Tuesday, August 18, 2015

Back to School Lunch!


Happy Back to School! I don’t know about you guys, but it seems earlier and earlier every year. That being said, adults get a little bit of freedom back, and kids get to catch up with old friends. First day of school screams new outfits, summertime tales, fresh notebooks, new teachers, and old haunts.

We came up with a great back to school lunch delicious to kids (it has been child tested) and it is chock full of great things such as broccoli, yam, apple…but it is all snuck in with a twist!

On the menu we have: broccoli cheese whole wheat pasta, yam chips, and cinnamon apple rice krispy treats. Enjoy!

Ingredients will make about 5 servings

Pasta:
1 box whole wheat pasta (we used rotini because it is fun)
1 cup shredded mozzarella
1 cup shredded cheddar
3 Tablespoons unsalted butter
1 large head broccoli
Kosher salt

Yam Chips:
1 large yam
2 Tablespoons olive oil
Kosher salt

Cinnamon Apple Rice Krispy Treat:
5 Cups Rice Krispy Cereal
5 cups small marshmallows
1 Large green apple
2 Tablespoons unsalted butter + some for greasing
¼ cup brown sugar
2 teaspoons cinnamon


Bring a large pot of water, and a small pot of water to a boil. In the meantime cut the large head of broccoli into smaller pieces. When large water comes to a boil, pour in pasta. When small water comes to boil, pour in broccoli. In a medium sized pot start melting butter right before pasta is done, cook pasta 9-12 minutes or until slightly al dente. Cook broccoli about 5 minutes or until tender when poked with fork.

Once butter is melted, strain and pour in pasta. Stir pasta so that it gets coated in butter, pour in broccoli and stir more. Pour grated cheese in thirds and stir so that it doesn’t melt in clumps. Sprinkle salt in to your liking.


For the chips I suggest using a mandolin, because they are awesome! Preheat oven to 415 degrees.

Clean outside of yam before slicing. Slice yam relatively thin, not so thin that you can see light through it, but no so thick that they snap in half…they should be able to bend. In a bowl, toss with olive oil.

Lay out on cookie sheets and very lightly sprinkle with salt, they get salty very easily.

Bake about 10 minutes, or until you see little brown spots pop up. Rotate halfway through.


These Rice Krispies don’t hold together as tightly as the old fashioned kid without apple, so we are adding a bit more marshmallow…but who cares, they won’t be around long because they are so quickly devoured!

Before doing anything, make sure to grease bottom and sides of 9”x11” pan.

Start by cubing apple into pretty small pieces about a centimeter cubed. In a small sauce pan melt butter and sugar. When melted pour in apple pieces, stir to coat, then add 1 teaspoon cinnamon. Stir frequently for about 10 minutes until apple is soft. Set aside.

In a medium/ large deep sauce pan melt marshmallows while stirring constantly. Add teaspoon of cinnamon and stir for two more minutes. Add in apples and stir in completely. Then add in cereal and stir that in completely.

Using a greased spatula, pour mix into your already greased pan, pushing mix in as tight as possible. Let cool, and then slice!!

This is such a delicious combo, I suggest that adults enjoy it too!

Tuesday, July 21, 2015

Avocado Shrimp Toast


Happy Summer! Hello WORLD! Michael and I have been a bit off the grid for a bit, hence the no posts since February, Michael is head chef at a new fabulous restaurant, I have been doing some work with a gallery in the Santa Fe Art Colony, showing my paintings. All in all, it has been pretty busy, but a wonderful time!

That being said, we have put together a simple yet delicious dish inspired by summer and my recent trip with my family to Puerto Vallarta (Michael couldn’t make it because he is el jefe and needed). We have made avocado shrimp toast. This is such a simple dish, yet very complex in flavor, and is great for brunch or even just a snack.

Ingredients:

½ Lb. peeled and deveined shrimp (about medium size)
Sourdough baguette
Cilantro
3 avocadoes
1 lemon
1 lime
2 Tablespoons canola oil
1 teaspoons kosher salt plus some pinches



Start by preheating oven to 400 degrees and slicing bread a ¼ to ½ inch thick, depends on your preference. Put bread on sheet tray and in the oven when the oven reaches temp. Toast bread about 12 minutes, flipping half way. Since all ovens are not created equal, just keep an eye out on toast burnage.

I like to buy my shrimp peeled and deveined to save the time, but check to make sure it is completely deveined because I know it's childish but it's just guhross if they are not completely cleaned. Heat oil and juice of a lemon inn a skillet on medium high heat, until it starts to slightly brown….SUPER CRUCIAL, don’t let oil burn, just let it slightly brown. Place shrimp in skillet, season with a teaspoon of salt, and cook about 3 minutes each side, or until shrimp turns pink. Remove from heat.

To assemble this glorious masterpiece get all of your ingredients ready; have your bread out, open your avocado up, pick some rinsed cilantro, slice your shrimp down the middle length wise, and roll and then slice your lime.  The reason you roll the lime is to open up the juiciness inside!

Start with your toast, then layer slices of avocado, and the pinch some salt on top. Next lay 3-4 shrimp slice on top, squeeze some lime on top, sprinkle some chili flakes, and lastly top with some cilantro!

Enjoy!!!

Monday, June 29, 2015

Summer 2015

   Happy Summer!!! I know it has been an extremely long time since we have posted, but we have been extremely busy! Michael is Chef at a new restaurant, I have been taking on much more with work and painting. We apologize for the blog vacation, but we promise that the food we have in store is worth it.

xoxoxo

F&M

Saturday, February 14, 2015

Valentine's Day Strawberry Upside Down Cake


Happy Valentine’s Day!! Tis the season to remind the ones you love why you love them, how you love them, and generally just how lovely they really are. It doesn’t hurt to show that love with a strawberry upside down cake!
Ingredients:

Whip cream:
½ Tablespoon vanilla extract
1 cup heavy whipping cream

Topping:
2 teaspoons cinnamon
 ½ stick of unsalted butter
½ cup brown sugar
2 cups strawberries

Cake:
Pinch of cinnamon
3 cups flour
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups sugar
4 eggs room temp
1 Tablespoon vanilla extract
¾ cup heavy cream
2 sticks room temp butter

 
 
 
 
 


Preheat oven to 350 degrees.
 
Start by slicing the strawberries and measuring out all of your ingredients.
Make the cake first. In a medium sized bowl whisk together flour, baking powder, salt, and cinnamon.
In a separate large bowl beat the two sticks of butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in vanilla.
In a small bowl mix together ½ cup water and the cream. Start mixing it all together by beating the flour in thirds, and adding the cream mix in between.  Set the batter aside.
Spray down your loaf cake or butter it in preparation of pouring batter in. To lay down the topping for the cake, melt down ½ stick of butter, ½ a cup of sugar, and the cinnamon until the sugar melts.
Pour at the bottom of the loaf pan. Lay the strawberries down creating two layers if possible to ensure maximum juiciness! Next spoon the batter on top.
Place in oven and bake for 50 minutes, and turn half way through. Check to see if baked through about 40 minutes in.
In the meantime, make your whip cream by beating the remainder of your whipping cream and vanilla extract on high speed until it forms peaks.
Serve warm to the ones you love!
Happy Valentine’s Day!