Sunday, July 25, 2010

Lemon Meringue Tart


This refreshing pie is the ultimate summer dessert! If you like lemons, you will love this beautiful tart. We made it for Easter Sunday this year and our family loved it. This is not one of those "quick and easy" recipes, but it is definitely worth the effort at the end!

Source: Ina Garten, Barefoot Contessa (We can't take all the credit - we followed Ina's recipe to the T. The photo is ours though!)

Ingredients for pie crust:
1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
1/2 teaspoon of Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water

Kitchen Essentials:
Measuring cups and spoons
Bowl
Freezer
Food processor
Cutting board
Plastic wrap
Oven
9-inch tart pan
Rolling pin
Aluminum foil
Fork
KitchenAid mixer
Small Saucepan
Wooden stick
Whisk
Kitchen thermometer

Directions for pie crust:
Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.

Raise the oven temperature to 425 degrees F.

Ingredients for meringue:
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon of salt

Directions for the meringue:
Whip the egg whites, cream of tartar, and salt in the bowl of a KitchenAid mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.

Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.

Ingredients for lemon filling:
1/4-pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt
Directions for lemon filling:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

Friday, July 23, 2010

"Too Cute to Eat" Cheesecake Balls







These mini dessert balls never go out of style - they are just to darn good! One of our most requested goodies, these little bites are super sweet, creamy and delish! They are not actually made of cheesecake, but there is cream cheese and cake in the recipe so it's pretty close! We promise you won't be disappointed! I made them for Easter Sunday this year and dressed them up as chicks, but you can make them all year round and decorate according to the season.

Chocolate Cheesecake Balls

Ingredients:
1 package of Oreo cookies (the plain old kind - not low-fat, double stuff, etc.)
8 oz. of cream cheese
2 cups of white chocolate chips

Ingredients for decorating:
White store-bought icing
Food coloring
Sprinkles

Prep:
Take the cream cheese out of the refrigerator and let it sit on the counter until it is room temperature. Make space in the refrigerator for a cookie sheet. Line the cookie sheet with parchment paper.

Kitchen Essentials:
Cookie sheet pan
Parchment paper
Food processor
Spoon
Freezer
Small glass Pyrex bowl

Stove
Pan



Directions:
Place half of the package of Oreos into the food processor and pulse until they become crumbs. Add the second half of the cookies and do the same thing. Now add the cream cheese and blend until the mixture looks like a chocolate paste. With a spoon, scrape the bottom of the food processor to make sure that everything is evenly incorporated. Roll spoonfuls of the mixture in your clean hands as if you were making meat balls. Place on the cookie sheet. Pop into the refrigerator until they are film, about 10-15 minutes.

Meanwhile, put the chocolate chips in a small bowl and place over a pan of simmering water. Make sure the glass bowl is heat resistant so that it doesn't crack. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. You can always melt the chocolate in the microwave in 15 minute intervals. Remember to stirring in between microwave sessions.



Dip the balls into the chocolate one at a time and place on the cookie sheet again. Remember they do not need to look perfect. If you are going to use sprinkles to decorate them, now is the time to do it because the sprinkles will stick to the chocolate. Sometimes I use a toothpick to help me turn them around. Once they are all coated, stick the cookie sheet pan in the refrigerator for another 10-15 minutes.


Decorate by using store-bought vanilla cake frosting dyed different colors with food coloring.


Vanilla or Strawberry Cheesecake Balls


For vanilla or strawberry flavored cheesecake balls, simply bake a vanilla or strawberry cake using the recipe on the back of the box. Allow the cake to cool completely. Crumble the cake into small pieces and stick in the food processor little by little. Then just follow the recipe above. I know, I know, this is easy!

For those of you who think it's too expensive to cook...

When we tell people we enjoy cooking, their first reaction is "Really? You guys are so young!" and the second most common reaction, especially from people our age, is "Why? It's cheaper to eat out!" Yes, we know it's not the norm to cook anymore, especially among the 20-something crowd, but we are on a mission to turn that concept around and prove that cooking is not only healthier, but cheaper and believe it or not, a lot of fun! So if you are one of those people who think the benefits of cooking at home is not worth the effort, think again. Cooking, and cooking up a plan, can save cash at the supermarket. We suggest the following article by personal financial author Gregory Karp:

http://articles.chicagotribune.com/2010-07-15/business/sc-cons-0715-karp-spending-20100715_1_cooking-planning-meals-and-shopping-grocery-bills

Monday, July 19, 2010

Butterscotch Cake with Homemade Chocolate Frosting




For our future brother-in-law Steven's birthday, we made a butterscotch cake with homemade chocolate frosting. It was delicious! The butterscotch is a nice surprise when everyone is expecting plain old vanilla cake. We can't take all the credit though - we used boxed white cake. Of course we changed up the recipe on the back of the box and made it our own! The chocolate frosting is a whole different story. That is definitely homemade! It's finger licking good!

Butterscotch Cake

Ingredients:
1 box of white cake mix
2 tablespoons of colored sprinkles
3 eggs
1 and 1/3 cup of milk
1/3 cup of vegetable oil
1 packet of butterscotch instant jello pudding mix

Kitchen Essentials:
Oven
Cooking spray
Cake pan(s)
KitchenAid stand mixer (or a large bowl and hand mixer)
Measuring cups and spoons
Spatula
Cookie sheet
Butter knife

Prep:
Preheat oven to 350 degrees. Spray cake pan(s) with cooking spray.


Directions:
Crack the three eggs in the mixing bowl and beat for a few seconds. Add the milk and oil and mix for about 30 seconds. Turn the mixer off and add the cake mix and butterscotch mix. Beat mixture on high for a few minutes until smooth. Lastly, add the sprinkles and mix by hand with a spatula. Pour the cake batter into the prepared cake pan(s). Make sure you leave enough space in the pan for the cake to rise. Do not fill the entire pan with cake batter.

Bake for 30-35 minutes until the cake rises. Depending on the size of the pan, you may need to bake it for a few more minutes. Do not open the oven door while it is baking. You know that the cake is ready when you stick the tip of a butter knife into the center and the knife comes out clean.

Once the cake is done, take the cake pan(s) out of the oven and place on top of a cookie sheet. Allow the cake to cool for 10-15 minutes before taking it out of the pan. Place the cake on a tray or plate and decorate with frosting.

Homemade Chocolate Frosting


Ingredients:
1 stick of butter
3 cups of powdered sugar
3/4 cup of cocoa powder
1 teaspoon of vanilla extract
5 tablespoons of heavy whipping cream

Kitchen Essentials:
KichenAid stand mixer (or a large bowl and hand mixer)
Measuring cups and spoons
Spatula
Sieve
Medium bowl

Prep:
Take a stick of butter out of the refrigerator.

Directions:
Place room-temperature butter in the mixing bowl. Beat the butter until smooth. In a medium-sized bowl, sift powdered sugar and cocoa powder to get rid of the lumps. Carefully combine the dry ingredients with a spoon. Using a cup measure, add one cup of the dry ingredients to the mixing bowl. Mix on low speed until smooth. Add one tablespoon of heavy cream. Continue to mix on low speed. Scrape the sides of the mixing bowl with a spatula to insure that everything is incorporated. Add another cup of dry ingredients and a tablespoon of cream. Mix again. Finally add the remaining dry ingredients, cream and vanilla.


Sunday, July 18, 2010

Michelle's Mexican Dip



If you are looking for a no-fuss appetizer for your next get-together, look no further than Michelle's Mexican dip! It's a baked, cheesy dip that everyone loves. Warning: this dip won't last too long once it hits the buffet table!

Ingredients:
1 (8 oz.) package of cream cheese
1 can Hormel chili with no beans
2 cups of shredded cheddar cheese
Tortilla chips

Kitchen Essentials:
Baking dish
Tablespoon

Prep:
Preheat oven to 350 degrees. Take cream cheese out of the refrigerator and let sit on the counter for 15-20 minutes, until softened.

Directions:
Spread cream cheese on the bottom of the dish, making a thin, even layer. Top with equal layers of chili and cheese. Pop into the oven for 20-25 minutes until the cheese is melted. Serve with chips.

Strawberry Margarita


Girls just want to have fun and sip on something fruity and frosty! A twist on a classic cocktail, this Margarita is as refreshing as it is fun!

Ingredients:
2 oz. tequila
1 oz. triple sec
1 oz. lime juice (or the juice of one lemon)
1 teaspoon agave nectar (or simple sugar)
1/2 cup of frozen strawberries
Ice
Kosher salt

Kitchen Essentials:
Blender
Martini shaker
Peg measure
Knife
Teaspoon
Cocktail glass
Bowl of water
Small plate

Prep:
Rim the edge of the glass with salt by dipping the rim of the glass in a bowl of water, then pressing the glass on a plate full of kosher salt.

Directions:
Pour tequila, triple sec, lime juice, frozen strawberries, ice and agave nectar into the blender. Blend until all the ingredients are smooth. Add more ice if desired for a thicker consistency.

Classic Margarita


Our take on the classic Mexican cocktail. Cheers to a week full of Mexican-inspired recipes! Enjoy!

Ingredients:
2 oz. tequila
1 oz. triple sec
2 oz. lime juice (or the juice of two limes)
1 teaspoon of agave nectar (or simple sugar)
Kosher salt
Ice

Kitchen Essentials:
Peg measure
Knife
Teaspoon
Cocktail glass
Bowl of water
Small plate

Prep:
Rim the edge of the glass with salt by dipping the rim of the glass in a bowl of water, then pressing the glass on a plate full of kosher salt.

Directions:
Combine tequila, triple sec, lime juice and agave nectar in a cocktail glass. Stir with a spoon. Add ice. Enjoy!

Nacho Bites


If you can't cook, start learning by making these tasty nacho bites! We promise that they are super simple to make. Make them for a get-together or even a quick weeknight dinner. The meat and beans make them satisfying and the gooey cheese makes them irresistible!


Ingredients:

1 bag of yellow corn tortilla chips

1 tablespoon of olive oil
1 lb. ground sirloin
1 package of chili seasoning or taco seasoning
1 can of refried beans
1 package of Mexican shredded cheese


Toppings:
Sour cream
Salsa
Jalapenos

(Insert whatever you like here ______ )


Prep:

Preheat oven to 350 degrees and line a cookie sheet with aluminium foil.


Directions:
Cook the meat in a non-stick skillet with olive oil over medium-high heat. Add taco seasoning and continue to stir until fully cooked.


Scoop the canned beans into a microwave-safe bowl and heat in the microwave for one minute or until warm.


Place the tortilla chips on the cookie sheet in a single row. Do not put one on top of the other. Begin to layer meat, beans and cheese on each one. Bake at 350 degrees until the cheese is melted, about 8-10 minutes. Add the toppings of your choice.


You will have enough meat and beans to feed 3-4 people, but you might have to use two cookie sheets for more than two people.


Thursday, July 15, 2010

Pepper Party Poppers



Not only are these mini pepper poppers cute, they are tasty and satisfying as well. Contrary to what you may think, they are not hot and spicy. If you like peppers, you will love this recipe. They were a hit at our Mexican-themed party! We hope you enjoy them as well.

Ingredients:
Vegetable oil cooking spray
6 slices of bacon
1/2 medium white onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
Pinch of kosher salt
Pinch of freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers

Kitchen Essentials:
Oven
Stove
Baking sheet
Knife
Cutting board
Medium skillet
Thongs
Plate
Paper towel
Wooden spoon

Paring knife
Medium bowl
Spoon

Prep:
Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside. Chop the onion.

Directions:
In a medium skillet, fry the bacon until fully cooked. Set aside on a plate lined with paper towel and allow to cool and crumble into bacon bits. In the same pan, add the onions and cook until soft, about 5 to 7 minutes. Stir frequently. Set aside to cool for 10 minutes.

In a medium bowl, combine the onion, bacon and cheeses. Season with salt and pepper, to taste.


Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and pop into your mouth!

Wednesday, July 14, 2010

Tex-Mex Corn and Bean Salad

This was one of the sides served at our Chihuahua's first Mexican-themed birthday party. We made three times the recipe to feed 40 people, but this recipe should feed about 10. If you don't like spicy food, go easy on the cayenne pepper.

Ingredients for Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
2 cans of sweet corn, drained
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves


Ingredients for Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Pinch of kosher salt
Pinch of freshly ground black pepper

Directions for Salad:
In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Remove the pan from the heat. Remove bay leaf and serve salad on a bowl. Top with dressing.

Directions for Dressing:
In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

Kitchen Essentials:
Stove
Large skillet
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Can opener
Strainer
Serving bowl
Small bowl
Whisk
Zester


Tuesday, July 13, 2010

Al Fresco Picante Mexican Salad


This is the kind of salad you make when you are short on time, but want something different. As long as you have your pantry filled with all the right ingredients, you can pull this layered salad off in no time! This light and refreshing salad is satisfying and has a spicy kick!

Salad Ingredients/Layers from top to bottom:

Sour Cream
Crumbled tortilla chips
(We placed our in a Ziploc bag and crunched them)
Red Onions
(sliced thin)
Shredded Cheddar Cheese
Corn
(empty corned can into a bowl and microwave for about a minute)
Ground meat
(1 pound cooked with a little bit of olive oil and taco seasoning mix over medium-high heat)
Lettuce
(any you like - we used an Italian blend)

Kitchen Essentials:
Medium-sized bowl
Knife
Chopping board
2 small bowls
Non-stick skillet
Wooden spoon
Small Ziploc bag
Spoon
Whisk

Dressing Ingredients:
1 jalapeno (finely chopped, remove the seeds)
1/4 cup of olive oil
2 lemons (juice and zest)
2 cloves of garlic (finely chopped)
Pinch of salt
Pinch of pepper

Instructions:
Combine all ingredients into a small bowl and whisk. Pour over the salad.

Joey!


We absolutely love our chihuahua puppy Joey. We don't have kids yet, so Joey is our little baby. He can easily be the most loved dog on earth! <3

Happy Birthweek Joey!


Monday, July 12, 2010

Viva Mexico Lasagna

The finished product!

Green sauce made from tomatillo (a Mexican tomato), cilantro, onions, peppers and garlic. Yummy!

Our chihuahua Joey is turning one year old on Thursday! To celebrate, we are cooking and posting Mexican-inspired cuisine on our blog this week. This dish is one of our favorites! It's a different kind of lasagna not only because it's Mexican instead of Italian, but because the sauce is green instead of red. We bet you have never had a green lasagna before! We promise you that your guests will love this family-style dinner. Enjoy!

Ingredients:
2 tablespoons of olive oil
1 pound of ground pork
1 pound of ground meat
1 tablespoon ground cumin
1 tablespoon ground coriander
Pinch of Salt
Pinch of Freshly ground black pepper
1 can of hominy (15 ounces)
1 large red onion, chopped
4 cloves of garlic, chopped
2 jalapeno peppers, chopped (remove seeds)
12 large tomatillos (14-16 if small), peeled and coarsely chopped
A handful of cilantro leaves , chopped
1 package large flour tortillas
1 bag of shredded cheddar cheese
Sour cream


Kitchen Essentials:
Oven
Stove
Measuring cups and spoons
Large non-stick skillet
Wooden spatula
Sauce pot
Knife
Aluminum foil
Food processor
Baking dish

Prep:
Place rack in oven in middle of oven and place oven on 400 degrees. Chop all the vegestables.

Instructions:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add pork and beef. While meat browns, season with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

In a sauce pot, heat one tablespoon of oil and add onions, garlic and peppers. Season with salt and pepper and saute until softened for about 5-6 minutes.

Place tomatillos and cilantro in a food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5-6 minutes more. Pour the mixture into the food processor and blend until smooth. This will make the green sauce.

Heat all of the tortillas in the oven for a few minutes by wrapping them in aluminum foil.

In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 10 minutes until bubbly and cheese is brown. Top with sour cream. This recipe feeds 6-8 people depending on how much your people eat!

Thursday, July 8, 2010

Steak and Noodles Stir Fry



In the mood for Asian food? No need to run over to PF Changs when you can be your own specialty chef!

Ingredients:
1/2 cup of soy sauce
2 tablespoons of lemon juice
1 tablespoon of cornstarch
1 tablespoon of firmly packed dark brown sugar
1 clove of garlic
1 teaspoon of black pepper
2 tablespoons vegetable oil
2 pounds of sirloin steak, sliced 1/4 inch thin
1 medium yellow onion
2 heads of broccoli, chopped
1 zucchini, sliced into thin slices
1 package of lo-mien noodles

Kitchen Essentials:
Small bowl
Measuring cups and spoons
Large non-stick skillet or wok
Wooden spoon or spatula
Knife
Cutting board

Prep:
Chop the zucchini, onion, garlic, steak and broccoli before you start to cook.

Directions:
Combine soy sauce, lemon juice, cornstarch, sugar, garlic and pepper in a small bowl. Boil a large pot of water and salt and add the noodles. Cook them according to the packet instructions.

Heat oil in a skillet over medium-high heat and add onions, then add the garlic. Cook for about two minutes. Add the bite-sized pieces of steak and cook for an about five minutes. Add the broccoli, zucchini and soy sauce mixture. Bring to a boil and continue to stir until sauce thickens, this shoudl take a couple minutes.

Drain the noodles and toss them into the skillet or wok. Toss until the noodles are evenly coated with the sauce. Serve and sprinkle sesame seeds over the dish for extra pizazz!

Grilled Steak Fries and Revamped Turkey Sandwich


This is the quickest and easiest meal we've made so far! It took us about 15 to complete this quick dish for dinner tonight. All you need is a grill and a few simple ingredients. There's no excuse to not make this...its even faster than drive-thru!

Ingredients for Steak Fries:
5 small baking potatoes
Olive oil
Kosher salt
Pepper

Ingredients for Turkey Sandwich:
Publix sub bread
Sliced turkey
Provolone cheese
Red Onion

Kitchen Essentials:
Bar-B-Q or grill
Thongs
Medium bowl

Prep:
Rinse the potatoes. Turn the Bar-B-Q grill onto low heat. Slice the onion into thin layers.

Directions:
Slice the potatoes into 1/2 inch wedges. Toss into a bowl and drizzle with olive oil until all the wedges are evenly coated. Place on the grill and season with salt and pepper. Place onions on the grill. Cook potatoes and onions for about five minutes on each side until they are golden brown. Meanwhile, slice the bread in half and lightly brush olive oil on the top and the bottom of the loaf. Grill on both sides until toasty. Remove from the grill and add turkey and cheese slices. Place on the grill for a few more minutes until the cheese melts. Top the sandwich with onions and/or your favorite toppings. Turn off the grill, pour a glass of wine, and brag about how quick dinner was served.

Tuesday, July 6, 2010

We're FAMOUS! LOL

OMG! We submitted one of our food photos to the Sun Sentinel a few days ago and we just realized that they posted it online! Check out our Naked Wonton recipe on the Sun Sentinel site and rate our photo! Pretty please! :)

http://www.sun-sentinel.com/features/sfl-ent-restaurants-food-photos-ugc,0,3416450.ugcphotogallery

If you are new to our blog and are looking for the Naked Wontons recipe, click on "Fun Appetizers" on the right side of our page. Welcome to our world. Please tell your friends!

Monday, July 5, 2010

All American Martini


Happy birthday USA! Let's celebrate with a red, white and blue cocktail. Who needs a birthday cake when this drink looks so cool?

Ingredients:
1/2 cup of vodka
A splash of lemon juice
1/4 cup of blue curacao
1-2 tablespoons of grenadine


Kitchen Essentials:
Martini shaker
Measuring cups and spoons
Martini glasses


Prep:
Grab a martini glass and fill it with ice and water for about a minute so that the glass gets nice and chilly. Toss the water and ice before pouring the drink.


Instructions:
Pour vodka and lemon juice into a martini shaker with ice. Shake for a few seconds and pour into the glass. Slowly add 1-2 tablespoons of grenadine, depending on how thick or thin your glass is. Once this is done, you should see two separate layers forming: a red layer on the bottom and a white layer on top. Slowly begin to pour 1/4 cup of blue curacao into the glass. Now, you should clearly see three layers of alcohol: red, white, and blue!


**NOTE: This is a layered drink. It will take you a few tries to master it, but once you do, it will be worth the trouble!***

Classic French Crêpe




Crepes are so thin and delicate, you won't feel 20 pounds heavier after you eat it! Plus, you can fill it with whatever filling you like - savory or sweet. In this recipe, we filled our classic French crepes with Nutella, a hazelnut spread that is uber popular in France. Bon Appétit!

Ingredients:
4 eggs
1 cup of reduced fat milk
1/2 cup of all-purpose flour
2 tablespoons of sugar
1/8 teaspoon of sea salt
3 tablespoons of unsalted butter, cut into 12 cubes
1/2 teaspoon of pure vanilla extract

8 tablespoons of Nutella
Powered sugar for garnish
1 cup of strawberries
2 bananas
1 cup of raspberries

Whipped cream:
1/2 cup of heavy whipping cream
3 teaspoons of powdered sugar

Kitchen Essentials:
KitchenAid stand mixer and whisk or large bowl with a whisk
Nonstick skillet
Measuring cups and spoons
Rubber flat spatula
Pastry bag (for the whipped cream)
Serving platter

Directions:
In a KitchenAid stand mixer with a whisk attachment, add the eggs, milk, flour, sugar, and salt. Mix until the mixture forms a smooth batter. Preheat a medium nonstick skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt and swirl the pan to form an even layer of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using rubber spatula, carefully flip the crepe over. Cook for another minute and place the crepe on a flat surface. Repeat this process with the remaining butter and batter. Place the Nutella in the middle of the crepe, forming a straight line. Then fold the crepe in half and begin to roll into a tube shape.


For the whipped cream: In a Kitchen Aid stand mixer with whisk attachment, beat the heavy cream until it forms soft peaks. Add the powdered sugar. Continue to beat until the cream holds stiff peaks. With a spatula, fill a pastry bag with the whipped cream and create any design you desire.

Transfer the crepes to a serving platter and sprinkle with powered sugar. Serve with whipped cream and fresh fruits.


Berry Greek Smoothie


This very figure-friendly smoothie is perfect for busy people on the go. We make them every morning for breakfast before heading out to corporate jobs. These sweet and velvety smoothies are low in fat and packed with enough vitamins to give us the energy to cook a gourmet meal when we finally come home after a long day at the office. We love them, and we know you will too!

Ingredients:
1 cup of vanilla Greek yogurt
1 cup of frozen strawberries
1/2 cup of orange juice
1/2 cup of apple juice
1 cup of ice
1 teaspoon of vanilla extract

Kitchen Essentials:
Blender
Measuring cups and spoons

Instructions:
Mix all ingredients in a blender until smooth. Serve and enjoy. Makes 4 smoothies.
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