Mixology: What to Drink & Dance-to for the Holidays

Mixology: What to Drink & Dance-to for the Holidays

Right now I'm sitting on my couch, semi-coherently listening to Brazilian Girls and downing a nice Vodka (Diet) Coke, and I love blame the internet.

Let me begin with a little cautionary tale of how I ended up here. . .

It's almost the holidays and I'm engaged.
This can mean only one thing:

I'm exhausted.

Actually being engaged is pretty comparable to celebrating a big holiday like Thanksgiving or Christmas.
For one, it's fun! It makes you inherently happier in the morning when you wake up, you find yourself smiling for no particular reason, you hum a few more tunes than usual.
You get dressed up! You have celebratory dinners, you get your engagement pictures taken, you commemorate things left and right.

You toast life more than you ever have before. You make fun decisions on things like outfits, and rentals, small-bites and the bigger ones too. Color schemes and china and

. . .

 I have absolutely no room left for the normal decisions in life. Like what to cook for Thanksgiving. Or the solutions to the varied conundrums that inevitably interfere with my Norman Rockwell holiday fantasies.

So when I saw this website on Design Crush that tells you what tasty adult beverage to serve up with specific tunes, I about died. Music = Yes. Drinking = Yes. ONE LESS DECISION TO MAKE?

Amazeballs.

P.S. Apparently Billy Joel is synonymous with Miller High Life beer. PRICELESS lol

First Flavors of Fall

First Flavors of Fall

Social media is starting to make me think, that perhaps it is an inherently female thing to love fall. I cannot count the number of women folk proclaiming their love for this loveliest of seasons all over the interweb.

 Like that silent internal clock that ticks away until one day BAM you're 30 and you can't think of anything but babies (or so I'm told) I think we ladies have another little timekeeper that starts sounding the alarm right around mid-September. It shouts excitedly in our ears "the holidays are coming!" and "it's snuggle time!" as the air chills and everything seems a little rosier.

Falling prey to such biological nudging, I couldn't help myself when I saw this awesome recipe for Light Mussel and Pumpkin Soup from Saveur. I made it and it was amazing!

See below for instructions. I combined it with this recipe from Emeril. Basically I followed the Saveur recipe with a few Emeril additions. I added the garlic from Emeril's recipe when sauteing the shallots. I used a cup of chicken broth instead of Saveur's suggested cup of water, and I added a splash of heavy cream at the end. The result was a yummy kind of chowder-esque concoction that reminded me of potato leek soup, with a seafood edge.  Oh p.s. I used a  Japanese Kabocha Squash per Saveur's suggestion.


Saveur Light Mussel & Pumpkin Soup

6 tbsp. butter
1 shallot, peeled and sliced
1 lb. mussels, cleaned
3 cups dry white wine
3-4 lbs. of pumpkin, seeded, peeled, and diced
Salt and freshly ground black pepper
3 sprigs parsley, chopped
1. Melt 2 tbsp. of the butter in a heavy-bottomed medium pot over medium heat. Add shallots, and cook until soft, about 2 minutes. Add mussels, wine, and 1 cup water; increase heat to medium-high and cook, stirring frequently, until mussels open, about 5 minutes. Strain mussels through a colander set over a medium bowl. Set broth aside. Remove mussels from their shells (discard any that don't open), and discard shells. Set mussels aside.
2. Melt remaining 4 tbsp. butter in same pot over medium heat. Add pumpkin, and cook, stirring often, until soft and lightly golden, about 15 minutes. Add reserved mussel broth, and simmer until pumpkin is very soft and broth thickens slightly, about 10 minutes.
3. Working in batches, purée pumpkin in a blender until smooth. Return purée to pot over medium-low heat, add mussels, season to taste with salt and pepper, and heat until warm (do not boil). Serve in warmed soup bowls, and garnish with parsley

Grape & Goat Cheese Truffles

Grape & Goat Cheese Truffles

Does anyone else dream in cheese?

A sweet triple cream brie, silky soft, spread on a buttery cracker. The kind of melt-in-your-mouth goodness that can only be enhanced by the perfect glass of wine. A certain dimly lit ambiance that lulls you into a perfect indulgence laden euphoria. . .

Hmm. Is that just me? Well, now you know my creepy fromagerie fantasies. Don't judge.

Anyway when I'm looking to satisfy my cheesiest urges, I head over to a local restaurant called Roy. It hits every single point delineated above. It's got a cool 60's lounge vibe, a great price point, and is seriously delicious. Did I mention they sell awesome funky art that really breaks up the whole "Santa Barbara landscapes" monotony that we call an art scene up here? But I digress. . . most importantly it's where I discovered my newest love: grape & goat cheese truffles!

Now normally I would never take on the task of "I tasted this in a restaurant and shall use my uber skills to recreate it at home".

Believe me, I know I'm not that good. But something about these little bursts of sweet cheesy crunchy goodness gave me this motivational push to say "yes I can!"

So here you go, my at home version of Roy's grape & goat cheese truffles. They are seriously impressive, and seriously easy.

Which we all know is the best combination ever!

Adapted from What's Cooking America

Ingredients:

1 1/2 pounds pistachio nuts, shelled, chopped rough (about 1 cup)*
8 ounces goat cheese, room temperature
24 seedless red grapes, stems removed and wiped clean

* Your favorite nuts (such as walnuts, hazelnuts, almonds, pecans) may be substituted for the pistachio nuts.

Preparation:

Preheat oven to 350 degrees F.

Spread nuts on an ungreased baking sheet and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool. In blender or food processor, process nuts until finely chopped.

Put one 1/2 tablespoon of the goat cheese in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Repeat process with remaining grapes and chill on a sheet pan for 15 minutes.

Roll the cheese-coated grapes in the nut mixture to cover completely and chill for 30 minutes or until

Makes 6 to 8 servings.

Sweet Summer Pie Recipe

Sweet Summer Pie Recipe

Does anyone else think that the dessert you bake says something about the person you are? Chocolate cake: You're a classy classic. Espresso Ice Cream Cake: Probably a Starubucks addict (thats me!). Baking choices are quite obviously the window to a persons soul.

So, what dessert says: I am marrying into your family soon and I swear, I'm like, a really cool person. (please like me)

Last weekend we visited the bf's family and I was tasked with bringing dessert. I wanted there to be a taste of summer in every bite, something celebratory but without screaming "red, white and blue!"

So I made my very first key lime pie. And if I do say so myself--wow it was good. It was probably the fact that I check millions of reviews before choosing a recipe my baking skills. I think it won over the future in laws. At the very least it lulled them into a comfy after dinner food coma. Which is alright by me.

Find the recipe here. Make it. Its tangy-sweet goodness.
Oh yeah I made the graham cracker crust from this recipe. Its so good!

The End As We Know It; A Yummy Beef Stifatho Recipe

The End As We Know It; A Yummy Beef Stifatho Recipe

Something I swore I would never happened. . . has happened.

I. Own. A. Crock pot.

I have cooked with said crock pot.
I liked it.

I know, I'm so embarrassed. I am so old.

Would it be less mortifying if I explained that the crock pot was a Christmas gift? Along with five or six cookbooks, some copper pans (yes, yes yes, totally compensates for the fact that I am a crock-potter now), an electric mixer, salad bowls & accessories, etc etc so on and so forth.

I basically have a completely restocked kitchen as of December 25th 2010.

So get ready for a whirlwind of recipes, food porn posts, and just general yummy goodness from Little Girl, Shiny World.  Blame the people in my life who think I'm a budding Julia Childs.

Ok no one thinks that. But whatever lol. For my first act of crock-pottery I made a Greek dish called Beef Stifatho for the bf's big 25th bday dinner.
Red wine, nutmeg, cinnamon, garlic, sugar.
Tell me that doesn't sound delicious.

Below is a variation of the recipe I used.  I threw everything together in the pot the night before & refrigerated it, then started the cooking the next morning before work. So easy, so good. The way it should be.

• 1 3/4-2 lbs beef top round steak, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 large onions, halved and cut into 8 thin wedges
• 1 (6 ounce) can tomato paste
• 1/2 cup dry red wine
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1/2 teaspoon sugar  

Directions:

In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart. Stir in the sugar.

We Wish You a Homemade Christmas. . .

We Wish You a Homemade Christmas. . .

I love my friends. I love my family. I love my work.

Basically, I love WAY too many people.
Especially around Christmas time! Gifting, for me, becomes a hierarchical battle.
I am forced to attempt to quantify my love for people, and then rank them accordingly.
"Super love", "Kind of like" "Find annoying but don't dislike".

These are real categories. Don't pretend you've never done it.

In the end, I give most people some sort of gift. This is selfish on my part. I love to shop, even for other people. After hours of perusing, and many dollars spent, my joy is cut short by the arrival of my bank statement, and I decide to get thrifty about things.

So I share with you my Cinnamon Espresso Butter & my Salt n' Spice Blend.
The butter will make you wish you could eat it raw, by the bucket load. Seriously it smells that good. Slap it on an English Muffin with your coffee & you're good to go.

The Salt n' Spice is a spice recipe meant to mimic a McCormick product that was discontinued a bit ago. This stuff was the BEES KNEES on a microwaved baked potato. It's basically how I survived college. I found the recipe online (strangely enough from McCormick itself--hmmm) I bought cute spice bottles from Cost Plus World Market (did I mention this place is my Mecca?) Also, both these recipes follow my "takes less than 20 minutes" rule of DIY. Score!
Anyhow, enjoy.

And if you are a possible recipient of these gifts, STOP READING THIS! :)

Salt n' Spice

Ingredients

1/4 cup kosher salt
2 tablespoons McCormick® Perfect Pinch® Salt Free Garlic Pepper Seasoning, McCormick® Seasoned Pepper Blend or Lawry's® Seasoned Pepper
1 tablespoon McCormick® Garlic Salt
1 tablespoon McCormick® Onion Powder
1 1/2 teaspoons McCormick® Celery Seed, crushed

Directions

1. Mix all ingredients until well blended. 
2. Store in tightly covered jar in cool, dry place.

 

Cinnamon Espresso Butter

Ingredients

• 2 teaspoons instant coffee granules
• 2 teaspoons water
• 1/2 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 cup butter, softened
• 1 tablespoon confectioners' sugar
• 1 teaspoon ground cinnamon

Directions

• In a small bowl, combine the coffee granules, water and vanilla. In a small bowl, cream the butter, confectioners' sugar and cinnamon until light and fluffy. Add coffee mixture; beat until smooth. Store in the refrigerator for up to 1 month. Yield: 1/2 cup.

Escargot Wontons: My Failed Attempt at Lollipops

Escargot Wontons: My Failed Attempt at Lollipops

So do you ever try something & it fails?
But in the process something wonderful emerges?

So it is that I'm posting the birth of the Escargot Wonton.

It is the lovechild of my failed attempt at escargot lollipops.
Turns out I'm not Spencer on the Go, not a part of Foodnetwork's Great Foodtruck Race, not a decorated chef.

I am however a pretty dang decent home cook.

Please try these. Don't be scared by the fact that they are snails. Or that they come from a can. Or the indecent amount of butter you have to use.

JUST. TRY. THEM. You won't regret it.
*little warning though, don't put as much of the butter sauce into the cups as it calls for or you. . . and your arteries. . . might regret it.*

 Escargots Vol-au-Vent from Allrecipes

Ingredients

• 12 helix snails, without shells
• 1/2 cup butter, softened
• 2 cloves garlic, finely chopped
• 1 green onion, finely chopped
• 1 tablespoon finely minced fresh parsley
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 tablespoons dry white wine
• 12 puff pastry shells
• 12 mushroom caps

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
2. In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
3. Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown. 

A Bit of a Food Snob. . .

A Bit of a Food Snob. . .

In most aspects of my life, I think I'm pretty simple.
I do, on occasion, venture out of the house without make-up.
My hairdo's most often go awry.
I wear mismatched socks (if I can find any in my heap of clothes).

In the food world though, I can be quite prissy.
I love throwing around fancy words like verrine & rillette.
I want to learn French solely for the purpose of understanding (and being able to quote) fancy food names.
Don't hate me. lol 
I'm probably overcompensating for my plain-jane American roots, but don't burst my bubble.
In my food-fantasies I'm a world traveling chef. . .
in real life I do sometimes rely on boxed mixes & frozen foods. 

Anyway last year I made my first escargot. I found some for purchase at Cost Plus World Market.
Garlic + Parsley + Escargot = AMAZING.
But my new obsession for this year is. Escargot Lollipops.
I got the idea from watching the Foodnetworks Food Truck Race.  Spencer on the Go!

I'm thinking a variation of Escargot en Cerceuils (Snails in Puff Pastry) might do the trick. . .

Ingredients:
36 Snails -- undrained
1/2 cup Chardonnay or dry white wine
1 medium Onion -- minced
1 Shallot -- minced
2 cloves Garlic -- minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 pound Puff pastry, preferably homemade
1 Egg yolk, MIXED WITH
3 tablespoons Milk
3/4 cup Butter -- well-chilled, cut into 12 pieces
1/3 cup Chopped toasted hazelnuts
3 tablespoons Minced fresh parsley
Turn this recipe into a puzzle! [click]

Directions:

Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours.

Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets.

Using knife tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack.

Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees.

Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately.

From CDKitchen. . . 

Oysters Rockefeller, Yes Please.

Oysters Rockefeller, Yes Please.

Dear Brophy Brothers Santa Barbara,


You have cursed me to a life of wanting.
Wanting oysters rockefeller.
The most delicious thing ever,
next to your clam chowder that is.
Seriously, I am going to have to make this.

Building Your Fall Nest

Building Your Fall Nest

Fall 2007 Thanksgiving Party. With Yule Log DVD. Sweet!

Fall more than ever

I feel this primordial pull

telling me to stock up for winter

both home and body.

I have this disgusting urge

to buy a crock-pot 

( I avoid crock-pots like the plague due to childhood trauma--aka pot roast!)

and don some flannel.

Then I wake up from my sleepy harvest dreams and remind myself

that such practices would make me really creepy

(the crazy flannel wearing crock-pot lover)

and so I abstain.

But I do like to surround myself with the comforts of fall,

the appropriate ones at least.

1. Glade Warming Plug-in Scented Oil in Apple Cinnamon 

The second someone mentions Fall coming, I immediately reach for anything Apple Cinnamon or Pumpkin scented. I just grabbed a Glade Warming Plug-in in Apple Cinnamon the other day and now my house smells like delicious snuggling when I walk in. (Yes I said delicious snuggling, it happened lol) The cool thing is you can adjust the amount of scent being dispersed so if someone comes over and they are sensitive to fragrances you can turn it down. Or up!

2. Pumpkin Cinnamon Brooms

These things are the best thing ever. I'm surprised when I find out the amount of people that don't know about them. You can get them at the grocery store in the flower department! They have a really strong scent, so if you have a shoebox like me your whole house will smell great in minutes. 

A plus (or minus depending on your decor) is that they are literally twiggy brooms so they do add to a fall decor theme. If you aren't into the whole turning your house into a leafy wonderland in Sept. then you can just put them in a little hiding nook (I put mine behind the couch lol) and they still smell great without looking like a witch lives there. 

3.  Mood Lighting

I love being inside when it's cold and windy and you just feel as snug as a bug in a rug. (Gross analogy can we admit?) Something that really adds to the coziness is great lighting.  I read a tip from designer Ashley Roi Jenkins over at Daily Candy that suggested GE Reveal lights. Apparently these make your house look fabulous by filtering out dulling yellow tones. Add some sweet dimmers to these and your house will have a sweet fall glow!

4. Decadence

Fall and winter are a time of feasting and celebration. Holidays call for a little bit of decadence; extra candles, special china, a little bit of yummy indulgence.  I really love this Lenox "Solitaire" Fine China. Oh the accent plate, I swoon. Serve some of my Pumpkin Chocolate Chunk cookies on there or my Creepy Candy Apples

and you are all set for a Fall soiree.

Peanut Butter Bacon Cookies. Yes, They're Good!

Peanut Butter Bacon Cookies. Yes, They're Good!

Quick update time!
Peanut Butter Bacon cookies are d-e-l-i-c-i-o-u-s.
Yep, they are.
I had a hankering to bake, and a need to practice a little escapism this weekend.
As usual I turned to bloggy-friends (and strangers) to provide a little inspiration.
Miss Makes Alot sent me on my merry way towards
Shutterbean, where I encountered the amazingness that happens when
peanut butter meets bacon.

Sounds a little strange but I promise the flavor is anything but.
It is pure peanut-buttery goodness. I am thinking of adding them to my fall baking rotation.
If I just call them something more marketable.
Like Yum Yum Oinkers. (Some people just can't get past the truth that there is meat in there lol)
But if you need some points of persuasion this recipe has a few.
1. They only take about 10 minutes to cook
2. They are gluten free! (no flour yay!)
3.  There is only about 5 ingredients in them. Cheap Cheap Cheap.
Anywhoo check them out. And thanks to all the people who share such great recipes and ideas for me to test out!

Peanut Butter Bacon Cookies @ Shutterbean

Print This Recipe (Recipe via JoytheBaker who adapted from The Gourmet Cookbook)

• 1 cup all-natural chunky or smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon baking soda
• about 6 slices of bacon, cooked, cooled and diced

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment & set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to… your mouth.

Work. Graphics. Lettuce Wraps.

Work. Graphics. Lettuce Wraps.

So, did I mention that I am taking a graphic design class?
Yep I finally took the plunge.
It's only one course, so on its own not too overwhelming.
Just means a little less free time for fun stuff like sleeping blogging.

So I apologize if I haven't been making my rounds to visit you all & support your creative endeavors. I'm in dire need of a catch up session.
And if, on occasion, I let my blog posts sit a little too long and get stale (hungover owls are funny for one day, not for 4 days! lol) then pardon me for these next few months. 

Hopefully I will come back with many new and exciting skills to share!
Tonight I rushed through dinner-making with these super easy and amazingly yummy lettuce wraps.
Seriously, try them.

Five-Spice Turkey & Lettuce Wraps

Thanks Eating Well!

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

Ingredients

• 1/2 cup water
• 1/2 cup instant brown rice (I skipped the rice)
• 2 teaspoons sesame oil
• 1 pound 93%-lean ground turkey
• 1 tablespoon minced fresh ginger
• 1 large red bell pepper, finely diced
• 1 8-ounce can water chestnuts, rinsed and chopped
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons hoisin sauce, (see Note)
• 1 teaspoon five-spice powder, (see Note)
• 1/2 teaspoon salt
• 2 heads Boston lettuce, leaves separated
• 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
• 1 large carrot, shredded

Preparation

1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

The Birth of a Blueberry Turnover; How to Rid Your Fridge of Blueberries for Good

The Birth of a Blueberry Turnover; How to Rid Your Fridge of Blueberries for Good

Ah sweet friends

Did I tell you I went blueberry picking

a few weekends ago?

Yes yes, I shared the experience

and I suggested you all head out

on your own fruit finding quest.

Alas a caveat must be added.

Please, dearies, plan out beforehand

how you will use your loot.

Because I didn't

and I've been wracking my brain 

and wrecking my cupboards

trying to use up all these sweet little berries.

So I share another recipe

a simple one

because after weeks of making blueberry goods

simple is all I got left

I promise, this is it.

 Blueberry Turnovers (thanks Allrecipes)

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 1/2 cup fresh blueberries
• 1/4 cup confectioners' sugar
• 1/4 cup prepared vanilla frosting (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
2. Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
3. Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting. 
4. Instead of Vanilla Frosting I filled half of them with a one part cream cheese (8 ounces) + one part whipped marshmallow

A Little Sweetness

A Little Sweetness

Apparently there is a tariff to be paid 

for delicious, organic, hand picked blueberries.

In this case the price was my skin.

Yes, yesterday was a day of reds whites & blues.

My red & white skin offset the bluest of blueberries.

But tonight was the sweetest revenge

as I enjoyed fresh blueberry compote

the fruit of all my labor.
The perfect ice cream topping.

So delicious.

Ingredients

• 2 cups frozen blueberries
• 3 tablespoons water
• 1/4 cup sugar
• 2 teaspoons lemon juice

Directions

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm. 

Thank you Foodnetwork. You made my blueberries really special!

Tilapia + Escarole = Yum

Tilapia + Escarole = Yum

It's hard to get your leafy greens in.
Especially when you are dating someone
who considers cookies
leafy greens.
Yes he is that ridiculous! lol
But I have tricked my man with yet another
slight of hand.
Tilapia & Escarole from Foodnetwork.
A few hidden red potato wedges beneath the layer of escarole (I use spinach)
give it a really hearty flavor
Add some garlic, lemon & you have a delicious dish.
I used dill here, instead of the other herbs on the Tilapia.
Tricks him into eating healthy every time!

Ingredients

nocoupons

• 1/2 cup extra-virgin olive oil
• 12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
• 4 cloves garlic, smashed
• 1 head escarole (about 1 1/4 pounds), torn into pieces
• Kosher salt and freshly ground pepper
• 1 1/4 pounds tilapia fillets, patted dry
• 2 sprigs fresh oregano, leaves torn
• Juice of 1 lemon

Directions

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

and if he's good (or bad depending on my mood) he might just get his version of a leafy green. . .

How to Hit the Grocery Store Like You Are Robbing A Bank. . .

How to Hit the Grocery Store Like You Are Robbing A Bank. . .

Thanks Design Sponge!

Confession time guys. I hate grocery shopping. It's a strange subconscious hatred that has only been recently brought to face the light of day. I was telling my coworker "I'm grumpy today" and she said "Are you going grocery shopping after work? You are always grumpy on those days"

It was like a slap in the face.

You know, I am always grumpy when I grocery shop!
Perhaps it's the hordes of shopping carts bumbling & fumbling along the aisles.
Or the people who think that they, by some predestination, deserve to be in line in front of you & will fight you for their god-given right.
Screaming children.
Four words: Old people, self checkout. 

Perhaps worst of all is my own bad habit; not pre-planning a strategic attack. Roaming aimlessly looking for a vegetable side-dish  I could possibly make this week.


So what's a girl to do when grocery shopping has her down?
Hit the grocery store like you are robbing a bank. Also known as the in-n-out method. Or, "groceries, get in my bag or you're swimmin with the fishies tonight"
Any of those titles will do.
How do you manage the old in-n-out? I am here to share a few that have been working for me lately. . .

1. Browse recipes & get inspired!
So I've been getting this advice for awhile now but it was so hard to follow: plan out a weeks meals before going to the store. Ugh! The idea of such monotony made me crazy! But you know what. It's not so bad if you browse a great recipe site & just wait for inspiration to hit you. Instead of feeling like a chore weekly meal planning feels fun.

2. Choose an ingredient of the week
In keeping with the planning of weekly meals, I have been choosing an "ingredient of the week" which I use in multiple dishes those 7 days. I started doing this to limit the food we waste. I'm sure many of you are familiar with the terrible twos. This is the conundrum that couples face when trying to cook. With only two of us the bf & I often waste alot of food that goes bad before I can use it. By choosing an ingredient I will use multiple times I decrease the waste! Example. Ingredient last week was cabbage which I made an apple slaw with to be a salmon burger topping and also used in mahi mahi tacos & used the last bit up in a salad.

3.  Make a List
I am not a natural list maker or user. I prefer the excitement of self-induced chaos. But grocery stores have enough chaos already so I use this list I found here. How cool is it?! Somehow its coolness makes it a little easier for me to put time into listing things . . .lol

4. Divide and Conquer
So I live with he who knows not how to shop. I think one of the bf's worst nightmares would be to be abandoned in a grocery store with a list a mile long. While he might be an engineering genius, getting things from shelves into a cart baffles him. He thinks this pretend confusion will get him out of helping. Alas, I have come up with a solution! Using the printable list I shared above. I make a copy for him & a copy for me.
I then give him the left two columns & I take the right. We each get the ingredients on our sides. lol I know its so crazy right? But it makes it just fly by.

So there's my really long boring tips on how to hit the grocery store like you are robbing a bank.  I thought I would share because they have helped me a lot, in reducing my waste, saving some cash & actually becoming healthier by having to think things through! :)

What's For Dinner: Italian Zucchini Boats

What's For Dinner: Italian Zucchini Boats

I've always wanted to go on a gondola.

Floating down a little waterfront

having some sweet voice serenade me.

Hopefully digesting some lovely Italian meal. . .

Ah dreams. 

Yes I dream of digestion. And so I prove to you once & for all, I am a foodie.

To satiate my hunger

whilst I save away for that long awaited boat-ride

I make inspirational little dishes

that upon hitting my lips, trick me for a moment

transport me

to a wee little gondola

on a wee little waterway

a million miles away

So check out these Italian Zucchini Boats, & perhaps you too, may float away. . .

Italian Zucchini Boats
1 pound ground turkey
1/2 medium white or sweet onion, diced
1/2 green bell pepper, diced
1 1/2 cup mushrooms, diced
2 cloves garlic, peeled and minced
1 (15 oz) can tomato sauce or crushed tomatoes
2 tablespoons Italian seasoning (or a combination of parsley, oregano and basil)
Salt and pepper, to taste
Olive oil
1 egg, beaten
1/3 cup grated Parmesan cheese
4-5 medium-sized zucchini
1/2 cup shredded mozzarella cheese

Directions:
- Preheat the oven to 375 degrees.
- Heat a large skillet or saucepan over medium heat with enough olive oil to coat the pan (roughly 2 tablespoons). Add diced onion and pepper. Saute a few minutes until they begin to soften. Add garlic. Saute another minute, until fragrant.
- Add ground turkey. Use a spatula or wooden spoon to break up the turkey and combine with the onion mixture. Cook until meat is browned.
- Add mushrooms and tomato sauce (or crushed tomatoes). Stir to combine. Add italian seasoning or spices. Add salt and pepper to taste. Stir to combine.
- Continue cooking the filling until most of the liquid has evaporated and the mixture has thickened a bit. Once thickened, remove from heat and allow to partially cool.
- In the meantime, slice each zucchini lengthwise. Use a spoon to scoop out the insides of each zucchini half, leaving a shell that is roughly 1/4 inch thick all the way around. Place zucchini shells in a large baking dish that is filled with 1/4 inch water.
- Once the filling has cooled, stir in the Parmesan cheese and beaten egg.
- Scoop the filling into the empty zucchini shells.
- Carefully place the baking dish into the oven (careful not to spill the water!) and bake for 25-20 minutes.
- Remove from oven and top with shredded mozzarella cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted.

Thank  you A Dash of Sass for sharing such a yummy recipe!
Psst it's actually pretty healthy too (especially if you cut back on the cheese!)

Tiramisu Cupcakes + Alice & Olivia

Tiramisu Cupcakes + Alice & Olivia

This weekend was one of those amazing few
where the days seem to last forever
and I'm not cringing at finding
that is it Sunday evening yet again.
For one, I scored some great new kicks.
You know when really cool brands collaborate with Target?
Yeah well I never get to enjoy that.
Santa Barbara hates Target (this is not a fact, just an opinion)
Anyway I was reading that Alice & Olivia had a collaboration with Payless
which I promptly forgot about until I passed Payless with the best friend
who made her way up this weekend.
They only had one pair & it was size six & a half. My exact size. It was fate!
After a great day yesterday
I went wine tasting downtown today & took the trolley home.
Perfect summer afternoon.
I finished it off by making these delicious Tiramisu cupcakes.
Tiramisu is my favorite dessert so these were heavenly.
Filled with a dollop of cream cheese frosting & coffee liqeur
It just bursts in your mouth
Make them!

Vanilla Cupcakes
Adapted from Amy Sedaris

6 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoons pure vanilla extract
1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup plus 2 tablespoons milk

Preheat oven to 350 degrees F. Line a standard muffin tin with 12 paper liners. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a different larger bowl, cream butter and sugar together until light and fluffy. Add the egg and mix until combined into the batter. Then add the vanilla and mix again. Finally alternately beat in dry ingredients and milk. Fill cupcake liners until they are about 2/3 full (I like to use my large cookie scoop for this). Bake for 16 to 20 minutes or until golden brown. Let cool completely.

Coffee Soaking Syrup
1 tablespoon instant coffee or espresso powder
1/2 cup water
3 tablespoons sugar
2 tablespoons dark rum, amaretto, Kahlua, or brandy

Stir the coffee powder, water, and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in your alcohol of choice; set aside.

Cream Cheese Filling/Frosting
6 oz. cream cheese, room temperature
3 tablespoons heavy cream, cold
1 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1 to 1 1/2 cups powdered sugar

Beat cream cheese until smooth with a mixer on low. Add in the heavy cream and continue beating until incorporated. Sift the powdered sugar then add it slowly, starting with the lowest amount and adding more as required to reach your desired sweetness and consistency. Add vanilla and increase mixer to medium. Beat 1-2 minutes. Set aside (in the fridge if you'd like the frosting to be firmer).

Cut a hole in the cupcake & fill with coffee syrup & cream frosting Re-top the hole with the cupcake crumbs. Top with frosting & spread.

Thanks 6 bittersweets for this amazing recipe!

What awesome things did everyone else do this weekend?

Funnel Cakes & Fun Times

Funnel Cakes & Fun Times

This weekend was my one and only nephew's first birthday!

Ok, just a secret FYI, he's not my real nephew lol

He is my best friends son and I was lucky enough to adopt the moniker of Auntie Rachel.

I take this title very seriously.

So I decided that for the awesome Carnival themed birthday his super creative mama planned for him

I had to contribute in the only way I really know how

by cooking!

So I scrounged around and dug up a delicious recipe for Classic Funnel Cake

the kind a young boy could enjoy at any local carnival. 

I also tried out a recipe I've been hanging on to for Cherry Compote to be used as a tasty fruit topping.

So yummy.

I enjoyed a trial run of the recipes myself on Thursday.

Before sharing the goodness again on Saturday
This is a great recipe for a special occasion.
And super easy as well.
Just be careful, its addictive and I'm pretty sure
it's not too good for you. . .

Classic Funnel Cake 

by Food Network

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 large egg, beaten
• 2 tablespoons granulated sugar
• 1 cup milk, plus more if needed
• Canola oil, for frying
• 1 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• Whipped cream and/or fruit sauce, for serving (optional)

Directions

Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.

Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired

Cherry Compote

by Yumsugar

Ingredients
1 pound halved and pitted fresh sweet cherries (4 cups)
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
Directions

1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water.
2. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
3. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.