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A collection of recipes that I have gathered from various recipe blogs and websites // Bon appetit!
Feta and Spinach Stuffed Chicken Breast
Serves 6
Feta & Spinach Stuffed Chicken Breast – Serves 6
Pre-heat oven to 400F.
Butterfly 6 (~5 ounces each) chicken breasts and use string to tie it all together.  Cut ~ 1 1/2′ for each piece of chicken. In the middle (but more towards one side) of each piece of chicken lay down:
a fat layer of spinach in each piece of chicken (~1/2 cup)
a fat layer of crumbled feta in each piece of chicken (~1/4 cup)
2-3 sun dried tomatoes
Tie it up.  Lightly olive oil, salt and pepper each side and add any herbs you may like.  Bake at 400F for ~ 25-30 minutes or until temp reaches 165F.  If you want the chicken to brown, turn the broiler on in the last 2-3 minutes but watch it carefully. Let chicken rest 5 minutes before serving.  Add sea salt to taste.

Feta and Spinach Stuffed Chicken Breast

Serves 6

Feta & Spinach Stuffed Chicken Breast – Serves 6

Pre-heat oven to 400F.

Butterfly 6 (~5 ounces each) chicken breasts and use string to tie it all together.  Cut ~ 1 1/2′ for each piece of chicken. In the middle (but more towards one side) of each piece of chicken lay down:

  • a fat layer of spinach in each piece of chicken (~1/2 cup)
  • a fat layer of crumbled feta in each piece of chicken (~1/4 cup)
  • 2-3 sun dried tomatoes

Tie it up.  Lightly olive oil, salt and pepper each side and add any herbs you may like.  Bake at 400F for ~ 25-30 minutes or until temp reaches 165F.  If you want the chicken to brown, turn the broiler on in the last 2-3 minutes but watch it carefully. Let chicken rest 5 minutes before serving.  Add sea salt to taste.

(Source: eatsimplefood.com)

2 months ago
4 notes | Comment
Hedgehog Slices
8 ounces unsalted butter
1 cup white sugar
2 eggs, beaten
1/2 cup unsweetened cocoa powder
1 1/2 cups shortbread cookies, broken into pieces
1 1/2 cups chopped almonds
1 cup semi sweet chocolate chips, melted
1/2 cup flaked coconut
In a medium pot over medium-low heat, melt together the butter and sugar until the sugar is dissolved (about 3-4 minutes). Whisk in the egg and cocoa powder, and continue stirring until just simmering. Take off heat and add the shortbread and almonds, stirring to combine.
Pour into a buttered 9 x 7 glass dish. Chill in the fridge until cooled (about 2 hours).  Spread the melted chocolate on top and sprinkle with coconut.  Pop back in fridge.  Once the chocolate is cooled, slice and serve straight from the fridge.

Hedgehog Slices

  • 8 ounces unsalted butter
  • 1 cup white sugar
  • 2 eggs, beaten
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups shortbread cookies, broken into pieces
  • 1 1/2 cups chopped almonds
  • 1 cup semi sweet chocolate chips, melted
  • 1/2 cup flaked coconut

In a medium pot over medium-low heat, melt together the butter and sugar until the sugar is dissolved (about 3-4 minutes). Whisk in the egg and cocoa powder, and continue stirring until just simmering. Take off heat and add the shortbread and almonds, stirring to combine.

Pour into a buttered 9 x 7 glass dish. Chill in the fridge until cooled (about 2 hours).  Spread the melted chocolate on top and sprinkle with coconut.  Pop back in fridge.  Once the chocolate is cooled, slice and serve straight from the fridge.

(Source: thekitchykitchen.com)

4 months ago
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No-Bake French Silk PieFor the Pretzel Crust
1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey
For the Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs
Grease an 8 or 9-inch pie plate or spring form pan. In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.
In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).
In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.
Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.

No-Bake French Silk Pie

For the Pretzel Crust

  • 1 ¾ cups crushed pretzels
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup honey

For the Pie Filling

  • 6 oz. semi-sweet chocolate chips
  • 1 cup (2 sticks) salted butter, softened to room temperature.
  • 1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
  • 1 tbsp. vanilla extract
  • 4 whole eggs

Grease an 8 or 9-inch pie plate or spring form pan. 

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.

(Source: joannagoddard.blogspot.com)

5 months ago
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Charred Corn and Avocado Pizza
1-16 ounce pizza dough
1 tablespoon olive oil
2 cups shredded Pepper Jack cheese
1 small ear grilled sweet corn, kernels removed from cob
1 roasted poblano peppers, diced
1/3 cup chopped cilantro
2 avocados, sliced, pit and skin removed
1/3 cup cotija cheese
Squeeze of fresh lime juice
Tabasco Sauce, for serving
Preheat the oven to 450 degrees F.
Place the pizza dough on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Carefully move the pizza dough to a pizza pan or pizza stone. Spread the pizza evenly with olive oil. Top cheese, corn kernels, peppers, and cilantro.
Place the pizza in the hot oven and bake for 18-20 minutes or until pizza crust is golden and cheese is melted. Remove the pizza from the oven and top with avocado slices and cotija cheese. Squeeze fresh lime juice over the pizza. Cut into slices and serve with Tabasco sauce, if desired.
Note: To char the corn and roast the poblano pepper, place the corn and poblano pepper on a hot grill or over a gas flame. Cook until they are black and charred. Remove the black skin on the peppers, and dice. 

Charred Corn and Avocado Pizza

  • 1-16 ounce pizza dough
  • 1 tablespoon olive oil
  • 2 cups shredded Pepper Jack cheese
  • 1 small ear grilled sweet corn, kernels removed from cob
  • 1 roasted poblano peppers, diced
  • 1/3 cup chopped cilantro
  • 2 avocados, sliced, pit and skin removed
  • 1/3 cup cotija cheese
  • Squeeze of fresh lime juice
  • Tabasco Sauce, for serving

Preheat the oven to 450 degrees F.

Place the pizza dough on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Carefully move the pizza dough to a pizza pan or pizza stone. Spread the pizza evenly with olive oil. Top cheese, corn kernels, peppers, and cilantro.

Place the pizza in the hot oven and bake for 18-20 minutes or until pizza crust is golden and cheese is melted. Remove the pizza from the oven and top with avocado slices and cotija cheese. Squeeze fresh lime juice over the pizza. Cut into slices and serve with Tabasco sauce, if desired.

Note: To char the corn and roast the poblano pepper, place the corn and poblano pepper on a hot grill or over a gas flame. Cook until they are black and charred. Remove the black skin on the peppers, and dice. 

5 months ago
2 notes | Comment
Rosemary Roasted Carrots and Rutabaga Puree
Serves 4
6 medium-large carrots
3 large rutabagas, scrubbed and cut into 1/4 inch pieces
3 cloves of garlic, peeled
4 TBS olive oil (divided)
1/4 cup almond milk 
1 TBS fresh rosemary, minced
Fine sea salt and pepper to taste
Pinch of crushed red pepper flakes


Preheat oven to 400 degrees. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
Serve with rosemary roasted carrots and enjoy!

Rosemary Roasted Carrots and Rutabaga Puree

Serves 4

  • 6 medium-large carrots
  • 3 large rutabagas, scrubbed and cut into 1/4 inch pieces
  • 3 cloves of garlic, peeled
  • 4 TBS olive oil (divided)
  • 1/4 cup almond milk 
  • 1 TBS fresh rosemary, minced
  • Fine sea salt and pepper to taste
  • Pinch of crushed red pepper flakes

Preheat oven to 400 degrees. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.

Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.

With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.

Serve with rosemary roasted carrots and enjoy!

(Source: dishingupthedirt.com)

6 months ago
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Kennebunkport Lobster Grilled Cheese
Serves 2 
4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
1 teaspoon chili paste
1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
2 scallions, thinly sliced (white and green parts)
1/4 cup tomatoes, small dice
4 slices country-style white bread
4 thin slices Wisconsin Provolone Cheese
1/2 cup arugula
1 cup cooked Maine lobster, coarsely copped


In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

Kennebunkport Lobster Grilled Cheese

Serves 2 

  • 4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
  • 1 teaspoon chili paste
  • 1/2 cup (4 ounces) Wisconsin Mascarpone Cheese, softened
  • 2 scallions, thinly sliced (white and green parts)
  • 1/4 cup tomatoes, small dice
  • 4 slices country-style white bread
  • 4 thin slices Wisconsin Provolone Cheese
  • 1/2 cup arugula
  • 1 cup cooked Maine lobster, coarsely copped

  1. In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
  2. Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
  3. In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

(Source: foodiecrush.com)

6 months ago
1 note | Comment
Curried Cauliflower with Chickpeas
1/2 cup dried apricots
1 large head cauliflower, trimmed and cut into bite-sized florets
extra-virgin olive oil
kosher salt and freshly-ground black pepper
1 teaspoon curry powder
1 14-ounce can chickpeas, rinsed, drained and dried
1 tablespoon dijon mustard
1 tablespoon coarse seeded mustard
2 teaspoons honey
1 teaspoon grated fresh ginger
1 tablespoon white wine vinegar
1/4 cup chopped Italian parsley
coarse sea salt 
Preheat oven to 425. In a small bowl, cover the apricots with hot water. Set aside and allow to “plump.”
In a large bowl, toss the cauliflower florets with olive oil, salt, pepper and curry powder. Transfer to a parchment-lined baking sheet, and roast in the oven for 20 minutes. Remove from oven and add the chickpeas to the baking sheet. Toss around and return to the oven for an additional 20 minutes, until the cauliflower is soft and golden brown on the edges.
Meanwhile, whisk together the mustards, honey, ginger and vinegar. While whisking, slowly add a couple teaspoons of olive oil, then add salt and pepper to taste.
When the cauliflower is ready, remove from the oven and transfer to a large bowl. Drain the apricots and add them, then toss it all together with the mustard dressing while still warm. Garnish with chopped parsley and a sprinkle of coarse sea salt and eat!

Curried Cauliflower with Chickpeas

  • 1/2 cup dried apricots
  • 1 large head cauliflower, trimmed and cut into bite-sized florets
  • extra-virgin olive oil
  • kosher salt and freshly-ground black pepper
  • 1 teaspoon curry powder
  • 1 14-ounce can chickpeas, rinsed, drained and dried
  • 1 tablespoon dijon mustard
  • 1 tablespoon coarse seeded mustard
  • 2 teaspoons honey
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon white wine vinegar
  • 1/4 cup chopped Italian parsley
  • coarse sea salt 
  1. Preheat oven to 425. In a small bowl, cover the apricots with hot water. Set aside and allow to “plump.”
  2. In a large bowl, toss the cauliflower florets with olive oil, salt, pepper and curry powder. Transfer to a parchment-lined baking sheet, and roast in the oven for 20 minutes. Remove from oven and add the chickpeas to the baking sheet. Toss around and return to the oven for an additional 20 minutes, until the cauliflower is soft and golden brown on the edges.
  3. Meanwhile, whisk together the mustards, honey, ginger and vinegar. While whisking, slowly add a couple teaspoons of olive oil, then add salt and pepper to taste.
  4. When the cauliflower is ready, remove from the oven and transfer to a large bowl. Drain the apricots and add them, then toss it all together with the mustard dressing while still warm. Garnish with chopped parsley and a sprinkle of coarse sea salt and eat!

(Source: camillestyles.com)

7 months ago
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Sun-dried Tomato Polenta Bites
Yields 24-30 bites
Bites:
2 2/3 cups whole milk
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled and crushed
1 cup yellow cornmeal or polenta (Bob’s Red Mill brand Corn Grits)
1/3 cup olive oil (more or less), for frying
Pesto:
1/2 cup (packed) fresh basil leaves, rinsed and dried
1/4 cup shelled pistachios
2 Tablespoons freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt and freshly ground pepper, to taste
Topping:
2 ounces goat cheese, cut into small chunks
1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
chopped pistachio, optional
sea salt
Directions:
1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don’t worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).
2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you’d like. Finish them with a sprinkle of sea salt.
Tips:
Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill. Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade. Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.

Sun-dried Tomato Polenta Bites

Yields 24-30 bites

Bites:

  • 2 2/3 cups whole milk
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 clove garlic, peeled and crushed
  • 1 cup yellow cornmeal or polenta (Bob’s Red Mill brand Corn Grits)
  • 1/3 cup olive oil (more or less), for frying

Pesto:

  • 1/2 cup (packed) fresh basil leaves, rinsed and dried
  • 1/4 cup shelled pistachios
  • 2 Tablespoons freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • salt and freshly ground pepper, to taste

Topping:

  • 2 ounces goat cheese, cut into small chunks
  • 1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
  • chopped pistachio, optional
  • sea salt

Directions:

1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don’t worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).

2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.

3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.

4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you’d like. Finish them with a sprinkle of sea salt.

Tips:

Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill. Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade. Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.

(Source: recipegirl.com)

7 months ago
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Tortilla Española
2 large gold fleshed potatoes, peeled and cut to 1/8th-inch thick half moons
1 yellow onion, thinly sliced
3/4 cup extra virgin olive oil
8 large eggs
1 clove garlic
1/4 lb. thin asparagus, cut in 1/2-inch pieces
1/2 cup flat leaf parsley, finely chopped
1 tsp. finely chopped fresh tarragon
1 tsp. fine sea salt
Heat the oven to 450F. Heat the oil in a 10-inch heavy skillet over medium low. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook five minutes more, until potatoes are cooked through but not browned. Strain the mixture in a colander, reserving the oil.Return the pan to the stove. Add 3 tbsp. of the reserved oil and the potato mixture. Beat the eggs in a large bowl, add the asparagus, herbs and salt, then pour into the pan. Let the mixture settle a bit on the bottom, then gently shake the pan to release the eggs from the bottom. Run a heatproof spatula around the edge of the pan to release the tortilla from the sides. Once the bottom is set and the sides begin to set but the center is still wet (about eight minutes) place the pan in the oven. Watch it closely. You want it just cooked, the surface dry but not browned. Remove from oven and invert onto a serving dish or cutting board. If you are bring this dish to a picnic, let it cool completely before wrapping it up.

Tortilla Española

  • 2 large gold fleshed potatoes, peeled and cut to 1/8th-inch thick half moons
  • 1 yellow onion, thinly sliced
  • 3/4 cup extra virgin olive oil
  • 8 large eggs
  • 1 clove garlic
  • 1/4 lb. thin asparagus, cut in 1/2-inch pieces
  • 1/2 cup flat leaf parsley, finely chopped
  • 1 tsp. finely chopped fresh tarragon
  • 1 tsp. fine sea salt

Heat the oven to 450F. Heat the oil in a 10-inch heavy skillet over medium low. Add the potatoes and onion, cover and cook for 10 minutes, stirring occasionally. Add the garlic and cook five minutes more, until potatoes are cooked through but not browned. Strain the mixture in a colander, reserving the oil.

Return the pan to the stove. Add 3 tbsp. of the reserved oil and the potato mixture. Beat the eggs in a large bowl, add the asparagus, herbs and salt, then pour into the pan. Let the mixture settle a bit on the bottom, then gently shake the pan to release the eggs from the bottom. Run a heatproof spatula around the edge of the pan to release the tortilla from the sides. 

Once the bottom is set and the sides begin to set but the center is still wet (about eight minutes) place the pan in the oven. Watch it closely. You want it just cooked, the surface dry but not browned. Remove from oven and invert onto a serving dish or cutting board. If you are bring this dish to a picnic, let it cool completely before wrapping it up.

4 months ago
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Mango & Cilantro Guacamole 

3 Hass avocados
1 ripe mango
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1 serrano chile pepper, seeded and finely chopped
1 tablespoon fresh lime juice
Coarse salt and freshly ground pepper, to taste
Tortilla chips, for serving
Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.


Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off one side of the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1/2-inch pieces.
Add the mango, cilantro, red onion, chile, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.

Mango & Cilantro Guacamole 

  • 3 Hass avocados
  • 1 ripe mango
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped red onion
  • 1 serrano chile pepper, seeded and finely chopped
  • 1 tablespoon fresh lime juice
  • Coarse salt and freshly ground pepper, to taste
  • Tortilla chips, for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.

Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off one side of the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1/2-inch pieces.

Add the mango, cilantro, red onion, chile, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.

(Source: twopeasandtheirpod.com)

4 months ago
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Trish’s Marinated ChickenIngredients
2 tbsp mayo
1/4 cup olive oil
Squeeze of agave (or honey)
2 tsp Dijon mustard
Salt & pepper
2 cloves garlic, peeled and halved
Squeeze of lemon
Fresh rosemary, thyme, or torn basil leaves
4 medium-size chicken breasts, pounded thin
DirectionsIn a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinade eight hours or overnight, flipping in the fridge at some point if you can. When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil. Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard. Serve with Kale-Brussel hash below.Kale-Brussels HashAdd a small piece of smoky bacon to a skillet set over medium heat. Once fat has rendered, add a little olive oil and cook a few tablespoons of onions or shallots (chopped) until soft. Add salt and pepper, maybe a few red pepper flakes if you’re so inclined, then a few healthy handfuls of shredded kale and shaved brussels sprouts. Cook until just barely wilted (and still bright green) and add to a serving bowl. Drizzle with a little cider vinegar (or red wine vinegar) to taste.

Trish’s Marinated Chicken

Ingredients

  • 2 tbsp mayo
  • 1/4 cup olive oil
  • Squeeze of agave (or honey)
  • 2 tsp Dijon mustard
  • Salt & pepper
  • 2 cloves garlic, peeled and halved
  • Squeeze of lemon
  • Fresh rosemary, thyme, or torn basil leaves
  • 4 medium-size chicken breasts, pounded thin


Directions
In a medium bowl, whisk together all ingredients and, along with chicken, add to a ziploc. Marinade eight hours or overnight, flipping in the fridge at some point if you can. When you are ready to cook, heat a stovetop grill to medium-high, and brush with a tiny bit of olive oil. Grill chicken pieces about four minutes a side (let excess marinade drip off before you place on grill) or until chicken is firm but not rock hard. Serve with Kale-Brussel hash below.

Kale-Brussels Hash

Add a small piece of smoky bacon to a skillet set over medium heat. Once fat has rendered, add a little olive oil and cook a few tablespoons of onions or shallots (chopped) until soft. Add salt and pepper, maybe a few red pepper flakes if you’re so inclined, then a few healthy handfuls of shredded kale and shaved brussels sprouts. Cook until just barely wilted (and still bright green) and add to a serving bowl. Drizzle with a little cider vinegar (or red wine vinegar) to taste.

(Source: refinery29.com)

5 months ago
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Cheddar Chive Popovers
Yields 12

1 ½ cups all-purpose flour
¾ tsp salt
3 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
1 ½ tablespoons fresh chives, minced
1 cup sharp cheddar, finely grated

1. Preheat the oven to 350°. Generously coat a muffin pan with vegetable or oil spray and set aside.
2. In a medium bowl, combine the flour and salt. In a measuring cup, measure out milk, add the eggs, and beat until combined.
3. Pour the wet ingredients into the dry ingredients and mix until nearly smooth. The batter will be thin with a few lumps. Fold in ½ cup of the cheddar cheese and the chives. Transfer the batter to a large measuring cup (can be done in batches) to make it easier to pour until the muffin wells.
4. Preheat the muffin pan in the oven for 2 to 3 minutes. Remove the pan and carefully pour the batter into each well, filling them a little more than halfway. Top with the remaining ½ cup of cheddar cheese. Bake for 30 to 35 minutes until tall, puffed, and golden brown.
5. Popovers are best served when they’re still warm and steamy!

Cheddar Chive Popovers

Yields 12

  • 1 ½ cups all-purpose flour
  • ¾ tsp salt
  • 3 large eggs, at room temperature
  • 1 ½ cups whole milk, at room temperature
  • 1 ½ tablespoons fresh chives, minced
  • 1 cup sharp cheddar, finely grated
  1. 1. Preheat the oven to 350°. Generously coat a muffin pan with vegetable or oil spray and set aside.
  2. 2. In a medium bowl, combine the flour and salt. In a measuring cup, measure out milk, add the eggs, and beat until combined.
  3. 3. Pour the wet ingredients into the dry ingredients and mix until nearly smooth. The batter will be thin with a few lumps. Fold in ½ cup of the cheddar cheese and the chives. Transfer the batter to a large measuring cup (can be done in batches) to make it easier to pour until the muffin wells.
  4. 4. Preheat the muffin pan in the oven for 2 to 3 minutes. Remove the pan and carefully pour the batter into each well, filling them a little more than halfway. Top with the remaining ½ cup of cheddar cheese. Bake for 30 to 35 minutes until tall, puffed, and golden brown.
  5. 5. Popovers are best served when they’re still warm and steamy!

(Source: jacquelynclark.com)

6 months ago
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Asparagus-Spinach Pesto Pasta with Blackened Shrimp
Pasta Ingredients:
1 lb. (16 oz.) dried pasta 
1 lb. raw shrimp, peeled and deveined
2-3 Tbsp. blackening powder (or cajun seasoning)
1 Tbsp. olive oil
1/4 cup toasted pine nuts
asparagus-spinach pesto (see ingredients below)
Asparagus-Spinach Pesto Ingredients:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
4 cloves garlic, peeled
1/2 cup freshly grated Parmesan cheese, plus more for topping
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
Pasta:

Cook the pasta in a large pot of salted water al dente according to package instructions.
Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
Pesto:
Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Pasta Ingredients:
    • 1 lb. (16 oz.) dried pasta 
    • 1 lb. raw shrimp, peeled and deveined
    • 2-3 Tbsp. blackening powder (or cajun seasoning)
    • 1 Tbsp. olive oil
    • 1/4 cup toasted pine nuts
    • asparagus-spinach pesto (see ingredients below)
Asparagus-Spinach Pesto Ingredients:
  • 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
  • 3 cups baby spinach leaves, loosely packed
  • 4 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil

Pasta:

Cook the pasta in a large pot of salted water al dente according to package instructions.

Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.

When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.

Pesto:

Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.

Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

(Source: gimmesomeoven.com)

6 months ago
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Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauces
Serves 2-4
2 to 3 small scallions (green onions), thinly sliced
One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
1 teaspoon/5ml toasted sesame oil
2 Tablespoons/30ml olive oil (chose one with a fairly light and neutral flavor)
1 1/2 Tablespoons/23ml coconut aminos or gluten-free tamari
1 /8th teaspoon red pepper flakes , or more to taste
Pinch of sea salt, to taste
1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
2 English hothouse cucumbers, peeled
2 Tablespoons/30g toasted sesame seeds to garnish (optional)
In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos , red pepper flakes .
Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color.Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.

Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauces

Serves 2-4

  • 2 to 3 small scallions (green onions), thinly sliced
  • One 2 to 3 inch piece of fresh ginger, peeled and grated on a microplane or fine zester
  • 1 teaspoon/5ml toasted sesame oil
  • 2 Tablespoons/30ml olive oil (chose one with a fairly light and neutral flavor)
  • 1 1/2 Tablespoons/23ml coconut aminos or gluten-free tamari
  • 1 /8th teaspoon red pepper flakes , or more to taste
  • Pinch of sea salt, to taste
  • 1 bunch asparagus, ends trimmed and sliced on the diagonal into 2 inch pieces
  • 2 English hothouse cucumbers, peeled
  • 2 Tablespoons/30g toasted sesame seeds to garnish (optional)
  1. In a large bowl whisk together the scallions, ginger, toasted sesame oil, olive oil, coconut aminos , red pepper flakes .
  2. Taste and add a pinch of salt if needed. Set aside while you make the asparagus and cucumber noodles. Bring a pot of salted water to a boil. Blanch the asparagus spears until crisp tender (about 2 minutes) then drain and shock in a bowl of ice water to stop the cooking and set color.Using a julienne peeler or spiralizer create long noodles from the peeled cucumbers. (If using a julienne peeler, run it lengthwise until you reach the core then turn a ¼ turn and repeat all the way around. Toss the cucumber noodles with the ginger scallion sauce, add the cooled blanched asparagus and toss gently again to combine. Sprinkle with toasted sesame seeds and serve.
6 months ago
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Easy Sweet Potatoes + EggYields 1 entree sized serving or 2 side servings
2 teaspoons unrefined coconut oil, or ghee
1 medium/large sweet potato or yam, washed + ends cut
3 large eggs
shredded goat cheddar cheese, or other sharp cheese
salt + pepper
Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.
Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.
Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.

Easy Sweet Potatoes + Egg
Yields 1 entree sized serving or 2 side servings

  • 2 teaspoons unrefined coconut oil, or ghee
  • 1 medium/large sweet potato or yam, washed + ends cut
  • 3 large eggs
  • shredded goat cheddar cheese, or other sharp cheese
  • salt + pepper

Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.

Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.

Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.

7 months ago
6 notes | View comments