Cherry Berry Plum Water? {simply refreshed}

You know the flavored waters that you buy at the market? So many of them are packed with ingredients that I would rather not digest and there is enough sugar in them to raise your insulin level..LOL. Not to mention all of the food coloring and artificial flavorings that are added. Ok, so to make a long story short I decided to make my own version of flavored water with fresh cherries, plums, and strawberries. It's light, it's refreshing, and delicately sweet!



Cherry Berry Plum Water
6 Strawberries, diced
1 Plum, diced
18 Cherries, pitted
4 C. Filtered Water
2-3 Tbsp. Agave Nectar or Honey
Mesh Strainer

Directions: Simply blend/liquify your fruit in your blender along with your water. Strain into a medium sized bowl. Be sure to press out the juice from the pulp with a spoon to get as much juice out of the pulp. Sweeten your water with agave nectar or honey. Serve chilled or over ice cubes. Garnish each glass with whole cherries!

Bread & Breakfast Pudding Cups

I heart bread pudding and to be quite honest I think that there is a fine line between the bread puddings we eat for dessert and the french toast we treat ourselves to for breakfast. So, one Sunday I decided to meet the two in between by making what I call "Bread & Breakfast Pudding Cups. It's pretty much like bread pudding only not as sweet, so it works great for breakfast along with some warm maple syrup or just all by itself! I used raisins and pecans in this batch, but the options are endless when it comes to what you can throw in the batch. I'm sure some orange extract and dried cranberries would be divine drizzled with syrup or some fresh blueberries stirred into the mix..just use your imagination when it comes to the flavors!

Bread & Breakfast Pudding Cups
Serves 5

Ingredients
7 Slices Honey Wheat bread, cubed
½ tsp. Cinnamon
¼ tsp. Nutmeg
2/3 C. Pecan Pieces
1 Tbsp. Raisins (optional)
1/3 C. Brown Sugar

1/3 C. Buttermilk
1/3 C. Milk
½ tsp. Pure Vanilla Extract
½ tsp. Banana Extract

1 Egg

Directions: Preheat your oven to 350 degrees. In a large bowl toss together your: bread cubes, dry spices and sugar, raisins, and pecans. Add milk, vanilla and banana flavoring and stir together. Now gently stir in your egg until well combined. Spray 5 spots of your muffin pan with non stick cooking spray. Spreading equally among 5 of your muffin cups, lightly pack your bread mixture into each one.
Bake in a 350 degree oven for 15-17minutes. Serve with fresh orange juice!

Bohemian Tips: Spruce up a simple glass of orange juice by stirring in a little bit of banana extract!

The Kitchen Defined: Tomatillos

Tomatillos: tomate verde: Similar to the tomato, tomatillos are crisp like a green tomato and tart. They are used in lots of Mexican dishes especially in sauces and salsas. They come sheltered in a sticky husk that must be removed and the sticky substance must be washed off. When grocery shopping, pick tomatillos with the husks/skin that are stuck tightly to the tomato. Here is a salsa blend that I love to go along with taco salads...

Tomatillo Salsa

6 Tomatillos, cut into large chunks
1 Tbsp. Olive Oil
1 C. Fresh Cilantro
2 tsp. Fresh Lime Juice
1 Clove of Garlic
1/2 tsp. Salt
1 Tbsp. Jalapeno Pepper, de-seeded and diced small
1 tsp. Honey

Blend all of the ingredients together. Toss in some diced roma tomatoes and 1/2 C. diced yellow onion. Serve with warm tortilla chips or on top of chicken or any of your favorite Mexican inspired meals!

Stuffed Poblanos

This Mexican inspired dish is packed with flavor and sweet heat! I am quite new to cooking with peppers and I must say that I am borderline addicted to roasted poblanos! They are beyond delicious when de-seeded, roasted with olive oil and with the skinned peeled. I recently roasted some poblanos and stuffed them with the most tasty shredded chicken. Here is what I did:

Stuffed Poblanos

Shredded Chicken
2-3 Lrg. Chicken Breasts
1 tsp. Black Pepper
1 tsp. Paprika
1 tsp. Chili Powder
1 tsp. Turmeric
1/4 tsp. Cayenne Pepper
1 Tbsp. Agave Nectar
1 tsp. Lemon Juice
1/3 C Green Onions, chopped
1 Tbsp. Yellow Bellpepper, chopped
1 Tbsp. Red Bell Pepper, chopped
1 Tbsp.Orange Bellpeppers, chopped
1 C. Fresh Cilantro
1 tsp. Fresh Ginger, minced
2 Garlic Cloves, minced
2 Tbsp. Butter
1 Tbsp. Olive Oil
2 Tbsp. Sour Cream

Directions: Wash and season your chicken with spices. Cook in a 350 degree oven until done. Once cooled shred chicken apart with your fingers. Add bellpeppers, cilantro, ginger, garlic, onions, nectar, and lemon juice.

In a large saucepan heat butter and Olive Oil on low. Sautee chicken and veggies on low for about 5 minutes. Add sour cream and stir. Pour your mixture into a large bowl and let marinate for 20 minutes.


Stuffed Poblano Peppers
4-5 Poblano Peppers
Olive Oil
Agave Nectar

Directions: While your chicken marinates, rub your poblanos down with olive oil and roast until blackened/blistering in a 400 degree oven. Let cool, slice down the tops of your pepper and de-seed, and peel off skin. Peppers should lay flat. Lightly brush the inside of your peppers with a bit of agave nectar.

Plating: Place some shredded lettuce down. Lay open your pepper on top. place a generous amount of shredded chicken on one side of the pepper and fold the side of the pepper over the chicken. Top with sour cream, diced roma tomatoes, and shredded cheese. Drizzle agave nectar on top. Serve with sour cream, chips,salsa, and roasted pineapple!

Red Cabbage + Ginger

Isn't this pretty. I love the pungent color of red cabbage and when adorned with a little bit of ginger..she is oh so happy! So next time you want something outside of the normal lettuce based salad try a medley of shredded red cabbage in the raw, fresh ginger and shredded carrots drizzled with a sweet Asian dressing.

Seafood Bisque

I first saw the lovely Ina Garten make this on Barefoot Contessa. I tried it her way at first, and although tasty, I wanted a bit more bite, so here is what I came up with for now.

Seafood & Tomato Bisque

1 lb. Shrimp, thawed and deveined
8 oz. Crab Meat (you can use fresh crab or the kind that's sold packaged in your seafood section, NOT the imitation kind. here I used the prepackaged back fin crabmeat)
4 Tbsp. Olive Oil
1 Yellow Onion or 1 Leek, cleaned and chopped
1/2 C. Bellpepper
4 Cloves of Garlic
2 C. Celery, chopped
Oregeno
1 Tbsp. Fresh Basil
Paprika
Thyme
Garlic Powder
Salt
White Pepper
Black Pepper
Parsley
1/2 C. + 1/3 C. Chardonnay
1/8 tsp. Cayenne Pepper
1/2 C. Water
1 pnt. Heavy Whipping Cream
2 Tbsp. Tomato Paste
2 Tbsp. Butter

Directions: Season shrimp with all of your spices except your basil and parsley. Sautee your onions, celery, garlic, and bellpepper in your olive oil until tender, this is where you will need to add your water as it will loose moisture. Add shrimp and cook until shrimp has turned pink..do not overcook your shrimp. Turn heat to low.

Puree parsley, basil, 1/2 C. Chardonnay, and 1 C. of your shrimp mixture.

In your pot add puree, crab meat, remaining chardonnay, and butter for about 2 minutes. Add in your whipping cream, tomato paste, and cayenne pepper. Season with 1/4 tsp, thyme and white pepper.

Salmon: Season with garlic powder, parsley, black pepper, paprika, thyme, and drizzle with olive oil. Bake at 350 degrees until done.

Ladle your soup into your bowl and place a piece of salmon(skin off) on top.Sprinkle with dries basil.

Indian Summer Mint Julep

Would you care for a little taste of India? This blend that I concocted out of pure desperateness of a smoothie blends lots of sweet spices and cool coconut milk. It's my Eastern version of the classic Mint Julep...only creamier, a lot more aromatic, and has zero alcohol!

Indian Summer Mint Julep - non alcoholic
1 Coconut Milk
1 Mango, peeled & diced, keep a few pieces for garnish
1 Heaping Tbsp. or 2 Sprigs of Fresh Mint, chopped
1/4 tsp. Cinnamon
2/4 tsp. Cardamom
2 tsp. Agave Nectar
2/3 C. Water
Ice (a couple of handfuls)

Directions: Simply blend all of your ingredients together. Place a sprig of mint in your glass and then pour a few ice cubes in to keep it in place. Pour over ice and garnish with a few pieces of sliced mango. Hit it with a drizzle of agave nectar.

Eastern Inspired "Rotis"

This is one of my favorite dishes. It's hearty, flavorful, and aromatic! It's inspired by the rotis you might find in any East Indian cafe, but with my own twist! It's actually sort of a fusion of rotis and gyros to be exact. I use the fry bread recipe to hold it all together. FYI: This is absolutely divine with the Indian Summer Mint Julep!



North African Inspired Chicken
1/2 lb. Chicken Breasts or 3 lrg. Chicken Breasts
1 tsp. Salt
3 Tbsp. Plain Nonfat Yogurt
1 Tbsp. Chopped Mint
1/4 tsp. Chili Powder
1/4 tsp. Turmeric
1/4 tsp. Coriander
1/4 tsp. Cumin
1/4 tsp. Black Pepper
1/4 tsp. Cinnamon
1/2 C. Fresh Cilantro, chopped
2 tsp. Honey
Pinch of Cayenne Pepper

Directions: After cleaning your chicken breasts , cut them into large chunks. Place the chicken in a large bowl and with the tip of your knife poke small holes into your pieces..this will help keep your chicken tender. Now add all of your seasoning including the yogurt. Stir together so that the marinade covers all of the chicken. Pour onto a baking sheet, spreading the chicken apart so that they do not stick to each other. Bake in a 350 degree oven until done.

Lentils
1/2 C. Dry Lentils, washed
1/2 tsp. Turmeric
1/2 tsp. Salt
1 Chicken Bouillon Cube
2 1/2 C. Water

Directions: Boil until lentils are firm and tender. Do not overcook or your lentils will turn too mashed lentils..lol.

Dill Sauce
2 Tbsp. Plain Nonfat Yogurt
3 Tbsp. Sour Cream
1/4 tsp. Salt
1/4 tsp. Yellow Curry Powder
1 tsp. Dill Weed
1 tsp. Honey

Directions: Mix all of your ingredients together and you're done!

Curried Onions
You can make this as spicy or as mild as you like by adding more or less red curry paste.

1/2 White Onion
Red Curry Paste
Honey
Olive Oil

Directions: Finely chop your onions. add your desired amount of curry paste and a drizzle of honey and olive oil. Stir until well combines.

Garnish
Romaine Lettuce
Cilantro
Fresh Spinach
Roma Tomato

Plating: Place your fry bread flat onto your plate. Shred your lettuce, cilantro, and spinach leaves all together and place along the center of your bread, as if you were making a taco. Drizzle a bit of your dill sauce on top. Now add your lentils, then your chicken. Top with dill sauce, curried onions, and diced roma tomatoes. Fold to eat and taste the flavors!

Fry Bread

By far this is one of my favorite "quick breads" to have, it also makes a scrumptious personal size pizza or a fantastic open faced turkey sandwich and works well for gyros and rotis.

Fry Bread
4 C. All Purpose Flour
1 tsp. Sugar
1/2 tsp. Salt
1 Tbsp. Double Active Baking Powder
1 tsp. Garlic Powder
1 1/2 C. Water
Canola Oil for Frying

Directions: Combine all of your ingredients together EXCEPT your oil, which is only for frying. If your dough seems to be a bit dry or "flaky", simply add a tablespoon of water at a time until it comes together in a ball.

Flour your surface and knead for a minute or so, using extra flour for any sticky areas. Separate your dough into 5 equal pieces.

Roll each piece out into a circle. Poke a small hole in the middle using the tip of your knife. This will allow your oil to fry and not saturate your fry bread.

Place one of your circles into your frying pan. Dough will begin to bubble. Fry until each side is a very light golden brown and place on a plate.

Food With Style: Fratelli Studios

One of my biggest inspirations when it comes to food and creating my own ideas for recipes comes from food stylist and photographers, so every now and then I will highlight many of my favorite food stylists and photographers. You can also expect highlights of some great entertaining products and table settings!

Fratelli Studios in Atlanta Georgia offers up some very inspiring photos. If you pay could attention, you could probably jot down several meal ideas from the photos alone. From the rustic omelete featured above to the fresh halibut topped with what looks to be roasted peppers, potato pancakes, stuffed chicken with cous-cous topped with capers, tempura chicken, and chops. Now, I do not eat pork or beef, but when you are looking for inspiration, you must overlook the type of meats used and simply use it as inspiration to create your very own dishes. For instance, while I would not prepare pork chops, I would however do this same plating with maybe tuna steaks, chicken, or even a nice chunky cut of salmon. It looks like starfruit and sliced jicama, but I could be wrong.