Saturday, July 13, 2013

Pizza on the Grill

Mushroom Onion Pizza

My Shiney New Red Grill 

So... check out the new grill!
I'm most excited about it
It's small but perfect for me
I love that it has a side burner!

Check out my yummy pizza

I am loving Mama Mary's thin pizza crust

I just used some marinara sauce that I had in the pantry
(here I used Trader Joe's)

I sliced fresh mozzarella
I sauted mushroom and onions 
in white wine, butter, & balsamic vinegar


Friday, July 12, 2013

Heart Le Creuset

Heart Le Creuset

I covet Le Creuset, 
I love all things heart
As I have expressed  

My dear friend, Misty gave me this one for my birthday.

Isn't it adorable?

Thursday, July 11, 2013

Chocolate Chip Cookie "Cake"

cookie-cake-chocolate Chip
Pink M&M and Chocolate Chip Cookie Cake

Cookie dough & Pink M&Ms

Pink M&M and Chocolate Chip Cookie Dough

Red and Pink Icing

My neice turned 9 years old on Friday, July 5th.  She requested a cookie cake with pink frosting and flowers.

Did you know that you can buy just about any color M&M from Party City?

It was very easy to do.  Nestle even includes how long to bake a big cookie on the back of the wrapper.

I thought of using cookie dough from scratch, but I found that my neice just likes the presentation.  She's not a big sugar eater. 

Wednesday, July 10, 2013

Flag Cake

July 4th Flag Cake

So, I know... the 4th was last week.  I have not been the best blog poster lately, but I really do plan to do a better job by posting at least 2-3 times a week.

This is a cake I make every year.  This year I did it a little different.  Instead of piping the white lines with cream cheese frosting... I sprinkled powdered sugar on top of the blueberries and raspberries.   The key is to place the blueberries and raspberries that you want to "sugar" on the cake first. (Actually, I spread cream cheese frosting on top of the cake first to act as "glue" for the berries to stick to).    I sifted powder over the rows of berries, then I placed the "non" powdered berries on the cake.

I keep this really simple.  I usually just make a box strawberry cake and make my own frosting. I sometimes use the tub o' frosting.  The presentation is fun, and the cake is usually moist.

This is not a true "flag" replica.  I was afraid I'd run out of raspberries if I put in the full 13 rows.

Tuesday, July 9, 2013

Thai Rice Noodles with Chicken

Thai Rice Noodles with Chicken
 This is a recipe that I clipped out of Cooking Light magazine back in 2009.  I have never cooked anything "thai" before.  This was so delicious.  

A couple things I might do different.  1) Cook the shallots with the green onions, ginger and garlic.   2) Not add chicken.   The flavor was so amazing, that the chicken just got in the way for me.

Thai Rice Noodles with Chicken

from Cooking Light, October 2009


1/4 cup fresh lime juice, divided
2 (6 ounce) skinless, boneless chicken breast halves, cut into 3/4 inch cubes
8 ounces 1/2 inch thick rice noodles
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 1/2 teaspoon fresh chile past with garlic (such as sambal oelek)
1/4 teaspoon salt, divided
4 teaspoons canola oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup very thinly sliced lemongrass (tough outer stalks removed)
1/4 cup very thinly silced vertically sliced shallots


1.  Combine 2 tablespoons lime juice and chicken in a bowl. Let stand 15 minutes.
2.  Soak noodles in hot water for 15 minutes or until somewhat soft but still slightly chewy. Drain wel..
3.  Combine remaining 2 tablespoons lime juice, sugar and next 4 ingredients (through the chile paste).  Stir in 1/8 teaspoon salt.
4.  Heat a large wok or skillet over medium-high heat.  Add 1 teaspoon oil to pan, swirl to coat.  Remove chicken from juice; discard juice.  Add chicken to pan; stir fry 4 minutes or until done.  Transfer to bowl, sprinkle with remaining 1/8 teaspoon salt.  5.  Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant.  Add noodles, cook 30 seconds, tossing well.
6.  Stir in sugar mixture.  Add chicken; cook 30 seconds.
7.  Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots

Cinnamon + Sugar Brioche Toast