Sunday, January 27, 2013

How To Make a Simple Sandwich Look Fancy


These adorable sandwich wraps are a perfect way to make any sandwich look dressed up!

What you need:

  • Wax paper
  • Raffia, or twine
  • Desired Sandwich, pictured is a turkey and Swiss cheese sandwich on fresh rye grain bread.

Directions: 


For open sandwich wraps:

1. Measure and cut the wax paper to cover half of the sandwich on both sides, shaped in a folded rectangle.

2. Carefully fold the sides of the paper in, folding twice and tucking underneath.  Don't worry about keeping the paper in place- that is what the raffia will do!

3. Cut a piece of the raffia about twice the size of your sandwich.  Begin with the raffia on a flat surface.  Place the wrapped sandwich on top of the raffia, careful not untuck the wax paper.  Tie the raffia in a bow or knot and cut the excess.  How easy is that?

For closed sandwich wraps:

1.  Cut a piece of wax paper about twice the size of sandwich and lay on flat surface.

2.  Place sandwich in center of wax paper and gently fold in horizontal sides of paper.  Fold vertical sides in triangles, as if you are wrapping a present.  Fold in triangle sides and carefully flip sandwich so paper remains put.  The entire sandwich should be covered at this point.

3.  Cut two pieces of raffia, both twice as long as sandwich.  Tie one piece of raffia around the sandwich, as pictured above, but do not tie a bow.  Tie a knot and cut the excess.

4.  Take the second piece of raffia and wrap it in the opposite direction of the first.  This time, tie a bow on top of the first knot.  Enjoy!

Sunday, January 20, 2013

Banana Bread with Walnut Crumble Topping

Ingredients:

Topping:
  • 3 tbsp. cold, unsalted butter
  • 2/3 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tbsp all purpose flour
  • 1/2 cup of walnuts, chopped (more or less depending on your preference)

Bread Mix:
  • 3-4 over-ripe bananas, the brown/blacker the better!
  • 1/3 cup butter, softened
  • 3/4 cup of light brown sugar
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon fresh baking soda
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1/4 teaspoon cinnamon


Directions:
Makes one 5x10 loaf.

Preheat oven to 350F.

Topping:
In a small bowl, mix flour, sugar, cinnamon, and chopped walnuts.  Cut the butter in small pieces and add to bowl.  Stir until mix turns to crumbles, with no chunks of butter.  Keep refrigerated until ready to bake.

Bread Mix:
In a large bowl, mix flour, salt, baking soda, baking powder, and cinnamon.  Set aside.
In a medium bowl, mash bananas until smooth.  Add sugar, eggs, vanilla, and butter.  Use a wooden spoon to stir until mixed.  Pour medium bowl (bananas, wet ingredients) into the large bowl and fold in sides until fully mixed.  

Butter the sides of the bread pan and pour mix in evenly.  Add crumble topping over the top until it is entirely covered.  Bake at 350F for 45 minutes to 1 hour.  Check your loaf at 40-45 minutes by sticking a toothpick in the middle.  If the toothpick comes out clean it is ready!

Remove from oven and let sit for 15 minutes.  Keep in mind, loaf will still be cooking as it sits in the pan. For this reason, I like to take the loaf out around 45 minutes to make sure it doesn't over cook.  
Gently remove loaf from pan by flipping it over and placing it on a serving plate.  When bread is cool, cut into slices and top with butter or cream cheese!  Enjoy!





Saturday, January 19, 2013

Poached Eggs and Ham

Ingredients:
•4 slices of deli ham
•4 eggs
•2 1/2 cups of water
•1 tbsp of vinegar
•fresh chives
•fresh salt and pepper

Directions:

Preheat oven to 350F. Lay ham in ungreased muffin pan. Bake for 8 minutes, or until sides are cooked.

Pour water into a skillet or small pot. Bring water to a simmer, but not boiling. Pour vinegar into water to help keep the egg whites together. Crack egg into large spoon or small dish and slide it into the water. Reduce heat to low. Let egg sit in skillet for 2-3 minutes then gently toss the egg around so it is free floating in the water. Continue to frequently roll the egg for about 6-8 minutes for a medium cooked egg. More than one egg may be cooked at once.

Once eggs are finished cooking, drain the water and delicately remove eggs. Place eggs inside the cooked ham in the muffin pan. Place pan back in oven for 2-3 minutes.

Remove from pan and serve with fresh chives, salt, and pepper. Enjoy!






Thursday, January 17, 2013

Lavazza Cappuccino



One of the best ways to wake up on a Sunday morning. Lavazza Cappuccino.


Tuesday, January 15, 2013

Grilled Shrimp Salad

Grilled Shrimp Salad 
with citrus vinaigrette dressing


Serving Size: 2 large salads or 4 side salads
Recipe adapted from SkinnyTaste

Ingredients:

For the vinaigrette:
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • 1/2 navel orange
  • 1 clove garlic, crushed
  • pinch oregano
  • salt and fresh pepper
For the salad:
  • 4 cups of baby greens/spinach
  • 8-10 medium sized shrimp, raw
  • 1 hass avocado, peeled and sliced
  • 1/2 can black olives
  • 1 red bell pepper, diced
  • 1 tomato, sliced into 
  • 1 cucumber, sliced
Directions:

Citrus Vinaigrette:
In a small bowl, whisk olive oil, lemon juice, orange juice, crushed garlic, oregano, salt and pepper.

Preheat grill pan to high heat. 

Butterfly the shrimp down the outer side-about halfway through, leaving the shell on the shrimp.  This will keep the shrimp tender while cooking!  (I discovered this later on) Brush shrimp with oil, salt and pepper, and cook for 2 minutes on each side, or until shells are pink.

Arrange baby greens on plate.  Top with avocado, bell pepper, cucumber, fresh salt and pepper.  Place desired amount of grilled shrimp on top.  Serve right away with dressing on the side or drizzled over top. Enjoy!