Tuesday, January 28, 2014

Super Bowl Munchies!

Broncos Versus Seahawks! 
"Who's hosting and what are we eating?"


Whether your team is in the bowl or not you likely will have a spot in front of the TV this Sunday...even if it is just for the company, food, commercials and half time show. 

Below are five recipes that I will be serving my friends and family as we cheer on our team! 

*All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

1) Bacon Wrapped Stuffed Jalapeños:


I came up with this recipe about 8 years ago for a group of jalapeño loving friends and have been making it ever since (they don’t really give me a choice). I have tweaked it a bit over the years in order to simplify the process but keep the same great taste.  

Prep Time: 25-60 Minutes (depends how many jalapeños you plan on cleaning out)
Cook Time: 20-25 Minutes on 350 degrees 

What you will need:

Jalapeños
Cream Cheese
Bacon
Cilantro
Boysenberry Jam
Teriyaki Sauce

Let's Get Started:

1) Half the jalapeños and clean out the seeds (the seeds and the oils are what make these little guys spicy so do not scrape the seeds out with your finger and if you do more than 10 jalapenos I suggest even wearing gloves. Oh, and do not touch your eyes!) I use a grapefruit spoon to clean the peppers out.



2) Place a piece of cilantro in the emptied out pepper. Then fill with cream cheese. Don't be shy...fill it up. 

3) Next add another little sprig of cilantro. I love cilantro! 



4) Next is the weird and completely random step (1 of 2 anyway). Drizzle with teriyaki sauce (I prefer Veri Veri) and I do mean just drizzle. I just dip a knife in the sauce and drip it over the peppers...it can get a little messy.


5) Now, wrap it up in bacon and bake! 350 degrees for 20-25 minutes or until the bacon looks nice and brown.

6) Let cool and garnish with cilantro and boysenberry jam ( the second random ingredients. Heat the jam so it is a little runny and easy to drizzle on) as little or as much as you prefer. 

The sweet jam is the perfect match for this spicy and savory treat!

Wednesday, January 22, 2014

Challa Bread!


I love carbs!!!!!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

I literally crave carbs and there is nothing better than a homemade loaf of bread right out of the oven. The aroma that fills the room suddenly transforms your house into a home. Takes me right back to when my Grandma Mavis would come to visit. I loved coming home from school to that smell. It feels like yesterday. She really knew how to make a mean loaf of bread.

Challa bread, also known as egg bread, has that same great smell and that same great fresh bread taste only it is dense (because of the eggs) a trait in which I have really grown to appreciate and crave.

The first time I made challa bread was the first Hanukkah my now husband and I were together. We had been dating about 3 months and I really wanted to impress him. I wasn’t sure what I was doing but I figured it was just like bread with a little extra goodies here and there and I totally winged it…and I totally impressed him…win!

The second time I “made” challa bread I learned the importance the temperature of the water makes in order to make the dough rise. Not too hot folks…trust me…we ended up enjoying my new pretzel recipe instead. The dough was super dense!

By the third time I was a master and finally getting some good use out of our Kitchen Aid.

Below is my recipe and a few pictures to help you along as you prepare for your next Shabbat dinner, Jewish Holiday or just because you love bread like I do!

Makes 2 Loafs 
Prep-Time: 1 hour (not counting rise time)
Rise Time: About 3 Hours
Bake-Time: 40 minute 
Cool-Time: 1 Hour

What you will need:

2 ½ cups warm water, not boiling, (too hot is what turned mine into pretzels. I used the hot water tap we have built into on our sink…oops.)
1 tbsp active dry yeast
½ cup honey or to taste
Occasionally I will put about 1/3 cup molasses too (if you’re up for it you should try it)
4 tbsp vegetable oil
2 eggs (or 3 if you want to whisk one & brush on top of the loaf to make it pretty…I usually skip this part just because we have a lot of egg sensitivity in my family so the less egg the better)
1 tbsp salt
8 cups unbleached all-purpose flour (this will end up being more like 12 cups…don’t be afraid to keep adding if the dough is too sticky)

*Sometimes I add raisins if I want something sweeter or sliced kalamata olives if I want something savory but really I don’t think it needs either. Up to you...with this recipe you can get creative. 

Let's get started:

1) In a large bowl (I use our kitchen aid) sprinkle 1 tbsp yeast over 2 ½ cups warm water. Beat in honey, oil, 2 eggs and salt.

2) Add flour, 1 cup at a time, continuing to beat or stir as you do so. Once dough is too thick to beat with kitchen aid or other tool then switch to kneading with hands.





Monday, January 13, 2014

Winter Wedding Land


This post is dedicated to all of the ladies wearing new Holiday Bling and was inspired by a few of my beautiful girlfriends that are doing just that!

Winter is such a romantic time…fires to warm the room, candles to set the ambiance, snuggling to stay warm, and let’s not forget about the abundance of engagements that tend to pop up during the holidays. 

With so much natural romance during this time of year it makes me wonder why more people do not choose a winter date for their wedding. 

 
   Photo Credit: Rebekah Westover Photograph

Below are my top 10 reasons to keep a winter wedding option on the table...some practical but mostly just because the details and styles are simply too fabulous to ignore:

1) You can stretch your budget. Most venues and some vendors have cheaper winter rates.
2) You are more likely to get the date, the venue and the vendors you want because it is slow season.
3) Candles...and I am talking everywhere. Maybe your venue even has fireplace to light during cocktail hour or to stage as your alter.
4) Incorporate pinecones, greenery (think christmas greenery), bare branches, berries and again CANDLES into your arrangements. 
5) Depending on your location, blooming branches are awesome.
6) Crystals...they give a snowflake, icy appeal.
7) Tights are darling, even under a bridesmaid dress.
8) Fur! I love a bride in a fur coat and the bridesmaids holding fur muffs instead of bouquets is adorable.
9) Get creative with the specialty cocktails (spiked cider anyone?)
10) Hot Chocolate Bar for dessert? Um, yes please!


Need more convincing?
A pictures worth a thousand words!

All white centerpieces!
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Photo Credit: Katie Stoops

Consider a warmer tone for your wedding dress!
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Spike Cider! Need we say more?
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Berries, Pine, Burlap & Fur...Hello Gorgeous!
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Photography
Precious Pictures Photography

Friday, January 10, 2014

Coconut Pumpkin Curry Soup!

If you are a lover of Thai food, like myself, then you will absolutely love this soup!
Perfect for a cold winters day!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8
Prep Time: 10 mins
Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

What you will need:

Coconut Oil - 2 tbsp
Coconut Oil Spray
Coconut Milk - 3, 13 oz cans (you can use light but it will change the flavor and the consistency. Still good just different. I prefer regular & my husband prefers light; I like the brand Thai Kitchen)
Pumpkin - 1, 15 oz can (I like the brand Festival or Libbys; make sure it is Pure Pumpkin)
Yellow Onion - Medium size
Chicken Broth - 32 oz (I prefer unsalted but it is up to you)
Fresh Ginger
Garlic - 3 cloves
Red Curry Paste - 4 tbsp (more or less to taste; I like the brand Thai Kitchen)
Flour (about 1 cup to make a rue)
Salted Butter - 3 tbsp
Cayenne Pepper, Yellow Curry Powder, Cumin, Red Pepper Flakes, Coriander Ground Ginger & salt (here is the part where I have a hard time measuring...lets go with to taste or a dash here and a dash there)
Cilantro (enough to make it pretty)
Raw Pumpkin Seeds
Shredded Coconut 

Let's Get Started: 

1) Combine chicken broth, 1 can of pumpkin and 2 cans of coconut milk in pot. Add in all dry seasonings to taste. I would say a dash of each...sprinkle enough to have a good covering over the top layer. Go easiest on the red pepper flakes, coriander and ground ginger. Bring to a boil and then let simmer.



Saturday, January 4, 2014

Be the SECOND most gorgeous girl at a winter wedding!

Attending a wedding this winter? 
Don't know what to wear? 


Below are some fantastic options I found on Pinterest 
as well as my top 10 tips for how to dress for a winter wedding.


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Visit site for more Winter Wedding Attire Options!


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Pantone's Color of the Year!


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Visit the site to see even more great options!


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Visit the site to see even more great options!


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