Jac o' lyn Murphy

BBq to BBP- Best Banana Pudding Recipe

2019-06-24T19:29:00.000-07:00

This pudding is B-A-N-A-N-A-S...

I typically don't look to a BBQ cookbook for desserts but I am thinking that

the new BBQ&A by Myron Mixon should be changed to BBP&A for Best Banana Pudding.

The book is full of amazing recipes and tips for the grill and it just so happens that this creamy pudding is the perfect accompaniment for a sweet treat after all of the smokiness.

and he insists it be served with Nilla Wafers... no exceptions.

Banana Pudding

6 servings

5 large egg yolks

1/4 cup cornstarch

1/3 cup sugar

Dash of kosher salt

2 cups whole milk

2 tablespoons unsalted cold butter

2 teaspoons vanilla extract

18 Nilla Wafer cookies, coarsely crushed

3 ripe bananas, thinly sliced

IN a medium bowl, whisk the egg yolks with the cornstarch, sugar and salt. In a medium saucepan over medium heat, gradually bring the milk to a boil. Gradually whisk the milk in to the egg yolks until smooth. Transfer the pudding mixture to the saucepan. Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes. Scrape the pudding into a owl and whisk in the cold butter and vanilla. Cover with plastic wrap and refrigerate until chilled, at least 4 hours, or overnight.

When you're ready to serve the pudding: Spoon the pudding into six bowls. Garnish with the thinly sliced bananas and sprinkle all over with the crushed Nilla wafers. Serve cold, right away.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of BBQ&A as part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

On Wednesdays we eat Pink! Bright Beet Hummus

2019-06-19T20:05:00.000-07:00

There is nothing better than colorful, vibrant food.

It isn't often that you get to eat pink.

I think the

Pink Beet Hummus from the new cookbook, Eat Clean Play Dirty

by Danielle Duboise and Whitney Tingle is about to change all of that!

It's pretty, it's festive, it's healthy, it's full of antioxidants...

it makes me blush.
So just like in Mean Girls,
On Wednesdays we eat pink, and actually I could eat it any and every day.

Pink Beet Hummus

makes about 3 cups

1 pound red beens (about 2 medium)

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 teaspoon Himalayan salt, or more to taste

1 cup cooked or canned chickpeas, rinsed and drained

1/4 cup tahini

3 tablespoons fresh lemon juice

2 cloves garlic, roughly chopped

Freshly ground black pepper

1 tablespoon black and white sesame seeds, for garnish

1. Preheat the oven to 400 degrees

2, Scrub the beets, drizzle them with 1 teaspoon of the oil and sprinkle with a pinch of the salt. Arrange them on a backing sheet and roast for 40-50 minutes or until you can easily pierce with a knife. Allow the beets to cool completely, then us your hands to gently slip off the skins.

3. Roughly chop the beets and add them to a food processor along with the chickpeas, tahini, lemon juice, garlic, and a few cracks of pepper. Add 1/4 cup of water and process until very smooth adding more water if you like a thinner hummus. Store in fridge for up to 1 week. Garnish with sesame seeds.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of East Clean Play Dirty as part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Bacon-Blue Cheese Ranch Dip from The Bacon Bible

2019-06-10T17:16:00.001-07:00

Summer is here and I am so ready to take a "dip",

Bacon-Blue Cheese Ranch, that is!

This is actually a dressing from the amazing new book,

The Bacon Bible by Peter Sherman,

but it is so versatile and delicious it makes the perfect appetizer as well.

It is everything you can imagine it would be.

Cool, creamy, tangy and a kick of bacon...

My advise for the summer?

Grab a chip and dive right in!

(it pairs perfectly with regular chips or BBQ flavor)

Show up with a jar of the dressing and homemade chips as a hostess gift

and you know you will always be invited back!

Bacon-Blue Cheese Ranch

1 cup sour cream
1/2 cup store bought mayonnaise
1/4 cup buttermilk
2 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
3 garlic cloves chopped
4 ounces blue cheese - I love Maytag
3 tablespoons finely chopped fresh dill
4 ounces thin sliced bacon cooked until crisp and chopped
1/4 teaspoon freshly found black pepper

In a blender, combine the sour cream mayo, buttermilk, vinegar, Worcestershire sauce, garlic, half of the cheese, the dill bacon and pepper and blend until smooth. Pour the mixture into a bowl and fold in the remaining cheese. Cover tightly and refrigerate for at list 30 minutes. The dressing will keep tightly covered in the refrigerator up to 3 days.

Use it on Wedge Salad, with a platter of chicken wings or as a base for potato salad or coleslaw as well.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of The Bacon Bible as part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Spring Asparagus Coconut Soup with toppers

2019-04-28T18:24:00.002-07:00

I've found it!

The perfect soup to make that seasonal transition everyone looks forward to...

Winter to Spring.

I received a copy of The Modern Cook's Year by Anna Jones

and her Asparagus Coconut Soup immediately caught my eye.

Not only did the soup look amazing, but so did the soup toppers.

It is a quick and easy recipe with beautiful fresh ingredients.

I am a firm believer that a soup isn't complete without a topping.

Some of Amanda's suggestions include,

Toasted Coconut...

Crispy Pan Fried White Beans...

and Golden Sesame Seeds...

I couldn't pick one so I used them all...

This recipe is just one of the over 250 in this epic vegetarian cookbook,

that will see you through every season.

Asparagus and coconut soup
from The Modern Cook's Year
Serves 4
2 Tablespoons butter of coconut oil
1 leek finely chopped
3 3/4 cups asparagus trimmed and cut into 1/2 inch pieces
a small bunch of basil leaves picked, stalks finely chopped
1 1.45 ounce can coconut milk
2 cups vegetable stock
1 lemon

Put a large deep pan over medium-high heat, add the butter and leek and cook for 10 minutes, stirring until the leeks are soft and sweet.

Next, add the asparagus, the basil stalks and the greens and allow to cook for a minute or two, then add the coconut milk and stock and simmer until the asparagus is tender, this should take about 4-5 minutes.

Add the basil leaves and blitz in a blender or in the pan with an immersion blender, until the soup is completely silky smooth. Squeeze in the lemon juice.

Next, make any adjustments to the soup. Add more water if the soup is too thick, pinch alt if needed, or more lemon. Once it is tasting great, ladle into bowls and top with suggested toppings if desired.

Topping ideas:
toasted coconut flakes and drizzle of olive oil
little basil leaves and coconut milk
pan crisped white beans and lime zest
toasted sesame seeds

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of The Modern Cook's Year . I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Watermelon Radish Canapé

2019-03-28T17:44:00.000-07:00

I have a long time love affair with Farmers' Markets.

The amazing produce, the proud farmers, the colors, the smells, the thrill of getting items that are only available seasonally.

When I received an advanced copy of,

Pescan, A Feel Good CookBook,

it was a dream come true!

The premise is simple.

The authors who are also best friends, would take trips to their local farmers' market and spend all day cooking. Their focus is on plant-based, dairy-free and gluten-free dishes but incorporate high-protein seafood and eggs.

This book is not only a treat to look at but the recipes are colorful, simple and fun.

One of the wonders of the farmers' market for me are watermelon radishes.

I love anything that is a vibrant play on words

and it is always a joy to cut into these radishes and see the watermelon-esq colors.

Naturally, Abbie and Jacqueline's recipe for a canapé made from these gems caught my eye...

They are easy to make...

delicious to eat...

and a total show-stopper...

I'm calling this a platter of happiness...

Watermelon Radish and Smoked Salmon Canapés
from Pescan, A Feel Good Cookbook

1/2 cup nondairy cream cheese (like Kite Hill)
4 to 8 watermelon radishes, thinly sliced into 24 rounds
f8 ounces smoked salmon
1/2 cup thinly sliced grape tomatoes
1 small carrot thinly sliced
1/4 cup finely diced red onion
1/4 cup capers drained
1/4 fresh lemon juice
flaky seas salt and freshly cracked black pepper
1 bunch fresh dill

Spread 1 tsp. of the cream cheese onto each radish round. Top each round with a small piece of salmon. Add a slice of grape tomato and a slice of carrot to each piece. sprinkle each canapé with 1/4 tsp red onion, 3-4 capers and 1/2 tsp lemon juice. Season lightly with salt and pepper. Garnish with dill fronds and arrange the canapés nicely on a serving platter.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Pescan, A Feel Good CookBook. I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Crispy Corn Beef and Cabbage Wedge Salad

2019-03-11T20:24:00.002-07:00

As someone with the last name Murphy,

Corned Beef and Cabbage is mandatory on St. Patrick's Day.

This year we are living on the "wedge" this March 17th...

As the luck of the Irish would have it,

this recipe is quick, easy and delicious.

Grilled wedges...

and an amazing dressing...

that is dripped and drizzled...

then topped with crispy, savory corned beef.

Forget the pot of gold,

I want this at the end of the rainbow!

Crispy Corn Beef & Cabbage Wedge Salad
with Sweet Mustard Dressing

for the dressing
whisk together:
2 Tablespoons Sweet Mustard (I love Just For All)
2 Tablespoons White Wine Vinegar
4 Tablespoons Olive Oil

Cut head of green cabbage into 6 wedges, leaving the core intact. Brush the sides of each wedge with olive oil and grill (either on outdoor grill or stove top grill pan) for about 5 minutes on each side. Then cute about 10 slices of deli corned beef into strips and fry until crisp in a pan.

Drizzle wedges with dressing and top with warm crispy corned beef

Spicy Jalapeño Lime Burrata with homemade chips

2019-03-04T09:23:00.001-08:00

Homemade tortilla chips, salsa and guacamole will always be a staple around here,

but our favorite burrata cheese recently took a trip south of the border

for a new Mexican appetizer!

Creamy, soft burrata is perfecto with lime juice and zest then

soaks up just touch of spice from thinly sliced jalapeños...

and the cheese gets even more decadent

as you scoop it up with warm salted chips...

I have a feeling that Taco Tuesday will never be the same!

Spicy Jalapeño Lime Burrata

1 large ball of burrata
5-6 very thin slices of fresh jalapeño
juice of half a lime
drizzle of olive oil
lime zest for topping
dash of salt

Place burrata in a shallow bowl or dish. Squeeze lime on top of cheese, drizzle with olive oil then top with jalapeño slices, lime zest and salt. Serve with freshly fried tortilla chips. (I just fry corn tortillas that I cut into triangles in very hot vegetable oil until golden, drain on paper towel and lightly salt).

Ranch Chex Mix

2019-03-01T04:00:00.000-08:00

Yee Haw!

I decided to take one of our favorite snacks out to the ranch.

Ranch dressing is fabulous with chicken wings, salads, pizza, really anything,

why not Chex Mix??

Ranch, garlic salt and dill weed give crispy Chex cereal quite a kick...

You will definitely be saying,

Give me a home where the Ranch Chex Mix roams!

Ranch Chex Mix

6 cup Rice Chex Cereal
4 Tablespoons butter
1 packet Hidden Valley Ranch powdered salad dressing
1 tablespoon Garlic Salt
2 tablespoons Dill Weed

Preheat oven to 225 degrees. Place cereal in a large mixing bowl. Melt butter and pour over cereal, mixing gently to coat. Sprinkle seasonings over the buttered cereal and mix to combine. Spread on a parchment lined baking sheet. Bake one hour stirring about every 20 minutes.

Snacks and the City- Bold Bites in San Francisco

2019-02-19T04:00:00.000-08:00

There is nothing my family loves more than spending the day in San Francisco.

Although we live close,

it always feels like a getaway and the perfect way to recharge.

We love the breathtaking scenery, vibrant colors,

classic landmarks and unique neighborhoods.

Everyone has a different favorite spot, so often we zip all over the city.

I have learned from experience that nothing ruins a fun day away like hungry travelers.

Good food feeds good times and that's why I have Foster Farms Bold Bites on hand.

They are a shareable, flavorful, protein packed snack

that is perfect to grab and go to the Golden Gate!

I don't think it was a coincidence that our first stop and snack are color coordinated!

International Orange is a bold color for a bridge and a bite...

We packed pouches for all of the Painted Ladies,

fittingly vibrant for the historic Victorians...

and some cheerful chicken for the one feeling blue...

Parmesan was perfect for our perch to view the Pyramid ...

We definitely needed extra power to climb up to Coit Tower...

Noble nibbles for our picnic at the Palace...

Not only are Foster Farms Bold Bites perfect for day in the city because they are delicious, quick and convenient, but their chicken grows bountifully and beautifully under the warm California sun.
It is raised responsibly by local farmers. Foster Farms is looking to redefine the snacking standard. Bold Bites do not include any artificial colors,
flavors, nitrates or nitrites and come in 5 amazing and unique flavors.
They are available in various retailers across the West Coast such as Safeway and Target.

Foster Farms makes it easy to Be Bold Anywhere!

Thank you to Foster Farms for sponsoring this post and elevating snacking in such a delicious and convenient way.

Easy Valentines from The Grocery Store!

2019-02-09T20:10:00.000-08:00

Typically Valentine's Day

is all about flowers and candy to express our love.

Often times life gets in the way and the last minute scramble for a gift,

means exorbitantly priced roses and chocolates.

Well don't worry, there are lots of amazing, fun and useful things

you can pick up at the store that will make them laugh and swoon on February 14th.

Sometimes condiments, sauces and spices say it best...

Tell your Valentine that they are special...

Oh SOY do you love them...

and that nothing beats,

U and MI...

Then head to the candy aisle.

A big tub of licorice is all you need to ask them to Be Vine...

Everyone should be grinning on this day of love,

and Barry Manilow said it best,

isn't your Valentine the reason you smile?

Keep it fresh with a new toothbrush...

It is amazing what switching out a few letters will do!

Whether you love them a "latte" or a "lotto",

they will appreciate a coffee or a chance to win the big bucks...

and why go out to a restaurant when you can have a

Ramen-tic dinner at home??

Happy Valentine's Day!

Preserved Lemons from Ibiza

2018-12-13T04:00:00.000-08:00

I was thrilled to receive a copy of the new cookbook Ibiza, Land and Sea, by Francoise Pialoux.

It has stunning pictures, beautiful food and makes you long to visit the Spanish island.

One of the first recipes that caught my eye was for Preserved Lemons.

Citrus season is a huge highlight of winter in California.

It makes me so happy to see our Meyer lemon trees full of sunny spheres.

Now I can have them all year, and pretend I'm in Ibiza!

This recipe is so easy to make.

After I picked the lemons...

I washed them, sliced them into pretty petals,

then salted...

Then tightly packed them into a glass jar,

and nestled in fresh thyme...

and a bay leaf.

(she also adds chilies but I omitted those simply so I can use the lemons in more recipes)

Boiled and cooled water was added...

and a topping of olive oil.

It is so pretty to look at that I don't even mind the 1-2 month wait for them to preserve!

They will be perfect to use in salads, tagines, pastas...

Ibiza may be known as a party mecca but it will always remind me of lemons.

Fatima's Mum's Preserved Lemons
from Ibiza Land and Sea

For a 3 L jar (6 pints)
Preparation 1-2 months before using

12 organic lemons
24 tsp course salt
1 bay leaf
1 branch of thyme
3-4 small chillies
Olive oil

Clean the jar you are going to use in very hot hater and dry. Boil a large saucepan of water for 5 minutes, then leave to cool. This will later fill the jar. Wash the lemons and half-cut into quarters, ensuring the cuts allow the lemons to stay whole but open lie flowers.

Take the first lemon, open it up and pour 2 tsp of coarse salt into the centre, in the heart of the four quarters. Close up tightly and place in the jar. Repeat for all the lemons, pressing down as tightly as possible in the jar. In between, slip in the bay leaf, the thyme and the chillies.

Gently pour in the boiled water but do not fill to the top. Leave about 2 centimetres and top up with olive oil. Close the lid of the jar tightly and turn the jar upside down, leaving for 24 hours. The next day, turn the jar back up and leave the lemons to soak for 1-2 months before using.

With this method, the lemons can keep out side the fridge for a year if the jar is tightly closed. Once it has been opened, place the lemons in the frig.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Ibiza, Land and Sea. I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

All the Creatures were Stirring...Holiday Cocktails

2018-12-11T10:50:00.000-08:00

The holidays are here and I am ready to stir it up!

I am giving 2 festive cocktails a whirl this Christmas.

Jolly Jelly Cocktail

When enjoying a cocktail, I tend to be a creature of habit.

Typically I will have the old standby, a vodka soda.

With one spin of spoon, I've transformed the old standby

into something as jolly as a bowlful of jelly...

I definitely think it would make Santa laugh and stay for a sip...

I prepared the standard vodka, soda and crushed ice...

and swirled in a dollop of raspberry jam.

I may preserve this recipe all through the winter!

Hot Buttered Rum, Pa, Rum, Rum

When there is a chill in the air,

you long for something warm in your mug...

I've drummed up the easiest, Hot Buttered Rum.

It is one of the finest gifts to bring to the Christmas Cocktail menu!

I've taken my favorite recipe and made it even easier...

Fill your cup with one shot of rum and very hot water...

then stir in my secret ingredient...

the magical Brown Sugar and Cinnamon Butter from Trader Joe's...

Cheers!

The best holiday gifts from Trader Joe's

2018-12-07T16:54:00.000-08:00

I love Trader Joe's for so many reasons.

It started in my hometown,

I can rely on them for quick easy dinners,

they always have free samples,

their products are one of a kind and

it is inexpensive.

This year it is also a treasure trove of fun gifts for everyone on my list!

Bread and Butter Hostess Gift

There is nothing better than fresh bread and creamy butter.

These 3 unique flavored spreads,

paired with a fresh baguette is a comforting gift your host can enjoy the next day.

Hi Ho Cherry O

Cherries are cheery, colorful and crucial to have on hand to garnish drinks and desserts.

They are a great gift and paired with a festive toothpick holder, it's

the "cherry on top"!

No Bake Gingerbread

There is nothing like the holiday smell of fresh baked gingerbread.

Give them a Trader Joe's candle and cute gingerbread men

and you've all of the elements without any of the work!

Blue Cheese Burgers

Give that fast food lover the 1st class treatment!

This wonderful spread elevates any hot dog or burger

and this elegant ornament spruces up any tree...

Ring around the Rosemary

Definitely a present they will go nuts for!

Top this amazing nut mix with a fresh rosemary wreath.

It instantly decks the halls and gives them something to enjoy while they conspire by the fire.

Make it a Blue Blue Christmas

Blueberries and Acai are all the rage to eat and to scrub on your skin.

It'll give them the instant holiday glow!

There is a reason Ho, Ho, Ho rhymes with Trader Joe, Joe, Joe!

Home-made Holiday Chocolate Bark

2018-12-06T04:00:00.000-08:00

There is nothing like homemade for the holidays.

Treats created for family and friends is so special and personal.

This year our chocolate bark is going to bring joy with each bite!

One of the best things about chocolate bark is that is is so customizable.

You can add in crushed candy canes, freeze dried berries, nuts, toffee, espresso bits...

anything and everything tastes great covered in chocolate, right?

And just to drive home the fact that the gift is from our house to yours,

we are giving it in mini tin dwellings.

My favorite recipe is from my friends at Organization and Relocation.

Not only do they keep me inspired to be clutter free and make my household beautifully serene,

their founder's legendary bark is a holiday party must.

Home Sweet Home indeed!

Bob's Crispy Salami Eggs

2018-12-05T04:00:00.000-08:00

My dad is the king of breakfast.

When I recently mentioned his legendary Salami and Eggs to a friend,

I was shocked that she had never heard of the combination.

For our family, its a classic dish from a classy guy!

It is just 3 simple ingredients,

(4 if you include butter in the pan)

farm fresh eggs, salami and basil...

The combination of fluffy, buttery eggs, crisp savory salami and fresh basil

is as irresistible as Bob!

Bob's Crispy Salami Eggs

serves 2

4 eggs

1 Tablespoon butter

6-8 slices of salami cut into thin strips

Fry salami strips in a small pan over medium heat until crispy. Be careful as they tend to crisp up quickly. Remove from pan and drain on a paper towel. In a small bowl whisk the eggs and add salt and pepper. In the same pan as you fried the salami, add butter and melt it slowly on low heat until frothy. Pour in eggs and stir eggs with a rubber spatula until cooked. Transfer to 2 plates, top with salami and garnish with basil.

Ramen around the Christmas Tree! 5 Noodle Gifts

2018-12-04T04:00:00.000-08:00

My family loves ramen.

It's fun to eat, easy to make

and there are so many ways to celebrate with it for the holidays.

This year it will be Ramen around the Christmas Tree!

O Christmas Tree, Cup O Christmas Tree Gift

This eco-friendly gift is perfect for everyone,

especially the "Christmas Tree Huggers" on your list...

Save your Cup O' Noodles container and plant a mini evergreen inside.

What a way reduce, reuse, recycle and say,

Peace on Earth!

Printable tags are here

Make it a Ramen Holiday

Everyone loves Chex Mix, but this version has a slight Asian flair.

It makes a unique gift that is totally addictive...

Dry ramen noodles add to the flavor and crunch
and wasabi peas give it some kick...

It is definitely a flavorful adventure!

Ramen Holiday Snack Mix

Pre-heat oven to 250 degrees

In a large bowl combine:

2 packets of Top Ramen broken into bite size pieces

3 cups Rice Chex

3 cups Wheat Chex

1 cup peanuts (I like Planter's Red Skins)

1 cup wasabi peas

Melt 6 tablespoons butter and stir in:

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

Then pour over dry ingredients and stir to coat.

Place on parchment lined baking sheet and bake 1 hour, stirring every 15 minutes. Allow to cool before placing in airtight containers.

Printable tag here

Give Santa's Beard some Cheer

Ramen noodles served on a Santa plate,

give him a delectable make over!

The perfect way to watch his hair Ho, Ho, Grow...

Top Ramen with Ramen

Deck the gifts with ramen and ornaments.

The recipient will be bowled over with this ramen ornament

and red and green packaged noodles.

The perfect present presentation.

Make a Ramen Wreath

My son would eat ramen daily if he could.

What better way to top his gifts than with a wreath of one of his favorite things?

To make:

Cook plain ramen noodles in boiling water until just soft, about 2 minutes.

Drain and let cool on paper towels.

On a parchment lined baking sheet, form a wreath shape with the ramen, packing the ramen tightly together. It helps to form it around a small bowl in the middle, then remove the bowl before placing in a 250 degree oven for approximately 1 hour until wreath is set.

Have yourself a Merry Ramen Christmas!

Festive Ways to use Licorice for the Holidays

2018-11-30T04:00:00.000-08:00

I'm dreaming of a Vine Christmas!

Red Vines are vibrant, fun and the epitome of holiday cheer.

Here are a few festively easy ways to celebrate the season with them.

A Sweet Sleigh Gift

Who wouldn't love a load of licorice?

Perfect for party favors, teachers, Secret Santas, co-workers, neighbors...

it is the easiest, cutest and most economical present of all.

It is guaranteed to have them laughing all the way through the holidays...

Kids' Table Snowman Place Settings

There must have been some magic in that licorice hat we made.

It turns a simple place setting into a fun place to laugh and play!

Cut black Red Vines into the desired lengths to make the hat.

Dip end of the vines that you would like to adhere into a small pot of boiling water for just a few seconds to soften it.

Place where you would like it to stick

and pinch together with your fingers for a minute or so.

Place on parchment paper until dry.

And don't forget his carrot nose!

I cut the stem end flat and used a touch of peanut butter to "glue" it to the plate.

Give Santa what he really wants on Christmas Eve

Milk and cookies are nice but a little ordinary don't you think?

Surprise St. Nick with a jolly Red Vines treat.

I took our milk and cookies plate...

and covered it up, so he'll never know...

Make the perfect straw

There is no better way to drink a holiday beverage than through a

Red Vines Straw...

Snip each end and let the party begin!

A Toast to the Holidays with Maple Bourbon Eggnog

2018-11-29T10:37:00.000-08:00

It's the most wonderful time of the year!

There is so much to cherish during the happiest season of all

but I am particularly drawn to traditions.

My family looks forward to those special things we do once a year and

nothing kicks off the holidays like our annual eggnog toast.

Our Eggnog is always Clover Sonoma - they make 4 varieties after all!

They are a third-generation, family-owned and operated dairy.

Everything they make is sourced from a select group of Northern California farmers,

focusing on sustainability, and taking care of the land and the animals.

Clover Sonoma is committed to preserving the farms for years and generations to come.

They are deep rooted in traditions and their Organic Maple Bourbon Eggnog

is based on the founder's recipe.

It is organic, non-alcoholic (unless you are feeling festive and add your own!) and

the clean ingredients contain no cornstarch or corn syrup.

With one sip, I am instantly transported to the days of Christmas past.

It is creamy and rich with a blend of holiday spices,

a touch of maple sweetness and a dash of bourbon flavor.

Do you know what else our first eggnog toast signifies?

That not only is Santa Claus coming to town, but so is Santa CLO!

Clover’s lovable mascot, Clo the Cow, was also the founder, Gene Beneditti's creation

and is a cherished local celebrity.

She is always happy, clever and the life of the party.

This holiday season, she's ready to celebrate and is taking her show on the road.

She'll be visiting many Bay Area markets for fun photos, samples of

Clover Sonoma Organic Maple Bourbon Eggnog

and opportunities for you to choose which local charities Clover will donate to.

You can find a list of her tour stops here.

Let it Clo, let it Clo, let it Clo!

You can find out more about Clover Sonoma and their amazing eggnog here.

It is available at many fine retailers like Save Mart, Lucky, Nugget, Oliver’s Markets, Mollie Stone’s, Lunardis, Draegers and New Leaf.

Thank you to Clover Sonoma for sponsoring this post, for your amazing products and the care you take in everything you do. You are a true Northern California treasure.

Thanksgiving Leftover Sandwich, Yes "Peas"!

2018-11-15T14:36:00.000-08:00

For me,

Thanksgiving leftovers are almost as important as the big feast.

There is nothing better than a fresh turkey sandwich.

made from all of the love that went into dinner the night before.

I keep it fairly simple, but when I saw the incredible

Hot Turkey Sandwich, topped with peas from

Matty Matheson, A Cookbook, I knew it was the perfect idea for our next day dining.

You start with the classic sour dough bread and turkey...

slather with gravy...

and finish it off with peas!

All I can say is,

Yes, PEAS!

Here is the complete recipe so you can make it year round...

HOT TURKEY SANDWICH

Serves: 4
Prep time: 3 hours 15 minutes, plus overnight refrigerating

WHAT YOU NEED:

2 turkey breasts
Canola oil
Kosher salt and freshly ground black pepper
2 large turkey necks
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 tablespoons tomato paste
3 quarts (2.8 L) chicken stock
2 bay leaves
1 bunch parsley (optional)
1 bunch thyme (optional)
3 tablespoons flour
2 tablespoons unsalted butter, plus more for the peas
4 slices white bread
1 (12 ounce/340 g) bag frozen peas

WHAT YOU DO:

Preheat the oven to 350°F (175°C). Coat the turkey breasts with oil and season with salt and pepper. Place the turkey breasts on a baking sheet lined with parchment paper. Roast until a thermometer inserted into the thickest part of the breasts reaches 145°F (63°C). Remove the breasts from the oven and wrap in plastic wrap. Let cool, then place in the fridge until the next day.
Meanwhile, pat the turkey necks dry and cut into 2-inch (5 cm) portions. (You can cut right through the vertebrae.) Season with salt and pepper. In a Dutch oven, heat ½ inch (12 mm) of oil over medium heat. Cook the turkey necks until they’re nice and dark brown on all sides. Remove and set aside. To the same pot, add the onion, carrot, and celery until they’re cooked down, then add the tomato paste; cook for 5 minutes, stirring occasionally.
Place the necks back into the pot and add the stock and bay leaves. You can add parsley and thyme as well. Bring to a boil, skim the scum that rises with a ladle, and turn the heat to low; braise for 2½ to 3 hours. Once the meat on the necks is fork-tender, remove the necks and strain the stock into a large container; refrigerate overnight.
The next day, pick the neck meat off the bones. Make the gravy: In a medium saucepot over medium heat, cook the flour and butter until golden brown, stirring constantly, 10 to 15 minutes. Add 4 cups turkey stock from the necks.
Thinly slice the turkey breasts against the grain. Place one slice of bread on a plate, then top with 3 slices of breast and 2 heaping tablespoons of the cold braised turkey-neck meat, then 3 more slices of breast. Push down on the meat to compress. Pour hot gravy over the entire sandwich. In a medium saucepan, warm the peas with just a little butter and water; season with salt. Spoon a big pile on top of your hot turkey sandwich.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Matty Matheson, A Cookbook. I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Turkey in a Cup-cakes - Thanksgiving Desserts

2018-11-05T08:00:00.000-08:00

There are so many ways to cook turkey.

Roasted, barbecued, fried and now microwaved!

With a little help from my friends at Miss Jones Baking Company,

you can have turkey cupcakes in a cup in under a minute.

All you need are cakes in a cup, candy eyes,

a colorful candy for the nose (I cut my favorite Sour Punch into triangles),

a few feathers and your favorite frosting.

Cook the cakes according to package instructions by adding water and microwaving,
then frost and assemble your turkey.
Soon you can have a glorious gobbler in many different flavors.
Chocolate and Vanilla...

Vanilla and Salted Caramel

or Confetti and Chocolate.

I know you can't "weight" to get baking!

Printable feathers here

Thank you to Miss Jones Baking Company for providing their amazing products for this post and the giveaway.

Home Made Christmas Oysters with Jalapeño Dressing

2018-11-01T14:59:00.000-07:00

I think oysters are always a cause for celebration,

especially during the holidays.

This gift from the sea is always better when enjoyed with family and friends...

and an amazing sauce to serve them with!

I recently received a copy of

Yvette Van Boven's new book, Home Made Christmas,

and I was thrilled to find a recipe for her Jalapeño Dressing that she pairs with fresh raw oysters.

It is simple and clean,

full of vibrant ingredients that will make your tastebuds merry and bright...

The dressing is so good (and not very spicy, I swear!) you will want to put it on everything.

It is amazing on steak, chicken and pork. It gives any meat a fresh jolt of flavor.

This book is delightful and festive.

It has everything you need for simple, happy entertaining.

After a few minutes of glancing through the glorious pages,

I guarantee you will want to be her best friend and visit her in Amsterdam and Paris!

Jalapeño Dressing
(from Home Made Christmas)
Process 10 jalapeños (seeds removed), 7 Tablespoons of white wine vinegar, some sea salt, 3 cloves of garlic and 1/2 cup chopped, fresh chives in a blender.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Home Made Christmas. I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Peas and Carrots aren't so scary! Halloween Pasta

2018-10-24T14:53:00.000-07:00

When I was a kid, cooked peas and carrots were the veggie combo that scared me to death.

I couldn't stand them and thought they were not only mushy and tasteless but torture to eat.

As an ode to my childhood fears, I
made a Spooky Pasta Salad fit for Halloween night.

This is what I've learned about peas,

I like them fresh and crisp...

(You'll need 2 cups)

This is what I've learned about carrots,

I like them raw and spiralized...

(you'll need 2 large fresh ones)

This doesn't look so frightening does it?

To keep that Halloween Spirit, mix them both with a fun black pasta

(this is one bag of Trader Joe's Black Bean Rotini,

cooked according to package instructions and cooled)...

Then toss with my favorite dressing of:

3 Tablespoons White Wine Vinegar

6 Tablespoons Light (in color) Olive Oil

1 finely diced shallot

1 tsp dijon mustard

I think my childhood nightmare has turned into a dream!

New Twists on Homemade Roasted Pumpkin Seeds

2018-10-19T04:00:00.000-07:00

Oh Pumpkin Seeds!

The minute we start to carve our pumpkins,

I remember how much I love them roasted.

Maybe it's because we always made them when I was a child,

maybe it's because of their unique, savory flavor,

maybe it's because it is such a laborious task to clean them that they are so special.

In addition to the traditional seeds roasted with salt,

we got into the season with seasonings and made 2 other flavors...

First we used everyone's favorite,

Everything but the Bagel Seasoning...

The combination of sesame seeds, poppy seeds,

sea salt flakes, dried garlic and dried onions are perfect with the savory seeds.

To make Everything but the Bagel Seasoning Seeds:

Melt 1/2 stick of butter and mix into 1 cup of cleaned and dried pumpkin seeds...

Add 2 Tablespoons of Everything but the Bagel seasoning and toss to coat...

Spread onto a parchment lined baking sheet and bake in a 225 degree oven for about 25 minutes, stirring a few times for even roasting. Then raise the oven temperature to 350 degrees and bake about 10 minutes until golden. Keep on eye one them, they can turn quickly!

Not only are they great as a snack on their own but fittingly enough,

they are amazing topped onto a toasted plain bagel and cream cheese!

Nothing says Fall like pumpkin pie so why not celebrate with

Pumpkin Pie Pumpkin Seeds?

For these:

Mix 1 cup of seeds with 1/2 stick of melted butter.

Spread onto a parchment lined baking sheet and bake 25 minutes in a 225 degree oven.

Then increase temperature to 350 and bake until golden, about 10 minutes.

Then toss warm seeds with 1 Tablespoon of Pumpkin Pie Seasoning

and 2 Tablespoons granulated sugar...

They make a great sweet Fall treat by the handful or they are an amazing ice cream topper!

The perfect egg - Korean Home Cooking

2018-10-18T04:00:00.000-07:00

My family definitely takes advantage of all of the ethnic cuisines

that surround us in the San Francisco Bay Area.

We love exploring new foods and learning more about their cultures.

We rarely make Korean food at home, mainly because of a lack of knowledge so I was thrilled to be given an advanced copy of the new Korean Home Cooking cookbook.

It is a beautiful, informative book, full of wonderful recipes.

I had one thing in mind as I first thumbed through my copy however.

I want a foolproof way to make the ultimate soft boiled egg

to top Asian noodle dishes such as udon and ramen.

My son and I have always marveled how they are always so perfect in restaurants.

Not too runny because that would be overbearing, not too hard because that wouldn't give the dish the silky, creamy touch that we love so much.

Well... I found the holy grail!

So simple, so pure, so beautiful...

Why does it make me so happy?

This cookbook showed me so many interesting ways not only to use soft boiled eggs, but kimchi and included techniques and ingredients I was not familiar with but am so excited to try.

It is an amazing culinary excursion without leaving your house.

I suggest a big bowl of noodles topped with an egg as you start your Korean adventure...

The Perfect Soft Boiled Egg

Bring a small pot of water to boil. Gently drop in the eggs and boil for 7 minutes. Remove the eggs from the pot and cover with cold water, cracking them gently against the side of the pot so that their shells break slightly. Then get noodles ready, peel eggs and slice to top on ramen or udon.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Korean Home Cooking. I am party of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Easy DIY Paper Flowers for a Lucky Day of the Dead

2018-10-17T04:00:00.000-07:00

I love what Día de Muertos celebrates.

In the annual Mexican celebration, the Day of the Dead

is a time when families gather to honor and remember deceased loved ones.

It is festive and joyful.

When I saw the recent California Lottery Scratcher game I had to laugh.

How did they know that playing the lottery is one of my favorite memories of so many relatives?

So we are focusing our memorial celebration
on lucky tickets and vibrant tissue flowers!

The flowers are so fun and easy to make,
you can have a colorful cluster of them in no time.

Simply stack colorful tissue paper about 8 pieces thick

and cut through with a scalloped paper punch.

(mine is 3.5" in diameter but you could use any size)

Then gather 5 or 6 of them that you would like for one flower...

Carefully hot glue each layer together in the center and stack on top of each other...
(you could use regular glue also but I like hot glue because it takes very little time to dry,
doesn't bleed and really holds the paper together.

Wait until glue sets and then from the top layer start to crumple the paper inward...

go layer by layer until...

it looks like this...

then fluff the layers out...

Here's to hoping our ancestors can help us win those big bucks...

Imagine what next year's celebration will be like if we win!