Fruit Pizza Station

This Fruit Pizza Station was such a huge hit at my sons 2nd birthday party, thankfully I had made 4 dozen cookies so I had plenty for the crowd! This is so easy and such a fun way for your guests to interact and choose their own toppings. The soft chewiness of the cookie combined with the creamy sweet frosting and fresh fruit make for an irresistible combination that will impress even the pickiest of eaters. 

As you can see the display is quite beautiful and colorful. This is definitely going on the list of necessities  at all of my parties and I will be sure to find fruit that is in season and fresh. Peaches will be lovely in the late summer when our peach tree is in full bloom. I recommend preparing the cookies and frosting in advance, at least the night before so that all you have to do on the day of the party is frost the cookies and prepare the fruit and display.

I wanted this to be as easy as possible but if you feel ambitious feel free to make the cookies from scratch. Let's get started:

Sugar Cookie: 

• 3 packages of Sugar Cookie Mix
• 3 eggs
• 3 cups of water
• 3 sticks of softened butter (room temperature and soft but not melted)
• Follow package instructions for drop cookies and drop a rounded tablespoon of the mixture onto a parchment paper lined cookie sheet. 
• For high altitude (ie: NM) add a tablespoon per package of flour and increase cooking temperature by 15 degrees.
• Allow the cookies to cool completely and place in gallon sized Ziploc bags for storage until you are ready for them. 

Frosting:

• 1 large/13 ounce container of Marshmallow Creme or 2 small containers
• 2 packages of cream cheese softened (I normally like to take the cream cheese and butter out of the refrigerator at least 1-2 hours before starting)
• 1 cup powdered sugar
• Combine Marshmallow Creme and cream cheese in a large mixing bowl and whisk, stir or use a hand mixer to combine until you have achieved a creamy texture and have no lumps of cream cheese. 
• Add powdered sugar a little bit at a time until you reach the desired consistency. You want the frosting to be firm but creamy so it will stay on the cookie and withstand the addition of fresh fruit. 
• Place frosting in an airtight container or cover tightly with plastic wrap and store in the refrigerator until you are ready to frost.

Fruit Preparation: 

Choose fruit according to what you like as well as what is in season and available. If using canned or frozen fruit make sure to allow for time to thaw and drain. Fresh strawberries, blueberries, raspberries and blackberries go really well with this as well as canned or frozen pineapple chunks. I got my pineapple chunks in the frozen section of Trader Joes.

• Cut strawberries, kiwi, mango or any larger fruit into pieces about the size of a blueberry. 
• Place all of the fruit in individual containers or serving dishes and Place a serving utensil with each dish.
• Fruit can be prepared just prior to the party or event.

Putting it all together:

• Frost the cookies and place in a single layer on serving trays the day of the party. Store in the refrigerator until ready to display. 
• Layout your display with the beautiful fruit being the focal point. 
• Make sure to instruct your guests that this is a "Make-your-own Fruit Pizza Station" a sign would be helpful so that you can tend to other areas of your party. 
• Bring the cookies out as needed so that you have more counter space available. 
• Here is what the finished display looks like:

I hope this helps to make your next party absolutely amazing. Please comment below if you have any questions or requests for future blog posts. Happy party planning. 

Food is Love and I Love Food! 

XOXO, 

Aimee

 

Fruit and Veggie Smoothie

It sure is fun cooking comfort foods that are high in fat and calories and heavy in butter and cheese but it can be just as fun and delicious to make nutrient rich foods that are easy on your waistline, super fast and delicious. I like to make smoothies for breakfast or even a quick nutritious snack. My husband is very health conscious and I try to be as well so he enjoys the fact that I can make him really healthy food that doesn't taste like health food.

This smoothie is one of my favorites and most of the fresh ingredients can be frozen ahead of time so that you can have it ready any time you have a craving for something sweet. This smoothie has some of my favorite fruits and berries as well as kale and spinach which add a ton of nutrients while their subtle flavor is completely hidden behind the huge flavor punch of the yummy fruit. I sometimes like to add protein in the form of egg whites or pea protein powder. (Yes that is pea as in two pea's in a pod)

Let's talk a little bit more about kale. This super green and gorgeous cruciferous  vegetable is packed to the brim with antioxidant rich vitamins A, C and K! Adding antioxidant rich foods to your diet on a daily basis can help reduce your risk of cancer. So many of the foods that we consume do just the opposite and are so full of carcinogens so it is great to fill your plate or in this case your smoothie with cancer fighting ingredients! I will have many more preparations of my favorite veggie in blogs to come so keep your eyes pealed. 


Let's get blending! 

Ingredients:

• 1 cup strawberries (fresh or frozen)
• 1 cup blueberries (fresh or frozen)
• 1/2 cup mangos (fresh or frozen)
• 1 cup fresh spinach
• 1 cup fresh kale removed from stem and washed
• 1 to 2 cups almond milk (or any milk you have on hand)
• 1/2 cup greek yogurt (I prefer vanilla)
• 1 T. honey or to taste
• a handful of ice

1. Get out your favorite blender and start layering the ingredients. I like to start with the wet ingredients and go from there pulsing a little as I go. Make sure that you replace the lid and securing each time BEFORE turning on the blender. I know it's not rocket science but I don't want to be responsible for a fruit and veggie explosion. 
2. Keep adding the ingredients and blend until you reach your desired consistency. If you like it a little sweeter you can add honey and if not omit that ingredient. 
3. If the smoothie is too thick add a little more milk and if it is too thin add more ice. 
4. Fill up to four glasses with this recipe and enjoy! 

Of course any fruit combo will work and you can adjust the amounts to your serving requirement. This amount is perfect for my little family of four! It is o much fun coming up with smoothie recipes and this sure beats the super sugary and expensive smoothies you see popping up on fast food menus. This is so fast and so delicious! Enjoy!

Food is love and I love food! 

XOXO, Aimee 

Chile con Queso Mac 'n Cheese AKA Frito Pie Mac 'n Cheese

Well I am back after a year hiatus! What a year it has been too. We moved into and began renovation on a new/old house, traveled to New York City, San Francisco x 2, Disneyland by way of Los Angeles, Las Vegas x 2, Denver and of course Hawaii for my long awaited 30th birthday. We also FINALLY tied the knot! That's right I am now officially Mrs. Pilegrene, I am blessed to have married my very best friend who happens to love food just as much as "I do". We are truly a match made in heaven. But enough about me, let's get to the food!

This recipe for Chile con Queso Mac 'n Cheese was born the day I decided to throw a pot luck party in my new nearly finished and absolutely gorgeous kitchen. The idea's came from a few sources including all of the wondrousness that is Pinterest, my mother's most delicious chile con queso and my all time favorite pot luck staple mac 'n cheese. Of course this was my first time making this dish as is true with a majority of my recipe's and I have had some time to tweak it and make it even better than it already was. My goal is to provide delicious and healthful recipes however this particular recipe is only one of those things.

  

Ingredients:

• 2 cans Rotel drained (as hot or mild as you prefer)
• 1 large onion diced
• 1 large green bell pepper diced
• 2 jalapeno's seeded and diced
• 1 lb. ground turkey 
• 1.5 lb. colby jack cheese shredded 
• 2 T butter
• 1 T. oil
• 1 cup sour cream
• 1 cup milk
• 2 cups chicken stock 
• 4 T. flour
• 2 cups Fritos
• 1 package of pasta cooked al dente and drained (I use cavatappi)
• Salt and pepper as needed

Cavatappi Noodle

1. Preheat oven to 350 and grease a large casserole dish.
2. Cook cavatappi or pasta according to package directions to al dente and set aside. Also reserve a cup of pasta water before draining.
3. Heat a large stock pot to medium high heat and brown the ground turkey then drain the fat from the pan.
4. Add 1T. oil and 1T. butter
5. Once melted add onions and bell pepper and saute' over medium heat until soft and the onions are semi-transluscent stirring occasionally for about 8 minutes. 
6. Add the jalapeno's and if you have it green chile and saute' for about 2 more minutes. 
7. Add the Rotel and continue cooking until the flavors have come together, about 2 minutes. 
8. Add 1T. butter and 1T. oil as well as 4T. flour and stir together for about 2 minutes to lightly brown the flour.
9. Add chicken stock a cup at a time and stir until incorporated. 
10. Pour a little bit of the sauce into the milk before adding it in order to temper the milk. Now add the milk and cup of pasta water and heat through until simmering. (the water from the pasta contains starches that will help the pasta stick to the sauce)
11. Add the sour cream and colby jack cheese and stir until the cheese is melted. Cook sauce for a couple of minutes to thicken. 
12. Combine the cavatappi and the sauce in your casserole dish and stir together. 
13. Pour the 2 cups of Frito's into a gallon sized Ziploc bag and crush into small pieces.
14. Sprinke the crushed Frito's over the top and place in the oven uncovered for 30-45 minutes or until the sauce begins to bubble through the Frito's.
15. Let stand for at least 10-15 minutes after removing from the oven to allow it to set and not fall apart when you serve it.
16. Enjoy. 

I hope that you all enjoy this as much as we did and that it becomes a pot luck staple for you as well. I appreciate feedback and promise to upload more pictures as soon as I make this again. 

Food is love and I love food!

XOXO, 

Aimee

Buffalo Style Burgers!!

While on a trip to Las Vegas recently we stopped into the Hard Rock Cafe for lunch. My mom ordered a Buffalo style hamburger and it was delicious! Since then she and I have made our own versions and they are always a hit so here is my rendition of that yummy Buffalo Burger!

I rarely eat beef burgers but when I do I find it best to use a beef with a higher fat content to make it nice and juicy, try an 85/15 ratio for best results. This recipe is for 6 people or 4 really hungry ones! 

The Patty:


2     lbs hamburger meat
2     T. Liquid Smoke or Worcestershire Sauce
2     T. Garlic Herb seasoning (I prefer no salt seasoning because the other          
       ingredients contain salt)
1     T. Old Bay


Combine the ingredients in a large bowl and mix together with your hands. At this point in order to get equal size buns I find it easiest to form the meat into a log shape and divide into 6 equal parts, they will be 1/3 lb if you decide to use a scale. Once you have your meat divided you can form it into patties. For best and most thorough cooking I like to make the center of the patty a bit thinner than the outer areas so that the meat cooks evenly throughout. You can refrigerate your patties until you are ready if you want to prepare them ahead of time but get them back to room temperature before cooking them. 

The Bun:


I love the Sara Lee Hearty & Delicious Sesame Seed Bun! It is big enough for a 1/3 lb burger and it's the closest to homemade I have found.

The Sauce

1/2      bottle of Franks Red Hot Wing sauce

2-3      T. butter or margarine melted

Melt the butter in a large microwave safe bowl and whisk in the hot sauce.

Franks Red Hot Wings sauce is a delicious sauce for this but you can use your favorite Buffalo Wing sauce too. 

 

Baby it's cold outside so I decided to cook the burgers inside but you can do it on the grill if you prefer. Get your large skillet hot and spray with cooking spray. Cook the patties two at a time and butter your buns and place face down once you've flipped the burger patty.

A good indication that your burger is ready to flip is that it no longer sticks to the pan and has a nice browning. After you take the burger out of the skillet toss it in your hot sauce mixture and top it with a slice of cheese.

We used Colby Jack. Continue cooking your burger patties, toasting your buns and set aside until they are all ready. Put your Buffalo Burgers together with your favorite condiments; we used lettuce, tomato, onions and ranch prepared ahead of time and ENJOY! 

Let me know what you think and feel free to make adjustments such as Blue Cheese crumbles or dressing to finish it off. I hope you love this as much as we do!

Food is Love and I Love Food!

XOXO, 

Aimee

Fried Rice with Stir Fried Veggies and Tilapia

Sometimes our busy lives require that we make dinner in a hurry but that doesn't mean it can't be full of flavor and nutrition! This was something I whipped up tonight and Brian and I agreed that it was "Blog Worthy." 

With the Holidays behind us and all of those cookies and pies lurking on our waistlines I decided to make something on the lighter side. There are three different parts to this dish, the rice, the stir fried veggies and the Tilapia. Don't worry it isn't complicated and takes about 30 minutes from start to finish. I like to use fresh fruits and veggies as often as possible but sometimes I don't have the energy to run to the store so I always stock the freezer with a large variety of frozen veggies so for this recipe you will need a bag of stir fry veggies, a bag of peas and carrots and a bag of broccoli and cauliflower. 

Rice Ingredients:

2       T. olive oil
1       medium onion chopped
1       bag frozen peas and carrots
1       cup Jasmine rice
3       T. Soy Sauce
2       T. honey
1 1/2 c. water

Tilapia Ingredients:

6       Tilapia Filets

1/2    c. *Special Sauce

*Special Sauce (Makes 1 cup)

1/2 c. Thai Sweet Chile Sauce
1/4 c. Soy Sauce
1/4 c. Teriyaki Sauce
2-3 T. Sriracha Sauce
Combine ingredients in a bowl and whisk together.
(make sure to separate into two bowls, one for brushing on the fish and one for the veggies)

Stir Fried Veggie Ingredients:

1       bag frozen stir fry veggies 

1       bag of frozen cauliflower and broccoli

1       can water chestnuts drained and quartered

1/2    c. *Special Sauce

Step 1, Rice:

Heat 1 T. olive oil in a large skillet on medium-high heat. Add onions and cook until slightly transparent, about 5 minutes. Add remaining 1 T. olive oil, peas, carrots and rice and brown for 3-5 minutes. Add honey and soy sauce and stir then add water and bring to a boil. Once the water is boiling then cover, lower heat and simmer for 20-25 minutes until all water is absorbed.

Step 2, Fish:

Preheat oven to 350 degrees and spray a 13"x9" glass pan with cooking spray. Lightly salt and pepper both sides of the fish filets and brush both sides of the fish with half of the *Special Sauce. Place in oven to bake for 10 minutes then set oven to broil for 3-5 minutes to create a nice glaze. Make sure to keep an eye on the fish so it doesn't burn under the broiler.

Step 3, Stir Fried Veggies:

While fish and rice are cooking heat oil in a large skillet or wok. Add in the vegetables being careful if frozen because you don't want the oil to splash. Stir fry all veggies and water chestnuts until cooked through then add the remaining sauce and continue cooking until it is thickened.

Voila! Easy and delicious dinner. This dish would be equally delicious with stir fried chicken replacing the Tilapia if you are not a fan of fish. I will try to post some of the delicious dishes our family shared over the holidays very soon . Until then happy eating.

Food is Love and I Love Food.

XOXO,

Aimee

A Simple Roux

The base to so many wonderful and thick sauces is a simple roux. As a young girl my favorite breakfast was Grandma Verna's Sausage Gravy and Biscuits with a close second being my moms Huevos Rancheros. Both of these completely different and delicious dishes have one very important thing in common, they both start with making a roux.

For those of you that are unsure what a roux is, it is a base for a sauce with roots in French cuisine that is used as a thickening agent in so many of our favorite foods. Whether you are making a delicious Italian Creamy Alfredo, a Southern Style Mac and Cheese or a good old Southwestern Green Chile Stew your base is going to be a roux. It is made simply with flour and a fat such as butter, oil or even the fat renderings of whatever yummy animal you decided cook with.

Let's start with the basics. You will need equal parts oil and flour as well as a liquid such as chicken or beef broth, wine or even milk and a whisk. Once you have the oil nice and hot you can add in your flour, I like to add it a little at a time while whisking until the flour has become a nice golden brown. Next you will lower the heat to medium and add in your liquid this amount will be dependent on how much sauce you are making but always add 1 cup at a time and whisk vigorously in order to really incorporate your liquid and get all of those pesky lumps of flour mixed in. 

Now that we have the basics down we can really start being adventurous. Why don't we try our hand at a basic but delicious Marsala Sauce. 

Ingredients

2   cups mushrooms sliced

1   medium onion chopped

6   T. butter

4   T. flour

2   T. fresh rosemary chopped

2   cups Marsala wine

2   cups chicken broth

Preheat 2 T. of the butter in a large skillet to medium-high heat. Add in the onions and cook until they are just translucent. Add in the mushrooms and allow to them to get tender. At this point you can choose to start your roux with the mushrooms and onions in the pan or remove them for ease of whisking. For the sake of learning we will remove the onions and mushrooms to a plate and add in the remaining butter. Once the butter has melted add the the rosemary and begin to add in the flour and start to whisk. Once all of the flour has been incorporated lower the heat to medium, add 1 cup of the Marsala wine and start whisking. Add the rest of your liquid 1 cup at a time and once the sauce is smooth and without lumps you can add your onion and mushroom mixture back in. Continue to stir the sauce with a wooden spoon or spatula over medium heat until it has reached your desired thickness. Remember to never leave your sauce unattended as this could result in over thickening or even burning to the bottom and sides of your pan. 

Season to taste with salt, pepper or even my secret weapon Old Bay and enjoy over a nice pork chop, chicken breast or whatever your little heart desires. I will post some recipes to go along with this delicious and easy Marsala Sauce in the future. I hope this was helpful and I will be posting a variety of roux based sauces for your enjoyment so get some practice in in the meantime. 

Food is Love and I Love Food. 

XOXO, 

Aimee

Best Salad That Ever Lived (Dinner Thursday, December 15, 2011)

This salad combines so many flavors and interesting ingredient combinations. I am in love with anything Mediterranean and this recipe takes that love to a whole new level.  If this salad doesn't knock your socks off you probably aren't wearing socks.


I am a girl that probably can't survive without hummus and in this recipe the main ingredient of the dressing is just that. I believe in being daring and bold when you are cooking and combining things that on their own taste delicious but when combined make for an explosion of flavor. 


Ingredients


For the Salad:


3    cups Fresh Spinach roughly chopped 
3    cups Mixed Baby Greens roughly chopped
1    cup Grape or Cherry Tomatoes quartered
1    cup Fresh Mozzerella pulled apart or cubed
1    cup Feta Cheese crumbled
1    cup Sundried Tomatoes chopped
1    medium red onion halved and thinly sliced


For the Dressing:


1/4 cup Roasted Red Pepper Hummus pre-made (store bought is fine)
1/4 cup Aged Balsamic
1/4 cup Red Wine
4    T. Extra Virgin Olive Oil


Combine all of the ingredients for the salad in a large salad bowl and toss. For added flavor I combined the grape tomatoes and mozzerrella the night before with a little bit of fresh basil, balsamic and extra virgin olive oil and refrigerated over night. 


In a separate bowl combine the ingredients for the dressing and whisk until combined. The arugala in the mixed baby greens is very peppery so I prefer not to salt and pepper the dressing but you can if you wish. 


Once your dressing is complete add as little or as much as you prefer to coat your salad, toss and enjoy. You can thank me later.


Food is Love and I Love Food. 


XOXO, 


Aimee