A treat for all ages

Nothing says summer, quite like an ice cold popsicle.  Today, I was inspired by my 2 year old son, so we set off to make some homemade popsicles to get us through this Florida summer heat!  Enjoy!

Fruit Popsicles @2CookinMamasFruit Popsicles – Yields: 6 pops

Ingredients:

  • 2 cups seedless watermelon chunks
  • 1 banana, peeled & sliced
  • 1 peach, peeled & cubed
  • 2 kiwi, peeled & sliced
  • 1/2 cup fresh blueberries

Directions:

Place watermelon into blender, puree & set aside.  Place 2 slices of each banana, peach, & kiwi into popsicle mold, followed by equal amounts of blueberries.  Use popsicle stick to mix fruit together and push against the mold walls.  Fill all molds with watermelon puree, add sticks, and freeze.  To remove popsicles, run hot water over outside of mold until loosened.

Christina Russell @2CookinMamass

Our Cookbook is Here!!

We did it!   After a year of hard work, determination, and a LOT of cooking – our cookbook is finally here!  Introducing the 2 Cookin’ Mamas first ever cookbook: The Pregnancy Cookbook.

@2CookinMamasThe Pregnancy Cookbook @2CookinMamas

Available on Kindle & Kindle Readers Now!

Only $5.99!

Click HERE to purchase.

Not pregnant?  That’s OK!  It’s a heart-healthy cookbook for everyone!

We’ll be launching our Kickstarter campaign soon so we can complete our android & apple cookbook app, get hard copies printed, and publish the e-book on Nook & iBooks readers.  Stay tuned for that information and if you purchase our cookbook – please share your thoughts with us.  We would LOVE to hear what you think of our recipes!

Thank you!

christina-linda

Two Amazing Tropical Smoothies

We just returned from the El Dorado Royale Resort in Tulum, Mexico where one of their featured lunch restaurants, Health Bar, had an out-of-this-world smoothie bar.  Here are two of my favorites that I will be trying to recreate at home.  Now, where can I find some cactus?

Tropical Shakes @2CookinMamasTropical Protein Shake:

Strawberry, Banana, Mango, Pina Colada & Protein Powder

Fiji Tropical Smoothie:

Jugo de Toronja, Nopal, Apio y Perejila or Grapefruit, Cactus, Celery, & Parsley

Salud!

Christina Russell @2CookinMamas

Muffin Tin Makeover

Looking for something fresh and new to make with your muffin tins?  Check out these recipes below and let us know if you have any favorites of your own!

Mac-and-Cheese Cups – Mr. Food

Click on the title to see the recipe.

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For all my Irish friends

Traditionally an Easter Sunday dinner in Ireland – Corned Beef and Cabbage is today’s national food holiday.  Try pairing this recipe with a Merlot from California, such as San Simeon Merlot Paso Robles 2006 or Robert Hall Merlot 2009, as they are soft and fruity which compliments this meal perfectly.

cornedbeefandcabbageCorned Beef with Cabbage

Epicurious  | February 2008

by Darina Allen – Irish Traditional Cooking

photo by Michelle Garrett and Kevin Dunne

INGREDIENTS:

  • 4 lb corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 teaspoon dry English mustard
  • large sprig fresh thyme and some parsley stalks, tied together
  • 1 cabbage
  • salt and freshly ground pepper

PREPARATION:

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

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Dear Mom,

dear-mom-i-love-you

Today I celebrate my mom – the best woman I know!  Happy Mother’s Day!

I love you!

xoxo

Before I was myself you made me, me
With love and patience, discipline and tears,
Then bit by bit stepped back to set me free,
Allowing me to sail upon my sea,
Though well within the headlands of your fears.
Before I was myself you made me, me
With dreams enough of what I was to be
And hopes that would be sculpted by the years,
Then bit by bit stepped back to set me free,
Relinquishing your powers gradually,
To let me shape myself among my peers.
Before I was myself you made me, me,
And being good and wise, you gracefully
As dancers when the last sweet cadence nears
Bit by bit stepped back to set me free.
For love inspires learning naturally:
The mind assents to what the heart reveres.
And so it was through love you made me, me
By slowly stepping back to set me free.

By: Nicholas Gordon

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Shrimp 9 Ways!

In honor of National Shrimp Day we’ve decided to bring you shrimp 9 ways!  Pick your pleasure and enjoy!

  1. Pan-Fried:  Linda’s Shrimp with Basil
  2. Grilled:  Rachel Ray’s Grilled Shrimp
  3. Baked:  Barefoot Contessa’s Baked Shrimp Scampi
  4. Blackened:  Publix’s Blackened Shrimp Alfredo with Salad Fresca
  5. Kabobs:  Campbell’s Kitchen Sweet & Tangy Shrimp Kabobs
  6. Curried:  AllRecipes.com Curried Shrimp Au Gratin
  7. Thai:  CookingLight.com Shrimp Pad Thai
  8. Deep Fried:  AllRecipes.com Japanese Style Deep Fried Shrimp
  9. Cajun Style:  Publix’s New Orleans Shrimp with Cajun Beans & Rice

shrimppadthai

neworleansshrimp

japanesestyledeepfriedshrimp

Shrimp-with-Basilblackenedshrimp

Resources:

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It’s National Butterscotch Brownie Day!

I’ve never had a butterscotch brownie before, but I love butterscotch candies and who doesn’t love brownies?!, so the combination only makes sense!  Check out this recipe from AllRecipes.com and if you’re up to baking this holiday weekend, let me know how they turned out!

butterscotchbrownies

Ingredients – Makes 32 bars

  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup ground walnuts
  • 1/4 tsp salt
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees F.  Grease an 8″ square baking pan.
  2. In large bowl, cream the shortening, brown sugar, egg, & vanilla.  In a separate bowl, mix together the flour, baking powder, walnuts, & salt.  Slowly add the egg mixture to the shortening mixture and stir until blended well.  Spread dough evenly into the prepared pan.
  3. Bake for 20-24 minutes, or until inserted toothpick comes out clean.

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It’s National Roast Leg of Lamb Day!

What better way to celebrate today than to make an Emeril Lagasse’s 5 star Rosemary and Garlic Roast Leg of Lamb recipe!

Total Time: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Level: Easy!
rosemarygarlicroastlegoflamb
Ingredients:
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions:
Preheat the oven to 400 degrees F.Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
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