Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

If you’re like me, and marmalade is not your favorite type of fruit preserve, it’s most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

The secret here is using a type of citrus that doesn’t really have any of those pithy parts, which is why kumquats are the only citrus I know of that you eat whole, skin and all. If you are going to enjoy au naturel, make sure you roll them first, to release all that sweet, fragrant oil.

However, if you’re going to cut them up as seem herein, then rolling each one is not necessary, as the oils will be release as we quarter, seed, and slice. This is a good thing, as we need all the time-savings we can get, since what we are going to do, is painstakingly remove the center white membrane.

I believe this will make your marmalade even less bitter, but mostly it’s for appearance. For me, those little white bits spoil the perfect, clear-orange jelly that’s produced. But if you think I’m crazy, and you want to save a half-hour, you can probably skip that step, as long as you get all the seeds. I really hope you give this a try soon. Enjoy!

Ingredients for about 2 cups:

2 generous cups sliced kumquats (measure after they have been quartered, seeded, and sliced into small pieces)

zest and juice of 1 lemon

small pinch cayenne

1 cup white sugar

1 cup cold water

1 star anise (I remove after 10 minutes of simmering)

- Note: You can just go by appearance, but I took the temperature right before it was done, and it was bout 215 F., so I imagine when I was finished it was around 220 F. You can also put a spoonful on a plate in the fridge, and test that way.

A Waldorf Salad by Any Other Name

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy. 

I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.

Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!

Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):

3/4 cup mayonnaise

1/4 cup crème fraiche or sour cream (I used CF)

juice from 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon salt

pinch freshly ground black pepper

pinch cayenne

1 tablespoon finely chopped tarragon

For 2 large or 4 appetizer sized Waldorf salads:

2 large crisp, sweet apples, cut in 1/2 inch cubes

1 cup small cubed celery root

1 cup quartered seedless grapes

1/2 cup toasted walnuts pieces

Drunken Melon Balls...Aaaahhh Summer Is Here!!!

Give me these drunken melon balls, a good magazine and comfy porch swing
and I'm happy as a lark.

Who knew that letting melons chillax in a pool of triple sec, pineapple juice and raspberry vodka could make for such a refreshing summer treat.

I love making these in the summer time when melons are super sweet. Using the melon baller is a lot quicker than slicing the fruit up in my opinion. I keep the fruit ball cut-out close together to avoid too much wasted fruit.

I'm not really sure what the correct title is for these melon balls... vodka melon balls? Melons infused with vodka? Alcoholic fruit salad?  Drunken melon balls? There are just too many names for this, which makes sense because there are soooo many ways to change this up simply by switching up the alcohol.

Around here we call them boozy balls just because it's so fun to say. Go a'head, say it. Isn't it fun? They also make super fun kabobs! Just thread them on a bamboo skewer sit them out on a platter and watch how fast they disappear. (Just make sure you make an alcohol free batch for the kiddos because I don't know too many kids that can resists round fruit on a stick)

These 21 and older melon balls go GREAT for a girls night in party, wedding brunch, cookouts or just lounging outside on a hot day.

Melon Balls waiting to soak in their vodka pineapple juice triple sec bath!

They have a light alcohol taste that still allows for the natural sweetness of the fruit to come through. You can certainly double the alcohol if you prefer it the other way around and hey, I'm not here to judge.


Ingredients (I had roughly 7 1/2 cups of melon balls)
1 small, seedless watermelon
1 cantaloupe
1 honey dew melon
1 cup pineapple juice
1 cup raspberry vodka (or your favorite fruit flavored vodka)
1/2 cup triple sec

Watch me make these drunken melon balls from start to finish

*note* If you are making this recipe when melons are out of season (which I highly do not recommend) or are not as sweet, you may need to add some simple syrup (sugar water) to the mixture. Don't use super ripe fruit that is mushy. Ick! It will be just fall apart on ya.

CUSTOMIZE IT!!! Add in whatever fruity alcohol you enjoy but keep it simple! You really can't screw this recipe up... well unless you just start mixing up all kinda weird and crazy stuff. The raspberry vodka and triple sec is just what I had on had.  I love using midori which is a melon flavored liqueur or tequila, lime and triple sec for a margarita flavor.

Have fun and don't forget to drink (or eat in this case) responsibly! : )

Infused Chocolate Covered Strawberries

Infused Chocolate Covered Strawberries

What could be sexier than a sweet, juicy strawberry covered in milk chocolate and drizzled with creamy vanilla almond bark? Well I'll tell you: A sweet, juicy strawberry covered in milk chocolate, drizzled with creamy vanilla almond bark and infused with MOSCATO CHAMPAGNE! Mercy.

Infused the strawberries when you are ready to serve!

It's no secret that strawberries pair so well with chocolate and champagne so why not have make it a happy threesome for ultimate yumminess. This could possibly become a girls new best friend.

I've tried a few chocolate covered strawberries recipe but always come back to this one when I need something fail-proof with not a lot of fuss that has to be done with tempering the chocolate and all that jazz. Not to mention they tastes & look fabulous.

I make these often for date night with the hubby and special holidays. He is not  a fan of chocolate covered strawberries but love these.

Chocolate Covered Strawberries Made with Hershey's Chocolate.

Of course, most people will tell you to use a high-quality chocolate but honestly, I prefer good-ol Hershey's chocolate chips.  When it comes to cheap chocolate I'm normally a Doves girl %100. However, I've discovered that I simply love the taste and consistency of the way Hershey's melts down and the clingability that it has. (maybe I'm just picky) So if you don't have a favorite chocolate give Hershey's chocolate chips a try, for only $2.39 a bag, it's a fabulous deal IMO.

Dipping the strawberries in melted chocolate.

These infused chocolate covered strawberries can be injected with any type of alcohol that you enjoy. A dessert wine, like Riesling works great, as do champagnes and brandy. I'm using Moscato champagne to inject the strawberries (thanks for the suggestions FB readers. This stuff pairs up great!!!)

Firm, sweet strawberries ready for dipping!

It's important to use firm, jumbo strawberries since they have a bigger, hollow center  which will hold alcohol. You only need to use a teeny, tiny bit of alcohol. We aren't trying to get drunk off of strawberries, just want to impart a slight hint of flavor so that you know it's there. This may take a lil practice, but you'll quickly learn what happens if you pump too much alcohol into the center of the strawberry. (it will squirt it right back on you as soon as you remove the tip of the injector)

Watch me make these Infused Chocolate Covered Strawberries From Start To Finish!

Ingredients:
1 cup chocolate chips (I used Hershey's Milk Chocolate)
1 Tablespoon Crisco (I used Butter Flavored Crisco)
1 pint firm, jumbo strawberries
1 square vanilla almond bark, for drizzling, if desired (can also use white chocolate)
Alcohol (I used Moscato Champagne)

Store Covered In The Refrigerator. These are best made and eaten the same day. Inject when you are ready to serve.

 Helpful Info

Tips for Melting Chocolate 
* Use a double broiler. The top bowl SHOULD NOT touch the water in the pot
*Never let the water come to a boil. a very light simmer is ok. You want the steam to melt the chocolate slow and low.
*Don't allow steam to escape from the pot. The bowl should fit very snug.
*Continue stirring the chocolate until it has completely melted.

Don't Want a Flat Side?
To prevent a flat side: Dip the strawberry into the chocolate  & insert a toothpick into the top of the strawberry. Place the toothpick into a styrofoam block to hold the strawberry (bottoms up) until it hardens.

Be Creative!
Chocolate Covered Strawberries can be decorated in soooo many ways.
Dip the ends in crushed nuts or crushed cookies for an added crunch.
Add food coloring to white chocolate or almond bark to make different color strawberries and drizzle.
Get fancy with the drizzling technique by using different object or piping bags. Ever seen a white chocolate covered strawberry with rainbow drizzle?... Well me either, but I sure want to.
Try different drinks to infuse the strawberry with; alcohol, soda, & juices work great!

How To Eat Pomegranate

How To Eat A Pomegranate

(without looking like you've committed a mass murder)

So last year I was tired of being a pom-virgin. I wanted to know what all the hype was about. Whenever I told people I'd never had a pomegranate before you'd think I'd announced some atrocious act with the shocked looks I received. I mean seriously, is it really that serious people?

"How the hell do you open these things!?!" Is the first thing I said when I purchased my first pomegranate. I was trying to peel it, then I tried slicing it. Needless to say juice got everywhere! Then I wasn't exactly sure how to eat a pomegranate or what on the pomegranate I was suppose to eat. This thing did nothing but stain everything and get me pissed off. Those lil seeds must really be worth it!

Surely I don't eat the seeds? Do I eat that white stuff? I swear I could have been on a comedy show because I was struggling hard in that kitchen. Common sense should have told me to go look online or ask somebody just how to eat a pomegranate. (Ughh that stubburn Taurus bull in me!)

Anyway, I studied up on the fruit before attempting to eat it again and now I must say I'm in love!!! I feel so "Goddess- like" and healthy when I'm eating pomegranates. I love pomegranates so much now and if pineapples don't watch out, these lil seeds are well on their way to becoming my favorite fruit.

There is just some fun about popping those sweet, tart, crunchy little seeds into my mouth. Not to mention the slew of health benefits that come along with these babies. I've convince my toddler that they are magical candy jewels (Good one, huh? )

If you've ever wondered how to eat a pomegranate then this helpful video I made hopefully will give you some insight and save you the nightmare I had in the kitchen when I was pom-virgin.

How To Eat A Pomegranate & Some Other Pomegranate Stuff

Real Fruit Smoothie Recipe

My Strawberry Banana Real Fruit Smoothie Recipe

Watch me make this smoothie from start to finish!

I'm slowly weening myself from McDonalds real fruit smoothies with my own strawberry banana smoothie recipe.  When I talk addiction I am being 100% serious here! That McCafe banana strawberry smoothie is the devil, you hear me!! I've never really been addicted to any kind of food in my life!

Yeah I like my cheesecakes and I'm a jollier chick if I start my day with Starbucks but wouldn't call myself addicted. I don't  know what it is about McDonald's smoothies though. Yeah they are tasty but I'm sure I've had better. For some reason though I just COULDN'T STOP DRINKING THEM!!  That $2.79 for a small cup adds up fast when you are chugging back 3-4 a day! I found myself begging my husband to pick me up a cup every time he'd go out. Eventually he'd tell me no and I'd completely blow up at him.

I haven't even tried the wild berry kind, God forbid I do! I'm so disappointed in myself for spending so much money on these things. I hear they aren't even all that healthy anyway. I had to come up with my own strawberry banana smoothie recipe to help the transition off this smoothie crack go easier.

I must say that rehab is going great!!! Since this blog post I have not had a McDonald's McCafe Real Fruit Smoothie in 5 days and honestly.....I'm not even craving them anymore! It may cross my mind to sneak off and get one but I just whip up this delicious smoothie recipe and my craving is nixed!!

I don't ever want to go down this path again. If you too are struggling with McDonald's Real Fruit Smoothie addiction then I hope you find help in this recipe. Remember I'm here for you, if you find yourself getting weak just drop me and email and make this smoothie immediately!!

Ingredients
1/2 cup french vanilla yogurt (I use Stoneyfields organic yogurt)
1/2 cup frozen strawberries
1/2 of a small banana
2 Tablespoons of milk or apple juice
1-2 teaspoons of sugar (I don't use sugar when I'm using apple juice)

*Note* I don't use ice since I use frozen strawberry but you can use ice if you'd like. 

Place all ingredients in a blender and blend until desired constancy is reached.

Enjoy!!!

Healthy Strawberry Smoothie Recipe

Diva's Healthy Strawberry Banana Smoothie

I messed around and watched this documentary called Food, Inc. (I don't know why because I know how shows like that freak me out) I'm glad I watched it though.  It really made me wanna clean up my diet and be more aware of the foods I put into my body. Now I'm not saying I'm giving up my cheesecakes and stuff (whoa Nellie, Rome wasn't built in a day), but I am definitely going to be making some gradual changes in my families diet.

I'm not a big breakfast person and most of the time I turn to smoothie recipes to get me through until lunch.  I love being able to throw a bunch of yummy, healthy ingredients into a blender and have a wholesome, quick, easy and cheap breakfast that keeps me full and energized (Ok so that sounded real advertisement-like huh?)

So here is one of my favorite healthy smoothie recipes. It's loaded with good stuff like broccoli sprouts and wheat germ. Oh now don't make that face, you totally can't even taste that healthy crap in there.

This smoothie is sweet, creamy and just a really great way to start your day or any time of day really. And even though I just got finished making one...I think Imma go in the kitchen and make another one. Just because I feel so freakin pretty and healthy when I'm drinking it for some reason.


Ingredients ( I don't measure this stuff when I make it, so I'm guessing here)

1/2 cup yogurt ( I used Stonyfield Vanilla yogurt)
Handful of frozen strawberries
1/2 small banana
2 teaspoons wheat germ (add more in there if ya like)
1/4-1/2 cup fruit juice (I used apple  juice)
1/8 cup broccoli sprouts (or as many as you can sneak in without tasting it)

Pour into a blender/ food processor and blend until completely smooth.

• For a thicker, creamier smoothie, decrease the fruit juice
• For a thinner smoothie add more fruit juice
• For a sweeter smoothie add powdered sugar, fruit-flavored yogurt or a sweeter fruit juice

Watch me make this healthy strawberry banana smoothie recipe from start to finish!!

Fruit Salsa With Cinnamon Tortilla Chips

Fresh Fruit Salsa with 
Homemade Cinnamon Sugar Tortilla Chips

If chick food really exists then this homemade fruit salsa with baked cinnamon sugar tortilla chips is high up on that list!

I like to stick the fruit salsa in the freezer for a while until it get partially frozen and then pair it up with those buttery, hot, crisp & chewy cinnamon tortilla chips... BLISS I tell ya!!

I can't tell you how many times I've curled up on the couch with this stuff watching a marathon of lifetime movies or yapped on the phone with my sisters for hours while laughing, dipping and eating bowl after bowl.

But my all-time favorite way to enjoy this fruit salsa and cinnamon tortilla chips is to sit on the beach and PEOPLE watch!! Omg that is the funnest thing ever.  Especially if you have a group of girlfriends with you and it's a crowded day at the beach. Pure entertainment at it's best! We easily go though loads of this stuff and not even realize it.

I've finally got my husband to try it and he's hooked! Although I doubt he'd want his friends to know. It's simple, easy and a great summer appetizer or snack.

You can even make this fruity snack healthier by using whole wheat tortilla, olive oil, and going easy on the sugar (although I've never tried it that way, but I hear it's tasty.)


Ingredients
(feel free to use your favorite fruits, but apple and banana's taste weird with this in my opinion)

1 pint of strawberries
1/2 cup pineapples (I used canned)
1 cup of peaches ( I used canned)
3 kiwi's
2 Tablespoons of fruit preserve (optional) I hardly ever use this unless I'm using all fresh fruit.
6  flour tortillas (8-inch)
3-4 Tablespoons butter,  melted
2 Tablespoons of sugar
1/2 tablespoon of cinnamon
cooking oil

Directions

Preheat oven to 350

Step 1.) Dice up the strawberries, pineapples, peaches and kiwi.

Step 2.) Place the fruit into a bowl and mix to combine. If using fruit preserve add it in now. Place into the refrigerator to chill. I place mine in the freezer to get it colder faster. 

Step 3.) Spray two baking sheets generously with cooking oil. Set aside.

Step 4.) Stack tortillas on a plate and slice them into 8 slices.

Step 5.) Place the tortilla slices on the baking sheets.

Step 6.)  Melt butter in a bowl

Step 7.) In a small bowl, combine cinnamon and sugar.

Step 8.) Brush tortillas with butter and then sprinkle with the cinnamon sugar mixture.

 Step 9.) Bake for 5-7 minutes. (be careful not to over bake. Tortillas will crisp up more as they cool. )

Step 10.) Remove from oven and let cool.

Enjoy!!!

Edible Fruit Bouquet

The first day of Spring is this weekend!!!!!!!!!! I am waaay too excited! Me and Spring get along so well. I really love her!  The comfortable weather,  night-time cookouts, cute sun dresses & fresh pedi's!!!! LOVES IT!!

What I DON'T LOVE about Spring is that it seems like as soon as the weather warms up, here comes the flood of invites: baby showers, bridal showers, graduations, housewarming....you name it and folks are asking you to come and secretly hoping you'll bring a gift! Dang a girl has bills....and student loans and Sally Mae don't play when it comes to her money!!!

So how do I give a totally awesome gift to everyone when I'm on a budget you ask??  Say ello to mi wittle fwiend "The Edible Fruit Arrangement" or fruit bouquet, edible arrangement...what ever you want to call it.

It's the PERFECT gift to give during the warmer months when you'd much rather use your extra cash for a beach vacation and here's why
A.) Tons of fruit are in full bloom and super cheap so let your creativity run wild!!
B.) Fruit bouquets are really inexpensive, quick & easy to make!
C.)  They look expensive & people LOVE to get these things
D.) It's fruit....& flowers...and it's pretty...and like...you can eat it....and it won't screw up your diet...Hellooooo need I say more!!

This gift always gets an "ahhhhhhh" when it's presented! So save yourself some cash and make an edible arrangement for your next event! It also makes for a great bouquet centerpiece.

Watch me create an adorable fruit bouquet for under $10!!

Tips on making Edible Fruit Arrangement Bouquets

1.) Make sure all your fruit is freshly washed and dried
2.) If giving this as a gift, wrap it up in clear cellaphane and attach a cutesy bow! Be sure to keep it in the fridge until you are ready to give away. (Make it the same day you are going to give it  away for optimum freshness and brighter fruit colors)
3.) Avoid using fruits like bananas and apples that brown quickly, unless you plan on dipping them in chocolate!
4.) A variety of fruits can be used for an edible bouquet. Some of the best fruits to use are pineapples, canteloupe, honeydew melons, grapes, & strawberries as they are easier to work with and hold the color longer when exposed to air.
5.) Be sure to keep a towel handy and clean up as you work. All the fruit cutting can get real JUICY!

Fried Plantains

Delicious Fried Plantains

**UPDATE** I tried this recipe with yellow plantains and they came out DELICIOUS!! I think I prefer the yellow plantains over the black, super ripe one*

This year I am dedicated to trying new foods! First on my list: PLANTAINS!  I picked up two plantains a while back and they've been sitting on my counter forever so that they can get super black. I hear that is the best time to cook them. (major thanks to those who told me to take them out of the fridge in my "What's In A Diva's Fridge" video)

This was my first time tasting & cooking plantains so I talked to A LOT of people before attempting to try this recipe, if you can even call it a recipe. It's so simple but I really didn't want to screw these things up because I've been so excited about them.

After looking at tons of" how to cook plantain" videos and fried & baked plantains recipes, I really learned a lot about this amazing fruit. Here are a few plantain facts so you can say you learned something new today:

• Plantains are not bananas, although they are related to the banana they are not suitable to eat raw and must me cooked. (Yall know I would have tried to eat it raw had I not read this)
• Plantains are starchy and often used as a vegetable the same way we would use a potatoes. It is usually fried or baked. They are very popular in West Africa and Caribbean countries.
• A regular banana is ready to eat when the peel is yellow, however a plantain is considered ready to eat when the peel is black or almost black
• Plantains are a good source of potassium, vitamin A & C. They are also high in fiber and used as an energy booster!

 So after talking the ears off of MsJaMayka  (hey girl!!!) she gave me tons of tips on how to cook some good, authentic Jamaican fried plantains!!! I owe you one girl cause I was ready to throw these things in some batter  first LOLLL!

They turned out so sweet, crisp on the outside & so delish ...but I confess....after I ate a few of them I started getting curious...I tried some with powdered sugar (so freakin good) then I tried one with cinnamon-sugar (good as well) and then I just had to try it with some peanut butter (that was just ok but my toddler liked it) Next I think I will try baking them to see how they compare.

Overall I will definitely be cooking these again soon. I hear they go great with soups! They are such a easy and tasty snack.  Thanks to everyone who gave me tips and advice on how to prepare the best plantains.

Ingredients

Plantains (The skin should be black)

dash of salt

Canola Oil or Coconut oil

Step 1.) Cut off the ends of the plantains

Step 2.) Remove the skin by running a knife down the middle and peeling back the skin.

Step 3.) Dice the plantains at a diagonal.

Step 4.) Place them in a bowl and sprinkle on a few dashes of salt. Toss the plantains and let them sit while the oil heats.

Step 5.) In a skillet (cast iron works best) heat your oil on medium high heat. Just enough to halfway cover the plantains is fine.

Step 6.) When the oil is really hot, place the plantain in the oil in a single layer. *Mine started to stick to the bottom of the pan so you may want to move them around a bit when you first put them in the oil.*

Step 7.) Let them cook for 2-3 minutes on each side until golden brown. Reduce the heat if they are cooking to fast or starting to burn.

Step 8.)When done, drain on paper towels.

Enjoy!!!