Feb 112016
 
Mango CupcakesFor Bobert's first birthday, we needed to make his cupcake! Talking over flavor options with James, we thought Bobert would enjoy mango. Plus, it's the first fruit he went crazy over when we started solids. Since I was making these mango cupcakes for Bobert's birthday, I only wanted to make a few - enough to test the flavor and have one leftover to give him at the party. (Everyone else ate a different cake. I [click to continue...]
Feb 082016
 
Inspire Me Monday #68Welcome to Inspire Me Monday! It's such a pleasure to have you join us. :) Starting off with what I've been up to this week: Chipotle Jicama Fries Jicama, seasoned with a delightful chipotle blend and baked into some scrumptious chipotle jicama fries. Now, let's get this party started! Share with hashtag #InspireMeLink and you just might get some extra social media love. :) Hope you enjoy these posts, and don't forget to link up [click to continue...]
Feb 082016
 
Miso Butter ShrimpIt's that time again - SRC time! As part of the Secret Recipe Club, we're assigned another blogger each month, and we get to pick a recipe from their blog to make. This month, I got Well Dined, and Sarah's definitely got a plethora of recipes to choose from! After browsing through many, many scrumptious recipes, I found one i just had to make - miso butter. I'm a fan of miso, but it's been [click to continue...]
Feb 042016
 
Chipotle Jicama FriesI'd had raw jicama before, and I grabbed one on a whim. However, with the weather cooling, I didn't want something cold. Then I thought about the trend of making everything into fries. Is it still a trend? I'm never able to keep up! This root vegetable's slightly sweet and highly crispy. In fact, it brings an entirely new level of crispiness at half the calcories and carbs of your usual fries. Anyway, I thought [click to continue...]
Feb 012016
 
Inspire Me Monday #67Welcome to Inspire Me Monday! It's such a pleasure to have you join us. :) Can you believe the first month of 2016 has passed and it's February now?!! Starting off with what I've been up to this week: Mango Buttercream Frosting A delightfully tropical mango puree reduction added to a rich, creamy buttercream for one fluffy mango buttercream frosting. Perfect with mango cupcakes, as a spread on toast, or just with a spoon! Now, [click to continue...]
Jan 282016
 
Mango Buttercream FrostingMango's one of my favorite flavors. In fact, James knows anytime they go on sale, I'm going to ask him how many I can buy. And then I'll ask if he's sure I can't get more. :) Although we usually eat the mangoes plain, we also enjoy things like the ever popular Mango Sticky Rice - such yummy tropical flavors! Anyway, back to this mango buttercream - since mango's the first fruit Bobert went completely [click to continue...]
Jan 252016
 
Inspire Me Monday #66Welcome to Inspire Me Monday! It's such a pleasure to have you join us. :) Starting off with what I've been up to this week: Seared Salmon and Lemon Butter Pasta Level up your usual pasta with some lemon herb whipped butter and spinach. Top it off with freshly seared salmon. It's easier than you think! Now, let's get this party started! Share with hashtag #InspireMeLink and you just might get some extra social media [click to continue...]
Jan 212016
 
Seared Salmon and Lemon Butter PastaSalmon's one of those meals I can throw together quickly. And it's one I often fall back on when making seafood. Pasta's also a favorite around here. We like carbs. Lots of them! Plus, compound butter's a great way to easily fancy up a meal. No need to let everyone know how easy it is to make! So instead of doing the usual and keeping salmon, pasta, and compound butter in separate recipes, I thought [click to continue...]
Jan 182016
 
Inspire Me Monday #65Welcome to Inspire Me Monday! It's such a pleasure to have you join us. :) Starting off with what I've been up to this week: MaPo Tofu A popular Sichuan dish - you'll want to prepare your tastebuds for this bracingly spicy MaPo Tofu flavored with fermented black beans, garlic, ginger, and Sichuan (pink) peppercorns. Now, let's get this party started! Share with hashtag #InspireMeLink and you just might get some extra social media love. [click to continue...]
Jan 142016
 
MaPo TofuWe'd gotten a box of tofu (the 6 pound box, that is), so I needed to find a way to use it all before it turned into Stinky Tofu. I'd already made several versions of my usual tofu sticks, and James kept requesting MaPo Tofu. So MaPo Tofu it is! MaPo Tofu is originally from the Szechuan (although I think the current spelling is Sichuan) province of China. It's got tofu (obviously) cooked in a [click to continue...]