Thursday, May 5, 2016

Strawberry Dutch Baby


Hooray for brunch recipes, especially super pretty ones. I've been wanting to make this ever since I saw it as a recipe from Chrissy Tiegan's new cookbook, Cravings.  Everyone needs to make a Dutch baby this coming weekend. It's seriously so easy. You can't really mess up the batter, and then you just throw it in the oven. Make any topping, sweet or savory. Cinnamon, sugar apples would be delicious. So would ham and cheese. 

Whatever you do, go make a Dutch baby.








Strawberry Dutch Baby

makes 3-4 servings

3 eggs
2/3 cup milk
2/3 cup flour
1 tsp salt
1/2 tsp vanilla
4 tbsp unsalted butter

for the strawberry sauce
10-15 strawberries (halved or quartered)
1/2 lemon (juice)
1/4 cup cane sugar
1/2 cup water
pinch salt
confectioners sugar (for topping)

Preheat oven to 425 degrees, and stick a cast iron (10 inch) or oven safe sauce pan in to heat up. 

In a blender, combine eggs, milk, flour, salt and vanilla. Blend until the mixture is fluffy and foamy. 

Remove hot cast iron skillet (carefully) from the stove and drop in the butter. Let butter sizzle and simmer until melted. Immediately pour in the batter and pop into the oven. 

Cook for 20 minutes, or until it looks like it has cooked all the way through. It will be golden and puffy and smell amazing.

As the Dutch baby puffs up in the oven, get that strawberry sauce going. In a small sauce pan, add lemon juice, water and sugar and heat over medium-low heat. Stir until sugar dissolves, and add in strawberries and a pinch of salt. Let simmer over low heat for 10 minutes. 

Spoon the strawberry sauce and strawberries over the Dutch baby right in the pan. Sprinkle confectioners sugar over the top. Slice into wedges and serve!


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Monday, May 2, 2016

Make this for Lunch: Lemon Parmesan Chicken Salad



If you want to make the best dressing in the world, make this. I am making it like 3 times a week. I put it on arugula salads, romain salads, cucumbers and now, chicken. It's so simple, but genius. Parmesan, lemon juice, Dijon, olive oil, salt. That's all. And it will change your life. I recently posted the recipe when I made Parmesan Chicken Milanese, and my love has stemmed from there.



Go ahead and make it this week for your next lunch. You'll be so happy you did. 

Lemon Parmesan Chicken Salad
makes 3-4 servings

1/2 rotisserie chicken (or whatever you have left)
2 stalks celery (diced)
3 green onions (diced)
1/2 lemon (juice)
1/2 cup Parmesan (grated)
1 tbsp Dijon (Grey Poupon Country Dijon is the best)
1 tbsp Champagne or Red Wine vinegar
3 tbsp olive oil
salt and pepper

Mix the dressing in a medium mixing bowl. Combine 1/2 lemon (juice), Parmesan, Dijon, vinegar, olive oil, salt and pepper. Whisk together until is has emulsified. 

Add the rotisserie chicken which had been either shredded or cubed, celery and green onion. Toss everything to combine. If too dry, add some more olive oil. Taste and adjust salt and pepper as necessary. 

Serve on lettuce wraps, toasted bread or a yummy croissant. 

Note: The dressing for this salad is like crack. I use it on pretty much everything now that I know how to make it. I hope you feel the same way.




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Friday, April 29, 2016

Mini Spicy Creole Turkey Patties with Creole Yogurt


It's finally almost the weekend, and I'm so excited. This has been a long week, and I'm feeling a little under the weather. So, I'll be getting some R&R the next couple of days. We've got no plans this weekend, for the first time in a few. It's the best sometimes to have no official plans. Lazy mornings and city adventures. 

So for this recipe, it's a definite weeknight meal, a meal to keep the kids happy, or just something to serve as a fun appetizer for a party. It all comes together in under 30 minutes, so give it a shot!




Mini Spicy Creole Turkey Patties with Creole Yogurt
makes 4 servings

1 lb ground turkey
2 stalks celery (diced finely)
4 green onions (diced finely)
4 cloves garlic (minced)
2 eggs (whisked)
3/4 cup panko bread crumbs
1 tbsp Creole spice mix
1/2 tsp cayenne pepper
1 tbsp Dijon mustard
salt & pepper
olive oil

for the Creole Yogurt
3/4 cup plain Greek yogurt
1/2 lemon (juice)
1 tsp Creole spice mix
1 tbsp green onion (just the greens)
1 pinch salt

Heat a large saute pan over medium heat. Add celery, onion, salt and pepper and cook for 5 minutes, until soft. Transfer to a mixing bowl to cool. 

As mixture cools, mix together the Creole yogurt in a small bowl. Mix yogurt, lemon juice, Creole spice mix, salt and green onion. Set aside until ready to serve.

Add remaining ingredients to mixing bowl with celery, onion and garlic (ground turkey, 2 eggs, panko, Creole spice mix, cayenne, Dijon, salt, pepper, and a splash of olive oil). Mix with your hands until it all comes together in one sticky ball. Form mini patties into about 2 inch circles until all the meat mixture is pattied. It should make around 15 patties. 

In the same large sauce pan, add a couple tbsp of olive oil and heat over medium high heat. Add 1/2 the patties -- that's probably all that will fit. Cook on 1 side until golden brown, about 4 minutes. Flip and cook for another 3 minutes. Remove from heat, and add remaining patties to the pan, adding additional olive oil if needed.  

Once all patties are cooked, serve with Creole yogurt and chopped green onions. 





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Thursday, April 28, 2016

Roasted Brussels & Broccoli Pasta



Pasta is something I rarely make anymore. It's probably the most addicting thing for me, and makes me a whole lot let trim when I'm eating it on the reg. So, after the wedding last year (where I cut back on all carbs) I've tried to keep a healthy diet, leaving out a lot of refined carbs like pasta and white bread. I think it's a great habit, because now when I eat pasta, it's such a treat. 

I use any excuse I can to come up with new Brussels sprouts recipes. This is a simple one, and you've probably made something similar to it in the past. Roasted veggies. White wine & butter sauce. Capellini. Yup.  




Roasted Brussels & Broccoli Pasta
makes 3-4 servings

15 Brussels (trimmed, halved)
2 crowns + stalks broccoli
4 cloves garlic (unpeeled)
2 springs rosemary (whole)
olive oil
salt and pepper
1/2 box capellini pasta

for the sauce:
2 tbsp + 2-4 tbsp unsalted butter
1 tbsp olive oil
1 shallot (diced)
4 cloves garlic (minced)
1 tbsp capers
1/2 cup dry white wine
1/2 lemon (juice)
1/2 - 3/4 cup chicken broth (low sodium or homemade)
1/2 cup Parmesan (grated)

Preheat oven to 375 degrees. Trim Brussels sprouts, toss onto a foil lined baking sheet. Cut up broccoli stems into bite size pieces, same with the florets. Toss them onto the baking sheet. Add whole, unpeeled garlic cloves, a healthy amount of olive oil, salt and pepper. Toss around the pan until all the veggies are coated in oil. Pop into the oven for 20 - 25 minutes, depending on how you like your veggies. I left mine in for 25 minutes.

When there are about 10 minutes left of the veggies, make your sauce.  In a large saute pan, add olive oil and 2 tbsp unsalted butter and heat over medium heat. Add shallot and garlic. Cook for 5 minutes, but don't let it brown. Now add capers and white wine. Let the white wine simmer for about 3 minutes, and reduce slightly. Now add the lemon juice, 1/2 cup chicken broth, salt and pepper. Don't add too much salt because the capers are salty. Let simmer away until the veggies come out. If it gets too thick, add a little more chicken stock. Add the remaining 2-4 tbsp of butter (the more the better) and Parmesan right at the end. 

Take the veggies out of the oven. Squeeze the roasted garlic into the sauce and give it a good mix. 

Cook the pasta to al dente (it only take a couple of minutes for capellini) in salty water. Pour a ladle of the pasta water into the sauce and transfer the drained pasta directly into the sauce. 

Now dump all of the Brussels sprouts and broccoli into the sauce with the capellini. Toss to combine everything. Serve with some more freshly grated Parmesan. 



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