Hi friends! Want a way to beat the Monday blues?
The giveaway ends tomorrow at noon! So head over to Instagram to see how to win dinner for two!
Heyyyy youuuu guyyssssss! Long time no see!
I know I haven’t been blogging and I’m sorry! But I am working on some new things for the site coming soon to include new fun opportunities to work with me, fun giveaways, etc. I may not be blogging but we are going to have a lot of fun!
In the meantime I am throwing it back to one of my favorite recipes of all time. At that time I think I was making this dish at least once a week for me and at least once a week for clients. It’s dang good!
I could eat this sauce with anything. Like this as pasta, just over some grilled chicken, over some roasted greens, or by the spoonful on its own.
Maybe drink it out of a sippy cup?
Whichever way I eat it, I’ll tell you this… this is my new favorite recipe.
Now if you’ll excuse me my pasta water is boiling.
Ingredients: serves 4-6
1/4 cup raw cashews, soaked
1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
3/4 cup water
2 garlic cloves
2 tablespoons nutritional yeast (you can find this at Whole Paycheck)
1 tablespoon fresh lemon juice
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1 teaspoon fine grain sea salt, or to taste
1/8 teaspoon liquid smoke
1 lb. package mini shell or macaroni pasta
Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use.
Preheat oven to 425F and line a baking sheet with foil. Spread out chopped squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
Add the soaked and drained cashews, water, garlic, nutritional yeast, lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth.
Now add the salt, and liquid smoke and blend again.
Cook pasta according to package directions.
Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine.
Cook over medium until heated throughout and serve immediately.
See you soon with some fun new stuff!
Weeee are the Pancaaakessssss, my frieeeeennds…
I don’t really fancy myself a sweets person. I’m never one to crave french toast or pancakes for breakfast, but these pancakes are take things to another level, they are INSANE I tell you.
These pancakes add substance to any meal and are a happy surprise. Serve them with a lightly green dressed salad, topped with a chicken breast or fish filet. They would be perfect for Easter brunch this weekend!
Now I would definitely skip the whole syrup step here because syrup, corn and thyme don’t really tickle my fancy; but hey I’m not here to stop you. You go on with your bad self if that’s what you dig.
Ingredients: makes about 12 3inch pancakes
1/2 cup unbleached all purpose flour
1/2 cup stone ground yellow cornmeal
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large eggs
1 large yolk (OMG when I cracked my egg it had 2 yolks in it. TWO!) Gotta love farm fresh eggs
1/2 cup milk
1 Tablespoon canola oil
3/4 cup cooked corn kernels
1/2 bunch scallions, trimmed and sliced, white and green parts
1 Tablespoon chopped fresh thyme leaves
In the bowl of a standing mixer fitted with the whisk attachment, whisk together the flour, cornmeal, baking powder, garlic powder, salt, pepper until evenly blended. You can also mix by hand.
Add the eggs, egg yolk, milk and canola oil and mix gently to form a batter.
Remove bowl from the mixer and add the corn, scallions and thyme.
Heat a large non-stick skillet over medium high heat and when hot, ladle about 3 tablespoons of batter onto the pan into a cake. Cook for about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining ingredients.
My heart is absolutely bursting over this pizza!
I see your cardboard box pizza delivery staple and I raise you the most amaze-ball, crazy good, better than delivery Short Rib and Caramelized Shallot Tortilla Pizza!
So if you are like me and have a great affinity for pizza you must, I repeat MUST give this a try. While this exact recipe may take a little longer to prepare than delivery because I used short ribs; you can take the “tortilla crust” idea and top it with whatever you fancy!
Have some leftover BBQ chicken? Throw it on a tortilla with some BBQ sauce, red onion and cilantro.
Have some leftover fajitas from a night out at your favorite Mexican food joint? Throw it on a tortilla with some black beans, corn and salsa.
Boom! The options are endless.
Oh la la, it must be love!
I’ll just give you the basics. Y’all get creative! If you want my short rib recipe check it out here.
Ingredients: makes 1 tortilla pizza
Tortilla, I like the Ezekial brand
1 tablespoon butter
3/4 cup cherry tomatoes
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 cup freshly shredded mozzarella
1/2 cup short ribs, shredded
Preheat the oven to 350 degrees.
Slice the shallot into strips. In a skillet, melt the butter and add the shallot. Let caramelize, about 15 minutes. If they start to get too dark add a splash of water.
In a small saucepan, add the olive oil. Add the tomatoes and Italian seasoning then allow them to cook down about 15 minutes, long enough for them to burst and get to a sauce-like consistency.
Place your tortilla on a pizza pan or baking sheet with parchment paper. Spread the tomato sauce on the bottom, top with the shredded mozzarella, shallot and short ribs.
Bake for about 12 minutes until the edges are crispy.
Proceed to devour.
Winter is coming! Winter is coming!
I love Winter; the Christmas music, trees lining the streets of the city covered in glistening lights, drinking hot toddies wrapped in a cozy blanket, holiday movies, ugly sweater holiday parties and my list goes on and on. I just love it!
I would date Winter if I could.
Someone google that and get back to me.
One thing I also love about the Winter months are the warm meals that feel like they are giving you a hug.
Like this baked gnocchi with creamy mozzarella, crispy bacon and savory tomatoes. OH EM GEE YOU GUYS!
I love rolling out my own gnocchi just as much as the next Christmas elf, but the store bought kind holds its shape better when baking and doesn’t get overly mushy.
Just go with me on this one.
Am I too old to do that?
Someone google it and get back to me.
Ingredients: serves 2-3
Package of store bought gnocchi (remember we aren’t judging)
4 slices of bacon, chopped into strips
2 garlic cloves, minced
1 teaspoon paprika
1 Tablespoon tomato paste
1 12 oz can of whole tomatoes
1 handful of cherry tomatoes
2-3 Tablespoons of chicken broth
Fresh mozzarella cheese to top
Salt and pepper
Preheat the oven to 375 degrees.
Bring a pot of water to a boil while you make the sauce.
In a separate pan heat the bacon and cook until crispy, drain the fat. Add the garlic and paprika and let bloom about 30 seconds or so. Be careful not to burn the garlic. Add the tomato paste, can of tomatoes, cherry tomatoes, chicken stock and a pinch of S&P. Let this simmer about 5 minutes.
Meanwhile cook the gnocchi in the boiling water for about 2-3 minutes. You’ll know they are done when they are floating. Remove with a slotted spoon and add them to the sauce.
Transfer to an oven safe dish and top with as much fresh mozzarella as your little heart desires.
Bake for 12-14 minutes until the mozzarella is melted and bubbly.
Holy cow Batman, it is freaking cold outside!
It’s hard to believe that last week I was in sunny Cabo San Lucas sipping Piña Coladas by the beach, eating scrumptious sea food and frolicking in the beach.
Actually there was no frolicking, the ocean was red flagged due to a high tide and strong current; but I SO would have frolicked in the beach.
It was definitely a rude awakening to leave the sunny beach and come back to full on winter weather.
When you live in Texas and the temperature drops below 60 you might as well break out a parka, put snow chains on your tires, and cover your plants to prevent frost bite because below 60 is freezing!
And what is better than wrapping up in a parka? Soup!
Tomato soup and grilled cheese go hand in hand and dipping is a favorite past time so why wouldn’t we top our soup with the grilled cheese. It just makes sense, doesn’t it?
2 onions, peeled and chopped
1 carrot, peeled and diced finely
1 clove garlic, peeled and crushed
1 stick celery, finely chopped
2 tablespoons olive oil
1 pound fresh ripe tomatoes, halved
1 litre or 4 ½ cups vegetable stock
1 teaspoon raw sugar/coconut sugar/sucanat
1 teaspoon salt
1 teaspoon freshly ground black pepper
handful fresh basil, shredded (optional)
Two Slices Multigrain bread
1 slice cheese
In a large pan over medium heat, heat the olive oil. Add the onions, carrot, celery and garlic. Cover and cook for 10 minutes until soft.
Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes. Add the stock and bring to a boil, then simmer for 10 minutes.
Transfer to a blender and blend the soup for about 1 minute until smooth, or if you have an immersion blender (produces much smoother results) blend until smooth, about 2 to 3 minutes.
While the soup is simmering, In a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
Tap tap tap… hey, is this thing on?
Are you still there?
I guess some of you may be wondering where the heck in all goodness gracious I have been lately and my answer to you is Busy. I’ve been busy busy busy.
Since my last post I have catered meals for over 526 people, picked up some shifts cooking at my friend’s restaurant, my amiga moved away to Denver, I went to an Ole Miss football game (Hotty Toddy!) attended my sister’s fabulous wedding and all of it’s festivities, recovered from my sister’s wedding, went on vacation to Mexico, and ran cross country.
OK, I didn’t do the last one; that was Forrest Gump, but you catch my drift.
And if I’m being honest here, being busy isn’t my only excuse. Sometimes when my days are continuously surrounded by food it burns out my inspiration candle. I just haven’t been very inspired to create new dishes; instead I’ve been eating turkey sandwiches, soups and eating out a bit.
But with the change of the season, I’m back!
To get us started back in the swing of things, I bring you…
Kale, black bean and sweet potato tacos.
Disclaimer: my sour cream dollop would not stay in place. Oops.
Anyhoo, we can all agree that tacos are delicious. But oftentimes, it’s hard to ignore the fact that they just aren’t exactly good for you. Well, fear not, because I made over this Mexican dish to be both healthy and delicious! Made with superfoods kale and sweet potato, these nutrient-filled tacos pair perfectly with most fixings — so pile them on!
Top with avocado, sour cream, greek yogurt, pickled red onion, cilantro, siracha, fried egg or anything that blows your skirt up. They are good for breakfast, lunch, snack or dinner and are sure to be a crowd pleaser.
Ingredients: makes 8 tacos
1 medium sweet potato, shredded
1 onion, diced
3 tbs olive oil
4 large leaves of kale
1 can of black beans
1 teaspoon chili powder
2 cloves garlic, chopped
1/4 tsp cumin
Sea salt, to taste
Toppings of your choice
Let’s begin. Start by shredded your sweet potato, draining and rinsing the black beans, wash and chop the kale, dice the onion and garlic.
In a skillet add the olive oil. Sauté the onion for about 4 minutes until translucent. Add the garlic and cook 30 more seconds. Add the black beans and shredded sweet potato and cook about 5 minutes, stirring occasionally. Add the Kale, chili powder, cumin and salt and stir until the kale wilts a bit.
Roll the mix in some corn tortillas, top with your garnish of choice and ENJOY!
The day before my junior year at Ole Miss, I met a girl named Casey through some mutual friends. It was as if fate stepped in and handed me a best friend on a perfect little platter. We were inseparable for the entire year, partners in crime if you will; before she decided to move home for family reasons.
Even though we only lived in the same city for one year, the following years did not waver our friendship. I graduated and moved to Houston and she was in Atlanta. I moved to Nashville and she moved to Denver. I stayed in Nashville and she moved back to Atlanta. I stayed in Nashville and she moved to Louisville. I moved to Austin and she stayed in Louisville. I stayed in Austin and she moved to Houston. Then I moved to Houston!
Did you follow that?
We were finally back in the same city after traveling around for years.
However, this past Sunday my P.I.C., Casey, left Houston and moved back to Denver.
Not before we had one more Tex-Mex feast, don’t worry.
When she arrived in Denver she sent me a text saying “It’s 72 degrees in Colorado right now!”
to which I replied “That sounds miserable! It’s a glorious 102 here today.”
and in celebrating the glorious 102 degrees that Houston continues to bless us with I decided to make some cold watermelon gazpacho.
But Houston has heat, humidity and ME!
Well and now this soup, but that’s not really a thing considering I ate it and now it’s gone.
Just… oh whatever.
And Casey, this is for you too!
Ingredients: Makes about 4-6 servings
6 cups seeded and cubed watermelon
1 large cucumber peeled and seeded
3 roma tomatoes: blanched, shocked and peeled
1/4 cup freshly squeezed lime juice
3 Tablespoons olive oil
Salt and pepper
Siracha to garnish
Avocado to garnish
Mozarella cheese to garnish.
Bring a small saucepan of water to a boil. Using the tip of a knife, make two shallow 1 inch cuts through skin at bottom of tomato, forming an X. Blanch in water just until the skin at the X begins to lift, 40-60 seconds. Transfer to a small bowl of ice water; let cool until cold, about 5 minutes. Peel and halve tomato. Scoop out and discard seeds.
Meanwhile dice up the watermelon and peel and seed the cucumber.
In a mixing bowl add the tomato, watermelon, cucumber, lime juice, olive oil and a pinch of salt and pepper. Puree with an immersion blender until mixed well. (You can also use a blender.)
Chill in the fridge until ready to serve. Garnish with a little siracha, avocado and mozzarella cheese.
What are you guys doing with your Summer’s bounty?
In my finest British accent I ask you my friends, “what are you fixing with Summah’s boun-ti?”
I don’t really have an exact bountiful basket of Summer produce, but I do have some zucchini and yellow squash; and with that we can make some yummy fritters.
Sorry, I mean frit-tahs.
But if you are like me and you are at a cocktail party sipping some champagne these would be perfect hors d’oeuvres.
Let’s be real, I’m at my house drinking wine out of a plastic cup while eating these off of a paper napkin.
Whatever your fancy, you’ll love these!
Ingredients: makes about 8 frit-tahs
1 cup grapeseed oil (depending on the size of your pan, just make sure the oil covers the bottom completely)
1 large zucchini, grated
1/2 large yellow squash, grated
1 small onion, diced small
2 Tablespoons diced hatch chili pepper
1 large garlic clove, mined
1/2 cup coconut flour
1 Tablespoons flax meal
1/2 teaspoon baking powder
1/4 cup greek yogurt + 1 cup for sauce
2 Tablespoons siracha
1 Tablespoon chives, minced (If you don’t have chives no worries- add some scallion or skip it all together)
Salt and pepper
Heat 1 tablespoon of the oil in a small skillet. Sauté the onion and hatch chili for 2 minutes. Add the minced garlic for 30 seconds, then set aside.
Place grated zucchini and squash in a colander, sprinkle with a pinch of salt and let it sit over the sink for 10 minutes. Use a clean paper towel and squeeze excess water from the zucchini *this is essential or it will not fry up properly.
In a medium sized bowl whisk the eggs. Add the coconut flour, flax, baking powder and greek yogurt with a pinch of salt and pepper. Then add the onion and hatch mixture along with the zucchini and squash.
Place the remaining oil in a cast iron skillet over medium heat. Drop the dough in heaping tablespoons, and lightly press down with the spoon so the fitters are even. Cook each side for 3 minutes or until golden brown.
For the sauce: in a small bowl add the remaining greek yogurt with the siracha and chives.
Serve the fritters with a dollop of the sauce on top.
Enjoy the heck out of them.
Some of you may know that a few years ago I lived in the grand music city of Nashville. Those years were probably the hardest yet most fun years that I have had since college. I explored the city, spent tons of time listening to live music and I had all kinds of jobs just trying to find my way.
“Don’t tell my heart, my achy breaky heart”
In the midst of my many jobs I met a gal named Noël at a hotel restaurant where we both worked. Her and I became instant soul sisters. We spent our mornings running food from the in room dining kitchen to our hotel guests, many of whom were big time celebs. We also spent our afternoons drinking lots of beer, having dance parties and thousands of heart to hearts.
Before we both departed from music city, bound for new cities and new careers; Noël shared her love for the sandwich. Really she talked about sandwiches as the long lost love of her life, her undeniable love for them is just hilarious to me.
Me: Hey Skip (that’s what I called her) where shall we dine tonight?
Her: Hey Skip (that’s what she called me) let’s make sandwiches!
Me: Skip! Great idea!
I haven’t been able to see Skip since we left Nashville, and it breaks my heart; but every time I fix me up a sandwich I think of Ole Skip. So today this recipe goes out to my gal Skip and our life in Nashville.
May I introduce you to the best little chicken sandwich there ever was.
Ingredients, makes one cowgirl sandwich
2 slices of your favorite sandwich bread, I used a jalapeño cheese bread.
1 teaspoon mayonnaise
1 teaspoon mustard
1/4 teaspoon horseradish
1/4 chicken breast slices
1 oz, or 1 slim slice of gouda cheese
lettuce and tomato for garnish
Start with your prep: cook chicken to your liking. Also mix the mayo, mustard and horseradish together in a small bowl.
Assemble your sammy: layer bread, sauce mixture, lettuce, tomato, chicken, gouda, and candied jalapeños.
Toast in a toaster oven for about 3-4 minutes. You could also use a panini press if you have one.
Welcome to my little corner of the web where I share my love for cooking and entertaining. When I'm not cooking for Houston families, testing new recipes or scouring my favorite cities for chic foodie finds; I'm sharing my joy here... with you, my friends. So grab an apron and let's get cooking! Read More…