Mother's Day Culinary Class

I know, Mother's Day isn't until May 8th but, it's time to start thinking ahead. If you're like me, even though you may have children of your own, when it comes to celebrating Mother's Day, it just seems easier to celebrate at home.

Rather than taking your mom and mother-in-law out to eat, having it at home is more relaxing, and let's face it, it's easier on the pocketbook.

So I've decided to put together a culinary class that I'll be offering in the Westport Plaza area. Unlike my in-home culinary classes this will be a demonstration class.

Besides having a wonderful meal to share with your family on Mother's Day, this entire menu can prepared in advance, so that you too, can enjoy your special day!  Think of this as Mother's Day out on the terrace!

Date: Wednesday, May 4th, 2011
Time: 11:00am - 1:30pm
Cost: $60.00 per person

Mother's Day Menu

Tomato Bruschetta
Poached Salmon
Cucumber Ribbon Salad
Confetti Potato Salad
Lemon Curd Trifle with fresh berries

Plus some other nice treats and surprises!

Space is limited! If you are interested in signing up for this class please contact me at 314.799.1633 for further details.

Butternut Squash Ravioli

As I've mentioned in previous posts, I love Butternut Squash. Not only is it great for you but it tastes wonderful. Whenever I can I roast a batch of it with our dinner. I like it better than potatoes.

However, tonight I decided to try making Butternut Squash Ravioli with Goat Cheese. They were heavenly. I know it's hard to tell by my photo since I definitely don't claim to be the best photographer but take my word, they were scrumptious! The recipe although had several steps is really quite easy. Here it is:

Butternut Squash and Goat Cheese Ravioli
(Makes 30 ravioli, serves 6)

For filling

2 pounds butternut squash (1 large), halved lengthwise and seeded
1 small onion, chopped
1 tsp. fresh sage, minced
1 tbsp unsalted butter
1 clove garlic, minced
3 ounces, goat cheese

1 pkg wonton wrappers (60)

unsalted butter
Hazelnut oil
Fresh Sage, minced

Preheat oven to 425 degrees F. and lightly grease a baking sheet

Make filling:

Put squash halves, flesh sides down, on baking sheet and roast in middle of oven for 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out the flesh into a bowl and discard skin. Mash squash with a fork until smooth.

While squash is roasting, in a skillet cook onion and sage in butter with S&P to taste over medium heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, additional 1 minute.

Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

Fill a large pot with water and bring to a gentle boil for ravioli.

Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 Tbsp of the filling in the center. Lightly brush edges of wrapper with water and put a second wrapper over the first, pressing down around filling to force out air and seal edges well. (I actually turned up the sides and re-wet to make sure the filling didn't ooze out). Transfer formed ravioli to a towel to dry slightly.

Cook ravioli in batches in gently boiling water for approx. 4-6 minutes or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added).

While ravioli are cooking heat butter (to your liking) with small amount of hazelnut oil and fresh chopped sage.

When ravioli are done take out with a slotted spoon to drain and set on individual plates. Do not dump out into a colander or they will tear. Pour butter topping over ravioli and serve.

Enjoy!

Confidence in the Kitchen

I have many clients tell me they can't cook and then surprisingly after one of my in-home culinary classes they're amazed at what a great job they did. Not to mention how wonderful the meal they prepared tasted.

We all have things we don't excel at but if you have the desire to learn you can and will succeed. Cooking is a skill that in my opinion can easily be mastered. It just takes time and the willingness to read your recipes thoroughly before starting.

If you're one of those people out there that has a fear of the kitchen, or are embarrassed to have company over for dinner because you feel you lack the skill to prepare something worthy of company, please give me a call. I promise I won't leave your kitchen until you feel completely confident that you can reproduce what you've learned.

Everyone has to start someplace. Now is as good a time as any, especially with the holidays just around the corner. However it's also a great time to think about those holiday gifts. So if you know someone that might enjoy or benefit from a private in-home culinary class or if you'd like to host a culinary party for the holidays please contact me.

I've spent many years in the kitchen playing around and testing out different foods to see how they work together. One of my creations that I love this time of year is my Caramel Apple Cheesecake that I recently entered in a cooking contest. Hopefully I'll win a prize. If not, it was still fun practicing and entering. I've posted the photo above.

To me cooking is like a hobby. I have fun playing in the kitchen and creating my own masterpieces. You too can have that same fun in your kitchen and be a confident cook.

For more information about my in-home culinary classes or to request a brochure please contact me at:
vkb2@hotmail.com

Torta Rustica

Today I made a Torta Rustica in preparation for a vegetarian class I'm working on. It was delcious but I think I still need to tweek a few things.

How many of you out there are vegetarians or like to cook vegetarian meals?

Real Wasabi

I love Sushi and so does the rest of my family. In fact every single Friday night that's what we have for dinner. I love to make Sushi and teach Sushi classes however, on Fridays we either go to our favorite Sushi restaurant here in town or get a carry out from there.

Both my husband and son love Wasabi with their Sushi. In fact they can't seem to get enough of it. For me it murders my nostrils so I normally just avoid it. I prefer Ginger while they can't stand it. Go figure!

However, did you know for those of you that eat your Sushi with Wasabi that most likely you've been eating the fake stuff? That's right, it's the imitation Wasabi. The so-called Wasabi that you've been getting in the restaurants is simply a mixture of ordinary western horseradish (Armoracia rusticana), Chinese mustard, cornstarch and green food coloring.

You might ask yourself, "why try the real thing when I love the fake stuff already"? Well in answer to that, do you remember when you tried freshly grated parmesan versus the stuff in the green box? No comparison.

I've been told that Real Wasabi is a gourmet treat, I'll find out on Monday when my shipment arrives. As expensive as fresh wasabi roots are ($8 to $10 a piece), for the price of a single maki or two pieces of nigiri, you can carry a pocket-sized container that will have you “keeping it real” for months. Of course if you carry it with you to the restaurants everyone else will want some too.

Apparently the taste of genuine wasabi is not burning or acrid, but a warm explosion that quickly fades to a slightly sweet, lingering finish. Real wasabi does not give you that quick rush of sinus-clearing fire, that I can't stand. This is a princely rhizome**, not a common horseradish root. That’s why it earns the big bucks.

**All of the wasabi plant is edible including the leaves, but the rhizome, or root portion, produces the finest flavor.

Wasabi is a condiment and not just reserved for Sushi or Sashimi but can be used with:

Cocktails:

If you like horseradish in your Bloody Mary, try a dash of Real Wasabi™ paste or add the freshly grated root for a heavenly treat. Or, make a Wasabi Martini: just add the paste to your cocktail shaker.

Hors d’Oeuvres:

Mix together a small portion of Wasabi paste and cream cheese and serve with crackers. For hot and sweet, add chutney or cherry jam. Or, mix the paste with yogurt and/or mayonnaise to make a spread or dip.

Salad Dressings, Marinades, Sauces:

Add a little pizzaz to your dressings, marinades or sauces by adding a touch of Real Wasabi paste or the freshly grated root.

Meat, Poultry & Seafood:

Add some wasabi paste to your barbecue or finishing sauce or how about Ahi tuna with wasabi mashed potatoes.

Veggies:

For wasabi mashed potatoes simply fold the wasabi paste into butter before mashing it into the potatoes. For grilled vegetables, blend the wasabi paste with butter; or mix it with mayonnaise for wasabi sauce.

Dessert:

You can even add it to your Green Tea Ice Cream.

So with all this talk about Real Wasabi your probably wondering how to get it. I just ordered mine yesterday and will receive it on Monday since the new shipment just arrived. By going to RealWasabi.com you can order the Wasabi Rhizomes, Gift sets that include Salad Dressings or the Real Powdered Wasabi. Don't forget to wrap the unused roots in a wet paper towel which can be stored in the refrigerator for up to a month. Probably best kept sealed in a plastic zip lock bag so they don't absorb other flavors in your frig.

The Wasabi Rhizomes are peeled then grated in a circular motion on a Shark Skin grater for the best effects. However, if you have a ginger grater or MicroPlane that will work as well. You can order the Shark Skin grater from RealWasabi.com.

When mine arrive on Monday I'll be sure to post how wonderful they are.

Pumpkin Smoothie

This time of year I love all the wonderful fruits and vegetables and I'm always trying to come up with new recipes or find new ones to prepare. However, sometimes I'm not interested in having a meal especially if I'm on the go. So here's a cool, soothing beverage that both kids and adults will love that's packed with 12 grams of protein.

Pumpkin Smoothie
(Servings 1)

6 oz. (3/4 cup) Vanilla yogurt
4 oz. (1/2 cup) canned, Pumpkin purée
1 Granny Smith apple, peeled and chopped
1 Banana
1 oz. (2 Tbsp) Honey
1/4 tsp. Cinnamon

Directions:

Place all ingredients in a blender and process until smooth. Pour into a glass and serve.

Holiday Cooking

Fall has officially arrived. The weather is getting cooler and the leaves are starting to change colors. Before we know it Thanksgiving will be here. Have you taken the time to think about what you're serving this year? If you live in or around the St. Louis area, I've got a great Thanksgiving menu that I'd love to teach you.

Are you tired of the same old turkey year after year? Does your family only like the breast meat on a turkey? Are you running all week and don't have time to cook all day?

If you answered yes to any of these questions this menu is for you.

Popovers
Butternut Sqush Bisque
Stuffed Turkey Roulade
Decandent Mashed Potatoes
Roasted Veggies
Caramel Apple Cheesecake

To find out more about this class please contact me at vkb2@hotmail.com.

One of the items on this menu is Butternut Squash which is a favorite of mine. If you've never tried it, it's delicious and sweet.




Here are a few facts you might like to know about this luscious vegetable:

Butternut Squash is a winter squash that has a hard, thick skin with seeds. It has a deep yellow and orange flesh that is firmer than that of summer squash therefore requiring a longer cooking time. The best time to get a butternut squash is from early fall through winter, although it's available year round.

When selecting butternut squash you want to make sure that it's heavy for it's size and has a hard, deep-colored rind, free of blemishes or moldy spots. This hard skin protects the flesh and allows it to be stored longer than summer squash. It doesn't require refrigeration and can be kept in a cool, dark place for up to a month and sometimes longer.

Once the seeds are removed the butternut squash can be baked, steamed, simmered or roasted which is my favorite way to prepare it.

Butternut squash is an excellent source of iron, riboflavin and vitamins A and C.

So if you've you never tried this delicious vegetable, next time you're at the grocery store pick one up. With hundreds of recipes online you're sure to find one that suits your taste.

CONTEST - Cut Resistant Glove

The holidays are coming and many of us will be cooking for family and friends. Sometimes we'll be rushing around the kitchen trying to multi-task and while we might be grating our carrots or potatoes we accidentally grate our fingers. However, some of us are just plain clumsy in the kitchen.

If I've described you then you're in luck. Microplane has come out with a new product on the market that might just be for you and I'll be giving away one of these finger saving gloves to one lucky person. To find out more read below!



It's the Microplane® Cut Resistant Glove that allows for safer food preparation with its uniquely constructed, machine washable, light weight and comfortable design. Made from man-made fibers, the "one size fits most" glove molds quickly to fit either hand.

They recommend that you use this glove for all your food preparation requiring sharp tools. Keep in mind that you still have to avoid the sharp edges just like you would if you weren't wearing it. The benefit comes in the case of accidental contact with a sharp edge. It may still damage the glove, just not your hand.

The Microplane Cut Resistant Glove sells for $24.95.

So no need to panic that the holidays are coming for fear your hands will take a beating. Check out The Microplane Resistant Glove today and feel free to get that manicure before your guests arrive.

If you'd like to win one of these gloves please share with me your worst kitchen disaster and tell me why you should be the proud winner of The Microplane Cut Resistant Glove. Besides winning you'll have one just in time for the holidays! So what are you waiting for? Contest ends Monday, October 19th, 2009.

Roasting Red Peppers

I love Roasted Red Peppers. They're great in sauces, pasta, salads, on sandwiches, in dips and honestly in just about anything.

Recently I taught a class of about 20 people. We made a Stuffed Chicken Breast with a Roasted Red Pepper Coulis. The chicken had roasted peppers in it along with the sauce of course. There were other items on our menu but the Roasted Red Peppers intrigued my students the most.

Of all the adult students in my class, not one of them had ever made Roasted Red Peppers. They all purchase them. When I shared with them how easy it was they couldn't believe it. For what it cost to buy a jar of them you can make your own for a fraction of the cost and it tastes even better plus it's fun.

So I'd like to share with you how I like to make them.

First of all I can tell you that you can hold them over the flame on your stove or on the BBQ pit. However, since I'm always juggling many different tasks in my kitchen at the same time I find the easiest way is to use my oven. Here's how I do it:


How to roast a red pepper

• Wash peppers and dry off
• Cut top off and clean out insides
• Cut pepper in half
• Rub outside of skin with olive oil
• Place skin side up on foil line cookie sheet in upper section of your oven with setting turned to broil
• Broil until the skins have turned completely black
• Take out of oven and place in a zip lock or brown paper bag and leave for approx. 10 minutes to cool and sweat
• Remove from bag and you will be able to easily peel the skin off the peppers
• Slice or use as desired

Note: These can be stored for weeks in a jar in your refrigerator.

If you'd like to learn how to make the Stuffed Chicken Breast with the Roasted Red Pepper Coulis please contact me to set up a date.

vkb2@hotmail.com

Kids and Hunger

I'm sure many of you remember the article I sent out from Share Our Strength's, Great American Bake Sale. Well today I received an email from them with a video of teachers from the Bronx and other areas of New York sharing what they see in their classrooms.

Many of you have children that are still young. I wanted to share this video with you. Please pass it along so that others can see the hunger that exists in our own country.

Click here to view the video

Chocolate Avalanche Birthday Cake

Yesterday was my husbands birthday so I decided to make him my Chocolate Avalanche Cake. Although the photo may not look so appetizing it's quite scrumptuous.

It's a chocolate 3 layer cake with a whippped cream filling laced with fresh strawberries and covered with a rich chocolate fudge topping.

The fudge is drizzled over the top of the cake so that it just runs down the sides covering the top completely but leaving open spaces on the sides to view the interior.

I got the idea of making this cake from a place called The Bubble Rooom that we use to go to on Captiva Island, Florida when our kids were younger. They have incredible mile high desserts. The food is just ok but the desserts are to die for.

It took me years to come up with a recipe that matched the cake that we loved best. We have all been very happy with the results. My family agrees it's a dead ringer for the Bubble Room version.

Pesto

I'm not sure what it is but I have a thing for Pesto. I absolutely love it. I love it on crostini, in sandwiches, on salmon, in pasta and even just off the spoon. My son loves spreading it on his wraps then adding the meat. There are infinite things to put it in and on. What's your favorite way?

During the holidays I make a gorgonzola and brie torte that is laced with pesto in between the layers. The flavor is deadly, not to mention a heart attack waiting to happen.

For those of you that enjoy pesto as well but have never attempted to make it here is the recipe that I use. It's very simple and delicious!

Don't forget to share with me your favorite way to eat pesto.

Pesto
(makes 2 1/2 cups)

2 cups Basil leaves (rinsed and patted dry)
3 tablespoons Pine Nuts
1 clove Garlic
pinch of Sea Salt
1/2 cup plus 3 tablespoons grated Parmigiano-Reggiano cheese
1 1/4 cups extra-virgin Olive Oil

In a food processor, place pine nuts, basil, garlic and sea salt and process to a paste. Add the cheese and drizzle in the olive oil. Store in a jar. Can top with a bit of oil.

Note: I like it best when it's had a couple hours for the flavors to meld in the refrigerator.

National Waffle Week

Well apparently National Waffle Week was this past week or it's this week. I've read several different articles and one says it's from the 6th -12th and another says it's the week of September 12th. In any case we could even make today National Waffle Day if we wanted because it just doesn't matter. What does matter is that when we decide to dive into a wonderful fluffy waffle it should taste incredible. Whether you smother it in maple syrup or fresh fruit or even chocolate we want to make those calories count. So in honor of the week or the day, I found a recipe for Chocolate Waffle Brownies. My guess is you don't even have to be a kid to love this one. Of course since I'm a chocoholic this one appealed to me.




This recipe embellishes the chocolate waffles with a pink fondant glaze and sugar-glazed strawberries. If you don’t want to glaze the strawberries, you can serve them plain if they’re ripe and sweet. Otherwise, roll them in sugar or marinate them in a sugar-water solution prior to serving, to sweeten them up.

Makes 5 to 6 waffles, depending on your waffle maker.



Waffles

Ingredients

3 ounces (3 squares) melted, unsweetened chocolate
1⁄2 cup butter, melted
3 eggs
½ teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
1 ½ cups all purpose flour
½ to ¾ cup chopped walnuts or pecans, optional
¾ cup milk
Confectioner’s sugar, optional
Preparation

Place chocolate and butter in small saucepan.
Melt over low heat. Set aside to cool.

In separate bowl, beat eggs and salt until light in color. Add sugar and vanilla. Beat by hand to combine, then fold in the cooled chocolate mixture.

Stir in flour and nuts. Slowly add enough milk to make a thick batter. Preheat the waffle maker.

Use 1/3 cup of batter(check your waffle maker directions as this may vary on model). Spoon waffle batter onto preheated waffle grid. Close lid and bake until signal indicates waffle is done. Remove and serve.
Waffles will store well for several days if wrapped in plastic.


Jacques Pépin’s Fast Pink Fondant and Glazed Strawberries


Ingredients

2 tablespoons warm tap water from
1 tablespoon corn syrup
3 to 4 drops red food coloring (optional)
2 cups confectioner’s sugar
Preparation

Mix warm water, corn syrup and food coloring. Put the confectioner’s sugar in bowl and add water-corn syrup mixture.

Stir with whisk until well-mixed, then beat with whisk for 20 to 30 seconds, until very smooth. Depending on the moisture in the sugar, you may need slightly more water, until fondant is loose enough to be drizzled or spread. Or, if fondant is too thin, add a little sugar.

Break waffles into individual servings and arrange on a wire rack; drizzle fondant on each waffle. This can be done ahead so the fondant dries slightly and remains shiny. The fondant should be used within an hour or so of preparation. Otherwise, cover it with plastic wrap so it doesn’t harden.


Glazed Strawberries


For glazing, use ripe strawberries, preferably with stems so you can hold them easily as you dip them into the hot, liquid sugar. Be sure the berries are dry so they do not splatter, and proceed with caution.


If berries are ripe and sugar is used right away, while it is hot and thin, the shell of sugar crusted around the berries will be thin. The hot sugar will partially cook the ripe berries. Within 15 to 20 minutes, the berries will release some juice, which will begin to melt the shell of sugar; so the glazing cannot be done more than 1 hour before serving.

The riper the berries, the faster the moisture is released. The right time to serve the berries is when the sugar shell is partially melted, so that it is thin and close to breaking open. The berries will be warm, juicy, and a bit soft inside. If hard, partially ripe berries are used, the sugar remains thick and the berries are dry and hard.

Ingredients

1 ½ cup sugar
½ cup cool water
6 to 8 drops lemon juice
12 very large, ripe strawberries with stems

Preparation

Oil a tray very lightly. If the strawberries are not clean, wash them gently and dry them thoroughly.

To glaze the berries: Put sugar and cool water in a small saucepan, preferably unlined copper, and stir just enough to wet the sugar and create a syrup. Then cook over medium to high heat until a candy thermometer registers between 310°F and 320°F degrees. This will take approximately 15 minutes after the mixture comes to a boil.

An unlined copper pan tends to prevent sugar from crystallizing. If unavailable, add 6 to 8 drops of lemon juice to the syrup when it is almost cooked to prevent crystallization.

Put the pan containing the boiling hot sugar syrup on a pot holder and tip it to the side to dip strawberries, one at a time, into the hot syrup, making sure that each berry is completely submerged so that it is coated all around.
Set the coated berries on the oiled tray. The sugar will harden around them. Set aside until serving time.

To assemble, adorn the fondant-covered brownie waffles with glazed berries and serve immediately.


Of course I think I'd prefer just some fresh strawberries or fruit on top with a sprinkle of powdered sugar. Whatever topping you desire, go for it. There are no rules when it comes to eating waffles.


Enjoy!

Kitchen Grease Fire

A friend of mine that I went to college with sent me an email last night. His neighbors near his lake house were frying chicken and had a grease fire. They unfortunately didn't know the right way to put it out and are both in intensive care right now with serious burns. He attached this video that I thought I would pass along to all of you. It shows the proper way to put out a grease fire. Please pass this along to all those you care about. It could save someones life.

And the Winner Is....

I want to thank everyone for participating in my contest. Carolyn's Kitchen has so many adorable aprons that it's hard to choose just one. However, each of you that entered the contest all shared which apron you wanted and why. Some of you even entered more than once. So this morning I took all the names and wrote them on their own small square sheet of paper. I put them in a bag and had my husband draw the winning name.

The winner of one of Carolyn's Kitchen aprons is Kelly Locker. Kelly won the apron that she selected for her sister who is getting married, the Red Rock 'N Roll apron. Congratulations Kelly!

I never realized I would feel so bad for those of you whose names weren't drawn. However, the good thing is you can still go online to Carolyn's Kitchen and order an apron for yourself or as a gift for someone. They truely are adorable.

Thank you again and I hope your Labor Day holiday has been a great one!

Cute little class

I've had quite a few classes that I've been doing lately, most of them adult classes and a few children's. So when a family friend called to tell me that her grandkids were coming in town and would I mind doing a cooking class for them and their friends in her home, I said absolutely. Of course, then she told me there would be 6 children, four of them were 4 years old and two were 6 years old.

Typically I don't do classes for children under the age of 7 mainly because of their motors skills and attention span. However, I decided it would be fun and somewhat challenging.

So we decided I would teach them how to make homemade pizza and frozen smores. The kids had such a great time and they were so intent in mixing and kneading the dough. Then of course they made various shapes with their piece of dough before covering it with sauce and cheese. The smores were just as big a hit and all the children including the parents had a great time.

I couldn't begin to tell you how adorable they each were so I posted the photo above with them wearing chefs hats that I made for each of them. The one with the red chefs hat was the head chef. I'm sure you'll agree they are precious!

It was a fun afternoon that I just had to share.

Ramen Noodle Cole Slaw

Years ago I was invited to a school luncheon at someones home. Among the food that was served was this cole slaw that I just couldn't get enough of. For the life of me I couldn't figure out just what was in it so I asked the hostess if she would share the recipe with me. Much to my surprise the main ingredient in it was Ramen Noodles from the Ramen Noodle packages.

I know that might sound odd or maybe even disgusting to you but since that luncheon I have made it many times for various occasions and each time there's not a bite left in the bowl. It's just that good.

So if you're trying to come up with a salad to serve at your Labor Day BBQ this weekend try this, I'm sure everyone will love it.

Ramen Noodle Cole Slaw

1 package coleslaw mix
1/2-1 cup roasted & salted sunflower seeds
1/2-1 cup toasted almond slivers
2 pkgs. Ramen Chicken Noodles (crushed)
1 bunch green onions, thinly sliced

Dressing - whisk all ingredients below together

1/2 cup oil (not olive) I use canola
1/2 cup water
1/2 cup sugar
1/2 cup cider vinegar
2 pkgs. Ramen Chicken Seasoning

Keep dressing and dry ingredients separate until ready to serve. This makes quite a lot!

Note: There are many varieties of the Ramen Noodles. Feel free to use and try each one with the coleslaw. If you use the Asian noodles you can substitute the oil with sesame and the vinegar with rice wine vinegar.

Also don't be shy about switching out the nuts for others, like cashews or pine nuts, etc. Be creative. Start with the version above and then play with others next time. I think you'll find this will become one of your favorites.

In The News

The St. Louis Post-Dispatch wrote an article about me in the Food Section of the paper today. To view the article click here:

Also DON'T FORGET there are just 5 days left for the contest to win one of Carolyn's Kitchen aprons. To enter, check out my blog for August 24th, 2009 or go to "Labels" and search "Carolyn's Kitchen" and follow the instructions.

Remember to post your comment and add your name as a follower.

Pina Colada Creamsicle

Well one week from today is Labor Day. If history repeats itself it will either be raining or very hot. I doubt we'll have this fall like weather although it would be fantastic if we did.

Over this week I thought I would post some fun, simple recipes that you could have for your Labor Day gathering with family and friends.

This first recipe will be perfect if the weather is sunny and warm. It's a Pina Colada Creamsicle. Although my photo didn't turn out that great, the creamsicle makes up for it.

I made this using small Solo cups and popsicle sticks. I couldn't find a popsicle mold so I used what I had. I would suggest however that if you decide to make this recipe that you use the mini Solo cups. Those that are used for the bathroom. The ones I used were great but I think the smaller ones would be easier to eat from. Plus, the only popsicle sticks I had were the ones my kids use to use the build with. Use the solid sticks like they have for candy apples and popsicles they are sturdier.

This recipe is so simple. I added just a small amount of rum and you couldn't even taste it. You can add more if you like or none at all. I think this was perfect. If you try it I hope you and your friends enjoy it too.

Pina Colada Creamsicle

1/4 cup crushed pineapple
1/4 cup cream of coconut (can be found in the liquor section at the grocery store)
1 cup heavy cream (YUM)
1 tablespoon dark rum
2 1/2 cups pineapple juice

6 popsicle molds or small solo cups (more if using mini cups)
6 popsicle sticks

Place the crushed pineapple, cream of coconut, heavy cream, and dark rum into a blender and process until smooth, about 1 minute.

Pour equal portions of the mixture into the molds. If using Solo cups I then took silver foil and with the tip of a knife put a small slit in the top to hold the popsicle stick in place.

Then place the popsicle stick half way down into the mixture with the foil over the top of the cup and seal. Place cups on a small sheet pan and place in the freezer for at least 3 hours, to freeze.

When ready to eat, run warm water over your hands or a paper towel and wrap around the cup. This should be enough to release the Pina Colada Creamsicle out of the cup so you're able to enjoy this delightful treat. Make it with or without the rum so that everyone can have them.

Enjoy!

Salmon with a Mango & Blueberry Salsa

I love mangoes and blueberries. In fact every morning for breakfast I have a bowl of Oatmeal loaded with mangoes, blueberries and cinnamon. It gives me a jump start for my day.

So when I was having breakfast the other day I wondered what these fruits would taste like in a salsa. Since I was preparing Salmon that evening I decided to to try it, I mean how bad could it be? It actually tasted great and very refreshing.

In addition to the way it tasted did you know that Mangoes are:

High in antioxidants
High in iron
High in vitamins A, E and Selenium which protects against heart disease
Combats degestion

Blueberries also have some health benefits that include:

They help to slow the aging process.
They help reduce cell damage that may lead to some forms of cancer.
They help prevent and even cure urinary tract infections.
They help clean our blood vessels, our arteries and veins.
They are proving to be beneficial to those suffering with arthritis and fibroses myalgia.
They benefit the nervous system and may help to prevent mood swings.
They help you maintain good vision.
They are good for your complextion.
Help you stick to that “diet” and aid in weight control

Plus of course Salmon is a great source of omega-3 fatty acids which help to ward off diseases.

With benefits like that I'm glad I've been eating them on a regular basis.

Below is the recipe for Mango & Blueberry Salsa

Ingredients

1/3 cup blueberries
1/3 cup peeled, diced mangoes
2 tablespoons minced red onions
2 tablespoon minced red bell peppers
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon minced jalepeno peppers, seeded
2 teaspoons honey
1/4 teaspoon kosher salt

Directions

Combine blueberries, mangoes, onions, bell peppers, cilantro, lime juice, jalepenos, honey, and salt in a medium bowl. Set aside or cover and place in the refrigerator until ready to use (Best if used that day to avoid blueberries discoloring mangoes. Otherwise can hold up to 3 days)

Note: Be sure to wash hands carefully after handling chili peppers and be careful not to touch your eyes, nose or mouth prior to washing hands.

For more information on how to cut mangoes go to "Labels" on the right column of my blog and search for "mangoes".