Happy 4th of July

Today is one of my favorite holidays of the year, with a simple reason why....BBQ FOOD.

I am a sucker for good burgers, dips, and salads. So whether you are a fabulous celebrity on a yacht  in San Tropez, or hanging with the cast of Jersey Shore at the beach, I have some foods that will spice up any BBQ.

Hotter Than Hell Guac

You will need:
2 ripe avocados
1 cup chopped tomatoes (with the seeds and juicy parts taken out)
1/2 cup chopped red onion
fresh cilantro to taste
1-2 fresh Serrano peppers (seeded and finely chopped **remember, spicy peppers hold A LOT of heat in the seeds, so make sure they are gone)
salt to taste
1 tbsp lemon juice

Half and pit the avocados. With a spoon, scoop out the meat from the shell. Place the avocado in a bowl and mash with a fork to create a lumpy texture. Add in lemon juice and salt.
In a food processor, combined the chopped tomatoes, onions, cilantro, and peppers. Process until the mixture is a texture you prefer. Combined the mixture with the avocado and enjoy! Serve with tortilla chips. I like Blue Corn Tortilla Chips.

Where's the beef? Turkey Burgers


You will need:
1 pound of lean ground turkey
1 tbsp garlic powder
1 red onion finely chopped
1/4 cup of Worcestershire Sauce
1 zucchini (chopped into small pieces)
1 cup shredded carrots
1/2 tsp salt
1/2 tsp pepper
4 chunks sharp cheddar cheese

Your about to get messy!
In a bowl, mix all ingredients with the turkey. Use your hands to incorporate ingredients until evenly distributed.

Divide the meat into 4 sections, to make 4 burgers. Take one chunk of the sharp cheddar, and the first portion of meat. Stick the cheese in the middle of the meat, and build the patty around it. Once the patty is formed, you shouldn't be able to see any of the cheese.

Place on a grill or over medium heat in a skillet until cooked all the way through. Make sure the burgers are fully done. Nobody should be eating rare turkey meat!

After the burgers are finished, place them on a toasted whole wheat bun with lettuce, tomatoes, onions, and the awesome spicy guac listed above! After eating these, you won't be saying, "Where's the beef?"

My favorite part of the burger? When you bite in, the cheddar oozes out for the ultimate cheesy surprise.

You will be the celebrity of your BBQ when your guests taste these awesome dishes!

Have a safe and happy 4th!



Photos courtesy of:
myrecipes.com
opensourcefood.com
recadosdaweb.com

Sprinkles Cupcakes in New Jersey?

Okay...So the amazing California based cupcake shop, Sprinkles may have opened a New York City location (I live in NJ), but I found out that these delicious treats can be made AT HOME.

OMG this is a CelebFoodie breakthrough. I don't have to travel to the city for my favorite sweet treat fix?

I was web-surfing yesterday, and came across this wonderful cooking blog called, Chronicles of the Carrot Top Mom. On the blog, a genius woman created a Sprinkles Red Velvet Copycat Recipe.

My taste buds began to water, and I knew that this was a recipe I needed to try right away. So there I was, at 8 am yesterday, baking up a storm. The end result was uncanny. Was this real life? Was this a fantasy? Nope. Just homemade Sprinkles Red Velvet Cupcakes, IN MY KITCHEN.

They were very easy to make, AND a crowd favorite. I brought them to a party last night and everyone gobbled the sweets up!

I really wanted to keep this "my little secret," but I feel like since I gushed a little, I should spill the recipe.

Kelly's Copycat Sprinkles Red Velvet Cupcake Recipe

You will need:

Makes 24 large, or 30 medium cupcakes

• 2 1/4 cups flour (I use all-purpose)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup buttermilk 
• 1 ounce red food coloring** (okay, that is a lot of red food coloring!) It doesn’t change the taste, so I only use 1 teaspoon unless the red color is really important to me.
• 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons Pure Vanilla Extract
• 16+ ounces confectioners’ sugar (Begin with this amount. I usually need up to 2 additional cups to thicken.)

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip for 5 minutes. You may need additional powdered sugar to thicken, especially if you are wanting to pile the frosting high like I do, or use a decorating tip.
5. Frost the cupcakes generously, and serve at room temperature! 

For more recipes from The Carrot Top Mom click here.

Have  a YUMMY July 1st!

Pippa's Pesto Tilapia

Since the royal wedding...Lets be real, AT the royal wedding, it was all about Pippa Middleton. She stole the show with her booty hugging dress on her sisters big day, and has been in the news ever since. Nowadays, the only thing in question is Pip's boyfriend. 

It was reported that Pippa and her long time on/off  beau, Alex Loudon, broke up. GUESS WHAT?

It's game on for Pippa and Alex. They were spotted arm and arm at Wimbledon yesterday looking super cute. Read the full story on Fox News.

So today I went with the "P" in Pippa, and created a (P)esto dish!

Pippa's Pesto Tilapia

You will need:
4 Tilapia filets
4 cups Basil
1/4 cup Pinenuts
1/2 cup Parm cheese
1/4 cup Extra virgin olive oil

Preheat oven to 425 degrees.
In a food processor blend the basil, pinenuts, and parm cheese. As that is being blended- pour in the olive oil. Blend until smooth.

Spread the pesto mixture on the tilapia filets. Place on non-stick oven safe pan. Bake for 10-13 minutes.

Jillian's KILLER (easy) Chunky Tomato Sauce

You will need:
5 vine ripened large tomatoes
2 tbsp extra virgin olive oil
Salt and pepper to taste
1/2 yellow onion
2 garlic cloves

In a medium sauce pan pour in the extra virgin olive oil, and place on medium heat. Finely chop garlic and onions. Place in the pan and sauté. Dice tomatoes, and add to pan. Mix together with salt and pepper to taste. Let simmer on low for 20 minutes- or until tomatoes are very tender. Delicioso!




My favorite part...

My least favorite part...

Gwyneth Paltrow is a Celeb Foodie too?!

She acts. She sings. She dances. She cooks....The TOTAL celebrity package, right?

Gwyneth Paltrow became a stellar actress when she took home Oscar, a rockstar when she performed on Glee, and a foodie with her blog Goop.

I was parsing through this month's Cosmo, as any 21 century gal should, and I stumbled upon some delicious recipes written by Gwyneth herself! She recently put out a cookbook, My Father's Daughter, that has everyone wondering, "What CAN'T she do?"

I plan to die a little at the yumminess that is going to hit my taste buds tonight. I will be trying out these two recipes featured in Cosmo, and I have a feeling they are going to be a HIT!

Chicken Milanese

You will need:
4 boneless, skinless chicken breasts
1 cup milk
2 cups panko bread crumbs, mixed with salt and pepper
1/2 cup of extra virgin olive oil

Place the chicken breast between two pieces of parchment paper. Using a mallet, (or a heavy frying pan) pound the chicken until it is very very thin. Put the milk in a shallow bowl, and put the breadcrumbs into another. Dip each piece of chicken in the milk, then the breadcrumbs until they are fully coated. You should have a thin, even coating.

Heat 1/4 cup of olive oil in a pan. Cook the chicken (2 pieces) on one side for 4 minutes, or until evenly browned and crisp. Flip and cook for an additional 2-3 minutes until the chicken is firm to touch. Repeat with the rest of the oil, and the remaining chicken.

Slow-Roasted Cherry Tomatoes and Arugula

You will need:
2 cups cherry tomatoes
2 tbsp extra virgin olive oil
coarse salt
2 cups arugula
1 tbsp balsamic vinegar

Preheat oven to 400 degrees. Place the tomatoes in a small baking pan, drizzle with one tablespoon of olive oil, and a pinch of salt. Roast for 45 minutes, turning occasionally until they are split open.
Toss arugula with remaining oil and balsamic vinegar. Add a pinch of salt. Fold tomatoes into the arugula and serve on top of the chicken.

To finish off this meal I would roast some fingerling potatoes at 400 degrees for about 30 minutes with fresh herbs of your choice, olive oil, salt and pepper. YUMMY!

Thanks for the good eats' Gwyneth!


pictures courtesy of
milkandmode.com

Bentley's Peanut Butter Balls

Women all over the world watched as Bachelorette Ashley Hebert's heart was broken over contestant Bentley Williams.

Ashley was warned by former Bachelor contestant Michelle "Money" that Bentley was doing it for the fame, but the Bachelorette fell flat on her face for this reality television villain.

For those of you who don't watch the show, here is what went down...

Bentley fed Ashley all the right lines,  getting her to fall in love with him. Meanwhile, he was talking behind her back (to the cameras)...My personal favorite quote, "I would literally rather be swimming in pee then planning a wedding with her." What a class act!

One day he decides to leave the show because of his "daughter," leaving their relationship open ended with a (dot dot dot.)

Fast forward to Bentley in Hong Kong giving Ashley the closure she finally needs. The whole meeting is UBER awkward, and as a viewer I just wanted it to end. She sent him off with a BIG f@*ck you.

Since the events of last night's episode, I think it's only right for Ashley to serve Bentley's "you know whats" on a silver platter.

I present to you....

Bentley's Peanut Butter Balls

You will need:
2 cups of peanut butter
4 oz of butter (about 1/2 a cup)
4 cups confectioners sugar sifted
2 cups rice cereal
1 1/2 cups semi sweet chocolate chips

In a medium sized pot melt butter and peanut butter together.
In a large mixing bowl combined the sugar and rice cereal, and pour hot peanut butter mixture over the top.  Don't be afraid to get a little messy here and mix with your hands! Once the mixture is together, form into 1/2 inch balls. Let the balls hang in the fridge for about an hour.

Melt the chocolate chips in a microwave safe bowl. Remove the peanut butter balls from the refrigerator and roll each in the chocolate. Remove and place on wax paper. Chill before serving.

If you want to liven them up a bit, add some sprinkles, or some crumbled health bar. OHSOGOOD.

Ashley, you make these honey, and you are the clear winner.

Photos courtesy of 
Namelymarly.com 
acesshollywood.com

Sinfully Delicious Jen Aniston Mac and Cheese

Jen Aniston has been promoting her new movie, Horrible Bosses, jet setting bi-coastal on a media tour. E! Online is reporting that Ms. Aniston is taking on a different attitude these days towards press junkets, and interviews, holding little back while having major fun along the way.

They believe it has something to do with her new bad boy beau Justin Theroux. I also think her character in Horrible Bosses is rubbing off! Jen plays a sex crazed dentist, a far cry from Americas Sweetheart Rachel Green.

Jen is also embracing her new found bad girl image by getting inked up! Read the full article from E! Online here.

Since Miss Aniston is channeling all that is bad, I decided to create a sinfully delicious recipe....

Sinfully Delicious Jen Aniston Mac and Cheese.

You will need:
3 cups of cooked elbow macaroni
2 cups shredded cheddar
1/2 cup fat free evaporated milk
1 1/2 cups cottage cheese
1 tsp dijon mustard
salt and pepper to taste
1 package baby portobello mushrooms
2 tbsp of butter
1/2 of a yellow onion
1/2 cup sharp white cheddar

Cook macaroni as directed on the package. Drain and set aside.

Chop the yellow onion, and saute in a pan with 2 tbsp of butter. You are looking for the onions to become translucent in color. Clean the baby portobellos and slice into pieces. Combined the onion and mushrooms to cook together. Once the mushrooms shrink significantly in size and brown up, remove from the heat and set aside.

In a blender combined the salt, pepper, dijon mustard, cottage cheese, evaporated milk, and 1 cup of the cheddar cheese. Process until smooth.

Combined the cheesy mixture with the mushroom/onion saute. Mix well and pour over the macaroni in a large oiled baking dish. Finish by sprinkling the other cup of cheddar and 1/2 cup of sharp white cheddar on top.

Bake at 375 degrees for 20 minutes, or until slightly brown.

I guarantee you will be feeling a bit devilish after the first bite.

GET ON WITH YOUR BAD SELF!

pictures courtesy of:  
goodcleanfuneating.blogspot.com
astrochick.com
zimbio.com

These are a few of my favorite things...

We're not talkin' about rain drops on roses and whiskers on kittens...


Instead- every weekend I've decided to share a few of my favorite recipes from the best cooks in the world! These dishes have been tested in my kitchen- and let me just say, each and everyone of them is a hit!

These recipes are from the QUEEN of Southern comfort, Paula Deen. I think this chick has really got it goin' on. She is a unique personality that holds little back. She is effortlessly creative while still being "classic" in the kitchen, and totally not afraid of the ever feared ingredient, BUTTER. Although her food isn't always the healthiest, it is definitely the tastiest. One of my favorite dishes of Paula Deen's is the Divan Chicken.

You will need:

• 2 10-ounce packages frozen chopped brocoli
• 6 cups shredded chicken (I like to pre-buy a rotisseri chicken from the grocery store and shred it myself)
• 2 10 3/4-ounce cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated sharp Cheddar
• 1 tablespoon fresh lemon juice
• 1 teaspoon curry powder
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted
• 
  
• Preheat oven to 350 degrees.

Microwave the frozen broccoli, while following the directions on the package. Drain the broccoli in a colander and put in a casserole dish with the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well.

Place the mixture into a casserole dish that has been sprayed with cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.
For an extra cheesy kick sprinkle the top with Cheddar, or Gruyere cheese. TOO GOOD FOR WORDS!!!

And after you finish eating that YUMMY dish, I guarantee you will be craving a sweet treat. I look again to Ms. Deen for some sweet Southern comfort with the delicious Chocolate Gooey Butter Cookies.

You will need:

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Now that you have the ingredients cook along with Paula ---> Chocolate Gooey Butter Cookies 

And if you are craving more comfort food click here.

Have a yummy Saturday!

*images courtesy of FoodNetwork.com