Tuesday, May 28, 2013

Red Pepper Dip For Memorial Day

Like Independence Day, we all like to come up with foods
representing either red, white, or blue, or a balance of all three.
This Memorial Day was spent on my mother's patio and an
appetizer I prepared, in keeping with the RW&B, was
this Red Pepper Dip. Known as Muhammara in
Turkish cuisine, it is made throughout the Middle East.
It is typically made with red bell peppers or hotter peppers
and includes coarsely ground walnuts, bread crumbs,
and pomegranate molasses, which can be purchased
in Middle Eastern markets (while you are there,
also pick up some Rose Water!).
I intentionally left out the walnuts from my version
because I have family members who cannot eat nuts.
My version also remained on the sweet side with
hardly any heat.  If you have never eaten or made
Muhammara, do give it a try. I think you will be
pleasantly surprised how nice the flavor is.
It is typically served with toast or bread and can also be served
with kebobs.  I enjoy it drizzled over grilled vetetables.
I decided to serve it with a really cool bag of
red, natural, blue, and orange potato chips I found at the
market which provided the perfect color for my color theme.
Give this a dip a try!
Muhammara - Red Pepper Dip
My Version
1 lb. red bell peppers (I used 4 medium)
1 medium onion, diced
1 tbsp. neutral oil
1 1/2 Tbsp. pomegranate molasses (Taste as you go!)
Fresh lemon juice, to taste
1 tsp. red wine vinegar
a couple quick sprinkles of red pepper flakes
1 head of roasted garlic
2 tbsp. bread crumbs (or more)
Salt & pepper, to taste
1.  Roast and char each bellpepper on the open flame on the stove top.  (Can also be roasted in a 500 degree oven - lightly rub in neutral oil).  Place in ziploc and steam.  Remove skin and seeds.  Rough chop and place in food processor.
2.  Heat neutral oil in skillet and cook onion until translucent.  Add to the food processor.
3.  Add remaining ingredients except for the bread crumbs, salt & pepper.  Give the processor a good whirl.  Give it a taste and adjust any of the ingredients as you wish. 
4.  Add bread crumbs.  Depending on how much liquid the bellpeppers let off will determine how much bread crumbs you will need.  I added them until I got the dip the consistency I wanted.  Add salt & pepper to finish.
I will share this recipe on 

Have a great week and thank you for visiting!

Monday, May 27, 2013

Memorial Day Remembrance

Remembering those who have given their lives
for our country and remembering a special 23 of those.
Thank you to those people serving in our military so
that we can wake up every day in a free country.
We owe you so much!
Wishing everyone a safe Memorial Day weekend!

Friday, May 24, 2013

Mother's Day Brunch at My Daughter's

Okay, I obviously lagged a week but I wanted to
give kudos to my oldest daughter for her Mother's Day Brunch
she held for me, my mother, and my sister ("the moms").
On her menu:
Caprese Egg Sandwiches
Roasted Asparagus
Turkey Sausages
are you ready for this?
Paula Deen's Not 'Yo Mama's Banana Pudding
(But made healthier. Thanks Sweetie!)
She said she lightened the banana pudding by
using light cream cheese and light pudding.
The Caprese Egg Sandwiches were a newbie to me and I found
them to be delightful and wanted to share how she made them.

 She sliced a nice sourdough bread, topped each slice of sourdough
with a spread of basil pesto, slices of tomato and mozzarella,
and a medium sunny-side up egg.  She then popped them all into the
oven to slightly melt the cheese (warming them up!) and garnished them
with fresh basil leaves. They were delicious!
My daughter enjoys cooking, just like her mom. (Me!)
My mother reminds me of how I used to often have one of my
small children up on the counter top with me "helping"
as I cooked.  I guess the seeds were planted!
It was a great day to be a mom!
This week I will be joining these hostesses:  
Thanks for visiting!

Saturday, May 4, 2013

Say Good Morning to Muffins!

What a way to start a morning!
Strawberry and White Chocolate Chip Coffee Cake Muffins.
Yum to both strawberries and white chocolate chips!
I saw this recipe while visting Will Cook For Smiles and this is
actually the second time I have made these.
The first time was for my sorority chapter's
breastfast-for-dinner themed social and they were a hit!
The coffee cake muffins are not very sweet but the white chocolate
chips sprinkled on their tops just before baking add that
sweet deliciousness your tastebuds anticipate.
I made a compound butter to serve with them by combining
softened butter with some of the chopped strawberries.
I found these cup/saucers and luncheon plates marked down
at my local Pavillions and thought they would look great with
my frenchy No. 1 basket I had found at Home Goods.
These coffee cake muffins have been added to my breakfast/brunch
recipes and I look forward to making them for future morning guests.
Here is the recipe:
Strawberry White Chocolate Chip Coffee Cake Muffins
Courtesy of: Will Cook for Smiles
Makes 18 muffins
1 1/2 sticks of butter (12 Tbs), room temperature
3/4 cup of brown sugar
1/3 cup of white sugar
3 eggs, room temperature
1/2 cup of milk
1 1/2 tsp vanilla extract
1 cup sour cream
2 1/2 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries
1 cup of white chocolate chips (for sprinkling on top)
1. Preheat oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.
2. In the large mixing bowl cream the butter and sugar until light and fluffy.
3. Add the eggs, 1 at a time, beating on low speed after each addition.
4. Add the vanilla, sour cream, and milk. Beat until well combined.
5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
6. Fold in strawberries.
7. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely).
8. Sprinkle the muffins with white chocolate chips.
9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.
Enjoy and thank you for visiting!
This week I will be linking up with
The Tablescaper's Seasonal Sundays
A Stroll Through Life's Table Top Tuesday
Cuisine Kathleen's Let's Dish Wednesday
Between Naps on the Porch's Tablescape Thursday
Rattlebridge Farm's Foodie Friday
~ Karen

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