Let's get "purse"-onal

We had a Relief Society retreat with the theme "Let's get 'purse'-onal" and were asked to bring a purse cake to be judged. Here's the Chanel handbag I made.

Pretty cute right? I just made 2 9 inch round cakes, cut them a little more than half way and glued them together with buttercream then stood them up. I iced them in buttercream then covered in fondant. For the handle I strung some beads on a wire and poked it in. Even though I was super rushed, I was happy with how it turned out. If I would have had a little more time I could have focused more on getting the lines straight, but I was late as it was, so crooked lines it was. For the cake, I found a recipe that you use a regular box cake mix, but make it a little differently than the box directions to make a fine, moist crumb texture, like a pound cake. You use a cake mix, with 1/3 cup softened butter, 1 cup of milk and 4 eggs.

Shrimp Tacos

A couple weeks ago I tried Rubios Grilled Shrimp tacos and loved them! I decided I would attempt to recreate them at home. I don't know how close they were to Rubios, but they were pretty delicious.

Grilled Garlic and Herb Shrimp

4 servings

Ingredients

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds medium shrimp, peeled and deveined

Directions

1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. Remove shrimp from marinade, drain excess, and discard marinade.
4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Creamy Chipotle Chile Sauce

Ingredients

• 1/4 Cup Mayonaise
• 1/4 Cup Sour Cream
• 2 teaspoons canned chipotle chiles in adobe
• 1 garlic clove, minced
• 2 teaspoons minced fresh cilantro
• 1 teaspoon lime juice

Directions

1. Mix all the ingredients in a small bowl. Cover and refrigerate.

Citrus Habanero Salsa

Ingredients

• 1/2 habanero chile (more/less depending on tolerance)
• 1/2 small red onion
• 2-3 mini sweet peppers
• 1 1/2 Cup grape tomatoes
• 1/2 can mandarin oranges, drained
• handful of cilantro
• juice of 1 lime
• salt to taste

Directions

Pulse chili, onion, and sweet peppers a few times in food processor.

Add tomatoes. Pulse 1-2 times.

Add cilantro and oranges. Pulse until salsa reaches desired consistency.

Transfer to serving bowl and stir in the juice of one lime. Salt to taste.

Refrigerate in non-reactive airtight container for up to three days.

Other ingredients for assembly

Bacon

Tortillas

cheese

avocados

Cook bacon and crumble. Combine cooked shrimp and bacon. To assemble tacos, melt cheese on tortilla, spread creamy chipotle chile sauce on tortilla, fill with shrimp/bacon, add salsa and quacamole, eat! Yum!

White Chicken Chili

I've been on a soup kick with the cold weather and found this yummy recipe here. It is super easy and turned out pretty dang good.

INGREDIENTS

3 cans of Great Northern White Beans (drain and rinse)
1 jar 24 oz Pace Mild Salsa
4-6 Chicken Breasts (*cooked and shredded)
1lb Hot Pepper Jack Cheese (shredded)

*
DIRECTIONS
Combine all ingredients in a pot and cook on low heat until cheese has melted. Stirring occasionally. Serve with a dallop of sour cream and tortillas chips.

*To cook the chicken breasts, set them in a large pot, fill it with water, then bring to a boil. After the water comes to a rolling boil, reduce heat and simmer for 8-10 minutes.