Mind Blowing Wash Cloth....

Yup, I said it, MIND BLOWING:

Girls (and boys),
I am well aware that this is, technically, a cooking blog but since I'm not cooking much these days I figured I'd share a beauty tip instead.

It makes sense people, think about it. I can't bake because I tend to eat the stuff I make, which makes me fat and unhealthy, SO why not share a tip that makes you and I look better and healthier?

Actually, this tip works for chubby folks, fluffy folks, skinny folks, bony folks, average folks...you get the point.

Ok, ok. So, I stumbled upon this "wash cloth" whilst surfing the web late one night. Isn't that when we find the best stuff?

The reviews were stellar, people were so pumped about this cloth saying that it was a game changer, life changer, and definitely a skin changer. I was skeptical but at $5.98 per cloth with free shipping, I figured it was worth the risk. Boy am I glad I did!

First of all, look at this thing:

It doesn't look like much, but I swear this thing is amazing. My skin really does feel much softer! The older I get, the slower I heal from scrapes and cuts (no, I'm not 85, but still). This thing has helped my minor cuts and scrapes heal much faster too! It scrapes all the bumps, lumps, and barnacles from your skin making it feel like a baby or a Japanese person's skin. Haven't you ever noticed how lovely Japanese skin is? I think this is the secret! This thing is like a loofa on steroids, I like it better because I feel like it's more sanitary. I feel like the loofa never gets dry whereas the Salux Cloth drys very easily. I take it out of my shower and hang it up to dry and it drys beautifully. Loofas are little petri dishes, nasty little things.
Oh! This cloth suds up really well too! It's pretty big too, bigger than your normal hand towel, but not much, mostly longer. It's great to scrub the back. I'd avoid the face and the nether regions though, it's got a grit to it that I would not want scraping the delicate skin off of my....well...my delicates.

I love the creepy directions on the back too. Hehe. So cute.

Believe it or not, there are a lot of fakes out there. To be sure you are buying an original, buy directly from the manufacturer. The customer service is good, the shipping is free, and it was fast too. Here is the link: http://www.saluxshop.com/USA_c7.htm

Try it, you can thank me later. We'll shake hands and ohhh and ahhh at how soft and supple we are.




                                                      

Yummy Chicken Noodle Soup

With cold and flu season in full swing, and winter storm Ion blowing across the US, my favorite way to warm up from the inside out is Chicken Noodle Soup. I mean, who doesn't love a big ol' hot bowl of herb infused chicken stock packed with juicy chicken and tons of veggies?

This recipe is very healthy and has little preservatives, with the exception being the Ramen Noodles themselves (I do not use the flavor package). Speaking of noodles:

I've tried every noodle known to man when it comes to making Chicken Noodle Soup. My favorite, and the one I use exclusively now is Ramen Noodles. The Ramen Noodles just hold up well and are a good size. Egg noodles get soggy and doughy, spaghetti noodles are too slippery and get a little gummy. Ramen Noodles stay firm, consistent, and are the perfect thickness, the package is the perfect amount and they only take about 5 min to be fully hydrated.

This recipe is very customizable. Try rice instead of noodles, if you like the doughy noodle use egg noodles, you can add whatever herbs you want as well. I prefer to use the "Chicken Herb" mix that is Rosemary, Sage, and Thyme but I've used Oregano and other herbs as well, all are great.

Yummy Chicken Noodle Soup

Ingredients:

2 Boneless skinless chicken breasts

1 tablespoon olive oil

3 carrots, medium dice

3 celery stocks, medium dice

1/2 onion, medium dice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sage, Rosemary, and Thyme to taste, chopped

8 cups chicken stock or broth

1 bay leaf

2 1/2 oz (one package) Ramen Noodles with flavor packet removed 

2 tablespoons italian parsley, coarsely chopped

Directions: 

In a dutch oven or large pot, add olive oil and heat over medium-high heat. Generously season chicken breasts with salt and pepper, add to oil. Cook until browned on each side, does not have to be done all the way threw, you'll cook it more. Remove chicken, set aside on plate. 

Reduce heat to medium and add carrot, celery, onion, and measured salt and pepper. Cook, string occasionally to scrape the bottom of the pan until just starting to brown and are soft, about 5 minutes. 

Add the stock to pan, along with the chicken and any juice on the plate, herbs and bay leaf. Increase heat to medium high, allow to come to a boil then turn down to medium low, simmer until chicken is done, about 20 minutes. 

Remove pot from heat. Take chicken from pot and place on a cutting board. With two forks, shred chicken, place back into soup. 

Break noodle block into large pieces and place into hot soup, cover and let stand for 5 minutes. Remove bay leaf, add parsley, and more salt and pepper to taste. 

*I love to use Kirkland Brand Organic Chicken Stock.

I hope you stay well this cold and flu season! Enjoy!

                  

Homemade Marinara Sauce

Homemade Marinara Sauce

For many years I bought marinara sauce in the jar. I think I've tried every one on the market; Ragu, Prego, Barilla, Classico. I never felt satisfied with the taste of any of these sauces but, I tolerated them because I thought that I could not make homemade sauce on my own. I figured it was too hard, and too long of a process. I assumed you had to buy tons of fresh tomatoes, process them, roast them, then cook them all day long to have a tasty sauce. Boy, was I wrong! I realized that I could combine canned tomatoes, with herbs and have a far superior flavor than any store bought jar of sauce. 

This recipe is super easy, requires few ingredients, and takes less than an hour to make! Yes, it tastes better the next day, but it is still divine after just 45 min of simmering. No peeling tomatoes, no slaving over a hot stove with a tomato stained apron for 10 hours, just a simple, fresh sauce with no preservatives! 

You can buy canned tomatoes, preferably San Marzano ones, that are very good quality. San Marzano tomatoes are similar to Roma tomatoes, but with a slightly stronger, less acidic flavor. They are the best to use to make homemade tomato sauce. The canned tomatoes are typically high quality, and taste perfect. The addition of balsamic makes this sauce take on a dark hue and gives the sauce a rich flavor. If you don't have balsamic, use red wine. 

Homemade Marinara Sauce 

Yield: About 6 cups

Adapted from RecipeGirl

Ingredients: 

1 tablespoon olive oil

8 cloves of garlic, finely chopped

5 fresh basil leaves, julienned then roughly chopped

Two 28oz cans crushed San Marzano tomatoes with their juices

2 teaspoons of kosher salt

2 teaspoons balsamic vinegar

1 teaspoon of crushed red pepper (optional)

Directions: 

In a large saucepan warm olive oil on low heat, add garlic and cook until slightly browned. Add the basil, cook until wilted slightly. 

Pour tomatoes in, raise the heat to medium, once it bubbles, lower to simmer, add salt and crushed red pepper.

Simmer for about 45 minutes, add balsamic and simmer another 5 minutes. 

*I simmered the sauce uncovered which makes it nice and thick, if you like it looser place a lid on the pan to keep in moisture. 

*To add onion, bell pepper, and/or ground beef to sauce; brown veggies in olive oil, add ground beef or ground turkey, brown, then add the garlic and follow directions after that step. 

*Serve with meatballs, over pasta or spread across pizza dough. 

*I have a killer meatball recipe I will share later, but the combo of this sauce, my meatballs, and french bread makes a mean meatball sandwich! 

*This sauce will store in the refrigerator for several weeks or freeze for several months! Make ahead and use as needed. You will NEVER buy bottled sauce again, I promise. 

Jalapeño Pinto Beans

I'm a huge fan of Mexican food of all types. Growing up in California, I noticed that the Mexican food that is typical there is very different than the Mexican food that is common in Texas, where I live now. Here, it is all about TexMex. TexMex always includes TONS of jalapeños, lots of cheese, and spicy flavors.

I'll be completely honest; I have no idea how "authentic" this bean dish is but I can tell you that a Mexican American woman gave it to me and it gets rave reviews every time I make it. I serve this with Mexican food, but it's also fantastic with BBQ, as a side for sandwiches, or even on it's own as a meal, with some cornbread perhaps?

I wrote the instructions the way they were given to me as well as the recipe itself, it makes a TON of beans, feel free to cut it in half if you don't need to feed an army.

It's a very easy recipe and tastes better the next day. If I know I'm going to reheat them the next day; I will cook them up to the jalapeños, add the salt, then pull it off the heat and store it. When I want to reheat them, I add the cilantro, and reheat them for about 15 minutes.

JALAPEÑO PINTO BEANS

Ingredients:
2 lb bag dried pinto beans
1 lb of thick cut bacon, chopped
2 small onions, chopped
6 garlic cloves, minced
5 roma tomatoes, chopped
6 oz. pickled jalapeños, chopped
1 bunch of cilantro, chopped
Salt to taste

Directions:
Fill a large stock pot with 12 cups of water, bring to a boil.
Rinse dry beans and add to boiling water, turn heat to simmer and cover beans, vent cover slightly.
After 30 minutes; add bacon
After 30 minutes; add onions and garlic
After 30 minutes; add tomatoes
After 10 minutes; add jalapeños
After 15 minutes; add cilantro
Test beans for doneness, add salt as soon as beans are done.

                                                       

illi style feature: The Logan Family Stuffed Mushrooms

With Thanksgiving fast approaching, the need for a quick and delicious appetizer is upon you! This is a Logan family recipe, one that people marvel at. It's such a hit that it is requested every year! This is a very versatile recipe, mix it up with different cheese, veggies, and meats! Go check out my talented sister in law's blog. She's awesome.

Happy Thanksgiving folks. Cheers!


Hi Bourbon Bee readers! I am April from illistyle. I am so excited to be sharing this amazing recipe with you today. (Thanks Lauren for inviting me!) It is/was a secret family recipe...kind of, see for years my father has been making the most delicious stuffed mushroom appetizers. Everyone asks for the recipe. Until now, even I did not know the secret. But my brother did (and since he is married to Lauren, she did too)... and since we are not good at keeping secrets, we thought we would share it with you. Behold,

The Best Stuffed Mushroom Recipe Ever

Ingredients: White Mushrooms Swiss Cheese Smoked Cheddar Cheese Sharp Cheddar Cheese Broccoli Black Forest Ham Sour Cream Walnuts

Directions: You start with standard white mushrooms.Wash and pat dry.Remove stems.

Place mushrooms upside down on a cookie sheet.

Filling:

In my family we make both vegetarian and traditional (read:carnivore) style mushrooms.... try em both, they are worth it, seriously.

(In one bowl) For vegetarian mushrooms: Mix swiss, smoked cheddar, & sharp cheddar cheeses with finely chopped broccoli (just the baby nubs from the very top)

(In another bowl) For traditional mushrooms: Swiss, smoked cheddar, & sharp cheddar cheeses with finely chopped black forest ham

Now that you have your veg bowl and meat bowl, add just enough sour cream to hold each mixture together (approx 1-2 Tbsp)

Stuff the mushroom tops with the mixture, leaving a rounded top.

Finely chop walnuts (use one of these handi-choppers if your family loves vintage too)

Dip the mushrooms upside down in the chopped walnuts.

Place mushrooms in the broiler or toaster oven on "broiler" until the tops are golden brown, approximate 5-7 minutes... keep an eye on them!

Enjoy quickly, cuz they will be gone - and can you blame us? Savory mushroom, gooey melty cheese, and ham -or- broccoli topped with walnuts? Nom nom nom. So good.

I think Lauren should go on Top Chef & impress the judges with one of these babies. She would win. Seriously guys, try them. You will not be disappointed

illistyle ::: facebook ::: twitter ::: pinterest ::: instagram

                                                     

Swiss Meringue Buttercream

What is Swiss Meringue Buttercream? It's the stuff God probably eats for breakfast, lunch, and dinner. Seriously, it's like eating a sweet cloud. It's fairly easy to make and is great to work with, it stores and keeps very well...so why do most people NOT make this frosting? I think it's because people have this misunderstanding that it's too hard to make. It does take time but really, it's not hard at all. Other than fondant, this frosting is used, almost exclusively, by wedding cake and celebration cake decorators (minus major grocery stores and some others that use cheaper ingredients). This will take your cake from amateur to professional, trust me on this one. 

First of all, there are four different types of buttercream:

American Buttercream: Powdered sugar, butter or shortening, milk, and vanilla.
This is what you find on those grocery store bought cakes. They usually use shortening instead of butter because shortening has a higher melting point and it's much cheaper. This one is the easiest to make but my least favorite. It's usually very sweet and hardens when cooled.

French Buttercream: Egg yolks, cooked sugar (simple syrup), vanilla, and butter.
This is a slightly rich, creamy frosting. French buttercream is delicate in that it melts easily and is very light. This frosting is great, in general, but it does have a yellow tint which makes it hard to add color and with it being a bit delicate, I don't use this frosting at all.

Italian Buttercream: Simple syrup, egg whites, cream of tartar, vanilla, and butter.
This frosting is very much like Swiss Buttercream, the difference being the method. Italian buttercream is made by making the simple sugar and whipping the egg whites separately. You pour the cooked sugar into the whites as they are whisking, then add butter.

Swiss Buttercream: Egg whites, sugar, vanilla, and butter.
This one is the easiest of the traditional butter creams and tastier than the American. Not only is it easier to make but, I think, it tastes better. It comes out pure white so adding colors is very easy.

*No matter which buttercream you make the key to making a tasty frosting is freshness. Make sure your eggs are fresh, and even more importantly, that your butter is super fresh. It's one of those things, with only a few key ingredients, freshness is top priority.

The finished Swiss Buttercream 

Swiss Meringue Buttercream

This recipe makes about 10 cups, enough for a triple layer cake with decoration and then some!

Ingredients: 

10, large egg whites

2 1/2 cups granulated sugar

3 cups good quality unsalted butter cut into cubes and cooled (not too cold, not to warm)

1 tablespoon pure vanilla extract

pinch of salt

Directions: 

Whisk egg whites and sugar in a bowl over simmering water (not boiling). I used a double boiler, but just find a bowl that fist over the top of a pan, making sure the bowl does not touch the water at all. Whisk continuously, but gently until the temperature reaches 160 degrees on a candy thermometer. If you do not have a candy thermometor, just make sure that all of the sugar is dissolved by sticking two fingers into the whites and rubbing them together, it should be smooth and make sure the water is very warm, like really warm bath water.

Add the whites to a mixing bowl fitted with a whisk attachment. Make sure you wipe the bottom of the bowl that the egg whites were in to wipe off any condensation before pouring into the mixing bowl. You don't want any of that water to get into the bowl that the egg whites are going in, it could mess up your meringue! Whisk until the meringue is thick and glossy and the bowl is cooled. You do not want to add the butter until the bowl is, at least, room temperature, this can take a while. I, actually, wrapped a cool, wet towel around the bowl to speed this up. I don't know if it worked, but it made me feel better. By the way, you just made meringue. Stop here and slap this on a pie or tart and torch or bake it, bake it into mushrooms for your buche de noel (possibly a future post), eat it, whatever, if you have never made a meringue, well...you just did. Congrats. 

Switch to a paddle attachment and, with the mixer on low, add the butter cubes one at a time until all are incorporated. Now, let the mixer do it's magic! This, again, is a waiting game. It may look like soup or curdled at first, but I promise it will come together. DO NOT throw it out if it looks clumpy, just keep mixing until it comes together and becomes thick and silky smooth. Again, please don't panic, it took a good 10 minutes for mine to come together. Add the vanilla and the salt, keep mixing on low until incorporated. At this time, you can add other flavors, purees, colorings, etc. 

*This stuff keeps well, you can keep it for about a week in the refrigerator, in an airtight container. Just bring it to room temperature and whip it for a few minutes before use. 

You can freeze it too. It'll keep in the freezer for about 6 weeks. Thaw overnight and whip before use. 

160 degrees is the goal temp, don't go over or you'll have scrambled eggs! 

I ran a dish towel under cold water and wrapped it around the bowl to speed cooling.

WooHoo! This is the finished meringue. Still needs butter to be a buttercream, but you can eat the heck out of this stuff too! 

                           

                                       

You can add color very easily to customize your cake. 

Chocolate Silk Pie

There is nothing better than chocolate. Yep, I'm one of those people that worship the stuff. It's up there with coffee and bourbon, for me. This recipe is super easy; I use the marshmallow cream to give it a velvety texture and the coffee adds a deep flavor to this lovely concoction. 

Chocolate Silk Pie

Filling:
1 unbaked pie crust - rolled to 9 1/2 inches
1 - 7 oz jar marshmallow cream
1 cup semi sweet chocolate chips
1/4 cup of butter
2 oz unsweetened chocolate
2 tbs strong brewed coffee
1 cup heavy whipping cream

Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
Grated semi sweet chocolate for garnish

Directions:
Preheat oven to 450 degrees. Place rolled pie dough into pie plate, place foil over the top, pressing gently into the bottom, making sure the edges of the crust are covered. Bake for 10 minutes, take foil off and bake for about 5 more minutes, or until light golden brown. Set aside to cool.
In a small saucepan combine marshmallow cream, chocolate chips, butter, unsweetened chocolate, and coffee. Cook mixture over low heat, stirring frequently, until melted and smooth. Pour into a bowl, set aside to cool.
Place 1 cup heavy whipping cream in a bowl; beat on low-med until slightly thickened, increase speed to medium high and whip cream to stiff peak.
Fold whipped cream into chocolate mixture until completely combined; pour into cooled pie shell.
Whip 2 cups heavy whipping cream; beat on low-med until slightly thickened, gradually add powdered sugar, increase speed to medium high and whip cream to stiff peak.
Spread over pie. Cool pie for about 3 hours. With a microplane; grate semi sweet chocolate over top of pie to garnish.