A Tyler Florence Thanksgiving...

This past weekend Jake and I headed over to Cleveland's Annual "Fabulous Food Show" to check out a few Food Network Chef presentations along with endless display booths for national and local food companies.  My favorite part of the day was a Thanksgiving demo by Tyler Florence.  Now, I have always found Tyler adorable on the Food Network - and in person he does not disappoint.  Oh so charming with a wicked sense of humor. I loved that in a matter of an hour, Tyler walked the audience through a complete Thanksgiving meal with TONS of tips to help improve upon traditional favorites:

- Give your turkey a little extra love...with some BACON.  Tyler's kicked up his Oven-Roasted Sage Butter Turkey (recipe found here) by topping the breasts with maple-cured bacon before placing in the oven.  The sage butter acted like a glue for the bacon which helped moisten a part of turkey that can easily dry out.  Jake and I were both dying - the end result looked and smelled DIVINE.

- New and improved Sweet Potatoes!  He was seriously adamant about trying this recipe -Whipped Sweet Potatoes and Bananas with Honey.  It must be good (and after looking over the ingredients how can it NOT
be)? Butter...sugar...sweet potatoes...honey...more butter AND a pecan crumble topping. HELLO Holidays.
Ingredients:
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped
Directions
Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with a pinch of salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top. In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

- TOSS the canned cranberries and take 15 minutes to make your own.  I can't say it enough, homemade cranberries are SO good and SO easy.
Ingredients
2 (8-ounce) packages cranberries, fresh or frozen
1 orange, juiced and zest reserved (lemons would also work - substitute 2 for 1 orange)
1/2 cup sugar
1 cinnamon stick
Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Watching Tyler man handle that turkey made me SO excited for the Thanksgiving holiday.  ;)  We'll be flying back to Idaho this Saturday for an extended vacation with my parents, siblings and the little nuggets E+Q.  I can hardly wait.  My mom has already been busy preparing a list of all our turkey day favorites - what are some of yours?  As always, questions or tips are always welcome!!!

Fall in Ohio { inside & out } + easy PUMPKIN masala

The fall season in Ohio has really lived up to everything I was hoping for after missing it for so many years while living in CA. The colors have been unreal, and the cool crisp air is just how I remember it from growing up in Idaho and through my college years in Pullman.  The snapshots from our backyard below hardly do the colors justice - every day they would become more and more vibrant.

Now while most of the leaves have now come down from those big trees, "someone" went a little overboard with fall decor inside.  I couldn't help it...after barely 700 square feet of total living space for 6 years I can hardly contain myself in a REAL house.

Now since I am well aware of my lack of interior design skills, I should really get back to food.  The following recipe is perfect for a cold fall evening and ideal for anyone out there who loves Indian food.  I happen to be one of those people, and love the abundance of pre-packaged items available in most grocery stores today.  I recently picked up a jar of Tikki Masala simmer sauce and decided it would be a fun way to incorporate one of the many pumpkins I had stocked up on earlier in the week. Pumpkin (or any squash for that matter) is a perfect accompaniment for this type of ethnic food as it lends that sweet flavor that helps to balance out all the spice.  Simply peel and seed, then cube the pumpkin or squash you have on hand and allow it to simmer in the sauce for at least an hour.  I also added diced chicken breast to the simmering sauce (if the sauce ever becomes too thick, just add a bit of water or stock and season to taste), and served with brown rice and a few scallions for garnish.

 

(ugh...sorry for the lighting on this pic!  I promise, it was delicious.  This photo, not so appetizing)

:)

enJOY!

I don't know about you...

...but I've missed the random Lambeau updates on my little blog.;)  And while he has been testing me, I promise the lack of posts have nothing to do with the glorious "teenager phase" that just hit (puppy people, when is that supposed to end)?!?

Nevertheless, I am happy to share that he has developed an especially adorable new routine in his very busy day. It starts a little something like this:

wake up...snuggle snuggle snuggle...quick potty break outside...back inside for his FAVORITE time of day (meal time)...back outside for "another" potty break...

And then, most importantly off to the front window to keep a close eye on all the neighborhood kiddos (someone has to make sure they get on that school bus safe and sound each morning).

{  sweet beau  }

stretching out my summer...

While summer has been over for quite sometime now, our gorgeous warm fall weather has allowed to keep the majority of herbs growing in my garden much longer than I ever expected. While the basil withered way fairly quickly (such a sensitive herb), the thyme, rosemary, parsley, sage, oregano, lavender, mint and chives are still going strong - is it really November?!?

Just this week I pulled the thyme and sage and began an attempt to dry and store both for the winter months.  The thyme couldn't be easier - just wash thoroughly and allow to completely dry.  Then bundle the branches together and hang in a cool, dry spot.  The little bundles looked so pretty I decided to keep them on the shelves in our sunroom where I store all my cookbooks.  The room actually gets a bit chilly since it's surrounded by floor to ceiling windows, and so far the herbs seem to be drying out just fine! 

For the sage, I once again washed thoroughly and patted dry. Instead of hanging, I placed each leaf in a single layer on a screen and allowed to dry on the top shelf of our pantry.  Since this variegated sage was hands down my favorite herb from the garden this summer, I decided to have a little fun with a few of the leaves.  I can't get over how gorgeous the pattern is along with the combination of my favorite colors, chartreuse and green.

 

I've seen the technique of creating a fresh herb potato crisp on a few cooking shows, including the always entertaining Top Chef, and have always wanted to give it a try.  Totally one of those silly labor intensive ideas that doesn't make sense for everyday, but is so fun for a special occasion. The process does require a mandoline, as the potatoes have to be sliced paper thin.

To create these lovelies you'll need the following:

1 large yukon gold potato, peeled and sliced paper thin

1 egg white, whisked

8 fresh variegated sage leaves

Sea Salt

Canola oil, for frying

With a mandoline, slice the potato as thin as possible.  Immediately soak the slices in cold water so they don't brown.  Begin heating the canola oil in a sauté pan (just enough to coat the bottom, you don't need to deep fry the chips).  While the oil is coming up to temp, remove the potato slices from the water and place on a dry paper towel, patting dry.  Brush each slice with the egg white wash, then press one sage leaf on top.  Place the second potato slice over the sage leaf and press firmly to adhere both slices together.  On medium heat, pan fry the chips until lightly brown and then flip, frying the other side.  Once crisp, remove from the oil (draining any excess off the chip) and season immediately with sea salt.  Allow to slightly cool on a paper towel and serve.  You could easily make these in advance (how adorable for a Thanksgiving table) just reheat in a warm oven before serving.  The hubs (aka my guinea pig) was a bit of a skeptic about these little homemade chips - "am I supposed to eat that whole leaf?" - but even he loved the flavor of the sage and salty, crispy potato.  Now obviously no one is going to make (or eat) a bag full of variegated sage potato chips - this is just a lovely garnish that would look gorgeous next to sliced turkey or your favorite holiday side this season!

enJOY!

Florentine Chicken Pita with Spinach, Artichokes and Goat Cheese

Sigh......I could probably eat this every night of the week.

DELICIOUS - check.

EASY - check.

FAIRLY GUILT FREE - check.

I have kind of developed an obsession with whole wheat pita pizzas. I've discovered I can slit the pita down the sides (you know the hollow puff in the middle) and come up with a pretty dang good cracker crust that is barely 70 calories and less than 15 carbs. HELLO? Top away my loves...the options are endless (I even used it for breakfast pizza this weekend, which may now start happening every weekend).

A few secrets for making your cracker crust pita turn out just right:

- slicing down the sides to create two even halves just takes a sharp paring knife and a little patience. Now, if you're not counting your calories (ps...I hate you...jk) just use the whole dang pita.

- par cook the pita in a hot oven (425) for just a couple minutes. As with any pizza prep I always like to start by par cooking the crust. It helps crisp things up before all the toppings come in to play.

- once the pita is slightly crisp - don't over-do it - remove from the oven and rub a clove of garlic across the surface. Similar to bruschetta, that tiny hint of garlic goes a long way and really boosts the overall flavor of any pita pizza.

Now to recreate the Florentine Chicken Pita with Spinach, Artichokes and Goat Cheese, you'll just need the following:

INGREDIENTS

1 large whole wheat pita, slit in half

1 C cubed chicken (a roasted chicken from the grocery store works great)

1/2 C reduced fat shredded mozzarella

6 oz. bag baby spinach

1 bag frozen artichokes (canned artichokes would also work)

1 C white wine

2 garlic cloves, minced

2-4 oz. goat cheese

Sea Salt + Cracked Pepper

INSTRUCTIONS

Follow the steps above to prep the pita crust. While the crust is in the oven, prepare the artichoke and spinach mixture. In a medium saucepan, saute the frozen artichokes over med-high heat with a 1/2 C of the white wine. It should only take a couple minutes for the artichokes to thaw. Once they are warmed through, toss in the minced garlic and the entire bag of baby spinach. Pour remaining 1/2 C of wine over the spinach and cover to steam (2-3 minutes). If you don't have white wine around, just use chicken or vegetable stock. Once steamed, remove the mixture from the heat, drain any excess wine and set aside. To top the pita, begin by sprinkling each half with 1/4 C of reduced fat mozzarella cheese. This won't look like a lot, but remember all that glorious goat cheese is also coming. Next, evenly spread the spinach and artichokes and top with the chopped chicken. Season generously with sea salt and cracked pepper. Under a high broiler, return the pitas to the oven for just a few minutes (enough to warm the chicken and melt the mozz). Before serving, crumble the goat cheese on each pita. *If you like your goat cheese melty, feel free to top before the pita goes under the broiler. Slice each pita in half and serve with a green salad or crisp veggies.

enJOY!

Go-to meal { Bulgogi }

For as much as I like to experiment in the kitchen, some nights I have no desire to think up anything new and interesting. The following Bulgogi marinade may sound interesting, but it couldn't be easier or more satisfying. Bulgogi is a traditional Korean bbq preparation that is typically done with beef, however I also love it with chicken, pork or seafood. All you need to do is combine the ingredients and then allow the protein to marinate for a couple hours (if you're short on time, 30 minutes will do the trick).

INGREDIENTS:
½ cup soy sauce

2 T brown sugar
3 T rice wine vinegar

2 T sesame oil

1 T fresh grated ginger
5 cloves garlic, minced

4 green onions, chopped
DIRECTIONS:
Combine all ingredients in a bowl and mix until the sugar has dissolved. In a large ziploc bag, pour the marinade over the protein you are working with. I love this marinade with flank steak, which can be a tough meat if prepared wrong. After trying out a lot of different techniques, I am hooked on the following: Step #1 - Pierce the meat all over with a fork before marinating (both sides). #2 - Marinate in the fridge for 1-2 hours, then bring to room temp before grilling. #3 - On a hot grill, sear both sides (about 4-5 minutes on each) and then allow the steak to rest off the heat and covered with foil for 10 minutes. #4 - As always, slice thin against the grain (see helpful demo here).

Some of my go-to easy meals I like with this marinade include:

* Grilled Flank Steak (served with roasted fingerling potatoes and squash) - pictured below
* Cold Chicken Salad (grill chicken, chill, then chop and toss with spinach, broccoli, hearts of palm + sesame vinaigrette)

* Shrimp Brown Rice (marinated shrimp+veggies, grilled or sauteed, then tossed with brown rice)

enJOY!

To all you mommies out there...

I am in awe...hands down HARDEST job in the world! I had the best little trial run recently when I flew out to help out with the twins while my brother and Morgan were in Vegas (Josh had a conference to speak at...he is a Microsoft genius...and I am very proud of him)! ;)

Anyway, little Eli and Miss Quincy are just over 15 months now - and very mobile. While I have no idea what it is like to watch your own child grow up, being an Aunt has got to be the next best thing! I seriously couldn't get over their little personalities - both comedians now as they have figured out what being funny means and how funny it is to make someone laugh. I am just in love with them, and not to mention in complete and utter amazement of my sis-in-law. How she does it all day, everyday is so impressive! Each night I would literally fall in to bed, and I wasn't even outnumbered by little ones!

Thank you Josh and Morgan for letting me tag along! xoxo



Oh, and did I mention we flew across the country back to Ohio with the twins?? 2,000 miles, two backpacks full of distraction toys, and a few strong drinks later...we made it!!
(here is my little flight buddy)

Once we made it back home my parents and sis joined us for the weekend (conveniently timed for the Cleveland Browns v. Green Bay game)!

GO PACKERS!

someone really likes her Uncle Jake :)

Fall Party Snack Idea...

With Halloween just around the corner, I thought I'd share a simple appetizer idea for any fun weekend plans ahead. I actually got the idea from our specialty grocery store - they are always sampling new products and do such a great job of combining flavors of the items being showcased. Just recently they were sampling an amazing goat cheese brie (a new favorite blend worth picking up), along with a locally produced apple butter. The two were slathered on a crisp cracker and created the perfect combination of salty sweet. The goat cheese brie is so yummy, the softness and creaminess of the brie along with the bite and texture from the goat is a must try for any cheese lover. For a ridiculously easy appetizer, you'll just need the following:

1 C apple butter
1/3 C toasted chopped walnuts
1 round goat cheese brie (any soft cheese would work)
Crackers or Baguette (how sophisticated are my football stamped Ritz crackers)? ha ;)

To prepare, slice the rind off the top of the cheese and allow to come to room temperature (always important with soft cheeses). Combine the apple butter with the toasted walnuts and top the cheese. Serve with crackers or sliced baguette.

happy fall...enJOY!

don't forget { leftovers }

Cold Leftover Meatloaf Sandwich

- 1 slice sourdough bread, lightly toasted -

1t light mayonnaise

- handful spinach or lettuce -

1 slice leftover meatloaf

- fresh cracked pepper -

enJOY!

SERIOUS Fall Comfort

BACON-WRAPPED MEAT LOAF WITH BROWN SUGAR - KETCHUP GLAZE (and some sinful Roasted Garlic Whipped Potatoes)

The little recipe my friends, is no joke. I am pretty sure you can hate meatloaf and still find a way to like this one. The recipe comes from Cooks Illustrated All-Time Best Recipes magazine, which I think is still on newsstand. I honestly believe that Cooks Illustrated (part of America's Test Kitchen) publishes some of the most informative and detailed recipes out there. While it took me a while to get used to the heavy text and black and white photography, every time I picked up a copy I learn A LOT.

So anyway, I made this during our first week of true fall weather in Ohio. Isn't it amazing how just the slightest change in weather totally influences your cravings in the kitchen? Now I haven't always been the biggest meatloaf fan, but have had some really great preparations in restaurants lately - so I figured it was time to create this classic in my own kitchen. And while this recipe felt pretty indulgent, that little piece of bacon on top of each slice really sent it over the top. Oh, and the sweet+salty glaze gets all sticky and caramelized as it bakes in the oven...A-Hmazing. Am I winning you over yet? Seriously, give this one a try.

Brown Sugar - Ketchup Glaze Ingredients:
1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar

Meatloaf Ingredients:
2 teaspoons vegetable oil
1 medium onion , chopped fine
2 cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup plain yogurt
1 pound ground beef chuck*
1/2 pound ground pork*
1/2 pound ground veal*
*check with your butcher when buying, I was surprised to find these three types of meat already pre-packaged and labeled for meatloaf recipes*
2/3 cup Saltine crackers crushed (about 16) *I used Ritz, you can also use bread crumbs
1/3 cup minced fresh parsley leaves
6 - 8 ounces bacon, thin sliced (about 8 slices)

Instructions:
1. For the glaze: Mix all ingredients in small saucepan and heat until the sugar has dissolved. 2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. 3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended. 4. Turn meat mixture onto work surface, a plastic cutting board works perfect. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf. Brush with remaining glaze. 5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 10 minutes before slicing.

Roasted Garlic Whipped Potato recipe coming soon...
enJOY!

make this

What is not to love about an EASY, healthy and totally satisfying dinner? These sesame noodles are my new go-to when I am feeling strapped for time and missing delivery thai / chinese food in SF. I snagged the original recipe from the always fabulous Pioneer Woman - and just tweaked a few things to feel less guilty when digging in. Specifically the whole grain thin spaghetti noodles by Barilla - they are amazing for both Asian and Italian inspired meals!

Simple Sesame Noodles w/ Grilled Chicken
1 box whole grain thin spaghetti noodles
1/4 cup soy sauce
2 tablespoons splenda
4 cloves garlic, minced
2 tablespoons rice wine vinegar
2 tablespoons pure sesame oil
1/2 teaspoon hot chile oil - or - 1/2 teaspoon cayenne pepper
3 tablespoons canola oil
2 tablespoons hot water
3 green onions, sliced thin
4 boneless skinless chicken breasts, pounded thin
(serves 4)

Begin by boiling water for the noodles. While you're waiting, whisk all ingredients (except noodles, green onions and chicken) together in a bowl. Taste and adjust seasoning as needed. Brush the chicken breasts with just a bit (1T) of the sesame dressing and saute or grill until browned on each side. While the chicken is grilling and the noodles are boiling, clean and slice the green onion for garnish. I also steamed a bit of edamame for a side to the noodles (edamame is such a delicious light protein that is thankfully now easy to find in your grocers freezer section). Once the noodles are cooked, drain well and toss in a large bowl with the sesame dressing. To serve, top with sliced grilled chicken and sprinkle with green onions. The noodles would also be great with sauteed tofu or shrimp - use the same technique as with the chicken; simply brush with a bit of the sesame dressing before cooking. enJOY!

{ First } Camping Trip

Just recently, we finally introduced Lambeau to one of our very favorite weekend getaways...CAMPING. During our time in SF we used to always sneak away from the city for a few days to enjoy the great outdoors. And it never failed that we would end up talking about how great it would be to have our very own pup that we could take with us someday. Well I am happy to report that the little guy took to camping like a champ. As you can tell from the pic below, he was a pro.

While it took some getting used to, he finally adjusted to the idea of relaxing around the fire (and not sniffing and eating EVERYTHING within 500 yards of the campsite).

Once we got Beau settled in, Jake and I took to our standard camping routines. Jake: setting up the tent, getting the fire started and making the *first* drink of the night (cute bartender, right)?

And then myself: straight to prepping dinner for that night (wow, I am A LOT of help). :)

Our campfire dinner that night was honey baked ham + sweet potato pockets, bbq baked beans and blanched asparagus tossed with Italian dressing. Hint - sometimes it helps to knock out some of the prep at home. Before we hit the road I took ten minutes to get the asparagus blanched, chopped and tossed with the dressing - just pop in a tupperware container and you're good to go.

The ham + sweet potato pockets couldn't be easier. Just purchase a 1-2 inch thick slice of honey baked ham from the deli counter at your grocer. Along with a peeled sweet potato, cube into bite size portions and place in a foil pocket with a dab of butter, a sprinkle of brown sugar and a pinch of all spice and cinnamon. Wrap tightly and seal with another piece of foil, then place over the campfire for 20-30 minutes (depending how hot the fire is). You'll want the sweet potatoes to be soft and the ham to be caramelized around the edges. DELISH! For the bbq baked beans you can go quick and easy and just pop open a can and warm over the fire - or take a few minutes to doctor them up. I like to make mine a bit more spicy and sweet with the addition of sauteed onion, a little rendered bacon, brown sugar and hot sauce.

enJOY!

easy entertaining { w. herbs }

We recently had a few of our neighbors over for a Labor Day Weekend dinner party. Knowing we'll only have a few more evenings warm enough to eat outside, I definitely wanted to take advantage of patio dining.

I love the process of planning out the details for entertaining. From table linens to flowers and food, having a central theme is not only fun, but can make things a bit easier when organizing all your options. After looking over a few ideas I started to focus on fresh herbs for each little component for our get-together. Dinner was all about Mediterranean flavors...grilled pork tenderloin skewers marinated in lemon, herbs from the garden and olive oil, served with lemon rice, garlic pita and a greek salad. For cocktail hour I once again turned to my garden and served fresh mint mojitos - always the best way to start a party in my book. And finally, one of my favorite elements were the fresh herb bouquets. I have always been obsessed with fresh herbs in flower arrangements, in fact had I not been married in Mexico I think I would have gone with something a bit like this.

Anyway, it's such a simple concept and a great way to utilize extra herbs as summer winds to an end. I used little mason jars for each arrangement, placing three different variations (thyme + oregano, parsley + thyme, rosemary + thyme) on the dining table, and one oversized bouquet (basil + parsley) on the side table next to the adirondack chairs.

An added bonus to using herbs as a centerpiece is that any little gust of wind slightly perfumes the area nearby...enJOY!

Heirloom Tomato Flatbread

With basically 5 total ingredients this is a perfectly simple end of summer meal (take advantage of those vine ripe tomatoes while you can)! I don't even feel right calling it a recipe, however there are just a few tricks that will create a delicious end result time and time again...
INGREDIENTS
Heirloom tomatoes (I used "Brandywine" and a "Big Yellow Zebra" from my garden)
Handful of fresh basil leaves
Sliced fresh mozzarella
1 piece flatbread / or / pita
Drizzle of olive oil
S+P
DIRECTIONS
Begin by preheating the oven to 425. Lightly brush the flatbread (pita also works nicely) with a bit of olive oil, then sprinkle with a touch of sea salt. Place in the oven for 5 minutes while preparing the toppings (this is a very important step if you're looking for a crispy crust)! Thinly slice the tomatoes and fresh mozzarella (lightly salt and pepper each slice). Place both the cheese and tomatoes on a few layers of paper towels in order to absorb any excess liquid. *This is another important step - because both fresh mozzarella and tomatoes have a very high water content you can often wind up with a soggy crust after baking. By taking the time to press out the excess water with a few paper towels you'll have a much better end result. Once the flatbread has toasted, remove from the oven and layer with a slice of tomato, a slice of cheese and one basil leaf. Switch the oven on to broil, and return the flatbread for an additional 5 minutes, or until the cheese has completely melted. Place on a cooling rack and allow to set for a few minutes before slicing { optional: top with additional fresh basil ~ I really love the combination of both the baked and fresh }.

enJOy!

Eggplant Rollatini - Ricotta + Spinach + Turkey Sausage Style

The next two recipes came from once again needing to use up the abundance of fresh veggies pouring out of the garden. First...Eggplant. Next up...Heirloom Tomatoes.

Now eggplant is one of my favorite vegetables, however it can be tricky to cook with. If you are splurging, there is truly no better way to eat eggplant than fritto misto...aka fried. So simple, SO good. Just sliced thin, dusted with a bit of seasoned flour, pan fried in olive oil and then sprinkled with a touch of sea salt...heaven. Another great (non-fried) option is eggplant rollatini. This recipe actually reminds me a bit of the eggplant lasagne I turn to when I am watching those lovely carbs. For this rollatini, don't forget that the ricotta-based filling can be changed up based on whatever you've got on hand (a veggie version with ricotta, sundried tomato and fresh basil or maybe try ground chicken, mushrooms and parsley). The technique is the same, don't be afraid to mix it up. Oh, and my husband asked me to remind you that this would be really good with manicotti shells. Jake = not so much a fan of eggplant. Oh I try...

INGREDIENTS:
1 large eggplant
1 lb. ground spicy turkey sausage
1 (15 oz.) tub of reduce fat ricotta cheese
1 (1 lb.) bag of baby spinach, chopped
2 garlic cloves, minced
1/2 C pecorino romano cheese
s+p to taste
2 cups marinara
6 slices provolone cheese (or mozzarella)
DIRECTIONS:
Preheat oven to 375º F. Slice the eggplant length wise about 1/8 inch thick (the first few slices can be discarded as they won't be large enough for an individual rollatini). Place slices on a paper towel and sprinkle generously with kosher salt. Let sit for about a 1/2 hour so the salt can bring out some of the water in the eggplant (this will help reduce the bitterness). During this time, begin browning the turkey sausage in a saute pan. In a separate bowl, combine the ricotta, spinach, garlic and romano cheese. Once the turkey is browned, drain any excess oil and add to the ricotta mixture. Season with s+p to taste. Set aside.

By this time you will notice little beads of liquid on the top of the eggplant. With a paper towel, press down on each slice of eggplant to absorb the liquid. Place on a sheet pan and drizzle with a bit of olive oil. Roast in the 375º F oven for 10 minutes. This step is simply to soften the eggplant so it will roll easily. Once tender, remove from the oven and begin assembling your rollatini. Spread 2-3T of the ricotta mixture near the bottom of each slice and then roll (creates a tube shape). Repeat with each eggplant slice. Finally, spread 1 1/2 C of the marinara in a 9" x 13" baking dish and top with the rolls. Spoon remaining 1/2 C of marinara over each rollatini and top with a slice of provolone. Cover the dish with foil and bake for 25 minutes. Remove the foil and allow the cheese to brown for another 5-8 minutes.

enJOY!

Mama K's Bread + Butter Pickles

O-B-S-E-S-S-E-D.
I am officially addicted to these pickles, made so lovingly by my mother-in-law K. Now I understand that in this world there are sweet pickle lovers and sweet pickle haters. If you are a hater, you may have to pass this one by. Or better yet - give it a try. I swear, you'll forever be converted.

So here is the deal. K loaded us up with 3 huge jars of these canned pickles in July (she is the canning queen, and has promised to teach me soon - I can't wait)! Problem being, those three huge jars are already gone and I miss them. I really do. I was telling K that I had a million cucumbers from the garden that I needed to get rid of and she recommended giving her recipe a try. We were both a little nervous that the flavor / texture may be off by using larger English cucumbers vs. pickling cucumbers, but thankfully they turned out just fine! Also, I'm not armed with all the supplies for official canning quite yet. Thankfully, this recipe can be made in small batches without utilizing a hot water bath. I simply stored in traditional mason jars in the fridge, where the pickles easily last a few weeks!

K's recipe:
Traditional Bread & Butter Pickles
10 cups sliced trimmed pickling cucumbers (regular cucs also work)!
4 medium onions, thinly sliced
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups granulated sugar
2TBS mustard seeds
1 tsp celery seeds
1 tsp ground turmeric
In a glass or stainless steel bowl, combine cucumbers, onions and salt. Mix well, cover with cold water & let stand at room temperature for two hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly. In a large stainless steel saucepan, combine vinegar, sugar mustard seeds, celery seeds and turmeric. Bring to a boil over med. high heat, stirring to dissolve sugar. Stir in cucumbers + onions and return to a boil. Pack vegetables into mason jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables. Remove air bubbles and adjust headspace of the jars, if necessary by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip -tight. This is the step when K puts the jars into the canner and processes. I just set my jars aside to cool completely and then stored in the fridge.

VOILA! Here they are after a few days in the fridge. As you can see, I couldn't wait for the picture and had to sample from the jar on the left - delicious!

enJOY!

(and thank you K)!

comfort is calling me...

I've loved reading about all the excitement over *FALL* coming our way. While I have no doubt I will miss long sunny summer days, I am beyond excited for my first true fall in a long time. Just this week something in the air changed too - morning walks with Beau are just a bit more crisp and refreshing. And nothing says fall to me like a big bowl of comforting soup, so just last week when we were hit with a few rainy days I took advantage and made my favorite, French Onion Soup.

The shot above is from my Williams-Sonoma cookbook: Simple French Cooking. While this is the recipe I followed last week, I have to admit it fell short of my previous favorite from America's Test Kitchen. The technique and approach ATK recommends produces a much heartier, savory soup. Give it a try when you are craving something comforting during the September weeks ahead!

The "Best" French Onion Soup from America's Test Kitchen

TIPS from ATK: Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions, the process is time-consuming. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. Serves 6

INGREDIENTS:

3 T butter, cut into 3 pieces
6 large yellow (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices

Salt
2 C water, plus extra for deglazing
1/2 C dry sherry
4 C chicken broth

2 C beef broth
6 sprigs fresh thyme, tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons: 1 small baguette, cut into 1/2-inch slices, 2 1/2 C shredded Gruyère

DIRECTIONS:

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour. (NOT gonna lie - I don't have the patience for this step. If you do, fabulous. If not, just remove onions from the oven after the first hour and caramelize over med-low heat on the stove top). Once the onions are a deep golden color, stir in 1/4 cup water scraping pot bottom to loosen crust, and cook until water evaporates. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes. Next, stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

enJOY!

seriously??

I am a t-e-r-r-i-b-l-e blogger. The enormous file of photos / recipes hibernating on my desktop is embarrassing. I like to think it's because I have been busy soaking up every last bit of summer weather in Ohio, but considering the thunderstorms out my window this morning that one doesn't work. TODAY I will inundate you. My vow is 5 posts before days end...

For now (and this one doesn't count) a pic of my little buddy, who is finding it quite tricky to grow in to those longs legs...where are these supposed to go?? So awkward, yet so adorable.

special request

Every now and again, Jake will see something on TV or in a magazine that results with an instant "please make that." Clearly the guy just knows what he likes. And considering he has a weakness for artichokes and pasta, it's no surprise this recipe by Giada was screaming his name. I really didn't adjust much from the original recipe, although I liked adding a squeeze of fresh lemon juice right at the very end. I must be on a citrus kick lately as I love the addition of something acidic for an extra little zip. For this recipe the light fresh lemon juice seemed to do the trick. I also substituted whole wheat pasta, and if you're not a fan of sun-dried tomatoes you could easily swap out for freshly chopped. This is a really yummy pasta...the oozing mozzarella is so good and the artichoke flavor is perfect with spicy italian sausage.

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
Recipe courtesy Giada De Laurentiis

Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli whole wheat pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley
8 ounces water-packed fresh mozzarella, drained and cubed

1 T fresh squeezed lemon juice (optional)
Salt and freshly ground pepper

Directions
Heat the oil reserved from the sun-dried tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the fresh mozzarella. Season, to taste with salt, pepper and lemon juice. Serve, passing the additional Parmesan cheese alongside.

enJOY!

pretty potatoes...

I saw this recipe on the Food Network a couple weeks ago and thought it was such a fun spin on the standard baked potato. Plus, perfect for entertaining when you want to do something extra special { but still easy } for guests. The only changes I made were to use baked potatoes vs. red, cut out the butter (really wasn't worth the extra calories), and substituted fresh chives for the parsley.

Garlic Hasselback Potatoes w/ Herbed Sour Cream

(F.N recipe can be found here - my modified version below)

INGREDIENTS:

4 large Idaho Russet Potatoes
3-5 garlic cloves, thinly sliced
2 tablespoons olive oil
Sea salt and freshly ground black pepper

1/2 cup light or fat free sour cream

1/2 teaspoon garlic powder

1 tablespoon chopped chives
s+p
DIRECTIONS:
Preheat oven to 400 degrees F. Using a cutting board, carefully cut several slits into each potato making sure not to slice completely through. Place 5 thin garlic slices between slits at the crown of each potato. Coat each potato with the olive oil and sprinkle liberally with the sea salt and cracked pepper. Place on a baking sheet and bake until the tops are crispy and potatoes have cooked through (about 1 hour). During this time, combine sour cream with the garlic powder, chopped chives and s+p to taste. To serve, top each potato with the herbed sour cream and an extra sprinkle of fresh chives. We had this with grilled steak and roasted veggies the other night - the potatoes have this yummy roasted garlic flavor throughout, and they're actually really fun to eat (each potato slice peels off like a chip).

enJOY!

My big baby

He is growing like a weed...

(looks comfy doesn't it)?!

But still can't resist a good snuggle...

Oh, and in case you were wondering....Beau's determined that he is in fact a couch dog.

B.L.A.T Salad

I really really love a good B.L.T sandwich, especially in the heart of summer when tomatoes are super ripe and flavorful. I thought up this salad after craving a B.L.T, but decided to lighten things up a bit by cutting out the bread and mayo. After venturing out to my garden to pluck a few grape tomatoes, I noticed a lonely little avocado on the kitchen counter. DING DING!! If you've never tried avocado with your bacon lettuce and tomato you MUST give it a try (hence the B.L.A.T salad). It adds great texture and is the perfect compliment to the crispy bacon and acidic tomato.

enJOY!

INGREDIENTS
1 head bibb lettuce, chopped
10 cherry/grape tomatoes, halved
1/2 large avocado, diced
3-4 strips bacon (turkey bacon if you're being really healthy)
1/4 C fresh squeezed lemon juice
1-2 T olive oil (the salad doesn't need much oil considering the richness of the avocado/bacon)
1 shallot, finely diced
pinch s+p
Serves 2 -4
INSTRUCTIONS
Place the chopped bibb lettuce, halved tomatoes, diced avocados and crumbled bacon in a large salad bowl. In a separate bowl, whisk together the lemon juice, olive oil and shallot. Season with s+p as desired. Drizzle the dressing on the salad and toss lightly - serve immediately.

The garden was waiting...

Woah. July heat and high humidity really kicked the garden in to high gear while I was gone. The basil, grape tomatoes, peppers and cucumbers needed to be picked the instant I got home - so here was my plan of attack for each:

BASIL - more pesto! It freezes perfectly if you hold off on adding the Parmesan until your ready to use. I've been turning to my frozen pesto supply for a spread on turkey burgers, lunch wraps, brushetta and pasta salads.

GRAPE TOMATOES - while my heirloom tomatoes are being a bit stubborn (see pic below - lots of big fat green tomatoes taking their sweet time), the grape tomatoes are coming right along. I used this first harvest for fresh salsa and a B.L.A.T salad (SO GOOD - recipe/pic coming asap)!

PEPPERS - I had a combination of banana, ancho, poblano and jalapeno peppers ready to go, with only enough tomatoes for a small batch of salsa. So I decided to roast all of my remaining peppers and freeze them so I could whip up the following dip for the next bunko/drunko night with the neighborhood ladies. This is a new recipe we just created during my vacation back in Idaho. My sister-in-law Morgan is a master gardener and her backyard is filled with amazing fresh produce. While I was there she also had a bunch of peppers ready for picking, so we improvised and created our own little roasted pepper dip! The basic recipe below can be tamed with bell peppers vs. hot chile peppers.

INGREDIENTS:

8-10 assorted chile peppers (seeded and roughly chopped)
2 - 8 oz. blocks of Philadelphia Cream Cheese (1/3 less fat), softened
2 cloves garlic
3 scallions, chopped
Juice of 1 lemon
s+p to taste
Preheat oven to 425. Clean chile peppers and remove seeds (if you like it extra spicy leave a few with seeds). Toss with extra virgin olive oil and roast in a hot oven until the skins have blistered and the peppers have softened. In a food processor, combine the roasted chiles, cream cheese, garlic, scallions and lemon juice. Blend until combined - taste for seasoning, add s+p if necessary. Allow to refrigerate for 2-3 hours before serving (the flavors really come together during this time). Serve with pretzels, kettle chips or pita chips.

CUCUMBERS - Let me just say, for any rookie gardener (like myself) worried about actually producing veggies, give cucumbers a try. They have literally taken over the entire garden - in fact you may find me on the corner of some street selling cucumbers pretty soon. OK, maybe not. But I am growing both traditional cucumbers and those special little lemon heirloom cucumbers I discovered through my CSA in San Francisco last year. My new favorite way to enjoy these lemon cucumbers (thanks to a great post by JOAT) is simply sliced and dropped in a big glass of icy cold water...a perfect way to beat the heat (it really does make me feel like I am at some fancy spa).

enJOY!

I can't help it...

Miss you little monkeys!

I'm baaaack...

Ah...I don't know what it is about Idaho but it seriously does wonders for the soul. I am used to being teased as the "only girl from Idaho" someone has ever met, but I like to take it as a compliment. :) I was spoiled to spend the past 9 days across the state with my best buddies - the fam. Here is a little photo recap of my time in Idaho...

HAPPY BIRTHDAY ELI + QUINCY! Checking out their very first kitchen from Aunt Jac and Uncle Cheerio (Jake works for General Mills...the babes very favorite treat is Cheerios...it just stuck :). This picture makes me smile - do you think their parents love them at all?? ;)

More kitchen fun...you wouldn't believe the dinner they whipped up for us :)

Lunch in Boise after visiting the Farmer's Market (My Dad, Gigi, Mom, Josh, Q, Morgan and Eli)

On to the river...fly fishing with the MASTER. My Dad.

My girls...mom and sis

Out for a day of boating with Captain Eli and Skipper Quincy

Back to the cabin for dinner and a special birthday celebration!

BIRTHDAY CAKE FOR THE JULY BIRTHDAY BABIES (Eli's clearly not so sure...and yes, I'll keep referring to myself as a baby for as long as possible)!

Miss Q's diggin' it...

Eli SLOWLY came around - so delicate!

I can't believe I don't have any pics from the reunion with my aunts and cousins in Utah, ugh lost camera charger! While the boys all headed out for their annual fly fishing trip, the ladies got together for a few days of shopping, girl talk, pool time and of course...eating and drinking. It was the perfect way to spend my bday this year! Needless to say, the entire trip was such a special time that left me feeling spoiled and very loved...

...and more beets

{ My } Perfect Beet Salad

As a follow-up to my favorite pickled beet recipe, I thought I'd also share an alternative option using fresh beets. When I first moved to San Francisco I noticed fancy "beet salads" on almost every menu. I loved the gorgeous vibrant variations of fresh beets sliced so perfectly, not to mention they usually came paired with goat cheese (beets and goat cheese are sort of like best friends in the food world) and I REALLY love goat cheese. Anyway, for me the perfect beet salad consists of just 6 ingredients:

1. Fresh BEETS (I like to use a combination of golden and red)*

2. Baby Greens

3. Goat Cheese

4. Toasted Nuts (walnuts are my favorite)

5. Aged Balsamic

6. Cracked Pepper

*When buying fresh beets select small or medium-sized with firm roots, smooth skin and deep in color. Avoid beets that have spots, bruises or soft areas, all of which indicate spoilage. To prepare, trim off the stem and softly scrub the beets, making sure to leave the skin *on* as all of the color will bleed out if peeled before boiling. Also, if you are using two different types of beets boil them in separate pots so the color stays true. To cook, boil in water until the beets can be easily pierced with a skewer (takes 30-40 minutes, depending on the size of the beet). When done dip the beets into cold water and rub off the skin. You can also use plastic gloves during this step as it will discolor your hands, however a little lemon juice takes it right out! Trim off the tops and roots, and slice or quarter for serving.

To dress the salad I prefer just a drizzle of a nice reduced / aged balsamic with cracked pepper. I think the richness of the goat cheese really takes away any need for a heavy oil-based vinaigrette. This salad is the perfect salty / sweet / crunchy / savory combination - I just love it and hope you do too! ENJOY...

Beets beets...

When I was a kid the only type of beet I knew of was the sliced can version. My mom made (and still makes) the most delicious pickled beets with sweet vidalia onions during the summer months. It's a favorite of mine, and the perfect summer side dish for any outdoor bbq.
The recipe couldn't be easier, just combine the following:

Pickled Beets
2 cans plain sliced red beets, drained of liquid
1 medium vidalia onion, sliced
1 C apple cider vinegar
1 C water
3 T sugar (splenda also works)!
pinch s+p
I layered the beets and onions in a large bale-wire clamp jar while I whisked the vinegar, water, sugar, and s+p together in a separate bowl.

And while you're at it, this recipe is also delicious with cucumbers. And since I have cucumbers coming out of my ears in the garden right now, I took the opportunity to double the batch for a bbq we were heading to last Saturday. The recipe is the same, I just go a bit heavier on the s+p.

Pickled Cucumbers

1-2 large cucumbers, sliced
1 medium vidalia onion, thinly sliced
1 C apple cider vinegar
1 C water
3 T sugar (splenda also works)!
1/2 t - 1t s+p

Once the sugar has dissolved in the vinegar solution pour over the beets and cucumbers. Ideally, you'll have enough liquid to cover the veggies. Shake to combine and allow to marinate in the fridge for 24 hours before serving. These should last at least 1-2 weeks because of the high acidity - in fact I often keep the vinegar liquid and swap out fresh beets and cucumbers so I always have a batch on hand. ENJOY!

Salsas/Sauces cont...

As a follow-up to my earlier pico post, I thought I'd share my attempt at making a versatile red sauce that is perfect for a number of mexican dishes. It's a messy process, but totally rewarding once you get to the end result. Not to mention the sauce freezes perfectly, so it's easy to make a large batch all at once. I think it's important to remember that you can (and should) adjust this recipe to your liking. I prefer a mix of chiles, some fresh (jalapeno) some dried (new mexico red chile for color) - some extra hot (serrano) some mild (poblano). And because I like my red sauce SPICY, I don't remove the membrane or seeds from the chiles. If you prefer a milder sauce, be sure to remove these or just cut back entirely on the number of smaller, hotter chiles.
Here is my step by step process. You'll need the following:

1 large bag of dried New Mexican Chiles (can be found at most grocery stores)
3 Poblano Chiles

2 Red Serrano Chiles

3 Jalapenos
3 Cloves of Garlic, smashed
1 medium onion, roughly chopped
3 T Olive Oil
1½ tsp dried Oregano
1 tsp salt
1 tsp cumin

1 - 1½ C chicken stock

Arrange all of the chiles on a baking pan and drizzle with 2 T olive oil, tossing to coat. Place in a 400° F oven for 5 minutes. After the first 5 minutes remove the dried new mexican chiles, along with the serrano and jalapenos. Leave the poblano for another 5 minutes (they take a bit longer to roast). Remove the stems (and seeds if you like) and roughly chop. Remember, everything is going to be blended in the end, so you really don't have to get fancy with removing the skin of the chile or chopping perfectly. Once the poblanos are roasted, repeat the process (remove stem and any seeds) and set aside. Next, sauté the onions, garlic, oregano and cumin in 1 T olive oil until onions and garlic are soft. Add all of the chopped chiles and saute for 10 minutes on medium heat. It will look like this...see what I mean by "rough chop?"

Once the chiles have softened, place all the ingredients in a blender along with 1 cup of warm chicken stock - purée to a smooth sauce (if the sauce looks too thick, add more stock).

Now the final step is very important in order to create a perfectly smooth sauce - it's time to get messy. Using a chinois (this is now at the top of my kitchen essential list) or a mesh strainer, begin pressing out all of the seeds and skin from the sauce. My picture below is to show you how NOT to do this - instead of overloading, work in small batches and don't fill your strainer to the top. Just go a cup at a time, straining out the sauce and then scraping out the bits you don't want.

And voila! THIS should be your end result. Pulpy seedy stuff on the right, smooth lovely sauce on the left
(you can toss the pulpy bits).

OK - once you've reached this point, pour yourself a drink. Oh, and sit back and relax while the sauce simmers over low heat (covered) for an hour. And don't forget to taste for final seasoning, you may need to adjust slightly with salt. Or if by chance it came out TOO hot for your liking, add 2 T honey and 1/2 cup of water - this usually helps when I am trying to mellow out spiciness. GOOD LUCK...and enjoy! It's perfect for drizzling over a tostada, mixing in with ground beef for tacos, or my two favorites chicken enchiladas and chile rellenos!

To my favorite little *1* year olds...

HAPPY BIRTHDAY ELI PETER + QUINCY GALE! How do little ones grow up so fast?!? I still remember getting that elated / scared/ over-the-moon phone call from my brother one year ago today. Eli and Quincy were on the way...and look at them now!

xxx

I know I talk about these little munchkins a whole lot, but they really are pure bliss! Two unique individuals that still share the same amazing little sparkle in their eyes. Nothing beats time with Eli and Quincy, and I am counting down the days for our belated celebration when I fly out on Friday! I promise pics of these delicious little cake-stuffed faces soon!
xoxox

white {on} white

Sigh...I think peony season has ended. The blooms in our backyard have suddenly disappeared and the $3 bouquets at my grocery store are few and far between. Perhaps that is why I felt I had to had to include one last shot of these lovely white peonies with this delicious White Pizza topped with Arugula. I loved the explosion of fluffy petals spilling out of this pretty pitcher (a favorite Le Creuset number snatched up at TJ Maxx recently...$14 - amazing finds there, really)!

OK, ok they're just flowers. ;) On to the pizza! I love this recipe, once again adapted from the queen Ina Garten. Now if you aren't used to salad greens on your pizza it is a must try. I remember seeing it years ago with my besties Lindsay and Brookie during our time across the pond in London. The Brits call is "rocket" - I call it delicious. Thanks to Trader Joe's this recipe will take you no time. Instead of making my own crust I picked up the fantastic pre-made whole wheat pizza dough sold in the refrigerated section. Now Ina likes to make individual size pizzas which would be perfect for entertaining, however I was feeling lazy this particular night so I just slapped one whole crust on my battered pizza stone. And, because it doesn't count as a meal if it doesn't have meat (according to my hubs) I added a few thin slices of prosciutto. My modified recipe is below, you can find Ina's here. ENJOY!

INGREDIENTS
1 Trader Joe's Whole Wheat Pizza Dough
1/2 cup olive oil
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
8 oz grated Italian fontina cheese
6 oz grated fresh mozzarella cheese
11 oz creamy goat cheese
8 slices shaved prosciutto
1/4 cup good olive oil
1/4 cup freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
8 ounces baby arugula
DIRECTIONS
Begin by making the garlic oil that will be the base for the white pizza. Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Looks a little something like this:

During this time, preheat the oven to 500 degrees (be sure your oven is clean!) - along with a pizza stone (if you have one). On a floured surface, stretch and roll out the dough as thin as possible. Remove the hot stone from the oven and place your dough directly on top. This will immediately start the cooking process and will help create a crispier / thinner crust. If you do not have a stone, well just go buy one. OR just put your dough on a lightly oiled cookie sheet. :) Brush the dough with the garlic oil and sprinkle liberally with salt and pepper. Cover the pizza evenly with fontina, mozzarella and goat cheese. Finally, drizzle with one last bit of the garlic oil and bake for 10 to 15 minutes, until the crust is crisp and the cheeses begin to brown. While the pizza is cooking prepare the vinaigrette for the arugula. Whisk together 1/4 cup of olive oil, 1/4 cup lemon juice, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Toss lightly with the arugula greens. Remove the pizza from the oven and lay a thin piece of prosciutto for each slice. Place a large bunch of arugula in the middle and serve immediately.