Simply Suzanne's AT HOME

baked lemon & blueberry french toast

2017-04-18T09:12:00.001-07:00

Happy Spring, friends!

Spring is spectacular here in Northern Virginia!

I am in awe every day at the bright colors, stunning flowering trees, daffodils, and tulips . . . and although I've taken a ton of photos over the last few weeks - they truly don't capture what the eye can see.

Spring has not only brought beauty to our landscape, but our markets are brimming with new fruits and vegetables. We've been enjoying sweet strawberries, blueberries, blackberries, raspberries, and asparagus - almost daily.

Spring also brought family to our neck of the woods!

We hosted family for almost 3 weeks. I had a few days in between visits to wash sheets and towels . . . and plan meals for the next family visit.

Do you plan meals when you host friends and family? I always do. It helps keep me organized, and provides a 'meal calendar,' of sorts. I would much rather spend my thoughts and energy with family and friends, rather than trying to figure out what to make for breakfast, lunch, and dinner.

A breakfast, or brunch, dish that's always on my menu is Baked French Toast. It's fast and easy to prepare . . . and delicious, too! Since we've had the sweetest blueberries lately, I've been adding lemons and blueberries to our french toast. I recently made a version using lemons and raspberries . . . and it was crazy pretty AND yummy!

Although the recipe calls for a combination of half-and-half AND milk to the custard base, if all you have is milk, then use what you have on hand. I highly recommend using whole milk though.

The combination of half-and-half AND milk makes for an extra rich custard, but a milk-only custard base is also delicious.

The addition of vanilla and lemon zest makes the custard smell heavenly . . . and adds to the deliciousness of this dish.

And the crumble streusel and maple cream cheese glaze . . . Well, it makes this otherwise SIMPLE and HUMBLE dish unique, extra special, and crazy yummy!

Enjoy, friends! I hope it becomes a favorite with your family, too!

lemon & blueberry baked french toast

with crumble streusel & maple cream cheese glaze

. . . . . . .

crumble streusel

1 stick unsalted butter, melted

3/4 cup pure cane granulated sugar

1 1/3 cups all-purpose flour

1/8 teaspoon fine sea salt

. . . . . . .
lemon & blueberry french toast
1 loaf brioche or challah bread, 1-inch thick slices

8 large eggs

2 cups half-and-half

1 cup whole milk

2 Tablespoons granulated sugar

1 Tablespoon pure vanilla extract

Zest of 1 lemon

Dash salt

2 cups fresh blueberries

. . . . . . .

maple cream cheese glaze
1 stick unsalted butter, room temperature
1 - 8 ounce tub of whipped cream cheese, room temperature
1 cup pure maple syrup
. . . . . . .

Preparation

For the crumble topping

Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown.

Whisk in the sugar and cook until smooth.

Take the pot off the heat and add the flour and salt - and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the lemon French toast batter

Preheat the oven to 350 degrees F.

Slice Challah bread into 1-inch slices.

Butter a 9 by 13-inch flat baking dish.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, salt and lemon zest --- and beat with a whisk until blended, but not too bubbly.

Pour mixture into a shallow bowl.

Grab a slice of bread and submerge it in the custard. Soak with enough custard to cover both sides of the bread, then layer it in the prepared baking pan, overlapping the slices (pictorial here).

Repeat the process until the pan is full.

Sprinkle blueberries between, and on top of, slices.

Sprinkle the top with crumble streusel.

Bake until the top is golden, 40 to 45 minutes.

Serve with a drizzle of maple cream cheese glaze.

For the glaze

Either by hand or in a stand mixer, whisk together the cream cheese and butter until smooth. Slowly pour the maple syrup into the cream cheese and butter mixture until combined and smooth.

Drizzle the glaze over the baked french toast.

Another amazing baked french toast recipe . . .

baked pumpkin french toast

with cinnamon crumb streusel & maple cream cheese glaze

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a Virginia-inspired Ploughman's lunch

2017-02-23T10:56:00.001-08:00

I learned of a Ploughman's Lunch while watching Barefoot in London last December. I loved learning about the history behind this humble, traditional English lunch . . . and how it has transformed over the years.

A Ploughman's Lunch reminds me of the the kind of feast that my sweet grandma would prepare for us every Saturday and Sunday in her home, where up to 15 of us would gather to eat, socialize, and catch up with one another. Our weekend visits are one of my most treasured childhood memories.

My grandma was German. Her family moved to America when she was 5 years old. She spoke no English, and shared how challenging it was as a child to be totally immersed in a new culture.

My great-grandparents settled into farm life, as most people did during that time. They owned and operated a dairy farm in the South Bay area of Southern California (where I grew up and our family still resides). My grandma shared many stories of hard work on their farm, as well as gatherings with small, local German communities where they would socialize, support one another, and keep their traditions alive.

As my grandma grew up, she embraced being American; and although she learned to speak perfect English and grow up to be a productive American citizen, she still embraced and shared her heritage with us.

Looking back on my childhood and growing up years, I remember celebrating our German heritage through the foods we ate, our monthly trips to a local German Village to buy specialty foods, and through our family gatherings and traditions. I am so blessed to have many, many loving and treasured memories with my grandma and extended family.

Family was always of the most utmost importance to my grandma. She was known for her warm, unconditional love and hospitality. We were always welcomed into her home with a hug, a kiss, and food. It's quite funny, she was most happy when we were eating the food that she gathered and prepared for us . . . and that is how this beautiful and abundant Ploughman's Lunch reminds me of her.

We would gather around her dining room table every weekend to enjoy a "Ploughman's Lunch," of sorts . . . a breadboard that was filled with cheeses, crackers, fresh fruits like grapes and cantaloupe, small pickles, olives, liver pate, sliced meats, and German mustard and breads.

Cheese and food boards seem so fancy these days; but really - they're not. Well, some might be . . . but mostly they're a humble gathering of what you have on hand; and what you 'gather' for your board will often reflect your heritage, where you live, and even your diet.

I thought it would be fun to create a Virginia-inspired Ploughman's Lunch for a very casual lunch gathering we had with friends last month.

A traditional Ploughman's lunch has cheese, bread, boiled eggs, and pickles. Additional items like sliced apples, ham, and pickled items can also be added.

I stayed true to the roots of a traditional Ploughman's lunch, and then added sliced baked Virginia ham, as well as a this historical dressing I found on the Mount Vernon website to create our Virginia-inspired Ploughman's lunch.

our Virginia-inspired Ploughman's lunch

. . . . . .

cheese

fresh, warm baguette

medium boiled eggs

kosher baby dills

baby carrots

radishes

grapes

cherry tomatoes

sliced bosc pears

sliced Fuji apples

sliced baked Virginia ham

Mount Vernon dressing
pesto aioli

. . . . . .

We enjoyed a cool January afternoon gathered around our dining room table, catching up, exchanging stories, laughing, and making memories.

My Littles have grown to love the cheese (and food) boards I prepare for our family and friends. They even have cheese and cracker preferences now (big smile!). It makes me so happy, because it reminds me of MY childhood days.

I'm already dreaming of the California-inspired Ploughman's lunch that I plan to share with friends this Summer. I think creamy Haas avocados, California almonds, garden tomatoes, and central valley strawberries will make an appearance. I can't wait!

Until then, I hope I've inspired you to gather delights for your very own Ploughman's lunch.

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chocolate fridge cake

2017-01-13T09:30:00.001-08:00

Happy New Year!

I hope this new post finds that each and every one of you had a beautiful holiday with your friends and family.

We spent our Christmas - here - in Virginia. This was my first time - ever - not spending the holidays with my mom, oldest son, and siblings/niece/nephews. I missed them terribly. I did my very best to continue the many treasured traditions we've carried on over the years. I truly love traditions. They bring a special happiness . . . familiarity . . . and comfort. Being far away from home makes our family's traditions even more important than ever.

Even fairly new traditions can bring comfort. I started making Chocolate Fridge Cake almost 5 years ago. It's one of my favorite holiday traditions.

A friend of our family gifted our oldest daughter, Charley, her first cookbook, apron, and rolling pin when she was almost 4 years old. It's filled with fun and simple recipes, color photos, and step-by-step instructions.

I wasn't too surprised when she saw the page with chocolate fridge cake and asked me if we could make it. I happened to have all the ingredients, but opted to switch out the dried apricots, almonds, and raisins with Trader Joe's Peppermint Joe Joe's. Great decision, by the way!

I had never heard of Chocolate Fridge Cake before . . . and had no idea what it was going to taste like.

Honestly, it's hard to describe, but friends - - - it's crazy good! So simple to prepare . . . and so good!

I love its versatility. The only limit when it comes to flavorings is your imagination, or what you happen to have in your cupboard.

You can pick and mix the fillings to suit your taste. I do recommend using graham crackers as the base "biscuit" of choice. Your fillings can range from not-to-sweet dried fruits, raisins, and nuts; or our favorite, Trader Joe's Peppermint Joe Joe's or Mint Oreos. The fillings should add up to approximately 2 cups.

Ok, so let's talk chocolate . . . It's the most important element of a chocolate fridge cake. This is where you splurge on good, high-quality chocolate. Resist using plain chocolate, which gives a rather bitter character. I recommend a mix of milk and semi-sweet for the perfect balance of sweet and chocolaty.

You can pour the warm mixture into an 8-inch square pan, muffin tins, or a bread pan to set. I prefer a bread pan so that I can cut tall, pretty slices to share with friends and family.

I think a dusting of cocoa powder over the top is quite pretty, too!

Although I typically make chocolate fridge cake primarily in December and January, I think it would be amazing any of time year, especially during the Summer months when it's too hot to turn the oven on - and you're craving something sweet, or needing a quick dessert.

Enjoy!

chocolate fridge cake

. . . . . .

5 ounces milk chocolate

5 ounces semi sweet chocolate

1/2 cup light or golden corn syrup

8 Tablespoons unsalted butter, room temperature

8 ounces graham crackers

2 cups mint Oreo's, chopped into small pieces

cocoa powder, garnish

. . . . . .

Use plastic wrap to line an 8-inch square pan. Leave extra plastic wrap hanging over the sides.

Break the crackers into small pieces with a rolling pin.

Using a knife, cut the Oreo's into smaller pieces.

Melt chocolate, butter, and syrup in a heatproof bowl set over a pan of simmering water.

The bowl should not touch the water. Stir occasionally.

Remove the bowl from the heat and stir in the broken crackers and cookies.

Spoon the mixture into the pan.

Level the surface by pressing it down with your hands, or the bottom of a glass.

Allow it to cool, then put the chocolate mixture in the refrigerator for 1 to 2 hours to set.

Turn out the cake and peel off the plastic wrap.

Dust with cocoa powder. Cut the cake into 12 squares and enjoy!

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chocolate (sour cream) bundt cake

2016-12-28T06:00:00.004-08:00

I love bundt cakes year-round!

They're simple to prepare, and don't typically require out-of-the ordinary ingredients, which makes it easy to bake one at a moment's notice. And I love that you can dress them up with a garnish when you have company, or enjoy them with a simple dusting of powdered sugar.

This beautiful chocolate bundt cake was a staple for me this holiday season.

I baked several mini bundt cakes to give as gifts, and made large bundts to share with friends who came by to visit. It's heavenly with a glass of eggnog, or a cup of coffee or hot cocoa!

For an extra special treat, buy a pint of your favorite high-quality egg nog OR peppermint ice cream. Leave it out on your counter-top for about an hour before serving dessert. The ice cream will melt, making the most delectable cream sauce to drizzle over your bundt slices. It is so good! *Another great tip from Ina Garten :0).

Although my chocolate bundt cake is dressed for the holiday season, they're delicious year-round. It's no surprise that I turned to my Cook's Illustrated Cookbook for their recipe.

The addition of Dutch cocoa AND bittersweet chocolate, along with sour cream and 5 eggs . . . makes for a truly chocolatey and MOIST cake!

Be sure and take the time to properly butter and 'cocoa powder' your bundt pan to ensure a clean release.

With the Littles home on Winter break and cooler temperatures outside . . . we're still baking up a storm.

So many fun and happy memories to be had - gathered in the kitchen!

Happy baking, friends!

chocolate (sour cream) bundt cake

3/4 cup Dutch-processed cocoa

6 ounces bittersweet chocolate, chopped

1 teaspoon instant espresso powder (optional)

3/4 cup water (boiling)

1 cup sour cream, room temperature

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1 teaspoon baking soda

12 Tablespoons unsalted butter (1 1/2 sticks), room temperature

2 cups light brown sugar

1 Tablespoon vanilla extract

5 large eggs, room temperature

confectioners' sugar for dusting

for a clean cake release

1 Tablespoon butter, melted

1 Tablespoon cocoa

Preparation

FOR THE PAN

Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan.

FOR THE CAKE

Adjust oven rack to lower-middle position; preheat oven to 350 degrees.

Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.

Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.

Reduce to medium-low speed; add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.

Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.

Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.

Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.

courtesy Cook's Illustrated

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the ultimate holiday brunch . . . baked french toast, brown sugar bacon, sweet potato hash and more

2016-12-13T08:20:00.004-08:00

Hello, friends!

I was happily overwhelmed with the emails I received after sharing my post "Celebrating Thanksgiving with a Fall-inspired brunch." So many of you asked me to please share the recipes of the dishes that I served for our brunch.

Here was our menu . . .

our Fall-inspired brunch

. . . . . .

chili brown sugar thick-cut bacon
. . .
fennel & rosemary sausage
. . .
skillet sweet potato hash
with caramelized onions & sprigs of thyme
. . .
farm fresh scrambled eggs
with white cheddar cheese & fresh herbs
. . .

baked pumpkin french toast

with cinnamon crumb streusel & maple cream cheese glaze

. . .

buttermilk waffles

drizzled with browned butter maple syrup & topped with eggnog whipped cream

& a pinch of nutmeg

. . .

dark chocolate hot cocoa

with eggnog whipped cream

. . . . . .

Our brunch was different and wonderful!

You see, although I had hosted Thanksgiving for the last 5 years, I wanted to do something different this year, as I was missing my family back home . . . and preparing a big, traditional Thanksgiving meal just wouldn't have been the same, without ALL the same family and friends to share it with; and so inspired our brunch.

If you follow me, then you know that I LOVE brunch. It's my favorite meal of the day, and my favorite time of day to entertain.

I wanted to prepare the ultimate Thanksgiving/Fall-inspired brunch, and also have fun doing it. So I spent a few days combing through my recipe binders, and pulled inspiration from a few of my favorite cookbooks, too.

I love that I was able to prepare many of the brunch items the day before, allowing me more time on Thanksgiving morning to go at a slower pace and enjoy my family along the way.

For instance, I prepared the pumpkin/egg/milk/and spice mixture for the baked pumpkin french toast the night before, as well as the streusel topping, which made for quick and easy assembly in the morning. I also made the maple cream cheese glaze the day before, and then warmed it in the microwave for 45 seconds before serving it.

Because most of the "preparation work" was done the day before, Thanksgiving morning was more about assembling, cooking/baking, and then serving.

Although I am way late sharing this post, there are still so many of you hosting brunches through the holiday season; and I'm hoping that you'll find something from our menu that will make a delicious addition to your holiday menu.

baked pumpkin french toast

with cinnamon streusel & maple cream cheese glaze

. . . . . . .

cinnamon crumble streusel

1 stick unsalted butter, melted

1/3 cup light brown sugar

1/4 cup pure cane granulated sugar

1 1/3 cups all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon fine sea salt

1/8 teaspoon ground nutmeg
. . . . . . .
pumpkin french toast
5 tablespoons unsalted butter, melted, plus more for buttering the pan
1 15-ounce cans pumpkin puree
1 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
pinch of salt
4 large eggs
1 loaf brioche or challah bread, 1-inch thick slices

. . . . . . .

maple cream cheese glaze
1 stick unsalted butter, room temperature
1 - 8 ounce tub of whipped cream cheese, room temperature
1 cup pure maple syrup
. . . . . . .

Preparation

For the crumble topping
Preheat the oven to 350 degrees F.
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown.
Whisk in both of the sugars and cook until smooth.
Take the pot off the heat and add the flour, cinnamon, salt and nutmeg - and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the pumpkin batter
Lightly butter a 12-by-8-inch baking pan.
In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, pumpkins spice, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined.
Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then layer it in the prepared baking pan (see photo).
Repeat the process until the bottom the pan is full.

Sprinkle the top of the slices with cinnamon crumble streusel.

Bake until the top is golden, 40 to 45 minutes.
Serve with a drizzle of maple cream cheese glaze.

For the glaze
Either by hand or in a stand mixer, whisk together the cream cheese and butter until smooth. Slowly pour the maple syrup into the cream cheese and butter mixture until combined and smooth.
Drizzle the glaze over the baked french toast.

Friends! Have you ever had brown sugar bacon?
It's such a treat! And insanely delicious!

Adding a touch of chili powder and cumin takes this already amazing bacon - over the top!
I loved that every bite was a little sweet, warm, and spicy . . . and wrapped up in one.

chili & brown sugar bacon

. . . . . . .

1/4 cup brown sugar, firmly packed

2 teaspoons chili powder

1/2 teaspoon cumin

8 slices thick-cut bacon

. . . . . . .

Preheat oven to 400 degrees F.

Line a rimmed baking sheet with aluminum foil.

Set a cooling rack inside the prepared pan and set aside.

In a shallow dish, combine the brown sugar, chili powder, and cumin.

Dredge the bacon slices in the brown sugar and arrange the bacon on the rack.

Bake in a preheated oven until crisp, about 20 minutes.

Transfer to a serving plate and serve.
. . . . . . .

Happy holiday brunching!

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double chocolate dutch baby

2016-11-29T11:26:00.000-08:00

We had a wonderfully fun and FULL Thanksgiving weekend!

I loved having my Littles home for 5 days! We slept in every day, feasted on Thanksgiving brunch left-overs (Pumpkin French Toast! Brown sugar bacon! YUM!!), started decorating for Christmas, and celebrated our oldest son's engagement to his long-time girlfriend. Although I miss my family and friends back home terribly, we had so much to celebrate and be thankful for, even from afar.

~ Thanksgiving Brunch 2016 ~

We visited our first Tree Farm over the weekend . . . and it was so beautiful!

Snickersgap Tree Farm is nestled on a hillside in the breathtaking area of Bluemont. We bundled up . . . sweatshirts, jackets, gloves, scarves and knit caps . . . and ventured up and down the hillside looking for the perfect tree. I loved watching our Littles run free!

And that view!! Northern Virginia's landscape is breath-taking! It's one of the prettiest states I've visited in our Union.

~ Pumpkin French Toast ~

with cinnamon crumble top and maple cream cheese glaze

RECIPE COMING SOON!

~ Chili Brown Sugar Bacon ~

RECIPE COMING SOON!

~ Sweet Potato Hash ~

with slow-cooked caramelized onions

RECIPE COMING SOON!

Ok, so our relaxing weekend had me thinking about dutch baby's.

Have you heard of them, or better yet, have you had one? It's a cross between a tender sweet pancake and a popover. Its base is humble, which makes them the perfect receptacle for syrups, fruits, jams, and powder sugar.

I shared a recipe for an old-fashioned dutch baby several years ago; and since then - have shared a cinnamon apple and an asparagus & fontina version. They're so simple to prepare and delicious!

For a hard-core lover of chocolate (that's me!!), I don't know why it took me so long to make a chocolate dutch baby? Well, I couldn't let another weekend pass without figuring out how to make one.

And Friends, it was so good! So good!

It's puffs are even prettier wearing chocolate!

If you haven't made one before, then let me share again how easy they are to prepare . . . It's as simple as putting all the ingredients in a blender and blending the mixture until it's frothy. The sizzling hot skillet and butter wait patiently in the oven for the frothy mixture . . . and that's where the magic happens . . . 15 minutes later you have pillows of yumminess!

I recently discovered the magic of flavored maple syrups, too . . . browned butter maple syrup and chocolate maple syrup. Both are amazing!

I'm going to share the simple recipe for chocolate maple syrup below, because it's uhhhh-mazing on top of a chocolate dutch baby! It's as simple as adding a little cocoa powder and melted butter to maple syrup. Good-NESS!!!

Add that on top of your chocolate dutch baby, along with fresh whipped cream . . . . and you have a very special breakfast, brunch, or dessert!

Ok friends, I hope I shared enough photos in this post to send you running into your kitchen to make one!

double chocolate dutch baby

. . . . . . . .

3 Tablespoons butter

1/2 cup flour

3 eggs, room temperature

1/2 cup, 2 Tablespoons whole milk, room temperature

2 Tablespoons cocoa powder

generous pinch of salt

. . . . . . . .

chocolate maple syrup

1/4 cup maple syrup

2 Tablespoons cocoa powder

1 Tablespoons unsalted butter

. . . . . . . .

fresh whipped cream

1 cup chilled heave cream

1 teaspoon pure vanilla extract

1/4 cup confectioners sugar

. . . . . . . .

Preparation
Preheat oven to 425 degrees F.

Place butter into a cold 10-inch cast iron pan or an 8x8 baking dish and place the pan with butter into the oven while the oven is preheating.

In a blender, using a hand mixer, or using a whisk by hand, whip the flour, eggs, milk, cocoa powder, salt, and sugar. Blend or beat the mixture until it is nice and frothy!

Pour the batter in the center of the hot pan. The batter should sizzle in the butter. Close the oven and watch it rise.

Bake for 15 minutes.

While the pancake is baking, mix all the ingredients for the chocolate syrup in a small sauce pan over medium low heat. Set aside.

In a chilled bowl, using a stand mixer with a whisk attachment or in a chilled bowl using a hand mixer , whip chilled heavy cream and vanilla. With the mixer running, sprinkle in confectioners sugar. Increase speed to medium-high and beat until soft peaks form.

Let the dutch baby cool slightly before topping it with the chocolate syrup and whipped cream. Sprinkle with toppings of your choice.

. . . . . . . .

old-fashioned dutch baby

cinnamon apple dutch baby

asparagus & fontina dutch baby

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celebrating Thanksgiving with a Fall brunch . . .

2016-11-21T13:40:00.001-08:00

Last year marked my 5th year hosting Thanksgiving Dinner in our home.

I always felt like it was my biggest culinary accomplishment of the year. I lovingly made every single dish from scratch . . . and always felt it was an honor to prepare such an extravagant meal for my family every year.

I will be far from home, and my extended family and friends, this year. My heart is saddened that I won't be celebrating my favorite holiday with my mom, oldest son and his fiance, extended family, and our dear friends.

So . . . to lift my spirits, I thought it would be fun to prepare a fun and festive Fall Brunch for my little crew on Thanksgiving morning . . . and then enjoy a traditional Thanksgiving Dinner at a restaurant (which I've never done before!).

For someone like me, it's hard to imagine NOT cooking on Thanksgiving; but because my spirits don't feel up to preparing a traditional meal this year, I couldn't think of a better way to celebrate my favorite holiday than by preparing the ultimate Fall brunch for my little crew, and inviting a few new friends to join in on the late morning feast.

Here's a peak at my Fall brunch menu . . . .

. . . . . . .

baked Pumpkin French Toast

topped with cinnamon streusel and a cream cheese & maple glaze

. . . . . .

Buttermilk Waffles

with browned butter maple syrup & fresh whipped cream

. . . . . .

Farm Fresh Scrambled Eggs

. . . . . .

Chili & Brown Sugar Thick-Cut Bacon

. . . . . .

Fennel & Sage Sausage

. . . . . .

Sweet Potato Hash

with Caramelized Onions

. . . . . . .

I hope this post finds that you're happily planning your Thanksgiving gatherings. I wish each of you a day filled with all the blessings of this beautiful holiday.

Happy Thanksgiving! xxx

. . . . . . .

Thanksgiving, 2015

"The greatest wealth is health." Virgil

While preparing for Thanksgiving this year I spent much time reflecting on the last year and my blessings. It was poetically therapeutic, and seemed to ease the stress of all the work and effort that goes into hosting a Thanksgiving Dinner.

It was only 6 short months ago that I was diagnosed with high insulin resistance. My health was at its lowest. I had been struggling with headaches and extremely low energy for two years; and with each passing month - my symptoms worsened.

It was on a "hunch" that my doctor ordered a blood test to check my blood sugar and insulin. For me, it was more than a "hunch." After months and months of steadfast prayers, God's tender voice whispered in my doctor's ear . . . and she listened.

The blood tests revealed so much of what was ailing my health. Since receiving the diagnosis in July, working 1:1 with a Nutritionist, and staying 100% committed to a strict diet . . . I've felt the incredible wealth of good health.

Although I am a work in progress, I feel leaps and bounds healthier than I have in last two (plus) years . . . and I am so grateful. My journey has been humbling, to say the least.

While reflecting on the latter part of my year, I've felt overwhelming gratitude for my amazing mom and loving husband. For without their unwavering support and loving care, this journey towards stronger health would've been more difficult. My sweet mom still calls me daily to see how I'm feeling; and together, we recognize and express gratitude for our Heavenly Father's hand in this journey, too.

I remember expressing concern to my mom several months ago that I might not feel well enough to host Thanksgiving Dinner. Just the thought of it broke my heart. You see, I LOVE hosting Thanksgiving.

It is an incredible honor to prepare such a feast and table for my family and friends. To me, it is a gift . . . an act of pure love.

I hope you remember(ed) to take the time to count your blessings, however big - or small - they might be. "For gratitude makes everything turn into a gift" Fiona Childs.

As we head into a new, beautiful, and meaningful season . . . it is not without an incredibly grateful heart that I smile at the close of a wonderful Thanksgiving spent with those who I love and hold dear.

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creamy skillet lasagna

2016-11-03T09:24:00.001-07:00

We have been so busy . . . in a good way!

We hosted family for 9 days . . . and filled those days with visits to local towns, browsing through thrift stores, lots of eating, hikes, and family time. I loved sharing my favorite places, and discovering new ones, like Mom's Apple Pie!

Since our weather was particularly cold and windy, I was sure to fill our evenings with cozy dinners; and, of course, desserts.

Our 'at home' dinners included clam chowder in fresh sourdough bowls, creamy chicken enchilada soup, black pepper & sage butter biscuits with sausage gravy, and left-over old fashioned beef & vegetable stew.

I LOVE serving dessert after dinner when we host family and friends. I want their stay to feel extra special, and sometimes indulging in a dessert every evening can make it really feel like you're on vacation. Over the course of the week, we enjoyed pies, chewy triple chocolate cookies, dark chocolate hot cocoa with coconut cream, and hot caramel pumpkins with whipped cream and (real) chocolate sprinkles! Phewwww :0)

It was a wonderful week!

So now that I'm all caught up after taking the week "off," I wanted to finish this long overdue post.

I've made some truly delicious recipes over the last few months, and have taken photos along the way with every intention of sharing them here. I have to tell you though - I have been very busy enjoying Virginia! My intentionally filled days keep me busy and active in the kitchen, as well as out and about. There's so much to see and explore while we're living here, and I don't want to miss any of it!

Ok, so let's talk about this deeeeelicious (and easy) recipe!

It has become one of our family's (and MY!!) favorite dishes!

I haven't made traditional lasagna, so I can't compare preparing this recipe to 'the real deal,' but I will tell you that this recipe for skillet lasagna is packed full of flavor . . . thank you, spicy sausage and creamy tomato sauce (courtesy of the cream cheese!). The bubbly mozzarella and nutty fontina sends this yummy goodness over the top. I know that olives aren't traditionally scattered on top of lasagna, but I like the color contrast . . . as well as the salty bite it gives the dish.

A few more non-traditional ingredients are zucchini and yellow squash. Both give this dish added nutrition and moisture. An added bonus!

The recipe calls for marinara sauce, but I prefer using my all-time favorite Three Cheese Pomodoro Pasta Sauce from Trader Joe's. Feel free to substitute the marinara sauce with your favorite tomato sauce too!

I can't wait for you to try this recipe!

It's not only become a favorite recipe in our home, but I love making it when we have guests for dinner. It's beautiful presentation served alongside fresh garlic bread and an arugula & Parmesan salad makes for a wonderful meal to share with your family and friends.

I promise it will become a family favorite in your home, too!

creamy skillet lasagna

. . . . . . . . .

2 Tablespoons olive oil

1 each small zucchini and summer squash, cut into 1/4-inch thick half moons

8 ounce Italian sausage, casings removed

2 cloves garlic, finely chopped

1 small onion, finely chopped

8 ounce no-cook lasagna noodles, broken into small pieces

2 cups marinara sauce

3 cups low sodium chicken broth

2 ounces cream cheese, cut into small pieces

4 ounces mozzarella, coarsely grated (about 1 cup)

2 ounces fontina, coarsely grated (about 1/2 cup)
1 small can sliced olives, *optional for garnish
Italian flat leaf parsley, chopped *optional for garnish

. . . . . . . . .

Preparation

Heat the oil in a 12-inch cast iron skillet over medium-high heat.

Add the zucchini and squash, season with 1/4 teaspoon each salt and pepper and cook, tossing a couple of times, until lightly golden brown, 3 - 4 minutes. Transfer to plate.

Reduce heat to medium, then add the sausage, garlic and onion and cook, breaking up the sausage with the back of the spoon, for 2 minutes.

Add the marinara and pasta, then the broth, and bring to a boil. Simmer vigorously, stirring often, until the pasta is tender, 18-22 minutes.

Meanwhile, head the broiler.

Fold the cream cheese into the cooked pasta to melt, then the zucchini and squash.

Sprinkle with the mozzarella and fontina, and broil until golden brown about 2 minutes.

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orange spiced crumb cake . . . a new Fall favorite

2016-10-14T12:00:00.000-07:00

I'm really excited to share this recipe with you!

I discovered it last Fall while watching Brunch @ Bobby's, one of my favorite shows on Food Network. If you know me well, or if you've followed me for very long, then you know that my favorite time of day to entertain is brunch.

I'm always looking for new recipes to add to my brunch menus . . . and this recipe for orange spiced crumb cake will be a new staple for my Fall and Winter menus.

It's moist . . . flavorful . . . and has a tender crumb. And oh! the streusel topping . . . it's perfection, too! And there's a lot of it. I think the ratio might be 50% cake / 50% streusel . . . oh my!

What makes this crumb cake a perfect recipe for any Fall gathering is the addition of cardamom and orange . . . a combination made in heaven. And because it's baked in a 9 x 13 inch baking dish, it yields enough to serve a crowd.

I noticed that it tastes even better on the second and third day. I'm sure it's even better on the fourth day, but I wouldn't know because it's always gone before that.

It's also a great recipe to bake the day before hosting a gathering, since the flavors intensify with every passing day. You can spend the extra time you'll have the day of your gathering with your family and friends, instead of in the kitchen (smile).

My crew gobbled up the first batch within 48 hours!

It was so good that I quickly baked another batch to share with our Littles' teachers. I cut big 5 x 5-inch squares, wrapped them in cellophane sheets, and then tied them with big burnt orange-colored bows. Our youngest daughter's teacher told her that it was her favorite treat yet!

I keep oranges in our fridge these days, just so that I can make this crumb cake at a moments notice!

We have guests coming from out-of-state to stay with us soon (I'm so excited!), and I think a beautiful platter piled high with orange spiced crumb cake will surely be on our breakfast table . . . along with my favorite strata with spicy Italian sausage, Gruyere, spinach, and shallots.

Fall entertaining can't get much easier than this! Enjoy, friends!

Crumb Topping
1 1/2 cups pecans, optional
2 sticks unsalted butter, melted
3/4 cup light brown sugar
1/2 cup pure cane granulated sugar
2 2/3 cups all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/8 teaspoon ground nutmeg
. . . . . . .

Cake
1 stick unsalted butter, melted, plus more for greasing
3 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup canola oil
2 teaspoons finely grated orange zest
1 teaspoon pure vanilla extract
2 large eggs
. . . . . .

Glaze
3/4 cup confectioners' sugar
2 Tablespoons unsalted butter, melted
2 teaspoons orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon pure vanilla extract
. . . . . . .

Preparation

For the crumb topping
Preheat the oven to 350 degrees F.
Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown.
Whisk in both of the sugars and cook until smooth.
Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the cake
Heavily butter a 9- by 13-inch baking pan.
Whisk together the flour, sugar, baking powder and salt in a large bowl.
Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs.
Add the wet ingredients into the dry ingredients and stir until just combined.
Scrape the batter into the prepared baking pan, smoothing out the surface.
Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes.
Transfer to a rack to cool.

For the glaze
Whisk together the sugar, butter, juice, zest and vanilla.
Once the cake is cool, drizzle the glaze over it and cut into 9 pieces.
Serve on a platter.
recipe courtesy of Bobby Flay

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Mexican pot roast tacos and fresh guacamole

2016-09-30T13:00:00.000-07:00

Welcome, Fall!

It finally feels like Fall is here in Northern Virginia. I thought I would've settled into a blogging routine by now, but I'm having a hard time staying home. There is so much to see and explore. It is my first Fall in the country, after all!

The Farmers Markets have transformed into stunning Fall fares. They remind me of the farms that my mom, sister, and I visit during our annual Fall trips to Solvang . . . loads of pumpkins, towering corns stalks, pots of mounding mums, bunches of colorful Indian corn, crates full of apples, squash and gourds . . . and some even sell home-made cider donuts, cookies, and pies!

I have an insane amount of photos and recipes to share with you . . . and I'm way behind on posts. I have so much that I actually feel a little overwhelmed. I think I need to just pick a few of my favorites, like this one, and then move on to new Fall-inspired posts and recipes, like these . . .

the best ever orange cardamom crumb cake

simple Fall centerpieces

I hope you've been following along on Instagram! Because although I haven't posted much - I share photos of our Virginia happenings, almost daily. It's a great way to see what I'm up to between posts.

I shared on Instagram several weeks ago that we were going to host our first dinner since moving to Virginia.

If you follow along, then you probably remember this photo. I couldn't wait to get home to take a quick shot of all my Farmers Market finds. All of these beautiful vegetables were the ingredients for our dinner, and that pretty "pumpkin" was part of a table centerpiece.

I was able to pick up everything we needed for our dinner (except the meat) at the Farmers Market.

Since we were approaching the end of Summer, I thought I would prepare a fun and delicious dinner. So I made Tyler Florence's Mexican pot roast tacos, along with his amazing recipe for guacamole.

Seriously, the best spicy pot roast recipe ever. Ever!

And . . . the best guacamole ever. Tyler's recipe calls for olive oil. Yes, olive oil! A finishing drizzle of this tender, sweet oil gives it the most luxurious texture. It's so good!

I made the Mexican pot roast and sauce the afternoon before our dinner party to help me save time the day of our gathering. I transferred everything to a crock pot and refrigerated it over night.

I set the crock pot on low a few hours before our friends arrived, so that it would be the perfect temperature for dinner.

I knew that I had a lot of chopping and prep work for the fresh guacamole and salsa the day of, so I was purposeful to do as much as I could the day before.

Ok, so back to this amazing dish . . .

It's one of those "chop, chop, in the pot" kind of meals. It's easy to prepare and FULL of flavor, especially if you like warm, spicy dishes.

My husband, who is incredibly particular about meat, LOVED it! After several hours in the oven, the beef was so tender that I was able to shred it with a fork. It melds into the sauce and just becomes pure deliciousness! *You know it's good when your guests ask you to email them the recipe!

I set up a 'taco bar' indoors with all of Tyler's recommendations . . .

Mexican Pot Roast Taco garnishes

. . . . . .

finely shredded white cabbage

fresh cilantro leaves

feta cheese, crumbled

radish, sliced paper thin
fresh guacamole
fresh salsa
warm corn tortillas
. . . . . .

It's a great meal to serve to a small or big crowd, as everyone can pick and choose their favorites.

I also served a huge bowl of sugar baby and orange watermelon. I wish I had remembered to take a photo, because it was quite impressive with its bright red and orange hues. After all, watermelon is a must-have with Summer meals, right!?

The weather was perfect, so we hosted dinner, dessert, and games - outdoors.

We enjoyed a wonderful evening, and look forward to hosting many more dinners as we head into Fall.

Mexican pot roast tacos

. . . . . .

2 pounds beef shoulder

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

2 cloves garlic, smashed

1 large onion, sliced

1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)

1 Tablespoon ancho chile powder

1 Tablespoon cayenne pepper

1 Tablespoon ground cumin

3 bay leaves

fresh medium corn tortillas

Kosher salt

. . . . . .

Garnishes

3 cups finely shredded white cabbage

1/4 bunch fresh cilantro leaves

feta cheese, crumbled

radish, sliced paper thin

. . . . . .

Preparation

Preheat the oven to 325 degrees F.

Sprinkle the beef on all sides with a fair amount of salt.

In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.

Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne.

Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.

Carefully transfer the meat to a cutting board and shred with a fork. Pour the liquid into a blender and puree. *I use an immersion blender, as it's much quicker and cleaner.

Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.

assembling your Mexican pot roast taco

. . . . . .

Lay some shredded beef on a warm corn tortilla, and top with guacamole and salsa.

Garnish with cilantro leaves, sliced radishes and cotija (or feta) cheese.

. . . . . .

Guacamole

. . . . . .

6 ripe avocados

3 limes, juiced

1 medium yellow onion, chopped

1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt

Freshly ground black pepper

. . . . . .

Preparation
Halve and pit the avocados.
With a tablespoon, scoop out the flesh into a mixing bowl.
Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.
Add the remaining ingredients, and fold everything together.
Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Yields about 4 cups
. . . . . .

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cinnamon sugar cookies . . . and apples, apples, apples for Teacher!

2016-09-08T06:41:00.001-07:00

I'm re-sharing this post from last year's back-to-school week.

Our 6 and 7-year-old will be attending a new school this year, and it starts a few weeks after the rest of the school district, so we're enjoying these last few days of Summer break . . . and prepping for back-to-school!

I hope you enjoy this first tribute to apple season!

. . . . . . . . .

WARNING . . . There are a lot of photos of apples!

I like to send a "Welcome back!" gift with my kids on their first day of school to give to their teachers.

Last year, I sent a big bag of home-made chewy chocolate chip and toffee cookies.

And this year, we baked cinnamon sugar cookies in the shape of apples!

I bought several varieties of apples at the Farmer's Market earlier in the week . . . Gala, Pink Lady, Braeburn, Golden Delicious, Granny Smith, and Red Delicious.

The kids had no idea that there are so many varieties. We even had an apple taste-testing!

Pink Lady and Granny Smith were our favorite!

We decorated our cookies based on the apples we brought home from the Market.

And these were the home-made APPLES our 5- and-6-year old brought their teachers on the first day of school . . .

I packaged them in clear cellophane bags and then tied them with rustic rope. We carefully placed them in a simple brown gift bag cushioned with brown shredded paper. They were darling!

Here are the kids' interpretations of the apples. They did a great job!

Braeburn

Golden Delicious & Granny Smith

Gala

Pink Lady

Did you notice the pink sanding sugar?

This was the girls' favorite apple!

I used my favorite sugar cookie recipe, and added cinnamon and a little nutmeg to give the dough warm hints of Fall. These spices were a great addition!

cinnamon sugar cookies

. . . . . . . . .

2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½ sticks) unsalted butter, room temperature

3/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

2 teaspoons pure vanilla extract
1 egg, room temperature

powder sugar (instead of flour) for rolling out dough
. . . . . . . . .

Preparation

To make the cookies, in a bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt . . . set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.

Form the dough into a flattened ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.

Preheat an oven to 350°F.

Line 2 baking sheets with parchment paper.

On a lightly floured powder sugar surface, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.

Makes 10 to 20 cookies, depending on cutter size.

Sugar Cookie GLAZE

2 ¼ cups confectioners' sugar, sifted

2 Tablespoons light corn syrup

1 Tablespoons milk
1/2 teaspoon pure vanilla extract

. . . . . . . . .

Combine ingredients and mix until smooth
Using a small paint brush (or the tip of your finger), spread on top of cookies

Sprinkle sanding sugar on top of GLAZE when it's wet

The secret to a 'clean' sugar edge is not letting the glaze drip down the sides of the cookie.
A thick glaze is also key.
After the glaze has been mixed, add 1 Tablespoon of confectioners' sugar at a time,
until you get the desired consistency.
Have fun!

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slow cooker bbq chicken and roasted potatoes & beets . . . another simple Summer dinner

2016-08-31T09:36:00.003-07:00

This simple and delicious dinner was on the heels of our potato harvest adventure last weekend.

I plan our Saturdays so that they're full of new adventures. We explore the country, visit pick-your-own farms where we harvest fruits and vegetables, visit local farms and Farmers Markets, hike trails, and visit as many Smithsonians as we can.

We spent last Saturday harvesting potatoes and peaches.

By the time we wrapped up at the farm, the Littles knew that potatoes grow in dirt. It was just a few days before our adventure that they told me that they were pretty sure that potatoes grew "in bushes" and "on trees."

We were so blessed to have another cool and rainy Sunday, so I couldn't think of a better way to celebrate than with another cozy slow cooker meal.

I'm a big fan of Jack Daniel's barbecue sauces, and found a complete collection of them at our local market. I bought Honey Smokehouse with thoughts of using it to make another scrumptious slow cooker meal to enjoy with our potato harvest.

I paired our sweet and smokey shredded bbq chicken with fresh, creamy mozzarella and warm, tender, and slightly sweet rolls . . . a scrumptious combination!

I love serving Sunday suppers like this atop a breadboard so that everyone can make their own sliders and dinner plate. I enjoy watching our Little ones pick and choose . . . and customize their own dinner. Everyone is most happy that way!

our simple, family-style Summer dinner

. . . . . .

slow cooker shredded bbq chicken

with fresh creamy mozarella

warm, tender sweet rolls

roasted potatoes, gold beets, and sweet onions

with fresh parsley and cilantro

juicy, sweet watermelon

. . . . . .

Look at the gorgeous,rich color of that bbq sauce! And let me tell you . . . it did not disappoint! The sauce was sweet and smokey . . . and the chicken, tender. We paired the chicken with fresh mozzarella and tender sweet rolls. So good!

slow cooker shredded bbq chicken

. . . . . .

Season 2-3 chicken breasts with salt and pepper, both sides.

Pour a bottle of your favorite bbq sauce into a crock pot.

Add chicken breasts, and cook on High for 3 hours.

Using two forks, shred the chicken in the sauce.

Turn crock pot onto 'keep warm.'

ENJOY!

. . . . . .

I was so excited to roast the potatoes that we had picked just the day before!

We were told that fresh picked potatoes taste better than the ones found in the market; and it's true!

Because roasting enhances the natural flavors found in food - I was quick to chop our potatoes, gold beets, and sweet onions for quick roast to enjoy with our meal. Again, so good!

oven-roasted

potatoes, gold beets, and sweet onions

. . . . . .

Preheat the oven to 400 degrees F.

Cut the potatoes, beets, and onions in half or quarters and place in a bowl with the olive oil, salt, and pepper;

toss until well coated.

Transfer to a sheet pan and spread out into 1 layer.

Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove from the oven, toss with parsley and cilantro,

season to taste, and serve hot.

. . . . . .

Dinner just can't get more simple than this . . . crock pot chicken and roasted vegetables.

With extra time on your hands, you'll have more to spend relaxing and enjoying your family!

I hope I inspired you to find your favorite bbq sauce, dust off your crock pot . . . and slow cook your way to a simple and delicious dinner!

For more great Slow Cooker recipes, visit me on Pinterest!

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chicken chili verde . . . and our simple, family-style Summer dinner

2016-08-19T11:40:00.004-07:00

Our afternoon skies are dark and rumbling as I write this post . . . and I love it!

This kind of weather is exciting . . . and brings back so many happy childhood memories of spending our Summers in Kansas with my dad's family. There was nothing like the excitement of afternoon thunderstorms to cool everything off . . . and the lightning shows were pretty incredible, too!

Although it's been hot and humid lately, I still crave cozy crock pot meals . . . especially on Sundays and stormy days.

It just so happens that we were blessed enough to find an amazing Farmer's Market on Saturday, where we bought handfuls of sweet white corn, a few watermelons, juicy peaches, and fresh herbs.

With thunderstorms in the forecast for Sunday, I couldn't think of a better way to spend our Sunday than with a cozy crock pot dinner and Summer Farmer's Market fare.

our simple, family-style Summer menu

. . . . . .

slow cooker chicken chili verde

with creamy shredded monterrey jack cheese and fresh cut cilantro

warm stoneground white corn tortillas

grilled sweet white corn

juicy, sweet watermelon

. . . . . .

I saved this jar of Chili Verde Starter to enjoy for a special occasion . . . our first Sunday family meal since moving here.

Doesn't the description on the jar sound amazing? I had visions of using this Starter as a great base for a chicken crock pot meal . . . and I did. It was so delicious!

It's preparation is beyond simple! Are you ready?

slow cooker chicken chili verde

. . . . . .

Season 2-3 chicken breasts with salt and pepper, both sides.

Pour jar of Chili Verde Starter into crock pot.

Add chicken breasts, and cook on High for 3 hours.

Using two forks, shred the chicken in the Chili Verde sauce.

Turn crock pot onto 'keep warm.'

ENJOY!

. . . . . .

I served it with shredded Monterrey Jack and lots of fresh cilantro. The creamy cheese was a cool compliment to the chili verde, and the cilantro added an incredible freshness to the dish. Warm white corn tortillas and grilled, sweet white corn also made delicious compliments to the chili verde.

It's almost embarrassing how easy this meal was to prepare! I absolutely LOVE it when I can prepare a delicious (and beautiful) meal with little preparation and just a few ingredients!

On a side note, I thought it would be fun to share my thoughts on eating family style. I love serving this way, as often as possible.

To me, this means casual dining . . . our table filled with the main dish, sides, and all the fixings. Sometimes I fill bowls and platters, but I try to use my breadboards as often as possible. For instance, I'll have our Littles grate cheese right on top of a bread board on the table; or, when we're eating chili or taco salad, I love to pile chips high in a basket or right on a piece of parchment, amidst all the food; and if we're having BLTA's for dinner . . . everything gets displayed on a breadboard, and placed right in the middle of the table.

I think food is extra beautiful this way . . . raw . . . organic . . . and welcoming! It's as though you're inviting your guests and family to create their own masterpiece on their plate.

~ BLTA's at our house ~

~our simple, family style chicken chili verde dinner ~

I hope I inspired you to pull out your crock pot, and make a few cozy (and simple) dishes this Summer. Be sure and add some of this Summer's Farmers Market fare to your table, too! You'll be so happy you did!

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cilantro lime chicken

2016-08-11T13:32:00.001-07:00

I've recently received more emails asking if I would consider sharing more savory dishes and dinner ideas. Absolutely!

Given the number of dessert posts that I share on this blog, you must think that I only bake . . . but that's not so; I love to cook, too!

I'm a busy mom with three little ones, so I make every effort to keep dinners fast and simple.

I'm a BIG fan of one skillet meals!

One skillet (or one sheet pan) means less dishes . . . and LESS clean up!

One of my favorite weeknight meals is seasoned roast chicken with vegetables.

It's quick, easy, and delicious!

I use a variety of spices to season my chicken, depending on my mood and what herbs and vegetables I have on hand.

And depending on the weather, I either finish roasting the chicken and vegetables in the oven - or finish it on the stove top.

Here are a few of my favorite spice and herb combinations . . .

Tuscan Garlic Herb Mix

Fragrant and herbaceous, this Italian-style mix goes with anything containing tomatoes

or milky cheese like mozzarella or ricotta.

. . . . . .

Combine
2 Tablespoons dried rosemary

2 Tablespoons dried thyme

2 teaspoons fennel seeds

4 teaspoons garlic powder

2 teaspoons dried marjoram

and 1 teaspoon dried sage

Scandinavian Lemon Spice Mix

Refreshing lemon, dill, and tarragon are combined with caraway seeds

for a flicker of cooling sweetness.

. . . . . .

Combine
2 Tablespoons dried dill weed

2 Tablespoons dried tarragon

2 teaspoons dried lemon peel

2 teaspoons onion powder

1 teaspoon caraway seeds

1 teaspoon ground black pepper

I have a simple method of preparing chicken that yields a moist and flavorful finished dish.

First, I SEASON and BROWN the chicken (that's what makes the flavorful, scrumptious bits on the bottom of the pan), then I remove the chicken and DE-GLAZE the pan. Next, I add wine (or broth) and REDUCE, and then add the chicken back to the pan (add more broth) and put it in the oven.

I use this method almost every single time I make a chicken dish.

The method of SEASONING, BROWNING, DE-GLAZING, AND REDUCING yields a ton of flavor! And then a "finishing bake" in its own juices and broth provides a moist environment for the chicken to finish its journey . . . yielding tender and moist chicken!

This is a crazy flavorful dish!

The spice combination, along with fresh garlic, lime juice, and cilantro, makes an AMAZING flavor combination!

The gorgeous, deep golden au jus (see photo below) is FULL of flavor . . . and can be drizzled over a bed of arugula (my favorite), rice, or couscous.

Add colorful beets . . . and a few sweet potatoes . . . and you have a delicious Fall-inspired meal.

It's not only family worthy, but company worth, too!! And that's a WIN-WIN in my book.

Enjoy!

cilantro lime chicken thighs

. . . . . .

8 chicken thighs, bone in, skin on

6 garlic cloves, roughly chopped

1 cup dry white wine (or chicken broth)

2 limes, juice of

2 cups chicken broth

1 bunch cilantro, stems removed, chopped; more for garnish

Olive oil
root vegetables, optional

. . . . . .

Mediterranean-inspired SPICE MIX

1 Tablespoon seasoned salt

1 tsp hot paprika

1 tsp black pepper

1 Tablespoon garlic powder

½ tsp ground nutmeg

. . . . . .

Preparation

Preheat your oven to 375 degrees F.

In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.

When ready, heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Remove from the skillet and set aside briefly.

Lower the heat and de-glaze the skillet with the white wine. Let cook to reduce, and then add the broth.

Bring the liquid to a simmer then add lime juice and garlic.

Now return the chicken to the skillet; add vegetables; and toss in the cilantro.

Bring to a high-simmer for about 5 minutes or so.

Cover the skillet and transfer to the 375 degree F-heated oven for 35-45 minutes or until chicken is cooked through.

Remove from the oven and let sit for 5 minutes before serving. Garnish with more fresh cilantro, if you like.

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vanilla bean lemonade . . .

2016-07-21T14:00:00.000-07:00

Lemonade will always hold a special place in my heart.

It's reminds me of long, leisurely walks through the local Farmer's Market in my home-town.

The Farmer's Market has been a part of my life since my early twenties.

For more than a decade, I visited weekly. It was . . . and still is . . . a great source of inspiration for me.

Before I got married and moved South to a new county, I would venture to the Farmer's Market every Saturday morning with my sister.

There was a Lemonade Stand that offered a variety of amazing fresh lemonades . . . blueberry, strawberry, lime, and watermelon.

We would arrive early to beat the crowds and the heat; and even with our arms full of flowers and fresh fruits and vegetables, we always found room to carry a large cup of lemonade.

There's really nothing like the taste of fresh, home-made lemonade.

It's nothing like the lemon-flavored beverages you order in restaurants. Instead, home-made lemonade actually tastes (and smells) like real lemons. It's sweet and a little tart . . . and refreshing, especially on a hot Summer day.

Although our local Farmer's Market doesn't have a Lemonade Stand like the one in my home-town, it doesn't mean that I can't enjoy fresh lemonade at home.

One of my favorite Summer activities to do with my little ones is make lemonade.

We've made several flavors over the years, including blueberry, blackberry mint, peach & thyme, cucumber mint, and strawberry.

With strawberry season in full swing here, we're looking forward to making Strawberry Lemonade the week after my six-AND-seven-year-old are on Summer break . . . 7 days and counting down (smile!).

While at our kids' Open House a few weeks ago, we were invited to pick more lemons from the tree on campus. It was an offer I/we couldn't turn down (smile!). I still can't believe how many lemons were on that tree! So we filled a bag and headed home with thoughts of what we were going to do with them.

We thought it would be fun to make vanilla bean lemonade for our seven-year-old's class to thank them for sharing so many lemons with us over the last several weeks.

You can see a photo of the lemonade basket I dropped off at Charley's class on my Instagram, here. I was so happy to hear that the lemonade was a hit! Yay!

vanilla bean lemon simple syrup

Do you see the vanilla beans?

((recipe below))

Have you ever had Vanilla Lemonade? It's so unique!

It's sweet & tart . . . with a warm & smooth finish. It might sound a little strange . . . but it's so good!

I like to prepare the vanilla bean simple syrup a few days in advance, so that the vanilla beans have a chance to infuse all its warm flavor into the sweet syrup.

My little ones take turns squeezing the lemons, using the same glass lemon squeezer from my childhood (smile!); then we add just the right amount of water to make the lemon base for our lemonade; and finally, we add the vanilla bean lemon syrup. Voila!

With the right lemon juice : water : vanilla lemon syrup ratio (see recipe below) . . . you, too, can enjoy Vanilla Bean Lemonade at home, which is sure to be a hit with your family and friends!

And stay tuned for my Strawberry Lemonade recipe . . . just in time for your Fourth of July picnic or gathering.

Have a great weekend!

for the vanilla bean lemon simple syrup

. . . . . . .

2 cup sugar

2 cup water

6 slices of lemon peel

2 vanilla bean, seeded

1 generous pinch of salt

Cheesecloth, to strain syrup
*For a stronger vanilla flavor, prepare one day in advance.

. . . . . . .

for the lemonade

. . . . . . .

juice of 6-8 lemons, strained

8 cups of water

1+ cups of vanilla/lemon simple syrup

lemon slices to garnish

. . . . . . .

Slice the vanilla bean in half and with the back of your knife scrape out all the seeds.

Bring sugar, water, vanilla beans and pod, lemon peels and salt to boil on your stove.

After sugar dissolves I gently simmer mine 5-10 minutes to really get the lemon peel flavor in there.

Remove from heat, strain through a few layers of cheesecloth set over a large measuring cup and cool. *For a stronger vanilla flavor, prepare (and refrigerate) one day in advance.

Once the syrup has cooled; add it to a large pitcher along with the 8-10 cups of water and strained lemon juice. Stir well. Garnish with a few lemon slices.

If you like your lemonade on the sweeter side, then add 1/4 cup more vanilla lemon syrup until you reach desired sweetness.

For a stronger vanilla flavored lemonade, prepare at least one day before serving.
The longer is sits, the stronger the flavors.

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greetings from Virginia . . . and a scruptious Summer recipe!

2016-07-06T12:00:00.000-07:00

Greetings from Northern Virginia! We finally made it!

I have amazing blog followers who have emailed me and checked in since March, as they noticed that my posts were tapering off. I was able to share with so many of you that my family was in the process of packing and relocating to the East Coast.

You see, my husband accepted a promotion and relocation to Virginia in February. Big changes were about to happen. He moved to Virginia in late February, and the Littles and I stayed behind, as I wanted them to have the opportunity to finish the school year with their long-time friends. It also gave me more time to spend with my family and friends before our big move the East Coast!

It's been a long, hard, and stressful journey to get where we are today.

Sadly, I didn't have time to blog for several months. I missed it terribly! I love coming here and sharing photos and recipes. Blogging is a creative outlet for me . . . it's relaxing and brings me much happiness. I look forward to settling into a new blogging routine soon. Until then, I'm giving myself a chance to breath and settle into our new surroundings before sharing regular posts again.

~ our view into town every day ~

We're still living among a sea of boxes that continue to call out to me daily. I unpack a few every day, but have spent more time exploring our new little town and the beautiful countryside with my Littles. It's way more fun than unpacking anyway.

I have so much to share with you! One of my neatest finds is "Fields of Flowers" . . . a pick your own flower farm located just a few miles down the road. The farm boasts fields of seasonal flowers just waiting to be picked, cut, and taken home to enjoy! I can't wait to share photos from our adventure there. Since the nearest Trader Joe's is more than one hour away, this might be where I get my weekly fresh flowers. I've heard that their sunflower fields are stunning in the early Fall. I can't wait!!

Oh! So many of you have asked on Instragram and email about my culinary adventures in Virgnia so far. Well, to be honest, I haven't cooked too much yet. I only recently found and unpacked my favorite cooking utensils and pots and pans. Perhaps the dish that I've prepared the most lately are omlettes made with locally grown vegetables and fresh eggs. Yes, fresh eggs! As in, eggs from our neighbor's chickens! Seriously, you can't beat simple recipes with exceptional ingredients!

Ok, well I need to close this post and get the Littles ready for our trip to the local library today. It's time to check out new books, and enjoy the free Arts & Crafts class scheduled at 2 o'clock.

I'm not sure if you noticed yet, but I updated the sidebar on the blog with my favorite Summer recipes! Be sure and check them out for a little Summer inspiration!

Our local market has corn on sale this week . . . 20 for $2.00!!! It's too good of a deal to pass up. I see lots of corn on our menu the next few weeks (big smile), inlcuding this blueberry and corn crisp!

bon appetit

This is one of my favorite Summer posts from last year . . . I hope you enjoy!

. . . . . . .

Summer is officially here! Woohoo!

It was our six- and seven-year-old's last week of school, so we were quite busy with end-of-school year festivities, and I had several cookie and cake orders. So by the time the week was over, I welcomed the weekend . . . and first days of Summer . . . with open arms!

Our kids had a wonderful school year, and were blessed with amazing and caring Teachers. They're actually bummed that their school year is finished. And our four-year-old, well . . . she isn't happy that her older siblings will be home every day, as "they're just going to bother us." Too funny!

Perhaps they'll appreciate Summer break a little more once we have a chance to shift gears and begin enjoying lazy mornings, trips to the library, and many, many picnics to the park and beach.

In the spirit of Summer, I thought it would be fun to share this delicious Summer chowder with you.

I love its versatility!

In the Fall, I change up the ingredients and add sweet potatoes and purple potatoes with ham . . . and a pumpkin-shaped 'crouton' topper. Yum!

So what do you think of the lobster and crab toppers?!

I dreamt them up one night when I should've been sleeping. This creative mind LOVES the quiet of the night to dream up recipes and CREATE! If I only had the time of day to bring to fruition what I dream up at night . . . I'd be a millionaire, lol.

Ok, back on track . . . Let's talk corn & chicken chowder!

I found Sweet Summer corn at our Farmer's Market 5 for $1.00, so we've been enjoying grilled corn on the cob . . . and this sweet corn & chicken chowder. You can also substitute the chicken with sauteed scallops, grilled blackened salmon, or grilled shrimp. All are delicious!

The creamy base is so fast and easy-to-prepare . . . and is a great compliment to the onions, red potatoes, sweet corn, and roasted chicken.

The lobster and crab toppers are made using cookie cutters and pie crust dough. I love using Trader Joe's PIE CRUSTS from their freezer section. They're buttery and flaky . . . and a make for quick soup and chowder toppers.

I thought it would be festive to make lobster and crab shapes in honor of Summer.

I sprinkled half of them with Smoked Paprika for a reddish-hue, but also because I love the smoky flavor it gives the chowder.

You can break up the lobster or crab crouton over the top before eating, or break off pieces with your spoon as you're eating it. I think the buttery and salty flavor makes this chowder extra delicious!

Corn and chicken chowder paired with big wedges of sweet watermelon and a tall glass of lemonade makes for a delicious and festive Summer lunch or dinner!

Happy, Happy Summer!

corn & chicken chowder

. . . . . .

5 ears of fresh corn or 3 cups frozen whole kernel corn

3/4 cup chopped onion (1 medium)

3/4 cup chopped green sweet pepper (optional)

1 Tablespoon olive oi

1-14 ounce can chicken broth

1 cup cubed RED or purple potato (1 medium), skin on
. . . . . .

2 Tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

2 teaspoons snipped fresh thyme

1 cup half-and-half, light cream, or whole milk

1 1/4 cups chopped roasted chicken (about 6 ounces)
OR sauteed scallops, grilled blackened salmon, or grilled shrimp

. . . . . .

3 slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces

2 Tablespoons snipped fresh parsley (optional)

2 Tablespoons snipped fresh chives (optional)

. . . . . .

Preparation

If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.

In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

In a small bowl combine flour, salt, pepper, and thyme. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add chopped chicken; cook and stir until heated through.

If desired, garnish each serving with parsley, chives, and bacon. Enjoy!

Makes 6 servings (5 1/2 cups)

Another delicious corn recipe . . .

chili lime corn-on-the-cob

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It's Spring . . . at home

2016-04-30T10:00:00.000-07:00

Spring . . . at home

. . . . . . . .

lots of baskets

soft blues and greens

natural linens

fresh flowers

. . . . . . . .

our Spring menu . . . at home

. . . . . . .

vanilla bean cream scones

cucumber mint lemonade mocktail

Spring salad with honey vinaigrette

asparagus & fontina dutch baby

lemon honey cream ice box cake

creamy leek potato soup

herb chicken meatball soup

triple coconut cream pie

rose water sugar cookies

lemon honey tart with salted shortbread crust

chicken salad with citrus pepper dressing

buttermilk blueberry breakfast cake

roast chicken thighs

with purple potatoes, artichokes, and lemon

pappardelle with Spring vegetables

. . . . . . .

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Spring vegetable, white bean & Italian sausage soup

2016-04-08T16:19:00.002-07:00

This is a crazy, delicious soup . . . and I'm excited to share it with you!

It's not new to our little crew, but it's my first time sharing it on the blog.

I make it often, as it's so easy to prepare, light, and delicious. In the Fall and Winter, I love adding sweet potatoes, butternut squash, and parsnips; and in the Spring, I add red potatoes, carrots, sweet onions, and lots of fresh herbs.

The sweet vegetables that I add in the Fall, Winter, and Spring are a healthy and delicious compliment to the soup's staple of buttery white beans and spicy Italian sausage.

This soup has it all . . . sweet (veggies), buttery (beans), smokey (smoked paprika), and spicy (Italian sausage).

Our little crew is planning a 2-week trip to Virginia next week . . . and with their cooler Spring temperatures, I plan on making this for a cozy lunch or dinner to enjoy while we're there.

Sprinkle with lots of fresh herbs (cilantro is my favorite!), add a bouquet of Spring flowers to your table, serve family-style with fresh bread . . . and you have a healthy and delicious Spring-inspired meal. Enjoy!

Spring vegetable, white bean &

Italian sausage soup

. . . . . . . .

1-pound spicy Italian sausage, casing removed

2 Tablespoons olive oil

1 large yellow onion, chopped (about 2 cups)

2 medium carrots, chopped (about 1 cup)

1/2 pound small red potatoes, chopped

3 garlic cloves, minced

1 teaspoon paprika

1 teaspoon kosher salt

1 Tablespoon tomato paste

2 (15-oz.) cans Cannellini white beans, drained and rinsed

1 (32-oz.) container reduced-sodium chicken broth

1/2 cup fresh parsley or cilantro leaves, chopped

. . . . . . . .

Preparation

Cook sausage in a Dutch oven over medium-high, stirring constantly, until browned and crumbled, about 8 minutes. Drain well on paper towels. Wipe Dutch oven clean.

Heat oil in Dutch oven over medium-high. Add onions and next 5 ingredients, and sauté until tender, about 5 minutes. Stir in tomato paste, and cook 1 minute, stirring often.

Increase heat to high. Add beans, chicken broth, and sausage, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally and skimming off any fat from top, 20 minutes. Stir in parsley or cilantro, and serve immediately.

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slow-cooker bolognese sauce

2016-04-04T15:41:00.001-07:00

I'm a meat sauce of kind of girl. I always have been.

I have beautiful memories of gathering with my family and extended family over the course of 30 plus years at our favorite Italian restaurant for special occasions and our annual family Christmas party. I always ordered "Spaghetti with Meat Sauce, extra meat sauce please!"

There's something hearty and luxurious about a really good meat sauce.

I was so excited when I saw this recipe for slow cooker bolognese sauce in last months issue of Southern Living.

Of all meat sauces - bolognese is tops! And I'm sure that my talented friend Marisa would agree, too!

A few weeks after coming across this slow cooker recipe, Marisa shared a heart-warming family story, along with her family recipe for bolognese sauce. It, too, sounds and looks delicious! I can't wait to try HER recipe, and see if I can adapt it to a slow cooker.

I might not know a whole lot about Italian cuisine, but here's a little about what I know about bolognese sauce . . .

Genuine bolognese is a slooowwwly cooked sauce.

Its base includes a characteristic soffritto of onion, celery and carrot . . . and different types of minced or finely chopped beef. Red wine and a small amount of tomato concentrate and tomatoes are even added; and the dish is then gently simmered at length to produce a thick, delicious sauce.

It's often served with a hearty pasta like pappardelle or tagiatelle; some prefer rigatoni or penne.

For me, I think it's delicious all by it's lonesome, enjoyed with warm slices of fresh garlic bread.

Bolognese is the kind of sauce that takes time to prepare . . . and hours to simmer; and although it's somewhat time-consuming - the end result is worth all the effort and time involved in making it.

I recruited my little Sous Chefs to help chop vegetables and crush tomatoes (you can see my little guy's hands in the photo below). We had a lot of fun that afternoon. I love that I have extra special, loving memories of my first time making bolognese sauce.

~ after hours and hours in the slow cooker ~

We enjoyed this beautiful sauce over pappardelle, with fresh basil and freshly grated Parmigiano-Reggiano cheese for our Sunday Family Dinner.

I can still hear my oldest son's comment at dinner . . ."Mom, this sauce is amazing."

I love the magic that happens when family and food come together!

slow-cooker bolognese sauce

. . . . . .

1 medium-size yellow onion, finely chopped

2 celery ribs, finely chopped

1 medium carrot, finely chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 tablespoons tomato paste

2 pounds lean ground beef

1 tablespoon kosher salt

2 teaspoons sugar

2 teaspoons dried Italian seasoning

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1 bay leaf

1/2 cup red wine

2 (28-oz.) cans whole peeled tomatoes

2/3 cup heavy cream
LOVE

1 pound pappardelle pasta

Freshly shaved or grated Parmigiano-Reggiano cheese

fresh basil, torn

Preparation

Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes or until tender. Add garlic and tomato paste; cook, stirring constantly, 30 seconds. Transfer to a 6-qt. slow cooker.

Add beef to skillet, and cook, stirring often, 7 minutes or until crumbled and no longer pink; drain. Stir in kosher salt and next 5 ingredients. Stir in wine, and cook, stirring occasionally, 7 minutes or until almost all liquid evaporates. Add to slow cooker, and stir to combine.

Drain tomatoes, reserving liquid. Using your hands, crush tomatoes, and break them apart. Add to slow cooker, and stir to combine.

Cover and cook on LOW 6+ hours. Stir in cream. Check sauce; it should be thick and creamy. (If soupy, uncover and cook 30 more minutes. If dry, stir in reserved canned tomato liquid, 1 Tbsp. at a time, to thin sauce.) Discard bay leaf.

Season with salt and pepper, to taste.

Cook pasta according to package directions. Drain well. Toss together pasta and 4 cups sauce. (Reserve remaining sauce for another use.) Spoon into serving dishes, and sprinkle with desired amount of cheese and fresh basil. Serve.

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asparagus & fontina dutch baby

2016-03-28T14:00:00.000-07:00

I hope you had a wonderful Easter!

I'm excited to re-post this delicious (and easy-to- prepare) Spring-inspired Dutch Baby. It is so delicious!

I prepared it over the weekend for our little crew to enjoy, along with some traditional Easter fare.

My husband was home with us for the long weekend, so I wanted to be sure that he enjoyed lots of home-made meals.

One of the many meals I prepared over the weekend was this amazing soup. It's crazy delicious . . . and filled with colorful Spring vegetables, fresh herbs, creamy Cannellini white beans, and crumbled spicy Italian sausage. It's seasoned with smoked paprika, garlic, tomato . . . and so dang good! I can't wait to share the simple recipe with you!

But until then, please enjoy this beautiful and delicious Spring-inspired recipe . . .

. . . . . . . . . .

Do you remember when I introduced you to a simple and sweet Dutch Baby shortly after returning home from our Winter vacation in January?

Well, I've experimented with the savory side of the recipe since returning home . . . and just love its versatility!

I'm a big fan of its savory side . . . and my husband of its sweet side (no surprise!).

Asparagus and Fontina is my favorite Spring-time version!

Asparagus is so sweet this time of year . . . and compliments the creamy, nuttiness of the Fontina so well. Oh gosh, YUM!

For the perfect finish, I sprinkle Parmesan cheese over the top before baking it, making a yummy, tender salty crust (see photos below); and then sprinkle more freshly grated Parmesan on top after I take it out of the oven.

Do you see how the Parmesan coats the asparagus? It's so incredibly good!

Seriously, this savory Dutch Baby is so light and delicious that it's hard not to eat the whole thing!

I prepared two Easter meals over the weekend. One for my extended family for our Annual Easter gathering on Saturday (the day before Easter), and one for my little family on Easter Sunday.

our Easter Sunday menu

. . . . .

basket of fresh strawberries

Spring butter lettuce salad with heirloom tomatoes,medium-boiled eggs, toasted walnuts,
sliced green apples, & shaved asparagus

with champagne pear vinaigrette

herb & white cheddar popovers

asparagus & fontina dutch baby

honey glazed ham

dessert
. . . . .

lemon honey cream ice box cake
citrus tea cakes with orange glaze

This might be my favorite Spring menu ever . . . and it looks gorgeous on a plate, too!

a savory dutch baby

an oven-baked pancake

. . . . . .

3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

1 bunch asparagus, heads only (about 3-4 inches)

1 cup fontina, grated
1/2 cup fresh grated Parmesan
1/4 teaspoon salt
1/2 teaspoon pepper

¼ cup butter, salted

. . . . . .

Preparation

Preheat oven to 425°.

Whisk eggs, milk, flour, salt, and pepper in a medium bowl until smooth. Stir in cheese.

Melt butter in a 10” skillet, preferably cast iron, in the oven.

Carefully pour pancake mixture over melted butter. Fan asparagus heads in batter (see photo). Sprinkle top with 1/4 cup grated Parmesan. Return pan to oven,

Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Sprinkle remainder of Parmesan cheese over the top.

Slice and serve. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.

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citrus & poppy-seed cookie cups

2016-03-25T16:20:00.001-07:00

Hello, friends! I've missed you.

It's been quite a while since I've shared a new post. I have so much news to share, but I think I'll dedicate a post to all my updates in the coming weeks. It will help explain what I've been up to lately.

So, I'm supposed to be filling plastic eggs with candy and treats, and wrapping our youngest son's birthday gifts, but I'm beat. I thought it would be more fun to share this recipe with you before Easter . . . . just in case you're looking for a special dessert to share with your family and friends this weekend.

This recipe was inspired by the famous Ooey Gooey Butter Cake.

Have you ever tried a Gooey Butter Cake? They're incredible. Amazing. Sweet! Just so dang good.

I thought it would be fun to make bite-sized versions of a Gooey Butter cake; but instead of making them with the traditional cake batter bottom, I made them with a buttery shortbread base studded with lemon and orange zest . . . and poppy-seeds.

The addition of the buttery shortbread crust is a nice compliment to the sweet, gooey top. If you like not-too-sweet treats (like me), then this recipe is for you!

I drizzled the tops with melted white chocolate and tucked several white morsels into the center of these pretty little cookie cups for an extra creamy surprise.

I like to add a few jelly beans, egg-shaped M&M's, or pretty little Spring flowers to their tops for a Spring-inspired dessert. However you decide to dress them up, citrus & poppy-seed cookie cups would make a pretty and delicious addition to any Spring affair, baby shower, or Easter gathering.

Happy Spring baking, friends!

citrus & poppy-seed cookie cups

Makes 38-48 cookie cups

1 cup (2 sticks) butter, room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

2 teaspoons poppy-seeds

. . . . . .

2 cups (12-ounce package) white chocolate chips

. . . . . .

2 large eggs, room temperature

1 (14-ounce) can Sweetened Condensed Milk

3/4 teaspoon orange extract

2 teaspoons orange zest

2 teaspoon lemon zest

Preparation

Preheat oven to 350°F. Prepare 38-48 mini muffin cups with cooking spray.

Beat butter, sugar, 1 teaspoon orange zest, 1 teaspoon lemon zest, and poppy-seeds in medium mixer bowl until creamy. Add flour; beat until mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Using the back of a teaspoon, press each ball onto bottom and up side of prepared muffin cups to form wells. Place 5 white chocolate chips in each cup.

Beat eggs in medium bowl with wire whisk. Stir in sweetened condensed milk, orange extract, 1 teaspoon orange zest, and 1 teaspoon lemon zest.

Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full.

Bake for 15 to 17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup.

While still warm, top each cup with 8 to 10 white chocolate chips (they will soften and retain their shape), or melt white chips and drizzle over the tops.

Cool completely in pans on wire racks. With tip of knife, remove cookie cups from muffin pans.

Top with grated orange (or lemon) zest just before serving.

Store in covered container in refrigerator.

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a St. Patrick's Day treat . . . and Lucky Charms

2016-03-03T14:45:00.000-08:00

I buy Lucky Charms once a year . . . a few weeks before St. Patrick's Day.

Only once a year you ask? I don't have anything against this fun and tasty cereal: in fact, I LOVE it! But it's because we don't eat it often, that makes this cereal extra special - especially this time of year.

I have so many fond childhood memories of waking EARLY in the morning when I stayed at my aunt's house, and enjoying a big bowl of Lucky Charms.

You see, I grew up on OAT and bran cereals. My mom wouldn't buy what she called 'sugar cereals,' so my siblings and I were always excited when breakfast rolled around at my aunt's house, as we knew that she always had a big box of Lucky Charms in her cupboard. I still think of her when I eat them (smile).

I enjoy the excitement in my little ones when I bring home a box of Lucky Charms.

We'll snack on them through the month of March . . . and I'll add a handful of them to treats - like the one that I'm sharing with you today.

This St. Patrick's Day treat is so fast and easy . . . even your little ones can help out!

Our kids LOVE brownies and mint ice cream, so I thought it would fun to layer crumbled brownie pieces and mint ice cream in mason jars, and then top them with LUCKY CHARM marshmallows.

You can also layer chocolate cake and mint flavored whipped cream, or even a tender sponge cake with pistachio pudding. Honestly, the combinations are endless.

This time of year tends to be busy, with our youngest son's birthday just days away and Easter right around the corner, so I love quick and easy treats like this one!

I hope it inspires you to get in the kitchen with your family this weekend!

a few fun & tasty options!

. . . . .

brownies & mint ice cream
chocolate cake & mint flavored whipped cream

mint brownies and whipped cream
tender sponge cake & pistachio pudding

. . . . .

Happy St. Patrick's Day!

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red velvet white chocolate chip cookies

2016-02-04T16:25:00.005-08:00

I love February!

Three of my four sweet blessings were born in February. It's a month of celebrations for our family!

Valentine's Day is the icing on the cake for us. It's like a bonus celebration day filled with sweet notes, extra hugs & kisses, and cupcakes & candy. Add all that to birthday celebrations EVERY weekend in February . . . and you have a fun-filled month.

Okay, so how fun (and pretty) are these red velvet white chocolate chip cookies!?!

My husband and Littles inspired this sweet creation.

They had been asking me (bugging me, actually) over the course of several days to bake home-made chocolate chip cookies. When I finally got around to baking them, I thought it would fun to surprise them with something fun and festive. So I adapted my basic chocolate chip cookie recipe to make these red velvet cookies.

It was as simple as decreasing the flour and adding cocoa powder in its place, and then adding red coloring gel for that signature hue . . . and voila, you have a simple recipe for a festive and yummy Valentine cookie!

They're tender, moist, and chewy!

I made half with only white chocolate chips, a quarter with only semi-sweet chocolate, and another quarter with a combination of white and semi-sweet chocolate.

Our youngest daughter, Lauren, LOVES white chocolate, so her favorite was the all white chocolate red velvet cookies.

Since I'm a big fan of DARK chocolate, I knew that the semi-sweet ones would be my favorite; BUT I was pleasantly surprised how much I liked the white and semi-sweet chocolate combination.

We rolled them in pink, red, and white non-perils . . . and then added big red heart sprinkles to the tops for a little Valentine fare. We loved how they turned out . . . and the best part is that they're not only pretty, but yummy, too!

Wishing you a sweet (and fun-filled) Valentine's Day!

red velvet white chocolate chip cookies

makes 15-18 cookies
. . . . . . .

1 1/2 cups, PLUS 1 Tablespoon all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg, room temperature

1 Tablespoon milk

2 teaspoons vanilla extract

2 1/2 teaspoons red food coloring (liquid or gel)

1 cup chocolate chips, semi-sweet, or a mix of white and semi-sweet

*non-perils or sprinkles, optional

. . . . . . .

Preparation

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth and light colored, about 1 minute. Add the sugars and mix until well combined, scraping down sides as needed. Add the egg, milk, and vanilla and mix well. Mix in the food coloring.

Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the chocolate chips.

Cover the dough with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with a silicone mat or parchment paper.

Scoop the dough in 1.5 Tablespoon mounds and form each into a ball.

Press decorative sprinkles into the sides of the dough balls.

Bake for 10 - 11 minutes. If the cookies don’t spread all the way, gently press on the warm cookies with the back of a spatula.

Try NOT to bake them longer than 11 minutes!

Let the cookies cool on the sheets for 3-5 minutes. Place a few chocolate chips on top of the warm cookies. Then transfer to a wire rack to cool completely.

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heart-shaped cut-out sugar cookies with strawberry jam

2016-01-29T16:28:00.001-08:00

Every January my family gathers at Buca di Beppo's for a fun family dinner to honor my dad.

I look forward to this special dinner every year. My mom, siblings, and lots of grand-children gather to celebrate my dad, catch-up, enjoy one another's company, LAUGH, and eat amazing family-style Italian food.

~ Do you see the specks of orange zest? ~

One of the ways I celebrate/remember my dad is by sharing a memory of him. Food and family seem to go hand-in-hand for me, so that last few years I've shared some of my dad's favorites with my mom and siblings.

Last year I brought everyone a jar of home-made Caramel Sauce (my dad's favorite topping). The year before that I gifted everyone a jar of home-made Strawberry VanillaBean Jam (dad's favorite jam). I've made everyone mini angel food cakes. It was his favorite cake! And I've even made home-made divinity candy . . . his favorite candy.

This year marks 10 years since my dad returned Home to our Creator; so needless to say, I've prepared many things over the years, from desserts to CD's to 'fun bags' that were all intended to stir happy and loving memories of our Dad.

This year I felt inspired to make my version of a Linzer Cookie. I have happy memories of going to our local German Village with my family for dinner, and then visiting the bakery to enjoy Linzer Cookies (and other sweet fares) for dessert. I always thought that the jam-filled centers were so pretty!

Linzer Cookies are traditionally made with almond shortbread and filled with raspberry preserves, but because I wanted a softer textured cookie and strawberry preserves, I opted to use my favorite, trusted sugar cookie recipe and organic strawberry jam (my dad's favorite!).

And because my dad LOVED Fig Newton Cookies, I filled several with Fig Butter! They were so pretty . . . and even tasted like Fig Newtons. He would've loved them!

There are a few special things to note about these cookies . . . I added orange zest to the dough, as it's an amazing compliment to the strawberry preserves and fig butter! And . . . I rolled out the dough to 1/8"-inch (instead of 1/4"-inch) so that they wouldn't be too cakey when the two cookie hearts were sandwiched together. The orange zest and thinner cookies are a WINNING combination!

Since I wanted to make extra large heart-shaped cookies, they were too big to fit into cello bags, so I wrapped them with cello paper and then tied them with satin ribbon. I love how they turned out . . . and they were so yummy, too!!

I gifted the small heart-shaped sugar cookies to my nieces and nephews, since I knew that they wouldn't be a fan of the jam-filled cookies.

I'm so grateful for my family . . . and our Annual Memorial Dinner. It warms my heart beyond words every year!

I hope my simple and quick recipe and tutorial (below) inspire you to bake these heart-shaped cut out sugar cookies for your loved ones.

Happy baking!

orange (zest) sugar cookies
makes about 10-20 cookies depending on size

. . . . . . . . .

2 ¼ cups all-purpose flour

¼ teaspoons baking powder

¼ teaspoon salt

12 Tablespoons (1 ½ sticks) unsalted butter, room temperature

3/4 cup granulated sugar
2 teaspoons pure vanilla extract

zest of 1 small orange

1 egg, room temperature

strawberry jam for filling, or whatever jam flavor strikes your fancy

sanding sugar for sprinkling
powder sugar (instead of flour) for rolling out dough
. . . . . . . . .

Preparation

To make the dough: Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.

Meanwhile, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.

Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

To assemble: On a lightly floured surface, roll one disc of dough out about 1/8"-thick. Using a heart-shaped cookie cutter, cut out cookies. Transfer hearts to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.

Preheat the oven to 350°F.

While the first half of cookies is chilling, cut hearts from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest heart-shaped cookie cutter to make a peekaboo cutout in the center of each. Sprinkle tops with sanding sugar. Place cookies in the refrigerator for 30 minutes to chill.

To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.

To fill the cookies: Place the sugar topped cookies with the holes in them on a cookie sheet. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly, and leaving a 1/4" border. Top with the sugar-topped cookies.

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whole-wheat blueberry muffins

2016-01-21T15:26:00.002-08:00

We LOVE this whole-wheat muffin recipe from Cook's Illustrated!

It's NOT a new recipe in my baking repertoire, but it is my first time sharing it on the blog.

I've tried many whole-wheat recipes over the years that were too heavy, and worse yet - DRY. So I was excited when I found Cook's Illustrated's recipe for 100% whole-wheat blueberry muffins. They boasted that their whole-wheat muffins were moist and tender. Really? A 100% whole-wheat muffin that's both moist and tender!?

Well friends, it's TRUE!

I know I say it often, but Cook's Illustrated has delivered yet another amazing recipe.

Because these muffins are 100% whole-wheat, they have the most delightful nutty flavor. The crumb is tender and moist (a WIN-WIN in my book!); and the streusel gives just the right amount of sweet and crunch. YUM!

Although the recipe calls for blueberries, I've also used fresh (and frozen) blackberries, and mini chocolate chips. They're all great!

I alternate making these - and whole-wheat pancakes - on Sundays so that we can enjoy them hot out-of-the-oven as a special treat on the weekends. I individually wrap the extras, and send them with the Littles to school for a snack throughout the week.

I can't tell you how happy I am to have found such a healthy and yummy treat for my family. I even add 1-2 Tablespoons of white chia powder to the batter for extra nutrition; and the best part - no one knows I added it!

I hope I've inspired you to make a batch this weekend to share with your family and friends!

Whole-Wheat Blueberry Muffins

Makes 12-15 muffins

You can substitute frozen (un-thawed) blueberries for fresh in this recipe.

. . . . . . .

streusel

6 tablespoons granulated sugar

6 tablespoons packed brown sugar

6 tablespoons whole-wheat flour

Pinch salt

4 tablespoons unsalted butter, melted

muffins

3 cups (16 1/2 ounces) whole-wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup (7 ounces) granulated sugar

2 large eggs

4 tablespoons unsalted butter, melted

1/4 cup vegetable oil

1 1/4 cups buttermilk

1 1/2 teaspoons vanilla extract

7 1/2 ounces (1 1/2 cups) blueberries

. . . . . . .

for the streusel

Combine granulated sugar, brown sugar, flour, and salt in bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.

for the muffins

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, including top, generously with vegetable oil spray. Whisk flour, baking powder, baking soda, and salt together in large bowl. Whisk sugar, eggs, melted butter, and oil together in separate bowl until combined, about 30 seconds. Whisk buttermilk and vanilla into sugar mixture until combined. Do not over-mix!

Stir sugar mixture into flour mixture until just combined. Gently stir in blueberries until incorporated. Using heaping 1/4-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with streusel.

Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve.

Courtesy Cook's Illustrated

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