Fourth of July Cupcake Decorations

July 3, 2015  /   /   //  0 Comments

fourth_july_cupcakes_decoration You may have seen this decorating technique before, but I thought it would be really cute to use blueberries and raspberries to celebrate the fourth. These almond and berry flowers are really easy, all you need are blueberries, raspberries, and almond slivers, and of course cupcakes. All you do is firmly push in the berry, and surround it with the almond slivers. This is best done right after frosting your cupcakes because if you wait, the frosting will stiffen and make it a bit harder to decorate and to ensure your decorations will stay in place. Happy fourth of July everyone!
♥ Teri
cupcakes independence_day_cupcakes

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Fresh Strawberry Quinoa and Spinach Salad

July 2, 2015  /   /   //  0 Comments

strawberry_spinach_salad strawberries strawberry_Spinach_Quinoa_salad With 4th just around the corner we wanted to share with you this really easy salad recipe to accompany all those grilled meats you might be serving. While we love potato and pasta salad, sometimes it’s nice to give friends and family another lighter option. Click on over to MyHabit’s theFIX for the full recipe and details for our easy summer salad recipe!

*This post was sponsored by MyHabit theFIX. Thank you for supporting our sponsors! It helps us keep going!*

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Mango-Habanero Glazed Spare Ribs

June 30, 2015  /   /   //  6 Comments

Mango_Habanero_Glazed_Spare_Ribs I’m so excited the 4th of July is almost here! I love this holiday because everyone tends to run outside and fill beaches, parks, backyards, etc. It’s great! This year I plan on walking down to the beach for a little sun before cooking up these Mango and Habanero Glazed Spare Ribs! I love the overall meatiness of spare ribs, but today it’s really all about this glorious glaze. There are definitely a handful of ingredients required to make the glaze, but you’re mostly just throwing things into a single pot and cooking them together before blending them to a smooth puree, plus this yields about 1 1/2 quarts so you’ll have plenty leftover for other uses. My favorite thing about this glaze is that it starts off light and sweet and by the time it slides down the back of your throat you begin to feel the heat. Feel free to go as light of heavy on the heat and you like! I love a good kick in the pants from chile peppers, but I also love the flavor of habaneros so I tend to stick with 1 or 2 peppers so you still feel the heat, but the entire glaze doesn’t end up just tasting like pure fire…but adjust accordingly! I love this glaze on grilled spare ribs, but it’s also a great multi-use sauce on almost everything…chicken, fish, sauteed vegetables, endless options!

The instructions of this rib recipe are written for the oven, but you can easily convert it to the grill by making sure you maintain a low temperature. It’s also important to have the rack sitting in indirect heat at all times, until you’re ready to finish the ribs by brushing on some glaze and getting the ribs nice and caramelized! This is a great recipe for 4th of July, but also just great for anytime you’re craving a big, messy and delicious meal like ribs! Enjoy! xx, Jenny
Spare_Ribs Mango_Habanero_glaze Mago_Spare_Ribs Mango_Spare_Rib_Recipes

Mango-Habanero Glazed Spare Ribs
Serves 2 to 3

Ingredients:
1 (3 1/2 lb.) rack spare ribs
dry rub:
1 tablespoon garlic powder
2 teaspoon smoked paprika
1 teaspoon ground dry mustard
1 1/2 teaspoon sea salt
1 teaspoon cracked black pepper
mango habanero glaze:
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 teaspoons grated ginger
1 1/2 cups diced mango
1 cup crushed tomatoes
3/4 cup fresh, 100% mango juice
2/3 cup light brown sugar
1/2 cup apple cider vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 lime, juiced
1 to 2 habanero chiles, seeded and diced
salt and pepper to taste
garnish:
cilantro leaves

Directions:
1. Place ribs on a baking sheet, lined with foil.
2. Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
3. Refrigerate and allow ribs to marinate for 12 hours.
4. For glaze: Pour oil into a large saucepan and place over medium-high heat. Ad onion, garlic and ginger and sauté for 4 to 5 minutes. Season with salt and pepper. Add remaining ingredients and stir until completely combined. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 20 to 25 minutes. Set aside and allow mixture to cool for about 30 minutes. Pour mixture into a blender blend until smooth. Pour mixture back into the pan and simmer for an additional 10 minutes. Adjust seasonings and set aside to cool. Store glaze in the refrigerator until ready to use.
5. Preheat oven to 300˚F.
6. Place ribs onto a baking sheet and place into oven, meat-side down, for about 3 hours or until ribs are tender and juicy.
7. Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
8. Turn broiler on high in oven.
9. Baste ribs with glaze and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
10. Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
11. Remove from broiler and allow ribs to rest for about 10 minutes. Cut rack into individual ribs and drizzle with more glaze. Finish ribs with fresh cilantro leaves and serve.

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Grilled Peel and Eat Shrimp

June 29, 2015  /   /   //  1 Comment

Grilled_Shrimp_recipe The fourth of July is coming and that means grilling. I pretty much love everything grilled all the time, but sometimes I am looking for something a little lighter than a huge (delicious) cheeseburger, especially on those days that are just so unbearably hot. We have teamed up once again with McCormick to bring you our Grilled Peel and Eat Shrimp recipe. We love this recipe for the 4th because it makes an excellent addition to all the burgers and hot dogs. This recipe is also perfect because you could serve it as an appetizer. While all your friends and family are busy peeling and eating shrimp you have time to start grilling your second round of food! We used McCormick Grill Mates Mesquite Marinade for our shrimp and that made this recipe so simple. The Grill Mates products also work for each and every type of food you were thinking about grilling, and it just makes things so less stressful to know that everything for definitely taste great.

This recipe is so easy, that I think the hardest part may be waiting for 30 minutes while the shrimp marinates. I love these shrimp on their own, but you can also peel and refrigerate the leftovers because it goes great on a salad. If you’re looking for more super easy recipes for the 4th of July you can check out McCormick’s Grilling Flavor Forecast at FlavorForecast.com and also see more grilling trends and tips to make your 4th tasty, like maybe these Cinnamon Sugar Grilled Doughnuts (WHAT?!), YUM.
Peel_eat_Shrimp Grilled_Shrimp Peel_and_Eat_Shrimp

Grilled Peel and Eat Shrimp
Makes 2 pounds

Ingredients:
1/4 cup extra virgin olive oil
3 tablespoons McCormick Grill Mates Mesquite Seasoning
1 lime, juiced
2 lbs. shell-on local and sustainable shrimp, backs sliced open and cleaned
salt and pepper to taste

bamboo skewers, presoaked in water for 1 hour
lime wedges
hot sauce

Directions:
1. Preheat grill to medium-high heat (about 375˚F).
2. Pour oil, seasoning and lime juice into a large mixing bowl and whisk together.
3. Add shrimp and toss together until shrimp is well coated. Cover, refrigerate and marinate for 30 minutes.
4. Remove bamboo skewers from the water and skewer 4 to 5 shrimp per skewer, depending on the size of the skewers.
5. Place skewers on the hot grill, about 1 inch apart and grill from about 5 minutes. Flip each skewer and continue to grill for an additional 3 to 4 minutes or until shrimp has just cooked through.
6. Transfer shrimp skewers onto a platter or baking sheet and slide shrimp off. Discard skewers.
7. Serve peel and eat shrimp immediately with fresh lime wedges and hot sauce.

*This post was sponsored by McCormick. Thank you for supporting our sponsors! It helps us keep going!*

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