Hot Potato!

I have become a freaking master at making twice baked potatoes...eh hem...if I do say so myself...I use different things to stuff them..depending on what we have on hand...sometimes a little raw horse radish(for a kick), some diced red onions,vegan butter,salt & pepper..just depends what we have!! Last night I made salmon with a simple seasoning, steamed haricot verts, & these delicious bundles of joy!!! So savory!! This time I did goat cheese in mine(um I've been using it in EVERYTHING!!), vegan butter, fresh chives(from my lovely clients garden..thank you very much!!), sea salt & cracked black pepper...They were sooo delicious!! Considering Ryan is not a vegan/vegetarian...I did swiss cheese in his & regular butter...
To make: 1.rub Idaho potatoes with Vegetable oil...place on foil lined cookie sheet cook at 400 for 30 minutes
2.slice about a 1/4 in. off the top, scoop out inside enough to leave a solid shell
3.mash top of potato with insides of potato into a bowl on top of whatever ingredients you'd like!! (This way if you're using cheese the cheese gets all melty while you are mashing;)It can still be a little chunky..doesn't have to be like mashed potatoes;)
4.fill shell of potato back up with the toppings & cook for another 30 min.
5.take out of oven, serve & once cool...savor every yummy bite!!!

You're so fake...

I may be a bit obsessed with Whole Foods "Mock chicken salad"...served by itself or on soft wheat bread with crunchy lettuce & tomato...It is fantastic!!! Vegan/Vegetarian or not...I don't care...It's super good!! I have every cpl wks..been stopping for lunch there by myself & digging in to this deliciousness...Ryan says he's afraid I'm going to leave him for it!!! Now go try it!!!;)

Hoooot Dog!!

Yep that's right...for my bday...wanted to go to a local hot dog spot..called "The Dog" and to the movies...I'm a simple gal...but don't you worry eh hem...it's a VEGGIE dog..Oh and they were kind enough to give me an oreo wrapped in funnel cake dipped in powder sugar...why thank you very much!

Nuts for Coconuts

Holy Crap...I just ate dinner, my tummy is full, yet I want these now!!!! Delicious!!!! I wanna make these & have them with a Mai Tai...Bring it!!!

Coconut Shrimp with Maui Mustard Sauce
Yield: Makes 10 to 12 appetizer servings


Ingredients
18 unpeeled, large fresh shrimp
1 cup coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 cup all-purpose flour
3/4 cup beer
1 (7-ounce) package sweetened flaked coconut
1/2 cup fine, dry breadcrumbs (commercial)
Peanut oil
Salt
Maui Mustard Sauce
Preparation
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Coastal Living, JULY 2004

Are you kidding me with this french toast?!! YUM!!! I would of course have to sub soy milk for the whole milk;)

Yield: Makes 4 servings

Coconut French Toast
Ingredients
1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon butter, divided
Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup
Preparation
Cut bread into 4 (2-inch) slices. Trim crusts, and cut each piece in half diagonally.

Combine eggs and next 6 ingredients in a 13- x 9-inch baking dish. Soak bread in egg mixture.

Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.

Bake at 350° for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.


Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings


A phenomenal Coconut Sorbet is "Ciao Bella". I have only seen it thus far at "Fresh Market"...run don't walk...It is A-mazing!!!

Grilled Glazed Pineapple with Coconut Sorbet
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings


Ingredients
1/3 cup orange marmalade
1 tablespoon fresh lime juice
1 pineapple
1 tablespoon vegetable oil
1/8 teaspoon salt
Coconut sorbet
Chopped fresh mint
Preparation
1. Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

2. Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

3. Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.

Dina Cheney & Carolyn Jung, Coastal Living, FEBRUARY 2010

Um what?! Coconut Cupcakes!!!

Coconut Cupcakes with Coconut Cream Cheese Icing
Ingredients
3/4 cup butter, softened
1 1/2 cups sugar
6 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons coconut milk, divided
1 tablespoon amaretto liqueur
Coconut-Cream Cheese Frosting
1 1/2 cups large-flake unsweetened coconut, toasted
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts; beat well.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

3. Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.

4. Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.

5. Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.

Julia Rutland, Coastal Living, APRIL 2010

I'm dreaming of a white farmhouse

Lately I have been daydreaming of a big historic, farmhouse in South Carolina near the ocean... a fixer-upper, with some land, and a sweet little garden...I swear the day Ryan & I finally move there & begin house hunting...& I find this house(because I don't let up once I get an idea in my head)...I will just cry...this will be the house we have a cpl. or more pups in, some little ones to grow up in(that is if we do indeed tie the knot & then have children:)...family dinners, holidays, dinner parties with fresh ingredients from the garden...close enough to town that we can ride our bikes in & have dinner at our fav. little places, close to the intercoastal...where neighbors are not too close, but you know them & can still borrow a cup of sugar...we'll have a hammock in the back yard, a large urban kitchen with beat up white or very light woodfloors that are worn...the house is historical, modern, urban, yet lived in and cozy...where you wanna sink into the couches & drink a cold glass of tea with lemon & fresh mint....ahhhhhh...did I lose you? Are you still there?? I was suddenly transported to this house...I will have it!!!! Until then always looking for inspiration of this dream in my head...so here's a little piece of what I'm talking about...Happy Sunday;) pic from http://dressdesigndecor.blogspot.com/2010/04/country-white.html

It's our anniversary

Ryan & I took a little wk.end getaway to downtown Chattanooga...You must visit!!!Only 2 hours from Nashville...this town was rockin' with green restaraunts, brewerys, tourist attractions, and you can walk everywhere!!! We stayed at the gorgeous and historic Sheraton Read Hotel...downed some local brew & chowed on some yummy Byson/Veggie burgers with sweet potato fries at "The Terminal Brewhouse"http://terminalbrewhouse.com/ After dinner we walked all over downtown checking out little shops. I noticed a alot of young people & families. It felt very safe & was very clean!! On Sunday mornin' we headed for breakfast at a local modern diner, Blue Plate,overlooking the river, where the server was sure to tell us all of the ingredients are fresh & made from local ingredients...which I just love!!http://www.theblueplate.info/site/ Ryan went crazy taking pics...so I thought I'd include a couple..Happy 2 years to us!!! Cheers to Chattanooga!! We will certainly be back!!!

Sweet Sabrina

Last weekend I did hair for a simple yet elegant wedding in Gallatin, TN. The bride Sabrina came over to my house for a practice round before her big day. I love being part of such a monumental time in someone's life!!! There's nothing that brings me more joy in my career(s) then not only transforming someone...but just being in the room with all of the bride's closest girls while their all chatting, bonding, laughing, and crying...you can feel the nervous excitement coming off the bride as you work your magic to make her feel special and look gorgeous. I arrived at 7am...and had the girls done by 10:15...for 6 bridesmaids hair, 1 flowergirl & 1 bride hair/makeup....I think that was pretty phenomenal!! Have a lookey....;)