3rd Annual Battle of the Bakers/40 Under 40 Benefitting Dallas Furniture Bank

In just one week from today, we will be honoring 40 of Dallas' best and brightest young professionals under the age of 40. This group of extraordinary young individuals contribute so much to our DFW community, and for this reason, they must be recognized.

Last year I was humbled to be selected as one of the 40, and this year the Dallas Furniture Bank has passed the baton to me, making me a co-chair of the event!

A few photos from 2010's Battle of the Bakers/40 Under 40

Being presented with my award! (A bit fuzzy, but still a great memory!)

Attendees watching the award presentation

A few of my dear friends there to celebrate and support!

Our friend and web developer Steve, me & my hubby enjoying the event!

It has been a wonderful journey planning the event with the rest of the board and getting to know the 40 Honorees! I can hardly wait for next Tuesday night, May 3, when it all comes together! Not only do we get to dote on this amazing group of young individuals, but we're also raising money for the Dallas Furniture Bank so they can continue to provide basic household furnishings to people in need.

Don’t miss the third annual Battle where 10 of D/FW’s best bakers, pastry chefs and caterers compete for the vote of a panel of celebrity judges as well as our attendees in a People's Choice vote!

The awards will be for Best Savory Item, Best Chocolate Item, Most Beautiful Presentation, Most Creative, Overall Most Delicious and Highest Difficulty.

If you need to taste each and every item at least twice before casting your vote, like I will, don't worry, accuracy is highly encouraged! ;)

Event Happenings:
Tuesday, May 3 6:30p
at Marc Events, Dallas, TX

*People's Choice competition (as well as celebrity judges panel vote) for Best of the Bakers in Dallas
*Pics onsite by a professional photographer
*Brief awards presentation to our 40 Under 40 honorees at 7:00 p.m.
*Complimentary Prosecco, wine, water & valet

*Check out the list of 2011 honorees: http://www.dallasfurniturebank.org/fortyforty.htm

*Event Chairs: Lindsey Crouch, Society of Young Philanthropists and Travis Dent of Holmes Murphy
*MEDIA Partner: Modern Luxury


Click here to secure your tickets today! And of course, invite your friends and family to share in the fun and celebration of YOU!
http://dfb.eventbrite.com/

Hope to see all of you Dallasites there!

With love and excitement,
Lindsey

Oven-Roasted Leg of Lamb with Cauliflower and Shallots

One of the best aspects of any holiday are the delicious meals that go with it!

Nothing says Easter to me, quite like roasted lamb. So I was happy to volunteer to make this delicious meal for our family in Austin this weekend. My father-in-law is also making a ham, so we will have the best of both worlds! It's almost going be kinda tough to sit tight through Easter mass thinking about our Easter brunch awaiting us at home ;)

Whether you'll be enjoying your big Easter meal for brunch, lunch or dinner time, this recipe is an incredible addition to any menu and setting, whether casual or formal. I've made this recipe several times, and it's always a fan favorite!

Sliced and plated

Roast leg of lamb with cauliflower and shallots on serving platter

Oven-Roasted Leg of Lamb with Cauliflower & Shallots

original recipe from EatingWell magazine
adapted for www.CaringforGodsGifts.com

8 servings, 4-6 ounces lamb & 1 cup vegetables each

Ingredients:
1 cup fresh tarragon leaves
1 cup flat-leaf parsley leaves
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 cloves garlic
Zest and juice of 1 lemon, divided
2 teaspoons salt, divided
1 teaspoon freshly ground pepper
1 4- to 4 1/2-pound boneless leg of lamb, trimmed
1 - 1 1/2 pounds shallots (go for more if you love caramelized onions!)
2 medium heads cauliflower (try different colors of cauliflower if you want to wow guests)
1 tablespoon capers, rinsed
1/2 cup Fage greek yogurt
kitchen string from your butcher

Preparation:
1. Preheat oven to 425°F.

2. Place tarragon and parsley in a food processor. Add 2 tablespoons oil, mustard, garlic, lemon zest, 1 teaspoon salt and pepper and process until fairly smooth. Transfer 3 tablespoons of the mixture to a medium bowl; set aside for Step 6.

3. If your lamb is in the oven-safe netted bag used by most supermarkets, remove the bag by cutting open. Open the lamb so it’s flat. Spread three-fourths of the remaining herb mixture over the surface of the lamb. Roll the lamb closed and tie in several spots with kitchen string so it is about the shape of a large football; transfer to a large roasting pan and spread the remaining herb mixture over the top and sides.

4. (If you prepared the recipe to this point the day before, let the lamb stand at room temperature while you prepare the vegetables.) Leaving the root end intact, peel and halve shallots (quartering larger ones). Trim and cut cauliflower into 2-inch florets. Combine the shallots and cauliflower in a large bowl with the remaining 2 tablespoons oil and 1 teaspoon salt.

5. Roast the lamb in the center of the oven for 20 minutes. Remove from the oven, and add in the vegetable mixture to the pan around the lamb. Put back in oven and continue to roast, stirring the vegetables every 20 minutes or so, until they are golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium). Check the lamb at 1 hour; you will most likely need to cook for 1 hour 20 minutes total. Transfer the lamb to a clean cutting board and let rest for 10 minutes. Stir capers into the vegetables.

6. Add lemon juice and sour cream to the bowl with the reserved herb mixture; stir to combine. Slice the lamb and serve with the vegetables and sauce.

Make Ahead Tip: Prepare through Step 3, loosely cover with plastic wrap and refrigerate for up to 1 day.

With Easter Joy,
Lindsey

Asian Lettuce Wraps (Gluten-Free)

Who doesn't love an Asian-inspired dish, right?! Especially when it's healthy, full of lean meat and fresh veggies, and made at home without all the sugar and fat you'll find in a restaurant or take out!

The rich flavors of garlic, ginger, hoisin sauce and creamy peanut butter are mixed with the crunch of carrots and water chestnuts in lean and hearty ground turkey, all wrapped in a crisp iceberg lettuce leaf. (Bib lettuce works well, too.)

Asian Lettuce Wraps
4 Servings: 2-3 lettuce wraps each

Ingredients:

4-5 finely chopped organic carrots (big carrots)
1/2 cup water
2 pounds lean ground turkey (I love Jennie-O. You might have left overs, but great the next day too!)
1 cup chopped shiitake mushrooms
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy natural peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup organic hoisin sauce
1/2 cup sliced green onions
1 head iceberg lettuce, separated into leaves

Preparation:
1. Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Drain any excess water. Remove carrots from skillet.

2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.

Enjoy!
Lindsey

Lemon & Olive Oil Tossed Green Beans

Steamed fresh green beans are the perfect, healthy, light and nutritious side dish for almost ANY entree. Keep this staple recipe handy and use the simple dressing of a splash of olive oil and fresh lemon juice on other steamed vegetables! Give it try on broccoli, asparagus and brussels sprouts!

Lemon & Olive Oil Tossed Green Beans

Ingredients:
1 pound organic fresh green beans, washed & trimmed
1/2 to 1 full fresh squeezed juice of a lemon
1 teaspoon olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper

Preparation:
1. Steam green beans, covered, 4-5 minutes or until crisp-tender. (Don't over cook to keep them as nutritionally dense as possible)
2. Drain and put in large bowl.
3. Add in lemon juice (according to taste), oil, salt and pepper.
4. Toss to coat!

What are your favorite steamed veggies?

Cheers to fresh, clean eating!
Linds

Spring Retreat and Sirloin Skewers with Peaches & Peppers

Summer is almost here! And if you live in Texas, some days feel like summer already! We've had no choice but to start preparing for one of our favorite seasons!

This weekend I got a little sun and a whole lotta perspective while at a 24 hour Women's Reflective Retreat at Montserrat on Lake Dallas. It was an overall wonderful experience growing in faith and fellowship with some amazing women!

This was my view of the lake from my chair under a tree where I spent time in silence and reflection.

God's beauty from every direction!

And this was the sun rising over the lake during my morning quiet time.

When I got home Saturday evening, there were dozens of people still laying out by the pool. These wonderful summery days call for recipes that can be cooked and enjoyed inside or out!

These delicious skewers are a great way to jump start your taste buds to crave everything that pairs so well with the warmer months, like the sweet broiled peaches on these tasty kebabs!

There are several ways to cook these delightful skewers: 1. on an outdoor grill, 2. on a grill pan on your stove, or 3. my personal favorite for this time of year (and apartment living), broil them in your oven!

Broiled Sirloin Skewers with Peaches & Peppers
original recipe from www.myrecipes.com
adapted for www.CaringforGodsGifts.com

Serves 4 (2 kebabs each)

Ingredients:
Kebabs-
1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
3 teaspoons sea salt
2 pounds boneless top sirloin steak, cut into 1 inch pieces
4 peaches, cut into 8 wedges (nectarines also work well)
2 medium red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 inch) pieces
Cooking Spray

Sauce-
1/2 cup chopped fresh parsley
1/3 cup red wine vinegar
1 teaspoon olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper
4 garlic cloves, minced


Preparation:
1. Soak 12-inch bamboo skewers in about an inch of water for 30-60 minutes to prevent total burning in oven.

2. Preheat oven to Broil.

3. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3-4 steak pieces, 2 peach wedges, 2 onion wedges, 2 bell pepper pieces alternately onto each of 8 skewers. Place kebabs on a foil lined cookie sheet, coated with cooking spray. Broil for 5 minutes, turn over and broil 2 minutes more (or until desired degree of doneness). Place kebabs on a platter, let stand for 5 minutes.

4. To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic) in a medium-sized bowl, stirring with a whisk. Spoon sauce over cooked kebabs.


Cook's Notes: Soaking the skewers in water will help them from totally burning, but they will still get a little blackened, don't be alarmed. The red wine vinegar sauce is amazing, and compliments the flavor of the sirloin so well - don't skip the sauce and make extra if you have to! A great cut of Top Sirloin will take your kebabs to the next level. I buy mine for just $7.99/lb at Central Market, and the steak stays plump and juicy and doesn't dry out.

These skewers are delish! And definitely my best dish of the week! I made them for our Sunday Dinner and then for all of my clients!

What do you like on your skewers? Mushrooms, pineapple, chicken...the options are endless!
Lindsey

Be A Giver

"There is nothing else better in the world than making someone else happy. Remember, that what you make happen for others, God will make happen for you. Put a smile on someone else's face, and your own joy will increase." - Joyce Meyer

I LOVE the look on our Godson Landon's face when he opened our gift at his 4th birthday party just a few weeks ago. The awesome thing was that he had this very same reaction to ALL of his presents and said, "this is the best birthday present ever!!!" to each and every one of them! He is a great gift receiver who makes you want to keep on giving to him!

What types of gifts to do you like to give? Does giving to others increase your joy?

Affectionately,
Lindsey

Hope Sings

“Those who wish to sing always find a song.” -Proverb

“Hope is the most exciting thing in life and if you honestly believe that love is out there, it will come. And even if it doesn't come straight away there is still that chance all through your life that it will.” - Josh Hartnett

“Never let go of hope. One day you will see that it all has finally come together. What you have always wished for has finally come to be. You will look back and laugh at what has passed and you will ask yourself... 'How did I get through all of that?”

“Hope is not a dream but a way of making dreams become reality.”

“When things are bad, we take comfort in the thought that they could always be worse. And when they are, we find hope in the thought that things are so bad they have to get better.”


I believe that “Hope is knowing that people, like kites, are made to be lifted up.”
Love,
Lindsey xoxox

Panko-Crusted Asparagus Spears

One of spring's best assets are those fleshy green spears called asparagus! Whether wrapped up in a piece of chicken and baked with a delicious creamy cheese or made into your favorite side dish, these little stalks are one of the most popular vegetables out there and for good reason!

Luckily for us, we have just entered into asparagus season, which is generally considered to run for about two months, from April to May, and in some places, like the East and Midwest, through July. Since we don't have a lot of time here, this spring I will dish up as many of my best asparagus dishes as I can for you!

Now, not only is asparagus delicious and versatile in an array of recipes, it's absolutely great for your health! It has anti-inflammatory and anti-oxidant benefits, it supports digestion, heart health and blood sugar regulation, AND has anti-cancer benefits! ... Ok, so it has been known to make some peoples' urine smell funny because it contains a sulfur compound called mercaptan, but it doesn't affect everyone. Thankfully, I am one of those that go unaffected, but even if I didn't, I think it's still too delicious and nutritionally dense to pass up! Call me a health nut!

So here's an asaparagus recipe I made last week that received rave reviews. I have the wonderful people at Eating Well to thank for this wonderful side dish recipe!

Adapted for: www.CaringForGodsGifts.com

Panko-Crusted Asparagus Spears

Serves 4

Ingredients:
Cooking Spray
1/3 cup low fat mayo
2 green onions, trimmed and finely chopped
1 teaspoon chile-garlic sauce (found on your market's Asian aisle)
1/2 teaspoon toasted sesame oil
1 bunch asparagus (about 1 pound, trimmed)
3/4 cup Japanese-style panko
1/4 cup toasted sesame seeds

Preparation:
Preheat oven to 450 degrees. Line a baking sheet with foil; coat with cooking spray.

Combine mayo, green onions, chile-garlic sauce and oil in a small bowl.

Place asparagus in a shallow dish and toss with half the chile-garlic mixture (about 1/4 cup), making sure the asparagus is well coated.

Combine panko and sesame seeds in another shallow dish. Roll each spear in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.

Roast the asparagus until the coating is browned and crispy and the asparagus is tender, 20 to 25 minutes. Serve with the remaining chile-garlic mixture as a dipping sauce.

Serve hot out of the oven!


Cook's Notes: If you need to store asparagus before using, trim the ends and stand the spears upright in about an inch of water. Leave them in a bundle tied together with a rubber band. Cover with plastic and refrigerate for up to 3 days.

Keep Cookin, Good Lookin'!
Lindsey

Believe in Miracles

"Miracles happen to those who believe in them."
-Bernard Berenson

Have a wonderful weekend!! And Happy 1st of April!!