Geeky Greek Skewers

Wednesday, December 1, 2010

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Whats up everyone?  I decided to make a nice Mediterranean dinner and boy was it simple and delicious! This is one of those meals you can impress company with because the flavors pop in your mouth and it looks like you put alot of effort into the meal! These recipes can serve about 8 people so cutting the recipes in half will be very simple. If you make the marinade in the morning and have it over the meat for the day, it will taste even better. We used beef this time, but feel free to use the meat of your choice! If you want to have vegetable skewers, that works as well! The marinade will work regardless. Enjoy!

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Geeky Greek Skewers

*Remember to soak your wooden skewers before grilling
*Preheat your grill, but you can use your stove top grill and even a George Foreman


-1/4 cup olive oil
-1 lemon, juiced
-1tbl honey
-1 tsp. garlic, minced
-1 tsp. onion powder
-1/2 tsp. chili powder
-1/2 tsp. paprika
-1/4 tsp. cumin
-1/4tsp. ginger
-2tsp. salt

1.In a small bowl or container mix all marinade ingredients together.

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Kabob Meat

-Use 2lbs kabob meat, cut in cubes(We used small ribeyes that were 3.50 for a pd)
-1 large purple onion, chopped

1.Pour your marinade over your meat and onions. Keep in refrigerator for a few hours, allowing the flavors to merry.

2.Arrange your skewers meat first, then onion.

3.Grill for 3-5 minutes per side

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Savvy Mediterranean Salad

-1/2 pd. Olives( I used kalamata)
-3-4 roma tomatoes, chopped
-1 cucumber chopped( I left the skin on)
-1/2 pd. feta cheese, crumbled
-few mint leaves, chopped
-1 lemon, juiced
-1/4 cup olive oil
-1/2 tsp. black pepper

1.In a bowl, add all of the ingredients, toss well and Enjoy!

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Grilled Pita

-Pita Bread
-1tsp salt
-1 tsp cumin
-1/8 cup olive oil

1.In a small container, combine salt, cumin, and olive oil.

2.Using a pastry brush, brush the flavored oil on the pita bread

3.Grill over medium-high heat for 2-3 minutes per side.

Serve with Couscous if you'd like =]

Hope you all enjoy this Easy and Flavorful Meal!

Giveaway Winner

Saturday, November 27, 2010

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Hey All!! Hope you had a wonderful Thanksgiving. I surely had some yummy food and the company of family was awesome. And thanks everybody for the awesome feedback on my blog! Happy everyone likes and it was awesome seeing what comedies you guys love! Alright, enough of the chit chat...The winner of our first giveaway is..........DRUMROLL.........Jen! (JennT1981) Congratulations Love!! I will be sending you that hilarious Movie Date Night along with 3 kitchen utensils of your choice! So please visit  the contact page and send me your info and what utensils you'd like from the list. Hope you enjoy your prize. =]

 Thanks everyone for participating. Definitely more to come =]

Pumpkin Pecan Bars

Thursday, November 18, 2010

Here's a ridiculously delish recipe you might want to make for the Holidays fast approaching! The first layer is a chessmen cookie crust. Next is a creamy pumpkin layer, then topped with a pecan topping. You're going to LOVE it. I promise. So easy too. Enjoy!

Pumpkin Pecan Bars

2 pkgs. Pepperidge Farms Chessmen Cookies
1 ½ sticks butter, melted

Preheat oven to 350 degrees.
In a food processor, pulse cookies until coarsely crumbled, add melted butter.
Press mixture into a 13x8 inch greased pan. Bake for 8-10 minutes

1 15oz. Can of pumpkin
4tbl.butter, softened
½ cup heavy cream
½ cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
2tbl. Brandy

In a blender, combine all of the ingredients, until combined. Spread pumpkin mixture over the cookie crust. Bake for 20 minutes.

1 cup dark corn syrup
1 ½ cups pecan halves
¼ cup brown sugar
4tbl. butter, softened

In a bowl combine all of the ingredients, and top pecan mixture over the pumpkin layer. Bake for 25 more minutes. Let cool in refrigerator until able to cut in bars.
Serve with whipped cream.

Makes 12-14 Bars.

Its Giveaway Tiiiiiiiiiime!

Thursday, November 11, 2010

Hey Awesome People. As you can see, Hipstir Fresh has a new look, and what better way to celebrate than a giveaway. Woot Woot! So Hipstir Fresh is giving away the movie Date Night and you may choose 3 items from a large silicone spatula, medium silicone spatula, silicone brush, silicone coated whisk, cookie scoop or cookie spatula. I know, cool giveaway riiiiight? So you and your friends, special someone, or whoever you choose, can cook up something yummy and then watch this hilarious movie.

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So here's what you have to do.

1. Be a follower(Right hand Side)
3. Leave a comment under this giveaway post telling me either one of your favorite comedies

Easy and done =] Winners will be chosen by

Contest ends November 25th.

Thanks & Good Luck Loves!

Sweet Potato Skillet

Monday, October 18, 2010

Ever been a day you didn't have breakfast and its 12 o'clock and you don't know if you should have breakfast or lunch? If so, this is the perfect skillet meal to have if you want something savory and fresh. Pair it up with a slice of wheat toast and you're good to go!! Regardless of when you eat it, its delish and could also make a fab side dish.

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Sweet Potato Skillet

1 sweet potato, peeled and chopped
1 apple, skin on and chopped
1 small red pepper,chopped
1 small onion, chopped
2 slices bacon, chopped
A few fresh sage leaves, chopped( If you have dried sage use a 1/2 tsp.)
1/4 cup water

1.In a skillet over medium to high heat, add a touch of olive oil or spray so your bacon doesn't stick too much. Cook bacon until browned.

2.Add sweet potatoes, apples, red pepper, onion, and sage.
Saute for 5-7 minutes.

3.Add water, turn heat to a simmer, and cover for about 5 minutes.

4.Season with salt, and a few pinches of paprika.


Keep it Hip & Fresh!


Hold the Eggs Veggie Fried Rice

Wednesday, October 13, 2010

Hey guys!!! So Ive been obsessed with Sushi, Fusion Appetizers, and just amazing Thai and Chinese cuisine. So last night I made a eggless veggie fried rice. Yes, I said EGGLESS. For the people that know me super well, I'm not a fan of eggs, I will eat a quiche though. I know weird!! But I decided to leave out the eggs this time. This recipe is super simple and oh so yummy! We had this with those Fusion Fun egg rolls I made in a previous post so check them out. A little comedy for you today, I'm sure alot of you have seen Rush hour and this food kinda makes me think of the movie. Hope everyone enjoys!

Hold The Eggs Veggie Fried Rice

2 cups jasmine rice
3 bell peppers, sliced( I used various colors)
8oz. mushrooms, sliced
1 bunch of cilantro, chopped
6-8 basil leaves, torn
4 garlic cloves, smashed
1 small purple onion, sliced
1 bunch of scallions, chopped
1/8 cup olive Oil(for veggies)
1/4 cup soy sauce
1 tbl. fish sauce(opt)
1 tbl. sesame oil

1.Cook your jasmine rice according to the package. It usually calls for 1 3/4 cups of water per cup of rice. Once your rice is cooked. Transfer into a dish and place in refrigerator until cooled completely.

*This works even better if made hours before making your fried rice!

2.In a bowl combine all your veggies.
On a medium high flame using a skillet or wok heat olive oil. Add your veggies and cook until softened.

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3.Add your rice, soy sauce, fish sauce, and sesame oil. Fry rice for about 3 to 5 minutes.

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Recap of Egg rolls

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Fusion Fun Egg Rolls

1 pkg. Egg roll wrappers
1lb. Italian Sausage
6 oz. Cole Slaw Mix(I used broccoli Slaw)
2tbl. Peanut Butter
1 tbl. Red Wine Vinegar
1 tbl. Soy sauce
1/2 tbl. Oil( I used Sesame)

In a skillet, brown and cook your Italian sausage
Toss in your slaw mix and cook for 2 minutes
In a small bowl mix the peanut butter, vinegar, soy sauce, and oil
Add sauce to your meat and slaw mixture.

Follow your egg roll wrappers "how to fill and wrap" on the package. Its a snap!

Fry in hot oil until golden delicious!

Serve with your favorite sweet and sour sauce and hot mustard.

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Fancy Italian Made Simple

Sunday, September 19, 2010

Hello everyone! I feel Ive been away for far too long, but now I'm back. I'm very excited to share these new recipes with you guys that are sure to please! My brothers just celebrated their 13th birthday and wanted their favorite meal which is ravioli with my signature Smoked Tomato Alfredo Sauce. I'm absolutely in love with this recipe and I'm telling you, you're gonna love it. I use GFS's Mushroom and Wine Jumbo Ravioli for $14. But of course you're welcome to use your favorite Ravioli because the sauce works for most! This fancy meal is very simple to make and is also affordable. Instead of paying $12 at Olive Garden for one meal, you can have this flavorful pasta for 8 people for around $20-25 bucks. Not bad at all!! I also made Roasted Garlic Butter Bruschetta and these adorable apple pies that will make you feel all warm and fuzzy inside. So everyone take a look and enjoy. Missed you all.

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Roasted Garlic Butter Bruschetta

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- 2-3 heads of garlic
- 3 Tbl. butter
- 4 Roma Tomatoes, chopped
- A few basil leaves, chopped
- olive oil
- 1 baguette, sliced
- salt/pepper to taste

1. Preheat oven to 350 degrees
2. Cut the tops of the garlic heads and place in aluminum foil. Drizzle olive oil and season with salt and pepper.Roast for 30-45 minutes.
3. Squeeze softened garlic cloves into a bowl and combine butter until smooth.
4. Combine tomatoes, basil, drizzle of olive oil, and season to taste.
5. Spread your butter mixture on the bread slices then top with your tomatoes and basil. Enjoy!!!

*Variation- If you like your bread toasty, on a cookie sheet, drizzle olive oil and bake for 5-10 minutes at 350 degrees. Then proceed with your fab toppings. =]

Smoked Tomato Alfredo Sauce

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1 stick butter
1/4 cup olive oil
1 small- medium onion, diced
4 garlic cloves, minced
8 oz. Cream cheese, softened
2 poblanos, roasted, seeded, and chopped
1 1/2 cup heavy cream
1/2 cup spaghetti sauce( I always use Hunt's Garlic & Herb)
1 tsp. Italian Seasoning
salt/pepper to taste

1. Over an open flame, char poblanos on both sides. Place in plastic wrap for easy removal. peel away charred skin, remove seeds, and roughly chop.
2. In a medium sized pot over medium heat, add butter and olive oil. When butter is melted, add the onion and garlic and cook for about 2 minutes.
3. Add cream cheese and cook until most of it is melted in the sauce. Whisk in heavy cream until completely smooth.
4. Add Spaghetti sauce, poblanos, and season with salt and pepper to taste.

Serves 6-8

Serve over your favorite Ravioli or noodles. Enjoy!

This dessert has a few parts to it, but its extremely easy so no worries!!!

Maple Brown Cuties

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Brown Sugar Crust

1 1/2 cups flour
4 tbl. butter, chilled
6 tbl. shortening, chilled
1/2 tsp. salt
1 tbl. brown sugar
3 to 4 tbl. ice water

1. In a bowl combine first 5 ingredients working the butter and shortening in until coarse pieces remain.
2. Sprinkle water over the flour mixture until the dough comes to together.
3. Shape into a disk, place in plastic wrap and store in refrigerator for 1 hour.
4. Roll out the dough on a floured surface, and cutout circles.
5. Place dough circles in oiled cupcake tins and bake for 10 minutes at 350 degrees.

Apple Filling

- 2-3 granny smith apples, peeled, cored, and chopped
- 1tbl butter, melted
- 4 tbl. brown sugar
- 1 tbl. maple syrup
- 1/4 tsp nutmeg
- 1/2 tsp. cinnamon
- 1 orange

1.In a bowl combine the first 6 ingredients. Squeeze the juice of the orange onto the apple mixture and stir well.

Easy Maple Cream

- 1 cup heavy cream
- 4 tbl. brown sugar
- 3 tbl. maple syrup

1. Using a mixer with a whisk attachment, beat the heavy cream on high. Add the brown sugar and maple syrup and continue beating until stiff peaks form.

Butter Crumb Topping/Filling the Cuties

- 3 tbl. butter, softened
- 1/2 cup flour
- 2 tbl. brown sugar

Combine all ingredients.

Filling the Cuties

1. Fill each baking cup with apples.
2. Top with butter crumb topping
3. Bake for 20 minutes at 350 degrees
4. Top with Maple Whipped Cream, chopped nuts of your choice( we used macadamia pieces), and orange zest.

*Makes 12-15 Maple Brown Cuties

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Pulled Pork with Peach BBQ Sauce and Double Chocochip Cookies

Saturday, September 4, 2010

Hi everybodaaaay!!! Soooo excited for the weekend, I'm able to spend some time with the family and just relax. This is the perfect weekend to enjoy the people you love and why not throw some delish food in there as well! So I've been spending alot of time with my favorite family I babysit for and me and the boys, Jack and Joe made some fabulous Double Choco Chip Cookies. They are all chocolate lovers so we had to make something for all the people out there who cant have enough of it. Also! We've been wanting some Pulled Pork Sandwiches over here and my lovely mother made some,, crockpot style. So easy and with a mouthwatering Peach BBQ Sauce. Sounds amazing right?? I know, I know. She topped it with a Blue Cheese Slaw and served it up with some kettle chips. This is the perfect meal to serve when you're in a rush and want some good ole BBQ! Enjoy!!

Hanging with the Boys!!

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Double ChocoChip Cookies

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* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1/4 cup sour cream
* 2 teaspoons vanilla extract
* 1/3 cup Cocoa powder
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips

1.Preheat oven to 350 degrees
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in cocoa and flour, and fold in chocolate chips. Chill in refrigerator for 8 to 10 minutes. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Pulled Pork Sandwiches

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5 1/2 pd. Picnic Shoulder
4 tbl.Salt
3 tbl.Garlic powder
2 tbl.onion powder
3 tbl.paprika
1 tbl. black pepper
3 tbl brown sugar
liquid smoke

In a small bowl combine seasonings and rub over the pork
In a Crockpot: add 1/4 cup water, place pork in skin side up, add a few dashes of liquid smoke on top of pork.
Set on high, cover and cook for 6 hours
Once pork is tender, start shredding and add your peach BBQ sauce!
Enjoy =]

Peach BBQ Sauce
1/4 cup ketchup
1/2 can peaches, 20 oz.(extra light syrup, or rinse peaches well)
1/4 cup brown sugar
2 tbl soy sauce
2 tbl red wine vinegar
1/2 cup apricot preserves
few dashes of liquid smoke

Heat all ingredients in a sauce pan over medium heat, bring to boil, simmer for 10-15 min.
Use an immersion blender until sauce is smooth
* Don't have an immersion blender? No prob! Blend or food process your peaches before adding them to your BBQ sauce.

Blue Cheese Slaw

Blue Cheese Salad Dressing
Cole Slaw mix

Mix these two ingredients for a tasty and easy slaw
Depends on how much you're making. We used about 10 oz. Slaw Mix and added the dressing until it was creamy. About 8-10 oz.

We served our Pulled Pork on Onion Buns and served them with Aldi's Kettle Chips( Almost 1/2 the price of other Kettle Chips)

Hope you all enjoyed these new easy recipes. Have a fantastic weekend!!

Keep it Hip & Fresh


Community Cooking Class

Tuesday, August 24, 2010

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Hey everyone!! Im very excited to show you all parts of the cooking class we had on Saturday 15th. We had a awesome time making delicious Mexican cuisine and the kids did great. I had a big range in age, some of the kids were 9-11, some 12-15. This just goes to show you that anyone at any age can cook with fresh ingredients. Be in mind, kids are talking, laughing, mixers going and everything! Below are two of the sides we created to go with our meal. They are sure to please. Enjoy =]

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Cheesy Chicken Empanadas

2-3 Chicken breast,
8oz. Monterey/Colby or Mexican cheese
1 pkg. Pie Crust
3 tbl.Cilantro, finely chopped
Enchilada sauce

Preheat oven to 400 degrees
In a pot over medium heat, add enough water to cover chicken. Sprinkle in cumin, garlic powder, onion powder, oregano (Italian seasoning) salt, pepper.
Boil chicken until cooked through. Remove chicken, shred, Add Cheese, enough enchilada sauce to moisten up the mixture.
Roll out pie dough sheet. Using a measuring cup or circle cookie cutter, cut 12-15 circles.
Fill dough with 1-2 tbl of meat; wet the out sides with water
Fold over, crimp with fork
Bake in oven for 12 to 15 minutes until golden brown

Smokey Guacamole

2 Ripe avocados
1/2 Red onion, minced
1-2 Poblanos, charred,peeled, chopped
Small bunch of cilantro, finely chopped
1-2 Limes, juiced
1-2 Roma tomatoes, chopped
splash of hot sauce( chipotle tobasco is my fave)
salt/pepper to taste

Cut avocados in half, removing seed. Scoop out the avocado and place in a bowl.
Using a fork, mash avocados until smooth.
For poblanos, simply char on an open flame on the stove, remove and place in plastic wrap. After a few minutes, peeling will be easy!
Add remaining ingredients, stir, and Enjoy with fresh tortilla chips.

Pineapple Mango Salsa

1 Can crushed pineapple
2 Mangos, chopped
1/2 Purple onion, diced
small Jicama, diced
3 Roma tomatoes, diced
1 Jalapeno, finely chopped
Bunch of cilantro, finely chopped
Lime juice

In a bowl, add all ingredients, Season with salt and pepper.

Hope everyone is enjoying the last days of summer

Keep it Hip and Fresh


Sizzling Steaks and a Heavenly Hostess Cake

Thursday, August 19, 2010

Hi All!! So I definitely enjoyed being at the Pier on Sunday watching my Dads group sing! The weather was perfect and the music was great. When the weather is nice like that I love to grill quick meals that everyone can enjoy. A few weeks ago I found thin cut ribeyes, 5 for a little less than $5.00 at Eurofresh. How amazing is that! We did get my Dad a Tbone for some extra chowing down though! For the sides, we had grilled sweet potatoes and broccoli rabe which took no time. If you're looking for something quick and easy, try this delicious meal!

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Also, my mom just celebrated her Bday on the 17th!!! Woohooo . She always loved Hostess cupcakes and wanted me to make her cake just like it. This cake is dangerously good. BEWAREEEEEE

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Sizzling Summer Steaks

Steak of choice

Dry Rub

3 tbl.salt
1 tsp. pepper
2 tsp.onion powder
1 tsp. garlic powder
2 tbl.brown sugar
2 tsp. ground red pepper

Combine all dry ingredients in a bowl. Rub the steaks generously with the seasoning and refrigerate for 24 to 48 hrs.
Preheat grill, and remove steaks from refrigerator for about 20-30 minutes prior to grilling.
Place steaks on hot oiled grill to put a char on each side, then move steaks to a cooler part of the grill to continue cooking for 6-7 minutes. (This is what I did for the Tbone, the thin cut ribeye's grilled for 2-3 minutes per side.)
Remove steaks from grill and allow to rest for 7-8 minutes.

Grilled Sweet potatoes

2-3 medium sweet potatoes, peeled and sliced(1/8-1/4 thickness)
Olive Oil
Italian Seasoning

In a bowl, add sweet potatoes and drizzle olive oil evenly.
Sprinkle seasonings to your liking and place on hot oiled grill
Grill potato slices until brown on one side, turn and brown other side, until sweet potatoes are tender.
You may drizzle with more olive oil and enjoy!!

Broccoli Rabe Packets

Broccoli Rabe, washed and trimmed
olive oil
onion powder
garlic powder

Using Aluminum foil, lay one piece horizontally and the other vertically.
Oil the bottom of the foil and place the Rabe inside
Drizzle with olive oil and sprinkle with seasonings to your liking
Close packet and grill for 10-15 minutes

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This chocolate cake recipe will never fail you!!! Check it out @

Heavenly Hostess Cake

2 Cups Flour
2 Cups Sugar
3/4 Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Mazola Vegetable Oil
1 1/2 Teaspoons Vanilla Extract
1 Cup Boiling Water

Preheat Oven to 300° F

lightly grease and flour cake pans/or baking dish(9x13)
Place all the ingredients into a mixing bowl.
Mix at medium or medium high speed until all ingredients are blended and smooth.
Pour into greased and floured baking dish/or pans
Test by sticking with knife. If it comes out clean, it's done! (30-45min for 9 inch cake pans, 1 hour for the 9x13 baking dish)
Allow to cool.

Marshmallow Fluff Frosting

1 stick butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
16 oz.Marshmallow fluff
2 tablespoons milk

In a large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl. Add marshmallow fluff. Add milk for smooth consistency(may need more.) Keep in refrigerator until firm enough to fill the inside layers of the cake.

Easy Ganache

12 oz. Semisweet chocolate chips
1/2 cup half/half
3 tbl. butter
2 tsp. brandy

In a sauce pan over low heat add butter and chocolate. Slowly add in cream and add brandy. Stir until completely smooth. After filling your cake, (crumb coat)begin pouring and spreading your ganache to cover all sides of the cake. Refrigerate to set. Next, pour and spread another layer of ganache, Refrigerate and Indulge!

Enough to cover a 9 inch cake

Hope you all are having a wonderful week!

Keep it Hip and Fresh


Strawberry Fields Forever

Monday, August 9, 2010

Hello everyone! Lately Ive been in a ''strawberry mood'' because I can buy a pound of strawberries for $0.99 to a $1.29 at my favorite store....ALDI's!! Last week I made a moist lemon cake with fresh strawberry buttercream. Can you say Amazing =] Also, while I was in Michigan this weekend, I had the best salad. It was a strawberry salad and I decided to make my own with an easy vinaigrette dressing. Today's title I'm sure makes you think of the Beatles, so I had to share the music video with you all. Strawberry Fields was a Salvation Army home in Liverpool that John Lennon had fond memories of. This song is this weeks music inspiration. Hope you Enjoy!!

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Moist Lemon Cake

I used the classic white cake recipe and added a touch of lemon =] You can find the original recipe at This is for a 2 layer cake, I made a three layer just for height!

Makes 2 - 9" cakes

1/2 liquid c. egg whites
1 c. milk
2 tsp. vanilla
3 c. cake flour (sifted)
1-1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1-1/2 c. softened butter
2tbl. lemon zest
juice of one lemon

Preheat oven to 350 degrees F.

Grease and flour 2-9" pans and line bottoms with wax or parchment paper.

In a medium-sized bowl, combine flour, sugar, baking powder and salt. Set aside.

Place butter in the bowl of an electric mixer and beat on low for 1 minute. Add half of the flour mixture and beat on low until blended. Add 3/4 c. of the milk and beat again until blended. Add remaining flour mixture and blend on low. Scrape down bowl and beater. Beat on high for 2 minutes.

In a separate bowl, combine remaining milk, egg whites, and vanilla.

Gradually add egg mixture and beat until well blended. Add lemon juice and zest.

Bake for 25 - 35 minutes or until a toothpick comes out clean from the center of the cake.

Cool cake in pans for 10 minutes before inverting on to wire racks.

* Variation- I also added a few drops of yellow food coloring for some fun coloring.

Fresh Strawberry Buttercream

1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
8oz. Strawberries, chopped
1 tbl. sugar

* Before making the buttercream, blend strawberries and the 1tbl. of sugar in a blender or food processor.

In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl. Add milk and strawberries. Keep in refrigerator until firm enough to spread.

* I also added a touch of red coloring for a bright pink!

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Sassy Strawberry Salad

1 bag spring mix( Arugula is even better)
1 lb fresh strawberries, sliced
3 oz.goat cheese( I used crumbles)
1/2 sweet onion, sliced
1/2 cup milk
1/2-3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
Oil for frying

Onions: In a small bowl, combine flour, baking powder and seasonings.
In a separate bowl add milk.
In batches, dip onions in milk, then in the flour mix, add to hot oil
Fry until golden and place on paper towels

Easy Vinaigrette

1/4 cup olive oil
1/4 cup vinegar
1/2 tsp. minced garlic
1/2 tbl. white sugar
1/2 tbl. brown sugar
1/2 tbl. dijon mustard
1 tbl. strawberry preserves
splash of worcestershire
salt and pepper to taste

In a food processor or blender, combine all ingredients and pulse until smooth.

In a bowl or salad plate add salad, strawberries, goat cheese, and onions.
Drizzle your yummy vinaigrette on your salad and Enjoy!

Keep it Hip and Fresh!


Groovy Grilling and Volunteer Love

Tuesday, August 3, 2010

Hi everyone! This weekend was great, my family and I volunteered in Riverdale IL along with CSX to bring some light into the community. We painted murals, planted trees, put fences and picnic tables together and more. That was one of the best experiences ever and I plan to do tons more in the community. Hipstir Fresh will be having their first hands on cooking demo with young adults from 12-18 years old next week. Im so excited, its ridiculous and we will have it all on video to watch so be on the look out =]. I put together a quick slideshow of our fun time this weekend with CSX, hope you enjoy!

Last week, my mom and I made porkchops, grilled green bean packets, and delicious sweet corn with this amazing butter spread. This meal was super easy and very affordable. Im leaving the serving sizes up to you. Everyone's family is different so let these recipes work according to your family size.

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Baby Brine Pork chops


For Brine
1/4 cup Salt
1/4 cup brown sugar
black peppercorns/1 pepper
sliced head of garlic, skins and all!

* Variation- You do NOT have to brine, simply use the grill seasoning and go about your grilling =]

Grill seasoning
1 tbl salt
1 tsp. black pepper
1 tbl brown sugar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika

In a bowl use enough water to cover chops.
Add the other brine ingredients and brine for 4 to 24 hours.
Remove Chops from brine, rinse with cold water, and pat dry with paper towels.
Sprinkle with grill seasoning( you don't have to use it all)
Over a medium heated grill(oiled too), grill chops 4-5 minutes per side
Let rest for 5 minutes, and enjoy!!

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Grilled Bean Packets

Frozen Green Beans
1 onion, chopped
2 tsp. garlic, minced
olive oil
salt/pepper to taste

Using aluminum foil, lay one piece of foil vertical and the other horizontal to create spill proof packets.
Spray foil with non stick spray or a drizzle of oil will work too
Add frozen green beans, onion, garlic, drizzle with oil, and season with salt/pepper
Close packets and place on a hot grill
Grill for 15-20 minutes and enjoy!

*Variation- These packets can also be placed in the oven and maybe add a tsp of liquid smoke for that smokey goodness.

Grilled Corn w/smokey butter spread

5 ears of corn, shucked(love that word! lol)
2oz. Cream cheese, softened
4 tbl. butter, softened
1 tsp. cumin
1 tsp. paprika
1/2 tsp. salt

Boil ears of corn in a pot of water for 10 minutes
Place corn on a hot grill and grill for about 3-4 minutes per side
Mix together cream cheese, butter, and seasonings and serve with your grilled corn
Next, tell me how good that butter spread was =]

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Chai Tea Rice

Wednesday, July 28, 2010

Here's a special side dish that is super flavorful and easy to make! You can serve it as a side dish or throw in some chicken or shrimp and it makes a great entree. This dish makes me think of Angel Taylors Song "Chai Tea Latte" so listen if you'd like, its very pretty.

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Chai Tea Rice

Serves 6

5 cups water (Tea may boil down)
5 chai tea bags (I used Celestial Sweet Coconut Thai)
2 cups jasmine rice(or regular white rice)
1 medium purple onion, chopped
2 garlic cloves, smashed
4 green onion tops, chopped
½ cup coconut milk
2tbl. Oil
3tsp. salt
½ tsp. red pepper flakes

1. In a pot bring water and tea bags to a boil.
2. In a separate pot over medium heat add oil and rice until rice is toasted.
3. Add both onions and garlic until softened. (Add more oil if needed)
4. Add 4 cups of tea, coconut milk, salt, and red pepper flakes.
5. Bring to a boil, reduce heat, cover, and simmer until liquid is absorbed.

*Variation- Once rice is cooked, fold in 4 oz. of Philadelphia's Pineapple Cream Cheese spread. Its to die for!!

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Fusion Fun Egg rolls

Makes 13-15 eggrolls

1 pkg. Egg roll wrappers
1lb. Italian Sausage
6 oz. Cole Slaw Mix(I used broccoli Slaw)
2tbl. Peanut Butter
1 tbl. Red Wine Vinegar
1 tbl. Soy sauce
1/2 tbl. Oil( I used Sesame)

In a skillet, brown and cook your Italian sausage
Toss in your slaw mix and cook for 2 minutes
In a small bowl mix the peanut butter, vinegar, soy sauce, and oil
Add sauce to your meat and slaw mixture.

Follow your egg roll wrappers "how to fill and wrap" on the package. Its a snap!

Fry in hot oil until golden delicious!

Serve with your favorite sweet and sour sauce and hot mustard.

Keep it Hip and Fresh!

Crockpots You Say?

Monday, July 26, 2010


Hey everyone! So last week my mom made the most delicious country style ribs! Oh my goodness they melt in your mouth they're so good. This is our first Crock pot meal and you will definitely enjoy it. The meat was cheap and the salad was super fresh! Perfect for anyone on the go who wants an easy meal. I love the days when me and my mother cook together but this day she did everything and all I made was white rice. Haha. What can I say? I just have it like that sometimes. So Enjoy this fabulous Hipstir Fresh recipe made by Mrs.Chatman.

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Heavenly Crockpot Ribs
Serves 5-6

2 1/2 pds. Country Style Ribs
1 bottle Teriyaki Sauce
onion powder
garlic powder
salt pepper

Place ribs in your Crockpot and season with salt, pepper, onion and garlic powder.
Cover ribs with Teriyaki sauce.
Cover with lid and set your Crockpot on High for 5 to 6 hours.

Tomato Cucumber Salad

3 Tomatoes, chopped
1 Cucumber, chopped
1/2 sweet onion, diced
1/4 cup Cilantro, finely chopped
1/4 cup rice wine vinegar
2tbl. sugar
salt/pepper to taste

In a medium bowl combine ingredients and toss! Season with salt and pepper to your liking. Chill

Serve with White Rice and enjoy that gravy from your ribs. Yum!!

Shes Such a Charmer

Thursday, July 22, 2010

One of the things I really want to do with Hipstir Fresh is to create meals for singles and couples to enjoy. Guys, if you want to impress your girlfriend one evening with an easy fresh meal you can do so! And of course ladies, if you don't know how to cook, this can be a great start for you, because lets face it, Men LOVE to eat. =]

So Im absolutely in love with Kings of Leon and I will be seeing them in concert this Saturday. So they are my inspiration for our first Hipstir Fresh Recipe. Charmer is one of the funniest songs Ive ever heard and it might startle you when it first begins. But one way I like to charm someone is when I make a delicious pasta. Pasta is easy and oh so yummy!! I encourage you if you have an Aldi's Store close to you....Make use of it. I can buy a 16 oz. bag of medium raw shrimp for $3.99 and I used their bag of fresh spinach also which is very affordable.

Charmers Shrimp Zinger Pasta

For 3-4 servings

1 pound shrimp, peeled and deveined
1/2 pound pasta( I chose linguine this time!)
Olive oil
Small onion, chopped
1tsp. garlic, chopped
3 tbl. Butter
1 lemon, juiced
8 oz. Spinach
salt and pepper to taste

In a medium pot, boil pasta with salt and a touch of olive oil
Cook pasta according to the box.
Meanwhile, over medium heat, add 4tbl olive oil and butter. Toss in onion and garlic and cook until tender.
Add spinach,lemon juice, and about a 1/4 cup of the pasta cooking liquid.
Toss in shrimp, cook until pink. Season with salt and pepper.
Add pasta! Finish with some cheese if you'd like.
You're such a Charmer =]

Serve with warm crusty bread and don't forget the Butter!!


Tuesday, July 20, 2010

Hey everyone! My name is Jacqui' Nicholson but alot of people know me as Kiwi. I'm 21 years old and I have a serious passion for cooking. I graduated from Robert Morris in Culinary arts and just came back from an awesome cooking competition with the lovely Paula Deen!! So how did this love for whipping up fab dishes start? My mother has been my biggest inspiration, I loved seeing her make comforting meals for my family, so i followed suit and now I want to pass it on to others. But I don't want to share this with just anyone....... but for our younger generation. Yes, I mean all of you awesome people that are kids, teenagers, college students, singles, and young professionals. I want to introduce you to a new world of hip cooking that is easy, affordable, and most of all FRESH! You'd be surprised what you can make with a few fresh ingredients and an electric skillet or crock pot. I know we don't all have the money or time because we're always on the go, so join me as we go on this adventure together. I promise you'll enjoy the ride.