FBF: Mint Julep Cupcakes

FLASH-BACK FRIDAY

MINT JULEP CUPCAKES

click on image to see full post from 5/5/12

Thin Mint "Puppy Chow"

Oh yes...yes I did...

THIN MINT "PUPPY CHOW"

For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

• Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
• Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

5 cups rice chex mix

1 sleeve thin mint cookie mix, roughly chopped

1-1/2 cups semi-chocolate 

1-1/2 cups powdered sugar

• Mix chex mix and thin mint cookies in large mixing bowl.
• Melt chocolate and pour over chex mix.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!

Christmas Cookies Review

2011 CHRISTMAS COOKIES REVIEW

Here are a few of the cookies I made last year. I did a "25 Days of Christmas Sweets"...so every day. For 25 days. I'm not going to do that again...it was a LOT of work.

But here, enjoy them again this year!

  

  

  

Melon Gazpacho with Frizzled Prosciutto

MELON GAZPACHO 

with FRIZZLED PROSCIUTTO

5 cups cubed peeled cantaloupe
4 cups ripe peaches, chopped
1/2 cup water
2 tblsp shallots, minced
2 tblsp fresh lemon juice
1 tblsp sherry vinegar
3/8 tsp kosher salt
2 tsp olive oil
4 oz thinly sliced prosciutto, cut into ribbons
4 tsp fresh mint, chopped
1/4 tsp freshly ground black pepper

• Place first 7 ingredients into a blender and process until smooth. (in batches if necessary)
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add prosciutto; cook until crisp. Drain on paper towel.
• In large sauce pan over medium heat, pour in melon mixture and cook until heated through (about 10 minutes).
• Pour soup into bowl or bread bowls and top with prosciutto, mint and pepper.

Can anyone see me in the picture? I spy!

Lamb Pizza

LAMB PIZZA

This pizza will take about2-1/2 to 3 hours to make, so plan accordingly!

For the Dough:
1 (1/4 ounce) packet of active dry yeast
2 tsp sugar
2 tblsp extra virgin olive oil, plus more for brushing and drizzling
4 cups all-purpose flour, plus more for dusting
1 cup semolina flour [or use another cup of the all-purpose flour]
2tsp fine salt

For the Topping:
6 tblsp EVOO
1/2 cup pine nuts (optional)
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
6 tblsp tomato paste
1 pound ground lamb [you can also use beef!]
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes (optional)
1/4 tsp ground allspice
kosher salt
2 plum tomatoes, seeded and finely chopped
1/4 cup Greek yogurt
2 tsp fresh lemon juice
2 tblsp fresh cilantro, chopped
2 tblsp fresh parsley, chopped

For the Sauce:
2/3 cup Greek yogurt
1/4 cup fresh mint, chopped
1 tblsp fresh lemon juice
kosher salt and freshly ground pepper

• MAKE THE DOUGH: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
• Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
• Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
• Meanwhile, MAKE THE TOPPING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 tsp salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minutes Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
• MAKE THE SAUCE: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
• Preheat the grill to medium. Cut 12 9-inch square pieces of parchment paper. Stretch each peice of dough into an 8-inch round, brush with olive oil on both sides and stack with the paper in between.
• Invert the dough onto the the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. 
• Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.

this recipe is from "Food Network Magazine" September 2012 issue

Caprese-Style Grilled Chicken

CAPRESE-STYLE GRILLED CHICKEN

2 tblsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh mint, chopped
1/2 tsp salt
1/4 tsp black pepper
3 tblsp olive oil
3 tomatoes, seeds removed and cut into bite-sized pieces
1/4 cup fresh basil, torn into small pieces
4 boneless, skinless chicken breasts
3 oz shredded mozzarella cheese
3 oz angel hair pasta, cooked according to package

• Whisk together vinegar, garlic, mustard, mint, 1/4 tsp salt, and 1/8 tsp pepper. Gradually drizzle in olive oil, whisking constantly so mixture emulsifies.
• In medium bowl, combine tomatoes, basil and 3 tablespoons of the dressing. Cover and set aside.
• Heat grill to medium-high heat, and lightly coat with cooking spray.
• Brush chicken with remaining dressing and season with remaining salt and pepper. Grill 5 to 6 minutes per side or until the middle is no longer pink (160 degrees F).
• Scatter cheese over top during last minute of cooking.
• Toss cooked pasta with half of the tomato salad. Serve with chicken and remaining tomato salad.

recipe from Family Circle Magazine July 2012 Edition

Blackberry Mojitos

My hubby loves making himself regular mojitos fairly often, so ME making a mojito was very intimidating. But I did it anyway. He tried it, turned to me and said he loved it so much more than any mojito he has ever had. *huge grin*

BLACKBERRY MOJITOS

• 3/4 cups blackberries
• 5-6 large mint leaves
• 4 teaspoons sugar 
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 cups seltzer water
• 1/4 cups white rum (or you can use vodka)
• ice cubes

• Muddle blackberries, mint leaves, sugar, lemon and lime juice in a tall glass until berries are mostly crushed.
• Add seltzer, rum and add ice to reach edge of glass. 
• Garnish with a blackberry, lime slice and/or mint leaves. Stir and serve!

FBF: Wine & Mint Lamb Chops

Lamb and mint go together like 2 peas in a pod. It just happens to be another lamb recipe that I cooked at this time last year!

FLASH-BACK FRIDAY

WINE & MINT LAMB CHOPS

Click on image to see full post from 6/2011

Mint-Honey Lamb Skewers

MINT-HONEY LAMB SKEWERS

I added potatoes to my skewers, this recipe is for the lamb pieces only.

1 cup chopped fresh mint

3/4 cup dry white wine

2 tblsp lemon juice

2 tblsp honey

3 lbs cubed lamb stew meat

1 tblsp apricot preserves

2 tblsp cornstarch

1 tblsp water

• In a small bowl combine mint, wine, lemon juice and honey. Stir to combine.
• In a large bowl place the lamb and add the wine mixture and toss until combined. Cover and refridgerate 4 hours to overnight.
• Place lamb on skewers and reserve remaining marinade and set aside.
• Grill skewers until lamb is cooked through, about 8 minutes on each side. Set aside.
• In small saucepan, bring reserved marinade to a simmer. Whisk in apricot preserves until dissolved and then reduce heat to low and simmer for 5 minutes, adding water as needed,
• Dissolve cornstarch in 1 tblsp of water and whisk into sauce to thicken; simmer for 1 minute longer and baste over the lamb skewers, then serve.

Mint Julep Cupcakes

In honor of the Kentucky Derby today, I'm flash thing back to an amazing event I had...the Tea Party! I made all sort of treats, but the biggest hit was the "Mint Julep Cupcakes" that I made into cake pops.



I got the recipe from "A Latte' with Ott, A" and miniaturized it! I could eat these all day...in fact, I think I'm going to make them again....

I also made these Bourbon Grapes with Goat Chese...WOW!



These are pretty much green grapes soaked in bourbon over night, then roll balls of goat cheese in chopped pecans and put them on a toothpick. Easy, and what a hit!

This is the spread from that day...its really making me want to have another one....uh oh...hahaha

#12 Chocolate-Mint Thins

CHOCOLATE-MINT THINS

1 cup butter, softened
2/3 cup sugar
1 egg
2 tsp vanilla
2-1/2 cups flour
2 Tblsp unsweetened cocoa powder
1 tsp mint extract
green food coloring

• In large bowl, beat butter with electric mixer for 30 seconds. Add sugar and beat until combined. Beat in egg and vanilla until combined. Beat in as much flour as you can with mixer, then stir in any remaining flour. 
• Divide the dough in half.
• Add coca powder to one dough half, stir until combined. 
• Add mint extract and few drops of green food coloring to the other half dough and stir until combined. 
• Divide each dough half in half again (2 portions each).
• Shape each dough portion into a 9-inch rope. Loosely twist together one rope of green and one chocolate. Gently roll ropes together to form 9-in log. Repeat with other portions. 
• Wrap each log in wax paper or plastic wrap. Chill for abot 1 hour.
• Preheat oven to 350 degrees F. Cut logs into 1/4-in slices. Places slices 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until edges are firm. Transfer to wire rack and cool completely.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition

Wine and Mint Lamp Chops

[This marinade would be great on pork chops as well!]

WINE & MINT LAMB CHOPS

 
1/4 cup dry red wine
2 tablespoons soy sauce
2 teaspoons fresh mint, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb chops

In a large ziplock bag, combine the first 6 ingredients. Then add chops. Seal bag and turn to coat the chops. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill lamb, uncovered, over medium heat for at least 5 minutes [no more than 7] each side. Using a thermometer, temp should real 160 degrees F.