Tag Archives: Cooking

Morning Photo Op and a Juicy Friday Five

1 Jun

I woke up this morning and my hair looked like this:

The result of falling asleep on wet hair. All those gorgeous waves that my hair will never hold in real life will be gone the second I hit them with a brush. Not exactly appropriate for a day at the office, but if I were going to the beach I would be all set.

Lest you think I always fall out of bed with beach-ready tousled hair, usually I look like this in the morning:

what? this is what i look like before coffee.

Given that I woke up with the first one, I’m taking it as a sign that this Friday is going to rock.

On to the Friday Five!

Life is just a bowl of….

cherries!

Told you I was cherry mad right now. I have a ton of them hanging out in my freezer right now, so I wanted to look for interesting ways to use them. I know many of you won’t have the experience of picking boat-loads of cherries this summer, so everything on my list of things to do with cherries can be done with frozen ones from the store.

Of course, you could always just make tons of cherry lime granita. So far that’s working for me! Ok, here’s five things I want to do with frozen cherries. Click the photos below for links. Here we go!

cherry-cubes

This totally isn’t my photo, but I did put some of my cherries in ice-cube trays and made ice cubes. Everyone who comes over to our house gets a glass of sparkling water with cherry ice cubes. It’s very fancy. Unlike above, if you choose to make cherry ice cubes I would highly recommend you stem them and pit them first. It looks cool to have your stems attached, yes, but having stems in your glass when you’re trying to enjoy a tasty beverage isn’t fun. And give your guests a break and take the pits out. No one wants to break a tooth on a harmless-looking cherry floating innocently in their glass.

frozen cherry mojitos

Um, yes! This recipe is very similar to my granita, but slushier and boozier. Both are a win for a hot summer day in my book.

almost instant cherry frozen yogurt

almost instant cherry frozen yogurt – gluten free!

I want to make this so badly it’s not even funny. Four ingredients, all healthy enough that I could legitimately eat this for breakfast and not feel bad, and ready in less than a minute? I’m sold.

Fresh berries with sugar and cream has been a guilty pleasure for years. So when I saw this simple dessert with frozen cherries, coconut milk, and dark chocolate my mouth began to water. Apparently the coconut milk freezes on the cherries and makes a texture like ice cream. I’m going to the store tonight to pick up some dark chocolate.

cherry vanilla pops

No matter how hard I looked, this Pinterest dessert didn’t have a link to a how-to. However, the concept seems is simple enough. Vanilla pudding, greek yogurt, frozen cherries, Trader Joes Tart Cherry Juice. Blend in a blender, pour into molds. Yum!

Do you know any ways to use frozen cherries I should try?

Advertisements

How Tuesday: Make the Best Tasting, Easiest Fish Ever

3 Apr

This is my favorite way to make fish. It’s healthy, yet gives you all the crispy goodness you love from fried fish. It uses only a couple of ingredients, is super quick, and makes you look like a culinary genius with extremely little effort. You can do this with lots of fish; I’ve prepared cod, tilapia, and halibut this way, but salmon is my favorite and what we’re working with today. Please forgive the blurry photos, my kitchen light isn’t the best right now.

Ingredients:

2 (or however many servings you need) 4 oz portions of salmon, cleaned, skin on
Salt and pepper
1 tbsp Dijon mustard
2 tbsp Light mayonnaise
Juice of half a lemon
Panko bread crumbs
Cooking spray (I used canola)

Preheat oven to 425°.
Rinse fish off and pat dry with a paper towel. Line a baking sheet with foil and lightly spray with cooking spray. Place fish skin-side down on the foil and sprinkle with salt and pepper.

In a small dish, mix together mayonnaise and mustard and lemon juice. Or you could go fancy and use a flavored mayonnaise and omit the juice. It’s up to your taste buds.

Spread mayonnaise mixture on the top of your fish. Aim for an even layer, just thick enough that you don’t see much fish showing through.

Sprinkle panko crumbs on top of the fish, pressing them into the mayonnaise mixture to make sure they stick.

Spray lightly with oil, so that the panko will crisp.

Pop into the oven for 15-17 minutes or until fish is opaque and panko crumbs are toasty brown.

Ta da!

If you got the skin crispy enough you can eat it, or just eat the fish leaving the skin behind for an even healthier meal. I love serving this with asparagus, but we went with sweet potato puree and peas tonight.

What are you having for dinner tonight?

How Tuesday: Peppermint Chocolate Cake Pops

10 Jan

Otherwise known as my attempt to keep the Starbucks Christmas spirit alive all year-long.

Our home group is famous for forgoing the studying before any type of a break and having a good, old-fashioned pig-out session instead. The week before we parted ways for the holidays was no exception, and we said hello to Christmas by bringing our favorite holiday confections. Caleb and Elaine made their killer eggnog, Adelle pimped some of G’s now infamous bread, and I tried my hand at making cake pops. But not just any cake pops, my friends. For my first cake pop adventure I had my heart set on recreating those minty, chocolately balls of deliciousness that has made me mosey into my local Starbucks for more than my usual morning cuppa. I’m sure Starbucks has a super secret recipe that mine is nowhere near (I use a store-bought cake mix because I’m lazy. ‘Nuff said.) but for my first attempt at cake pops ever, I think they came out great! And since Starbucks isn’t carrying them anymore (at least not around these parts*) I thought I’d share my approximation of the recipe for any fellow Peppermint Brownie Cake Pop junkies that are going through withdrawal out there.

Continue reading

%d bloggers like this: