Friday, February 13, 2015

Valentine Heart Bouquets



These heart bouquets are filled with red velvet cookie pops.  This recipe is so fun and easy.  To view the recipe, click here.  I decorated empty paint cans, that I purchased from Orchard Supply Hardware, with scrapbooking paper I picked up at Michaels.  I filled the cans with tissue paper, and drilled holes in the tops to allow the stick to slide easily into the can once the the top is adhered to the can base.  I found a couple other accessories at Michaels I used to decorate…and VIOLA!



-Erin


Monday, February 9, 2015

Fun Vanentine's Idea and Printable


This is a fun Valentine's Day idea for your child's class.  I created heart and envelope cookies using mini cookie cutters I picked up at a local cake decorating shop.  You and your little one can have fun creating these together.  For the cookies, I used my sugar cookie and royal icing recipes.









Click image above for printable labels

-Erin


Wednesday, October 29, 2014

Ahi Tuna Salad



Ahi Tuna Salad

Ingredients

  • 8 oz sushi grade ahi tuna
  • 1 tablespoon oil
  • 4 cups romaine lettuce, chopped
  • 2 cups green leaf lettuce, chopped
  • 1 red bell pepper, sliced
  • 3 green onions, chopped
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 16 sugar snap peas
  • 1/4 cup slivered almonds
  • 1 avocado, sliced
  • rice sticks ( I use Maifun Rice Sticks)
  • 1/3 cup rice wine vinegar
  • 3 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoon fresh ginger, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon canola oil
Directions
 
- To Make the rice sticks, pour vegetable oil into pan, at lease 2 inches deep, heat to 400 degrees. Add sticks a little at a time, when the noodles come to the top of oil, remove ( they should instantly puff up). Drain briefly on paper towel

- For the snap peas, bring a large pot of water to a boil. Add the snap peas for about 5 minutes, drain and let cool. In a large salad bowl, combine the lettuces, bell pepper, green onion, carrots, bean sprouts, almonds, avocados and snap peas. 

- Season Tuna on both sides with salt and pepper. In a skillet heat 1 tablespoon of  oil over medium heat. Sear tuna on all sides, remove from heat and let set. Cut into thin slices. 

- For the dressing, combine the rice vinegar, honey, soy sauce, ginger, garlic, sesame oil and canola oil, mix well. 

- Pour the dressing over the salad, top with the rice sticks and the tuna. 

-Tara

Monday, October 13, 2014

"Giants" Whoopie Pies


If you do not know our family are huge Giants baseball fans. So in honor of them making the playoffs I decided to make "Giants" Whoopie Pies. They may look a little messing in the picture but they sure are delicious! I actually got this recipe from pinterest, since I am not the best baker in the family, but I was able to pull these off. Go Giants!!!

"Giants" Whoopie Pies

Ingredients

  • 1 package German Chocolate cake mix
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup butter, softened
  • 1 1/2 cup confectioners sugar
  • 1 jar (7 oz) marshmallow cream
  • 1 teaspoon orange food coloring
Directions

1. For the cookies, preheat oven to 350 degrees. Beat cake mix, water, cocoa powder, oil, eggs and vanilla in a large bowl with electric mixer until moistened. 
2. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper lined baking sheets. 
3. Bake 8 minutes or until cookies are puffed. Cool on a wire racks.
4. For the filling, beat the butter, sugar, marshmallow cream and food coloring in medium bowl with electric mixer on medium speed until light and fluffy.
5. To assemble the whoopee pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.  




-Tara


Tuesday, September 16, 2014

Seared Scallops with Pan Sauce



Seared Scallops with Pan Sauce

Ingredients

  • 1 pound sea scallops
  • 1 tablespoon oil
  • salt and pepper
  • 1 tablespoon butter
  • 1 shallot, small diced
  • 1/4 cup dry white wine
  • 1/2 lemon, juiced
Directions

1. Remove the tough abductor muscle from the side of each scallop (they may be sold with the muscle already removed. Pat the scallops and season with salt and pepper on both sides
2. Heat a large nonstick skillet over medium-high heat for a minute. Add the oil and let it get hot, add the scallops to the pan in a single uncrowded layer. Sear undisturbed until one side is browned and crisp about 3-4 minutes. Using tongs, turn the scallops and sear until the second side is browned and the scallops are almost firm to the touch, 3-4 minutes. Transfer the scallops to a plate, and let the pan cool a little before you start the sauce.
3. Return the pan to the stove and add the butter and the shallots and saute until the shallots begin to sweat and become translucent. Add the wine and simmer until reduced by half. Add the lemon juice, reduce heat to low and season with salt and pepper. 
4. Return the scallops to the pan with the sauce and gently roll the scallops in the sauce to warm them. Serve immediately with rest of the lemon wedges if desired.

-Tara

Pea Risotto


Pea Risotto

Ingredients

  • 1 1/2 cups arborio rice
  • 1 quart chicken stock
  • 1/2 cup white wine
  • 1/2 red onion, chopped
  • 1 garlic, chopped
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 cup frozen peas
  • 1/4 cup grated parmesan cheese
  • salt and pepper
Directions

1. Heat the stock to a simmer in a saucepan.
2. In a large saucepan, heat oil and butter over medium heat. When the oil becomes hot add the onion and garlic. Saute for 2-3 minutes or until slightly translucent.
3. Add the white wine to the pan and let reduce to about half. Add the rice and stir to blend. 
4. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When rice appears almost dry, add another ladle of stock and repeat the process. Keep stirring this will give it a creamy consistency. 
5. Continue adding ladles of stock and stirring the rice while the liquid is absorbed for about 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto is not done you can finish it by adding hot water and stirring until it is absorbed. 
6. Stir in the peas, parmesan cheese and season with salt and pepper. Serve immediately

*This was a great side dish to go with my Pan Seared Scallops! 

- Tara

Tuesday, September 9, 2014

Sweet Potato Fries


These were the perfect side for the lentil burgers, and I used the avocado sauce for both!

Sweet Potato Fries

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1/2 inch thick fries
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Directions
1. Heat oven to 425 degrees.
2. Line a baking pan with foil.
3. In a large bowl combine the sweet potatoes and the seasoning with the oil and mix well. Place on the baking sheet and cook for about 25- 30 minutes. or until the fries are crispy they way you like them. 
4. Serve with the Avocado Sauce.

-Tara