Life in Pictures.

Your Vote Can Make a Difference! Vote in the best of OC bloggers contest!!

 

Do I sound like a politican??? ;) Well, I'm going to play one for the day. :) I just got some exciting news and feel like I have been nominated for an academy award!! Well, in the blogging world this is just about the same!! :) Here's the scoop...

"Congratulations! Your site has been nominated for the 2009 "You've Just Been Spotted" Orange County Blog Awards. Of all the fantastic & incredible websites, Your site has been chosen by our readers as one of the best & brightest that Orange County has to offer."

Whoo Hoo!!! If you haven't heard of Just Spotted it is pretty much the coolest site for those of us living in the OC. If you need any information about cool haps, great eats and fun things to do then you need to head on over there and check it out!

Anyways, I've been nominated in the best of "lifestyle and design" category and I would LOVE your support and a vote (or 50!!! ;)!! You can head on over to just spotted and vote in the poll on the left hand side of the site under lifestyle and design where it says "tammy mitchell." Thanks a TON!!

For those of you new to the blog....welcome!!  I just changed formats this week...what timing, huh? :)  All new posts will be found at www.tammymitchellphotography.com from now on. :)  Come check it out! :)

We'll have a little blog party if we win! :)

Have a great day!

-t

Drumroll Please......

the secret's out!!!!!!  i have a new address...come and join me!!! 

tammymitchellphotography.com

 great things are in store!!

have a great day!

-t

Recipe: Sweet Pear and Gorgonzola Salad

I am in the mood for salads lately.  Whenever summer rolls around that's pretty much all I feel like cooking and eating.  Probably because they're cool and there is minimal cooking involved! :) 

Do you have a favorite salad recipe???  I would LOVE to have it.  And maybe I'll even share it here if it's ok with you???  Email me or leave it in the comments so I can give it a try! :)

Here's one I'm anxious to try, courtesy of Country Living Mag...

 

1 tablespoon(s)	unsalted butter
2	Anjou pears, each cored and cut into 12 slices
1 tablespoon(s)	Dijon mustard
1/4 cup(s)	fresh lemon juice
2 tablespoon(s)	maple syrup
1/4 cup(s)	olive oil, extra-virgin
1/2 teaspoon(s)	salt
1/8 teaspoon(s)	fresh-ground pepper
6 ounce(s)	arugula
1 head(s)	head romaine lettuce, washed, trimmed, and cut
1 ounce(s)	(about 1/3 cup) domestic blue cheese, such as Black River Blue, crumbled
1/2	chopped pecans
1	small red onion, thinly sliced

1. Melt the butter over medium heat in a large nonstick skillet. Add the pear slices and cook until the pears are golden but still slightly firm to the touch -- about 6 minutes. Set aside.
2. Combine the mustard, lemon juice, and maple syrup in a small bowl. Slowly whisk in the olive oil. Season with the salt and pepper.
3. Toss the arugula, romaine, blue cheese, pecans, onion, and prepared pears together with the dressing in a large bowl. Serve immediately.

Enjoy!!  Have a great day!
-t

San Francisco Citizen Cake-- Recipe for Amazing Rocky Road Chocolate Cupcakes

Since it was my birthday last week I didn't feel at all guilty (ok, well maybe a little) wanting to try a place I had been reading about for awhile...Citizen Cake.  Known for... as the cookbook is called "Demolition Desserts"...I knew I wouldn't be disappointed. ;) 

 

One look at this decadent cupcake and I'm sure you can tell I wasn't...

 

Simply delicious dark chocolate cake, dark chocolate buttercream frosting, homemade marshmallows, walnuts and chocolate ganache to top it all off....YUM!!!

John's choice...Pineapple Upside Down with toasted coconut...

 

Are you drooling yet??? ;)  If you're in the uber hip Hayes Valley I highly recommend stopping in for a bite...you can sit down at the restaurant, or stop in next door to grab a quick cupcake to go.  Not in the area???  I found the recipe for the Rocky Road Cupcakes just special for you so you can make them at home...do you love me or what??? ;) lol!

Rocky Road Cupcakes

Enjoy!!

-t 

Recipes: How to make the Perfect Pizza Cookie--Pizookie

THE ORiGiNAL PiZZA COOKiE
Now this will knock your socks off! A 1/2 pound of Chocolate Chip, White Chocolate Macadamia Nut, or Peanut Butter Chocolate cookie dough, slightly baked in a 6-inch pizza pan then topped with 3 scoops of vanilla bean ice cream. This baby serves 2-4. DO iT!

John and I have a favorite restaurant in AZ called Oregano's.  YUM!!!  It is a DEFINITE stop on any trip to visit family and friends...maybe more than once!! ;)  All of their food is to die for (I highly recommend the thin crust pizza with spicy tomato sauce and pineapple and tomatoes as toppings, thanks Lani!!!) but the Pizza Cookie is the real show stopper.   Others have tried, but I don't think anyone makes it as well as these guys.  Since we're stuck all the way out in CA without a local Oreganos (we try and convince them to open one here every time we're in town) that sometimes means months go by without the beloved Pizookie.  Well, I think I finally found something that will hold us over until we make our next trip.  Thanks Kristell!!!  This recipe makes some fantastic GIGANTIC cookies.  Just don't pay too much attention to the Crisco in the ingredients or you might have a heart attack! ;)

(you can find 6" cake pans at walmart for a few bucks in the wedding/cake decorating dept. and they are fun to have on hand to make these when some friends come over for game night or to watch TV)

1 C Crisco (I use butter flavor)

1 C white sugar

1 C Brown Sugar

2 Eggs

1 tsp Vanilla

Mix Together

Add:

1 tsp baking soda

1 tsp salt

2 1/2 cups flour

bag of chocolate chips

(these are really good with white chocolate and macadamia nuts, and/or milk chocolate too!!!)

After you mix dough together put in the fridge for 30 minutes. 

Big Cookies: 1/3 cup of dough, bake for 17 1/2 minutes at 325

Regular Size at 350

Pizookie: 1/2 cup of dough in greased 6" cake pan for 20 1/2 minutes if you like it mostly cooked, or 17 1/2 if you like it doughy at 325 degrees.   Top with Vanilla Ice Cream right out of the oven and serve immediately.

Enjoy!!

Have a great day!
-t

Let's Celebrate: Host a Mother's Day Brunch

It's that time of year...time to celebrate all of our wonderful mothers!  I thought I'd share a few ideas I've been putting together for a brunch for mom this year.  I't super easy and looks great so maybe you can throw one together for your mom too! :) 

I've been in the gardening mood lately.  We're growing tomatoes, herbs, and strawberries in our backyard in pots this year..in OC we can't get away with much more than that!  I'm in the mood for springy, gardening type things and it is kind of influencing my mother's day plans. :) i LOVE this idea from MS for table numbers/namecards.  Head to your local Home Depot and pick up a few seed packets and turn thm into something beautiful.  Mixed in with glassware and white china...how pretty!  In keeping with the theme how about berries and spring veggies?

I also love this idea of silverware in white linen napkins tied with raffia and antique button cards...but, in keeping with our theme, why not do your own take on this idea and tie them up with raffia and a garden marker which can double as a placecard when you write their name on it.

 

Fresh flowers placed in farmer's market tins are super pretty and easy.  You can find the tins at your local craft store and they are great to have around for all kinds of occassions. 

 

I have been saving this idea to use for a LONG time and I think this might just be the occassion... isn't it so pretty??? (courtesy of cottage living)

 I think it was really the antique blue glasses combined with the lemonade and coral accents that really got me.  So, I've been hunting and look what I scored just yesterday at my decorating/party planning mecca...

 

My very own beautiful blue glasses...and for only 2.00 a pop!  Not bad if you ask me! :)

For a little favor for mom how about these cute little baskets of scones and strawberries at every place setting?

 

These fun country touches combined with your elegant (and easy) gourmet menu...here's a fave recipe...will make for a memorable day for mom!

Stuffed French Toast

• 1 Large Ripe Peach, peeled and pit removed
• 1 Pint Strawberries, stem removed and diced small
• 4 Ounces Cream Cheese, soft
• 1 Tablespoon Sugar

• 1 Loaf of Brioche, Challah, or White Bread, unsliced
• 3 Large Eggs
• 1 1/4 Cups Milk
• 1 Tablespoon Sugar
• 1 Teaspoon Vanilla
• 1/4 Teaspoon Cinnamon
• Butter and Vegetable Oil for frying
• Maple Syrup

Preparation:

Preheat oven to 300 degrees.
Filling Cut one half of the peach into 1/4 inch slices and set aside for topping later. Dice the other half of the peach into small cubes (about 1/4"). Mash together with a fork or mixer the diced peach and strawberries, 1 Tbl sugar, and cream cheese.  Cut the bread into 1 inch slices. Using a serrated knife, cut a pocket in the side of each slice of bread. Try to make the pocket as deep as possible without cutting through the other side.
Place 2 tablespoons of the cream cheese mixture into each pocket.

Batter In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and 1 Tbl sugar.

Heat up a large skillet over medium-high heat.
Place two or three slices of bread in the batter and let soak for 5 seconds. Flip over and soak again for 5 seconds. Remove the bread from the batter and place on a plate. Let the bread stand for 1 minute so the batter can soak in. Add a tablespoon of butter and a tablespoon of vegetable oil to the pan.
Place the soaked bread into the hot pan. When you have all the slices in the pan, start soaking the next three pieces as described before.
Cook each side until a light golden brown. Place on a cookie sheet or wire rack. When all the pieces have been fried, place the cookie sheet in the oven and bake for 10 minutes.

Remove from oven and top each serving with sliced peaches. Serve with maple syrup.

 

Have a great day!!

-t

Recipe: Homemade Pasta / Spaghetti Sauce

Can you guess what we had for dinner last night???  Here's a hint:

 

Not the sharpstpicture in the world...but I'm having a heck of a time gettig this little one to stand still for me these days. :)  I had to capture it regardless.  What you can't tell is that the trail continues all the way down her belly, on both knees and one toe.  Needless to say we headed straight for the bath! :)  That's what happens when you turn around fora minute to put the dishes in the dishwasher I guess.  lol!

As you can probably tell, my kids LOVE this stuff.  I make a big batch every few weeks and divide it up into plastic containers and freeze it.  Since it is a "Tammy Special," meaning I made it up and there is no "real" recipe, I'll do my best to give one toyou so you can get your kidsll excited about eating veggies in this form too. ;)

I use one 6 Quart Stock Pot for this recipe.  The idea is to FILL it up with as many of the following veggies as you can.  These quantities are to give you a rough idea, but if you have more room, throw more in! :)

You will want a hand blender for this recipe!

2 lbs baby carrots

3 onions roughly chopped

4-6 stalks of celery roughly chopped

1 red pepper roughly chopped

1 container sliced mushrooms

handful or two of baby spinach

4 tsp crushed garlic (i buy this in the jar at the grocery store) you can be generous with this!

6 TBS olive oil (or enough to coat the bottom of your stock pot liberally)

4-5 TBS Italian Seasoning

5 jars of Ragu Traditional Pasta Sauce.  I use this instead of regular old tomato sauce because it already has a little seasoning on it's own and it's NOT a sweet sauce.  Some of them, like prego and others, have a LOT of sugar in them. 

Put all ingreadients in your stock pot and turn the heat down to med-low.  Let simmer and sweat the veggies down 45 minutes or so.  (they will take up about 1/2 as much space as when you started cooking them)

Add as much Ragu as you can to fill your pot.  Let simmer all together for another 45 minutes.  Once it has simmered, blend the sauce together with the hand blender until it's smooth and you're done! :)  Separate it into containers, let cool and freeze.

Serving Suggestion: This is GREAT on it's own, but if you want to jazz it up a little mix a brick of softened/melted cream cheese to one of your containers of sauce when you're ready to pour it over your pasta and it will be a YUMMY cheesy sauce. 

Makes a great dip too for bread sticks if you change the ratio of sauce to cream cheese, adding even more cream cheese to thicken it up. YUM!!

Enjoy!

Happy Cinco de Mayo!

Have a great day!
-t

Let's Party: How to Make a Strawberry Topiary

I saw these in a book a while ago and HAD to make one for Easter.  I thought they were too cool!  The best part is they are EASY.  In a matter of 20 minutes I was able to create something that looked really fun and unique.  If you are hosting a mother's day brunch, wedding or baby shower, or anything else for that matter...try one of these as a centerpeice or in your buffet line.  Yummy!  I'll include an easy dip recipe that you can serve with it for even more yumminess! :)

Supplies you'll need:

A craft topiary form.  I used one with two foam balls.  You could do one or three if you choose...depending on how big you want it to be. 

A base/pot for the topiary

a glue gun

some floral moss

toothpicks

strawberries (I needed about 4lbs for this one)

Wash and dry your strawberries.  Leave the stems ON.  This is what keeps them from falling off the toothpicks!

Glue your topiary base and form into your pot.  Secure it REALLY well.  The topiary will be REALLY top heavy so you want your base to be secure.

I started out sticking toothpicks into my topiary like this..

 

 

As you go you may have to move things around a little and fill in here and there, but it gives you a good place to start.

Stick your srawberries on the toothpicks through the stem to give the toothpicks something to grab a hold of.

Continue to fill in around the foam topiary forms until you have this..

 

 

Isn't that cool???  I think it would be cute with little fruit kabobs on it too! :)

Here's the dreamy dip to serve with this or ANY fruit:

1 package (8oz) of cream cheese, softened

1 jar of marshmallow creme

zest of 1 orange

a little bit of orange juice squeezed from the orange you zest

combine all ingredients and mix until smooth and creamy. 

What do you think?  Pretty easy for a lot of WOW! factor, huh? 

Have a great day!

-t

Recipe Wednesday: Marshmallow Buttercream Frosting

 

Are you hungry yet??? ;)

The marshmallow in this adds a unique twist to a classic..ENJOY!! :)

1/2 LB (2 sticks) butter softened

1 Cup Powdered Sugar

1 7oz Jar Marshmallow Cream

1 tsp Vanilla

Cream together and you're done! :)

Have a great day!

-t

Recipe Wednesday: Super Cheesy Turkey Lasagna

Here's a litte something I whipped up last week and it was a big hit around our house so I thought you might like it too. :)  Plus, I need to write it down or else I'll forget what I did and never be able to re-create it!! lol!! :)

Ingredients

1 lb Ground Turkey

1 box NO-Boil Lasagna noodles

1 TBS fresh garlic, minced

2 TBS Italian Seasoning

1 Medium onion chopped

1 16oz container Ricotta Cheese

1 egg

1/2 bag of fresh Spinach

2 Zucchini sliced

1 lb grated mozarella

1 lb FRESH Mozarella cut into 16-20 slices

1 Jar of your favorite Pasta Sauce ( I make homemade sauce....I'll give you the recipe for that next week! :)

Enough grated parmesan or pecorino-romano for the top of the lasagna

Cook gound turkey with onion, garlic and italian seasoning. 

In a bowl mix together ricotta cheese and egg. 

In a 9x13 pan layer a little pasta sauce, four of your noodles(or enough to cover bottom of the pan) 1/2 of your turkey.  Top your turkey layer with your ricotta/egg mixture.  Add a layer of grated mozarella ( use about 1/2 of your grated cheese).  Top with 1/3 of your pasta sauce.  Layer four more noodles.  Spead out a layer of fresh spinach over the noodles.  Layer sliced zucchini over spinach.  Top zucchini layer with another layer of four noodles.  Add rest of turkey.  Layer sliced mozarella over turkey.  Top with 1/3 of your sauce.  Add remaining 4 noodles, then remaining pasta sauce.  Top with rest of grated mozarella cheese and grated parmesan.

Bake at 350 for 45 minutes.  I like to crank up the heat to about 375-400 the last 5-10 minutes to let the top get really bubbly and crisp.  But make sure and watch it so it doesn't burn! :)

 

 

 

 

 Yum!!!  Let me know what you think.  Whenever I make something up I'm not sure how others will like it, but we sure liked it around here!! :)

Have a great day!

-t