Friday, January 13, 2017

Delicious Scallops

Ok, so I've let the blog fall to the wayside lately. In my defense, I have been quite busy graduating college, working 11 hours a day for a semester and a summer, moving to Mississippi, starting grad school, and helping my parents pack up to move to China. (They just moved last week!) If that isn't a good enough excuse, I don't know what is. Hopefully this semester I will be able to start blogging more.

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Today I want to share a delicious recipe that I just made for lunch. The local grocery store was having a big seafood sale, so I stocked up. $200 later, I have a fridge full of fish and a thousand ideas. I started off with this delicious recipe for scallops with a panko breadcrumb coating. They were heavenly. My only regret was not making more!

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Parmesan-Panko Coated Scallops
1 pound scallops
2/3 cup panko breadcrumbs
1 ounce grated parmesan cheese
1 tsp Italian seasonings
salt and pepper, to taste
3 tbsp. melted butter

Preheat your broiler to high and butter a baking pan. Place the baking rack on the second shelf, about 6" away from the heat. Pat the scallops dry with a paper towel. In a bowl, mix the breadcrumbs, Italian seasonings, and half of the parmesan. Add a dash of salt and pepper. Combine the panko mixture with the scallops and butter. Stir until the scallops are evenly coated with the breadcrumbs. Spread the scallops out onto the baking pan and broil for 4 minutes. Flip the scallops over, top with the remaining parmesan, and broil for 2-3 more minutes, or until the scallops are cooked through and the cheese is browned. Enjoy!

Saturday, May 14, 2016

Yes, I'm Still Alive :)

Well, I have not posted in about 5 months. Where has the time gone? There are several reasons I have not posted in so long, but don't think it is because I forgot about my blog. I think about it almost every day. A series of unfortunate occurrences caused me to take a very long hiatus. I am not sure if I am back for good, but I thought today's recipe was too good for me not to share.

You would think that I would have had a ton of free time after graduating to blog. I took 7 classes last semester, worked 40 hours a week, and still managed to blog. Now I am just working and waiting for grad school in the fall. Why did I quit blogging? Well, back in late December my computer crashed and deleted everything. All my pictures, about 300 recipes, and the research I had done for my Meals Around the World project. Ugh! I was so mad that I didn't even want to think about my blog. I lost so many ideas and recipes that I had spent time constructing, perfecting, and capturing pictures of on my camera. Needless to say, it was easier to stop blogging altogether.

Anyway, I am back today on a more positive note. I have some delicious ice cream to share with you! Is anyone feeling chocolate covered strawberry cheesecake with graham cracker crumbs? Delicious!


The ice cream in the picture is more like soft-serve. This is what it will look like if you eat it straight out of the ice cream machine. If you wait for it to firm up a bit, it will more closely resemble real ice cream.


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Chocolate Covered Strawberry Cheesecake Ice Cream
2 cups heavy whipping cream
1- 8oz block cream cheese
1 cup sugar
pinch of salt
4 tbsp. strawberry jam/jelly/preserves
1 carton of fresh strawberries, chopped
1/2 cup chopped dark chocolate
1/2 cup chopped milk chocolate
9 whole sheets of graham crackers, crumbled

Blend together the heavy whipping cream, salt, cream cheese, strawberry jelly, and sugar. Using an ice cream maker (mine is from Cuisinart), pour the cooled cream mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20-25 minutes. Once the mixture is creamy, pour it into a large container and mix in the chocolate, strawberries, and graham cracker crumbs. Freeze for 3 hours before serving.

Monday, December 21, 2015

Waffles and Christmas Greetings

Here is another Christmas recipe for a delicious single-serving cranberry waffle that you can serve along with yesterday's Cranberry Smoothie or by itself for the perfect Christmas breakfast.

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Single Serving Cranberry Waffle
½ cup flour
¼ cup oatmeal
¼ tsp baking powder
¼ tsp baking soda
dash of salt
¼ tsp cinnamon
1 tbsp sugar
½ cup buttermilk
½ tsp vanilla
1 egg white
handful of fresh cranberries

Mix together all the dry ingredients. In a separate bowl, mash up the banana and whisk it with the milk, egg, and vanilla. Combine the wet and dry ingredients, stirring in the cranberries. Cook in a preheated waffle iron according to the directions on your personal iron. It will make one Belgian waffle, and possibly two waffles in a smaller waffle iron. Top with butter, syrup, cranberries, or just dig into it plain.
 
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After you dig into your amazing waffle meant just for you, you should probably consider making something to share. This Christmas card is sure to brighten someone's day and wish them a Merry Christmas.

Saturday, December 19, 2015

A Christmas Smoothie

Smoothies are not your typical wintertime snack, but this Christmas Cranberry Smoothie is definitely an exception. It brings both the festive Christmas color and flavor to the table with a delicious twist to your regular holiday fare.

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I made this particular smoothie last Christmas for breakfast and waited an entire year to share it with you. I hope it proves to be worth the wait. Enjoy!

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Cranberry Smoothie
1 cup frozen cranberries
1 cup milk
1 frozen banana
1-2 tbsp honey

Blend all the ingredients together in a high speed blender. Add a little more milk to make the smoothie less thick if desired.

Friday, December 18, 2015

Stockings!

I made several sets of stockings for my sisters. I have a mini stocking pattern that I use to make miniature stockings out of Christmas themed fabric. These stockings are perfect for American Girl Dolls, stuffed animals, or, if the recipient is older, simply as a holder for a small gift.

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I made these for Harper's American Girls and Carson's stuffed dog named Rudy.

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For the American Girls, mini candies were the perfect stocking stuffer, especially for the chocolate themed stocking.



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Here is Rudy the dog's stocking complete with a foam bone.

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Thursday, December 17, 2015

'Tis the Season!

Christmas is almost here. Where has the time gone? I am happily graduated and home with my family. It is nice to finally have time to catch my breath and sleep for a bit after the super busy semester. Now I am free to craft, cook, and play with my amazing little sisters. Here is a fun Christmas card to kick off my Christmas posts!

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Friday, November 27, 2015

Thanksgiving Leftovers!

Well, the big day is over. All the food was prepared. The table was set. Everyone said the blessing and dug in to the marvelous feast. The dishes have been washed. The post-gorging nap took place. The guests have gone home. And now you have a refrigerator full of delicious leftovers that you have no idea what to do with. Look no further because this post has tons of ideas for all your leftover turkey, sweet potatoes, and cranberry sauce. Let feast #2 commence!!

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I made these yummy baked donuts to take to my roommate's family Thanksgiving yesterday. They were nice enough to let me join in on their festivities since I was unable to go home.

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Sweet Potato Baked Donuts
Makes 14
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
Dash of nutmeg
½ cup butter, softened
2/3 cup brown sugar
2 eggs
1 cup milk
1 large mashed sweet potato (about a cup)

Preheat your oven to 350 degrees and oil a donut pan. Mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, cream the butter and sugar. Add the milk, eggs, and sweet potato. Stir until just combined. Mix the wet and dry ingredients together, once again mixing until just combined. (You do not want to overmix!) Divide the batter between the holes in the donut pan. Bake for 12 minutes, or until a toothpick comes out clean. Allow the donuts to sit in the pan for 5 minutes before removing to a cooling rack to cool completely.
 
 
 
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Turkey-Bacon-Ranch Naan Pizza
serves 1
1 garlic flavored naan bread
3 slices chopped bacon
2 ounces cook turkey, chopped
1 button mushroom, chopped
½ cup shredded cheddar cheese
1 green onion, sliced
2-3 tbsp ranch dressing
Spread the ranch over the naan. Sprinkle on the cheese and remaining toppings. Broil on high for about 2-3 minutes, or until the cheese melts.
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The traditional shepherd's pie gets both a healthy and Thanksgiving-themed makeover when the usual mashed potatoes are replaced with sweet potatoes and the ground beef is replaced with shredded turkey. It will be a new favorite!
 
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Pre potato-ing! Look at the yummy filling. :)

 
 
Single Serving Sweet Potato- Turkey Shepherd’s Pie
1 small sweet potato, cooked until tender and peeled
2 tbsp milk
2 tbsp butter
½ cup chicken broth
1 tbsp flour
½ cup mixed frozen veggies
2 tbsp chopped onion
3 ounces chopped cooked turkey
1 tsp minced garlic
¼ tsp Italian seasonings
salt and pepper, to taste
Preheat your oven to 350 degrees and butter a 2 cup ramekin. Mash up the sweet potato with 1 tablespoon of butter and the milk. Set aside. Heat ½ tablespoon of the butter over medium heat until it melts. Whisk in the flour and cook for a minute, stirring constantly. Slowly whisk in the broth. Cook, stirring often, until the gravy thickens. Season to taste and mix in the Italian seasonings. Wipe out your pan and heat the remaining ½ tbsp. of butter over medium heat. Add the onions and garlic. Sauté until the onions are tender. Add in the frozen veggies and cook until they are thawed, about 5 minutes. Mix the veggies, turkey, and gravy together and then pour them into the ramekin. Spread the sweet potato over the top. Bake for 15 minutes.
 
 
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Overnight Cranberry Oatmeal
½ cup milk
½ cup applesauce
½ cup quick or old fashioned rolled oats
handful of cranberries (fresh, frozen, dried, or a mixture)
1 tbsp maple syrup (optional)
1-2 tbsp cranberry sauce
Mix together the first four ingredients the night before. In the morning, swirl in the cranberry sauce. Sweeten with maple syrup to taste and enjoy!
 

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Coconut Sweet Potato Muffins
makes 18
2 cups rolled oats, blended into a flour
1 cup all-purpose flour
1 cup coconut flour
1 cup sugar
¼ tsp salt
1 tbsp baking powder
3 cups buttermilk
1 large sweet potato (about 16 ounces)
2 eggs
¼ cup coconut oil, melted

Prick the sweet potato all over with a fork. Place it on a microwave safe plate and microwave for 8 minutes, or until it is tender. Allow it to cool before peeling. (Or skip this step and use a precooked sweet potato.) Preheat your oven to 350 degrees, and oil a muffin pan. Mix the flour, oat flour, coconut flour, sugar, salt, and baking powder together. Blend the sweet potato together with the milk, eggs, and oil. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Bake for 22 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.