Suzanne Carillo Style Files

DIY Thanksgiving Table Decor - Easy Tapas Recipes & Free Printable Gift

I rushed Thanksgiving this year. Last weekend when I went grocery shopping they had a nice looking organic chicken and I picked it up and decided to make our whole "traditional" meal of roast chicken, tons of roasted veg and a pumpkin pie...a week before Thanksgiving.

So when this weekend rolled around and it was actually Thanksgiving I didn't want to repeat what we'd had just a few days before. Instead I decided to go with tapas, small plates - aka...appetizers. 

The good thing about about tapas is more variety and no overeating. 

  

The recipe I followed for the gougèrs was off. It should have had 1 cup of flour, not 3/4 of a cup (maybe even a bit more). Oh well, they still tasted good even if they weren't as puffed as they should have been. Thanks Martha!  

The endive appetizer is my own recipe, super easy and very tasty. Also...it looks impressive.

Win win and win! 

Cut off some of the endive spears, rinse well and dry.  Mix 2 tbsp honey with 1/3 cup soft seasoned goat's cheese and spread a bit of the goat's cheese in each spear. Top each spear with a roasted pecan half and a dab more of honey. YUM!

The stuffed bacon wrapped dates turned out wonderful. I highly recommend them. A great blend of smokey, salty and sweet. Normally I don't eat meat, but sometimes I eat a little bit of blackened bacon. I cooked it for almost an hour in a slow oven, 350 F and then 90% of the fat melts away. 

I make this hummus all the time. It is my own recipe.

Suzanne's 3 Minute Hummus

Throw 2 cans of rinsed cooked chickpeas, 1 large peeled garlic clove, 1/3 cup of olive oil, 1/2 teaspoon of sea salt, pepper to taste, 2 small jalapeno peppers (tops cut off), the juice of 1 lemon and the grated rind of one lemon, and 2-3 tablespoons of honey into a food processor. Blend until smooth. If it is too thick just thin it down by adding some water. You may need to add a bit more salt depending on your taste.

I made the "Today I Am Thankful" printable for my table decoration. As a thank you to all of my readers (sorry Canada, I wasn't speedy enough for you to use it this year...) you can download it and print it off here. It comes 5" x 7" so it will fit nicely into any photo frame and would be lovely framed on a wall as a reminder to each of us to be thankful every day.

I was taught how to make the homemade shrimp cocktail sauce when I worked in Scotland at a secluded private hunting lodge. My husband's stomach thanks that Mrs Stronach every day for developing my interest in cooking.

I don't usually measure anything out when I cook, so I'm guessing at the exact amounts of the ingredients. You might need to adjust it a bit. As any chef will tell you, you always need to taste and adjust to your palette. I've adjusted the recipe to my tastes over the years. 

Suzanne's Spicy Shrimp Cocktail Sauce

1/4 cup (light) mayonnaise
3 tbsp  (light) sour cream
2 tbsp lemon juice
rind of one lemon grated
3 tbsp ketchup
1 tbsp (or less if you don't like spicy) sriracha (Chinese hot sauce)
a bit of honey if not sweet enough

Mix it all in a bowl with a whisk and season to taste. 

For my tablescape I just pulled out items from around the house and grouped them together using books or upside down vases for some extra height. 

I made the bouquet as well. I had to go with what was available at the grocery store as far as flowers were concerned but I'm happy with the mix of colours. 

A little tip when you are arranging your own flowers at home...use clear tape to make a grid across the mouth of your vase. It will allow you to space the flowers correctly in the vase.

I didn't care for the glass vase I was using so I wrapped it in newspaper and tied it with twine. You can also use wrapping paper.

It all turned out lovely. I found that making this type of tapas meal meant I was able to do it all in the morning and then just relax and enjoy the rest of the day. 

For dessert we ate the pears that were part of the table decorations with some fresh raspberries and ice cream. 

Tomorrow I'll be showing what I wore and on Thursday what my husband wore.

All I can say is, "Damn my man looks good!"  

 

Do you have any favourite super easy appetizer recipes or party decorating tips that you'd care to share? 

Linking up with: My Girlish Whims Your Whims Wednesday

More Maxi Style & Fresh Strawberry Salad Recipe

I'm pretty darn proud that I controlled myself when on vacation in the Netherlands and only bought 3 things...1 vintage dress, 1 maxi dress, and one boho cross body bag.  It was easier to control my shopping impulses when the Euro is almost twice the value of the Canadian dollar. 

This is the maxi I just had to have.  Greetje and Anja were nice enough to take some impromptu photos while I was showing off my purchase of the day to Greetje. My hair is up because I was preparing supper.

I'm wearing the maxi dress with flats here but you can see it is quite long. I haven't decided if I will have it hemmed since it does look very nice with my wedge heels and of course makes my legs look longer. 

This is another one of those dresses you can scrunch up in a ball and pull out of a suitcase looking perfect 7 days later. Even one that has been lost for 5 days like mine was.

Also, because it has an empire waist it is perfect for a fat day. 

Here we are in Anja's garden enjoying the salad I made.  I am wearing my "cooking clothes", which apparently is a maxi skirt paired with a tiger shirt. Next time I really need to bring an apron with me. I am so 1950's. 

 Photos courtesy of Anja from The Curly Traveller

This is my own recipe for salad I make all the time. Greetje loved it and wanted the recipe so here it is:

Suzanne's Strawberry Goat's Cheese Pecan Summer Salad

salad dressing

4 tbsp olive oil
2 tbsp rice wine vinegar ( you can also use balsamic vinegar, if you do, you might not need as much honey)
1 tsp grainy mustard
1.5 - 2 tbsp good quality honey
salt to taste
fresh ground pepper to taste

Whisk all ingredients together in bottom of large bowl. Taste to make sure it is balanced. If you need you can add a bit more honey or a bit more vinegar.

salad

1 bunch cooked al dente asparagus cut into bite size pieces
2 bags washed mixed greens (or one bag, depending on how many people you need to feed)
1/2 package of fresh strawberries washed, hulled and cut into slices
1 small package of goat's cheese 
1/4 cup of toasted pecans

Toss the greens and asparagus into the large bowl and mix to coat with vinaigrette. Plate greens. Add strawberries, pecans and goat's cheese artfully on top of each plated salad. 

This was an outfit post that morphed into a recipe post.  I must be hungry.

Linking up with the lovely Patti at Visible Monday

 

 

 

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Fast Easy Healthy Low Fat Low Calorie Lunch Idea

I'm so excited to be heading overseas soon to meet up with some wonderful celebrity bloggers and one of the gals I'll be visiting asked me what I like to eat during the day.

I've already covered the granola that I eat for breakfast, but I thought I'd share some of my quick lunch ideas that I enjoy while trying to keep off the creeping weight monster.

I must be part squirrel because I adore nuts and seeds. I keep roasted pumpkin & sunflower seeds and a litany of roasted nuts in my fridge. I don't buy them roasted, I buy them raw and roast them myself on a cookie sheet in the oven for about 10-15 minutes at 350 F.  That ensures there is no added salt or oil. Roasting makes all the difference in the world to the taste, so don't skip this step. Just do what I do, roast a bunch of them at once and put them in sealed in baggies it the fridge. They will keep for months like that.

2 slices Ryvita toast/crackers multigrain 

7 slices cucumber (have as much cucumber as you like, it has practically zero calories and no fat)
2 tbsp light cream cheese
2 tbsp roasted pumpkin seeds
1 tbsp roasted sunflower seeds
total calories...307

Spread the cream cheese on the crackers and sprinkle with seeds and fresh ground pepper. I love fresh ground black pepper. I put it on everything.  Did you know that black pepper improves digestion and helps promote intesinal health? 

I kid you not. 

If I'm still hungry after this I'd have a green apple which is an additional 52 calories. 

I have a couple of other favourite lunches I make for myself all the time I'll share soon.

 

Would you eat/try this? Or do you think it is too much like bird food?

 

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Tired of Cooking? Make The Cocktail That Eats Like A Snack

Since summer is for relaxing and not slaving away in the kitchen why not save yourself some work and make a cocktail that includes a snack on the rim?

Like this Cesar I made (Bloody Mary in the US if you make it with tomato juice instead of Clamato juice). 

I used this recipe and added some extra tabasco sauce.

For the garnish/snack I went all out in the pickle aisle and picked up jalapenos, sweet cocktail onions and olives. That wasn't quite enough so I added a cherry tomato, thick slice of cucumber and nice stick of celery.

If you are extra hungry add in a stick of blanched asparagus and a carrot too.  I have even seen these with tiger shrimp on the side. Yum!

If you are worried you might still not be satiated...pair this with some ready-in-3-minutes edamame and voilà...instant sophisticated appetizers and drinks. 

Ahhhh....summer...

you were never so easy.

 

What is your favourite summer cocktail and appetizer?

 

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Farmer's Market Fresh Strawberry Rhubarb Crumble

Farmer's Market Fresh Strawberry Rhubarb Crumble

It is strawberry season in Ontario now and there is nothing better than farm fresh strawberries...unless they come out of your own garden or backyard.

My pug treats my garden like her personal appetizer plate and eats all berries, stray branches and  bunny poo if she can find it. She even ate all of our cherry tomatoes last year. We had to fence it off and still she managed to crawl under the chicken wire. 

 

What? Not me! Look at this innocent face. 

I picked up some wonderful Ontario strawberries last week from my local Farmer's market and combined them with some fresh rhubarb from my garden which Zoé hasn't figured out how to eat...yet. 

I "mostly"  followed this recipe. I added in some grated lemon peel and 1/4 cup of quinoa flakes to the crust to add in some protein. 

Topped with some vanilla bean ice cream this is the perfect taste of summer sunshine. 

I can't wait till I have some more rhubarb in the garden. Maybe I will bake my Sour Cream Rhubarb Muffins. 

 

What is your favourite summer dessert?

 

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Happy Canada Day! Best EVER Coconut Strawberry Shortcake Scones Recipe

Happy Canada Day! Best EVER Coconut Strawberry Shortcake Scones Recipe

2 2/3 c flour
1 tbs sugar
1 tbs baking powder
1 tsp baking soda
1 tsp salt
12 tbsp ( 6 oz)  butter from freezer or very cold butter
1/2 c sweetened shredded coconut
1 lg egg
1 c buttermilk
1/4 c whipping cream for brushing tops of scones
extra sugar for sprinkling

1. Place first 5 ingredients in food processor to mix. 
2. Cut butter in small cubes and pulse into dry mixture in food processor until it resembles course crumbs.
3. Empty crumbs into large bowl and stir in coconut.
4. Mix egg and buttermilk together. Make a well in the crumb mixture and stir in buttermilk and egg.
5. Stir until dough just comes together. Do not over stir or over work the dough or the scones will become tough.
6. Place dough on floured surface, pat down to about 1" thickness and cut out with 3" round cookie cutter. 
7. Brush tops with whipping cream and sprinkle with sugar.
8. Bake for about 25 minutes at 375 F or until browned on tops. 

I cut them in half and fill them with fresh whipped cream and Farmer's market strawberries and add a bit of toasted coconut on top. 

They are as tasty as a Canadian summer.

What spells summer to you?

To me it is drinks on the deck, bbq in the backyard and mosquitos the size of small cars.

Canada I love you!

 

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Are You Ready For Easter? Fun Easter Cards & Great Easter Ideas Round-Up

If you are stuck for a card I have a few in my Etsy store and some printables to make your own cards too.

 

 

 

 

And how about these simple Easter decorating ideas & recipes? 

Egg flower planters

Easter Cupcakes 

 

Bunny Napkins

Easter egg & flower centerpiece

 Easter Table

Easter egg votives

Easter Candy Parade

Make these dark chocolate coconut macaroons instead of chocolate eggs...they are divine!

And finally some free printables for you...enjoy!

 Spring Will Come Free Printable Graphic

Choose Happiness Free Printable Graphic

 Liking up with: Favorite Things,  My Girlish Whims

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Thanksgiving Homemade Appetizers That'll Wow Your Friends & Family

Appetizers are one of my all time favourite dishes to make. 

I love the idea of tiny sexy looking bites with loads of flavour.

It is no secret that simple is best. And although putting these together can be a little finicky... they turn out beautifully and are simply delicious!

I never measured anything when making any of these and "eye-balled it" so if the quantities are slightly off I apologize in advance.

Baby BLTs

These are the most finicky of the bunch but oh so yummy!

Ingredients:

Baby roma tomatoes
1 tbsp mayonnaise (If you like spicy food you could mix some cayenne pepper into your mayo.)  
Fresh basil leaves
1 slice cooked crisp pancetta

Method:

Cut a small slice off the bottom of each little tomato. Just enough so it'll stand up straight.
Then cut off the top and hollow out a bit of the insides. I did this with a knife but you could use a melon baller if you have one that is small enough. Don't hollow it all the way out, just create a bit of a pocket at the top.

Take a zip-lock baggy and put a tablespoon of mayonnaise inside and squish it to one corner. Trim a very small piece of the corner of the bag with a knife. You can now pipe a little bit of mayo into each of the tomato hulls.

Add in small piece of pancetta and tuck in a small basil leave behind the pancetta.

Pear Walnut Cheese Bites

Ingredients: 

1 ripe but firm pear
good hard cheese ( I used aged Beemster from Holland)
lemon juice
1/3 cup roasted walnuts (1 for each appetizer) (Do not skip roasting the walnuts - it makes all the difference.  Bake them for about 5-10 minutes at 350 F or until slightly browned. Watch them though...nuts can burn fast. ) 

Method:

1. Cut the pear into bite sized squares and toss with some lemon juice. The lemon stops them from turning brown.

2. Cut the cheese into same size squares.

3. Layer the 3 elements together on a toothpick. Be careful with the walnuts. You may have the "screw" the toothpick into the nut so that it doesn't crack in half.

 

Goat's Cheese Pecan Date Balls

Ingredients 

1/4 cup Goat's cheese
2 tbsp    Cream cheese 
1/4 cup Roasted pecans finely chopped (follow same advice as for walnuts above for roasting and then chop)
4 Large dried dates

1.  Cream the goat's cheese and cream cheese together until smooth. 
2.  Place your roasted chopped pecans into a shallow bowl. Take a small spoonful of the mixture and drop it into the pecans rolling around until a ball forms.
3.  Cut the date into 3 strips and remove pit. I added the dates last minute but now I would suggest wrapping the date around the cheese ball and securing it with the toothpick rather than just placing on top like I did.  

Let me know if you decide to make any of these how you like them. I have to say I enjoyed my appetizers more than my mains.

For dessert I made a trio of tarts...apple, pumpkin and butter. I just love the idea again of 3 tiny tasters rather than a full piece of pie. 

Linking up with: Your Whims Wednesday

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Homemade Hummus With Spicy Wrap Chips

Why buy store bought hummus when you can make your own in minutes cheaper and better? 

Also don't bother with over salted high fat chips from the store either. Make your own from wraps. 

I made this when my girlfriend was here for a light lunch. Just add some veggies and you're done.

Hummus

Ingredients

1  can of chickpeas rinsed and drained
2 small cloves of garlic peeled
olive oil (about 1/4 cup)
1 jalapeno pepper ( optional but great if you like things spicy ) 
good squeeze of lemon (about 1.5 tbsp)
a teaspoon of honey 
salt & pepper

Method

1. Toss the garlic and jalapeno pepper into your food processor. Process.

2. Add the can of chickpeas to the food processor and mix.

3. Add in lemon juice and honey, mix.

4.  With processor running, stream in enough olive oil through spout opening so mixture begins to loosen up and smooth out. 

4. Season with salt and pepper to taste.

You may have noted that I don't have any tahini in this recipe. I don't like it, so I don't add it. The honey isn't traditional either, but I think it balances out the lemon.

Spicy Wrap Chips

Ingredients

4 large soft whole wheat wrap breads  cut into 8 triangles each
olive oil
salt
pepper
hot paprika
cayenne pepper
sesame seeds

Turn oven on to 375 F.

Spread cut triangels of bread out on baking sheet.

Brush each piece with some olive oil.

Sprinkle with salt, pepper, hot paprika, cayenne pepper and sesame seeds

Bake for 10-15 minutes or until lightly browned. 

Chickpeas are a great way to get some added protein in your diet without the fat. 

Linking up with: Favourite Things

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I Die - Chocolate Espresso Banana Scones

While we were in Jasper recently enjoying some of the majestic Rockie Mountains

we stumbled across The Bear's Paw Bakery.

This place was H-E-A-V-E-N!

Warning...do not go there if you are trying to avoid carbs. This place is a carb crack house. Chocked full of butter, sugar and everything else that isn't good for you but that tastes like an orgasm.

We sat down and ate a sandwich with homemade fresh bread and then washed it down with a piece of their peanut butter chocolate cake. 

We felt deserving because we'd hiked part of Maligne Canyon that morning.

But the cake and sandwich wasn't enough for me.

They had so many more items I hadn't tasted yet!

I decided to get some pieces "to-go".  

One of these was their "Chocolate Espresso Banana Scone".

Seriously.

No... 

Seriously.

I.

Die.

Crunchy on the outside, moist on the inside. Each mouthful a taste-bud buffet of coffee scented banana flecked sexy chocolate not-too-sweet goodness. I was high.

As soon as we got home to Toronto it was all I could think about. Right after I ate it all it was all I could think about.

I needed another fix. 

I couldn't find the recipe online so I did what any jonesing-for-my-next-hit druggie would do...I came up with my own recipe. My own "Breaking Bad" moment.

I've made them with low fat sour cream rather than heavy whipping cream (cutting out a bit of the fat). There isn't really that much sugar thanks to the bananas but a scone isn't a scone without the butter, so it stayed. 

So here they are in all their glory...be forewarned... they will leave you craving another and another and another... 

I Die - Chocolate Espresso Banana Scones - by Suzanne Carillo
makes 10-14 scones 

Ingredients

Wet
1/3 cup light sour cream
1 egg
1 ripe mashed banana (1/2 cup)

Dry
2 1/4 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons ground instant coffee granules
1/4 teaspoon cinnamon

1 1/4 sticks unsalted butter (ice cold and cut into small pieces)
2/3 cup dark semi-sweet chocolate chips
1/2 dark chocolate bar 

Method

1. Preheat oven to 400 F. Spray 2 cookie sheets with cooking oil.

2. In small bowl whisk sour cream, egg and mashed bananas.

3. Mix all dry ingredients (flour through cinnamon) in food processor. 

4. Drop chilled butter  into food processor and blend until mixture resembles course meal and there are no large bits of butter. Do not over blend or your scones will be tough. 

5. This is my little baking trick...place that pastry mixture into the freezer for about 10 minutes. It assures the butter is extra cold and will puff up nice and big.

6. In large bowl add the sour cream mixture to the pastry mixture and mix with a large spoon until just combined.

7. Gently form the dough into a ball and place on a lightly floured surface. 

8. Roll out dough to about 1 inch thick and cut with round cookie cutter.

9. Bake for 20-28 minutes until puffed and darkened. You can use a toothpick to make sure they are cooked all the way through. 

10. Allow to cool completely on racks before microwaving 1/2 of dark chocolate bar with a tsp of olive oil in a zip lock baggy until just melted. 

11. Cut a very small hole in one end tip of the baggy and drizzle chocolate over the tops of the scones.

 These are so good don't say I didn't warn you!

 

 Linking up with Rae Gun Ramblings  Your Whims Wednesday   Favourite Things

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