4TH OF JULY RED, WHITE & BLUE CUPCAKES

Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes (makes 12 cupcakes)

INGREDIENTS:

For the Blue Vanilla Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), room temperature
• ½ cup sour cream
• 1 large egg , room temperature
• 2 large egg yolks , room temperature
• 1½ teaspoons vanilla extract
• 6 tablespoons blue food coloring (liquid)
• 12 medium sized strawberries 

For the White Frosting:

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

DIRECTIONS:

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
4. In a mixing bowl, cream butter until smooth.
5. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
6. Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

Inspiration & Photo Courtesy of www.mogwaisoup.com

BAA BAA BLACK AND WHITE SHEEP TREATS

Make your own adorable sheep for Easter baskets or table decor. {These can also be the perfect accent for a cute children's table}

1. To shape the body, use melted white candy coating (found in the baking aisle) to secure miniature marshmallows to one Pepperidge Farm Milano Black & White cookie.

2. Attach Peanut M & M’s for hooves.

3. Use a second Milano cookie for the head, and attach miniature marshmallows and miniature chocolate morsels for the eyes.

4. Use flattened marshmallows, pinched together at one end, to make ears.

Courtesy of southernliving.com 

FLOWERS AND BUNNIES EASTER CENTERPIECE

This is the easiest and most cost effective way to decorate your Easter table.

Decorate your Easter table with colorful blooms, candies, and bunnies (bunnies can be chocolate or stuffed animals, or a mix of both, as long as they compliment each each other), these are items you can pick up at your local grocer or drugstore. Make sure when choosing your items to choose them in assorted sizes and in complimenting colors to the flowers you will be using.

Arrange the flowers in a container that will hold the flowers and some of the smaller sized bunnies. Hide the flowers' container with moss for a fresh, Spring look and arrange the rest of the elements around it.



Photo courtesy of southernliving.com 

VIBRANT EASTER TABLE

Buy plastic eggs in as many colors as you can find and cover a straw wreath form to hang in a window or on the wall. 

Then choose napkins, dish-ware, ribbon, and other fun elements that complement the eggs' seasonal hues. 

Experiment with your inner artist and lay them out in a whimsical fashion to create each table setting. Buy flowers in the same tones and use them as a center piece. Do not worry about the flowers being perfect or specifically arranged, they will blend in perfectly with the other elements on the table. 

Have fun!!

Photo courtesy of southernliving.com 

WHEATGRASS AND FLOWERS CENTERPIECE

Wheatgrass is the easy-to-grow base of this display. Two weeks prior to your event, fill an empty plant tray with moist potting soil. Press winter wheat seeds on top in one thick layer. Cover the container with clear plastic wrap, and place it in a warm spot, such as the top of the refrigerator. After seeds sprout, remove the plastic. Place the tray in the sun, keeping soil slightly damp. The sturdy grass blades stand up straight and tall, and a thick root mass quickly forms.

Take a small container filled with warm water into the garden. Cut a few stems of the season's current offerings. We used miniature daffodils and jonquils, wild sweet Williams (Phlox divaricata), and a few late-blooming Lenten roses (Helleborus orientalis). Small flowers work best.

Assemble the cake stands. Moisten the wheatgrass, and slice the turf into pieces using a sharp knife. Lift the grass gently from the flat (a spatula helps), and fill each tier, keeping soil and roots intact. Cut daffodil stems about 3 inches long, and gently push them into the moist soil, clustering blooms for maximum effect. surround the base with small vases and bottles. Fill these containers with the remaining flowers. If you like, add small garden statuary pieces among the vases. Look for these at flea markets and antiques stores.

Courtesy of southernliving.com 

GRILLED SAUSAGE WITH SPICY SAUCE

This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)

• 1 tablespoon vegetable oil
• 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
• 3/4 cup ketchup
• 3/4 cup spicy brown mustard
• 1 tablespoon hot sauce
• 
  

Soak 8 to 10 wooden skewers in water for about 20 minutes.

Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.

Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew

HOAGIE DIP

This is an amazing take on a hoagie. It is the perfect centerpiece and conversation starter for a fun gathering.

Hoagie Dip (serves 8-10)

• 1 medium onion
• 2 pickled pepperoncini peppers
• 1/2 head iceberg lettuce
• 1 large tomato, halved and seeded
• 1/4 pound deli-sliced genoa salami
• 1/4 pound deli-sliced ham
• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced roast turkey
• 1/4 pound deli-sliced provolone cheese
• 1/2 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1 10-to-12-inch round loaf Italian bread (you can substitute for sourdough)
• 8 hoagie rolls, cut into pieces, for dipping
• 
  

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. 

Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew

SHRIMP AND CHORIZO QUESADILLAS WITH SMOKY GUACAMOLE

This is one of my favorite Rachel Ray recipes from her 30 minute meals show and with the upcoming Super Bowl, I just had to share it with you. This is quick and easy to make and it packs incredible flavor outburst!!

Shrimp and Chorizo Quesadillas w/Smoky Guacamole (serves 4) 
Feel free to adjust ingredients to accommodate the size of your party

• 2 ripe Haas avocados
• 1 lime, juiced
• A couple pinches salt
• 1/4 cup sour cream, 3 rounded tablespoonfuls
• 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
• 1/2 pound chorizo sausage, sliced thin on an angle
• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 clove garlic, cracked away from skin and crushed
• 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
• Salt and freshly ground black pepper
• 4 (12- inch) flour tortillas
• 1/2 pound, 2 cups, shredded pepper Jack cheese
• 
  
Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.


Recipe courtesy Rachael Ray on FoodNetwork.com

SPINACH AND GOAT CHEESE TARTLETS

• 
  
• Spinach and Goat Cheese Tartlets (makes 24 tartlets) 
• 4 tablespoons unsalted butter
• 3 sheets frozen phyllo dough, thawed
• 2 tablespoons grated parmesan cheese
• Vegetable oil, for brushing
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 teaspoon all-purpose flour
• 1/4 cup milk
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 3 1/2 ounces mild goat cheese, softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon white wine vinegar
• 2 large eggs, separated
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• Chopped chives, for garnish

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Recipe courtesy Susan Stockton for Food Network Magazine ~ Photograph by Kate Sears

HOT MAPLE CIDER COCKTAIL

This is the perfect drink after an amazing holiday feast with dessert or for those cold winter evenings by the fire place.

Maple Cider
1.5 oz Crown Royal Maple Finished Whisky
2 oz hot Apple or Peach cider
1 splash(es) hot water]
Butter
Cinnamon Stick

How To Mix

• Mix all ingredients in a coffee mug.
• Garnish with a half pat of butter & cinnamon stick

Recipe courtesy of thebar.com

RACK OF LAMB WITH PIMENTON, GARLIC & OLIVE OIL

Rack of Lamb With Pimentón, Garlic and Olive Oil (serves 4)
1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces

Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Recipe courtesy of nytimes.com

NESPRESSO U, MY NEW OBSESSION

I have never been more excited to have a brand new kitchen appliance!! OMG, I cannot even think about it without getting incredibly giddy and filled with pure joy!!! After a beautiful lunch with my in-laws this past Saturday,  I was enjoying my father-in-law so much that I decided to stay to enjoy more time with him. We continued chit chatting and we finally arrived at one of our know commonalities .... COFFEE!!

He began to share about his new Nespresso machine, which instantly triggered my excitement Richter scale off the charts. One thing lead to another an on our way to Bloomingdales to buy the very brand new Nespresso U we go ... he thought that do to my uncontrollable excitement over his purchase, he was going to buy my Hubby & I a house warming gift for our new home {we're moving, btw...lol}

I was speechless with thankfulness, I didn't know whether to jump up and down or scream .... I was just thankful .... still am ... Thank you Jeff!!

Nespresso makes the most efficient, modern and perfectly designed espresso making machines & coffee. Each and every pour is perfect time after time and the quality and flavor variety is above and beyond any competitor out there. It is a perfect machine for any household and can satisfy any demand for coffee. 

The quick coffee pods and the unique technology of the machines makes it a great aid to entertaining and busy households. It makes a rich and tasty beverage every single time and the possibilities are endless. You can make a perfect espresso, cappuccino, coffee, etc. They are compact and luxuriously designed.

I definitely recommend this and any other Nespresso product to anyone that asks. I AM IN LOVE!!!

BRINING YOUR TURKEY - CITRUS TURKEY BRINE

One of the easiest and tastiest ways to attain a brag-worthy turkey is by preparing it ahead of time and beginning with a great brine. This adds to the overall flavor of the meat and most importantly to the juiciness of your turkey.

Citrus Turkey Brine

1 cup salt

1 lemon, cut into wedges

1 orange, cut into wedges

1 medium onion, cut into wedges

3 cloves garlic

4 bay leaves

1 tablespoon dried thyme

1 tablespoon ground black pepper

1 1 /2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. 

Discard brine after removing turkey.

Photo Courtesy of joeysplanting.com

FRIED GREEN TOMATO SANDWICHES

Fried Green Tomato Sandwiches (serves 6)

For the sauce:

• 3/4 cup mayonnaise

• 3 tablespoons chopped fresh parsley

• 3 scallions, minced

• 2 teaspoons green hot sauce

• 1 1/2 teaspoons Worcestershire sauce

• Kosher salt

For the tomatoes and sandwiches:

• 6 medium green tomatoes (about 1 1/2 pounds)

• 1 cup white vinegar

• 1/4 cup sugar

• Kosher salt

• 3 tablespoons pickling spice

• 1 handful fresh dill (leaves and stems)

• 2 cups all-purpose flour

• 1/2 cup cornmeal

• 1 tablespoon chili powder

• 4 large eggs

• Peanut oil, for frying

• 12 slices brioche or potato bread Yellow and red tomatoes, sliced, for topping

Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.

Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.

Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.

Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.

Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.

Photograph by Anna Williams | Recipe courtesy of FoodNetwork.com 

BEER-BRAISED RIBS WITH CLAMS

Beer-Braised Ribs With Clams (serves 6)

• 2 racks baby back pork ribs (about 2 pounds total)

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• 2 stalks celery, chopped

• 2 carrots, chopped

• 1 small onion, chopped

• 4 cloves garlic (2 chopped, 2 smashed)

• 1 tablespoon tomato paste

• 1 12-ounce bottle amber beer

• 1 bay leaf

• 2 cups low-sodium chicken broth

• 1 pound baby new potatoes

• 1 medium tomato, chopped

• 4 dozen littleneck clams, scrubbed

• 1 cup chopped fresh parsley

• Juice of 1/2 lemon, plus wedges for serving

Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.

Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.

Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.

Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.

Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.

Photo:Con Poulos | Recipe Courtesy of FoodNetwork.com

Green Fig Canapé

This fig canapé recipe is so very easy to make, which is absolutely perfect for entertaining. They serve as appetizers for a dinner party or hors d'oeuvres for a cocktail gathering. They look fancy, taste delicious and make for great conversation makers. Follow these few quick steps and you will have your guests applauding your gourmet skills.

Green Fig Canapé (serves 4-6)
9 Fresh Ripe Green Figs
1/4lb Bleu Cheese 
3Tbsp Extra Virgin Olive Oil
2Tbsp Balsamic Vinegar

Rinse and dry figs. Cut figs in half {place 3-4 pieces on a small plate for individual servings or place uniformly on a platter for hors d'oeuvres style}. Top with small crumbled pieces of bleu cheese. Drizzle with olive oil & balsamic vinegar.  

Serve and enjoy!!


Recipe courtesy of California Gardens

EGGPLANT AND PARSLEY DIP

Eggplant and Parsley Dip (serves 8-10)

2 lbs. eggplant (about 2 large eggplants)

1⁄2  cup extra-virgin olive oil

1 green bell pepper, cored and

 
   roughly chopped

1 jalapeño, stemmed, seeded, and

 
   roughly chopped

1 cup flat-leaf parsley leaves


2 tbsp. red wine vinegar


3 cloves garlic, minced


Kosher salt and freshly ground black pepper,to taste

Toasted pita or bread, for serving

Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18–20 minutes. Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes. 

Heat 1⁄4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapeños and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with toasted pita or bread.

ENJOY!!

Photo: Penny De Los Santos
Recipe Courtesy of saveur.com

TEQUILA FUEGO SHOOTER

Tequila Fuego Shooter (Serves one)


1 1/2 oz premium tequila
1 teaspoon hot chile sauce
1 teaspoon lime juice
1 dash onion powder
1 lime wedge
kosher salt
1 jalapeño ring


Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeño ring.


Follow the shot with the lime wedge.

Traditional Mexican flavors highlight your favorite premium tequila in this spicy shot. Enjoy!!


Recipe Courtesy of about.com

TEQUILA TWIST SHOOTERS

Tequila Twist (makes 5-6 shooters)



Ice for shaker
6 oz. tequila
1 cup (8 oz) orange juice
1 oz fresh lime juice
finely grated rind from 1/2 of a lime
sugar
5 strawberries or orange wedge



Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each
glass and dip the rim in a small plateful of sugar.


In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20
seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to
flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish
each glass with a strawberry (optional to use an orange slice to garnish)


Recipe courtesy of about.com

TACO LASAGNA

Taco Lasagna (serves 9)

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend



In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.


Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.



Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.


Recipe courtesy of tasteofhome.com