Tuesday, May 17, 2016


2 pounds rhubarb stalks
2 pounds strawberries
½ cup granulated sugar
1 tablespoon cornstarch
½ cup orange juice
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
1 cup quick oats
½ cup light brown sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup softened salted butter

Trim the leaves and bottoms of the rhubarb stalks, then discard the trimmings.
Peel the outer husk of the stalks if they’re tough.
Cut the rhubarb into half-inch or one-inch pieces and put them in a large bowl.
Hull the strawberries then cut them in half. Put them in with the rhubarb.
Sprinkle the sugar over the top, add the cinnamon and nutmeg, and toss everything together.
Add the fruit mixture to the slow cooker.
Dissolve the cornstarch in the orange juice, then pour it over the fruit in the slow cooker. Stir.
Cover and heat on low for about 3 hours, or until the fruit is soft and the juice is bubbly and thick.
When the fruit is finished, combine the oats, brown sugar, nutmeg, cinnamon and salt in a medium-sized bowl.
Add the butter and mix it all until everything is combined.
Spread the mixture flat in a skillet on the stove.
Heat over medium heat until the butter melts completely and sizzles. Let it cook for about 5 minutes or until golden on the bottom.
Flip it over, breaking it up to brown the bottom. Cook it for another four or five minutes until everything is deep brown.
Drain the oatmeal topping on paper towels, crumble and store in an airtight container in the fridge.

Friday, May 13, 2016


¼ cup vegetable oil
1 cup white (long grain) rice (I use jasmine), washed
2 cups water
1 medium onion, finely chopped
3 cloves of garlic, minced
Pinch of salt

Put the water to boil in a tea kettle.
In a large pot, heat the vegetable oil over medium high heat.
Add the onion and garlic and sauté until translucent. (Be careful not to burn it!)
Add the raw washed rice and cook, stirring occasionally so it doesn't burn, until it starts forming clumps.
Add the boiling water and the salt, cover and lower the heat to the lowest setting.
Cook for 20 minutes or until there's no more water in the bottom. (You will see some holes forming in the surface and you won't hear any more water!)
Turn the heat off and lift the cover slightly.
Let the rice sit untouched for 5 more minutes.
Fluff the rice with a fork and serve.

Tuesday, May 10, 2016

Avocado Deviled Eggs from Food Network

12 large eggs
1/2 cup mayonnaise
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 avocado, diced
Watercress leaves, for garnish

Read more at: http://www.foodnetwork.com/recipes/katie-lee/avocado-deviled-eggs.html?oc=linkback

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.

Monday, May 9, 2016

breakfast banana split with blackberries, raspberries and choclate chips

1 banana
½ cup strawberry greek yogurt
¼ cup blackberries
¼ cup raspberries
½ cup granola
mini chocolate chips for garnish

Prepare yogurt:
Place container of yogurt in the freezer until firm, not frozen solid, just scoop-able.
Scoop out two scoops of yogurt and place each scoop in a separate paper muffin liner.
Put back in the freezer until ready to use.
Split banana in half.
Add 2 scoops of frozen yogurt
Add berries, granola and chocolate chips.
Serve immediately.

Saturday, May 7, 2016


4 chicken cutlets, pounded until 1⁄4" thick
Salt and pepper, to taste
1⁄3 cup + 1 Tbsp. all-purpose flour
5 Tbsp olive oil
3 tbsp unsalted butter
8 oz white button mushrooms, sliced
8 oz cremini mushrooms, sliced
2 Tbsp shallots, minced
2 cloves garlic, minced
2/3 cup dry Marsala wine
2/3 cup beef stock
Fresh thyme, for garnish
Fresh parsley, minced, for garnish

To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
Cook chicken about 1 1/2 - 2 minutes per side, until golden.
Transfer chicken to a plate and set aside.
Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.
Remove mushrooms to plate with the chicken and set aside.
Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.
Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
Stir and spoon sauce over chicken.
Garnish with fresh thyme and parsley if desired and serve.

Wednesday, May 4, 2016

Hurry! Company is a comin

1. Place Extra Toilet Paper Where It Can Be Reached: Even if you have a small space, placing an extra roll on the floor next to the toilet is perfectly acceptable. No one wants to do the pants around the ankles dance around the bathroom to try to find it? Too much information, nah, you totally know what we mean!

2. Acquire Ice: If you have an ice machine this might entail dumping it into a separate container to make more or it could mean buying some, even if you need to use a cooler. A halfway warm drink is never fun, especially in a hot room full of people!

3. Adjust The Temperature: If you're planning on packing the house full and you've had your oven on all day, then open a window or turn down the heat. No one wants to sit in their own stew or likewise freeze because it's too cold. Have blankets on hand if you're place is always chilly or make sure the bar is fully stocked!

4. Dig In Your Sofa: Unless you're one of those folks who cleans between their sofa cushions everyday (we'd tell you we were... but that would just be a lie), there's bound to be something in there. Who knows how it got there... husband... kids... dog... it doesn't matter, but you don't want your guests to find that scrap of pizza or stray fork that didn't make it back to the kitchen before you do!

5. De-Personalize Your Bathroom: Although friends won't fault you for having shampoo in your shower, if you only have one bathroom in your space, making it a little less personal can be a good thing. It's easy to fill it with blow dryers and makeup, personal hygiene products and other items. Tuck away what you can, clean what sits out and if your toothbrush looks like it's been used on a Saber tooth tiger, don't hesitate to buy a new one!

6. Make Your Refrigerator Accessible: You might have guests that are digging for beer or trying to help you get the leftovers put away, but people don't want to organize their own refrigerators let alone someone else's or have to worry about random items falling on them. Pack it in, stack it up and make some room and accessibility.

7. Rotate Your Laundry: For anyone that has in home appliances, it's easy to keep laundry running while you're taking care of other things around the home. Once company arrives however, all recognition of this task goes out the window (for obvious reasons). Make sure your wash load is rotated through so it doesn't get musty, your dryer load has been put away and you're ready to take on table linens after your meal!

8. Assess Your Drugs: This isn't to say that every party will give you a headache, but being prepared just in case without having to take a bus to the closest CVS or Walgreens is a good thing. It doesn't hurt to have a pack of Bendryl on hand just in case anyone has an allergy at the party (to food or in general).

9. Log Out Of Your Computer: Some might have their computer password protected, but you don't want a friend picking up your iPad and posting to your Facebook wall for fun. It can get out of control fast, especially if there's alcohol involved!

10. Be Prepared For A Sleepover: Depending on how late your party goes, be prepared to have a friend crash on your sofa or in your guest room. Knowing that you have clean linens to throw over the cushions or that your extra pillow has a pillow case is a serious plus!

Tuesday, May 3, 2016


1 cup of white rice
1 1/3 cup sugar
1/2 cup chopped almonds
1 cinnamon stick
1 T vainilla
1 Evaporated milk
1 1/2 cup of milk or almond milk
1 L of water
Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly. Strain the water from the ingredients that were soaking and blend with evaporated milk until a smoother mix is forme and the grains of rice are completely ground.
Strain the mixture into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice.

Monday, May 2, 2016

Easy Salisbury meatballs with pasta


8 ounces egg noodles
1 pound ground beef
1/3 cup Italian style bread crumbs
2 tablespoons ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
2 large egg yolks
Kosher salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter
2 cups beef broth, divided, or more, to taste
1 tablespoon cornstarch
1 onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
Serve immediately with egg noodles, garnished with parsley, if desired.

Sunday, May 1, 2016

My simple butter burger

 I make a very simple burger to cook on the stove or grill. All it is is hamburger meat ( your choice ), salt and pepper, and butter. Enough butter to bind the meat. Then make the patties and cook away. The burger comes out moist every time, and is so tasty.

Hat for mommy and baby

Please pay attention,there have different quantity.Please confirm it before you buy ! 【Size:Baby---23*15CM/9.1*5.9",Mom---30*4...