Splendor in the Kitchen

Fig & Bacon Pizza

noreply@blogger.com (Splendor in the Kitchen) — Sun, 30 Sep 2012 21:13:00 +0000

Hellllllloooooo Stranger!!!

It's been weeks {and that is being kind} since I have blogged and I am absolutely ashamed of myself. It's not that my creative juices have left my kitchen or that I haven't enjoyed some amazingly flavorful dishes....it's just that this stay-at-home mom thing keeps me unforeseenly busy! Now don't get me wrong, I am loving every chaotic second of the hustle & bustle---I just don't have a free hand to capture anything on camera!!

So, one of the great little weekend trips we were able to take this summer {since I'm not working!!} was to the stunning college campus of Stanford. What a breathtaking site--the architecture is a flawless beauty and the lush grounds make for a perfect afternoon stroll. After wandering the campus for a few hours we stopped for lunch at Pizza My Heart. Just when you thought you have tried every pizza combination out there, this pizza joint will prove you wrong in so many yummy ways. The slice that stole my heart was the Figgy Piggy.

Not that I really need to explain any further than figs-n-pigs but the fusion of ripened figs, crispy bacon, fresh sage and feta cheese is uncanny. I could just feel my taste buds dancing about :)

My re-creation of this pizza wonder was simple and just as
fig-tastic. And once I had perfect pizza dough {courtesy of the master, Mr. Bobby Flay} within a few minutes, I thought to myself....why don't I make scratch pizza dough more often?

On a side note--my apologies for the terrible photo. I was able to get one lousy shot and then my family devoured the pizza in the middle of my photo session! Must be that good.

Have a Splendid Day!

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Ingredients

by Splendor in the Kitchen

1 14inch Pizza Crust from Fresh Pizza Dough recipe by Bobby Flay

6 Slices Bacon, cooked until crisp and then crumbled

6-8 Fresh Figs, peeled & sliced

3/4 Cup Feta Cheese, crumbled

2 Tbsp Fresh Sage, sliced thin

1/4 Cup Olive Oil

Fresh Ground Black Pepper

Balsamic Vinegar for drizzling

Directions

Prepare pizza dough according to directions.

Prepare a large piece of aluminum foil with non-stick cooking spray. Arrange pizza dough crust to a 14 inch {approx.} circle on the prepared foil. Brush olive oil across the entire crust surface. Layer pizza with feta cheese, fig slices, crumbled bacon and sliced sage. Crack pepper generously over the top.

Heat grill or bbq to medium-high heat. Keep pizza on the foil and cook on grill until the dough is cooked through and slightly crispy, about 15-20 minutes. If the crust is charring, turn heat down to medium-low.

Remove pizza from heat. Drizzle lightly with balsamic vinegar. Serve immediately. Enjoy!

Orzo Salad

noreply@blogger.com (Splendor in the Kitchen) — Wed, 15 Aug 2012 16:50:00 +0000

Orzo is one of those tricky foods--is it a pasta?-- is it rice? It looks exactly like a grain of rice....but it the texture is plump, chewy and 'al dente' similar to pasta. Verdict says....it is definitely pasta!! Which must be why I love it so much, because I know I was born with pasta streaming through my fraction of an Italian-blood.

My mom actually dished up this deliciously hearty summer salad and sent me over the photos and recipe to share {fyi, iPhone cameras are not as good as they claim to be so my apologies}. I believe the salad evolved from some of her besties {friends that is}, and I remember eating this sparkling side dish at many gatherings.

For those of you lucky enough to have a garden this year {whatever you do, please don't use the words garden or deer around me!}, Orzo salad really lends itself to the vibrance of those fresh tomatoes, raw sweet corn straight off the cob and oodles of fresh parsley.

And the burst of citrus? YUM.

Have a Splendid Day!

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Ingredients

Zest of 1 Lemon

2 Tbsp Fresh Lemon Juice

1 Tbsp Rice Wine Vinegar

Salt & Pepper to taste

2 Tbsp Olive Oil

2 Tbsp Salad Oil {Almond or Canola}

Fresh Italian Parsley, Chopped {about 1/4-1/2 cup}

Summer Gold or Grape Tomatoes, sliced lengthwise

Raw Corn on the Cob {about 2 ears}, sliced off cob

1/2 Box Orzo Pasta, cooked according to directions, drained & rinsed

Directions

Whisk together lemon zest, juice, vinegar, salt, pepper, olive oil and salad oil.

In a serving bowl, toss together cooked and cooled orzo, tomatoes, corn and parsley. You may adjust to your preference by adding more or less vegetables and parsley. Toss salad with dressing. If desired, garnish with more parsley and edible flowers. Serve immediately or refrigerate for 30 minutes prior to serving.

Serves 4-6

Ultimate Peanut Butter Cookies

noreply@blogger.com (Splendor in the Kitchen) — Fri, 03 Aug 2012 19:25:00 +0000

Peanut butter cookies bring out the kid in my husband. Well, lots of things do actually; a freshly pressed golf shirt, a football game with the kids, pizza {he is one of those overly perky types and yes, I would love to be more like him but let's face it--I am victim to the "don't talk to me until I have coffee or wine"syndrome}, so give him a freshly baked-warm-out-of-the-oven peanut butter cookie stuffed with Reese's Pieces & Mini Peanut Butter Cups and you will see a smile that lights up all the way to his hazel eyes.

That smile makes me smile! And I guarantee these cookies will make you melt somebody's smile too ;)

I've been craving peanut butter cookies for a good month now and each time I've been to the store, I continue to buy peanut butter candies not realizing that I have already stocked up my pantry 4 times prior for cookies, so I figured it's time to bake or I will need to secretly eat 4 bags of candy before my children find them and I really was not in the mood for that guilt-fest.

Happy husband and satisfied craving---I think we both win!!

Depending on your own cookie style, you can have a chewy PB cookie with Reese's pieces or a crunchier PB cookie with Reese's Mini peanut butter cups. The texture came out different on each cookie even though I used the same dough.

No complaints here and if you are like me, you will make them both and happily eat them both.

Have a Splendid Day!

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Ingredients

adapted from simply recipes.com

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon molasses
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2.5 oz Reese's Peanut Butter Cup Minis
1/2 cup Reese's Pieces Candies

Directions

Preheat oven to 375°F.

Cream butter and both sugars using an electric mixer until smooth, about 2 minutes. Mix in the peanut butter and egg. Stir in molasses, cinnamon and vanilla. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

Split dough in half and set one half aside for later. Stir in 1/2 cup Reese's candies. Roll dough with candies into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Shape other half of dough {without candy} into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Immediately place 3 Reese's peanut butter mini cups in the center of each cookie. They will melt slightly. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.

Bbq Portabella Mushroom Burger

noreply@blogger.com (niqtea) — Thu, 19 Jul 2012 04:45:00 +0000

Burgers are a summer staple –I get so jealous when the unwavering aroma of a grilled burger wafts down the street from a neighbor’s house. If it werent so awkward for me to knock on the door, drooling, and request a plate, I probably would.

An amazing burger is juicy, chocked full of flavor and kind of artistic if you think about it. You can put just about anything on a burger and nobody will judge you--- bacon, sauteed mushrooms, caramelized onions, peppers, pesto, avocado, cheese…..oh, don’t even get me started on all the types of cheese that would be fabulous {my sister in law and I will be living in a house made of cheese one day}!

These burgers I made last night were definitely a work of art….and I will admit to you now that there was not an ounce of meat in them!! That’s right, I totally snuck a grilled portabella burger onto my boy’s plate and they ate up every last bite.

My sneak attack plan started while they were out of the house at Taekwondo. I prepped the mushrooms, sprinkled on some oil and spices, hit the grill and assembled the burgers just as they were walking back in the door. I knew I had to step it up a bit from the traditional toppings of lettuce and tomato so I got crafty & colorful and piled high with my husband’s top secret homemade bbq sauce, crispy onion straws, and pepperjack cheese on my brother-in-laws top secret melt-in-your-mouth yeast rolls.

Mission accomplished!

And they were still talking about how tasty they were today. I am not one to pat myself on the back often but that deserved a double pat if you ask me! For bonus brownie points, serve with homemade roasted potato fries.

Have a Splendid Day!

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Ingredients for Portabella Mushroom Burgers

by Splendor in the Kitchen.com

This recipe works best by "eyeballing" amounts of spices, sprinkling well on both sides of the mushromm to coat evenly.

4 Large Portabella Mushrooms, rinsed and patted dry

8 Tbsp Extra Virgin Olive Oil

Paprika

Onion Powder

Garlic Powder

Salt

Pepper
4 slices PepperJack Cheese

½ Cup Bbq Sauce, divided

1/2 Cup Crispy Onion Straws

Baby Spinach Leaves

Horseradish Sauce {optional}

4 Good Quality Burger Buns

1 Tbsp Butter

Directions

Remove stems from mushrooms and discard. Gently scrape the gills from the inside of mushroom caps, removing all black with a small spoon.

Rub 2 Tablespoons olive oil on each mushroom, coating well. Sprinkle enough of the spices; paprika, onion powder, garlic powder, salt & pepper onto both sides of the portabella mushroom, allowing for good coverage. Spoon 1/4 of a cup of bbq sauce over top side of mushrooms and set aside.

Prepare a barbecue or grill to medium heat. Place mushrooms top side down on grill and cook about

4-5 minutes. Turn mushrooms over and continue cooking until juices begin to run clear, another 3-4 minutes. Flip mushrooms back to top end up and place cheese slices across each mushroom and cook 2 minutes until cheese has melted. Remove from heat and tent with aluminum foil.

Slice buns open and spread butter evenly on the insides of each bun. Place on hot grill for 2-3 minutes, until slightly crispy and grill marks have appeared.

Assemble burgers by spreading a thin layer of horseradish sauce on the bottom bun. Place a layer of spinach and then the portabella mushroom on top. Sprinkle crispy onion strings over the mushroom and finish with a spoonful of bbq sauce. Top with the other half of bun and serve immediately.

Serves 4

Garden Panzanella Salad

noreply@blogger.com (Splendor in the Kitchen) — Sun, 15 Jul 2012 00:17:00 +0000

Hey Y'All! :}

So, you may have noticed that I've been MIA for a few weeks, {and maybe you are too tied up in your own summer that you haven't} but listen, I can explain.....Texas was a callin' me. There must of been a logical reason that I would choose to go to a 100 degree state with like 100% humidity in July, RIGHT?!

Well there was, so you can call off the sanity check. Two of the most gregarious, delightful, entertaining children of all time live there and belong to me as nephews. AND, my most favorite sister in law east of California just so happens to be their mommy so I got to relish in a week of their presence along with the bundles of joy {yes, plural!} she is keeping warm & expecting for arrival in the fall. As the unexpecting and still energetic one, it was my sisterly duty to affirm a constant supply of brownie sundaes, giggling children and the tug-of-war battle between the playroom and a toddler.

Now that I am back in my home state and finally functioning again {it's amazing how you really do need a vacation after a vacation...life takes an eternity to get back to normal!}, I've trekked back into my abundant garden and stumbled upon all sorts of farm fresh treasures; lemon cucumbers, tomatoes, basil, zucchini, green beans, peppers and oh so much more!

I decided in honor of my veggie lovin' sister-in-law, I would make a beautiful Florence style Panzanella salad. I'm sure this tomato, bread and basil beauty will shoot her pregnancy cravings on overdrive, but hopefully she isn't too bummed that I'm not there to make it for her ;)

Technically, a Panzanella salad is made with stale bread, tomatoes and oil & vinegar, but of course, leave it to a splendid kitchen to create this lovely variation. You may also use just about any vegetable you love or have growing in your own garden. Flawless as is and perfect for a side dish or a simple entree but I will share my son's tip upon first bite...."needs bacon", lol! He is so brilliant!

Have a Splendid Day!

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Ingredients for Garden Panzanella Salad

by Splendor in the Kitchen

3 Small Lemon Cucumbers, peeled and chopped in 1/2" pieces

1 Medium sized Zucchini, sliced in 1/2" pieces

1 Heirloom Tomato, chopped in 1/2 " pieces

8-10 Kalamata Olives, pitted and sliced lengthwise

2 Peppadew Peppers, drained and sliced thinly

1/4 Cup Fresh Basil, loosely packed

2 Tbsp Shaved Parmesan Cheese

2 Slices Good Quality Sourdough Bread, sliced 1" thick

Extra Virgin Olive Oil {approx 4-5 Tbsp}

Blood Orange Vinegar, to taste {you can substitute balsamic or red wine}

Salt & Fresh Ground Black Pepper, to taste

Directions

Heat indoor grill pan or outdoor grill to medium-high heat.

Lightly brush zucchini slices and bread slices with olive oil on both sides. Cook on grill just until you have grill marks on each side and zucchini is crisp but tender in the center and bread is crisp. Remove from heat and allow to cool. Once cooled down, cut into 1/2' pieces.

Assemble the salad by adding cucumbers, zucchini, tomato, olives, peppers and bread to a bowl. Stack all basil leaves in a pile, roll and slice thinly. Add basil and cheese. Give the salad a sprinkle of salt and a very generous portion of freshly ground black pepper to taste. Stir salad, then add a small amount of vinegar {about 1 teaspoon to begin with} and 2-3 Tbsp olive oil. Adjust according to your likely.

Refrigerate at least 20 minutes prior to serving.

Serves 2-4 as a side dish.

Mushroom Salad with Lemon Dressing

noreply@blogger.com (Splendor in the Kitchen) — Sun, 24 Jun 2012 23:22:00 +0000

Five days into Summer and it is freaking cold...Mother Nature must be really mad at somebody. Sure hope it's not me!

Well, I'm not about to let a little freak of nature frigidness stop me from dragging out the barbecue, grilling up a bountiful & tender Tri-tip and fixing a few fresh side dishes to accompany. I immediately decided that it would be smart of me to share an unsophisticated dish with you at some point so I don't lose your interest....my "fanciness" gene kicks in a little to much sometimes. {hey- at least I can admit I have a problem!}

I figured one of my most favorite salads was a perfect fit for the simplicity of Summer. This mushroom & cheese salad is basically just that--and came about long ago by my obsession with it from a bistro that I used to frequent. It has been closed for years so I did my best to recreate their amazing version and I think I came pretty darn close. At least close enough to tempt my taste buds and hopefully yours.

Just be sure you only use enough mixed greens to make an appearance on the plate--no sense in overshadowing the mushrooms and tanginess of the cheese.

Minimalism at its best.

Have a Splendid Day!

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Ingredients for Mushroom Salad with Lemon Dressing

by Splendor in the Kitchen

1 Lb White Button Mushrooms

1 Cup Jarlsberg Cheese, grated

1/4 Cup Italian Flat-Leaf Parsley, chopped

1 Cup Mixed Greens, roughly chopped

2 Lemons

Zest of 1 Lemon

1 1/2 Tsp. Sugar

1/2 Cup Olive Oil

Kosher Salt & Fresh Cracked Pepper

Directions

Remove stems from mushrooms and discard. Rinse mushroom caps in a strainer with water and then gently rub any excess dirt off with a paper towel. Dry thoroughly. Thinly slice mushrooms so they are 1/4" thick or less.

Layer a shallow salad bowl or platter with the mixed greens. Layer a third of the mushrooms and cheese over the greens. Sprinkle with salt & pepper.Continue to layer with mushrooms, cheese, salt & pepper two more times until you have used them all. Sprinkle all of the parlsey over the top of the salad.

To make the dressing; zest 1 lemon into a small bowl. Squeeze both lemons into the bowl to gather all of their juices {be sure not to get any seeds}. Dissolve sugar into lemon juice & zest. Whisk in olive oil quickly to emulsify. Add salt and pepper to taste. Refrigerate 20 minutes.

When ready to serve the salad, whisk the lemon dressing and pour over the salad. Lightly toss to cover all mushrooms with dressing. Crack a generous amount of black pepper over the top.

Serves 4

Jambalaya

noreply@blogger.com (Splendor in the Kitchen) — Thu, 21 Jun 2012 03:15:00 +0000

Yesterday was my husband's birthday and most adoring wives would bake a cake to celebrate... undoubtedly, I am not most wives....I tackle Jambalaya.

jambalaya {juhm-buh-lahy-uh}

Noun: a dish of Creole origin, consisting of rice, ham, sausage, or shellfish, herbs, spices and vegetables, especially tomatoes, onions and peppers.

Why, do you ask?

Is it a favorite of his?

Nope. I am an overachiever by nature and decided to take on this uphill battle for a wonderful home-cooked dinner instead of leading him into the demise of a restaurant with mediocre food, a silly party hat, and off-key birthday songs sung by apathetic waiters.

So, out came my trusty Epicurious.com app, a few "Splendor in the Kitchen" modifications, and my brand-new Dutch oven {remember my gift from Mother's Day?!}.

The recipe which appealed to me most included bacon {yes, please!}, ham, chicken and sausage but I'm somewhat

anti-ham {too salty} so I left that out and added fresh shrimp.

I would encourage you to browse my recipe and the original {see link below} and play around with both. The colors and flavors are so bold and vibrant, you can do no wrong.

A simple one pot dish--- you just layer upon layer with flavor. Start by rendering the bacon and browning the sausage.

Sweat out the onions and peppers.

Layer in the spices {adjust for your own spice tolerance}, tomatoes and chicken.

Add the rice and bake in the same pot in the oven. At the last minute, you will add the shrimp to cook just for a few, and then garnish with an invigorating squeeze of a lemon, green onions and Italian, flat-leaf parsley.

What would Emeril say? "BAM"!

Have a Splendid Day!

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Ingredients for Jambalaya

adapted from Epicurious.com

3 slices applewood-smoked bacon, diced

12 oz Cajun Style Andouille Sausage, sliced in 1/4" diagonal pieces

1 Rotissiere Chicken, meat shredded

2 Yellow Onions, chopped

1 Jalepeno, seeded and diced

2 Red Bell Pepper, seeded and chopped

2 Large Stalks Celery, sliced lengthwise, then diced

1 Tbsp Garlic, minced

2 Tbsp Fresh Thyme leaves {removed from stem}

35 oz Peeled Tomatoes, squeezed of seeds, and diced

3 Tbsp Tomato Paste

2 Tablespoons Paprika

1 Tablespoons Chili Powder

1/4 Teaspoon {or more} Cayenne Pepper

1/4 Teaspoon Smoked Paprika

3 1/2 Cups Chicken Stock, divided {2 1/2 cup, 1 cup}

2 Cups Long-Grain Rice

1/2 Lb Peeled & Deveined Uncooked Shrimp

1/4 Cup Italian Flat-Leaf Parsley, roughly chopped

1 Bunch Green Onions, chopped

1 Lemon, halved

Directions

Position rack in bottom third of oven and preheat to 350 degrees. Cook bacon in very large pot or Dutch oven over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add Andouille sausage and saute until meats start to brown in spots. Add onions, garlic, celery, jalapeno, bell peppers and thyme. Cook until vegetables begin to soften, stirring occasionally 10-12 minutes.

Mix in paprika, chili powder, smoked paprika and 1/4 teaspoon cayenne. Cook 1 minute. Add tomato paste, diced tomatoes, shredded chicken and 2 1/2 cups chicken stock; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring Jambalaya to boil. Cover pot or Dutch oven. Place in oven and bake until rice is tender and liquids are all absorbed, 45 to 48 minutes. Uncover pot and pour the remaining 1 cup chicken stock over jambalaya. Add shrimp in a layer on top of jambalaya and return lid. Cook in oven an additional 3 to 4 minutes, just until shrimp is pink and cooked through.

Remove lid. Squeeze lemon halves on jambalaya and then sprinkle with chopped parsley and green onions. Serve.

Refrigerate leftovers for following day--the flavors will be enhanced on the next day.

Serves 6-8

Blueberry-Oatmeal Muffins with Mascarpone & Orange Glaze

noreply@blogger.com (Splendor in the Kitchen) — Sat, 16 Jun 2012 19:25:00 +0000

A perfect early summer morning consists of dragging children out of bed for a short drive up the mountain to pick blueberries. And to make it even more so dreamy, how about stuffing handfuls of the freshest blueberries on the West Coast into their happy little mouths?

Eat your heart out Maine!

I am certain that we ate more than ended up in our bucket, but seriously, who is counting?

What a beautiful mess!

Which I would gladly endure again in spite of the muffin pan that I will spend two hours scouring.....maybe we will save this for a long, hot, soapy bath in the sink. It really does look as though I walked in on my daughter with a tube of finger paint and a brilliantly white wall :)

Blueberry explosion = Success.

These muffins have somewhat of a quick break consistency rather than a spongy-box muffin type. I used bread flour since it was all I had in the pantry. I'm sure you could try all-purpose flour instead and see what happens. I am a huge advocate for "seeing what sticks on the wall" rather than always following the rules.

That's where the best recipes come from, right?

Enjoy!

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Ingredients for Blueberry-Oatmeal Muffins with Mascarpone & Orange Glaze

by Splendor in the Kitchen

1 1/2 Cups Buttermilk
3 Tbsp Honey
1 Cup Rolled Oats {instant or quick-cook}
2 Cups Bread Flour
1/2 Tsp. Salt
2 Tsp. Baking Powder
1 Tsp. Vanilla Extract
4 Tbsp Canola Oil
1/4 Cup Sugar
1 Egg, slightly beaten
2 Egg Whites
2 Cups Fresh or Frozen Blueberries

1/4 Cup Mascarpone Cream Cheese {softened at room temperature}
1/2 Cup Powdered Confectioner's Sugar
2-4 Tbsp Orange Juice {freshly squeezed if possible}

Directions

Preheat oven to 375 degrees. Line muffin pan with paper liners, or grease pan with softened butter. Set aside.

Heat buttermilk and honey in microwave until hot but not scalding, about 1 minute. Pour in rolled oats, stir and set aside.

In a large mixing bowl, combine dry ingredients {flour, salt and baking powder}. Stir in vanilla, oil, sugar and whole egg. Add in the buttermilk/honey & oatmeal mix that has been soaking.

In another bowl, beat egg whites on high until stiff peaks form. Gently fold egg whites into batter, careful not to break up the peaks.

Gently stir in blueberries and combine just until berries are evenly distributed in the batter.

Divide batter evenly amongst prepared muffin pan, filling until about 3/4 way full. Bake in preheated oven, 20-24 minutes, until a toothpick comes out clean when inserted into the center of muffin. Let muffins cool in pan for 2 minutes and then transfer to a wire cooling rack for 5 minutes.

While muffins are baking in the oven, prepare glaze by whisking together softened mascarpone cheese, powdered sugar and enough orange juice to thin out glaze for drizzling. Glaze should be smooth with no lumps from the cheese.

When muffins are still warm, drizzle mascarpone & orange glaze over all muffins with a small spoon. Serve immediatley.

Makes 12-16 muffins.

Arugula & Bacon Frittata

noreply@blogger.com (Splendor in the Kitchen) — Thu, 07 Jun 2012 00:17:00 +0000

"Whatever this is called, I love this stuff" says my 11 year old.

Words that you don't hear often from a child, unless of course you recognize the sophisticated palate beaming from this particular child.

Could a mom really be so lucky, or is this arugula and bacon frittata just that magical?

Maybe I did wave my magic wand and sprinkle a little fairy dust if you go by my husband's review {with a mouth still full, I might add!},

"This is like a cloud....an egg flavored cloud stuffed with bacon."

A perfectly unpretenious meal with a starring role from freshly picked arugula first thing in the morning out of my garden, with a cameo of course from some succulent, maple infused bacon.

"The Art of Breakfast for Dinner"
...coming soon to a theater near you ;)

Enjoy!

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Ingredients for Arugula & Bacon Frittata

by Splendor in the Kitchen

2-3 Tablespoons Pure Maple Syrup

4 Large Slices Uncooked Bacon

1 Cup Arugula {packed well in measuring cup}

1/4 Cup Mascarpone Cheese

1/4 Cup Grated Parmesan Cheese

1/4 Cup Grated Jarslberg Cheese

1 Tbsp Chives, chopped

1/4 Cup Flat Leaf Italian Parsley, chopped

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Fresh Ground Pepper

1/4 Teaspoon Fresh Ground Nutmeg

6 Whole Organic Eggs

4 Organic Egg Whites

1/2 Cup Heavy Cream

Directions

Preheat oven to 400 degrees.

Brush maple syrup over both sides of bacon and place on a microwave-safe plate. Cook in microwave until bacon is crisp, about 3-4 minutes. Let cool and then use a knife to chop bacon into 1/4" pieces.

In a large bowl, whisk together eggs, egg whites, heavy cream and mascarpone cheese until smooth. Stir in all remaining ingredients, including cooked bacon pieces.

Spray a 9" deep-dish pie pan, or an 8"x8" square baking dish with non-stick cooking spray. Pour frittata mixture into prepared dish. Bake until top of frittata is golden-brown, and center comes out solid yet moist {not liquidy} when poked with a toothpick; about 35-40 minutes.

Serve immediately while warm, or let cool completely and refrigerator up to 3 days.

Serves 4-6

Cinnamon Biscuit Kisses

noreply@blogger.com (Splendor in the Kitchen) — Mon, 28 May 2012 04:08:00 +0000

"School's Out for Summer....no more teachers, no more school books, no more teacher's dirt-y looks." -Alice Cooper

School is offically out for the summer and it never fails that this song will ring in my head. I am looking forward to fishing, gardening, sun-bathing, playing with my munchkins and most importantly.....not driving to various schools 3-4 times a day!

I took it upon myself over this lazy Memorial Day weekend to surprise the kids with a special little treat from my childhood, rather than our standard Pancake Saturday...

...you should have seen the look on their faces when they bit into this chocolately, gooey, cinnamony delight! It was a cross between Christmas morning and a well-earned video game {which rarely happens!}.

Priceless.

I vaguely remember coming across this recipe, or at least some version of what I think I know, in a "kids can cook"cookbook, and my sister and I would make this as frequently as my mom would stock the house with Hershey kisses.

Not often enough to a child :)

Here's all you need.

I imagine the origin is derived from a Monkey bread, which I'm really not a fan of--too sweet and sticky. I am sure some of you are cursing me at this exact moment.

Trust me. Please.

Especially since canned refrigerator biscuits are NOT a staple in my household. This must be worth a try!

Have the kids do the dirty work. They can unwrap kisses {sneak one or two is an absolute must}. And they can pat down the biscuits and place a kiss in the center of each one.

Use some melted butter to seal up the pouch and on the outside of the dough as well.

I couldn't find my bundt pan so i just used a springform pan with an upside down bowl. Just stack the biscuits on top of each other-- I got three layers out of it.

Bake until Golden-Brown.

And then find a fork as quick as you can!

Enjoy!

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Ingredients for Cinnamon Biscuit Kisses

4 pack of 7.5oz Pilsbury Refrigerator Biscuits {10 biscuits each}

40 Hershey Kisses, unwrapped

4 Tbsp Butter, Melted

1/3 Cup Sugar

2 Teaspoons Ground Cinnamon

Directions

Preheat oven to 350 degrees. Spray a bundt pan with non-stick cooking spray and set aside.

Mix sugar and cinnamon well together in a low-sided dish. Set aside.

Remove biscuits from package and lay out individually, a few at a time. Gently pat each biscuit down to a 1/4" thickness. Place 1 Hershey Kiss in the center of each biscuit.

Use a pastry brush to lightly spread a small amount of butter around the edges of the biscuit. Fold all sides together to fully enclose each chocolate kiss. Lightly brush more butter across the outside of biscuit. Roll biscuits through the cinnamon-sugar mixture, covering all sides of biscuits. Shake off excess cinnamon & sugar.

Place biscuits sealed side down in bundt pan, filling one row around the bottom. Biscuits should be touching. Once there is no more room on the bottom layer, begin a second layer and then a third. With each layer, you should have less biscuits in each row.

Bake uncovered in preheated oven for 20 minutes, or until golden brown and biscuits are no longer gooey. Eat immediately while still warm. Once cool, can be stored in an airtight container for a day or two.

Serves 6

Homemade Granola

noreply@blogger.com (Splendor in the Kitchen) — Sun, 20 May 2012 17:46:00 +0000

Happy Sunday!

What an absolutely gorgeous May morning.....70 degrees,which prompts me to relish in sitting on my back patio, coffee in hand and scoping out our panoramic forest views.

Lucky me.

This batch of crispy granola that I whipped up this weekend lends itself perfectly to my morning, and to my bowl of tangy Greek yogurt too.

Yep, and there is a hummingbird fluttering overhead.

Doesn't get much better than this today :)

So here is my pretty simple and quick version of semi-sweet & semi-savory granola step by step. It was extremely well received by the handfuls when we offered up a bag for the in-laws to try, but I may tweak it slightly to my taste, so I will keep you posted!

Step 1. Puree Bananas with Agave Syrup & Canola oil.

Step 2. Mix together Rolled Oats, Sliced Almonds, & Banana/Agave & Oil Puree.

Step 3. Spread out onto a baking dish lined with a Silipat mat or sprayed with non-stick cooking spray.

Step 4. Remove from oven and let cool completely. It will crisp up more here {the bananas keep the granola moist, so you really need to let it set and crisp}.

Step 5. Scoop up and savor every last crumb!

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Ingredients for Homemade Granola

by Splendor in the Kitchen

4 Cups Rolled Oats
2/3 Cup Sliced Almonds
1/2 Cup Agave Syrup
6 Tbsp Canola Oil {divided, 4 & 2}
2 Bananas
2 Tbsp Pure Maple Syrup

Directions

Preheast oven to 400 degrees.

In a food processor or blender, puree together the bananas, agave syrup and 4 Tablespoons of Canola Oil.

In a mixing bowl, add rolled oats and sliced almonds. Stir in the banana puree mixture, coating the oats evenly.

Spread out oats onto a baking tray lined with a Silipat mat, or sprayed with non-stick cooking spray. Make sure this is an even layer and not clumped.

Bake in preheated oven for 10 minutes. Turn oven down to 325 degrees, and stir oats around. Bake for another 10 minutes. Pour additional 2 Tbsp of canola oil and 2 Tbsp of Maple Syrup onto oats. Stir, and bake in oven approximately another 5 minutes.

Remove from oven and let cool completely. Store in airtight container for snacks or sprinkled over yogurt.

Happy Belated Mother's Day!

noreply@blogger.com (Splendor in the Kitchen) — Wed, 16 May 2012 04:13:00 +0000

Oh, how I miss my blog!

My kitchen feels lonely and untouched---and I can sense it judging me each time I briskly walk through just only to get to the garage door, purse in hand, and shameless eyes directed on the floor. It can only mean that my family has been on the go, non-stop for the last two weeks with a million things to do & see, a fabulous visit with family and never-ending baseball games : )

I am clearly long overdue to share a great meal with you {I promise to do so this week!} but I did want to briefly take a moment to wish all of the amazing moms out there, Happy Mother's Day, and I hope you are as blessed as I am to be encouraged every day by such amazing, genuine, heart-filled children!

And speaking of Mother's Day.......look at my husband's thoughtfulness.....

Yes, that is a 6- layer Red Velvet Cake from our favorite Dessert Diner, with cream cheese & buttercream frosting!!!!

So sinfully moist, and velvety!

And here is my new kitchen toy that I've been longing for......

A Dutch Oven!

Can't wait to try this baby out :)

Anyhow, stay tuned for a new great recipe real soon.

Sweet Dreams!

Grilled Steak Salad with Cabernet-Oregano Vinaigrette

noreply@blogger.com (Splendor in the Kitchen) — Thu, 03 May 2012 17:15:00 +0000

Don't you just adore a quiet evening on the patio that consists of a special someone and a fresh salad of mixed greens, enticingly pure toppings and homemade dressing after indulging in a bit too much junk food all week?

You and me both.

There is just something so delightfully satisfying about this grilled steak salad which is manageable even on the most hectic of nights.

I dare you to try it. And grab an ice cold beer to go along, or a luscious red wine if you prefer ;)

Aww, the simplicity of life...

...And of this dressing I whipped up from scratch and now want to bottle in cute ball jars to keep on hand in the fridge. I promise you will lick up every last drop, and I promise not to judge as you do!

Here's what I started with from a slightly gourmet grocery store, but I'm sure you can find it anywhere or at least an oil and vinegar that's comparable.

I also added some Dijon mustard and honey as my sweetener, and the most beautiful golden-oregano I've ever seen. You can definitely use standard green oregano and it will be just as perfect. I just happened to pick from my Dad's amazing garden.

Lucky me!

So lovely. And smells absolutely delicious!

I hope you feel invigorated after such bright, fresh flavors!

Enjoy!

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Ingredients for Grilled Steak Salad with Cabernet-Oregano Vinaigrette

by Splendor in the Kitchen

Cabernet-Oregano Vinaigrette {see below}

1/2 Lb Mixed Greens

1 Heirloom Tomato, chopped

1/2 Red Onion, sliced paper thin

4 Peppadew Peppers, drained

1/4 Cup Roasted Red Peppers,sliced & drained

1 Ear Corn, husked and silk removed

1 Avocado, pitted and chopped

1/4 cup Crumbled Blue Cheese

2 Filet Mignon Steaks {or your favorite cut of beef}

Olive Oil

Salt & Pepper

1 Tbsp. Fresh Garlic Puree

1 Sprig of Fresh Rosemary, removed from stem and chopped finely

Sprinkle of Prime Rib Seasoning

Ingredients for Cabernet-Oregano Vinaigrette

by Splendor in the Kitchen

4 Tbsp Dijon Mustard

4 Tbsp Cabernet Vinegar

1 1/2-2 Tbsp Honey

2 Tbsp Fresh Oregano, chopped roughly

1/2 Cup Meyer Lemon Olive Oil

Salt & Pepper to Taste

Directions

In a small glass bowl, prepare salad dressing by stirring together, mustard, vinegar, honey, and oregano. Slowly pour in olive oil, whisking until the dressing is completely combined and there is no oil showing. Add salt and pepper to taste. Add more honey if dressing is too tart. Cover with plastic wrap and store in fridge while preparing salad.

Directions for Grilled Steak Salad

Heat outside grill/bbq to medium-high heat for 10 minutes. Place 1 ear of husked/cleaned corn on the grill and cook for a few minutes, turning to get small amounts of black char all over the corn. Remove from heat and cut corn off the cob. Set aside and leave grill on for the steak.

Rub olive oil, rosemary and garlic on both sides of steaks. Lightly sprinkle prime rib seasoning, salt and pepper on both sides of steak as well. Set aside on a plate.

Chop mixed greens, a handful at a time and place in a large salad bowl. Layer corn, tomato, roasted red peppers, peppadew peppers, red onion, avocado and blue cheese over mixed greens.

Sear the steaks over medium-high heat on the grill, flipping the meat only when a you see grill marks. Watch closely, depending upon the thickness of meat. Grill to medium-rare. Remove from heat and allow to rest covered on a plate for at least 5 minutes. Slice the steaks about 1/4 inch thick and set on top of your salad.

Crack freshly ground pepper on salad. Drizzle with Cabernet-Oregano Vinaigrette and toss before serving.

Serves 2

Herb Roasted Turkey Breast

noreply@blogger.com (Splendor in the Kitchen) — Sun, 29 Apr 2012 04:22:00 +0000

This has been a seriously crazy week... I don't even know how I'm still going and it's far too late for a glass of wine. Or is it? Not only did I cater/cook lunch all week for a small group of 4 {and no that doesn't count my kids and husband}, but I actually catered a group of 1200 people in 1 hour for my real job! I don't take credit as the Chef on that one but being on the design and coordination end was perhaps just as stressful :)

Deep breath.

Lucky for me, I knew what an eventful week it would be, and thought ahead on Sunday as to preparing school lunches all week for the kiddos.

Quite possibly, it could have just been that I was more so annoyed at the deli department in the grocery store because they refuse to staff more than 1 person to meet the cheese & meat needs of hundreds of customers, so I thought it would be a nice little trick to buy a bone-in turkey breast and roast it myself.

AND, I totally scored in the end because my 2 1/2 lb piece of meat cost $8 which only 1-lb of sliced deli meat would have been the same and been chocked full of nitrates.

Fancy Schmancy.

Even better, you can use whatever herbs you love or have on-hand for a quick rub. I used fresh rosemary from my garden and some oregano, thyme, garlic and paprika. And of course, extra-virgin olive oil.

Splash a little Chicken Broth in the bottom of the pan to keep the drippings from burning.

Make sure you allow the meat to rest on cutting board for at least 20 minutes before cutting into it so you get to keep all of the delicious juices.

Juicy, Juicy.

Enjoy!

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Ingredients for Herb Roasted Turkey Breast

by Splendor in the Kitchen

2 1/2 lb Bone-In Turkey Breast

1 or 2 Garlic Cloves, minced {or 1 Tbsp Fresh Garlic Puree, my favorite!}

2 Tbsp Olive Oil

1/4 Tsp. Paprika {approximately}

1 Tbsp. of assorted herbs- Fresh Rosemary, Oregano, & Thyme Chopped

1/4 Cup Chicken Broth

Salt & Pepper

Directions

Preheat oven to 425 degrees.

Using a sharp knife, remove skin from the turkey breast and discard. Rub the olive oil, garlic and fresh herbs all over the breast side of the meat. Generously sprinkle paprika, salt and pepper on top, making sure the meat is covered well in spice.

Place the turkey breast side up in a roasting pan or glass 9x13" pan. Pour the 1/4 cup of chicken broth in the bottom of the pan. Roast in oven for 15 minutes, until the breast of the meat is turning golden-brown. Reduce oven heat to 350 degrees and loosely tent the pan with aluminum foil. Cook another 20 minutes approximately, or until the turkey reads between 155-160 degrees with a meat thermometer.

Remove turkey from oven and allow to rest untouched in pan, still covered with foil about 20 minutes. {This will help the meat to reach proper cooking temperature without losing the natural juices.}

Carve turkey breast off the bone in quarter-inch slices. Serve with pan juices immediately or store in the refrigerator in a container with pan juices for up to 5 days.

Perfect on a sandwich or salad!

Pear & Blueberry Crisp

noreply@blogger.com (Splendor in the Kitchen) — Mon, 23 Apr 2012 16:25:00 +0000

Pear & Wild Maine Blueberries....an unsuspecting couple, yet matched perfectly together with sweetness from the berries and acidity from the pear.

A Perfect Pair?

I think so.

This is an easy go-to dessert for a crowd and works great as one big batch, or cute individual size {my favorite} portions in ramekins of some sort.

Soon enough blueberry season will be upon us so freshly picked blueberries will be just as delicious in this dessert too, but I really love the wild Maine because they are petite and sweet. You can find those in the frozen foods section of the grocery store in a perfectly sized resealable bag....great to throw into pancakes and muffins too.

Although, picking fresh blueberries reminds me of the book "Blueberries for Sal" and I can hear the "ker-plink, ker-plunk, ker plank" of the blueberries hitting the pail, so maybe that's more fun?!

Crunchy, buttery topping, and silky, jammy fruit....stop reading and go make this!

Enjoy!

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Ingredients for Pear & Blueberry Crisp

by Splendor in the Kitchen

6 Pears, peeled, cored and cut into 1-inch pieces

2 Cups Frozen Wild Maine Blueberries

1/4-1/2 Cup Sugar, depending on tartness of pears

Juice & Zest of 1 Lemon

2 Tbsp Cornstarch

1 Tsp Ground Cinnamon

1/4 Tsp Freshly Ground Nutmeg

1/4 Cup Heavy Whipping Cream

For Crisp Topping:

1 Cup Flour

1 Cup Rolled Oats

3/4 Cup Brown Sugar

1 1/2 Sticks Cold Butter, cut into 1-inch pieces

Directions for Pear & Blueberry Crisp

Preheat Oven to 425 degrees.

In large glass bowl, stir together pears, lemon juice and zest. Gently stir in blueberries, sugar, cornstarch, cinnamon, nutmeg, and cream. Set aside for about 15 minutes to allow the mix to thicken up.

In another bowl, mix together flour, oats and sugar. Using a pastry knife, or fork & knife, cut in pieces of chilled butter until small clumps/balls of mixture form.

Divide fruit mixture amongst 6-8 ungreased ramekins, or pour all into 1 medium sized baking dish. Sprinkle the crisp mixture {flour/sugar/oat/butter mix} over the top, covering as much as possible of the surface.

Bake ramekins on a baking sheet about 20-25 minutes, or until top is crispy and fruit is bubbly. If using a larger baking dish, bake about 30-35 minutes.

Serves 6-8

Parmesan-Artichoke Heart Dip

noreply@blogger.com (Splendor in the Kitchen) — Fri, 20 Apr 2012 01:00:00 +0000

A quick little dip to share before a fun game night with the ladies :)

Artichokes are coming out to play for the season....and I'm so excited! I love a good artichoke, but not to scare you off too fast--this dip actually requires jarred or canned {yikes, did I really say that?!}artichoke hearts, so no need to run away and put your gloves on for a battle with those pointy suckers.

My mom passed this onto me and she will be on her way over to reap the benefits along with me--go Mom!

The key to the simplicity of this appetizer is to drain the artichoke hearts & chiles well so the dip doesn't turn out runny.

Then it's just a matter of throwing all your ingredients in a bowl....a little stirring action...and ready to spread in your baking dish....

Bake for 25 minutes and then you will be golden....literally!

Enjoy!

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Ingredients for Parmesan-Artichoke Dip

1 Cup Mayonaise
1 Cup Freshly Grated Parmesan Cheese {use the containers from the store deli}
2-14oz Cans Whole Artichoke Hearts {in water, not marinated}, drained
1- 4oz Can Fire Roasted Diced Chile Peppers
1/4 tsp Ground Black Pepper

Directions Parmesan-Artichoke Dip

Preheat oven to 350 degrees.

After you have drained the artichoke hearts, slice off the leaves and discard. Quarter the heart into 4 bite-size pieces.

In a bowl, add artichoke hearts, mayonaise, parmesan cheese, chiles and pepper. Stir to mix.

Place in a baking dish {approximately an 8"x8"}.

Bake 25 minutes until bubbly and golden-brown.

Serve warm with Water Crackers.

Gingerbread Fruit Pizza

noreply@blogger.com (Splendor in the Kitchen) — Tue, 17 Apr 2012 00:03:00 +0000

Hi Everyone!

I see a small shimmer of sunshine {I will take what I can get!} amongst the 6 feet of snow outside my window--I'm on a company retreat in the mountains and even though it appears to be winter outside, the calendar says Spring and that's what I choose to believe. So, I wanted to share this fruity-creamy-gingerbread-y dream that I came up with a few weeks ago and will go perfect for a Spring brunch, dessert, or even a "just because".

It all acutally started with my son's 3rd grade class. They participate in a "Feed Me Friday" program which instills healthy snacks into their bodies & brains every week, provided by the ever so supportive parents in his class. And as they are scarfing down the healthy goodies, they get to discuss and introduce new flavors {with a mouthful, I might add}.

Now I have this undying need to please everyone at some point or another in life --I think I may channel Martha Stewart slightly {maybe in my own imagination!}, so I wanted to ensure the kiddos and teacher were happy so I threw some health into a gingerbread cookie with whole-wheat flour and a little greek-nonfat yogurt.

Good Stuff.

Use any kind of fruit you like-- I used purple grapes, rasberries, strawberries, kiwi, plums, blackberries, and wild maine blueberries. As far as amounts go-- just use enough to cover the "sauce", no need to pre-measure or anything which will slow down the time frame of you getting to relish in the "fruits of your labor". Pun intended, haha.

Enjoy!

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Ingredients for Gingerbread Cookie "Pizza Crust"

adapted from allrecipes.com

2 1/2 Cups Whole Wheat Flour
2 Tsp. Ground  Ginger
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cloves
1/4 Tsp. Salt
3/4 Cup Unsalted Butter, softened
1 Cup Brown Sugar
1 Egg, beaten
1 Tbsp. Water
1/4 Cup Molasses, unsulphered
1/4 Cup Greek, nonfat Yogurt

Ingredients for Yogurt-Cream Sauce

by splendor in the kitchen

1 Container Fat-Free Cool Whip, thawed
11/2 Cup Non-fat Plain Greek Yogurt
1 Tsp. Honey
1/4 Cup Lowfat Cream Cheese, softened at room temperature
Zest of 1 Orange
1 Tsp. Vanilla
1/2 Tsp. Ground Cinnamon

Ingredients for Fruit Topping

Assortment of fruit; blackberries, strawberries, raspberries, kiwi, grapes, plums, wild maine blueberries, fresh mint or orange mint {optional}

Directions for Gingerbread Cookie "Pizza Crust"

Preheat oven to 350 degrees F (175 degrees C)

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water, yogurt and molasses. Gradually stir the sifted ingredients into the molasses mixture. If dough is still sticky, add more flour, 1 Tbsp at a time.

Shape dough into round ball and roll out onto a lightly floured surface with a rolling pin until about 1/2 inch thick.

Place on baking sheet lined with a Silipat mat, or lightly greased with butter.

Bake for 25-30 minutes in the preheated oven. Allow cookie to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Directions for Yogurt-Cream Sauce

Place all ingredients in medium-sized bowl and mix together until smooth.

Assembly
Spread yogurt-cream sauce over entire cookie crust. Arrange fruit over the top of the sauce in rows. Garnish with mint if you like. Store in refrigerator at least 30 minutes and pull out just before serving.

About 15 small pieces, or 10 large

Caprese Pasta

noreply@blogger.com (Splendor in the Kitchen) — Thu, 12 Apr 2012 22:34:00 +0000

Pasta is my most favorite thing to eat.

It's in my blood and my heart. It's absolutely amazing to me how fresh & simple of a dish you can create with pasta and a handful of ingredients, most of which you typically always have on-hand as staple items.

....And I am in love with this pasta. I may be in trouble a little later when my hubby comes home and realizes I made it for lunch today without him. I do adore him too, although it's a tough call.

Uh-oh. Let's just keep this between you and me.

Caprese Salad is a pretty standard Italian-restaurant menu item, and frequents my household table often in the summertime. You can't really get good tomatoes until then {at least good enough to eat raw}, so I threw this together and I must say...it's yummy! All of the traditional flavors are there, and a few surprise guests as well. I will explain that in a second....

Ok...so see the oranges, lemon and zest? I know, I know. A bit strange, but if you think about it...some caprese salad use balsamic vinegar which is acidic and instead, I think the acidity from the citrus is far better. Quite fabulous and the freshness that you get from it is kind of like walking through a farmer's market on a crisp, cool morning.

This is a super quick sauce to make on the stove while your pasta is boiling. Be sure to save some of the liquid { about 1/4 cup of pasta water} to throw in here at the end for a little extra flavor and to make the sauce stretch farther. I sprinkled some of the parmesan in right after this, and saved the mozzarella until it was all mixed together in the bowl for the "melt-effect".

As an after thought, I realized it would have been totally fun to add in some lightly grilled sourdough crostini-croutons to make it more of a Bruschetta Caprese Pasta. Go for it if you desire and let me know how it was!

Enjoy!

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Ingredients for Caprese Pasta

1 Tbsp Olive Oil
1 Tbsp Tomato Paste
1 Clove Garlic, Minced {or 1 Tbsp Garlic Puree}
1/4 Cup Pinot Grigio
Zest & Juice of 1 Lemon
Zest & Juice of 1 Large Orange
4-6 Basil Leaves, rolled up and sliced {chiffonade style}
1/4 Cup Grated Parmesan Cheese, plus more for sprinkling
1 Boccocini Mozzarella Ball {drained from water}, torn into small pieces
2 Large Ripe Tomatoes, chopped {I used Heirloom}
About 1/4 Cup Reserved Pasta Water
8-10oz Pasta {I used multi-colored Farfalle}

Directions

Heat olive oil in saucepan on stove over medium heat. Add tomato paste and garlic, heat about 1 minute. Add white wine, lemon & orange juice and zest, & basil. Simmer about 3 or 4 minutes. Add in chopped tomatoes and 1/4 cup of parmesan cheese & stir until cheese is melted in. Reduce heat to low.

Cook Pasta Al Dente according to package directions. Take about 1/4 cup of liquid from the pasta water and add to your Caprese Sauce. Stir well and add salt & pepper.

Toss sauce together with cooked pasta. If you feel like you need a little more sauce add a small amount more of pasta water into the freshly tossed pasta. Stir in pieces of mozzarella and sprinkle with more parmesan cheese.

Garnish with more Basil & Serve.

Serves 2

My, oh My, Heart Attack Surprise!

noreply@blogger.com (Splendor in the Kitchen) — Tue, 10 Apr 2012 17:08:00 +0000

Have you ever met a brownie that didn't make your heart beat fast? I know that I haven't, and while some may come close to melting your heart entirely this one for sure is borderline deadly with it's German chocolate, melting chocolate chips, and oh yeah, seductively gooey caramel.

The ONLY medication for this diagnosis is an ice cold glass of milk for dunking!!

This recipe has been gracing our plates with its presence for decades now, although I really am unsure of the origin {sorry!}, other than it was given to my mom by a family friend.

With some old school, simple ingredients though, it reminds me of a Retro Housewife donning an apron & some perfect hair, and baking away in her avocado-green kitchen {hence the super cute napkins in the photo}. My parents weren't big on sweets in our household growing up, so boy were us kids excited when the Heart Attack Surprise came out...mostly by request of my brother on his birthday.

THANK YOU big brother! Now my oldest son requests this delish dish for his birthday festivities, so I am now delighted to share such a fun treat with him and you all!

To make the brownies, it's a two-step process, but don't worry, all in all, it only takes about 30 minutes from start to finish. These are are the caramels that I typically get {I suppose you could buy caramel sauce to drizzle but that takes the fun out of unwrapping & sneaking one or two for the kids}.

Do you love the retro-rounded corner s & 1960's color/style effect I enhanced this photo with?!

Be sure to let them cool completely prior to serving, otherwise you may have caramel battle wounds. Go ahead and throw them in the fridge for a bit just to be safe, unless you prefer a warm brownie.

Enjoy!

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Ingredients for Heart Attack Surprise

1, 14 ounce bag Soft Caramels {individually wrapped}

1/2 cup Evaporated Milk

1, 18.25 ounce package German Chocolate Cake Mix

1/3 cup Evaporated Milk

3/4 cup Melted Butter

1/4 cup Chopped Pecans or Walnuts {optional....I don't use them}

2 cups Milk Chocolate Chips

Butter for Baking Dish

Directions

Preheat oven to 350°. Grease a 9x13 inch pan with butter.

Peel caramels and place in a microwave-safe bowl . Pour in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.

In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped nuts {if using}. Place 1/2 of the batter in prepared baking pan.

Place the remaining batter in the fridge.

Bake for 8 minutes. Remove brownies from the oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips.

Remove brownie mix from refrigerator. Using a teaspoon or your fingers, make small balls with the batter and place on top of the caramel sauce across the entire pan. You will still see caramel peeking through--that's ok, as the brownie batter will expand in the oven.

Bake for an additional 20-25 minutes. Remove from oven and let cool.

Check out Splendor in the Kitchen's New Facebook Page!

noreply@blogger.com (Splendor in the Kitchen) — Sun, 08 Apr 2012 19:52:00 +0000

Hi Everyone!

I'm driving home from a splendid vacation of sunshine, amazing food, and a zone of ultra-relaxation now only to be stuck in a car for another 8 hours so I figured it's about time I concede to the victorious realms of Facebook and create a page.

Please check out Splendor's new FB page, "LIKE" it, add to your own facebook pages and be sure to blast it out to all of your friends. I will gladly take all the "lookie lou's" I can get on this new food blog journey.

Splendor in the Kitchen on Facebook

Thanks & Happy Easter!!!

By the way....here is a sneak peek at my next Blog Recipe-- Heart Attack Surprise, and boy, are they deliciously deadly!

Sweet Potato Biscuits with Maple Butter

noreply@blogger.com (Splendor in the Kitchen) — Sat, 07 Apr 2012 03:18:00 +0000

My sister-in-law and I were playing the classic game of "what's in your fridge/pantry" last week, followed by a round of "hungry, hungry, husband" and decided to win the game with a blowout we should combine resources and cook an amazing meal together. Ingredients we had between us; corn, sweet potatoes, chicken and shredded cheese. Interesting.

About an hour and a half later, {and half a bottle of bubbly :)}we had a perfect roasted chicken with pan gravy, creamed corn with deliciously melting cheese {do I hear a new blog posting coming?....soon!} and these scrumptious sweet potato biscuits with maple butter that we kind of just threw together as we went, which is pretty much like candy on a cloud.

Score for the Wives = 100!

Score for the Naked Fridge/Pantry = 0!

To make things simple for you, I suggest piercing the sweet potatoes with a fork, and roasting them in the oven for about 45 minutes, or pierce and throw them in the microwave for about 8. Let them cool down a little, and then puree them up with a splash of the buttermilk you already will have out. If you want even easier...use the canned stuff--it's actually pretty tasty!

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Ingredients for Sweet Potato Biscuits w/ Maple Butter

2 Cups All-purpose Flour

2 tsp Baking Soda

3 tsp Baking Powder

2 Tbsp Dark Brown Sugar

Pinch of Salt

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

4 Tbsp Shortening

7 Tbsp Unsalted Butter, Chilled and cut into pieces

1 Cup Sweet Potato Puree

1/2 tsp Vanilla Extract

1/2 Cup Buttermilk, 2%

1/4 Cup Butter, melted

2 Tbsp Pure Maple Syrup

1 tsp Molasses, unsulphered

Sprinkle of Brown Sugar

Directions

Preheat oven to 325°.

In a small bowl, stir together melted butter, maple syrup and molasses. Smooth over the top with a knife. Place in fridge to re-harden, about 20 minutes. Remove from refrigerator and sprinkle brown sugar on top. Set aside.

In a large bowl, sift together flour, baking soda & powder and pinch of salt. Add sugar, cinnamon and nutmeg, stir. Using a pastry knife or a food processor, cut together the shortening and butter with the flour mixture, until the mix resembles small crumbs. Pour in vanilla and sweet potato puree. Slowly stir in buttermilk until just mixed together. Be careful not to over mix!!

On a lightly floured surface, knead the dough gently for just a moment until combined and smooth. If too dry, add more buttermilk and if too wet, add a little more flour. Roll out dough with a rolling pin until 1/2"-3/4" thick. Use a round biscuit cutter to cut out biscuits. Place on a Silipat Mat {AMAZING!, but if you don't have one, just grease the pan.}, on a baking sheet, very close together. Bake approximately 18-20 minutes. Tops should be crispy & golden, and the middle of the biscuit should be light & fluffy.

Serve warm, with maple butter spread all over biscuit. Enjoy!

Makes 12-15 biscuits

Pot Roast Deconstructed {Slow Cooker Friendly}

noreply@blogger.com (Splendor in the Kitchen) — Wed, 04 Apr 2012 23:28:00 +0000

Pot Roast Deconstructed with Roasted Vegetables & Potatoes

Happy Wednesday! The day is not so Spring beautiful, and calls for another warm-your-heart meal, so here goes! I hate soggy veggies...absolutely loathe them {except for my Mom's stewed green beans w/bacon, but that's another day}. Something so beautiful and fresh surely was intended to have a crisp texture and fun little crunch in every bite, right? What would be the point of these fabulous goodies, drenched lifelessly in their own moisture?

I definitely am a meat & potatoes & veggies girl though-- I love Pot Roast, {and would even go as far as designing a pot roast infused candle someday}, so I had to fix this problem. I decided to roast up my veggies and potatoes in the oven separately from each other and the meat, and come time for dinner, just ladle up some of the coveted meat juices over everything. Super delicious, while keeping integrity in it all. Sorry to be so scientific :-).

Even though this recipe is designed for the crock-pot, it starts on the stove and there is some oven action too for those veggies and potatoes. You will find out the truth soon enough--that I am a pathetically messy cook, and drag out every pot and pan I own. If you can figure out your own way to make a step or two simpler, please go for it. No offense taken, but you may get a phone call from my hubby looking for your suggestions! Bless his heart, he cleans up after me graciously.

Enjoy!

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Pot Roast Deconstructed with Roasted Vegetables & Potatoes

Serves 4-6

2 Tbsp Extra-Virgin Olive Oil, plus more for veggies & potatoes

2 Tbsp Karl’s Prime Rib Seasoning
1 tsp Stubb’s BBQ Seasoning
1 {3-4lb} Cross-Rib Beef Roast, organic if possible
2 Cloves Garlic, minced
2 Tbsp Tomato Paste
¼ Cup Sweet Marsala Wine
¼ Cup Dry Red Wine
½ Cup Organic, Low Sodium Beef Broth
1 ½- 2 Cups Organic, Low Sodium Beef Broth
¼ Cup Sun-Dried Tomatoes, roughly chopped {not oil, packed}
¼ tsp salt
¼ tsp pepper plus more for veggies & potatoes
2-3 Tbsp Wondra Flour **
8oz Button Mushrooms, halved
1 head, Purple Cauliflower, chopped into florets
1 each, Red, Orange & Yellow Bell Pepper
½ Yellow Onion, sliced
1 ½ Cups Green Beans, trimmed
4 Cups Red Skinned Potatoes, unpeeled, scrubbed and sliced into ½ wedges
1 Tbsp each, Fresh Rosemary, Fresh Oregano & Fresh Marjoram, roughly chopped

Preheat Slow Cooker/Crockpot on low heat. Spray all over inside with non-stick cooking spray.

Rub Roast all over with Stubb’s & Karl’s seasoning. Let soak into meat about 10 minutes.

Heat 2 Tablespoons of olive oil in large stockpot over medium-high heat on the stovetop. Splash a drop of water in oil to make sure it sizzles. When oil is ready, place roast directly in the pan to sear. Allow each side of meat to caramelize, turning golden brown, about 3-4 minutes on each side. Remove roast from stockpot and place inside the Slow Cooker. Turn heat down to medium on stove. Add minced garlic and tomato paste to the same pan used for the roast, sautéing briefly for 1-2 minutes. Deglaze the pan by adding Marsala wine, Red Wine, and ½ Cup of the Beef Broth. Let simmer 5 minutes, stirring as needed to keep the garlic and liquid from burning in the pan. Add sun-dried tomatoes. Pour wine/broth sauce into the crockpot, scraping all of the bits from the bottom of the pan in with the roast as well. Add enough beef broth {about 1 ½ -2 cups} into the crockpot to come an inch below the top of the roast. Do Not cover meat completely in liquid. Cover, and cook on low heat 8-9 hours or on high heat 5-6 hours.

**Approximately 30-45 minutes prior to serving, ladle out ¼ cup of liquid from crock-pot, into a small bowl. Slowly sprinkle in 2-3 tablespoons Wondra Flour {or enough needed to form a paste}. Whisk together until combined and pour back into crockpot. This helps thicken the liquid. Continue to cook in crockpot another 35-45 minutes, while the veggies and potatoes are roasting in the oven.

Meanwhile, preheat oven to 450°. Toss potatoes in 2-3 Tablespoons of olive oil, fresh herbs and a pinch of salt & pepper. Place in a baking dish or roasting pan, and roast in oven until skin is crispy, about 35-45 minutes, stirring once or twice.

Toss veggies in about 2 Tbsp olive oil and some freshly ground black pepper. {No salt here, or it causes too much water to come out in the veggies}. Place in baking dish or roasting pan and roast in oven until vegetables are golden-brown, about 20-25 minutes, stirring once or twice.

Layer potatoes & vegetables in a bowl or on a plate, with a good portion of meat on top. Ladle juice from the meat over everything. This is perfect served with my Sweet Potato Biscuits and a glass of wine!

Welcome to my Kitchen!

noreply@blogger.com (Splendor in the Kitchen) — Mon, 02 Apr 2012 15:53:00 +0000

Welcome to my kitchen...and my love affair with food! I am a 30-something housewife and have been experimenting with tasting, eating and cooking long before I became such a 'grown-up'. Mud pies {yes, real mud}, Bisquick pancakes and lots of random cookie dough concoctions were among some of my first trials--some more well received than others :). And then one day, I picked up a Bon Appetit magazine and it was love at first sight. I was fascinated by the bold & vivid colors, the light & fresh flavors that were peeking out of each dish, and of course, the fact that not a single recipe required mud. From that point on, I did my best to mimic those enticing recipes for any guinea pig I could find, self-teaching techniques and designing my own style along the way. Move forward several years....and here we are today. I'm so excited to to share this new blog with you where I can pass on my creations as well as some of my favorites from others. I encourage you to indulge with me as we fashion some Splendor in the Kitchen!

Now on to my very first post ;-)

Potato-Kale Soup with Jarlsberg

So, I can't exactly take credit for this bowl of deliciousness {it came from my Mom, who got it from her best friend, who found it in Cooking Light magazine a few years back}, however, I have enhanced it quite a bit and even my kids slurp up every last drop. The ingredients are super fresh, and this is the simplest soup I've ever met.

Need I say more? Add a little salt & pepper and some red pepper flakes {if you love a little kick like me}, and Voila! This soup is perfect for a spring evening like tonight {the sun seriously can't decide whether or not to stay & play or bury under a fluffy duvet cover}, where it goes back and forth from warm to cold. I hope you find this as heart-warming as my family and I do. Enjoy!

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Potato-Kale Soup with Jarlsberg

2 Tbsp Extra-Virgin Olive Oil

1 Shallot, chopped

2 Garlic Cloves, minced

8 Cups Organic Chicken Broth

1 {28oz package} Unpeeled Honeygold Potatoes, or 4 Cups Yukon Gold Potatoes, washed and chopped into ¼” pieces

2 Bay Leaves

Salt & Pepper, to taste

3 Sweet Italian Sausages, removed from casing, crumbled and cooked until no longer pink

6 Cups Kale, purple or green {cut out rib/stalk and discard}

½ Cup Grated Jarlsberg Cheese

¼ tsp Red Pepper Flakes

Heat olive oil in large stockpot and sauté shallot until tender, about 2 minutes. Add garlic, cook 30 seconds stirring constantly. Stir in broth, potatoes, salt & pepper to taste and bay leaf. Bring to boil, cover, reduce heat and simmer 15 minutes until potato is tender. Stir in cooked sausage and kale. Cover and simmer another 10 minutes or until kale is tender. Discard bay leaf. Serve topped with cheese & red pepper flakes. Serves 4