Saturday, June 4, 2011

Paper Rosettes

I love these little paper rosettes.  Okay I think there are two little felt rosettes pictured here but most of them are made from paper.  I punched the shape out with my flower punch.  Then I cut in a spiral and rolled into a rosette then finished it off with a glue dot.  I wanted to show more pictures of the process but our weather has been awful thus equalling terrible quality photos.  I have a plan for these black rosettes and they will be back in another post.  Have a great night!


Friday, June 3, 2011


My friend Arlene makes several different tasty Chimichurri sauces.  My favorite is the Mango Tango.  I use it for so many dishes.  I used Mango Tango this evening on Salmon.  It was delicious!

Baked Salmon on Arugula
What you need:
3 Cups Arugula
1 Corn on the cob
1 red bell pepper
Mimimcurrys Mango Tango Chimichurri sauce

Preheat oven to 375.  The first thing I did when I made this dish was put the Red Bell Pepper in the oven about thirty minutes before the salmon went in the oven.  I drizzle olive oil on the red bell pepper as well as salt and pepper.  When roughly 30 minutes have passed take bell pepper out of the oven.  Place bell pepper in a plastic bag or plastic wrap.  This helps the skin to come off easily.  Bake Salmon for 18 minutes.  While the salmon is baking spread your washed fresh Arugula on a plate or platter.  This is a little tip I just tried and it worked great!  I put my corn in husk in the microwave for 45 seconds.  The corn was so good.  I cut off the corn with a knife.   Then, I chopped the red bell pepper and tossed it and the corn together.  This made a yummy, lovely, and quick add in for the arugula salad.  When the salmon is ready place it on the bed of arugula salad.  Add Mango Tango Chimichurri sauce and serve.  Enjoy!  

Side note: I like to take Mimimcurrys Mango Tango Chimichurri out of the fridge and let it sit on the counter for about 20 minutes until it is room temperature.

Check out all the different sauces Arlene makes over at


Thursday, June 2, 2011

Arugula Pesto

This is my Arugula Basil Pesto recipe.  

  • 2 Cups fresh Arugula

  • 2 Cups fresh Basil

  • 8-10 garlic cloves

  • 1 Cup pine nuts- I also used 1/4 cup of almonds in this batch

  • 1 Cup Parmesan grated

  • 1/2 cup Olive Oil

  • 1. Put all the ingredients except the oil in a food processor and pulse until chopped. 

  • 2. Add Olive Oil in through pouring tube.  Process until creamy.

  • 3.  The Pesto is ready!  Quick, easy, and so delicious.  

  • I like to drop tablespoons of the pesto on a wax paper lined cookie sheet and then freeze.  After frozen I put the portions of pesto in an air tight container and use when I need some pesto.  I add the pesto to all sorts of sauces, pasta, pizza, sandwiches etc...   Hope you like this Pesto recipe as much as my family does.