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Food Nanny Lemon Mousse

Does anything scream Spring more than lemon? We can't get enough of this amazing, light dessert our good friend Des introduced us to. It is so creamy and delicious!

We have tried a lot of desserts in our day, and its hard to impress us! But Des did just that with this Mousse. Let's be honest, everything that Des does is spectacular! If you follow along on our instagram, then you have seen her incredible home and seen her work in our very own Food Nanny kitchen! The work she did to transform Food Nanny Sr.'s home is truly a dream for us. We love cooking for our family even more now!

Des's style is timeless, and she is full of so much wisdom. So it is no surprise that we love something else of hers, the incredible lemon dessert!

This is the perfect dessert for your next lunch, or any occasion really! Pair it with a delicious cookie or lemon bar like we did, or serve on its own. This lemon mousse is bound to impress, so get cooking!

Food Nanny Lemon Mousse

  • 4 large eggs
  • 4 large eggs separated (save the whites)
  • 1 cup sugar (Plus 2 1/2 Tablespoons)
  • 4 medium juice of lemons
  • 1/4 tsp Fleur de Sel Salt
  • 1 cup heavy whipping cream
  • 1/2 cup Trader Joe's Lemon Curd
  1. In a double broiler, whisk together the eggs, yolks (save the whites for later), 1 cup of sugar, zest, lemon juice, and Fleur de Sel.

  2. Cook over simmering water, stirring constantly, for about 12 minutes or until the mixture is thick like pudding. Remove from heat.

  3. Let sit for 15 minutes. Now cover the very top of the lemon mixture with plastic wrap. Place in refrigerator for at least 1 hour, or until chilled.

  4. With an electric mixer, beat the egg whites with a pinch of Fleur de Sel and the remaining 2 1/2 Tablespoons of sugar until stiff peaks form. Gently fold into the chilled mousse using the spatula.

  5. Beat the whipping cream until stiff and blend into the mousse as well. Fold in the lemon curd.

  6. Pour into a 7 inch by 3 inch souffle dish. Chill again and serve cold.

*If you don't have a double broiler, use a stainless bowl placed over the simmering water in a pan.

*If you have a Danish Dough Whisk, its a nice way to do the mixing for this recipe.

*Use 6 small individual ramekins instead of the souffle dish.

In Case You Missed It.... March 18th-March 25th

In Case You Missed It.... March 18th-March 25th

We have had another great week over here. Cooking and taking care of our families sure keeps us busy! If you have been following along on instagram, we have been showing little glimpses of Food Nanny Sr. amazing travels! This week she has shown us around India, and we can't wait to share all the details with you.

On Monday, I gave you a little glimpse into my friend Darcy's amazing kitchen! I have gotten so many questions about kitchen and pantry organization, and she is truly the master! Here's a few clips in case you missed it!

One of our favorite parts of the week is getting on Live and talking to our fannies! If there's something you really want to see us make, make sure and let us know. We are here for you and want to see you cooking in your kitchen! On Tuesday, I showed you a couple of my very favorite salads. Man they are delicious. Eating healthy really doesn't have to be boring or gross. When it comes to makes yummy salads, make sure you have a good salad spinner! It makes your lettuce so much better without all the moisture. I LOVE the Wedge Salad because it works with everything. You can serve it as a side, or make it a meal all on its own. It is so easy and ours really is the best you will ever eat.

I also showed you the Strawberry Days Salad. My mouth is watering just thinking about this one! I became addicted to this while making lunches for friends in Denver. It is a crowd pleasure and sure to impress. It's simple, but different than the boring salad you are used to. Give it a try, we promise you will like it!

If you want to prepare your salads beforehand, cut everything up and add it to your bowl. Keep your dressing separate. Cover your salad with a damp paper towel and refrigerate it till ready to serve. Then add your dressing and you are good to go!

On Friday, Des joined us for such a special live. She is an absolute design genius! Every time we are together, I just try and soak up her wisdom. We were all ready for Spring, so it was a day all about lemon! I showed you our delicious lemon bars. I mixed these up by hand using our favorite Danish Dough Whisk. If you don't have one yet, run (or click on the link) and get one! Such a game changer. Make sure to watch your oven with these, mine cooked so fast! Des also showed us her Lemon Mouse. TDF! Don't worry, the recipe is coming soon! She served the mouse with lavender cookies, and I felt so fancy!

Des really is so talented. She has inspired everything in our homes and changed the way we look at decor. It's all about finding your own style and what brings you happiness. Des always says to embrace the imperfections in things. Homes are meant to be lived in and things are meant to be used! I couldn't love this more with a house full of little kids!

When you are looking for new pieces in your home, do not get overwhelmed. Take it one item at a time. Des taught us that you can mix inexpensive with expensive, old with new. Find what speaks to you! And take it layer by layer so it's not as much at once. Stick with historical concepts, design from your heart, and you will never get sick of your home! We learn so much from Des and love every time we get to show her off.

Don't miss out on the exciting week we have ahead on TheFoodNanny! If you want to cook along side us, here is our menu. Keep cooking, your family is worth it!

Monday: Cheesy Scalloped Potatoes with Ham and Corn

Tuesday: Chicken Piccata with Capers

Wednesday: German Pancakes with Strawberries

Thursday: Beef Enchilada Supper

Friday: Arugula Pizza with Cherry Tomatoes

Saturday: Grilled Hamburgers

Sunday: Crunchy Fried Chicken with Gravy

Florida Event

Florida Fannies! We are so excited to tell you about our event coming up on April 27th in Palm Bay. It is a FREE event, where we will be talking about some of our favorite things: meal planning, sticking to a budget, and Kamut! We will also be doing demonstrations on bread and pizza. We are so excited, and just know it will be the best time! So if you are in the area, come party with us!

In Case You Missed It.... March 11th-March 17th

It was another great week over here! While Food Nanny Sr. has been having a blast in Thailand, Food Nanny Jr. has been here holding down the fort.

On Tuesday, we had such a fun live with our sister Aimee all about St. Patricks Day. If you watched it, isn't Aimee just the best? We have too much fun together. We showed you guys how to make our fruit tart St. Patricks Day style, and how to make our sugar cookie bars. You can get both recipes here. Oh my gosh these are both amazing. You guys have been making both desserts up a storm this week, and we love seeing them! If you weren't able to make them for St. Patrick's Day, don't worry! Make either of these any time! Just switch up the frosting color, fruit used, sprinkles, whatever! Thats what makes these so amazing.

And then on Friday we had the best live with Courtney from cakebycourtney. You guys, we can't get over how talented she is! We just love her. We make some pretty amazing cakes, but decorating them really isn't our specialty. But we are trying! Courtney really does make it look so easy and her tools make such a difference. You can shop all of her amazing products here. Now we just need her to create a Kamut cake!

Does this not look unbelievable? We made her new Lemon Bar cake and wow it was yummy. It's all about practice, so don't get discouraged when it doesn't look like this the first few tries. Here are some tips to help:

  • Work on chilled cake! Make it ahead of time, wrap, and place in the freezer. This will help keep the crumbs in place.
  • Use cold butter!
  • First do a crumb coat, and then put it in the freezer for about 10 minutes. Once you pull it out, then its time to use the acrylic disk!
  • You can drive yourself CRAZY trying to make it perfect. So don't! Work till you have one good side and then call it good.
  • Use the danish dough whisk. We promise, you NEED this! And Courtney even uses the same jars we do! Filled with flour, sugar, powdered sugar, you name it!
  • Courtney has the best tips and tutorials! Make sure you are following her.

We have another great week ahead, so stay tuned! And here's what we are serving:

Monday: Chicken Tenders with green chili sauce

Tuesday: Spaghetti and Meat Sauce

Wednesday: Monte Cristo Sandwich

Thursday: Beef and Bacon Taco Soup

Friday: Choose a Flavor Pizza!

Saturday: Grilled Salmon

Sunday: Chinese Sundaes Kids will Love

2 Week Meal Plan Mar 18 - Mar 31

2 Week Meal Plan Mar 18 - Mar 31
We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi Download Meal Plan Mar 18 - Mar 31

St. Patricks Day

With St. Patricks Day coming up on Sunday, we wanted to show you a couple fun ideas to celebrate with your families! We don't think you need to go crazy to make every holiday special. All it takes is a little extra time in the kitchen to make a festive dessert the whole family will love! You guys have seen these desserts before, but we can't resist sharing them again. We promise, they really are THAT amazing.


To make this special for St. Patricks Day, we used a rectangular tart pan instead of our usual round pan. Feel free to use either one, we just wanted to have some extra fun! The gold at the end of the rainbow puts this dessert off the charts! Oh man, the almond extract in here is incredible.


  • Crust:
  • ½ cup butter at room temperature
  • ⅓ cup sugar
  • 1¼ cups all-purpose flour
  • 2 Tablespoons milk
  • 2 teaspoons almond extract
  • Cream Cheese topping:
  • 3 oz. cream cheese softened
  • ½ cup powdered sugar
  • 2 teaspoons almond extract
  • 1 cup heavy whipping cream
  • 2½ cups of your choice of fresh fruit cleaned and rinsed.
  • May use all one kind of fruit.
  • Thinly sliced strawberries kiwi, or whole blueberries,raspberries or blackberries.


  1. Pre-heat oven to 400°.
  2. Mix the softened butter, sugar, flour, milk and almond extract with mixer or food processor until it comes together. Spray tart pan lightly with vegetable oil.
  3. Bake in the oven on the middle rack at 400° for 8 to 10 min. or until light brown around the top. Let cool in pan.
  4. When cool enough to handle, push the bottom of the tart pan out of the ring. Slide onto a cooling rack. Let the tart cool completely.
  5. Carefully slide the tart onto a serving dish.
  6. While the tart cools, make the cream cheese topping. With an electric hand mixer, mix the softened cream cheese, powdered sugar, extract and cream until thick and creamy.
  7. Spread evenly over top the cooled crust.
  8. Prepare the fruit of choice and decorate the tart. A nice way is to do one row around in one kind of fruit, one in another, etc. Whatever combination you like or all the same fruit.
  9. Serve immediately or cover with plastic wrap and chill up to 6 hours.


We love everything about these sugar cookie bars. Everyone loves a good sugar cookie, but they can be a labor of love! Sugar cookie bars have the same amazing taste without the work. Make them special for any holiday with a little food coloring and some fun sprinkles.


  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 5 cups flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • Frosting:
  • 8 oz. cream cheese
  • 1/2 cup softened butter
  • 4-5 cups powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 2 drops red food coloring optional


  1. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing often each egg. Add vanilla and almond extract and mix. In a separate bowl combine the flour, salt, baking soda. Add the dry ingredients to wet ingredients and mix just until combined. Spread on a greased baking sheet. (rimmed cookie sheet) and bake at 375 degrees for 10-15 minutes. (You don't want to over bake, just barley starting to brown.)
  2. Frosting: Combine all ingredients and blend until smooth!

So have some fun on Sunday by making one, or both, of these show stopping desserts. Make sure you watch both of these VERY VERY carefully while baking. You do not want to over bake! The best part about both the fruit tart and sugar cookie bars is they can be switched around for ALL holidays. Have fun with these, we can't wait to see your masterpieces!

Pasta With Hot Italian Sausage

Pasta With Hot Italian Sausage

This easy meal is fast and can be put together in 15 minutes! Kids love it as much as adults. Double or triple the recipe. My girls made up this recipe. The bell pepper make it!

  • 1 medium/large red bell pepper sliced in ⅛ inch strips
  • 1 teaspoon salt
  • 8 oz. 2 cups bowtie pasta
  • 2 teaspoons olive oil
  • 2½ about ½ pound hot Italian sausage links casings removed
  • ½ teaspoon fresh ground black pepper
  • ½ cup beef broth
  • ¼ cup pasta water
  • ⅓ cup grated Parmesan cheese
  1. Rinse the bell pepper, core and cut into strips. Set aside.
  2. Bring 5 quarts of water to a boil over high heat. Add 1 teaspoon salt. Add the pasta, stir, turn down the heat and boil for 9 min.

  3. While the pasta is boiling, heat olive oil in a 10-12 inch fry pan over medium/high until hot. Add the sausage and peppers together. Stir and break up sausage as it browns. When the sausage is browned, stir in the black pepper. Add the beef broth and pasta water. Simmer for 5-8 min. or until the liquid is absorbed.

  4. Drain the pasta. Pour sauce over cooked pasta. Serve. Top with grated Parmesan cheese.

Serve with: Hot Italian bread. Everyday Artisan Bread page 236, French Baguettes page 242, Two Basic Salads page 258, Artichokes or Brussel Sprouts.

In Case You Missed It... March 4th-March 10th

It was another great week over here! Here's some things we have been up to.

On Tuesday, we had such a great live. We talked about one of our favorite books, Home Sweet Maison: The French Art of Making a Home. We are proud Americans over here, but we love sharing different things we love about other cultures! Thanks to Mr. Food Nanny being a pilot, we have been blessed to see so much of the world. It's no surprise that France has always been one of our favorite places to visit. We love the food, the culture, and just the way they live! If you tuned in for the live, you saw us make a new favorite dessert, fondant au chocolat. It is AMAZING! And uses ingredients we always have on hand. Here is the recipe, tweeked a little to be our own!

Charlotte's Fondant Au Chocolat
(The Food Nanny Way)

Ingredients: 5 large eggs
1 1/4 sticks of butter
1 Cup Sugar
1 Cup Dark Chocolate
1 Tablespoon Kamut Flour
~Preheat the oven to 390 degrees.
~Break the 5 eggs into the mixing bowl and whip with a whisk (we can't get enough of the Danish Dough Whisk. You NEED one!
~Melt the butter, sugar, and dark chocolate in a pot over low heat.
~When everything is melted, add one heaping tablespoon of flour.
~Mix until creamy.
~Using a rubber spatula, add the melted chocolate mixture to the eggs, and stir until it becomes the consistency of pudding.
~Transfer into ramekins and put in the oven for about 15-18 minutes.
~Serve hot, and ENJOY!

As of this week, our Amazon favorites list is ready to shop. We have been gathering a list of our favorite things for sometime now, and are so happy to finally have it available for you! To get there, either click on the link on our instagram profile, and select Amazon Favorites, or go to: . We hope you are as excited as we are about this!

And then for our Friday live, we let you decide between a bread and pizza. The people voted, and Bread it was! We decided to show you our delicious Hearth bread. Food Nanny Jr. almost didn't make it thanks to a crazy snow storm but luckily it all worked out. The Kamut in the bread makes it next level! It is dense, but has such a simple and delicious flavor. You need this in your life, especially if you love a good country white bread.

Thanks for joining us for another great week! Even though Food Nanny Sr. will be off on an amazing adventure, Food Nanny Jr. will be holding down the fort for us this week. We have some fun things planned, so stay tuned! And here's what we will be cooking:

Monday: 3 Bean Chili with Corn Bread

Tuesday: Pasta with Hot Italian Sausage

Wednesday: Fish Tacos

Thursday: Chicken Fajita Soup

Friday: Authentic Margherita Pizza

Saturday: Grilled Chicken Tenders with Brown Rice

Sunday: Tri Tip Roast with Red Potatoes

And remember... Keep Cooking, Your Family is Worth It!

Hearth Bread

Hearth Bread

In the old days in Europe, women would mix up a little flour, yeast, and water before going to bed at night and then in the morning form the dough into a loaf. It was called hearth bread because the yeast mixture stayed warm by the hearth all night. As I’ve mentioned before, one of the most important rules in making bread is having a warm kitchen. I like to use a baking stone (see p. 145) for this bread because it seems more “Old World.” As you make this bread, you might picture yourself out in the French countryside where Monet worked his magic or on the Champs-Elysées in Paris. Wherever your imagination takes you, you will have great joy in baking hearth bread for your family.

  • 5 to 6 cups all-purpose flour divided
  • 2 teaspoons active dry yeast divided
  • 2 cups warm 105–115 degrees water divided
  • 1 teaspoon coarse salt
  • 1/4 cup olive oil (or half olive oil and half canola)
  • Cornmeal for sprinkling on the baking stone if using


  • Fresh herbs minced
  • Sun-dried tomatoes chopped
  • Garlic cloves minced
  1. Before you go to bed at night, mix 1 cup of the flour, 1 teaspoon of the yeast, and 1 cup of the water in a large bowl. Cover with plastic wrap (oiled on one side) and then again with a towel. Place a pan of hot water on the bottom of an unheated oven (to warm the oven) and place the bowl of dough on a center rack in the oven.

  2. In the morning add to this mixture 1 cup of the flour, the remaining 1 teaspoon of yeast and 1 cup of water, the salt, and the oil. Mix well. Add 3 more cups of the flour and stir with wooden spoon. (Alternatively, you may mix the dough with a heavy-duty mixer.)

  3. Turn the dough onto a floured surface. Gradually add more flour as you knead the dough to form a soft, smooth dough that does not stick to the floured surface, about 5 minutes. (If using a mixer, knead with a dough hook for 5 minutes.) Return the dough to the bowl (or let it rise in the mixer bowl) and re-cover it with plastic wrap (oiled on one side) and a towel. Set in a warm place to rise, about 1 hour.

  4. Punch the dough down and knead briefly to remove the air bubbles. Divide the dough in half. From each half, pinch off a piece of dough about the size of a golf ball and set aside for the focaccia. If you’ll be using a baking stone, start preheating the oven to 425 degrees, with the stone on a lower rack; it takes about 30 minutes for the stone to get hot.

  5. With the two dough halves, form two small loaves or rounds and place them side by side on a greased baking sheet. Or, if you’re using a baking stone, place the loaves on a baker’s peel covered with flour. Cover the loaves with oiled plastic wrap and then again with a towel, and allow to rise while you make the

  6. TO MAKE THE FOCACCIA: Knead the two golf-ball pieces of dough together a few times into one mass. If desired, knead in up to 1/4 cup fresh minced herbs, chopped sun-dried tomatoes, or 1 to 2 fresh garlic cloves, minced. Pick up the dough and rotate and stretch it in your hands like a pizza crust, to about the size of an 8 x 8-inch baking pan. Grease the pan and place the dough in it, stretching it a little more with your fingers as necessary. (It need not completely fill the pan.) Or place the square on another baker’s peel. Use the handle end of a wooden spoon to dimple the dough very close together. Cover with plastic wrap (oiled on one side) and a dish towel and allow to rise 10 to 15 minutes.

  7. If using a baking stone, sprinkle the stone with cornmeal just before sliding the loaves from the baker’s peel onto the stone. (Feel free to give the loaves a little “boost” as needed.) Sprinkle the focaccia with coarse salt if desired and place it on a higher rack in the oven. Spray the sides of the oven with water and close the oven door. Spray a couple of times again as the bread is baking and spray directly onto the loaves as well. Bake 20 to 25 minutes or until the loaves are light brown on the top and bottom and the focaccia is golden. Turn loaves onto a cooling rack. Serve breads hot or allow to cool.

Note: Any bread can be baked on a baking stone instead of in a standard pan, as described above. Don't let a lack of bread pans keep you from baking bread! TIP: Because the first rising of the Hearth Bread dough is overnight in the oven, it’s a good idea to put a sign on the oven door so no one accidentally turns the oven on.

Pork Verde With Lime Dressing Salad

Pork Verde With Lime Dressing Salad
I love all the flavors and can't get enough of the pork or this dressing. Love it in the salad! Try it in tacos and burritos too. There are so many great new Mexican flavors out there. This is one of our favorites! xo

Pork Verde with Lime Dressing Salad

Plan Ahead: Cook pork the day before. Can be made into Tacos, Burritos or a Salad.

Lime Ranch Dressing:

  • 1 packet Hidden Valley Ranch Buttermilk Dressing and Zest and juice both
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 2 tomatillos peeled and cut into pieces
  • ½ bunch cilantro leaves only - cleaned and chopped
  • 2 cloves garlic minced Zest and juice of one lime
  • 1 jalapeno pepper chopped Use the seeds if you like extra heat. Go easy according to your taste.

Sweet Pork:

  • 1½ pounds boneless pork roast
  • Garlic salt to taste
  • 1 12 oz. can of regular not diet Coca Cola
  • 8 oz. salsa – or Everyday Salsa page 227
  • 1 cup brown sugar

Lime Ranch Dressing:

  1. Empty the buttermilk packet into a food processor or blender. Add the buttermilk, mayonnaise, tomatillos, cilantro, garlic, zest and juice of one lime and the jalapeno. Mix until well blended.

  2. Keep refrigerated until ready to use. Serve at room temperature.

Sweet Pork:

  1. Place the roast in a crock-pot and sprinkle generously with garlic salt. Pour in enough water just to cover the roast. Cook on high for 3½ hours.

  2. Drain all the water off the roast and divide the roast into 4 sections.
  3. Use an immersion blender or regular blender to mix coke, salsa and brown sugar together until smooth. Pour over the roast and continue to cook on high for another 1½ hours.

  4. Shred pork with a fork.
  5. Pour the Lime Ranch Dressing over the pork and enjoy with rice and beans; or make Tacos, Burritos or a Sweet Pork Salad.

Sweet Pork Salad:

  1. Place a 6 to 8 inch flour tortilla sprinkled with Mexican blend cheese on a cookie sheet. Broil about 6 inches away from the broiler element until the cheese melts.

  2. Place the flour tortilla in a one-serving size pasta bowl.
  3. Top with shredded pork.
  4. Food Nanny Lime Rice or Mexican Rice (Book #1).
  5. Black Beans.
  6. Romaine lettuce, chopped.
  7. Fresh Roma tomatoes, chopped.
  8. Avocado, chopped.
  9. Corn tortilla strips, available in any store.
  10. Lime Ranch Dressing over all. Serve immediately.

Variations: You may serve this pork with Food Nanny Lime Rice and black or pinto beans on the side. The pork is also terrific in tacos, burritos. Always serve the Lime Ranch Dressing on the side.

Everyday Salsa

  • 1 10 oz. can diced tomatoes and green chilies
  • 1 14.5 oz. can diced tomatoes ½ cup fresh cilantro leaves
  • ½ yellow onion cut in half
  • 2 medium garlic cloves
  • ½ teaspoon cumin
  • 1 teaspoon cider vinegar
  1. Mix everything in a blender or food processor. Pulse it if you like it chunkier.

Serve with: Tortilla Chips of choice.

Variations: Of course you can add jalapeno or serrano chilies to this recipe if you like it with a lot more heat!

Jamie and Adam made this recipe for us years ago and it has become our go to salsa when we need salsa in less than 5 minutes. I keep a few cans of diced tomatoes and green chilies, on my shelf just for this salsa.

Santa Fe Lime Rice

  • 1 cup uncooked long-grain white rice or calrose rice
  • 2 cups chicken broth
  • 1/4 teaspoon salt
  • Juice of 1/2 lime
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  1. To use a rice cooker, combine all the ingredients in the cooker. Cover and turn on.
  2. To cook on the stove, combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15 to 20 minutes, until rice is tender.

Variation: Add 3 cups (about 1 pound) shredded cooked chicken to take this recipe from side dish to main dish.