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Showing posts from May, 2011

Slow-Roasted Tomatoes

Best thing to do with all those damaged, mediocre, or extra tomatoes. Roasting tomatoes concentrates the flavor, and turns them into the best condiment ever. Start with cherry tomatoes, or any tomatoes. Grab some fresh herbs, if you have them. I used rosemary & thyme from my herb garden. Halve the tomatoes. Chop the fresh herbs. Gently coat the tomatoes & herbs with olive oil. Just a little bit of olive oil. Only enough to make them glisten. Season with salt and pepper. But just a tad.   Spread everything out on a baking sheet lined with foil. Make sure all the tomatoes are gut-side up (skin-side down?). Throw it in a 225 degree oven for.. are you ready? 3 hours or more. I almost forgot! If you want roasted garlic, throw in a few cloves. Leave the skin on. 3 hours later.. The outside is dry, the inside is still a little juicy. So fab. Peel the garlic, and throw everything into tupperware with a little olive oil. It'll be good for a couple weeks in the fridge. We had pizza and wings for dinne…

Pumpkin Bars

These didn't last long in our house.  Obviously.  Not long enough for me to take a decent picture, anyway. Michael loves them. I can't stop myself from eating them. I love pumpkin bars.  I want a pumpkin bar wedding cake someday. Pumpkin Bars Adapted from Paula Deen's recipe
3 eggs1 15-ounce can pumpkin puree2/3 cups white sugar2/3 cups brown sugar1/2 cup vegetable oil1/2 cup applesauce, unsweetened2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt2 1/2 teaspoons cinnamon1 teaspoon pumpkin pie seasoning Icing: 8 ounces cream cheese, softened1/2 cup butter, softened2 cups sifted confectioner's sugar1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish. In a stand mixer, beat together the eggs, pumpkin, sugars, applesauce, and oil until well-combined. About 3 minutes on medium speed.In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie seasoning. Gra…

Baked Chicken Taquitos

These are easy to make, and pretty dang delicious!
First- cream together the filling ingredients: cream cheese, scallions, cilantro, garlic, salsa verde,  cayenne, cumin & chile powder. It ends up looking creamy & delicious! Fold in the chicken and cheese. Taste test the filling. Add salt & pepper, as needed. Working with three tortillas at a time, Microwave them until soft and pliable. Spoon the bottom 3rd of the tortilla with 2-3 tablespoons of filling, Roll up tightly.  Place seam-side down on a baking sheet sprayed with cookie spray. Once you're done rolling, spray the taquitos with cooking spray. Lightly sprinkle some salt over them. Garlic salt if you have it. At this point, either bake them or put the sheet into the freezer. I did both. These are the ones I baked right away. The rest were frozen, then wrapped in saran wrap individually. Finished product! Served with guacamole & chipotle sour cream.
Creamy Baked Chicken Taquitos Adapted from PinkParsley's recipe 4 ounces cream…

Avocado Pound Cake

On Mother's Day, I served this for dessert with homemade whipped cream and fresh berries (blackberries, blueberries & sliced strawberries). I asked Michael to describe how it tastes and his response was "NOM NOM NOM NOM NOM!!!" I'm flattered, but mostly embarrassed that the man I chose as my domestic partner says 'nom'. It's such a good quickbread- some of the butter is replaced by avocado's healthy fats, it has a little crunch from the cornmeal, and it really does taste like avocados. 
Avocado Pound Cake
My variation of JoyTheBaker's original recipe. 1 1/2 cups all-purpose flour 1/4 cup yellow cornmeal 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 6 tablespoons unsalted butter, softened1 1/4 cup sugar 2 large eggs 1 teaspoons pure vanilla extract 1/3 cup sour cream 2/3 cups flesh of ripe avocados, mashed (approx 2 small avocados )Preheat the oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.In a medium bowl, whis…

Asparagus & Gruyere Tart

I don't know how to pronounce 'Gruyere'. Therefore, this dish is fancy.
Start by thawing Puff Pastry on your counter (approx 40 minutes). If you want to ensure you're using a good quality puff pastry, check the ingredients. 'Butter' should be the first ingredient listed. After the puff pastry has thawed, unfold it. Lightly flour your work surface, and roll it into a 16" x 10" rectangle. Trim the rough edges. I used a pizza cutter. Transfer to a baking sheet. Using the tines of a fork, mark a one inch border all the way around the rectangle. Then lightly score that border with a sharp knife. Use your fork to puncture little holes, approx 1/2" apart. Do that to the entire inner-rectangle. Tedious, I know. But this will allow air to escape,  so the middle won't puff up as much as the border. Throw it into a preheated 400 degree oven for 10-12 minutes, until lightly golden. While the pastry is baking, grab your gruyere.  I purchased this at Costco. Grate two cups, a…

Sunday Morning Breakfast

Michael & I decided we wanted a delicious breakfast this morning. Scrambled eggs weren't going to cut it. So we decided to get fancy & make a frittata. But first, I had to tell him what a frittata was. I didn't feel that good about it because when everything was mixed together it kinda looked like.. barf. But after a little stint in the oven.. it was fantastic. This is definitely our new egg-dish of choice. It was so good! Greek Frittata
recipe from Real Simple
2 tablespoons olive oil10 eggs3 cups fresh baby spinach4 green onions, sliced thin2 cups cherry tomatoes, halved6 ounces feta cheesesalt & pepperHeat the oven to 350 degrees.Add the olive oil to a 2-quart baking dish and transfer to the oven for 5 minutes.Meanwhile, in a bowl whisk together the eggs. Season with the salt and pepper. Add the spinach, green onions, and cherry tomatoes. Gently stir in the feta.Remove the baking dish from the oven, pour in the egg mixture, and bake for 25-35 minutes until the edges are br…

Mother's Day

Mother's Day is coming up and I want to come up with a special brunch menu for our moms. They gave birth without an epidural, you know.

Blackberry Basil Seltzer
You can find the recipe here.
So refreshing. So delicious. 
I need to figure out how to incorporate alcohol so I can use it to get through the day.

Spinach Strawberry Salad You can find the recipe here. It's just so good. I eat it all the time, Mother's Day will be no exception. 
Asparagus & Gruyere Tart
It'll be my first time making this bad boy.
Recipe & Results to follow.

Panini Bar That's right- you heard me. A Panini Bar. Caprese Panini:
Fresh Mozzarella, Sliced Tomato, Baby Spinach, & Pesto.
Grilled Chicken:
Grilled Chicken Breast (sliced), Provolone, Avocado, Roasted Red Peppers, & Chipotle Mayo.

Dessert is undecided. It'll be one of the three: Vanilla Poundcake with fresh berries and homemade whipped cream.
Frozen Berries with Hot White Chocolate
courtesy of Ina Garten.
Avocado Poundcake

Blackberry Basil Seltzer

Blackberries are on sale at Sprout's this week. Basil is growing in the garden. This is the perfect drink to go with my Mother's Day menu. I've actually been sipping on this all day. It's fab. Ingredients:  Blackberries, Basil, Agave Syrup, Ice, Sparkling Water (not pictured) Fill a glass halfway with ice.  Throw in some blackberries and basil. 'Muddle' the ingredients. aka 'smush'. Pour in 2 teaspoons of agave syrup. Or more. Or less. Top it off with Sparkling Water.* Give everything a little stir. Deeeelish.
Blackberry Basil Seltzer from ice1/4 cup blackberries3 large basil leaves, or a few small ones2 teaspoons agave syrupsparkling waterFill a tall glass halfway with ice.Add blackberries and basil, and muddle both ingredients with the ice. Add agave syrup and a little more ice.Fill glasses with seltzer water and give a little stir before serving. Serves 1.
*If you want to make this drink a little more flavorful, try to find a blackberry-flavore…


I absolutely love Sara Lee poundcake. My mom used to buy it when we were little- I was always excited when she would grab one out of the freezer section- and we'd eat it before it had a chance to thaw. The cardboard lid always ripped the top half of the poundcake off, so it was never exceptionally beautiful- but it was totally delicious.

I wanted to come up with a fuss-free dessert for Mother's Day. I thought about about making a Mississippi Mud Pie, or maybe even something really simple and delicious like rice pudding, then I got this idea of a poundcake stuck in my head and haven't been able to shake it. So that's the top contender so far- a poundcake with fresh berries and homemade whipped cream.

I've never made a poundcake before, why bother if Sara Lee makes such a perfect specimen? But something about buying a cake on Mother's Day instead of making one from scratch seemed wrong. These women birthed us- the least I can do is bake a cake.

I've searched…