This weekend we played host to three wonderful girls through Ken's Rotary. Each year Tulsa hosts a conference for the regional exchange students. They come in on Friday, stay with host families Friday night, spend Saturday with them, and then head back to hotel for their meetings and a big dance. We had participated two years ago, and had a great time with 3 girls - from Italy, Brazil, and Chile. Last year both Kailyn and I had something already planned. This year Kailyn did have a speech & debate tournament, but we decided to go for it anyway. We welcomed in this year's group from Italy, France, and Argentina.
I was a little worried about what I should cook. Finally Kailyn talked me into making some delicious Italian food, because who doesn't like Italian?!? I went with Penne with a Vodka sauce, a spinach tart, and for dessert a delicious bar cookie. The food was a hit - even with Guilia from Sardinia. We brought down games to play, but ended up just talking as the girls added their new pins to their jackets. They love collecting pins from each other, but with so many, those jackets looked heavy! Some pins were pretty creative. They reminded me of the Girl Scout trading pins. I had made a list of possible activities for Saturday - Woolaroc, shopping, Jenks Aquarium, or driving along route 66 to take pictures. The weather was not the greatest, with temps in the 30s. Eva, from Strasbourg, loved the idea of route 66; and Fiama, from Escuel, pulled up a song on her phone. It was a famous Argentina singer singing, Get Your Kicks On Rt. 66. So it was officially decided that we would be taking a drive! We also had a few pit stops for last minute shopping.
We also had a few surprises up our sleeves. I asked the girls what they missed most, and they all agreed it's the food. I asked them what's the first thing they wanted to eat when they get home. Fiama wanted empanadas, abd Guilia was looking forward to caprese salad. Ken and I decided to take the girls to lunch at South American restaurant with great reviews for their empanadas. I had everything to make the salad, but fresh basil. While we were at Target, Ken went to get some basil. When we got home, I quickly made the salad while the girls packed up their stuff. I called Guilia down for her surprise. She was so happy! Made my day! She ate the whole thing! Then Ken and I split up. He took the girls to the restaurant, and I went to go get Kailyn. Another great experience with Fiama so happy to eat her empanadas, and the rest of us excited to try something new. Then we had to say our sad goodbyes.
If you ever get the opportunity to host exchange students, I say go for it! We've always had such a great experience opening our home and learning about others. Kailyn has already asked if we can host again next year.
Penne with Vodka Sauce
1 - 2 Tbsp olive oil
2 Tbsp unsalted butter
small onion
3 cloves of garlic
pinch of red pepper flakes
1 cup Vodka
large can of tomato sauce
1 tsp garlic salt
1/2 tsp pepper
1 Tbsp Italian spices - your choice!
1 cup heavy cream
1/2 cup Parmesan cheese
Cook the oil, butter, onion, garlic, and red pepper until transparent. Add Vodka and cook for about 3 min. Add the tomatoes and cook for another 3 min. Add some garlic salt, pepper, and Italian spices. Cook until pasta is ready, then add cream and cheese.
Mascarpone Chocolate Toffee Bars
tube of sugar cookie dough
2 toffee candy bars (broken up into small pieces) - I used Heath Bars, but you could also use Skor
1/2 tsp vanilla
1 cup of semisweet chocolate chips
1 Tbsp vegetable oil
1 cup mascarpone cheese
1/4 - 1/2 cup toasted almonds (sliced or silvered)
Preheat oven to 350*. Cut a piece of parchment paper to fit a 7 x 10 baking pan. Lightly grease the paper. Mix the cookie dough, one candy bar, and vanilla. Pat into the bottom of the baking pan. Prick the dough with a fork and then cook for about 14-16 min. Let cool. Meanwhile in a small pot, slowly melt chocolate chips and oil. Let cool for about 10 min. Mix in the mascarpone cheese and then spread evenly on top of cookie layer. Sprinkle the other toffee bar and almonds on top. Put back into frig. Cut into bars when ready to serve. So GOOD!
Sunday, January 24, 2016
Monday, January 18, 2016
Kailyn's Speech Success
Great news! Kailyn has officially qualified for both her poetry and original oratory in Speech & Debate this year, which means she's headed to regionals in March. She scored 2nd place at the Jenks tournament for poetry, and scored a beautiful silver platter (what were they thinking?!?), and this past Saturday placed 3rd at the Bixby Green Corn tournament. McCracken told her next year she'll need to make it for 3 events - last year was one and now this year it's two. Woo Hoo - Go Kailyn!
We also went over to the Mantles on Saturday - Kevin had the BIG birthday! Lisa did a fantastic job with the Mexican spread. He was truly surprised! I kept trying to figure out a cute, unique gift - I would ask Ken, what would you want for your 50th birthday (which is going to happen soon!). Finally, I discovered the candy idea. Below is a picture of what Ken and I came up with. We thought it turned out pretty clever. Kevin seemed to like it too.
We also went over to the Mantles on Saturday - Kevin had the BIG birthday! Lisa did a fantastic job with the Mexican spread. He was truly surprised! I kept trying to figure out a cute, unique gift - I would ask Ken, what would you want for your 50th birthday (which is going to happen soon!). Finally, I discovered the candy idea. Below is a picture of what Ken and I came up with. We thought it turned out pretty clever. Kevin seemed to like it too.
Saturday, January 9, 2016
Sicilian Cauliflower Pasta
It was a long week - first one back after being out for Winter Break for 2 fun, but fast weeks, Kelsie headed back to CSM on Wednesday, and Kailyn's driving test drama (that's an entire story on it's own!). We were exhausted - physically and mentally.
I decided to try something totally different for dinner. My Pinterest board offered a fantastic idea - Sicilian Cauliflower Pasta. Turned out delicious, and we went to bed with happy bellies and spirits.
Here's how I tweaked the recipe -
Pick your favorite pasta - Kailyn chose the spirals
start a pot of water to cook about 8 - 10 oz.
Meanwhile...
olive oil
head of cauliflower - grated
2 cloves of garlic
pinch of red pepper
1 Tbsp parsley
1 tsp dill
1 tsp oregano
salt & pepper
1/2 lemon, fresh squeezed
1/4 - 1/2 cup of pasta water
1/4 cup fresh grated Parmesan cheese
In a large skillet heat olive oil and cook cauliflower and garlic until it starts to brown. Add the red pepper, parsley, dill, oregano, salt and pepper. Continue to cook until everything looks toasted. Add cooked pasta and water. Stir until blended. Turn off stove and add the lemon juice and cheese. Just what we needed!
I decided to try something totally different for dinner. My Pinterest board offered a fantastic idea - Sicilian Cauliflower Pasta. Turned out delicious, and we went to bed with happy bellies and spirits.
Here's how I tweaked the recipe -
Pick your favorite pasta - Kailyn chose the spirals
start a pot of water to cook about 8 - 10 oz.
Meanwhile...
olive oil
head of cauliflower - grated
2 cloves of garlic
pinch of red pepper
1 Tbsp parsley
1 tsp dill
1 tsp oregano
salt & pepper
1/2 lemon, fresh squeezed
1/4 - 1/2 cup of pasta water
1/4 cup fresh grated Parmesan cheese
In a large skillet heat olive oil and cook cauliflower and garlic until it starts to brown. Add the red pepper, parsley, dill, oregano, salt and pepper. Continue to cook until everything looks toasted. Add cooked pasta and water. Stir until blended. Turn off stove and add the lemon juice and cheese. Just what we needed!
Monday, January 4, 2016
Kailyn's Birthday Dinner Picks
Headed back to school today and then came home to whip up a delicious Birthday dinner for a very special 17 yr. old - Happy Birthday, sweet Kailyn!
Kailyn selected two side entrees as her choice - typical for her vegetarian ways. First on her list was a rice pilaf, which is a true keeper - easy, healthy & delicious!
Pecan Rice Pilaf
1 cup pecans
3 Tbsp butter, divided
small onion, chopped
1 clove of garlic *this wasn't in the recipe, but going to add in the future
2 cups long grain rice - I needed to use up wheat, so it was about 1 1/2 wheat & 1/2 white
1/2 tsp salt
1/2 tsp thyme
1 Tbsp parsley
1/2 tsp garlic salt
1/2 tsp pepper
4 cups vegetable broth
1 cup shredded carrots
Use a large saucepan and cook pecans in 1 Tbsp of butter. Remove from pan and melt remaining butter. Add the onions and garlic. Cook until tender and then add rice - I also added the seasonings. You want to toast the rice before adding the broth. Bring to a boil for about 12-14 min. Add the carrots and cook for another 2-3 min. Finally add back the pecans.
Next up was a great Parisian treat. I was amazed how fancy this easy dish was!
Creamy Mushroom Tart
Puff pastry sheet
1 Tbsp butter
1/4 cup chopped onion
1 clove of garlic
2 cups of mushrooms *I added some fancy with regular ones
1 tsp herbs de Provence
1/2 tsp garlic salt
1/2 tsp pepper
2 Tbsp white wine
4 oz cream cheese
1/2 cup shredded mozzarella
Preheat oven to 425* and set out pastry sheet to start to thaw. In a frying pan, melt butter and cook onion and garlic. Next add the mushrooms and herbs. Add the wine and let it cook down before adding the cream cheese and about half of mozzarella. Use a piece of parchment paper and unfold the pastry sheet. Spoon filling down the middle, leaving about an inch border. Top with the remaining cheese add fold over the edges. I used a knife to press in the edges and create a pretty pattern. Cook for about 18 min. Comes out looking pretty sophisticated for a Monday night!
Both dishes received great reviews, and I think the Birthday girl is pretty content with her special dinner selection. Now it's time to eat some more of her cake!
Kailyn selected two side entrees as her choice - typical for her vegetarian ways. First on her list was a rice pilaf, which is a true keeper - easy, healthy & delicious!
Pecan Rice Pilaf
1 cup pecans
3 Tbsp butter, divided
small onion, chopped
1 clove of garlic *this wasn't in the recipe, but going to add in the future
2 cups long grain rice - I needed to use up wheat, so it was about 1 1/2 wheat & 1/2 white
1/2 tsp salt
1/2 tsp thyme
1 Tbsp parsley
1/2 tsp garlic salt
1/2 tsp pepper
4 cups vegetable broth
1 cup shredded carrots
Use a large saucepan and cook pecans in 1 Tbsp of butter. Remove from pan and melt remaining butter. Add the onions and garlic. Cook until tender and then add rice - I also added the seasonings. You want to toast the rice before adding the broth. Bring to a boil for about 12-14 min. Add the carrots and cook for another 2-3 min. Finally add back the pecans.
Next up was a great Parisian treat. I was amazed how fancy this easy dish was!
Creamy Mushroom Tart
Puff pastry sheet
1 Tbsp butter
1/4 cup chopped onion
1 clove of garlic
2 cups of mushrooms *I added some fancy with regular ones
1 tsp herbs de Provence
1/2 tsp garlic salt
1/2 tsp pepper
2 Tbsp white wine
4 oz cream cheese
1/2 cup shredded mozzarella
Preheat oven to 425* and set out pastry sheet to start to thaw. In a frying pan, melt butter and cook onion and garlic. Next add the mushrooms and herbs. Add the wine and let it cook down before adding the cream cheese and about half of mozzarella. Use a piece of parchment paper and unfold the pastry sheet. Spoon filling down the middle, leaving about an inch border. Top with the remaining cheese add fold over the edges. I used a knife to press in the edges and create a pretty pattern. Cook for about 18 min. Comes out looking pretty sophisticated for a Monday night!
Both dishes received great reviews, and I think the Birthday girl is pretty content with her special dinner selection. Now it's time to eat some more of her cake!
Sunday, January 3, 2016
Souper Sunday - Thai Shrimp Soup
Every Sunday I either make a salad or a soup. It's the perfect dinner for a day typically used to gear up for the upcoming week.
This Sunday is our last one with Kelsie before she heads back to CSM for spring semester, so I wanted to make an extra special soup. Plus, Kailyn is not too thrilled to be going back on her birthday- yay, what a way to celebrate!
I decided to try one from my Pinterest board, and it's a keeper!
Easy Thai Shrimp Soup
2 cups cooked rice - I used my mix of white and whole wheat
2 Tbsp unsalted butter
1 lb uncooked shrimp - cut into bite size pieces
salt
pepper
2 cloves garlic
1 onion, chopped
1 bell pepper, chopped
1 Tbsp fresh ginger
1 1/2 - 2 Tbsp red curry paste
2 cans unsweetened coconut milk
4 cups vegetable broth
fresh cilantro
juice from lime
Melt butter in soup pan and saute shrimp until pink. Remove from pan. Add vegetables and cook until tender. Add the ginger and cook for about a minute. Add the red curry paste and do the same. Next add the coconut milk and broth. Bring to a boil for about 15 - 20 min. Add rice and shrimp, and cook for another 5 - 10 min. When ready to serve, add the fresh cilantro.
We served this with mini spring rolls we found in the freezer section at grocery store. Yummy! Our bellies were very content!
This Sunday is our last one with Kelsie before she heads back to CSM for spring semester, so I wanted to make an extra special soup. Plus, Kailyn is not too thrilled to be going back on her birthday- yay, what a way to celebrate!
I decided to try one from my Pinterest board, and it's a keeper!
Easy Thai Shrimp Soup
2 cups cooked rice - I used my mix of white and whole wheat
2 Tbsp unsalted butter
1 lb uncooked shrimp - cut into bite size pieces
salt
pepper
2 cloves garlic
1 onion, chopped
1 bell pepper, chopped
1 Tbsp fresh ginger
1 1/2 - 2 Tbsp red curry paste
2 cans unsweetened coconut milk
4 cups vegetable broth
fresh cilantro
juice from lime
Melt butter in soup pan and saute shrimp until pink. Remove from pan. Add vegetables and cook until tender. Add the ginger and cook for about a minute. Add the red curry paste and do the same. Next add the coconut milk and broth. Bring to a boil for about 15 - 20 min. Add rice and shrimp, and cook for another 5 - 10 min. When ready to serve, add the fresh cilantro.
We served this with mini spring rolls we found in the freezer section at grocery store. Yummy! Our bellies were very content!
Birthday Time for Kailyn!
While it's a real drag to have to go back to school after a 2 week break on your birthday, I've tried to make it a little easier by helping her celebrate early. What;s better than have cake on Sunday, the day before your actual birthday?
Kailyn decided on a fabulous looking cake on Pinterest - Cookie Dough Brownie Cake. I had to make some slight modifications, which I'm notorious for! First adjustment was the actual brownie cake. The original called for 3 cake layers, but I only have 2 round cake pans. I discovered a recipe on the back of the Ghirardelli Premium Baking Cocoa, and you can't go wrong with that!
Grand Fudge Cake
2 cups of flour
3/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of softened unsalted butter
1 3/4 cups sugar
2 tsp vanilla
2 large eggs
1 cup of heavy cream
1/3 cup milk
Preheat oven to 350*. Grease 2 round cake pans. In a med. bowl mix the dry ingredients and set aside. Using the stand mixer, cream butter and sugar on medium speed until light and fluffy. Add vanilla and eggs, one at a time. Next add the dry mix, cream, and milk. Mix until smooth. Divide into 2 cake pans and bake for about 30 min., and then turn off oven and set timer for 5 min. to help the middle set up.
The middle layer is the cookie dough one, and I mixed this up while the cake was baking. Since I was only go to use 2 layers, and this cake is pretty decadent, I decided to half this part. This is the recipe I used -
Cookie Dough Filling
1/2 cup softened unsalted butter
2/3 packed brown sugar
1 3/4 cups powdered sugar
1/2 cup flour
1/2 tsp salt
3 Tbsp heavy cream
1 1/2 tsp vanilla
1 cup of mini chocolate chips
Beat the butter and brown sugar together. Next add the powdered sugar, and finally the flour and salt. It's going to be thick. Add the cream and vanilla. I added some milk to lightened it up a bit more. You want it spreadable. I added the mini chocolate chips next. The original recipe had you add chocolate chips with the ganache, but with it being the cookie dough layer, I thought it made more sense to put them in the middle layer.
The topping I actually used the exact recipe.
Ganache
4 oz semi-sweet chocolate bar, broken into small pieces
1/2 cup heavy cream
1/4 cup light corn syrup
2 tsp vanilla
In a small saucepan, warm up the cream, but do not boil. Add the chocolate and slowly melt. Turn heat off and add syrup and vanilla.
Use a pretty pedestal cake plate for this masterpiece. Put one layer down, spread the cookie dough layer evenly, add the top cake, and coat the entire cake with the ganache. Delicious!
Here's to a fantastic 17th birthday for Kailyn - and a happy 1st day back to school for second semester!
Kailyn decided on a fabulous looking cake on Pinterest - Cookie Dough Brownie Cake. I had to make some slight modifications, which I'm notorious for! First adjustment was the actual brownie cake. The original called for 3 cake layers, but I only have 2 round cake pans. I discovered a recipe on the back of the Ghirardelli Premium Baking Cocoa, and you can't go wrong with that!
Grand Fudge Cake
2 cups of flour
3/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of softened unsalted butter
1 3/4 cups sugar
2 tsp vanilla
2 large eggs
1 cup of heavy cream
1/3 cup milk
Preheat oven to 350*. Grease 2 round cake pans. In a med. bowl mix the dry ingredients and set aside. Using the stand mixer, cream butter and sugar on medium speed until light and fluffy. Add vanilla and eggs, one at a time. Next add the dry mix, cream, and milk. Mix until smooth. Divide into 2 cake pans and bake for about 30 min., and then turn off oven and set timer for 5 min. to help the middle set up.
The middle layer is the cookie dough one, and I mixed this up while the cake was baking. Since I was only go to use 2 layers, and this cake is pretty decadent, I decided to half this part. This is the recipe I used -
Cookie Dough Filling
1/2 cup softened unsalted butter
2/3 packed brown sugar
1 3/4 cups powdered sugar
1/2 cup flour
1/2 tsp salt
3 Tbsp heavy cream
1 1/2 tsp vanilla
1 cup of mini chocolate chips
Beat the butter and brown sugar together. Next add the powdered sugar, and finally the flour and salt. It's going to be thick. Add the cream and vanilla. I added some milk to lightened it up a bit more. You want it spreadable. I added the mini chocolate chips next. The original recipe had you add chocolate chips with the ganache, but with it being the cookie dough layer, I thought it made more sense to put them in the middle layer.
The topping I actually used the exact recipe.
Ganache
4 oz semi-sweet chocolate bar, broken into small pieces
1/2 cup heavy cream
1/4 cup light corn syrup
2 tsp vanilla
In a small saucepan, warm up the cream, but do not boil. Add the chocolate and slowly melt. Turn heat off and add syrup and vanilla.
Use a pretty pedestal cake plate for this masterpiece. Put one layer down, spread the cookie dough layer evenly, add the top cake, and coat the entire cake with the ganache. Delicious!
Here's to a fantastic 17th birthday for Kailyn - and a happy 1st day back to school for second semester!
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