admin, Author at Mommy Makeover Menu

How did I start my career as a food stylist and photographer

admin — Wed, 01 Sep 2021 03:59:12 +0000

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Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.
Giada De Laurentiis

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Lorem ipsum dolor sit amet, consectetuer adipiscing elit.

Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum.

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The post How did I start my career as a food stylist and photographer appeared first on Mommy Makeover Menu.

10 Party appetizers your friends won’t be able to get enough of

admin — Wed, 25 Aug 2021 08:55:09 +0000

Start planning now for your perfect party menu!

1. Wanna start with some ice cream?

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Caramelized Strawberry Crumble Ice Cream

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

2. Serve delicious cake

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Lemon Cake with Cream Cheese Frosting

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

3. More cake for different tastes

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Fresh Pear Cake with Sliced Pears

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

4. Don’t forget about drinks

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Meyer Lemon Margarita with Rosemary

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

5. Non-alcoholic drinks such as Lemonade

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Simple but Perfect Lemonade & Cocktail Recipe

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Conclusion

This post is an example for Recipe Roundup feature of WP Recipe Maker. Use this Recipe Roundup feature for your roundup posts and we’ll automatically output the ItemList metadata that Google needs to display your recipes in a Carousel. You can find more details about this feature: Recipe Roundup Demo.

The post 10 Party appetizers your friends won’t be able to get enough of appeared first on Mommy Makeover Menu.

One Pan Autumn Vegetable and Mushroom Rice Casserole

admin — Tue, 24 Aug 2021 11:09:11 +0000

Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Its name derives from the dessert’s liquid chocolate center.

One Pan Autumn Vegetable and Mushroom Rice Casserole

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Main Course

Cuisine Italian

Keyword Casserole, Quick Meal, Stovetop

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 cup mushroom
1 cup cherry tomato (room temperature)
1 ripe avocado (pitted + sliced)
⅔ cup extra virgin olive oil
1½ tbsp fresh grated ginger
1½ tbsp salt + pepper (to taste)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post One Pan Autumn Vegetable and Mushroom Rice Casserole appeared first on Mommy Makeover Menu.

Meyer Lemon Margarita with Rosemary

admin — Tue, 24 Aug 2021 11:05:01 +0000

Meyer Lemon Margarita with Rosemary

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Drinks

Cuisine American

Keyword Low-Alcohol

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 cup lemon juice (fresh squeezed)
1½ tbsp orange juice (fresh squeezed)
1 cup ice cold water
1½ cups fresh rosemary (stems removed)
⅔ cup extra virgin olive oil
3 grams blood oranges (small, Cara Cara, or Valencia)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Meyer Lemon Margarita with Rosemary appeared first on Mommy Makeover Menu.

Choosing the Best Nuts For Nutrition, Snacking, and Cooking

admin — Tue, 24 Aug 2021 10:56:40 +0000

A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller

Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Lorem ipsum dolor sit amet, consectetuer adipiscing elit.

Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum.

The post Choosing the Best Nuts For Nutrition, Snacking, and Cooking appeared first on Mommy Makeover Menu.

How to Pit and Cut An Avocado the Easy Way

admin — Tue, 24 Aug 2021 10:02:35 +0000

A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller

Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Recommended Recipes: What you can make with avocado

Dinner

One Pan Autumn Vegetable and Mushroom Rice Casserole

Gallery

Brunch Salad

Avocado Bruschetta with Parma Ham, Asparagus and Poached Egg

Brunch Salad

Sliced Avocado Toast with Sun-dried Cherry Tomatoes

Appetizer Brunch

Mediterranean Inspired Avocado Toast with Cheese

Credit: Featured video source – Kitchen Stories – https://www.youtube.com/watch?v=0Od0ti71P8o

The post How to Pit and Cut An Avocado the Easy Way appeared first on Mommy Makeover Menu.

Dehydrating Fruit, How to dry 6 fruits for snacking and storing

admin — Tue, 24 Aug 2021 09:43:35 +0000

Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.
Giada De Laurentiis

Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Lorem ipsum dolor sit amet, consectetuer adipiscing elit.

The post Dehydrating Fruit, How to dry 6 fruits for snacking and storing appeared first on Mommy Makeover Menu.

Farm Life: Preparing for the Third Autumn Harvest

admin — Tue, 24 Aug 2021 08:43:19 +0000

Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.
Giada De Laurentiis

Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Lorem ipsum dolor sit amet, consectetuer adipiscing elit.

The post Farm Life: Preparing for the Third Autumn Harvest appeared first on Mommy Makeover Menu.

Super Easy Egg and Green Bowl Salad

admin — Mon, 23 Aug 2021 16:15:01 +0000

Super Easy Egg and Green Bowl Salad

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Breakfast, Salad

Cuisine French

Keyword Quick Meal

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 cup cherry tomato
4 eggs (poached or fried)
1 cup all purpose flour
1½ cups frozen raspberries
⅔ cup extra virgin olive oil
3 grams fresh grated ginger

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Super Easy Egg and Green Bowl Salad appeared first on Mommy Makeover Menu.

Spicy Southern Style Shrimp with Lemon Basil Orzo

admin — Mon, 23 Aug 2021 14:34:42 +0000

Spicy Southern Style Shrimp with Lemon Basil Orzo

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Main Course

Cuisine Asian

Keyword Casserole, Instant Pot, Quick Meal

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1½ tbsp fresh rosemary (stems removed)
2 cups mushroom
3 grams blood oranges (small, Cara Cara, or Valencia)
1 cup ice cold water
1½ cups lemon juice (room temperature)
⅔ cup salted butter (room temperature)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Spicy Southern Style Shrimp with Lemon Basil Orzo appeared first on Mommy Makeover Menu.