Saturday, November 21, 2009
The Little Princess Nightmare
Monday, November 16, 2009
Good Times




Thursday, November 12, 2009
Day at the Museum
Monday, November 9, 2009
Lyvi Giggles


Long Live the Cheetos
Sunday, November 8, 2009
Yummy Salad From Giada

Ingredients
For the Parmesan Frico Cups
:
- 1 1/2 cups grated Parmesan
For the Citrus
Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon
juice
- 1 tablespoon orange juice
- 1/2 teaspoon lemon zest (didn't add this)
- 1/2 teaspoon orange zest (didn't add this)
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Spinach Salad
:
- 6 ounces baby spinach leaves (about 6 cups) (I used butter lettuce)
- 1 orange, cut into segments (I left this out, but will all next time)
- 1/3 cup sliced almonds, toasted
- 1/2 red onion, thinly sliced
- I added cucumbers, tomatoes and red peppers to give it a little more depth.
Directions
Special equipment: a silpat mat, a muffin tin, and a small drinking glass
Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.
Monday, November 2, 2009
Halloween 2009


