I MADE IT!

I am officially a semi-finalist in the Aetna Healthy Food Fight Contest! This is my first cooking competition and I'm going to DALLAS!! I am so tickled pink and excited about it! I am very appreciative of this opportunity and also appreciative of all my friends and family that voted for me!

This is just the start of a new and liberating journey for me! I'm holding on tight and anticipating what's next!!!

Aetna - Healthy Food Fight

Aetna - Healthy Food Fight: Commented on Baked Chicken Dijon Burger with Apricot Peach Chutney and White Sweet Potato Fries. Check out all the recipes and try a new one today. Join The Aetna Healthy Food Fight. Questions let us know!

Circulon Freebies

As you all know,  I am thrilled about anything and everything about cooking. Very importantly, cookware is key to completing a fabulous meal. A fellow blogger that my sister, Cynthia, referred me to is giving away a new set of Circulon Pots and Pans. Her name is Kim, and to other fellow foodies, I suggest you follow her because she has a huge forum of stories, ideas, and  tips that are entertaining and helpful.

You can share a comment as to why you feel you need/want a new set  here:

kimskitchensink.com

Good Luck!

Till next~

Christina
Freckled Foodie

Healing with Cooking

I have found an absolute joy when I am completely absorbed with creating a meal, it brings me love and it brings me peace.  I am distracted with pleasurable feelings and calm surroundings.  I never really have had an outlet before that could automatically give me a rush of joy and contentment, regardless of any previous situations...whether I was having a bad day, if I was feeling down, if I got in an argument, or etc.

I am thankful that I can learn more about this craft, and that it can keep me busy. I hope that in my art of cooking, it helps me heal in parts of my life that needs healing...and also gives me a better appreciation for finding some passion in my life. I look forward to the many books, recipes, blogs, classes, and people that will inspire me to master my new found love.


Till next~

Culinary Skills

           To further my culinary skills, I have been thinking of attending culinary school, or at least some basic culinary classes. Even by reading multiple books, lessons, articles, or blogs about cooking...or even watching as many videos, lectures, or presentations....I need hands on work and practice, from a professional!! I have some different schools in mind, but if any of you have any referrals, please share!

           Little bursts of ideas are swarming my head, and I am anticipating accomplishing them! Thoughts of my own business, shop, or even online outlet....either way it's attainable, I just need the right tools! There is a reason I am dreaming these little steps, I just wanted to share with my supporters! On my way.....



Christina

Freckled Foodie

Summer Side Showstoppers

These are a couple of some spectacular summer side dishes that you can serve when arranging your next summer party!! Very easy to assemble and enjoy!!

 

 Smoky Corn on the Cob

Cooking corn on the grill is easy. Just remove the silk, then fold the husk back up and put the whole ear on the grill.

Total Time:

20 min

Prep

5 min

Cook

15 min

  

Directions

Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

  One of my summer staples, is roasted corn on the cob!! Play with different spices, cheeses, hot sauces, etc!! It is a fun treat for the summer!!

 

 Bell Pepper Slaw

Add some color to your cookout spread with this beautiful side, mixed up with a creamy mustard dressing.

Total Time:

15 min

Prep

15 min

Yield:

6-8 servings

Ingredients

• 3 tablespoons sugar
• Kosher salt
• 1/2 cupapple cider vinegar
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons mustard seeds
• Freshly ground pepper
• 6  bell peppers (red, orange and yellow), cut into thin strips
• 2 stalks celery, finely chopped
• 4 scallions, chopped
• 1/2 head green cabbage, thinly sliced and roughly chopped
• 3 tablespoons whole-grain dijon mustard
• 1/2 cup mayo

Directions

Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.

Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.


I love recipes that bring on the color!! This is a great dish that does exactly that!! Vibrant bold colors of yummyness!! Enjoy!!

Heirloom Tomato Chow-Chow

Fresh tomatoes take a pickled, Southern spin with this summer salad.

Total Time:

45 min

Prep

25 min

Cook

20 min

Ingredients

• 4 cups apple cider vinegar
• 1 cup sugar
• 1 1-inch piece ginger, grated
• 1 tablespoon dry mustard
• 1 tablespoon turmeric
• 3 tablespoons mustard seeds
• 3 tablespoons celery seeds
• 1 1/2 tablespoons pickling spice
• Kosher salt
• 2 pounds firm heirloom tomatoes (mixed colors and varieties), cut into large chunks
• 2 medium onions, sliced

Directions

Combine the vinegar, sugar, ginger, dry mustard, turmeric, mustard seeds, celery seeds, pickling spice and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat and simmer 15 minutes to extract  the flavors of the spices.

Return to high heat; once the mixture is boiling and steaming, add the tomatoes and onions, stirring to coat everything evenly. Reduce the heat and simmer 5 minutes. Remove from the heat and cool to room temperature.

Tomatoes can be interesting, especially with this recipe!! Heirloom tomatoes are bright, bubbly, and brilliant! Play with different colors, or stick to the original reds! Either way, I love them because they are a bit sweeter and have a fresh bite to them! Enjoy!!



Christina
Freckled Foodie

Beach Party Cupcakes

Beach Party Cupcakes

Start to Finish: 1 hour 30 minutes

Ingredients

• 2
  16-ounce cans vanilla frosting
• Blue food coloring
• 24
  2-1/2-inch cupcakes in paper bake cups (any flavor)
• 2
  0.75-ounce tubes blue decorating gel
• 2/3
  cup finely crushed vanilla wafers (16 cookies)
• 2
  plain doughnut holes
• 3
  to 4 rolls assorted flavors rolled fruit leather
• 2
  peanut-shape peanut butter sandwich cookies
• Licorice laces, cut into small pieces
•  1
• or 2 fruit-flavored ring-shape jelly candies

Directions 1. Place 1/4 cup of the frosting in a small microwave-safe bowl; set aside. Tint half of the remaining frosting with blue food coloring. Frost half of the cupcakes with blue frosting. Use blue gel to pipe waves onto blue frosted cupcakes. Frost the remaining cupcakes with white frosting; sprinkle white cupcakes generously with crushed vanilla wafers to resemble sand; set aside.
2. For beach balls, microwave the 1/4 cup frosting on 100 percent power (high) for 10 to 20 seconds or until melted. With a fork, dip doughnut holes into melted frosting, turning to coat. Place on waxed paper; let dry. For panels on the beach balls, unroll fruit leather and cut eight 3x1/2-inch rectangles, tapering short ends to a point. Place four strips on each coated doughnut hole to look like beach balls. Set aside until set.
3. For beach towels, unroll and cut the remaining fruit leather into 3x2-inch rectangles. If desired, cut fringe at the short ends of rectangles. Roll up the rectangles so they resemble towels.
4. For flip-flops, separate peanut butter sandwich cookies; scrape off filling. Use filling to attach two short pieces of licorice lace on smooth sides of peanut butter cookies to look like flip-flops.
5. Arrange beach balls, beach towels, flip-flops, and ring-shape jelly candies on platter with cupcakes. Makes 24 (2-1/2-inch) cupcakes.

   
   I love these cupcakes!! Especially for a summer party, or a beach themed get together!! :)

Enjoy!!

Christina
Freckled Foodie

Oceanside Bedroom

Oceanside Bedroom

   Recalling the crest of a wave, the shapely headboard in this bedroom helps linens in dusty blue and beige to soar. A sea motif carried out in some of the accent pillows gives life to the subtle sun and surf theme.    Colors softened with gray are easy to live with. The muted hues used in this bedroom mix well together, setting a calm mood that makes you want to linger.  

Summer-Fresh Tropical Style

Beachy Reading Nook

Create a breezy spot for beach reading any time of year. -- Place an outdoor chaise or chair in the bedroom or a corner of the living room. -- Add a couple of cushy pillows and hanging paper lanterns, then settle in to a relaxing book. -- Make your reading chair extra comfy with an easy-to-fashion neck roll: Fold a beach towel to the width of your chair; roll, and secure with chenille rope. Tie to the back of the chair at neck height.

 

I love this idea of creating a space that whisps you away to a different place! I plan to create my own beachy reading nook, with the same color schemes as this one. You can play around with other places that make you happy~ a park setting, a mountain retreat, or a calm quiet desert. Either way play and have fun!  

 Christina

  Freckled Foodie

Summer Salads

Summer Salads Recipes

    Watermelon & Goat Cheese Salad with Citrus Vinaigrette

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Recipe from

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Prep Time: 20 mins

Total Time: 20 mins

Servings: 5 servings, 2 cups each

Ingredients

• 3 tablespoons  extra-virgin olive oil
• 3 tablespoons  orange juice
• 1 tablespoon  red-wine vinegar
• 1/4 teaspoon  salt
•   Freshly ground pepper, to taste
• 8 cups  watercrest, tough stems removed, or mixed salad greens (5 ounces)
• 4 cups  diced seedless watermelon, (about 3 pounds with the rind) (see Tips)
• 1/4 cup  very thinly sliced red onion, (1/4 small)
• 2 ounces  goat cheese, crumbled
• 1/2 cup  chopped hazelnuts, (2 ounces), toasted (see Tips)

Directions

1

Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Tips:

Tips: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

To toast chopped hazelnuts: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

 I love summer salads that include fruits! This is a yummy salad I tried and loved!

Enjoy!

Christina
Freckled Foodie

$5 DIY Artwork

$5 DIY Artwork (click me)

This project reminds me of a painting my sister did for me. But this project of course is less expensive, and you can have fun with it by using different postcards, letters, or even pictures!

Play and enjoy!