Fun with Marshmallow Fondant

I'm going to start this marshmallow fondant recipe with a disclaimer:  it makes a mess and it requires upper body strength.

If you're okay with that...proceed.  I've never worked with marshmallow fondant before, but my friend Cat suggested we make a special cake for our friend Liz's bridal shower.  Decorating with fondant takes some getting used to, but once you get the hang of it, you can let your creative juices flow.  I'm already thinking of reasons to make it again...in someone else's kitchen ;)

Pretty Lizzie cutting her cake

Coconut Rice

Yes, yes, I know I've referred back to the Chicken Yakitori dish several times in my recent posts (in addition to the actual post) but a lot of working and learning went into it, and since then, several other dishes have been based on the ingredients of that effort.  However, the coconut rice served as a side dish required minimal work in comparison but really completed the meal.  It's flavorful but doesn't require a plethora of ingredients - something I'm sure you'll appreciate.

And hold tight - there's one more recipe from the Chicken Yakitori/coconut rice extravaganza coming soon...

Cous Cous with Roasted Vegetables and Lemon Sesame Ginger Dressing

I like to think of this Cous Cous with Roasted Vegetables and Lemon Sesame Ginger dish as a very lucky result of acquiring a random assortment of co-op veggies and Asian flavors from my dish last week...and, of course, goat cheese.  It's a power play of nutrients:  beets, sweet potatoes, red and green peppers, red onion, yellow squash and zucchini over cous cous that is sure to replenish and reenergize.

The dressing is spot-on.  It adds a certain sweetness to the dish and is easily complimented by goat cheese crumbles.  All in all, this dish is a quick, fresh meal that is sure to please for days to come.

Guest Blogger: Liz with Challah Bread French Toast

You may remember my dear friend Liz from a few posts back:  she is marrying a wonderful guy named Sal and we celebrated their engagement with Crescent Rolls with Asparagus, Prosciutto and Cream Cheese and Crostini with Seared Strawberries.  Now, it's Liz's turn to share a recipe.  She and Sal made me this delicious french toast dish after wedding dress shopping and a long run - as you can guess, it was well deserved and loved.  Take it away, Liz:

"Inspired by the French toast served at our favorite local brunch spot, I decided to try this recipe one weekend, and it has since become our go-to weekend breakfast. From lazy Sunday brunches to cooking for overnight guests, it is sure to impress. The slightly sweet challah bread and taste of caramelized sugar and orange liqueur are what set this recipe apart. It’s quick, easy, and pairs perfectly with classic sides such as scrambled eggs, sausage or seasoned pan-fried potatoes. Enjoy!"

Cooking with Friends: Guy Fieri's Yakitori Chicken

Last Saturday, I hosted eight friends for dinner and served an Asian-inspired meal.  Two of the dishes were straight out of Guy Fieri Food, one of my favorite cookbooks.  The main dish, Chicken Yakitori, was another labor of love as it took my friend Justin and I over two hours to prepare, cook, and garnish.    The second, a Thai salad, was much more straight forward but flavorful in its own right.  I'll share the recipe soon.

Back to the Chicken Yakitori:  one thing I've learned about Guy Fieri since owning his cookbook is that he loves to pack a punch, and, as a result, his recipes include many ingredients to bring the flavor he's known for.  The Chicken Yakitori is no exception:  without having Justin as my right hand man, this recipe could have easily taken the better part of the afternoon to prepare, but with a second set of hands and his expertise, we were able to complete the dish in just over two hours.  The result?  Absolutely delicious - we both agree that this is the best chicken dish either of us have ever made.

Justin and I celebrating a meal done right.

The World's Most Expensive Foods

Would you eat a $1,000 bagel at the Westin in NYC?  What about a $12,000 pizza in Italy?  Check out all of these extravagancies and more on Business Insiders 10 of the World's Most Expensive Dishes.

Guest Blogger: Joanne with Quinoa with Chickpeas, Garden Vegetables and Lime

I'd like to welcome my dear friend Joanne, author of Three Languages: What Happens When You Combine English, Spanish and Portuguese, who provided this delicious recipe.  Joanne makes a great meal with items she already had at her house, showing that you don't need to shop for hours for a healthy, flavorful dish.  Take it away, Joanne!

"First off, I am thrilled to be guest posting on Peace Out, Mac and Cheese. I’ve been an avid reader of the blog since last fall, and have been inspired by Lauren’s new twists and creations of recipes. Not only are they tasty, they are easy to make, which is something necessary for me, ashamedly a current mac and cheese eater.  

With some spare time this summer I have made it my goal to eat different, healthier foods. I am guilty of eating pasta with marina sauce almost daily, and have realized that it is crucial to expand my gastronomical repertoire. In anticipation of this healthy lifestyle I bought some quinoa and chickpeas last week, and today, after a rigorous strength training session at the gym, decided I should make myself a protein packed lunch. I knew I had the chickpeas and quinoa, but didn’t have a specific meal in mind. After scouring Peace Out, Mac and Cheese’s chickpea recipes, I realized that unfortunately I did not have all of the essential ingredients, so, I turned to Google for some research.  

After a few minutes I stumbled upon the perfect summer chickpea and quinoa recipe on allrecipes.com. With a few adjustments, I made it my own and it turned out splendidly! The recipe only calls for tomatoes and chickpeas, but I added some yellow squash, and you could probably add any vegetable that you have in the fridge—red bell pepper, asparagus, spinach, etc. I also used Trader Joe’s Harvest Grains Blend of couscous, orzo pasta, and red quinoa instead of just plain quinoa. No matter the alteration, this summer chickpea and quinoa dish is sure to please.  Enjoy, and don’t forget to check out my blog about life in Spain, Brazil, and the USA, threelanguages.wordpress.com. Happy eating! J"

Crostini with Seared Strawberries, Fennel and Pistachios

All I have to say is:  make. this. recipe. NOW.  It's fantastically delicious and provides a bite-size burst of flavor.  And, more importantly, I made this for my dear friend Liz's bridal shower, making this the second post of the food served at the party.  It had rave reviews and I'm just waiting for an opportunity to make it again.

I found the original recipe on DCist but made a few alterations along the way.  First of all, the recipe calls for toasted french bread, but I found that it's much easier to eat on untoasted bread.  Besides, once the goat cheese and strawberry topping soaks through the bread, it becomes soft anyway.  Might as well skip a step, right?  Secondly, I'm allergic to cherries so I substituted with strawberries.  I'm sure this dish is great with either fruit but, naturally, I'm partial to strawberries.  Other than that - smooth sailing!

Crescent Rolls with Asparagus, Prosciutto and Cream Cheese

These crescent rolls with asparagus, prosciutto and cream cheese are the first of several posts of special dishes served at my friend Liz's bridal shower.  I'm the Maid of Honor for her wedding - she is marrying a fantastic guy named Sal - and planning her shower was a ton of fun and gave me an opportunity to experiment with new dishes and cook for almost 20 people.

The crescent rolls are surprisingly easy to make.  They're simply made of the Pillsbury-brand Crescent Rolls from the refrigerated section of the grocery store.  However, keep in mind that because they're filled with cream cheese, prosciutto and asparagus, they'll take about 15 minutes longer to cook than the rolls alone.  I recommend keeping an eye on them after about 20 minutes of cooking to ensure they're becoming golden brown but not burning.

Fish Out of Water, Into the Melon

A special post from my dear friend Peter Cilento, presented without comment: Watermelon Slice, Cheddar Goldfish Topping, Generic Wax Paper Plate, 1st July 2011.