Pink Parsley

Corn Risotto-Stuffed Poblano Peppers

2013-06-17T19:46:00.000-07:00

Oftentimes when I'm looking through a new cookbook or magazine, a recipe will jump out at me and I must. Make. Immediately. Such was the case with these risotto-stuffed peppers.... except it's been 8 months since I first saw this recipe (you know, things happen. Like giving birth to twins). Corn, risotto, and roasted poblano peppers are some of my favorite foods, throw in Mexican beer, cilantro, and plenty of cheese, and it was a foregone conclusion that I'd love this dish. There is really nothing like sweet summer corn. It's truly one of the best foods in the world - while the recipe gives the option of fresh or frozen corn, using fresh corn at the height of the season really sets this meal apart.

I made this when we had our best friends over for dinner one night, and it was a great meal for entertaining - I roasted and prepped the peppers early in the afternoon, then just made the risotto and stuffed the peppers while we hung out in the kitchen chatting and snacking on chips, salsa, and guacamole. I had actually planned to totally prep it ahead of time, cover, and refrigerate, but as it often does these days, the afternoon just got away from me.

This was a fun spin on stuffed peppers - the poblano provided a good amount of heat, and the creamy, sweet risotto was the perfect counterpart. I loved the crumbled cheese on top, and the whole thing was finished with a drizzle of lime crema. I only made 4-5 peppers, so I just baked the remaining risotto in a small casserole dish for the kids (and subsequently for the adults who wanted seconds). It worked out really well since the poblanos I used were actually quite spicy.

If you're someone who refuses to turn on your oven in the summertime, I urge you to make an exception for this recipe - it's totally worth it!

Corn Risotto-Stuffed Poblanos
adapted from The Smitten Kitchen Cookbook
serves 6-8

8 large fresh poblano peppers
6 cups chicken or vegetable stock
2 Tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups arborio rice
3/4 cup beer, preferably a light Mexican beer (such as Corona)
2 1/2 cups fresh corn kernels (from 2-3 cobs)
1/4 cup chopped fresh cilantro, divided
1 cup grated Monterey Jack cheese
3/4 tsp kosher salt, plus more to taste
freshly ground black pepper
1/3 cup crumbled queso fresco or feta cheese
3 Tbs sour cream or Mexican creme, mixed with the juice of 1/2 lime and a pinch of salt

Preheat the broiler and arrange the peppers in a single layer on a baking sheet. Broil, turning every few minutes, until the peppers are charred and blistered all over. Transfer to a glass bowl, cover with plastic wrap, and set aside for 10 minutes. When the peppers are cool enough to handle, gently rub off the skins, and cut a slit lengthwise in each chile. Carefully scrape out the seeds and ribs (leave some in for a bit more spice). Set the peppers aside while you make the risotto.

To make the risotto, heat the stock in a medium saucepan over medium-low heat, and bring to a bare simmer.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until it's softened and translucent, 5-7 minutes. Add the garlic and salt, and cook for 1 minute.

Stir in the rice and cook 2-3 minutes, stirring constantly, until it's lightly toasted. Pour in the beer and scrape up any bits from the bottom of the pan. Simmer until it's mostly evaporated, 1-2 minutes.

Ladle 1 cup of the warm stock into the rice mixture and simmer until it's been absorbed, stirring frequently. Add the remaining stock, 1/2 cup at a time, allowing the stock to be absorbed into the rice before the next addition. Continue to stir often.

The total cooking time should be 25-30 minutes. Along with the last addition of the stock, add the corn.

Though risotto is traditionally very loose, this one should be a bit thicker, so it can be used to stuff the peppers.

Remove the risotto from heat and stir in the Monterey Jack cheese and 3 tablespoons of the cilantro. Taste and season with additional salt and pepper if necessary.

Carefully fill each chile with the risotto. If the chiles tear or rip, it's no big deal - they'll still taste great.

Arrange the stuffed chiles in a single layer in a baking dish and sprinkle with the queso fresco.

Bake 10 to 15 minutes, until golden-brown on top.

To serve, drizzle the chiles with the lime crema and sprinkle with the remaining tablespoon of cilantro.

Sangria Slushies

2013-06-14T07:52:00.002-07:00

I am all about fun summer cocktails. Is there anything more relaxing than sitting on the back porch, watching the sun set, and sipping a cocktail? I already think of sangria as a summery drink, but when it's in slushy form? And full of strawberries, blackberries, blueberries, and raspberries? Epitome of a summer drink, right here. The berries, wine, liqueur, and juice are blended, then the mixture is frozen using your ice cream maker - such a revelation! I'm already imagining the endless possibilities of adult slushies - rum and cherry coke anyone?

Feel free to play around with the fruits and flavor profiles here - I think a peach and white wine version would be absolutely delicious!

After the scary thunderstorms we had last night, we're gearing up for an absolutely gorgeous weekend here in Atlanta - I hope everyone has a wonderful weekend, and Happy Father's Day to all the dads, grandpas, and father-figures out there!

Mixed Berry Sangria Slushies
method inspired by Annie's Eats and Bon Appetit

1 (750-mL) bottle red wine (I used Pinot Noir)
1/4 cup chambord, or other raspberry liqueur
1 cup orange juice
2 cups mixed berries
1 Tbs sugar

Combine all the ingredients in a blender and puree until smooth. Transfer to an ice cream maker and churn until a "slushy" consistency is reached. Divide among serving glasses and drink immediately!

Blue Cheese-Stuffed Hamburgers

2013-06-09T18:25:00.000-07:00

I'm blaming my own lack of awareness on both the excessively cool spring we've had and still being in a bit of a baby-induced fog. But is it just me, or did the summer totally sneak up on us this year? I didn't even realize it was Memorial Day weekend until the Thursday before when someone asked our plans for the long weekend. And now we're suddenly almost halfway through June?? Caroline is starting kindergarten in August, and Smith will be starting preschool in September. Time needs to slow down juuuust a little, because before I know it the twins will be graduating from high school!

But now that I'm firmly in summer-mode, I'm taking full advantage of the warm weather - dinner is cooked on the grill almost every night, and we've been eating on the screen porch nightly as well. The kids just love being out there - Caroline gets super excited when I start carrying things out to the porch for dinner.

These burgers were one of our first al fresco dinners of the season. It's a basic burger, but its kicked up a notch by stuffing it with a blue cheese filling. The filling is a mixture of blue cheese, cream cheese, shallots, garlic, and mustard. And it's goooood. The rich and creamy filling pairs just swimmingly with the juicy burgers. I couldn't get enough.

They come together quite quickly - the filling is mixed up, the burger patties formed, and then they are chilled for a bit before grilling. This allows the cheese to firm up, thereby keeping the stuffing inside the patties versus oozing out all over the place. It also provides you with a great make-ahead dinner. I actually prepped the burgers early in the afternoon, and then when it was time to eat, just threw them on the grill while I cooked the sides (green salad and grilled corn on the cob, by the way).

We all absolutely loved these burgers, and I know they'll make many repeat appearances on our (outside) dinner table this summer. If you're planning to grill out for Father's Day, these would be a great option - a little fancier than your everyday burger, but well -- it's still a burger. And who wouldn't love a burger stuffed with cheese?

Blue Cheese-Stuffed Hamburgers
adapted from All Fired Up, by the editors of Southern Living
makes 4 burgers

2 oz. cream cheese, softened
1/4 cup crumbled blue cheese
1 Tbs grated onion or shallot
1 Tbs Dijon mustard
1 garlic clove, minced
1 1/2 lbs ground beef (preferably 80/20 fat content)
kosher salt and freshly ground black pepper

Stir together the cream cheese, blue cheese, onion, mustard, garlic, and a pinch of salt and pepper.

In a large bowl, gently combine the ground beef with 1/2 teaspoon of kosher salt and 1/2 teaspoon of pepper. Shape the mixture into 8 (4-inch) patties and arrange in a single layer on a foil-lined baking sheet.

Spoon 1/4 of the cheese mixture onto each of 4 of the patties. Top with the remaining 4 patties, pressing and pinching the edges to seal. Cover with plastic wrap and chill for at least 30 minutes, or up to several hours.

To grill the burgers, prepare the grill to medium-high heat (350 to 400 degrees Farenheit. Brush the grates with oil and grill the patties 6 to 7 minutes per side, flipping once.

Serve on toasted buns with your choice of accompaniments. I loved this simply with arugula - the burgers were juicy, and the stuffing provided plenty of flavor without the need for additional condiments.

Balsamic Strawberry Ice Cream

2013-06-06T19:54:00.000-07:00

Strawberries and balsamic vinegar are a classic (Italian?) combination, but I was totally unfamiliar with it prior to a year or so ago. I mean, I'd seen in places, and heard it was awesome, but never felt compelled to try it myself. So one night I tried it over a piece of pound cake, and was immediately hooked. I've since made caprese salad with it and strawberry-balsamic flatbread. I just can't get enough. The super sweet and beautiful strawberries play off the slightly sweet and bracing flavor of the vinegar.

So it should come as no surprise that I was intrigued with the combo as an ice cream flavor. I was super excited to make it, but was a little worried that the vinegar would be too strong and overpower the strawberries. But it was perfect. Just a hint of the vinegar in the background... something to make you ask "what's in this that makes it taste so good?!" You might catch more flies with honey, but you make better ice cream with vinegar (yes, I went there. Sorry.).

Balsamic Strawberry Ice Cream
barely adapted from Sweet Cream & Sugar Cones

For the Strawberry Puree

1 1/2 pints fresh strawberries (about 3 cups), preferably organic, hulled and halved or quartered
3 Tbs sugar
1 Tbs balsamic vinegar

For the Ice Cream Base

5 large egg yolks
1/2 cup sugar
1 3/4 cups heavy cream
3/4 cup milk (preferably 1% or 2%)
1/4 tsp kosher salt
2 tsp balsamic vinegar

Combine the berries with the sugar and vinegar in a large nonreactive skillet (stainless steel or nonstick - do not use cast iron as the vinegar is too acidic). Cook over medium heat, stirring frequently, until the strawberries are soft and the liquid has reduced and thickened a bit, about 6 to 8 minutes.

Remove from heat and cool slightly, then puree the berries and their juices in a food processor or blender until smooth. Refrigerate until ready to use.

To make the ice cream base, whisk the yolks and 1/4 cup of the sugar in a large heatproof bowl. Set aside.

In a medium saucepan, stir together the cream, milk, salt, and remaining 1/4 cup sugar. Heat the mixture over medium-high heat, stirring often, until it just comes to a simmer; reduce heat to medium.

Use a ladle to carefully scoop out about 1/2 cup of the mixture (I just did 1-2 ladle-fuls), and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat with another 1/2 cup of the cream mixture.

Using a heatproof spatula, stir the cream in the saucepan constantly as you pour the egg-and-cream mixture from the bowl to the pan.

Over medium heat, cook the mixture, stirring constantly, until thickened and coats the back of the spatial, 1 to 2 minutes longer. Remove from heat.

Set a fine-mesh strainer over a clean bowl, and pour the base through it. Set the bowl in an ice bath, wash your spatula, and the the base occasionally until it's cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 hours, but preferably overnight.

To freeze the ice cream, whisk the strawberry puree and remaining 2 teaspoons of balsamic vinegar into the chilled base.

Freeze the ice cream according to the manufacturer's instructions. As the ice cream churns, place the container that you plan to store the ice cream in into the freezer to chill. When ready, transfer the ice cream to the prepared container and freeze for at least 3 to 4 hours.

Asparagus and Prosciutto Scrambled Eggs with Porcini Butter

2013-06-04T19:47:00.000-07:00

Sometimes I feel like I have this whole four-kids-under-five thing under control, and sometimes I feel totally inadequate. Today was a prime example of both sides of that coin. Caroline was at camp, and all the boys were napping this morning. I took advantage of that time to fold some laundry, write a few emails, and unpack a few boxes into the storage closet in the garage (never mind that we moved 8 months ago....). After feeling awfully smug and proud of myself, I came inside to feed Tucker, and a few minutes later heard a loud crash. I rushed to the garage, and there was an entire shelving unit... ripped from the wall, with several serving platters, bowls, canning jars, and 2 boxes of wine glasses shattered on the floor. I was barefoot and holding a baby, so I couldn't properly assess the damage, but rest-assured it is pretty bad. Bright side: at least it wasn't the shelf that hold our china and crystal.

Fast forward to this afternoon. I was upstairs getting Smith down for his nap, and I hear both babies crying their little heads off downstairs. I ask Caroline to go sing to them, because that typically calms them down. Except she didn't feel like singing, so instead she stood in front of them and cried and yelled at them to stop crying. And in what I can only assume was a flash of insanity, dumped an entire bag of bath salts over Tucker. Because she thought "he'd think it was funny." He didn't, for the record. After losing my temper and scolding her a bit more than I probably should have (mom of the year), she goes to her room and miraculously falls asleep. She hasn't taken a nap since she was three years old, so this was huge. And Smith was asleep. And then there were two. The twins fought it for a while, but eventually fell asleep as well. By this point it was after 4 pm, so I thought it only appropriate to open a beer and relax on the screen porch to celebrate all four kids napping simultaneously. Fifteen minutes later, the twins woke up, my respite was over, and it was back to the daily grind. It was fun while it lasted though. Frustration, happiness, inadequacy, and gratitude are pretty much the emotions that I cycle through every day, every week.

I vaguely recall the day I first made these eggs as a "frustration" day. I don't remember the specifics, but I do remember it culminating in Joey pacing with crying, hungry baby in the kitchen while Smith and Caroline were hungry and underfoot, and me rushing to get dinner on the table. I'm pretty positive that I either wolfed down my food way too fast or reheated it in the microwave after feeding said hungry babies, but I do remember us loving this meal. It seems so elegant and fancy, but it comes together in less time than it takes to calm a crying baby.

I have since made this a few times, and it remains a favorite. You start by making a compound butter using porcini mushrooms, then use that to scramble eggs. It's also slathered on some toast to serve alongside the eggs, and I can think of several other capacities in which it'd be pretty fabulous. Asparagus and prosciutto are folded into the scrambled eggs, and there you have it. A quick and easy meal that would be worthy of a restaurant. It makes a great dinner, lunch, or weekend brunch - which is my personal preference. Mimosas are optional.

Asparagus and Prosciutto Scrambled Eggs with Porcini Butter
adapted from The America's Test Kitchen Quick Family Cookbook
serves 4-6

Season sparingly along the way, as the prosciutto and Parmesan are both quite salty. Ere on the side of under seasoning, then adjust accordingly once everything is mixed together at the end.

1/4 oz dried porcini mushrooms
1/2 cup water
4 Tbs unsalted butter, softened to room temperature
1/2 shallot, finely minced
1 tsp vegetable oil
1/2 lb asparagus, woody ends snapped off, and sliced into 1-2 inch pieces
10 large eggs
6 Tbs half-and-half or milk
1/2 tsp salt
1/4 tsp pepper
6 (1-inch) slices rustic white bread
1/2 cup grated Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped

Preheat the broiler or toaster oven.

Combine the mushrooms and water in a microwave-safe bowl and microwave about 1 minute, or until steaming. Set aside for about 5 minutes, or until softened. Use a fork to lift the mushrooms from the water, pat dry with a paper towel, and mince. Mash the mushrooms into the butter with the shallot, and season with salt and pepper to taste.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat. Add the asparagus and cook until lightly browned, 2-4 minutes. Transfer to a plate and set aside.

Whisk the eggs, half and half (or milk), salt, and pepper together in a large bowl until thoroughly combined and the color is pure yellow.

Spread 3 tablespoons of the butter over the bread and toast to your liking.

Melt the remaining tablespoon in the now-empty skillet over medium heat. Add the egg mixture and, using a heat-proof rubber spatula, constantly and firmly scrape along the bottom and sides of the skillet until the eggs begin to clump and the spatula leaves a trail along the bottom of the pan, 2-3 minutes.

Remove from heat and fold in the asparagus, Parmesan, and prosciutto. Continue to stir the mixture until the eggs cooked through, another 30 seconds or so. Taste and season with additional salt and pepper as needed.

Divide the eggs among plates and serve with the buttered toast.

Roasted Tomato, Kale, and Feta Pizza

2013-06-02T20:35:00.002-07:00

This year we joined a CSA, and I'm very much looking forward to having fresh veggies all summer long - veggies that are grown less than 3 miles from my house, no less! Being that our spring and summer got a late start here in Atlanta, right now we're getting a lot of greens, root vegetables, and lettuce. And while I love all of those things, they aren't Joey's favorites, so I have to get creative when it comes to dinner.

This pizza is a really great use of kale. I actually ate it for the first time last year when I attended a food photography workshop in Charleston. I really loved it, and therefore was super excited when Annie recreated it last year. Roasted tomatoes are one of my favorite things ever, and combined with salty, briny feta and the kale, this pizza is near the top of my 'favorites' list.

With summer tomatoes jusssst barely beginning to come into season, this is a great way to get your fix - if you've been jonesing for them, that is. They are slow-roasted in the oven, so even less than stellar tomatoes come out tasting pretty fantastic. Joey and Caroline both loved this pizza as well, and I know that it will be making a repeat appearance soon, what with all the kale we have showing up.

And finally, as an aside, is there any interest in a CSA series? Maybe a chronicle of what we receive in ours and recipe ideas, suggestions, or links?

Roasted Tomato, Kale, and Feta Pizza
barely adapted from Annie's Eats

For the tomatoes:

4-5 medium tomatoes
Olive oil
pinch of red pepper flakes
Pinch of sugar
Kosher salt and freshly ground pepper

For the pizza:

2 tbsp. plus 2 tsp. olive oil, divided
2 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups kale leaves, stemmed and roughly chopped
1 pound pizza dough
3/4 cup mozzarella, shredded
3-4 oz crumbled feta cheese

To roast the tomatoes, preheat the oven to 300˚ F and line a baking sheet with parchment paper. Slice the tomatoes into about ½-inch thick slices. Arrange the slice in a single layer on the prepared baking sheet, and drizzle lightly with olive oil, sprinkle with pepper flakes and sugar, and season with salt and pepper. Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned. Transfer the tomatoes to a plate lined with paper towels, layering if needed. Refrigerate at least a few hours to drain excess liquid from the tomatoes. The tomatoes can be prepared the night before you plan to make the pizza to save time when cooking the day of.

In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Cook over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. Remove from heat and set aside.

In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted, 2-4 minutes. Remove from the heat and set aside.

To make the pizza, preheat the oven (with a pizza stone or baking sheet inside) to 500˚ F for at least 30 minutes. Dust a large piece of parchment paper with cornmeal, and pull and stretch the pizza dough into a 12-14 inch round or oval. Lightly brush the dough with the garlic-red pepper oil. Spread the kale over the dough, then sprinkle with mozzarella. Arrange the tomatoes in a single layer over the mozzarella, and finally, sprinkle feta over the top.

Using the parchment, transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and allow to cool for about 10 minutes before slicing and serving.

Grilled Tuna and Avocado Salad

2013-05-28T07:52:00.002-07:00

Many moons ago, Joey and I went on our honeymoon to a wonderful resort in St. Lucia. There was a library there, and I borrowed the book Julie & Julia to read while we relaxed on the beach every day. Never having heard of food blogs before, I thought they were a pretty revolutionary idea, and the wheels started turning in my head. Having received The Barefoot Contessa at Home as a wedding gift, I thought it would be a fun idea to cook my way through it a la Julie Powell. However, as soon as we got home and I looked into it, I saw that I was about two years too late. There were already tons of food blogs out there. I pushed starting a blog to the back burner, but I started cooking my way through The Barefoot Contessa at Home at a voracious pace anyway. That summer I probably made half the recipes in her cookbook, and we loved them all.

This grilled tuna salad was first up, and I made it one Saturday night when we had some friends over for dinner. It was the beginning of summer, and this grilled salad was a really nice light dinner - paired with a green salad, some good bread, and crisp white wine, it was perfect for entertaining friends on the deck. I've made it a few times since then, and I'm so happy to share it with you now.

This salad is the reason I fell in love with Ina Garten's recipes. Seemingly simple ingredients combined in a way to create a truly special meal. Avocado, onion, and scallions don't seem like anything special, but mixed with seared tuna and a wasabi-lime vinaigrette, this salad is elevated to a meal worthy of a special occasion. It's also very quick and easy - as the grill is preheating, mix up the vinaigrette, chop the veggies, and toast the sesame seeds. Quickly grill the tuna (with a glass of wine in hand, of course), then chop the avocado and fish, toss it all together, and serve. As Ina would say, "How easy is that?"

Grille Tuna and Avocado Salad

barely adapted from The Barefoot Contessa at Home

serves 4 to 6

I only grilled enough tuna for Joey and myself, but for the kids, I used grilled shrimp and chopped mango. It was a great alternative for the grilled tuna, and a combination I'll definitely be using in the future.

If you don't have a grill, the tuna can also be seared on the stovetop. In a dry sauté pan over high heat, cook the tuna 2-3 minutes per side, turning once.

2 lbs very fresh tuna steaks, about 1-inch thick
olive oil
kosher salt and freshly ground black pepper
1-2 Tbs sesame seeds
grated zest of 2 limes
juice of 3 limes
1 tsp wasabi powder
2 tsp low-sodium soy sauce
1 tsp honey
10-15 dashes of hot sauce (adjust to your spice preference)
2 firm, ripe avocados
1/2 medium red onion, thinly sliced
2 scallions, minced (white and light green parts only)

Heat the grill to medium-high heat.

Meanwhile, brush both sides of the tuna steaks with olive oil, and season liberally with salt and pepper.

To toast the sesame seeds, place them in a dry sauté pan, and cook over medium-low heat, tossing often, until they are golden-brown, 5-10 minutes. Remove them from the pan as soon as they are done, or they will burn.

Mix the vinaigrette: In a small bowl, whisk together 1/4 cup of olive oil, lime zest, lime juice, wasabi powder, soy sauce, honey, hot sauce, 1 tsp kosher salt, and 1/2 teaspoon of pepper. Taste and adjust seasonings as needed.

For the tuna, brush the grates of the grill with oil. Place the tuna on the grill and cook 2-3 minutes per side. Remove to a plate. The tuna should be seared on the outside and raw in the center. Allow to cool slightly, and chop into 1-inch cubes.

Meanwhile, chop the avocado into large bite-sized pieces and toss with the tuna, onion, scallions, and most of the wasabi-lime dressing. Divide among individual serving plates and drizzle with additional dressing and sprinkle with sesame seeds. Serve at room temperature.

Strawberry-Rhubarb Pie Bars

2013-05-09T18:22:00.004-07:00

A few weeks ago, we made the trek to my hometown of McDonough, Georgia to visit my family. While we were down there, we met my dad and his wife at Southern Belle Farm for some strawberry picking! Caroline and Smith were both really excited to pick the berries this year: Caroline proclaimed every berry she picked to be "the most perfect strawberry ever," and Smith was very involved in the quality control testing. We left with two gallons of strawberries and bellies full of homemade strawberry ice cream.

I of course already had more recipe ideas than I did strawberries, and sadly, I barely made a dent in my list. However, I used the last of the berries to make these strawberry-rhubarb pie bars, and they were definitely a great use of those beautiful strawberries!

I used the base of these blackberry pie bars and adapted the filling to suit the new flavors. The result was a fantastic dessert: a buttery crust that transforms into a sweet, custardy filling, with the slightest sour notes from rhubarb, and finally topped with more buttery, crumbly crust. The crust kind of fades into the filling, creating an ombre of flavor and texture. Absolutely delicious!

My dad's favorite dessert is strawberry-rhubarb pie, so I feel like I should have waiting to post these before Father's Day, but I guarantee these will be a hit with any moms in your life as well. Or anyone in your life for that matter!

Strawberry-Rhubarb Pie Bars
adapted from The Pastry Queen's Blackberry Pie Bars
makes one 9x13 inch pan.

Crust and Topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

4 large eggs
1 1/2 cups sugar
3/4 cup buttermilk
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp vanilla extract
8 oz. strawberries, hulled and halved (quartered if they are large berries)
8 oz. fresh or frozen rhubarb, cut into 1/2-inch slices

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, buttermilk, flour, salt, lemon zest, and vanilla extract. Gently fold in the berries and rhubarb and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 55 to 65 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Blueberry Swirl Bundt Cake

2013-05-05T19:06:00.000-07:00

For some reason, I cannot think of bundt cakes without immediately breaking into Sir Mix-a-Lot's "Baby Got Back." I like big bundts and I cannot lie.... anyone else? Just me? This of course reminds me of the Friends episode where Ross sings it to Emma to make her laugh, and then I get tickled because Joey sings it to Tucker and Henry to make them laugh as well. Any other inappropriate parents out there? Just us?

.... moving right along.... This bundt cake is pretty awesome. It's a standard cake that's swirled with a blueberry jam of sorts, laced with subtle lemon and cinnamon flavors, and then drizzled with a sweet lemon glaze.

For some reason, half the time when I bake with blueberries, they all sink to the bottom of the baked good. Half the time they are perfect. And I cannot for the life of me figure out what causes it. I've tried the "toss in flour" trick, and it's inconsistent. So the nice thing about this cake is that you get all the flavor of blueberries, without the annoyance of them all being in the bottom of the cake - plenty of blueberry flavor suspended throughout the cake. The solution to the problem of the sinking blueberries was to whip of a quick jam. Fresh or frozen blueberries are briefly cooked with sugar, lemon juice, and pectin to make the filling. It is swirled into the batter twice - once in the middle, then again at the end. Not only do you get blueberries in every bite, but it also looks pretty!

Summer berries are on the horizon, and while I made the cake with frozen wild blueberries this time, I know I'll be using fresh soon enough! This cake makes a nice simple dessert... or an indulgent snack... or a special breakfast. Mother's Day is this weekend, and I would venture to guess that not many moms would turn this down!

Blueberry Swirl Bundt Cake
barely adapted from Cook's Illustrated, May/June 2013

Cake

3 cups (15 oz) all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup buttermilk
zest + juice from 1 lemon
2 tsp vanilla extract
3 large eggs + 1 yolk, at room temperature
18 Tbs (2 1/4 sticks) unsalted butter, at room temperature
2 cups (14 oz) sugar

Filling

3/4 cup (5.25 oz) sugar
3 Tbs low- or no-sugar-needed fruit pectin
pinch of salt
10 oz (about 2 cups) fresh or thawed frozen blueberries
1 tsp lemon zest + 1 Tbs juice

Glaze

2-3 Tbs freshly squeezed lemon juice
1 cup confectioner's sugar

For the cake: Preheat the oven to 325 degrees and adjust the rack to the lower-middle position. Butter and flour a 12-cup nonstick bundt pan. Set aside.

In a large mixing bowl bowl whisk together the flour, baking powder, baking osdea, salt, and cinnamon. Whisk together the buttermilk, lemon zest, and lemon juice in a medium bowl. In a third bowl (or large liquid measuring cup), gently whisk the eggs + yolk to combine.

In a stand mixer fitted with a paddle attachment, beat the sugar and butter at medium-high speed until pale and fluffy, about 3 minutes. Scrape down the bowl as needed throughout.

Reduce the speed to medium and add half of the eggs, beating just until incorporated. Scrape down the sides of the bowl and add the remaining eggs.

Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk mixture, mixing only about 5 seconds after each addition. Repeat using half of the remaining flour mixture, all of the buttermilk mixture, and the last of the flour. Scrape down the bowl and mix at medium-low speed about 15 seconds. Remove the bowl from the mixer and use a spatula to fold the batter once or twice to incorporate any remaining flour. Cover the bowl with plastic wrap and set aside while you prepare the blueberry filling.

For the filling: Whisk the sugar, pectin, and salt together in a small saucepan. Use a blender or food processor to puree the blueberries until they are mostly smooth, about 1 minute. Transfer 1/4 cup of the puree plus the lemon zest to the saucepan and stir to combine. Cook over medium heat until just simmering, about 3 minutes, stirring often to dissolve the sugar and pectin. Transfer the mixture to a medium bowl and allow to cool 5 minutes. Stir in the remaining blueberry puree and lemon juice and whisk to combine. Let sit until slightly set, about 8 minutes.

Spoon half the batter into the prepared bundt pan smooth the top with a spatula or spoon. Using the back of a spoon, create a 1/2-inch-deep channel in the center of the batter.

Spoon half the filling into the channel. Using a butter knife, swirl the filling into the batter - there should be no large pockets of filling remaining.

Repeat the swirling steps with the remaining batter and filling.

Bake until the top is golden brown and a skewer inserted into the center comes out clean, 60 to 70 minutes. Cool the cake for 10 minutes in the pan, then carefully invert onto a wire rack to cool completely.

To make the glaze, whisk together the lemon juice and sugar. Pour over the cooled cake, allow to set for at least 10 minutes, and serve.

Strawberry Margarita Cupcakes

2013-04-28T19:14:00.001-07:00

Cinco de Mayo is less than a week away. We love Mexican food, and I'm always up for celebrating with fun libations, so it's definitely my kind of holiday. I have a few more ideas and recipes to share with you this week, but for now I'll go with the motto of "eat dessert first," and start with these cupcakes.

How do you like your margarita? Frozen or on the rocks? Salt or no salt? I always order mine on the rocks, and like to mix it up with salt/no salt. My standard margarita is also a Texas-style. While in theory a strawberry margarita sounds like a great idea, the execution isn't usually all there, and it is usually cloyingly sweet with artificial strawberry flavor (side note: Try these if you want an awesome strawberry margarita). However, a strawberry margarita cupcake? I think the theory and execution are both pretty spot on here.

The cupcake base is a standard white cake that's infused with lime juice, lime zest, and tequila. The cupcakes are brushed with tequila, and then frosted with a tequila-lime infused strawberry buttercream. A sprinkling of sea salt finishes them off, and the resulting cupcake is pretty spectacular. A tart cupcake, just enough boozy flavor to make it interesting, and a sweet strawberry frosting. These are so good that I may forgo margaritas altogether and simply eat cupcakes instead. :)

Strawberry-Margarita Cupcakes
cupcake adapted from Martha Stewart, via Confections of a Foodie Bride
frosting adapted from Martha Stewart
makes about 24 cupcakes

Tequila-Lime Cupcakes

3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk
2 Tbs + 1/4 cup tequila

Preheat the oven to 325 degrees and line two muffin pans with liners.

Whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, incorporating them fully before adding the next one(s).

Whisk together the vanilla, lime juice, lime zest, buttermilk, and 2 tablespoons of the tequila.

Starting and ending with the flour mixture, alternate adding the flour and the buttermilk mixture in 2-3 increments, with the mixer at low speed. Mix just until incorporated. Divide the batter among the muffin tins.

Bake 18-24 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached, and the tops spring back with touched lightly.

Remove the cupcakes from the oven and allow to cool 5 minutes. Brush the tops with the remaining 1/4 cup of tequila and allow to cool completely before frosting.

Strawberry-Margarita Frosting

1 1/2 cups diced strawberries
4 egg whites
1 1/2 cups sugar
healthy pinch of salt
1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
3-4 Tbs lime juice
2-3 Tbs tequila

Garnishes: fleur de sel, lime slices, and strawberry slices

Puree the strawberries in a food processor and set aside.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer set over a small pan of simmering water. Whisk constantly by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the stand mixer and fit with the whisk attachment. Starting on low speed and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), about 10 minutes.

With the mixer on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition. Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually). Switch to the paddle attachement and beat at medium-low speed to remove air bubbles, about 2 minutes. Gradually add the strawberry puree, lime juice, and tequila, and mix to combine.

Frost cupcakes as desired, sprinkle with salt, and garnish with strawberry and lime slices before serving.

Salmon & Melting Cherry Tomatoes

2013-04-24T19:58:00.000-07:00

Tomatoes... so close, yet so far away. I daresay it's the produce I look forward to the most throughout the year. There really and truly is nothing like a peak-seaon, homegrown tomato. What would life be without homegrown tomatoes? (side note: Does anyone else know that song by John Denver?)

So while we still have a few months before tomatoes are plentiful and flavorful, cherry and grape tomatoes are starting to come into season now. With a quick sauté of garlic, onions, balsamic vinegar, and fresh basil, they create a luscious and flavorful sauce. And use that sauce to top salmon? You have a pretty amazing meal. We've been eating a lot of salmon lately, and this was definitely a great preparation for it. The rich, buttery flavor of the salmon plays really well off of the deep, slightly sweet flavor of the sauce. It reminded me a bit of this chicken with tomato-herb pan sauce, which is also a favorite dinner around here.

I broiled the salmon, but you could certainly cook it on the stovetop or grill as well. I served this with a side of roasted asparagus, and called it a day. So while I'm still yearning for summer and tomatoes, this dinner will hold me off until the time comes.

Salmon & Melting Cherry Tomatoes
adapted from The Barefoot Contessa: Foolproof
serves 4

2 lbs salmon, cut into 4 portions
olive oil
kosher salt and freshly ground black pepper
1 cup chopped sweet onion
2 cloves minced fresh garlic
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
2 Tbs balsamic vinegar
2 Tbs julienned fresh basil leaves

Preheat the broiler. Line a baking sheet with foil, and arrange the salmon fillets in a single layer. Lightly brush each fillet with olive oil, then generously sprinkle with salt and pepper.

Broil the salmon for 8-10 minutes, or until it is lightly browned on top but still translucent in the center (you can use a butter knife or fork to test). Remove from oven, cover with foil, and allow to rest until it's ready to serve.

Meanwhile, make the sauce. Heat 3 tablespoons of the oil in a medium sauté pan set over medium-low heat. Add the onions and cook, stirring occasionally, until very tender but not browned, about 5 minutes. Add the garlic and cook 1 more minute.

Stir in the tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the sauce is thickened. Remove from heat and stir in the balsamic vinegar and basil, being sure to scrape the browned bits off the bottom of the pan. Taste and season with additional salt if needed.

Spoon the tomato sauce over the salmon and serve.

Sucre´ Macarons Giveaway!

2013-04-21T19:35:00.000-07:00

I took a trip to New Orleans in college, and when I think back, it was kind of a waste. I definitely didn't take advantage of the amazing local cuisine and shopping... what can I say, I had different... priorities back then. However, I'd love to visit again, and I already have a list of places to eat/drink/shop.

Sucre´ is definitely at the top of the list. It's a sweet shop that offers all sorts of chocolates, candies, confections, and macarons. When I was first contacted to host a giveaway, I got lost on their website looking at all of the offerings. Chocolates in every imaginable flavor and combination, handmade marshmallows, caramels, gift baskets, and beautiful macarons.

I absolutely love macarons. I received a box of their signature collection, and I'm not exaggerating when I say that they were gone within two days. Every time I ate one, I proclaimed it to be "my favorite." So they were all super tasty, but the standouts for me were the strawberry, bananas foster, carrot cake, and almond. I had initially planned to eat 1-2 by myself, then take the rest to my mother-in-law's for Easter. But they didn't last long enough. Sorry, not sorry.

So on to the giveaway: Who wants to win some macarons? I'll be giving away a box of their 15-piece Signature Collection to one lucky reader! To enter, answer this question: What city do you wish you could re-visit? New Orleans and New York are definitely at the top of my list!

Rules, disclaimers, etc:

One entry per person.
US residents only - sorry!
You must leave a valid email address to be eligible.
Giveaway closes Friday, April 26th at 11:59 pm. Winner will be chosen by a random number generator.
This giveaway is sponsored by Sucre´. I received a box of the macarons from them, but all opinions are my own.

Thanks!!

Strawberry-Poppyseed Chicken Salad

2013-04-17T20:16:00.001-07:00

Do you have a "signature dish?" I don't mean that in a pretentious show-offy way... more like if you go to potluck or are making food for someone, do you always make the same thing? Are you "known" for a specific dish? I typically enjoy trying new recipes, so I like to mix things up and rarely repeat recipes. However, I've made this chicken salad three times in the past week. And it's pretty safe to say that it could easily become my signature dish.

I've long been a fan of chicken salad, but I am pretty particular about it. I like having a fruit in there - usually apples, grapes, or even dried fruit. I am particular about the dressing - easy on the mayo, a bit of Dijon mustard, and a little honey. And I like having nuts in it as well - usually toasted almonds or pecans. And I always prefer my chicken salad on a croissant. So this isn't so different from my basic formula, but it's a combination that I never would have thought to use for chicken salad.

Shredded chicken is tossed with poppyseed dressing and just a little mayonnaise - really just enough to hold it together. Plain yogurt would work well here too. A few herbs are mixed in - scallions and basil or mint. And then fresh strawberries are folded into the salad. It strikes that perfect balance between sweet and savory, and I am totally and unabashedly in love. I'm pretty sure I could eat this every single day for lunch for the rest of the spring and summer and be happy.

It was great by itself, on a croissant, or on a bed of greens. It would be perfect to serve at a bridal or baby shower - so pretty and springy! I try not to rave over every single recipe I post here (OMG BEST THING EVER! MAKE THIS NOW!!), but seriously. This is one of my favorite things ever, you really should make it now. :)

Strawberry-Poppyseed Chicken Salad
adapted from Southern Living, March 2012

4 cups shredded or chopped chicken (fully cooked)
1/2 cup poppyseed salad dressing
2-3 Tbs mayonnaise or plain yogurt
1/2 tsp freshly ground black pepper
2 Tbs chopped scallions
2 Tbs chopped fresh basil or mint
2 cups chopped strawberries

In a large bowl, combine the chicken, salad dressing, mayonnaise, and pepper. Stir well to coat. If it seems a bit dry, add a little more dressing or mayonnaise. Gently fold in the chopped scallions, basil, and strawberries. Taste and season with salt and/or pepper. Refrigerate until ready to serve.

(Lighter) Poppyseed Dressing

2013-04-16T06:45:00.000-07:00

Poppyseed dressing has long been a favorite of mine. It's sweet, tangy, and has cute little poppy seeds suspended throughout. I lived in oblivion, not really knowing what was in it, or how it was made.... until I found a recipe for a homemade version. SIX tablespoons of sugar. Whaaaat? We're making a salad dressing here, not dessert! That's almost one-third of a cup! If I want to consume that much sugar, I'm sure as heck not using a salad as the vehicle!

So while I did make the sinfully decadent and unhealthy version once for a party, I made it my mission to lighten it up to be an everyday dressing vs a special occasion one. The first obvious change is to decrease the sugar. So I only used one tablespoon, then supplemented with two tablespoons of honey. Since it wouldn't be quite as sweet, I also decreased the vinegar a bit, so it wouldn't be so sharp. And then I decreased the oil a bit too, to lower the fat content.

Overall, it is more than acceptable as a substitute for the original version. I've enjoyed it on strawberry spinach salads and bowls of mixed fruit. And tomorrow I'll be showing you my absolute favorite way to enjoy it - it's unexpected, but unbelievably delicious.

Light Poppyseed Dressing
heavily adapted from The Pastry Queen Christmas

2 tsp grated or very finely minced white onion
1/2 tsp dry mustard powder
pinch of salt
1 Tbs sugar
2 Tbs honey
2 Tbs white wine or white balsamic vinegar
1/3 cup canola oil
1 Tbs poppy seeds

In a blender or small food processor, combine the onion, mustard powder, salt, sugar, honey, and vinegar. Blend until very well-combined, about 15 seconds. Slowly stream in the oil, and mix until combined. Add the poppy seeds and mix until they are well-distributed throughout the dressing.

The dressing can be stored for up to a week in the refrigerator.

Baked Vegetable Quinoa Parmesan

2013-04-07T19:49:00.000-07:00

My obsession with quinoa continues (and I have about 2-3 quinoa recipes waiting to be posted - I told you. Obsessed). This time I used it to create a comforting, filling, and healthy casserole. Inspired by my pal Elly's baked chicken parmesan quinoa, I made a vegetarian version. I chose to use eggplant, mushrooms, onion, and tomatoes, but any veggies would work just swimmingly. Zucchini and squash in particular would be perfect in the summer months. I actually intended to add some chopped spinach as well, but forgot until I was putting the dish into the oven to bake. Oops!

This was a big big hit with everyone in the family. Smith has been going through bit of a picky stage lately - or rather, an "I love to throw all my food on the floor" stage. But he couldn't get enough of this. And another bonus? It made a huge amount and reheated wonderfully, thereby giving me lunch for almost a week. Score!

Baked Vegetable and Quinoa Parmesan
inspired by Elly Says Opa

1 1/2 lbs eggplant, chopped into 1-inch pieces
kosher salt and freshly ground black pepper
1 cup quinoa, rinsed
2 cups water or broth
olive oil
8 oz mushrooms, sliced
1 cup chopped yellow onion
2-3 cloves garlic, minced
pinch of red pepper flakes
1 tsp dried Italian seasoning
1 (28 oz) can crushed tomatoes
1 (15-oz) can diced tomatoes, drained
1 cup shredded mozzarella cheese
3 Tbs chopped fresh basil, divided
1/4 cup grated parmesan cheese
1/2 cup panko bread crumbs
1 Tbs melted butter

Preheat the oven to 350 degrees and lightly spray a 2 quart casserole dish with cooking spray.

Toss the eggplant with 1/2 teaspoon of salt. Arrange on a large, paper towel-lined plate. Microwave uncovered for 10 minutes, tossing halfway through. The eggplant should be starting to shrivel.

Meanwhile, cook the quinoa according to the package directions, using 2 cups of water or broth.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the eggplant and onion, and cook, stirring often, 5 minutes. Stir in the mushrooms and cook an additional 5-8 minutes, stirring often, until the vegetables have all softened and are starting to brown.

Add the garlic, red pepper flakes, Italian seasoning, and 1 teaspoon of salt. Cook until fragrant, then stir in the crushed tomatoes and diced tomatoes. Bring to a simmer, remove from heat, and stir in the cooked quinoa, 2/3 cup of the mozzarella cheese, and 2 tablespoons of the basil. Pour into the prepared pan.

In a small bowl, use a fork to combine the remaining 1/3 cup mozzarella, the parmesan cheese, panko, and melted butter. Sprinkle over the top of the quinoa-veggie mixture.

Cover the dish with foil and bake 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted and the top is beginning to turn golden-brown. Sprinkle with additional basil and serve.

Sausage, Provolone, and Spinach Pizza

2013-04-01T13:11:00.003-07:00

This pizza may seem humble and mundane, but for the past year, it's been my favorite pizza. No, there's nothing fancy or gimmicky, or even all that revolutionary about it. I've even debating sharing this for months since it seems so boring. But for some reason, the combination of ingredients does it for me every. single. time. So here's what we have going on: Pizza dough that's been sprinkled with diced tomatoes, Italian seasoning, and a little garlic powder and salt. Thinly sliced sweet yellow onions. chopped fresh spinach (which I pretty much add to everything - gotta get those greens!). sliced sun dried tomato chicken sausage (I get it from Trader Joe's.). And a mix of provolone, mozzarella, and parmesan cheeses. The sweetness of the tomatoes and onion play perfectly off of the strongly-flavored chicken sausage and the creaminess of the cheese. When nothing else sounds good, I know I can always eat this pizza. I hope you enjoy it as much as we do!

Sausage, Provolone, and Spinach Pizza
a Pink Parsley Original

1 lb pizza dough
1 (15-oz) can diced tomatoes, juice drained
1/4 tsp dried Italian seasoning
1/8 tsp garlic powder
pinch of salt
1 cup chopped fresh spinach
1/3 cup thinly sliced sweet onion
2 links sundried tomato chicken sausage, halved and sliced into half-moons
1 cup shredded Provolone cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Preheat the oven and pizza stone to 500 degrees for at least 30 minutes.

Sprinkle a 14-inch square of parchment paper with cornmeal, then stretch and shape the pizza dough into a 12-inch circle.

Scatter the tomatoes over the dough, then sprinkle with the Italian seasoning, garlic, and salt. Top with the chopped spinach and sliced onions, then sprinkle the cheese evenly over the top. Finally, arrange the sausage over the cheese.

Carefully transfer the pizza + parchment to the preheated pizza stone, and bake about 10 minutes, or until the cheese is melted and bubbly and the crust is browned. Allow to cool about 10 minutes before slicing and serving.

Strawberries & Cream French Toast Casserole

2013-03-27T19:48:00.000-07:00

Strawberries and cream is such a classic springtime combination. And unsurprisingly, sometimes simple is best: one of my favorite ways to enjoy the combo is simply to top some sliced strawberries with whipped cream and dig in. However, that doesn't translate so well to breakfast (I would be hungry again in approximately 0.034 seconds). Enter strawberries and cream French toast casserole. This is a super simple French toast casserole base, with sweet strawberries mixed in. I typically use milk when I make breakfast casseroles, but this time I replaced half of it with cream. The result was incredibly rich and decadent, worthy of a special occasion. Like say, Easter Sunday? The sweet and bright strawberries were the perfect foil to the custardy filling, and this is going down as one of my favorite breakfasts ever. I foresee many fruit and cream varieties being made as we head into spring and summer.... blueberries and cream? Peaches and cream? Go wild!

Strawberries and Cream French Toast Casserole
a Pink Parsley Original
serves 4

5 cups cubed French bread (day old bread, slightly stale bread is ideal)
4 eggs
1 cup milk
1 cup heavy cream
1/4 cup sugar
pinch of cinnamon
2 tsp vanilla extract
1 1/2 cups sliced strawberries, divided
1 Tbs sugar, for sprinkling

Lightly grease a 9x9 inch square baking dish.

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, and vanilla. Mix in the bread and the strawberries. Pour the mixture into the prepared pan, cover, and refrigerate several hours or overnight. When ready to bake, preheat the oven to 350 degrees and scatter the remaining 1/2 cup of strawberries over the top.

Bake 35-45 minutes, or until the custard has set. During the last 10 minutes of baking time, sprinkle 1 tablespoon of sugar over the top.

Allow to cool 5-10 minutes before serving.

Spring Vegetable Tortellini Salad

2013-03-25T18:30:00.000-07:00

I definitely owe you guys an apology. When I posted the menu and pictures from Smith's Baptism Lunch last year, I received a ton of requests for the spring veggie tortellini salad recipe. I kind of just threw it together on the spot at the time, and since I was making a really big batch and didn't write down all the ingredients, I was afraid it wouldn't translate well to the blog. So I meant to make it again before posting, and I never got around to it before the end of spring. BUT here we are. Less than a week before Easter. In the height of spring..... if "the height of spring" means 35 degrees outside, that is. But we can still live vicariously through our food.

This salad has some of my favorite things: asparagus, pasta, cheese, and crispy prosciutto. It's lightly dressed in a lemony-herb vinaigrette, and served with more herbs. If you're still planning your Easter menu, I highly recommend this salad as a side dish. And if you're not planning your Easter menu or don't celebrate the holiday, I highly recommend this anyway. It makes a great lunch or light dinner. Enjoy!

Spring Vegetable Tortellini Salad
a Pink Parsley Original

As written, this serves 2-3 people as a side dish, but it can easily be multiplied to serve a crowd.

1 (9-oz) package refrigerated cheese tortellini
1/2 lb asparagus, woody ends removed
1/2 cup frozen peas
2-3 slices prosciutto, chopped
1 tsp lemon zest
juice of 1/2 lemon
1 Tbs white balsamic vinegar (or white wine vinegar)
kosher salt and freshly ground black pepper
1/4 cup chopped fresh herbs, divided (I used a mixture of chives, parsley, basil, and oregano. I really love mint in this as well though)
just a smudge of honey
3 Tbs extra virgin olive oil

Bring a large pot of salted water to a boil, and cook the tortellini according to the package directions.

Meanwhile, slice the asparagus into 2-inch pieces. Add it to the tortellini for the last 1-2 minutes of cooking time.

Drain the pasta and asparagus and rinse under cold water to stop the cooking. Drain again. Toss with the frozen peas and set aside.

In a small skillet over medium heat, cook the prosciutto, stirring often, until crispy and lightly browned. Drain on a paper towel and set aside.

To make the dressing, combine the lemon zest and juice, vinegar, salt, pepper, 2 tablespoons of the fresh herbs, and the honey. Whisking constantly, stream in the olive oil, and continue whisking to combine well.

In a large bowl, toss the tortellini, asparagus, peas, dressing, and remaining 2 tablespoons of the fresh herbs. Allow to sit 15 minutes to let the flavors meld. Sprinkle with the prosciutto and serve.

*This can be made the night before, but the vegetables may not retain their bright green color. It will still taste great though!

On the Side - March

2013-03-21T17:28:00.001-07:00

Happy spring! Spring is by FAR my favorite season, and I'm so glad that we welcomed it yesterday. Now if mother nature would just get with the program and give us some spring-like temps, I'll be even happier. And yes, I live in Georgia and am complaining about the cold. I'm a southerner through and through.

The babies are growing like weeds, and we just had their 2 month pediatrician's appointment. They are exactly the same weight and height, and their heads are only 0.5 centimeters apart. Twins indeed!

Most notably this month, we made the trek to my hometown of McDonough, Georgia to introduce the babies to my grandpa. Pop was tickled to death to meet them, and we had a great time visiting with family. Caroline and Smith both love seeing their cousins as well.

The highlight of any trip to Pop's is riding in the golf cart with Uncle Paul and Uncle Thomas :).

We had family pictures taken by the awesomely talented Danielle Bryson (if you live in Georgia or South Carolina, check her out - she's amazing!). I am so in love with these photos.

This one is my favorite. We all seem very peaceful and idyllic, but let me be clear when I tell you that chaos normally reigns in our house these days :)

We also celebrated my birthday on March 2nd. It was a pretty awesome day - a giant iced coffee, cookie cake, a sushi lunch, and a three hour nap. That's all it takes to make me feel happy and special. Caroline and Smith had sushi for the first time, and they both loved it - especially using the chop sticks.

And finally, I'll share this picture. I swear it makes me smile every time I see it. I just hope they always love each other this much.

And now for a few things I've been loving lately...

Nashville is definitely my guilty-pleasure tv show these days. I just wish they showed new episodes every week. There hasn't been a new one if a few weeks now; I'm going through withdrawals! And the male eye candy isn't too shabby, FYI.

I've had the Urban Decay Naked palette for almost a year now, and I recently splurged on the Naked 2. I love it! They are both great, but I think I prefer this one - the colors are more grayish and cooler, which works better with my skin tone.

Very Jane is a daily deal site, specifically for women. They feature deals for cute jewelry, clothes, stuff for kids, home decor, etc. I've ordered quite a few things from them over the past few weeks. It's becoming a problem...

Green smoothies. I've been making a point to drink one every day. My favorite combo right now is frozen mango, banana, pineapple, kale, and a little orange juice. Sometimes I make them "ungreen" by adding frozen berries. Caroline loves to help make them, and she and Smith both love drinking them as well.

Justin Timberlake. Enough said.

Cheesy Cauliflower Baked Pasta

2013-03-14T11:08:00.002-07:00

Macaroni and cheese is the ultimate comfort food. Pasta - yes. cheesy sauce - yes. melty cheesy topping - absolutely yes. Now prepare yourselves to be floored: macaroni and cheese is not healthy. Quite the shock, I know. But it's not supposed to be. But this one is actually semi-healthy. However, in general, I'm not a fan of the two things that this recipe accomplishes:

Health-ifying bad-for-you food.
Hiding veggies in dishes from kids

I don't typically making indulgent foods lighter - they never taste the same, and I end up eating way more than I otherwise would to be satisfied. I'd much rather just eat sensibly 80% of the time and then indulge when necessary.

And don't get me started on hiding veggies from your kids - or calling veggies something they're not (green beans are not "green fries." Black beans aren't "black jelly beans." Give your kid some credit and let them love green beans for what they are /rant). BUT I'm all for cramming as many veggies as possible into a meal. So I'll gladly add some pureed cauliflower to this. But I won't be lying to Caroline or Smith about what it is. It's mac and cheese with cauliflower.*

The cauliflower is steamed and then pureed with a little milk and cheese to form the sauce for the noodles. It's then topped with a little more cheese and baked until it's bubbly and delicious. Does it taste identical to the most decadent, cheesy, rich mac & cheese you've ever had? Of course not. But it does taste great. It's still creamy and silky, and by using a combination of sharp cheddar and Parmagianno-Reggiano, you don't have to use as much to gain great cheesy flavor. I actually think it would be quite tasty to add in some roasted or steamed cauliflower florets in place of some of the pasta as well - I love texture, and I think it would be a great addition.

So if you are a mac and cheese lover like me, then give it a try. It's much healthier, but you get to feel good about what you're eating and feeding your kids. Win win.

*I do realize that some kids are immensely picky, and drastic measures are necessary. But in general, I feel like many people don't give kids enough credit and feel like they have to be "tricked" into eating healthy food because they couldn't possibly like a vegetable without thinking it's a french fry.

Cheesy Cauliflower Baked Pasta

adapted from Fine Cooking

4 cups cauliflower florets (1 lb, about 3/4 head)
1/2 medium onion, diced
2 cloves garlic, peeled
Fine sea salt or table salt
12 oz. dried penne
2 cups 1% milk
1 tsp. dry mustard
Freshly ground black pepper
pinch cayenne pepp
2 tsp. chopped fresh thyme (optional - I didn't have any on hand, and it was no big deal)
1 cup coarsely grated extra sharp Cheddar
1/2 cup finely grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat the oven to 375°F. Lightly grease a 9x9 inch baking dish.

Put the cauliflower, onion, and garlic in a large microwave-safe bowl, and cook until softened and very tender, 5-7 minutes (it will obviously vary based on your microwave, just take it out and stir every few minutes to check the progress)

Transfer the cauliflower, onion, and garlic to a blender.

Bring a large pot of salted water to a boil. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, cayenne, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine.

Transfer the pasta and sauce to the prepared baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

Foil-Baked Lemon-Garlic Fish and Asparagus

2013-03-08T08:27:00.000-08:00

Lately I have been dealing with a lot of mom-guilt over the twins. They take up SO much of my time, and it leaves me with little to no time to spend with Caroline and Smith. So when I am just running out for some mundane errands (which sadly is the highlight of my week), I try and take Caroline along with me for some quality mother-daughter time.

Last week we were at Whole Foods, and Caroline asked if we could buy some fish for dinner. She didn't have to ask me twice - I love the fish counter there, and the idea for this recipe had been rattling around in my brain for months. I went with halibut because I like it so much, and it was on special that day. But any white fish should work - just adjust the cooking time for the thickness.

As I was cooking dinner, Joey and Caroline had a funny little conversation:

Joey: Mommy bought some nice fish for dinner tonight, are you excited?

Caroline: Yes! I love nice fish - it's delicous. We don't eat mean fish though, they don't taste yummy.

That girl cracks us up to no end. She's right though. This fish was delicious. I made a simple compound butter with lemon, garlic, and herbs, and slathered it on each piece of fish. I then wrapped each portion in a foil-packet, along with some asparagus and lemon slices. After a very brief stint in the oven, you have a super flavorful, healthy fish dinner. The lemon butter melts over the fish and asparagus, and you have a tasty sauce to pour over the fish. I served it over couscous, but it would be great over any number of grains - rice, quinoa, orzo, etc.

Foil-Baked Lemon-Garlic Fish and Asparagus

loosely inspired by this foil-baked fish

serves 4

4 (6-8 oz) skinless white fish filets, about 1-inch thick
4 Tbs unsalted butter, at room temperature
zest and juice of 1/2 lemon
1/2 tsp dried herbes de provence
2-3 garlic cloves, finely minced
pinch of red pepper flakes
kosher salt and freshly ground black pepper
1 lb. asparagus, woody ends snapped off
4 lemon slices, plus more for serving.
4 Tbs dry white wine

Preheat the oven to 450 degrees. Cut 4 pieces of foil, each measuring about 10x14 inches. Divide the asparagus evenly between the foil sprinkle lightly with salt and pepper, top with a lemon slice, and set aside. Pat the fish dry with paper towels, and season with salt and pepper.

Using a fork, combine the butter, lemon zest and juice, herbs, garlic, pepper flakes, and salt and pepper to taste. Spread 1 tablespoon of the butter on each piece of fish. Carefully transfer each piece of fish to the foil, and pour 1 tablespoon of wine over each piece. Wrap and seal the packets, and transfer to a baking sheet.

Bake until the fish is just cooked through and the asparagus is crisp-tender, 15-20 minutes. Open very carefully, as the steam will burn! Serve the fish and asparagus with the accumulated juices in the packet and extra lemon.

Honey-Cinnamon Scones

2013-02-28T19:23:00.000-08:00

I know I'm not the only one who does this - but one of my worst habits is failing to read recipes all the way through before I start cooking. Especially if it's something basic or familiar. Like these scones, for example. I figured, "Hey, they're scones! I'll whip them up before bed, then freeze them overnight, pop them in the oven first thing, and we'll have fresh scones for breakfast tomorrow. Easy peasy!" What I failed to realize, however, is that these scones are no ordinary scones. I should have known better based purely on the fact that they come from Thomas Keller's Bouchon Bakery cookbook. There are multiple steps and chills, and while none of it is difficult, it is time-consuming. Lucky for me, I was able to work these in in-between middle of the night feedings, and it wasn't so bad. And when we woke up Sunday morning, they were ready to be baked and enjoyed!

Worth it? Absolutely! The scones themselves were soft and tender, and rose sky-high during baking. The little pockets of honey-cinnamon butter were little bursts of flavor. And as they came out of the oven, the scones were brushed with honey butter for some extra sweetness.

There are a few interesting aspects to the recipe as well. The scones use part all-purpose flour, and part cake flour. This helps them achieve a lightness that would be present in a cake or cupcake, but the sturdiness that you expect from a scone. Typically when I make scones, the butter is cut into the flour, but not fully incorporated, so as to create a light and tender product. In this recipe, the butter is fully incorporated into the dry ingredients. Though because of the multiple chills and the cubes of honey-cinnamon butter, the scones are still light and tender. As for the multiple chills, first the honey-cinnamon butter is frozen, then cut into small cubes. After being incorporated into the scone dough, the dough is shaped into a large rectangle and chilled again. And finally, the scones are cut and frozen solid before baking. All of this results in a uniquely delicious scone. The spice of the cinnamon plays nicely off the sweetness of the cinnamon.

These were a nice treat for a Sunday morning. And since I only baked half and froze the other half, they can be a lovely treat any day of the week!

Honey Cinnamon Scones
barely adapted from Bouchon Bakery
makes 12 large scones

The ingredients are given in weight and volume below, but I highly suggest using the weight measurements, as they will produce a superior end result.

Honey-Cinnamon Butter Cubes

30 g (3 Tbs) all-purpose flour
30 g (2 1/2 Tbs) sugar
1 1/2 tsp ground cinnamon
30 g (about 2 Tbs) cold, unsalted butter, cut into 1/4-inch cubes
20 g (1 Tbs) clover honey

Scone Dough

152 g (1 cup + 1 1/2 Tbs) all-purpose flour
304 g (2 1/4 cup + 2 Tbs) cake flour
12.5 g (2 1/2 tsp) baking powder
2.5 g (1/2 tsp) baking soda
91 g (1/4 cup + 3 1/2 Tbs) granulated sugar
227 g (8 oz) cold, unsalted butter, cut into 1/4-inch pieces
135 g (1/2 cup + 2 Tbs) heavy cream
135 g (1/2 cup + 2 Tbs) creme fraiche, sour cream, yogurt, or buttermilk

Honey Butter Glaze

4 Tbs melted butter
1 Tbs honey

For the Cinnamon-Honey Cubes: Place the flour in a medium bowl. Sift in the sugar and cinnamon and whisk to comine. Add the butter cubes, and toss to coat. Using your (clean) fingers, break up the butter until no large pieces remain. Mix in the honey using a spatula, mixing until a smooth paste forms.

Press the paste into a 4-inch square on a sheet of plastic wrap. Wrap tightly and freeze until solid, at least 2 hours. this can also be prepared and frozen for up to 1 week.

When ready to make the scones, cut the butter paste into 1/4-inch cubes and chill until ready to use.

For the Scones: Sift the flours, baking powder, baking soda, and sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest setting for about 15-20 seconds to combine.

Add the butter and, on the lowest setting, pulse to begin incorporating it into the dry ingredients. Increase the speed to the low and mix for about 3 minutes, or until no large pieces remain.

With the mixer running, slowly pour in the cream. Add the creme fraiche (or substitute) and mix for about 30 seconds, or just until all the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides of the bowl and the paddle, and pulse a few times to combine.

Using a wooden spoon, stir in the honey-cinnamon butter cubes. They may begin to break up a bit, but that's okay. It will give the finished product a marbled look.

Dump the dough onto a lightly-floured surface, and mound the dough to form a cohesive dough. Place the dough between 2 pieces of plastic wrap, and using your hands, form it into a 7x10 inch block, smoothing the top and straightening the edges. Transfer to a cookie sheet and refrigerate for 2 hours or freeze for about 30 minutes, or until the dough is firm.

Line a baking sheet with a silpat or parchment paper. Using a sharp knife, cut the block of dough lengthwise into thirds and crosswise into quarters, creating 12 square scones.

Arrange the scones on the prepared baking sheet, leaving a small space between them. Cover with plastic wrap, and freeze until frozen solid, at least 2 hours, but preferably overnight (the scones can be frozen for up to 1 month).

When ready to bake, preheat the oven to 350 degrees for a standard oven, or 325 degrees for a convection oven. Line a sheet pan with parchment paper, and arrange the scones 1-inch apart. Bake 28 to 30 minutes (standard) or 20 to 23 minutes (convection), or until the scones are cooked through and lightly golden-brown on top.

As the scones bake, whisk together the honey and melted butter. Brush the tops and sides of the scones with the honey butter as soon as you take them out of the oven. Serve.

The scones are best eaten the day they are made, but can be stored in a covered container for 1-2 days.

Tomato Florentine Soup

2013-02-24T19:33:00.001-08:00

Ever since Caroline was just a few months old, I've had a standing tradition with my mother-in-law to meet for lunch on Tuesdays. We almost always go to the exact same place. It's now Caroline's favorite restaurant, and she always asks to go to "The old restaurant with paintings on the wall." It's not anything groundbreaking, but they do really excel at lunch: their french fries are the best. They have great chicken salad sandwiches and burgers. And really awesome tomato-basil soup. We order it quite often, and one day, a few years ago, Caroline reached over and dunked her grilled cheese sandwich in it like it was nothing. See, even at two years old, Caroline knew what to do. Ever since then, I pretty much always order the tomato soup and give half of it to her for dunking (and subsequent slurping).

When I made this soup for lunch one weekend, I told Caroline we were having tomato soup. Upon serving her a bowl, her first response was that it wasn't the "right" tomato soup. Meaning, it's not the same one she's used to. But let me tell you - there's nothing wrong with this soup.

It's a cruel irony that when you crave tomato soup - when it's cold, rainy, and dreary - it's nowhere near tomato season. This soup combats that by using canned diced tomatoes. I chose to use fire-roasted because I think they are just awesome. In order to extract more flavor from them, they are sautéed with butter and onions, then the soup is built upon that base - garlic, a little sugar, tomato paste, and red pepper flakes. It's then bulked up by the addition of small pasta and finished off with lots of spinach. It's hearty, healthy, and totally comforting. And as if I even need to tell you - but a grilled cheese is required with this (and any) tomato soup.

Tomato Florentine Soup
adapted from The America's Test Kitchen Quick Family Cookbook

the soup will thicken upon cooling, so you may need to add a little extra broth when reheating.

2 Tbs unsalted butter
3 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved
1 medium onion, chopped fine
1 Tbs tomato paste
1 Tbs packed brown sugar
pinch of red pepper flakes
2 Tbs all-purpose flour
3 garlic cloves, minced
4-5 cups low-sodium chicken broth or vegetable broth
4 oz (1 cup) small macaroni, ditalini, or tubettini
10 oz (10 cups) fresh baby spinach
kosher salt and freshly ground black pepper

Melt the butter in a Dutch oven set over medium-high heat. Add the tomatoes and onion, and cook until the tomatoes are dry and begin to brown, 10-12 minutes.

Add the tomato paste, brown sugar, red pepper flakes, flour, 1 teaspoon of salt, 1/2 teaspoon of pepper, and garlic, and cook until fragrant, about one minute. Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out lumps as you go.

Stir in the pasta and bring to a boil. Reduce heat to a simmer and cook until pasta is tender, 10 to 12 minutes, stirring occasionally.

Stir in the spinach and cook until wilted, 1to 2 minutes. Taste and season with salt and pepper as needed. Serve.

Chai-Milk Chocolate Ice Cream

2013-02-21T19:59:00.000-08:00

Remember like 10 years ago when Chai tea lattes first became popular? They were all the rage in college, and for good reason. I don't particularly like hot tea - for whatever reason I feel like it's too bitter - but the latte I could get behind - syrup, milk, and whipped cream? I'm totally on board with that. And it just so happens that I love tea in desserts. While the bitterness is what makes me dislike drinking tea, it's actually what makes me like it in desserts. I know it sounds counterintuitive, but it somehow balances the sweetness and gives a nice complexity of flavor.

Anyway, I also love chocolate with cinnamon, so I knew that I would love this spiced chocolate ice cream. The spices of chai tea - cardamom, cloves, peppercorn, cinnamon, and star anise - just subtly infuse this impossibly smooth, ultra chocolatey ice cream. Because it uses milk chocolate instead of dark, the spices are able to be detected. I think if you used a darker chocolate, the tea would get lost in it. As it is, the spice is pretty subtle - just enough there to keep things interesting and make you wonder what exactly it is that makes this ice cream taste so good.

I have made a lot of ice creams, and this is easily one of the richest and creamiest I've eaten. It is so luxurious and decadent, and the infusion of the chai tea makes it feel quite exotic. I just love it, and Caroline did too. So much so that she felt the need to photo bomb it :)

Chai-Milk Chocolate Ice Cream
adapted from Sweet Cream and Sugar Cones
makes about 1 quart

4 bags chai tea (individual tea bags)
1 1/4 cups heavy cream
1 cup 1% or 2% milk
1/4 cup sugar
1/4 tsp kosher salt
5 large egg yolks
6 oz milk chocolate, chopped

In a medium saucepan, bring the cream, milk, sugar, and salt to a bare simmer - when the mixture just begins to bubble around the edges, remove from heat and add the tea bags, cover, and allow to steep for about an hour.

To make the base, whisk the yolks in a medium heat-proof bowl and set aside. Place the chopped chocolate in another heat-proof bowl, and set that aside as well.

Remove the tea bags from the saucepan, squeezing them to remove as much liquid as possible, and set the pan over medium-high heat. When the mixture just comes to a simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl. Repeat, adding another 1/2 cup of the cream to the yolks. Doing this allows the eggs to begin cooking slowly and making a custard, rather than scrambling them.

Slowly whisk the egg-cream mixture into the saucepan.

Cook the mixture over medium heat, stirring constantly with a rubber spatula, until it has thickened and coats the back of the spatula, about 1 to 2 minutes.

Pour the mixture into the bowl of chopped chocolate, wash your whisk, and whisk until the mixture is smooth.

Strain the mixture through a fine-mesh strainer into a clean bowl. Set the bowl into an ice-water batch, and stir the base occasionally until it is cool. Remove from the water bath, cover with plastic wrap, and refrigerate at least 2 hours, or overnight.

Freeze in your ice cream machine according to the manufacturer's instructions. As the ice cream churns, put the container that you plan to use to store the ice cream into the freezer. Transfer the ice cream to the container and freeze for at least 4 hours before serving.

On the Side - February

2013-02-18T16:26:00.000-08:00

I've had several people ask for baby pictures, etc, so in lieu of peppering my food posts with babies, I thought I'd do a monthly post with some pics, some stories, and a few things I'm loving these days.

It's hard to believe that the twins are almost 6 weeks old - it really is SUCH a blur. They are growing and changing every day, and as they become more interactive and alert, we fall more and more in love with them. Here's a belly shot at 36 weeks, and here we are on my actual due date. Pretty amazing.

Aside from a few things to hang on the wall, the nursery is finally finished! The glider is in our room right now since they are still sleeping with us, but we'll be moving it to the nursery soon, and it will go on the wall under the gallery.

Henry took a nap in his crib recently, and he was so sweet and small!

Smith has been obsessed with the babies lately. He loves to lay on the floor with them during tummy time. And a few weeks ago, they were all coincidentally wearing the same pajamas. That's what happens when multiple people get the babies ready for bed! And as a side note, is there anything cuter than a baby in footed PJ's?

And I can't forget about this pretty girl! Caroline's the best big sister, and she watches out for all of her baby brothers.

And now for a few things I've been loving lately...

When I was in the hospital, the nurses brought me cran-grape juice. I quickly became obsessed with the grape and raspberry flavors, and proceeded to buy my weight in it when we got home. I know it's not the healthiest option, but at least it's 100% juice, and it tastes great during the middle-of-the-night feedings.

Aden + Anais baby products. They are made out of muslin, and super soft. We use the burp cloths, swaddling blankets, and the crib sheets. As an added bonus, the more you wash them, the softer they become. And I love the subtle patterns that aren't so cutesy and babyish.

I have a history of break-outs and sensitive skin, and am always trying new treatments and face washes. I always buy the acne-prone or oily skin formulas, but my skin was getting dry over the summer. I tried Korres milk protein cleanser, and it is awesome - I think I was using too strong of products before, which was making my skin worse. This stuff leave my face feeling clean and soft, and I haven't had any major break outs since I started using it.

Since I spend the majority of my days and nights nursing, I watch a lot of daytime tv. I've been watching episodes of What Not to Wear, and I love it. I used to watch it a lot in college, but my love has been rekindled. I just love Clinton and Stacey!

If you are a fan of Pinot Noir like I am, you must try Van Duzer Estate. Oregon Pinot Noirs are my favorite, and this has been a favorite of ours for a few years. We are talking about making a trip to the Willamette Valley in a few years, so if anyone is familiar with that area, we'd love recs!

I hope you guys have enjoyed this little installment - we'll return to regularly scheduled posting later this week!