California Trip

So this was my first trip where I tried to include as many food pictures as possible so I could add them to my blog...here goes!

My first trip to In-N-Out Burger... SO GOOD!

Enough said...they were amazing. They were served with a lemon dill sauce that was to die for!

Strawberries picked from the field the day before...best strawberries I've had...and I've had A LOT!

Of course our first stop in San Fran was at the Ghiradelli headquarters to share a hot fudge brownie sundae. Add in strawberries and it was perfect!

Drinks at the Tonga Room hit the spot and the coconut shrimp were absolutely perfect!

The perfect end to a great vacation? Boudin sourdough breadbowl filled with clam chowder down at Fisherman's Wharf.

I love vacation.

Strawberry Cake

I found this recipe on Becoming Betty. She has an amazing food blog with a ton of recipes I can't wait to try! I wanted to make a 'thank you' cake for my coworkers at the latte stand and this cake turned out to be PERFECT for that!

The cake is actually pretty dense but its so good! The frosting is really light and fruity which complements the cake perfectly. I highly recommend this for any of your summer parties!

You need a food processor for this recipe and my new graduation present from Brian was fantastic for the job!

Cake:
1 1/3 cups fresh strawberries
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk, room temp ( I used skim milk and it worked just fine!)
2 tsp. pure vanilla
1 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
4 egg whites, room temp

*Place strawberries in a food processor and process until pureed.  You need about 2/3 cup pureed.  Save any extra for the frosting.  In a bowl, whisk together flour, baking powder and salt.  In another bowl, mix together milk, vanilla and strawberry puree.  In your mixer, cream butter on medium speed until light and fluffy.  Gradually add sugar and beat until fluffy.  Reduce mixer speed to low and slowly add eggs and egg whites until blended.  With the mixer still on, add half the flour mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down sides if you need to. 

 Pour batter into a greased 9x13 and bake at 350 for 35-40 minutes until a toothpick comes out clean.  Cool completely in pan before frosting.

Frosting:
3 Tbs. strawberry puree
1 cup unsalted butter, slightly cold
pinch of coarse salt
3 1/2 cups powdered sugar
1/2 tsp. pure vanilla

*Mix butter and salt on medium speed until light and fluffy.  Reduce mixer to low and slowly add powdered sugar and mix until combined.  Add vanilla and strawberry puree.  Mix until blended.  Do not overmix or frosting will get too much air in it.  Frosting should be creamy like ice cream.  Spread over cooled cake before serving.

Risotto with Shrimp and Peas

I made this a few weeks ago after I got my new Rachael Ray Magazine. Its a great summer dish and it was enough for me for dinner! I always thought risotto took so long to make but this recipe was relatively simple. If you want the original RR recipe you can get it here.

1 can (14.5 oz) chicken broth
3 T. butter
1 small onion, finely chopped
1 C. arborio rice
Salt and pepper to taste
8 oz peeled, cooked small shrimp
1 C. frozen peas ( I didn't have frozen peas so I used frozen edamame instead!)
1 C. finely grated parmesan cheese
1 lemon, zested
I also had bell peppers in my veggie drawer that I chopped up and added in as well!

In a small saucepan, heat the chicken broth and 1 3/4 C water over high heat until steaming; cover and keep warm. Meanwhile, in a medium saucepan, melt 1 T. butter. Add the onion and cook until softened. Add the rice and 1/2 t. salt and cook, stirring, for 3 minutes.

Stir in 1 C. of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2-3 minutes. Maintaining a low simmer, continue to add the broth mixture 1/2 C. at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender and creamy, 20-25 minutes. Add the remaining 2 T. butter, shrimp, peas, pepper, and 1/2 C. cheese and cook, stirring, until the cheese has melted. Stir in the lemon zest, season with S & P, top with remaining cheese.

I also added in dill to give it a little more flavor!!

AH-MAZING Strawberry Muffins

I recently found another fabulous food blog with lots of yummy recipes. I was going back to Sacred Heart Children's last night to say hi to my practicum preceptor so I wanted to take them something delish to snack on. This was perfect! The recipe came from Real Mom Kitchen and they are seriously amazing. I was glad I was giving them away because I would have eaten all 16 of them myself!! 


Fresh Strawberry Muffins


1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 t. salt
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped strawberries


Cinnamon and sugar for sprinkling


Cream butter and sugar, add egg. 


Add dry ingredients and milk alternately. 
(Instead of premixing my dry ingredients I did 1 C. flour, 1 tsp. baking powder and 1/4 tsp salt. Then added 1/4 C. milk, 1 C. flour, 1 tsp. baking powder and 1/4 tsp salt and the remaining 1/4 C. milk).


Add in vanilla. Gently stir in strawberries. 


Scoop batter into well greased muffin tins. 


Sprinkle tops with cinnamon and sugar.


Bake at 400 degrees for 20 minutes.

Mom's Crab Salad

I got done studying today and decided I wanted to make something yummy that would last me for the next few days so I can study as much as possible! With it getting nicer I thought my moms crab salad would be perfect!

Cook any pasta shape you like. I had bow-ties in my pantry so thats whats in mine!

Celery
Carrots
Frozen Peas
Black Olives
Sharp Cheddar cheese, cubed
Crab

Chop all ingredients, and combine in large bowl. Cook pasta, drain and rinse. Allow to cool. Mix in with veggies, cheese and crab.

For the dressing my mom always combines Miracle Whip, (I think I used probably 1/3-1/2 C) and 1 tablespoon to 1 Splenda. (This time I used 4 Tbsp and 4 packets of Splenda). Mix well until there are no lumps. I thin mine down so it goes farther with skim milk. Pour over salad, toss and serve!

Orange White Chocolate Chip Cookies

This is a recipe I found in the Nestle Holiday Recipes book. I tweaked it a little bit to make it more flavorful and a little bit more healthy!

2 1/4 C. flour
3/4 t. baking soda
1/2 t. salt
3/4 C. melted butter
1/4 C. fresh squeezed orange juice (from the zested orange)
1/2 C. sugar
1/2 C. brown sugar
1 large egg
2-3 t. fresh grated orange peel (I just use the zest from one whole orange)
2 C. white chocolate chips

Beat butter, orange juice, sugar, brown sugar until creamy. Beat in egg and orange peel. Combine flour, soda, salt and gradually beat into creamed mixture. Stir in white chocolate chips.

Drop onto ungreased cookie sheet and bake at 350 degrees for 10-12 minutes.

Cinnamon Rolls

This is one of my new favorite recipes! Its great to make the day before and then just have to bake them in the morning. I use this recipe for my cinnamon rolls from The Girl Who Ate Everything. However, I make my own caramel sauce for the bottom of the pan. Here it goes!


Cinnamon Rolls


1 cup warm milk 
2 eggs, room temperature
1/3 cup butter, melted 
4 1/2 cups regular flour 
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce) 


Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened 

Caramel:
1/4 C. Butter
1/4 C. Light Corn Syrup
1/2- 1 C. Brown Sugar

Icing:
3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt 


Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. I turn my oven on to preheat for 5-10 minutes and put the rolls in there...perfect spot for them!!


In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture.(My tip-I mix up the cinnamon and brown sugar then put it into a mesh strainer and shake it over the buttered dough. Great way to make sure that the filling is even.) Roll up dough starting with the longer side and cut into your size cinnamon rolls. Before I put my rolls into the pan I mix up my caramel sauce. Combine the butter, corn syrup and brown sugar in a saucepan and cook over low to medium heat until the sugar dissolves. Pour into the bottom of greased 9x13 baking dish. I cover the caramel sauce with raisins too. Place rolls on top of caramel sauce and raisins, cover and let rise for at least 30 minutes or until the rolls are doubled. This is the point that you can refrigerate them and leave them for the next morning!


Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. I leave the frosting in a bowl off to the side just in case some people don't like the frosting!!


Enjoy!