A Penny for My Thoughts: June 2011

Wednesday, June 29, 2011

Mint Chocolate Chip Cookies by Crafty Cupcake Girl

Ok, so these look like they belong to the Grinch, but I am totally willing to try them! I love mint and these look very tasty!

Mint Chocolate Chip Cookies
3 cups sifted organic wheat flour
1 1/2 teaspoons organic baking powder
1/2 teaspoon salt
1/2 cup organic Sucanat
1/2 cup organic sugar
1 cup organic butter (softened)
1 cage free egg, lightly beaten
1/4 teaspoon Mint extract
1 cup Creme de Menthe baking chips
(I used Andes creme de menthe thins instead)
1 cup semi-sweet chocolate chips

Baking Instructions:

Mix butter, extract, food color, flour, salt, baking
powder, sugar & egg in bowl, until soft dough forms.
Stir Andes creme de menthe thins & chocolate chunks.
Using small cookie scoop or teaspoon,
drop dough 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees F for 8 to 10 minutes.
Cool 3 minutes; remove from cookie sheet to wire rack.
Serve warm or cool completely!

Fourth of July Wreaths

I doubt I will have time to make any of these this year, but there are some great ideas for future fourths!!

by: The Country Chic Cottage

by: Reasons to Skip the Housework

By: Grits and Giggles

Very Inspiring!

Tuesday, June 28, 2011

Wild Mushroom and Spinach Lasagna

Here is a recipe I found by Martha Stewart that looks unique!

Wild Mushroom and Spinach Lasagna

Ingredients

5 pounds fresh spinach, stems removed

1 cup (2 sticks) unsalted butter

3 cloves garlic, finely sliced

1 pound ricotta cheese

2 tablespoons coarse salt

1 3/4 teaspoons freshly ground black pepper

3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces

3/4 cup Madeira wine

1/2 cup chopped fresh flat-leaf parsley

4 1/2 cups milk

1/2 cup all-purpose flour

1/2 teaspoon ground nutmeg

1 cup grated pecorino Romano cheese

1 one-pound package fresh spinach lasagna sheets

Directions

Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper.

Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.

In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese.

Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.

Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.

In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

Grilled Portobello Burgers with Goat Cheese

Tyler would love these! Maybe I will try it next week--

Grilled Portobello Burgers with Goat Cheese

Ingredients

1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems removed
4 hamburger buns
5 ounces fresh goat cheese, cut into 4 equal slices
4 lettuce leaves

Directions

In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Recipe from Martha Stewart

Salmon Rosemary Burgers

I wanted to try something different this week for dinner, so I came across these salmon burgers and thought they looked good!

Salmon Burgers

Ingredients

2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Directions

Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat.
Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Recipe from Allrecipes

Custom Name Plates by NameFrames

These are so cute! I would love on for our house! Would also make a great wedding gift!

Brown Custom Name Frame with Sepia Alphabet letters, 8x24

You can customize the style and color that you want!

So my whole last name won't fit, but here is an example of what it might look like!

Check them out at:

http://www.etsy.com/people/nameframes?ref=ls_profile

More Necklaces by La Vieja TunTun

These are super cute and bright for summer!

White Linen Rose and 16mm Crab Agate Gemstones Statement Necklace

SALE Delicate Olive Rose Necklace /Cluster Statement Necklace

Beautiful!!

http://www.etsy.com/people/LaViejaTunTun?ref=ls_profile

Olive Blue Accessories Clutch Purses

This Etsy shop has really cute stuff! Check it out!

Check out their Etsy shop at:

http://www.etsy.com/people/OliveBlue

Friday, June 24, 2011

Summer Salad by The Well Seasoned Nest

This salad would be great for a dinner party!

Orzo Pasta Salad with Black Beans and Cilantro

1 cup dry orzo, cooked a bit past al dente, but not mushy - rinse in cold water and drain well

1-2 cans black beans, rinsed and drained

2-3 ears or corn, cooked and kernels removed (frozen can be substituted)

1/2 red pepper, chopped

1 small red onion or 3-4 shallots, chopped

cilantro, chopped

cumin

ancho chili powder

fresh lime juice (about 2 small limes)

olive oil

red wine vinegar

salt and pepper

Combine all ingredients. (Make early in the day and refrigerate so the flavors combine.)

Amazing Living Rooms via Twenty Three Oh One

WOW.. these rooms are so inspiring and amazing...

So Jealous!!

Baby Bird Stitchery by Lella Boutique

This would be adorable in a little girl's room! She also make other cute stitched items!

I think I need to order this pillow!

Check out her shop at:

http://www.etsy.com/shop/lellaboutique

Damask Pattern Stencils by Your Memories Captured

Love these stencils I found on Etsy, check them out!

French Damask Flourish A Reusable Stencil - for fabric, wood, paper, canvas, walls - 5.5x8

French Damask Flourish E Reusable Stencil - for fabric, wood, paper, canvas, walls - 6x7

French Fleur de Lis Shabby Chic Reusable Stencil - for fabric, wood, paper, canvas, walls, burlap - 3x3 each

These would be cute to stencil a top of a table with!

Adorable Kitchen by Little Miss Momma

This kitchen is so stinkin amazing! I would love something like this someday!

Beautiful!!

Apple Pie Muffins

I am a sucker for a good muffin and cup of coffee.. preferably together... so when I saw the recipe for this apple pie muffin, I had to post it! Found on Cleverlyinspired Blog

Ingredients

1 1/2 cups flour

3/4 cup sugar
1 1/2 tsp. baking powder
1 t. cinnamon
1/2 cup milk
1/3 cup butter, melted*
1 egg, slightly beaten
1 cup finely chopped apples

How to:
Heat oven to 375°F.

Combine flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into muffin liners.

Bake 18-23 minutes. Let stand 5 minutes.

* Substitute butter with Canola Oil.