Flower Arrangement

I wanted to post a pic of my centerpieces from my wedding before I lose it.  I sold them all on Craigslist.  I wish I would have saved at least one.  Making these things gave me blisters.

Grilled Fish Tacos

Grilled Fish Tacos (2 servings)
For the Fish:
3 pieces of Tilapia, cut in half lengthwise (6 pieces)
1 tsp cumin
Drizzle of olive oil
Juice of 1 lime
2 chopped garlic cloves
2 tbls chopped cilantro
Salt and Pepper
Toss the fish and the remaining ingredients together and marinate for 30 minutes.

Spicy Cilantro Sauce:
6 tbls yogurt
3-4 tbls chopped cilantro
1  tbls chopped garlic
Rooster Sauce - to your liking
Salt and Pepper
Combine all ingredients and keep in fridge until ready to use 

Slaw:
1/2 head of cabbage thinly sliced
4 or 5 tbls of yogurt (enough to coat the cabbage)
Juice of 1 lime
1 tbls cumin
Salt and Pepper

Additional Ingredients
Corn Tortillas
Avocados


Saute fish in a pan and drain on paper towel.  Warm or put tortillas on the burner until slightly charred.
To make taco, place a piece of fish on tortilla, top with spicy cilantro sauce and some slaw.  Serve with fresh lime and avocado slices.

I made a pillow last night.  My husband is so proud of me for finally breaking out the sewing machine he bought me two Christmas's ago.  Turned out pretty good.

First time eating sweet potatoes

Learning how to eat sweet potatoes

5-1/2 months old

Look who started eating sweet potatoes.  Audrey at 5 months - just starting to get the hang of solid foods.  It took her a couple of tries but once she got it down she was good to go.  She is almost 6 months old now and is eating all her fruits and all her veggies (minus green beans).   Here she is all cleaned up.  SOOO CUTE.

Old Fashioned Dinner Party

January was unseasonably warm this year in Kansas and I was able to get my friends out of their homes and come over and have an old fashioned dinner party.  We served 8 courses and every single one of them was divine.  Thanks to my wonderful hubby we got to enjoy homemade Drambuie ice cream that really ended the meal on a whimsical note.  I did my tablescape in white and silver.  It really did look much more fancy in person than the picture.  We had the best time at this dinner party and we took our time eating and enjoyed every morsel.   The menu: 

Amuse Bouche

Goat Cheese Stuffed Tiger Prawns wrapped in prosciutto, seared and topped with a balsamic reduction

Salad

Mixed mesclun greens tossed in a walnut vinaigrette topped with Candied Walnuts

Soup

Vichyssoise

Pasta

Homemade Lobster Ravioli in Red Pepper Cream Sauce

Fish

Atlantic Cod en Papillote

Palette Cleanser

Lemon-Thyme Sorbet

Entrée

Filet of Beef with garlic mashed potatoes and red wine sauce

Dessert

Homemade Drambuie Ice Cream

The Amuse Bouche was a big hit and very simple to make.  Its pretty self explanatory in the description how to make it.  For the balsamic reduction - Put about 1/2c. of Balsamic vinegar with a couple of teaspoons of sugar and reduce slowly in a saucepan.  Once reduced just leave it at room temperature until ready to serve.  The shrimp does not need a lot of this sauce, just a little bit goes a long way. 

Red Pork Posole

Red Pork Posole is a great winter soup that can be served instead of chili.  Can be as spicy as you want it or as mild as you want it.  Play with the flavors that you like.  You can add other dried peppers for more heat if you like.  Its great to use if you have left over chicken or turkey.  I made this after Thanksgiving with my leftovers.  Yummy!!!! 

5-7lb Pork Should Roast (Can use shredded chicken or turkey)
4-5 Dried Ancho Chilies
1 Onion, chopped
3 Garlic cloves, chopped
1 bunch of cilantro, chopped   - use 1/2 for the soup and 1/2 for garnish
Cumin
Smoked Paprika
Chili Powder
Pepper
Smoked Salt if you have it or just use regular
Chicken Broth
2 small cans or 1 large can of hominy, drained
2 Limes or more for garnish
1 tbls honey
Pickled Onions - Receipe to follow*

Cover roast in cumin, smoked paprika, chili powder, pepper and smoked salt and let rest at room temperature about 30 minutes. 
Preheat oven to 325.
Get a dutch oven or another type of pan that you can just transfer to the oven.  Sear the pork roast on all sides, add 1/2 c or more chicken broth, cover and put in the oven for 2 hours or unil the meat is falling off the bone tender.
While the pork is cooking, place the dried chilies in a pan and fill with water until it just covers the pepper and bring to boil.  Turn off the heat and let the peppers soak for an hour or so. Once the peppers have cooled put them in a blender with the water and puree, set aside.
Once the pork is tender, take it out of the dutch oven and let rest for 15-20 minutes (or longer).  Save the juices.  I pour them into an old water pitcher and let it cool. Skim off the fat.   While your pork is cooling off, sautee onion, and garlic in the same dutch oven and more of the (1 tbls each) cumin, paprika, chili powder and salt and pepper.   Once the onion is translucent add the shredded pork.  Add some of the remaining juices, the dried chili puree and chicken stock until its a good soupy consistency. Let the soup simmer for about an hour.  Add hominy, juice of the limes and the honey. Cook another 10 minutes before serving. 

* Pickled Onions
1 Large Red Onion, sliced
2 Jalepenos, sliced
1 Red Fresno Pepper, sliced
2 Tbls Pickling Seasoning
1 Tbls Cumin Seeds
1 C. Cider Vinegar
1/2 C. Water
1/2 C. Sugar

Slice the onions and put into a quart sized pickling jar, add sliced peppers. 
Bring vinegar, water, sugar, pickling spices and cumin seeds to a boil until sugar has dissolved. 
Pour hot liquid over onion and seal the jar.  Let sit at room temperature until flavors meld.  Can be stored in fridge for a couple weeks.

Serve soup with pickled onions, sliced limes, cilantro, white mexican cheese.  All of the above is great or none of the above is great too.

I'm Back!

I have been out of commision for the past few months.  I had a baby!  She was born on August 15th, 2011 and has been more than a handful.  She is the love of my life and keeps my time a little limited in the kitchen these days. This is a pic of the little sweetie at 13 weeks old.  I was cleaning up my computer today and came across my blog and had completely forgotten about it.  I guess you can say I have been a bit preoccupied.  I have not quit cooking though and have been staying busy.  Just cooked up Thanksgiving dinner this past week and it turned out marvelous.  I tried a few new recipes and people said they were good, but unfortunetely I had a severe head cold and couldn't taste or smell a thing.   Not smelling the wonderful aromas of roasting turkey, sage, apple cider and simmering cranberry chutney was like torture. 

Now that I found my blog, got my ankles back and have a wonderful husband who tends to the baby while I'm cooking I should start getting to my old ways.  See you in the short future!