Mexican Corn Custard Bites

Living near the beach is a great thing. We have waves and sand about a block away. Plus there are cute surfer boys park right out side our front window. I am NOT complaining. However, we also have fog. Not all the time, but enough that it is really hard to grow veggies. As a kid living in the hot hot sun, we always had a big veggie garden. We grew (what seemed like) lots of corn. One year we also grew jalapeño peppers. When I saw this recipe it reminded me of the time that I dared my little sister to eat a raw jalapeño. I know what you are thinking...ouch! So, when I was making these corn bites I thought of her, and our summers as kids picking corn and double dog dares of jalapeño snacking!  

Simple ingredients. I spy two jalapeños.

Tons of chopped onions caramelized to sweet sweet perfection.

I decided to bake the whole thing in the skillet used to brown the onions. Keep it simple.

Topped of with a dollop (I love that word) of sour cream and some fresh (store bought) Pico de Gallo.

You could add more heat with some red pepper flakes or add some smokey bacon. The sky is the limit. Just don't make your sister eat the jalapeño. From experience that ends poorly. 

Black Bean Salad with Mango, Citrus and Jicama

I have a sweet spot in my heart for Mexican food. Anything in the form of a taco or with salsa will always make me happy. This salad is more of merge of all things black bean and jicama with a lovely citrus dressing, smokey and salty along with some fresh basil. It was perfect paired with some grilled chicken or fish kabobs. A nice family meal with a good friend. Perfect weather for something spicy. 

Ingredients all ready to go. I did not have canned chipole chilies, but used dried smoked paprika and some red pepper flakes. Not as perfect, but got the job done. 

Mangos be slicing!

Citrus, chilies, limes I could put this on anything and be happy.

Peanut Butter and Jelly Potato Chip Cookies

Having two small kids can make you see the world from their eyes. Bubbles all of a sudden become amazing, play dough is super awesome, and a simple peanut butter and jelly sandwich can make ya smile. Well, these cookies embrace childhood in just one bite.  Peanut butter and jelly thumb print cookies rolled in potato chips. Just like when you were little and you totally put them in your sandwich. Don't worry Mom's not looking. 

Gathering all the ingredients. I used regular old fashion potato chips and just mashed them up in a bag. Very therapeutic. 

Rolled the peanut butter cookie balls in the crushed chips. 

These cookies are really a treat. I pinkie swear that it is hard not to eat more than one! 

Inspiration

Yesterday was a good day. I was able to take a food styling workshop and I totally jumped out of my comfort zone. I also met some new friends. It was one of those days that you will smile about after weeks or years go by. Inspiration to get back into doing something for me and just embracing the fun, sun and smiles of life. Thank you Joy and Tracy!

       Setting up a shot of Tracy's Raw cashew maple oat bars.

Waiting outside prior to the class. Totally nervous. I am surprised I still have nails.

Working on my food styling. Such fun.

 Joy, making some amazing Toasted Marshmallow Milkshakes. Thank you Matt for literally pushing me through the door. It was so much fun and I love you for helping me take on the challenge.

Birds and Spiders

Sometimes life is just a busy mess of routines. Brush teeth, drive to work, care for others, eat and sleep. You often forget about taking time to look around and appreciate it all. Before you know it your baby is drawing and your little baby is feeding herself bananas.

I recently got a written report from my son, Calvin's, day care about his day. It reminded me to remember the simple pleasures of life:

"Calvin had a good morning and played with his friends in the sandbox. He went potty twice. He was very interested in the new kid that visited and was very gentle with him. Calvin enjoyed playing on the boat and the climbing structure. He also enjoyed drawing with the green marker. He went in the nap room with his caregivers and they helped him to sleep. He slept for 2 hours and then had snack. He then had fun with the dance party!"

Oh to be a kid, draw pictures of birds and spiders and DANCE!

Love!

Blackberry Lemon Goat Cheese Puffs

 Someday I will make my own soap...today is not that day. I will organize the junk drawer and dream about jellybeans...but today is not that day. Someday, I will add more pictures to my kids baby books and make sure that my toddler flosses his teeth...today is not that day. Someday, I will make my own puff pastry...until then I will use frozen. And these are so easy and crowd pleasing, I may just put my energy into something else. You must make these....someday.

I cut my pastry into triangles as I only had one frozen sheet of pastry and wanted to make a lot for a weekend BBQ crowd.

Don't worry if the blackberry falls off during the baking process. You will have to lift it up to put on the arugula.

Simple and easy and a melt in your mouth butter of goodness!

Blackberry Lemon Goat Cheese Puffs

Adapted from Sutterbean

Makes a whole bunch!
6-8oz of goat cheese room temperature
1 and 1/2 tablespoons lemon zest
2 large tablespoons of honey
1 tablespoon of milk
1 sheet of puff pastry, thawed
1 pint blackberries
3 tablespoons of balsamic vinegar
Arugula

Preheat the oven to 400F. Line your baking sheets with parchment.

In a bowl, mix the room temperature goat cheese, lemon zest and honey together. In another bowl mix the blackberries and vinegar and let them sit for about 10 to 15 minutes.

Cut the puff pastry into squares or triangles. ( You could even do circles with a cookie cutter)  Place them on the lined baking sheet about 2 inches apart and score a triangle into the pastry making sure not to cut all the way to the bottom. (If you are making squares, score a square, circle score a circle) You get my drift. Using a pastry brush lightly brush the pastry with milk.

Place a dollop of the lemon goat cheese on top of each pastry and top with a blackberry.
Bake for about 15 to 20 minutes until golden. Let them cool and then place a leaf of arugula under each blackberry. Can be served warm or at room temperature.
Enjoy!

Caramel Corn Crazy

Call me crazy, but this just had to be made. Lets just say popcorn had a date with some seasame sticks. Then a peanut butter sandwich cracker shook hands with some almonds. They all danced around some caramel and this happened. Yup, it really did!  

I totally encourage you to go crazy as well! 

Everything Caramel Corn

From Joy The Baker

I did not really measure anything out and used seasame sticks instead of pretzel sticks...go figure.

Makes a lot of popcorn 

Ingredients

About  6 - 7 cups popcorn

1/2 teaspoon salt

1 cup or so of dry roasted almonds 

Some handfuls of seasame sticks 

Some more handfuls of peanut butter sandwich crackers

Carmel Sauce

2 sticks of butter

2 cups of brown sugar

3/4 cup of light corn syrup

1 teaspoon salt

1 teaspoon baking soda

Pop about 1/4 cup of popcorn and then place in a bowl to cool and sprinkle with the salt. 

In a baking pan, measure out about 7 cups of the popcorn and add the almonds, sticks and crackers. 

Preheat the oven to 200 degrees F. 

To make the caramel sauce add the butter, sugar and corn syrup to a sacue pan on medium heat. Wisk until the butter and sugar are melted. Boil the sugar mixture for about 5 minutes. Removed it from the heat and add the baking soda. Continue to wisk. Pour the sugar mixture over the popcorn mixture and coat it all well. 

Place the pan in the oven and bake for 45 minutes, making sure to toss every 15 minutes. Once it is all done, remove from the pan and let it dry on a parchement lined sheetpan. 

Try not to eat it all at once.