Tuesday, May 31, 2011

Now Churning: Strawberry Blackberry Sorbet

More sorbet and a little (only a little) less ice cream. That's what I'm aiming for this summer. Fresh frozen berries, lime simple syrup equals all kinds of deliciousness!


I put some of the puree aside and made a cocktail. It was all kinds of awesomeness as well.


Friday, May 27, 2011

The Friday Five - Amaya's Summer Fun

She couldn't stop moving...or being silly!


Her audio on this is not that good because I don't know how to adjust the microphone. My audio on the other hand is pretty loud! I will work on fixing that for the next vblog.

Five things Amaya wants to do this summer:
  • Going to her favorite summer camp
  • Swimming in the ocean
  • Going to Fiesta Texas
  • Shopping
  • Sleeping in...because the life of a 9 year old is so hard *eyeroll*
What are some things YOU are looking forward to doing this summer? Have a great weekend.

Thursday, May 26, 2011

Roasted Vegetable Sauce




I love an easy recipe.

Roasted vegetables, season, blend, toss with pasta! How you love that?






Roasted Vegetable Sauce

What you need:
3 Roma tomatoes, cut in half
1 zucchini, rough chopped
1 whole onion, rough chopped
1 half bell pepper, rough chopped
1 head of garlic (end cut off, placed in foil, drizzled with olive oil, close foil)
Olive oil
Small bunch of fresh parsley
Small bunch of fresh basil
Salt and pepper to taste


What to do:
  • Preheat oven to 400 degrees
  • Place tomatoes, zucchini, onion and bell peppers on a baking sheet. Toss with about 2-3 tablespoon olive oil
  • Cut off one end of the garlic, place it in a small piece of foil (cut side up), drizzle with olive oil (about 1 tablespoon), close the foil and place it on the same baking sheet as the other vegetables
  • Roast vegetables for 30 minutes or until the vegetables begin to wrinkle and brown a bit
  • Carefully remove the vegetables from the pan and place in a blender with the herbs
  • The garlic cloves should easily squeeze out of its shells, add several cloves to the blender
  • Blend until smooth. Season with salt and pepper to taste
  • Serve with cooked pasta

Cook. EAT. Repeat.

Monday, May 23, 2011

I Am Churning...




Cheesecake Ice Cream this week! Original recipe can be found here. I will probably rename this ice cream Boom Boom Room Ice Cream because it is soooooo freaking good!

Melted raspberry jam, frozen strawberries, and fresh frozen blackberries mixed, real graham cracker crust pieces, lemony, creamy....Baaaaaybey B.Y.E.

The only two things I would do differently is chop the fruit into bite size pieces....and make a larger batch of it!

Friday, May 20, 2011

The Friday Five - Summer Must Haves

I love warm weather! Babe and I stay up in these Houston streets during the summer time.  There are so many fun and FREE things to do in and about Houston, there is no reason to be bored.  Hermann Park and now, Discovery Green are parks we frequent. Free movie nights, free performances, paddle boating and picnicking! I LOVE summer.


While perusing one of my favorite online shops, Amazon, I came across these five things that I NEED want this summer...


Insulated Picnic Blanket

Trunk Organizer

Ice cream container











Picnic Blanket

Lug Life Nap
What are a few things you want this summer?  Have a fab weekend!

All pictures http://www.amazon.com/

Monday, May 16, 2011

Andouille Stuffed Pastry


On a recent shopping excursion to Whol.e Foo.ds I came across some andouille sausage. Know why this sausage made me do a double take, the sausage was not encased. The sausage I usually purchase I use for gumbo so this was a real treat. I loved that I could see spices and herbs, throw in that it is organic too #WIN!



Oh and y’all already know I LOVE ME SOME puff pastry.

So I decided to make “fancy hot pockets” as Babe called them! This dish is a definite Weeknight Winner™. I plan on trying this as a two bite appetizer in the future using mini phyllo cups with a spicy sauce of some sort.






One note of caution, be sure to drain as much oil as possible from the meat mixture or the bottom part of the “pocket” will be greasy. Also, you can use shredded cheese but I prefer slices.











What You Need:
1 tablespoon cooking oil
1/4 cup each celery, onions, bell peppers, diced
½ lb Andouille Sausage (or any seasoned ground beef or pork)
1/4 cup sliced mushrooms
1 puff pastry sheet, thawed according to package directions
1 cup shredded cheese or 3-4 slices of cheese
Egg wash (1 egg mixed with two tablespoons water)

What To Do:
Preheat oven to 400 degrees
In a medium skillet over medium heat add oil celery, onions and bell peppers. Cook until soft, 5-7 minutes
To the skillet, add sausage and cook until done, about 10 minutes
Add mushrooms and cook for another 5 minutes
Drain the heck out of the sausage mixture. Set aside
On a lightly floured surface unfold the puff pastry
On one end of the pastry, layer the cheese.  Place the sausage mixture atop the cheese
Carefully fold the pastry over the sausage cheese mixture
Seal the pastry closed on each side with the tins of a fork
Lightly brush the pastry with the egg wash
Place in 400 degree oven for 20 minutes or until the pastry is browned and puffed. Serve immediately


Cook.EAT.Repeat.


Author note: For some reason my formatting functions are not working. Apologies!

Friday, May 13, 2011

The Friday Five - Every Single Time



Every single time I go to the grocery store I always purchase these five items. ALWAYS.

1. Fresh Spinach
2. Fresh Broccoli
3. Unsalted butter
4. Fresh fruit/vegetables
5. Something new

What are a few of the things you buy, without fail, every time YOU go to the grocery store?

Since school is over and done with for the summer (Praise the Creator! Seriously) I will be a posting fool around these parts!!

Have a great weekend!

Friday, May 6, 2011

The Friday Five - Mother's Day Edition



I love me some L Beezy (that's her rap name). Reverend Dr Linda L Bruce, my momma is a real G! Knowing how she used to be and seeing the awesome person she is now is MIND BLOWING...she got some stories for that arse! And her testimony??? Chile please.



My mother was not my friend growing up.  She was my mother, the end.  I hated it when I was younger but I appreciate it GREATLY now that I am raising and have raised children of my own.  Linda Bruce did not play. I had a sound healthy fear of her. She is a shorty but even now in all of my growness, I wouldn't cross her...LOL (but I'm serious).

Five things I love about my L Beezy (trust there are many reasons):

  1. Her resilience.  She was the child that was not suppose to make it; the wild child.  She dropped out of school but went on to get her PhD and is currently a chaplain for the Veteran's Administration System. The stories of our struggles growing up, being poor (because we were) and how she went on to be the first of her siblings to own a house, first to receive a Masters and PhD, is just AMAZING!
  2. She is the grandmother you want your kids to have.  Those kids are CA-RAZY about some L Beans (that is her other rap name). She is the granny that's taking them fishing, letting the girls play in her hair and makeup, letting them mess up her kitchen and letting them have all the treats they want before dinner.
  3. She's still imperfect. She is imperfect and she KNOWS it. She does not sit atop a throne of judgment and condemn....don't get it twisted though, she has no filter. She will tell you how it is, what the Word says about it and then pray with you or over you LOLOLOL
  4. She is still a praying mother.  While all of her children are grown and living their respective lives, she is always in constant prayer with us and for us.  I think she really does have Jesus on the main line! LOLOL
  5. She is my friend.  I can say that now. I can call my mom any time (though she would argue I don't call her enough) to just chat, we easily joke now and she is as cool as a white box fan!

Happy Mother's Day Momma! We love us some you!

Thursday, May 5, 2011

I GOT TEQUILA!

...but I still haven't found any tart cherry juice! *sad face*

Alas, this is the first of three margaritas that I love. These are easy and refreshing and just plain delicious! 


 
White Mango Margarita
Makes about 2 servings
1 cup White Tequila (or Tequila of your choice) 
3-4 Tbsp Mango Puree (defrosted frozen puree is fine)
1/2 cup Triple Sec
2-3 Tbsp Lime Simple Syrup (one part lime juice to one part sugar; heat until sugar is dissolved)
Ice cubes


In a medium cocktail shaker, combine all ingredients, give it a good shake and strain equal amounts into a martini glass and enjoy! For extra-ness, place the zest of one lime and two tablespoons of sugar in a saucer. Run the rim of your martini glass with sliced lime and dip into the zest/sugar mix, then fill glass with the goodness!





Monday, May 2, 2011

Video Blog Challenge

Babs hosted a vblog challenge and here is my submission!  It is so not refined...a playa is tired!



video