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.

California Dreamin'

I lived in Los Angeles for a brief time, and sometimes there are things I miss about it.  While there, I noticed that there definitely is a California-style cuisine.  Typically, it's much healthier and fresher than foods you would find in other parts of the country.  This dinner is composed of things that remind me of that style of eating.  Enjoy!

Drink...

California Lemonade
*recipe from: Bar One Drinks
Now, I have to admit, I never drank anything like this while living in California.  Basically, I couldn't think of a drink that represented The Golden State, so I just chose this because it had the name California in it.  I must say though, it was quite good and refreshing.  It would be perfect on one of those hot summer LA days.  But, beware, it packs a punch!
I altered this recipe slightly because I didn't have all the ingredients.  It was great, but I bet it would be even better with the proper ingredients!
Ingredients:

• 1/2 oz. Vodka  
• 1/2 oz. Gin  
• 1/2 oz. Rum (I didn't add this because I didn't have any)
• 1/2 oz. Triple Sec  
• 1/2 oz. Lime Juice  
• 1/2 oz. Grenadine  
• Sour Mix (Lemon Juice, Sugar, Water)

Directions:

1. Make the sour mix by heating 1/4 cup of sugar in 1/4 cup water until it is dissolved.  Then, add 1/2 cup of lemon juice. Stir and let cool.
2. In a shaker add alcohol, lime juice, dash of grenadine and dash of Sour Mix. Shake well and pour into a highball glass with ice. 
3. Fill with Sour Mix and float the remaining grenadine on top (you can add extra grenadine for desired sweetness). 
4. Garnish with a lemon wheel and a cherry. 

Dinner...

California Grilled Veggie Sandwich
*recipe from: All Recipes.com 
This is an old favorite of mine and in my mind it's a perfect representation of California style cuisine.  All of the ingredients are fresh and come together to make a great sandwich.  I have never actually grilled the vegetables on an outdoor grill (I have grilled them on a Forman Grill, which worked well), but I'm sure if you did grill them outdoors, they would be even better.  It also says to grill the sandwich when it is put together, which I am sure would be extraordinary.  I used to put all my cooked veggies on the sandwich and then grill it with the bread in the George Forman grill.  I really liked doing it this way because it presses the sandwich together and makes it almost like a panini.  I no longer have a Forman Grill, so for this one, I didn't do any cooking of the sandwich after putting it together.  I also used to be able to get a really good foccacia bread from the grocery store with tomatoes and onions on top that went perfectly with the veggies.  Now, I could only find plain foccacia bread.  It still tasted great, but it was definitely a downgrade from the other bread.  If I were you, I'd search around for a fancy foccacia bread!
Ingredients:
(makes 4 servings) 

• 1/4 cup mayonnaise
• 3 cloves garlic, minced 
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese   

Directions:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. (or if you aren't using a grill, prepare a pan of a Forman Grill)
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. (or press the sandwich in a Forman Grill)  This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

Dessert...

Sprinkles Strawberry Cupcakes
*recipe from: Oprah.com
Sprinkles bakery originated in Beverly Hills, California and is considered to be the first cupcake bakery.  I love a good cupcake and have tried them from a wide variety of bakeries.  Sprinkles is one of my favorites for it's simplicity, freshness, and just the right amount of sweetness.  These cupcakes were not difficult to make and I was obsessed with them!  They were sooooo good, especially the strawberry frosting.  They would be perfect in the summer when strawberries are in season.  The recipe calls for some frozen strawberries, but I used all fresh and it was great!
Ingredients:
(makes 12 cupcakes)
Cakes: 

• 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
• 1 1/2 cups all-purpose flour , sifted
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 1/4 cup whole milk , room temperature
• 1 tsp. pure vanilla extract
• 1/2 cup (1 stick) unsalted butter , room temperature
• 1 cup sugar
• 1 large egg , room temperature
• 2 large egg whites , room temperature 

 Sprinkles Strawberry Frosting: 

• 1/2 cup frozen whole strawberries
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch coarse salt
• 3 1/2 cups confectioners sugar, sifted
• 1/2 tsp vanilla extract 

Directions: 
For the Cakes: 

1. Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

For the Strawberry Frosting: 

1. Place strawberries in the bowl of a food processor and puree.  
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
3. Reduce mixer speed and slowly add confectioners sugar; beat until well combined.
4. Add vanilla and 3 tbs of strawberry puree; mix until just blended.  Do not over mix or frosting will incorporate too much air.  Frosting consistency should be dense and creamy like ice cream. 

Happy Birthday, Round 3

The last family birthday of the month is my mom's.  Typically I am not actually able to be with my mom on her birthday (since I live in NY and she's in IL), but this year I was home!  So, what else could I do besides make her a birthday dinner?!  I let my mom pick everything she wanted for this dinner.  It was quite good!  And, my mother is a vegetarian, so all those veggie eaters out there can enjoy this one too! (actually, I think everything but the desert is vegan) Happy bithday mom!
Drink...

Peach Bellini Iced Tea
This is originally a drink my mom had at the Olive Garden.  I have never had it, so I just tried to imagine what it would taste like and make a replica.  My mom said it was not exactly the same as theirs, but she said it was very good!  It is a great, refreshing summer drink.  This is a non-alcoholic drink, but I wonder how it would be if you actually made it into a real bellini and added champagne?  I don't know, champagne and tea could be strange...or it could be good :)
Ingredients:

• 1 bottle of peach iced tea (or you can use regular unsweetened tea if you want it less sweet)
• 1 can of sliced peaches in heavy syrup
• Club soda

Directions:

1. Put some sliced peaches into the bottom of a glass, add ice if your ingredients aren't already cold.
2. Pour the iced tea into the glass with the peaches.
3. Add about 2 tbs of the syrup from the canned peaches.
4. Add about 3-4 tbs of club soda and stir.

Dinner...

Pineapple Quinoa Stir Fry & Cucumber and Watermelon Salad with Hoisin-Lime Dressing
My mom sure knows how to pick a birthday dinner!  This was a delicious summer dinner, and a lot of it can be made ahead of time if you want to spread out the amount of work.
Cucumber and Watermelon Salad with Hoisin-Lime Dressing
*recipe from Bon Appetite (July 2002)

When I first saw the recipe for this salad I thought it looked kinda gross and weird.  But, the ingredients actually go really well together.  It is super refreshing and healthy.  I would definitly make it again for a summer salad.  Bon Appetite says it is "a Vietnamese style salad that makes a refreshing accomaniment to any kind of barbequed meat."  I would agree with that statement, but it also goes really well with the quinoa I made.  The quinoa is a little spicy and the salad helps cool off your mouth.
Ingredients:
(serves 6)

• 1 1/2 large cucumbers (about 3 cups)
• 3 cups seedless watermelon, cut into 1/2 inch cubes
• 3 1/2 tbs fresh lime juice
• 3 tbs hoisin sauce
• 1/4 cup chopped fresh cilantro
• 2 tbs chopped fresh mint
• 1/3 cup coarsly chopped lightly salted dry-roasted peanuts (I left these out of our salad)

Directions:

1. Combine cucumbers and watermelon in a medium bowl.  Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours.
2. Drain and discard the liquid.
3. Whisk lime juice and hoisin sauce in a small bowl to blend.
4. Pur dressing over cucumber-watermelon mixture and toss gently.
5. Sprinkle salad with cilantro, mint, and then peanuts (again, I didn't use nuts).  Serve immediately. 

Pineapple Quinoa Stir Fry
*recipe from Maureen K.

My mother is a really great cook and this is a recipe she invented.  It's very healthy and delicious.  It takes a bit of time to chop all of the ingredients, but you can do that ahead of time if you would like.  Once you actually get to the cooking part, it goes very fast.  I made mine a bit too spicy for some members of my family.  If you don't like it really spicy, you may not want to use the whole jalapeno, just as much as you'd like. 
Ingredients:
(serves 4-5)

• 1 cup quinoa (rinsed and well-drained)
• 1 cup pineapple juice
• 1 cup cold water
• 1/4 tsp soy sauce + 3 tbs soy sauce
• 3 tbs peanut oil
• 2 green onions, sliced thin
• 2-3 large cloves of garlic, minced
• 1/2" piece of ginger, peeled and minced
• 1 jalapeno, diced
• 1 red bell pepper, diced
• 1 cup frozen peas (I left these out because I don't really like peas)
• 1 cup fresh basil, sliced thin
• 2 tbs fresch chopped mint
• 1 whole fresh pineapple, cut into bite-sized pieces
• 3 tbs vegetable stock
• 1 tbs mirin
• lime wedges for garnish

Directions:

1. *The night before: Combine quinoa, pinaple juice, water, and 1/4 tsp soy sauce in a medium sized pot.  Cover, place over high heat and bring to a boil.  Stir a few times, lower heat to medium/low, cover, and cook for 12-14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.  Uncover, fluff, and let cool.  For best results, place quinoa in an airtight container and refridgerate overnight.
2. Have all ingredients chopped and within reach.  Heat a large non-stick skillet.  Add peanut oil, green onions, and garlic.
3. When the garlic starts to sizzle, add the sliced jalapeno and ginger. 
4. Stir fry for about 2 minutes, then add the bell pepper and peas.
5. Stir fry for another 3-4 minutes until the bell peppers are softened and peas are bright green.  Add the basil and mint.
6. Stir fry for another minute and then add the pineapple chuncks and quinoa.
7. In a medium cup combine 3 tbs. soy sauce, vegetable stock, and mirin.  Pour over quinoa mixture. (Add another 1/2 cup to a cup of pineapple juice to the quinoa mixture if it is dry)
8. Stir to incorporate completely.  Continue to stir fry 10 - 14 minutes until quinoa is very hot.
9. Serve with lime wedges and additional soy sauce.

Dessert...

Blueberry Tartlets with Lemon or Lime Curd
*recipe from Maureen K.
These are the perfect summer dessert!  The comniation of the lemon/lime with the blueberries is incredible.  And, they look so cute, but are not very difficult to make!  I made 1/2 lemon tarts and 1/2 lime tarts.  There was not a huge difference in flavor, but in the end we liked the lemon better.  It was a slightly stronger flavor.  These would be great for a summer barbeque.  I should have put a candle in mine for my mom's birthday! 
Ingredients:
(makes 4 small tarts)

for the curd:

• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 4 large egg yolks
• 5 tbs unsalted butter, cut into 1/2 inch cubes
• 1 1/2 tsp grated lemon peel

For the crust:

• 1 1/2 cups flour
• 3 tbs sugar
• 1/4 tsp salt
• 1/2 cup chilled butter, cut into 1/2 inch cubes
• 3 tbs chilled whipping cream
• 1 large egg yolk

For the topping:

• 1 1/2 pints of bluberries
• 1 tbs sugar

Directions:
For the curd (can be made up to 4 days ahead and refrigerated):

1. Whisk sugar and lemon juice in a saucepan to blend. 
2. Whisk in yolks and then butter.
3. Cook over medium low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes.
4. Remove from heat.  Mix in lemon peel.
5. Transfer to a small bowl.  Press plastic wrap onto surface of the curd.  Refrigerate until cold, at least 4 hours.

For the crust (can be made up to 1 day ahead of time):

1. Blend flour, sugar and salt in a foor processor for 5 seconds.
2. Add butter and cut in using on/off turns, until mixture resembles course meal.
3. Add 2 tbs of cream and egg yolk.  Using on/off turns, blend until mois clumps form, adding more cream by teaspoons if dough is too dry.
4. Shape dough into a log.  Cut crosswise into 4 equal rounds.  Press each round over bottom and sides of 3 3/4" x 3/4" tartlet pans with removable bottom (there may be extra dough). 
5. Pierce crust with a fork.  Chill at least 1 hour and up to 1 day.
6. Preheat oven to 375 degrees.  Bake the crusts until lightly golden brown, pressing any bubbles back with a fork, about 15 minutes.
7. Cool crusts completely on a rack.

For the topping:

1. Place 1/2 cup of blueberries and sugar in a heavy small saucepan.  Using a fork, mash the berries coursly.  Cook mixture over medium heat until it begins to simmer, stirring often, about 5 minutes.
2. Using a rubber spatula, push as much of mixture as possible through a mesh strainer set over a medium bowl.  Mix remaining blueberries into the strained berries.  Set topping aside.
3. Spread curd into crusts.
4. Spoon blueberry topping over the curd.
5. Refrigerate at least 2 hours and up to one day before serving.

Spring Supper

Spring is here in NYC and we have been trying to take advantage of all the opportunities to be outdoors.  This is a light, delicious Spring dinner - enjoy it indoors or out!
Drink...

Moscato Spritzer 

*recipe from Make It, Bake It, Create It
This is a refreshing Spring drink.  Because it is so sweet, I think it would be perfect for a brunch, a luncheon, or a bridal/baby shower.  
Ingredients:

• Moscato wine
• Diet Sprite (I used Diet 7up)
• Frozen whole raspberries

Directions:

1. Put a handful of frozen raspberries in the bottom of a wine glass.
2. Combine equal parts of wine and Sprite (I would suggest using a little less Sprite, since the wine is already really sweet).  
3. Stir and sip!

Dinner...

Pasta Primavera

*recipe adapted from Mama Grubs Grub
In case you didn't know, Primavera means Spring.  So, this is Spring pasta!  The original recipe uses different veggies than I used (I made it with asparagus, bell peppers, green beans, onion, and tomatoes).  The great thing about this pasta is that you can pretty much put any vegetables into it.  Use whatever you have leftover or whatever is your favorite.
Plus, you can enjoy this dinner while working toward your Summer swimsuit body because it's only 250 calories per serving.  I looked up other recipes and they were higher calories.  You wouldn't know it from tasting this pasta though - it's delicious! (I thought maybe the addition of a little garlic would be good, but I love garlic in everything)
Ingredients: 

All my veggies

• Linguine (I used whole wheat Rotini)
• 2 teaspoon olive oil 
• 1 cup chopped onion 
• 1/2 teaspoon cracked black pepper 
• 1 cup chopped organic carrots 
• Asparagus  
• 1/2 cup water 
• 1 organic small red bell pepper,julienned  
• 1 cup sliced organic mushrooms 
• 1 cup organic vegetable broth (I used chicken broth) 
• 2 teaspoon cornstarch 
• 1/4 cup organic half and half



The colors in this pasta are beautiful!

• 1/4 cup Parmesan

Directions:

1. Cook the pasta according the package.
2. Heat the oil in a large saute pan over medium high heat. 
3. Add the onion and saute for 3 mins or until soft. Add the black pepper.
4. Add the carrot and asparagus to the pan and saute to coat with seasonings. add the water,cover and allow the veggies to steam for 4 mins or until carrots begin to soften.
5. Add the red bell pepper and mushrooms and stir. 
6. Add the broth to the pan. 
7. Whisk the cornstarch into the half and half, and add to the pan. 
8. Cook for 4 mins or until the sauce thickens up toss in the pasta stir to coat.
9. Add the Parmesan cheese to the mix and toss well.

Dessert...

Bird Nest Treats

*recipe adapted from The Curvy Carrot

 These were so easy to make and really cute.  Plus they tasted great.  They are perfect for Spring and would be really great for Easter too.  They include Cadbury Mini Eggs, my other favorite Spring candy (last week I mentioned the other one - Cadbury Cream Eggs).  I took the peanut butter out of the recipe because Doug doesn't like peanut butter (I know, I think the same thing...how could you not like peanut butter???).  They were still great, but would be even better with the peanut butter!
Ingredients:

• 1 tablespoon of unsalted butter, for greasing the muffin pan (I just sprayed the pan with Pam and it worked well)
• 6 ounces (1/2 bag) of semi-sweet chocolate chips
• 6 ounces (1/2 bag) of butterscotch chips
• 1 cup creamy peanut butter
• 6 ounces (1/2 of a large bag) of chow mein noodles
• 36 mini Cadbury Mini eggs

Directions:

My nests in the muffin tin

1. Generously grease the wells of a muffin pan with the butter (this will help later when you are taking out the chilled nests).  Or, spray it with Pam like me!
2. In a large microwave-proof bowl, heat the chocolate and butterscotch chips in 30 second intervals until thoroughly melted, stirring after each increment.**It only took me two 30-second intervals.
3. Once melted, add the peanut butter to the chocolate/butterscotch mixture, mixing well until smooth and completely combined.
4. Carefully add the chow mein noodles, stirring with a wooden spoon or rubber spatula, until completely coated.
5. Using a large spoon, mold the mixture into the wells of your muffin tin, indenting the tops slightly with the back of the spoon.
6. Chill the nests until hardened, about 1 hour or so.
7. Once chilled, gently remove the nests from the muffin tin.***I used a butter knife as a lever to pop them out-this seemed to work.
8. Place three eggs (or colored jelly beans!) on the tops of each nest.  (I actually put the eggs in the nest while the chocolate was still melted.  That way, when it hardened, the eggs didn't fall out.)

Veggie Delight

I am not a vegetarian, but there are many vegetarian-friendly dishes I enjoy eating and making.  This meal is so good it's sure to please all your vegetarian and meat-eating friends!

Drink...

The Swamp
Typically I don't drink things with vegetables in them, but this drink not only has vegetables, but it tastes wonderful!
This creation was inspired by a drink from one of our favorite bars in L.A, Seven Grand.  The drink is called "The Swamp."  I am not a whiskey fan, but this drink is from a whiskey bar and therefore has whiskey in it.  However, it doesn't have a strong whiskey taste and I love it! 
I never got the exact recipe for the drink from the bar, but I did my best to replicate it here.  I think I did a pretty good job!  I love this drink because it tastes so light and refreshing.  It's great for summer, but I would drink it any time of year!

Ingredients:

• Whiskey
• Ginger Ale
• Cucumber, chopped
• Mint leaves
• Sugar
• Lemon Juice

Directions:

1. Muddle together the mint leaves, cucumber, and sugar.  (I dont have a mortar and pestle, so I just put the mint, sugar, and cucumber in a glass and mushed them up with the wide, blunt end of a kitchen utensil)
2. Put the muddled mixture into a glass with ice.
3. Pour 1.5 oz (1 shot) of whiskey into the glass. 
4. Add 3-4.5 oz (2-3 shots) of ginger ale, to taste.
5. Add a splash of lemon juice.
6. Stir and enjoy!

Dinner...

California Veggie Sandwich & Oven Fries 

Simple, but delicious!  This recipe is great anytime of year and is a good change of pace from the dinners I typically make.

California Veggie Sandwich
*recipe adapted from allrecipes.com

Yum!  This sandwich has it all...delicious veggies, foccacia bread, and cheese!  These vegetables work really well in it, but I am sure you could substitute with other vegetables.
Ingredients:
(makes 4 sandwiches)

• 1/4 cup of mayonnaise
• 3 cloves of garlic, minced
• 1 tbs. lemon juice
• 1 cup sliced red bell pepper
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 1 loaf of foccacia bread (I used Trader Joe's this time, but many grocery stores have really good ones with herbs and tomatoes on top which I have used.  Those are even better if you can find them!)
• 1/2 cup crumbled Feta cheese
• olive oil and rosemary for the foccacia (if yours doesn't already have herbs on it)

Directions:

The sandwiches before smooshing

1. In a bowl, mix the mayo, garlic, and lemon juice.  Set aside in the refrigerator.
2. Heat up a skillet and saute the veggies until they are cooked.  (The original recipe says to grill the veggies, which I think would be even better.  Too bad I don't have a grill here in NYC :(
3. Slice the foccacia bread horizontally and then divide into quarters to make 4 sandwiches.  
4. Spray olive oil on the bread and sprinkle with rosemary if it doesn't already have herbs on it. *see my product endorsement below :)
5. Spread the mayo mixture on the cut side of the bread.
6. Sprinkle with Feta cheese.
7. Layer the cooked veggies on top of the cheese.
8. Put the other slice of bread on top and place the sandwich in a heated skillet.  Put something heavy on top of the sandwiches (the bottom of another pan with something heavy inside of it works well) in order to smoosh them down and melt the cheese.  I used to put the sandwiches in my Forman Grill and put the lid down on them.  That worked great, but I don't have a Forman Grill anymore.
9. After they have heated up and the cheese begins to soften, they are ready to eat!

Great Product...

I usually don't talk about what specific products or appliances I use, but I got something new for Christmas and thought it was worth mentioning.  It is called a Misto.  All it does is spray olive oil, but it it very helpful and saves a lot of olive oil.  It is great for food that needs a coating of oil or for coating a pan.  Also, I find my olive oil lasts a lot longer when I use it because it uses a lot less than if you just pour the oil.  I used the Misto a lot in this recipe.  I sprayed the pan and veggies with it before cooking them.   I also sprayed the top of the Foccacia bread before I sprinkled on the rosemary.  Finally, I sprayed my pan and potatoes with it before I put them in the oven.
You can buy it on Amazon or other websites.  But I have also seen it at TJ Maxx and wouldn't be surprised if they have it at Bed Bath and Beyond.

Oven Fries

These fries were okay and they were healthier than typical french fries.  However, no oven-baked fry can beat a traditional fried french fry.  I seasoned mine with garlic salt and parsley, but you could season them with anything...the possibilities are endless!
Ingredients:
(serves 4)

• 2 potatoes, sliced into thin, long strips (I like my fries thin, but you could cut them thick if you prefer.  Just make sure to adjust the baking time)
• olive oil
• garlic salt
• parsley

Directions:

1. Heat the oven to 400 degrees.
2. Spray the pan with olive oil to prevent the fries from sticking.
3. Spread the sliced potatoes out onto the pan.
4. Spray the potatoes with olive oil and sprinkle with garlic salt and parsley.
5. Bake for 40-60 minutes or until fries are golden brown,  turning the fries over halfway through baking.

Dessert...

Garden Party Cupcakes

*recipe adapted from Hello, Cupcake!
What could go better with a vegetarian dinner than a veggie garden for dessert?  I know I say this about everything, but seriously...these are so easy to make and they are soooo cute!!  The most time consuming part is making the veggies, but the time is well worth it.  I usually try to make the cake and frosting from scratch, but this time I was feeling lazy and used a box mix for the cake and pre-made frosting.  Oh well, it was still good!
Ingredients:

• 1 box of cake mix and ingredients called for on the box.  (I used Trader Joe's Vanilla cake mix and I would not recommend it.  Duncan Hines and Betty Crocker are much better.)
• Chocolate frosting
• vanilla frosting
• Oreo crumbs
• fondant
• 2 graham crackers
• toothpics
• icing colors
• edible markers
• cupcake liners

Directions:

1. Bake the cupcakes according to the directions on the box.
2. After the cupcakes cool, cover them with chocolate frosting.
3. Dip the frosting into the cookie crumbs to coat the tops of the cupcakes.
4. Break each graham cracker into 2 pieces.
5. Ice the graham cracker pieces with vanilla frosting.
6. Use the chocolate frosting and a piping bag to write the words Radishes, Peas, Carrots, and Lettuce on the graham crackers.
7. Dye a small amount of fondant orange and form into small carrots for the top of the cupcakes and the sign.
8. Roll some white fondant into the shape of radishes and use a red edible marker to color the tops of the radishes.
9. Dye some fondant green.  Form the fondant into balls for peas and flat, long pieces for the peapods.  
10. Use the remaining green fondant to make the lettuce.  Roll a small ball for the middle of the lettuce head.  Flatten small pieces of fondant and put 6-8 of those pieces (leaves) around the center ball to form the lettuce head.
11.  Place the vegetables on each cupcake.
12. Color some of the vanilla icing with green food coloring and use a piping bag to add leaves to the radishes, vines to the peas, and tops to the carrots.
13. Put two toothpicks into a cupcake and lean one of the veggie signs against it.
14. Repeat for the other three signs.