Ashleigh HomeMaker

Enchilada Stuffed Peppers

2014-01-28T17:00:00.004-08:00

Stuffed bell peppers take me right back to my childhood as the dish was a frequent staple at my family dinner table. Combining the classic version with a Mexican twist is making this old favorite a new go to winter meal.

Onions and bits of bell pepper get sauteed with garlic and olive oil.

Cleaned and hollowed bell peppers ready for their filling.

Cooked chicken makes this recipe super quick and easy. You could use rotisserie chicken, or any leftover cooked chicken you may have. On this particular night, I boiled mine.

When the peppers are done baking and the cheese is nice and gooey, top with a heaping scoop of guacamole and sour cream and everything is right in the world.

Enchilada Stuffed Peppers

4 Green Bell Peppers, tops & seeds removed (save the tops to cut up for the filling, avoiding the stem)
1 C quinoa, cooked (you could also use rice if you prefer)
1 large chicken breast, cooked and shredded(I like to boil mine in broth with 1/2 an onion, cilantro and a garlic clove for about 12-15 minutes or until the chicken is cooked through)
1 can black beans, drained and rinsed
1 C Mexican cheese
1/2 a red onion, chopped
2 garlic cloves, chopped
1/4 cilantro, roughly chopped
2 T cornmeal
4 C enchilada sauce (store bought or homemade, I adapted a recipe from Martha Stewart)

Heat oven to 350.
Place prepared peppers in a deep casserole dish. *For this meal, I did not boil the peppers prior to stuffing them. This yielded a slightly crisper result after baking. If you prefer super soft, tear apart peppers, boil or steam them for about 5-10 min or until they are a bit softer before continuing with the recipe.*
In a large bowl, combine cooked chicken, quinoa, beans, cilantro, about 1/2 C of cheese and salt and pepper to taste.
In a large nonstick skillet, heat 1 T olive oil over medium heat. Saute onions, the leftover bits of bell pepper reserved from the removed tops and the garlic. Cook for 5-7 minutes or until the vegetables are tender and browned. Add the veggies to the chicken mixture.
Mix in the cornmeal and 1 Cup of enchilada sauce.
Scoop the mixture evenly into each pepper, top with the remainder of the enchilada sauce, allowing it to pour over into the casserole dish. Sprinkle the rest of the cheese over each pepper.
Bake for 35-40 minutes, then turn the broiler on and broil the cheese until it is nice and bubbly, about 2-3 minutes.
Serve with guacamole, sour cream and tortilla chips.

Enjoy!

If you like this recipe, check out my other delicious version of stuffed peppers.

Perfect Thanksgiving Flowers

2013-11-23T10:17:00.001-08:00

Sure, the largest part of the Thanksgiving table will be taken up by Turkey, stuffing and whatever other traditional dishes your family whips up, but don't forget to make that food look even more appetizing by surrounding it with some beautifully fall colored flowers.

I made these arrangements using flowers I bought in a local gourmet market. If you happen to have a good floral supplier nearby, they often have a large selection of many different varietals to choose from. I also like to check out larger Trader Joe's markets as they generally have some beautiful flowers for great prices. You can also stop by your local farmers market to see what's growing nearby.

I knew I wanted fall colors to be highlighted in this arrangement and I was thrilled to find some orange Stargazer lillies, which I have never even seen before. From there, I chose white roses to fill in the larger gaps, then rust colored mums and tiny orange and yellow daisies to add texture and variations of size. Finally, I added in some neat stems of burgundy colored berries and leaves to add some height.

Making three different sizes of arrangements makes them easy to place around the table and gives the illusion of having a lot more flowers. I also find it easier to create a few small ones, rather than one giant one. Remember, you never want your flowers to obstruct your view across the dinner table, so short vases are ideal.

I hope this inspires you to create something beautiful for your holiday table! Enjoy!

A few things to inspire: Fall Edition

2013-10-26T14:30:00.001-07:00

We all spend endless amounts of time online, and the things that most often grab our attention are the photos we flip through. Whether you like Instagram, Pinterest, Facebook or simply Yahoo, photos drive so much of our creativity and inspire us to take even more photos. I decided to bring some of the photos I've seen together into one little board that I can re-reference when I need a bit of inspiration. Of course I'm not the first to do this, but I felt doing so may help streamline some of my ideas and further them into becoming reality. If you'd like to make one of your own, or see where I created mine, check out Polyvore.com, and amazingly simple and free website where you can begin collecting all sorts of images to inspire you.

This board is an obvious showcase of how much I love ornate and intricately designed things. From henna, to beadwork, I just can't get enough detail. The headpiece, lace shoes and art deco diamond ring will inspire me while I'm shopping for some fall pieces to add to my wardrobe. The eiffel tower and beautiful purple stained glass church remind me to travel and see somewhere new, while the McQueen clutch and Silvery grey Essie nail polish (in Cashmere Bathrobe) encourage me to dress up for the holidays. What inspires you? Where do you want to go? Keep searching for the things that inspire you most and let them do their work! :)

Chocolate Chip Coconut Protein Bars

2013-09-27T13:00:00.000-07:00

To me, protein bars are quite overwhelming. I picture myself standing in the market in front of a wall of colorful boxes with words like 'spirulina' and 'supergreen' and 'macro' all vying for my attention. Which ones are actually good for me? Will I be hungry 20 minutes after I eat one? Why must it cost $4.95 for a beefed up granola bar? All of these questions led me to conclude that I should just make my own. As usual.

In this bowl is a plethora of yummy, healthy ingredients that will soon be pressed into one giant delicious bar. Nuts, oats, coconut and of course cinnamon (because its never a bad idea) are the base for this recipe.

Coconut Oil gets melted down, although if it's summertime in your neighborhood, it may already be liquified in your pantry.

That melted oil gets mixed with Almond butter, honey and greek yogurt - Yes! yogurt. There's calcium too!

The liquids get mixed in with the dry ingredients, tossed with a good sized handful of dark chocolate chips and a sprinkle of vanilla protein powder, preferably plant based.

Next, press the mixture, rice krispy style, into a baking dish lined with parchment paper. And into the oven they go for the first bake.

Next, the whole thing gets carefully sliced (they do like to be crumbly) into rectangular bars. You could also do squares, or triangles if you feel fancy. The bars get baked a second time to crisp up the outsides and create a more bar-like texture.

Store them in the fridge in an airtight container with sheets of waxed paper between any layers. You can freeze them as well and just set one out a few hours before you plan to eat it. Maybe they don't have any of those big health words, but they sure do taste good and will satisfy your snack craving and sweet tooth!

Enjoy.

Chocolate Chip Coconut Protein Bars

Adapted from Healthy Green Kitchen

3 C whole oats

1/2 C sunflower seeds, shelled

1/2 C slivered almonds

1/2 C unsweetened coconut flakes

1 tsp. ground cinnamon

1 tsp. sea salt

1/4 C brown sugar (optional - you could add just a tad bit more honey)

1 C plain greek yogurt

1/4 C + 2 T honey

1 C natural creamy or crunchy peanut butter or almond butter or a combination of both

1/4 C coconut oil, melted

1 tsp. vanilla

1/2 C dark chocolate chips

1/2 a single packet of vanilla flavored plant based protein powder

Preheat the oven to 350 degrees.

Combine all of the dry ingredients in a large bowl through the brown sugar, set aside. In a smaller bowl, combine the wet ingredients and mix together thoroughly. Add the wet ingredients to the dry and mix well to combine and coat all of the dry ingredients. Using plastic wrap, press the mixture into a baking dish lined with parchment paper.

Bake for 15 minutes, then remove from the oven and allow to cool until okay to handle. Lift the whole thing out (using the parchment paper) onto a cutting board. Slice into whatever shape bars you'd like, then place onto a baking sheet also lined with parchment. Bake again for another 15 minutes, watching closely in the last 5 minutes to prevent burning on the edges.
Cool and store in the refrigerator or freezer until ready to eat.

Easy Chicken Tikka Masala

2013-08-20T17:15:00.002-07:00

I adore Indian Food, but it's one of those cuisines that I feel consistently evades home cooks. It could be the incredible library of spices and herbs Indian food requires, or maybe the idea that you have to use fancy tagine-like equipment. Whatever it is, I'm here to tell you that you can have Indian at home, and this recipe uses things you probably already have in your kitchen. This is my easy version of Chicken Tikka Masala.

First, you need to marinate your chicken in some spices, yogurt and lemon juice.

It should look like this and the chicken should sit in it for about an hour or so. Then, you can simply grill the chicken or cook it in a nonstick skillet until golden on each side. The sauce for this recipe is just as simple, saute some onions and minced jalapeno, add garlic and a few more spices, tomato sauce and coconut milk and your meal is almost ready to eat.

Once the sauce is finished, throw the chicken in to make sure it's heated through. I like to steam some jasmine rice and brussell sprouts while I whip up the sauce and then poor the chicken over the top of both. I also buy garlic Naan form either Whole Foods or Trader Joe's for scraping every saucy bit left in the bowl.

Easy Chicken Tikka Masala

For the Marinade:
3/4 C plain greek yogurt
2 T fresh squeezed lemon juice
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper (more if you like it super spicy, less if you don't)
dash of cinnamon
1 tsp. salt
1 tsp. ground black pepper
1 T fresh minced or grated ginger root
2 boneless, skinless chicken breasts, cut into 1 inch cubes

For the Sauce:
1/2 T olive oil
1/2 small onion, chopped
1 medium jalapeno, seeded and minced
1 garlic clove, minced
1 T fresh minced or grated ginger root
2 tsp. cumin
2 tsp. paprika
dash of curry powder
1 small can tomato sauce
1/2 a can of light coconut milk (plus more if a thinner or less spicy sauce is preferred)
salt and pepper to taste

Combine all marinade ingredients in a medium bowl and set aside for 1 hour.
Heat a grill pan or nonstick skillet to medium heat. Grill or pan sear the chicken until golden brown on each side (this should take about 3-4 min per side). If using a skillet, cook the chicken in two batches, being careful not to overcrowd the pan and to prevent boiling. Set the cooked chicken aside.
In a small saucepan, heat the olive oil over medium heat. Add the onion and jalapeno, sauteing until slightly golden, about 5 minutes. Add the garlic, ginger and spices, cooking for one minute more until you can smell them. Turn the heat down and slowly add the tomato sauce, stirring as you add it. Poor in the coconut milk, salt and pepper to taste and simmer the sauce for about 10-15 min, adding the chicken into the sauce about 5 minutes before it's done. The sauce should be pretty thin, but if it gets too thick, add more coconut milk.
Serve over jasmine rice with your favorite vegetable and naan.

Enjoy!

Homemade Ricotta Cheese

2013-07-16T17:50:00.000-07:00

Did I believe that one day I would inevitably wind up making my own cheese? Yeah, I did. Did I believe that making my own cheese would not only take less than 20 minutes, but would entirely change my view of cheese forever? Absolutely not.

I have to thank Pinterest for this epiphany, and for making my Lasagna taste better than ever with fresh scoops of this deliciously salty and creamy homemade Ricotta cheese. It takes 4 ingredients, a thermometer and some cheesecloth. Start by heating your dairy in a saucepan over medium heat.

Look at this magic happening right before your eyes. Once you reach the desired temperature, the curds (the solids) begin separating from the whey (the liquids)

Then all that's left to do is drain and salt the cheese before jarring it up and spreading on toast.

And there you have simple, beautiful, homemade ricotta. The world is your oyster, go make some cheese! Next, I think I'll try the vinegar instead of buttermilk method, and maybe add in some flavors like lemon zest or fresh herbs.

Homemade Ricotta Cheese
Adapted from Framed Cooks

4 C whole Milk
1 C Buttermilk
1/3 C Heavy Whipping Cream
1-2 tsp. Sea Salt, per desired taste

In a medium saucepan, heat the liquids over medium high heat with a candy thermometer attached to the side of the pan. Carefully bring to a boil, stirring occasionally and watching to prevent boiling over or scorching.
When the liquids hit 185 degrees, the curds and whey will have begun to separate, this should take about 10 minutes. Once separated, remove the pan from the heat and use a slotted spoon to transfer the curds into a colander lined with cheese cloth, a clean dishtowel or a thick layer of paper towels. With each scoop, add a dash of salt, gently mixing it in.
The liquid will drain off and in about 5 minutes, you'll have perfect cheese. If you like your ricotta thicker and dry, allow it to drain longer, maybe even overnight. You can always add in a tablespoon or so of milk to moisten it again. Store in a jar in the fridge for about a week (if it lasts that long :))

Enjoy!

Whole Wheat Vegetable Lasagna

2013-05-20T12:42:00.000-07:00

I don't often make Lasagna, but this one is just too good to pass up. The veggies act as the perfect meat replacement and the combination of 4, yes FOUR, different cheeses make this an ooey, gooey, stringy delight.

Cook down a colorful array of vegetables. I chose zucchini, yellow squash, bell pepper, onion and mushrooms.

Mix ricotta cheese with herbs, an egg and some parmesan cheese.

Look! Four Cheeses. Ricotta, Shredded Parmesan, Provolone and Mozzarella. Yes, I like to shop at Sprouts.

Veggies cooked down with homemade marinar sauce. You can use whichever marinara recipe or store bought version you like.

Layer it up: Start with a good scoop of the vegetable sauce.

Then a few noodles. My noodles were too big for my casserole dish, so I split them to size before boiling them.

Start spreading the ricotta mixture, using about a third of what you have.

Now goes the layer of provolone.

Followed by a second layer of sauce, noodles, ricotta, and then a layer of Mozzarella instead of Provolone. Finish with a third layer of sauce, noodles, ricotta and mozzarella, topped off with the fourth cheese, the parmesan.

Bake this bad boy for 30 minutes in a 350 degree oven, switching to the broiler at the end to brown and bubble the cheeses. I make this small version because there are only two of us, but you could easily double it to make a traditional sized lasagna.

Whole Wheat Vegetable Lasagna
1 box whole wheat veggie lasagna noodles, boiled (I only needed about 8 noodles from a box of 20 or so)
1 jar homemade or store bought marinara of your choice
1 T olive oil
1 medium yellow onion, chopped
2 medium Zucchini, chopped
1 Bell Pepper, chopped
1 Yellow Squash, chopped
1 C cremini mushrooms, chopped
1-2 cloves garlic, minced
7-8 large leaves basil, chopped
splash of white wine
1 tsp. italian seasoning
4 slices provolone
1/2 ball of mozzarella sliced

Ricotta Filling:
1/2-3/4 C ricotta cheese
1 egg
1/4 C parmesan, shredded or grated
1/2 tsp. italian seasoning
1/2 tsp. ground black pepper

Mix together the ricotta filling in a small bowl and set aside. In a large heavy bottomed pan, cook the veggies in 1 T olive oil over medium high heat until browned and tender, about 15 minutes. Add the garlic, cooking until fragrant for 1 minute. Add the basil and italian seasoning, then the splash of white wine to deglaze the pan and cook for another 2-3 minutes. Turn the heat down and add the marinara sauce, stirring to combine. You may want to salt and pepper the sauce, but taste it first.
In a casserole dish, layer the lasagna as follows:

Layer One:
A third of the sauce
Noodles to cover the sauce
A third of the ricotta filling (spreading gently)
The 4 slices of provolone
Layer Two:
Half the remaining sauce
Noodles to cover
Half the remaining ricotta filling
A layer of mozzarella
Final Layer:
The rest of the sauce
Noodles to cover
The rest of the ricotta filling
The rest of the mozzarella
1/4 C parmesan cheese sprinkled over the top

I like to alternate the direction of the noodles each layer. So, the first layer, they are horizontal, the second, they are vertical, and so on.

Bake the Lasagna at 350 degrees for 30 minutes, broiling the cheese at the end until golden and bubbly. Allow to sit for about 5-10 minutes outside the oven before cutting into it.

Enjoy!

Lavender Margarita

2013-05-03T08:52:00.000-07:00

It all started with this little jar of Lavender Salt. I bought it a while back at a Central Coast Winery and it took me a while to decide what I wanted to use it for. Spring arrived and suddenly, I had the urge to create a fresh, sweet and herbal cocktail using the Lavender Salt as a garnish. What better way to celebrate Cinco de Mayo, than with a Lavender Margarita!

I made a lavender simple syrup using 1 Cup of sugar, 1 Cup of water and a tablespoon of Lavender buds (which you can find in the herbs and spices aisle of most markets).

This is the finished syrup, which I strained into a small jar to keep in the fridge.

To really bring out the Lavender flavor, I decided to add a few drops of extract to the cocktail. You just need a dash and you can find this in specialty markets or online. This is NOT Lavender essential oil, it is an extract made specifically for cooking and baking.

All the ingredients for the Margarita, ready to be shaken up.

Sip this deliciously sweet and sour concoction under the warmth of the sun this Cinco de Mayo.

Lavender Margarita

The following recipe is for 1 drink, but can easily be doubled, tripled or quadrupled for more guests.

1 1/2 oz tequila (gold or silver)
3/4 oz cointreau
3/4 - 1 oz fresh squeezed lime juice
3 tsp. lavender simple syrup (recipe below)
1/4 tsp. lavender extract
ice
lavender salt to garnish

On a small plate, spread out about 3-4 T of lavender salt. If you can't find it pre made, you can totally whip up your own using sea salt and lavender buds. Round the rim of a glass with a wedge of lime, then dip the top of the glass into the salt. The lavender salt should stick to the rim. Place a few cubes of ice carefully into the glass.
In a cocktail shaker, combine all remaining ingredients. Shake well and strain over the ice into the glass.
Garnish with a few more lavender buds or a sprig of lavender from the garden.

Lavender Simple Syrup

1 Cup Water
1 Cup white sugar
1 T Lavender buds

In a small saucepan, heat all ingredients to a simmer. Cook, stirring occasionally until all sugar is disolved. Strain into a small jar and keep refrigerated until ready to use. Syrup will keep for a few weeks.

Enjoy!

Quinoa and Sausage Stuffed Bell Peppers

2013-04-23T10:38:00.001-07:00

Quinoa is a magical little grain that you can find in just about every market these days (or at least here in California). It easily replaces rice in most recipes, which is how I came up with the idea for these ay-may-zing sausage and quinoa stuffed bell peppers.

A few of the ingredients you'll need.

I boil my peppers, but you could steam them if you have a big enough basket. I don't like soggy peppers, so I usually don't cook them for more than about 5 minutes. To cut them, just use a paring knife and carve the stem out like you would a pumpkin. Pull any remaining ribs and seeds out by hand.

This is one large, fresh italian chicken sausage with the casing removed that I got from the meat counter at my local Sprouts. Brown it along with onions and garlic. Deglaze the pan with a splash of white wine.

Then add cooked quinoa, your favorite marinara sauce (mine happened to be homemade) and some parmesan cheese.

Fill each pepper and top with a healthy helping of more parmesan.

Bake in a 350 degree oven for about 30-35 minutes. If you like a little crust on the top, broil the cheese until brown and bubbly. Serve with some good Italian bread.

Quinoa and Sausage Stuffed Bell Peppers

1 C uncooked quinoa
3-4 green bell peppers, tops removed
1 large or 2 small Italian sausages, casings removed
1 small yellow onion, chopped
1 clove garlic, minced
1/4 C good white wine
1 jar marinara or tomato sauce of your choice
1/4 C parmesan cheese, plus more for sprinkling

Cook the quinoa according to package directions (I do mine in a rice cooker). Meanwhile, boil or steam the peppers. Drain the peppers on a kitchen towel once they are cooked. In a large, oven safe pot, heat about 1 tsp. olive oil over medium heat. Add the onion and cook a few minutes until it starts to become translucent. Add the sausage in, breaking it up with a wooden spoon as it cooks, then add the garlic. Once the sausage is no longer pink, splash in the white wine. Turn the heat down and add the marinara sauce. Simmer for about 5 minutes, then turn off the heat and add the cooked quinoa and parmesan cheese. Stir until the quinoa is coated with the sauce. Push the sausage/quinoa mixture to the sides of the pot, making room for the peppers. Place the peppers into the pot and fill with the mixture. Top with the remaining parmesan cheese and place in the oven for 30-35 minutes. Serve immediately.

Enjoy!

Chicken, Date and Goat Cheese Salad

2013-04-17T10:35:00.000-07:00

The return of Spring always reminds me of how much I look forward to Summertime each year. And as the sun warms up a little more each day, and markets begin to carry all kinds of fun produce, I get a hankering to eat salad for dinner once again.

This salad is based on one of my local restaurants that makes amazing rotisserie style chicken, which is what makes this dish so delicious. I like to use a combination of red leafed lettuce and butter lettuce, which are both normally available pre-washed in bags to save you a little time.

The dressing is so easy to put together and you probably already have all of the ingredients in your kitchen.

Throw everything into a little jar, tupperware or bottle and shake away.

You'll end up with a beautifully creamy, slightly sweet and sour dressing that tastes good on any salad.

The salad will sit well undressed for a few hours or up to overnight (if you like leftovers for lunch), just leave out the avocados until the last minute.

Chicken, Date and Goat Cheese Salad

1 store bought Rotisserie Chicken (use whichever meat of the chicken you prefer, you'll need about a cup)
1 lb bag or 1 head of your favorite lettuce
10-15 cherry tomatoes cut in half
1/2 C frozen corn, thawed and pat dry
1/2 an English Cucumber (the ones wrapped in plastic wrap) cut into small pieces
6-7 pitted dates, chopped into small pieces
1/4-1/3 C walnuts or slivered almonds, chopped
1 avocado, cut into cubes
1/2 a tube of goat cheese, crumbled

In a large bowl, layer all ingredients starting with the lettuce followed by the remaining vegetables, then the nuts, dates, chicken and cheese. Cover and keep refrigerated until ready to eat. Toss with the dressing and serve.

Dressing

1 T spicy brown mustard
1 clove garlic, minced
3 T fresh lemon juice
1 tsp. apple cider vinegar
1 tsp. brown sugar
1 tsp. herbes de provences or italian herbs
salt and pepper to taste
1/4 C olive oil

Place all ingredients into a tightly sealed container and shake to emulsify. You can double this recipe to use on other salads, it will keep in the fridge for a few weeks. If it hardens, just place the sealed jar into a bowl of hot water until the oil liquifies again.

Enjoy!

Deliciously Easy Tomato Soup

2013-04-12T15:14:00.000-07:00

Remember when you were little and it was a bit cold outside and someone made you a grilled cheese sandwich with tomato soup? Remember how the bread was a little bit greasy and the cheese was perfectly stretchy? Remember dipping the gooey sandwich into a warm bowl of what basically amounted to marinara sauce? Me too. You've most likely already mastered a good grilled cheese, but have you found that perfect tomato soup to go with it? The one thats slightly textured, creamy and full of flavor? Look no further.

This is all you need to make my favorite tomato soup (plus a little salt and pepper and a pat of butter). Start by chopping the onions, celery and carrots. Get them cooking over medium heat in a soup pot with a little olive oil. Toss in your chopped garlic when the veggies start to get tender and translucent.

Pour in a can of good tomatoes. This is the most obvious flavor of the soup, so splurge with the extra dollar or two and go for the san marzano style tomatoes. Turn the heat down to simmer the soup.

Add a heaping handful of torn up basil, followed by a bit of salt and pepper to taste (start with less, you can always add more). Add about 1/2 C chicken (or vegetable) broth. Allow the soup to simmer about 10-15 minutes. Then, get out your hand emulsion blender.

Blend the soup (careful - it can splash!) until you reach your desired consistency. It should look somewhat like this after you've added in the cream and butter.

Serve immediately with your favorite grilled cheese, panini or crusty bread. This soup actually doubles as a marinara sauce if you leave out the broth, add in some parmesan cheese and cook it down a bit longer.

Deliciously Easy Tomato Soup

1 small to medium yellow onion, chopped
2 carrots, peeled and chopped
3 celery stalks, chopped
1-2 cloves garlic, minced
1 24oz can San Marzano whole, peeled tomatoes
1/2 C chicken broth
1/4 C heavy whipping cream
1 T unsalted butter
salt and pepper to taste

Heat a soup pot or dutch oven over medium heat with 1 T olive oil. Add the first three veggies into the pot and cook until they become slightly brown and translucent. Add the garlic, cook for one minute more then add the tomatoes and turn down the heat. Toss in the torn up basil, salt and pepper and broth and simmer for 10-15 minutes. Blend the soup using a hand blender or by scooping it into a regular blender in batches. Finally, add the whipping cream and butter. Taste the soup and adjust the salt level if necessary. You can certainly double this recipe if you need to serve more than 4.

Enjoy!

Brownie Ice Cream Pie

2013-04-03T11:11:00.000-07:00

A few weeks ago I was challenged with making my brother his birthday dessert, which he requested be a surprise. I wanted to make something I knew he would truly love, but that was special enough to sing over. And this easy and sinfully good Brownie Ice Cream Pie was born.

I started with a delicious brownie recipe from Baked bakery in New York that I found via Pinterest. It is super chocolately and perfectly decadent.

Adding to the decadence of the chewy brownie, is the top layer of Vanilla ice cream, crumbled oreos and chocolate ganache.

This is what birthdays are all about.

Brownie Ice Cream Pie

It's important that you use the best ingredients possible for this recipe. When making the brownies, choose high quality butter and chocolate or the best boxed mix available(such as Ghiradelli) . I chose to use Haagen-Dazs Vanilla ice cream, but you could use any flavor you want from Mint chip to Coffee. If you have the time, homemade ice cream would really add to the specialness. It's also best to make this ahead of time, I made this a day before my brother's birthday party.

Ingredients:

1 recipe for brownies (here's the one I used-which I split into two round pie plates)

1 pint of really good ice cream

1 C crushed oreo cookies (mini or regular oreos work)

1/2 C chocolate ganache (recipe below)

Bake the brownies in a greased and lined pie plate. Allow the brownies to cool completely, which will take anywhere from 1-2 hours. Once cooled, take the ice cream out of the freezer and allow to sit for about 15 minutes to soften. Scoop the ice cream onto the brownie and using a spatula, spread it over the entire thing. It's ok if the ice cream is melting in some places, it will just re-freeze later. Sprinkle the ice cream with the crushed oreos and a dusting of ground cinnamon for an extra punch of flavor. Place the pie into the freezer to set for at least 3 hours or overnight if possible (cover it with plastic wrap once it begins to set). Make the chocolate ganache, spoon into a small plastic bag and snip off a small corner. Squeeze stripes of the ganache over the pie. Return to the freezer and keep the pie frozen until ready to eat. Remove from the freezer about 10 minutes prior to serving, using a hot knife will help to cut the brownies easier.

Chocolate Ganache

1/2 C heavy whipping cream

4 ounces dark chocolate morsels or chunks

Heat the cream to a light simmer, watch it carefully to avoid scorching. In a heat proof bowl, pour the warmed cream over the chocolate. Stir gently. The chocolate will begin to melt gradually, keep stirring until it becomes shiny and looks like chocolate sauce. Store in an airtight container in the fridge for up to a week.

Homemade Bourbon Vanilla Extract

2013-04-01T10:10:00.000-07:00

Think Madagascar Bourbon Vanilla actually has Bourbon Whiskey in it? I did too, until I decided to make my own. After a little bit of research, I learned more than I ever intended about Bourbon and its origins.

In the 16th century, the House of Bourbon was a royal membership with French origins whose kings and monarchs ruled over many parts of Europe. They occupied a small Island off of the coast of Madagascar and called it Île Bourbon. This is where a portion of the worlds famed Madagascar vanilla beans are grown. The island has since been renamed Réunion, but still belongs to the French and still produces vanilla beans. Bourbon Whiskey is in fact named after the very same French House that founded Île Bourbon. In the late 1700s, territories in Louisiana, Kentucky and Virginia were given French names to honor Louis XVI for his aid in the American Revolutionary War. Bourbon County, Kentucky (originally Old Bourbon) is where Bourbon whiskey was first produced. Barrels of corn whiskey were sent down the Ohio river with the marking 'Old Bourbon' and in order to distinguish the difference in flavor from the already existing rye whiskey, the name Bourbon stuck.
How's that for a history lesson?

Here's the good news is: Not only can you make your own Madagascar Bourbon Vanilla, you can also use Bourbon Whiskey to make it. Most recipes I've seen call for vodka, but being that I am not a fan of vodka, I don't typically keep it stocked in my house. I did, however, have plenty of Maker's Mark.

You need just three things. Madagascar Vanilla Beans, good Bourbon and a glass jar or bottle. I used a ratio of 4 pods to 1 Cup of Bourbon. Try to buy the best vanilla beans available to you. I know they are pricey, but you will save more in the long run not having to buy expensive extract.

Score each pod with a sharp knife and scrape out the beans. Place the beans in the bottom of the jar, then place the pods in the jar and snip them into a few pieces using kitchen scissors. Fill the jar with the bourbon, screw on the lid and place it in a cool, dark place. Try and remember to shake it up a bit everyday and in about 4 weeks, you'll have your very own Homemade Madagascar Bourbon Vanilla. Just top off the jar as you use the vanilla and it will last for ages!

Enjoy!

Easter Pinspirations

2013-03-28T13:18:00.002-07:00

I've gathered some interesting and beautiful Easter egg ideas in my Pinterest basket just for you. Check out these unique egg dying kit alternatives for the upcoming Holiday.

SheKnows.com

I love these gold leafed eggs with their contrast between glamorously fancy and ruggedly imperfect. They shine like just unearthed gems. Perfect for hiding in the garden.

mom. me

These chalkboard eggs are so fun and great for inspiring creativity. I love the idea of geometric shapes that can be wiped off and replaced with any number of beautiful designs.

studiodiy.com

With the sudden popularity of Ciate caviar nail manicures, it only makes sense that the trend would make its way into other creative outlets. You can find the tiny microbeads to decorate your eggs in all sorts of colors at your local Craft Store or online from MarthaStewart.com

kailochic.blogspot.com

I thought this was a really cool craft for Easter parties that older kids could help make. What a smart way to incorporate a fun treat that isn't just the same old bunny shaped chocolates.

CountryLiving.com

These eggs are incredible little works of art and I hope to be able to recreate the intricate details of some of the patterns on my own. The art is done using pure silk fabrics with beautiful designs. I LOVE these.

I hope you are inspired to come up with some fun ideas for you and your family this coming weekend.

Happy Easter!!

Red Pepper Tomato Spread

2013-03-26T11:04:00.001-07:00

This incredibly delicious and savory spread is so easy and versatile. It came about when I was in need of a really good tomatoey sauce for paninis. These few ingredients I already had in my kitchen turned out to be exactly what I was looking for.

Jarred roasted red peppers in water are so convenient! I always have some at the ready to snip into salads, pastas, soups and now this spread.

Blend everything together in a mini prep food processor with a little bit of ground pepper, salt to taste and a dash of olive oil.

It should look like this after about 2 minutes. You could add more cheese, more basil or more salt and pepper at this point if you need to.

Pop it into a jar and it will keep for about 3-4 days in the fridge. Spread it on a baguette topped with ricotta, throw a spoonful into your pasta sauce, or bake it into a pepperoni calzone. The options are endless.

Red Pepper Tomato Spread

1 whole roasted red pepper
Half a small jar of tomato paste
1/4 C parmesan cheese (grated or shredded)
1 clove garlic, roughly chopped
8-10 large leaves of basil, torn up
1 T olive oil
salt and pepper to taste

Add all of the ingredients up until olive oil into a food processor. Blend until smooth, add salt and pepper, blend again and stream the olive oil in with the processor on. This recipe can easily be doubled.

Enjoy!

5 Days of Breakfast - Day 5

2013-03-08T11:09:00.000-08:00

It's our last day of breakfast together! At least until I post another morning meal :) How about those blueberry pancakes I mentioned on Monday? Oh yeah.

This may look a bit strange. You don't often see cottage cheese and scrambled eggs on the same plate, but stick with me, because this is seriously delicious.

Scramble one or two eggs/egg whites. Scoop about 1/2 Cup lowfat Cottage cheese onto the plate and sprinkle with a bit of ground cinnamon. Then add a helping of fruit, any kind you like. I love the apple slices, because they are delicious with a scoop of the cottage cheese. And go ahead and try the cottage cheese WITH the eggs, which creates a super yummy, creamy concoction that is unique and so satisfying.

So there you have it, I hope these ideas will inspire you to take a second look at your breakfast plate and try some new things.

Enjoy!

5 Days of Breakfast - Day 4

2013-03-07T09:58:00.000-08:00

This fluffy little cloud of an english muffin is one of my very favorite things to eat in the morning, and here's why it's worth suggesting on Day 4 of my 5 Days of Breakfast: it's homemade. I know you totally already know about english muffins and you can totally go buy a pack of Thomas' and call it a day. But this truly is one of the best bread recipes I've ever used. It requires very little mixing, a fairly quick rise time, and best of all...NO BAKING. That's right, these are cooked on a griddle (or griddle pan) in about 12 minutes flat. The result is not your typical 'nooks and crannies' muffin, but rather a slightly sweet, super soft breakfast bread that is perfect for any topping of your choosing. From pb&j, to ham and eggs, to cream cheese and red onions, they are a fantastic and delicious way to start your day!

This is a recipe I shared last year, so go check it out, mix up a batch and have a great morning :)

5 Days of Breakfast - Day 3

2013-03-06T10:38:00.000-08:00

Here's the thing about Oatmeal; you either love it or you learn to tolerate it because it's good for you. It seems to be available almost everywhere these days from Starbucks to Jamba Juice, which tells me more of us just might be on the 'love it' side of the street. My oatmeal method is great for when you are really in a rush.

First of all, ditch the microwave. Unless you like standing there, face against the plastic, trying to prevent an oatmeal eruption. It is so much quicker and easier to make oatmeal with boiled water. So turn your tea kettle on, pour a package of plain, instant oatmeal in a bowl and go check your email.

Once the water is boiling, you can add as much or as little as you want depending on the consistency you prefer. Add at least a 1/4 Cup, drizzling in more as you need. Let the oatmeal stand for a minute or two, then stir and start adding in all the goodness.

Second tip, remember I said pour in a package of plain oatmeal? Ditch those flavored varieties that have unnecessary sugar and often weirdly rubbery dried fruit and just add your own stuff.
I like to sprinkle mine with about 1/2 tsp. ground cinnamon and then dashes of ground cloves, ground allspice and ground nutmeg. Next, I toss in a teaspoon or two of brown sugar or honey, a spoonful of flax seeds or chia seeds and some fruit. Here I used banana, but I've also tried it with different types of berries.
If the oatmeal is too hot or not quite creamy enough, just drizzle it all with a bit of any milk of your choice. I prefer Almond milk.

I love this meal for those winter mornings when you just can't quite get out of bed. It's warm and comforting and ready to eat in minutes.

5 Days of Breakfast - Day 2

2013-03-05T09:51:00.000-08:00

Yesterday, I started 5 Days of Breakfast recipes to help shake up your normal morning routine. Here is one of my all time favorite, fun alternatives to the classic combo of toast and eggs.

I toast one slice of whole grain bread (any brand or flavor you like works), then spread half of a ripe avocado over it. Next, cut up a medium boiled egg and gently smash it into the avocado.

Finally, sprinkle a bit of pepper and Lawry's seasoned salt on the whole thing. Pair with a piece of fruit and you're ready for the day.

Done! Quick, easy and sooooo delicious!

Enjoy!

5 Days of Breakfast. Day 1

2013-03-04T13:16:00.004-08:00

Breakfast. The crackling sound of crispy bacon, the sweet warmth of maple syrup drizzling over fluffly blueberry pancakes and the oozey goodness of just slightly runny eggs. Hungry yet? Unfortunately for the majority of us, our schedules, not to mention our waistlines, just don't have room to eat like that everyday.

I regularly struggle to come up with different breakfast ideas that are not only tasty, but healthy AND most importantly, will keep me moving until lunch. So I thought I'd share some of my favorite breakfast creations that meet that criteria (these are individual portions, but could be made for multiple people). Each day of this week, I'll offer up a new morning meal that is delicious, healthy and pretty fast to make too.

Day 1:

This is one of my go-to morning meals. The bottom layer that you can't see is Plain, nonfat, Greek yogurt (I prefer Fage), which is not only great for you, but is also a blank flavor canvas to add absolutely anything you like to.
I top the yogurt with any fresh fruit I have on hand. This time its a Honeycrisp apple, but I've done blueberries, blackberries, strawberries and even grapefruit sections. Next, I sprinkle some ground cinnamon over the top and then finish it off with half a packet of plain, instant oatmeal. Adding the oatmeal gives this meal some extra fiber, which helps to keep you fuller, longer. You could use rolled oats if you like, but they are not as tender and small as the instant version. You could also toss some nuts or flax seeds in for extra textural crunch.
Finally, I drizzle the whole bowl with a bit of raw, local honey (you could also swap the honey for agave nectar) to add just a hint of sweetness.

Quick, easy, delicious. What do you like to eat greek yogurt with?

Merry Christmas

2012-12-22T16:34:00.001-08:00

May your Holiday and home be filled with love and happiness!

Stocking Stuffers

2012-12-21T10:26:00.001-08:00

Christmas is just days away and I'm still not done shopping! The last items on my list are always the small things...the little add-ons to the big gifts I've already purchased. Here are a few of my favorite last minute stocking stuffers.

Beauty

For the fashion savvy ladies out there, one of my must have nail polishes comes from Deborah Lippmann. Her polish is beautifully pigmented, high quality and super quick drying. You can buy them at department stores like Nordstrom and Bloomingdales, or you can purchase them online from www.lippmanncollection.com. I recently bought this gorgeous blue/green glitter shade named Across the Universe, and also adore the gold version called Boom Boom Pow. It helps that the names of each color are super fun!

Tech

If the guy in your life is anything like mine, his phone is constantly running low on battery. I saw these handy and handsome chargers in the J.Crew Men's Shop last weekend and thought what a great stocking stuffer they would make. They do come in a variety of colors, but are not currently available online. Check out your local mall to pick one up, or for a plainer but no less useful version, check out the ultimate smart charger on Kitson.com

Kitchen

One of my favorite little kitchen tools is my fresh nutmeg grater. I got mine at Crate & Barrel years ago, but this one is from Bed, Bath & Beyond.com. This is such a handy item and you could certainly use it to grate small amounts of zest from lemons and limes. The bottom (black) portion catches everything you grate for easy pouring into recipes.

Bathroom

For those bath lovers out there, check out Lush.com or your local brick&mortar Lush store for the most deliciously scented, smooth as silk and bubbly bath bars. My favorite is the Rose Jam which has an incredibly strong, sweet rose perfume and can be split in half for use in two sleep inducing baths. Bonus: you'll smell like a flower for the rest of the night!

Enjoy the rest of your shopping and remember the best gifts are always the ones that come packed with love!

Comforting Chicken Soup

2012-12-02T10:18:00.000-08:00

I'm pretty into soup. And this simple chicken soup is one of my all time favorites. It's easy. It's economical. It's versatile and above all, it's delicious. This is what you want to eat when that sore throat is creeping up on you, when the days are too short and the nights are crisp.

Start with the basics. Chopped onions, celery and carrots. Then build from there in any direction you choose. If you happen to have any other vegetables handy, like zucchini or squash, toss those in too. The most important thing to remember about homemade soup is that you have to add flavor. And the best way to do that is with lots of herbs, salt and pepper.

I always put a bay leaf in my soup, something I saw my mother do so many times when I was young. I also like to put whole sprigs of rosemary and thyme, you'll find tiny bare branches floating around later, make it a game to see who gets the stems.

Another great flavor addition is a can of white or cannelini beans. Drain the beans, pour half the can into the soup and mash the other half to add a nice creamy thickness to your broth.

At the end of cooking, I like to add a hearty leaf vegetable like kale or swiss chard, it's a healthy alternative to noodles and it tastes amazing!

Whether you choose to use homemade chicken stock or boxed stock doesn't matter, just be sure that it if you do buy it, it's high quality and low in sodium. You need to be in charge of the salt levels. You can also choose to use a raw chicken breast, that will cook directly in the soup, or pre-cooked, shredded chicken (such as a rotisserie chicken from the market). Either way, this soup will seriously satisfy you're whole family and last a while too! I make a pot for my husband and I for two nights of dinner, and you could certainly double this recipe to serve a crowd.

Sprinkle each bowl with a bit of parmesan cheese and dig in.

Comforting Chicken Soup

1 T olive oil
1 medium yellow onion, chopped
1-2 carrots, peeled and chopped
4 celery stalks, chopped
1 zucchini, chopped
1 clove garlic, minced
2 sprigs each of rosemary and thyme
1 bay leaf
1 14 oz can of diced tomatoes
5 C chicken stock or broth
1 14 oz can white or cannelini beans, drained and split in half
3 or 4 leaves kale or swiss chard, chopped
Cooked rotisserie chicken, chopped, or one large raw chicken breast
salt and pepper, to taste

Heat the olive oil in a large stock pot or dutch oven over medium heat. Add the chopped onion, carrots, celery and zucchini. Brown the vegetables until they begin to become translucent, about 6-7 min. Add the garlic and cook for 1 min. Add the herbs, bay leaf and salt and pepper followed by the can of tomatoes and broth. Bring to a boil. At this point, if you are using raw chicken, drop it into the boiling broth and cook for about 8-10 min. Remove the cooked chicken breast and dice it up, then continue with the next steps.

Bring the soup to a simmer, add half the can of drained beans. Mash the remaining beans in the can with a fork until they resemble a paste. Add the mashed beans to the pot. If you are using cooked chicken, add it to the broth at this point. Gently fold the kale into the soup, shut off the heat and cover the pot to allow the greens to wilt down, about 3-4 minutes. Season again to taste, if necessary.

Enjoy!

Quick Weeknight Thanksgiving Dinner

2012-11-19T07:16:00.002-08:00

Let me tell you how my day went last Thursday. I worked all day as usual, went straight to the gym, ran home to shower and then cooked Thanksgiving dinner. Yes, Thanksgiving dinner on a weeknight at 6:00pm. It can be done. Maybe you have to work on the holiday this year, or just don't feel like spending hours in the kitchen. Or maybe you are like my husband, who loves Thanksgiving, and these tips allow me to recreate his favorite meal year round.

First tip: Don't cook an entire bird. Larger supermarkets often carry Turkey cutlets, breasts or thighs all year long. The cutlets are boneless, skinless and thinly sliced, all qualities that equal quick cooking. Maybe you don't get the wishbone, but you also don't have to wait 3 hours.

Second tip: Use the same pan to cook different dishes. For example, I used the same saucepan to steam my veggies as I did to boil my sweet potatoes and I didn't even need to rinse in between. There's no reason to use multiple pans if you don't have to. Less pans equals less mess and less time spent cleaning up. I also used the same skillet to brown my veggies for stuffing as I did to pan fry my turkey cutlets.

Third tip: Fire up the oven. But not for cooking, just for keeping everything warm as you cook each side in batches. I prepped the stuffing, put it in a casserole dish and stuck it in the oven to keep hot while I cooked the turkey.

Finally: Keep it simple. We all know what the classic flavors of Thanksgiving are; Turkey, Stuffing, Cranberry sauce, etc. To speed things up, focus on making the ingredients you want to use stand out by paring down what you add to them. Guess what? Green Beans are pretty delicious with just a sprinkle of salt and pepper and a dash of mustard and butter.

I hope you have a fantastic, relaxing Holiday whether you decide to spend the day cooking or just use these tips to get your meal on the table in no time.

I'll leave you with one of my favorite Cranberry Sauce recipes that will make your house smell amazing.

1 Bag Fresh Cranberries
1/2 C white sugar
1/2 C fresh Orange Juice
1/4 C water
1/2 an apple, peeled and diced small
1 tsp. grated orange zest
1-2 T sweet vermouth or brandy
1 cinnamon stick
1/2 tsp each ground nutmeg, ground clove, ground allspice and ground cinnamon

Place all ingredients in a small saucepan over medium heat. Bring to a boil and then lower to a simmer, mixing occasionally. The cranberries will burst as they cook down. Continue to simmer for 15-20 minutes or until the mixture resembles jam. Remove from heat and place in the refrigerator to cool. This sauce will get better with time, so if you have a minute to make it a day or two ahead, go for it.

Enjoy!

And don't forget, the best part of making these dishes is the sandwich you can make with the leftovers the next day!

Black Bean Stew

2012-09-26T09:06:00.000-07:00

This meal was inspired by a dinner my husband and I had years ago at a Spanish tapas restaurant. It was a simple Black Bean Soup served over white rice and it became one of my all time favorite dishes. This is my recreation of that soup, tweaked to be slightly more like a stew and not brothy at all. This recipe is one of the very easiest and quickest meals I make, which is why I love whipping it up during the work week. It's also incredibly warm and comforting, perfect for those cool Fall nights that are right around the corner.

First, cook white, brown or jasmine rice according to package directions. I like to use jasmine rice in my mini rice cooker.
While the rice cooks, start the stew by browning bacon in a heavy bottomed pan over medium heat until it becomes crispy and the fat renders out a bit. Add the onions and cook until they are tender, about 5 minutes, then add the garlic and cook until you can smell it, about 1-2 minutes.

Turn the heat down to low and add the tomatoes, ketchup, worcestershire sauce, spices and broth. Add the black beans and then turn the heat up to a boil before bringing it back down to a simmer.

Simmer the stew for 10-15 minutes. Meanwhile, chop up the cilantro.

Add the cilantro and lime juice to the stew and then simmer for a few minutes more. At this point, you could serve the dish right away or cool and reheat it for later.

Layer the rice on the bottom of the bowl. Sprinkle a bit of cheese over the rice, then scoop a ladle of stew on top. I like to spoon some sour cream over the top with more cheese and a dash of cilantro.

Spanish Style Black Bean Stew

Adapted from Dave Lieberman

2-3 slices bacon, finely chopped

1 medium onion, chopped

1 large garlic clove, minced

1 can diced tomatoes

1/4 C chicken broth

Heaping T of ketchup

1 1/2 tsp. worcestershire sauce

1/2 T chili powder (or more if you like spice)

2 cans low sodium black beans, drained

Salt & Pepper, to taste

1/2 bunch of cilantro, chopped

Juice of 1/2 a lime

About 3 C cooked rice (1 cup uncooked)

In a dutch oven or heavy bottomed pan, brown the bacon over medium heat until the fat renders, about 5 minutes. Add the onion and cook until it becomes translucent and tender, about 5 minutes more. Add the garlic and cook until you can smell it, 1-2 minutes. Turn the heat down to low.

Add the canned tomatoes, broth, ketchup, worcestershire sauce and chili powder. Stir then add the beans. Bring the stew to a boil and then turn it down to simmer for 10-15 minutes.

Meanwhile, chop the cilantro. Add the cilantro to the stew with the lime juice and stir. Add salt & pepper to taste, being careful with the salt, as both the beans and the bacon will already be salty.

Place about 1/4 C cooked rice in the bottom of your bowl, top with cheese and a ladle full of soup. Garnish with more cheese, a spoon of sour cream and more cilantro if desired.

Enjoy!