Thursday, October 9, 2014

Pan-Charred Green Beans with Tarragon


Last night I made this new recipe from the April 2104 Cooking Light magazine.  The recipe was simple and easy to follow and the green beans were wonderful.  I did double the recipe to ensure that we would have some leftover for lunches today. 

Pan-Charred Green Beans with Tarragon

Hands-on: 11 min. Total: 11 min.

Cooking spray
8 ounces washed and trimmed fresh green beans
1 1/2 teaspoons butter
1 tablespoon cider vinegar
2 teaspoons chopped fresh tarragon
1/4 teaspoon kosher salt

1. Heat a medium, heavy skillet (not nonstick) over high heat for 2 minutes.

2. Coat pan with cooking spray. Immediately add green beans to pan, shaking them into a single layer; cook, without stirring, 2 minutes or until beans are very lightly charred. Cook beans 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.

3. Remove pan from heat. Let beans rest 1 minute. Add butter; toss until butter melts and coats beans. Add vinegar; toss. Turn on heat if necessary to evaporate most of liquid. Sprinkle beans with tarragon and salt; toss. Serve immediately.

Cooking Light:  http://www.cookinglight.com

Variation: Pan-Charred Asparagus:
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano.
 

VARIATION: PAN-CHARRED ASPARAGUS
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano. - See more at: http://simmerandboil.cookinglight.com/2014/03/27/cooking-class-pan-charred-green-veggies/#sthash.7DmxxXZW.dpuf
VARIATION: PAN-CHARRED ASPARAGUS
In place of green beans, use 8 ounces (2½-inch) pieces of trimmed asparagus. Use 1½ teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano. - See more at: http://simmerandboil.cookinglight.com/2014/03/27/cooking-class-pan-charred-green-veggies/#sthash.7DmxxXZW.dpuf

Saturday, August 23, 2014

Extreme Jewelery Makeover - Sea Inspired








 
From ordinary to extraordinary! I purchased ocean inspired jewelery from Francine my AVON representative which I thought would make a great base for an extreme jewelery makeover. I next discovered sea inspired pendents and charms at Hobby Lobby. I placed them all in the talented and creative hands of jewelery artist Kelly Reed and she turned them into one of a kind works of art! 
 
I am so excited to wear them on our cruise and to Lake Tahoe. I have included pictures of the original jewelery (with the exception of a set of earrings) which represent the "before" pictures. The "after" pictures feature three necklaces, a very special charm bracelet, and several pairs of matching hand made earrings. She also combined the three individual anklets into one and added additional charms. I will treasure my new ocean inspired jewelry sets and am really looking forward to showing them off while on vacation. Thank you Kelly for sharing your talents with me!




Sunday, August 3, 2014

No Crust Italian Squash Pie







Thank you Rebecca Dally Rodriguez for the simple and delicious new recipe!


No Crust Italian Squash Pie

4 cups thinly sliced yellow squash (or vegetable of choice)
1 cup chopped onion
¼ cup olive oil
1 tbsp. Italian seasoning
½ tsp. each salt, pepper and garlic powder
2 eggs, beaten
2 cups Romano shredded cheese (or cheese of choice)
Cooking Spray

Saute squash and onions in olive oil about 10 minutes and cool slightly.  Stir remaining ingredients in with squash and onions.  Pour into an oven safe pie plate (I sprayed mine with olive oil Pam cooking spray).  Bake 350 degrees for approximately 35 minutes.  Cool for 5 minutes and serve warm.

Tuesday, July 29, 2014

Bacon Braised Brussels Sprouts


This side dish was a hit with the family.  Easy to prepare and full of flavor!  I found the recipe in a special addition of a magazine called "Bacon" published by Hobby Farms.


Bacon Braised Brussels Sprouts

1 lb. Brussels sprouts
3 slices bacon
¼ cup pork or chicken stock
1 ½ Tbsp. Dijon mustard
2 tsp. honey
½ tsp. black pepper
salt

Cut the Brussels sprouts in half lengthwise so that the leaves of each half stay together, and set aside.

Cut the bacon into 1 inch strips, and place into a sauté pan over medium-high heat.  Once the bacon is crisp and fat is rendered, remove the bacon, and reserve the fat in the pan.

Place sprouts cut-side down into the pan, and season them lightly with salt.  Sear the sprouts 3 to 5 minutes until brown and crispy on the cut side.

Add the stock of your choice to the pan, reduce the heat to medium, and cover.  Cook 4 to 5 minutes until the sprouts are tender.  Finally, add the mustard, honey and pepper to the pan, and toss to coat the sprouts.

Transfer the sprouts to serving dish, and top with the reserved crispy bacon strips.  Serve while warm.

Wednesday, July 23, 2014

Hula Kiddo Cards





One rubber stamp "Hula Kiddo" by Stampendous and three different card color combinations. Paper by Club Scrap and Graphic 45. I love to give myself these little challenges where I work with limited products and see what I can create. The flowers "Pearl Blossoms" by Queen & Company have some depth which added just a bit of texture to the cards. And she is topped with Stickles by Ranger which are still in the process of drying. I really wanted the Hula Girl to be the focus so I limited my embellishments and stayed with a basic design layout. I used Versa Fine - Onyx Black ink and Hampton Art - Clear Embossing Powder on the Hula Kiddo.  Aloha!

Saturday, July 19, 2014

Light Your Sparklers - American Flag Cake a Success















Light your sparklers because the American Flag Cake was a firework worthy success! We didn't do a great job cutting it clean for pictures but when you have excited little people waiting for a slice there is no time for staging the perfect slice for your one photo opportunity. Although the actual assembly is not difficult the baking time was considerable and I needed more than one batch of frosting.  In all the finished cake stood 5 layers tall with three combined layers on the top layer.  I did almost all of the baking the first night and then frosting and assembly the second night.  I have never been much of a cake baker but this was a neat project and I was compelled to give it a whirl.

I brought over a bunch of summer activities and the kids worked on those first while we visited and then it was cake time. Since the little Miss. turns one in a few days we made it a true celebration and topped her slice with a candle and sang happy birthday. Everyone had their picture taken and then it was time to dig in. What fun! This may not be a cake I make often due to the time dedicated to bring it to life but it was well worth the kids excitement when the first slice was cut. 

The recipe can be found here: http://food52.com/recipes/28811-american-flag-cake

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