Monday, February 25, 2013

Mini Cream Puffs filled with Chicken Salad

A few weeks ago I held my Hostess Preview Party for the CAbi spring line. Our theme this season is Springtime in Paris so I had fun creating a Paris theme party.

Pink Champagne, Pink Lemonade and Pink striped straws!
My table scape.

A closer view
OBSSESED with French Macarons. I bought these at Lette, they make amazing macarons!
Fruit and cheese platter along with homemade cheese straws.
Hostess gifts.

Mini Cream Puffs filled with Chicken Salad
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Preheat oven to 400.
Combine water and butter in a saucepan. Bring to a boil.
Add salt and flour all at once.
Stir until mixture forms a ball and pulls away from the sides. Remove from heat.
Transfer into a bowl and add eggs 1at a time, beating until mixture is like velvet.
I used my Tbsp scooper to scoop out mounds of dough onto a cookie sheet. 
Bake for 15 minutes. Cool and then cut in half. The insides should be hollow.
Fill with whatever you think will be good. I used a chicken salad that I bought from Costco (they have the best chicken salad!). Chocolate mousse or homemade whip cream would be divine!

Monday, February 18, 2013

Lobster and Pasta in Saffron Butter

I went to San Diego a few weeks back for my CAbi training. We stayed in the Gas Light district and went to some yummy restaraunts. The last night we were there, we ate at a Spanish Tapas place where I ordered scallops in a saffron butter. It was DIVINE! I actually scrapped the bottom of plate to finish off all the sauce from the plate. I decided to recreate the sauce when I returned home, and I also had some lobster in the freezer so why not? This is one of my favorite dinners of 2013 so far. I hope you enjoy! Here are some pics from my trip to San Diego.

Famous Gas Lamp District

The Fashion Show!
With my sweet friend, Dawn.
My view between classes. With PERFECT weather!
Mimes to go with our Paris theme.
Fun lights at the Spanish restaurant.
My sweet CAbi team.

Lobster and Pasta in Saffron Butter

1 pound lobster tails or other seafood (the second time I made this I used Trader Joe's seafood blend which is shrimp, calamari and scallops)
1 shallot, minced (or use 3 Tbsp minced onion)
1 garlic clove, minced
1 tsp olive oil
1/3 cup white wine
1/2 lemon, juiced
3 Tbsp heavy cream
1 pinch saffron threads
1 pinch of cayenne pepper and 1 pinch of salt
3 Tbsp butter, cut into cubes
1/2 pound pasta
Cook pasta according to package instructions.
Mince onion or shallot and garlic. 
Steam lobster for 5 minutes. If using a seafood blend you can at it into the sauce (raw), later.
Cook onion and garlic in 1 tsp oil for a 1-2 minutes to soften. Then add wine and simmer until reduced by half
Remove lobster and set aside to cool.
Add heavy cream and saffron threads.
Stir to combine.
Add butter 1 piece at a time and stir until incorporated before adding the next piece.

Stir in lemon juice.
A pinch of cayenne pepper ad a pinch of salt.
If using a seafood blend, add into sauce now and cook for 3-4 minute until shrimp is pink. Remove from heat.
Remove meat from lobster and chop into bits.

Stir lobster and pasta into sauce and serve.

Friday, February 15, 2013

Burgundy Mushrooms

I have returned from my trip to Texas. It was fun to visit family and have some time away while J is gone. Mommasita and I traveled down to San Marcus so that I could give a presentation on Image to students at Texas State University. I had a blast speaking to the students. They were extremely enthusiastic about my presentation!
 That night we went to dinner in Gruene, Texas. It is a historic area with fun shops, restaurants and night life.
 We ate at the famous Gristmill! Yummy ribs and chicken fried steak! 

 An adorable town!
 With Mellie
 and Mommasita.
 When we returned to Fort Worth the next night we at at a local fish place where I got crawfish, YUM. 
 I got to see my sweet Katie while I was there. I really wish we lived closer, I miss her so much! Here we are eating at my favorite Mexican food restaurant, Joe T. Garcias!

 Since J was gone for Valentine's Day, Em came over. We had a lovely dinner and watched the first episode of Downton Abbey. We were sad to be without our 3rd B so we took a picture with a picture of Meg...haha!

Mom made these mushrooms for our Christmas dinner this year. They were so delicious my tongue craved them for a month before I finally had time to make them again. Jeffrey was sick on Christmas night so he didn't get to taste them until I made them. "WOW! Those are some good mushrooms!" were his exact words.

Pioneer Woman's Burgundy Mushrooms
I cut her recipe half:
2 pounds white button mushrooms
1 stick butter
3/4 tsp Worcestershire Sauce
2 cups red wine (Burgundy is preferred but you can use any red)
1/2 tsp ground black pepper
1 cup boiling water
2 chicken bouillon cubes
2 beef bouillon cubes
1/2 tsp dried dill
2-3 garlic cloves, peeled
salt, to taste

Bring water to boil.
Add in chicken and beef bouillon. 
Rinse mushrooms.
Stir in remaining ingredients except salt and mushrooms.

Once butter melts, add mushrooms.

Cover and reduce to low. Cook for 6 hours, yes I said 6 hours! Don't worry these mushrooms will be worth it!
Here they are....YUM! Season with salt to taste. I didn't think they needed much.
You can eat on them for several days. J loved popping a few right out of the fridge.