ROSES FOR YOU

Have you ever wondered about the significance of red roses on Valentine's Day?

Apparently, in the language of flowers, a red rose indicates deep love.  And deep love is something this world can never have enough of.  Let's be reminded of that every day.

Blushing Rose Mimosa

Eggs & Bacon Roses

Potato Rose

Veggie Rose Tart

Chocolate Rose Cupcakes

Recipes

Blushing Rose Mimosa

Bacon & Egg Roses

1 pkg bacon

6 eggs,whisked

1 cup grated gruyere

1 tbsp butter

salt & pepper to taste

1. Preheat oven to 400F.

2. Roll each bacon strip into a round form and place inside muffin pan

3. Bake for 30 minutes until crispy.

4. Stir grated gruyere into egg mixture, season with salt & pepper to taste.

5. Heat butter in a large frying pan in medium heat.

6. Pour egg & cheese mixture into pan and let settle before carefully flipping so both sides are cooked evenly.

7. Remove from heat and slide into a large cutting board.

8. Slice into wide ribbon strips.

9. Roll egg ribbons into rose form and serve alongside crispy rose bacon.

Potato Roses

Veggie Rose Tart

Chocolate Rose Cupcakes

1 pkg devil's food cake mix - prepare cake according to direction except substitute water with rum & 1 teaspoon of rose water, bake accordingly.

1 pkg dark chocolate pudding - prepare according to direction, refrigerate overnight.

1 small tub of whip cream (store bought or homemade).

1 pkg of sugar mini red roses cake decoration.

To serve cupcakes, pour pudding & whip cream mix over cupcake & adorn with sugar mini roses.

TASTE OF THE HOLIDAYS

The festive spread of red, green, berries and herbs on a holiday table accompanied with the aroma of gingerbread is a delicious way to get into the holiday spirit.  And that is just the perfect setting to look back at the passing year with a heart full of joy & thankfulness.  May the new year bring more good cheers and endless possibilities.

Holiday Spritz

Baked Camembert with Blackberries and Rosemary

Blistered Shishitos & Kumquats

Holiday Honeycrisp Salad

Braciole

Grain-free Butternut Squash Cauliflower Risotto

Gingerbread Souffle

Recipes

Holiday Spritz

Black Camembert with Blackberries and Rosemary

Blistered Shishitos and Kumquats

Holiday Honeycrsip Salad

Braciole

Grain-free Butternut Squash Cauliflower Risotto

Gingerbread Souffle

AUTUMN'S FRESH PICKS

What we love about Autumn beside the cooling weather (goodbye, triple digit days!) is the abundance of harvested produce ready to be whipped into delicious meals and enjoyed alongside wonderful foodie friends.  Here's to feasting in abundance!

                               

Pear Nectar & Thyme Mimosa

Butternut Squash Hummus

Cranberry Brie Bites

Feel-Good Fall Salad

Maple Balsamic Pork Tenderloin

Chili and Lime Roasted Carrots

Roasted Autumn Fruit

Recipes (click to find link)

Pear Nectar and Thyme Mimosa

Butternut Squash Hummus

Cranberry Brie Bites

Feel-Good Fall Salad

Maple Balsamic Pork Tenderloin

Chili and Lime Roasted Carrots

Roasted Autumn Fruit

GRILLING GIRLS

Grilling season is upon us!  

We gladly oblige with an afternoon of grilling before it's too hot to spend anytime outdoor here in the desert.  From cocktail to dessert, grilling has never been more fun.

Cheers to the summer months ahead, and please stay cool and hydrated.

Grilled Strawberry Mint Bellini

Grilled Peaches with Prosciutto

Citrus Marinated Grilled Shrimp

Cheesy Grilled Garlic Bread

 

Grilled Steak with Chopped Salad 

Grilled Pineapple with Vanilla Ice Cream and Rum Sauce

Recipes

Grilled Strawberry Mint Bellini

Grilled Peaches with Prosciutto

Citrus Marinated Grilled Shrimp

Cheesy Grilled Garlic Bread

Grilled Steak with Chopped Salad

for steak:

1 london broil or flank steak

1/4 cup olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

1 clove garlic, minced

1/2 tsp chopped fresh thyme

1/2 tsp chopped fresh rosemary

dash of paprika

salt and pepper to taste

for salad:

3 cups chopped romaine lettuce

3 cups chopped kale (stripped from stems)

1 cucumber, peeled and diced

1 cup sliced radishes

1 yellow pepper, seeded & diced

1 carrot, diced or thinly julienned

1 cup grape tomatoes, halved

1/2 cup chopped fresh basil

2 scallions, thinly sliced

1/4 cup dried cranberries (optional)

for dressing:

1/2 cup olive oil

2 tbsp balsamic vinegar

salt and pepper to taste

1. Whisk together steak marinade ingredients and place steak and marinade in a sealed bag and let sit at room temperature for at least 2 hours or 8 hours refrigerated overnight.

2. Arrange all salad ingredients in a bowl.

3. Whisk together ingredients for salad dressing.

4. Grill steak for 6 minutes each side for medium to medium rare, let sit for 10 minutes before slicing.

5. Thinly sliced steak and arrange on salad, pour dressing all over before tossing.

Grilled Pineapple with Vanilla Ice Cream and Rum Sauce 

MY FAIR LADIES

We may be two days late, but still very much in the spirit of Valentine’s Day.  And this year being the 55th anniversary of that classic My Fair Lady, we thought it would be fun to do a British-themed luncheon to show appreciation to the fair ladies in our circle, hats and all. At your service, my ladies!

Cocktail

The Pimmps Cup

Starters

Crab and Cucumber Canapes 

English Oat Crackers with English Apricot Stilton

Main Course
English Garden Salad
Blueberry Scones
Yorkshire Pudding

Dessert

Strawberries and Cream

My Fair Ladies!

Recipes

The Pimmps Cup

Crab and Cucumber Canapes

English Oat Crackers

English Garden Salad

Blueberry Scones

Yorkshire Pudding

Strawberries and Cream

2 lbs fresh strawberries, washed and sliced

2 tbsp coconut sugar

1/2 pint cream or half and half

1 tbsp rum

fresh mint for garnish

1. Sprinkle sliced strawberries with sugar, toss and let sit in refrigerator until before serving.

2. Add rum to cream or half and half, shake to mix.

3. Spoon strawberry slices to individual serving bowl or glass.

4. Pour cream over strawberries, garnish with mint and serve with English tea.