Tiny Oranges – Fresh, fun blog for OC moms

Do you know how to properly cut an onion??

In this video, my Tiny Oranges partner, Susanne (aka Your Sus Chef), shows us how she was taught in culinary school.

I have never seen this before! The technique is brilliant! Even my mother-in-law who is a fab cook learned something. I hope you do too!

Think you know how? Watch to find out!

And would LOVE your feedback on these vlogs! Please comment! Do you want to see more?

I take a Mommy & Me class with my youngest at our preschool and they have seriously the BEST play dough I have ever experienced!  The secret ingredient is peppermint extract that makes the play dough smell minty and lovely! It is such a hit with the moms and kids, that the teacher gave us her recipe along with a great holiday gift idea for little ones.

This was my first attempt at making my own play dough, and I have to say it was very easy and so fun!

Peppermint Play Dough Recipe: 

* 2 Cups White Flour

* Liquid Water Color or Food Coloring (as much as needed to get the color you want)

* 1/2 Cup Salt

* 3 Tablespoons Cream of Tartar (This was hard to find, I never saw it before. It was in the area with the salt and looks like baking powder.)

* 2 Tablespoons of Vegetable Oil

* 1 Tablespoon Peppermint Extract (Optional – but this is what makes it smell SO good!)

Ready, set, make!

1. Mix flour, salt and cream of tartar in a large bowl with a whisk.

2. Add 2 cups of water and your coloring of choice to get desired color.

3. Mix well with a wisk.

4. Add vegetable oil and peppermint extract.

5. Mix well with a wisk, then stir/smooth batter with a soft spoon or  spatula.

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I can’t tell you how many times I have Googled “make ahead breakfast casserole” searching for a great recipe I could make the day ahead for the time when we have had house guests.

Susanne (my Tiny Oranges partner who also happened to go to culinary school which is why I refer to her as Your Sus Chef!) sent me this amazing recipe for a goat cheese, sausage & artichoke breakfast strata that I made for the day after Thanksgiving and it was A-MAZING!

Tuck this one away for the holidays mamas! I am also making it this week for a Moms’ Group brunch potluck. Here is the recipe from Susanne…

This recipe is great because it’s make ahead, & perfect for feeding a crowd over the Holidays.  Feel free to play around with the different flavors as long as you keep the measurements about the same.  For example: pancetta instead of sausage, mushrooms instead of artichokes & sage instead of thyme, or whatever you dream up!

WARNING: This dish is rich & delicious!  Perfect for Holiday decadence.  Pair with some fresh sliced fruit to lighten up the meal~

Serves 8

2 cups whole milk

1/4 cup olive oil

8 cups 1-inch cubes rosemary bread, crusts trimmed (or sourdough)

1 1/2 cups whipping cream

5 large eggs

2 teaspoons chopped garlic

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/2 teaspoon ground nutmeg

12 ounces soft fresh goat cheese (such as Montrachet), crumbled

1 tablespoon chopped fresh thyme

1 1/2 teaspoons herbes de Provence

12 ounces sausage, uncased & browned in a pan & drained on paper towels

3 – 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)

1 cup (packed) grated Fontina cheese

1 1/2 cups (packed) grated Parmesan

Preheat oven to 350°F.

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Here is another fabulous weeknight recipe from Your Sus Chef (aka Susanne my lovely Tiny Oranges partner!) Sounds so yummy for an easy weeknight dinner and love her ideas for what you can do with the leftovers.  Here is what she writes…

Seared Chicken Breast topped with Olive Tapenade & Goat Cheese

This way of preparing chicken breast is a great basic/quick preparation to make a delish, moist chicken breast for so many different types of meals!

If you have left over, serve this olive tapenade with crackers, your fave cheese + almonds for a fancy cheese platter, over some heirloom tomatoes + fresh mozzarella for an amazing salad or liven up your fave sandwich by spreading a little on your bread.

Chicken Breast

* 4 Boneless Skinless Chicken Breast, rinsed & patted dry
* S + P
* Extra Virgin Olive Oil (EVOO)

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Recently I got invited to a party where everyone was to bring an appetizer to share. Since I am cooking challenged and not one that has a ton of hors d’oeuvres recipes stashed in my back pocket, I asked Susanne, my “Sus Chef” sales director (get it…SUS chef ?!) to send me one of her favorite go-to appetizer recipes. This one is incredible!  The perfect appetizer recipe for Thanksgiving or the holidays.  Here it is in all it’s cheesy yumminess…as written by Susanne.

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