Showing posts with label Foodie Friday. Show all posts
Showing posts with label Foodie Friday. Show all posts

Monday, June 2, 2014

Chipotle ~ Mystery Ingredient Club






Mystery Ingredient Club

It's our 4th meeting, and

 Michael Lee @ Rattlebridge Farm

decided to put a little spice in this round of fun.  





~ Chipotle ~

Chipotle comes from the word, chilpoctli, 

when means "smoked chili."

This unique flavor comes from smoke-dried jalapenos.

It's used in many Mexican dishes because the smoky flavor 

and heat of the peppers is perfect for Mexican food.






I live in Texas where 

hot, spicy Mexican food is a staple, 

and one of my favorite dishes is blackened fish tacos 

with spicy chipotle aioli.  The hot days of summer, I prefer

a lighter dish, so I've opted to share a fish taco salad.

  It's got the flavor without all the calories.





Layer your bowl with crisp salad 

greens topped with brown rice.





Next add a layer of salsa made with 

corn, black beans, red peppers, garlic, and onions.





Top that with blackened fish and chopped 

avocado with just a squeeze of lemon.





You can find a printable recipe here for

Spicy Fish Taco Bowls.





My twist on this recipe is to add

a drizzle of Chipotle Aioli.





 It gives it that extra kick 

and yummy flavor.




We can buy Chipotle Aioli locally,

but you can easily make your own.


Check out the links below to see

what other members cooked up 

 with the mystery ingredient.
Previous Mystery Ingredients 

 You can click the title to go to the original posts.


# 1 ~ Meyer Lemons

 Cooking With The Meyers


#2 ~ Creepy Sprinkles Lab

 Happy Owl-Ween!



#3 ~ Chocolate

 A Little Heart on the Side

 Also joining





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Thursday, May 1, 2014

May Day Tribute and A Winner!


Happy May Day! 

Congratulations to


the winner of the Anthropologie Gift Card.


Thank you to all who entered. 

Your thoughtfulness and friendship is much appreciated. 




April Showers
Bring May Flowers

~ A tribute to my mom, the gardener. ~






My mother was an avid gardener until

 she moved out of her home at age 90.






She passed away in November at the age of 99.

She was a frugal individual, dedicated to God and her family.

She appreciated and nurtured the flowers of her garden

as she did life long friendships in her community.




Mother's home was filled 

with the fragrance and beauty of 

 fresh flowers from her garden and the 

sweet treats baked in her kitchen.




 Today is May Day, and it is an

 absolutely perfect spring day here.

Want to join me for an afternoon treat in the garden?





I cut some of my spring blooms to fill the

glass basket vases I fondly remember from my childhood.

My mother passed these on to me several years ago.





These elegant etched glass baskets 

were made in the 1920s and 1930s.




They are perfect for a May Day

 basket of May flowers!





I've set the tray with 

my mom's wedding china,

Homer Laughlin's 

Virginia Rose - Jeanette Gold.




This china was made in 1939.  

Virginia Rose was a very popular 

 shape with many different designs.  

 My mom chose Jeanette's Gold 

 with delicate pink flowers and gold details.




Each piece has double 

gold bands on the outside rim.





These pretty linen napkins 

were one of our wedding gifts in 1975.





Mother of Pearl vintage flatware seemed 

the perfect choice for this dessert tray.




Pretty and elegant ~ just like my mom.




Won't you join me

  for a scoop of ice cream?




Happy May Day!


Tomorrow, May 2,

I will be guest blogger over at

   Decor to Adore's Favorite Five

 where I share five ways

  my mother has inspired my life.

Click here to join me at

 Decor to Adore ~ Favorite Five

Perhaps you'll find some inspiration for the month of May.




~ Rum Cake ~ A Family Recipe ~

1 cup shortening or butter
2 cups sugar
4 eggs
3 cups flour
1 cup buttermilk
1/2 tsp. soda
1/2 tsp. baking powder
1/3 tsp. salt
1 and 1/2 tsp. vanilla

Cream shortening or butter with sugar until fluffy.  Add eggs one at a time and beat well after each one.  Add dry ingredients and buttermilk alternately, mixing well after each addition.  Add vanilla.  Bake in large tube pan @ 325º  for 1 hour or longer.  Once out of the oven, invert tube pan.  Gently remove cake from pan, and using a wooden skewer, poke holes throughout the cake.  Coat the cake with a sugar and rum glaze of your choice.  Enjoy!


Joining

What's It Wednesday @ Ivy and Elephant

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Thursday, October 3, 2013

Happy Owl~Ween!





Whooooo's

Ready for Halloween?




Time for the 2nd Edition

of Michael Lee's 

Mystery Ingredient Club





The Mystery Ingredient

~ The Creepy Sprinkles Lab ~

Thank you, Michael Lee!





The Creepy Sprinkles 

were the perfect ingredient

to make this centerpiece sparkle.





Moon Pies

on Sticks





The biggest challenge for me 

was finding the Moon Pies.

Walmart provided the source,

and once in hand I went about 

gathering the other ingredients.





Halloween Inspired Cake Ball Sticks

Orange and Black Icing

Oreo Cookies
Brown M and M 's 

Candy Corn

 Ribbon





And the Star .   .   .

~ Sprinkles ~





Southern Living 
provided the inspiration here.

This is such a quick and easy idea

that I plan to use it for other holidays.

I think the possibilities are abundant.





I had fun with this project 

while at my sister's.  

You can read about this 

heirloom table and setting here.





Happy Owl-Ween!


Joining
Foodie Friday @ Rattlebridge Farm

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Thursday, August 1, 2013

Cooking With The Meyers





  Meyer Lemons That Is!  
Michael Lee, the weekly host of 
Foodie Friday @ Rattlebridge Farm,
sent me this assortment of mystery ingredients with 
instructions to cook up something to share on August 1st.
What a delicious idea!

Meyer Lemons, a cross between a 
lemon and a mandarin orange, are native to China.
Frank Nicholas Meyer, an employee of the US 
Department of Agriculture, brought them to the US in 1908. 

You can see from the price above 
that these little citrus goodies are a food luxury.
Regular lemons sell for about 49¢ a pound.
Both Alice Waters and Martha Stewart 
are credited with creating a popularity for cooking 
with these sweeter less acidic fruits.  
I'm a fan of anything made with lemons, 
and Meyers provide the perfect essence of lemon.
Want a closer look
 at these lovely products?


   Perserved Meyer Lemons  
These tangy treats are often an ingredient 
in Moroccan Tagines, but once you get a taste of these,
you'll want to use them in everything from salads to risottos.


  Meyer Lemon Olive Oil  
Oh, is this a wonderful ingredient 
to have in the pantry!  
Just look at all the suggestions for 
how to use this oil to enhance a variety of dishes.


  Lemon Sea Salt  
These salt flakes are perfect for vegetables, seafood,  
sweets, and rimming those margarita glasses.

  Grilled Salmon  
  with Preserved Meyer Lemons  
Salmon is one of my favorite fish, 
so I was eager to try the 
preserved lemons on a salmon fillet.
You can find the recipe for 
this quick and easy main dish here.

Enhanced with thinly sliced preserved Meyer lemons,
the salmon is placed within an aluminum foil pouch for grilling.
I also used the Meyer olive oil to coat both the salmon 
fillet and the aluminum foil used for the pouch.
This dish is so easy and tasty, 
I may never have salmon any other way.


  Preserved Lemon and Spring   
  Vegetable Risotto with Grilled Pernod Shrimp  
Now this is what I call a one dish meal!
My "chef" frequently cooks risotto, 
so he volunteered to make this dish for our lunch.
You can find 
this flavorful recipe here.
With asparagus, peas, fennel, and mint, we will 
most definitely repeat this dish.  

  Lemon Blueberry Muffins  
We had a supply of fresh blueberries in the fridge,
 so I just had to make these!
I found the recipe here at Gimme Some Oven.
I recently made Martha Stewart's cornmeal and
buttermilk blueberry muffins that I posted here.  
Those muffins aren't real sweet and have a rustic texture.
This recipe is more cake like with 
lemony goodness and a stresuel topping.

Lemon yogurt with berries is frequently my breakfast.
With the lemon sea salt flakes at hand, 
I experimented with adding some to my yogurt.
The sunny yellow flakes were so pretty that 
I got carried away.  If you do this, 
I recommend adding just a flake or two.
Sea salt is powerful stuff!

  Meyer Lemon Olive Oil Cake  
One of my favorite local restaurants serves an olive oil cake.
It's the dessert that I order every time.
Can you believe I found a 
recipe for a Meyer lemon olive oil cake?
You can find it here.

This deliciously lemon infused 
cake is topped with a sweet lemon glaze.
Yummy!

  Nothing says lovin' like Meyer  
  lemon goodies straight from the oven!  
Thank you, Michael Lee!
There is a whole lot of lemony goodness 
going on at Hyacinths for the Soul.

The Mystery Ingredient Club ~ Foodie Friday
Rattlebridge Farm



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