Category Archives: Recipe

Peanut Sitting Pretties

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EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

When I first met my husband, he invited me to his yearly family reunion. His mother has a very LARGE family with 3 girls and 5 boys. Each one of them usually brings a desert to the gathering and I was immediately addicted to these cookies his aunt makes every year.

These cookies are AMAZING and have all of my favorite flavors of chocolate, cookie dough and nuts. I literally walk by the desert table 50 times grabbing one of these cookies because they are so addicting. I promise when you make these, everyone will LOVE them!


 

PEANUT SITTING PRETTIES

Total Time: 1 Hr 14 Min – Yield 48 Cookies

Ingredients

  • 1 1/2 Cups, Unsalted Butter
  • 3/4 Cup, Firmly Packed Brown Sugar
  • 3 Eggs (separated)
  • 1 1/2 Teaspoons, Vanilla
  • 3 Cups, Flour
  • 3/4 Teaspoon, Salt
  • Finely Chopped Nuts
  • 1 (8 oz) can Vanilla Frosting or Cream Cheese Frosting
  • Bag M&M Peanut Candy

Directions

  1. Preheat oven to 350 F.
  2. Blend butter and sugar in a bowl. Stir in egg yolks and vanilla. Sift flour and salt into bowl; mix well. Chill 1 hour.
  3. Roll into 1-inch balls. Dip into slightly beaten egg whites. Roll in chopped nuts. Place 1-inch apart on cookie sheet. Bake at 350 F for 7 minutes.
  4. Press thumb into center of each. Bake 5 to 7 minutes longer or until done. Then let cool.
  5. Fill with frosting and top with M&M candies.
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Goat Cheese with Poached Eggs

Video

I bought some honey goat cheese and was in search of something easy but yummy to make with my new ingredient! I found this awesome video from CookingChannel.com featuring ‘Brunch @ Bobby‘ and I am a huge FAN! You have to try out this recipe… if you do not have time to watch the video, print out the recipe below. ENJOY!!

Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

Recipe courtesy Bobby Flay

Total Time:25 min
Prep:15 min
Cook:10 min
Level:Easy
Yield:4 servings

Ingredients

  • Baguette, sliced lengthwise*
  • Olive oil, to brush
  • Salt and freshly ground black pepper
  • 3 ounces fresh goat cheese
  • 2 thinly sliced heirloom tomatoes
  • 4 large eggs, poached
  • 1 cup micro arugula
  • Black Pepper-Tarragon Vinaigrette, recipe follows
  • Fresh chervil leaves, to garnish
  • *Cook’s Note: Not the super skinny kind of baguette
  • Black Pepper-Tarragon Vinaigrette
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons finely chopped fresh tarragon
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper

Directions

Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook’s Note: Break the yolks on the sandwich.

Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.

Vinaigrette:

Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Mr. Peabody & Sherman – GOODIES!!!

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Do you need some fun activities to keep the kids busy after school or on the weekend?!?  Check out these fun recipes and travel guide the kidos can partake in!

Courtesy of Dreamworks

Courtesy of Dreamworks

Mr. Peabody & Sherman Travel Guide

Courtesy of Dreamworks

http://www.MrPeabodyandSherman.com

In Theaters March 7th!

Shrimp & Andouille Sausage with Asiago Grits

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EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

In honor of Mardi Gras, I figured I’d include some awesome recipes I found that remind me of my Birthday trip to New Orleans. I had the honor of eating at Jon Besh’s restaurant AUGUST which was phenomenal!

EsteeEatz.WordPress.com

EsteeEatz.WordPress.com

Before we left NOLA, we stopped at this restaurant that was off the beaten path and I had the best grits of my life! My crappy phone photo above really doesn’t do it justice, but you can see the lovely pool of butter around the plate which made it so amazing! I found the recipe below on Southern Living and it reminded me of the  wonderful grits I had in NOLA. Hope you enjoy!!

Courtesy of Southern Living

Courtesy of Southern Living

Shrimp & Andouille Sausage with Asiago Grits

6 Servings

Asiago Grits

INGREDIENTS

  • 2 (14-oz) cans Chicken Broth
  • 3/4 C uncooked Quick-Cooking Grits
  • 1/2 (8-oz) container Chive-and-Onion Cream Cheese
  • 1/2 C Asiago or Parmesan Cheese (freshly grated)
  • 1/4 t Ground White Pepper

PREPARATION

  1. Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.

Shrimp & Andouille Sausage 

INGREDIENTS

  • 1 1/2 pound Medium-size Raw Shrimp (unpeeled)
  • 1 T Butter
  • 1/2 pound Andouille Sausage (diced)
  • 3/4 C Whipping Cream
  • 1/3 C Chicken Broth
  • 1/3 C Dry White Wine
  • 1/2 C Asiago or Parmesan Cheese (freshly grated)
  • 1/4 t Ground White Pepper

PREPARATION

  1. Peel shrimp; de-vein, if desired.
  2. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
  3. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits.

Frozen Peanut Butter Yogurt Dog Treat

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Courtesy of Dreamworks

Courtesy of Dreamworks

In preparation for the NEW upcoming movie ‘Mr. Peabody & Sherman’ in theaters March 7th, I am paying tribute to that loveable bow-tie wearing pooch! I found this easy dog treat recipe from Cesar Milan that you can whip up at home in no time since most people have these ingredients already in their kitchen. Make a batch of these for your canine BFF and they will love you even more than they already do!

Frozen Peanut Butter Yogurt Dog Treat

Ingredients

  • 32 oz Vanilla Yogurt
  • 1 cup Peanut Butter

Preparation

1. Melt peanut butter in a microwave safe bowl for 15 to 30 sec.
2. Combine yogurt and melted peanut butter.
3. Pour the mixture into cupcake papers in a muffin tin.
4. Place in freezer for 3 hours.
5. Let him/her enjoy their treat! Woof Woof!

 

 

Website: http://www.mrpeabodyandsherman.com
Facebook: https://www.facebook.com/MrPeabodyandSherman
Twitter: #MrPeabody

IN THEATERS MARCH 7TH

Dark Chocolate Waffles

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Courtesy of Bon Appetit

Courtesy of Bon Appetit

Ok… so waffles are just SO yummy all on their own… throw in some chocolate and they become AWESOME! Need a fun Valentine’s breakfast idea for your main squeeze or the kidos?!? You can even pre-mix the dry ingredients and keep it in the pantry for another time. Check out this recipe from Bon Appetit!

DARK CHOCOLATE WAFFLES

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for this.
SERVINGS: 6

Ingredients

    • 2 cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ¼ cup (packed) brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 3 large eggs, separated
    • 2 cups buttermilk
    • ½ cup olive oil
    • 1 teaspoon vanilla extract
    • 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
    • Nonstick vegetable oil spray
    • Unsalted butter and warm pure maple syrup (for serving)

Preparation

  • Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.
  • Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.
  • Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.
  • Serve waffles with butter and syrup.
  • DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

Nutritional Information

Calories (kcal) 560 Fat (g) 35 Saturated Fat (g) 11 Cholesterol (mg) 115 Carbohydrates (g) 62 Dietary Fiber (g) 5 Total Sugars (g) 25 Protein (g) 13 Sodium (mg) 840

47 Ronin Sushi Roll

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Courtesy of Universal Pictures

Keanu Reeves makes an explosive return to action-adventure in 47 Ronin.  Inspired by the Universal Pictures film, sushi chef Noé Zarate, created a special sushi roll that is easy to make and devour. Here is your chance to try something new to make at your next dinner party. Taste the delicious “47 Ronin roll” and don’t miss 47 Ronin in theaters NOW!

Courtesy of Universal Pictures

Ingredients

1 cup uncooked short-grain white rice

1 cup of water

1/4 cup of rice vinegar

1 tablespoon white sugar

1/2 cup imitation crab

1/4 cup mayonnaise

8 sheets of nori (dry seaweed)

2 1/2 tablespoons sesame seeds

1 cucumber, cut into thin spears

2 avocados – pitted, peeled, and sliced long way

8 pieces of eel meat

Preparation

  1. Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
  2. Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
  3. Mix the imitation crabmeat with mayonnaise in a bowl, and set aside.
  4. Marinate the eel with barbeque sauce then cook on a grill or stove

Directions

  1. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
  2. Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
  3. Place the eel meat on top of the roll and wrap it in bamboo rolling sheet, once again, tightly roll the sushi and gently squeeze.
  4. Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

Courtesy of Universal Pictures