Pumpkin Mousse!

Halloween is right around the corner and it is one of my absolute favorite holidays! I attend a multitude of parties, potlucks, and functions during this time of year, I always have such a fabulous time. At a majority of these gatherings, food is usually present, therefore, I am usually present.  One of my favorite things to bring to these parties is this Pumpkin Mousse, it’s so easy to make and the best part is, you can make it a day or two ahead of time.

Another great thing about this dessert is that it is fairly inexpensive to make. You can serve it in individual dishes, wine glasses, or just a big bowl.  Anyway,  let jump right on into this delicious recipe…

Ingredients: 

1 15oz can 100% pumpkin puree (NOT Pumpkin pie filling)

1 1/2 cups heavy cream

1/3 cup sugar

1/4 cup honey

2 Tablespoons sweetened condensed milk

2 1/2 teaspoon pumpkin spice (more if ya feelin’ freaky)

2 teaspoons vanilla extract

1/8 teaspoon salt

Instructions:

Add the pumpkin puree, 1/2 cup heavy cream, sugar, honey, salt, sweetened condensed milk, vanilla, and pumpkin spice to a medium saucepan.

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Whisk all the ingredients together until well combined.

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Next, we need to bring this mixture up to a simmer.  Light some candles and attempt to summon the flames of hell, if you can’t, that’s fine…. your stove top will do.  Let the mixture simmer, stirring frequently, for 5-6 minutes or until ALL sugar is dissolved.

Now transfer the mixture to a bowl and let it cool on the counter.

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Once it has cooled down, cover it with plastic wrap and put it in the refrigerator to chill completely.

While that’s in the refrigerator chillin’, take your cup of heavy cream and add it to a mixing bowl and whisk it until stiff peaks form, BOOM… YOU GOT WHIPPED CREAM!

Once your mixture is completely chilled, pull it out of the fridge and add the whipped cream to the bowl.

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Take a spatula and fold the whipped cream into the pumpkin mixture. Once you are sure the whipped cream is mixed in completely (the mixture should all be one uniform color), you can add it to whatever dishes you want to serve it in. I put mine in ramekins, wine glasses, and martini glasses. Once your containers are filled cover them with plastic wrap and chill in the refrigerator overnight.  This allows the mixture to come together and firm up.  After that…. you’re done! You just need to add your toppings of choice or no toppings at all!

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I added chopped walnuts to the wine glass and did a chocolate spider web effect to ramekin. 

You could dust the tops with cocoa powder or a little more pumpkin spice… your options for toppings are endless.

This is such and easy and delicious dessert.  It has a wonderful pumpkin flavor and the spice isn’t overwhelming at all.  It’s such a decadent and beautiful dessert that is perfect for parties, potlucks, or just a tasty treat after dinner.  Everyone I know just loves it and I’m sure you will too! Don’t forget to tell your friends that it took you hours to make and that they are lucky to have such an awesome person like you in their lives!

I hope you give this recipe a try ass let me know how it turns out in the comments below!  I hope all of you have a fun and safe Halloween!  Don’t forget to check us out on Facebook (@isbutteracarbblog) and give us a ‘like’! Until next time my little ghouls and goblins, Ciao!

Lemon Dill Dip!

Hey everyone! It’s been a slow week here, thankfully. I have had lots of time this week to catch up on projects and just hang out with Tikki, which is always nice. 20170415_123157

It was bath week for Tikki, strangely enough he loves to take baths.  That’s him in the picture, patiently waiting on me to get his bathing supplies together. I’m so happy he enjoys bath time, it makes it less of a chore for me haha.

Anyway, let’s talk about this dip!  It is so simple and delicious, and it’s just one of the many ways to use cured lemons! Plus, you can throw this together in under 5 minutes. It’s great for a snack, party dip, or it makes a really great gift!

Ingredients: 

1/2 cup Greek yogurt

1/2 cup sour cream

3 slices of cured lemons, minced

1 Tablespoon fresh dill, roughly chopped

1/2 teaspoon black pepper, or to taste

Instructions: 

Get all of your ingredients together.

20170413_171426.jpg Next just add everything to a bowl and mix well.

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Now, after it’s thoroughly mixed, have a little taste.  See if it needs more pepper or maybe some salt, mine didn’t, yours probably won’t either due to the saltiness of the cured lemon.  After you’re done checking for seasoning, you’re done! Just cover and store in the refrigerator until you’re ready to use it!

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The fresh dill and cured lemon bring a bright freshness to this dip.  Add that in with the tang of the yogurt and sour cream and you have one helluva dip!

I hope you try this recipe out for yourself, if you do, let me know how it turns out! There is a recipe for the cured lemons on the blog as well, incase you need it.

I’m finally on Facebook, you can find the page by searching @isbutteracarbblog feel free to give the page a ‘like and share’! Thanks for stopping by! Ciao!

Vinaigrette Roasted Asparagus

Hey friends, it’s been awhile! Sorry for not posting for a bit, it’s just been so crazy around here since returning from Europe. Tikki was sure happy to be back home, I don’t think I’ve ever seen him so excited haha.  To be honest I’m pretty glad to be home as well, traveling will wear you out! Speaking of Europe, it may be awhile before I post about the trip, because I want to work on some recipes that will really showcase the areas I visited.

So, to hold you over I thought I would do a quick post on a delicious side dish that would be a perfect accompaniment to any dinner!   Especially since Easter is right around the corner and I know you’re looking for something divine to cook for your friends and family!  The best part is, this asparagus is quick and easy, but to your guests you will seem like an Iron Chef!

Let’s get to it!

Ingredients: 

1 lb of asparagus, trimmed

1/2 cup chopped leek

4 tablespoons olive oil

4-5 slices of prosciutto, chopped

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon of salt

1 teaspoon of pepper

Garnish:

2 hard boiled eggs, chopped

1-2 Tablespoons tarragon, minced

Instructions: 

First thing first,  preheat your oven to 400°f and gather up all of your ingredients!

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Clean your leeks really well (they are usually grown in sand), because we don’t want sandy gritty asparagus. Just kinda pull them apart a little and rinse with water. You can cut them up first and just soak them in a bowl of cold water and agitate them as well, it might even be easier.  Either way just clean the damn things.  After they are cleaned and chopped place them on a large baking sheet.

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Next let’s get the asparagus ready. You can just snap the woody end off where it wants to snap, because that’s usually where the fresh tender asparagus starts. If you want you can just cut the ends off and then peel the new ends of them with a veggie peeler to make sure they aren’t woody. Now that those are ready, add them to your baking sheet as well!

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Let’s get this vinaigrette ready! Add your olive oil, lemon juice, Dijon mustard, salt, and pepper to a little bowl and mix together until it is really well combined.

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Now pour the vinaigrette over the asparagus and leeks, toss to coat.

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Sprinkle your prosciutto over the top. It’s going to crisp up really well and add such an amazing texture.

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Place the baking sheet into your preheated oven for around 15-25 minutes.  Just keep an eye on it, because the time depends on the size of the asparagus and you don’t want to burn them. The best way I have found to check and see if it’s done is just taste one, plus you deserve a little snack after all this work! You can always use the tip of a knife to check the tenderness, but that’s not fun at all and there is no reward in doing it that way.

While the asparagus is roasting away, go ahead and get your garnishes together! When the asparagus is done plate it up and garnish with your egg and tarragon!  The egg and tarragon garnish add a touch of elegance, plus it adds such great flavor as well. That’s all there is to this amazing side dish, you’re done!

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I really do love this dish and it’s always a hit at our dinner parties! The prosciutto adds a nice crunch with tangy freshness of the vinaigrette to really bring the flavor of the asparagus to life!

Anyway, I really hope you give this one a try and be sure to let me know what you think in the comments!  If you’re feeling frisky give us a share on Facebook, Instagram, and Twitter, be sure to use #isbutteracarb! Thanks for stopping by, until next time. Ciao!

Quick & Easy Garlic Shrimp!

This week has been one of the busiest weeks of my life, at least as far as I can remember.  I’ve been trying to get my bills paid, get Tikki ready to be boarded, get all my medicines together, pack multiple bags and make sure everything is ready for my trip.  Oh yea, I think i forgot to tell you, but Is Butter A Carb is going to Europe, I’ll be in Paris, Amsterdam, and Prague! On the way home I’ll be stopping at JFK and will hopefully get to see my sista from another mista, Kaitlyn! She’s a flight attendant for Delta airlines and it’s always such a treat to get to see her beautiful smiling face and spend some quality time together.  I’m so honored to be able to call her my friend!

Oh my, I almost forgot, Tikki turned 3 this week! We had a little party for him with doggy ice cream and treats. He even got his own little ‘Happy Birthday ‘ cookie and party hat! So, happy 3rd birthday Tikki! Gosh, I love him so freakin’ much!

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He looks so cute in his little hat and bandana!

Anyway, I can’t wait to tell you all about my trip(and the food of course) when I get back to the States. With it being such a hectic week I needed something fast and delicious to prepare for dinner, plus I’ve been on a diet (low carb low sugar) for a while now and I needed to take that into account.  I think Garlic Shrimp was the perfect diet dinner recipe I could have come up with! It’s just so fast and easy to make, it doesn’t hurt that it’s extremely delicious either! So, anyway, here’s my recipe for Garlic Shrimp!

Ingredients:

1 pound of shrimp

1 1/2 Tablespoons of olive oil

6 cloves of garlic, minced

2 Tablespoons of butter

3 Tablespoons of lemon juice

1/4 teaspoon of red pepper flakes

1/3 cup of Italian parsley, chopped

1 Tablespoon of caper brine

Salt to taste

Instructions: 

Ok, so first off, let’s get everything ready so we can cook with ease!  First, peel and devein your shrimp.

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I used, Litopenaeus setiferus or “white shrimp.” These little guys were caught off the coast of the Carolinas.

Next, let’s get our butter ready, you need 2 Tablespoons cut into 4 pieces.  Chop your parsley, squeeze out the lemon juice, measure out your caper brine, red pepper flakes and dice up the garlic.

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My caper brine is mixed with my lemon juice in this picture.

Ok, now let’s get out the best heavy bottom skillet you own (or have borrowed and yet to return, Tim) and put it on the highest heat setting you have.  We need to have this sucker super hot.  Next, add in your oil and it needs to get super hot as well.  You’re going to want to watch for that first little wisp of smoke to come off the oil.  Here we are with shrimp and tongs in hand! We are ready! As soon as you see the little wisp of smoke, add your shrimp in and even them out in the pan….then do nothing.

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Let those little buddies cook for about a minute without touching them.  Sprinkle with a little salt. After about a minute, go ahead and toss them around a bit, for about another minute.  Then we’re going to add in our garlic and red pepper flakes.

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Mix the garlic and pepper flakes around and keep it movin’! We want to cook our garlic a little and wake up those pepper flakes.  We don’t however want to burn the garlic, that’s really the only way to mess this dish up.  So, keep a tossin’ and a stirrin’!

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Now let’s add in the lemon juice, caper brine, and one of the chunks of butter.  Mix all that around and get it really well incorporated.  Once that butter is melted, reduce your heat to low and add in the rest of the butter and your parsley.

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We are in the home stretch now! Mix all that together and once that butter is melted and you’ve tasted for seasoning, you are ready to indulge in some mind-blowing garlic shrimp!

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When you plate it up take all the shrimp out add just a little water to the pan and mix it around and BOOM! You have a delicious sauce to pour over those delectable little shrimp!

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There you have it, Garlic Shrimp! Such an incredibly simple and delicious recipe.  The sweet shrimp, the herbaceous parsley, the acidity from the lemon, and that smack to the mouth from the garlic all just come together to form a classic symphony of flavors. No matter if you’re making this for a quick dinner or a formal party, this quick and simple dish is sure to please.

I hope you give this one a try. If you do, and you should, be sure to comment and let me know how it turned out!  I more than likely won’t be able to post again until after Europe (which will be mid March), however I will if I can.  I can’t wait to share stories and hopefully recipes with you from my travels.  In the meantime, enjoy these delicious(low carb) garlic shrimp and until next time, Ciao!