SPICED GIRLS

While many celebrates Mother's Day this weekend (a big YAY to all Moms out there), we get a rare opportunity to toast a dear friend for entering the sixth decade of her fabulous and sizzling life.  The menu for such occasion requires some elevating: everything spiced up just a bit, enough to awaken the senses that this isn't your average number the same way our friend is far above the average 60 something.  Judging by her life, the rest of us not yet there certainly have much to look forward to.  Here's to the extraordinary women in our lives - moms, girlfriends and all!

Spicy Citrus Cocktail

Spiced Pita Wedges

Spicy Deviled Eggs

Mustard Green Salad

Spicy Butternut Squash Turkey Mac & Cheese

Easy Apple Spice Cake

Recipes

Spicy Citrus Cocktail

1 shot vodka

Juice of 1 lime

Juice of 1 orange

Juice of 1 lemon

Dash of cayene

Dash of Tabasco

Club Soda

Spearmint leaves

1. In cocktail mixer, mix all ingredients except spearmint leaves over ice cubes.

2. Strain to cocktail glass, garnish with spearmint leaves.

Spiced Pita Wedges

Spicy Deviled Eggs

Mustard Green Salad

1 bunch mustard greens, chopped

2 large shallots

2 bosch pears, sliced

juice of 1 lemon

2 tbsp olive oil

salt and pepper to taste

1. Place mustard greens, shallots and pear slices in large bowl.

2. Drizzle with olive oil & lemon juice.

3. Add salt and pepper, then toss together.

Spicy Butternut Squash Turkey Mac & Cheese

1 lb rigatoni

1 pkg turkey bacon

1 medium onion, chopped

2 lbs butternut squash, peeled and diced

3 cups milk

1 tbsp butter

1 tbsp flour

1/2 lb smoked chili cheddar or pepperjack, grated

1/2 lb gruyere, grated
dash of red pepper flakes

1 cup panko breadcrumbs

1. Cook rigatoni until al dente, set aside.  Meanwhile, preheat oven to 425 F.

2. In a skillet, cook turkey bacon until crispy, remove from skillet, diced and set aside.

3. Using the same skillet and bacon fat, cook chopped onion until caramelized, remove from heat and set aside.

4. In a large sauce pan, cook diced squash and milk on medium heat while stirring often until squash becomes tender and mushy.

5. Lower heat, then add flour and red pepper flakes, stir until thicken and well incorporated.

6. Add half of cheddar and half of gruyere to sauce, continue cooking on low heat until cheese melted into sauce.

7. In a large bowl, mix together cooked rigatoni, turkey bacon, caramelized onion and cheese sauce.

8. Pour to greased 9"x 12" baking dish, top with breadcrumbs and dot with butter.

9. Bake at 425 F for 15 minutes.

Easy Apple Spice Cake

BACKYARD GRILLING

As far as we're concerned, we've had a few perfect days this month when the dry desert climate gives us clear blue skies under which backyard grilling makes a fine dining activity.

Today is such a day - a day to sip Vodka Lemonade while grilling some Corn on the Cobs, Blackened Mini Beef Kabobs, Garlic Lime Mini Shrimp Kabobs, and fresh slices of pineapple.  Waiting on the side are some Tomato Watermelon Salad, Broccoli Slaw and Vanilla Bean Ice Cream. Around here we just never tire of exclaiming, "O, what a beautiful day!".

Vodka Lemonade

Tomato Watermelon Salad and Broccoli Slaw

Blackened Mini Beef Kabobs

Garlic Lime Mini Shrimp Kabobs

Salads, Protein and a perfectly Grilled Corn on the Cob brushed with

Herbed Butter on one side and BBQ Butter on the other side

Grilled Pineapple and Vanilla Bean Ice Cream

Recipes

Vodka Lemonade

1 jug Simply Lemonade

Slices of 1 fresh lemon (discard seeds)

Vodka (any brand)

Ice cubes

1. Place ice cubes in each high ball, then fill 3/4 of glass with Simply Lemonade.

2. Add vodka, fresh lemon slices and stir.

Tomato and Watermelon Salad

Broccoli Slaw

Blackened Mini Beef Kabobs and Garlic Lime Mini Shrimp Kabobs

24 short bamboo skewers, soaked in water before using

2 lbs cheapest cut of beef, cubed 2"

1 jar dark Korean BBQ sauce

Sprigs of fresh rosemary, finely chopped

1 tsp ground ginger

Scallions, julienned

2 lbs medium size shrimp, scaled and deveined

Zest and juice of 2 limes

4 cloves garlic, minced

crushed red pepper flakes

1 tbsp grated parmesan 

salt to taste

1. Add to BBQ sauce chopped rosemary and ground ginger, mix well.

2. Marinate beef cubes in BBQ sauce overnight.

3. Add to lime juice the zest, minced garlic, red pepper flakes and salt.

4. Marinate shrimp in lime juice overnight.

5. String beef cubes into skewers, about 4 to 5 cubes per skewer.

6. String shrimp into skewers, about 4 to 5 shrimp per skewer.

7. Grease grill generously and preheat to medium high.

8. Place beef skewers on middle rack and shrimp skewers on upper rack.

9. Grill beef to medium - the outside will be dark/blackened from the dark marinade but inside should only be medium. Garnish with scallions before serving.

10. Grill shrimp until pink, remove from heat and sprinkle with grated parmesan.

Grilled Corn on the Cob

Grilled Pineapple

Vanilla Bean Ice Cream

ALFRESCO AFTERNOON

Now that winter has been banished and spring blooms are sprouting, we can begin outdoor entertaining once again. And we do so by first serving up a very refreshing Aperol Spritz paired with Antipasto and some terrific Blue Cheese Crostinis.

We then dive into Rustic Flatbread Mushroom Pizzas (done in two varieties: pesto and marinara) paired with a great bottle of Chianti before closing out with Neapolitan Gelato garnished with fresh berries. Wouldn't you agree that alfresco dining with sisterhood of the gourmet-cooking kind under a clear sky is just o, so "fabulouso"?

Aperol Spritz

          Antipasto                                  Blue Cheese Crostini with Balsamic Roasted Grapes

2010 Luigi                        Rustic Flatbread Mushroom Pizzas in pesto and marinara sauce

Chianti Riserva

Neapolitan Gelato with Fresh Berries

Recipes

Aperol Spritz

Blue Cheese Crostini with Balsamic Roasted Grapes

Rustic Flatbread Mushrom Pizzas

4 - 9"x12" sheets whole wheat lavosh bread

1 lb portobello mushrooms, sliced

1 lb cremini mushrooms, sliced

1 medium sweet yellow onion, sliced

1 medium red onion, sliced

4 tbsp pesto sauce (store-bought or home-made)

4 tbsp marinara pizza sauce

1 lb shredded blend of italian cheese (parmesan, asiago and fontina)

1 garlic clove, finely minced

2 sprigs rosemary, finely chopped

bunch of fresh basil leaves, chopped into thin ribbons

olive oil

salt and pepper to taste

1.   In a large skillet, heat 2 tbsp olive oil over medium high.

2.   Saute yellow onion for 2 minutes, then add 1/2 of portobello mushrooms and 1/2 of cremini mushrooms until onion slices turn clear and mushrooms are cooked.

3.   Season with half chopped rosemary, salt and pepper to taste.

4.   Remove from skillet, set aside and let cool.

5.   Using the same skillet, repeat step 1 and 2 with red onion.

6.   Add minced garlic and half of basil ribbons.

7.   Season with salt and pepper to taste.

8.   Remove from heat and let cool.

9.   Pre-heat oven to 400F.

10. Brush 2 large cookie sheets with olive oil.

11. Place 2 lavosh bread side by side on each cookie sheet.

12. On one cookie sheet, spread a layer of pesto on lavosh bread, a layer of red onion and mushrooms mixture, then top with shredded cheese.

13. On the other cookie sheet, spread a layer of marinara pizza sauce on lavosh bread, a layer of yellow onion and mushrooms mixture, then top with shredded cheese.

14. Before serving, sprinkle remaining chopped rosemary on red sauced pizzas and remaining basil ribbons on pesto sauced pizzas.

LOVE BITES

How fortunate and fitting for us that this year's Valentine's Day should fall on a Saturday, the day we usually meet for fellowship and encouragement. One of the best ways to show that deep love and appreciation? Throw a fabulous brunch where every bite oozes hugs and kisses. Today those love bites include Toasted Seeds Citrus Salad Lettuce Cups, Fire-roasted Red Pepper Avocado and Smoked Salmon Tartinettes (in the shape of hearts - of course!), Mushrooms and Asparagus Egg Muffins, Flaky Herbed Gruyere Biscuits - all book-ended by Very Berry Champagne Cocktail and Coconut Flower Chiffon Cake.  

Happy Valentine's Day, dearies. Let's keep on loving each other every day while we can.

Very Berry Champagne Cocktail

Toasted Seeds Citrus Salad Lettuce Cups

Fire-roasted Red Pepper Avocado and Smoked Salmon Tartinettes

Mushrooms and Asparagus Egg Muffins

Flaky Herbed Gruyere Biscuits

Coconut Flower Chiffon Cake

Recipes

Very Berry Champagne Cocktail

1 bowl of fresh mixed berries (raspberries, blackberries, blueberries and strawberries)

Creme de Cassis

Rose Champagne or Sparkling Wine

1. Drop 1 tsp of Creme de Cassis on the bottom of champagne flute

2. Add 1 tsbp of fresh mixed berries

3. Fill up with champagne or sparkling wine

4. Garnish flute rim with a heart-shaped slice of strawberry

Toasted Seeds Citrus Salad Lettuce Cups

1 tbsp sesame seeds, toasted

1 tbsp mustard seeds, toasted

1 tbsp pumpkin seeds, toasted

1 pkg butter lettuce, washed & rinsed

6 clementines or 3 oranges, peeled, seeded and separated by wedges

1 large pink grapefruit, peeled, seeded and separated by half wedges

4 sprigs of fresh tarragon, finely chopped

1 shallot, finely chopped

1/2 cup extra virgin olive oil

1 tbsp honey

1 tbsp dijon or spicy brown mustard

salt and pepper to taste

1. Whisk together tarragon, shallot, olive oil, honey, mustard, salt & pepper until well incorporated.

2. In a bowl, toss citrus wedges with dressing.

3. Spoon salad into lettuce cups and sprinkle with toasted seeds.

Fire-roasted Red Pepper Avocado and Smoked Salmon Tartinettes

4 slices of Ezekiel bread, quartered and trimmed into small heart-shaped pieces

1 tbsp butter

1 pkg wild Atlantic smoked salmon

bunch of chives, thinly chopped

1 large avocado

1 fire-roasted red pepper (comes ready made in a jar)

1 tbsp capers

juice of 2 limes

salt and pepper to taste

Salmon Roe Caviar

1. In a blender, mix 2 tbsp chopped chives, avocado, roasted red pepper, capers and lime juice to a paste consistency.

2. Add salt and pepper to taste.

3. Butter bread slices and toast/broil in oven until crispy and golden brown.

4. Spread red pepper and avocado paste on each piece of toast.

5. Top with 1 tbsp of smoked salmon.

6. Garnish with caviar and remaining chives.

Mushrooms and Asparagus Egg Muffins

1 dozen eggs
1/2 tub (small size) whipped cream cheese
1/2 cup plain greek yogurt
1 bunch asparagus, diced
1 large shallot, diced
1/2 lb cremini mushrooms, diced
1 tbsp sherry cooking wine
salt and pepper to taste

1. Preheat oven to 375F.
2. In a large skillet, saute chopped shallot and diced asparagus over medium high heat for 3 minutes.
3. Add diced mushrooms, sherry cooking wine, salt and pepper to taste.
4. Cook until wine evaporated, remove from heat.
5. In a large bowl, whisk eggs with cream cheese and greek yogurt until well mixed, add 1 tsp salt and 1/2 tsp pepper
6. Fill each cup of non-stick muffin pan with mushroom & asparagus filling.
7. Ladle egg mixture into each muffin cup.
8. Bake at 375F for 30 minutes.

Flaky Herbed Gruyere Biscuits
1 pkg (2 sheets) puff pastry
2 cup gruyere cheese, shredded
bunch of fresh thyme (stems removed), finely chopped
1 egg, whisked

1. Preheat oven to 400F.
2. Divide each pastry sheet into 6 sections.
3. Fill the center of each section with shredded 1 tbsp of shredded cheese and sprinkle with thyme.
4. Fold and seal edges by pressing a fork around edges.
5. Brush with egg wash.
6. Bake at 400F for 30 minutes or until golden brown.

Coconut Flower Chiffon Cake
1 box white cake mix
3 eggs, separated into egg whites and yolks
1 1/4 cup water
1/3 cup vegetable oil
1 can coconut cream
1 cup coconut sugar
2 pkg edible flowers (found in fresh herb section of your grocery store)

1. Pre-heat oven according to direction on cake mix package.
2. Whip egg whites into a meringue
3. Mix together egg yolks, water, oil and cake mix until well blended.
4. Fold meringue into cake batter.
5. Coat 2 - 9" cake pans with baking spray.
6. Pour cake batter evenly to pans.
7. Bake according to package direction or until a toothpick inserted in the center of cake comes out clean.  Let cool.
8. Whip coconut cream and sugar until stiff, refrigerate at least 1 hr.
9. Ice cake with whipped coconut cream and sprinkle top with edible flowers.

REBOOT AND RECHARGE

Embracing the new year on a path to success is often easier said than done.  What better way to go on this journey than hand in hand with faithful friends who will keep us accountable to our goals and aspirations.  We begin today with a delightful healthy meal - light on calories yet bold on flavor, the perfect accompaniment to a prayer session over our three B's:

BEACON:        what we're aiming for
BLESSING:     what we're grateful for
BOUNDARY:   what we're watching out for


As to that deLIGHTful meal, here's the line up:

Cucumber Infused Vodka Tonic

Mango Shrimp in Endive Leaves

Vegetarian Stuffed Mushrooms

Raw Pea and Cabbage Salad

Baked Herbed Tilapia Fillets

Roasted Parsnip and Turnip with Rosemary

Clementines with Warm Raspberries

Recipes

Cucumber Infused Vodka Tonic

Mango Shrimp in Endive Leaves

Vegetarian Stuffed Mushrooms

Raw Pea and Cabbage Salad

Baked Herbed Tilapia Fillets - except replace Trout with Tilapia and instead of broiling for 5 minutes, bake in foil-covered pan at 325F for 30 minutes.

Roasted Parsnip and Turnip with Rosemary

4 parsnips, washed, rinsed and diced

1 large turnip, washed, rinsed and diced

2 heads shallots, finely chopped

3 cloves garlic, minced

2 rosemary sprigs, finely chopped
3 rosemary sprigs, for garnishing

1/2 lemon, juiced

1 tbsp olive oil

1 tbsp coconut oil

salt and pepper to taste

1, Preheat oven to 350F.

2. Toss all ingredients together in a large bowl.

3. Place in a baking dish in a single layer.

4. Roast uncovered for 1 hour and 15 minutes.
5. Garnish with remaining rosemary sprigs.

Clementines with Warm Raspberries

4 clementines, peeled and sectioned

1 pint raspberries, rinsed 

1. Place raspberries in a glass bowl and microwave for 2 minutes.

2, Pour raspberries over fresh clementines before serving.