Coconut Oil & Lemon Salt Scrub

Tags

body scrub, coconut oil, DIY, DIY beauty, homemade beauty, lemon, moisturizer, salt scrub

A few weeks ago my mother-in-law mentioned that her elbows were dark and dry. She was worried that they always look dirty, and asked what I thought she should do for it. I suggested lemon juice and a sugar or salt scrub. Since she’s too busy taking care of the 6 other people in her house, I knew she’d never actually remember to take time to pamper herself.

This weekend I whipped up a customized batch of salt scrub for her. I chose salt as the exfoliator over sugar, due to the healing properties of epsom salt. I added table salt to create a finer level of texture to the scrub. The lemon juice helps brighten dark spots. You could add any type of essential oil to this mixture. Coconut oil was the perfect moisturizer to replenish her skin during this treatment.

Young Wifey’s Coconut Oil & Lemon Salt Scrub

Coconut Oil & Lemon Salt Scrub Ingredients:
2/3 c. epsom salt, 1/3 c. table salt, 2/3 c. coconut oil, 1/3 c. lemon juice

Coconut Oil & Lemon Salt Scrub Directions:
Mix together ingredients and store in an airtight container.

How to Use Coconut Oil & Lemon Salt Scrub:
In the shower, rub a dab of the scrub on your elbows, knees, or heels. Rinse throughly.
If scrub starts to separate, simply mix before using.

What homemade beauty treatments do you use?

Lemon Chiffon Cupcakes with Assorted Toppings

Tags

baking tips, buttercream, cake flour, chocolate, cupcakes, food, foodies, frosting, lemon, recipe

My student teacher’s last day is tomorrow! At my school, the cooperating teacher usually brings a cake in to celebrate this occasion. However, each of my classes want to have a goodbye, congrats & good luck party… so the last day, Miss N will be over sugared. I decided that during the grade-level meeting yesterday, I’d surprise her with some yummy cupcakes.

I wasn’t sure what flavor cake she would like, so I decided to make lemon chiffon cake with two different frostings; an almond buttercream and a whipped chocolate frosting. I piped on a thick layer of frosting and garnished them with lemon zest.

Lemon Chiffon Cupcakes with Assorted Toppings

Almond Buttercream Frosting Ingredients:
1 c. unsalted butter (softened), 2 Tbsp. heavy whipping cream, 1 Tbsp. almond extract, 1/2 tsp. vanilla extract, 2 1/2 c. confectioner’s sugar (10X)

Almond Buttercream Frosting Directions:
Sift sugar before measuring. At a low-speed blend extracts and butter. Add heavy cream. Slowly add sugar, 1/2 c. at a time.

Achieving the perfect buttercream is different depending on the outcome you desire. Adding more or less sugar will not only affect its sweetness, but also the stiffness of the frosting. I like to pipe frosting on cupcakes and spread it on cakes.

Whipped Chocolate Frosting Ingredients:
2 c. heavy cream, 1 tsp. vanilla extract, 1/4 c. sugar, 1/4 c. cocoa powder

Whipped Chocolate Frosting Directions:
Chill metal bowl and beaters in freezer for about an hour. Whip all heavy cream on low-speed, add in vanilla, sugar and cocoa. Turn mixer to medium speed and whip cream until desired texture is achieved. Add more sugar and cocoa to taste.

Other toppings I like for lemon chiffon cupcakes: lemon curd, whipped raspberry topping, or blackberry whipped topping. Garnish with lemon zest, raspberries, blackberries or chocolate curls.

The cupcakes were a big hit and Miss N had one of each.

What has sweetened your life recently?

Wild Salmon with Dill Lemon Butter Sauce

Tags

dill, dinner, food, foodie, lemon, quinoa, recipe, salmon, sugar snap peas

I really enjoy salmon, but Hubster doesn’t. So last night I swapped chicken in for his meal. Same sauce, same dishes, but sometimes it’s not that easy. I needed a dish that was fresh and light but also hearty… difficult right? I decided to serve my salmon with a quinoa blend and sugar snaps peas. I was tempted to lick my plate clean (Hubster loved his that much too).

Wild Salmon with Dill Lemon Butter Sauce

Wild Salmon with Dill Lemon Butter Sauce Ingredients:
4 oz. fillets of wild salmon, olive oil, 1/4 c. butter, 3 Tbsp. lemon juice, 1/2 Tbsp. minced garlic, 1 Tbsp. shallots, 1/2 c. pinot grigio, 1 Tbsp. lemon zest, 1 Tbsp. dill weed, fresh ground sea salt, fresh cracked black pepper

Wild Salmon with Dill Lemon Butter Sauce Directions:
Preheat oven to 375°F. Rub salmon with olive oil and season with salt and pepper, place on baking tray bake for about 12-15 minutes. In a small sauce pan over medium heat, sauté garlic and shallots in butter. Add lemon juice, wine, zest, and dill and simmer until sauce thickens. Pour over salmon and served hot!

*Garnish with a sprig of fresh dill or some capers.

What will be on your dinner table?

Raspberry Lemon Spiral Cookies

Tags

cookies, dessert, food, foodie, lemon, postaday2011, raspberry, recipe, spiral, tea cookie, tea party

I’ve felt like baking for weeks, I just didn’t have the time. I got a 100 in my course (yay!) and it feels good to be able to take my time in the kitchen. Baking! Oh, how I’ve missed you (Hubster may have missed you more). I forgot how much I love the feel out dough under my hands.

I did not have chocolate chips on hand… but I did have a lemon. Spiral cookies, it is…

Raspberry Lemon Spiral Cookies

Ingredients:
2 c. powdered sugar, 2 1/2 sticks of butter (softened), 3 1/4 c. flour, 1 lemon, 1 Tbsp. lemon extract, 1 Tbsp. raspberry extract, 1/4 Tbsp. milk, red food coloring, water

Directions:
Cream together sugar and butter until smooth, slowly mix in flour and milk. Separate dough into two batches. Zest lemon and add to one bowl, with the lemon extract and mix well. Add a few drops of food coloring and raspberry extract to other bowl and mix well. Press each ball of dough flat, cover with plastic wrap and refrigerate for 30 minutes. On a floured marble slab, roll out lemon dough until it’s about 1/4″ thick. Repeat with raspberry dough. Spray (or brush) the top of the lemon dough with water. Carefully lift the pink dough onto the lemon dough. Cut the edges, to create a neat 6″ x 12″ rectangle. From the long sides, roll the dough tightly into a log. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven 350°F. Remove dough from fridge and slice into 1/4″ thick discs. Place on a greased baking tray for 8-10 minutes. Remove from oven and let rest for two minutes before moving to a cooling rack.

*Excellent dipped in white or dark chocolate! Or add jam or frosting and make a cookie sandwich. 

This is the perfect treat for a luncheon, tea party or princess party!

What’s in your oven?

Chicken & Asparagus Crêpes with Crème Fraîche, Lemon & Dill Sauce

Tags

asparagus, chicken, crème fraîche, crêpes, dill, food, foodie, gourmet, lemon, postaday2011, recipe, sauce

For Christmas I asked Hubster to get me a new crêpe pan, he went to the store and asked for a “grapes pan”. Luckily, the sales woman knew what I wanted… Now, with my new crêpe pan on the stove, I can begin to play. I’m not sure of the accuracy of my technique, but the taste and texture was great. When I originally planned this recipe, I wanted to use tarragon. However, I can’t buy any fresh or dried locally. A friend suggested a company that she orders her herbs & spices  through, and I’m checking them out. Maybe next time I make these, I’ll have tarragon on my rack.

The idea of crêpes are still a little foreign to Hubster. By using cheddar in the dish, I’ve “Hubsterized” it. I also didn’t measure my ingredients for the Crème Fraîche, Lemon & Dill Sauce, so these are approximations.

Chicken & Asparagus Crêpes with Crème Fraîche, Lemon & Dill Sauce

Chicken & Asparagus Crêpe Ingredients:
4-6 crêpes, 3 chicken breasts, bunch of asparagus, cheddar cheese, extra virgin olive oil

Chicken & Asparagus Crêpe Directions:
Preheat oven to 350°F. Heat pan over medium heat. Snap off hard ends of asparagus, lightly steam spears. Add EVOO to pan and sauté chicken until no longer pink. Cut chicken into smaller strips. Place crêpes in a glass casserole dish, layer with chicken, asparagus and cheddar. Close crêpe and use toothpick to hold closed, continue with remaining crêpes. Bake for 10 minutes. Remove from oven and plate. Drizzle with Crème Fraîche, Lemon & Dill Sauce.

Crème Fraîche, Lemon & Dill Sauce Ingredients:
2 c. crème fraîche, 1/2 c. white wine, 1 Tbs. lemon peel, fresh ground sea salt, 1 Tbs. dill weed

Crème Fraîche, Lemon & Dill Sauce Directions:
Mix together crème fraîche and lemon peel and set aside. Pour wine into chicken pan to deglaze. Add crème fraîche, stirring constantly and continue to heat on low. Remove from heat and stir in dill weed. Drizzle over crêpes immediately after removing them from oven.

Enjoy!

What’s on your dinner plate tonight?

Creamy Shrimp Scampi

Tags

chardonnay, dinner, food, garlic, Gruyère, heavy cream, lemon, parsley, pasta, recipe, shrimp, shrimp scampi

Today I was craving pasta with garlic… which often makes me think scampi. Hubster was watching the football game with friends and since he doesn’t like seafood I figured I could indulge myself. I decided to get a few shrimp at the grocery store while I was there picking up a few items. I used small shells in the dish instead of traditional linguini, the shells are just too fun with the seafood theme. Plus it’s quick and easy to make and only uses one pan (When making a smaller portion, I cook the pasta first and then use the pot in place of a frying pan)!

Creamy Shrimp Scampi

Shrimp Scampi Ingredients:
pasta, shrimp (deveined with tails still on), lemon juice, olive oil, butter, 1 Tbsp. minced garlic, fresh chopped parsley, 1/2 c. chardonnay, 1/2 c. heavy cream, fresh crackled black pepper, fresh ground sea salt, fresh grated Gruyère

Shrimp Scampi Directions:
Cook pasta according to package directions. Rinse shrimp and season with salt & pepper. Heat frying pan over medium heat, add olive oil. Cook shrimp until they turn pink. Removed shrimp and set aside. Add garlic to pan for a minute.  Then add butter, lemon juice, wine and 1/2 of the fresh chopped parsley. Simmer for about 5 minutes. Turn heat to low and stir in cream. Add shrimp back into pan. Pour over pasta and top with fresh chopped freshly and grated Gruyère cheese. Serve hot & enjoy!

*Make shrimp scampi without the pasta, arrange on a plate with cocktail forks and serve as an appetizer!

What did you have for dinner tonight?

Grilled Corn on the Cob Discs

Tags

appetizers, barbacue appetizers, basil, basil lemon, BBQ appetizers, cilantro, cilantro lime, corn, corn on the cob, dill, dill orange, Father's Day Menu, grill, grill recipe, grilling, lemon, lemon basil, lime, lime cilantro, orange, orange dill, summer grill, summer recipe

Summer Grilling
June is here and summer is around the corner (my summer vacation starts Friday!)… These corn discs are great for parties, everyone can have as little or as much as they like. Their tiny size makes them perfect for kids or as appetizers. Great idea for a Father’s Day Menu!

Grilled Corn Discs

Ingredients:
corn, butter, fresh chopped cilantro, fresh ground sea salt, fresh ground pepper, lime juice, lime zest

Directions:
Husk corn and throw away husk and silk. Slice cob into 2″ thick discs. Soak in water with a splash of lime juice (or lemon juice). Grill discs over medium heat, turning a few times. Mist discs with lime juice as they grill. Remove from heat and brush or rub with butter to your liking, toss in cilantro, sea salt, pepper and zest. Serve hot.

*Play around with combinations of lime, orange and lemon juice and zest for the corn. Change it to use and match your favorite fresh herbs.

My Favorite Combinations: Lime Cilantro, Lemon Basil, Orange Dill