Bacon & Asparagus Faux-sotto {Risotto} | OXO GoodGrips Spiralizer

Here's a sad little truth: Bloggers do not get Spring Break.

Had someone told me this back when I was wielding a red pen as I graded neverending stacks of papers and biting my nails down to the quick during standardized test season thinking, "Whyyyyyyyyyy?", I may have stuck with that whole teaching thing... HAHAHA, Ok, I can't even say that with a straight face. So not true.

No, but really -- bloggers definitely don't get Spring Break. If anything, they work harder while other people are off so they can capitalize on all the fingers that will be Googling recipes and eyeballs that will be scrolling newsfeeds. With that said, I may have given myself a dispensation this year and spent the week going from story time to egg hunt to Easter activity with my little dude because, you guys, no one told me that 16 months is where it's at with kids. THEY ARE SO MUCH FUN. {And exhausting. Let's not forget exhausting. But mostly fun.} I mean, if you don't melt into a puddle of goo upon watching your toddler fill his basket with pastel eggs while wearing his spring best, then we might not be able to be friends. {Right now, anyway, because I'd be pretty annoying with all the "AWWW!!" Call me back when he turns 12 and I'm over it.}

Anyway, this is my way of telling you that I haven't made you anything in the shape of a bunny, duck or egg this year, and I'm sorry. But don't lose all faith in me just yet. You might love me even more for spending the limited moments I had in the kitchen this week creating this amazing recipe.

What does this look like to you??

Risotto, right? {Humor me.}

Would you believe me if I told you that this sumptuous bowl of "risotto" is really summer squash? And that that rich, creamy white sauce is made entirely of cauliflower?!

Go ahead and sit down, I know you probably need a moment.

I can hardly believe it all myself. And I'm the one who made it. I did have a little help from my newest kitchen gadget, OXO's GoodGrips Spiralizer, which is probably one of the coolest things to arrive on my doorstep lately. While all you kids were sunning yourselves on the beach in Daytona {do people even go there anymore for Spring Break?! I'm so out of the loop.}, I spent Cole's nap times catching up with everyone else in 2016 who has already discovered the wonder that is a spiralizer. I'm a little late to the party, yes, but I think I've made a grand entrance with this recipe.

My veggied up version of risotto is as rich and luxurious as rice-based risotto, but without all the carbs post-meal heaviness! Save your trophies and medals of honor, though, because I went ahead and a little added bacon and cheese as a reward for not filling up on rice -- so, it's not all halos and six-pack abs, but LOOK AT IT.

I'm so happy I stumbled upon this blog where the author spiralizes everything and anything, because that's where I learned that you can make "rice" out of vegetables other than cauliflower. {Though some of the creaminess here actually does come from riced cauliflower.} And in that moment, I just knew that my spiralizer and I were destined for great things.

So, after I ripped apart the box, took out all the pieces {and spiralized a zucchini or two just so I could see how the whole thing worked}, I got to work on coming up with something beyond zoodles. {Zoodles = Zucchini noodles for all you spiralizer noobs.}

Gah. It's a thing of beauty. Buyer beware: You will definitely want to spiralize everything that will let itself be spiralized. You may be eating curly food for a while if you decide to invest in one of these gadgets, though in my opinion, that's a small price to pay for this wondrous tool that comes with several different blades and is super easy to clean. Can you tell I love this thing just a little bit?

Good news! Leftover Easter ham makes a great substitution for the bacon in this recipe, so now you'll definitely have an excuse to give it a try. Whether you're "vegging out" this spring break or spending your time spiralizing veggies, I hope you have the best Easter weekend!

Disclosure: My friends at OXO sent me the GoodGrips Spiralizer for me to try out. As always, all opinions here are my own. 


Bacon & Asparagus Faux-sotto {Risotto}

1 large {or 2 small} summer squash
2 slices bacon, diced
1/4 cup chopped yellow onion
1 1/2 cups asparagus, cut into bite sized pieces
1/4 cup white wine {or broth if you prefer}
1 1/2 cups riced cauliflower {or just cauliflower florets}
About 1/2 cup almond milk {or regular milk or chicken broth, your choice}, divided
1 small garlic clove, smashed
1 1/2 to 2 tablespoons olive oil
1/4 cup shaved Parmesan
Salt to taste

1. Spiralize your summer squash according to directions. You'll want the thinner "spaghetti" noodles. Once the squash is spiralized, place the "noodles" on a cutting board and, using a large knife, chop it into "rice". {I tried this by pulsing in the food processor but it came out a little too mushy every time. It only takes a minute or two to chop it by hand.} Set aside until ready to use.

2. Meanwhile, heat a large skillet over medium high heat. Cook the diced bacon until it is browned and crisp, then remove with a slotted spoon and place on a paper-towel lined plate to drain. Set aside.

3. Toss the chopped onion and asparagus pieces into the rendered bacon fat and saute until the onions are soft and translucent and the asparagus is tender. When the pan starts to become dry, pour in about 1/4 cup white wine or broth, scraping up the brown bits. Cook until the liquid is almost evaporated.

4. While the veggies are cooking, cook cauliflower. I used frozen riced cauliflower with 1/4 cup of almond milk added to the bowl and heated it in the microwave for about 4 minutes, but you can also just simmer fresh cauliflower florets and almond milk in a saucepan until it's fork-tender. Basically, you just want soft cauliflower, it doesn't matter how it gets that way.

5. Pour the cauliflower and 1/4 cup of almond milk, smashed garlic clove, olive oil and a pinch of salt into a high speed blender or food processor and blend until completely smooth. You may need to add up to 1/4 cup or so of almond milk while it runs to make sure the mixture is smooth and creamy; add a little at a time until the desired consistency is reached.

6. Pour the cauliflower sauce into the skillet with the onion and asparagus and toss to coat. Fold in the "riced" squash, coating it completely with the sauce.

7. Sprinkle in the bacon and cheese and fold until completely incorporated. Serve hot.

Irish Coffee Chocolate Cakes

I'm just gonna make this real simple: Would you rather have your house smell like cabbage... or like coffee and whiskey-infused chocolate cake? {I'll go out on a limb and say that there's probably no cabbage-scented candle in the works, and it's easy to understand why!}

Tomorrow is St. Patrick's Day, and green foods will abound at every restaurant, pub and even bakery. Now... you can bust out your food coloring and go to town, or you can bake up something that will turn those emerald beer-sippers green with envy: Irish Coffee Chocolate Cakes.

If you've ever had the pleasure of sipping an "Irish Coffee", you know that the flavors of coffee, cream and whiskey form a combination that's a true delight. Brown sugar-sweetened coffee melds harmoniously with smooth Irish whiskey, their strong flavors mellowed beautifully by a blanket of lightly whipped cream that floats on top. My favorite Irish Coffee experience was at the Buena Vista Cafe in San Francisco where they are famous for the tipsy treat.

A snap of the Buena Vista Cafe from my trip a few years ago.

Here, the classic beverage is transformed into a dessert that is hard to resist! {Trust me, I almost had to padlock my refrigerator.}

So, when you're getting ready to celebrate any trace of Irish heritage you might have tomorrow, consider your options carefully. Not a trace of green to be found here... but totally worth the pinch. ;)

Irish Coffee Chocolate Cakes
Adapted from Fine Cooking Magazine

For Cake:
1 cup + 2 tablespoons flour
1 cup sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil
2 teaspoons Irish Whiskey {I used Knappogue Castle}
1/2 cup hot, strong-brewed coffee

For Whipped Cream:
1 1/2 teaspoons instant espresso
3 tablespoons Irish whiskey
1 1/2 cups heavy cream
2 tablespoons brown sugar

1. Preheat oven to 350 degrees. Prepare mini cake tin {or cupcake tin or cake pan} by brushing with butter {or using cupcake liners for cupcakes}.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.

3. In a smaller bowl, blend egg, milk, canola oil and whiskey. Add the wet mixture to the dry mixture and stir together until most of the dry spots and lumps are gone {but don't overmix}.

4. Add hot coffee and mix until everything is well combined. {The batter will be thin.}

5. Divide the batter evenly among tins, filling a little over halfway full. {They rise quite a bit.} Bake for about 18-20 minutes -- bake time will depend on the type of vessel you're using, but this is a good approximate time to check on the cakes. When they're done, a toothpick inserted in the center will come out mostly clean with some moist crumbs on it.

Let the cakes cool for about 10 minutes before carefully removing from tins. You may want to run a knife around the edge of the cake pans before trying to remove as the cake is tender. Let them cool completely before topping with whipped cream.

Make Whipped Cream:
1. In a medium bowl, beat together the whipped cream ingredients until stiff peaks form, about 4-5 minutes.

Assembly: 

1. If making mini cakes, cut each cake in half using a serrated knife.

2. Scoop whipped cream into a piping bag fitted with a decorative tip if desired. Pipe cream onto the bottom layer, then top with the other half of the cake. Pipe cream onto the top of each cake. {For cupcakes, simply pipe cream onto each cupcake as you normally would.}

Garnish with a sprinkle of cocoa powder and a chocolate covered espresso bean if desired.

Note: Since whipped cream isn't as sturdy as buttercream, it's best to assemble these just a few hours before serving. Keep whipped cream refrigerated until ready to use.

Meyer Lemon + Yogurt Cream Pie

Historically, "Pi Day" has gone something like this for me {in the last few years when it's even been a "thing", anyway}:

March 13: "Oh, tomorrow is Pi Day. I'm not really that into pie. I think I'll skip it."

Morning of March 14: ::: browsing social media ::: "Ooooh, that's a pretty pie. Oh my gosh that pie looks so good. Wow, that's an amazing pie. I should make a pie!!!"

And then I spend the morning scrambling, trying to get in on the Pi Day action. Sigh.

Today was no different.

Let me be clear: I have nothing against pie. Or Pi for that matter. But neither really excite me to the point of celebration, especially the latter. {Math was NEVER my thing.}

But since I'm a team player in this crazy community of people who like to make and share recipes, I'll go ahead and take one for the team. Plus, I figured it would be a good time to use some of the many containers of Stonyfield's new Greek Whole Milk Yogurt in my fridge. {More on that in a sec.}

While I'm generally not wild about pie, I can appreciate the appeal. There's definitely something enticing about a buttery, flaky crust encasing a delightful filling. But like most delicious things, good crusts take work. And work takes time, which I don't have in excess. SO! As grateful as I am for a granny-made butter or shortening crust, I am just as grateful for shortcuts like store bought pie shells and graham cracker crusts, which is precisely what I used for this zippy little number I whipped up.

Meyer lemons {which basically taste like the lovechild of a tangerine and a standard lemon}, are the star of the show in this chilled pie. A layer of sweet and tangy Meyer lemon filling sits atop a billowy bed of lemon and vanilla-scented yogurt whipped cream -- a match made in heaven.

You know what else is heavenly? Stonyfield's newest addition to their yogurt family: Whole Milk Greek Yogurt and 100% Grassfed Whole Milk Yogurt. I've always been a fan of their 0% Fat Greek, but the whole milk version is... wowza. Seriously luscious, creamy and rich. I've been absolutely loving the vanilla bean flavor with granola and sliced strawberries, which is practically a dessert. And the plain flavor is perfection as a substitute for sour cream. Plus, it's perfect for baking which, you know, I do a little of here and there.

Their 100% Grassfed line is also delightfully creamy and smooth, with a lush flavor that can only come from cows who get to munch on their absolute favorite snack {organic grass} year round. I never realized that while some products claim to come from "grassfed cow's milk", what they mean is that the cows are fed grass as a part of their diet, in addition to other oats and grains. But Stonyfield's Pennsylvania Certified Organic Grassfed Cows are the real deal, eating a grass-exclusive diet. See the difference there? Lucky gals.

Anyway, their luck is our benefit as well, as you'll see when you try it for yourself. Whether you have a taste of it in this pie or straight off the spoon, odds are you'll be coming back for more. The same way I find myself getting sucked into Pi Day year after year...

Happy Pi Day, all! :)

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Note: This recipe makes one small {about 5 inch round pie}, but can easily be doubled for a standard sized pie. {Use 3 egg yolks instead of 2.}

Meyer Lemon + Yogurt Cream Pie 
Adapted from Taste of Home's Complete Guide to Baking
Makes 1 Mini (5 inch round pie)

For Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter, melted

For Lemon Filling:

1/2 cup sugar

2 tablespoons cornstarch

1 1/2 tablespoons flour

Pinch of salt

1 cup water

2 egg yolks, beaten

1 tablespoon butter

3/4 teaspoons Meyer lemon zest, divided

Juice of 1 Meyer lemon

For Yogurt Cream

1/2 cup heavy cream

1/4 cup powdered sugar

3 tablespoons Stonyfield Whole Milk Greek Yogurt (plain flavor)

1/4 teaspoon Meyer lemon zest

1/4 teaspoon vanilla bean paste (or vanilla extract)

1. Preheat oven to 375 degrees. Combine crust ingredients in a small bowl, then press into a pie plate or springform pan, pressing up the sides. Bake for about 8-10 minutes or until it begins to turn golden brown.

Remove from oven and let cool.

2. Meanwhile, whisk together sugar, cornstarch, flour and salt in a saucepan. Whisk in water and mix until smooth. Bring the mixture to a bubble over medium-high heat, whisking constantly until it thickens. 

3. In a separate bowl with beaten egg yolks, add a few splashes of the hot mixture while whisking to bring the eggs up to temperature. Return the contents of the bowl to the saucepan and continue whisking until the mixture is smooth and thick, about 3 minutes. 

4. Remove the saucepan from heat and add butter, 1/2 teaspoon lemon zest and the juice of the lemon, whisking together until smooth and incorporated. Set aside and allow to come to room temperature.

5. In another bowl {I know, it's a lot of dishes, but it'll be worth it!}, beat heavy cream, powdered sugar, 1/4 teaspoon lemon zest and vanilla until the mixture can hold stiff peaks when the beaters are removed. Fold Greek yogurt into the cream mixture until completely incorporated. 

6. Spread about 3/4 of the cream mixture into the bottom of the baked graham cracker crust and smooth it out. {Set the rest aside and refrigerate until you're ready to serve.} Pour the cooled lemon filling over top of the cream mixture and smooth it out. 

7. Cover the pie with plastic wrap or foil and refrigerate for 3-4 hours until firm. {The longer the better.} 

Before serving, pipe on the remaining cream mixture to decorate the top. {Or just dollop it on, it'll still taste just as good!}

A Taste of the Florida Keys: Grouper Fritters | #FLKeys

A favorite destination for Ernest Hemingway, Jimmy Buffett {and me!}, Key West is known for its palm lined streets, laid back attitude and fish that is fresh enough to lure in any committed culinary traveler. {Get it? Fish... lure? Tough crowd!} With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines that are as unique as its inhabitants. At night, the streets are lit up with vibrant sidewalk cafes that beckon to passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sun set into the Gulf of Mexico.

The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost point of this island paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood... all set to a gorgeous backdrop. Bringing together a multitude of cultures that have come to call Key West "home" has also infused the island's food scene with delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.

Professional chef and community advocate, Paul Menta of Three Hands Fish, is the perfect guide to the restaurant and seafood landscape of the Keys. With long locks and a chill attitude that makes him seem more like a pro kite surfer {which he also is} than a skilled culinarian, this Philly native holds the key to some of the best secret dining spots on the island.

Though Paul began his culinary career in Spain and France, he eventually came to Key West to continue his love for competitive kite surfing. An athlete, distiller, chef, and entrepreneur, Paul has made it his mission to tap into all Key West has to offer. His most recent venture, Three Hands Fish, is a community supported fish market in Key West. Its members, both chefs and home-cooks, have access to the freshest fish, shrimp, stone crabs, and lobster that come in on the docks. Why "Three Hands?" Well, as Paul describes it, the first hand is the hand of the fisherman, the second the market, and the third, the customer. His traceable, sustainable fishing brings some of the best local seafood to consumers all while staying environmentally conscious.

What makes Key West the source of such amazing seafood? The water! The Gulf of Mexico mixes with the Atlantic ocean making a perfect nursery for a plethora of fish, crab, and lobster. It's South Florida's "secret sauce." Because the waters are so welcoming, overpopulation of certain species can occur, so the region's fisherman have created a sustainable plan for the future of their industry, helping to naturally keep the balance of the ecosystem.

“Not only are visitors able to jump on the boat for themselves and go fishing in some of the clearest waters, but they are able to sit back and relax, knowing they can find the same fresh fish in local restaurants,” says Paul.

Looking epic, Paul!

Paul's recommendation for a taste of some of the freshest fish right on the dock is The Stoned Crab. This restaurant serves up some of the best of what Key West is known for --the stone crab! -- and they do it in a stunning setting with an unbeatable view of the water. Setting foot in the restaurant is like travelling back in time to the 1950s. Housed in a resort built in 1956, the restaurant keeps alive the tradition of the fishermen bringing their catches straight to their dock, something that is no longer happening in other areas. {Side note: If you are looking for a place to stay, Paul recommends Ibis Bay Resort, which is home to The Stoned Crab and also has a retro feel.}

For the die-hard cooks, go for a ride on a private charter to catch the freshest fish for yourself. Paul recommends Lucky Fleet, chartered by Captain Moe, who has been fishing the waters around Key West for over 30 years and knows his way around. Whether you are an avid deep sea fisher or a novice to the nautical scene, Captain Moe will take you on a great adventure, not just a boat ride, all while guiding you in hooking the best seasonable seafood. From sailfish to tuna or grouper, they will lead you to the right spot!

Once the coolers are full, take your fresh catch over to Isle Cook, where Paul himself can teach you how to prepare and cook local recipes and healthy meals with seafood.

“Being a chef and commercial fisherman I can tell you there is no better teacher of how to use, care for, store, cook and eat a product than a fisherman. They have ideas and techniques that most chefs would die for….but they have to ask…..so we spread the word to them,” says Paul.

Visiting Key West is a great time to try fish you wouldn't otherwise be able to find on a menu. Mangrove Snapper, Lion Fish, and Paul's favorite, Hogfish, are considered local to Key West. Lion Fish, which have become an over-abundant species in these waters, are caught by spear fishing, which makes for a fun vacation activity and an even better way to work up an appetite! Whether you spear it yourself or not, Paul suggests serving the fish whole and affectionately calls it the "Key West Turkey", stuffed with lobster, onions, and herbs. Maybe not traditional to the the pilgrims, but perfect for a Florida feast!

While you may have heard of Key West’s conch fritters, these fried conch delights are actually native to the Caribbean. Paul prefers to make grouper fritters, sourcing the grouper right off the coast, making this a true local specialty.

Conch fritters from one of my visits. 

Similar to the conch fritter, the grouper is mixed with onions, carrots and a traditional Key West seafood seasoning by Key West Spice Company that is made of celery seed, salt, paprika, and red pepper. Simple is best so you don't overpower the flavor of fresh grouper. Once the batter is made, Paul fries the fish balls until golden and enjoys them inside of a sandwich or as an appetizer by the water.

If you're not craving a plate of fresh-caught seafood by now, then you've got much greater willpower than I! Whether you're seeking paradise for your palate, a wild place to party or a little R&R in the sun, the Florida Keys have exactly what you need for the ultimate getaway.

For more information on dining, bar hopping and other activities, check out my Key West vacation recap {Part 1 and Part 2} where I also share recipes for famous Key Lime Pie, a humdinger of a cocktail and island-inspired popcorn! Also, check out Paul's recipe for fresh Grouper Fritters {baked or fried!} below. Either way, get in your kitchen and have a little taste of the Florida Keys... or better yet, book a vacation and experience it for real!

Disclosure: This is a sponsored post. Though I was provided with some of the content and photos shared here, I have also added my own personal experiences and photographs. 

Grouper Fritters
Adapted from Paul Menta

1 pound grouper, chopped by hand or pulsed in a food processor
½ cup onions, finely diced
½ cup carrots, finely diced
1½ tablespoons Key West Seafood Seasoning
1 egg yolk
2 tablespoons Key lime juice
½ cup flour
Coconut oil, for frying

1. Preheat oven to 375 degrees. Prepare a sheet tray by lining with foil. {If you want to fry these, heat coconut oil in a deep skillet over medium-high heat. Prepare a plate or tray by lining with paper towels to catch the excess oil when the fritters are done frying.

2. In a large bowl, combine chopped grouper, onions, and carrots.

3. Add Key West Seafood Seasoning. Mix all together with 1 egg yolk and 2 tablespoons of Key lime juice.

5. Sprinkle in about ½ cup of flour and mix until it starts to form a scoopable batter.

6. Use a spoon {or a mini ice cream scoop} to make balls. Place each onto prepared sheet tray and flatten slightly with your hand. Bake for about 18-22 minutes until they are browned and fully cooked through. {Or fry in coconut oil until browned.}

As a sandwich filling instead of an appetizer, make the rounds larger.