Blog - Page 40 of 41 - Impressions

Thai Peanut Pasta Salad

June 5, 2013January 20, 2015 Rachel Sherwood

3/4 lb chicken breast cooked and sliced into strips

1/2 lb cooked Spaghetti, cooked and cooled

1/3 Cup shredded carrots

4 Each green onion thinly sliced

1/3 Cup dry roasted peanuts chopped

1/3 Cup soy sauce

1/4 Cup canola oil

2 Tbsp. white vinegar

2 Tablespoons creamy Peanut butter, do not use natural

2 Tablespoon sugar

1 teaspoon sesame oil

2 Tablespoons toasted sesame seeds to sprinkle on top

dash of crushed red pepper into the dressing if you want a little spice

Instructions:

In a large bowl combine chicken, pasta, carrots, green onions, and peanuts. Mix the remaining ingredients until well combined to form a thick dressing. I have found that a blender works very well for this

Toss dressing with chicken pasta mixture and stir well, refrigerate covered for 2 hours.

Success Tip: To break the pasta into thirds wrap the uncooked noodles in a dishtowel and break pasta in thirds over the side of the counter. I like this size for ease of serving and eating.

Summer Drinks, Brandy Smash

June 5, 2013July 18, 2017 Rachel Sherwood

There is nothing better than relaxing on a warm evening with an ice cold summer drink. This has been a long time family favorite, I actually remember sipping on these as a kid the non- alcoholic version of course. What I love about this summer drink is like most recipes I share, it can be made it advance to have on hand when you need it. If you are like anything like me the last thing you want to do on a hot day is more work. This is best made in large batches and kept frozen so when you feel like a treat all you need to do it scoop it into a glass. It makes a perfect drink if allowed to melt a little or serve it as granita/slushy for dessert. You will love it by yourself or when entertaining a crowd.

This recipe is the perfect summer drink or adult dessert. Whip up a batch to have one hand for those hot summer nights and you will be the hit of the neighborhood.

7 cup water

1 cup sugar

12 ounce can frozen lemonade

12 ounce can frozen orange juice

2.5 cups Brandy

1 teaspoon almond extract

In a small saucepan heat 1 cup of the water with 1-cup sugar and bring to a boil. Stir until sugar dissolves completely to make a simple syrup.

In a large freezer safe container add the remaining ingredients along with the simple syrup and mix to combine.

Store in the freezer at least 8 hours until frozen.

To serve scoop slushy mix into glassing using a large spoon or ice cream scoop and enjoy. Garnish with fresh mint or drizzle with fresh raspberry sauce for un upscale look and taste.

*option to make this without Brandy for the kids to enjoy. Just use water in place of the Brandy and continue as directed. This mixture will be more solid so allow it to thaw a bit before serving.

Molten Lava Cakes

May 31, 2013July 25, 2017 Rachel Sherwood

These molten lava cakes are sure to delight your guests and make you look like a star in the kitchen.

They fit everything from casual events with children to sophisticated dinner parties. With only five ingredients and you can prepare them in advance, these are my signature go-to dessert for easy entertaining.

Molten Lava Cakes

Prep: 15 min

Bake: 10-15 min

Serves: 6-10

6 oz bittersweet or semisweet baking chocolate

10 Tablespoons butter

½ cup powdered sugar

¼ cup all-purpose flour

3 whole eggs

3 egg yolks

Grease: 6 (6 oz) custard cups or 10 (4 oz) custard cups

Place chocolate and butter in a large microwavable bowl. Heat in 30 sec intervals until butter is melted; stir occasionally to melt chocolate completely. Add powdered sugar and flour, then mix well. Add whole eggs and yolks, then stir with a whisk until well combined. Divide batter evenly among prepared cups.

Bake at 400 degrees F for 9-10 min for 4 oz cups or 14-15 min for 6 oz cups. Cakes should be firm around the edges, but soft in the center. Let stand for 1 min. Run a small knife around the edges to loosen. Carefully turn the cups upside down onto dessert plates; garnish as you desire and serve immediately.

Note: The batter can be made a day ahead and poured into prepared cups. Cover tightly with plastic wrap and refrigerate. When ready to serve allow to come to room temperature uncover and bake as directed.

Stuffed Shells

May 31, 2013July 25, 2017 Rachel Sherwood

This is one of our family favorites as we love Italian food. This dish is easy and can suite a variety of different tastes making it a perfect make ahead meal or freezer meal. Our family will often get together and make hundreds at a time making it fun, easy and inexpensive to get dinner of the table.

Make-ahead meals — Four Cheese Italian Stuffed Shells

Four Cheese Italian Stuffed Shells

2 box jumbo pasta shells

2 16oz ricotta

4 cups grated mozzarella

4 cups grated cheddar

3 eggs beaten

2 cups Parmesan

½ teaspoon salt

½ teaspoon pepper

1 teaspoon onion powder

1 Jar of your favorite marinara sauce

Cook the pasta shells to the package directions.

In a large bowl mix the ricotta, 3 cheeses and eggs together, season with salt, pepper and onion powder.

Cool the cooked shells by running them under cold water. Stuff cooked shells with cheese mixture by using a tablespoon.

Place stuffed shells in pan cover with marinara sauce.

Bake 350 for about 30 min till hot, for 45min-1 hour if frozen

Make Ahead Freezer Meals: To freeze, stuff shells as directed and place in a freezer zip lock bag with out sauce pushing out as much air as possible for best results. To serve take as many as you need out, cover with sauce in pan and bake till warm.

Flavor Variations: Try adding 1 pound of Italian sausage, ground turkey or frozen spinach (drained of excess liquid) to the cheese mixture and stuff as directed.

How much food do you need for a photo shoot?

May 30, 2013July 25, 2017 Rachel Sherwood

“You need how many cases!?”

Don’t be alarmed when your stylist asks for what may seem like a ridiculous amount of product for your food photo shoot. This may not always be the case, but if the product being shot is fragile, or has ice cream or melted cheese, a few extra would not hurt. Remember, the photo you are creating will serve your company for a long time – start with the right product and enough of it to get the best results!

It often benefits to get a bit extra product because it can get damaged in shipping, or we need to sort through and find the perfect shape and size of a particular item. Also keep storage in mind when ordering product. You want to be able to keep it fresh and stored properly for the best results. Consult with your stylist about ordering product. He or she will be able to help gauge what is an appropriate amount. If possible it may be beneficial to have the product shipped in component pieces.

Example: Pizza
Purchase blank crusts or dough, then the correct amount and type of sauce, cheese and toppings can be assembled in the studio for the perfect shot!

The amount of product needed can also be dependent on how the photo is going to be set up. Here are some situations that can affect the amount of product ordered:

* If someone will be eating it
* If a scoop or slice will be taken out
* If the project is more recipe-focused rather than as an individual product

In some of these situations, the stylist will buy for roughly three times the recipe – one set for practice and to learn about how to best handle the food, one for the photographer to get the lighting on set correct for the shot, then one for the final perfect beauty shot.

Again, there are many variables that can factor in with how much product to order. Consult with your stylist before the shoot to make sure you can get the right foods for the job!

If you are looking for a food stylist, please contact Impressions Food Styling at (612) 636-1994 or visit https://impressionsathome.com.