Summertime smoothies

The other day my friend Mike asked me how I make smoothies. They may seem simple but in my experience getting the ice to fruit ratio just right takes some practice.

I have 2 secret weapons when it comes to the perfect smoothie

1. Only use frozen fruit because then you don't have to add ice at all. You can really use any type you want but I am in LOVE with "Mangolicious" from Trader Joes. Its a blend of frozen mango, raspberries and blueberries. YUM!

2. You need a great blender. I have the Breville Icon which is seriously the most amazing blender EVER. It makes quick work of anything and everything you want to blend and even has a smoothie setting which is awesome. If you don't have a super powered blender its no problem. By using frozen fruit rather then ice you don't need to worry about your blender having to chop the ice which can be problematic.


My tried and true recipe is 3 cups frozen fruit, 3 cups milk and 1 tbs sugar. Its thick but not so much that you cant drink it. Enjoy!! {makes about 3 good size smoothies}

Mini lemon meringue pies

Since the weather has been so nice lately I was inspired to make a summertime treat. I love anything lemon so thought mini lemon meringue pies would be really fun. These little buggers are so adorable and perfectly bite size.

I used the lemon meringue recipe from Americas Test Kitchen "Family Cookbook" and tweaked it a bit to make mini pies.


Here is a step by step (see full recipe below):


1. Using a 1/3 cup measuring scoop cut out rounds for crust (I used Pillsbury refrigerated pie dough)

2. Press rounds into mini muffin pan. Prick a hole in bottom of each crust using a fork. Precook crusts at 375 degrees for 6 minutes (or until light brown). Allow to cool prior to filling.

3. Fill crusts and top with a dollop of meringue. (I used an ice cream scoop and it worked perfectly)

4. Bake in 325 degree oven for 8-10 min or until meringue is starting to brown and filling is set.

5. Allow to cool and try not to eat them all in one sitting!

Makes approx 24 mini pies

Supplies:

Mini muffin pan

Ingredients:

Filling:

1 1/2 cups cold water

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large egg yolks

1 tbs lemon zest

1/2 cup fresh lemon juice (from 3 lemons)

2 tbs unsalted butter

Meringue:

1/3 cup water

1 tbs cornstarch

4 large egg whites

1/2 tsp vanilla extract

1/2 cup sugar

1/4 tsp cream of tartar

1 box Pillsbury refrigerated pie dough

1. Heat oven to 325 degrees

2. To prepare filling: Combine water, sugar, cornstarch and salt in a saucepan over medium heat and bring to a simmer while whisking constantly. When mixture begins to turn translucent, slowly whisk in egg yolks. (Its important to "temper" the egg yolks first by adding a few tablespoons of the cooked cornstarch mixture to the yolks and whisking. This will prevent them from scrambling when added to the saucepan.)

Whisk in zest, lemon juice and the butter. Return to a low simmer then remove the pan from heat.

3. To prepare meringue: Bring water and cornstarch to a simmer over med-high heat, whisking frequently. When the mixture turns translucent and begins to bubble, remove from heat.

4. Whip the egg whites and vanilla with an electric or stand mixer on low speed until frothy. Mix the sugar and cream of tartar together, then add it to the egg whites, 1 tablespoon at a time. Increase the speed to medium and whip until soft peaks form. Add the cooked cornstarch mixture to the whipped egg whites, 1 tablespoon at a time, and continue to whip until they are glossy and form stiff peaks.

5. Now, reheat the lemon filling over low heat for about 1 minute. Pour the hot filling into mini pie shells and then place a dollop of meringue on top (follow step by step photos above). Bake in 325 oven for about 8 minutes or until filling looks set and meringue is browning.

{Review}

These pies turned out great and were really fun to eat! I imagine the shells could be pretty much filled with anything and used as a great appetizer too. Herbed goat cheese maybe? I'll have to experiment with some more ideas.

* Note: Be sure the filling is hot (as mentioned in step 5) when filling the shells. This is important because if it is not your meringue might leak into the filling below causing a mess.

{Time}

About 1 hour total

Bomb list

In our household when we find a recipe we love we put it on the "bomb list". Hamish thought it would be a good idea to have a link on my blog to the list so you can find all the "bomb" recipes yourself. For future reference you can access them by clicking on the "bomb list" link at the top of the page

Dinner:

Mini lamb burgers with couscous
Tortilla soup
Chicken with artichokes and angel hair pasta
Creamy one pot pasta
Sarah's sticky ribs
Sarah's awesome mac n' cheese
Mustard sauce for corned beef
Chicken picatta
Pork katsu with pickled carrot salad
Simple roast chicken
Jalapeno bacon cheeseburgers
Lobster pasta with herbed cream sauce

Breakfast or brunch:

24 hour omelet
Strawberry ricotta muffins

Sweets:

Summer surprise (berry fruit salad)
Blueberry cream pie

Margarita cupcakes with lime buttercream frosting

These were a big hit at Hamish's birthday. I don't think we had a crumb left at the end of the night.



Cupcake recipe from Bake Space and frosting recipe from Cooking Light (May 2009)

Cupcakes:
Makes 12
9 oz Margarita mix (such as Mrs. T's)
3 oz tequila
3/4 oz Grand Marnier
White cake mix
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest


Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you're baking.


In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).


Spoon the batter into prepared muffin pan and bake at 350 for about 25 minutes or until a toothpick registers done in the center cupcake. Remove the cupcakes and cool completely on a baking rack.


Once the cupcakes have cooled, make the icing and ice the cupcakes.


Lime buttercream frosting:
3 tablespoons butter, softened
1 teaspoon half-and-half
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/3 cups powdered sugar, sifted


Combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.


Tip: I spooned the frosting into a ziploc then snipped off a corner of bag. This makes for super duper easy frosting of the cupcakes. Also, it looks better then just smearing it on top (that's how I got the cute little swirls on mine)


{Review}
All I can say is yum!
FYI: I added a bit more lime juice then the recipe calls for. I didnt think the 1 tbs gave it enough lime flavor. I just kept squeezing more in until it tasted right.


{Time}
30min

Black bean and cheese empanadas

For Hamish's Mexican fiesta themed birthday party I made empanadas as an appetizer (thanks for the suggestion Kerry). These were really good but lots of work.

Here is a step by step:

1. After making dough (see recipe below) I rolled it out to 1/4 in thick and used a large drinking glass to cut out circles.

2. I found (by trial and error) that the rounds were easier to fill if they were more oval shape. I took the cut out circles and rolled them a little more to stretch them out lengthwise.

3. I put about a teaspoon of filling in each. (see my easy filling recipe below)

4. Fold the dough over top and crimp edges down with a fork.

5. Fry them in a pot of vegetable oil until crispy. YUMMY!

Dough:

(makes 12)

2 cups flour

2 tsp baking powder

1 tsp salt

1/2 cup shortening

1/3 cup ice water

oil for frying

Using a standing mixer sift flour with baking powder and salt. Add shortening until combined. Slowly add water.

Roll out dough and cut out 2-3 in round circles (use a drinking glass or biscuit cutter). Once circles are cut out roll them into an oval shape so they are easier to fill.

Fill then fold in half and press edges together as noted in photos above.

Filling:

(fills 24)

Here is a simple black bean and cheese filling I threw together.

Combine 2 cans black beans (drained and rinsed), 1 can fire roasted green chili's, 3/4 cup jack cheese and 1/4-1/2 cup queso fresco.

Once empanadas are filled I put them in the fridge for a few hours so they could set up prior to frying.

Heat large pot with 2 in of veg oil until very hot. Using tongs place empanadas in oil and fry until crispy and brown. Let drain on paper towels prior to serving.

{Review}

These were a hit at the party but I must say they do take a lot of time to make.

Husband (and party guest) approved

{Time}

3-4 hours

Birthday dinner course 3: Basil and lime granita

This recipe is based off one I found online from Martha Stewart. I changed it a bit from the original (read: took out the time consuming part) and think it turned out pretty tasty.


2 cups loosely packed fresh basil leaves
1 cup sugar
1 1/2 cups fresh honeydew juice (from 1 1/4 pounds honeydew) * see note
1/4 cup freshly squeezed lime juice
Zest from 1 lime
1/4 teaspoon coarse sea salt
Raspberries for garnish

*Note- I had no idea where to get honeydew juice so I just made it up as I went. I cut up half of a melon into chunks and liquefied it in the blender. Then I strained the juice into a bowl. It turned out perfect. Half the melon made about 2 cups juice.

Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add basil; cook until basil turns bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool, about 1 minute. Drain; pat dry.


Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add basil. Reduce heat; simmer 5 minutes. Remove pan from heat; let cool completely.


Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice, lime juice, zest and salt.


Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 - 45 minutes until mixture is completely frozen, about 3 hours.


Scoop into small bowls and garnish with raspberries.


{Review}
This is a very light dessert. Perfect compliment to a rich dinner.
This was my first time making a granita and found it very easy. Now im wondering what other types I can do.
I bet this recipe could be made into popsicles too. Yummy!
Husband approved


{Serve with}
A tasty dinner or have as a snack on a hot day.


{Time}
15 min prep time
3 hours in the freezer

Birthday dinner course 2: Lobster pasta with herbed cream sauce

This recipe is from Bon Appétit December 2004


If you want to seriously impress your friends and family this is the dish to make. Don't be intimidated...its very, very easy and takes almost no time at all. The best part is that it can be prepared up to 1 day ahead.



* Note: Recipe serves 6. I cut it in half for 2 people and it was the perfect amount. I bought two 7 oz lobster tails. I didn't want to fuss with the live ones (and the screaming...ack!)

3 1 3/4-pound live lobsters * see note
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine (using fresh pasta is best)

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

If only using lobster tails, boil them in large pot of salted water for 10 min. When done remove from pot and allow to cool. Remove meat from shells. Cover and refrigerate. Reserve shells for sauce.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low.

Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve. Garnish with tarragon sprigs if desired.

{Review}

This dish was really good and looked fancy although it was very easy to make. It would be great for any special occasion, holiday or dinner party.

I recently discovered the New England Lobster Company in South San Francisco. This made buying the tails really convenient. I know sometimes they are hard to find. If you don't have a fresh seafood store near you try Costco.

Husband approved for sure

{Serve with}

Beet and Stilton salad with orange vinaigrette


{Time}
30 min

Birthday dinner course 1 : Beet and gorgonzola salad with orange vinaigrette

As mentioned the other day I was planning a fancy dinner for Hamish's birthday. Im going to post each course separately for your viewing pleasure.

This recipe is based off one found in the Williams Sonoma "Healthful Cooking" Cookbook (pg 76). I changed it a bit due to not having some of the ingredients on hand (dill, green onions, garlic). I think it turned out great despite missing a few items.

For salad:

Spring mix salad greens

2 cooked beets (I buy the Trader Joes brand)

Cucumber

Gorgonzola cheese (crumbled)

Orange segments (1 orange)

Vinaigrette:

3 tbs orange juice

2 tbs olive oil

1 tbs red wine vinegar

1 tsp orange zest

Kosher salt

Fresh ground pepper

Combine all vinaigrette ingredients in small bowl and whisk well. Set aside

In a large salad bowl combine ingredients for salad and toss with vinaigrette.

{Review}

Great tasting and easy dressing recipe. One I will keep on hand for sure. I love making a fresh dressing. It makes such a difference and is better for you!

Husband approved ( I think hes actually starting to like beets..yay!)

{Serve with}

Anything!

{Time}

10 min or less

A happy birthday dinner!

Today is Hamish's birthday so im pulling out all the stops with dinner. Im making fettuccine with lobster cream sauce and a basil lime granita with raspberries for desert. Hopefully it turns out great. Im excited about this meal. I'll post the "results" tomorrow.

By the way - I made a great find yesterday. There is actually a lobster store right by my house. Go figure. I bought 2 BEAUTIFUL fresh lobster tails. I cant wait to eat them!

Lemon spaghetti with garlic artichoke sausage

This lemon spaghetti recipe is from the "Everyday Italian" cookbook by Giada De Laurentiis. I added the sausage to give it a little more oomph and to make it more of a main dish.

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 2 large lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Aidells brand garlic and artichoke precooked sausages (found at most supermarkets)

Slice precooked sausages and brown slightly in saute pan. Set aside.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the sausage, lemon sauce, and the reserved cooking liquid (if needed). Season with salt and pepper. Garnish with lemon zest and chopped basil.

{Review}

Wow! This recipe was really easy and pretty dang good. My favorite part is that I pretty much stock these ingredients in my fridge so this recipe is a great backup plan if I don't really have much time to cook.

Adding the sausage made it more filling.

Husband approved

{Serve with}

Salad and garlic bread

{Time}

30 min or less (more like 20min...woohoo!)

STK product review : Trader Joes mini croissants

Holy moly! I love these. They are just how a fresh croissant should be...flaky and buttery. Sorry about the sad looking photo. Most of them got eaten (you know who you are!) before I could take the pic.

These are found in the freezer section at Trader Joes and come in a box of 8. The dough is uncooked so you have to place them on a sheet pan and allow to proof overnight (at least 8 hours). The next day you pop them in the oven for 15-20 min and voila! Perfect croissants! Your friends and family are going to think you slaved over them. I wont tell if you dont.

By the way, these would be a great addition to your Mothers Day brunch menu.

24 hour omelet

This is a great brunch dish and obscenely easy. Its definitely a tried and true recipe that I will continue to make for years to come.

Want to impress your family on Mothers day? Try it!

{recipe from Cooks Country }

24-Hour Omelet

Serves 6 to 8 (at least)

3 tablespoons unsalted butter , softened, plus extra for greasing the dish
10 slices high-quality white sandwich bread
12 ounces cheddar cheese , shredded (3 cups)
8 large eggs
3 cups whole milk
1 onion , grated
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

1. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread the remaining 3 tablespoons butter over one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar.

Whisk together the eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead
The 24-Hour Omelet and can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

{Review}

Love this recipe. A keeper for sure.

It can be prepared up to 36 hours ahead of time then popped in the oven when needed.

{Serve with}

Fruit salad

Sometimes I serve sour cream and salsa on the side as toppings for the dish

{Time}

30 or less (active time)

Must be refrigerated overnight

1 hour cook time.