Introducing shugar shugar!!

Kaybeth's Kitchen is very proud to announce the launch of shugar shugar, a cupcake and brownie baking business.

We successfully completed our first job on Saturday, March 20th with an order for 100 cupcakes.  Please stay tuned as more details and some pictures will be posted soon.

Pistachio Nuts Love Salmon

I am not a fan of salmon. There I said it, it's out there and you can SCOFF all you want, but salmon has a strong fishy taste.

The twist? I'm trying to eat healthier and salmon is on the top of that "list". Of course it's on the "list" . . . it's something I don't like . . . where's the love for Pop Tarts? I put out an APB for some recipes or tricks to making salmon taste good, boy was I surprised by the response. No one likes Salmon.

Out of 78 followers polled only 1 follower goes out of their way to put salmon on their dinner plate.

Who is that follower and why does she do it? It's Victoria Conwell Lane, the Owner and Coach at Top Flyte Cheerleading in Franklin, TN, and she has some great salmon recipes -- that's why!

One of the recipes Victoria shared with me is Salmon with Pesto & Pistachio Nuts and it is to die for. My hubby and I both loved it. There's something about the roasted nut flavor that really cuts the strong flavor of the salmon.

Ingredients

Pesto Sauce -- use your favorite brand or make your own
Roasted Pistachio Kernels -- find them in the snack section
5oz to 7 oz Salmon fillets -- you can make 1 or 10 this way

Directions

1. Allow salmon fillets to sit at room temperature for 30 minutes
2. Smear pesto sauce all over the fish
3. Place salmon in the oven 6-inches from broiler. Cook salmon for approximately 15 minutes, times will vary with your particular oven
4. During the last few minutes of cooking remove salmon from oven and add the crushed pistachio nuts to the top as a crust, just press them in a bit
   NOTE: At this point you can even add a little more pesto to the top of each fillet before you add the nuts -- I DID!
   
5. Return to Broiler and cook for an additional 2 or 3 minutes or until the nuts start to toast nicely -- watch it closely at this point!!
   

This recipe is so easy you could make it once a week and it's so pretty you could serve it at a dinner party. Thanks again Victoria for sharing -- this one is a winner in more ways than one. Enjoy!

You Need Goya Crackers to Make Uneeda Stuffing

The plan this Thanksgiving was for me to make my mother-in-law's stuffing recipe. The recipe calls for Uneeda Biscuits -- I need a what?! I had NEVER heard of Uneeda Biscuits -- and as it turns out the maker, Nabisco, discontinued the popular (or not so popular?) biscuits (a.k.a. crackers) in 2008.

I ONLY found this out because I didn't know what they were so I proceeded to do some online research -- that's when I found out the biscuits don't exist anymore. Lucky for me I found a suitable replacement, thanks to Chefpaulo on the CHOW Food and Cooking Resource Web Page -- CHOW is great resource by the way.

1 12 oz Bag of Goya Crackers crushed (check international aisle)
2 Onions chopped
1 Tablespoon Olive Oil
Dash of Milk
Dash of Chicken Stock or Broth
Salt & Pepper to taste

1. Cook chopped onion in Olive Oil until translucent.
2. Add crushed crackers to cooked onion.
3. Add Milk and Chicken Stock just to moisten the mixture a little.
4. Salt & Pepper to taste.
   
5. Stuff the turkey just before putting it in the oven and cook the turkey until done -- um, yeah.
   

I have to say -- this is NOT at all like any stuffing recipe I have ever made in the past. I haven't made it yet, so I'm not willing to vouch for it (YET). I will add more info and pics after I have tried it! Happy Thanksgiving Everyone -- Enjoy!!

Martha's Roasted Fall Vegetable & Ricotta Pizza

I was looking for a "fall" appetizer and when I found this recipe from Martha Stewart. Despite the additional work of roasting the veggies first, this recipe works and it's really good. I actually think I'll try a couple different variations -- maybe one with roasted fennel and prosciutto Mmmmm.

I didn't take the one I made out of the oven soon enough so it got a little too brown (and it's a bad picture), but it was still yummy. I'm just going to post a link for it as there are actually two recipes involved in preparing this dish -- it really is worth the work. Not only is it a great appetizer, it made a really great "Fall" presentation AND it's vegetarian.

Roasted Fall Vegetable and Ricotta Pizza

EASY As Pie French Apple Tarts

So, I found this random French Apple Tart recipe in a Redbook magazine -- it's not a mag I usually read, but so glad I came across it! I made these for a dinner party about a week ago and they were a big hit. I'll be making these simple elegant tarts for my mom's church bake sale this year. Yep, they're THAT easy -- you can make 50 of them in a snap.

Ingredients

• 1 package(s) (14-ounce) package frozen all-butter puff pastry, thawed according to package directions
• 6 tablespoon(s) sugar
• 1/2 teaspoon(s) grated lemon zest
• 3 medium Golden Delicious apples, peeled, quartered
• 2 tablespoon(s) unsalted butter, melted

Directions

1. Heat oven to 375°F. Line 2 cookie sheets with sides with parchment paper.
2. Unfold puff pastry onto a lightly floured surface. Cut into quarters crosswise and thirds lengthwise to make 12 squares. Transfer 6 squares to each cookie sheet, about 3 inches apart, and refrigerate while cutting apples.
3. Mix sugar and lemon zest in a small bowl. Cut apple quarters into 1/4-inch-thick slices. Working with one sheet at a time, arrange apple slices slightly overlapping on each pastry square, leaving 1/4-inch border. Brush apples with half of butter and sprinkle with half of lemon sugar, using 1 1/2 teaspoons for each square. Using a sharp knife, score the pastry around the border of each square (like a picture frame).
4. Bake 30 to 35 minutes, until pastry is well browned and apples are tender. Transfer tarts to a wire rack to cool. Repeat with remaining pastry, apples, butter, and sugar mixture.

Iron Chef Fights Childhood Obesity w/ Michelle O

Calling all Food Network Foodies!! Looks like the new season (Jan. 3) of Iron Chef is going to start off with a trip to the Nation's Capital. Who stopped by you ask? Mario . . . Bobby . . . Emeril . . . just to name a few! Check out the article at the below link.

Someone’s in the Kitchen With Michelle: The Secret Ingredient Is Politics

By MARIAN BURROS

Published: November 4, 2009

At the White House, politics, cooking and popular culture collide.

YORK Peppermint Pattie Cupcakes

These are so easy and fun to do with the kids . . . the kids can have fun unwrapping all the peppermint patties. The cupcakes are especially good the next day -- really moist. Enjoy!

1 Box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix (say that 3 times fast!)
1 Can Duncan Hines Creamy Home-Style Classic Vanilla Frosting
15 ea small (1-1/2 inch) YORK Peppermint Patties

1. Prepare Cake mix using the instructions for Cupcakes; bake and cool completely
   
2. Transfer frosting to the bowl of your mixer
   
3. Unwrap and cut, or just break with your fingers, the YORK Peppermint Patties into quarters and add to the frosting in mixing bowl
4. Mix the frosting and YORK Peppermint Patties on medium speed until well combined
5. Frost cooled cupcakes with the mixture
   
6. EAT!!