Quince De Mayo

So...this was supposed to be a Cinco De Mayo post, but I just never got around to putting it up.  Therefore, you get to enjoy a Quince De Mayo post :) (for those of you who don't know - that's 15th of May).  Even though it's no longer Cinco De Mayo, it's never a bad day to have Mexican food and this meal was great!
Drink...

Mexican Bulldog Margarita
*recipe from: Cooking Stoned
These drinks seem to be quite the fad lately as I have seen them all over the place.  I have never actually tried one from a bar, so I can't compare the taste.  However, I thought it was quite delicious!  It was a bit sweet, so if you don't like your margaritas sweet, I would just add less simple syrup.
Ingredients:
(serves 6)

• 5 Cups Ice
• 1 Cup Tequila
• ½ Cup Grand Marnier (I didn't have this so I used Triple Sec)
• 5 Limes, more for garnish
• 1 Orange
• 1 Cup simple syrup
• 6 Beers, Corona (or I used Trader Jose's)
• ⅓ Cup coarse Salt

Directions:

1. Juice the limes and the orange in a large measuring cup, then add in the tequila, grand marnier (or Triple Sec), and simple syrup. Mix together.
2. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.
3. Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.
4. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.  **Make sure your margarita is very slushy.  Mine wasn't thick enough the first time I made it and when I put the beer in it, it all came out of the bottle and overflowed in the glass. **

Dinner...

Spicy Mexican Shredded Pork Tostadas
*recipe from:  The Complete America's Test Kitchen TV Show Cookbook
These might not have been as spicy as I would have liked, but they were amazingly delicious!! Plus, they're super easy because basically all you do is put the ingredients in and let them stew.  Make it - you won't be sorry!
Ingredients:
(serves 4-6)

for the shredded pork:

• 2 lbs boneless pork butt roast, trimmed and cut into 1 inch pieces (I couldn't find this cut, so I used a boneless pork tenderloin and it turned out great)
• 2 medium onions, 1 quartered and 1 chopped fine
• 5 medium garlic cloves, 3 peeled and smashed and 2 minced
• 4 sprigs fresh thyme
• salt
• 2 tbs olive oil
• 1/2 tsp dried oregano
• 1 (14.5 oz) can tomato sauce
• 1 tbs ground chipotle powder or 2 chipotles in adobo suace
• 2 bay leaves

for the tostadas:

• 3/4 cup vegetable oil
• 12 corn tortillas
• salt

 for the garnishes

• queso fresco or feta cheese
• fresh cilantro
• sour cream
• diced avacado
• lime wedges

Directions:
for the shredded pork:

1. Bring the pork, quartered onion,  smashed garlic cloves, thyme, 1 tsp salt, and 6 cups water to a simmer in a large saucepan over medium-high heat, skimming off any foam that rises to the surface.
2. Reduce the heat to medium-low, partially cover, and cook until the pork is tender, 1 1/4 to 1 1/2 hours.  
3. Drain the pork, reserving 1 cup cooking liquid.  Discar the onion, garlic, and thyme.
4. Return the pork to the saucepan and, using a potato masher, mash until shredded into rough 1/2 inch pieces.  Set aside.
5. Heat the olive oil in a large non stick skillet.  Add the shredded pork, chopped onion, oregano and cook stirring often, until the pork is well browned and crisp, 7-10 minutes.
6. Add the minced garlic and cook until fragrant, about 30 seconds.
7. Stir in the tomato sauce, chipotle powder (or chopped canned chipotles), reserved pork cooking liquid, and bay leaves.  Simmer until almost all the liquid has evaporated, 5-7 minutes.  Remove the bay leaves and season with salt to taste.

for the tostadas:

1. Heat the vegetable oik in a skillet.
2. Using a fork, pierce the center of each tortilla 3 or 4 times to prevent puffing and allow for even cooking.
3. Fry one at a time, holding the metal potato masher in the upright position on top of the tortilla in order to keep it submerged, until crisp and lightly browned, 45-60 seconds (no flipping necessary). 
4. Drain on a paper towel lined plate and season with salt.

To serve:

1. Spoon a small amount of shredded pork onto each tostada and top with the garnishes.

Desert...

Pinata Cookies
*recipe from: She Knows Food and Recipes
These cookies have a lot of steps in the directions, but they aren't really too hard.  Don't get intimidated by the number of steps, because they have a great wow factor and are so fun!  I couldn't find a donkey cookie cutter, so mine are star pinatas!  The website I got the recipe from has a great step-by-step tutorial with pictures, so be sure to check it out.
Ingredients:

• bright colored food coloring
• sugar cookie dough
• mini m&m's or other mini candies
• frosting (I used a mixture of powdered sugar with a tiny bit of milk)

Directions:

1. Separate the sugar cookie dough into 4-6 equal parts.  
2. Color each part of the sugar cookie dough a different color.
   
3. Line a small plastic container with plastic wrap.
4. Split up the colored dough and begin layering it in the container, alternating colors.
5. Cover and freeze the dough for 4 hours or more.
6. Remove the dough from the freezer and unwrap.
   
7. Slice the dough into pieces about a 1/4 inch wide
8. Place the slices on a baking sheet and bake according to directions on the cookie dough package.
9. Immediately after taking the cookies out of the oven, use the cookie cutter to cut out the shape of the pinata (work quickly because the dough needs to still be warm so it doesn't crack).
   
10. When cutting out the middle cookies, hollow out the center by using a small cookie cutter.  This is where the m&m's will go.
11. Let the cookies cool.
12. Lay one solid cookie down and line it with frosting.
13. Place a hollow cookie on top of it.
14. Fill the hollow cookie with mini m&m's.
15. Line the hollow cookie with frosting.
    
16. Top with another solid cookie so you have three cookies stuck together and the m&m's in the center.
17. Eat and enjoy as the pinata breaks open!

Tasty Thai

I love Thai food and have a recent obsession with curry.  I made this curry randomly for dinner one night and it turned out so good, I decided to make a whole Thai inspired meal around it.

Drink...

Mango Passion Cocktail
*recipe from about.com
Let me start by confessing that I was not a fan of this drink.  I still decided to put it on the blog though because I think my dislike could be partly because of me not really liking mango drinks and because I think the recipe can be modified to make it taste much better.  First of all, the drink was way to thick.  I would use more liquid for sure.  Also, I didn't have champagne so I just used club soda.  I think it would definitely be better with champagne.  I also saw some other recipes that had coconut milk in it and I think that would be delish.  Let me know if you're able to improve on it and send me the updated recipe!
Ingredients:
(serves 6-8)

• 2 ripe mangoes
  
• 1/2 cup vodka
• 1/4 cup lime juice (or juice of 1/2 lime)
• pinch of salt
• 1-2 Tbsp. natural syrup, like maple syrup OR 1 -3 tsp. sugar (to taste)
• 1 bottle champagne OR sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)
• Optional Garnishes: ice cubes OR crushed ice, lime wedges/slices, plus fresh cherries or other fruit of your choice 

Directions:

1. First, cut the mangoes and drop all their flesh into your blender.
2. Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet.
3. Pour this mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice.
4. If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit. 

Dinner...

Spicy Pepper Coconut Thai Yellow Curry
*recipe from: Sreelu's Tasty Travels
As I said before, I have a new obsession with curry and this recipe did not disappoint!   I would say that this was just as good as curry I have ordered from a restaurant and it's packed full of delicious, healthy, fresh veggies.  Mmm...I can't wait to make it again!
Ingredients:

• 1 can of coconut milk
• 1 big tbsp. of freshly ground pepper 
• 1-cup yellow curry paste/sauce (My recommendation Trader Joes Thai Yellow curry sauce) 
• 1 small cup potato, peeled and cut into 1/4-inch pieces 
• 2 carrots, peeled and sliced into 1/4-inch thick rounds 
• 1 small onion, chopped 
• 1 small zucchini, chopped 
• 1 small cup of broccoli cut into small florets (I left this out) 
• 1/2 red/green bell pepper, cored, seeded and chopped into small pieces 
• 1 Thai chili or Jalapeno 
• ½ cup green onions 
• 1 cup of Thai basil    

 Directions:

1. Bring the coconut milk and yellow curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. If the mixture seems thick add little bit water to thin it out. 
2. Add the potato, carrots, zucchini,onion, bell pepper, broccoli, and chili, basil sprigs and pepper. 
3. Reduce the heat and simmer, covered, for 30 minutes. 
4. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
5. Remove from heat and serve hot over steamed hot rice.

Dessert:

Coconut Cake with Fluffy Coconut Icing
*recipe from: about.com
This cake was really good.  Mine turned out dense, almost lie a pound cake and it had a delicious coconutty taste.  When I was making the icing, I whipped the eggs by hand, which was a mistake.  It was so much exercise for my arm!  Make sure you use a mixer!!  Also, my icing didn't really fluff up like I feel it was supposed to, but it still tasted great.
Ingredients: 

For the Cake:

• 6 eggs
• 1 1/2 cups good-quality coconut milk (not 'lite')
• 7 Tbsp. sweetened shredded coconut (baking type)
• 1 cup white granulated sugar
• 1/8 tsp. salt
• 1 cup butter OR coconut oil, melted
• 2 cups all-purpose flour
• 4 tsp. baking powder  

For the Fluffy Coconut Icing:

• 3 egg whites
• 1 cup white granulated sugar
• 1/2 tsp. cream of tartar
• pinch salt
• optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
• 1/3 cup sweetened shredded coconut

Directions:

For the cake:

1. Preheat oven to 350 degrees. Grease two 9-inch cake pans.
   
2. Stir the shredded coconut into the coconut milk. Set aside to let soak.
3. Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
4. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
5. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
6. Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
7. Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.

For the Icing:

1. Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
2. Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
3. Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
4. To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.

Reliving my vacation...

It seems like forever ago, but my sister and I went on our "Sisters' Cruise" and had an amazing time.  I am officially addicted to cruising!  Since I can't go on another one yet, the next best thing was to try and re-create some of my favorites from our trip.  Enjoy!

Drink...

The Perfect Storm
My favorite bar on the ship was called Alchemy Bar.  I loved it because it had a cute theme (it was like an old apothecary) and had such delicious drinks!  These drinks were not just poured from a mix like the other bars on the ship, but were carefully crafted with a fiery show and all!  This drink was what I got one night when I asked the bartender to surprise me and it's now one of my favorite drinks.  I tried my best to remember what was in it and re-create it.  I didn't get it exactly right, but pretty close!  I hope you enjoy it as much as I did!

Me enjoying my drink!

Ingredients:

• 1 shot light rum
  
• 1/2 shot of dark rum (I only had light rum, so I just used that)
• 1 shot strawberry simple syrup
• 1/2 shot lime juice
• sprig of rosemary
• cinnamon

Directions:
for the strawberry syrup:

1. Make a simple syrup by heating and dissolving 1/2 cup sugar in 1/2 cup water.
2. Slice  1 cup fresh strawberries and add to the syrup.  
3. Simmer the strawberries in the syrup for 15-20 minutes, stirring occasionally and smashing the strawberries to get the flavor out. 
4. Strain the strawberries from the syrup and let cool.

for the drink:

1. Fill a shaker with ice and add the rum, strawberry syrup, and lime juice.
2. Shake and strain into a martini glass.
3. Light a sprig of rosemary on fire until toasted.  Place the toasted rosemary into the drink.
4. Sprinkle some cinnamon on top (if you want to be extra fancy like on the cruise, you can sprinkle the cinnamon over a flame so it sparks before falling into the glass).

Dinner...

Mushroom Cappuccino
I know...you're thinking: mushroom cappuccino?!?  Gross!  But, wait...this is not gross.  Actually, it's quite amazing.  We went to a cooking demo on the ship where one of the chefs made this.  It really has nothing to do with cappuccino, except that he served it in cute little cappuccino glasses that we could sip the mushroom soup out of.  I didn't have any cappuccino glasses, so I just served mine in a bowl.  Also, on the ship they served it with a garlic crouton which was amazing.  I forgot to make that for mine...oops!
Ingredients:
(serves 4)

• 1 lb. chopped assorted mushrooms
• 5 tbs onion
• 1 clove garlic, chopped
• 2 oz butter
• 2 pints chicken or vegetable stock
• 1 pint cream
• few drops truffle oil (I didn't have this so I used truffle salt)
• 1 tsp chopped parsley
• salt to taste
• pepper to taste
• 2 sprigs thyme

Directions:

1. Saute the onions and garlic in butter.  Add the assorted mushrooms.
2. Add stock and simmer.  Season with salt and pepper.
3. When mushrooms are cooked, blend in a blender and sieve through a Chinois.
4. Return the puree to the pan and add cream and a few drops of truffle oil.
5. Adjust the seasoning and consistency.  Serve hot with garlic croutons.

Enchiladas Verde
At our first port, Cozumel Mexico, Kate and I had a delicious Mexican lunch included in our beach package.  I had enchiladas verde, which were amazing.  I must admit, mine weren't quite as good as in Mexico, but they still were great and definitely worth making!
Ingredients:
(serves 4)

• 2 large chicken breasts
• 1/2 onion, chopped
• 1 clove garlic, chopped
• olive oil
• verde sauce
• manchego or pepper jack cheese
• 2-3 tbs sour cream
• tortilla shells

Directions:

1. Cook the chicken breasts and shred the meat.
2. In a pan saute the onion and garlic with olive oil.
3. Add the cooked chicken, 1/4 cup of verde sauce, and the sour cream.
4. Place the chicken mixture in the tortilla shells and place in a baking dish. 
5. Sprinkle with shredded or crumbled cheese.
6. Bake at 350 degrees for about 20 minutes or until cheese is melted.

Dessert...

Strawberry and Chocolate Frozen Yogurt 
*recipe from: Chocolate and Zucchini
One of our favorite things to do on the cruise was eat (which is probably part of the reason why I love cruises).  And one of the things we ate most was ice cream cones.  They had self-serve, soft-serve ice cream machines located throughout the ship and the ice cream was always there for us!  Our favorite flavor was the strawberry-chocolate swirl frozen yogurt.  My chocolate yogurt turned out pretty amazing with a great texture and good taste.  However, my strawberry frozen yogurt turned out a bit icy, but tasting great.  All I was missing was a cone!
Ingredients:
for the strawberry frozen yogurt:

• 2 cups strawberries
• 1 cup yogurt (full fat greek or plain)
• 1/4 cup heavy cream
•  1/4 cup sugar

 for the chocolate yogurt:

• 3 1/2 ounces good-quality bittersweet chocolate, finely chopped 
• 1/3 cup plus 1 tablespoon heavy cream
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons good-quality unsweetened cocoa powder
• a good pinch of sea salt
• 1/4 teaspoon natural vanilla extract 
• 10 1/2 ounces full fat plain Greek yogurt  or plain yogurt

Directions:
for the strawberry:

1. Blend the strawberries in a food processor until pureed.
2. Add all the ingredients into a bowl and stir.
3. Place in the freezer and stir every half our until it reaches the desired consistency (about 3 hours).

 for the chocolate:

1. Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water, stirring frequently to ensure even melting.  
2. In the meantime, place the cream in a medium mixing-bowl.  In a separate bowl, whisk together the sugar, cocoa powder, and salt until no lump remains.
3. When the chocolate is melted, whisk it into the cream. Whisk the sugar mixture into the chocolate cream. Add the vanilla and yogurt, and whisk until well blended. 
4. Place in the freezer and stir every half hour until it reaches the desired consistency (about 3 hours).

   

   Me eating frozen yogurt (and popcorn)

A Little Taste of Grand Cayman

The cruise is this weekend!!!!!!  The final port on the cruise with my sister is Grand Cayman in the Cayman Islands.  I can't wait to swim with stingrays and snorkel there.  And hopefully, I'll get to eat food that is just as delicious as this meal was!

Drink...

Cayman Sunset Boat Drink
*recipe adapted from: Caribbean Escape Blog
This drink transported me right to the tropics.  It tasted just like something you would drink in the Caribbean! 
As usual, I didn't have all the ingredients, so I changed it up a bit.  The recipe calls for banana liqueur, which I'm sure would be delicious in it, but I wouldn't get good use of that, so I didn't buy it.  It also says to add a splash of dark rum floating on top of the drink.  I left this our because I only had light rum.  If you want your drink extra strong - go ahead and add those both.  I'm sure they would taste great too!
Ingredients:

• 1.5oz. Bacardi Gold
• 1oz. Amaretto
• Orange juice
• Pineapple juice
• Grenadine

Directions:

1. In a shaker with ice, add Bacardi Gold and Amaretto along with equal parts Orange Juice, Pineapple Juice (and Banana Liqueur if you use it). 
2. Shake. 
3. Pour into tall glass with ice. Add splash of Grenadine. 

Dinner...

Jerk Chicken with Plantains
This dinner was really simple, quick, and best of all it used very few dishes :)  Oh, and it tasted great too.

Cayman Jerk Chicken with Cayman Chow-Chow
*recipe from: food.com
This chicken was unlike any jerk chicken I have ever had.  It had a good amount of spice and I loved that all the ingredients were so fresh.  I would definitely recommend it.  Especially if you want to feel like you are dining on the Islands!   
Ingredients:
for the chow-chow:
(serves 3) 

• 1 cup sliced red peppers
• 1 cup sliced green peppers
• 1 cup sliced onions
• 1/4 cup olive oil
• 1/2 teaspoon chopped Jalapenos
• 1/2 teaspoon thyme  

 for the chicken:
(serves 3)

• 1 1/2 lbs chicken breasts
• 1/2 to taste salt & pepper
• 1/2 to taste olive oil, for rubbing on chicken

 Jerk Spice Rub

• 1/4 cup scallion, cut in small pieces
• 1/2 small scotch bonnet pepper, chopped finely
• 1/2 tablespoon ground black pepper
• 3 garlic cloves, chopped
• 1/2 lime, zest of, grind (rind)
• 1 tablespoon sugar
• 1/2 tablespoon thyme
• 1/2 teaspoon allspice

Directions:

 

for the chow-chow

1. In a sauté pan heat oil olive and sauté all ingredients until almost tender.
2. Place on large platter and serve under Jerk Chicken.

for the chicken:

1. Combine all ingredients in Food processor and mix thoroughly.
2. Rub the chicken with oil then sprinkle with salt & pepper.
3. Next, generously coat chicken with Jerk Spice and grill until done.
4. Serve over Cayman Style Chow-Chow.

Fried Plantains

*recipe from: allrecipes.com

I love plantains.  Every time I order them in a restaurant I am amazed by how good they are.  Little did I know that they are so easy to make!  These are a great side dish for the chicken and could even be a dessert.  I added a little cinnamon on mine which made it extra special :)

Ingredients:

• butter or oil (I used butter as recommended in reviews)
• plantains

Directions:

1. Preheat oil or butter in a large, deep skillet over medium high heat.
2. Peel the plantains slice them on an angle into thin pieces.
3. Fry the pieces until browned and tender. Drain excess oil on paper towels.

Dessert...

Cassava (or sweet potato) Cake
*recipe from Cayman Islands 
This is a popular dessert in Grand Cayman.  All the recipes I read said Cassava (which is a root vegetable) can usually be found in a regular grocery store (if not fresh, then frozen).  However, surprise, surprise...my grocery store didn't have it.  So then, recipes said you can replace it with yucca.  But, of course, my grocery store did not have yucca either.  So, I took matters into my own hands and used yams (hey - they're a root vegetable too, right?). 
After an hour of cooking my batter was still liquid.  So, I added some flour to thicken it and baked it some more which gave it more of the consistency I thought it should have.  That being said, I cannot attest to the authenticity of this recipe since I changed so much.  The recipe below is the original recipe if you're feeling adventurous.
I honestly was not really a fan of this cake.  Doug liked it though.  The texture through me off (it's almost more of a custard or like the filling of a pecan pie).  Also, I'm just not that into spice cake.  However, Doug loves spice cake.  He enjoyed this cake and is continuing to eat it.
Maybe when I am at Grand Cayman I can find some Cassava Cake and try it to see how mine compares.
Ingredients:

• 3 lbs grated cassava 
• 2 lbs light brown sugar
• 2 - 14oz cans coconut milk (wash cans out with a little water)
• 2 tablespoons vanilla essence
• 1 teaspoon Cayman Sea Salt
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon cloves
• 1 stick of margarine or butter
• 4 heaping teaspoons cornstarch diluted in a little water

Directions:

1. In large mixing bowl add cassava and stir in coconut milk and vanilla. Then brown sugar, salt, cinnamon, cloves and nutmeg. Stir well.
2. In small covered container add corn starch and just enough water to dissolve. Shake. Then add to contents already in bowl.
3. Now add melted margarine or butter. Stir well.
4. Preheat oven to 350 degrees. Lightly butter glass baking pan and pour in the above mixture in pan.  Bake for at 350 degrees for about an hour or until a firm golden brown is achieved.

A Little Taste of Isla Roatan

After our two stops in Mexico, our third port on Sister's Cruise 2013 is Isla Roatan.  It is an island in the Caribbean off the coast of Honduras.  I know nothing about Honduran food, so I Googled it and some pretty delicious sounding recipes came up. Welcome to the Caribbean!

Drink...

Horchata
*recipe from: AllRecipes.com
Horchata is something I have seen on several menus at Mexican and South American restaurants.  I've always been interested in trying it, but have never been brave enough to give it a shot.  Well, I have been missing out because it turns out that I love it! 
In case you don't know, Horchata is a creamy rice water.  I changed a few things in the original recipe after reading reviews and I think the changes are for the best (the recipe below includes my changes).  If you like it more creamy, you might want to add a little more milk.  If you like it sweeter, add more sugar - but I don't think it really needs to be any sweeter.
Ingredients:
(serves 6)

• 1 cup uncooked white rice
• 4 cups water
• 1 1/2 cups milk
• 1/2 tbs vanilla extract
• 2 cinnamon sticks
• 1/3 cup of sugar

Directions:

1. Pour the rice, cinnamon sticks, and water into the bowl of a blender; blend until the rice and cinnamon just begin to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Add the milk, vanilla, and sugar into the rice water.  Store in the refrigerator overnight.
3. Strain the rice water into a pitcher and discard the rice.  Stir before serving over ice.

Dinner...

Exotic Curry Conch (I mean Clam) Chowder 
*recipe from: Roatan Online
This recipe is supposed to contain conch as the seafood ingredient.  However, I have no idea where in NYC to buy conch, so I substituted clams.  I'll be honest - this was not one of my favorite soups.  It wasn't bad.  Actually it was good - I'm just not the biggest fan of seafood soups.  It's definitely worth a try if you are seafood soup lover.
Ingredients:
(serves 6)

• 8 conchs (or 2-3 cans of clams)
• 1 lg. onion
• 1/2 c. cream
• 4 tomatoes (or pt. stewed- tomatoes)
• 2 tsp. curry powder
• 2 bay leaves
• 1 tsp. sugar
• 1 pinch thyme
• 2 tbsp. butter
• 1 sm. can tomato paste

Directions:

1. Grind the conch and boil until tender in water. (or skip this step if you are using clams)
2. Fry onion in frying pan with butter until cooked (not brown). 
3. Add bay leaves, thyme. 
4. Work curry powder into cream. 
5. Add onion to cream, add tomatoes, curry powder, clams, and cream to sugar. Also add tomato paste. 
6. Simmer 1/2 hour and serve in soup bowls. 
7. Add 1 teaspoon of sherry in each serving. (oops - I forgot this ingredient)

Dessert...

Baked Mango Dessert
*recipe from: Roatan Online  
Honestly, I don't think I've ever even tasted a mango before having this dessert.  For some reason, I just thought I didn't like them.  Boy, was I wrong.  I LOVED, LOVED, LOVED this dessert.  I loved it so much that I broke my strict cruise diet and had 2 helpings.  It is so simple and easy, but sooooo good.  I will be making this again soon!
Ingredients:
(serves 3-4)

• 2 ripe mangos
• cinnamon
• sugar
• butter
• heavy cream

Directions:

1. Slice mangoes thinly to cover the bottom of a large baking pan. 
2. Sprinkle ground cinnamon over the mango slices and cover lightly with sugar. 
3. Dot with butter. 
4. Bake at 400º until lightly browned, but not too dry. 
5. While baking, whip the heavy cream until it is transformed into whipped cream.  Add a small amount of sugar to sweeten to taste.
6. Serve warm with the whipped cream on top (the whipped cream will meld a little and it will be so good...I wish I had some now!). 

A Little Taste of Mexico

My sister and I are going on our 2nd annual "Sister's Cruise" soon and I am so excited, I just don't know what to do with myself.  So, to help pass the time, I decided to make some foods in the culinary style of each of the ports we are stopping at on the cruise.  Our first two stops are both in Mexico - Cozumel and Costa Maya.  I don't know how authentic my Mexican meal is, but is sure was delicious!
Drink...

Classic Margarita
There's no way I could do a Mexican blog post without a margarita.  And you won't find any margarita mixes in this recipe - it's the real thing!  At first I thought it tasted quite strong, but after a sip or two, I ended up loving it!  Plus, who knew margaritas were so easy to make??
Ingredients:

• 2 oz of tequila
• 1 oz triple sec
• 1 oz lime juice
• salt for rimming

 Directions:

1. Moisten the rim of the glass with water and holding it upside down, dip the rim into the salt.
2. Fill a glass with ice (I didn't have margarita glasses, so I made mine on the rocks.  If you'd prefer it in a margarita glass, combine all the ingredients in a shaker and strain into the rimmed glass.)
3. Pour all the ingredients into the glass and stir.
4. Garnish with a lime. 

Dinner...
Guacamole and Quesadillas
This dinner sounds so simple, but it was sooooo good!  I really impressed myself with this one.  I don't know if it's because I haven't had good Mexican food in a while or what, but this was restaurant-quality!  I will definitely be making it again soon.

Chips and Guacamole
*recipe from: Baby Center Blog
I have a real love of avocados and therefore, I really enjoy guacamole.  This recipe was great as an appetizer/snack and as a topping on the quesadillas.  However...if you like your gauc spicy like I do, your going to need to add a lot more heat to this recipe.
Ingredients:

• 4 Ripe Avocados
• 2 Limes, juiced
• 1 Roma Tomato, diced
• 1 Small Red Onion, diced
• 1 Jalapeno, deseeded and diced
• 1/2 cup Cilantro, chopped
• 1 tsp Ground Cumin
• 1 tsp Fresh Ground Black Pepper
• Kosher Salt to Taste 

Directions:

1. Cut the avocado across the center and split in halves. Take the pit out and take the avocado out of shell using a large spoon.  
2. Place in a mixing bowl and add the lime juice. 
3. Incorporate together using a large spoon to break up the avocado.
4. Add remaining ingredients, stir to combine, and season to taste.

Chorizo and Pepper Quesadillas
These were amazing!  I usually don't like to toot my own horn too much, but really, these were terrific.  There's nothing too special about them, but the combination of ingredients, perfect cooking of the quesadilla (which is rare, because I almost always burn them!), and delicious toppings made it over the top delicious.  Our toppings were the guacamole, sour cream, and Doug's homemade pico de gallo.  I can't wait to make them again...Soon!
Ingredients:

• 2 flour tortilla shells
• 1 chile pepper (I wanted to use a poblano, but our grocery store doesn't have them.  I think the one I used was an Cubanelle, but I'm not sure because there was no label on it at the store), roasted and peeled
• chorizo sausage (I used Trader Joe's Soy Chorizo because its so delicious and a little healthier), browned
• shredded cheese - Mexican blend
• toppings of your choice - ours were: guacamole, sour cream, and pico de gallo

Directions:

1. Spread all the ingredients over one of the tortillas.
2. Top with another tortilla.
3. Place in a skillet and cook until browned on each side and the cheese is melted.

Dessert...

Easy Mexican Flan
*recipe from: The Coach's Wife's Kitchen
I just recently began liking flan (because I had never tried it until recently).  I thought it would be difficult to make, but it's really simple.  While making it, I was thinking..."there is no way this is going to turn out right."  But, it did!  Just keep going when you're making/cooking it - even if it doesn't seem like it's going to work out.  This flan would be an easy way to impress people and is the perfect end to a perfect Mexican dinner!
Ingredients:

• 1 Cup and ½ Cup Sugar
• 6 Eggs
• 1 Can (14 oz.) Sweetened condensed milk
• 1 Cup Heavy cream
• ½ Cup Milk
• 1 tsp Vanilla 

Directions:

caramel coated ramekins

1. Put 1 cup sugar into a small sauce pan over medium heat stirring constantly. It will slowly melt down to a caramel color liquid. Be careful not to let it burn.
2. Once all of the sugar is liquid equally pour into ramekins (6 to 8 depending on their size). Swirl the liquid around until it has covered the sides. You will have to hurry it cools very quickly.  (I did not get it coated well and it worked out just fine)
3. Blend the eggs together, add the milks then slowly add the ½ cup sugar and vanilla. Stir until combined. 
4. Pour the milk mixture into the prepared ramekins. Place them into a large baking dish filled with 1 to 2 Inches of water. Bake at 325°F for 45 minutes or until a toothpick or a knife comes out clean. 
5. Cool the ramekins in the refrigerator for at least one hour before serving.
6. Slide a knife around the edge then tip the ramekin over onto a plate the caramel sauce will spill over the custard. Serve with fresh berries or just alone. YUM!

A Pretty in Pink Dinner

In honor of Valentine's Day, all the foods I made for this meal are pink.  In addition, they are all delicious.  :)
Doug and I prefer to stay in on Valentine's Day since the restaurants are usually really crowded and have a different menu for the holiday.  So, why not try it?  Stay in and cook your Valentine a pink meal!
Drink...

Strawberry Sweethearts Cocoa
*recipe adapted from: babble.com
This is perfect for a chilly valentine's evening!  It's very, very sweet, so I would serve it after dinner with dessert.  
I changed several things in the recipe because of the ingredients I had/could find in the grocery store.  Even with the changes it turned out delicious!  
It reminded me of a chocolate covered strawberry and was warm and creamy.  A great alternative to regular hot chocolate!
Ingredients:

• 4 tablespoons butter
• 1/2 cup sugar
• 1 pint strawberry ice cream *[I didn't want to buy a huge carton of ice cream because then I'd eat it all :) So, I used strawberry milk instead.  It worked well!]
• 4 cups water (I didn't add any water since I used milk instead of ice cream)
• Whipped cream
• 1 cup Mini chocolate chips
• 1 tablespoon chocolate sprinkles *[I used heart sprinkles instead]

Directions:

1. In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden. 
2. In a medium pot, whisk together the butter, sugar, and ice cream *(or milk) over medium high heat until melted.  
3. Whisk in the water *(I omitted water since I used milk), one cup at a time until your favorite texture/flavor is achieved.  Heat just until steaming.  
4. Pour into chocolate-rimmed mugs.  Garnish with a dollop of whipping cream and a sprinkling of chocolate (or heart) sprinkles.  Serve with the yummy cookies below!

Dinner...

Salmon With An Herb Caper Sauce
*recipe from America's Test Kitchen Cookbook
Pretty much the only pink thing I could think of for an entree was salmon.  I am not the biggest salmon fan, but as far as salmon goes, this was a great recipe.  The sauce is delicious!  I wanted to serve beets as a side dish for the color, but I never got around to buying them.  Oh well, maybe you'll get some for your salmon :)
Ingredients:

• 2 lemons
• 1 large shallot, minced
• 2 tbs parsley, minced
• 2 tbs tarragon, minced
• 1/2 cup dry white wine
• 1/2 cup water
• 1 (1 1/2 to 2 pound) skinless salmon fillet
• 2 tbs capers
• 2 tbs olive oil
• 1 tbs honey
• salt and pepper

Directions:

1. Cut one lemon into 8-10 slices.  Cut the other lemon into wedges and set aside.
2. Arrange the lemon slices in a single layer on the bottom of a 12 inch skillet.
3. Scatter 2 tbs of the shallots over the lemons.  Add the wine and water.
4. Cut the salmon filet into four equal pieces.  Place the filet in the pan skinned side down on top of the lemon slices.  
5. Set the pan over high heat and bring the liquid to a simmer.
6. Reduce heat to low, cover, and cook until the sides of the filets are opaque but the center is still translucent (11-16 minutes).
7. Remove the pan from the heat and transfer the salmon and lemon slices to a paper towel lined plate.  Tent loosely with foil.
8. Return the pan to high heat and simmer until the cooking liquid is slightly thickened and reduced to 2 tbs (4-5 min).
9. Meanwhile, combine the remaining shallots, herbs, capers, olive oil, and honey in a medium bowl.  
10. Strain the remaining cooking liquid through a fine mesh strainer into the bowl with the herb-caper mixture.  Whisk to combine and season with salt and pepper.
11. Season the salmon with salt and pepper.  Lift the salmon off the lemon slices and place on a plate or platter.  
12. Spoon the vinaigrette over the top and serve with lemon wedges.

Dessert...

Almond Cookies Topped with Raspberries and Brown Sugar Cream Cheese Frosting
*recipe from Dwell on Joy
Ingredients:
(makes 3-4 dozen cookies) 
for the almond cookies:

• 1 package of Betty Crocker sugar cookie mix
• 1 stick unsalted butter, softened
• 1 egg
• 1 tbsp flour, plus extra for rolling out dough
• 1/2 cup crushed slivered almonds
• 1/2 tsp pure almond extract

for the brown sugar cream cheese frosting:

• 1 1/4 cup light brown sugar
• 1/4 cup cornstarch
• 1/2 cup powdered sugar
• 2 - 8oz packages 1/3 less fat cream cheese, room temperature
• 1/2 cup (8tbsp) unsalted butter, softened
• 1/2 tsp pure vanilla extract 
• red food coloring if you'd like to tint it blush like me   
• 1 container of raspberries, rinsed and patted dry

 Directions: 

1. In a stand mixer, make the sugar cookies according to package directions. Add the crushed almonds and almond extract to the dough and stir until combined. Using flour first to dust your surface, roll the dough out to about 3/4 inch thick.
2. Using a small circle cookie cutter (about 2 inches) dipped in flour, cut out circles. Roll out remaining dough and cut out circles until the dough is used up. Place on a greased cookie sheet and bake 10 minutes or until just starting to brown. Cool on pan 2 minutes and then, using a spatula, place on a baking rack to cool completely.
3. While you are baking the cookies, it's time to make the frosting. Using a hand mixer, beat the cream cheese and butter in a bowl until fluffy. Add the brown sugar, cornstarch, powdered sugar, and vanilla and beat until the frosting is smooth and light. Add a few drops of red food coloring to the frosting at the end if you'd like to make yours blush like mine :) Chill the bowl in the fridge to thicken the frosting, or until the cookies are cooled completely.
4. When the cookies are cool and the frosting is chilled, it's time to assemble your treats! Rinse and pat dry your raspberries and have them handy. Place your frosting into a Ziploc bag and seal it. Clip the corner off of one side of the bottom, and pipe the frosting onto the cookies. Gently smoosh the raspberry into the frosting for the finishing touch!

Put the Lime in the Coconut (or in the Martini, Fish, and Cake)

I thought we deserved a little slice of summer in this dreary part of Winter.  All these dishes are light and limey.  Perfect for transporting you from cold, snowy weather to the warm sunshine of Key West!
Drink...

Key Lime Pie Martini
I recently discovered a new favorite drink - a lemon meringue pie martini.  This is basically the same drink, except instead of lemon, I used key lime juice.  It turned out delicious and tasting very close to a slice of pie.  Mine was a little sour for my taste, so you might want to add a little less lime juice.
Ingredients:

• 2 oz cake flavored vodka (I think vanilla vodka would also be good if you don't have cake vodka)
• 1 oz key lime juice
• 1/2 oz simple syrup
• splash of cream
• lime for garnish

Directions:

1. Pour all the ingredients except the lime into a shaker full of ice.
2. Shake and strain.
3. Pour into a chilled martini class and serve with a lime wedge, or a floating lime wheel.

Dinner...

Honey Lime Tilapia
*recipe from: One Lovely Life
I am gradually getting myself to enjoy eating fish and with a recipe like this, it makes it much easier.  This was delicious and easy.  Tilapia is such a non-fishy fish, which I love.  All you do it marinade it and saute it!
Ingredients:
(serves 4)
For the fish and marinade:

• 4 (4-5oz) tilapia fillets (thawed if frozen)
• Juice and zest of 1 lime
• 1 Tbsp olive oil
• 1½ Tbsp honey
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp garlic powder

For dredging and cooking:

• ½c flour
• ¼ tsp salt
• ¼ tsp pepper
• 1-2 Tbsp olive oil

Directions:

1. Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 1 hour up to 24 hours*.
2. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook).
4. Serve with lime wedges.

Dessert...

Key Lime Pound Cake
*recipe from: MyRecipes.com
I've never made pound cake before, but it turns out it's pretty simple.  This makes a lot of cake!  I didn't have a tube pan like the recipe suggests using (I'm actually not even sure what a tube pan is), so I used a bundt cake pan.  In fact, this recipe made so much batter that I used two bundt cake pans...one cake for work, one cake for home :)  
Even though pound cake can be heavy, this cake tastes light and refreshing.  The glaze on mine was a bit sour, which I liked.  But, if you don't like things sour, I would add less lime juice or more sugar.
Ingredients:
For the cake:

• 1 cup butter, softened 
• 1/2 cup shortening
• 3 cups sugar 
• 6 large eggs 
• 3 cups all-purpose flour 
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt 
• 1 cup milk 
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest 
• 1/4 cup fresh Key lime juice

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract

Directions:
For the cake:

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

For the glaze:

1. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.