Brussel Sprouts

I left my camera at home -- better pic coming later!

I feel like I've been posting about comfort food a lot lately but there are just so many yummy things that remind me of my mom or dad and give me the warm and fuzzies. This recipe is one that my mom found a couple of years ago because my dad LOVES brussel sprouts and she wanted to make something nice for him.

Just to divert for a second....

I brought a large tupperware container full of my brussel sprout leftovers to share at work (and later drop off at my parents' house) because the recipe makes a ton and it's all too much for just one person. That being said, a lot of people at lunch were reluctant to try them just because they were brussel sprouts! The conversations each went the same:

Me: "Oh my gosh you have to help me eat these there are so many! I'm not one to eat my greenies and I really love these so I think you'll like them."

Person: "Oh I don't like brussel sprouts."

Me: "Have you ever actually HAD brussel sprouts....?"

Person: "Umm...no..."

I guess I'm just lucky that my first real experience with brussel sprouts was when I was older, more open to actually TRYING them, and they are really really good.

Speaking of good, what makes these so tasty I think is the slight sweetness that comes from the golden raisins. It balances out the salty goodness of the pancetta and everything comes together so well in your mouth. These remind me of my dad, but they also make me think of my mom and her thoughtfulness that one holiday. I request these over and over again. :)

Brussel Sprouts Lardons

• 2 Tbs. olive oil
• 6 oz. Italian pancetta or bacon, cut in 1/4-inch dice
• 1 1/2 Lbs. Brussel Sprouts (2 containers), trimmed and cut in half
• 3/4 Tsp. kosher salt
• 3/4 Tsp. freshly ground black pepper
• 3/4 Cup golden raisins
• 1 3/4 Cup chicken stock

Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

* Recipe adapted from Ina Garten

Happy eating! :)

Deconstructed Lasagna

I need to buy a lottery ticket or something because lately, I've been pretty darn lucky. Last week, I got to see my bestie Erin three times within a four day period....this is UNHEARD OF with our busy schedules. Not to mention that neither she nor I are phone talkers so we do most of our communicating through email and her sweet husby Ryan (whom I work with and also happen to adore and have a killer friendship with).

Erin and Ryan had me over to their house for one last dinner and hurrah before they move into their first home this upcoming weekend (it's the cutest house EVER and has personality and pizzaz just like them!!!). Since I've known Erin (going on 8 years now WOW!), she's really branched out and explored in her cooking but like me, we both gravitate towards clean, simple flavors. This was a Martha Stewart recipe she found (I can't remember where!) and it really is sensational. Traditional lasagna is typically heavy, calorically damaging, and takes hours to prepare. This was light, full of flavor, and as you can see by the picture above, looks just as good as it tastes. 

Erin did most of the prep work before I arrived and I had the pleasure of sitting at her table (when I wasn't getting in her way to take pictures) and drank wine while she bustled around and finished things up. The globs of creamy deliciousness in the picture are ricotta cheese, the shaved bits are fresh pecorino. I LOVE pecorino cheese -- it has such a nice bite to it when it's hardened and it is equally amazing fresh with a little drizzle of honey...mmmmmm.......

If you're a garlic lover, this is a great recipe for you because this uses seven cloves. Torn fresh basil and sweet tomatoes round out the other flavors with a slight drizzle of buttery high quality olive oil on top. 

I scraped the bowl. Really.

Red and yellow cherub tomatoes, 7 cloves of pressed garlic

Queen of the kitchen!

Finished product!

Deconstructed Lasagna With Ricotta And Tomatoes

• 1 Tbs. + 1 Tsp. extra virgin olive oil
• 7 garlic cloves, thinly sliced (Erin pressed hers; I'll probably use minced when I make this.)
• 3 Cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
• 1/2 Tsp. coarse salt 
• Freshly ground pepper
• 2/3 Cup chicken stock
• 8 Lasagna noodles
• 2/3 Cup small basil leaves (Erin tore hers)
• 1/2 Cup reduced fat ricotta cheese
• 1 oz. Pecorino Romano cheese, shaved

Heat 1 Tbs. oil in a high sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2  cups tomatoes and 1/2 tsp. salt. Cook until soft, about 7 minutes. Add chicken stock. Simmer until sauce-like, about 1 minute. Add remaining cup of tomatoes. Cook until warm, about 1-2 minutes.

Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.

Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.

Divide pasta among 4 plates, top with any remaining sauce. Dot with ricotta cheese and drizzle any remaining olive oil. Top with shaved pecorino cheese and remaining basil. Sprinkle with pepper.

Nutrition Information:

357 calories, 3g saturated fat, 7g unsaturated fat, 15mg cholesterol, 52g carbohydrates, 304mg sodium, 16g protein, 4g fiber

* Recipe adapted from Martha Stewart

Cakeball Donation!

Pillsbury Funfetti mix, white icing, vanilla coating

As busy as I was last week, I did manage to squeeze in time to make some cakeballs for my friend Sarah. It was 2am and I was up crafting...what else would I be doing?! Sleeping?! HA!

She was having some people over early afternoon Sunday for a CABI party. Similar to Mary Kay/Tupperware/Jewelry parties, there are usually adult beverages (tee hee!) and food served with lots of chit chatting going on while people shop. Since I couldn't make it, I told her I'd make a little treat for her and bring it over in the morning. As you can see by the picture, it's been a LONG WHILE since I've made cakeballs and my dipping skills are atrocious. These were the best of the lot which isn't saying much.

I went over to my bestie's house last night to give them their wedding gift. IT'S FINALLY FINISHED!!!!! Now that the cat is out of the bag, I'm proud to say that their WEDDING SCRAPBOOK that documents everything from the very beginning (the proposal), to the very end (a bright, happy honeymoon picture) is now in their hands.

Speaking of hands, I'm lending mine to help make dinner tonight at their house. Erin has a great recipe from Martha Stewart for deconstructed lasagna. It's not as heavy and calorically scary as traditional lasagna so I'm very excited to try it out and then blog about it here.

Until then foodies, happy eating! :)

Flora & Muse

My best friend Erin had her birthday last month (July 13th woo hoo!) but due to our busy schedules (ok HER busy schedule), we weren't able to get together to celebrate it until this past Saturday. We went to this fabulous little bisto slash coffee shop slash flower shop called Flora & Muse. They serve brunch until 2pm so I was able to get breakfast after sleeping in and she ordered lunch....something for everyone!

I ordered the European breakfast which included two fresh eggs, lamb sausage, roasted potatoes, a mini fresh baked croissant, juice, and french-press coffee. The lamb sausage was to die for; not too greasy and with a spicy kick at the end, I loved it. 

Erin ordered one of their stone-oven flatbreads with pear and Gorgonzola cheese. Topped with arugula, and pine nuts, it was both of our favorites. 

It wasn't very loud where we were sitting so we had a blast catching up and nomming away on yummy food. She's a foodie and it's always so nice to not only see my bestie, but know that I have a partner in crime in the same city who is willing to try new things like me. :)

Beautiful birthday girl!

<3!!!!!!!!!!

Oh and P.S. I liked this place so much, my mom and I went here for brunch on Sunday. We had the SAME waiter as Saturday...."Nice to see you again." *facepalm*

Quick Update

I'm still here I promise!

Instead of cooking this week, my evenings have been consumed by a very special craft project. I'm THIS CLOSE to finalizing the wedding gift to two of my dearest friends (this has been in the works for over a year). When it's done, I can breathe easy, sleep better, and cook more!

Be back soon foodies! :)

P.S. Here are some pictures of kitties to tide you over:

Vanilla Cupcakes

One of the my goals that I've set for myself in the kitchen is to be a confident baker. I've only made from-scratch cupcakes two times total now and I've learned a TON from each little baking session. I've also learned that I am a long way off from accomplishing this goal haha! 

I own Martha Stewart's cupcake book but these were actually pulled off of her website. I wanted a basic vanilla cupcake recipe and these caught my eye. My frosting technique is terrible and I reverted back to spooning the frosting on -- thankfully the flavor was better than the appearance! 

As good as the flavors were, my cupcakes were a little dry for my taste. I'm sure this is due to my inexperience and I would love feedback from any bakers who stumble upon this blog. I highly recommend trying your hand at making these -- sometimes something simple just hits the spot.  :)

Billy's Vanilla-Vanilla Cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all purpose flour
• 2 cups sugar
• 1 Tbs. baking powder
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, cut into 1-in cubes
• 4 large eggs
• 1 cup whole milk
• 1 tsp. pure vanilla extract

Preheat oven to 325 degrees F.

Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. 

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Basic Vanilla Buttercream

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 cups confectioners' sugar
• 1/2 cup whole milk
• 1 tsp. pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.

With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Happy eating! :)




* Recipes found from going to Martha Stewart's website here.

More Comfort Food

I have another post coming later about from-scratch vanilla cupcakes but I was a dummy and left my camera cords at home today soooooo.....here is a post about more comfort food! ;)

When I was little, my most favorite thing to eat in the ENTIRE WORLD was my Mom's egg salad. It's super basic -- honestly I don't think she adds any mustard to it or anything it's just hard boiled eggs, Hellman's Mayonnaise, and love.

When we'd go off on field trips or girl scout camping adventures, other kids would have happy meals from McDonald's or something similar but my Mom always packed me an egg salad sandwich. I still love it just as much but I rarely make it now.

Last night, I had plans to make grilled chicken fajitas and blog all about it but I had a hankering for egg salad so that's what I had for dinner instead. I made it with less yolks and light Hellman's -- I even ate it on a paper plate, sitting on my couch, and it was perfect.

Thanks Mom! I love you! <3

Comfort Food: Italian Stuffed Peppers

My mom is a reluctant but amazing cook. She doesn't love food like how my dad and I love food; for her, food is fuel for her body. This doesn't mean that she doesn't like trying new recipes on us or experimenting with different techniques, but she doesn't obsess over it like how we do. She has turned out some absolutely fabulous dishes and is always very modest when we compliment her cooking.

She has several recipes that always make me think of her and this one is my absolute favorite. If I am to ask her to make anything, this is it. Originating from my Nana, I think I was the first to actually put the pen to the paper and write it down. It is very easy to throw together during the week for a family dinner, and it makes great leftovers the next few days. Another plus is that it is relatively healthy. The flavor comes from the Italian seasoning, not fat. I love it. :)

Italian Stuffed Peppers - My Nana And Mom's Recipe

• 1 1/3 - 1 1/2 Lbs. ground beef, 93/7 works well
• 1/2 onion, chopped
• 2 bell peppers, halved and cored
• 1/2 cup Italian style bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 can tomato soup
• Dried herbs such as oregano, basil, parsley to your taste
• Pepper

Preheat your oven to 350 degrees F.

Combine ground beef, onion, bread crumbs, cheese, and herbs in a mixing bowl (I use a more liberal hand with my seasonings as I like stronger flavors - modify this part to your tastes.) 

Form into meatballs and place into halved bell peppers (I had two meatballs left over). Place peppers and meatballs in a dutch oven and pour tomato soup over. 

Cook for roughly 45min to 1 hour - your peppers should be tender but not mushy. Sprinkle with parmesan cheese and server over rice.

Happy eating y'all! :)

Colorado Part IV: Snooze

I think that everyone knows by now just how much I love breakfast....if not, I love it A LOT IN CAPS! Snooze takes my love of breakfast and multiplies it by a gazillion!!! THAT'S how good it is. Period.

This was our last meal before I headed home to Houston and I enjoyed every last bite as this was also the one place I was looking forward to going to the most. Kristen started with a latte, I ordered a mocha, and when our drinks arrived in Snooze's signature yellow mugs, I was happily surprised and tickled to see that they had written "Snooze" in chocolate across the top. Seriously, how cute is that?!

After consulting with our waiter, I ended up ordering their Caprese Benedict and it was everything I wanted AND more. Poached eggs (mmmmm...), check. Fresh tomatoes and mozzarella, check check. Cream cheese hollandaise...(I KNOW RIGHT?!), check! It was SOOOOooooo good!!!!! All served so prettily on toasted ciabatta bread with a nice mound of hash browns on the side.

Heirloom tomato slices, fresh mozzarella, poached eggs, basil pesto, balsamic drizzle, toasted ciabatta, cream cheese hollandaise

Kristen ordered the "Sandwich I am". As far as breakfast sandwiches go, you can't get anything better than this! She let me have a bite, it was fantastic. Normally it comes with hash browns, but not being a lover of hash browns, she swapped them out for the pancake of the day: a mint oreo pancake. Wow.

Udi's soft pretzel roll, scrambled eggs, chedder cheese, sausage patty, smoked chedder hollandaise on the side

Pancake of the day: mint oreo

It was definitely hard to go back to her house and pack after this breakfast. We even joked that all we were missing was a wheelbarrow to wheel us on home. :)

Snooze - 2260 Larimer Street, Denver, Colorado, 80205

Approximately: "I can't even remember I was in a food-coma", 2 people

1 - Latte

1 - Mocha

1 - Breakfast Sandwich

1 - Caprese Benedict

1 - Pancake of the day

Food: 8

Atmosphere:7

Presentation: 7

Colorado Part III: d Bar Desserts

d-Bar Desserts....where do I even begin?! 

As much as I loved Euclid Hall, I loved my meal at d-Bar just a little bit more. We got to sit at the bar where we got to watch Avery the pastry chef whip up all sorts of delicious goodies. d-Bar is very popular, but most people skip the delicious savory food in favor of the desserts. Never one to practice restraint when it comes to yummies, I got to experience the deliciousness of both!

Kristen and I started out by splitting their grilled caesar salad. Grilling the romaine lettuce gives it this very distinct un-lettuce-like flavor which I liked immediately. I am not sure if most people would like it right away, especially if they were not expecting it like I was. The presentation was beautiful, and the crunch of the breadsticks added a nice texture.

Grilled whole romaine, caesar dressing, balsamic reduction, shaved parm

For our main course, Kristen ordered the steak and frites and I ordered the Kobe sliders. OH. EM. GEE. CAPS. PERIOD. I've had excellent sliders at 'Lil Bigs in Houston but those paled in comparison to these. The Kobe beef patty was velvety in texture with amazing mouthfeel and flavor, the white chedder added a delicious bite, the garlic aioli added even more richness, and the soft buttery brioche bun soaked up all of the succulent juice. Everything came together beautifully -- absolute perfection on a bun.

Kobe beef, brioche, drunken onions, white chedder, garlic aoili, parm fries

The amazingness of my sliders were equal to the amazingness of Kristen's steak. At one point, she even showed me how she could cut her steak with her fork (I know she loves me greatly since she let me have not one but a couple of bites!). Her fries soaked up the delicious, delicious meat juice; again, absolutely fabulous.

USDA prime flat iron, shallot red wine butter, garlic parm fries

Our desserts were amazing. I went from not having any room to spare to gobbling up every last bite of my dish. I ordered this fabulous seasonal peach creme brulee stack, Kristen ordered the s'mores waffle. Best part was that we got to watch Avery make it right in front of us and then hand it to us over the bar counter. SO AMAZEBALLOONS!!!

Rock candy graham waffle, manjari cremeux, toasted marshmallow, malted ice cream

Fresh peaches sauteed in lavendar syrup, shortbread cookie, vanilla bean creme brulee, peach sorbet, sugar shard

 d Bar Desserts - 1475 E.17th Avenue, Denver, Colorado, 80218

Approximately $55, 2 people

1 - Grilled Caesar Salad

1 - Steak and Frites

1 - Kobe Sliders

1 - Peachy Amazingness Dessert

1 - S'mores Waffle

Food: 9.5

Atmosphere: 8

Presentation: 8.5

Colorado Part II: Camping

Columbine Flower

It has been years since I have been camping and never once have I gone as an adult. Lucky me that I got to go camping in Colorado which is unquestioningly a beautiful place. After introducing myself to Kristen's four absolutely fabulous and lovely Denver friends, six of us girls and one guy (poor Bill!), piled into three cars  (one of which was Kristen's Prius!), and headed out for our adventure in Pike National Forest.

Roughly two hours later, we found the perfect camp spot about 11,000 feet up in a little clearing off of a dirt road. Bill was wonderful and did most if not all of the hard labor as we girls claimed our spots by the campfire and ate Cheeze-its and busted out the beer and bourbon. Lunch consisted of hotdogs we roasted over the fire (absolutely delicious!), and yummy baked goods that Brittney had made from scratch and brought for us.

Charred and yummy; I also toasted my bun on the rocks!

The Denver girls went for a hike while Bill and I held down the fort and relaxed after lunch. More beer and goofing off later, Kristen started heating up her mom's spaghetti sauce that she had made the night before. I am convinced that everything tastes even better when you're "roughing it" outside.

Left to right: Kristen, Diane, Laurie, Ariel, Brittney

Fabulous Le Creuset dutch oven.

We continued to pass our time by shooting Bill's handgun and rifle, exercising our mouths by talking and shouting, playing frisbee, drinking more beer and bourbon, claiming stumps in the woods by relieving ourselves on them, watching Ariel chop wood, and finally, MAKING S'MORES!!!

I set my marshmallow on fire to get that yummy char!

At this point, we were all stuffed and a little tipsy. I decided that it would be in my best interest to go to sleep (it was getting really cold!), so I wrapped myself up in my borrowed sleeping bag and dozed off in the tent. The sunshine woke us all up early the next morning and Ariel started cooking breakfast on the propane stove. Again, everything tastes SO GOOD when you're outside....or maybe it was the fact that the eggs and hashbrowns were both cooked in the bacon grease! We all ate standing up around the community plate!

Cheesy scrambled eggs!

I had such a blast camping! Kristen's friends were very fun and several were foodies like us. All in all, camping was my favorite part of my vacation!!!

We built our campfire in the tiny clearing in the trees :)