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Recipe of the Week

From Steve’s Kitchen, of JewelryBySteveRiley

Lemon Chicken & Mashed Sweet Potato


This light and tangy dish is perfect for a romantic dinner for two, while sitting on the patio watching the sun set.

Serves 2


2 Chicken Boneless Breasts
1 Lemon
1/2 tsp Mixed Herbs
1/4 tsp Turmeric
2 Tsp Butter
1 Tsp Milk
2 Sweet Potatoes
2 Cups Kale
2 Cups Broccoli
3 Garlic Cloves
2 Tsp Olive Oil
2 Tsp Stock


Pre heat oven to 400, wash and dry chicken and place in a roasting dish. Sprinkle mixed herbs, salt & pepper over chicken, cut the lemon into 6 slices and place on top of the chicken, cover and bake for aprox 20 mins, until chicken is cooked through.
Bring a medium pan of water to boil, peal sweet potatoes and cut into 2 inch pieces, place in the boiling water and simmer until soft, aprox 10 mins. Drain water from pan and mash with butter, milk & turmeric.
Heat olive oil in a frying pan, wash and roughly chop kale & broccoli and add to frying pan, season with salt & pepper and mixed herbs and crushed garlic, add stock to prevent the pan from drying out, saute for 5 mins.

Serve with a chilled glass of Pinotage, and enjoy.

Recipe of the Week

From Brenda’s kitchen, of SweetJonesin

Easy Recipes for the DIY Bridal Shower by Sweet Jonesin Designs

The  DIY top shelf hors’doeurves for  this month recipe is a sure winner.  It only takes about 30 minutes to make and 1 minute to eat. Who doesn’t like anything mexican.


Nacho Cheese Pinwheels



4 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter

1/2 cup bean dip

1/2 cup nacho cheese dip

3 to 4 tablespoons chopped green onions or chopped fresh cilantro


Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.

Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends            from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

Recipe of the Week

From Heather’s Kitchen, of HeatherBoyd


We recently celebrated my daughter’s 17th birthday. She decided to opt for cupcakes instead of traditional birthday cake. We went to our local cupcake shop and ordered a variety including the Saturday special “S’mores”. It was so decadent and delicious that I searched for a recipe and came across this one on These would be fantastic at a wedding since both cupcakes and S’mores seem to be the trend…why not combine the two?!!

 wedeclectic smore cupcake

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting


  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
  • 8 large egg whites
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
  • Directions

Marshmallow Frosting:

  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
  2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
  3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
  4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
  5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
  6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
  7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
  8. Frosting Directions: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.


Recipe of the Week ~ “Lemonies”


I happened across this recipe through pinterest, and had to give it a try!  We’re a big fan of brownies at my house, and I ADORE chocolate, but sometimes I just want to switch it up a little.  So, why not lemon “brownies”?  This was even quicker/easier than making brownies from scratch (because you don’t have to melt any chocolate!), and they would be a fantastic dessert option for a bridal shower or luncheon because of the light, fruity taste!

“Lemonies” (or Lemon “Brownies”)

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F. Grease an 8-by-8-inch baking dish and set aside.  Zest and juice two small lemons; set aside.  (I used one large lemon and had more than enough juice and zest!)  Beat the flour, sugar, salt, and softened butter until combined.  In a separate bowl, whisk together the eggs, lemon zest, and lemon juice.  Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.  (Don’t worry if it looks lumpy at first!  It will come together if you just beat long enough!)
Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula.  Cut, serve, ENJOY!  (I should probably mention that I actually added a little more–okay I doubled it–lemon juice in both the “brownie” mixture and the glaze.  But I like things pretty darn lemon-y, so you may want to try the recipe as written here first, if you’re not sure. ;D  )

Recipe of the Week

From Steve’s Kitchen, of JewelrybySteveRiley



Lime Mustard Mackerel & Spicy Scallops




This is a great healthy fish dish that is bursting with nutrients, flavor and texture.

Serves 2


1/2 lb. Mackerel
1/2 lb. Scallops
1/2 lb. Kale
1/4 Cup Chicken or Vegetable Stock
2 Tsp Dijon Mustard
Zest of 1 Lime
Juice of 1 Lime
1/4 tsp Salt
1/4 tsp Pepper
4 Garlic cloves
1 Cup Brown Basmati Rice
1/4 Cup Parsley
1/2 tsp Cayenne Powder
2 Tsp Olive Oil


Wash & drain rice while bringing 2 Cups water to boil, add rice to boiling water, stir, cover and simmer for 40 mins.
While the rice is cooking mix lime zest, juice, salt & pepper to mustard. Wash & dry mackerel, place skin side down in a foil lined backing dish and spread the mustard & lime mixture evenly over the fish. Wash & dry the scallops, dust all over with cayenne powder. Wash & roughly chop the kale, put in a skillet with oil, stock & crushed garlic, and saute for aprox 5 mins. Remove the kale from the pan leaving the remainder of the stock in the pan, add the scallops and cook for 5 mins each side while the mackerel cooks under the broiler for 10 mins. Finley chop the parsley and add to cooked rice.

Serve with a chilled glass of Chardonnay, and enjoy.


Recipe of the Week ~ Navajo Fry Bread

Looking for a quick, easy, versatile dinner idea?  Congrats, you found it!  Navajo Fry Bread (again, courtesy of pinterest) is an easy-to-work-with dough that you, well, fry.  And, if being fried isn’t enough to convince you on it’s own, consider that it’s basically just as easy as tacos to throw together as a meal, but seems so much fancier!  (Unless you’re one of those people.  You know, the ones that even make their own tortillas?  Yeah…  I’m not one of them, obviously…)  You fry up the bread, then serve with whatever toppings you have on hand:  rice, sour cream, ranch dressing, shredded cheese, salsa, lettuce, chopped tomatoes or sweet peppers, corn, olives, leftover taco/fajita/whatever meat, refried beans, kidney beans, pinto beans…  you get the idea.  It’s also really easy to make it vegetarian!

Two things before you dive in:  1. I know you’re looking at the ingredients and thinking, “Powdered milk?  I’ll just leave that out since I don’t have any on hand…”  DON’T DO IT.  Every traditional fry bread recipe I’ve EVER seen uses powdered milk.  For a reason.  It makes your dough more manageable for one.  It also affects the flavor.  (True story.)  Plus, powdered milk will stay good for a LOOOONG time, so just suck it up and get some already.  2.  If you have a second, check out the place where pinterest got this recipe so you can learn a little about the history of fry bread, too!



1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands

Stir together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough until it starts to form one big clump. Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix well WITHOUT kneading (which will toughen your dough).

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. In a deep heavy pot, heat the vegetable oil to about 350 degrees F. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil.

Recipe of the Week

From Heather’s kitchen, of heatherboyd


Memories of NYC

Inspired by our trip to the famous Max Brenner in New York City we decided to reproduce their decadent Belgium Waffle dessert with a healthy twist. Shown below is their Tutti Frutti waffle with red berries citrus salad, milk chocolate ganache, vanilla crumbled ice cream with chocolate crunchy waferballs. This would be a perfect dessert to impress your wedding guests.

heather recipe1 pic1

…and our Breakfast Waffles…

Combine: 2 cups flour, ½ teaspoon salt, 1 teaspoon baking powder, 1 Tablespoon white sugar

Whisk together: 1 ½ cups milk, 2 eggs, 2 Tablespoons melted butter

Mix together wet and dry ingredients and cook in a waffle iron.

Toppings: French vanilla ice-cream, sliced strawberries, chocolate sauce (I mixed equal amounts of maple syrup and unsweetened cocoa powder and microwaved 20 -30 seconds).

heather recipe1 pic2


Recipe of the Week

From Julie’s Kitchen, of OddLotEmporium


A recipe I love!

Pistachio and White Chocolate Mousse Tartlets


1 cup whipping cream
4 oz white chocolate baking bars, coarsely chopped
2 tablespoons orange-flavored liqueur
2 packages (2.1 oz each) frozen mini fillo shells (30 shells total), thawed
1/4 cup finely chopped pistachio nuts 30 fresh raspberries (about 6 oz)

In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
2. In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
3. Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each fillo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

Recipe of the Week

From Brenda’s kitchen, of Sweet Jonesin Designs

Easy Recipes for the DIY Bridal Shower

(First of a series!)

Hello to all who want to serve DIY top shelf hors’doeurves for their Bridal Shower! This recipe is a sure winner.  It only takes about 30 minutes to make and 1 minute to eat.

Bacon Wrapped Ginger Soy Scallops

bacon scallops

Courtesy of : FineCooking

1/4 cup soy sauce
1 Tbs. dark brown sugar
1-1/2 tsp. minced fresh ginger
6 very large “dry” sea scallops (8 to 10 oz. total)

8 oz. can sliced water chestnuts, drained
12 slices bacon, cut in half crosswise

Tip: Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.

Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F.

In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.

To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).

Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Recipe of the Week

From Steve’s kitchen, of JewelrybySteveRiley  

Quick Chicken Stir Fry

This is a great dinner option when you don’t have much time to be in the kitchen. You can use up any left over vegetables from the day before, if they are already cooked just chop them up and throw them in at the end with the cashews to warm up.

Serves 2


2 boneless chicken breasts
1/4 cup scallions
1 cup sugar snap peas
1 cup Kale
1 cup carrots
1/4 cup fresh ginger
1/2 cup raw cashew nuts
2 hot chili peppers
2 Tsp Sesame oil
Tamari soy sauce, it is gluten free & low sodium

spice mix made of:
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric


Heat a wok or deep frying pan to a medium high heat with 2 Tsp sesame oil (good for high heat cooking). While pan is heating chop chicken into 1 inch cubes toss in to pan with spice mix & two hot chili peppers, stir occasionally while roughly chopping scallions, ginger & carrots and add to chicken once its turned white. Stir and roughly chop Kale and cut snap peas in half, add to pan with cashews and 2 -3 dashes of Tamari soy sauce.  Stir and fry for a further 3 mins, just enough time to make sure the chicken is cooked through and the veggies are hot but al-dente.

Serve with rice or noodles and a dash of tamari soy sauce to taste.