Tuesday, March 30, 2010

Easter Apparel

I finally finished "cooking up" a cute little sundress for my precious little girl and just in time for Easter nonetheless! I truly appreciate one of my friends letting me borrow her pattern to make this darling "Maddy Dress." Check out what she is up to here. She is really talented and I am always in awe of the cute things she is working on and comes up with..
I couldn't let my daughter have all the fun by having a new dress, so I made a matching skirt to match. Remember this skirt?

Do you think it will be too cutesy that we match? Personally, I don't think so. I love having a little girl to dress up and by the way, who says that Moms and Daughters can't match and have a little fun by wearing matching clothes in the process? Wink, Wink. I am excited to debut these two cute creations by wearing them to church soon!


Ashlee, The Culinary Queen

Monday, March 29, 2010

Lemon Sponge Cake

When I think of spring foods, I think of things that are fruity, light and very flavorful! I came across this lemon sponge cake dessert recipe and just had to make it. I have had a little bit of a hankering for lemon lately and this recipe takes the "cake." It is a very easy recipe to make and can easily be made for a quick after dinner dessert or for fancy entertaining. I would vouch and say that this recipe is probably something you might find in a 5 star restaurant! It is that elegant but so simple!

Lemon Sponge Cake
1 1/4 c. whole milk
3 large eggs, yolks and whites separated
1 Tbsp. grated lemon zest

1/3 c. fresh lemon juice (about 2 lemons)
2 Tbsp. unsalted butter

1 c. sugar
1/2 c. flour
Garnish: Fresh Raspberries
1. Heat oven to 325 degrees. You'll need eight- 4 oz. ramekins or custard cups and a roasting pan large enough to hold them all.
2. In a medium saucepan, heat the milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour together until blended. Whisk into lemon mixture until smooth.
3. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.) 5. Place ramekins in roasting pan(I don't have a roasting so I just used a 9X13 glass dish and it worked perfectly). Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
6. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
7. To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with fresh raspberries.


Ashlee, The Culinary Queen

Friday, March 26, 2010

Crispy Parmesan Chicken Fingers

This baked chicken is so crispy and crunchy you will swear that it came from the deep fryer! It is such a healthy recipe and is yummy too! My kids devoured these "chicken nuggets" and wanted more! Even the "Big Kid" in your life (aka your hubby) will enjoy them. I know that if my family enjoyed this recipe yours will too!

Crispy Parmesan Chicken Fingers
adapted from the April edition of Womans Day
4 boneless, skinless chicken breasts or a package of tenders (1 1/2 lb)
1/4 c. nonfat or lowfat buttermilk(shake well before using) Or make your own buttermilk ( 1 T. lemon juice and 1 c. milk. Let sit for 5 minutes. Viola, homemade buttermilk!)
Nonstick cooking spray
1/2 c. whole-wheat flour or any type of flour will work
1 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp black pepper
3 large egg whites
1 tbsp. skim milk (or water)
2 tsp. hot sauce
3/4 c. finely grated Parmesan cheese
1/4 c. ground flaxseed (you can grind your own or buy it already ground up- I found mine in the flour section of the grocery store)

1. Holding your knife parallel to the cutting board, carefully slice into each breast horizontally, taking care not to slice all the way through the meat. Fold each breast open like a book so it lies flat, Or skip this step and just use chicken tenders.
2.place the breasts or tenders in a Ziploc bag. Add the buttermilk to the bag and seal it. Squish the contents around to make sure all the chicken is coated with buttermilk. Marinate for at least 30 minutes or up to 24 hours.
3. Heat oven to 425 degrees. Line a bking sheet with foil, and coat the foil with nonstick spray.
4. Set out 3 shallow dishes for a three-step breading station. In the first dish, combine the flour, onion powder, salt and pepper; mix well. In the second dish combine the egg whites, milk and hot sauce; whisk together until slightly frothy. In the third dish, combine the parmesan and flaxseed; mix well.
5. Shake the excess buttermilk off one of the chicken breasts and press it into the first dish, coating both sides with seasoned flour. Shake off the excess flour, then dip it into the second dish, coating both sides with egg mixture. Finally, lay the chicken in the third dish, coating both sides with the cheese-flax seed mixture. Place the breast on the prepared baking sheet and repeat with the remained breasts or tenders.
6. Mist the top of each breast with nonstick cooking spray. Bake for 25 to 35 minutes or until browned and crispy.


Ashlee, The Culinary Queen

Turkey Meatballs

There is nothing I like more than a nice plate of spaghetti and meatballs or a meatball sub topped with mozzarella cheese. These two dishes are also huge hits with my adorable kids and hubby!
Lately, I have been using ground turkey in place of Hamburger. I rarely use Hamburger in my meals anymore and my kids aren't the wiser. My hubby and I have decided that we like ground turkey more than hamburger, plus it is better for you. This recipe is one to take the plunge and try switching from ground beef to ground turkey. When cooking with ground meats, I always drain my meat after cooking it. After comparing the grease of ground hamburger and ground turkey, I would have to say that you can just tell cooking with ground turkey is better for you! Have you ever compared the difference between the two greases? Try it. I bet you would choose using ground turkey rather than hamburger after you compare the two.
I am very adamant about using turkey now and I know that my family is healthier in the long run for making the transition.
My version for meatballs uses lean ground turkey and egg whites to keep things light and comes loaded with the classic flavors or Parmesan, onion and garlic, plus a little minced carrot for added sweetness and nutrition. Instead of refined white bread crumbs, I use whole grain oats as my binder. I have learned that the trick to getting super-moist meatballs is cooking them directly in the sauce rather than baking them first. Plus, it means fewer pots and pans to clean. Who isn't in favor of that? You can Cook these meatballs in a store bought marinara sauce or make your own. When it comes time to serve, serve them with your favorite pasta or serve them on whole grain buns topped with mozzarella for an out of this world meatball Hero.

Turkey Meatballs

2 Jars of 26 oz. store bought marinara sauce
1 medium onion, finely chopped
1 medium carrot, finely chopped or grated
2 cloves of garlic, minced or 1/2 tsp garlic powder
3/4 c. Grated Parmesan
1 Tbsp. Italian herb blend (or 2 tsp. dried basil plus 2 tsp. dried oregano)
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
1 1/4 lbs. ground turkey
2 Large egg whites, lightly beaten
1/4 c. old fashioned or quick cooking oats

1. Prepare store bought sauce and bring to a gentle simmer in a 5 qt. saucepan.
2. In a large mixing bowl, stir together the onion, carrot, garlic, Parmesan, Italian seasoning, salt, pepper and pepper flakes.
3. Add the ground beef, egg whites and oats. Mix thoroughly until the ingredients are well combined.
4. Shape the meat mixture into approximately 20 meatballs about 1 1/2 inch in diameter.
5. Carefully place all the meatballs in the marinara sauce. DO NOT STIR; stirring will cause the meatballs to break apart. Don't worry if some of the meatballs are not submerged in the sauce. Cover the pot an simmer gently for 20 minutes.
6. Remove the lid and gently stir the meatballs to thoroughly coat them with the sauce. Simmer, uncovered for an additional 20 minutes.
7. Pour meatballs and sauce over your favorite pasta or place on a bun for a meatball hero and top with mozzarella cheese. Enjoy!


Ashlee, The Culinary Queen

Friday, March 19, 2010

Meet my new best Friend....

her Name is Husqvarna Emerald 116. I have been wanting a sewing machine for "sew" long!! After many months of trying to convince my hubby to let me get one, he finally gave in. Thanks Honey! You treat me so good! I also got a great deal on my sewing machine at JoAnn's in Draper! I got over $100.00 off. Hurray for great deals! I brought my new friend home last night and my very talented friend that I have talked about before came over and we went through the owners manual trying all the stitches and gadgets. I think she may have been even more excited than I was! Wink, Wink. Needless to say, I am really glad that I have my own sewing machine and now me and my good friend can get together in the evenings and both sew on our machines instead of sharing her sewing machine. I am "sew" excited to start some new sewing/cooking projects.

This past week I completed my latest "Cooking" project... I am pretty proud of myself and I am looking forward to sewing some more skirts like this. Of course they will be in different colors and may have some new embellishments like ruffles and Ric Rac. We will see.. the possibilities are endless!
Stay tuned to see what the Queen has "cooking" up in my kitchen as well as in my craft room!


Ashlee, The Culinary Queen

Thursday, March 18, 2010

Southern Favorite

I really truly believe that I should have grown up in the South! I love all Southern Foods and with that said, it is probably because they use a lot of butter in their cooking! I do believe that the well known Food Network Star Paula Deen and I would be kindred spirits if we got to hang out for an afternoon. I love her cooking and I love that she makes it a point to use real butter. Besides the South's home-cooked food, who can resist a Southern Accent. I Love it!!!
I thought I would share my Home made Macaroni and Cheese recipe. Don't waste your money on the Mac and Cheese that comes in a box because this recipe is out of this world! I also like eating leftovers the day after because the flavors have a little more time to blend together. Plus, my kids love it! My little boy requests this recipe more than the Boxed Mac and Cheese at the store. I add ham or hotdogs to make it a main dish rather than for just a side dish. Enjoy!

Ashlee's Southern Mac n' Cheese
1 2/3 c. dry small elbow macaroni, cooked and drained
2 T. cornstarch

1 teas. salt

1/2 teas. dry mustard

1/4 teas. black pepper
1 can (12 fl. oz) evaporated milk
1 c. water
2 T. butter or margarine

2 c. shredded sharp cheddar cheese, divided

Preheat Oven to 375 degrees. Grease a 2 quart casserole dish. Combine cornstarch, salt, mustard and pepper in a medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 c. cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20-25 minutes or until cheese is melted and light brown.
Note: To transform Mac n' cheese from a simple side dish to a savory one-dish meal, add 1 c. chopped ham or hot dogs, after milk mixture comes to a boil.


Ashlee, The Culinary Queen

Tuesday, March 16, 2010

A wee bit Irish!

I have been searching through cook books and cooking websites to find something yummy to make for our St. Patrick's day celebration this coming Wednesday. It is so much fun for me to watch my kids get excited when the holidays roll around. Along with fun activities, I have decided that good food is also what makes a holiday special and memorable! I found several recipes that I am going to incorporate into our little celebration this year. I am planning on making the traditional Corned beef with Cabbage and Carrots. I found a crock pot recipe that looks and sounds delicious-this will be the main course. I found an Irish Soda bread recipe on the Betty Crocker website- this will be one of the sides along with a rich Grasshopper cake for dessert! For the beverage I am going to mix Sprite with Lime Sherbet and make a punch! I am looking forward to our Irish celebration! May you have a Have a Happy St. Patty's!!

Corned Beef and Cabbage with Carrots
1 head of Cabbage cut into 6 wedges
1 bag(4 ounces) baby carrots
1 corned beef (3 lbs.) with Seasoning Packet**
1 quart of water
1/3 c. prepared mustard
1/3 c. honey
** If seasoning packet is not perforated then poke several holes with the tip of paring knife.

1. Place cabbage in Crock pot slow cooker, top with carrots. Place seasoning packet on top of veggies. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover and cook on Low for 10 hours.
2. Combine mustard and honey in small bowl.
3. Discard seasoning packet. Slice beef and serve with veggies and mustard sauce.
Makes 6 servings

Irish Soda Bread
Photo courtesy of Betty Crocker website
3 T. Margarine or Butter
2 1/2 c. Flour
2 T. Sugar
1 teas. baking soda
1 teas. baking powder
1/2 teas. Salt
1/3 c. raisins
3/4 c. Buttermilk

Heat oven to 375 degrees. Grease cooking sheet. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Did you Know?....Why the "X" is on top of Irish soda bread? Legend tells us that this cross is meant to scare away evil spirits. Spooky!

Grasshopper Fudge Cake

Photo courtesy of Betty Crocker Website
1 box Betty Crocker Super Moist White Cake mix
1 1/4 c. water
1/3 c. vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food coloring
2 (16 oz.) hot fudge topping
1 (8 oz.) container frozen whipped topping
5 drops yellow food coloring
Andes Mints

1.Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3.Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
4.Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
5.Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.


Ashlee, The Culinary Queen

Sunday, March 14, 2010

Apple or Cherry Cobbler

This recipe was given to me by a friend that lives in Ivins, Utah. She and her hubby are great cooks and invited me and my hubby over for dessert one evening. I just had to have the recipe after one bite of this delicious cobbler. It is so easy, and it is such a delectable dessert, it will have you wiping the baking dish with your finger to scrap off ever last bite of yummy goodness. My friend baked this dessert in the oven but I have tailored it to be made in the crock pot as well.

Baked Apple or Cherry Cobbler
(Oven Version)

2 cans of Apple or Cherry pie filling
1 package (18 1/4 ounce) Yellow cake mix
1/2 c. melted butter (1 stick)
1/2 c. chopped Walnuts or Pecans
Whipped Topping or Vanilla Ice Cream

1- Pour pie filling into a greased 9X13 pan. Sprinkle generously with cinnamon (if you are making the apple) on top.
2-In a mixing bowl, combine the cake mix and melted butter. Mix together until well combined.
Then add the nuts and stir into the mixture until well combined.
3-Spread mixture over pie filling and bake in a 350 degree oven for 45 minutes or until lightly browned. Serve with Icecream.

Apple or Cherry Cobbler in a Crock Pot
2 cans of Apple or Cherry pie filling
1 package(18 1/4 ounce) Yellow cake mix
1/2 c. melted butter (1 stick)

1/2 c. chopped Walnuts or Pecans

Whipped Topping or Vanilla Ice Cream

Place pie filling in a 2 to 4 quart Crock pot slow cooker and sprinkle with cinnamon if using Apple Pie filling- be generous!! Mix together cake mix and melted butter in a medium bowl. Add nuts and mix together. Spread evenly over pie filling. Cover and cook on Low 3-4 hours or High for 1 1/2- 2 hours. Spoon into serving dishes and serve warm with whipped topping or ice cream, if desired.

**Note: I usually cook this on Low because on High it seems to burn very easy.


Ashlee, The Culinary Queen

Spicy Baked Sweet Potato Fries

One of my favorite things to order at a burger joint is Sweet Potato Fries. I always feel a little less guilty for wolfing down sweet potato fries than if I had ordered the traditional fries (because of the nutrients that are found in Sweet Potatoes). Lately, I have been in search for an "out of this world" sweet potato fry recipe that would be a healthy alternative to the greasy stuff you'd find at Burger Joints. I think I have finally found a recipe that is all that and a bag of "chips!" This recipe calls for seasonings that are on hand in your spice cabinet and a couple of good sized Sweet Potatoes or Yams. My kids love these baked fries and don't even notice that they aren't soaked in grease and drive thru ordered. You can make these as a snack, or a side dish for burgers or baked fish!

Spicy Baked Sweet Potato Fries

6 sweet potatoes, cut into French fries (I use two huge potatoes)
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/8- 1/4 teaspoon of cayenne pepper

1. Preheat the oven to 375 degrees.
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

**Note: My hubby and I like things spicy so we enjoy using 1/4 teaspoon of cayenne pepper. It is very spicy with the 1/4 teaspoon so if you are faint of heart in the heat department then I would recommend going with 1/8 teaspoon of cayenne pepper. Also the original recipe asks that you cook the fries at 425 degrees but I feel like the fries cook too fast and get burned so I like to reduce the temperature. Keep your eye on the fries after the first 30 minutes of cooking, they tend to cook fast and can burn.


Ashlee, The Culinary Queen

Saturday, March 13, 2010

Cashew Chicken

I am loving my new crock pot cookbook and the recipes that it has to offer. I hope you are all not getting to sick of the crock pot recipes that I have been posting but I love them!! It truly is so nice to be able to dump everything together in the morning and by dinner time have a home cooked meal. It is rewarding to know that I am putting good food on the table instead of fast food and it is also very nice to know that I have extra time in the evenings (when I would usually be cooking dinner) to play with my kids or put my feet up. I tried this cashew chicken recipe this week and the kids and the hubby went crazy for it! I was a little leery about the cashews in it but the kids dug right in and were good little eaters. Hope you all enjoy!

Cashew Chicken
6 boneless, skinless chicken breasts
1 1/2 c. Cashews
1 c. sliced mushrooms
1 c. sliced celery
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 c. chopped green onion
2 T. butter
1 1/2 T. Soy sauce
Hot cooked rice

1. Combine chicken, cashews, mushrooms, celery, soup, green onion, butter and soy sauce in Crock pot slow cooker.
2. Cover; cook on LOW 6-8 hours or on HIGH for 4-6 hours or until done. Serve over rice.


Ashlee, The Culinary Queen

Wednesday, March 10, 2010

The Queen can be crafty....

My first attempt at sewing was in Middle School and lets just say that my experience of sewing some pajamas didn't go so well. I remember my project being a totally disaster. The seams didn't line up, the stitches were not straight.... I could go on but Lets face it, It was a disaster!! Needless to say, I think I wore them for my Halloween Costume that year but they never resurfaced again!Fast forward 14 years to the present.... I have attempted to start sewing again! Believe me, I have had my reservations! Luckily for me, one of my dear friends is an excellent seamstress. She is always very actively sewing and I am always amazed at the beautiful clothes she sews for her nieces! I constantly tell her she should become a "cook" for the moda bake shop (one of my favorite websites.)
The past few months I have gotten together with my dear friend in the evenings and we become engrossed in sewing projects. I appreciate her taking me by the hand and teaching me and sharing her sewing knowledge with me. Do you remember this pattern that I showed you on my family blog? I found this pattern at one of my favorite fabric stores. I thought the little girl was darling and her features eerily feature my daughters. I also adored the dress and felt like it was destiny... My first "real" sewing project was born and got I busy "cooking."

I finished my cute little project last night! Here are the results:
I didn't have enough fabric to make a bow for the dress but I decided to go with a more low maintenance approach- a flower clip. What do you think? I am so proud of myself for coming so far since middle school!
PS. The seams line up! Hurray!


Ashlee, The Culinary Queen

Tuesday, March 9, 2010

A Piece of Cake

While I was in Southern Utah visiting extended family a few weeks ago, my mother-in-law who knows I like to cook, gave me a Crock Pot cook book. A lot of the recipes call for 5 ingredients or less. I love easy recipes and I especially love recipes that I can make in my crock pot. I love being able to throw things into a pot and let it do the work for me! In my new cookbook, I came across this Chocolate Pudding Cake recipe. I was a little hesitant about making a cake in my crock pot since I have never tried making a cake in it before but it turned out so delicious! We made it for our FHE (Family Home Evening) Treat last night. The cake is very moist and I love the pudding swirled through the cake. It is the perfect blend of chocolate and It satisfied my chocolate fix without being too rich!
Easy Crock Pot Chocolate Pudding Cake
1 package (6 serving size) instant Chocolate pudding and pie filling
3 cups of Milk
1 package (181/2 ounces) chocolate fudge cake mix plus ingredients to prepare mix
Whipped Topping or Ice Cream (optional)
Crushed peppermint Candies

1.Spray 4 quart Crock pot slow cooker with nonstick cooking spray. Place pudding mix in Crock Pot slow cooker. Whisk in Milk.
2. Prepare cake mix according to package directions. Carefully pour cake mix into Crock Pot slow cooker. DO NOT STIR!! Cover, cook on HIGH for 1 1/2 hours or until set. Serve warm with ice cream or whipped topping and crushed peppermint candies, if desired.
Makes 16 servings.

Note: I cooked mine for the full 1 1/2 hours. Next time I make this I will check on it after an Hour and keep my eye on it. Some of the edges of the cake got a little done for my taste.


Ashlee, The Culinary Queen

Monday, March 8, 2010

Salmon Tacos

Love Mexican Food? Si' me too. This recipe combines the Mexican flavors that I adore but leaves behind the fat, sodium and calories that I would prefer not to have! I also love fish and anyway I can get my family to eat a serving of fish combined with a healthy helping of veggies, I am all for!

Salmon Tacos

adapted from March 2010 Edition of Woman's Day
photo provided by Woman's day
(if you don't like salmon you probably could substitute chicken)

Heat oven to 500 degrees. Line a baking pan with nonstick foil. Rub 1 lb. skinless salmon fillet with 1 Tbsp. of my Salt-free Mexican seasoning blend. Roast 8 minutes or just until cooked through. Meanwhile, in a bowl, toss 1 cup. shredded cabbage or lettuce; a diced avocado; 1/2 c. each diced tomato, sliced red onion and chopped cilantro; 2 Tbsp. fresh lime juice and 1 Tbsp. olive oil. Break Salmon into pieces with a fork. Fill 8 warmed corn or flour tortillas with the salmon and veggies. Serve with green or red salsa. Hold the cheese and sour cream for a healthier meal!


Ashlee, The Culinary Queen

Salt- Free Mexican Seasoning Blend

I found this recipe for salt-free Mexican seasoning blend in one of my monthly Woman's day Magazines. I have been trying to cut out the extra salt and fat in my little family's diet lately. I have been wanting to lose a little weight and I liked the idea of making my own Taco Seasoning mix instead of buying those convenient but sodium laden packets of taco or chili seasoning mixes. I like this recipe and you can use it in place of your regular taco seasoning packets. It is also great as a rub!

Salt-Free Mexican Seasoning Mix
adapted from the March 2010 Edition of Woman's Day Magazine

1/4 c. salt free chili powder
1 Tbsp. Dried Oregano
1 Tbsp. Ground Cumin
1/2 tsp. Garlic Salt

Mix together until well blended and store in an air tight container or jar.

For Tacos or Chili: Use 2 1/2 Tbsp. per lb. of ground beef or turkey
As a rub (great for fajitas): Use 1 Tbsp. per lb. of steak, chicken or pork.


Ashlee, The Culinary Queen

Friday, March 5, 2010

The Queen has spoken....

MY COOKING BLOG IS FINALLY OFFICIAL!!! I am really truly thrilled to be sharing my love of cooking with friends and family. I have enjoyed cooking since I was a young girl and I had an excellent teacher who encouraged me along the way...My mother! I can't think of a better cook. My Mother has truly inspired me to try new things and to get in and get my hands dirty in the kitchen. I appreciate her for always taking the time to show me how to make things and talk me through a procedure; especially since she didn't have the support or encouragement during her youth to help out in the kitchen. My mom started from "scratch" and in my opinion has evolved into a Culinary Queen over the years. A true thank you to my mom for always believing in me and encouraging me to do the things that I love. If I can become a wonderful cook so can you!!
Please feel free to follow me as I cook my way through new and old recipes. I invite you to embark with me on this Culinary quest in my becoming a Culinary Queen!!


Ashlee, The Culinary Queen

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