorite.

Easy Pulled Pork 
makes 12 servings

16 oz. root beer
18 oz bottle of your favorite bbq sauce
3-4 lbs pork shoulder

1. Put pork shoulder into slow cooker and pour root beer to cover pork.

2. Cover and cook on low 6-7 hours. 

3. Drain pork & shred it with knife and fork - at this point you can also easily remove any bones or excess fat.

4. Return pork to crockpot - add bottle of your favorite bbq sauce, mix.

5. Cover and cook on low 1 hour. 

Enjoy on mini buns, hoagie rolls, coleslaw or anything else! Makes delicious left overs. 

Crockpot favorites: Lentil & Ham Stew

Easy and delicious - this is a crockpot recipe I will make plenty of times to come.  Perfect for a chilly day.  Thanks Betty Crocker!

Lentil & Ham Stew

makes 10 servings

1 pound fully cooked smoked ham, cut into 1/2 inch cubes (3 cups)

4 medium stalks celery, chopped (2 cups)

4 medium carrots, chopped (2 cups)

1 large onion, chopped (1 cup)

2 cans (10.5 oz each) condensed chicken broth

2 cups dried lentils (1 pound), sorted rinsed

4 cups water

Tabasco

Pepper

Wheat Thins

1. Mix all ingredients (except last three) into 5-6 qt slow cooker.

2. Cover and cook on low heat setting 8-10 hours or until lentils are tender.

3. Add Tabasco, pepper to taste (I prefer to do this to each bowl individually).  

4. Sprinkle with Wheat Thins and enjoy!

Another lentil favorite is the Lentil Tacos w/ Onion and Jalapeno Salsa.
Saving this Beenie Weenie recipe per husband's request. 

Rainbow Cake

My beautiful cousin Marina is a phenomenal baker.  Even at fifteen, she is a much better baker than I. She makes all kinds of baked goodness, I especially love her delicious brownies from scratch. So it made sense that when I came across this Rainbow Cake on Love and Olive Oil's blog, I immediately contacted Marina and asked her if she wanted to take on the challenge. Without hesitation she took on the challenge and baked it for her 15th birthday party.  I think she did a mighty awesome job, don't you?

Raspberry Mousse Brownies & Steak

What's cooking this week? 

Cuban Flank Steak w/ rice - use leftovers to make burritos later in the week for lunch

White Chili w/ cornbread

Raspberry Mousse Brownies

Our apartments are having a pizza party on Friday.  We love our bi-monthly gatherings the management puts on.  Looking forward to spending some time with our neighbors!  

My favorites from this month's Cooking Light magazine

Looking to January's Cooking Light magazine for meal inspiration this week: 

Spinach w/ garlic vinaigrette + pasta

Herb crusted chicken and parsley orzo (fines herbes recipe here)

Hawaiian chicken w/ rice

Also excited to visit Indian friends for dinner this week for some authentic Indian food.  Perhaps I'll be able to acquire a recipe for a true Indian dish. 

Give old classics a make-over

I love how this blog allows me to clean out my tabs and save the recipes I love.  Here's what's cooking this week:

Sounds fancy but oh so simple: Goat Cheese Ravioli w/ Broccoli and Parmesan

Give rice the WOW factor with Maria's Rice

You'll want to have grilled cheese sandwiches every night with Fire Roasted Tomato Basil Soup

Make a simple classic gourmet: Bistro Mac & Cheese

What will your last meal of 2010 be?

Zesty BBQ Slow Cooker Chicken

Time to whip out that slow cooker for a meal that will practically make itself.

Zesty BBQ Chicken

Ingredients:

6 frozen chicken breasts (4 is also fine for the portions)

12 oz. BBQ sauce

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 Tbsp. Worchester sauce

1. Place chicken in slow cooker.

2. In bowl mix BBQ sauce, Italian dressing, brown sugar, and Worchester sauce.

4. Pour over chicken.

5. Cover and cook 3-4 hours on high or 6-8 hours on low.

If you have a rice cooker, why not throw in some rice with half water/half beef broth and relax.  Read a book.  Paint your toe nails.  Call your mom.  Or if you want to feel extra productive, do any of these speed cleaning moves.