Saturday, June 15, 2013

Spinich salmon salad

     Looking for a quick and healthy summer salad? Try this:
sun flower seeds
bacon bits
red bell pepper
red onion
pickled beets
dressing is equal parts of apple cider vinegar and honey with salt and pepper.

Saturday, February 9, 2013

alternative recipe

For a different egg roll, Try our Tex-Mex egg rolls.
You already know the basics.
1 can black beans rinsed and drained
1 can corn drained
1 cup shredded cooked chicken (left overs work great!)
2 Tablespoons white onion minced
3/4 cup Montery Jack shredded cheese
1/2 cup cilantro chopped
and 1/2 a cup of your fav salsa
This is AMAZING!

Traditional beef egg rolls

For this recipe, you will need:

An adult. This is NOT a recipe for children. That is why Masha is not pictured.
A deep fryer with vegetable oil (fill with correct amount of oil and let heat while you are preparing the egg rolls)
1 pound lean ground beef
2 carrots finely shredded
1 teaspoon of salt
1/4 teaspoon pepper
1 teaspoon of granulated garlic
1 package of egg roll wrappers
1 egg
1 other egg for sealing the egg rolls
makes 20

 Take the extra egg and place in a dish mixing with a fork.
Add meat and carrot to a mixing bowl and combine well. Add seasoning and 1 egg, mixing well.
Using a 1 1/2 inch ice cream scoop, measure out meat mixture onto egg roll.
Shape the meat into a rectangle and slightly flatten to ensure that the meat gets cooked all the way through. Fold one corner of egg roll over the meat. Paint a V shape onto the rest of the wrapper, just like this. The egg acts like glue sealing the wrapper and keeping the ingredients inside.
 Then, fold the left side over, then the right side. Finally, fold the bottom over, making a nice tight envelope.
They look grumpy. But they are not.
Tidy little envelopes, all ready to fry.
Now, place a few at a time into your deep fryer and fry till golden.
This is for adults ONLY!!!
Aren't they beautiful?
 Serve with Jasmine rice. They freeze well and can be reheated in a moderate oven. IF you have any left over that is.... Enjoy!

Special thanks goes out to our guest photographer Georgia Whitehead. Thank you for the beautiful work you did!

Sunday, November 25, 2012

Here is an amazing recipe for quiche that Masha came up with years ago. It is easy to alter with your favorite veggies acording to the seasons, and always impressive to serve! Many people get stressed about making a pie crust, but here is Mashas secret: buy it premade. Yes! This lets you focus on the fun part, assembling the veggies! Let's get started!

2 premade frozen pie crusts
6-8 fresh eggs room temperature
1 cup fresh parsley chopped (and a few leaves set aside to garnish)
1 pint heavy whipping cream
3 cups fresh spinich
16 ounces of grated SHARP Cheddar cheese (Montery Jack can be used as a substitute)
salt and pepper to taste
4 slices of cooked and crumbled bacon
1 zuccini sliced thin
1 small onion chopped finely
2 cloves of garlic minced
2 green onions chopped
Saute onions and garlic. Arrange spinich on bottom of crusts. Top with garlic and onion mixture, then the sliced zuccini and parsley, and last, the bacon. Sprinkle cheese over the vegetable mixture, and top with salt and pepper. In a large bowl, whisk eggs and cream together until smooth. Pour egg mixture over the cheese. Now arrange the parsley leaves on top. You could also add thinly sliced tomatoes. Bake in a preheated oven at 350* for 1 hour. During cooking you may need to cover the pie crust edges with foil to keep them from over cooking. Let cool on a wire rack. Slice and serve.

Sunday, July 1, 2012

Red Velvet cup cakes with cream cheese frosting!

What could make a day any sweeter than a cupcake? They are Mashas favorite dessert ever! Here is the recipe for a particularly AMAZING kind. Beautiful deep red with a touch of chocolate flavor,and to top it off, the best Cream Cheese frosting you will EVER taste!!! Great for a Christmas tea party or the 4th of July! We hope you enjoy it and make them soon!

Red Velvet cupcakes:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
pinch of sea salt
1 cup  butter (no substitutes!) room temperature
2 cups sugar
4 eggs (room temperature)
1 cup sour cream (again, room temperature)
1/2 cup butter-milk
1 bottle (1 ounce) Red food coloring, yes the ENTIRE bottle!
3 teaspoons pure vanilla extract (Never ever use artificial)
Oven at 350* Mix flour, cocoa powder, baking soda and salt together and set aside. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, add sour cream, milk, food color and vanilla. Mix just till combined. Slowly add flour mixture till combined, spoon into 24 paper lined muffin tins to 2/3 full. Bake 20 minutes or till toothpick comes clean. Cool 15 minutes, frost with Cream cheese frosting and top with a few crumbs to make them look extra pretty.

Cream Cheese Frosting:
1 package cream cheese (room temperature)
1/4 cup butter (room temp.)
2 teaspoons vanilla extract

Beat till smooth, add 4 cups powdered sugar slowly and whip till fluffy and well combined. Now frost those cupcakes! Enjoy! We will see you next time!

Monday, June 4, 2012

Mashas Granola

Masha wants to share her recipe for crunchy sweet home made granola. You can be creative and substitute dried fruit or leave out the nuts if you wish.
8 cups of Old fashioned oats
2 cups walnuts
1 cup sweetened flaked coconut
1 cup almonds
1 cup pepitos
1/2 cup vegetable oil
1/3 cup honey
2 teaspoons cinnamon
Mix all together, spread onto a cooking dish that was sprayed with non stick spray or lined with parchment paper. Bake at 350* for 25-30 minutes or until golden.