Thursday, April 17, 2014
Easter is only a few days away! Wow! Where has this year gone already? I unfortunately didn't have time to come up with some new recipes this year, but don't fret! I have an amazing no fail recipe that is perfect for Easter! What is it you ask? Why the most delicious moist Carrot Cake you will ever eat! Thats what! This is my all time favorite cake for Easter dinner! So write you list, run to the store, and enjoy this yummy cake with your family and friends this Easter. Happy early Easter everyone!
For this recipe click HERE.
Thursday, April 10, 2014
For this yummy recipe click HERE.
Tuesday, April 8, 2014
Thursday, February 6, 2014
Thursday, January 30, 2014
After nearly 4 years of making this amazing recipe it is still a family favorite and my go to recipe to make for guests. In fact, the first time I tasted this delicious twist on an old classic was at my dear friends, Sheenas, house. She served this to my family for dinner one night and I got down on both knees and begged for the recipe! haha Okay maybe I was not so drastic, but that is the effect this recipe has on people! It is simply AMAZING! Click here for this yummy recipe, you wont be disappointed!
Saturday, January 25, 2014
The combination of fresh flavors of tomato bisque packed with a spicy smoky punch of chipotle makes this soup over the top amazing! I dream of soups like this, this time of year. There is nothing batter than a hearty hot soup to top off a cold winter evening. Serve this soup with fresh baked bread such as my Italian Bread and a salad to make it a meal. This would also make an excellent first course, but be warned they will probably want more! This soup makes around 4 four servings.
Spicy Chipotle Tomato Bisque
- Two 28-ounce cans whole tomatoes, drained
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 1/2 small yellow onion, cut into two chunks
- salt, to taste
- freshly cracked black pepper, to taste
- 3 tablespoons buter
- 1/2 teaspoons crushed red pepper
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2-4 tablespoon canned chipotle and adobe sauce, minced (I do half adobe sauce and half minced chipotle pepper) If you are sensitive to spicy foods only add 2 tablespoons, but if you like it spicy add 4 or more!
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken broth, to taste
- 1/4 - 1/2 cup heavy cream, to taste
Friday, January 24, 2014
Well Hi there!
What has it been, two years since my last post? Have you missed me?
Let's see where should I begin? About two years ago my family and I went through some life changes including moving back to my hometown (no more commuting for us! YAY!), I went back to school for photography (I know, I know, you were expecting culinary school weren't you?) and since have opened my own portrait photography business. So as you can imagine I have had a LOT going on these past couple years. I knew that if I wanted succeeded in this new adventure that I had to give it 100%. Unfortunately that meant I had to put my blogging on hold. Although it has been a long two years, full of stress, adjustment, and late night studying; it was worth every bit of extra energy and time I had to put into it!
So here we are, it's 2014, I have finished school and am now finally getting back into a comfortable routine. I promised myself that I would get back into the world of food blogging once I got settled. I know that it will be more difficult now to keep up with a blog, however I still feel it is a therapy and creative outlet that I am not willing to give up. So please be patient with me as I transition back into this amazing world that I have missed so much.
Wednesday, November 21, 2012
- 12 ounces fresh cranberries
- zest of 1 orange
- juice of 1 orange
- slash of sherry
- 1 cup water
- 1 cup sugar
In a medium saucepan combine the orange zest, orange juice, sherry, water and sugar. Bring mixture to a boil. Stir constantly until sugar is dissolved. Add the fresh cranberries and bring up to a simmer. Simmer 8 minutes or until all cranberries have popped. Cool then refrigerate. Serve cold. Enjoy!