RumChata and Caramel Milkshake

This is a sin. Seriously.

And forgive me, but it is a sin I will definitely commit again!

I was craving a milkshake, and I wanted a cocktail. So hit up the liquor cabinet and I combined the craving.

Super easy. And you probably don’t even need to use a recipe. But here it is anyway, in case you’re curious!

I put about 2.5 ozs of RumChata in my little drink blender, added about 2 cups of vanilla ice cream, a shot of Caramel vodka and about a ¼ cup caramel sauce.

Blended until smooth, which didn’t take long because my little blender is a whiz!

I poured it into a mug, topped with a squirt of whipped cream and a drizzle of caramel sauce.

You could also add some chocolate syrup to make a chocolate caramel milkshake!

This milkshake was perfect, even though it was a chilly night!!

RumChata and Caramel Milkshake

2.5 ozs Rumchata

1 Shot of Caramel Vodka, optional

¼ cup carmel sauce

2 cups vanilla ice cream

Add to blender and blend until creamy smooth. Top with additional carmel sauce and whipped cream.

Enjoy!!

Roasted Tomato Salad Dressing (or veggie dip!)

This creation is that of my friend Jen at work. She had some tomatoes to use up before they spoiled so she made a veggie dip, and it was delicious!

Jen and I share a love of cooking and trying different recipes. I have been trying to talk her into a food blog so stay tuned!

Anyway, she told me she roasted some tomatoes, used about ½ cup of greek yogurt but when she tasted it she decide to add mayo. Which I think she was trying to avoid! She also used the juice of a half of a lemon. I had to make it! I was looking for something different for a salad dressing and decided to give it a try, so here is what I did…

I roasted a pint of grape tomatoes, drizzled with olive oil and salt and pepper. I put them in a 325 degree oven until they were roasted really really well!! You will not need an entire pint, I only used about ¾ of a cup of them and the rest will be used probably on a pasta dish.

I put the ¾ cup of tomatoes (and some of the oil along with them) in a small blender that I have, added a half cup of plain greek yogurt, ¼ cup of mayo, juice of half a lemon and a little salt and pepper. I added a few drops of hot sauce, that kicked it up a little and was really tasty!  Then I pureed until smooth.

Give it a try as a veggie dip or salad dressing, it is yummy! I plan to make it again as a sauce over grilled veggies. Thanks Jen for sharing it with me!

Roasted Tomato Dip/Salad Dressing

¾ cup roasted grape tomatoes, plus the oil from roasting

Salt and pepper

½ cup plain greek yogurt or sour cream

¼ cup mayo

Juice from half of a lemon

Hot sauce, optional, to taste preference

Place all ingredients in a small blender and puree until smooth and creamy.

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Banana Bread with Walnut Crumb Topping

I was craving banana bread! And this time I wanted it to have a crumb topping, absolutely heaven!

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Nothing soothes my soul more than a delicious moist loaf of banana bread. Okay, well maybe the beach does that too, but I sort of mean my tummy soul!!

The craving probably started when I went to the grocery store, wandering around the produce section and found a display of really over ripe bananas! And bags of walnuts laying on the display too. Very clever marketing strategy! It was almost as though they purposely bought over ripe bananas and walnuts just for those that wanted banana bread!

Anyway, this recipe is for one loaf, which is more than enough for me. In fact, half of it will go in the freezer. But it will be hard to part with, if even for a few weeks.

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To a bowl I added all of the ingredients for the bread and blended on a medium speed until completely mixed and poured into a greased loaf pan. Easy!

Next I made the crumb topping, carefully place on top of the batter making sure it is completely covered with this delicious nutty and sugary mixture.

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As mentioned before, my oven…. I have a love hate relationship with the smaller over and I really need to learn to bake in the larger bottom oven, but when will I actually do this? The bottom and sides often are over done before the center is finished baking. *sigh

Here’s the recipe:

Banana Bread with Walnut Crumb Topping

For the bread

2 large eggs

1-3/4 cup of flour

½ cup sugar

1/3 cup brown sugar

½ tsp salt

1 tsp baking soda

1 cup mashed banana

Preheat the oven to 350 degrees.

Add all of the ingredients except the mashed bananas. After the batter is mixed well, gently blend in the banana, do not over mix. Pour into a greased loaf pan.

For the crumb topping

½ cup of soft butter (1 stick)

1 cup light brown sugar

1 cup flour

1 tsp cinnamon, optional

½-3/4 cup chopped walnuts

Place all of the ingredients except the walnuts into a bowl and cut with 2 knives or a pastry blender until it resembles crumbs, then add the walnuts and cut in until just blended through. Sprinkle on top of the batter making sure it is covered in the topping.

Bake for about 1 hour or until a cake tester comes out clean.

Be happy and live well!  And be sure to follow me on Facebook!

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Roasted Tomato and Spinach Quiche

I eat egg whites every day. Two hardboiled egg whites to be exact. And it can get a little boring!

So I make an occasional quiche.   This roasted tomato and spinach quiche was delicious!

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This is easy to take a slice to work and reheat.  And it’s perfect for guests for the weekend.  I have also given this out to someone that was not able to cook after surgery.

First I coated one cup of grape tomatoes in olive oil, salt and pepper. Put them on my small stone baking pan and roasted them at 325 degrees until they were done, which means they almost looked charred.

While the tomatoes were roasting, I sautéed the spinach. First I removed the stems, I don’t like them!   After removing the stems, I tore it up a little, tossed them in a pan with olive oil and salt and pepper and sautéed just a few minutes until wilted.

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When the tomatoes were done, I pre-baked a 9 inch pie shell until it was almost golden but not done, it will finish baking with the eggs.

I poured six eggs in a bowl and whisked to break them up, I added about ¾ cup of half and half but you can use light cream if you want, or just milk. Add salt and pepper and whisk. Put in the tomatoes and spinach and combine. Pour into the pie shell, dot with chunks of goat cheese.

Bake at 350 for about 35-45 minutes or until set.

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Stay tuned for more quiche recipes coming, I have a few more ideas and cannot wait to try them!

Live and love well friends! Follow me on Facebook for more up to the minute babbling!!

Raspberry Mocha

Just in time for Valentine’s Day! A luscious treat for your love to start the day!

Chocolate, Raspberry and Coffee, OH MY!

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While your coffee is brewing, make your chocolate and raspberry milk- One cup of milk, 3 tablespoons each of chocolate syrup and raspberry syrup. Swirl extra chocolate syrup and raspberry syrup in the cup and pour in the milk mixture. Add 1-1/2 cup coffee to the milk mixture.

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You can reheat in the microwave if you want to serve it hot, or let the coffee cool before adding to the milk mixture if you want it cold. Either way, it’s absolutely delicious!

Top with whipped cream and another drizzle of the syrups, add a cute straw and serve.

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Raspberry Mocha

1-1/2 cups coffee

1 cup milk

3 tablespoons chocolate syrup, plus more to swirl in cup or glass

3 tablespoons raspberry syrup, plus more to swirl in cup or glass

Whipped cream for topping

Enjoy! Happy Valentine’s Day!!

Roasted Vegetable and Bean Enchiladas

Well!   I was not expecting this to turn out as delicious as it did!

And I will definitely be making these more often. I am trying to eat more veggies….. (please don’t judge me!)

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I had some left over roasted veggies (peppers, broccoli and zucchini squash), cheese and sour cream in the fridge that I wanted to use up before it spoiled. I had a package of corn tortillas too. And then I remembered the can of enchilada sauce in my pantry.

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So, I only had enough veggies to make 3, it was probably about 1-1/4 cup of veggies. I spread about 2-3 tablespoons of refried beans on each shell, divided the veggies to each shell. Poured some sauce in a small baking dish and rolled each shell, placing the seam side down into the baking dish. I poured the rest of the sauce over the enchiladas, dotted with some queso fresco cheese and shredded cheese on top and baked them for about 30 minutes and the sauce was bubbly.

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Oh and I forgot to mention that the can of sauce said Medium heat. They lied! Wow did they lie!!

I topped them with a little sour cream, and seriously inhaled them!!

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You could very easily adapt this to whatever you have on had, and vary the amounts depending on how many mouths you have to feed, or how hungry you are.  Just be careful of the very spicy and hot sauce!

Roasted Vegetable and Bean Enchiladas

3 corn tortilla shells

1-1/4 cup chopped vegetable, roasted

6 T of any beans of your choice, I used refried beans

1 can of enchilada sauce

Queso Fresco cheese, ¾ cup cut in chunks

About 1 cup of your favorite shredded cheese

Preheat oven to 350. Pour a little sauce into your baking dish, just enough to coat the bottom. Spread 1-2 T of bean down the middle of each shell. On top of the beans, divide the veggies. Roll each tortilla and place seam side down into the sauce in the baking dish. Once all the shells are in the baking dish pour the remaining sauce over them, dot with the queso fresco and shredded cheese. Bake for about 30 minutes and the sauce is bubbly.

Live well and be happy!

Shrimp and Corn Bisque

Now that the weather has FINALLY taken a turn towards autumn and the days and nights are a little cooler, it makes me want to be in the kitchen baking treats, bread and…making soup!

This bisque has been a favorite for a while now.  It’s very easy quick and easy to make and it is practically fool proof.

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You can add more cream if you like or substitute the light cream for heavy.  You could add cheese, more shrimp.  You could use sherry.  And you could always add kale or spinach too.

It is very versatile and easy to change up to what you are craving.

As always, I love some warm bread with my soup, and a glass of wine of course.

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So, first you want to devein your shrimp and remove the tails.  If you are using large shrimp, cut them in half so they are more bite size.

Dice up your potatoes into small cubes, again bite size BUT if they are small cubes they will cook quicker.  I use diced frozen potatoes, the work is already done for me!!

The corn I use is just frozen yellow corn,

Using the herbs is optional of course but I still have plentiful amounts of thyme and rosemary so I have been adding them to lots of recipes!  You could use whatever herbs you have on hand and love.

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Here’s the recipe:

3 cups shrimp, deveined and tails removed, chopped if shrimp are large

1 medium onion, chopped

3 cups potatoes, diced in small bite size cubes

1-1/2 cups corn

1 heaping tablespoon tomato paste

one 32 oz carton of chicken stock

1 cup light cream (or heavy cream if you prefer)

2 sprigs each of thyme and rosemary, strip the stems and chop the rosemary

slurry of cornstarch and water to thicken the soup

In a heavy soup pot, sauté the shrimp, onions and potatoes for about 10 minutes, salt and pepper.

Add the stock, tomato paste and corn, using a light simmer, cook until the potatoes are tender.

Add the cream, herbs and the slurry.  If adding kale or sherry you can add it now.

Once the soup has thickened, turn off the heat and serve.

Garnish with shredded cheese, bacon, sour cream, whatever you like.

Serve with crusty bread or I made Rosemary Focaccia bread to go with this soup.

Enjoy!

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