I am about to start a new great job in a couple of weeks. I’m so excited but the transition of leaving my current job and waiting for the new salary to kick in means my budget is a little tight.
I made dinner for three with one ribeye steak, a few potatoes, and leftover corn and peas. I made mashed potatoes to stretch how few I had. I added a couple cloves of garlic to the water while boiling the potatoes to jazz them up. I also used a pastry bag and large tip to make a pretty mound of potatoes. I sliced large rings of red pepper and filled them with the leftover veggies. I sliced the steak, divided the meat between the plates and leaned the slices against the potatoes.
By being creative, I was able to stretch the small amount of food. I took the extra couple of minutes to make the plate pretty and my guests were impressed with the effort.
Plan B - Making Every Meal An Event
No matter your skill, budget, occasion, or time frame.
Sunday, March 20, 2011
Friday, March 4, 2011
Afternoon Craving - Warming Tray with Plate Warmer $240
(click to get your own)
As a caterer, keeping food warm while setting up and serving is a hard task. I like these warmers for big jobs but also for large family events.
Thursday, March 3, 2011
Royal Icing Logos
I wanted to decorate a cupcake for my son’s spirit club, Absolute Texxas (yes with two X's), using their logo and UT colors. I decided to make the logo out of royal icing and place on top of the icing. He was impressed and the cupcakes looked great.
The royal icing needs to be very thick in texture. I piped the logo on a Silpat freehand and let dry. Immediately after I iced the cupcakes, I placed the logo on the cupcakes. I let the logos dry for 12 hours. I made 20 icing logos and about half survived so be prepared to make more than you need.
I’m excited to try making other decorations using the royal icing and piping on the Silpat. I like this idea for personalizing cupcakes, cakes and cookies.
The royal icing needs to be very thick in texture. I piped the logo on a Silpat freehand and let dry. Immediately after I iced the cupcakes, I placed the logo on the cupcakes. I let the logos dry for 12 hours. I made 20 icing logos and about half survived so be prepared to make more than you need.
I’m excited to try making other decorations using the royal icing and piping on the Silpat. I like this idea for personalizing cupcakes, cakes and cookies.
Wednesday, March 2, 2011
Afternoon Craving - French Onion Soup Crocks $26
Monday, February 28, 2011
Afternoon Craving - Roaster with Poatoe Clip $30
Friday, February 25, 2011
Afternoon Craving - Mini Cheesecake Pan $30
(click to get your own)
I don’t only like this pan for mini cheesecakes but for the shape they make. Cupcakes, quiche and even meatloafs would have a fresh look with this pan.
I don’t only like this pan for mini cheesecakes but for the shape they make. Cupcakes, quiche and even meatloafs would have a fresh look with this pan.
Thursday, February 24, 2011
Stuffed Shells
This dinner was comforting and yummy. Stuffed shells were a perfect dinner to have while the weather is still cool at night. Soon it will be too hot for comfort food. I made one batch with marinara sauce and one with alfredo sauce that I’ll share with you later.
Stuffed Shells
Serve with garlic bread and salad for a great meal.
Stuffed Shells
1 jar marinara sauce
1 box jumbo shells
1 container ricotta cheese
2 cups shredded cheese, Italian cheese blend
1 lb. ground meat
Brown ground meat in skillet and drain.
Boil shells according to package.
Combine meat, ricotta, and 1 ½ cups of the shredded cheese in bowl.
Coat pan with a few spoonfuls of marinara sauce.
Stuff shells with ricotta mixture and place in pan.
Cover stuffed shells with marinara sauce and sprinkle with remaining cheese.
Bake shells at 350 for 30 to 40 minutes.
Serve with garlic bread and salad for a great meal.
Subscribe to:
Posts (Atom)