We just got back from the most Christmasy (only a word this time of year) experience in Williamsburg, Virginia. I will fill you in with cozy details later but after this weekend, I need to go on a no carb, no sugar, no fun detox. Of course, I will probably only make it to the no carb part but at least that’s something! I thought a warm, salty sweet biscuit would be the perfect start to this detox. Just kidding! I totally made this biscuit for Thanksgiving but wanted to save the recipe for you until a time like now. So, as you’re enjoying these amazing biscuits, I’ll be over here downing my salmon spinach salad in hopes of getting rid of this Christmas bloat before the actual Christmas bloat gets here. Wish me luck! And enjoy these delectable, easy biscuits! (more…)
Our ingredient line up:
Bacon, fresh thyme, flour, nutmeg, maple syrup, baking powder and soda, sugar, cold, cold butter, and salt for good measure.
All of our dry ingredients are thrown in first and whisked together. I always thought biscuit making was so much harder than this. We got this!
Our butter is broken up with our bare hands then the cream is added. The dough comes together fast! I like fast, especially if it means I’ll be eating a biscuit faster.
These lovelies are baked until golden perfection. We drizzle some maple syrup on them and we are done! These are perfect for brunch or alongside your Christmas ham but they are absolutely divine all by themselves! Don’t let intimidation stand before you and this yummy biscuits! They are all butter and bacon so really, what could go wrong? No one ever complained about their biscuits being too delicious! Happy biscuit making!
Life is stressful and sometimes, all you need is a warm bowl of noodles. Noodles of any form are what I consider real comfort food to me and I like ’em every which way! I was the kid on spaghetti night who preferred her spaghetti sans the red sauce and with the lovely addition of butter and parmesan cheese. My favorite part was biting into a huge forkful of pasta, not being able to fit the whole bite into my mouth, and getting those cheesy, buttery noodle footprints all over my face. I knew I was doing something right. Those same buttery delicious noodles get me through the hardest of days and longest of hours. Of course, I’ve traded in my green can of parmesan for the real deal. I love being a grown up! Well, other than the stressful part, of course. I tried to conjure up a few more Thanksgiving leftover recipes but honestly, I need a break from the holiday food for a sec. Feel me? Usually, Asian inspired dishes are what I turn to when I need a break from the usual rich and filling foods of the holidays. I introduce the Brunch Pad Thai! It’s a simple noodle dish made with the usual suspects of brunch: eggs and bacon. You could really eat this for any meal but isn’t it a fun thought to think of having a few friends come over for a unique brunch like this? All I know is that it’s delicious and I didn’t miss my eggs benedict…this week at least. (more…)
Our ingredient line up:
Asian rice noodles, beaten eggs, pea shoots, a mixture of tamarind paste, soy sauce, and fish sauce, mushrooms, bacon, sugar, garlic, crushed peanuts, and scallions.
The key here is to have a very hot wok or heavy skillet. We add our bacon and garlic. Be prepared. Your house is about to smell amazing.
This is how pad thai works; similar to stir fry. You cook meat and veggies on very high heat, remove, and repeat. You have to literally be on your toes during the whole cooking process so nothing burns. Here, we cook our eggs by swirling them in the pan so they cook fast and evenly. Burnt eggs equal gross so work fast!
Our noodles, pea shoots, and scallions are cooked. Our tamarind paste mixture is added. Tamarind paste is a must for yummy pad thai!
We kind of just throw everything else into the pan and toss! So much going on! So much flavor! Real talk: whatever you do, DO NOT overcook your rice noodles! This sweet little gal did and everything turned to mush! The horror!
Chaos. Perfect. Delicious. Chaos. You know what would be delicious with this? Cilantro and fresh lime juice! Don’t forget it at the grocery store like I did. Let me be the example. I hope you can find a calm moment in the midst of the holiday chaos and make yourself a nice bowl of your favorite noodles. Happy noodles making!
The Amish Market. Have you been? I’ve always lived so close to one you can call me one spoiled little Amish supporter. Their pretzel dogs are magic, their whoopie pies are better than whoopie (not really but I HAD to), and their sweet and humble demeanor is refreshing. They also have a restaurant that always has a line of hungry, early birds attached to it. But if you are lucky enough to catch a table before the inevitable line, you’re in for a special and incredibly simple treat. Now I’m starting to sound like I’m writing a review but I’m not. There’s a point to my long-winded story. In this restaurant, they have baked oatmeal. This baked oatmeal is served with heavy cream and then a dollop of whipped cream (a little redundant I know). The warm, crumbly, spice filled oatmeal is complimented by the smooth, thick, cold, non sweet cream. It’s true comfort for a chilly Saturday morning. I have since gotten my hands on the recipe and have tweaked it to make it even more enticing, if that’s possible. Still with me? (more…)
When the leaves start to change and the air gets crisper, I want something baked in the morning. Is there anything better than waking up to the smell of oatmeal and cinnamon permeating the house? Well, I guess bacon would be better…These muffins are so simple to pull together for a lovely breakfast with friends…or family (sorry for the unwanted pressure). The muffins themselves aren’t too sweet but still have a rich, nutty flavor thanks to the brown butter. Serve them warm with a little touch of cream poured on top or a little dollop of whipped cream for a sweeter treat.
Our ingredient line up:
From Top Left to Right: Whole milk (never doubt it), vanilla, maple syrup, brown sugar, cinnamon, nutmeg, cardamom, baking powder, rolled oats (old fashioned, not instant), eggs, and our butter.
This is liquid gold aka brown butter. It’s so delicious for being so simple but let’s not be that surprised that something simple and delicious came from butter. This adds a nutty, caramelly (sorry spelling check), flavor to our muffins. Pour this over pancakes or pasta or into your chocolate chip cookie batter. DIVINE!
We mix our dry ingredients.
We mix our wet ingredients. I’m obsessed with this color scheme right now!
Combine the wet with the dry. I know, hard work DOES pay off here. Hehe. Drop spoonfuls of muffin batter into the muffin tins. The liquid does separate from the oats, just make sure each muffin has equal amounts of the liquid. Time for the oven!
These muffins will make your house smell out of this world. It will make you think of every Fall you spent as a kid jumping in leaves and drinking hot apple cider (so this totally didn’t happen in my childhood but I’m kind of hoping it did for yours). These are great snacks or a fast breakfast. Or prop your feet up and enjoy that your windows can be open. I like mine with a leetle whipped cream on the side. Happy muffin making!
You know how there are those recipes that your mom makes or your grandmom and you ask them for the recipe and they tell you it’s not really a recipe, they just add what they like? You know, a little bit of this, a little bit of that? Wow, what confidence! Most of cooking is this way though; you’re given an outline and you can fill in the blanks according to your tastes. Isn’t that a relief? If you don’t love red pepper flake, don’t add it (or maybe just as much as the recipe calls for). You love basil? Then add a little bit more than the recipe calls for. That’s how I want you to read my recipes. Of course, recipes are there to guide you and give you a good outcome, but never forget why you’re in the kitchen. If you aren’t excited about what you’re making or maybe a specific ingredient, change it to what gets you going! Really! Ok, end of rant… (more…)
I hardly call this egg scramble a recipe; it’s more like an inspiration. We eat our fair share of eggs so I’m always looking for new add in’s. Mushroom and cheddar omelettes, smokey bacon and paprika scramble, or fried egg sandwich with grape jelly (my husband’s fave). Eggs are a blank slate. With all of that being said, my recipe is just an outline, measurements to what I like. Add more or less of what you like. See how gratifying cooking can be?
Our ingredient line up:
From Top Right to Left: Eggs, feta cheese, dried oregano, bread of choice (if you wish), baby spinach, sun dried tomatoes, and mayonnaise. I always recommend farm fresh eggs! Good for you and your local farmers! Seriously, once you go fresh, you never go back? That saying works, right?
For our mayo: just mix the oregano with the mayo. I was thinking of adding anchovies but didn’t want to get my food processor dirty. I’ll let you know if I ever decide to add them.
We beat our eggs and cook them in some butter (always). Once the eggs start to come together, we add our sun dried tomatoes and spinach. Add the feta at the end. Voila!
Take your toast and spread the mayo. Plate your eggs. I made an egg sandwich that was just too messy to capture its gloriousness on film. This is perfect for the weekend brunch situation. So flavorful! Happy scramble making!