Spicy Fried Fish

     My dad loves fish.  I can remember him taking my brother and I fishing when we were just kids and coming home with several large fish that my mother cleaned and fried.  While I loved going fishing with my dad it totally creeped me out to watch my mom clean and cook the fish.  That image stayed with me for a long time and I didn't even try to eat fish until I met my husband and he got me to try tilapia.

      While I'm still not a huge fish eater, I do like tilapia when it's cooked right.  My favorite way of cooking fish is to pan fry it.  I thought all fried fish were created equally but after trying this fried fish recipe I know that is not the case.

       The fish is brined in a spicy, salty mixture then dredged through a spiced panko mixture.  I pan fried it instead of deep frying it but the result is a golden brown crust that is both spicy and flavorful.  I added a touch of vinegar to my fish and my husband had his with tarter sauce.  It was delicious.  I can't wait to make this fried fish for my dad!

Spicy Fried Fish  (adapted from Bon Appetit)
3 T. kosher salt
3 T. Frank's Red Hot sauce
6 tilapia filets (or catfish)
1 1/2 c. panko breadcrumbs
2 T. flour
1 t. black pepper
1 t. garlic powder
1 t. parsley 
1/2 t. cayenne pepper
Olive oil for frying

1.  In a gallon size freezer bag combine the salt, hot sauce, and 4 cups of hot water.  Shake until the salt has dissolved.  Chill in the freezer for 15 minutes or until the mixture is cool.

2.  Place the tilapia filets in the brine and refrigerate for at least 3 hours.

3.  In a medium bowl combine the panko, flour, black pepper, garlic powder, parsley, and cayenne pepper.  Mix well.


4.  Heat enough olive oil in a skillet over medium high heat to completely cover the bottom.

5.  Rinse the tilapia in cold water and pat dry.  Dredge through the panko mixture and place in the oil 3 pieces of fish at a time.  Cook for 3-5 minutes per side or until the fish is golden brown.

6.  Transfer to paper towels to drain and repeat with remaining tilapia.

This post linked to: 
Tempt My Tummy Tuesdays,  Totally Tasty Tuesdays, Made From Scratch Tuesdays

Chicken Florentine Pasta with a White Wine Cream Sauce

      I can't believe it's April already!  This past week has flown by because for the first time in my professional career I had a week long spring break.  I've had an amazing week filled with Zumba, a massage, chair dancing aerobics, a pedicure, spending lots of time with my husband, visiting my family in Pittsburgh, and having a chance to relax.

     One of the best things was that I had plenty of time to cook.  That made it easy when I went to look at my assigned blog for this month's Secret Recipe Club.  This month I was assigned to Andrea's blog Adventures in All Things Food.  Although the title of her blog says it's all about food Andrea has a wonderful variety of blog post centering around recipes, gardening, food, product reviews, giveaways, and more!  There was so much to look at and I enjoyed looking around.

      When I decided on a recipe I was surprised to notice that it did not have a name.  She made it with a wine she was reviewing and so the recipe was not named.  I did my best to come up with a proper title for it.   Andrea made it by tossing in all of her favorite ingredients along with Pinot Grigio wine.  Considering that many of her favorite ingredients are my favorites as well plus the fact that Pinot Grigio is my favorite wine I knew I was going to love this dish.

       The penne pasta creates a base for the chicken and sauce.  The sauce is made from Pinot Grigio, chicken broth, half and half, and spices.  It's slightly thick, rich, and creamy.  Then mushrooms, spinach, artichokes, and sun dried tomatoes are added in.  The bright reds and greens look gorgeous next to the pale white sauce.  The chicken is wrapped in flavors that are creamy and delicious.  Both Frank and I enjoyed this dish so much that it will be put on our rotating list of favorites.

Chicken Florentine Pasta with a White Wine Cream Sauce  (adapted from Adventures in All Things Food)
2 boneless chicken breasts, each cut in half
12 oz. penne pasta
1 shallot, sliced thin
4 oz. mushrooms, sliced thin
1 c. Pinot Grigio
1/2 c. sun dried tomatoes, julienned
1 (10 oz) package of frozen spinach
1/2 c. artichoke hearts

3 garlic cloves, minced
1/3 c. fat free half and half
1 c. chicken stock
1/2 t. Worcestershire sauce

1 t. Italian seasoning

1 t. corn starch

1 t. black pepper

1/2 t. salt
1/2 c. grated Parmesan cheese

1.  In a large saucepan over high heat boil water.  Cook the penne according to package directions.  Drain and keep warm.  

2.  Season the chicken on both sides with salt and pepper.  Heat 1 tablespoon olive oil in a skillet over medium high heat.  Add in the chicken breast halves and cook until they are browned on both sides but not cooked through.

3.  Add in the shallots, mushrooms, and wine.  Stir and simmer for 10 minutes or until chicken is cooked through.

4.  Add the chicken broth and corn starch whisking quickly to incorporate into the sauce.  Slowly add the half and half while continuing to whisk. 
 

5.  Stir in the Worcestershire sauce, garlic, artichokes, spinach, and sun dried tomatoes.  Bring the mixture to a boil and then simmer for 5 minutes.  Add in salt and pepper.   

6.  Put the penne on a plate, place one of the chicken breast halves on the pasta, and then top with a spoonful of the sauce and vegetables.  Sprinkle with Parmesan cheese.

This post linked to: 
What Makes You Say Mmm, Mouthwatering mondays, Mangia Mondays, Making You Crave Mondays

French Macarons with French Buttercream or Blackberry Ganache

     I really enjoy cooking challenges because they push me into cooking or baking something I probably wouldn't otherwise try.  I also find them to be a lot of fun because everyone is making similar items and we are all able to share what is working and what isn't.

     On the food board that I regularly post on we do recipe swaps twice a month which are a fun way to try new recipes.  This month we got talking about how almost no one has ever made French macarons.  There's almost a dead silence whenever anyone mentions French macarons because if you don't make them properly they won't bake correctly.  Our cooking board decided that we would all try and make French Macarons this month and post about our trials.

      I was one of the first to give these a try.  When I first told my husband about them he told me he didn't like those coconut cookies.  I quickly explained that those were macaroons and what I was making were French Macarons.  He had never tried them before so I couldn't wait to make them.  Sadly, my first attempt was a disaster.  I used a recipe from a blog that isn't one I normally read and it didn't go well.  The cookie mixture was too runny and when I took them out of the oven they totally collapsed.

   I was frustrated, but I had used almonds that I pulsed myself and thought that might be the cause so the second attempt I used almond meal and I used America's Test Kitchen's recipe.  They have yet to let me down and this time was no exception!  The cookies puffed up nicely in the oven and had beautiful feet.  They were easy to lift off the cookie sheets.  The outside was crisp and the insides were soft and chewy.

    I made two batches of the French Macarons; one I left plain and the other I dyed purple.  Inside the cookies I made French buttercream for the plain French Macarons and blackberry ganache for the purple macarons.  They were both delicious.  My husband loved the plain ones and couldn't believe he'd never tried these before.  We had several friends try them and they were both a big hit.  I was in love with the purple ones.  The crisp outside with the sweet and slightly tart blackberry ganache were amazing.  Now that I have a wonderful recipe I can't wait to try different fillings!

French Macaron Cookies with French Buttercream or Blackberry Ganache   (Cookie and buttercream recipe from America's Test Kitchen.  Blackberry Ganache recipe adapted from Macnifique)

For the cookies:
3¾ c. almond flour
3⅓ c. powdered sugar
5 large egg whites
1/4 t. cream of tartar
2 T. sugar
1 T. vanilla

For the vanilla buttercream frosting:
3 large egg yolks
½ c. sugar
⅓ c. light corn syrup
1 t. vanilla
1/4 t. salt
2 sticks butter, softened and cut into chunks

For the blackberry ganache:

1 c. blackberries

6 oz. white chocolate

1/4 c. powdered sugar

1. For the buttercream place the egg yolks in the bowl of an electric mixer and beat on  medium speed until slightly thickened and pale yellow, about 5 minutes.

2.  In a small saucepan over medium heat, bring the sugar and corn syrup to a boil, stirring occasionally. Remove from heat.

3.  Turn the mixer onto low and slowly pour the hot sugar mixture into the whipped egg yolks being careful not to hit the sides of the bowl.  Once all of the sugar is in the bowl increase the speed to medium high and whip until the mixture is light and fluffy and the bowl is no longer warm, about 8 minutes.

4. Reduce the speed to medium low and add the vanilla and salt. Slowly add in the butter, one piece at a time, until completely incorporated, about 2 minutes. Increase the speed to medium high and beat the buttercream until smooth and silky, about 2 minutes. Place in a bowl and refrigerate until ready to use.

5.  For the blackberry ganache place the blackberries in a food processor and puree.  Pour the mixture into cheesecloth that is over top of a bowl.  Squeeze until all of the liquid from the berries has been squeezed into the bowl.

6.  Pour the blackberry juice into a small saucepan and heat until it simmers.  Remove from heat.

7.  Meanwhile, heat the white chocolate in the microwave checking at 30 second intervals until it is completely melted.  Stir the warm blackberry juice into the white chocolate.  Mix until the mixture has come together.  Slowly stir in the powdered sugar.  Put in a bowl and refrigerate until ready to use.

8. For the cookies line 2 baking sheets with parchment paper and then spray the parchment with cooking spray. Fit a pastry bag with a ½-inch plain tip.

9. In a food processor pulse half of the almond flour and powdered sugar together in a food processor until combined, about 30 seconds. Transfer to a medium bowl and repeat with the remaining almond flour and powdered sugar.

10. In the bowl of a mixer beat the egg whites and cream of tartar together on medium low speed until they are foamy, about 1 minute. Increase the speed to medium high and beat the whites to until they are soft and billowy, about 1 minute.  Slowly beat in the sugar.  Continue to beat the whites until they are glossy and form stiff peaks, about 3 minutes.

11. Gently fold one third of the almond flour mixture into the egg whites, followed by the vanilla. Slowly fold in the remaining almond mixture until a thick, gloppy batter forms. Divide the mixture into two bowls.  Leave one bowl plain and use several drops of purple food coloring in the other batter.  Gently fold in the food coloring.

12.  Fill a pastry bag with the plain mixture.  Pipe the batter into 2-inch mounds on the prepared baking sheets, spacing them about 1 inch apart. Gently tap the baking sheets to level the mounds. Use a finger dipped in water to smooth the tops of the cookies. Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed, 1 to 2 hours.  Repeat with the purple cookies. (You may need additional cookie sheets depending on how large yours are-I needed 4)

13. Fifteen minutes before baking preheat the oven to 325 degrees. Bake the cookies, one sheet at a time, until lightly browned, about 20 minutes, rotating the baking sheet halfway through baking. Carefully remove the hot cookies from the parchment paper and place on a wire rack to cool for 1 hour.

14.   Before serving, spread a heaping tablespoon of the buttercream over the bottom of a plain cookie.  Make a sandwich by pressing the bottom of another plain cookie on top of the buttercream.  Do the same thing with the purple cookies using the blackberry ganache.

This post linked to:
Sugar Me Up, Sweets for a Saturday, Scrumptious Sunday
Not Baaad Sundays, Sundae Scoop Sundays, Crazy Sweet Tuesdays

Versatile Blogger Award

     In the past week I've been very surprised to find that not one of my blogging buddies but TWO of them have given my blog The Versatile Blogger Award.  It means a lot that they think highly of my blog and enjoy reading it daily.   Thank you to Nichole from The Cookaholic Wife and to Dawn at Addicted to Recipes!  Don't forget to check out both of these wonderful blogs for some amazing
recipes!

The rules of this award include:
1. Thanking the person who gave you this award.
2. Include a link to their blog.
3. Next, select 15 blogs/bloggers that you've recently discovered or follow regularly.
4. Nominate those 15 bloggers for the Versatile Blogger Award.
5. Finally, tell the person who nominated you 7 things about yourself.
6. In the same post, include this set of rules.
7. Inform each nominated blogger of their nomination by posting a comment on each of their blogs.

7 Things About Me
1.  I am a special education teacher and love my job but my secret dream job would be to open up my own bakery.
2.  I love to sing and play the piano.  My parents made me take piano lessons from the time I was 6 until I was 18.  I am so thankful that I stuck with it because I enjoying playing when I can.  I sing all the time including in my classroom at school.  Just ask the kids, I can turn anything into a song!
3.  I love to read and average 10 books a month.   My current favorites are:  The Maze Runner Trilogy, The Hunger Games trilogy, Divergent, The Night Circus, and The Women's Murder Club series.
4.  I truly enjoy exercising and go to Zumba classes weekly and chair dancing aerobics classes every other week.
5.  I only spend 10 minutes every morning on my appearance.  So many of my friends take 30 minutes to an hour getting ready in the morning but I can be dressed and out the door in under 15 minutes.  I use no product on my hair, and generally only wear lipstick and mascara.
6.  My husband and I met while teaching together.  He was the inclusion emotional/behavioral teacher and I was the self-container emotional/behavioral teacher.  We spent so much time together in those two stressful years that we became best friends and then started dating.
7.  I have a penpal in Australia that I've been writing to since the 4th grade.  Facebook has made it much easier for us to communicate and she has come to the United States one time to visit me.  I hope be able to get to Australia some day to visit her as well.

15 Bloggers to pass this on to:
Joelen @ What's Cookin' Chicago?
Nicole @ PreventionRD
Tina @ Flour Trader
Sarah @ A Taste of Home Cooking
Lishie @ DeLish!
Jaida @ Sweet Beginnings
Lisa @ Sweet as Sugar Cookies
Melissa @ I Was Born to Cook
Alida @ Alida's Kitchen
Miz Helen @ Miz Helen's Country Cottage
Krissy @ Dainty Chef
Jessi @ Gourmet Day to Day
Elly @ Elly Says Opa!
Sheryl @ Lady Behind the Curtain
Tina @ Mom's Crazy Cooking

      Make sure you check out all of these ladies wonderful blogs!  They are update their blogs frequently and have some delicious recipes posted!

Snickerdoodles

    This year when I started my holiday baking I made a list of all the cookies I wanted to make and began gathering recipes.  I could not find my recipe for snickerdoodles anywhere and eventually had to go online to find one that sounded similar to the one I've used for years. 

     I was actually very impressed with this recipe because the cookies came out crisp on the outside but were soft and chewy in the middle.  They managed to stay soft in the middle for several days.  I enjoyed both the flavor and the texture of these snickerdoodles and will be keeping this recipe in my file.

Snickerdoodles (adapted from Central Cooking)
2 1/2 c. flour
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1 c. light brown sugar
1/2 c. sugar
1 c. butter, softened
1 egg
1 egg white
2 t. vanilla
For the topping:
3 T. sugar
1 T. cinnamon 

1.  Preheat the oven to 300 degrees.

2.  In a small bowl combine the cinnamon and sugar for the topping.  Set aside.

3.  In a large bowl beat the sugars and butter together until well combined.  Add in the egg, egg white, and vanilla.  Mix until light and fluffy.

4.  In a medium bowl combine the flour, baking soda, salt, and cream of tartar.  Mix well and then add to the wet ingredients.  Stir until just blended.

5.  Shape the dough into 1 inch balls and roll each ball into the cinnamon and sugar topping mix.  Place on an ungreased cookie sheet and bake for 15-18 minutes or until they begin to brown.

6.  Remove from oven and cool on a wire rack.

This post linked to:
Friday Food Fight,  Sweet Tooth Friday, Shine on Friday, Foodie Friday
Sweets for a Saturday

Slow Cooker Chicken Tikki Masala

      I recently purchased a bottle of garam masala from Penzeys and I've been looking for a recipe to make using the spice.  This Chicken Tikki Masala looked delicious.  I've never actually had Tikki Masala before but I've seen many people who have blogged about it and when I saw this version was made in the crock-pot I was sold.

     I really enjoyed this dish.  The chicken was juicy and full of spices.  The color was even attractive.  I served it over rice which made for a filling meal.

Slow Cooker Chicken Tikki Masala (adapted from Smells Like Home)
5 boneless, skinless chicken thighs
1 T. ground coriander
1 T. ground cumin
1 t. salt
½ t. red pepper
1 c. non-fat Greek yogurt
1 jalapeno, seeded and minced

For the sauce:
2 T. butter
½ large onion, diced
6 cloves garlic, minced
1 T. salt
3 T. garam masala
1 T. fresh ginger, minced
1 t. black pepper
4 c. diced tomatoes
1 T. sugar
3 T. heavy cream

1. Sprinkle the chicken with coriander, cumin, salt, and pepper. Cover each thigh with the yogurt and put in the bottom of the slow cooker.

2. Melt the butter in a medium sauté pan. Add in the onions, garlic, salt, and pepper. Cook for 5 minutes.

3. Stir in the garam masala and ginger and cook until fragrant, one minute. Stir in the tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan, bring to a boil. Pour over top of the chicken in the slow cooker.

4. Cover and cook on low for 6-8 hours.

5. Fifteen minutes before serving pour in the heavy cream and gently stir. Replace the lid and cook for 15 additional minutes.

6. Serve over rice.

This post linked to: 
Frugal Food Thursdays, Full Plate Thursdays, It's a Keeper Thursdays 
Feed Your Soul, Seasonal Inspiration

Stuffed Mushroom Pasta

     I've been meaning to try my hand at stuffed mushrooms the next time I go to my parents but so far I haven't been able to remember to do it.  I think the flavors in stuffed mushrooms are so warm and comforting.  So when I saw a recipe for stuffed mushroom pasta I made it the very next day.

    The pasta is a combination of roasted garlic alfredo, sausage stuffing, mushrooms, and the pasta.  The flavors are incredible.  The sausage gives the pasta a little kick while the roasted garlic is bursting with cheesy flavor.  There are plenty of mushrooms and breadcrumbs added to the mix which made me feel like I had taken a bunch of stuffed mushrooms, cut them up, and mixed them into a pasta dish.  I thought it was delicious and I can't wait to make it for my mushroom loving mother.

Stuffed Mushroom Pasta (adapted from What's Cookin', Chicago?)

For the roasted garlic alfredo:

3 T. chopped garlic
1 1/2 c. half and half (I used fat free)
3/4 c. Parmesan cheese, grated
1/2 t. salt

1 t. black pepper

1/2 t. nutmeg

For the stuffed mushroom filling: 

2 T. olive oil
1/2 lb. sweet Italian sausage, removed from the casings
3 scallions, minced
2 garlic cloves, minced 

1/2 c. red pepper, chopped
1/2 cup seasoned breadcrumbs
4 oz. cream cheese, softened  

1/2 cup freshly grated Parmesan cheese
2 T. fresh parsley, minced
1/2 t. salt

1/2 t. black pepper

8 oz sliced mushrooms
12 oz. bowtie pasta, cooked

1.  Preheat the oven to 375 degrees. 

2.  In a large saucepan heat the half and half over medium high heat.  Whisk in the Parmesan cheese and 3 tablespoons of chopped garlic.  Continue whisking until the sauce is thick and smooth.  Reduce heat and add in the salt, pepper, and nutmeg.  Set aside.

 

3.  Heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add the sausage, crumbling it with a spoon.  Cook for 8 to 10 minutes, or until it is completely browned.

4. Add in the scallions, garlic, and red pepper.  Cook for 3 minutes, stirring occasionally.  Add the breadcrumbs and stir to combine.  

5.  Put the sausage mixture in a heat safe bowl.  Add the cream cheese and Parmesan cheese and mix until everything is well combined.  Stir in the parsley, salt, and pepper.  

6.  In the same skillet as used for the sausage, add 1 tablespoons of olive oil and saute the mushrooms for 5-10 minutes, or until the are browned.  Add the mushrooms to the sausage mixture.

7.  Add the bowtie pasta to the sausage mixture and stir well to combine.  Toss with the alfredo sauce.  

8.  Pour the pasta mixture into a 9 x 13 baking dish.  Sprinkle with Parmesan cheese.  Bake for 20 minutes or until heated through.  Remove from oven and top with parsley if desired.  

This post linked to:
 Cast Party Wednesday, What's Cooking Wednesday, Mid-Week Fiesta

Pork Chops with Caramelized Shallots

     During the week I try to find recipe that take 30 minutes or less to prepare and cook because I'm usually tired after teaching all day.  Many times the meals will take up to an hour but these pork chops were prepared, made, and on the table in a half hour.

     These pork chops are made in just one dish.  The sauce is mixed in the baking dish, the pork chops are added, and then the shallots are put on top.  The oven is at a high temperature which caramelizes the shallots without cooking them in a frying pan.  The pork can out really tender and the sauce was bright and flavorful.  The shallots added a nice flavor as well.  This is a great weeknight meal.

Pork Chops with Caramelized Shallots (adapted from David Lebovitz)
2 T. olive oil
1 T. red wine vinegar

1 t. lemon juice

2 t. soy sauce

2 large shallots, minced

1/2 t. chili powder

sea salt and pepper
4 pork chops
1 small bunch of parsley, chopped

1.  Preheat the oven to 425 degrees.

2.  In a baking dish combine the olive oil, vinegar, lemon juice, soy sauce, shallots, and chili powder.  Toss the pork chops in the mixture, making sure they are covered in shallots.  Sprinkle with salt and pepper.

3.  Cook the pork chops for 15 minutes then flip, making sure shallots are still on top of the pork, and cook for 10 more minutes or until shallots are caramelized.

4.  Remove from oven and sprinkle with parsley.

This post linked to: 
Tuesdays at the Table, Made from Scratch Tuesdays, Tempt My Tummy Tuesdays,
Totally Tasty Tuesdays

Baked Cheesy Tortellini: Meatless Monday

      I like to make pasta bakes in the oven because it allows me to prepare them earlier in the day and just pop them in the oven whenever I get home from work or the gym.  Lately I've done a lot of lasagna and ziti type pasta bakes so I've been looking for something a little different.  When I saw the tortellini bake I had to make it.  Tortellini is one of my favorite pastas.  Who doesn't like pasta and cheese?

      One thing I really liked about the tortellini bake was that it has a package of spinach in it to add some color and nutrition.  It's basically a combination of mozzarella cheese, ricotta cheese, spinach, marinara, and spices mixed with the tortellini.

       I liked this meal a lot.  The tortellini was soft and picked up the flavors from the sauce and spices.  The spinach added flavor and color.  It also reheated well which was a plus because it makes a large amount of pasta.

Baked Cheesy Tortellini  (adapted from Stick a Fork In It)
1 lb. bag of frozen tortellini (mine was tri-colored)
3 c. marinara sauce
1 (10 oz.) package frozen spinach, thawed
3/4 c. low fat ricotta cheese
3/4 c. part skim mozzarella cheese
2 garlic cloves, minced
1 t. oregano
1/2 t. basil
1/2 c. Parmesan cheese

1.  Preheat the oven to 350 degrees.

2.  Cook the tortellini according to the package directions.  Drain and keep warm.

3. In a 9 x 13 baking dish combine the marinara sauce, spinach, ricotta cheese, mozzarella cheese, garlic cloves, oregano, and basil.  Stir well to combine.

4.  Add the tortellini to the dish and mix well so that it is coated with the marinara mixture.  Sprinkle the top with Parmesan cheese.

5.  Bake for 30 minutes or until the Parmesan is starting to brown and the cheese in the dish is melted.

This post linked to:
Meatless Mondays, Mangia Monday, Mouthwatering Mondays
Making You Crave Monday

A Giveaway for Mother's Day!

All mothers deserve the best. That's why this year, voiceBoks, Planet Weidknecht, Good Steward Savers, Terri's Little Haven, and About a Mom Blog are throwing a BIG Mother’s Day Bash Event! together to help you celebrate the special day with yours truly.

This year’s Event features 3 Prizes!

1) The First Place Prize will feature will be $550 Paypal CASH Prize for you splurge on your mom.
2) The Second Place Prize will be a Spa Perfect Relax & Rejuvinate Tote worth over $100 from
Bea's Gift Baskets and Gifts
3) The Third Place Prize will be a 3D Family Portrait on Canvas made by Emsheldesigns.




3 WINNERS FOR 3 CHANCES TO WIN!
There are plenty of points and opportunities below to win the big prize!
Good Luck!



a Rafflecopter giveaway

This giveaway was made possible by the following sponsors:

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Happy Easter and Chocolate Covered Peeps!

     Happy Easter to all my wonderful readers!  I hope you all are having a relaxing and enjoyable time with your friends and family.  Frank and I made the drive up to Pittsburgh today to celebrate with my family at my parents house.  

     Originally I wasn't going to share a recipe today but my mother's birthday is next week and we're celebrating today so I'd like to share what I made for her.  She loves Peeps so I made her a chocolate covered Peeps bouquet for her birthday that can also be used as a centerpiece for tonight's dinner.  I also made these for my kids at school last week and they went wild over them.  It's amazing how much better peeps taste when they are wrapped in chocolate.

Chocolate Covered Peeps
1 box Peeps bunnies (12 count)
1 box Peeps chicks (10 count)
Multiple colors of chocolate candy coating (pink, yellow, orange, green, and white)
Sprinkles
Lollipop Sticks

1.  Melt the chocolate candy coating one at a time in the microwave in 30 second intervals until the chocolate it totally melted.

2.  When dipping the bunnies place a lollipop stick through the bottom of the bottom and push it up to the top of the head.  Complete submerge the bunny in the chocolate then tap on the side of the bowl to remove excess chocolate.  Immediately sprinkle with sprinkles and lay on waxed paper to harden.

3.  When dipping the chicks dunk the bottoms only in the chocolate and immediately sprinkle with sprinkles.  Place on waxed paper to harden.  Once the chocolate has harden, gently stick the lollipop stick through the bottom of the chick and into it's head.

4.  Repeat with all colors of chocolate.  Place in floral foam inside of a vase to make a bouquet.

Happy Easter!!!

  

Forbidden Mind by Kimberly Kinrade

      Sam is a 17 year old girl who reads the minds of others for a living in Forbidden Mind by Kimberly Kinrade.  Not only does Sam read minds but she lives on a campus that the kids call Rent-A-Kid where kids under 18 with paranormal powers are rented out to the highest bidder.  Sam is looking forward to her 18th birthday when she will finally be free and on her own at college in New York.

      A few weeks before her birthday Sam begins feeling ill and is rushed to the school's hospital.  While she waits for treatment a boy unknown to her makes a mental connection to her.  Sam has never before known anyone who can speak to her in her mind and is determined to find out who the boy is.  Only when she asks, everyone around her shuts down and refuses to answer.

      While lying in the hospital Sam again connects to the stranger who she now knows as Drake.  Drake is new on the campus and tells Sam that he has been kidnapped against his will.  His paranormal powers include physical strength and mind control but both are being subdued by the people holding him captive.

       When Sam and Drake finally meet, Sam realizes that her seemingly perfect life at rent-A-Kid in not all it was cracked up to be.  With the help of her best friends, twins Lucy and Luke, Sam and Drake must find a way to get out of the hospital and escape the nightmare that waits them before it's too late.

       This was a short but enjoyable book.  I was captivated by Sam from the very beginning. Once she and Drake are  linked mentally I couldn't help hoping that they would find their way out of the hospital.  This book is fast paced with a few good twists to keep it interesting.  As the author says, it's like X-Men meets human trafficking which makes for a very interesting story!

I give this book 4 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads 

Guest Posting at Feed Me Seymour

     Today I'm lucky enough to be guest posting over at my friend Kim's blog Feed Me Seymour.  Kim is having beer week on her blog and has had some amazing posts for beer bread, beer soup, and even beer pancakes!  I've written a post about my Beef and Guinness Stew which is sure to warm you up on a cold evening.  Stop by her blog now and check it out!

Mixed Greens and Apple Salad with Warm Honey Dressing

     To be fair, I like my salads with fruit in them, I really do.  However, when I received my recipe for a fruit swap and it was a spinach salad with apples, walnuts, and goat cheese I was seriously concerned.  The problem is that I do not like spinach unless it's cooked, I don't generally eat nuts, and goat cheese is one of my least favorite cheeses.  The dressing did sound amazing though so I decided to revamp the recipe into something I could eat.

     Changing the base of the salad was easy.  I just substituted mixed greens for the spinach.  I left the apples alone because I love the tartness of the apples in my salads.  The walnuts were substituted with pecans which I don't really eat but my husband enjoys.  Finally I swapped out the goat cheese with crumbly feta.  My salad looked surprisingly similar to the original and it tasted great.

      The warm honey dressing really makes this salad.  I thought it might be too sweet but with the shallots, oil, and vinegar it's perfect.  Sweet, sour, and tangy it pairs so well with the greens, sweet apples, and creamy cheese.  I'd love to add a protein to this salad and make it an entree salad.

Mixed Greens and Apple Salad with Warm Honey Dressing (adapted from Sweet Beginnings)
4 c. mixed greens
1/4 c. pecan halves
1 apple (I used Gala)
1 large shallot peeled and cut into thin rings
1/4 c. olive oil
3 T. apple cider vinegar
4 T. honey
1 t. black pepper
1/2 c. feta cheese

1.  Corn the apple and cut it into thin slices.

2.  Heat the olive oil in a medium skillet over medium heat.  Add the shallot and cook for 5 minutes or until the shallot begins to brown.

3.  In a large bowl mix the greens and the pecans.  Set aside.

4.  Once the shallots are soft and brown add the apple slices to the pan.  Sprinkle with black pepper and honey.  Stir together long enough to coat the apples.

5.  Pour the vinegar over the apples and mix well.

6.  Pour the entire mixture from the pan over top of the mixed greens and toss to combine.  Sprinkle with feta cheese and serve.

This post linked to:
Friday Food Fight,  Shine on Friday, Foodie Friday 
Foodie Friday Linky, 

Easter Egg Surprise Cookies

     I'm so happy it's finally Easter again and I can share these amazing cookies with my readers!  Last year I made several batches of them and kept eating them before I could get a good picture.  I mean, it doesn't get much better then a sugar cookie with mini Cadbury eggs and Reese eggs in the middle of them, topped off with buttercream and jelly beans!  These are by far one of my all time favorite cookies and they are fairly simple to make.  Kids can help too by placing the jelly beans or M&M's on top.

Easter Egg Surprise Cookies  (adapted from In Katrina's Kitchen)
2 1/2 c. flour
1 t. baking soda
1 t. salt
2 sticks (1 cup) of butter
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
1 egg
1 egg white
12 mini Cadbury eggs
12 mini Reese eggs
Jelly Beans
Peanut M&M's
For the buttercream frosting:
2 sticks of butter
3-4 c. powdered sugar
1 t. vanilla
1 t. meringue powder
green food coloring

1.  Preheat the oven to 350 degrees.  Spray a mini muffin tin with cooking spray and set aside.

2.  In a large bowl mix together the butter, sugar, brown sugar, and vanilla.  Mix well.  Add in the egg and egg white stirring until well combined.

3.  In a medium mixing bowl combine the flour, baking soda, and salt.  Stir the dry ingredients into the wet ingredients.

4.  Grab a Cadbury egg and wrap a tablespoon of dough around it so it is covered completely.  Placed the cookie on one side of the muffin tin.  Repeat with remaining Cadbury eggs and then Reese eggs.  Remember which side has Cadbury eggs and which side has Reese eggs before putting the pan in the oven.

5.  Bake for 9-10 minutes or until golden brown.  Remove the pan from the oven and allow to cool for at least 10 minutes in the pan.  Gently use your fingertips and twist the cookies out of the pan.  Place the cookies on a wire rack to completely cool.

6.  Meanwhile, place the butter in the bowl of a mixer and beat on medium speed.  Slowly add in the powdered sugar a half a cup at a time or until desired consistency is reached.  Add in the vanilla and food coloring and mix for an additional minute.

7.  Pipe the icing onto cooled cookies.  Place jelly beans on top of the Cadbury egg cookies and the M&M's on top of the Reese egg cookies so that you can tell them apart.  Enjoy!

This post linked to:
Frugal Food Thursdays, Full Plate Thursdays,  It's A Keeper Thursdays
Sweet Tooth Friday, Sweets for a Saturday, Seasonal Inspiration