Tuesday, July 31, 2012

Sonic Screwdriver

This bright blue concoction is sweet and fruity. Perfect for sipping on while mingling with friends... Enjoy! 

1 oz blue curaçao
1 oz light rum
1 oz cream of coconut
2 oz pineapple juice
1 cherry
1 slice of pineapple
1 cup of ice

Put all ingredients into blender.

 Blend. Pour into highball glass. 

Add a cherry and pineapple to garnish.

Monday, July 30, 2012

Tauntaun Tomato Salad

Perfect summer salad, toss in some fresh mozzerella to make it a caprese inspired dish... Enjoy! 

4 Large Heirloom Tomatoes ( Vine Ripened, Cut in wedges )
1/4 cup Basil ( chopped ) 
2 tbsp. Extra Virgin Olive Oil ( Use a high end Olive Oil )  
1 tbsp. Lemon Juice
1 tsp. Lemon Zest
1 tsp. fresh cracked pepper
1/2 tsp. Smoked Sea Salt 

In a medium bowl, whisk together oil, lemon juice, lemon zest, and pepper. Toss tomatoes and basil in vinaigrette and garnish with a light sprinkling of smoked salt. 

Best served along side tatooine carmalized onion & Chioggia beet tart or a grilled component with plenty of white wine and lots of love! 

What would you pair this dish with? We would love to hear about it in the comment section below! 

Sunday, July 29, 2012

Tatooine Caramelized Onion & Chioggia beet Tart

Planning a romantic weekend for your princess leia? woo her with this delicious tart along side some Tauntaun Tomato Salad and prepare for some sweet sweet Star Wars lovin! 

One of the things that I love most about this dish is the Chioggia beet. To me Chioggia beet resembles Jogan fruit. Jogan fruit was featured during a banquet in the honor of Senator Aang hosted by senator Padmé Amidala on Coruscant. It is a small round purple fruit with a striping pattern much like the Chioggia beet!
... Enjoy! 

Ingredients for Filling: 
2 Large Walla Walla Onions ( Peeled and Sliced ) 
2 Chioggia Beet ( Sliced Thin ) 
6 oz. Goat Cheese ( separated into pieces, I like to use bleu cheese as well ) 
1/4 cup Extra Virgin Olive Oil 
1 lemon ( Juiced )  
1 tbsp. Rosemary ( Fresh, Chopped Fine ) 
1 tsp. Garlic Paste 
1/2 tsp. Sea Salt
2 tsp. Fresh Cracked Pepper 
1 tsp. Smoked Sea Salt 
1 tbsp. Butter
dash of sugar 
splash marsala

Ingredients for Tartlet: 
3 oz. Cream Cheese ( softened ) 
1/2 cup Butter ( Softened ) 
1 cup all-purpose flour


Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour.

This can be made ahead and chilled for up to 24 hours.

While Tartlet dough is chilling prepare filling; 

In a small bowl whisk together Olive Oil, Lemon Juice, 1/2 tsp. Sea Salt, 1 tsp. Fresh Cracked Pepper, Garlic and Rosemary. 

Pour Vinaigrette into a large ziplock bag. Place Beets in bag and allow to marinate for 1 hour or until carmalized onions are done. 

Start by taking 1 tbsp. butter and melting over medium low heat. Place onions in pan and sprinkle with a dash of sugar. ( About 1/2 tsp. )

Cook over low heat for about 45 minutes or until onions are soft and golden brown, stirring frequently to ensure that onions cook evenly. De-glaze pan with a splash of Marsala and remove from heat. 

Preheat oven to 400

Shape dough i press into ungreased Tart Shell

Take beet and place in the bottom of tartlette shell. in a single layer.  ( Don't be surprised if you don't use all of the beet ) Then spread carmalized onion over over beats. drizzle 1 tbsp. of the marinade over the onions and bake for 45 minutes or until crust appears to be finished. 

Remove from oven, top with pieces of goat cheese, garnish with toasted pine nuts and some finely chopped fresh rosemary. 

Best served with a nice glass of champagne and a side of Tauntaun Tomato Salad. 

Saturday, July 28, 2012

Captain Jack

1/2 oz. Captain Morgans ( Rum )
1/2 oz. Jack Daniels ( Whiskey )
1 Maraschino Cherry

In a single shot glass, pour whiskey and rum.

Place single maraschino cherry in shot glass.

Drink shot, eat cherry!

Super Mario Mushroom soup

This Soup is just what you need to power up for a long night of epic gaming! Serve this rich and creamy soup up to your friends and prepare a long night of Nintendo Madness... Enjoy! 

2 Cup fresh Crimini Mushrooms ( cleaned chopped ) 
1 Tsp. Finely Chopped Tarragon
6 Tbsp. Butter
2/3 Cup Flour
2 Quarts Mushroom Stock ( I buy mine from Trader Joe's ) 
1 Cup Half & Half  
Salt & Pepper 


Lightly saute mushrooms and seasonings in butter.  

Add flour and stir constantly for about 5 minutes. This will create a rue to thicken the cream. 

Slowly add stock, stirring frequently making sure there is no lumps. 

Once all stock is added, simmer about 10 minutes. 

Stir in cream, salt and pepper to taste and serve. 

Best Served with a tall Root Beer Floater Cocktail, plenty of friends, and some Super Mario Brothers. 

Friday, July 27, 2012

Batman: Arkham Party

Batman: Arkham Party

Check out this link to plan your next batman party! 

Bun in the Oven Vanilla Surprise Cupcakes

These scrumptious little cupcakes would be perfect to feature at your friends next baby shower! The cupcake is warm and sweet just like a mothers love. The berry gives this little confection a bite of freshness and vitality. To compliment these cupcakes I use a light and airy italian butter cream frosting... Enjoy! 

1/2 Cup Butter ( Unsalted, Softened ) 
2/3 Cup Coconut Sugar
3 Eggs ( Large, Farm Fresh ) 
1 Tsp. Vanilla ( The Real Stuff! ) 
1 1/2 Cups Flour ( All- Purpose ) 
1 1/2 Tsp. Baking Powder 
1/4 Tsp. Salt 
1/4 Cup Milk ( You can also use an alternative milk product such as soy, almond, coconut, etc. ) 
12 Blackberries

Directions For Cupcakes:

Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract. 

In a separate bowl, whisk together the flour, baking powder and salt. 

With the mixer on low speed, alternately add the flour mixture and milk, in 3 small batches at a time, beginning and ending with the flour mixture. 

 Scrape down the sides of the bowl and evenly fill the muffin cups two-thirds full with the batter. 

Place a single blackberry in the center of the cupcake pushing it down slightly so that the batter will rise over it. 

You can fill these fabulous cupcakes with just about anything! Berries, chocolate, candy, sprinkles, etc. I like to switch it up and put raspberries, chocolate covered espresso beans, caramel filled chocolate candies, candy coated almonds, the possibilities are endless!  

Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. 

Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely. While Cupcakes are cooling prepare frosting. 

Ingredients for Italian Butter Cream Frosting: 
1 Cup Sugar ( I prefer to use a white refined sugar in this case ) 
1/4 Cup Water
1/2 Cup Egg Whites
pinch of salt
1 1/4 Cups Butter ( Use a high quality butter as it will have a prominent taste in the frosting. ) 
1 1/4 tsp. Vanilla Extract ( The good stuff ) 
optional: liqueur of your choice–just a splash or two; you don’t want your buttercream to be too loose.

Directions for Frosting:

Bring the sugar and water to a boil in a small saucepan. Cover with a lid allow to boil for 2-3 minutes, Remove the lid and cook the sugar to 244 degrees, F.

While your syrup is boiling, whip the whites and salt on medium speed of your stand mixer to soft peaks. ( This is all about timing, so watch them carefully because if you overbeat your egg whites before your syrup reaches temperature, they’ll be grainy and gross )

Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244F.

When the syrup is ready, with mixer on medium low, pour syrup in a thin stream down the inside of the mixing bowl. 

This will give the syrup a chance to cool off a bit as well as keeping the syrup from getting spun all over the sides of the mixer by the whisk attachment.

Turn mixer to high and whip until whites are completely cool and hold firm peaks.

Add the softened butter, a bit at a time making sure one addition is blended in before adding the next. Once egg whites are incorporated, beat in vanilla. 

Spoon frosting into a piping bag and pipe the cool cupcakes. Garnish with vanilla sugar, toasted coconut, lemon zest, a mint leave, or whatever your heart desires... Enjoy!

Best served with a nice cup of tea and plenty of friends! 

Thursday, July 26, 2012

Robot Chicken & Spicy dumplings

Although I truly loathe the show Robot Chicken. I find this dish to be oddly complimentary to the shows concept. These spicy dumplings add some flare to an all too traditional dish. Such as Robot Chickens take on a childlike Clay-mation series and setting it into an adult themed show. The warm and smoky broth ignites the fiery heat of these dumplings such as, of the overly apparent controversy brought on by this shows peculiar characters and plots convolution. 

Stew Ingredients: 
2 chicken quarters ( Fresh or Frozen ) 
2 small onions ( Chopped, I used walla walla sweets ) 
4 cloves garlic ( minced ) 
1 jalapeno ( Seeded and minced ) 
4 carrots ( chunked ) 
5 crimini mushrooms ( sliced ) 
4 red potatoes ( chunked ) 
1 tbsp. basil 
2 tsp. salt and pepper 
1 tbsp. Herbs de Provence 
1 tsp. oregano 
2 Bay leaves 
1 tsp. Paprika
1 quart water 

Spicy dumpling recipe: 
2 cups flour
1 tsp. baking powder 
1 tbsp. Sriracha 
1 tsp. salt 
1 tsp. Chile garlic paste  
Cold water 

Directions for Stew: 
place all ingredients except mushrooms and potatoes in crock pot. stir so veggies and herbs are well mixed.  

Place heat on high and cook for 4-5 hours.

Remove Chicken and shred it with a fork then place mushrooms and potatoes in stew and allow to continue cooking until potatoes are cooked through. 

Once potatoes are cooked add dumplings. 

Directions for Dumplings: 
Mix dry ingredients, then create a well. Slowly add cold water and mix well with hands until dough is almost sticky. 

Add sriracha and mix through dough. 

Drop dough by spoonfuls onto the stew, cover with lid and allow to steam until fluffy and cooked through. 

Best served with a nice pale ale and a good card game with friends. 

Wednesday, July 25, 2012

Kung Fu Kirimochi with Ginger Infused Soy Sauce Served over micro-greens

Mochi , is an overall term for Japanese rice cake which is made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki as a festive food for Japanese New Year. Meanwhile it is also available all year round but they are machine cut and not hand pounded, known as Kirimochi.

1-2 pieces kirimochi
1 Tbsp. Honey 
1 Tbsp. Sesame Seeds ( Toasted ) 
1 small piece ginger root 
2 tbsp. Soy Sauce 
1 cup micro greens 

Gently rub Kirimochi with ginger and Place in a small ungreased non stick pan. Cook until golden brown on both sides and double in size. 

Arrange micro-greens on a plate in a small pile in the center of the plate and place Kirimochi over greens. drizzle kirimochi with greens and sprinkle on the sesame seeds. 

Take the ginger root and grate 1/2 tsp. into the soy sauce. Discard remaining ginger. 

Stir together the ginger and the soy sauce and lightly drizzle over Kirimochi, allowing a bit of it to drip onto the micro-greens. 

Best Served with a nice Sake and a good Kung Fu Movie with that special someone for a nice date night in.

Tuesday, July 24, 2012

Chewy Chewbacca Chocolate Chunk Coconut Cookies

These nutty, chewy, and wholesome cookies are packed with flavor and texture. Perfect for sharing with friends or just indulging on the couch with a good movie...Enjoy! 
1/2 Cup Coconut Oil 
1/2 Cup Coconut Sugar
1/2 Cup Honey
1 Egg ( Beaten ) 
1 Cup Oats ( Quick Cooking, not old fashioned ) 
1 Cup Whole Wheat Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder 
1/4 Tsp. Salt
1 1/2 Tsp. Vanilla
1/2 Cup Macadamia Nuts ( Chopped ) 
1 Cup Coconut ( Toasted, Shredded )  
1/2 Cup Dark Chocolate Chunks 

Cream Coconut Oil and Coconut Sugar. Add the Honey and Egg and combine. 

 Add all dry ingredients, mix until just combined. 

Add vanilla, chopped nuts, and coconut, mix well. 

Drop dough onto cookie sheets lined with parchment paper. 

Bake at 375°F for 10-14 minutes or until dough is set and lightly golden around the edges. 

Best Served with a tall glass of milk and a good movie. 

Monday, July 23, 2012

Deep Purple Berry Infused Vodka Lemonade

I love serving this drink on hot summer days. These fruity concoctions are perfect for novice drinkers as the lemonade makes the vodka almost impossible to taste. With that said, although I recommend using a higher quality vodka, if it is not in your budget this is one of those drinks that can tolerate a lower quality liquor... Enjoy!

1 cup Berry ( I like to use a mix of blackberries and blueberries )
1 cup Vodka
1 cup Simple Syrup ( 1 cup sugar, 1 cup water, heated until dissolved and allowed to chill )
1 cup lemon juice
2 quarts water

In a small bowl add vodka and berries. Allow to sit for at least a few hours ( I like to soak mine overnight ).

Once vodka has been infused, pour mixture into a large pitcher. Add lemon juice and water and stir.

Pour half of the simple syrup mixture in. Stir and taste. If it is sweet enough for your taste, discard remaining syrup. If not, add remaining syrup in small batches tasting frequently as to not over sweeten.

Best served over ice with some coconut cake and your best gal pals!

Sunday, July 22, 2012

Yoda's Creamy Avocado Ranch Dressing

Perfect for summer, this recipe is! Creamy, flavorful, and low fat, serve this recipe at your next ladies night as a veggie dip or on top of taco salads...Enjoy! 

1 cup Almond Milk ( Unsweetened ) 
1/2 Lemon  ( Juiced, roughly ¼ Cup)
1 Tbsp raw apple cider vinegar
1 ripe avocado ( Cut into chunks ) 
2 clove garlic ( Minced ) 
 ¼ Cup Fresh Chive ( Minced ) 
 ¼ cup fresh dill ( Minced ) 
½ tsp sea salt
½ tsp pepper

Place all ingredients in food processor, blend until smooth, and allow to chill.

Best Served over salads, as a veggie dip, on baked potatoes, or as a spread on sandwiches. 

Saturday, July 21, 2012

Emerald Eyes Avocado Breakfast Bowls

These delicious little bowls are perfect for those mornings when you want a hot home made breakfast but you  are short on time. The possibilities for toppings on these avocados are endless, sprinkle with chorizo, spoon on some salsa, or just enjoy as is! These Avocado breakfast bowls are healthy, endulgent, and simple to make... Enjoy! 

2 Avocados ( Halved  and Pitted ) 
4 eggs ( Farm Fresh ) 
Sea Salt & Fresh Cracked Pepper ( to taste ) 

Topping Ideas: 
bacon bits

Place halved Avocados on baking sheet. Crack egg into hole of avocado, sprinkle with salt and pepper and bake at 400 for 10 minutes or until eggs are desired done-ness. Remove from oven, top with desired ingredients and enjoy! 

Best served with a tall glass of juice and a side of fruit. 

Monday, July 16, 2012

Back in Black-Berry Banana Oat Muffins

These wonderful muffins are the perfect on-the-go breakfast. They are filling, flavorful, and fruity. I like to make these using a myriad of berries, anything from raspberries and blueberries to strawberries and Marion berries... Enjoy! 

2 mashed bananas
1 1/2 cup yogurt ( I like to use vanilla flavored )
1 cup brown sugar
2 eggs
1/2 cup canola oil
1 1/2 cups quick cooking oats
2 cups all purpose flour
1 1/2 cups whole wheat flour
4 tsp baking powder
3 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/2 cup frozen blackberries ( You can also use other berries ) 

Preheat oven to 375

In a large bowl combine mashed banana, yogurt, brown sugar, egg and oil.

Add oats and allow to sit for 5-10 minutes then combine the dry ingredients.

Although Old Fashioned Oats provide more fiber, quick oats will absorb moisture faster so they work best in baking. 

Add the blackberries and dry ingredients to wet and stir until just combined.

Scoop into a paper lined muffin tin and bake for 15-20 minutes or until tops are firm to touch.

Best served slightly warm with a nice glass of fresh squeezed Orange Juice! 

Tuesday, July 10, 2012

Foreigner's Hot Blooded Chile Avocado brownies

Are you hot blooded?  do you gotta'  fever of a hundred and three? 
Well these Sweet, spicy, and indulgent brownies will warm that blood and because we replaced butter and vegetable oil with Avocado you'll be able to do more than dance! These brownies lack the calories but certainly not the flavor...enjoy! 

2 very ripe Avocado’s ( sliced with pit removed. ) 
3/4 cup Coconut sugar ( White Sugar works too ) 
2 Eggs ( Farm Fresh work best! ) 
1 tsp Vanilla Extract ( Use the real stuff, it's worth the money! ) 
2 tbsp. Freshly brewed coffee. cooled ( Optional )
1/3 cup Unsweetened Cocoa Powder
1 cup + 1 tsp. Whole Wheat Flour
1/4 tsp Salt
1/4 tsp Baking Powder
1/2 tsp. Cayenne Powder
1/2 cup Dark Chocolate Chunks 


Preheat oven to 350F. 

Grease and lightly flour 8x8 baking pan. 

In a large bowl, add sliced very ripe avocado’s and mash avocado’s until smooth.

The great thing about using avocado in the recipe is that you won't actually taste the avocado but it will make the brownies taste creamier. 

Add sugar. Using a Spatula, mix to incorporate.

Add eggs, vanilla extract & coffee. Gently fold everything together ( Do not whisk ). 

The coffee is optional but the reason for putting it in there is that it will bring out the flavors of the chocolate in the brownie and help them to stand out. 

In a separate medium bowl, combine all dry ingredients: cocoa powder, 1 cup whole wheat flour, salt & baking powder.

Add dry ingredient into wet ingredients. Gently stir just till it combines. Again, do not over-mix.

In a small bowl coat chocolate chunks in 1 tsp. Whole wheat flour and gently fold chocolate into brownie batter. 

Transfer batter into baking pan, spreading batter evenly toward the edges of pan.

Bake for 25 to 30 minutes.

Remove pan and allow to cool completely. Best served with a tall glass of milk and some good classic rock! 

Thursday, July 5, 2012

Futurama's Bender Beer Pancakes

My mom made beer pancakes for breakfast once when I was a kid and since then I have been hooked. ( Don't worry, the beer cooks out! ) I am missing her a lot today so here's to you mom, I love you and miss you more than you know...Enjoy! 

1 cup  flour ( Sifted, all-purpose ) 
1/4 cup sugar ( White, coconut, raw, or whatever you prefer. ) 
3/4 teaspoon baking powder
1/2 teaspoon salt
1 tsp. Cinnamon
1 tbsp. Maple Syrup
1 egg, beaten
1 cup beer ( I like to use a simple full flavor Budweiser ) 
2 tablespoons butter, melted

In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and salt. Pour in the egg, beer, syrup, and melted butter; whisk just until blended ( A few lumps are alright ) 

Heat your griddle or skillet over medium heat (for electric griddles  350 degrees)  

Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear  around the edge of the pancake and don't fill back up with batter flip and cook until browned on the other side.

Best served with a side of Pepper Bacon and a nice warm campfire. 

Wednesday, July 4, 2012

Big Bang Theory Beer & BBQ Beef Sandwiches

Although you probably won't find Sheldon Cooper Mowing one of these bad boys down any time soon. This fabulous recipe is great for gatherings like today. Wishing everyone a glorious independence day...Enjoy! 

3 lbs lean chuck roast 
1 small red onion ( Thinly sliced ) 
1 1/2 cups ketchup
1/2 cup Pale Ale 
1/4 cup packed brown sugar
1/4 cup apple cider vinegar
2 tbsp spicy mustard
1 tbsp. Worcestershire sauce
1tbsp. soy sauce
1 tsp. liquid smoke flavoring
1 tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder
1/4 tsp. cumin

In a small bowl combine all ingredients except onion and roast. 
Whisk well and set aside. Place roast in crock pot. Cover with sliced onions. 

Pour Sauce over onions and roast. Cover and allow to cook on low for 8-10 hours.

 Remove roast, shred meat. Place shredded meat back in crock pot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.

Best Served with a heaping pile of coleslaw, an ice cold beer, and plenty of friends! 

Tuesday, July 3, 2012

Nice Spice Fried Rice

First, let me start off by saying that this is not a traditional fried rice recipe. I made this the other night in a desperation for anything closely resembling chinese food. I however, have made this recipe before and stuffed it into bell peppers and it was equally delicious in that too. I love this recipe because it is quick, easy, and delicious! ... Enjoy! 

1/2 lb. ground meat ( turkey, beef, etc ) 
1/2 small red onion ( Chopped ) 
3 cloves garlic ( Minced ) 
1 tsp. ginger paste 
1 jalapeno ( Minced ) 
1 egg ( Scrambled ) 
1 cup rice 
1 3/4 cups water + 1 tbsp. 
3 tbsp. soy sauce + 1 tbsp. 

In a small sauce pan add water and 3 tbsp. soy sauce. Add rice and bring to boil. Once rice is boiling, cover, and reduce to simmer for 15 minutes. Once rice is finished cooking fluff with fork and set aside. 

In a saute pan add meat, onion, garlic, ginger, jalapeno, and 1 tbsp. Soy Sauce. Cook until meat is brown and cooked through. Once meat is finished cooking. Add rice. Cook rice in pan for 3 minutes then move mixture to side of pan. In the empty space of the pan add egg. Stir continuously in the empty space to scramble the egg and avoid sticking to the pan. Once egg is scrambled mix into the rice mixture and serve.