Recently I met up with my roommates from London in Houston, TX. Of course we had to try Tex-Mex, so we headed to Chuy's. Our first stop was the margarita's (only $5) and they were fabulous!

I recently did a catering job that was a New Year's day/football celebration. The client requested heavy appetizers, baked ham, and NO ONIONS. I had a wonderful time cooking at the client's home and heard that everyone really enjoyed the food.

My menu was:

Main Dish
Pineapple Baked Ham
Scalloped Potatoes
Corn Casserole
Simple Green Salad with Italian Vinaigrette

Dessert
Chocolate Cake with Raspberry Layer and Chocolate Frosting

Appetizers:
Chips, Salsa, & Guacamole

Our third anniversary was December 30th and since I had the day off I thought I would try to recreate the top tier of our wedding cake. I had never worked with fondant on a cake before but it was a fun new learning experience.

As you can see it did start to sag a little so next time I will have to pull it a bit tighter. But the colors I got almost exactly right. Overall I was pretty impressed with myself.

I am a bad bride and don't remember what our cake flavor actually was (something with a berry layer HusbandPlzak thinks) so I just made our favorite, Red Velvet with cream cheese frosting.

Ham sandwiches are wonderful but after a couple they definitely get old. So, if you are looking for a way to use up all that left over holiday ham, here is a simple yet delicious recipe for you.


Chicken Cordon Bleu
Inspired by Jenn Cuisine


5 thinly slicked chicken breasts
5 slices of ham (I used leftover)
5 slices of Swiss cheese
1 c. milk
1 c. flour
2 eggs, beaten
1 c. bread crumbs
2 tbsp herbs de Provence
tooth picks
salt & pepper
vegetable oil

Season chicken on both sides. Lay chicken flat and layer with cheese and ham. Roll chicken and secure with tooth picks.

Place the milk, flour, eggs, and bread crumbs (combined with the herbs de Provence) in four separate containers. Dredge the chicken first in the milk, then flour, eggs, and finally the seasoned bread crumbs.

In a cast iron skillet heat 1-2 tbsp vegetable oil over medium heat. Cook chicken for 2-3 minutes on all sides.

Serve over cauliflower mash (or with whatever you choose).

I know it has been well over a month since my last update, and I so apologize. Life has been crazy with a few curve balls thrown in for good measure. However, I am back in the kitchen and have plenty to share.

These are a treat I made for a clients holiday office party. They are brownie pops covered in white chocolate and decorated to look like frosty the snowman. I just love how festive they turned out!

Appetizers
Monster Guts (guacamole)
Devil's Salsa
Graveyard Dip (spinach and artichoke dip with crackers)
Bloody Fingers (fried mozzarella sticks with marinara sauce)
Frankenstein's Eyeballs (tomatoes filled with guacamole and topped with an olive)
Mummy Dogs


Main Course
Trick or Treat Tacos (beef and chicken)
Skeleton Bones (sour cream rice)


Drinks
Witches Brew (Peach Mango Sangria)
Assorted Beer
Jello Shots


Dessert
Pumpkin Cake (funfetti cake)

I was recently hired to create caramel apples as a wedding favor. The bride and I choose a traditional look using a popsicle stick, over sized cupcake liner, and twine. For a fall wedding I think this is a wonderful idea!

This is a great quick week night meal. It came together in less than 20 minutes and was full of the flavors of the season, which I love!

I also imagine this being a wonderful starter course for a fall themed dinner. (a small portion of course)

Margarita Cupcake
Adapted from Good Things Catered

2 c. AP flour
1 tbsp instant milk powder
1 tbsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, room temperature
1 1/2c. sugar
1 tbsp vanilla extract
1 c. margarita mix (no tequila)
5 egg whites, room temperature

Frosting
4 oz cream cheese, room temperature
6 tbsp unsalted butter, room temperature
zest and juice of 1 lime
1 tsp vanilla extract
2 c. powdered sugar

Preheat oven to 350F and prepare 2 cupcake pans with liners.

In a medium bowl sift together flour, instant milk, baking powder, salt and set aside.

In another bowl beat together butter and sugar until light and creamy. Beat in vanilla and then the margarita mix. Reduce speed and mix in flour mixture a little at a time until completely combined.

In a separate bowl, with clean dry beaters, whip egg whites on high until they form stiff peaks. Using a spatula fold egg whites into the batter until just combined.

Pour the batter into the cupcake pans and bake 20-22 minutes or until a tooth pick inserted into the center comes out clean.

Meanwhile in a bowl of a stand mixer combine cream cheese, butter, lime juice and zest, vanilla extract and beat on high until mixture is light and fluffy. Slowly add in salt and sugar until combined thoroughly. Place in fridge to chill.

Once cupcakes are cooled pipe on frosting. Garnish with straws, lime slices, and coarse salt.