Lasagna with Pesto and Hot Italian Sausage

Like Garfield, I, too, love lasagna. But unlike Garfield, I decided to throw mine a graduation party a let it get a little more sophisticated and grown-up! My creative juices have been missing in the kitchen the last few weeks, hence the decline of posts on here recently. I am not sure if it was the thought of Garfield or lasagna but I got a jolt of excitement when I started working on refining this recipe a couple of months ago.

Here’s how things started: I would add chopped basil, lemon zest, and olive oil to my ricotta for my filling—as I thought about this further I realized I was basically adding pesto. And poof! A thought occurred: make pesto and add it to my ricotta—hello, creativity—how are you?! This got me really excited and the next thing I knew I was making lasagna once a week to perfect my refined and sophisticated lasagna. She’s familiar and new all at the same time! The pesto brings balanced and earthy notes, the lemon adds brightness and freshness, the Hot Italian brings a little heat, the cheese adds plenty of savory, salty flavor, and then the tomato’s acid hits the back of your palate and is like HELLO!! Did I mention I was excited about this recipe?

She’s beauty and she’s grace, she’s lasagna with pesto and spice!

Recipe:

• 1 pound of lasagna noodles

• 15 oz ricotta cheese

• 16 oz of mozzarella, can use fresh or shredded (I cut my fresh mozzarella into halves and then slice into 1/4 inch thick half moons)

• 1/4 cup of parmesan or pecorino for sprinkling on the top layer of noodles

• Pesto

  • 2 cups fresh basil leaves

  • 1/2 cup parmesan or pecorino grated cheese

  • 2 tablespoons lemon juice

  • 2 cloves of garlic

  • 1/4 teaspoon kosher salt

  • 1/8 cup (or 2 tablespoons) olive oil

• Meat Sauce

  • 1/2 pound ground Hot Italian sausage

  • 1/2 pound ground beef

  • 24 oz jar of your preferred marinara sauce (or if you feeling especially ambitious, try my husband’s amazing sauce recipe is here!)

Method:

1. Let’s kick this lasagna party off with some pesto-making. In a food processor or a blender, add basil leaves, grated cheese, lemon juice, garlic, and salt. Blend until broken down into fine pieces. With a blender or food processor on medium-high speed, slowly pour in olive oil until pesto is smooth and thick enough to coat the back of your spoon.

2. In a medium bowl, add ricotta and pesto together, mix until well combined, and set to the side.

3. Now onto the rest! Add enough water to a large pot for noodles, set on high, cover, and bring to a boil. While you’re waiting for that to boil, let’s work on our meat sauce and preheat our oven.

4. Preheat your oven to 375. Onto the sauce!

5. In a large skillet, add a drizzle of olive oil to barely cover the bottom of the pan (to help with heat transfer from the pan to the meat) on medium-high heat. Once the oil is slightly rippling, add your meats. Do not begin to break up the meat until it has begun to brown—this is to help us get a good sear on our meat, which will help extract more flavor. (Hi, Maillard reaction!). Once the meat is browned, add your jar of marinara sauce. Add about a 1/4 cup of water to the jar to get the rest of the sauce and add to the skillet. Mix together, reduce heat to a simmer and allow the sauce to heat through and reduce slightly.

6. Now for the noodles! Add your pasta to your boiling and salted pot. You want these less than al dente because they’re going to finish cooking in the oven. So I go for a noodle that becomes flexible but not cooked through or tender. So look for them to bend over without breaking and then pull them. Probably within 6-8 minutes. Toss them with some olive oil to keep them from sticking and allow them to cool slightly so your little mittens can handle them.

7. Now assemble! In a 9x13 pan, add a few spoonfuls marinara to lightly coat the bottom of your baking dish. You're going to split your prepared fillings into 4 because that’s how many layers this lasagna has. Add enough noodles to cover the bottom of the pan, then add 1/4 ricotta-pesto mix, spread evenly; now add about 1/4 of marinara sauce. Then add 1/5 of your mozzarella (gotta save some of the top!). Okay now go 3 more rounds: a layer of pasta, ricotta-pesto mix, meat sauce, mozzarella, another round, and then one more! Okay, you’re done—great job.

8. Top lasagna with remaining pasta to cover the filling and add your last round of mozzarella and sprinkle of grated parm or pecorino!

9. Now, this last part is so important because if it doesn’t happen, you can say goodbye to that beautiful top cheese masterpiece you just created. You are going to cover your lasagna in foil for baking, but you’re going to spray one side of the foil with nonstick spray so you don’t lose your cheese topping!

10. Okay now with the sprayed side down towards the cheese, cover the baking dish and place in the oven for about 45 minutes. Allow to bake for 30-35 minutes until starting to bubble. Then take off the foil for the last 10-15 minutes for the top to brown. If you want roasty, toasty you can throw the whole affair under the broiler for a minute to two to really crisp up.

11. Allow to cool for about 10 minutes or you can kiss the roof of your mouth goodbye.

12. Cut with a sharp knife and serve. Makes about 8 servings.

Cozy Beef-Vegetable Soup

The past few weeks I have been taking a little break from posting on here. Frankly, I was feeling a little uninspired—not sure what I wanted to cook and share with you. I am a recovering perfectionist and sometimes when I feel like an idea or a recipe is not good enough (or creative enough!) I talk myself out of sharing it. This is ironic considering that I created this little corner of the internet as my creative outlet—and as a means of self-care, which means there is no place for self-judgment or the too loud critic. It also means that I need to allow it to be a true creative outlet and that means taking my perfectionistic foot off the performance gas. There is room at the table for success and failure—both are important in life and in cooking. So today, I share a recipe that is close to my heart and is tried and true, with no right or wrong way to make it. You can add or omit what you like and make it your own!

This is my grandmother’s beef-vegetable soup. She is beauty, she is grace. She is a one-pot wonder, with hearty meat, and plenty of colorful vegetables. Truly, I think this soup counted for 85% of my vegetable intake growing up. It is cozy comfort, especially on these gray January days.

Ingredients:

• 1 pound beef stew meat, cut into 1/2 inch chunks

• 1 medium onion, diced

• 4 stalks of celery and leaves, diced

• 2 1/2 cups chopped cabbage

• 1 cup chopped carrots (dealer’s choice on size: my grandmother liked to add whole baby carrots!)

• 1 package frozen corn (I like corn so I do a 10 oz bag)

• 1 package frozen green beans, 10 oz

• 1, 28 oz can whole tomatoes

• 2 potatoes, chopped

• 32 oz beef broth

• 4 cups of water (or just save the beef broth container and fill it up with water!)

• salt and pepper to taste

Method:

1. In a large pot over medium-high heat, add your preferred cooking oil to coat the bottom of the pan. Add meat and brown. I like to add a pinch of salt to aid in browning and build layers of flavor.

2. Once browned, add in onion, carrots, and celery. Cook for 5-7 minutes. Add a sprinkle of salt to help the water pull out of the veggies.

3. In a medium bowl, pour in whole tomatoes and crush by hand to your preferred size, or can crush with your cooking utensil once in pot.

4. Add in tomatoes to the pot and cook until tomatoes are simmering. I like for the acid of the tomatoes to tenderize the meat a bit further so I let it go close to 15 minutes.

5. Add in green beans, potatoes, cabbage, and corn and combine.

6. Pour in beef broth and water, scrape any bits off the bottom of the pot. If you need more water, add in until everything is covered.

7. Partially cover the pot with the lid and bring to a boil. Stirring occasionally.

8. Once boiling, reduce heat to a simmer, with the lid partially covering for 45 minutes to an hour. The longer this soup cooks, the better!

9. Taste for salt and pepper, add, cook for a few minutes more for flavors to combine and serve!

'Tis the Season for Christmas Candy Part 3: Festive Fudge!

Let’s end the year on a sweet note! Though fudge may not be the most photogenic food, it sure does taste delicious! When I asked my mom for the fudge recipe that she used, she quickly replied with, “Well I use my mother’s recipe and she used the recipe on the back of the marshmallow creme jar…” While we probably wouldn’t consider this gourmet, I appreciate the unfussy, approachable nature of this recipe, which is probably why it has been used for years and years. So, in keeping with that spirit, I used part of the recipe for "Fantasy Fudge” that is found on the back of the marshmallow creme jar, just like my mom and my grandmother. While I decided to keep the method traditional, I wanted to elevate and play with the flavors a bit.

While Christmas day may be over, these treats are still being enjoyed as we countdown to 2021. So, I give you dark chocolate fudge and cookies and cream fudge (with plenty of Oreos!). Of all the Christmas candies I made, this is by far the easiest recipe! Though you do need a candy thermometer, it comes together pretty fast so it can get to cooling, and then most importantly, you can get to eating!

Wishing you a sweet New Year!

Cookies & Cream Fudge

Ingredients:

• 3 cups white sugar

• 3/4 cup butter (1 full stick +1/2 another stick)

• 2/3 cup evaporated milk

• 1, 12oz package white chocolate morsels

• 1, 7oz. jar marshmallow creme

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 1 cup crushed Oreos (about 10 Oreos)

Equipment:

• candy thermometer

• lined and greased pan

Method:

(You can use an 8x8, 9x9, or a 9X13 pan for this!)

1. Prep your desired pan with foil or parchment paper and non-stick spray, set to the side.

2. In a medium saucepan over medium heat combine: sugar, butter, and evaporated milk stirring to dissolve sugar.

3. Secure candy thermometer to the pot and set to soft-ball or 234 degrees. Stir until the temperature is reached.

4. Immediately remove from heat and stir in white chocolate chips until melted and thoroughly combined. Fold in marshmallow creme, vanilla extract, and salt.

5. Once smooth, pour in Oreos and mix.

6. Pour fudge into the prepared pan and let cool before cutting into squares. Dust top with remaining Oreo crumbs, if you haven’t eaten them already,

Dark Chocolate Fudge

Ingredients:

• 3 cups white sugar

• 3/4 cup butter (1 full stick +1/2 another stick)

• 2/3 cup evaporated milk

• 1, 12oz package dark chocolate morsels

• 1, 7oz. jar marshmallow creme

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

Equipment:

• candy thermometer

• lined and greased pan

Method:

(You can use an 8x8, 9x9, or a 9X13 pan for this!)

1. Prep your desired pan with foil or parchment paper and non-stick spray, set to the side.

2. In a medium saucepan over medium heat combine: sugar, butter, and evaporated milk stirring to dissolve sugar.

3. Secure candy thermometer to the pot and set to soft-ball or 234 degrees. Stir until the temperature is reached.

4. Immediately remove from heat and stir in chocolate chips until melted and thoroughly combined. Fold in marshmallow creme, vanilla extract, and salt.

5. Pour fudge into the prepared pan and let cool before cutting into squares. Can sprinkle the top with salt, if that is your jam!

'Tis the Season for Christmas Candy Part 2: Peppermint Divinity

Sending you love and the merriest wishes for a safe and happy Christmas!

Divinity is one of my absolute favorite old-fashioned Christmas candies! If you have ever wondered what it would be like to bite into a cloud, these are for you! The women in my family have been making them for years from my great grandmother, Savannah; my great aunt, Maxine,who called it “California Candy” to my grandmother, Tina, and my mom! It seemed right to learn how to make them on my own and incorporate them into my and my husband’s Christmas line up. But I thought it needed a little twist and maybe a makeover. Peppermint flavoring? That sounded good and I love all of the Christian symbolism tied to candy canes. Dye it pink? SOLD. I love these little fluffy, pink, peppermint clouds. They look modern but make me nostalgic all at the same time.

When it comes to making these, let me save you some pain and anguish. Do you know that little supercomputer you’re holding in your hand and reading this recipe on? Okay, great. Now, come back to this recipe, but before you get to work on it, open the weather app on your phone and check the humidity. If the humidity is over 50-55% pick another day to make this, it will not set. Yes, there are culinary geniuses that have guidance on reducing the water content by a tablespoon for each increment of 10% of 50% that the humidity is over. However, I am not one of those geniuses and prefer to pick another day. I have curly hair, humidity and I have never gotten along. Why try to start fighting it now, when John Frieda’s frizz ease gave me no results in middle school? Save your candy making for another day!
Recipe:

• 3.5 cups white sugar

• 1 cup light corn syrup (I use Karo)

• 1 cup water, room temperature

• 3 large egg whites

• 1 teaspoon vanilla extract

• 1/4 teaspoon peppermint extract

• 10-12 drops red food coloring (dealer’s choice here, I like light pink, if you want a lighter or darker color, drop until you get your desired color)

• 1/4 cup finely crushed peppermint candy

Equipment needed:

• stand mixer

• candy thermometer

• faith and patience

Method:

1. Into the bowl of a stand mixer fixed with the whisk attachment, add three egg whites. Trust that we are going to going to come back to them and move to step 2.

2. In a medium saucepan combine sugar, water, and corn syrup, affix the candy thermometer to the pot, and set to “hard ball” or 250 degrees. Bring the syrup mixture to a boil over high heat, stirring just until the sugar has dissolved. Cook until the syrup mixture reaches 250 degrees or the hard ball stage. Trust me, if your candy thermometer is as loud as mine, you will not miss it when it gets close to this stage. BEEP. BEEP. BEEP…

3. While the syrup mixture is reaching its temperature, let’s turn back to those egg whites (we are building trust and making candy!). Turn your stand mixer to a medium speed and beat egg whites until stiff peaks form. If peaks are achieved prior to the syrup being ready, simply reduce the speed of the mixer to low until syrup is ready.

4. Once the syrup reaches hard ball stage turn the mixer to a medium speed and in a slow, steady stream (trying not to hit the sides of the mixing bowl and whisk) pour the syrup mixture into the mixer. You might need oven mitts and a spotter to help you!

5. Add in vanilla and peppermint extracts and increase the speed of the mixer to high.

6. Beat until mixture loses its shine and can hold its shape; the texture will change from stringy to very fluffy, this step takes me about 20 minutes.

7. Once the texture is reached, stop the mixer, add the food coloring and mix by hand or let the mixer do the work for you. Mix until just combined and the desired color is reached.

8. Fill a small bowl with hot water and either using two spoons or a cookie scooper, dip out the mixture onto parchment paper, using the hot water as needed when things get too sticky between dips.

9. Top scoops with crushed peppermint candy. Allow to set 1-2 hours or until no longer sticky.

10. Enjoy!

'Tis the Season for Christmas Candy Part 1: Peanut Brittle

While I love Christmas more than your average girl, I think my candy thermometer might love it more. The poor thing just hangs out in a drawer, mostly ignored, just waiting patiently for Christmas, and it’s time to shine. I’m pretty sure my candy thermometer and Mariah Carey have this in common, no? For me, Christmas is a time to sharpen my candy-making skills and to reflect on those recipes that have been passed down through the generations. Sometimes, I make them as the recipe originally intended. Other times, I find that a little updating is necessary. This week I am sharing a little of both, as Mrs. Keller’s Peanut Brittle recipe is something that is never altered (that honestly would be considered a jailable offense in my family!). While my recipe for peppermint divinity was inspired by my Great Aunt Maxine’s recipe for divinity, or as she referred to it as, “California Candy”. I will also be sharing my brand new recipe for fudge (with Oreos!). To start us off, we are keeping it classic today with Mrs. Keller’s Peanut Brittle.

So, dust off those candy thermometers, folks! It is time to get those burners on and threads spinning!

This recipe has been a staple in my family’s Christmas candy line up for years. Mrs. Alice Keller and her husband, Tony, were very close friends of my maternal grandparents, Jack and Tina. Mrs. Keller was known for her peanut brittle and sent some along on a hunting trip that my dad was also on. One bite and my dad was in love. Mrs. Keller thoughtfully typed up the recipe (on a typewriter—yes—it is that old) and included a note that while it is called “never fail” peanut brittle that she has failed many times! According to my mom and Mrs. Keller, one of the secrets for it turning out properly is to make sure you use a sturdy, thick pot, to help with managing the heat, curbing the chance of it burning or the pot getting too hot. My mom also added that she always seems to burn herself on the batches that turn out the best. Can you say, made with love (and iced fingers!)? Mrs. Keller passed away earlier this year, but I am sure she would be glad to know that people are still enjoying her delicious peanut brittle! A photo of the original recipe is below; I love the stained, well-loved page. My mom shared a few of her tricks to help make sure it turns out too (like using a candy thermometer!).

Mrs. Keller’s “Never Fail” Peanut Brittle

Ingredients:

• 3 cups white sugar

• 1/2 cup water

• 1 cup white Karo syrup

• 4 cups of raw peanuts

• 2 tablespoons butter

• 2 teaspoons vanilla

• 1 teaspoon salt

• 2 teaspoons baking soda

Method:

1. In a large thick pot and using a candy thermometer, boil sugar, water, and Karo on high heat until it spins a thread (your candy thermometer will have this stage marked to help with gauging temperature). About 6-8 minutes.

2. Add peanuts and stir constantly until it has caramelized and turned a deep, brownish-gold.

3. Remove from heat immediately, add butter and vanilla. Mix well until butter is melted.

4. Then add salt and baking soda. Stir the mixture until it foams, then quickly pour onto a buttered pan (a half sheet pan).

5. Let stand until cooled, break into pieces, and store in an air-tight container.

As Mrs. Keller wrote, “Good Luck!”
My mom also gave the tip of not to double this recipe! Rather make two separate batches, as if you double it, the bottom of the mixture cooks too fast than the top does in the pot.

The note says, “Tina—here us the recipe for Jim. In spite of the name (never fail), I have on occasion undercooked or overcooked it. Practice, practice, and more practice! Also, tell him to use a heavy (thick) pot, works best for me. Alice”

My Ultimate Chocolate Chip Cookie

My husband is a self-proclaimed “cookie monster.” While I prefer a cake for my birthday (or more specifically the birthday cake from Milk Bar in New York, which I order and proceed to enjoy for breakfast, lunch, and dinner) he wants cookies. Last week he turned 30 and while celebrations have had to be more limited this year, I knew one thing for sure, I could not skimp on the cookies for my Cookie Monster. His favorite cookie? You guessed it, chocolate chip! While I woke him up with Ina Garten’s overnight Belgian waffles for his birthday breakfast, I made sure the cookie train started rolling for on-demand enjoyment throughout the day. If you too want to board the cookie train, grab some butter, and all aboard! These cookies are the perfect texture of soft but also crisp, and sweet, and salty! I guarantee you will not be able to eat just one; make them for yourself, or for the cookie monster in your life.

Ingredients:

• 2 sticks of softened butter (1 cup)

  • I used European, salted butter. But I like a little salt with my chocolate, so if that does not fit your vision, use unsalted butter here instead.

• 1 cup brown sugar

• 1 cup of sugar

• 2 eggs

• 2 teaspoons vanilla extract

• 3 cups of all-purpose flour

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 12 oz or 2 cups chocolate (dealer’s choice of wafers, chips, or chopped chunks!)

• Optional additions: 1/2 teaspoon espresso powder and 1/4 teaspoon almond extract

Method:

1. Preheat oven to 350 degrees.

2. In a stand mixer, cream together sugars and butter, on a medium speed. Add in eggs one at a time until well combined, and then add vanilla (and almond extract, if so desired!).

3. In a large bowl combine, flour. salt, baking powder and soda, and, if you feel the need, espresso powder, mix together.

4. Turn the stand mixer back on a gentle stir and slowly add in the dry ingredients. Once combined, add in the chocolate of your choice and mix in!

5. Shape into golf ball size dough balls and place them onto a baking sheet. I line my baking sheet with a Silpat.

6. Bake for 15-20 minutes or until done to your liking. I found that the 17-18 minute mark ensures the gooey center and crunchy top—also known as the perfect cookie.

New (& Improved!) Buttermilk Biscuits with Sausage Gravy

My biscuit bone got itchy and I decided it was time to roll up my sleeves and start rolling some dough! I was aiming for the perfect blend between pillowy and with lots of layers (peelable, if possible), full of savory flavor, crunchy tops and bottoms with soft centers, and a great chew. Going through my ingredient list to start my initial research, I started running through possible changes—the buttermilk and leavener ratio felt solid. Change the salt and sugar balance? Nope. What about the fat? Switch back to shortening? Pass.

I kept going but just went back to the top of my ingredient list. Then I saw the answer staring me down: flour. At the beginning of quarantine I was stocking up on my baking products, and the only flour I could find was bread flour. So, I made a few rounds of biscuits with bread flour and loved the flaky, peelable layers that it brought. But, I missed the pillowy and tender chew that I got from the all-purpose flour. What’s the difference between the two flours, you might ask? In a word: protein. That’s right, protein. I’ll explain. Bread flour is a higher protein type of flour, meaning it is going to result in a more elastic and stretchier dough—and give the ability to have more layers, due to all of the protein structures that bind together! All-purpose flour, however, has a lower level of protein, meaning that the dough will be less stretchy and more pillowy. Blend the two, I thought? A match made in carb heaven.

I now pronounce you the perfect pillowy, layered biscuit. But, the perfect biscuit needs the perfect gravy, so I decided to make up some gravy while my biscuits were in the oven. Honey, let me tell you, you could slather this gravy on an old leather boot and it would be tasty. Recipes for both are below!

Ingredients:

• 2 cups all-purpose flour

• 1 cup bread flour

• 2 teaspoons sugar (this won’t make them sweet, but will aid in browning)

• 1 teaspoon kosher salt

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1 cup buttermilk (if you don't have buttermilk, simply measure out a cup of milk and add 1 tablespoon of white vinegar or lemon juice. Stir and let stand for 10 minutes. Congratulations! You just made buttermilk!)

• 1 stick of frozen butter, grated on the largest holes of a box grater. I catch mine on parchment paper to make it easy to add!

Method:

Preheat oven to 425 degrees.

1. In a large mixing bowl, combine flours, sugar, baking powder and soda, and salt, until well incorporated.

2. Pour grated stick of butter into dry ingredients and mix together. Break down into smaller, pea-sized pieces with fingers, until flour takes on a crumbly texture.

3.  Make a well in the center for the flour mixture and pour in buttermilk and bring together with a spatula until dough begins to come together. If mixture seems dry and does not pull away from sides of bowl, add a touch more of buttermilk, a tablespoon at a time, and mix.

4. Use a spatula to wipe down sides of bowl while working to combine, mixing until just combined. Once brought together, turn out onto a floured surface. It is going to look shabby and not smooth (don’t panic!).

5. Knead gently, about 5-7 times, until dough has a smooth consistency.

6. Then begin the folding portion: flour your rolling pin, and then begin rolling out your dough into a rectangle (short side towards you and the long sides on the left and right). Then, take bottom side of dough, and fold the dough in half. Bringing the bottom edge and the top meet. Next turn the dough, to the right once, so that the fold now faces to the right. Then roll out again (to about half an inch), and then fold in half and turn back to the left, so that the fold comes back to the top. Complete this folding process 3 more times—you are building layers into your biscuits.

7. For your final roll out, make a rectangle about 9 inches long and 7 inches wide, about 1/2 an inch thick. Taking a sharp knife, clean up the sides to make neat, straight lines. Mark three rows of 4 biscuits, totaling 12 biscuits and cut with knife.

8. Place on a baking sheet or cast iron skillet, pre-greased with Crisco or butter, with sides touching.

   **Remember, biscuits are friendly and LOVE neighbors! Place them next to a neighbor or two on your baking sheet to help them rise.

9. Bake for 15-20 minutes or until golden brown. Brush tops with melted butter immediately out of the oven.

While your biscuits are baking, make something to put on them! Keep scrolling for sausage gravy…

Ingredients:

• 1 pound pork sausage

• 2 cups milk

• 4 tablespoons all-purpose flour

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1 tablespoon butter

• Salt and pepper to taste

Method;

1. In a skillet on medium-high heat, add a drizzle of oil to the pan to help with heat conduction.

2. Add sausage to the pan and break down into smaller pieces and cook until no longer pink.

3. Stir in butter and allow to melt.

4. Add flour to the skillet and mix in until flour is absorbed and no longer smells like raw flour.

5. Reduce heat to low and add milk.

6. Stirring frequently, until starting to resemble thick consistency. Add seasonings and salt and pepper to taste.

7. Once gravy is thick and lovely, serve immediately! (Preferably over a hot biscuit!)

Loaded Potato Soup

Comfort, meet bowl. Bowl, meet comfort. This potato soup recipe has been a loyal member of my family’s recipe box for years. From cold nights to being under the weather or recovering from having wisdom teeth removed, my dad always remarked that this soup has, “magical healing powers.” Medicinal qualities aside, it is just good. It is no-frills and ready in about 45 minutes if needing in a pinch. It can be used as a vehicle to shovel mouthfuls of melted cheese and bacon (or cornbread!) to you or served a little bit lighter with chives and add some chopped veggies to the pot. From my grandparents’ kitchen to my parents’ to ours, this soup has brought cozy comfort into all of our homes. Bonus points because she’s a real crowd pleaser too—gotta love those type A, overachiever recipes!

Quick tip: When using chives, it is easiest to group and bind them together (like a bouquet) with kitchen twine, then you can chop with a knife or cut with kitchen shears. (Pictured above)

Ingredients:

• 5 peeled potatoes, cut into equal chunks

• 1 tablespoon kosher salt

• 1/2 teaspoon cracked pepper

• 1/2 teaspoon garlic powder

• 1 cup milk

• 2/3 cup flour

• 2 tablespoons butter (optional)

• Toppings: chives, cheddar, bacon, and sour cream (or Greek yogurt!)

Method:

1. Place potatoes in a large pot and cover with water. Cover with a lid, place over high heat until boiling.

2. Once potatoes are tender, in another bowl, mix together milk and flour. Bring together until well incorporated and smooth (read: not lumpy).

3. Pour milk-flour mixture into potatoes and mix well. Stir until potatoes start to boil again.

4. If too thin still, add more flour and milk together, mix, and stir into the pot, until the desired thickness is reached.

5. Once the soup has thickened, reduce to medium heat, and add in salt, pepper, garlic powder, and butter to season. Taste check and adjust as needed! If wanting soup extra smooth, blend with immersion blender!

6. Serve immediately and top with chives, cheddar, bacon, and sour cream!

Gluten Free Spiced Bundt Cake with Cranberries & Orange Glaze

Happy Halloween! Can you believe another month of 2020 is gone? Though Halloween is definitely not my favorite holiday (go here to read more on that!) I really enjoy the flavors of fall. And while I may not be in a witch’s hat, scaring small children that are looking for full-size candy bars, I do enjoying having baked goods that feel festive.

These past two months, I have not been able to spend as much time in the kitchen as I would like. My mom, sister, and I have been putting the rubber to the proverbial road, as we are chairing the largest Christmas market in Dallas. Due to Covid, we have pivoted the Market to be completely online. It has been a challenging and rewarding experience, taking a 43-year-old Market, and bringing it into a world of unknowns—all while raising money for the 14 beneficiaries that the Market supports. The hard work is worth it because the Chi Omega Christmas Market is going to open for the “12 Days of Christmas” on November 10th and over 100 small businesses will get to sell their wares! Our goal is to spread Christmas cheer across North Texas and we are so excited to share the online Market with the community.

But, as I mentioned before, I had to trade my apron in for my blue light glasses, as I stared at my computer, plugging away at my Market to-do list. I knew I missed the kitchen when, a few weeks ago, I had a dream about a bundt cake that had all of the flavors of fall. What—you don’t dream about baked goods, too? Inspired, I knew I had to carve out some time in the kitchen and to save some time with trial and error, I implemented a gluten-free cake mix and elevated it with spices, dried fruit, sugar, and applesauce! This perfectly spiced cake with dried cranberries and orange glaze and zest was the result. And I will even give you a few tips on how to get your bundt out of your pan without losing the top of the cake!

Ingredients:

Cake:

• 1 box Simple Mills Vanilla Almond Flour Cake Mix (gluten-free)

• 1/4 teaspoon salt

• 1 1/2 teaspoon baking powder

• 1 tablespoon pumpkin pie spice

• 1/2 teaspoon ground clove

• 1/2 teaspoon cinnamon

• 2 tablespoons sugar

• 2 teaspoons orange zest

• 1/4 cup dried cranberries, chopped

• 3 eggs

• 3 tablespoons butter, melted (cooled slightly)

• 2 teaspoons vanilla

• 1/4 cup applesauce

Glaze:

• 3 tablespoons butter, melted

• 5 tablespoons powdered sugar

• 2 tablespoons freshly squeezed orange juice

Method:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine cake mix, salt, baking powder, spices, sugar, zest, and cranberries. Mix until well incorporated.

3. In another bowl, mix eggs, vanilla, applesauce, and melted butter, that has been cooled. You don’t want to scramble the eggs!

4. Pour dry ingredients into wet and mix together.

5. In a well-greased bundt pan, pour cake batter into the pan and bake for 25-30 minutes.

6. Once an inserted knife or toothpick comes out clean, take out of the oven and let cool for 10 minutes.

7. Now let’s get that cake out of the pan: After letting sit for 10 minutes, take a knife or an offset spatula, and run it along the sides and center of the bundt pan, releasing the cake from all sides of the pan.

8. Place a rack or plate on top of the cake bottom, and turn over. Hold breath while you uncover and discover your prayers have been answered!

9. Once the cool cake is cool enough to touch, let’s work on that glaze! In a bowl, whisk together: butter, powdered sugar, and orange juice.

10. Pour glaze on to cake—get into those crevices! Top with more cranberries and orange zest for garnishing, cut, and serve!

Pumpkin Pie Chiffon Bars

As the leaves begin to turn, I feel like my Instagram photo feed changes from "the last bbq of summer" to pie, pie, and more pie. I like pie, but just okay. Frankly, I think pie dough is a little boring (gasp!) and takes away from the overall dish because I find it so flavorless and dull--like a beige rug lining the bottom of the pie dish. I like pie, but I don't understand why the flavor and experimentation should end at the filling?! Not in my kitchen; I decided it was time for a pumpkin pie makeover, and it is pretty safe to assume that the first thing I changed was the crust!

I went with a Biscoff cookie, and I love the crunch that it brings to the otherwise soft texture. But I didn't stop there I also wanted the pie to be fluffy! So, I decided to add gelatin and whipped egg whites. This filling's texture is like a whipped pumpkin mousse (in a word: Y-U-M!). I also modernized the presentation and decided to do away with the pie dish and instead used a square-shaped pan, serving bars instead of slices. If you love having a traditional pie shape, you can still follow this recipe—just use your preferred pie dish. I completed the look with a little fresh whipped cream and garnished with some nutmeg and leftover Biscoff cookie crumbs. Are you ready to meet your new pumpkin dessert? It’ll have you falling for Fall and pumpkin all season long!

Ingredients:

For crust:

• 25 Biscoff Cookies

• 1/4 cup sugar

• 1/4 tsp kosher salt

• 6 tbsp melted butter

For Filling:

• 1 envelope unflavored gelatin

• 1 tablespoon pumpkin pie spice

• 1/4 teaspoon of cinnamon

• 3/4 cup sugar, divided into 1/2 and 1/4 measurements

• 1/2 teaspoon kosher salt

• 3 large eggs, separated into yolks and whites

• 3/4 cup whole milk

• 1 15oz. can pumpkin puree (pure pumpkin)

• 1/2 teaspoon vanilla

For Topping:

• 1 cup heavy cream

• Optional: 1-2 tablespoons sugar

Method:

For Crust:

1. Preheat oven to 350 degrees. Pulse Biscoff Cookies in a food processor until broken down into fine crumbs (you should have just over 1 1/4 cups). Add sugar and salt and pulse just to combine. Stream in butter while pulsing until mixture is the consistency of wet sand, and holds shape with pushed together.

2. Transfer to into a greased and lined 9x9 pan. Using a measuring cup (I found 1/4 cup to be easiest), press crumbs firmly onto bottom until even. Bake crust until fragrant and edges just start to take on color, about 10 minutes. Set aside to let cool.

For Filling:

1. In a small saucepan combine: gelatin, pumpkin pie spice, cinnamon, a 1/2 cup of sugar, salt and place on stove top with no heat (yet!). In a small bowl, whisk egg yolks, milk, and vanilla to combine, then whisk into saucepan mixture to combine and place over medium heat.

2. Whisk mixture frequently, until mixture begins to thicken and coats the back of a spoon (but do not let it boil), about 5 minutes. Stir in pumpkin purée and remove from heat. Transfer to a large bowl and chill in the fridge until cool, about 10 minutes.

3. Meanwhile, using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. While beating, gradually add about a 1/4 cup sugar and continue to beat until stiff peaks form, 5–7 minutes.

4. Mix half of egg white mixture into chilled pumpkin mixture until smooth. Gently fold remaining egg white mixture into pumpkin mixture until just combined.

5. Pour filling into crust and smooth top. Cover and chill for at least 2 hours or overnight.

For Topping & Serving:

1. Beat or whisk cream in a large bowl until medium peaks form, add in 1-2 tablespoons of sugar, if so desired.

2. Once peaks hold, turn out onto bars, and place back into fridge to chill until serving, if not serving immediately.

3. And finally, cut, serve, and enjoy!

   **Can top with crushed Biscoff Cookies and nutmeg for serving.

Special Guest Recipe: Andrew's Marinara

This recipe was inspired by chef Roy Choi of Netflix’s The Chef Show with Jon Favreau. If you don't have this show on your watch list, give it a try, especially if you're trying to sharpen your skills in the kitchen! Some background: Roy and Jon became good friends when Jon was starring in the movie Chef and Roy coached Jon on how to appear chef-like in the film. Chef is one of my husband’s favorite movies, which is great because his other is The Hunt for Red October and there are only so many times I can listen to Sean Connery’s Russian accent. Sorry, Sean. 

I digress. 

The new season of The Chef Show came out at the end of September and you better believe we were waiting with bated breath and sharpened knives, waiting to see what Jon and Roy were going to serve up this season. Roy's take on marinara was shared along with his meatballs and Andrew knew the recipe was a must-try. But the recipe for the meatballs was not shared, so Andrew had to go back and watch the episode in slo-mo to eyeball the ingredients (talk about dedication) and off we went to Jimmy’s Food Store for the ingredients, projected measurements in hand. If you live in Dallas and do not go to or know about Jimmy’s for your Italian necessities, do yourself a favor and go get a coffee on a Saturday morning and drive to Jimmy’s and walk around. You will feel like you’re in Little Italy—it is fabulous.

With our pilgrimage to Jimmy’s complete—Andrew set about replicating Roy’s recipe. The base of the recipe started close to Roy's, then Andrew just couldn't fight is Italian heritage any longer and started deviating from the recipe—changing the type of mushrooms, then pureeing them, adding tomato paste, blending the onion (not in the original recipe), adding oregano and a bunch of basil. The result? A sauce that brings a tear to the eye it is so good. I am not being facetious. After my first bite, I immediately brought Andrew a piece of paper and a pen to write down his recipe. Roy's meatballs are good, but Andrew's sauce feels like a hug in a bowl. From the mushroom puree that brings the Earthy notes to the savory garlic confit (thank you for this, Chef Roy!) and the addition of tomato paste for depth, everything about this sauce is perfection. If the recipe feels overwhelming at first, (there is a little prep work involved) it is worth it! Once the garlic confit, the mushrooms and mushroom stock are done, the rest of the time you are just pouring ingredients into the pot and bringing them together. 

Note: This makes a lot of sauce! You can cut the recipe in half and still get 8 cups! You can freeze the leftover mushroom stock and bag and refrigerate the garlic confit for later use!

Ingredients:

• 4, 28 oz cans of San Marzano Tomatoes (labeled “DOP” if you can find it!) 

• 1 lb of Porcini mushrooms 

• 1 cup mushroom stock—Don’t worry if you’re scratching your head. We will walk through it!

• 1 1/4 cups garlic confit—yep—walking through this one too!

• 6 oz tomato paste

• 1 tablespoon dried oregano

• Half an onion (place half an onion with a 1/4 cup of water into a blender and blend until smooth)

• 1 bunch of basil (leaves and stem) tied together with twine to form a bundle 

• 1 cup extra virgin olive oil

• salt/pepper to taste

• 1 pound of pasta

• grated parmesan (optional) 

Method:

For the mushroom stock:

1.  Wipe down mushroom with a damp towel to remove any dirt. 

2. Add 1 lb of porcini mushrooms to 8 cups of water. Bring to a boil and then reduce heat to simmer. Let cook for 2 hours. Look for a deep, dark brown color to develop. 

3. Strain mushrooms from stock, catching liquid into a separate bowl (we want to keep it!). Pour mushrooms into a blender and puree—set to the side. 

For garlic confit:

1. Add 2 heads worth of peeled garlic cloves to a skillet with 1 cup of olive oil. 

2. Cook on the lowest heat setting for 2 hours. Stirring occasionally until garlic is a dark, golden color. Set to the side, with the oil! If halving the recipe, just use one whole head worth of garlic cloves.

For marinara, makes about 14 cups: 

1. In a large pot over medium-high heat, add cans of San Marzano tomatoes, with their juice. Bring to a boil. 

2. Add 1 1/4 cups of garlic confit and oil from skillet into the tomatoes and stir. 

3. Add one cup of mushroom stock and half of the pureed mushrooms. Blend with an immersion blender until smooth, add onion, and mix. Allow to simmer and reduce on low heat for two hours. 

4. Taste for salt and pepper and add accordingly. Add basil bundle, tomato paste, and oregano, stir together. 

5. Continue to simmer for about 30 more minutes, check for seasoning, and add to taste. 

6. Take out the basil bundle and if not using immediately, freeze or refrigerate. 

If using immediately:

1. Bring a large pot of salted water to a boil. 

2. Add your desired pasta and cook until al dente. 

3. Reserve 1/2 cup of pasta water and drain pasta. 

4. Toss pasta with 2 cups of sauce and add a splash of pasta water and a handful of parmesan. Mix until pasta is thoroughly coated and glossy. Add freshly grated parmesan and toss once more, add more on top for good measure! Serve immediately—with more parm if you please and some fresh cut basil! Dig in!

Protein Power Balls with Dark Chocolate and Almond Butter

If you want a protein-packed snack that tastes like cookie dough, look no further! I love to make these at the beginning of the week and keep them in the fridge for a quick and easy snack pre or post-workout, or if I want breakfast to go. The best part is that you can dress up however you like! Add some flax or chia seeds! Don't like dried cranberries? Use raspberries or craisins instead! I love this recipe because the texture and the shape appear like cookie dough. So, mentally and according to my taste buds, I am getting a treat when I am giving my body the fuel it needs. 

Ingredients:

• 1 1/4 cups oats

• 1 cup almond butter

• 1/2 cup dark chocolate morsels

• 1/4 cup dried cranberries

• 1/4 teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 1 teaspoon coconut oil

Method:

Makes 16 balls, keeps in the fridge covered for 5 days.

1. In a large bowl combine, oats, cinnamon, and salt and stir together.

2. Spray a measuring cup with nonstick oil and measure out almond butter. Spray your stirring utensil with nonstick coating as well, and pour almond butter into oats. Mix with your coated utensil to help avoid sticking!

3. Add in chocolate, vanilla, cranberries, and coconut oil and bring together until it looks like cookie dough.

4. Scoop out into golf ball-sized portions and place into a covered container and refrigerate!

5. That’s it! Enjoy your healthy snack for the week!

Say "Pesto-Changeo" & you too can make Pesto!

“Abracadabra!” “Alakazam!” No, honey, you don’t need a magic trick to make pesto! Put down your magic wand and save your witch hat for next month. Go look outside!

Is your basil trying to go to seed? Grab those leaves and let’s make some pesto! Seriously though, grab them sooner rather than later because when herbs or vegetables go to seed, they turn bitter. Why you ask? Oh, it is this cool thing that the plant is trying to pass on its genetics, by turning bitter. This adaption keeps animals in the wild from eating them. Thus, their genetics are passed on. Enough about biology—back to Genovese Basil, which is the type that is best suited for pesto!

Okay, wait, one more biology lesson, or it could be considered horticultural. Either way, do you know how many types of basil there are? 21!! I had no idea either! Each has its own distinct flavor profile, so many of the variations cannot be used interchangeably. For pesto making, it’s Genovese Basil, which looks very similar to Sweet Basil-- probably the variation you are most familiar with. My basil grows like a weed in the summer so that means by late summer, it is starting to go to seed. Lucky for me I make a giant batch of pesto to enjoy well into fall. I divide the batch into a few vacuum-sealed bags and freeze them for quick and easy meals! I snuck a few extra greens into this recipe. Spinach for some extra vitamins and minerals and arugula to help give a lovely, peppery bite to the pesto. I love this pesto recipe so much and hope you will too!

Ingredients:

• 3 cups basil leaves

• 1 cup spinach

• 1/2 cup arugula

• 3 large garlic cloves

• 2 cups shredded parmesan

• 1/2 teaspoon kosher salt

• 2 tablespoons lemon juice

• 1/4 cup olive oil

• 1 pound of cooked and drained pasta

  • Reserve 1/2 cup of pasta water before you drain the pasta

Method:

1. In a food processor, add in all of the ingredients, except the olive oil, and pulse until paste-like.

2. With the processor on, slowly stream in olive oil until pesto is smooth and homogenous. Taste for seasoning and adjust as needed.

3. Scoop into a large bowl, cover, and set to the side if using immediately. Set in the refrigerator, if not using immediately. A note on flavor development—There are two factors when it comes to building flavor: time and temperature. Like a middle school grade dance, these flavors are standing on opposite sides of the room. As there is no alcohol in this recipe, time is going to be our ice breaker, and let’s give these flavors a chance to get to know each other. If covered and in the fridge, the pesto will keep for 5 days.

   Tip: To keep the top of the pesto from drying out, once in its container, add a drizzle of olive oil to the top, cover, and then, place in the refrigerator.

4. If using immediately, move on to step 5!

5. Bring a large of heavily salted water to a rolling boil.

6. Add pasta and cook until al dente. Scoop out 1/2 cup of pasta water and set it to the side.

7. Drain pasta and put back into the pot. Add pesto and stir it together. If pesto is not spreading easily, add a few drops of pasta water until pasta is covered in pesto!

8. Plate and add a little extra parm on the top!

You’ll notice that there are no pine nuts in this recipe. Nuts are hit or miss with me. It seems that everything but almonds causes an adverse reaction for me, so I steer clear of 99% of nuts. If you are missing them in this recipe, simply toast about 1/4 of a cup of pine nuts on the stove, until you can smell them, add them to the food processor, and proceed with step 1.

Candied Orange Slices

As the sun sets on summertime, I am welcoming fall with open arms, but before I bid summer a final adieu, I decided I needed to savor the last of the bright, citrus flavors. Have you ever candied fruit? If yes, you go, girl! If no, that was me too three weeks ago. I had these giant, juicy oranges that were going to waste. So, I decided it was time to add a new cooking skill in my toolbelt: candying. I won't lie; I was very intimidated at first. Candied fruit is something that I am used to seeing at Neiman's during Christmas in the most gorgeous tins. But with a little research and a little pep talk, I was well on my way, and before I knew it, my oranges were candied and, if I may, delicious! Here's to savoring the last of summer and welcoming fall! I cannot wait to candy some grapefruit slices around Christmas now!

Ingredients:

• Fruit of your choice, sliced into 1/8 of an inch slices, with seeds taken out

  • I used 1 large orange here

• 3 cups of water

• 2 1/2 cups of sugar

• 1 tablespoon of fresh juice of the fruit you are using

  • For this I used 1 tablespoon of fresh orange juice

• Extra sugar for finishing

Method:

1. Combine water and sugar over medium heat and stir until sugar is dissolved.

2. Bring to a boil and then reduce to medium-low and add fruit juice.

3. Place fruit in a single layer (it would probably be easiest to do this in a skillet) and cook until rind is translucent, about 45-60 minutes.

4. Once translucent, take out one at a time—allowing the syrup to drip off.

5. Place on a cooling rack, with a lined pan underneath it. You really don’t want to scrub syrup off your metal pan!

6. Dust with granulated sugar, if so desired, and allow to dry for 3-4 hours or overnight.

7. Stores in an airtight container in the fridge for 3-4 days and the syrup used to make the candied fruit can be saved and refrigerated for cocktail making!

Grown-Up Dirt Cups with Chocolate Mousse

There is something so comforting about enjoying a cherished dessert from childhood as an adult. I LOVED dirt cups growing up. How could I not? It involved all of my favorite things: chocolate, Oreos, and if I was feeling particularly dangerous, gummy worms! So I decided it was time to give this childhood classic a makeover, and instead of using chocolate pudding, making it with a very sophisticated mousse to elevate things a bit, and serving in some crystal martini glasses—they do not get used nearly enough! But still keeping the childhood favorite—Oreos—to keep things light-hearted and approachable. The results were the perfect balance between fluffy and crunchy, sweet and bittersweet, chocolate notes, and childhood and adulthood. Grab a spoon and bring this elevated classic into your grown-up day!

Tip: This mousse would also make an excellent replacement for icing between the layers of a chocolate cake!

Note: This recipe contains raw eggs and though heated on the stovetop for a brief period on low heat, if you are immunocompromised, pregnant, or have any other health issues, use pasteurized eggs so that you can safely enjoy this creamy mousse!

Ingredients:

• 4 egg yolks

• 1/3 cup sugar

• 3 cups heavy cream, divided into 1 cup and 2 cups

• 6 oz semi-sweet chocolate chips

• 1 teaspoon vanilla

• 1/2 teaspoon kosher salt

• 2 teaspoons espresso powder

• 8 Oreos (or chocolate wafers) crushed

• Optional: Gummy worms! Or for the grown-up version: strawberry or raspberry!

Method:

1. In a large bowl, beat egg yolks with a hand mixer until thick and lemon-colored. Gradually beat in sugar until well incorporated.

2. In a small saucepan on medium-low heat, heat 1 cup of heavy cream until bubbles form around the sides of the pot, stirring occasionally. Do not boil! Once warmed, take off the heat.

3. Stir 1/2 of the heated cream into the egg mixture to temper the eggs. Slowly stream in cream, stirring eggs constantly.

4. Once 1/2 of the cream is added, pour the tempered eggs/cream mixture, into the saucepan with the rest of the cream and place over low heat.

5. Cook for about 5 minutes, stirring constantly until thickened. Do not boil!

6. Stir in chocolate chips until melted.

7. Add in espresso powder, vanilla, and salt and stir until incorporated.

8. Take off heat and pour the mousse into a bowl. Cover and refrigerate for 2 hours.

9. Beat 2 cups of heavy cream with a hand mixer until stiff peaks form. Fold into the mousse.

10. Crush Oreos or chocolate wafer cookies into the bottom of the serving dish, spoon in mousse, and place additional cookies over the top for an extra crunch! For some nostalgic flair, add some gummy worms (or fruit!).

11. Serve immediately!

Summer Salmon with Mango Salsa and Cauliflower Rice

I could write a few things about this dish, but I think its most winning endorsement would be this: Last Friday I offered to order pizza for dinner from our favorite spot, my husband considered the option and then asked me if we could have this instead. Yes, you heard that right. This dish trumped the glorious soppressata and sausage pizza from Olivella’s. Bonus points for this dish because you can snack on the salsa while you finish the rest of it!

Serves 2-4 depending on the size of your salmon fillet. 

Ingredients:

• For the salmon

  • 2, 8 oz or 4, 4 oz salmon fillets

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne (you can use more if you have the stomach for it—I do not!)

  • 2 teaspoons of lime zest

  • 1 tablespoon of olive or avocado oil

  • 1/2 of a lime for finishing out of the oven

• For the salsa:

  • 1 peeled and diced mango, yielding 1 cup (Tip: Just like I advocate for when working with peaches, you have to squeeze the mango meat off the giant seed in the middle of the fruit! Once you have cut off all you can, place the seed in your hand and give it a good squeeze over a bowl. Using the fruit and the juice that comes out for the salsa!) 

  • 1 large avocado diced

  • 1 small red onion diced

  • 1 peeled and diced small grapefruit (I like to use Ruby Red!) yielding about 1 cup

  • 1/2 cup chopped cilantro

  • 1/8 cup (2 tablespoons) lime juice

  • 1/2 teaspoon kosher salt

  • Optional: 1 seeded and chopped jalapeno

• For the cauliflower rice:

  • 10 oz riced cauliflower (if yours is in in the 16oz size, no problem just double the following ingredients!)

  • 1 tablespoon avocado oil

  • 1/8 cup lime juice

  • 1/3 cup chopped cilantro 

Method:

1. Let’s start with our salsa so it can marinate in the fridge while we prepare the rest or you can have a ready made side snack!

2. Combine all of the salsa ingredients into a bowl and mix them together. Taste for additional salt or lime juice. Cover and place in the fridge. Or grab the tortilla chips, you know what to do!

3. Preheat oven to 400 degrees. 

4. Mix salmon seasoning together and pat salmon filets dry.

5. Place fish on a foil-lined baking sheet, drizzle oil on top of the fish, and divide seasoning evenly between the fillets and sprinkle on top.

6. Bake for 12-15 minutes. For well-done salmon, cook until the center reaches 145 degrees and for medium salmon cook until it registers 125 degrees. Smaller fillets will cook faster so, check them more often!

7. While the salmon cooks, time to start on your cauliflower rice. In a skillet on medium heat, add your oil and then your cauliflower rice and toss. Cover with a lid so the cauliflower can steam, checking it every couple minutes and stirring. Once cauliflower rice is tender (the time will vary based on if yours is frozen or fresh), add lime juice and cilantro. Take off heat immediately and cover with a lid so it will not dry out. If your cauliflower is frozen and calls to be steamed in the microwave—you can do that! Once out of the microwave and ready to open, pour the cauliflower into a bowl with the lime and cilantro and cover so you can trap the steam and help the flavors intensify. Remember: time + temperature = flavor.

8. Once salmon is cooked through, drizzle the filets with the juice of half a lime and get ready to serve. 

9. Lay down the cauliflower rice at the bottom of the plate/bowl, add salmon filet on top, and then add salsa. Garnish with cilantro and a lime wedge or two! 

10. Enjoy!

Loaded Egg Muffins

These muffins were a revelation to me when they were first introduced. About 10 years ago, a trainer I was working with suggested I make them to help satisfy my need for bread in the mornings. She recognized my inner Carbie early on! Anyway, she described the concept of making these, telling me to add what I liked, and it felt simple enough for me, a high schooler at the time, to try and they have been a staple in my breakfast line up ever since. The base of the recipe is so simple that you can use any fixings you want and because of that, I never get sick of them. Bonus points because they can be stored in the fridge for 5 days and make a perfect breakfast or can be added as protein to a salad! Just a quick trip to the microwave to rewarm them and you have the perfect, protein-packed, “muffin” start your day!

Ingredients:

• 12 large eggs

• 3/4 cup finely chopped spinach (You don’t want to feel like a giraffe and pull out a whole leaf when you take a bite)

• 3/4 cup cooked, chopped, and cooled bacon (No egg scrambling!)

• 1/2 cup shredded cheese (I used Mexican blend)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon pepper

• Optional adds: 2 tablespoons milk (to thin it out a bit), 1/4 cup chopped cilantro, 1-2 seeded and chopped jalapeños

Method:

1. Preheat your oven to 375 degrees.

2. In a large bowl crack in your eggs, pricking the yolks, and whisking in order to create a homogenous mixture.

3. Add in bacon, spinach, cheese, milk, jalapeños, cilantro, salt, and pepper. Stir to combine and evenly distribute.

4. Line your muffin tins and then grease the pan! In order to make sure the egg muffins come out cleanly and that you’re not going to spend the next hour scrubbing your pan, I strongly suggest using liners or baking cups. I got these adorable and reusable ones off Amazon and they have given my hands and my scrub brush a much needed break!

5. Distribute egg batter into muffin tins. I used the 1/3 of a cup measuring cup to help ensure an even distribution!

6. Bake for 25-30 minutes or until a knife when inserted into the center muffin comes out clean. They will be really souffle-like when they first come out of the oven; however, when you take them out, they will lose a bit of their height as the hot air escapes. Don’t let that deflate your enthusiasm, honey!

7. Sprinkle with a little extra cilantro for color and enjoy! They keep for 5 days in the refrigerator in an airtight container—congratulations breakfast is done for the week!

Guilty Pleasure à la mode: Cookies 'n Cream Ice Cream

My girlfriends and I have a running list of all of the outlandish things that have happened in 2020. The list includes everything from Covid to hurricanes to a sink hole in the East Village and a giant dust cloud from the Sahara—and that was just from the beginning of this summer. There are still so many hearts aching around our country and for many different reasons. Something I have noticed about myself during this summer is that I take time to appreciate the small things more: the sun shining when I wake up, my health, the endorphin rush after finishing a workout, and of course, a great bowl of ice cream with some trash tv. It is truly the simple things.

Last summer (2019 seems like such an innocent time now, doesn’t it?) one of my co-workers and I discovered a show on Lifetime called “Marrying Millions.” Though it is considered reality TV, you can tell pretty easily that the producers have a very specific plot line in mind and feed the couples lines, which is to say that the couples starring in it are doing their best to “act naturally,” which is to say that their acting classes haven’t paid off yet. Honestly, it’s so bad, it’s good and I am not even one for reality TV. Basically, they find couples with significant age and bank account differences, mic them up, and set them up on all of these little outings to bring out their differences and cause conflict. The therapist in me cringes but the observer in me laughs hysterically. While I was watching this show and hysterically laughing last summer, I was also eating ice cream during the episode. So, in an effort to bring some normalcy into 2020, I am going to eat ice cream and watch the season two premiere of “Marrying Millions” tonight. My two greatest guilty pleasures of 2019 are helping me round out the summer of 2020. Here is the ice cream I am going to be enjoying tonight, which features another one of my guilty pleasures: Oreos! One of the things I love about this ice cream is that instead of tasting like vanilla ice cream with some cookies mixed in, the ice cream base tastes similar to the cream between the Oreos—truly delicious!

Ingredients:

• 2 1/2 cups whole milk

• 2 cups heavy cream

• 2 teaspoons kosher salt

• 3/4 cup sugar

• 2 teaspoon vanilla

• 1 cup crushed Oreos

Method:

1. Freeze ice cream maker bowl at 0 degrees for 24 hours.

2. In a large bowl combine, milk, sugar, and salt. Stir together until sugar and salt are dissolved.

3. Add in cream and vanilla extract. Stir until incorporated.

4. Cover and chill for 2 hours, or if needing quicker, put in the freezer for 30 minutes.

5. Pull out mix and give it a final stir.

6. Pour into ice cream bowl and make according to your machine’s settings.

7. While that’s churning, count out 12 Oreos and put 10 into a plastic bag and smash into crumbs with a rolling pin. This should yield about 1 cup. Snack on the saved two while waiting for ice cream to finish; when you finish the package of Oreos without sharing, hide the evidence.

8. With 5 minutes left on the churn, add in crushed Oreos.

9. Once completed, put in a freezing container, and let harden for 3-4 hours or overnight.

10. Scoop yourself out some and enjoy some trash tv, honey!

Jazzed Up Blueberry Muffins

On Saturday morning after I got up and made coffee, I peeked in my fruit drawer and noticed pints on top of pints of blueberries that had somehow gone unused. Picking them up, I inspected them, took a bite, and decided that these perfectly ripe and juicy berries were to be wasted no more. I set off to make something with blueberries, what it was going to be, I had no clue. Flying by the seat of my pants, without a recipe, I got to brainstorming and decided that I really loved the flavor profile of my jazzed up banana bread.  I also knew that this recipe would lend itself well to a few tweaks and a pile of blueberries. Bonus points to my mom, as when taste tested my banana bread recipe, after telling me how much she liked it, she immediately said, “This would make a really great muffin.” Lightbulb! Blueberry muffins! So, I added some milk and blueberries to the recipe, played the recipe’s ratios, set the timer, and 30 minutes later I was greeted with the most fabulous smelling, heavenly, little blueberry pillows. Within an hour of making them, four of them were gone, and my husband said, with a full mouth of muffin, “You should share this recipe.” So, here is my recipe for my new favorite jazzed up blueberry muffins! They get their warmth from cinnamon, their lightness from the lemon zest and Greek yogurt, and their sweet smell and floral notes from plenty of vanilla extract. I think they are pretty wonderful and hope you will too!  

Ingredients:

• 2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/4 tsp baking soda

• 1 tsp kosher salt

• 1/2 tsp cinnamon

• 1/4 cup butter, softened (1/2 stick)

• 1/3 cup greek yogurt ( I used Fage 2%)

• 2 teaspoons vanilla

• 1 cup sugar

• 2 eggs

• 1 cup milk

• 2 teaspoons lemon zest

• 1 heaping cup blueberries

Method:

1. Preheat your oven to 350.

2. In a large bowl combine, flour, baking powder and soda, salt, and cinnamon. Stir and set to the side.

3. In a stand mixer or in a bowl with a hand mixer, combine butter, sugar, and beat until fluffy. Beat in yogurt, then eggs, one at a time, until well incorporated. Add in vanilla, lemon zest and milk. I grated my lemon zest right over the bowl! I wanted my batter to catch all of the oil that is released when grating! Stir together.

4. Slowly pour in dry ingredients into wet, mixing until just combined.

5. Add in blueberries and bring together.

6. Divide batter evenly in 12 lined and greased muffin tins.

7. Bake for 30-35 minutes or until golden and tops of muffins spring back when touched.

Snickerdoodle Rice Krispie Treats

I adore rice krispie treats and I adore snickerdoodle cookies so why not bring them together to create the ultimate treat: a snickerdoodle rice krispie treat?! Spoiler: they lived happily ever after! I am a big believer in small, meaningful changes in recipes that can revolutionize the flavor and the dish overall. Our small, but meaningful changes to this recipe were browning the butter and adding seasonings. So instead of your palate getting overwhelmed with just plain sweetness, like you would with a regular rice krispie treat, you get a layered effect that has other notes besides sweetness. You get the nutty notes from the browned butter that adds depth. You get the warmth of the cinnamon and the deeper, molasses flavor from the brown sugar. I think this is a perfect marriage of sugar and spice and hope you will enjoy it too!

Ingredients:

• 8 cups Rice Krispies cereal

• 1 12oz package of jet-puffed marshmallows

• 1 stick of butter or you can swap with a half of a cup of coconut oil

• 2 tablespoons brown sugar, packed

• 1/4 teaspoon cinnamon, plus a pinch more for sprinkling on top

• 1/4 teaspoon kosher salt

Method:

1. If you’re using butter, we are going brown our butter in order to bring a nutty, deep flavor to this recipe. So place butter in a large pot, over medium-high heat. Stir butter as it continues to melt in the pot. Continue to stir as it gets foamy and once you see brown specs in the bottom of your pot, you’re done! Those brown specs are the toasted milk solids. Immediately move to step 2 so butter won’t burn. If you’re using coconut oil, simply melt over medium-high heat in a large pot.

2. Reduce heat to medium and add in marshmallows and stir. Tip: spray your cooking utensil with a non-stick spray to help it not stick. Once marshmallows begin to break down add in salt, brown sugar, and cinnamon. Reduce heat to medium-low.

3. Once melted and smooth, add in cereal and fold into marshmallow mix until completely coated.

4. Immediately transfer onto a parchment-lined and greased baking sheet (I used quarter size). Press into the pan until uniform in depth and formed into a rectangle. Tip: You can also grease your hands to keep the rice krispie treats from sticking to your hand!

5. Sprinkle top with a pinch of cinnamon and set to the side to cool. Once cooled, cut into preferred serving size with a knife and enjoy!