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Saturday, January 30, 2016

Ganache Filled Raspberries


Ganache is one of my weaknesses.  It's so rich, creamy and dreamy I could just die!  Have you ever had it?  I love it in these berries, and also as a filling in French macarons. spread on a graham cracker - and I'm sure there are thousands of other ways to enjoy it.   It's simply divine.  

Last year I shared my favorite homemade hot fudge sauce with you - and I topped my hot fudge sundae with these delicious ganache filled raspberries.  I thought I'd died and gone to heaven. Mmmm, seriously good!

  
These filled raspberries are perfectly wonderful on their own, in fact I think that's the way I'd prefer them.  But they really can fancy up any dessert or ice cream sundae you might be dreaming up.  I thought they'd be perfect to share before Valentines day.  

I hope you can enjoy them soon! 
Xo,
Lu

Ganache Filled Raspberries

these are a fun treat by themselves of they make a pretty garnish
on desserts or ice cream sundaes
Ingredients:

1-2 dry pints fresh raspberries

For the Ganache:
¾ cup heavy cream
1 tablespoon butter
dash of sea salt
9 oz bittersweet chocolate (chips OR a bar chopped into small chunks)

Directions:

Gently wash raspberries and lay to dry on a pile of paper towels. While they are drying make ganache.

For the ganache: Place the chocolate pieces in a stainless steel bowl.  In a small sauce pan heat the cream, butter and salt over medium-high heat . Bring to a boil.  Pour the boiling cream over the chocolate and allow to stand for 5 minutes.  Stir until smooth.  Place smooth, warm ganache in a plastic bag (and cut one small corner of the bag off to use as a piping bag) or piping bag with round tip.  

Squeeze the ganache into the raspberries and let them set up.  I think these are best fresh.  If you refrigerate them the chocolate will harden.  I personally like the ganache to be soft - it matches the texture of the raspberries. So if you make these ahead of time and want to refrigerate - allow time for them to soften at room temperature before eating.  

Recipe Source:

Recipe by, Lu.  Ganache recipe adapted from Annie’s Eats.

Here is the recipe for the HOMEMADE HOT FUDGE SAUCE:



Tuesday, January 26, 2016

Cran-Turkey Avocado Panini


Panini's are a favorite for both our families.  Have you ever had one?  It's basically a toasted sandwich. You can buy panini presses online or in stores, or if you don't have one, keep scrolling. I've come up with my very own homemade version and it works like a charm.  We enjoy panini's for lunch or dinner at our house. They are fun to serve if you have friends for lunch or simply for familiy dinner.


What do you think of my homemade press?  I think it's pretty awesome! And I don't have another kitchen appliance that I need to make space for.  Perfect! :)

Panini's are really adaptable to whatever you like and you can use what you've got on hand.  Today's panini is one of my favorite combos yet.  I always start with a good crusty artisan bread (sourdough is great too) or ciabatta rolls.  Butter the outside - and fill with tastyness - this has: a cranberry spread, avocado, asigao cheese, spinach, turkey, thinly sliced apples, and bacon. Can I get a YUM????   Seriously delish. It has the perfect combo of sweet mixed with savory - something I never tire of.   Enjoy!



Cran-Turkey Avocado Panini


Yield: 1 panini

Ingredients:


Ciabatta bread or 2 slices artisan bread
Butter
Garlic salt (optional)
1-2 slices Asiago cheese (or other cheese of preference)
Deli turkey or leftover baked turkey
1 small handful baby spinach
½-1 avocado, sliced
6-7 apple slices, sliced as thin as possible
2-3 slices bacon (optional)

Directions:


Butter the outside of two pieces of bread, sprinkle the buttered side lightly with garlic salt if desired.  On the inside of the sandwich, spread one or both sides with cranberry sauce.  Top with cheese, turkey, baby spinach, avocado, apple slices and bacon (if desired).  Press in a panini press (or use a homemade version (pictured in post) - using a skillet, top the panini with a metal pan lid and something heavy (like a heavy bowl or two) so it will press the sandwich flat and help it get nice and grilled and melty).

Slice in half and enjoy!

Recipe Source:

A Leesh & Lu Original, by Lu. Originally shared on Landeelu.com
 


Thursday, January 21, 2016

Lemon Parmesan Salmon

I'm always on the hunt for quick, tasty meals that don't take a lot of time or effort to prepare.  This salmon dish wins in all of those departments.  Salmon is definitely my favorite kind of fish, and this is hands-down my favorite way to eat it.  I love the flavors and the creamy, bubbly delicious coating on top acts to prevent the fish from drying out and provide incredible flavor.


I've always liked salmon, but I didn't love it until I had it prepared this way at a friend's house.  Don't cringe when you read what the secret ingredient it.  Had I read the recipe before I tasted it, I never would have known it had mayonnaise in it.  Now, I'm not a mayo lover and to me it seems like it doesn't belong here....BUT it's only a small amount and it helps the fish stay moist and get the bubbly browning on the top that makes it oh-so-tasty.  And trust me, it won't taste mayo-y.  


It's the perfect meal any time of the year.  I love it in the summer, but it's also a refreshing break from the heavy casseroles in the colder months and still hearty enough to fill you up.   

Click here to visit OSSS where we're sharing the recipe and the handy dandy printable!

Friday, January 8, 2016

Green Drink {Delicious & Nutritious}


My in-laws came to visit us a few days after Christmas. We had a fun week with them. While they were here my mother-in-law made this green drink everyday.  She's been doing it for a number of years now, and I decided I wanted to try it. It looked yummy - lots of tasty things going in there. So I had her show me how to make it one morning.  I was actually surprised how good it tasted. I mean there is a bunch of spinach (and baby chard and kale if you choose) in there, so I wondered what it would taste like with all that green). I've been buying an organic POWER green mix from my local grocery store (see picture below) for the green in the drink, you can also use just baby spinach and add in a small amount of kale too if you please.   



Amongst the greens in this drink, there is lemon, with most of the rind. That is one of my favorite flavors that shines in this drink, it really makes it taste fresh and delicious - and less green than it would without it.  There is also and apple, and some little bit of sweet fruit (peaches, grapes, mangos, bananas (whatever you want) to give it a little bit of sweetness). The slight amount of sweetness really makes this drink enjoyable to guzzle!  



A few other things added in here are water (enough to get the consistency you want) and chia seeds that are soaked over night.  The chia seeds add even more nutrients to this already nutrient dense drink. I didn't really know too much about chia seeds before a few weeks ago when my mother-in-law gave me this recipe, besides that they are a health food rage right now.  After looking into how full of good they are, I'm excited to use them more. 




I've had a really terrible rash on my hands that flares in and out (it's been going on for about 7 years), and after drinking this for a week, I've noticed a huge difference in it. Last week it was all flared up and blistery looking, itching like crazy too.  And this week after I've had this drink 6 days in a row - I'm wondering if it's clearing up from all the nutrition packed in this drink.  I haven't changed anything else as far as lotion, soap or other nutrition.  I've been amazed!

I also have been loving that my kids love to drink this too! This tells you that it really is enjoyable to drink. If it wasn't - I can assure you they'd come no where near it. But every time they see me pull out the blender they come asking for some.  I feel so good when I'm drinking this and knowing my kids are too. It's packed with all sorts of good for our bodies!  



I hope you will enjoy this too!  Recipe below. 

Green Drink {Delicious & Nutritious}

Yield: 1 drink 2-3 cups worth
Ingredients:


1 tablespoon chia seed (soaked overnight)
1 cup + water
¼ of a lemon, some rind removed
½ apple (gala, pink lady, honey crisp - something nice and sweet)
⅓ cup of sweet fruit (grapes (when in season), peaches, mangos, banana, etc.)
Roughly 1 ½ cups (unpacked) of greens, 2-3 small handfuls baby spinach or POWER green mix (spinach, chard, kale)
½ kale leaf (optional if using just baby spinach)

Notes:


- For the lemon:  you can remove as much or as little of the rind as you wish. The more you leave the more of a lemony taste you’ll have. Also depending on how good your blender is, you may want to cut the lemon up into small pieces for smooth blending.
-Save the lemon and the half of the apple in the same container to help the apple from browning, and use them again the next day.
-You can buy a POWER green mix (like the blend pictured in the post) or use baby spinach. If you use baby spinach and want to add a little more nutrition add ½ of a kale leaf into the mixture.
-If you don’t soak the chia seeds the night before they won’t blend quite as well and the soaking helps them break down in the blender more the next day (giving you more power to absorb all the nutrients).

Directions:


Place the chia seeds in a pint jar or other container and over with 1 cup of water. Soak overnight.  

In the morning add the lemon, apple, greens, sweet fruit, chia seeds/water mixture, and optional kale. Blend 30-60 seconds until smooth.  Add more water as needed to reach desired consistency. I like mine to be thinner - it’s more like a drink than a smoothie and easier to drink this way.

Recipe Source:


From my mother-in-law, Maureen G.
Pinterest friendly image:


Thursday, December 31, 2015

Top 9 Reader Favorites of 2015


It's been a yummy year! Not all of these recipes were new to our blog in 2015, but most of them were.  Thanks for reading and cooking along with us. Your comments on the blog and our social media sites are fun for us to receive.  

We look forward to a New Year and some new yummy recipes coming your way!  

Starting from the top and moving from left to right here are this years favorite recipes based on the most viewed each month.  

1. German Pancakes - Lu's Family's New Year's Day breakfast tradition.
2. Baked Breakfast Taquitos - These went crazy all throughout the year - we love them as much as you do.
3. Double Chocolate Brownies - I'm glad that some chocolate was included in the favorites this year.
4. Spicy Hawaiian Pizza - mmmm, one of my top 3 favorite pizza combos. 
5. Ham & Potato Blender Quiche - so yummy and easy - no crust rolling for this one. And it's perfect for using up leftover ham and potatoes
6. Lemon Shortbread Cookies - these also went crazy throughout the year, with lots of page views coming in mostly in the spring and Christmas season. 
7. Carmel Apple Cinnamon Rolls - from Oct 2014 - these are still a fall favorite for all!
8. Creamy Balsamic Parmesan Dressing -  a real favorite in the summer time, especially over this pasta salad.
9. Thick and Chewy Peanut Butter Chocolate Chip Cookies - I posted these back in June 2014 - they continue to rage in the page views.  These bad boys are so soft and tender, they melt in your mouth. We left them out for Santa this year.  Santa was feeling pretty lucky!

After reviewing all those recipes, I'm ready to eat again!  

Happy New Year! Thanks for supporting us on our recipe sharing adventure! 

Xo, 
Leesh & Lu




Tuesday, December 29, 2015

Mini Hashbrown, Bacon and Veggie Breakfast Casseroles


I've hosted two baby showers in the last few months and wanted to do some kind of breakfasty/brunch for the main dish.  Both times I mini egg cups, one was more quiche like and this one was more breakfast casserole like. It was hearty and filling and full of veggies I love. You can definitely cater each cup to have whatever veggies you and or your family members or guests might enjoy.  I love how adaptable they are.  

One of the best things is that you can easily make them ahead of time and then reheat in the oven or crockpot (or microwave if you want a quick breakfast) and serve them when you are ready.  That's what I did, so I wasn't making a mess in the kitchen the morning of my baby showers.  The heated up lovely and tasted just as fresh as the night before when I had baked them. 


Weather you want to serve these for breakfast, brunch, or brinner, they are sure to please!  Enjoy!

Mini Hashbrown, Bacon & Veggie Breakfast Casseroles

Yield: 12 regular muffin sized casseroles
Ingredients: 


2 tablespoons butter
15 oz frozen shredded hashbrowns (½ a 30 oz bag)
1 teaspoon garlic salt
8 strips bacon, cooked and crumbled
2 green onions, sliced
⅓ cup roasted red peppers, chopped
⅓ cup green chile, chopped
½ cup cheese, grated (I used garlic herb white cheddar but monterey, pepper jack, or colby would also be good)
4-6 white button mushrooms, sliced and halved
8 eggs
⅓ cup of milk
½ teaspoon salt
½ teaspoon ground black pepper
Notes:

You could really omit or add most any other veggie, meat or topping that sounds good to you in these, they are really adaptable. These are great to make ahead of time. When you want to serve simple place them on a parchment lined baking sheet and heat them in the oven at about 200 degrees for about 30 minutes - keep them in a crock pot to stay warm while you serve them.  
Directions:

In a deep non-stick skillet melt butter; add hashbrowns and garlic salt and cook over medium heat until the hashbrowns are soft and they start to brown.  They taste better with a little browning.  Preheat oven to 400 degrees F.


Spray grease a regular sized muffin tin with 12 cups.  When hashbrowns are done, fill each cup about ⅓ way full with hashbrowns.   Sprinkle the toppings on top of each hashbrown cup. I prefer this order bacon, green onion, roasted red peppers, green chile, cheese, and mushrooms. MIx eggs, milk, salt and pepper in a mixing bowl until incorporated, divide the mixture amongst the 12 cups evenly, leaving about ¼ inch empty at the top.
Bake for 10-15 minutes or until eggs are fully cooked. I test with a toothpick or chopstick.  Serve warm (see notes above for making ahead and reheating).


Recipe Source:

Adapted from this recipe and this recipe. Originally posted on Landeelu.com

Thursday, December 24, 2015

Merry Christmas

Wishing each of you a very merry Christmas! Sadly, we aren't spending Christmas together as sisters this year.  We hope Christmas finds each of you surrounded by those you love (and good food!), taking part in rich traditions, and and rejoicing in the birth and life of our Savior, Jesus Christ.