food isn't any good unless you have some fun!

come on in and enjoy!

Saturday, May 23, 2015

My apologies- Capital B Busy!

Hi everyone,

I'm so sorry that I haven't posted in a few weeks and it might be a few more weeks before I get back to it.
I've been capital B Busy these past several weeks- I got rear ended, didn't have a car for 3 weeks, then I got engaged and I'm in the middle of moving! So it's all ultimately good stuff- the BF has become the Fiance!

Thank you for your patience and I'll be back posting as soon as I can.
Savor your food in the meantime!
love, rue

Monday, May 11, 2015

Cinnamon Rolls

Hey everyone!

This post is rather straight-forward. Most of you know and probably love cinnamon rolls, the cousins of my absolute favorite, sticky buns. But how many of you make them yourselves? They're so easy it's hard to pay for one or want a store-bought one after you make them yourself a few times!! So it's not a specific recipe, more a technique, so here goes!

The BF rolling up the cinnamon rolls.
The BF and I made two sizes- smaller ones for me...
And jumbo ones for him!
The cream cheese icing comes together fast- butter, cream cheese, vanilla, 10x sugar, and a pinch of salt!
And here are the finished rolls! You can tell we couldn't wait to eat one before we took the picture even :)

I just use the same recipe for the dough as I do for my sticky buns- recipe here.
Then roll out your dough, fill with butter, cinnamon, and sugar to your taste, roll up, and slice to whatever size you prefer. Let rise overnight in the fridge or for 30-45 minutes in a warm room. Bake at 375 F in a plain buttered pan (probably a 9x13 for the whole batch, depending on roll size) for 35-45 minutes or until golden brown.
Make whatever kind of icing you like best, and top your rolls- and enjoy! We made cream cheese frosting, but you can use plain, or the BF even used some leftover icing from making White Russian Cupcakes. Make it how you like it!

Then gobble your cinnamon rolls up like the deliciousness they are- for breakfast, or anytime!

Savor it!
love, rue

Monday, May 4, 2015

Avocado Deviled Eggs

Hello again!

This time we've got a collaborative effort on the inspiration and execution of this recipe. The BF and I have been keeping a list of things to make and trying to get one crossed off now and again between everything else. So this last time we made Avocado Deviled Eggs. I love deviled eggs, and so does the BF, though we have our differences (I am not a pickle juice fan), and we both love avocado, so it seemed like a no-brainer. Also, healthier! Let's go!

Here's the arsenal- simple, and tweak according to your tastes!!
Here's the filling in my mini food processor.- for more eggs you'll need a bigger one, a mixer, or do batches! But the mini one sure is cute!
Alright, here are the eggs almost done- filling and whites, just waiting!

Avocado Deviled Eggs
-6 eggs, hard-boiled
-1 avocado
-1 1/2 tablespoons mayonnaise
-2 teaspoons good mustard
-optional: lime juice, pickle juice, other spices, etc.- make it how you like it!)
Peel your hard-boiled eggs, cut in half lengthwise, and separate the yolks.
To the yolks add your avocado, mayo, mustard, salt and pepper to taste, and anything else you’re putting in the filling.
Use a masher, blender, or food processor to make your filling mostly smooth.
Pipe or spoon (both techniques are in the pictures- to pipe, put your filling in a ziplock and snip the corner, or use a pastry bag) your filling into the waiting egg whites, sprinkle with paprika, and you’re done! Enjoy!

You can either spoon or pipe the filling into the whites- my eggs had no lime juice or any acid, and I spooned them, while the piped ones are by the BF and are a little more zesty- make it your own!

Savor it!
love, rue

Monday, April 27, 2015

Thai Lettuce Wraps

Hi everyone!

I've had these in the old recipe file for a while, just waiting for me to get around to them. So I suggested them the other night and the great BF helped me execute them beautifully! It's really easy and mostly a concept more than a specific recipe- you can change any vegetables out for any others, make your peanut sauce the way you like it, add other things, etc. So let's go!

Here's your fairly simple arsenal- I always include tortillas with wraps if you want to up your calorie content :)
The peanut sauce in progress...
And all of our ingredients ready to assemble, from chicken to veggies, noodles, and sauce.

Thai Lettuce Wraps
-Romaine lettuce
-chicken, cooked and chopped/shredded/etc.
-bean sprouts
-ramen noodles, without the sauce packet
-Peanut Sauce
-Sriracha or other hot sauce
-optional: tortillas to wrap your wrap in! Very handy and tasty if you need to up your calorie or carb count!
Cut/peel the carrots and cucumber very thinly (see picture, I used a vegetable peeler).
Make your peanut sauce (look at the ingredients picture for some ideas, or you can buy some pre-maid sauce).
Cook your ramen noodles, drain.
Layer your chicken, veggies, noodles, and sauce into your lettuce shells and enjoy!!

Here is one of my finished but definitely not as beautiful wraps...
And here is one of the much more beautiful wraps the BF made- enjoy!

Savor it!
love, rue

Monday, April 20, 2015

Jalapeño Poppers

Hey everyone, this post is written by me, but all the work was done by the BF, so all credit to him for the idea and execution, start to finish!

So we were at the store and saw some frozen jalapeño poppers, but figured they were awfully expensive, so why not make his own? We already had cream cheese for stuffing, so we bought some jalapeños and bread for crumbs and below is the result!

Most of your ingredients- simple!
Your halved jalapeños and homemade breadcrumbs.
The stuffed jalapeños!
And here's your dredging setup, post-chilling.

Jalapeño Poppers
-cream cheese, flavored, mixed, or otherwise, for filling
-breadcrumbs or bread for breadcrumbs (toast, then pulse in food processor)
Halve the jalapeños and de-seed and de-vein to your preference.
Fill with your choice of cream cheese based filling. Chill.
Put egg in one bowl, well beaten, flour in a second bowl, and bread crumbs in a third.
Dredge the stuffed jalapeños in egg, flour, egg, and breadcrumbs.
Heat your skillet over medium heat. Place your jalapeños, however many will fit without crowding at a time, in the pan and fry until browned nicely.
Place jalapeños on a baking sheet and bake at 350 F for 5-7 minutes.
Serve with jam or your choice of sauce!
(p.s. next time the BF says he will try baking the jalapeños before stuffing so you don’t need to bake at the end for them to be tender.)

Frying up the poppers- just don't let them go past brown to burnt!
And the finished product- enjoy!!

Savor it!
love, rue (and BF)