#GetThatRing

#WakeAndBakeCo

Episode 5#GetThatRing

Air Date – Tuesday, October 11, 2016 at 6:00pm pst

Topic: Love & Relationships – does social media damage today’s relationships? 

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This Champagne Fettuccine dish is so delicious it’s a real catch, it’s actually one of my faves! I saw it a few years ago on Rachel Ray and adapted it to my own preference.  The alcohol in the champagne cooks out so this is a dish for the whole family. However it’s perfect for a date night in, pair it with a yummy dessert and a glass of champagne or the Panty Dropper cocktail and you’re all set! Lol maybe you’ll get a ring out of it and according to Rachel Ray it’s a real panty dropper.

Here’s Whatcha Need:

For the Champagne Fettuccine Pasta: 
1 tbls EVOO – Extra Virgin Olive Oil
2 tbls butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or ½ teaspoon ground sage
1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
½ cup gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
¾ pound egg fettuccine or tagliatelle or other
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped

For The Sage Toast: 
2 tbls butter
5 to 6 sage leaves
4 thick slices Italian bread, toasted

For the Apple Salad:

1 small head romaine, roughly chopped
1 Honey crisp apple, thinly sliced
1 celery heart, thinly sliced on a bias
1 small shallot, grated
Acacia honey, to taste
2 tbls champagne vinegar
2 tbls Dijon vinegar
¼ cup EVOO – Extra Virgin Olive Oil

Here’s Whatcha Do:

For the Pasta:

1.) Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat.

2.) Salt the boiling water, add the pasta and cook until soft. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.

Sage Toast:

Melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve.

For the Apple Salad:
Combine romaine,  apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Add in olive oil and whisk until combined. Pour dressing over the salad and toss to coat. (You can add mushrooms to this salad, I opt out because I’m allergic but if you like mushrooms then go for it)

The Panty Dropper Cocktail: Serves 12

  • 6(12 ounce) cans Corona
  • 1(12 ounce) can frozen pink lemonade concentrate, slightly thawed
  • 2 cups Vodka
  • Sugar the rim of your glass and add a lemon wedge for garnish

 

Enjoy!

Xoxo, #WakeAndBakeCo

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#GetThatRingList

#WakeAndBakeCo

Episode 5#GetThatRing

AiringTuesday, October 11, 2016 at 6:00pm pst

Topic: Love & Relationships – does social media damage today’s relationships? 

If you’re cooking with me live next Tuesday on Bidchat here’s a list of everything you’ll need; this dish is so delicious it’s a real catch! Lol maybe you’ll get a ring out of it and according to Rachel Ray it’s a real panty dropper.

Here’s Whatcha Need:

***
1 tbls EVOO – Extra Virgin Olive Oil
2 tbls butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or ½ teaspoon ground sage
1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
½ cup gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
¾ pound egg fettuccine or tagliatelle or other
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped

***
2 tbls butter
5 to 6 sage leaves
4 thick slices Italian bread, toasted

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1 small head romaine, roughly chopped
1 Honey crisp apple, thinly sliced
1 celery heart, thinly sliced on a bias
1 small shallot, grated
Acacia honey, to taste
2 tbls champagne vinegar
2 tbls Dijon vinegar
¼ cup EVOO – Extra Virgin Olive Oil

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#HennyThingCanHappen

#WakeAndBakeCo

Episode: 004

Air Date: Tuesday, October 4, 2016 at 6:00pm PT

Title: #SoYouWannaGetTipsyPt2 #HennythingCanHappen

If you missed todays episode of #WakeAndBakeCo on Bidchat it’s okay! The #WakeAndBakeCo blog is always here to save the day. These recipes are so #lit and if you have Hennessy as much as I do I know you’ll feel the same way! Check out the recipes below for the Hennessy Honey BBQ Wings, the Jack-O-Lantern Hennessy Cocktail, and the Henny-Colada Strawberry Daiquiri! 

Hennessy Honey Wings

hennessy

Here’s Whatcha Need:

2 cups Hennessy

2 cups Honey

3/4 Salt/ Pepper

3/4 Montreal Chicken Seasoning

1 packages Chicken Wings

1 cup Honey BBQ Sauce

1/2 cup Ketchup

2 cups Brown Sugar

Here’s Whatch Do:

1.) Preheat oven to 360.

2.) In a mixing bowl season the chicken with salt, pepper, seasoning salt etc.

3.) In a small bowl Add 1 cup of Hennessy and 1 cup of honey – whisk together and pour over seasoned chicken.

4.) Let the chicken marinate for at least one hour if time permits.

5.) In a baking dish, drizzle a little olive oil and place seasoned marinated chicken in the dish. Cover and bake for 1-2 hours. Make sure you turn your chicken over after the first hour.

6.) In a separate bowl mix 1 cup of Hennessy, 1 cup of honey, 2 cups of brown sugar, 1 cup of honey bbq sauce, and 1/2 cup ketchup mix until smooth. Pour over chicken and bake for another 20 minutes.

Enjoy!

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The Hennessy Jack-O Lantern 

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Here’s Whatcha Need: 

1 oz Hennessy VSOP Cognac

1 1/2 oz Orange juice

1/2 oz Ginger ale

1/2 oz Grand Marnier

1 Orange

1 Lime

Here’s Whatcha Do: 

1.) In a larger drinker shaker add in 1 cup of ice. Add in your Hennessy, Orange Juice, Ginger-ale, Grand Marnier and shake together.

2.) Pour contents in a drinking glass.

3.) Slice your orange and place on orange wheel flat in your glass.

4.) Slice your lime and add to the rim of your glass for garnish.

If you’re anything like me, you’ll be adding a couple more shots of Hennessy lol!

Enjoy!

***

Hennessy – Colada

Here’s Whatcha Need:

1 Pack Frozen Strawberries

2 oz Strawberry Puree

2 cups Crushed Ice

1 can frozen Pina Colada (or PC daiquiri mix)

4 oz Hennessy

2 mini Hennessy bottles (optional)

Here’s Whatcha Do:

1.) In a large blender add in your ice, 1 cup frozen strawberries, strawberry puree, 5 oz pina colada mix, and 4 oz Hennessy. Blend together until you reach your desired consistency.

2.) Pour content in margarita glass and garnish with mini Hennessy bottles by opening them and placing them upside down in your glass.

Enjoy!

#WakeAndBakeCo #hennythingcanhappen

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#SoYouWannaGetTipsy

#SoYouWannaGetTipsy

Episode #003 – Airing Tuesday, September 27, 2016 at 6:00pm PT Live on Bidchat

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#WakeAndBakeCo is ready for our third episode #SoYouWannagetTipsy and even better news this will be a two part series! Part one of #SoYouWannaGetTipsy will be all about the champagne baby and part two…well you know #HennythingCanHappen! For part one we are making Strawberry Champagne Cupcakes with a side of Mimosas!

Here’s Whatcha Need:

For Le Cupcake:

1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup coconut milk
1/3 cup champagne/sparkling white wine
1/3 cup strawberry puree
3/4 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla

For Le Frosting:

1 cup champagne (yes some more champagne  lol)
1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons
2 1/2 to 3 1/2 cups confectioners’ sugar
2-3 tablespoons milk or cream, as needed

For Le Cupcake Filling:

1 16 oz. carton of fresh strawberries, chopped

1 oz. champagne/sparkling wine (YES more Champagne lol)

cornstarch slurry (mix 1 tablespoon cornstarch to about 1/4 cup water)

Here’s Whatcha Do:

For Le Cupcake:

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

In a large bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt.

In another bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Once this is whisked together pour these wet ingredients into the bowl with the dry ingredient. Mix until  smooth. Fill cupcake liners about 2/3rds of the way full. Bake for approximately 18-22 minutes or until set. Set aside too cool.

For Le Filling:

In a small sauce pan place strawberries and heat until the berries have cooked and broken down a bit.  Remove from the heat.  Add the cornstarch slurry to thicken the filling.  Use a mixer to blend the filling until it is smooth, but still maintains a thick consistency. Add in the champagne. Place in fridge until you’re ready to fill your cupcakes!

Once your cupcakes are cool, use a cupcake corer or butter knife to make a hollow hole in your cupcake. Cut off the top of the removed cupcake center and set aside. Fill this hole with your cupcake filling and place the top of the removed cupcake back over the hole and prepare to frost.

For Le Frosting:

In a small sauce pan bring champagne to a simmer. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool.

Cream the butter in mixer f until fluffy. Add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Fold in confectioners’ sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency and the taste you desire. Use a pipe bag to swirl on cooled cupcakes, or spread frosting on with a spatula.

Now pour a nice glass of champagne, add lots of fresh or frozen strawberries & enjoy!

Xoxo,

#WakeAndBakeCo

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Recipes adapted from: LoveAndOliveOil and ShakenTogetherLife

#GameTimeBaby

#GameTimeBaby

Tis The Season Football! That’s right it’s #Football season again and I have just the right recipes to get your head in the game! Whether you’re hosting game nights, attending tailgating parties, or just want some yummy appetizers, I’ve adapted some of my favorite recipes, so I got you covered. Seriously everyone will love the recipes, even the non-football fanatics!

First up we have the Buffalo Chicken Sliders, which I’ll be making live on Bidchat, Tuesday the 2oth at 4:00pm PT for my second episode of #WakeAndBakeC. Then we have the Chili Joe Sliders, that’s right – a twist on chili, sloppy joes, & sliders all in one dish! And finally we have the Banana Foster Milkshake which I fell in love with at one of my favorite restaurants in Vegas, Holsteins! I’m telling you, if you make these recipes for #FootballSunday you’ll be everyone’s favorite.

#BuffaloChickenSliders

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For the Chicken:

Chicken Breast (about 5 should do, fresh or frozen)

1 cup Buffalo Wing Sauce (I use Franks Red Hot)

1/2 (1 oz) package dry ranch salad dressing mix (or make your own from scratch, ingredients included below)

2 packs of soft dinner rolls ( I use Kings Hawaiian or Sarah Lee brand)

1 c. Moneterey jack, shredded

¼ c. gorgonzola

2 tablespoons butter

2 c. onion, diced (1/2 lg. onion)

1 c. carrots, diced (about 4)

1 c. celery, diced (about 2 stalks)

4 tbs. extra virgin olive oil, divided

For the Glaze:

8 tbs. butter

2 tbs. brown sugar

1 tbs. worcestershire

1 scallion, chopped

For Ranch Seasoning: If you choose to make it from scratch

3 tbs. dry buttermilk powder

2 tbs. dried parsley

1 and ½ tsp. dried dill

1 tsp. dried onion flakes

1 tsp. dried chives

1 tsp. black pepper

½ tsp. white pepper

1 and ½ tsp. kosher salt

Here’s Whatcha Do:

  1. Clean chicken breast. Place chicken breast in large skillet, add water so the chicken steam cooks. (You can also make chicken in a slow cooker if you have time, you’ll cook the chicken for 4-6 hours)
  2. Once thoroughly cooked remove from skillet, shred the chicken breast & return to skillet. Drizzle with 2 tbs. extra virgin olive oil and sprinkle both sides of the meat with 1 tbs. of ranch seasoning.
  3. In a separate skillet or sauce pan add 2 tbs. of olive oil along with onion, carrots, and celery. Sprinkle with 2 tbs. of ranch seasoning and saute until the onions are translucent. Add to the skillet with the shredded chicken.
  4. Add hot sauce and butter, stir to combine.
  5. Butter a baking dish and place the bottom halves of the buns in the dish.
  6. Top with the shredded chicken mixture, add the Monterey and Gorgonzola cheeses, and add the top half of the bun.
  7. In a saucepan, combine the glaze ingredients until completed melted. Pour over the buns.
  8. Cover with foil and bake for 15 – 20 minutes on 350 degrees.
  9. Add celery & carrots with ranch or blue cheese on the side for dipping & maybe a side of fries 🙂
  10. Serve & Enjoy!

This recipe was adapted from Say Grace

#ChiliJoeSliders

chilijoes

 

Here’s Whatcha Need:

For the Sliders:

12 Slider Rolls

1 lb Ground Turkey (or you can use lean ground beef)

½ Onion, finely chopped

Dried Chives

3 Cloves Garlic, chopped

1 cup Kidney Beans

Cheddar cheese

For the Sauce:

2½ tbs chili powder

1 tsp Worcestershire sauce

1 green pepper, chopped

14 oz canned diced tomatoes, lightly drained

12 oz tomato sauce

1½ tbs brown sugar

2 tsp cider vinegar

For the Topping:

½ cup butter

1 tablespoon brown sugar

1 tsp Worcestershire sauce

1½ tbs chives

1 tbs chili powder

1 tbs dashes hot sauce

Here’s Whatcha Do:

  1. Thoroughly cook your ground meat, add onions and garlic. Drain.
  2. Place back in skillet. Stir in sauce ingredients and cook on a low setting. Let simmer 10-15 minutes or until thickened. Stir in beans and set aside.
  3. Make your Topping mixture.
  4. Preheat oven to 350 degrees.
  5. Place bottom half of buns in a baking pan. Top with meat mixture and cheese. Add top half of buns and spoon topping mixture over your sliders.
  6. Bake 15-20 minutes and serve. Serve and  #Enjoy

This recipe was adapted and photo from SpendWithPennies

#BananaFosterMilkshake 

bananafoster

Here’s Whatcha Need:

1 ripe banana, peeled and cut into chunks

1 ripe banana, peeled and sliced length wise (for garnish)

1/4 cup good quality caramel sauce (plus more for garnish)

1 tsp ground cinnamon

2 oz (about 2 regular shots) dark rum, optional

1/3 cup whole milk (or almond milk)

10 oz vanilla ice cream

Whipped cream, for garnish

Caramelized Banana slices, for garnish

Here’s Whatcha Do:

For The Shake:

In a blender, combine the banana, caramel sauce, cinnamon, rum, if using, and milk and blend until smooth.

Add the ice cream and blend thoroughly.

For the Caramelized Banana Slices (for garnish):

Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. (You can add 2 tbs of rum if you desire.) Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon.

Pour shake into a tall glass, and garnish with a dollop of whipped cream, stick in caramelized banana slices and a drizzle of caramel sauce. Serve immediately. #Enjoy

#GameTimeBaby #WakeAndBakeCo. 

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#StrawberryCheeseCakeStuffedFrenchToast

EPISODE #001 #BREAKFASTATDESTINEE’S 

stuffedtoast

 

Thank you to all those who tuned into my first live stream today on Bidchat! I hope you cooked along, but if you didn’t or you missed the show, no worries I got you! Strawberry Cheesecake Stuffed French Toast is absolutely delicious and it’s quick and easy to make. Not to mention the whole family will fall in love with this dish.

Here’s Whatcha Need:

8(1-inch thick) Slices Bread 

4 oz. (1/2 of an 8-oz. package) Cream Cheese, at room temp

2 tsp Vanilla Extract

1 1/2 tsp Fresh Lemon Juice

1 tsp Grated Lemon Zest

2 cups diced Strawberries, divided

3/4 cup Heavy Cream

4 Large Eggs

1 tsp Cinnamon

1 tbsp Sugar

Unsalted butter, for cooking

Maple or Strawberry syrup, for serving

Here’s Whatcha Do:

In a large mixing bowl, beat together the cream cheese, vanilla extract, lemon juice, lemon zest and 1/2 cup diced strawberries until well combined, about 2 minutes.

Spread cream cheese filling mixture on each slice of bread and sandwich them together, you can do this as thick as you would like, just make sure it sticks together so it doesn’t fall apart when you put it in the french toast mixture and into the skillet.

In a medium bowl, whisk together the eggs, heavy cream, cinnamon and sugar. (You can add a little nutmeg if you’d like.)

Place a large pan over medium heat and add 2 tablespoons of butter. Once the butter has melted, dip each stuffed slice of toast into the egg mixture on all sides and shake off any excess. Place the bread immediately into the pan and cook until golden, about 2 minutes. Flip as needed until each side is golden, about 2 minutes per side. Repeat.

Serve the French toast topped with syrup and the remaining diced strawberries, and you can sprinkle a little powdered sugar if you desire.

Enjoy!

Xoxo,

Destinee Milian #Wake&BakeCo.

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#BreakfastAtDestinee’s

Episode #001 #BreakfastAtDestinee’s

I’m so excited that my live stream show is finally here!! My live stream is coming to a new innovative social app called BidChat, download it for free in the app store or watch live from your computer! My first episode will be this Sunday, September 11, 2016 at 3:00pm Pacific Time. Each Wednesday I will post a blog with the ingredients you’ll need if you want to cook a long with me; and each Sunday after my live stream I will post the full recipe with directions.

So if you’re cooking with me this Sunday here’s what you’ll need:

8(1-inch thick) Slices Bread 

4 oz. (1/2 of an 8-oz. package) Cream Cheese, at room temp

2 tsp Vanilla Extract

1 1/2 tsp Fresh Lemon Juice

1 tsp Grated Lemon Zest

2 cups diced Strawberries, divided

3/4 cup Heavy Cream

4 large Eggs

1 tsp Cinnamon

1 tbsp Sugar

Unsalted butter, for cooking

Maple or Strawberry syrup, for serving

See you Sunday!

Xoxo,

Destinee Milian #Wake&BakeCo.

 

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#Wake&BakeCo. Promo Video

Promo video for Destinee Milian’s #Wake&BakeCo. live stream cooking show coming in September on the BidChat App.

Aloha

aloha

Come Get Lei’d 

Y‘all know I love a good party and in my opinion most good parties have a theme to make the party super #epic! Being that summer is almost over I think you should all throw an epic summer bash…luau style! My mom and I threw one at the beginning of summer for her birthday and it was an absolute blast! Everyone had a great time! Now, I can’t give you all my secrets but check out my Luau guide & pics below. If you’re inspired to throw your own Luau bash make sure to take pics and share ’em with me!

Luau Guide:

  1. Lei’s (an abundance of colors for your guest, you should have triple the amount of lei’s as you do guest so your guest can layer up)
  2. Ankle Lei’s – these are super cute Oriental trading has some nice ones.
  3. Bar – We did ours Tiki Style
  4. Fun Drink-ware – Fun, bright, vibrant colors of margarita glasses, tiki cups, daquari glasses, and fun drink stirrers. (we used plastic drink-ware of course.)
  5. Drinks – Have a fun bar with 2-3 hawaiian themed alcohol drinks and of course some Jell-O Shots to top it off. In addition make sure you have some non-alcoholic beverages for the kiddos and those who don’t drink alcohol.
  6. SN: I made a killer Jungle Juice lol so I took keys from anyone who was having a drank!!!
  7. Food – Pot luck style is the best for your budget. Have each guest bring a Luau themed side dish and/or dessert. You can handle the main dish…the meat. Have 2 or 3 meat options, we had pork and chicken.
  8. Photo Booth – You have to have a designated area with a cool Luau back drop and lots of photo props to make your party truly epic!
  9. Music – Make a bangin playlist the whole party can enjoy!
  10. Finally – Make sure your guest list is #epic with all your fave friends & family that love to have a good, safe, drama free time.

Check below for the recap from my Luau! 🙂 

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Xoxo,

Destinee Milian 

#HashtagLunchbagPDX

imehifyjakax

 

I had an amazing time hosting my first #HashtagLunchbag event. Thank you to all of the volunteers who came out to help assemble and/or pass out the lunch bags. I appreciate all your help tremendously and I’m sure the 150+ individuals we fed appreciate your help also! You did an amazing job and it did not go unnoticed. I also want to thank Cooks Security Group for allowing us to use their facility to set up our lunch bags. 🙂

The next #hashtaglunchbagPDX will be on Saturday, November 12, 2016. In addition to the lunch bags we will also be providing hygiene packets and set up a soup stand in downtown Portland as well. I hope to see you all there as well as some new faces! RSVP here for the November #giveback and take a look at what will be needed.

Take a look below for a recap on our event 🙂

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