Banana "Ice Cream"

I can't remember where I heard about this sweet treat, but I thought I'd give it a try for myself.

All you need are a few frozen bananas and a food processor.  I happened to have some bananas the other day that were on the verge of turning brown.  I peeled them and stuck them in a ziptop bag in the freezer. There were 4 bananas all together.

When you want to make your "ice cream" just take the bananas out of the freezer and toss them in your food processor, and let it go to town.  It takes a few minutes, but eventually you get this creamy consistency.

Ella baby can't eat regular ice cream because of her egg allergy.

 She doesn't usually like bananas so I was skeptical.  But...

I drizzled a little chocolate syrup over the "ice cream".

As you can see, she loved it!  Looks like this will be our new "go to" summertime treat!

The only thing I'd do differently is chop the bananas into 1" pieces before I freeze them.  I think it would be a little easier on my food processor.

Roasted Beet & Kale Salad {A Vegan Dish}

On Monday I posted a recipe for Roasted Beet Crostini.  I mentioned in the post that I had picked up a couple of bunches of beets at the Farmer's Market last weekend and I needed to come up with some creative ways to use them.  Since I also happened to have a ton of kale growing in my garden, I decided to pair the two up and make a salad.  This dish also happens to be vegan, so if that is your kind of thing, you'll love this salad!  If it's not, the addition of some goat cheese wouldn't be the worst idea... ;-)

Ingredients
3 red beets peeled
3 golden beets peeled
1-2 cups of baby kale
1/4 cup of pistachios
olive oil
balsamic vinegar
salt & pepper

Directions:
First off, beets can be a little messy.  They might stain your hands or your counter, so use caution and be prepared for a little mess.  In my opinion, it's totally worth it!  Preheat your oven to 425 degrees.  After you peel the beets, chop them into 1" chunks.  Coat them with a tbs or so of olive oil and a little salt and pepper, then place them on a baking sheet.  I like to use one sheet for the golden beets and one for the red, otherwise the red bleed all over the golden and they don't have much of a variation in color.

Roast you beets for 15 minutes, then turn with a spatula and roast again for another 10 minutes or until they are fork tender.  Remove from oven and allow to cool.  While they are cooling, mix 2 tbs each of vinegar and oil in the bottom of a bowl.  Season with a little salt and pepper and whisk.  Shred your baby kale.  Add the beets to the bowl of dressing and toss.  Add the kale.  Transfer to a serving dish and top with the pistachios.  Enjoy!

New Bedding

My mom and I are alike in so many ways, which happens to be fine by me, as she is one of my favorite people!  I have learned so much from her, a love of cooking, decorating, gardening...  One {of many} things that I seem to have inherited is the desire to switch up my bedding when the seasons change.  Since it is full on hot around here in Northern California, this past weekend I decided it was once again time to make a switch.

I found this light weight quilt and sham set at IKEA.  I loved that it was cool enough that we could still have a blanket when the Delta Breeze is in effect, but not stifling when the thermometer doesn't drop below 70 degrees at night.  The duvet and sham set {also IKEA} in the floral pattern is totally unnecessary, as far as needing warmth, for the time being, but I loved how the pattern really tied in the grey from the quilt and gave the room a touch of "pretty".  I happened to find the throw pillow at TJ MAXX and knew it would be the anchor and theme to the room.

I love the results.  So much cooler, light, airy and just a touch feminine {without being over the top}!

I hope you all had a great three day weekend and were able to do something you love!  I'll be back tomorrow with more recipes!

Happy Tuesday!

Roasted Beet & Goat Cheese Crostini

I've been doing all kinds of cooking today! Beets are one of the main foods I've been working with.  I picked up a couple of bunches at the Farmer's Market and needed to find ways to use them.  This delicious Beet & Goat Cheese Crostini was one of the recipes I came up with!  It's really easy to make, and super delicious!

Ingredients:
3 medium sized beets
1-2 oz. of goat cheese
1 baguette
olive oil
balsamic vinegar
sea salt
4-6 fresh basil leaves

Directions:
Start by pre-heating your oven to 450 degrees.  Trim stems off your fresh beets and peel with a vegetable peeler.  slice about 1/2" thick and lay out on a greased cookie sheet.  Drizzle with olive oil and roast for about 20 minutes.  Sprinkle liberally with salt after they are roasted. (If you sprinkle while they are roasting it will draw out liquid and they won't cook as quickly or caramelize as much!)  Slice baguette on a diagonal about 3/4" thick and drizzle with olive oil.  Place in 450 degree oven for about 5 mins.  Watch closely, as they will toast up fast!  When the bread is golden, remove and top with beets. Drizzle with a little more olive oil and a little balsamic vinegar and top with a sprinkle of salt and fresh basil.

Salmon with Capellini & Asparagus in Lemon Cream Sauce

What's not to love about this dish?  Salmon, lemon, cream, pasta... Perfection!  I'm lucky enough to have an uncle who lives in Alaska.  He's visiting this weekend and he brought me some Salmon.  I can't wait to make this recipe again!  If you didn't try it the first time I posted it, you should definitely give it a try now!

Ingredients:
1 Salmon Filet per person (This was dinner for two, but there was enough pasta for 4-6 so I would just stick to the suggestion of one filet per person.)
1 1/2 cups of heavy cream
Juice and zest of 2 lemons plus 1 lemon sliced into rings for garnish
1 clove of garlic, minced
1 tbs olive oil
salt & pepper
fresh basil for garnish
1lb of pasta such as linguine or spaghetti
1 bunch of asparagus, bottoms cut off, and cut into 1" pieces

Directions:
Prepare pasta according to package instructions.  While making pasta, you can make the sauce and the salmon, as they only take a few minutes.  In a large non-stick skillet over medium heat add cream, lemon juice and zest and garlic.  Whisk until it begins to bubble, reduce heat and allow to thicken slightly.  In another non-stick skillet over high heat add olive oil.  When the pan is very hot add the salmon, seasoned with salt and pepper, skin side down.  Allow to cook for about 3-5 minutes until the skin turns brown and crisp.  Turn and remove from heat.  The hot pan will continue to cook the other side without over cooking and drying out the fish.  When pasta is 2 minutes away from being done, add the asparagus and cook with the pasta for the last 2 minutes, then drain and add to the lemon cream sauce.  Toss well with tongs and transfer to a serving dish.  Top with the salmon filets, lemon and basil for garnish.  Serve immediately.

Dinner Delivery

About a month ago I wrote about getting my first client for my Dinner Deliver Service.  Since then I've gotten several more clients and orders placed, and I have to say this is sooooo exciting for me!  I am doing something I love and I'm making a little extra money as well.  As a stay at home mom with only one income {thank you for everything you do, my wonderful husband} it is really nice to have a little extra spending money.  I've learned how to stretch a dollar over the years.  I shop at thrift stores for 90 % of the kids clothing.  {And did I mention the genuine Louis Vuitton leather wallet I found a few weeks ago???}  I refinish garage sale finds and I purchase most things second hand.  But once in a while it is nice to have just a little extra money to splurge on something special!  My income from Dinner Delivery makes this possible, which I love!

If you live in the Sacramento area and are interested in ordering dinner, message me!  I've got Beef Enchiladas, Mediterranean Turkey Meatloaf and Butternut Squash Mac & Cheese on my menu for next week!

Hope you all have a fantastic Memorial Day Weekend!

Grilled Panzanella Salad

I particularly love salads.  Especially in the warmer months.  I am one of those people that actually crave veggies.  This grilled beauty happens to be vegetarian as well, which makes it a great dish to serve if some of your guests happen to abstain from meat.  Give it a try!  It's perfect as a meal on a hot evening or a great side at a BBQ!

Ingredients:
1/2 loaf of day old bread
1 pint of cherry tomatoes, halved
1 red bell pepper sliced in strips
1 zucchini sliced in 1" coins
1 small egg plant sliced 1" thick
1 can of green olives (pitted)
3 oz. goat cheese (feta or fresh mozzarella would work too)
5-6 large basil leaves, julienned
1 clove of minced garlic (one frozen cube)
3 tbs of balsamic vinegar
4 tbs olive oil (plus a little for the grill & the bread)
salt and pepper to taste

Directions:
Dice your day old bread into 1" cubes.  Toast on a non-stick skillet over medium heat with a tbs of olive oil until golden brown, then set aside.

Grill your veggies on a BBQ or grill pan for a couple minutes on each side (until sear marks are present, but not burned)  then set aside.

In a large bowl combine oil, vinegar & garlic and whisk.  Roughly chop grilled veggies so they are about the same size as the toasted bread.  Toss grilled veggies into the bowl and add the olives, tomatoes and toasted bread.  Stir until evenly coated and garnish with fresh basil and goat cheese.  Serve immediately.

I'll be back soon with more delicious summer salads.  Until then, eat up!

Grilled Honey Lime Shrimp

It's no secret that I'm a seafood fanatic.  Fish, crab, clams, lobster, and of course, shrimp.  

One of the best things, in my opinion, about shrimp, is how fast they cook.  These honey

lime hotties are a breeze to make and sooo delicious.

Start by juicing two limes and adding 2 tbs of honey to a shallow dish or bowl.

Add a clove of minced garlic, (I love frozen garlic cubes!) 

a pinch of red chili pepper flakes, a little salt, and 1 tbs of olive oil.

Throw in 1lb-2lbs (1/2lb per person) of peeled deveined shrimp with the tail on, stir until all the 

shrimp are coated, and let marinade for about 10 minutes

Heat a grill pan over medium high heat and spray with cooking spray or add a little olive oil.

Cook shrimp for about 1 minute on each side.  They cook really fast!

Serve with fresh cilantro and lime.  I promise, they taste as good as they look!