Monthly Archives: July 2014

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Savory Shortcakes

Another tomato recipe coming at ya!

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This one is a little different!

It’s no secret that I love the Smitten Kitchen, and when I got Deb’s cookbook for my birthday (Thanks Mardi!) I know I had to make this recipe, which also happens to be the cover photo!

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This is such a great and versatile dish then can be used as an appetizer or side dish.

Savory Shortcakes
 
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Savory Shortcakes
Author:
Serves: 6-8
Ingredients
  • For the shortcakes:
  • 2 cups, plus 2 tablespoons flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons butter, cut into pieces
  • 1 green onion, thinly sliced
  • 1 cup milk
  • For the tomato salad and cheese topping:
  • 1½ cups cherry tomatoes, quartered
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • salt and pepper
  • 4 oz goat cheese
  • 3 tablespoons heavy cream
  • 2 green onion, thinly sliced
Instructions
  1. Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
  2. For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal.  Stir in the green onion.  Add in the milk and stir until just combined.
  3. Sprinkle the counter with some extra flour and dump out the dough.  Pat into a 1 inch thick round.  Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
  4. For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil.  Set aside.
  5. Place the heavy cream in a bowl and whisk until peaks form.  Fold in the goat cheese and beat until the topping is fluffy.
  6. Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions.  Top with remaining half of the biscuit.
  7. Eat!

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Chocolate Kougin-amann

Remember these? They are soooo good.

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Well the only thing I could think of to improve them was to add chocolate.

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And it was one of the best ideas I have ever had!

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I know the recipe seems a little daunting, but it’s really  not hard. I just takes a lot of time.

Chocolate Kougin-amann
 
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Chocolate Kougin-amann
Author:
Serves: 12
Ingredients
  • 1 batch kougin-amann dough
  • chocolate chips, chocolate bar, etc.
Instructions
  1. Make the kougin-amann dough.  When you pinch the little purses together place some chocolate right in the middle before pinching the ends together. Follow the rest of the recipe as stated.
  2. Eat!

Kougin-amann recipe can be found here.

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Caprese Salad

My summer garden is in full swing which means I have tomatoes coming out of my ears!!!

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I know there a million ways to eat Caprese Salad, but this is how I do it!

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I also planted purple basil in my garden this year and I think it is so beautiful against the bright red of the tomatoes and the milky cheese.

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And you’ve got to love cute models like these! (And no she is not hurt, just playing pretend!)

Caprese Salad
 
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Caprese Salad
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Ingredients
  • Sliced tomatoes
  • Sliced mozzarella cheese
  • Basil leaves
  • ⅓ cup balsamic vinegar
  • salt and pepper to taste
Instructions
  1. Arrange the slice tomatoes, cheese, and basil on a serving dish.  Sprinkle with salt and pepper.
  2. Place balsamic vinegar in a small saucepan and reduce by half.  Drizzle over the salad.
  3. Eat!

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Wedge Salad with the Best Ever Blue Cheese Dressing

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So ever have those nights (especially in the summer for me) that you just don’t want to cook and the only thing that will hit the spot is a crisp green salad????

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Then this my friend is the recipe for you.

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Wedge salads can pretty ho hum in my opinion, but not this one.  The dressing is so good you can drink it.

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5.0 from 1 reviews
Wedge Salad with the Best Ever Blue Cheese Dressing
 
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Wedge Salad with the Best Ever Blue Cheese Dressing
Author:
Serves: 8
Ingredients
  • For the salad:
  • 2 heads of ice burg lettuce, quartered
  • chopped tomatoes
  • chopped cooked bacon
  • chopped red onion
  • For the dressing:
  • ½ pound of blue cheese
  • 2 tablespoons Worcestershire Sauce
  • 2 cups of mayonnaise
  • ⅓ cups Apple Cider Vinegar
  • 4 dashes Tabasco
  • Salt and Pepper to taste
  • ¼ cups minced onion
Instructions
  1. For the Dressing: place onion, mayo, vinegar, Tabasco, salt and pepper, Worsectershire in a blender.  Blend it up.  Add half of the crumble blue cheese and blend again. Add in the remaining blue cheese and give is a good stir (don't blend).
  2. For the Salad: place a wedge of lettuce on the plate, top with dressing, onion, tomatoes, and bacon.
  3. Eat!

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Ableskivers

My grandma Coco has been making ableskivers for as long as I can remember.

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The one bummer about them is they need a special pan that can only be used for that purpose which breaks one my cardinal rules of kitchen gadgets.  Everything needs to be able to be used for more than one thing.  But I do break my rule for my ableskiver pan.  I can’t image life without them.

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Ableskivers are a round pancake like treat made from a batter lightened with whipped egg whites.

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You grease your pan, pour a little batter into each well, and when the bottom is set you start turning them slowly with a toothpick until they are perfectly round and cooked thru in the middle.

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They are a little time consuming, but so worth the effort.

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You can eat really anything on them, Nutella, Cookie butter, jam, jelly, syrup, etc.

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We like to eat them with butter and pomegranate jelly.

Ableskivers
 
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Ableskivers
Author:
Serves: 8-10
Ingredients
  • 5 eggs, separated
  • 3 cups milk
  • 3 tablespoons vegetable oil
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
Instructions
  1. Preheat your ableskiver pan over medium heat.
  2. Mix the egg yolks, milk and oil together in a large bowl. Sift together the flour, baking soda, sugar, and salt. Add to the egg yolk and milk mixture.  Beat the egg whites until stiff and fold into the egg yolk batter.
  3. Spray your pan with non stick spray. Fill each little well with batter, and when the bottom has set start turning the ableskivers a little bit at time until they are perfectly round.
  4. Eat!

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Airplane Party {party ideas}

My little nephew Jay turned one recently!

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And my sister put together the cutest party for him!

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She made this cute sign for the favors,

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plus this one to let people know where to go.

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She had little snacks all over,

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and she found these little planes that she tied balloons too and they looked like they were flying all over!

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Then of course the food!  The most important part! We had sliders and an awesome fruit platter!

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Along with pasta salad, spicy potato salad, and wonton salad (which I can’t believe I haven’t shared with you!)

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She also had cupcakes and cloud shaped sugar cookies,

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Which this guy loved.

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My cousin made Jay the cutest smash cake (and can I say I have never seen a one year old pick up his smash cake and shove it in his face before!)

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Going,

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Going,

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Gone! (and so bummed about it!)

Happy Birthday Baby Jay!!!

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Blackberry Pie Bars

With berry season in full swing, what better way to use up all those blackberries you just bought then to turn them into blackberry pie bars?

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I couldn’t decide if I wanted to make pie, blackberry cobbler, or some sort of dessert bar.

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These bars are a combination of all three.

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And boy did they hit the spot!

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You have got to try these!

Blackberry Pie Bars
 
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Blackberry Pie Bars
Author:
Serves: 16
Ingredients
  • Crust and topping
  • 3 cups all-purpose flour
  • 1½ cups sugar
  • ¼ teaspoon salt
  • 1½ cups chilled butter, cut into cubes
  • Filling
  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • ¾ cup all-purpose flour
  • pinch of salt
  • 6 cups fresh blackberries
Instructions
  1. Preheat the oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.
  2. In the bowl of a stand mixer, combine all the ingredients for the crust and topping.  Mix until the mixture looks crumbly. Save back 1½ cups of the mixture and pressing the rest into the bottom of your prepared pan. Bake for 12-15 mins and then let cool for 10 mins.
  3. In a large bowl, whisk the eggs and then add the rest of the ingredients for the filling except the blackberries.  Fold in the blackberries last.  Pour filling over the cooled crust being careful to have an even layer of blackberries.  Sprinkle reserved crust/topping mixture over the top. Bake for 45-55 minutes or until the top is golden brown.  Cool for at least one hour before serving.
  4. Eat! (preferably with ice cream!)

Recipe adapted from Joy the Baker.

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Twice Baked Ranch Potatoes

I don’t know how things are at your house, but at my house my children could drink ranch salad dressing.

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They also love twice baked potatoes.

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So I figured, why not combine the two!

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The result was nothing sort of incredible!

Twice Baked Ranch Potatoes
 
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Twice Baked Ranch Potatoes
Author:
Serves: 5-6
Ingredients
  • 5-6 russet potatoes, baking sized
  • 4 tablespoons butter
  • ½ cup sour cream
  • ½ cup shredded cheese, plus more for topping
  • 2 tablespoons powered ranch dressing mix
  • milk to thin if needed
  • salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Scrub the potatoes and place in the oven.  Cook for about 45 mins or until fork tender. Remove from oven and let cool slightly.
  3. Slice each potato in half lengthwise and scoop the inside out into a bowl, being careful to leave a thin layer of potato in the skin and not puncture a hole in it. (Note: I like to cook up 6 potatoes, but only end up stuffing 5 of the potato skins so they are extra full!)
  4. To the potato pulp in the bowl, add the the butter, sour cream, cheese, and ranch dressing mix. Give it a good mash with a potato masher or if you want it really fine you can use a hand mixer. Season with salt and pepper
  5. Scoop the mixture back into the potato skins and top with a little more cheese.  Place on a cookie sheet and put back in the oven until the cheese on top is melted and the potatoes are warmed thru.
  6. Eat!

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Tilapia Piccata

Now, my kids love fish and I’m always looking for new ways to eat it!

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This tilapia piccata is so easy and so good.

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You just dredge your fish in a little flour and then cook it off in a pan.

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Then mix all of this yummy goodness with some chicken stock to make a sauce.

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And there you have it, dinner.  I served mine with some simple steamed quinoa and roasted vegetables.

Tilapia Piccata
 
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Tilapia Piccata
Author:
Serves: 4
Ingredients
  • 4 tilapia filets
  • ½ cup flour
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 2 lemons
  • 1 large shallot finely chopped
  • 2 cloves garlic, minced
  • ½ cup vegetable stock
  • 2 tablespoons capers
  • handful parsley, chopped
Instructions
  1. Add one tablespoon of oil and one tablespoon of butter to a large skillet.  Salt and pepper the fish, and cook 2 of the filets until golden brown and opaque.  Transfer to a plate and tent with foil.  Wipe out the pan and repeat with the remaining two tilapia filets.
  2. Add the remaining oil and butter to the pan.  Once the butter melts add the shallots and garlic and cook until softened.  Add the veggie stock, capers, parsley, and juice of one lemon.  Slice the remaining lemon and place over the fish.  Top with the sauce.
  3. Eat!