Bliss From Scratch

Coconut Curry Carrot Soup

noreply@blogger.com (TiAnn) — Fri, 10 May 2013 04:56:00 +0000

Let me just say, sometimes I need clean. ASAP. Clean kitchen, clean clothes, clean floors. Can I get an amen?!

My reality... not so clean. Children running a muck, subsequently unraveling my latest accomplishments. Makes my eye twitch.

And then I find that happy place in fresh clean, easy food. Something so euphoric I melt, and a great healthy escape from the days' mayhem. Oh, yes please.

I love coconut anything, put it in my food and I'm like a witch in a broom factory. Oh, did I tell you I'm a rabbit as well? I have an affinity for great tasting carrots, fresh and sweet. Glad that's out of the bag!

Today's recipe, adapted from Fast Paleo, creates a savory merger of both worlds. You can thank me later!

Coconut Curry Carrot Soup
Bliss From Scratch | Printable Version

1 tablespoon butter or coconut oil
2 heaping cups thickly sliced carrots, about 4 medium-size
1/2 teaspoon fresh ginger, grated or minced
1/4 medium onion, finely chopped
5 cups chicken broth
3/4 cup coconut milk, full fat
3/4 teaspoon red curry paste, add more for additional spice
NOTE: I used golden curry, which is very mild, and it was still heavenly.
salt and pepper to taste (I let my guests add what they wanted to their individual bowls)
1 tablespoon cilantro, chopped
2 chicken breasts cooked, lightly seasoned and cubed or shredded (optional)
Toasted bread of choice for dipping

Precook chicken, cube or shred, set aside.

In a pot, bring carrots to boil over med-high heat. Let boil for 4-5 minutes, then reduce heat to low. Let simmer until just tender, set aside.

In a deep sauce pan, heat butter over med-high heat. Saute ginger and finely chopped onions until translucent. Pour in coconut milk, broth, and curry paste, mix well.

In a blender, add 2 cups of soup mixture and the strained carrots. Blend until smooth (be careful when blending hot soup!), pour back into the remaining soup mixture, stir until well combined. Add cooked chicken and stir.

Garnish with fresh cilantro, a must have for the symphony of flavors. Season to taste with salt and pepper. Enjoy a bowl of heaven!

Gingham Salad

noreply@blogger.com (TiAnn) — Mon, 29 Apr 2013 00:54:00 +0000

Gingham Salad. It's worthy of an intro.

As a teeny bopper I "life guarded" at one of the local country clubs. Let's be honest, it's a country club, and the few senior members that did make it down to the docks didn't have the energy to swim once they made it there. And I don't blame them.

Subsequently, I was paid to be the bronzing beauty that guarded... the "dock" and my lunch plate. Free gourmet country club food? Worth every hour, hello.

The Gingham Salad was the pinnacle of my summer bliss. It's a perfect symphony of fresh berries, mandarin oranges, feta, candied pecans, grilled chicken, and a dressing that is heaven in its self. You will not have lived until you taste THE Gingham Salad. Oooooh the dressing... don't get me started. So simple. So fresh. So perfect.

Adapted from the Hayden Lake Country Club's Gingham Salad.

Tell me what you think!

Gingham Salad
Bliss From Scratch | Printable Version

Candied pecans (recipe follows or can use store-bought)
Gingham dressing (recipe follows)
Canned mandrin oranges
Fresh blue berries
Fresh strawberries
Black berries*
Raspberries*
Grilled chicken*
Feta or blue cheese
Salad greens of choice
*optional, but highly recommended

Assemble greens, berries, fruit, and chicken. Top with cheese, nuts, and dressing--skimping on these ingredients is like trying to do jumping jacks without legs. Let your mouth and mind be blown away. This is my all-time favorite meal, ever.

Gingham Dressing
No substitutions will work. Believe me, I've tried. Dressing will last in the fridge for weeks, but using fresh onion with reduce the shelf life. You'll make it again soon after, I'm confident of that. wink-wink.

1/4 cup sugar
1 teaspoon dry mustard
1/2 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon onion powder OR 1 tablespoon small yellow onion
2 tablespoons cider vinegar
1/2 tablespoon balsamic vinegar
1/3 cup salad oil (canola or olive oil)

In a blender, mix all of the ingredients for 1-2 minutes.

Candied Pecans

1 cup pecans
2 tablespoons butter
5 tablespoons brown sugar
1/4 teaspoon cinnamon
pinch of nutmeg

In a small skillet, melt butter and sugar over med-low heat. Add pecans and spices, stir until pecans are fragrant and well coated (they should appear sticky with the melted sugar coating them). Remove from heat and spoon the mixture onto parchment paper, break apart as desired if the nuts are clumping together. Cool completely before serving.

Introducing...

noreply@blogger.com (TiAnn) — Fri, 26 Apr 2013 06:25:00 +0000

Feeling pretty lucky today.

I've successfully coerced my ultra lovely and talented sister Caley into becoming a full fledged Bliss From Scratch contributor. She's an amazing and instinctive home cook extraordinaire, in fact, our tastes are so well matched that I'm certain our recipes will blend seamlessly.

Additionally we'll be posting with more frequency, and I'm quite beside myself in anticipation of all of her forthcoming drool-worthy offerings. Stay tuned.

And without further ado, here she is:

Hey!

My name is Caley, and I love to be busy. I used to be "busy" chasing the soccer ball at indoor soccer fields and my education at Boise State. But, I have since graduated with a B.A. in Public Relations and M.A. in motherhood. The latter being my profession of choice.

I have one daughter, who more than lives up to the red-head stereotype. My little ginger snap is a bright little firecracker.

I love to cook and enjoy finally having the time to do it! Believe me, my husband is just as happy about it. I love fresh clean food that doesn't make me regret eating it. I enjoy good authentic food... and coconut.

So enjoy the scrumptious new additions I'll help bring to your table!

-Caley

(this girl is the spunky, life-of-the-party, comedian of the family, you'll love her!)

Easy Veggie Bars

noreply@blogger.com (TiAnn) — Wed, 03 Apr 2013 22:04:00 +0000

We've had sunshine today. Glorious therapeutic sunshine, man, I'm so ready for Spring.

Today's recipe is a solid favorite, and would be an excellent appetizer for your Final Four party madness. Did I mention it's ultra easy? Plus we can all pretend that since its covered in veggies, it's totally guilt-free.

I've taken it to many gatherings and I'm always left with an empty pan and requests for the recipe. Flakey crescent roll crust, a layer of garlicy creaminess, and fresh crunchy veggies. They all pair perfectly for a scrumptious, crowd pleasing finger food.

Make this, and enjoy that sunshine!

Easy Veggie Bars
by Bliss From Scratch, inspired by my friend Kari Meeker | Printable Version

Note: I halved this recipe for my photos.

2 cans refrigerated crescent rolls
12 oz cream cheese, softened
2/3 cup mayonnaise
1 bunch green onions, sliced small
3/4 teaspoon garlic salt
5 cups finely chopped veggies, use whatever you like; broccoli, carrots, olives, sweet red peppers, radishes, cauliflower, etc.

Gently unroll crescent rolls, keeping them attached in their rectangular shapes, and gently press into a large ungreased cookie sheet. They may not cover the entire pan. Bake at the temperature shown on the package for 10-12 minutes until golden. Set aside to cool.

Meanwhile, finely chop/dice veggies. In a small bowl combine softened cream cheese, mayo, green onions and garlic salt. Spread on cooled dough.

Spread chopped veggies evenly over top of cream cheese covered crust, very gently press to help the veggie stick. Cut into bars and serve immediately or refrigerate. Can be chilled for hours in advance or even over night. Enjoy!

Udon Peanut Stirfry

noreply@blogger.com (TiAnn) — Fri, 22 Mar 2013 06:30:00 +0000

First off, my apologies for the severe case of blog neglect. I'm back, well rested, and with a fresh trove of recipe inspiration up my sleeve. Stay tuned.

This dish has landed squarely on our weekly menu rotation.

I blame my obsessive nature. I'll stumble upon a dynamite dish and then make it over, and over, and over until my family boycotts it for a while.

Udon noodles are the latest crush. They're chubby, versatile, whole-wheat-healthy-deliciousness, and they do an ace job of absorbing the sauce. Love 'em.

Other than the peanut sauce you really don't need a recipe for this. Toss in whatever diced veggies you love and you've got a fabulously easy, healthy and satisfying one-dish dinner--that's vegan/vegetarian too. We've been shifting toward multiple meatless, whole-grain centered meals each week, but I don't think that should mean sacrificing flavor. 'Cause who'd want to live a in world like that? Not I.

This simple peanut sauce is drink-ably good. Not kidding, I'd name my kid after it. Tossed with the stir-fried crisp tender veggies, and Udon noodles, it's loaded with texture and Thai-heaven flava.

Another friendly reminder that healthy can be wicked good. Make this.

Udon Peanut Stirfry
Recipe by Bliss From Scratch, adapted from KathEats.com | Printable Version

2 (8 oz) packages fresh cooked Udon noodles, or use 1/2 lb dried Udon noodles, cook as directed on packaging.
5 cups fresh sliced veggies, I used: broccoli, mushrooms, onions, red/orange/yellow peppers, zucchini, green beans.
2 tablespoons olive oil
Garnish options: chopped peanuts, sliced scallions, lime wedges, cilantro.

Remove the fresh cooked Udon noodles from the packaging, discard the seasoning packets. Soak the noodles in a bowl of hot water, soften 5-10 minutes until you can gently pull the noodles apart without tearing them up too much.

While noodles are soaking, prepare the Simple Peanut Sauce (directions below).

Chop fresh vegetables. Heat olive oil in a large non-stick skillet or wok, and stir fry the veggies until just crisp-tender. Toss in the drained noodles and Peanut Sauce, gently stir until heated through. Garnish, serve and enjoy!

Simple Peanut Sauce

1/3 cup creamy peanut butter
1/2 cup water
1 1/2 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 teaspoon garlic, minced
1 tablespoon brown sugar
Pinch ginger
Pinch cayenne pepper

Combine all ingredients in a small stock pot over medium heat, whisk until smooth (take care not to over cook, as the sauce will continue to thicken) and serve over tossed noodles.

Cashew Chicken Salad Croissants

noreply@blogger.com (TiAnn) — Fri, 01 Feb 2013 22:09:00 +0000

Today I've got another recipe from my Brinn's birthday party.

I was introduced to these croissants sandwiches by my Mom and sister Shawny a few years ago, and its been true love ever since. They pack such a symphony of textures and flavors; light crunchy cashews and sweet fresh fruit balance perfectly with creamy shredded chicken. All enclosed in a flakey, buttery croissant.

Oh baby. I need one right now.

These are perfect party fare--Superbowl!--they're oh so easy to whip up so you can relax and chill with the posse.

Make 'em.

Cashew Chicken Salad Croissants

Recipe by Bliss From Scratch, inspired by Linda Christian and Shawny Hunt | Printable Version

2 1/2 cups cooked chicken, shredded (I use Costco's Kirkland brand canned chicken)
1/2 cup mayonnaise
4 teaspoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup tart apple, chopped
1/2 cup unsalted cashews
1 cup red grapes, halved
6 croissants, halved

In a large bowl combine the chicken, mayo, buttermilk, salt and pepper and stir until well combined. Add the apple, cashews and grapes, stir gently until combined. Spoon onto the halved croissants and serve. Enjoy!

Best Chocolate Cake with Fresh Strawberry Buttercream

noreply@blogger.com (TiAnn) — Tue, 29 Jan 2013 06:25:00 +0000

This cake is extremely moist and dense, without being overly rich. It really is the best chocolate cake recipe I've come across thus far.

The funny thing is, it's another doctored cake mix. I know, it's a habit of mine, as evidenced here and here.

While I'm a true advocate for making most things from scratch, cakes are a welcome exception. It's likely that's because I only bake them when I've got a zillion other party tasks on my list. Stressed-out Momma's must have a few cheats up our sleeves, mustn't we?

Do me a favor and don't judge my ruffle cake too harshly. It was my first.

My four year old loved it and I'm leaving it at that. But the frosting... Oh that frosting. Fresh strawberry puree adds a tart bright flavor, helping the average buttercream soar to new heights.

Fresh Strawberry Buttercream, recipe found here.

Make this, and take a bite or two for me while you're at it.

Best Chocolate Cake with Fresh Strawberry Buttercream
Recipe by Bliss From Scratch, inspired by Food.com | Printable Version

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

Preheat oven to 350° F.

Grease two nine-inch round cake pans, dust with flour and tap out the excess; set pans aside (this method has never failed to release the cakes perfectly).

In a large mixing bowl add the cake mix and pudding mix and combine. Add the sour cream, water, oil and eggs, mix on a low speed for 1 minute. Tip: mixing at low speeds prevents too many air bubbles from forming and will help the cake to bake more level, avoiding the dome shape.

Stop and scrape down the sides of the bowl, on med-low speed, continue to mix for 2-3 more minutes.

The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out with a spoon. Again, this batter is extremely thick, don't be alarmed!

Bake for 25-30 minutes, or until an inserted toothpick removes clean--I started checking the cakes at 25 minutes, and mine were done so watch it close!

Allow to cool in the pans on a wire rack for 10 minutes, then run a knife along the edges of the cakes pans and carefully invert and remove them onto wire racks, allow to cool completely. Tip: I recommend chilling your cakes in the fridge before frosting--this helps the cakes to be more firm and less apt to crumble while being frosted.

Frost to your heart's content with Fresh Strawberry Buttercream, recipe here. Enjoy!

Brinnley's 4th Birthday

noreply@blogger.com (TiAnn) — Mon, 21 Jan 2013 05:13:00 +0000

I know it's been too quiet around here this past week.

So here's a little peek at what I've been so preoccupied with.

She's my second born, beautiful, spunky, hilarious, talks-with-a-lisp, bossy, loving, feisty and a wonderful sister. We absolutely love her to pieces.

Partaaaaaaay recipes (more coming soon):

Best Chocolate Cake

Fresh Strawberry Buttercream

Cashew Chicken Salad Croissants

Ham and Swiss Sliders with Sweet Poppy Seed Glaze

noreply@blogger.com (TiAnn) — Sun, 13 Jan 2013 02:16:00 +0000

Today I give the gift of ease.

And these little devils are gloriously good.

Of course you could bake up your own Hawaiian sweet rolls, but if you're looking for a quick dynamite dinner, do it my way.

The glaze truly makes these babies sing, both sweet and savory with those lovely poppy seeds. Oh yum! You can even go lighter and use half the glaze and they're still serendipitous.

Undoubtedly a new family favorite. Make them.

Ham and Swiss Sliders with Sweet
Poppy Seed Glaze

Recipe by Bliss From Scratch, adapted from A Thrifty Mom | Printable Recipe

1 dozen King's Hawaiian Sweet Rolls
4 oz Swiss cheese, sliced
1/2 lb deli ham, sliced
1/2 cup butter, melted
2 tablespoons brown sugar
1 tablespoon poppy seeds
1/2 tablespoon dry mustard
1/2 tablespoon Worcestershire sauce

Remove the rolls from the packaging and--leaving the rolls attached--slice the entire roll loaf in half horizontally.

Spray a small casserole dish lightly with cooking spray, place the bottom layer of the roll loaf into the dish. Layer the ham evenly over the rolls, next the Swiss cheese, then add the top of the roll loaf.

In a small saucepan melt butter over medium heat, add brown sugar, poppy seeds, dry mustard and Worcestershire sauce and whisk until combined. Pour the butter glaze mixture evenly over the rolls.

Cover the dish with foil and bake at 325° F for 25 minutes, remove foil and bake an additional 5 minutes. Serves 4-6. Enjoy!

Tomato Corn Salad

noreply@blogger.com (TiAnn) — Tue, 08 Jan 2013 00:50:00 +0000

I finally got around to giving this recipe a photo makeover, so I've pulled it to the front because it definitely deserves a second look.

Absolutely one of my family's favorite salads, like ever.

Seriously, turn on your printer.

This colorful side bursts with refreshing pizazz. Laced with fresh herbs, balsamic vinegar and Dijon mustard, its a winner.

Tomato Corn Salad

Recipe by Bliss From Scratch, inspired by Taste of Home | Printable Version

• 3 large tomatoes, chopped

• 1 small red onion, thinly sliced

• 1/3 cup chopped green onions

• 1/4 cup balsamic vinegar

• 3 tablespoons minced fresh basil (or 1/2 tablespoon dried)

• 1 tablespoon cilantro, minced

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 4 cups fresh corn (frozen works great too)

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1 tablespoon Dijon mustard

Combine the first eight ingredients in a large bowl, gently stir. In a large skillet, saute corn in oil until tender. Add garlic, cook 1 minute longer, stir in mustard. Add to vegetable mixture, toss to coat. Serve with a slotted spoon. Yield: 7 servings.

The Very Best Homemade Ranch

noreply@blogger.com (TiAnn) — Fri, 04 Jan 2013 05:24:00 +0000

I'm still working on my list of resolutions for the new year, lucky you, because I'll only spill the beans about one of them.

You'll be glad to know that is doesn't involve sweating, adhering to an earlier bedtime or extended crayola sessions with my kidlets. I'll save all those lovely details for my darling Hubster, lucky him.

This ranch, my friends, is now a staple in our home. I used to be utterly faithful to those blue-green ranch packets, but after stumbling upon this mix recipe on Pinterest, I'm a changed woman.

I'll never look back.

The Resolution:

Make more MSG-loaded store-bought items from scratch. And then feel really good about that. Plus enjoy watching my family snarf down more fresh vegetables than ever, totally a win-win.

This ranch is really quite grand. It tastes so fresh and vibrant and not at all like the typical processed, bottled, preservative loaded stuff we've all tried. Also let me be clear, I believe that ranch--or anything for that matter-- made with salad dressing, to be an abomination. Mayonnaise is king.

This recipe makes a pretty large batch of dry mix that will last you a long time. I saved dinero and bought all of the dry mix seasonings from my store's (Winco) bulk section. You can also substitute light options for the sour cream, mayo and buttermilk and it still tastes great.

You'll love this stuff.

The Very Best Homemade Ranch
Recipe by Bliss From Scratch, lightly adapted from The Crafty Blog Stalker | Printable Version

Ranch Dry Mix (large batch):
2 tablespoons black pepper
3/4 cup parsley flakes
1/4 cup garlic salt
1 tablespoon salt
2 tablespoons garlic powder
1/3 cup onion powder
1 tablespoon dill weed

Instructions (makes about 3 cups of Ranch):
1 tablespoon Ranch Dry Mix
1 cup mayonnaise
1 cup buttermilk
1 cup sour cream
1/2 teaspoon lemon juice

Whisk all of the wet ingredients in a resealable container or mason jar, add the tablespoon of Ranch Dry Mix, whisk until well combined. For best results chill an hour before for serving, or just dive in. Enjoy!

Grandma Hill's Cheese Cake

noreply@blogger.com (TiAnn) — Wed, 02 Jan 2013 04:34:00 +0000

Today's my birthday.

How old you ask? Apparently this is the last year that I'm supposed to own my real age. So I'll willingly admit that I've reached my 29th year, and with the stark realization that I've only a solitary year to soak up the last of my twenties, I've done what every sensible birthday girl must do.

I baked myself a phenomenal cheesecake.

I've requested this dessert for every birthday since I can remember. The recipe is one of those beloved family heirlooms passed down from my maternal Great Grandma Hill, and though I've never met her, the recipe assures me that we are indeed related.

It is not your typical dense, overwhelmingly rich New York style cheesecake, nor is it some instant pudding cheesecake imposter. This recipe yields a much lighter cheesecake, and though it still has a delightful creaminess, the lemon juice gives it a brightening tang which is undoubtedly what makes this a genuine bombshell.

Naturally you can drizzle it with any sauce your heart desires, but this decadent dessert can stand on its own as well.

I wish you a joyful New Year my friends!

Grandma Hill's Cheesecake

Recipe by Bliss From Scratch | Printable Version

1/3 cup butter, melted
1 sleeve graham crackers, (approx. 10 crackers) crushed
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup sour cream
1/4 cup lemon juice, or 2 juiced lemons
1 teaspoon vanilla
3 eggs

In a small bowl combine the crushed graham crackers and melted butter, stir until the crumbs are moistened. Pour the crumb mixture into a greased spring form pan (you can also use a pie plate), and use the back of a small spoon to gently spread the crumbs until the bottom of the pan is evenly coated, also pressing a little up the sides of the pan.

In a large mixing bowl, mix the cream cheese until smooth, add sugar, flour, salt, mix until combined. Add sour cream, lemon juice and vanilla, mix until smooth. Lastly add the eggs, mix until just combined.

Pour the cream cheese mixture into the crumb-coated pan, use a spatula to gently smooth the top.

Bake at 350° F for 40-45 minutes or until an inserted toothpick comes out clean. Allow to cool completely and then chill until cold before serving. Enjoy!

Tips: Cracks in your cooled cheesecake can be hard to avoid, so here's a few tips to help to keep your cheesecake crack-free.

Place a medium-size saucepan 3/4 full of hot water into the back corner of your oven while baking. The moisture will help prevent the cheesecake from becoming too dry.

After removing from the oven, immediately run a sharp knife around the edge of the pan to loosen the cheesecake from the sides.

Optional method: 5-10 minutes before the cheesecake is finished, turn off the oven and allow the cheesecake to cool gradually in the oven for about 1 1/2 hours. Once completely cooled, chill in the fridge until cold before serving.

White Bean Hummus Dip

noreply@blogger.com (TiAnn) — Wed, 12 Dec 2012 23:17:00 +0000

We've been fully immersed in the party season. Christmas parties at work, church, with friends and College Football Bowl season is fast approaching.

I've always enjoyed these festive gatherings, the chance to mingle, swap ridiculous white elephant gifts and force my little girls to wear matchy sparkling red outfits.

But as I've mentioned in earnest, appetizers are the butter to my bread.

Last week I accompanied my P-Man on an increasingly illusive date night, to a little hole-in-the-wall Greek restaurant--Black Cypress in Pullman Washington for you locals, go there!--and straight up, it was a euphoric kind of good.

My writer friend Kim--check out her awesome website where she offers stellar book reviews and intriguing interviews--tipped me off about the place and so I owe her a life's debt.

The moment I arrived home I was googling recipes in hopes of duplicating some of what I'd just encountered.

And this little gem is spot on.

I've tried a handful of Hummus recipes before, but they'd all disappointed in some way or another; too bland, hard to find ingredients, and overall flops.

But this dip is phenomenal, extremely easy, and uses widely available ingredients. I really like that it uses white beans in lieu of the traditional garbanzo beans, as it really improves the flavor.

Its packed with vibrant, smooth, tangy goodness and it's also really good for you! Overall winner, and an awesome addition to any party spread. Serve with warm pitas, chips or veggie tray.

White Bean Hummus Dip
Recipe posted by Bliss From Scratch, inspired by The Perfect Pantry | Printable Version

1 15-oz can cannellini beans (white kidney beans), drained but not rinsed
1 garlic clove
2 tablespoons feta cheese, crumbled
Zest of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon Greek seasoning
1/4 teaspoon black pepper
1 teaspoon olive oil

Combine all ingredients in a food processor or blender, and blend until smooth (if necessary add water, 1 teaspoon at a time until it reaches a smooth consistency). Optional garnish; crumbled feta and chopped Kalamata olives.

Serve with warm pitas, chips or fresh veggies.

*Note that I used lime zest in my photo above, as I too-late realized I was out of lemons. The lime was good too, but a lemon should be your first choice.

How To :: Classic Gingerbread House + Free Printable Pattern

noreply@blogger.com (TiAnn) — Sun, 09 Dec 2012 23:29:00 +0000

I have an early Christmas gift for y'all today.

I am thrilled to be able to share this How-To and as a bonus I've created free printable patterns, just for you. Ho Ho Ho.

Making these Gingerbread Houses was a highly anticipated tradition as I was growing up, and now I enjoy making them with my own little girls. It is so magical and fun and totally worth the mess.

I desperately wish I had photos to show you all of the wondrous Gingerbread creations that my parents made with us. Carousels, Ferris Wheel, Victorian-style house, light house, trains--to name a few--and all done with impressive attention to detail. They also usually made up a few small houses so that we could go at it ourselves, such warm happy memories!

"But wouldn't a Gingerbread House kit be easier?"

Of course, and so are store-bought cookies, but we all know nothing rocks like homemade, and family traditions are priceless.

I've documented the process step-by-step to show you all my tips and tricks, here goes:

The gingerbread dough consistency is a lot like pie dough, and like pie dough it will perform best if chilled a bit before you roll it out.

One of the best tricks that I picked up from my Madre; roll out the dough on an upside-down ungreased cookie sheet.

The dough's thickness should be just slightly more than an 1/8 of an inch, pretty thin. Be sure it's no thinner than that or it will break easily. Dough that is too thick will be too soft and wont hold up well.

Arrange your pattern pieces and use a sharp knife to cut out the dough. I've made my patterns from file folders, they're sturdy and have lasted for years.

Leaving the pattern pieces on, gently remove the excess dough and use the tip of a sharp knife for the tight spots.

My rule for baking; it's better to be a little over-baked than under-baked. Undercooked dough is too soft and your house will eventually crumble and fall apart. I always bake until the gingerbread starts turning a deeper brown color, remember these are not gingerbread cookies! The finished gingerbread should be a very hard cracker-like consistency. Deep dark brown edges are a good sign, so just watch them close the last minute or two.

Royal Frosting is really just for show and not eating. It dries very hard and is pretty awesome as a sugary gingerbread house concrete!

Getting the Royal Frosting to the right consistency is important, too soft and it won't hold its shape, too stiff and it'll be killer hard to squeeze out of your decorating bags. Thankfully the frosting is forgiving! You can always add more sugar--add just a little at a time--or if you've made it too stiff add water, 1 teaspoon at a time.

How to test for correct consistency: frosting that is dripped off a spoon should hold its shape.

Windows are a fun detail, use plastic wrap to make a glass-like effect. Or during the last 1-2 minutes of baking your gingerbread, add broken pieces of hard candy. The candy will melt forming a stained-glass-like window, very cool.

I recommend decorating the side walls first, as it's a lot easier to decorate them when they're on a flat surface. Wait until the house is put together to decorate the roof pieces.

For a base I always use a sturdy piece of cardboard covered with tinfoil.

My dirty little secret; I use hot glue to put it together. That's right, hot glue! Frosting takes too long to dry and can fail on you, but hot glue will make your house solid.

"But then it wont be as edible!"

Peeps listen, your kidlets will be picking off the candy, they won't be interested in the rock-hard frosting and gingerbread.

Don't worry, we cover all that glue with the decorative Royal Frosting.

Your gingerbread shape may change a little once its been baked--like my big gaping crack you see above--don't fuss it's all going to be covered with frosting!

"But what if I accidentally just broke a gingerbread piece after it's been baked?"

Hot glue that wonker back together and then cover the flaws with frosting and candy. Voila!

And now the really fun part. D-E-C-O-R-A-T-E!!

I hope you and yours love making these as much as we do.

{ click the images below to print the free patterns }

How To :: Classic Gingerbread House

Recipe by Bliss From Scratch, inspired by my Mumsy | Printable Version

Yield: enough dough for one Gingerbread House

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1/4 cup water
3-4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice

Combine the shortening, sugar, molasses and water in the bowl of a large mixer, mix well.

In a large bowl combine the remaining dry ingredients and slowly mix into the wet ingredients until the dough forms. Add flour a little at a time until the dough is no longer sticky and can be easily handled.

Roll the dough out onto the back of an ungreased cookie sheet, just slightly thicker than 1/8 of an inch.

Place the Gingerbread House pattern pieces on the dough and cut out the pieces using a sharp knife, remove the excess dough and be sure none of the cut pieces are touching on the cookie sheet, keep at least a 1/2 inch distance between the pieces.

Bake at 350° F for 12-15 minutes, until the dough turns a deep darker brown--usually darker around the edges--watch closely, as it can burn quickly.

Allow the gingerbread to cool on the cookie sheet for 1-2 minutes before carefully removing it onto a counter or wax paper. Allow it to cool completely before decorating, it can be fragile so handle gently.

Now the fun! Decorate the walls, glue it together, and decorate some more.

Royal Frosting

3 egg whites
1/4 teaspoon cream of tartar
1-1 1/2 lb powdered sugar

In a large mixer whip the egg whites until stiff peaks form. Add the powdered sugar--a little at a time--and the cream of tartar. The frosting is stiff enough when it will hold its shape when dripped off a spoon.

Getting the right consistency is important, too soft and it won't hold its shape, too stiff and it'll be killer hard to squeeze out of your decorating bags. Thankfully the frosting is forgiving! You can always add more powdered sugar--add just a little at a time--or if you've made it too stiff add water, 1 teaspoon at a time.

Keep a plate or damp towel over the bowl of frosting while you're decorating to keep it from drying out.

For unto you is born this day in the city of David a Savior, who is Christ the Lord. Luke 2:11

Jambalaya Wraps

noreply@blogger.com (TiAnn) — Fri, 30 Nov 2012 03:12:00 +0000

Hello easy.

I needed you today.

And this family favorite from my kid sister Shawny couldn't be simpler. I'll admit I was at first a little skeptical--I don't often cook with sausage--but this dish wowed everyone.

Would you like to know the very best part? You only use one pan for this one-dish-dinner, making clean up a cinch. Amen.

I love that it's one of those chop-up-whatever-you-want-and-toss-it-in-the-pan things, I never need to pull out the recipe. Other seasonal veggies and chicken or shrimp would be lovely additions. Simple is so so so nice some times, ain't it?

And the final selling point: the kielbasa and garlic season the whole dish for you, so its loaded with savory flavors and delightful sauteed veggies.

Make this.

Jambalaya Wraps
Recipe by Bliss From Scratch, inspired by Shawny Hunt | Printable Version

11/2 cup cooked rice
11/2 cup cabbage, chopped or shredded
1/2 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
1 large tomato, chopped
1 sausage link (14 oz) sliced, we prefer kielbasa

Begin cooking the rice first so it will be ready when you've finished preparing the other ingredients.

Chop the cabbage, onion, mushrooms and set aside. Mince garlic and set aside.

Slice sausage and brown in a large skillet over medium-high heat (there's no need to use any oil, the sausage will produce grease that will season the whole dish). Add the minced garlic, cook for 1 minute, taking care to not let the garlic burn.

Add the other chopped veggies and cooked rice to the skillet, cook until the veggies become translucent, about 6-8 minutes, stirring frequently.

Just before serving stir in the chopped tomatoes and remove from heat. Enjoy!

Pani Popo, Samoan Coconut Rolls

noreply@blogger.com (TiAnn) — Thu, 15 Nov 2012 06:37:00 +0000

Dinner rolls are indeed a sacred Thanksgiving staple. Each year I mostly serve up the same traditional dishes, but I try to mix it up and add a few new ones too.

These hover somewhere between the status of roll and dessert, and to be frank, they're da bomb.

I first laid eyes on these Samoan beauties a few summers ago, while visiting family in southern Idaho. We were invited to a Luau put on by their Church and a few of it's Samoan members. Let's just say that the food rocked my world so hard that I'm willing to plan every subsequent summer visit around those Luau's.

Hello everyone.

My name is TiAnn and I'm a Polynesian-cuisine-aholic.

And if that's wrong, then I don't want to be right.

I know coconut is not a flavor often associated with traditional Thanksgiving fare, but I promise these will compliment your feast in a big way. The soft fluffy rolls absorb the sweetened coconut milk and are loaded with flavor. They are so unique in a "where have you been all my life" kind of way, and have always earned rave reviews.

You're welcome, in advance.

Pani Popo, Samoan Coconut Rolls
Posted by Bliss From Scratch, inspired by Try Anything Once | Printable Version
Yields 2 dozen rolls.

6 cups flour
2 1/4 teaspoon yeast, or 1 packet
2 1/4 cups + 2 tablespoons milk
1 cup sugar + 1 tablespoon, divided
1 teaspoon salt
1 tablespoon butter
2 (14 oz) cans coconut milk

Measure 3 cups flour, 1 tablespoon sugar, salt and yeast into a large mixing bowl. Combine milk and butter in a small glass bowl and heat in microwave until warm and the butter is almost completely melted. Be sure the milk does not get too warm, so as to not kill the yeast (to test, you should be able to comfortably keep your finger in the milk). Add the warm milk and butter mixture to the flour mixture and combine. Gradually add remaining flour to make a smooth dough. Knead 4-6 minutes.

Place dough in a greased bowl covered with a cloth and allow to rise until doubled, about 45 min. Tip: preheat the oven to its lowest setting, about 170 degrees and then turn it off. Place the covered bowl in the oven and allow it to rise. This works perfectly every time!

When the dough has doubled punch it down and form into two dozen rolls, placing them into two greased 9x13 pans. Cover the rolls with a cloth and allow to rise for 20 minutes more, while the oven is preheating.

After the 20 minute rise, whisk the 2 cans coconut milk with 1 cup sugar and pour over the rolls.

Bake at 375 degrees for about 20 minutes or until golden brown, and they test done. Enjoy.

Chopped Broccoli Salad

noreply@blogger.com (TiAnn) — Mon, 05 Nov 2012 00:25:00 +0000

Need a new salad recipe to whip out for the forthcoming Thanksgiving festivities?

Then lucky you. I have just the thing.

I consider this a bona fide winter salad, since the ingredients are tasty and available year-round. Though broccoli may not pop into your mind as the most auspicious of vegetables, I can wholeheartedly recommend this salad as a family favorite and crowd pleaser.

Fresh crunchy broccoli, smokey bacon, cranberries that lend both tart and sweet, sunflower seed nuttiness and a couldn't-be-easier light creamy dressing. Try this one, you'll be mighty thankful you did.

Chopped Broccoli Salad
Recipe posted by Bliss From Scratch, inspired by Favorite Family Recipes | Printable Version

2 heads broccoli, chopped
1/2 cup bacon, cooked and crumbled
1/2 cup sunflower seeds
1/2 cup dried cranberries

Dressing:
1 cup mayonnaise
1/4 cup sugar
1 tablespoon apple cider vinegar

Combine the prepared broccoli, bacon, sunflower seeds and cranberries in a large bowl, set aside.

In a small bowl whisk together the dressing ingredients, pour over the salad and gently stir until everything is nicely coated.

Chill for at least an hour before serving. Enjoy!

Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

noreply@blogger.com (TiAnn) — Wed, 24 Oct 2012 04:50:00 +0000

It snowed today. First snow of the season, and a frigid cold day.

So the girls and I huddled inside and baked.

The holidays are fast approaching my friends.

I've seen so many beautiful tempting pumpkiny creations popping up everywhere, but it's taken me a spell to discern which of the offerings would be most worthy of my pumpkin puree.

The lovely aluminum bakeware can be attributed to my sorta strict bake-and-give-away-before-I-eat-them-all policy.

Happily these rolls were fantastic. The bread was wonderfully fluffy, with the perfect hint of spices and pumpkin. And the spiced cream cheese frosting was simply to-die-for.

I know some weird people in this world skip the frosting, but I'm telling you, don't. Like I said, they are weird and should not be trusted.

Tip 1: For the filling, use softened butter, not melted. This will help the filling to stick inside the cinnamon rolls and not fall out.

Tip 2: Cut the rolls using dental floss. Wrap the floss around your rolled up cinnamon-dough log at the desired roll-size, and tie off a knot with the floss. This will result in flawless cutting without smooshing your lovely cinnamon rolls to death.

Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

Recipe posted by Bliss From Scratch, adapted from The Girl Who Ate Everything | Printable Version

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

2 1/4 teaspoon instant yeast

2 cups flour

3/4 cup brown sugar, packed

2 1/2 teaspoons ground cinnamon

4 tablespoons butter, softened

Spiced Cream Cheese Frosting

2 oz. cream cheese, softened

2 tablespoons butter, softened

1/4 teaspoon vanilla

3/4 cup powdered sugar

1 teaspoon milk (just enough to fluff)

1/4 teaspoon pumpkin pie spice

Bread machine instructions:

Dump all of the dough ingredients into the bread pan (wet ingredients first, dry last) and then program your machine to run a dough cycle, and let it do all the work.

Standard Mixer instructions:

In a small saucepan (I always do this in the microwave), heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and mix until well combined. Add the egg and yeast.

Add half of the flour to pumpkin mixture. Beat on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface. Dust the top with additional flour and Roll dough into 12x10 inch rectangle (dusting lightly with additional flour if needed, to keep the dough from sticking while you roll it out).

In small bowl combine brown sugar and cinnamon. Spread the softened butter evenly over the dough with a spatula, sprinkle with the brown sugar mixture and pat down. Beginning with long side of dough, roll up tightly into a log. Pinch seam to seal. Use dental floss (see note above) to cut the log into twelve 1- inch slices. Place rolls, cut side up, in greased 9x11 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 15-20 minutes or until golden. Cool 5 to 10 minutes and spread with frosting. Makes 12 rolls. Enjoy!

For the Spiced Cream Cheese Frosting:

Combine all the ingredients and mix until smooth. Spread on very warm rolls.

Caprese Salad with Honey Balsamic Dressing

noreply@blogger.com (TiAnn) — Mon, 01 Oct 2012 21:39:00 +0000

At long last we've been able to enjoy our garden tomatoes. With a cooler climate and shorter growing season its a race against the impending frosts to have them ripen in time. Back off frost, my babies are still green out there.

Lately I've found happiness in the form of this beautiful salad.

I think I could eat this every stinking day of my life.

Sweet vine ripened tomatoes, sliced mozzarella and fresh picked basil from my wee herb garden... All topped lovingly with a drizzle of the honey balsamic reduction.

Oh my heart. Just another testament that simplicity reigns supreme.

So tell me, what do you like to do with your precious tomatoes?

Caprese Salad with Honey Balsamic Dressing

Recipe by Bliss From Scratch | Printable Version

2-3 large tomatoes
1/2 lb. fresh mozzarella, thinly sliced
large handful of basil leaves
3 tablespoons honey
3 tablespoons balsamic vinegar

Firstly combine the balsamic and honey in a small sauce pan, whisk, and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and pour the dressing into another dish, this will help it to cool faster. And if you're impatient like me, stick in it the freezer, because you'll want it at room temperature before serving. Tip: sometimes if I'm feeling lazy I just whisk the honey and vinegar together and serve as is. It doesn't have the syrupy consistency of the simmered sauce, but it still tastes wonderful.

While the dressing is cooling, slice the tomatoes into nice thick rounds, and top each with a slice of mozzarella and a few basil leaves. Drizzle the dressing over top and serve. Enjoy!

Rainbow Sour Cream Cupcakes

noreply@blogger.com (TiAnn) — Wed, 12 Sep 2012 21:15:00 +0000

My youngest baby girl Gigi recently turned one.

She's my angel baby. Sweet, quiet, cuddly and the calm observer amongst her two spunky, boisterous elder sisters. And like all babies of the family, my unabashed favorite child.

To celebrate the ascension to age numero uno, I made her these vibrant rainbow cupcakes.

I've always longed to throw loads of food coloring into cake batter. It was therapeutic.

The best part is that I used a boxed cake mix, and made it taste like from-scratch awesomeness by doctoring it up with some sour cream. Shazam! Fast, easy and fantastic results.

That's my cup of tea.

The sour cream added a delightful tang and moistness to the cake, and then I topped 'em with my perfect chocolate buttercream. Goooood stuff.

Rainbow Sour Cream Cupcakes
Recipe by Bliss From Scratch, adapted from Food.com | Printable Version

1 package yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
4 large eggs
1 teaspoon vanilla extract

Preheat oven to 350°.

Combine all ingredients in a large mixing bowl and mix on low speed for 1 minute. Scrape down sides with a spatula. Increase mixer speed to medium and mix an additional 2 minutes.

Divide batter into separate cups and add desired food coloring, mix well. Using a small cookie scoop or two spoons, carefully scoop the various colored batters into your lined cupcake pan. Try not to mix the colors.

Bake according to the directions on the back of the box, or until an inserted toothpick comes out clean.

Cool on a wire rack and frost as desired. Enjoy!

Revolutionary Mac N' Cheese

noreply@blogger.com (TiAnn) — Mon, 03 Sep 2012 03:47:00 +0000

I have unfortunately allowed myself to watch a handful of those terrifying food documentaries. Everybody has seen a few right? Each one has left me in a state of paranoid anxiety, fearing that everything I'm feeding my family is unsafe and practically poisonous. I seriously don't sleep well for days.

The positive effect is that they reaffirm my desire to serve my family as much of a healthy, balanced and unprocessed diet as I can.

And that is why my girls have been deprived of the infamous neon orange Mac N' Cheese in a box.

I also admit that it's been from selfishness on my part. I really hate the stuff. I abhor artificial cheese, but I've also never really loved the homemade casserole-style Mac N' Cheese either, which is often too grainy and dry.

I know, picky picky.

So after believing that I'd sworn off Mac N' Cheese forever, I stumbled upon this recipe whilst on Pinterest, and for some reason felt possessed to give it a try. And I'm so glad I did!

Why revolutionary Mac N' Cheese? Because the pasta is cooked in milk instead of water, and this gives it a wonderfully creamy base. The cheese melts smoothly into the sauce and the hint of mustard and cayenne gives it the perfect extra dimension of flavor.

It was also quite simple to make, my girls were big fans. And now they may have one less childhood experience to claim that they were robbed of. Major Mom points.

Revolutionary Mac N' Cheese
Recipe by Bliss From Scratch, inspired by Macaroni and Cheesecake | Printable Version

2 cups dried pasta (small shells highly preferred, see notes below)
2 1/2 cups milk
1 cup loosely packed cheddar cheese, hand shredded
1 teaspoon salt
1/4 teaspoon dijon mustard
1/4 teaspoon cayenne pepper

In a small saucepan, add pasta and milk. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, or until pasta is soft, stirring frequently and ensuring the milk does not boil.

Turn off heat, add cheese and salt, stir to combine. Add the mustard and cayenne and stir. Serve immediately. Enjoy!

Extra Tips:

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for about 10 minutes until the cheese has melted.

I have found that the shells work better than the elbow macaroni as they do a better job of absorbing the milk correctly.

Hand shredding the cheese instead of using pre-shredded bagged cheese works better in this recipe as it melts easier. Store-bought shredded cheese is coated in cornstarch and will make the dish more grainy.

If you prefer a thinner sauce, just add a bit more milk (tablespoon at a time) and stir into the finished dish until you reach your desired consistency.

12 Hour Salad

noreply@blogger.com (TiAnn) — Thu, 30 Aug 2012 06:11:00 +0000

Although school has just started for most of us, we're still bound to have a few more weeks of warm summer weather. I'm determined to keep pulling out the grill and drag out the BBQ season for as long as I can.

Maybe even host one last farewell summer BBQ with friends?

When preparing food for a crowd I've learned the hard way that simple should always be the rule. And by that I don't mean sacrificing flavor, but choosing the smart easy options that allow me to trade fussing for relaxation and good conversation.

No TiAnn, you really shouldn't make homemade rolls, or be cooking at the stove when the guests arrive, or be a stressed out crazy person... Duh.

And so here' s a brilliant, simple, make-ahead, easy peasy, flavor-packed salad that is exactly what you'll want for those occasions. Layer it all together and hours later you'll have a crisp beautiful salad to pull out with no fuss and no stress.

'Cause I think we'd all like a bit more no stress, no fuss in our lives AMIRIGHT?!

*Please note that I only made half the recipe for my photo.

12 Hour Salad
Recipe by Bliss From Scratch, inspired by A Thrifty Mom | Printable Version

8 cups torn salad greens
1 1/2 cups chopped celery
1 red bell pepper sliced
1/2 cup red onion sliced
1 package (10oz) frozen peas

1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar

1 cup shredded cheese
1/2 lb bacon cooked and crumbled

Layer the first 5 ingredients in a large bowl or casserole dish.

In a small bowl combine Mayo, Sour cream and sugar and spread over vegetables, top with cheese and bacon.

Cover and refrigerate. You can chill it overnight, but I prefer it 4-6 hours later. If you want to serve it immediately just use thawed peas instead. And as always, don't be afraid to use whatever vegetable you prefer. Enjoy!

Berry Crumble Bars

noreply@blogger.com (TiAnn) — Tue, 31 Jul 2012 04:54:00 +0000

These bars were bonkers good.

They remind me of my sweet Grandma Hill and all of the happy childhood memories of the lovely home baked goods that she spoiled us with as kids. Mmmmmm.

My choc-aholic P-Man loved 'em too. He's always proving me wrong that way. I'll make something that I'm sure he'll reject on principle alone, and he's like "Hey these are super good".

They're extremely easy to put together too, and who doesn't love that? No one with three spunky little girls, and a penchant for not standing by a hot stove on a hot day.

And of course you can use whatever fresh berries you may have on hand. I'd even toss in peaches, nectarines, or rhubarb... Oh baby.

Now go make them and be happy.

Berry Crumble Bars
Recipe by Bliss From Scratch, adapted from The Sisters Cafe | Printable Version

1 3/4 cup oats, uncooked (quick or old-fashioned)
1-1/2 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped walnuts
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons lemon juice

Heat oven to 350 degrees and grease an 11×7 inch baking pan.

Combine oats, flour, brown sugar, nuts, baking soda and salt. Add melted butter, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish and bake for 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan.
Bring to a boil, simmer 2 minutes uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice, mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within 1/4 inch of edge, sprinkle with reserved oat mixture. Press topping down into blueberries slightly.

Bake on the center rack, 18 to 20 minutes or until topping is golden brown.

Cool on wire rack and cut into bars. Store tightly covered. Enjoy!

Blackened Shrimp and Guacamole Tostadas

noreply@blogger.com (TiAnn) — Mon, 23 Jul 2012 05:46:00 +0000

These totally just happened at my house.

I have romantic notions about shrimp. We belong together. Ping to my pong.

When dining out I'll almost always order something with shrimp, and I never seem to tire of it. Because what pray tell, is better than shrimp? Few things in this world, and if you don't think so then I'm not sure we can be friends anymore!

These owned some awesome loud flavor and my P-Man heartily approved. I've been craving them hard ever since.

Make these. Just do it.

Blackened Shrimp and Guacamole Tostadas

Recipe by Bliss From Scratch, adapted from Bev Cooks and My Recipes | Printable Version

8 small corn tortillas
2 cups grated monterey jack cheese
2 avocados
½ cup chopped cilantro, plus more for garnish
juice from 1 lime
2 tablespoons extra virgin olive oil
1 pound shrimp, peeled and deveined
1 red bell pepper, cut into strips
½ cup cotija cheese, crumbled

Shrimp seasonings

½ tablespoon paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon ground allspice

Preheat oven to Broil.

Lightly coat a baking sheet with cooking spray. Arrange 4 corn tortillas (you’ll do 2 batches) on the baking sheet and top with the cheese. Broil for 2-3 minutes until the cheese is completely melted. Remove from heat and set aside.

In a small bowl, combine the avocados, cilantro, lime juice and a pinch of salt, and mash with a fork until you have guacamole. Set aside.

Toss the shrimp with its seasonings until everything is well coated. Heat oil in a medium skillet over medium high heat. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.

In the same pan add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle with a dash of salt.

Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostada with cilantro and cotija cheese. Enjoy!

Yield: 8 to-die-for tostadas.

The Green Smoothie

noreply@blogger.com (TiAnn) — Mon, 02 Jul 2012 05:10:00 +0000

First let me say how very disgusted that I originally was at the thought of these smoothies.

Secondly let me say how very addicted that I now am to them.

The thought of trying to choke down a swig of the leafy green embued smoothie-imposter, was for me, gag-worthy.

But my kid sister Shawny helped me to see reason. Or taste it rather. It's so nice to have people like that in your life. Those who will patiently take your hand and help you overcome your childish fears of the unknown. Baby steps though, I still think wheat grass shots sound putrid.

So let me tell you what I assumed before trying my first green smoothie. I assumed that it would taste like a liquified salad. Bleck. Of course I love salad, in it's proper way, eaten on a plate with a fork.

The truth is that you don't taste the leafy greens. No really! It just tastes like a regular fruity sweet wonderful smoothie, but dare I say fresher? I absolutely love them. They're my go-to breakfast of choice and I love how good and energized that I feel after having one. They're also my detox meal after an episode with say perfect chocolate buttercream... Brings balance to the force.

My little girls have caught on to their goodness too, and they've become known as "the Hulk drink" in our house. I mix it up using different fruits and vegetables all the time. Basically whatever is in my crisper goes into the blender and they're always tasty.

Healthy awesome goodness.

The Green Smoothie
Recipe by Bliss From Scratch | Printable Version

1 banana
2 cups frozen fruit (I use strawberries, peaches, mixed berries, whatever you like)
½ cup low fat vanilla yogurt
½ cup 100% fruit juice (or water, the juice just adds a nice sweetness & more flavor)
2 large handfuls of spinach (or lettuce, kale, etc.)

Toss it all in a blender and liquify the stuff. Simple as that. Add more juice or water if needed to get it all blended up properly. Makes enough for 2 smoothies.

Experiment! Try this basic version first, and then branch out. I sometimes add apple, cucumber, carrots, celery, tomatoes, other seasonal fruits, etc. You'll get used to what fruit/veggie ratios taste best. Enjoy!