Lemon & Orange Ricotta Muffins with Toasted Almonds

May 22, 2013 By Leave a Comment

Lemon Ricotta Muffins

I have two go-to breakfasts that almost never, ever fail me. Most mornings I’ll have a soft boiled egg with fresh fruit and some sprouted toast, or 1/2 of an avocado mashed up on sprouted toast with a little salt and olive oil (both are PERfection, in case you were wondering!).

But sometimes, just very occasionally, I want a breakfast treat. A warm, cozy, delicious, cakey something for those mornings when you just wished it was a lazy Sunday, that it wasn’t 4:45 and your alarm was blaring in your ear, or that you didn’t have a to-do list 408 miles long. These muffins? These muffins make ALL of those things better. I promise.

And bonus – they are a great way to use up extra ricotta. Ricotta is an extremely versatile (and delicious!) cheese – it’s wonderful in savory dishes, folded into desserts and icings, or baked right into muffins.

For the recipe and more, head over to the Elm City Market Food Blog!

Filed Under: Breakfast, Elm City Market, Muffins, Pastries Tagged With: , , , , , , , ,

Roasted Blueberry Crostini

May 15, 2013 By Leave a Comment

roasted blueberry crostini

 

I know… I’ve posted a lot of crostini recipes on this blog. But this is one I couldn’t leave out! Summery, fresh, a bit luxurious because of the ricotta, and oh so delicious with the blueberries!

Roasting the blueberries gives them just such a nice juicy, deep flavor! The key is taking them out of the oven right before they are about to burst…. and they are oh so perfect.

This is an easy recipe to keep very seasonal – blueberries in the spring, stone fruit in the summer, grapes in the fall, and pear in the winter! Use thyme for the berries, rosemary for grapes, and basil for the stone fruit (peaches or nectarines would be awesome)… and you have yourself a NEVER fail appetizer that will wow just about everyone.

For the recipe and more, head over to the Elm City Market Food Blog!

~K

Filed Under: Appetizers, Elm City Market, Fruits and Veggies Tagged With: , , , , , ,

Pink Grapefruit Margaritas

May 10, 2013 By 1 Comment

grapefruit margarita

 

Ummm it’s Friday.  Here are the top five reasons you need to make this tonight.

1. Did I mention it’s Friday?  Yeah…. so there’s that.

2. My dear friend Elyssa (thanks Elyssa!!) inspired me to make these delicious margaritas after she made a version at her house for Cinco de Mayo.  So get inspired!

3. Everyone needs a little more pink in their lives.

4. Every holiday deserves a weeklong celebration (hence my weeklong birthday extravaganzas).  It’s still Cinco de Mayo week… therefore Margaritas are in order!

5.  Because it’s five o’clock somewhere!

Pink Grapefruit Margaritas (this makes two…)

  • 4 oz tequila
  • 6 oz pink grapefruit juice (fresh squeezed)
  • juice of four limes
  • 1 t honey or agave nectar (optional – I left this out because I love the tartness of grapefruit, but some like it sweeter!)
  • fresh basil, tarragon, or thyme to garnish (also optional – lime wedges work too!)
  • plenty of ice
  • cute mason jars and stripey pink straws…. totally mandatory

Shake or stir the tequila, grapefruit juice, lime juice, and agave together, and pour over ice.   Garnish with the herbs, limes, and salt if you wish.

Drink up!

Enjoy!

~K

 

Filed Under: Drinks, Party Food! Tagged With: , , , , , , ,

Garlic Dijon Crusted Chicken

May 8, 2013 By Leave a Comment

Garlic Dijon Crusted Chicken

 

The combination of garlic, fresh herbs, and dijon mustard gets me every time. Often when I’m feeling “less than inspired” around dinner time, I turn to it to save the day. And boy does it ever.

I’m relatively convinced that Dijon mustard has some sort of magical ability to transform whatever it’s spread on, baked in, crusted over into a flavor POWERhouse. This “crusted” method would work well not just on chicken – pork, salmon, beef tenderloin, even tofu or tempeh! The thyme can also be swapped for rosemary or sage in the fall and winter; lemon or orange zest is a wonderful addition too!

There are plenty of ways to take this recipe and make it your own. But really it’s all about the mustard here…. and browning it into a crust on a fresh and lean chicken breast just really let’s it shine. If it’s not in your pantry 24/7, head over to ECM and pick some up! It’ll quickly become a favorite.

For the recipe, jump over to the Elm City Market Food Blog!

Filed Under: Clean Meals and Snacks, Elm City Market, Kid Friendly, Main Course Tagged With: , , , , , , , ,

Lemon Raspberry Cupcakes

May 7, 2013 By Leave a Comment

lemon raz cupcakes 2

 

Guys.  This was just my most favorite thing ever. I meannnnn look at those cupcakes and cookies!! Pink, girly, dainty, a little bit modern, and OH so delicious.

I catered dessert for one of my very best friend’s daughter’s first birthday party last weekend, and had way too much fun making this spread. She picked lemon raspberry as a flavor suggestion (based on these babies actually), and I used her invitation as inspiration for the peach, pink, & polka dot theme.

For the sugar cookies, I used this recipe, and dipped them in royal icing.  I decorated them very simply with large quinns.

For the cupcakes:

Lemon Raspberry Cupcakes:

For the cake:

For the raspberry puree:

  • 24 oz raspberries, fresh or frozen
  • 3/4 C sugar
  • 2 T corn starch
  • 2 T water
  • juice from 1/2 lemon

In a medium sauce pan, heat the raspberries, lemon juice and sugar on medium until they become saucy, thick, and bubbly.

Create a slurry with the corn starch and water, and add it into the berries.  Continue to heat on medium until the sauce thickens, about five more minutes, stirring occasionally.

Pour through a sieve to de-seed, then cool completely.  Reserve 3-4 T of the puree for your buttercream.

Once the cupcakes are cooled, cut a small cone-shaped hole in the top of each, and fill with one spoonful of the raspberry puree.  Top with the piece of cake you’ve cut out.

For the raspberry buttercream: (WARNING…This tastes like raspberry ice cream.  Try not to eat it all before you frost the cupcakes!!)

  • 2 stucks unsalted butter, room temp
  • 3-4 C confectioners sugar
  • 3-4 T raspberry puree
  • zest of 1 lemon
  • 3 T whole milk

Whip the butter in the bowl of an electric mixer util light and fluffy.  Add in 3 C of the sugar, the lemon zest, 2 T of the milk, and 3 T of the puree.   Whip together on high for at least three minutes, and check your consistency.  If it’s too thick, add more milk.  More raspberry flavor?  Add the rest of the puree. Too thin?  Add the rest of the sugar, 1/4 C at a time.

Once you’ve got the consistency you’re looking for, whip on high for a good five minutes until it’s light, fluffy, and spreadable.

Frost the cupcakes any way you’d like.

lemon raz cupcakes

Enjoy!!  These are a perfect springtime treat.
~K

Filed Under: Cupcakes, Desserts, Kid Friendly, Party Food! Tagged With: , , , , , , , ,

6:30 Meals: Roasted Broccoli and Goat Cheese Tagliatelle

May 1, 2013 By Leave a Comment

Roasted Broccoli and Goat Cheese Tagliatelle

 

This pasta was to.die.for. Springy and fresh with the goat cheese and broccoli, earthy and filling because of the homemade pasta and pan roasted garlic… and just pretty much a perfect meal to come home from a busy day to.

AND…. (I’m saving the best for last here) it’s a 6:30 Meal! 6 ingredients or less, and dinner’s on the table in 30 minutes. Score. This is a great springtime pasta recipe, as the ingredients can be swapped out! Parmigiana for goat cheese, peas and asparagus for the broccoli, add shrimp or sausage for a heartier meal – play around and make it your own!

For the recipe and more, head on over to the Elm City Market Food Blog!

Filed Under: Elm City Market, Fruits and Veggies, Holiday, Main Course, Party Food!, Pasta, Side Dishes Tagged With: , , , , , , , , , ,

Homemade Pasta

April 29, 2013 By Leave a Comment

homemade pasta

Yes, yes this happened.  And I’m pretty sure I’m never going back.

So this was my first foray into making pasta by hand.  I didn’t use a mixer, didn’t use a pasta roller…. nothin’ fancy here.  Just my hands, a bowl, some flour and eggs, and a LOT of excitement as this all came together much quicker and simpler than I ever thought it would!

Pasta was on my “whooaaa that might be hard” shelf.  But then I had an epiphany.  I’ve been doing this cooking thing for a bit, and hell I can at least try it.  Not to mention, I’ve always espoused the idea that if I want a treat, or something decadent, it should be homemade, from whole ingredients, and not processed out of a box. Why wasn’t I doing the same thing with one of my favorite indulgences, pasta?

Welllll yea so this changed all that.  Guys, making pasta is SO not hard, you should totally do it!  Grab a few friends, open a bottle of wine, and get kneading.

Homemade Pasta

  • 2 C all purpose flour
  • 4 eggs

*Note here:  the ratio is always 1 C flour per 2 eggs, which serves two people (think 1 egg per person).  I made this for four, but you can easily add or reduce.

In a large bowl, make a well in the center of the flour.  Crack the eggs into the well, and poke the yolks to break them with your fingers.  Using your hand as a “whisk” of sorts, start whisking the eggs, slowly incorporating flour from the edges of the well.

Keep whisking, and incorporating the flour until it is a shaggy messy dough.

Turn onto a well floured board or flat surface (I use a piece of marble), and knead away until it’s nice and smooth.  This will take a good few minutes, and really throw some elbow grease into it.  You want to get the gluten really working, so don’t be afraid to really punch away.  So it’s easier to handle, I did this in two batches.

If you’re using the pasta right away, just let it rest right on the countertop while you prepare the rest of your dinner (about 15-30 minutes) so that the gluten can relax.  Otherwise, wrap and pop in the fridge for up to three days – just be sure to let it come to room temp before you roll it out.

Once the dough has rested, on a well floured surface, roll it out as thin as you can stand.  Be generous with the flour – you don’t want it to stick together.

To cut the pasta into tagliatelle, I folded it into thirds (the long way) and made very thin slices with a sharp knife.

To cook, drop into salted (VERY important here – otherwise the pasta won’t taste like anything really!) boiling water for just about two minutes.  Don’t walk away – the pasta cooks very fast, and needs a little stirring and prodding during the process.

Drain, and serve with your favorite sauce…. the way I prepared mine is coming Wednesday!

Enjoy this one – I’m SO excited to make more pasta!

~K

 

Filed Under: Holiday, Main Course, Party Food!, Pasta, Uncategorized Tagged With: , , , , , , ,

Chili and Lime Grilled Corn

April 26, 2013 By Leave a Comment

grilled chili lime corn

ALERT:  Easy party/bbq recipe right here!  This is one of my absolute favorite ways to enjoy corn.  It’s also incredibly easy, and packs a MAJOR flavor punch. And while we aren’t quite in local/super amazing corn season yet, it’s always available at your local (and faaavorite, obviously) ECM, and you can find some pretty great stuff!

In the warmer months, especially when having people over for dinner (a few or a crowd!) getting outside to cook is the best way to do entertain for a few reasons.  Many grill friendly recipes are easily doubled, tripled, etc to accommodate for crowds.  Most involve some marinating, which means most of the prep work can be done at least hours, if not a whole day, ahead of time. They keep your kitchen clean and countertops uncluttered.  What does all this mean?  That YOU, the awesome host of the grill fest, can be calm, cool, and collected while you party on down with your friends and fam.

For the recipe and a few more treats, head over to the Elm City Market Food Blog!

Enjoy!

~K

Filed Under: Clean Meals and Snacks, Elm City Market, Fruits and Veggies, Party Food!, Vegan, Vegetarian Tagged With: , , , , , , , , , ,

Margarita Cupcakes

April 22, 2013 By Leave a Comment

margarita cupcakes

I know I’ve said this before… dessert is just awesome.  Particularly in cupcake form.  But we are going to go ahead and make dessert even awesome-er (no, not a word, I know) by adding… wait for it… BOOZE.  Things just got real.

These cupcakes were SO delicious!  I’m very much a chocolate person when it comes to dessert, but the lime, salt, and of course tequila really won me over here.  Light, refreshing, not to sweet, with just a hint of something extra, they are the perfect addition to any party!

Margarita Cupcakes

  • This cake recipe - in cupcake form (this recipe makes about 2 dozen cupcakes)
  • Zest and Juice of 3 limes (added into the cupcake batter right along iwth the eggs, vanilla, and milk)
  • About 4 T tequila (separated – you’ll need two to coat the cupcakes, and two for the buttercream(
  • Vanilla Buttercream, with the zest of two limes added, and 2 T tequila subbed out for the milk
  • 2 limes, cut into small wedges (about 24 pieces)
  • Sea Salt (I really love Maldon)

Make the cupcakes.  When they are still warm, brush some tequila on top of each one – I did two coats.  (No, I’m not a lush.  Well….. maybe in this particular case I was being a lush.  But I digress.)

Make the buttercream, using the tequila instead of milk, and adding the lime zest.

Once the cupcakes are cooled completely, frost with the buttercream, and top each with a lime wedge, and a sprinkle of sea salt.

That’s IT!

Super easy, and so fun and refreshing (and BOOZY!).

Enjoy!!

~K

Filed Under: Cupcakes, Dessert Tables, Desserts, Party Food! Tagged With: , , , , ,

Strawberry & Spinach Quinoa Salad

April 18, 2013 By Leave a Comment

strawberry spinach quinoa salad

Quinoa is wonderful.  Wait.  Let me revise that statement.  In my humble opinion, quinoa is wonderful … mixed INto things.

Don’t get me wrong, it’s a fab source of protein and has tons of nutritional value, but after a while, it’s not the most exciting thing to eat if you don’t mix it up!  I love finding new and different ways to use it.  Recently I’ve been adding it into more and more salads at home, and decided to do the same with this gem.  I made this for a small dinner for seven as a side dish, and was so very happy with how it came out.  Fresh, beautiful to look at, sweet and savory, and totally checking off all boxes in the “good for you fuel” category.

Simple, fresh, and flavorful.  Can’t get much better than that.

Strawberry & Spinach Quinoa Salad

  • 1/2 C uncooked quinoa (I use rainbow – which is a blend of white, red, and black quinoa, from this AWESOME brand!)
  • 1 bag baby spinach
  • 1 8 oz container strawberries, cleaned, removed of stems, and sliced thin
  • 1/2 red onion, sliced paper thin
  • 2 T balsamic vinegar
  • 3 T extra virgin olive oil
  • 4-6 large basil leaves, rough chopped
  • optional – 1/3 C toasted almonds or pecans (I didn’t have any, but they would be awesome in this!)

Combine the onions, vinegar, evoo, and a pinch of salt and pepper to taste in a large bowl.  Doing this first will allow the vinegar to work its magic with the onions, tenderize them, and make them a bit sweeter.

Cook the quinoa – bring 1 cup water to a boil.  Add in the quinoa, cover, reduce to a low simmer, and cook for about 10-15 minutes, or until all water is evaporated. Set aside to cool completely.

Slice the strawberries.  Once the quinoa is cool, mix together the dressing with onions, berries, and quinoa.

When you’re ready to serve the salad, toss the spinach in, and mix well.  Garnish with the fresh basil.  This will make about 3-4 servings.  I didn’t have any on hand, but this would be awesome with toasted pecans or almonds!

Enjoy!!

~K

Filed Under: Clean Meals and Snacks, Fruits and Veggies, Gluten Free, Main Course, Salads Tagged With: , , , , , , ,
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