What's cookin' good lookin'?

Asparagus wrapped in prosciutto is one of those finger food that is always a party pleaser! 

-buy prosciutto from the deli (imported is best!) and have them slice it THIN so that its almost falling apart.
-cut the woody ends off asparagus and then blanch the asparagus for 2 min.
*blanch- rolling boil water, add asparagus, cook 2-3 min, strain and put in ice water bath immediately, strain again
-after the asparagus is done, roll prosciutto on the center of the stock, line them up on a baking sheet lined with tin foil 
-sprinkle generously with parmesan cheese 
-broil on top wrak of the oven until it just starts to crisp on the edges, usually only takes a few min. 
-serve at room temp


This dish can be prepared up to a day before serving. Simply cover with a damp paper towel and wrap in plastic wrap. 


YUM! 

Candy Cane Deserts!

My sweet friend Tiffany and fabulous intern Sara were so kind to help me do some backing for the Merry Little Shindig. Below you will find the recipes and tips to makes these festive treats at home.

Cookies for the Holidays

Christmas is the perfect time of year to pull out all those passed down recipes of delectable treats!

One of my favorite Christmas traditions is making Christmas Cookies with my mom.  Even though I now live a state away every year I find time to go home and we spend a day or two sifting through recipes and choosing the winners! 

Here is a recipe we have made several times but over the years we have tweaked a bit. This is our version of Candy Cane Cookies that we have come to enjoy! I hope you and your family enjoy them as well

Here are a few tips to help you in the cookie making process:

1.I like to place the dough if the refrigerator prior to making the cookies; it helps to keep the dough from getting too soft   

2.If you want larger cookies you can use more dough per cookie; I suggest not rolling the rope as thin to keep the cookie stable

3.Ensuring that both ropes of dough are the same length is very important

4.Prior to twisting gently roll your two ropes together so they form one

5.Once the ropes are twisted gently together carefully pick them up and place them on the cookie sheet

6.Once the cookies are one the cookie sheet create the hook and bake

Chicken Noodle Souper-Duper!

Making the perfect bowl of Chicken noodle soup is not something that can be mastered the first time you make it. Nope, it takes practice (and in my case a good teacher) but I officially make awesome soup, if i do say so myself! and in this post I'd like to share a few tips.

First, making the stock from scratch. So necessary and its a wonderful feeling to know that you have complete control of what your putting in your body, nothing processed or artificial. The stock is just bowling a large kettle of water with all your 'garbage' in it. When I say garbage I mean bones and some skin from your chicken, the ends of your carrots and celery, peelings, and other day old produce sitting in the fridge. for this batch my 'garbage' also included mushrooms, a jalapeno, some buk choy, and a few branches of herbs.  You are pulling all of nutrients and flavor out of your garbage and the result will be the tasty and healthiest stock you've ever had! Add salt to taste (don't under do it) and let this all simmer for a few hours. 

The stock before its strained

strain the garbage out of the stock so whats left in your pot is just liquid. 

put your liquid stock back on the stove top and add your ingredients. Keep in mind that each item takes a different amount of time to cook so first add the celery. Then carrots (tip: don't put too many carrots in, even though its hard not too. In this case you can have too much of a good thing and the carrots will add sweetness to the soup, too many and you've botched your batch) zucchini last and then the secrete ingredient - my chicken is one of those rotisserie chickens from the deli department at the supermarket.    

boil your egg noodles separate and let them go till they are just under cooked. Then at the very end, add them to your soup. Don't put too many noodles in! it will make the soup too starchy and completely  wreck all your hard work! (can you tell that's a mistake I've made before!) 

the second half of making this soup (the part after your stock is made) should only take about an hour. Then you are ready to enjoy! It keeps well for 5 days or so. YUM and ENJOY! 

Fun at the Farmers Market!

St. Paul farmers market has been downtown since 1852.The Market is operated by the St. Paul Growers' Association, Inc. The association allows only fresh, locally grown produce to be sold--directly from the grower to the consumer. I learned that downtown is actually the only farmers market location that does not allow produce to be trucked in. 

You can also purchase bakery goods, cheese, poultry, buffalo, venison, beef, pork, lamb, maple syrup, eggs, bagel sandwiches, honey, organic plants and produce, flowers, plants, shrubs and many other items all while your enjoying festive music by local musicians. 

 I left the market spending $20 and almost unable to lift the two bags of produce and flowers! Such a delightful way to spend a beautiful sunday! 

I paid $4 for all these flowers! Can't beat it!  

Insider tip: If you shop the last half hour on Sunday, most everything is a dollor less.

Happy Housewife Bridal Shower

A bridal shower with a witty but oh so perfect twist!