That one ingredient

I am the kind of person who can not stand to see anything in the kitchen go to waste. I will see that I have some tomatoes on their way out and will spend $30 on additional ingredients in efforts to prevent them from being tossed. This is not an attribute I admire. Don’t get me wrong, the end result is always delicious and gives me peace of mind that I saved the tomatoes. However, it’s just a tomato right?

I have another problem, in that if there is a recipe I have been wanting to try and I want to force myself to make it- I just purchase the ingredients and then my waste-phobia eventually kicks in and sooner or later that dish is crossed off my edible bucket list. This didn’t exactly work when two years ago I purchased these maple flakes from Williams-Sonoma. I thought to myself, “If I buy these, I can finally make THE panini I’ve been wanted to make for a year!”

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source

Fast forward to last week— I did it! {What the first paragraph explains} I bought all of the ingredients so that I could utilize my maple flakes and voila! Dinner was served.

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My version

I will say that the Maple Flakes are not necessary to the recipe. I purchased them when we were DINKS and now see how much they cost $$$. As long as you follow the recipe using the maple syrup, I think that you will be ok. I also used chicken breasts because that is what I had in the freezer. I sliced the chicken before adding it to the panini for easier eating.

I am thankful for moments like this when I can poke fun at myself when I know that  in all actuality these are not legitimate problems. This blog just reveals the quirks of someone who is revealing a little bit of what it is like to have an infinite edible bucket list.

The original recipe can be found here at Williams-Sonoma.

Spring Has Sprung…

The wishful thinking of those all across the nation… That Snowmageddon will end and the cherry tree and tulips will spring forth. I am all for longer days and warmer temps, but I am still trying to sneak in a few more winter meals that I had yet to create this fall and winter. With T working crazy hours, I have 1-2 nights a week to scratch these experiments off of my edible bucket list. Over the past week, I made my first homemade lasagna (which is {hands down} the best one I have ever tasted!), a maple-black pepper chicken panini (that has been on my list for 3 years!) and chicken cassoulet (which I try to make at least once during the chillier months.)

This spring weather has brought back to life many things for me and my family. A desire to be more active, to purposefully live our lives, and {for me} to blog again.

Please bear with me as I re-aquaint myself with life on this side of the production line. I have big hopes for this little space, stay tuned as my thoughts are translated through my fingertips, to your computer screens, and {if I’ve done my part to inspire you} your kitchen table as well!

Bon Appeit!

Beginner’s Luck

I will be the first to tell you, that I don’t believe it luck. But listen up, I made ribs for the 4th of July this summer— and they were perfect.

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They were fall off the bone and melt in your mouth tender while also having depth of flavor and the perfect bark.

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If you are not familiar with Memphis, our claim to fame includes {but is not limited to} Elvis, the Peabody ducks, and BBQ.

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I was hesitant to make ribs all by myself, but since the only judges would be my siblings and my husband- I bit the bullet and took on the challenge. I made both baby back and St. Louis Style ribs, so I think either type will work {Texan’s you could even try beef ribs}. I highly recommend that you have some friends over this summer and make these ribs. They are fool-proof, tasty, and will give you a little taste of Memphis, Tennessee.

Go ahead and and make them this weekend as a send off to Summer 2013.

1 slab of ribs

yellow mustard

4 teaspoons smoked paprika

2 teaspoons salt

2 teaspoons freshly ground pepper

2 teaspoons brown sugar

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1. Mix all of the spices together in a small bowl.

2. Lay out the ribs on a large piece of foil. Generously coat one side of the ribs with mustard, sprinkle half of the spice mixture over the mustard.

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3. Flip the slab over and repeat step two on the other side.

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4. Fold up the ribs in the foil. Wrap up the ribs with two additional layers of foil and refrigerate over night or for 8 hours or so.

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5. Preheat over to 250. Place ribs {still wrapped in foil} on a rimmed baking sheet for 4 hours.

6. Pre-heat your outside grill to 400. Carefully unwrap the ribs {the foil will be hot, but the steam inside is even more so.}

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7. Grill the ribs for for 5 minutes on each side for great bark that screams, I’ve been smoking on a grill all day.

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Optional: serve with favorite bbq sauce for those who are like me who order dry ribs then slather them with sauce.

Summer’s Bounty

The thing about Summer in the South, is that it can be overwhelming. Overwhelmingly hot, overwhelmingly humid, and overwhelmingly plentiful.

Most people would not consider the last to be overwhelming, but for me there are too many recipes and too many ingredients to pack into such a short window of time. I have to remind my self that this is not a problem and to sit, back, relax, and enjoy the bounty.

When zipping through Kristen’s friday favorites last weekend while headed home from Nashville, I spotted this recipe and knew it deserved a spot on this summer’s edible bucket list. Basically, all of my favorite things on one plate!!

I am going to go ahead and say my photography has nothing on Tiegan’s beautiful photos, but it tasted fabulous and that is all that truly matters.

I changed the recipe up a bit, here is what I did.

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Corn-Cheddar Fritters inspired by: Half Baked Harvest 

Honey-Chipotle Vinaigrette 

In my small food processor, I put:

1 clove of garlic, peeled

2 T Honey

2 T Apple Cider Vinegar

1 chipotle pepper

1/4 t kosher salt

1/4 t freshly ground pepper

After the garlic and the chipotle pepper were minced, I added 1/2 c olive oil. Once emulsified, it was time to move on to the fritter!

Cheddar Corn Fritter

Combine the following in  a mixing bowl and mix until well-incorporated.

1 1/2 c corn (roughly the amount from two ears of corn is perfect)

1/2 c flour

1/4 c cornmeal

1/8 c sugar

1 T brown sugar

1/2 t baking powder

1/4 t salt

1/4 t pepper

1/2 c milk

2/3 c grated cheddar

oil, for frying.

After combining the above ingredients, I heated a skillet to medium heat and coated the pan with a little vegetable oil in order to keep the fritters from sticking. I used an ice cream scoop for easy scooping and even measurement. Cook the fritters for 3-5 minutes her side flipping when golden brown.

Assembly

Here is where the creativity really takes place. I had a “LTA” and T had a “BLTA”. You can really top these fritters however you please. When arranging our corn fritter stacks, I chose peppery arugula to serve as the lettuce, mashed up some avocado to spread atop each fritter, thinly sliced some ruby-red tomatoes, and for T added some crispy bacon to make it man-friendly.  I not only dressed the arugula with the honey-chipotle dressing, but I also drizzled it over the final product.

I cannot reiterate how much this dish screams summer and it’s ability to please a crowd. This recipe is quite simple and if the chipotle pepper steers you away, take my word for it when I say, it is not a spicy dressing and the honey and vinegar really even out the smokiness of the pepper. My husband is not one to ooh and ahh over food and this had him singing my praises.

 

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What are your favorite ways to use Summer’s Bounty? 

The New Rice & Beans

Ever wonder who decided to combine rice and beans or why this famous duo exists? Together, rice and beans are a complete protein making it nutritionally ok to eliminate meat from a meal. This is where quinoa, the superfood solution, enters center stage. Quinoa’s claim to fame is that it is a gluten- free, complete protein. One problem, the flavor of this cousin of spinach and beets is not anything to write home about. It is important to not only fully cook these seeds {not a grain- hence it’s G-free characteristic} yielding a fluffy yet chewy consistency, but also to generously season the quinoa throughout the cooking process. I never cook quinoa in plain water— instead I cook it in some sort of  water, stock, citrus juice, combination. After cooking the quinoa is it important to quench the thirst of the warm seeds with an additional flavor-packed liquid.

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Last weekend, I saw Giada De Laurentiis making some quinoa for a luncheon.  I instantly knew that this recipe was a good back bone for my newest quinoa experiment. Another win for Giada- cooking the quinoa in chicken stock and tossing the warm seeds in the cumin vinaigrette after cooking left a flavorful and filling dish. I have been eating this for lunch everyday this week and have still not been hungry around dinner time. Quinoa has incredible staying power and I continue to enjoy finding new ways to decorate the blank canvas that is quinoa.

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I omitted the sunflower seeds, used ground cumin, and after photographing added avocado and plain greek yogurt. The Avocado added a luxurious creaminess while lending its infamous nutty flavor and the yogurt helped create a little more of a dressing. I will spare you a picture of it all mixed together— it is not as pretty 🙂

If you have tried quinoa and are not a fan- was it well-seasoned? Make this recipe, then I grant you permission to cast your vote!

What is your favorite way to make/order quinoa? I have yet to be impressed by any quinoa that I have ordered in a restaurant.

What I am Loving Wednesday

It is that time of the week again, when I round up a few of my favorite edible things as of late. I hope you enjoy what I have been

enjoying!

A grilled artichoke with peppery remoulade shared with loved ones is always a treat!

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Dinner was delivered to me last night, complete with dessert! What a sweet friend and sweet way to end a day filled with school!

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T and I met some friends for sushi one night recently. This mango roll transported me to a much warmer spot than I currently sit, brrr!

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I am the matron of honor in my cousin’s wedding this summer and while we were registering at Macy’s this past weekend a sweet girl from Starbucks offered us of samples of their new vanilla spice latte that I have been wanting to try… The verdict, delicious and great marketing! As I mentioned, it is a bit gloomy chilly today in Memphis and I texted T early today telling him that it was the perfect day for a Starbucks date to buy a taller version of this perfectly sweetened cup-o-joe for his Valentine 🙂 {hint-hint!}

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My mother treated me to my favorite very, berry sundae last week- thanks, mom! How can fat-free ice cream be so creamy and decadent! (So much better than and full-fat soft serve vanilla I have EVER had!)

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My Aunt and I made a collaborative dinner of Rubens, broccoli, roasted baby potatoes, and potato salad. The sandwich and the broccoli were my favorites. Surprise, surprise! I am the girl who orders broccoli as my side at Mexican restaurants.

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What is dinner with out dessert? Lemon cake with a Meyer lemon simple-syrup topped with a teeenie tiny dollop of cream.

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I have really enjoyed using my Le Creuset Braiser this winter. I made this quick chicken-curry last week and several others including the brisket at the end of this post.

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For Hanukkah with my grandparents this year, we met up at an Italian restaurant. Though it was a lovely afternoon filled with family, fun, and tiramisu it left a hankering for my grandmothers famous brisket. I was probably 3 the first time I had her brisket and it has taken me over 20 years to attempt the 4 ingredient recipe myself. {I know…} Anyways, Friday night T and I had a proper shabbat meal complete with brisket, minus the candles {whoops!}

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Happy Valentine’s Day!

I will be back to recap what I made and what I picked up for a quiet evening at home tomorrow night.  Tell those you love that

you love them every chance that you get!

Thirty-minute curry

When I think of Indian food, I think of spicy and flavorful food that has been simmering over a hot stove for hours. Exciting news, this quick curry comes together in less than thirty minutes.

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Coconut Chicken Curry with Zucchini

3 T olive oil

1 onion, cut into one-inch pieces

1 cup of zucchini cut into 1/2 inch thick rounds

2 chicken breasts, cut into two-inch pieces

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp ground turmeric

1/2 tsp ground cumin

1/4 tsp ground coriander

1 tsp tomato paste

1 Tb yellow curry powder

1/2 tsp garam masala

1 c chicken broth

1/4 c heavy cream

1/4 c coconut milk

cilantro, for garnish

1. Heat oil in large frying pan or cast iron skillet {I used my Le Creuset braiser and it worked great} over medium heat add onions and zucchini. Cook until golden brown, flipping zucchini once.

2. Add the chicken pieces, cook for about 5-7 minutes. Flip chicken pieces so that chicken is cooked through.

3. Add all of the spices, tomato paste, garlic, salt, and pepper. Stir coating all of the vegetables with seasoning.

4. Add the chicken stock and reduce the heat to low and simmer for 5 minutes.

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5. Turn off the heat and add the coconut milk and heavy cream. After stirring the curry, turn the flame back on to low and heat until warmed through. Garnish with cilantro!

largest bunch of cliantro I have ever seen

largest bunch of cliantro I have ever seen

I served ours last night with two heaping servings of carbs. Rice cooked in half chicken stock and coconut milk {I never cook my rice in water- chicken broth = flavorful rice} and THE BEST fresh pita bread from a middle eastern store in Memphis {totally worth the extra trip.}

adding a little char a la gas flame

adding a little char a la gas flame

This curry is a fake out to a dish that has simmered for hours on end causing the flavors to deepen and meld. You’ll never know it was made in the time it took the rice to cook. {neither will your guests}

dinner is served

dinner is served

I hope that when you make this it warms up your house, your soul, and your dinner table!