Hello everyone.

 I am planning on restarting this blog because I do miss going out and trying new foods. I am currently at Universal Studios Hollywood who have their Christmas/Grinchmas theme going so I will be exploring all of the different Grinchmas food items and also the Wicked themed food and drinks. So be on the look out for all the exciting up and coming food related blog posts. 

Happy Holidays, 

Bunny

Pumpkin season is upon us all.

It is that time of the year again where everything is either pumpkin flavored or pumpkin spiced flavored. Prepare yourself for the start of everything pumpkin recipes. If you have any requests please let me know.

Candy Corn

Candy Corn Drink

Sweet! Half the fun of this kid-friendly party drink is how cool it looks served in clear glass. The other half of the fun? The citrusy flavor combination is a thirst-quenching  party pleaser. Layers of mango-sweetened gelatin, bubble-filled orange drink, and honey-infused whipped cream imitate the classic Halloween candy's colorful stripes.
Editor's Tip: Layer the mixtures in tall individual clear glasses if you'd rather show off the colors in individual servings.

Blood Red Cherry Punch

Make some Blood-Red Cherry Punch, then give your punch bowl a gory look. Stir 1/4 cup light corn syrup with 1 teaspoon molasses and 1/2 teaspoon red food coloring in a small bowl. Dip your finger into the mixture and run it along the rim of the punch bowl; continue until the rim is coated and the mixture drips down the sides. - See more at: http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html#sthash.u6o3uYFS.dpuf

Read more at: http://www.foodnetwork.com/holidays-and-parties/bite-night-how-to-throw-a-vampire-themed-party/pictures/index.html?oc=linkback

Shop my AVON store!

Shop my AVON store!: Here's a sneak peak at some of the latest products available at Avon. Be sure to click

How to make a starbucks cotton Candy Frap.

Big Dish O' Nachos

 

Total Time: 40 min
Prep: 25 min
Cook: 15 min

Yield: 4 servings

Level: Easy

 

Ingredients

2/3 cup shredded sharp cheddar cheese
2/3 cup shredded pepper jack cheese
1 8-to-10-ounce bag multicolored tortilla chips
1/2 cup canned black beans, drained and rinsed
1 1/2 cups cheese sauce, warmed (see recipe below)
1 1/2 cups prepared chili, warmed
1/2 cup guacamole (see recipe below)
Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping

Directions

Preheat the oven to 350 degrees F. Mix the cheddar and pepper jack in a bowl. Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan. Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.

Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.

Cheese Sauce

Melt 3 tablespoons butter in a saucepan over medium heat. Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes. Add 1/2 cup milk; whisk until thick. Add 1 cup cheddar, season with pepper and stir until smooth.

Guacamole

Mash 2 avocados with a fork. Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.

Read more at: http://www.foodnetwork.com/recipes/big-dish-o-nachos-recipe/index.html?oc=linkback

Holy Garlicky Guacamole!

Total Time: 10 min
Prep: 10 min

Yield: 4 servings

Level: Easy

 

Ingredients

2 ripe small Hass avocados
1 lemon, juiced
1 large clove garlic, minced
1 jalapeno, seeded and finely chopped
1 small plum tomato, seeded and finely chopped
1/2 small yellow skinned onion, finely chopped
1 teaspoon coarse salt
Blue corn tortilla chips, for dipping

Directions

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

(foodnetwork.com)

Summer Burrito

Ingredients

• Two 8-ounce skinless, boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 3 limes, juiced
• 2 red bell peppers, halved and cored
• 2 green bell peppers, halved and cored
• 1 medium-size onion, peeled
• 4 large flour tortillas
• 1 Anaheim chile, seeded and minced
• 2 cups shredded romaine lettuce
• 2 ounces farmer or hoop cheese
• 1/4 cup loosely packed cilantro leaves
• 2 very ripe tomatoes, coarsely chopped

Directions

1. Season chicken with salt and pepper. Place in a shallow dish and spoon two-thirds of the lime juice over. Let sit 15 minutes. Meanwhile, julienne peppers and onion.
   
2. Prepare a stove top griddle or an outdoor grill. Remove chicken from lime juice; discard the juice. Grill chicken 5 minutes per side, or until juices run clear when pricked at the thickest point. Remove to a cutting board to cool. Meanwhile, warm tortillas on the grill, turning frequently until they begin to puff slightly, about 1 minute. Tear chicken into thin strips.
   
3. Lay tortillas on a clean surface. Beginning about a quarter of the way up the middle of the tortilla, layer equal amounts of each ingredient, ending with a drizzle of the remaining lime juice. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.
   
   (Wholeliving.com)
   

Hearty Garlic Greens

Ingredients

• 1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
• 3 tablespoons extra-virgin olive oil
• 8 cloves garlic, sliced paper-thin
• 1 pound spinach
• 1/4 to 1/2 teaspoon red pepper flakes

Directions

1. Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
   
2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
   
3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
   

Cook's Note

Blanching does not actually cook the greens but softens their texture, while shocking them in cold water keeps their color strong and vibrant.

(Wholeliving.com)

Roasted Cabbage.

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..



Then cut the halves in half again…



…to make quarters.



Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



Wrap each wedge and bake for 20-30 minutes.



I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage.



The wedges reheat wonderfull in the oven or the microwave!

Umami Review

I decided to have a tourist day and go down to Hollywood/Los Angeles area and just look around. I ended up in Los Felis and found a burger place there called Umami. It is a small place with a small bar area and a fairly decent sized dining area.

It is for sure a hole in the wall place that if you walked by you wouldn't know that the place was there unless you were really looking for it. Which makes it nice when you have been walking around and just want to relax and enjoy your food with out wanting to punch someone in the face. The seating is interesting. Went during the lunch "rush" and there were only three other tables occupied and about 4 seats taken in the bar. Walked into the place and one of the employees said to sit anywhere in the place and that someone would be there to help.

Ordered The Hatchet burger. I am a lover of spicy food so this was right my alley. Four types of green chiles and house cheese. It was like eating a piece of Heaven it was so amazing. Service was rather slow at times. By the time that we were finally ready to leave was when they finally came around to refill my glass of water.

Over all 4/5 stars for this place. Gave the food four stars and only knocked off a star because they were kinda slow in service. 

Odd and interesting facts.

• Celery has negative calories.  It takes more calories to eat a piece of celery than the celery has in it to begin with.

• Honey is believed to be the only food that does not spoil.  Honey found in the tombs of Egyptian pharaohs has been tasted by archaeologists and found to still be edible.

• Cheese closes the stomach and should always be served at the end of a meal.

• Peanuts are salted in the shell by boiling them in a heavily salted solution, then allowing them to dry.

• The canning process for herring was developed in Sardinia, which is why canned herrings are better known as sardines.

• A quarter of raw potato placed in each shoe at night will keep the leather soft and the shoes smelling fresh and clean.

• Pineapples are classified as berries.

• Milk is actually considered to be a food and not a beverage.

• The table fork was introduced into England in 1601. Until then people would eat with their knives, spoons or fingers. When Queen Elizabeth first used a fork, the clergy went ballistic. They felt it was an insult to God not to touch meat with one’s fingers.

• The Mai Tai cocktail was created in 1945 by Victor Bergeron, the genius of rum, also known as Trader Vic. The drink got its name when he served it to two friends from Tahiti, who exclaimed “Maitai roa ae!,” which in Tahitian means “Out of this world – the best!”

• Before Columbus, Europe had never tasted cord, potatoes, tomatoes, red peppers, sweet potatoes, tapioca, chocolate, pumpkins, squash, coconuts, pineapples, strawberries, and much more.  Why?  All these food items are native to America.

• The cashew nut in its natural state contains poisonous oil.  Roasting removes the oil and makes the nuts safe to eat.

• Although explorers brought potatoes back from the New World in the early 1500s, Europeans were afraid to eat them for fear that the spuds would give them leprosy.  It wasn’t until Louis XVI, who was looking for a cheap food source for his starving subjects, served them at the royal table that people were convinced potatoes were safe to eat.

• In the Middle Ages, chicken soup was believed to be an aphrodisiac.

• There is no alcohol left in food that’s cooked with wine.  The alcohol evaporates at 172 degrees Fahrenheit.

• Cabbage is 91% water.

• The strawberry is the only agricultural product that bears its seeds on the outside.

• It takes, on average, 345 squirts from a cow’s udder to yield one gallon of milk.

• Ever wonder how Swiss cheese is made? As the cheese ferments, a bacterial action generates gas. As the gas is liberated, it bubbles through the cheese, leaving all those holes.

• Cheese is the oldest of all man-made foods.

• The white part of an egg is called the glair

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

Baked Ziti

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Apple stuffed french toast.

• Prep: 20 min. + chilling Bake: 35 min.
• Yield: 6 Servings

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Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons light corn syrup
• 1 cup chopped pecans
• 12 slices Italian bread (1/2 inch thick)
• 2 large tart apples, peeled and thinly sliced
• 6 eggs
• 1-1/2 cups milk
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• CARAMEL SAUCE:
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 1 tablespoon light corn syrup

Directions

• In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13-in. x 9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
• In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
• In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast. Yield: 6 servings.

After-Holiday Ham on biscuits

• Prep/Total Time: 30 min.
• Yield: 10 Servings

201030

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Cinnamon Roll Bunnies

• Prep/Total Time: 30 min.
• Yield: 4 Servings

201030

Ingredients

• 1 tube (12.4 ounces) refrigerated cinnamon roll dough
• 12 M&M's miniature baking bits
• 4 pink jelly beans
• 24 pieces black shoestring licorice (1 inch)
• 1 drop red food coloring
• Brown decorating gel or color of your choice

Directions

• Separate dough into eight rolls. Place four rolls on a greased baking sheet. Using a 2-in. biscuit cutter, cut 3/4 in. into both sides of remaining rolls to form ears and bow ties. Place ears at the top and a bow tie below each cinnamon roll; pinch to attach. Slightly flatten rolls.
• Bake at 400° for 8-10 minutes or until golden brown. Set aside 1-1/2 teaspoons icing. Spread remaining icing over bunnies. Place a baking bit in the center of each bow tie; add remaining baking bits for eyes. Place a jelly bean in each center for nose; attach licorice pieces for whiskers.
• Tint reserved icing pink with red food coloring; pipe mouths and outline ears. Pipe edges of bow ties with decorating gel. Yield: 4 servings.

Bunny Biscuits Recipe.

• Prep/Total Time: 20 min.
• Yield: 5 Servings

101020

Ingredients

• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 10 raisins
• 20 slivered almonds
• 1 tube pink decorating icing
• 5 red-hot candies or red candied cherries

Directions

• Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers.
• Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses. Yield: 5 servings.

Quinoa Fruit Salad

1 cup quinoa (I used Red Quinoa) ** (what can be used for a substitut for Quinoa--Small grained rice or couscous are close)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional
Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!