So along being there for business… and enjoying all the food.. the highlight of the trip for me was the Brad Paisley concert at Mandalay Bay.

So first let me say the venue rocked. I would love to watch anyone at Mandalay. (And plan to see Gary Allen in April) We had greatseats of course. [floor doesn't work for shorties like myself] I was already a big BP fan, but let me say. He really puts on a show. The part that even suprised my sister… is just how well that guy can play the guitar. I mean he can REALLY play. He is in the same league as many of the greats including Clapton and Stevie Ray. Yes. I said it!

The concert had the perfect mix of good ole country playin’ and entertainment from the fantastic stage. I love that the video and lights added to each song rather than distract from it. The only slightly negative of the evening was that we were in the old person section. And no one wanted to stand up. TOO BAD for them of course… it was a concert and I was getting my country on.

I think that Brad may be sneaking into the #1 spot right there with my Gary Allan. His playing was amazing and he didn’t miss a note with that gorgeous voice of his. I sure to love that country boy! And what better way to cap the night off than with a midnight snack at Hubert Keller’s Burger Bar.

Still full from our dinner at CUT – Lea and I split the $60 Rossini burger. A Kobe Beef burger topped with shaved truffles, foie gras, and served with a Fleur de Lys brown sauce that was to die for. Yes it rocked… yes.. it is worth every penny. It is one of the few things in this world that can actually bring a tear to my eye.

My LV restaurant round up is coming soon…

Making Vanilla Sugar is easy. I am sure most of you have the recipe, but just in case…

1-2 Vanilla beans *I like to use just the pods after I have scraped them for another recipe. So make some Creme Brulee then use the pods here…

2 cups sugar *if you use the seed, you can increase your sugar to 4 cups

Pour sugar into an airtight container. Bury the scraped pods and seal. Let sit for at least a week to infuse the sugar with an amazing vanilla taste and aroma. DELISH in hot drinks, over cereal, in recipes like french toast and more!

An easy supper. Just set it and forget it. Perfect on a cold winter night.

ingredients

• 3-4# chuck roast
• seasoning salt
• garlic powder
• fresh ground black pepper
• cooking oil
• 40 cloves garlic peeled left whole (about 2 heads)
• 1 medium yellow onion
• 1/3 c. balsamic vinegar
• Worcestershire sauce
• sprig of thyme
• 1 bay leaf

1. Begin by tenderizing the meat with a tenderizing mallet.

2. Rub in season salt to cover. Sprinkle liberally with garlic and ground pepper. Allow meat to marinate about 15min.

3. Heat a heavy dutch oven om high. Add enough oil to coat bottom of pan. Sear meat on both sides.

4. add 4 cups of water and rest of ingredients to pot. Once back up to a slight boil. Place in over, covered with a tight lid.

Roast until fork tender, about 2.5-3 hours. You can also place into a crock pot and just let it take all day.

When you serve, slice meat and place in serving dish.

Remove the thyme and bay leaf and pour the rest of the sauce over the meat. Serve with toasted bread. (and if you’re Asian steamed rice as well)  The garlic becomes sweet and spreadable. Spread the garlic on the slices of meat as you eat it, or on the toast. YUMMY.

There are lots of Caramel Apple options out there, here are our faves!

Dipping Caramel Recipe

• 1 c. Sugar
• 1c. Heavy Cream
• 1 T. corn syrup ( we used light, but if you want a deeper brown color, use dark)
• 3T unsalted BUTTER (no substitutions)

Combine all ingredients into a heavy, medium sized saucepan. Place on Med high (my knobs go lo-10 and I put on and bring to a boil. Stir occasionally and boil for about 12-15 minutes until thick and slightly darkened.

The caramel is pretty light, but trust me… OH SO GOOD.

The Technique. . .

To dip your apples, wash, dry, and stick them.

Dip the apples into the caramel and let the excess drip off. Scrap the bottom against the side of the pan, and place onto parchment or foil that has been sprayed with some PAM. At this point, you can dip into cinnamon sugar or another light flavoring. Heavier items should wait till the caramel has set a little, otherwise, it will all just fall off the apple.

For things like nuts, pretzels, and cookie bits, just wait about 10 min. then gently roll into the item. For double dipped caramel or chocolate…

Put in fridge to set for 1-2 hours. At that point you can dip into an new batch of caramel or into chocolate. You can also drizzle chocolate at this time. Put back in fridge to set… and eat!

I am not a huge fan of  veggies, but this dish makes the cauliflower yummy! Even the kids loved it.

• 1 head cauliflower
• olive oil
• bread crumbs (1 T.)
• dried red pepper flakes
• kosher salt
• 1 clove garlic crushed (optional)

Preheat oven to 400 with rack in the center.

Cut the cauliflower into a large bowl. Cut the pieces into small “trees”.

Drizzle with olive oil to lightly coat. Add breadcrumbs and seasonings, toss to coat.

Bake on a baking sheet for 20 min. Serve immediately.

(note: I left out the garlic this last time I made this and it was really sweet. It made for a more kid friendly dish but still had plenty of flavor.)

This recipe is adapted from the “More from Magnolia” cookbook. For special occassions try baking them in little nut cups in various sizes.

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.  (or souffle cups)

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

This recipe is a family favorite. It is requested at all our parties and never lasts very long!

 Now.. for the crab. I use the stuff you get from the refrigerated section. It will cost around $10-12. Just stay away from the cheapo stuff that is near the tuna aisle.

You will need

• 10-12 oz of crabmeat
• 1 stick unsalted butter
• 8 oz cream cheese
• 4 oz sharp white (or yellow) cheddar cheese shredded
• 3/4 c cream
• 1/4 c whole milk
• 1 t. Worcestershire sauce
• 1/2 t. cayenne
• 1/2 t. dried mustard powder
• 1/2 c Parmesan cheese

In a medium saucepan melt the butter over medium heat.

add cream and milk and bring just to under the boil. Add cream cheese and cheddar and stir until melted. Remove from heat. stir in the seasonings, then gently fold in the crab. Pour into a buttered oven proof dish. Sprinkle Parmesan over top. Bake for 20 min. until bubbly.

I’ve been MIA for the past few days in preparation for my little sister Lea’s Big Baby shower. In true Cabrera party fashion, it was quite a shindig. Mama cooked for days… as did I. And I created some fun party decorations. (a bit of a challenge since I am not really used to making things for BOYS!)

mamas tablescape. . . (our luxurious hot crab dip, hand rolled grissini, and homemade artesanal crackers)

Mamas ever popular pancit and lumpia.

I created this recipe after tasting some similar cookies at Target. One day I really craved them but when I got to the store… they were fresh out.

heat oven the 350 and line baking sheet with parchment.

Sift together flour, baking soda, and salt in a bowl,  set aside.

In a large bowl, cream together butter and both sugars. Add eggs and vanilla and mix until combined. Add flour mixture and mix until just combined. Add chocolate chips and cranberries and use a wooden spoon to mix in.

For regular sized cookies, drop by t. fulls onto sheet and bake for about 9-11 min. until set.

For larger cookies, drop by T. and cook a little longer. About 15-18 min.

let cool.. if you can! and enjoy. These are ADDICTING!

I first had this delicious drink while at a Chausseria. So easy and oh so yummy! Tuda Bang!

ingredients

• 2 limes {I know it says lemonade but just go with it!}
• 3 cups cold water
• 1/2 c sweetened condensed milk
• 1/3 c sugar
• ice for serving

Wash limes well. Cut off ends and discard. Cut each lime in half and into small wedges and place into a blender. Add remaining ingredients except for ice. Blend on high speed for 10-20 sec. Dont go beyond that or it will get bitter. Strain over ice and serve. YUM!

The finished product will be a little creamy and slightly thick.

PS. You MUST strain the liquid and yes, you leave the rind on. It makes a HUGE difference in the final product.