avocado toast with sunny side egg!

if your mornings are any thing like mines (weekdays especially) you have absolutely no time to make a gourmet breakfast. between the kids and getting hubby out the door i usually end up in a drive through. but if you have 1 egg,  a half of avocado and 5 minutes you can turn your morning around in a snap! by the time it takes you to toast a piece of bread you can have a satisfying breakfast in your hands ready to go!

1 slice of toast
1/2 avocado
1 egg
2 Tbsp butter
salt/pepper to taste
red pepper flakes (optional)

all i did was mash up a half of avocado and add red pepper flakes (hubbs likes things hot)  toasted a piece of bread and made an egg . assemble as shown on my pic and wallah ! i also added some sriracha for added flavor !! enjoy!!

shrimp, leek & spinach pasta

i love pasta! especially this one! its so light yet filling. i get the jumbo shrimp at publix when its on sale because it gives my husband the illusion that he is actually eating tons of meat vs tiny little shrimp. annnnd its what helps to make this dish feel like a complete meal. this pasta is filled with leeks, shrimp, cheese, tomatoes, spinach and a touch of lemon that just adds an amazing touch of freshness! this is one of those recipes you can serve for a sunday brunch/lunch or just a random friday night when you feel like being a little fancy :) hope you enjoy!!

1 pound of your favorite short pasta
2 tablespoons of butter
1 leek chopped thin
1 pound of jumbo shrimp
zest of 1 lemon
3/4 cup heavy cream
10 oz baby spinach
4 oz cherry tomatoes
1/2 cup Parmesan cheese

cook pasta according to package directions.
season shrimp with salt, pepper, garlic powder and crushed red pepper flakes. and sear off in a pan until done (set aside)
meanwhile saute leeks in butter or (leftover bacon fat) it gives extra flavor. add tomatoes  and cook until vegetables are tender.
then add cream, lemon zest. re season with salt and pepper (to taste) once cheese is melted add cooked shrimp and pasta and stir to combine. top with extra lemon zest and fresh parsley. and while your at it pour yourself a tall glass of wine and enjoy!

maple bacon corn muffins!

these little corn muffins are delightful! and are perfect for on the go mornings. fresh baked corn muffins topped with maple syrup and bacon makes it the perfect mix of sweet and salty and can call be done in 20 minutes.

• Nonstick cooking spray
• 1 cup yellow cornmeal
• ¾ cup all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 2 eggs, lightly beaten
• ¾ cup milk
• ¼ cup plain low-fat yogurt
• 3 tablespoons vegetable oil
• 2 pieces of bacon
• 1/4 cup of maple syrup

Mix all ingredients in a bowl until combined. in a separate pan fry 2-3 pieces of bacon and set aside. line your muffin tin and bake at 400 degrees for 15-20 minutes or until golden brown. once muffins are done top with pure maple syrup (while its still warm) and top with bacon. simplicity at its best!

steak sandwich with mustard mayo!

this steak sandwich recipe is beyond delicious ! its made with rib eye seared in an entire stick of butter,  fresh baby arugula and topped with a mustard mayo. all served on a toasted french roll or ciabatta or whatever tickles your fancy ! this recipe alone is one of the reasons i fell in love with steak in the first place. i promise if you make this it will become your new favorite too! the mustard mayo really makes this simple dish come together . hope you like it!

1 rib eye steak
1 stick of butter
salt
pepper
garlic powder

arugula

for mayo:
3/4 cup mayo
1 tablespoon of dijon mustard
1 tablespoon of whole grain mustard
2 tablespoons of sour cream
1/8 teaspoon of salt

french rolls (toasted with melted butter)

brush your rolls with melted butter and bake at 350 for about 5 minutes.

in a bowl combine all ingredients for mayo and mix until combined. set aside.

season your steak with salt, pepper and garlic powder (make sure you press it into the steak really well) heat your skillet and add 1 stick of butter. once melted add steak and cook until done. about 2-3 minutes per side only turning once. set aside.

once steak is done cut into strips and assemble your sandwich by putting mayo , steak, arugula, and more mayo. that's it!

a hint of spring!

so i am obsessed with faux flowers and i just so happened to run into these beauties at Home Goods today and i couldn't resit them or the price (actually, let's not talk about the price because they were not on sale) but we won't tell hubby ;) and it matched my table runner!

  now i have been on the hunt for gold flat wear but not just any, i wanted ones that looked old and weathered. and luckily for me i found some at the antique mall in winter park . and i've been dying to set the table ever since. i love this formal dinner setting for everyday use because its fancy but not so fancy yet rustic but not so rustic :) please don't mind my photos as i'm no photographer and i take all of my pics with my camera phone.

the best turkey brine ever!

well folks easter is approaching. next sunday to be exact and since half of my family doesn't eat pork i will be making yet another turkey. but don't you worry because this i assure you will be "the BEST" turkey you ever tasted! that is a big statement but i stand by it 150%!! my mouth is actually watering while i type. there are no words to describe what this brine does to the meat. it is incredibly moist and has the perfect amount of everything! but wait it gets even better when you take the drippings (which will be plenty) and turn it into gravy , well  it's simply the bomb.com!

• 3 cups Apple Juice Or Apple Cider ( i use honey crisp apple cider)

• 2 gallons Cold Water

• 4 Tablespoons Fresh Rosemary Leaves

• 5 cloves Garlic, Minced

• 1-1/2 cup Kosher Salt

• 2 cups Brown Sugar

• 3 Tablespoons Peppercorns

• 5 whole Bay Leaves

•  Peel Of Three Large Oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.to make the gravy i put a half a stick of butter to about 1/4 cup of flour and whisked in the drippings. let it simmer on low to your desired thickness. if it is still to thin you can always add corn starch.
*** note i do not recommend adding any salt to your gravy as the drippings have plenty. and don't forget to serve it over your mashed potatoes YUM!

sweet potato & goat cheese quiche with caramelized onions and rosemary!

i tried a million and one ways to write a description for "The Quiche" and everything just falls short. its simply a masterpiece. i strongly urge you to drop whatever your doing and go make this quiche! like right now! please :) you wont be sorry. i promise

• 2 tablespoons extra virgin olive oil, divided
• 1 large or 2 small sweet potatoes (about 1 pound)
• 1/4 cup of brown sugar
• 3/4 teaspoon kosher salt, divided
• 1 large yellow onion, thinly sliced
• 4 large eggs
• 2/3 cup milk
• 1/4 teaspoon ground nutmeg
• 4 ounces goat cheese, crumbled
• 1 tablespoon fresh rosemary, chopped
• 1 frozen pie crust (or you can make your own)
• Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt and brown sugar. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
  In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
  Layer the sweet potatoes in the bottom of the pie crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. In a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
  Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.
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a berry special tart !

i adore fruit tarts ! especially this one because it was created by yours truly and it just so happens to be the best fruit tart i ever had! whenever i'm down town winter park i like to stop in this little bakery and look at all of the pretty pastries in the window. well after realizing i was spending a fortune on these tiny little pastries that never really tasted as good as they looked i decided to go home and try making it myself. and i'm so happy i did :) 

you can use any of your favorite fruits, i always use whats in season at the time.
5 kiwi 
2 peaches
4 plums 
1 cup of strawberries 

topping:
1 cup of apricot jam (melted)

for the filling:
1 8oz package of cream cheese softened
1 teaspoon of vanilla 
1 1/2 cup powdered sugar 
2 tablespoons of heavy cream

****  i have also used sugar cookie dough as a crust (the one that comes in the tube) and pressed it into my tart pan and that works fine too if your short on time.

crust:
1/2 cup butter, room temperature
2/3 cup confectioners’ sugar
1 large egg
1 1/2 tsp vanilla extract
1/4 cup almond flour/meal (ground almonds)
1/4 tsp salt
2 1/2 cups cake flour

first: make the crust

In a large bowl, beat the butter and confectioners’ sugar together. Beat in the egg, vanilla extract, almond meal and salt.
Sift cake flour into a medium bowl.
With the mixer on low speed, gradually blend the cake flour into the rest of the ingredients until everything is well-combined.
Gather dough into a ball with a large spatula or bowl scraper and place in a gallon-sized ziplock back (or between two sheets of parchment paper) and press firmly into a thin, flat disc.
Chill in the freezer for 30 min or refrigerate for 2-3 hours.

Once dough has chilled, take it out of the bag and place on a lightly floured surface. Roll out dough to 1/8-inch thick, then cut to fit the size of your tart pan (will make enough for a 10-inch tart or multiple smaller tarts).
Press dough firmly into the pan, stretching it as little as possible, making sure to get it into the corners of the pan. This dough can be patched with scraps if it tears. Cut off excess dough.
Chill tart pan for 30 minutes in the refrigerator before baking.

bake at 350 until golden brown.

then the filling:

1. In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
2. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.
3. Beat in the vanilla extract.
4. Last:
5. slice the fruit and arrange them on top of your tart in any way that looks pretty. 
6. melt the jam in a small sauce pan, once it becomes thin take off heat and let it cool. once it is room temperature brush the jam over the fruits and wait for that beautiful shine ! 

coq au vin!

there is nothing i love more than a sunday. hubbs is always off, the house usually always clean. we sleep in a little and after a big breakfast we head out for the day. its our family day and 9 out of 10 times you can find us at the farmers market, a good will or the flea market. we absolutely LOVE going thrifting ! just because you never know what your going to find! corey bear is always looking for antique cameras and me i'm in love with old china or anything that looks rustic enough for me to somehow redo. BUT wanna know what tops all of that? having coq au vin for dinner with brown buttered sage mashed potatoes and a glass of wine ! and its all done in 45 minutes! 

coq au vin is a french dish which simply means chicken cooked in wine. and it is sooooooooo good!

Ingredients

• Coq au Vin
• 4 thick cut slices bacon, chopped
• 4 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 sweet onion, diced
• 4 cloves garlic, minced or grated
• 1 small sweet potato, chopped in 1/2 inch pieces (peeled if desired, I left mine on)
• 2 medium size carrots, chopped in 1/2 inch pieces
• 2 tablespoons tomato paste
• 1 1/2 pounds boneless chicken tenders or small chicken breasts (may sub thighs if desired)
• 2 cups button mushrooms, sliced
• 2 cups red wine, plus more if needed
• 2 cups chicken broth
• 2 bay leaves
• 4 whole sprigs fresh thyme
• 1/2 cup fresh parsley, chopped
• Mashed Potatoes
• 4 large Idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
• 2-4 garlic cloves, peeled (I used 4)
• salt
• 8 tablespoons unsalted butter, browned
• 8 fresh sage leaves, chopped
• 3/4 cup heavy cream

*********feel free to add as much salt, and butter to your mashed potatoes . lord knows that's something i just cant measure.

In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.

Add a drizzle of oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is (mine was thin). Toss in the sliced mushrooms and cook another minute or two.

Slowly pour in the red wine and chicken broth. Add the a bay leaf and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.

By this time, the potatoes should be just about ready to be drained. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream and 2 teaspoons salt.

In a skillet or small sauce pot melt the butter and chopped sage over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pour the browned sage butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.

the creamiest tomato basil soup !

I love this weather ! when its not so hot , and not so cold. its perfectly in-between. whenever i just wanna cozy up on the couch and relax i always always always go for this soup. its so easy to pull together and it literally soothes the soul. and the good thing is its also a crowd pleaser! no matter lunch or dinner , spring or fall this soup fits them all ! 

what you'll need:

• 2 (14 oz) cans diced tomatoes, with juice

• 1 cup finely diced celery

• 1 cup finely diced carrots

• 1 cup finely diced onions

• 1 tsp dried oregano or 1 T fresh oregano

• 1 T dried basil or 1/4 cup fresh basil

• 4 cups chicken broth

• ½ bay leaf

• ½ cup flour

• 1 cup Parmesan cheese

• ½ cup butter

• 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)

• 1 tsp salt

• ¼ tsp black pepper

• 1 cup of heavy cream

in a dutch oven. saute all vegetables until tender. (and season with salt, pepper & garlic powder) or whatever you like. once vegetables are tender add butter and flour and cook for 2-3 minutes to get out the raw flavor of the flour. (this creates a thicker soup) then add tomatoes with juice,chicken broth, bay leaf & seasonings. simmer soup for about 10-15 minutes. taste soup to make sure the vegetables are soft and tender. once tender add half and half cheese and heavy cream. let that simmer for another 5 minutes or so remove the bay leaf and then serve with more parmesan, fresh parsley and fresh cracked pepper on top. 

fudge brownies with baliey's buttercream !

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• ****sneaking these in the backyard, this is not a treat for the little ones! lol****

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• so hubby is away shooting a wedding which means i'm stuck home (with tons to do!) but all of that is going to have-ta wait because i just stumbled across a recipe for bailey's buttercream and immediately ran to the kitchen to make it! i love everything about chocolate. it never lets me down. and i just so happen to love everything about bailey's so putting them together just seems like a match made in heaven. and putting that buttercream on top of a ghirardelli brownie well that's a match made in heavens paradise! (if there is such a thing) so here goes ! & ladies if its your favorite time of the month, your'e welcome ;)

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• brownies:

• 1 cup all-purpose flour

• ½ teaspoon salt

• 2 sticks butter

• 1 cup semi-sweet chocolate chips, chopped (i use ghirardelli)

• 2 cups sugar

• 2 eggs

• 1 tablespoon Baileys Irish Cream

• Buttercream:

• 1 stick butter, softened

• 2 cups powdered sugar

• 2 tablespoons Baileys Irish Cream

For the Brownies

1. Preheat oven to 350.

1. Grease a 9x9-inch baking pan with cooking spray and set aside.

1. Sift together the flour and salt; set aside.

1. Place the butter and chopped chocolate in a saucepan and melt over low heat, stirring frequently, until melted and smooth.

1. Remove from heat and stir the sugar into the chocolate mixture; let cool for 3 minutes.

1. Pour the chocolate mixture into your mixer's bowl and beat in the eggs, one at a time.

1. Mix in the Baileys Irish Cream.

1. Stir in the flour mixture with a wooden spoon.

1. Spread the batter evenly into the prepared pan.

1. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool in pan on wire rack.

1. Place all ingredients in a large bowl and blend together with your electric mixer; mix until smooth and creamy.

1. Spread on top of brownies.

these brownies are so rich and heavy, they are literally falling apart and are gushing chocolate !

*******don't be scared to drizzle some extra chocolate and some caramel on top. because i sure did :) 

for the love of pancakes!

i grew up eating the best pancakes ever !! my dad aka the king of pancakes would usually make them every sunday. and i'm not kidding when i say people near and far would come over just to eat them. he used good old aunt jemima (still does) and my oh my were they always perfect! beautiful golden brown, fluffy but not to fluffy and perfectly delicious ! i always keep a box on hand for days when i want pancakes and i'm just to lazy to make my own (which happens more than you think) but when i feel like pulling out the bells and whistles this recipe is among one of my top 3!

blueberry sour cream pancakes!

1 1/2 cup all purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
1/4 cup of sugar
2 eggs, separated
1 cup of sour cream
4 tablespoons of melted butter
8 oz blue berries fresh or frozen

to make these even better you can make this maple syrup with pecans:

4oz pecans
1 cup PURE maple syrup
4 tablespoons of unsalted butter

to make the syrup, spread the nuts over a baking tray and bake at 400 degrees for 5 minutes. heat the maple syrup in a small saucepan and simmer gently for 3 minutes. remove from the stove and add the pecans and butter. that's it folks! now set it aside and lets cook those pancakes!

in your mixer add flour, baking powder, salt and sugar. (preferably sifted but no worries if you don't have a sifter). in a second bowl put the egg yolks, sour cream, milk & cooled melted butter beat well.
THE SECRET TO THE BEST PANCAKES IS NEXT!! you ready?? okay in a clean bowl ( here's were it helps to have a mixer) you want to put in your egg whites and beat them until soft peaks form.  Now your going to mix your dry ingredients with the wet. but hold on to those egg whites ! right at the end before you are about to pour your batter GENTLY fold in your egg whites just enough that its mixed throughout.
once that's all done your ready to go.
***some tips
when your making pancakes you want your griddle to be 350 degrees. pancakes are just as special as a steak. you only want to flip it once. and once you do please i beg you resist the urge to flatten it down with your spatula . this will just call for a flat pancake and defeat the whole purpose of the egg whites. you will know when your ready to flip once you have tiny bubbles throughout. and at that time is when you should add those blueberries.
we like to sometimes add bananas in between and whipped cream :) yum! hope you enjoy!!

o happy day :)

well ladies and gents ! it's been a great first day of blogging.  i just made it back into the house and couldn't help but to run straight to my lap top to write to you. and boy was i mind blown when i saw that i already have 148 views! i can tell already how fun this is going to be. please feel free to comment and ask questions especially about recipes! until tomorrow <3

keeping busy!

I am a huge Pinterest fan! infact most of my ideas stem from there. i think things are that much more special when homemade. this world is losing its authenticity and i'm trying to hold on to it as much as i can. i'm a big believer of teaching my daughter the “old way” of life. like making macaroni and cheese instead of mixing some orange powder from a box (which i occasionally do lol ) and thankfully she is showing interest! everything i do whether cooking, cleaning or a craft i try to involve her in any way i can. And that is how i get most done. with her being right there with me doing what i'm doing allows me to try new recipes and make new things :)

I pretty much live in Michaels craft store. I go there as much as i go to Publix which is pretty much everyday. (and i'm not joking)  that's also where most of our money goes . but hey our bellies are always full and my children always entertained. and lets face it when you're a stay at home mom like me you get tired of looking at the same surroundings all the time. that's why crafting is so great. its a big stress reliever it allows you to be hands on with your kids AND  it enhances/customizes your home all at the same time! its a win win!

yesterday we (lily & i) made the alphabet for Ethans' nursery and it came out pretty fantastic ! its amazing what you can do with 6 pieces of scrapbook paper , some scissors and a glue stick .

its a work in progress and soon i will post his entire room when completed :)

the ooziest and gooiest mac & cheese !

lets talk about yesterday! yesterday i made mac and cheese! but not just any mac & cheese no no no this was indeed the ultimate ! and to make it better it was all done in the crock pot. from start to finish , no boiling noodles and no turning on that oven. lets get down to business. i am always on the hunt for the best mac and cheese. like the ooziest and gooiest as my sister will tell you. and im sure if she was here yesterday she'd vouch for me ! so here is what you need:

12 oz dry elbow macaroni

1 cup gouda cheese, shredded

1 cup cheddar cheese, shredded

1/2 cup American cheese, chopped

1 (12 ounce) can evaporated milk

1 1/2 cups milk

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

Pinch of cayenne pepper (optional)       

In the bowl of the slow cooker, combine the macaroni, cheeses, evaporated milk and milk. Stir until combined and the macaroni is almost completely covered by liquid and cheese. Cover and cook on low for 1½ hours.After 1½ hours, the cheese should be melted and the macaroni should be cooked. Fold and stir in the dry mustard, salt, black pepper, and cayenne pepper. Make sure to stir well to make sure all the macaroni is coated with cheesy goodness.

**i also topped with fresh parsley, fresh cracked pepper and a little Parmesan cheese !