Tag Archives: TwinsLuvCooking

A Smoothie Sunday

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Where did the weekend go!!  Uggghhhhh… blink my eyes and Monday is here…Today I have a cleaning project to take care of and needed something quick for my stomach this morning.  We visited the farmers market yesterday and I bought some fruit.  So why not a smoothie…  Of course there are a gazillion smoothie recipes.. well here’s a gazillion and one 🙂

Pineapple-Mango Smoothie

2 cups cut pineapple

2 cups cut mango

1 4oz Activia peach yogurt

1 cup of ice

1 cup orange juice

2 tblspn Agave Nectar

Put all ingredients in blender and mix until smooth..

Pour into your cutie glass – add straw.. and sip and go!

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Enjoy the rest of your Sunday because Monday comes fast!!  Smooches!!

Pineapple Upside Down Cake

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This is sure to please the sweet tooth.  Who doesn’t like Pineapple Upside Down Cake??  I’m admitting it’s another one of my guilty pleasures.  This recipe can’t get any easier – trust me.. and the best part – it’s not too sweet.. just enough to satisfy that craving.

1 can sliced pineapples (in heavy syrup)

1/4 cup butter

2/3 cup light brown sugar (firmly packed)

1/4 cup pecan halves

1 cup all purpose flour

3/4 granulated sugar

1 1/2 tspns baking powder

1/2 tspn salt

1/4 cup shortening

1/2 cup milk

1 lrg egg

1 tsp vanilla extract

Preheat oven to 350.  Drain pineapple, reserving the 2 tblspns – (tip: mix the remaining into a fruit punch for a more tropical flavor).  Melt butter in a 10″ cast iron skillet over a low heat.  Add brown sugar, stirring until the sugar is melted.  Spread evenly covering the bottom of the skillet.  Remove from heat.  Arrange pineapple slices on top of the brown sugar.  Add pecans around the pineapples.  Set aside.  In a medium mixing bowl combine remaining ingredients plus 2 tblspns of pineapple juice and mix at medium speed approximately 4 mins.  Pour cake batter evenly over pineapple in skillet and bake approximately 35 mins or until the cake springs back when gently pressed with fingertip or insert toothpick in the center and if it comes out dry – its done.   Serve warm with vanilla ice cream (I used Butter Pecan 🙂  Oh — and one last thing —  ENJOY!!

 

As always – cooking is easy with a little “TLC”

 

 

 

Mustard Rub Grilled Rack of Lamb

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Yum

It’s a good feeling when you go to a restaurant and have lamb and your hubby says.. Yours is better 🙂  chuckles..Pat on my back… and not to toot my own horn.. I think he was right.. Here’s our recipe to share with you.

1 1/2 tblspn kosher salt

2 tblspns rosemary

5 large garlic cloves minced

1/2 cup dijon mustard

1 tblsps balsalmic vinegar

1 tblspn spicy brown mustard

(This is enough rub for 3 racks – if you’re making less you can divide the ingredients or just store the remaining in the refrigerator)

Allow lamb to soak in a mixture of vinegar and water for about 30 mins (this helps tenderize the meat and ease the lamb-y taste).  Put all ingredients in a food processor and blend… Using a knife, make slits in the lamb.  Make a few small slits in lamb and rub all over lamb – saturating it (in the process of rubbing, I use my fingers and also put rub inside the holes – marinade for at least 30 minutes.   Grill until done – Remove from grill, cover and let rest for about 5 minutes before cutting

The garlic/mustard flavor enhances the flavor of the meat and blends perfectly

 

See how simple that was.. As always cooking is easy with a little “TLC”

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Peachy Pico

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salsa

It’s the heart of the summer  and all the fruits of your labor appears.  The garden goodies planted in the spring begins to blossom and everything is ripe for the picking.

My neighbor’s garden has been bursting with fresh tomatoes and peaches so I decided to make a Pico De Gallo dip.  If you’re a salsa lover, then this is sure to please.  It’s a delicious Mexican uncooked salsa dip.

Ingredients:  2 tomatoes   2 peaches  1 garlic clove  6 slices of jalapeno peppers  1/4 cup chopped sweet onion   juice of 1 lime  few sprigs of fresh cilantro  1 tsp kosher salt

Chop all ingredients and mix together.  Add lime juice and sprinkle in salt.  Stir and serve.  The flavors blend well and the peaches add a summery sweet flavor to the dip.  Serve with your favorite tortilla chips or in a garden salad.  So go grab your Corona and Enjoy!

It’s that easy with “TLC”!

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Smoke-Chipotle Scalloped Potatoes

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Smoke-Chipotle Scalloped Potatoes

Here’s my new twist on an classic recipe:

scallopedpotatoes

If you love cheese like me.. this cheese caught my eye.  So I decided to give it a try..

I’m so glad I did.. It’s a smokey flavored cheese with a bit of a subtle kick to it..

Recipe:

6 russet potatoes peeled and sliced

1/4 cup chopped onion (I used a Vidalia onion because I love the sweetness of it)

2 lrg cloves of garlic – minced

1 pint of heavy cream

1 tblspn  butter

1/2 tspn sea salt

1/2 tspn pepper

7 oz of chipotle cheese (grated)

Preheat oven to 350 degrees.  Grease a 9 x 11 baking dish with butter.  In a large dutch oven, melt butter and add onions.  Cook until onions are tender (stirring around in the pan).  Add heavy cream and bring to a slight boil.  Once it begins to boil turn down to simmer.  Add potatoes, garlic, sea salt and pepper.  Increase heat and bring mixture to a bubble and let cook approximately 15 mins.   Transfer half to the baking dish and sprinkle with cheese (I also gave a light sprinkle of pepper as well).  Pour remaining potatoes and top with cheese.  Bake covered until cheese is melted – approximately 15 mins.

 

The potatoes have creamy texture with hint of garlic and smokey-chipotle flavor

Next… Dig In!

Remember – Cooking is always good with a little “TLC” – TwinsLuvCooking!

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