gingersnaps

Sesame Asian Chicken Salad with Almond Butter Dressing

2017-08-15T18:59:00.000-07:00

This is going to be a short and sweet little post, because I just want to share this delicious, healthy weeknight recipe that is too good to pass up. This salad, adapted from Foolproof Living, is so good that I would make it for company any time, but it's so quick and easy (and portable) that I usually make it to pack for delicious lunches. I've never thought of using almond butter in a salad dressing before, but it makes perfect sense since Thai peanut dressing is such a favorite!

I made a couple of simple change for the sole reason of making this super easy. Local store Wheatsville Co-Op has a salad mix called Beet & Kale that also has the shredded carrots and cabbage already in it. So I started with that and added rotisserie chicken, edamame, sliced almonds, and sesame seeds. I kept the dressing exactly as it is, because yum. Go check it out and make this ASAP.

Recipe: Foolproof Living
Photos: Mine

Crispy Pecan-Crusted Chicken over Sunflower Crunch Salad and Hummus

2017-08-08T18:36:00.000-07:00

Have I ever mentioned how much I love, and I mean love, fried food? Oh, only 1000 times? Great, here's one more. I've said it before, and I'll say it again: you must consider investing in an Airfryer. This nifty little gadget is the best way I've ever found to replicate the brown, crunchy exterior and juicy interior of deep-fried food, and it does it all with nearly no oil. Amazing! This dish highlights an incredibly crunchy crusted pecan chicken, with a perfectly plump and juicy breast hiding under that golden exterior.

I love coming up with new ideas for weeknight meals, and I've got no shame showing a recipe that uses... bagged salad mix. And? Store-bought hummus. Unusual for me, but after a full day of work this is an amazing dinner that comes together in a snap. Most simple salads would work, including spinach or arugula dressed in a light vinaigrette. The hummus adds such a nice extra flavor element, especially for dipping the slices of chicken. For real though... that chicken!

Crispy Pecan-Crusted Chicken over Sunflower Crunch Salad and Hummus
Serves 2

Ingredients

1/3 cup ground pecans (or whole pecans chopped in a food processor)
2 T. whole wheat bread crumbs
1 t. sea salt
Generous pinch of pepper
1 egg
2 boneless skinless chicken breasts, pounded to thin slightly if thick (mine were huge!)
Olive oil spray
1 bag of Dole Sunflower Crunch Salad Mix (I omitted bacon), or any simple salad
2 generous spoonfuls of plain hummus

Directions

Mix the first four ingredients in a shallow bowl.
Crack the egg into another bowl, and whisk with fork to mix yolk and whites.
Coat each chicken breast in the egg, allow excess to drip, and roll in the pecan mixture to coat. Spray lightly all over with olive oil spray.
Cook the chicken in the Airfryer at 350 degrees for 12 minutes, then turn up heat to 400 degrees and cook an additional 5 minutes. Alternatively, you can bake them in the oven at 425 for 45-55 minutes.
While the chicken cooks, spread a dollop of hummus on each plate. Mix the salad (I used way less than the full dressing - it's quite sweet), and divide between the plates.
When the chicken is done, allow it to rest for 5-10 minutes (if you can wait!), then slice and plate over the salad.

An Afternoon at La Pause, Marrakech

2017-07-26T13:38:00.003-07:00

One of the most memorable parts of our trip through Morocco was the afternoon we spent at La Pause, a glamping resort in the Agafay desert outside of Marrakech. I first came across La Pause during my maniacal vaca research as a place to ride camels and check out the landscape outside Morocco's bustling cities. Only after we made the quick 20 minute drive did I realize just how great this little getaway would be.

Accomodations at La Pause consist of a series of cloth tents furnished with comfy beds and sitting areas. There is no electricity at the resort, so nighttime is spent around communal fire rings, or by lantern light. Each meal is made by a fantastic chef with fresh ingredients grown on the property. We didn't spend the night, but thoroughly enjoyed a day trip of camel riding and lunch.

We were greeted with mint tea and a quick tour of the property before mounting our pair of camels. Adam swears mine was better behaved, but I found the ride to be relaxing and easy (after a brief scary bit while the camel stands up). The desert scenery is stunning, with nothing dotting the landscape for miles. The ride is plenty long, and the temperature was pleasant in May. Afterward, we were treated to a multiple course meal of fresh salads, tagine, and dessert that was one of our favorite of the entire trip. It was a great way to spend a few hours on our way from Marrakech to our next destination.

A quick aside: I wear this Sam Edelman jumpsuit everywhere. And these pics show I mean everywhere. It's one of my favorite items of clothing because it can be dressed up or down, never wrinkles, and has the most flattering cut... when not seated on a camel. I wish it were still available, but there's two alternatives below.

Jumpsuit - Sam Edelman (similar here and here)

Scarf - Anthropologie (similar here and here)

Bag - Brit & Belle

Chipotle, Brown Sugar Bacon, and Goat Cheese Guacamole

2017-07-16T18:58:00.000-07:00

You guys... it's nearly impossible for me to believe that there was a time that I hated guacamole. In fact, as I've mentioned before, I hated avocados entirely. Don't worry, I've come to my senses and come around to both like a good Texan. I still, however, don't like the guac at a lot of restaurants, and I quickly realized the reason was because they're so terribly lacking salt and citrus. Now when I make my own, I know to not be shy with either.

And then, well, I trash it up nice and good too... previously copying the Austin restaurant Z'Tejas with cotija and pepitas (still my fav), and more recently with this new twist. First, I wanted to add one of my favorite flavors: chipotle. Then, tangy goat cheese and crispy bacon. I knew both the goat cheese and chipotles would pair perfectly with a little bit of sweetness, so I candied the bacon with a dusting of brown sugar. This guac is seriously to die for, and is definitely not under-seasoned.

Chipotle, Brown Sugar Bacon, and Goat Cheese Guacamole

Ingredients

2 large Haas avocados, peeled and roughly chopped
1 Roma tomato, chopped
1 - 2 T. minced shallot, to taste
1 - 2 T. chopped cilantro, to taste
1 - 2 T. diced chipotles, from canned chipotles in adobo
Dash of fresh lime juice
Generous pinch each of sea salt and pepper
3 pieces thick-cut bacon
1 T. brown sugar
2-3 oz. goat cheese, crumbled

Directions

Rub pieces of raw bacon with brown sugar until thinly coated (may not use full tablespoon). Cook in a skillet over medium heat, then allow to cool and crumble the pieces.

Stir and slightly mash the avocados, tomato, cilantro, chipotles, and lime juice. Add salt and pepper to taste.

Top the guacamole with crumbled bacon, goat cheese, and extra cilantro for garnish, if desired.

Sprouting Broccoli and Edamame Salad with Curry and Toasted Coconut (and Brown Butter Scallops)

2017-07-04T10:33:00.003-07:00

Yotam Ottolenghi is a vegetable magician. I so wish I were better at eating and enjoying veggies, but given that I grew up on lettuce with cheese, croutons, and Italian dressing as salad... I've come a long way. If you're lucky enough to ever eat in one of Ottolenghi's restaurants, you'll find yourself eating plates of veggies and absolutely loving it. Nowhere else would I eat a sampling of salads without even looking at the entrees.

When I'm cooking from someone else's recipe, I almost always change some things. With his recipes, I only change based on necessity, not preference. I couldn't find curry leaves in Whole Foods or Central Market, so I had to improvise there. Also, I scaled the broccoli and green beans down a bit to fit dinner for two, and added some cress sprouts I've been growing in a bowl on my kitchen counter. But, I kept everything else the same, and this salad was fire. We topped it with some seared brown butter scallops for a super healthy, but flavorful dinner.

Sprouting Broccoli and Edamame Salad with Curry and Toasted Coconut
Adapted from Plenty More, by Yotam Ottolenghi
Serves 2 Entrees with some leftovers, or 4 side dishes

Ingredients

8.5 oz broccolini, preferably young and sprouting, stems sliced thinner or removed
5 oz haricots verts, trimmed
1 1/3 cups shelled frozen edamame, thawed
4 T. olive oil
1 medium yellow onion, diced
2.5 t. black mustard seeds
1 t. curry powder
1/2 t. Za'atar
3 whole dried red chiles
Shaved rind of 1 lime, plus 1.5 T. juice
1/2 cup fresh cilantro leaves
1/2 cup shredded unsweetened coconut
Handful of sprouts (I used cress), optional
Salt and pepper

If serving with scallops

1 T. olive oil
3/4 lb. fresh scallops
4 T. butter

Directions

Bring a large pot of water to a boil. Add the haricots verts and blanch for 1 minute. Add the broccolini and blanch 3 minutes more. Transfer the veggies to a colander and rinse under cold water to stop the cooking. Pat dry and set aside in a large serving bowl.
Add the edamame and 1/2 t. of salt to the broccoli and beans.
In a dry sauté pan over medium heat, toast the coconut until edges are golden brown. Remove from pan and set aside. Wipe the pan out and use the same pan for the next step.
Heat 4 T. of olive oil in the sauté pan over medium-high heat. Add the diced onion and 1/4 t. salt, cook for 4 minutes until the onions are soft. Add the mustard seed and cook until the seeds begin to pop.
Add the curry powder, Za'atar, chiles, and lime rind. Saute for 2 minutes before pouring everything over the vegetables. Stir and set aside.
When ready to serve, add the lime juice, cilantro, toasted coconut, and sprouts. Toss and season with salt and pepper to taste.

For the scallops

Pat the scallops dry and sprinkle with salt and pepper.
Heat 1 T. olive oil over medium-high heat. Add the scallops and cook without turning until golden brown on first side, about 90 seconds. Turn the scallops and add the butter to the pan. Cook until butter starts turning brown (will smell nutty) and the scallops are just cooked, about another 2 minutes.
Serve atop the finished salad.

Where to Eat & Drink in Tulum

2017-06-21T07:40:00.002-07:00

Gitano - The Gypsy Disco

I wanted to go into a little more depth with the restaurants and bars we loved during our trip to Tulum, and also to share some photos that help do these beautiful places justice. The setting and decor at each added so much to the experience, and were almost as important as the delicious food. The design and decor in this town is so on point; I wanted my house to look like pretty much every place.

Posada Margherita

Great for lunch or dinner, the view is unbeatable, and the food is fresh and delicious. Italian is a bit unexpected along the coast of Mexico, but it was fantastic nonetheless. We had an assortment of fresh foccacia and handmade pastas on their beachfront terrace, and of course some cocktails to enjoy with the view.

Coqui Coqui

If this hotel hadn't been booked up for ages, I would have loved to stay here. The interiors are so perfect, and the whole property feels like a secluded little spa. We only had a drink here and hung out at their beach, but this is the place for a massage or spa treatment, and check out their perfumery as well.

Hartwood

This restaurant is, in my opinion, the real gem of the town. I loved it so much that I bought their cookbook, which is stunning from cover to cover. Started by an American husband and wife who wanted to leave it all behind and follow their passion, this place has the freshest, most inventive foods around. You have to line up every day by 3:00pm, when the hostess assigns tables and tells you whether or not you've gotten in. Thankfully after that you can leave to walk around til about 7:00.

My sneaky favorite dish was the jicama salad, and I don't even love jicama! We also ate langoustine salad and the freshest ever ceviche. Another unexpected highlight for me was the smoked beet with a puree of crack... or whatever that was. Their all-day slow cooked goat ribs are the restaurants staple, and they were fall-off-the-bone tendre and full of sweet and spicy flavor. We drank way too many pitchers of watermelon cocktails as well. The chef came out for a while to have a drink with us, and it was really cool to chat with him about the restaurant and food.

Gitano

Finally, my favorite place for a drink was Gitano. Their decor and ambiance was unrivaled (see first pic of this post), and they had a huge selection of freshly made cocktails. We had a relaxed evening here, then later meandered to another bar for more of a late-night scene, but I could have stayed all night.

I had high hopes for this trip, and it somehow still exceeded my expectations. Most people who know me know that I press people to go here all. the. time. I'm not going to stop anytime soon.

A Perfect Girls Weekend in Tulum

2017-06-21T07:26:00.002-07:00

A couple years ago, Tulum exploded as the must-see destination across the internet, from travel blogs to Pinterest to every magazine under the sun. Every photo looked more special and magical than the next, with impeccable design, laid back beach vibes, great restaurants, and turquoise water. So, of course, I had to jump on the bandwagon before somewhere else took over as the "it" spot (looking at you, Iceland). As usual, it took forever to get this posted, but better late than never.

This post is an overview of our trip, impossibly trying to share how adorable Tulum is in one little post. I can't believe how much more I loved Tulum than anywhere else I've been in Mexico, and I've been to various parts of the country 8 times. Hopefully this inspires someone to visit, because I'm beyond obsessed with this place.

Thursday

Three girlfriends and I took off for the Cancun airport on a Thursday morning (direct flight from Austin woo woo!), rented a car, and drove the approximately 1.5 hour drive to Tulum. On the first night, we checked into our hotel, Ana y Jose, had dinner and some margaritas, visited a couple bars along the main beach road, and called it a night before exploring the next day. We loved Ana y Jose; it was the cutest boutique hotel with thatch-roofed little cottages as rooms, a nice pool, and a gorgeous view of the beach.

Friday

We had a big breakfast in our hotel then hit up the beach! Girls trip essentials included the cutest koozies from ban.do, a portable speaker for the beach, pineapple cups for cocktails, and super cute but totally impractical custom bendy straws (see below). After some fun in the sun, swinging on swings outside our hotel, and dipping in the ocean, we cleaned up and headed to Posado Margherita for an early dinner. It's the absolute cutest restaurant, and had fresh Italian fare (odd in Mexico, but so good) right on the beach. Check out some photos on where we ate & drank here.

Saturday

Spend the morning checking out some of the cenotes, or underground swimming holes, found all around Tulum. Two main ones are Cenote Dos Ojos and the Grand Cenote. They were so fun to swim in and explore, with insanely turquoise water reflecting all over the caves.

Make sure to be back at Hartwood, the best restaurant in Tulum, and one of my favorite meals ever, at exactly 3:00pm. At this time, the hostess takes the names of the groups in line until all the tables for the night are reserved. You can then leave, wander the beach or head back to your hotel, until your dinner reservation. This meal was insane. So fresh, so fun, and the chef even comes and sits at the table with you to chat for a bit. Check out some pics here.

Afterward, have a drink at Gitano, dubbed the "gypsy disco" where the cocktails are delicious but the ambiance is absolutely top notch.

Sunday

The Mayan ruins can be found on the way back to the airport. Since our flight was in the evening, we decided to stop here along the way to break up the drive and make use of our Sunday. They were really fun to tour, and had the added bonus of a beautiful little beach hidden below the rocks.

Seriously, how beautiful is this cenote?

Tulum is just the best. Go visit! Now! And check out a little more info on my favorite places to eat, drink, and relax here.

Crispy Buffalo Cauliflower, Bleu Cheese, and Bacon Salad

2017-06-12T18:32:00.003-07:00

I love kitchen gadgets. Like, seriously love kitchen gadgets. I've bought quite a few over the years... some good purchases, and some definitely bad. But my current obsession, the Philips Avance XL Digital Airfryer definitely falls into the former category. Fried food is without question my #1 vice, and this nifty machine lets me mimic it in a healthy and easy way. We're air-frying errrythang at our house these days.

Fried chicken is my kryptonite. Be it chicken tenders, a fat Southern drumstick, or boneless buffalo wings, I love it all. While the airfryer lets me make healthier versions of all of the above, I went one step further and swapped in some cauliflower instead (bonus veggies). These cauliflower bites are perfectly brown and crispy, then tossed in some homemade wing sauce, and served over a store-bought Bacon & Bleu chopped salad mix. The entire meal comes together in about 15 minutes! It's perfect for a weeknight, and to satisfy that buffalo wing craving.

Crispy Buffalo Cauliflower, Bleu Cheese & Bacon Salad

Makes 2 entree servings

Ingredients

5 oz. cauliflower florets
1 egg
1/4 cup whole wheat bread crumbs
Olive oil spray
1 package Dole Bacon & Bleu salad mix (for a vegetarian meal, just omit the bacon)
1/3 cup buffalo sauce (I used Sweet Baby Ray's)
2 T. barbecue sauce
1 t. brown sugar
Cilantro, optional for garnish

Directions

Crack the egg into a small bowl and whisk until yolk and whites are combined. Add whole wheat flour to a second small bowl.
Dip each cauliflower floret into the egg mixture and rub until lightly coated. Roll in the flour, shake excess, and place in the basket of an airfryer, or on a baking sheet. Spray lightly with olive oil.
Cook in the airfryer at 400 degrees for 14 minutes. (Alternatively, you can bake the cauliflower in your oven at 425 for 20 minutes)
While the cauliflower is cooking, combine the buffalo, BBQ sauce, and brown sugar in a bowl.
Toss the salad and separate onto two plates.
Immediately dip the cauliflower in the wing sauce, shake off the excess sauce, and place the pieces over the salad and serve. Garnish with cilantro, if desired.

Crispy Tandoori Chicken Drumsticks with Cilantro Mint Raita

2017-05-21T19:19:00.000-07:00

Somehow a draft of this post got posted, and it just said "text" here, haha. Good info from me. You are welcome. That being said, there's really not much more too it than that. Adam and I are trying to find more uses for our Char-Broil Big Easy Oil-less Turkey Fryer (that's a mouthful). While it makes incredible turkeys, we clearly aren't doing that often. So, we bought the accessory insert that allows you to make chicken wings, drumsticks, and even pizzas.

Infrared is an incredibly healthy way of cooking. It results in food with a crispy exterior that mimics a vat of oil, while relying only on a quick spray. The recipe is super easy, with conversions for a regular oven. If your Tandoori spice has some sugar content to it, check throughout cooking that it's not blackening too quickly. The cooling and tangy sauce is perfect for dipping or drizzling, with Indian flavors of cilantro and mint.

Tandoori Chicken Drumsticks with Cilantro Mint Raita

Makes 12 drumsticks

Ingredients

12 chicken drumsticks
Olive oil spray
2 T. Tandoori seasoning, found in most grocery store's Asian aisle
Sea salt

1/2 cup whole milk yogurt
1 large handful cilantro
1 t. honey
1/2 t. ground cumin
Leaves of 2-4 stems of mint (see below)
Generous pinch of sea salt

Directions

Preheat your Char-Broil Big Easy, or set your oven to 425 degrees.
Dry the chicken drumsticks, then spray lightly with olive oil.
Rub evenly with Tandoori seasoning and a generous pinch of sea salt.
Cook in the Big Easy with the lid on until chicken is cooked through and skin is golden and crispy, about 1 hour (internal temperature of 180). Alternatively, cook for 45-50 minutes in the oven, turning once halfway through.
While the drumsticks are cooking, blend first four sauce ingredients in a blender or food processor until smooth. Blend in mint leaves, to taste. Add salt to taste.

Achiote Pork Tacos with Avocado-Tomatillo Salsa and Pickled Onions

2017-05-15T18:27:00.000-07:00

When asked where to go for Mexican or Tex-Mex in Austin, there really isn't one simple answer. Taco lovers will debate Torchy's vs. Tacodeli (Torchy's all day), locals usually pick whatever family favorite they were raised on, and sometimes it depends on the adventurousness of the company. When among food lovers, though, there's no choice better than the "inspired by Mexican soulfood" menu at Licha's Cantina. Located in the cutest little bungalow in East Austin, both the atmosphere and food can't be beat.

These Achiote Pork Tacos are my take on Licha's Cochinita Pibil, which comes with pickled onions, guacamole, and queso fresco. Instead of serving with tortillas on the side, I turned it into a taco, and swapped out the guacamole for a creamy avocado salsa. These are seriously the best tacos I've ever made. So good, in fact, that I made them twice in a week. They're great for a weeknight meal and for entertaining because the pork slow cooks for 8 hours, and can just be scooped into a taco come dinnertime. Make. This. Pork. Put it on everything.

Achiote Pork Tacos with Avocado-Tomatillo Salsa and Pickled Onions
Servings: about 8 tacos

For the Pork

3 lbs bone in pork shoulder
2 T. achiote paste (in the Hispanic foods section of most grocery stores)
3/4 cup fresh squeezed orange juice
1/3 c. fresh squeezed lime juice
2 t. minced garlic
1 T. Mexican oregano
1 t. ground cumin
1 t. smoked paprika
1 t. chili powder
1 t. ground coriander
3/4 t. ground cinnamon
1/2 t. ground allspice
Heavy pinch each of salt and pepper

For the Avocado-Tomatillo Salsa

5-6 tomatillos, husked and wiped clean
1 jalapeno
2-3 avocados, depending on size
2 cloves garlic
Handful of fresh cilantro, leaves and stems, about 1/4 cup packed
Juice of 1/2 lime
Salt and pepper, to taste
Optional drizzle of honey, to taste

Pickled Onions

1 red onion, sliced
3/4 cup water
1/2 cup apple cider vinegar
1 T. sugar
1 t. kosher salt

Taco Time

Queso fresco, crumbled
Cilantro
Corn or flour tortillas

Directions

Day Ahead

Place pork in the bowl of a slow cooker, and rub achiote paste thoroughly into all surfaces, being sure to get under the fat and around the folds as much as possible.
Mix remaining pork marinade ingredients in a bowl, and pour over the meat. Marinate overnight, turning the pork at least once during marinating period, as it will not be fully submerged.
Mix all ingredients for pickled onions together in sealed container, let sit at room temperature at least an hour. Move to fridge overnight. Will keep for 1 week in the fridge.

Day Of

Set slow cooker on low and cook pork for 8 hours.
Preheat broiler to high or 450 degrees. Brush tomatillos and jalapeño with a little olive oil, and broil until blackened, turning to blacken each side. Remove from heat and allow to cool.
In a blender, blend all salsa ingredients until desired consistency. You may want to add half of the jalapeño, without seeds, first and then add additional jalapeño from there if you want more spice.
Assemble the tacos and eat!

Yum

Brown Rice-Crusted Escolar with Bok Choy and Mushrooms over Coconut Curry Broth

2017-05-02T07:37:00.001-07:00

Recreating restaurant dishes at home is one of my favorite things to do in the kitchen. Testing and tinkering in an attempt to mimic fare from my favorite spots, especially expensive ones, in order to make them more accessible to eat everyday makes me so happy. After an incredible dinner at my favorite date-night spot in Austin, Lenoir, I knew I wanted to copy their rice-crusted fish. While theirs was out-of-this-world, mine is still really freaking good. This recipe is fresh and healthy, but still packed with flavor, thanks to the yummy, rich broth. I wish I could recreate Lenoir's incredible ambiance at home, but we'll start with the fish.

Brown Rice-Crusted Escolar with Bok Choy and Mushrooms over Curry Broth
2 Servings

Curry Broth

1 T. olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped
1 t. minced ginger or ginger paste
1 t. cumin
1-2 T. red curry paste (I used 2)
1 cup low sodium chicken broth
1 cup coconut milk
Salt and pepper, to taste

Fish and Veggies

Two 4-6 oz fillets of Escolar, or other white fish
Salt and pepper
1 cup brown rice flakes or cereal (example here)
2 T. olive oil
2 cups shiitake or mixed mushrooms
1 small head bok choy, sliced lengthwise into bite-sized strips
1 clove garlic, minced

Directions

In a small saucepan, start making the broth by heating 1 T. olive oil over medium heat.
Add the shallots, garlic, ginger and cumin, stirring for 1-2 minutes until shallots are starting to become translucent, but before the garlic gets too brown.
Add the curry paste and stir into pan ingredients. Saute for about 1 min.
Add the chicken broth and coconut milk, reduce heat to a simmer, and remain simmering while prepping other ingredients. Before plating, taste broth and add salt and pepper as desired.
Salt and pepper both sides of the fish. Brush one side with a little olive oil, and dip into brown rice flakes or cereal. Some will fall off as you work; that's ok.
Add 1 T. olive oil to a new pan over medium heat. Cook fish on first (non-rice) side 3-4 minutes, flip and cook until fish is just done and flaky to a fork and the rice has become golden brown and toasted (about 6-7 minutes total). Remove from pan.
Add 1 T. olive oil to pan, add mushrooms and bok choy. Saute until just starting to soften. Add minced garlic and saute for another minute, until mushrooms start to brown.
Ladle broth into a low bowl or plate. Top with fish, bok choy, and mushrooms.

Yum

Joshua Tree: Cholla Cactus Garden

2017-04-26T10:18:00.000-07:00

It's National Parks Week, and I'm excited to finally post some pictures from Laura and I's trip to Joshua Tree! This beautiful park has so much to explore, but without question the top of my to-do list was the Cholla Cactus Garden. I knew the light would be perfect just before sunset, and Laura kindly obliged my desire to take a lot of pics. I barely even edited the photos because they came out so beautifully.

I accidentally learned why they call these cacti "jumping chollas", as a cute little ball of pain jumped from a nearby plant to my forearm. I'm smiling in the photo, not knowing I'd be picking the little pricks out of my skin for over a month. That aside, I highly recommend checking this place out, and spending some time wandering amongst these unique and beautiful cacti.

Sous Vide Rack of Lamb with Orange-Ginger Carrot Puree & Pistachio-Cilantro Gremolata

2017-04-25T04:58:00.000-07:00

Ignore the funky iPhone photos on this one... it was dark, and I was hungry. Look at that lamb! It was way too tender and perfect to wait for photos. This recipe seems labor-intensive, which in a way it is, but the lamb can be cooked a day ahead and seared the day of serving. The puree comes together pretty quickly, and the gremolata can be made while the carrots are roasting. If you don't have the equipment to sous vide (which most people don't), you can brown and roast the lamb according to these directions.

I have pretty high standards for my meals, judging them by whether I'd be happy if served this dish at a restaurant, which was the first thing Adam said when he tasted this dinner. The New Zealand lamb from Trader Joe's was great; actually it was even better than the expensive racks I bought for Easter from Central Market (which were way too fatty). I had planned to get a plain yogurt for the carrot puree, but when I saw this siggi's orange and ginger flavor, I thought it would be such a great combination. I can't imagine it any other way now.

Make this meal sometime when you really want to impress someone, because it will!

Sous Vide Rack of Lamb with Orange-Ginger Carrot Puree & Pistachio-Cilantro Gremolata

Ingredients

For the Lamb

Rack of lamb, mine was New Zealand lamb from Trader Joe's (~1.5 lbs)

Freshly ground black pepper

Kosher salt

3-4 T. olive oil

For the Carrot Puree

10 oz bag shredded carrots

Drizzle of olive oil

5 oz container siggi's orange & ginger yogurt

1 t. cumin

1 t. smoked paprika

1/2 t. sea salt

For the Gremolata

4 T. chopped shelled pistachios

2 T. chopped cilantro

Drizzle of olive oil

Directions

Sous vide the racks of lamb according to the master, J. Kenji López-Alt. This can be done a day ahead of time, so that day-of prep is a breeze. I cooked mine at 132 degrees F for 2 hours.
Preheat the oven to 400. Toss the shredded carrots with a drizzle of olive oil and roast on a baking sheet for 20-30 minutes, stopping before they turn brown. Remove from oven and allow to cool slightly.
Blend the carrots with remaining puree ingredients until smooth.
Mix the pistachios and cilantro for the gremolata, and add just enough olive oil to wet the ingredients.
Remove the lamb from the vacuum bag and dry the surface completely. Salt and pepper the surface.
Heat the 3-4 T. olive oil in a large sauté pan over high heat until nearly smoking. Sear all sides of the lamb until browned, about 1 minute per surface.
Slice the lamb and serve over the puree. Top with the gremolata.

Cinnamon Sugar Buttermilk Waffle Donuts

2017-04-21T07:42:00.001-07:00

Waffles. Donuts. Cinnamon. Sugar. Living together in harmony. I made these waffle-donut hybrids as a late breakfast on a sleepy, rainy Saturday, and they were so warm, fluffy, and satisfying. The batter could be made ahead of time and stored in the fridge, so that Saturday's task is simply heating up the iron and waiting about 4 minutes. These are best eaten rightttttt after the sprinkling step, while still hot.

Cinnamon Sugar Buttermilk Waffle Donuts

Ingredients

1 cup all-purpose flour
1 t. baking powder
1 t. kosher salt
1/3 c granulated sugar
1/2 c. buttermilk, room temperature
1 t. vanilla extract
2 T. melted unsalted butter
1 egg, room temperature
1 t. cinnamon and 1 t. granulated sugar, mixed together

Directions

Sift the flour, baking powder, and salt in a mixing bowl.
In a separate bowl, whisk together sugar, buttermilk, egg, and 1 t. of the vanilla extract. Add the melted butter.
Fold the flour mixture into the wet ingredients just until combined.
Grease a waffle iron with a small amount of butter. Pour batter into mold and cook to waffle iron's timing, each is different.
Immediately after removing the waffle, sprinkle with the cinnamon-sugar mixture.

Smoked Salmon Rillettes

2017-04-19T18:27:00.002-07:00

This spread was the happiest surprise of our entire Easter menu this year. I'm not the world's biggest smoked salmon fan, but when it's right, it's right. This recipe can be whipped up in about 15 minutes, and made an entire day ahead of time, making it a perfect party appetizer. It's also pretty adaptable, as you could add whatever herbs you have on hand, a little more of this or less of that, and everything would be just fine. I'll definitely be making it again and spreading it on some everything crackers (or bagels) ASAP.

Smoked Salmon Rillettes
(adapted from Salt & Wind)

1 T. unsalted butter
1/4 c. minced shallots
1/3 cup diced fennel
Kosher salt and black pepper
1 T. freshly squeezed lemon juice
1/2 t. grated lemon zest
1 T. finely chopped chives
1 T. finely chopped fennel leaves
2 T. creme fraiche
Crackers for serving

Directions

Melt the butter over medium heat in a small pan. Add the shallots and a generous pinch each of salt and pepper. Sauté until the shallots are translucent and soft.
Add the diced fennel to the pan and sauté briefly, about 30 seconds. Remove from heat and allow to cool.
In a small bowl, add shallot mixture, lemon juice and zest, herbs, chives, fennel leaves, and creme fraiche.
Break the salmon into bite-sized pieces and fold into the mixture until just combined. Salt to taste.
Store covered in refrigerator for a few hours or overnight.

Yum

Happy Easter! {A Simple Holiday Tablescape}

2017-04-19T14:35:00.003-07:00

After nearly six months of an unusable kitchen, we are finally back in action for cooking and holiday hosting. The kitchen is still not finished, mind you, but that's a story too frustrating to tell. I wanted to keep Easter as simple as possible from a decor standpoint, using only what I had around the house for the table, and I think it turned out great!

My favorite new Tania da Cruz Wig Vase was a perfect centerpiece, decked out with her own festive bunny ears made out of some jumbo pipe cleaners. I kept everything else simple with a burlap table runner, my favorite striped napkins, gold flatware, and some vintage dessert plates from our wedding. You can also catch a glimpse of our gorgeous new faucet and sink drain - yes, I'm gushing over a sink drain. Hope everyone had a great holiday weekend!

Vase // Napkins (West Elm) // Flatware // Dinner Plates // Salad Plates

Fez, Morocco

2016-12-08T08:01:00.003-08:00

As I mentioned in my post about the Riad Idrissy, the city of Fez first entered my travel radar following a Conde Nast Traveler article about "living like royalty" in Morocco. While I was far from naive enough to believe that all of Fez would be cushy and luxurious, I wasn't entirely sure what to expect. As it turns out, visiting this city was one of the most intense, stimulating, and memorable travel experience of my life.

Fes el Bali Medina, the maze-like walled Arabic city center, is not only a UNESCO world heritage site, but also the largest car-free urban area in the world. The scene in the medina was an assault on all five senses: teeming with people, filled with gut-checking smells, and completely enclosed from the open air. Intense, but incredible. I have never felt like more of an outsider, but have also never learned so much from a new place.

Aside from the time in our beautiful riad, there were plenty of other opportunities to escape the pandemonium. Touring the peaceful Al-Attarine Madrasa, an Islamic school built in 1323, was an amazing educational interlude. Sipping wine on the rooftop of Riad Fes with its panoramic views, taking a quiet moment in the courtyard of Riad Laaroussa, slipping into tourist-friendly Cafe Clock for a snack and a beer provided respite from the busy streets.

Fez was crazy and beautiful and scary and wonderful and beyond anything I could have ever imagined. Though cliché, it's a place I'll truly never forget.

EAT // 7-hour lamb at The Ruined Garden, Maison Moi Anon (Thai)
DRINK // Riad Fes, Cafe Clock
STAY // Riad Idrissy
SEE // Al-Attarine Madrasa
DO // Shop the Fes el Bali Medina

Views from the rooftop of Riad Fes with a bottle of Domain de Sahari Gris (our wine of choice for the trip)

The courtyard of Riad Laaroussa

Shops in the supremely chaotic medina

Al-Attarine Madrasa

Maison Moi Anon Thai Restaurant

Only a little ashamed to be taking selfies in an ancient holy school...

30.30.60 Party

2016-12-02T12:19:00.000-08:00

As hard as it is for me to come to terms with, I turned 30 this summer. I'm not sure how that happened, since I'm pretty sure I was 23 just a few months ago, but it did. Because this milestone fell right after Adam's 30th, and right before my mother-in-law Jan's 60th, we decided this trifecta was occasion for a seriously big-time party.

With the help of our sweet planner, Beth from 36th Street Events, we selected the very cool and impeccably decorated South Congress Hotel for the venue. The hotel's vibe is in line with my style, and the event space itself was a totally blank indoor/outdoor slate. Every guest I spoke with was blown away by the in-house catering; from the selection of passed appetizers to the taco bar, raw bar, and the underdog favorite selection of salads, every bit of food was truly fine-dining quality. Along with the must-have open bar, we each had a signature cocktail, each of which was incredibly made by the bar team.

We worked with Loot Vintage Rentals to design custom soft seating areas throughout the space, complete with midcentury modern furniture, mixed pattern textiles, and vintage rugs (swoon!). I wanted to take literally everything home for my house. They also provided a gorgeous wood bar, beautiful hanging pieces like the picture below, and plenty of accessories. Most guests were shocked when I told them the furniture setups weren't a permanent part of the space.

The entertainment was a blast as the band, Blind Date, was absolutely perfect, covering a huge range of crowd-pleasing music from classic throwbacks to Beyonce. And of course, a Smilebooth never hurts, either. Having a joint party ended up being hugely fun, as it mixed all kinds of people together for one big celebration, and it was definitely one for the ages.

Dress: For Love & Lemons

Cookie Butter Cheesecake Mousse

2016-11-13T18:21:00.003-08:00

This just might be the best bang-for-your-buck dessert recipe I've ever made, in both money and effort spent. With just a handful of ingredients, no cooking or baking required, and less than 20 minutes total to assemble, you really can't beat it. Plus, it tastes like cookie butter, which inexplicably tastes like fall to me. These are great for entertaining too because you can make everything a few hours ahead of time and have it ready to go in the fridge. And to Trader Joe's, thank you for making such a magical product.

Cookie Butter Cheesecake Mousse
Makes 6-8 Servings

Ingredients

1 cup heavy whipping cream
8 oz. cream cheese, softened
1/2 cup Trader Joe's Cookie Butter
3 T. sugar
1/2 cup Biscoff cookies, or gingersnaps
1 T. butter, melted
Whipped cream and cinnamon for serving

Directions

In the bowl of a stand mixer, or with a hand mixer, beat whipping cream until soft peaks form.
To the same bowl, add the cream cheese, cookie butter, and sugar and beat until smooth.
Crumble cookies and mix with the melted butter, press mixture into bottom of shot glasses or serving vessel.
Add mousse mixture to a large Ziploc bag, cut the corner off and pipe into glasses.
Top with whipped cream and a dash of cinnamon.

Bora Bora {Part Three}

2016-11-03T07:48:00.000-07:00

In truth, this post has one purpose, and that is to share more of the thousands of photos sitting on my laptop needing to be seen. I've already posted about our incredible hotel, and some things to do while there, so let's just call this post "Sunrises and Sunsets". While exploring the island was fun, my favorite part of the entire trip was just watching the sky's endless array of colors from sun up to sun down, whether from the deck of our bungalow or from paddle boards and kayaks. Watching the horizon change from pretty pastels every morning to deep, rich jewel tones at sunset was so much prettier than any picture.

Bora Bora {Part Two}

2016-10-31T08:26:00.000-07:00

After sharing our amazing experience at the InterContinental Bora Bora Resort & Thalasso Spa, I wanted to share a bit about what to actually do around the remote island. I love all types of vacations, whether spent lazily on the beach or trying to see, eat, drink and do as much as possible; Bora Bora was definitely more the former. Much of our time was spent relaxing and enjoying the view and brilliant turquoise water, but we did punctuate our time with some fun activities booked through the hotel.

One day, we rented jet skis and set off with our guide on a circumferential trip around the entire island. We stopped to break coconuts and drink the fresh juice and see so many different views of the island, but just cruising through crystal clear water was the best part. Each day, the hotel staff fed sting rays so we could meet them and become besties. The hotel also provided kayaks and paddle boards, so we rented them one evening and watched the sun set over the bungalows and Mount Otemanu.

Another day, we went on a snorkeling tour which cruised by boat to three spots around the island, one each for seeing stingrays, sharks, and a rainbow reef. The tour also stopped at the most incredible lunch spot: a Polynesian home that grilled us an incredible feast, which we ate at the glorious picnic tables pictured above. The trip was an unforgettable mix of relaxation and a little adventure that I couldn't possibly begin to describe.

How cute is this tiny wedding chapel, on a secluded lagoon at the hotel.

Stingrays everywhere!

We got up close and personal with these guys.

How every day should end.

Bora Bora {Part One}

2016-10-25T06:54:00.002-07:00

It took an old friend from college calling the other day, asking for recommendations in French Polynesia, to prompt me to post some photos from our second anniversary trip to this stunning and magical place. Our trip took us to three islands: Bora Bora, Tahiti, and Moorea. Each of the islands were very different, and had their own pros and cons, which is a big part of what I wanted to share. Without question, the most special of the three was Bora Bora. The topography of the island is what makes it so incredible, with a central volcano surrounded by a lagoon and a circumferential string of small islands or motus (check it out). The best hotels sporting the signature overwater bungalows are located across the lagoon from the volcano on these small islands.

The Four Seasons is universally hailed as the place to stay, however, I'm here for making an argument for the InterContinental Bora Bora Resort & Thalasso Spa, which is located on the same stretch of land across the lagoon from the volcano. This location means it shares the same views, same water, and a wildly similar experience for much less coin, allowing you to spend more nights in the dreamy bungalows. The bungalows at the Intercontinental were stunning, with 360 degree turquoise lagoon views (ask for one with an unobscured volcano view), beautiful comfortable beds overlooking the water, and spacious personal decks. Without question, you must stay overwater for at least a portion of the trip. Personally, I didn't feel that a trip to French Polynesia would be worth the effort and expense without this experience.

The included breakfast buffet at the hotel was lovely, with everything from pastries and omelets to the freshest ahi sashimi you've ever tasted. We even splurged one morning and had breakfast delivered directly to our bungalow by boat, which was so much fun! The pool was insane. Like, next level beautiful. The picture of Adam reading in a poolside hammock below is one of my favorite travel photos. I can't say enough about the experience we had here; both Adam and I list it as the most beautiful place we've ever been. More to come on the rest of the trip!

Transportation from the tiny airport to the hotel is by boat! This was our only dodgy weather of the entire vacation.

Suit: Mara Hoffman (similar one here)

The spa boasts private, glass-bottomed treatment rooms where you can watch the fish swim below you while enjoying a massage.

The grounds of the hotel are immaculate, and each view seems prettier than the last.

Morning views from the foot of our bed.

Brunch spread of fresh smoothies, sashimi, and an Asian noodle stir fry.

A turquoise color so intense that it seems like a filter.

Breakfast delivery!

Riad Idrissy & The Ruined Garden

2016-10-12T06:45:00.004-07:00

While trying to finalize a destination for our 3rd anniversary trip, the article that pushed me over the edge toward Morocco was one by Condé Nast Traveler called "How to Live Like Royalty in Morocco". The article featured three hotels, two of which excited me enough to make our final itinerary. I knew instantly that Riad Idrissy was the only place I wanted to stay while visiting Fez; it was non-negotiable, and it definitely didn't disappoint. This 400 year old riad was purchased and fully renovated in 2006, using only materials and furnishings designed and made in Morocco. While drinking wine on our terrace, we got to meet and chat with one of the owners, an Englishman who purchased it after falling in love with Fez, and it was lovely to hear his story.

Upon arrival, we were met by Fatima, who was an incredible hostess during our stay. She served us some mint tea, and showed us to our Library Suite, one of only five guest rooms in the riad. The bedroom was beautiful, but the best part was our adjoined library and terrace that looked out over the adjoined restaurant, the Ruined Garden. The day before our arrival, we requested the 7-hour lamb Mechwi for our first night, which requires a day's advance notice. It was served on our private balcony as the sun was setting, and was possibly my favorite meal of the entire trip (picture below).

The Ruined Garden is an utterly charming restaurant, set in a secluded courtyard complete with lush, beautiful plants and uncovered original mosaic floors and columns. We ate an over-the-top included breakfast there each morning of approximately one million breads, fresh fruit, and a tagine of Berber eggs. The entire experience made it feel like we were welcomed into someone's home, rather than just nameless guests at a hotel. I can't possibly say enough about our experience in this beautiful riad, and would recommend it to anyone in a heartbeat.

This 70s style jumpsuit is from Nasty Gal, but is no longer available.

{Similar here, here, and here}

This flowing maxi from Express was perfect for Morocco thanks to it's comfy jersey fabric, and conservative cut. {Similar here and here}. The necklace, from Free People, just had to be purchased for the trip as well.

Butternut Squash Hummus with Sunflower-Pepita Pesto and Chipotle Relish

2016-10-09T09:27:00.001-07:00

Have you ever seen a picture scream fall quite so much before? It's basically a girl in boots, flannel, a vest and a scarf, drinking a PSL, and buying mums and pumpkins. But this appetizer board is actually so perfect for fall! The colors, the flavors, the textures... all. of. it! I made this for a girls night sleepover last night, and it was so good that I refilled the snacks and veggies three times.

You could make the base hummus here alone, but it is so much yummier with the toppings and they're really quick to mix up. I bought a trail mix in the bulk section of Central market that had sunflower seeds, pepitas, and dried cranberries, so I got only the amounts I needed. This recipe makes a lot of hummus, so you'll have leftovers. Well, maybe. Who am I to judge?

Butternut Squash Hummus with Sunflower-Pepita Pesto and Chipotle Relish

Ingredients

Hummus

1 cup cubed butternut squash
1 head garlic
1 can (15 oz) chickpeas, rinsed and drained
2 T. fresh lemon juice
1/3 cup tahini
6 T. olive oil
1 T. sauce from chipotles in adobo
1/2 t. ground cumin
1/4 t. smoked paprika
Small pinch of cinnamon
1/2 t. sea salt
1/4 t. pepper

Sunflower-Pepita Pesto

2 T. sunflower seeds
2 T. pepitas
2 T. chopped basil
Olive Oil
Small squeeze of lemon juice
Sea salt, to taste

Chipotle Relish

2 peppers from chipotles in adobo, minced, plus 1/4 teaspoon liquid
1/2 t. minced dried cranberries
Drizzle of honey, to taste

Ideas for Serving: veggie chips, carrots, zucchini, roasted artichoke, roasted sweet potato wedges, pita, crackers, pretzels

Directions

Preheat the oven to 400°. Slice the top off the head of garlic, drizzle with some olive oil, and wrap in foil. Rub the butternut squash with olive oil, sprinkle with a little salt and pepper.
Roast the squash for 30 minutes, until tender, and the garlic for 45 minutes. Allow both to cool a bit, then squeeze out 8-10 cloves of the roasted garlic.
Add squash, garlic, and all hummus ingredients to blender or food processor and blend until smooth. Add more olive oil or lemon juice, if needed, for consistency.
To make the pesto: mince the first three ingredients. Add olive oil until desired consistency (a little extra liquid looks good for presentation) and a few drops of lemon juice. Salt to taste.
To make the relish: Combine peppers and cranberries, add a little honey to taste.

*Basic butternut squash hummus recipe adapted from The Minimalist Baker.

Volubilis, Morocco

2016-10-04T06:21:00.000-07:00

After our incredible visit to Chefchaouen, Adam and I (and our personal driver from Y'alla Tours) headed south on a long drive toward Fez. Along the way, we stopped at Volubilis for a little history. This partially excavated city was once capital of the ancient kingdom Mauretania, and was later taken by the Romans before they were ultimately overthrown by local North African tribes. By the end of the 8th century, it was occupied by Idris ibn Abdallah whose dynasty ultimately became Morocco. The city was abandoned in the 11th century as its inhabitants migrated to Fez.

Aqueducts built around 70 AD carried water from the surrounding mountains to the city, and water flowed through intricate networks of stone channels through the houses and public baths. The grander homes boast elaborate mosaic floors telling stories of mythology, and sculptures of marble and bronze. Adam's favorite fact: the wealthy families owned slaves whose job was to sit on their toilets to keep the seats warm between uses. Seriously. Volubilis sat in a very fertile agricultural area, and their main export was olive oil; some of the stone olive oil presses are visible at the site.

The ruins were devastated and largely buried in the mid-18th century by a large earthquake. While Morocco was under French rule, between 1912 and 1956, much of Volubilis was excavated. The ancient city was named as a UNESCO World Heritage Site in 1997, and it's not hard to see why. This was such a beautiful and fascinating stop on our trip, and we thoroughly enjoyed learning so much about Morocco's history outside of its modern day cities.