I recently joined Pinterest, and if you aren’t already on there I would highly recommend it. It’s actually a very inspiring website and it really gets my creative juices flowing. With that said, I decided to make two dozen chocolate cupcakes just for fun. I topped them with almond buttercream and a Pinterest inspired chocolate covered pretzel. I brought one dozen to my work crew, and kept one dozen to take to the beach. Trent and I are leaving today for Gulf Shores, Alabama for the weekend and I thought some yummy cupcakes made with love would be the perfect start to a great weekend.
I have been so busy I haven’t had time to really cook anything too complicated. This week Earthfare had a coupon for fresh mozzarella, so decided to make a quick bruschetta the other evening. It was so quick, easy, and yummy I thought I would share the recipe with yall. And of course a mouth watering pic to go along!
• Dice 5 roma tomatoes and mix them in about a tablespoon of extra virgin olive oil. • Then mix in about 2 tablespoons of basil–I used a fresh basil paste that I keep in the fridge for quick recipes like this (Fresh basil will work too) • Also mix in about a table spoon of fresh minced garlic. Use more for stronger garlic taste. • Sir untill tomatoes, basil, and garlic are all mixed well. Sit aside tomato mixture. • Slice a fresh loaf of french bread (or baguette) and placed it on a baking sheet. • Cut small strips of fresh mozzarella and placed it on top of the bread slices. • Bake bread in 350° oven until mozzarella has melted. • After the cheese has melted remove from oven and transfer to serving plate. • Place a spoonful of the tomato mixture on top each slice of bread. Sprinkle with parmesan cheese and enjoy!
Trent and I decided to do taco night, and I of course was in charge of coming up with the taco night concept. So what did I pick? Only something I have been dying to make since my trip to mexico: Homemade Salsa Verde. I decided to pare it with blackened shrimp soft taco’s and they were delicious! Also we made fresh margaritas! What a fun evening at home. Here is the salsa verde recipe I chose. I picked it because the tomatillos were left fresh and not cooked down. I read somewhere that leaving them raw made the salsa very citrus.
Don't beg Charlie
I have to say it was a great choice for a fresh salsa to accompany the spicy shrimp! Even Mr. Charlie wanted some.
1-1 1/2 pounds tomatillos
1-2 minced garlic cloves
1 teaspoon salt
1/2 squeezed fresh lime or 1 tbsp lime juice
1/2 cup chopped fresh cilantro
1 small white onion
1· Peel tomatillos and wash them in cold water. Give them a rough chop before placing them in a food processor. 2· Chop onion. 3· Place tomatillos and onion in food processor and process until desired consistency. 4· Add all other ingredients and blend together.
I hope to make taco night a frequent dinner in our home. I already have a concept for our next fiesta! Stay tuned!