Happy Friday!

     This past weekend I was able to spend it with Jean-Marie and her sister Tiffany (and all of the little people). We had such a great time! Tiffany made some really great raw food that totally inspired Jean & me. I think I was sold too since it looked like Tiffany had grown about a foot since the last time I saw her. She looks amazing, along with Jean-Marie. I kept thinking, “This is my friend who has cancer? She looks amazing!” So when they both mentioned that it was her diet, my ears were perked and at attention!!!


     So this is what she prepared for us and it was nothing short of deliciousness!!!

Preping the Raw Almond Cheesecake with cookie crumb crust





Vegan Onion & Sour Cream Potato Chips



Greek Salad



BFF's

L thought that his breakfast was borning without a Mimosa!

Z felt like such a big sister helping to feed baby N

Preperations for the Spring Rolls

Et Voila the finished product. Veggie spring rolls
with homemade peanut sauce (actually almond sauce)

P.S. Today is the last day to submit your entry for the food contest at 5pm (Pacific Time). You know your posting pictures of your food, why not just use the #btanJerinefood (remember it's tanJerine with a J) on Instagram, or you can email us at btanjerine@gmail.com and enter with the chance to win some really great earrings???

Have a great weekend!

Xoxoxo

BtanJerine





Another Fotag Contest: What's on your plate?

Hey there fellow camera lovers...

We want to post the details for our photo contest for this week. We got so carried away on Friday that we didn't get a chance to post the details,  but we are sure you all have been sitting on the edge of your seat waiting for this much anticipated update!

Subject this week is: What's on your plate? or what do you wish you were eating?

It seems like lately as you search blog's, or if you are on Instagram people just can't help but share there favorite foods with the world. And there seems to be a growing popularity with food styling which is something that we totally love!! 

So we thought why not take a picture of that artfully contrived cappacinno and enter to win some cool jewelry at the same time?  So we want to see what's on your plate... Submit as many pics as you want by using the hash tag #btanjerinefood (and that's BtanJerine with a J),

or if you are so inclined you can email us your photo at: btanJerine@gmail.com  We know that there is the rare instance that Instagram is down so there is an alternate option, and also so that those who (perish the thought) are not on Instagram can participate.  This contest is open to all and everyone.  

 This prize is valued at $38.00

Contest ends Friday August 17, 2012 at 5 pm pacific time, and the winner will be anounced August 20, 2012 at 8am.

Happy Snapping Foodie Fotags!

Lemon Ricotta Pancakes...Ummm Yes Please!

                                     Photos and recipe courtesy of judicialpeach.com

JMP and I are natural born foodies.  And one thing we cannot resist is homemade bread, in any form!  Well my mom introduced me to Lemon Ricotta Pancakes & i've been dreaming about them ever since.

I was raised making blueberry buttermilk pancakes from scratch on the weekends.  But recently my mom mixed things up and tried a new recipe she got from the Four Seasons via The Today Show for Lemon Ricotta Pancakes.  They are were so light and fragrant from the lemon zest, and nothing short of delicious!  And with pure maple syrup from Vermont (you haven't had maple syrup until you've had it from this state!) every bite is a piece of bliss!

The saddest part of the story was that the next week after our "experience" with the great Lemon Ricotta Pancakes my daughter asked for pancakes.  I made our original blueberry ones all the time thinking, "I wish these were the lemon ones!"  And then Z takes one bite and says, "I don't like these I want the other pancakes!"  I told her, "me too".  Another foodie is born :)

Bon Appetite!

LEMON RICOTTA PANCAKES

Recipe from the Four Seasons Hotel

YIELD: About 20 pancakes.

WHAT TO GRAB:
6 eggs, separated
1 1/2 cups whole-milk ricotta cheese
8 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons lemon zest (about 6 lemons)

HOW YOU DO IT:

1.  Preheat your griddle.

2.  In a medium bowl, mix together ricotta, butter, egg yolks, and vanilla extract.  In a separate bowl, whisk together  the flour, sugar, salt, and lemon zest.  With a rubber spatula, gently fold the dry ingredients into the ricotta mixture.

3.  In yet another mixing bowl, beat the egg whites until soft peaks begin to form.  Fold a quater of  the beaten egg whites into the batter, then fold the rest of the egg whites in, until just combined.  The beaten egg whites will lighten the batter substantially.

4.   Melt 1 tablespoon of butter in a griddle over medium-low heat until it bubbles.  Pour the pancake batter – about 1/4 of a cup per pancake – onto the griddle.

5.  Cook for about 4 or 5 minutes, or until bubbles appear on top and the underside is nicely browned.  Flip the pancakes and cook for another 3 or 4 minutes.

6.  Dust with powdered sugar and serve!