Monthly Archives: March 2013

Happy Easter

I made a creative basket over at Glitz Girlz Glamour Guide with all these Easter goodies you see below…

Tye Dye Eggs
Eggs
Neon Gel Food Color
Boil your eggs. Then crack your eggs so the outer shell is cracked all around the eggs. I placed my eggs in water in coffee mugs and allowed them to stay in the refrigerator over night (this will depend on the intensity of the color you want to achieve). Remove them in the morning from the dye, remove the shell, and TA-DA you have Tye Dye Eggs! Ready to Eat 🙂

Tye Dye Easter Eggs

Tye Dye Easter Eggs

Food Color w/ Water

Food Color w/ Water

Butterscotch Birds Nest
2 Packages of Butterscotch Morsels
1 5oz can of Chow Mein Noodles
1 Package of Pastel M&M’s
Melt your butterscotch morsels over a low heat stirring constantly. Once melted and silky (don’t overcook) remove from heat and stir in your chow mein noodles. Spoon out onto wax paper, place a few m&m’s in each, and allow to harden. These are so stinkin’ cute they really look like birds nest!

Butterscotch Birds Nest

Butterscotch Birds Nest

Drying on Wax Paper

Drying on Wax Paper

Birds Nest w/ M&M Eggs

Birds Nest w/ M&M Eggs

Glitter Eggs
Eggs
Glue Dots
Glitter
Boil your eggs. Place glue dots around your eggs (you can buy at any craft store & they are sticky on both sides) then sprinkle with glitter. You can use any colors you desire but I tried pastel glitter first and the pastels colors don’t show up well. Glitter can be messy but they are fun for something different. 🙂

Eggs w/ Glitter Dots

Eggs w/ Glitter Dots

Glue Dots

Glue Dots

Candy Sugar Cones
Sugar Cones
Pastel M&M’s
Cellophane
Easter Ribbon
Fill your cones with m&m’s, wrap cellophane around each individual one and tie with your Easter ribbon. Sometimes simplicity speaks volumes!

I placed everything in my basket with a few other items I grabbed at Tj Maxx! I mean how cute is this?!? Love it!

Easter Basket w/ Easter Goodies

Easter Basket w/ Easter Goodies

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Filed under Holidays

Low Carb Philly Cheesesteaks

I happen to love my calories and carbs, so I’m guilty as charged but I also like to cut them when I can!  Not every meal has to be a fatty one but let me go on record stating that one bad meal won’t make you fat, just like on clean meal won’t make you lean. Ok, that’s my only rant for today! I guess I’m saying ENJOY your food and workout! I wanted to make a low carb version of a Philly Cheese Steak by cutting the carbs and not using bread. I must say they are quite tasty & they are semi-healthy. 🙂

Ingredients
8oz Quality Roast Beef
8 Slices of Provolone
2 Large Green Bell Peppers
1 Medium Sweet Onion (or Vidalia Onion if in Season)
1 Cup of Baby Bella Mushrooms
2 tbsp of Butter
2 tbsp of Olive Oil
3 Cloves of Minced Garlic
Salt & Pepper to Taste

Pre-heat oven to 400 degrees. Take your bell peppers and cut into halves. Remove all the seeds and the ribs of the inside of the pepper. Place your peppers on the pan and spray them with pam (tongue twister haha). Place them into the oven to roast for 10-15 minutes. In the mean time saute over medium heat your butter, olive oil, and minced garlic until butter has melted just for a few minutes. Next, add your onions and mushrooms and saute until the onions are translucent and mushrooms are caramelized for about 10-12 minutes. Pull your peppers from the oven and place a slice or two slices of provolone in the bottom of each pepper. Fill with your cheesesteak mixture until its overflowing and add another slice of provolone on top of each pepper. Place back in the oven until the cheese has melted and DEVOUR!

Ingredients for Philly Cheese Steak

Ingredients for Philly Cheese Steak

Remove Seeds & Wash Peppers

Remove Seeds & Wash Peppers

Saute Your Ingredients

Saute Your Ingredients

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

2 Comments

Filed under Healthy Bites

Pork & Polenta

When I was living in Florida I use to dine at a restaurant called Seasons 52 and I religiously ordered the Pork & Polenta dish because I was ADDICTED to the FLAVORS! Here is my easy, tender, succulent pork & polenta at home recreation for you!

Ingredients
Sundried Tomato & Garlic Polenta (pre-cooked polenta)
1/4 tbsp of milk
1/2 Cup of Chicken Broth
Cook on stovetop in a pot whisking until you reach your desired consistency. You may add more liquids if you want it creamier. Then add 1 tbsp of butter and salt & pepper to taste.

Pork
Pork Tenderloin
Create a rub with any spices you choose and put on a plate big enough to lay your tenderloin on to cover all sides with the spice. I used garlic powder, onion powder, salt & Pepper and then covered all sides of the tenderloin. Sear for 2 minutes on each side in a cast iron skillet and finish in a 350 degree oven for 15-20 minutes depending on the temperature (how much pinkness you like) you like your pork. After, removing from the oven allow to sit for 10-15 minutes so the juices can redistribute themselves before slicing.

Roasted Red Pepper Sauce
1 Cup of Roasted Red Pepper & Tomato Soup
2 tbsp of Heavy Cream
2 tbsp of Tomato & Basil Feta
Simmer the above ingredients until heated and cheese is melted. Add more cheese or cream if you like a thicker consistency. Then plate your food by placing polenta onto the plate, add pork and drizzle with roasted red pepper sauce.

Pork & Polenta

Pork & Polenta

Sundried Tomato Garlic Polenta

Sundried Tomato Garlic Polenta

DSC_0007

Sliced Pork Tenderloin

Sliced Pork Tenderloin

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

 myname

1 Comment

Filed under Yummy Eats

Raspberry Lemon Coconut Cake

I use to eat coconut cakes at my Grandma’s house growing up amongst some other amazing cakes she made like red velvet, german chocolate, and chocolate cake with pecans.  So, I figured I would tantalize my taste buds and make a Raspberry Lemon Coconut Cake for a twist on just plain coconut cake. This is my jazzed up rendition of my Grandmothers cake and I must say its the bomb.com!

Ingredients
Duncan Hines Lemon Supreme Cake Mix
4 Large Eggs
1 1/3 Cups of Milk
1/3 Cup of Butter
1 tsp of Vanilla
1/2 Cup of Raspberry Seedless Jam (You can add more if you desire)
1/2 Cup of Coconut
1 Package of Raspberries
Lemons

Lemon ButterCream Icing
1 Cup of Sugar
4 Large Egg Whites
3 Stucks of Unsalted Butter (room temperature)
1/4 Cup of Fresh Squeezed Lemon Juice
1 tsp of Pure Vanilla Extract

Pre-heat your oven to 350 degrees. Follow the Directions on your Duncan Hines Lemon Supreme Cake mix box. The only difference is you will be substituting water for milk, butter for oil, and 4 eggs instead of 3 eggs. Mix ingredients according to the box directions. Spray your round cake pans with pam and line with parchment paper. You will need to cut your parchment paper in a circle to fit into your round cake pan. Evenly pour your cake batter into your pans and bake for 20-25 minutes according to the box directions. You will want to stick a toothpick in the center of the cake and if it comes out clean upon removing it then your cake is ready to remove from the oven. Allow, your cakes to cool while preparing your lemon buttercream icing.
To prepare the Lemon Buttercream icing you should combine the sugar and egg whites over a double boiler whisking until the ingredients are blended and sugar is melted. You can create a double boiler by placing a bowl on top of a pot with boiling water on the stove top. Make sure you are whisking constantly and when the sugar is melted remove from stove and whisk until you have a glossy meringue. Pour into your bowl with hand mixer or stand mixer beating for a few minutes. Then add your butter one stick at a time beating for a total of 8-10 minutes. It will appear lumpy but don’t fret it will soon pass this lumpy phase and become a velvety texture. Once its smooth and and the texture of buttercream icing stir in your lemon juice and vanilla and you are ready to frost.
Take your bottom layer of cake that’s cooled and spread your raspberry jam on. Next, put some of your lemon buttercream icing into your piping bag and pipe your icing in circles starting in the center until you have covered the raspberry jam. Add your top layer of cake and spread on your remaining icing (until smooth all sides), sprinkle with coconut, and line with raspberries. WOWZERS its RICH & DECADENT!

Raspberry Lemon Coconut Cake

Raspberry Lemon Coconut Cake

Raspberry & Lemon Buttercream Icing

Raspberry & Lemon Buttercream Icing

Raspberry Lemon Coconut Cake

Raspberry Lemon Coconut Cake

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

4 Comments

Filed under Sweet Treats

Passion & Purpose

What is my purpose? Ask Yourself….

Discover YOU!

Find your passion, life purpose, and take action! 

I’m cooking and baking  all day today for the blog & book!  I’ve always enjoyed cooking and entertaining with friends so determining that this was my calling (when it has been in front of me this whole time) has been a true blessing! I’m looking forward to continually sharing some of my favorite recipes, restaurants, and good eats with those who love to follow! Thanks for all the support and I hope to inspire anyone who is scared or intimidated of the kitchen because tasty food & pretty presentation doesn’t have to be intimidating! Keep following for easy recipes with presentation to boot!

Stay Tuned: Will be launching my own line of condiments and apparel! SUMMER 2013

Pretty Bitches Can Cook Too

Pretty Bitches Can Cook Too

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

4 Comments

Filed under Thank You

Fruit Salad

Good Morning! Who doesn’t love fruit? I use to be intimidated by starfruit but my video below will show you how to handle a starfruit with presentation to boot. Pretty presentation DOES NOT have to mean difficult and here is an easy way to share your fruit with friends…

Ingredients
Watermelon
Starfruit
Blackberries
Oranges
Blood Oranges

Photography & Video: By Jason Braddock

Starfruit Fruit Salad

Starfruit Fruit Salad

Fruit Prep

Fruit Prep

Starfruit Fruit Salad

Starfruit Fruit Salad

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

4 Comments

Filed under Breakfast, Healthy Bites, Videos

St. Patricks Day Cookie Pops

Quick & Easy Mint Oreo Cookie Pops! These cookie pops could be created to match any festive holiday ! 🙂

Ingredients
Mint Oreo Cookies
White Chocolate
Green Sugar/Sprinkles
Sucker Sticks

Set up your candy station. Melt your white chocolate. Stick your sucker sticks in each oreo, dip them into the melted chocolate, and sprinkle with your green candy sugar. You can allow to dry on wax paper but I find that allowing them to dry in a colander works best!

Mint Oreo Cookie Pop Prep

Mint Oreo Cookie Pop Prep

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Filed under Holidays, Videos