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September 28, 2011

Fall is in the air!

Have you ever done one of those quizzes that tells you what color season you are? I’m a Winter person. That’s right!  I’m a cool tone icy blue, purple, teal, green and turquoise kind of girl. My mom, on the other hand is totally in the autumn camp. She looks great in reds oranges, golds and bronze tones.  Even though I don’t look good in autumnal colors, I love EATING autumnal colors. Here’s proof with a little roundup.

Orange, yellow, browns with a few little hints of green.

Fall! You’re here. So let’s get acquainted with your color scheme.

Nut Stuffed Delicata Squash (nuts & sage make the filling taste like sausage)

Flat Roasted Chicken (because the fall is all about ROASTS)

Delicata Squash with Kale & Cannellini Beans (this recipe changed my life!)

Curried Squash & Red Lentil Soup (with fancy pants cilantro oil!!)

Spaghetti Squash with Turkey Meatballs (a fun way to eat Spaghetti squash!)

Brown Butter Biscuits & Gravy (need I say more?)

Curried Butternut Squash Soup (simple orange goodness)

Pumpkin Cake with Brown Butter Icing (I brought this to a Halloween party & it was demolished!)

Apple Pear Phyllo Crisp (a nice afternoon snack with a mug of tea)

Poached Pears (sometimes a simple recipe is all you need)

Baked Caramel Apple Donuts (dangerous! proceed with caution)

Salted Caramel Popcorn Pretzel Bars (SHHHH! don’t tell your dentist!)

Homemade Applesauce (my neighbor always comes thru with APPLES!)

Spiced Bundt Cake (hearty, spicy, wonderful CAKE)

Pumpkin Waffles (worth waking up early for!)

Fluffy Pumpkin Parfaits (like pumpkin pie…in a cup!)

And last but not least…Pumpkin Cream Pie (thanksgiving just got 1000 times better)

Hello, Autumn!

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September 27, 2011

Homefries U Recap!

Things you learn when you cook/bake/teach for a 30 person retreat in Palm Springs:

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September 26, 2011

Episode #19 is up!

Hello! Sorry it’s been crickets & tumbleweeds around here.  I just got back from teaching with Joy at the HomefriesU BACK TO SCHOOL retreat in Palm Springs. It was soooo much fun! Don’t worry, I’ll post more on that soon. Did you get a chance to listen to Episode 19 of the Joy the Baker Podcast? Joy & I  talk about GUILTY PLEASURES. Not only do we share a few of our own, we hear from a few listeners! Bacon? Donuts? Housewives? Costco samples? YES!

Happy Monday, friends. More soon!

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September 20, 2011

Scallops with Creamed Corn and Tarragon

scallops with creamed corn & tarragon

The key to a successful relationship is compromise. Sometimes you just have to take one for the team. Doing the dishes without being asked, watching an episode of Project Runway, tolerating a 16 inning baseball game or eating Indian food for dinner because that’s what your significant other was craving are all legitimate examples.

scallops with creamed corn & tarragon

I’m not a die hard fan of scallops, but my husband is. I’ve had a few seared scallops at restaurants over the past few years and I’ve learned that searing a scallop is key to me liking a scallop. So why would I make scallops for dinner even though I don’t really love them? Because I’m taking one for the team! I’m making my husband happy and that, my friends, is compromise. What I love about this recipe is that it tastes like it was made in a restaurant. I’d totally spend $20 for this dish because tastes expensive and exotic. It’s all about the vermouth & tarragon. Casey told me this dish was one of the best things I’ve made; he’s not wrong. Sometimes through the act of compromise, you find things you really like. Compromise can be awesome.
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September 20, 2011

Interview with Mom Inc Daily

Friends! I recently did an interview with Mom Inc Daily about being creative, doing my thang & being a mom.

COME CHECK IT OUT!

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September 18, 2011

Caramelized Onion Jam

caramelized onion jam

Let’s talk about kitchen staples for a sec. You should always have extra virgin olive oil on hand. Always always always. Onions are a must too. Make sure you get some every time you’re out grocery shopping.  Balsamic vinegar, chicken stock, salt & brown sugar are necessities as well. Why? Because without these staples, you can’t just go into your kitchen one Sunday afternoon and make caramelized onion jam on a whim. And how sad is a refrigerator that doesn’t have a nice little jar of Caramelized Onion Jam in it? Very sad.

caramelized onion jam

So, what does one do with Caramelized Onion Jam? Let’s brainstorm!

  • put it on a pizza with Gorgonzola and pears
  • add it to crostini with figs and goat cheese & prosciutto
  • put it on a steak sandwich or burger with a grainy mustard
  • add it to pasta with roasted tomatoes and peppers
  • stir it into your mashed potatoes
  • shove some in your grilled cheese
  • put some on a hot dog
  • make an arugula salad with it
  • add it to a baked potato with sour cream
  • add it to an omelet with mushrooms
  • stand in front of your fridge and eat it directly from the jar

Caramelized onion jam is now a staple!

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September 17, 2011

365- Week 37

A food related photo everyday until 2012. Here’s Week 36:

256/365 A hibiscus fizz & a fancy lemonade with Hula & Leslie at Luka’s.

09.16.11
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