Easy Smoked Ham, Broccoli & Cheese Pastry | Boar's Head

'Tis the season for starting to think about holiday gatherings. I love the anticipation of planning get togethers to celebrate all the upcoming fun that fall and winter has in store. But that excitement? It fizzles out real fast when I make things too complicated {which, sadly, is often the case}.

Party planning means adding yet another task to the ever-growing list that begins to form as soon as the first fall leaves start to change colors. Getting too elaborate can lead to frustration and exhaustion, especially during the holiday months that are already packed to the brim with events and activities. So I have a little rule to help maintain sanity when it comes to soiree strategizing: Keep menu planning simple.

This is NOT the time to attempt a souffle or finally try your hand at macarons in hopes of impressing guests. No way, Jose. This is a time to stick to guaranteed, fool-proof recipes made with ingredients that you know will be winners.

My friends at Boar's Head have their own set of rules when it comes to crafting the best flavors in their products. That's part of the reason why their SmokeMaster™ Black Forest Ham tastes so darn good. They stick to their "Smoke House Rules", like starting with the best smoke {using imported German beechwood, in this case} and practicing time-honored tradition to get the best results. In other words, they overdo it so you don't have to.

That's a delightful pile-o-ham right there.

Their rules and my rules came together to make an appetizer that, well... rules. Easy Smoked Ham, Broccoli & Cheese Pastry. Key word: EASY.

Filled with the rich taste of Boar's Head SmokeMaster™ Beechwood Smoked Black Forest Ham, fresh broccoli and gooey cheese, this flaky pastry makes a great appetizer to throw together for any celebration. Using just 5 ingredients, no one will know that it took hardly any effort at all. Mix and match with different combinations of veggies and cheese to see which you like best with the smooth, smoky flavor of the ham.

Stick to my number one rule and keep it simple so you can actually enjoy the party this year!

What are some of the things you practice in your kitchen or cooking that have made their way onto your "Smoke House Rules?" Enter Boar's Head's Smoke House Rules Sweepstakes and you could win a gift card to stock up on smoky goodness for your dishes!

Easy Smoked Ham, Broccoli & Cheese Pastry
Makes 2 pastries, or 12 servings

3/4 cup Boar's Head SmokeMaster™  Black Forest Ham, chopped
1 cup grated cheese {I used Colby-Jack but you can use your favorite}
1 cup broccoli florets, cut into small pieces
1 package puff pastry, thawed to package directions
1/4 cup Dijon mustard

1. Preheat oven to 400 degress. Line a baking sheet with parchment paper. Set aside.

2. In a bowl, toss together ham, cheese, and broccoli. Set aside.

3. Roll out puff pastry sheet to approximately 12x10 inches.* Cut in half length wise, and place one piece on the prepared baking sheet.

4. Brush on about 2 tablespoons of dijon mustard. Place half of the filling onto the center of the puff pastry. Top with the other rectangle and crimp the edges with a fork to seal. Make a few small slits in the top to let steam escape.

Repeat with second piece of puff pastry, if using.

5. Bake for about 15-20 minutes until puffed and golden. Remove from oven when fully baked and allow to cool for about 10 minutes before slicing and serving.

*Most puff pastry comes with two sheets. I went ahead and used them both, yielding 2 pastries that can each be sliced into 6 pieces {or 12 servings}. If you only want to use one puff pastry sheet, halve the recipe.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}

A few things:

1. I just returned from a weekend in Orlando for the Food & Wine Conference and oh. em. geeee.  So much good food, information and amusement. {Enough to elicit expressions suitable for a teenage girl, clearly.} I want to tell you all about it but, let's be real, I still haven't shared the recap from my trip to Philly 2 months ago. So, yeah.

2. I didn't think this could ever, ever happen because I'm a bit of a margarita snob, but I'm totally digging these Sandra Lee Cocktail Time ready-made margs. I know. They were sent to me to try out and I was all, "Yeah, this is gonna taste like lime-flavored Pinesol", and then I completely had to eat -- er, drink? -- my words because it was truly tasty. I should have known to trust good ol' "Aunt Sandy", homegirl knows her boozy drinks. They reminded me of back in the day when I used to frequent OTB for happy hour margaritas. Except now I'm old and instead of starting the night with margaritas, a few sips and I'm ready for bed.

3. These Bean & Cheese Zucchini Rolls look horrendous. Let's just be clear about that. There is no angle or light that could make these look pretty, and quite frankly, I couldn't care less because I just wanted to stuff them in my face. This isn't Glamour Shots, this is dinner.

Here I am, trying to channel darling Faith from An Edible Mosaic and savvy Julius from Droolius who gave a fantastic presentation on how to photograph difficult food during FWCon and all I can think is, "Good grief, these look pretty gross."

Pay no mind to this disturbing fact, my friends. Because what you've got here is a better-for-you version of a bean & cheese burrito. A "Zucchito", if you will. They taste like a heavenly little Mexican-inspired pinwheel of dinnertime love. And best of all, they only require 4 ingredients.

A smear of refried beans and a sprinkle of cheese is all it takes to turn zucchini into a vegetable fiesta. For a bit of a zesty kick, these rolls are nestled into a pool of your favorite salsa verde {enchilada sauce would do the trick, too} and baked until tender. Serve with a side of rice and you've got yourself a meal.

They may not be a work of art, but their looks are nothing a few margaritas won't beautify. ;)

Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}
Makes approximately 12 rolls

1/2 cup salsa verde {I like Trader Joe's brand}
2 large zucchini, cut lengthwise into thin strips *
1 can refried beans {I buy the vegetarian kind because they don't contain lard}
3/4 cups shredded cheddar or Mexican blend cheese
{Optional} Sour cream or plain Greek yogurt

1. Preheat oven to 400 degrees. Pour salsa verde into the bottom of an 8x8 inch baking dish and spread with a spoon. Set aside.

2. Line a baking sheet with foil {so you can just toss the mess when you're done}, and place zucchini strips on sheet. Spread about 2 tablespoons of refried beans onto each strip, stopping a half inch or so shy of the end.

3. Sprinkle each with about a tablespoon {or more, if you'd like} shredded cheese. Carefully roll the strips into a pinwheel until you get to the bare end -- leaving that spot without refried beans will make for "cleaner" rolls. Secure with a toothpick, if needed.

4. Place the rolls in the baking dish** as close to each other as possible to help make sure they stay rolled up, nestling them down into the salsa verde.

5. Bake for about 20-25 minutes until the zucchini is tender and the cheese is melted.

Remove from oven and allow to cool slightly before serving {to avoid all the filling falling out}. If desired, dollop a little sour cream {I use nonfat plain Greek yogurt instead} on top. Serve with Mexican rice, or as seen here, with chipotle-infused rice.

* It really helps to get the zucchini pieces as thin as possible so they don't snap when you roll them. If you're not in a rush, baking the strips for a few minutes to soften them first will also help make them more pliable. Even if they break, they'll still be good... just uglier than they already are.

**I placed mine with the open side facing up, but placing them with the open sides lying horizontally may help them take a better shape.

Irish Cheddar Bread

I don't know what it is about St. Patrick's Day. Every year, I plan all kinds of green/Irish-inspired/boozy recipes to share in the month of March. And every year the plans fall through/prove disastrous/I run out of time/I'm pregnant and too nauseous to cook {as was the case last year}, etc.

I guess the "luck of the Irish" is only reserved for the legit Irish folk!

This year hasn't been any different. The ideas were abundant, but the hours in the day were not.

So naturally, I baked bread.

I know what you're thinking: Homemade bread takes forever to make! And you'd be correct in some instances, what with proofing and kneading and all those other bread-baking steps.

But not this bread. Or any of the breads I usually bake, honestly. As much as I'd like to dedicate time and counter space to such projects, the reality of the situation is that I'm all about the last minute, easy-to-clean-up baking.

{I had to sneak a shamrock in there somewhere! ;)}

This bread only takes a few minutes of active prep time and the rest is relatively "inactive", leaving you a few hours to find something green to wear or enjoy a frothy Guinness or, you know, fold that load of laundry that you keep spinning in the dryer.

To give this bread an Irish twist, I added in some chunks of Isle of Man Cheddar that I found at Trader Joe's. It's a nice, aged cheddar with scallions and roasted onions speckled throughout for some extra savory goodness.

So, if you've never baked your own bread before but have always wanted to, I'd say this is a good time to try your luck!

Irish Cheddar Bread
Adapted from Grandparents.com originally excerpted from Artisan Bread in Five Minutes a Day

Makes 2 loaves

1 1/2 cups lukewarm water {not too hot or it will kill the yeast}
1 packet yeast {2 1/4 teaspoons}
2 1/4 teaspoons sugar
3 1/4 cups flour
2 1/4 teaspoons salt
Approximately 1 cup of your favorite Irish cheddar, cut into chunks or grated

1. In a large measuring cup with a spout or a bowl, combine water, sugar and yeast. Allow yeast to get frothy. {If the yeast doesn't begin to bubble after a few minutes, it may be old or dead. Make sure to check the expiration and use fresh yeast.}

2. In the bowl of a stand mixer, combine flour, salt and cheese until well-combined. Slowly pour in the liquid yeast mixture and mix until just combined and there are no more dry patches.

3. Cover the bowl with plastic wrap and place in a warm, dark place for about 2 hours or until the dough has doubled in size.

{Go do something fun!}

4. Once the dough has doubled, scoop it out onto a well-floured surface and divide into two equal halves. Smooth out each piece by stretching the dough around the ball and tucking it underneath until you have a firm ball. Place each ball onto a liberally floured pan or baking stone and set aside to rise for another 40 minutes.

5. Meanwhile, preheat the oven to 450. Place an empty baking or roasted pan on the top rack and leave space on the lowest rack for the bread pan.

6. When the loaves have risen the second time, dust each with a good dusting of flour and either slash the tops or use a stencil to create a design on each loaf if desired.

7. Just before putting bread in the oven, pour a few cups of water into the empty baking or roasting pan. Quickly put the bread on the bottom rack and bake for about 25-28 minutes or until the tops are browned and firm.

Remove from oven and allow to cool a bit before slicing.

Castello Aged Havarti & Dill Crackers | Sponsored Post

I love easy recipes for entertaining. I've done the whole fussy hors d'oeuvres thing -- the kind that practically take tweezers and a magnifying glass to perfectly place the garnish atop the tiny, mutiple-step bite. As beautiful as those types of appetizers are, let's be real: Who has the time?! 

For that very reason, I love a good cheese board. So much so, in fact, that I wrote a whole post last year about how to create the perfect one for holiday entertaining. I mean, who doesn't love cheese? It's one of the few things you can get away with plopping on a plate as is and still manage to receive compliments about.

It's the easiest option whether you're throwing your own shindig or attending someone else's, and I highly recommend it especially if you're running a little short on time. 

But if you really want to impress, you can step it up a notch with the cheese love and make your own cheese crackers.

You heard me! It's really not as hard as it seems. 

These Aged Havarti & Dill Crackers are the savory equivalent to Christmas cookies. They sort of come together like pie dough with just a handful of ingredients, and yet, the final result is an irresistible, buttery cracker bursting with flavor.

The Castello Aged Havarti cheese I used for these crackers is delicious on its own, too, so don't be afraid to make it the center of a cheese board and surround it with tasty accoutrements for your holiday festivities. Aged for a year, this cheese gets a rich flavor and unique crystallization {think: amazing little crunchy bits, sort of like a good Parm} that make it a delight to munch on. The buttery taste shines through and is enhanced by fresh dill... you won't be able to stop at one.

Since chances are that you're already busting out the rolling pin for holiday baking, why not give these savory crackers a try? The holidays are never a bad time to be over-the-top cheesy. :)

Disclosure: Compensation for this post was provided by Castello Cheese via Honest Cooking. As always, the opinions here are all my own!

Aged Havarti & Dill Crackers
Makes about 28 two-inch round crackers

4 tablespoons cold butter, diced
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup Castello Aged Havarti Cheese, finely grated
1 tablespoon fresh dill, finely hopped {or 1 1/2 teaspoons dried dill}
3-4 tablespoons heavy cream or half & half, cold

1. In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.

2. Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.

3. Turn mixture out onto a sheet of plastic wrap and pat into a disk. {I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.} Wrap well and refrigerate for a few hours or overnight.

4. When ready to bake, preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking mat. Set aside.

5. Remove dough from refrigerator and roll out to about 1/4 inch thickness {or thinner if desired} if you haven't rolled it out already. Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.

6. Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
• 
  

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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

#PizzaWeek: "Greek-za!" Mediterranean Pizza

I have never met a person who doesn't like pizza in some way, shape or form. {And if I did, I might be suspicious...} I mean, c'mon... bread, melty cheese, and toppings of your liking? Pure comfort in a convenient, hand-held slice.

When my buddies over at NoshOn.It reached out and asked if I'd be interested in participating in their #PizzaWeek, saying yes was a complete no-brainer.

Pizza is a great unifier. I am convinced that, done correctly, it could bridge generation gaps and end world conflict. Ok, maybe that's a bit excessive. But I can't imagine not being anything but supremely happy when sitting down to split a pie with another.

In fact, some of my absolute favorite memories have pizza involved -- family pizza nights at home as a kid; 3:00 a.m. mushroom pizzas with my roommate in college; finding the ultimate pizza place when Steve and I moved to Dallas {it was our first meal in Texas, eaten among moving boxes}; my father-in-law's famous homemade pizzas; and finally, learning how to make amazing pizzas myself over the past few years.

You just can't go wrong no matter what type of pizza you enjoy the most.

One of our favorite Friday night pizzas at home is what I've lovingly started to refer to as "Greek-za"... a pizza with Mediterranean toppings.

It is so, so good. Can't turn down another slice, kinda good.

When I made the "Greek-za" this time, I rolled out the dough really thin to make it more of a flatbread. Not only does it cut down on carbs this way {because we all know you must be very worried about that if you're eating pizza}, but then you're also getting more toppings than bread, which is never a bad thing in my book. The spinach, tomatoes, Greek olives and red onion intertwined with a variety of bubbly cheeses and sprinkled with fragrant herbs is drizzled with syrupy-sweet balsamic vinegar...it's easy to see why this recipe tops my list of favorites.

If you like pizza as much as I do, be sure to check out the other #PizzaWeek posts being shared today by the following talented bloggers:

Roasted Veggie Pizza by Dine & Dish
Mini Cauliflower Pizzas by The Fitchen
Berry with Arugula & Prosciutto Pizza by FoodieCrush

And if you still haven't gotten your fix, head over to Pinterest and follow the "Pizza Pizza!" board where you can find a variety of pizza recipes to suit any and all tastes!

"Greek-za!" -- Mediterranean Pizza 
Yield: 2 thin crust personal pizzas

Your favorite pizza dough recipe {I used this one} or store bought pizza dough, cut into quarters*
1/4 cup olive oil
1 clove garlic, finely minced or grated
1 cup baby spinach
1/2 cup favorite grated Italian cheese blend
1/2 cup favorite mozzarella, grated
1 roma or plum tomato, very thinly sliced
1/4 cup red onion, very thinly sliced
1/4 cup Greek olives, pitted and sliced
1/4 cup crumbled feta cheese
1/4 teaspoon dried mint
1/4 teaspoon dried oregano
*I also use a sprinkle of Alessi Dipping Spice -- I love this stuff.
For Drizzling: Good quality balsamic vinegar, or balsamic glaze

1. Preheat the oven to 450 degrees. Place pan or pizza stone in oven to heat up as well.

2. Meanwhile, combine the olive oil and garlic in a small microwaveable cup and heat on high for 30 seconds or until the garlic is fragrant and begins to sizzle. Remove from microwave and set aside.

3. Cut one of the quarters of the pizza dough in half.* Set aside the other half and keep covered. On a well-floured surface, roll out the dough to desired thickness -- for this version, I rolled mine out quite thin to about a 12x6 inch oval. Repeat the process with second piece of dough to make 2 personal pizzas.

4. Carefully move rolled dough to hot pan or stone. Brush the crusts with the garlic oil and bake for 3-6 minutes {depending on thickness} or until the crust is beginning to turn golden brown in some spots.

5. Remove from oven and top each pizza with spinach leaves, Italian cheese blend and mozzarella. {Doing it in this order helps the leaves stay in place, but you can arrange it as you like, of course.} Place tomato slices, sliced red onion and olives on top of cheese; sprinkle with crumbled feta. Sprinkle dried mint and oregano {or whichever spices you choose} over top.

6. Return pizzas to oven and bake for another 5-7 minutes or until the cheese is melted and the edges of the pizza are crisp and browned. For a crisp underside, I like to move the pan to the very bottom rack of the oven for the last minute or two of cooking. Just make sure to keep an eye on it so it doesn't burn!

7. Remove pizzas from oven and drizzle with balsamic syrup if desired. Slice and serve hot.

*Most 1 lb. dough balls will make 2 large pizzas, 4 medium pizzas or 8 individual thin crust pizzas. It's up to you how you want to divide it up, but for the this particular recipe, I've listed enough ingredients for 2 individual thin crust pizzas or 1 medium pizza. Hope that isn't too confusing! :)

Holiday Prep | 5 Tips for Creating the Perfect Cheese Board

Having a food blog, I'm now naturally primed for culinary curiosity, seeking out foodie events near and far. Tastings, demos, festivals... there are all kinds of things going on in and around most cities that draw in hungry event-goers -- and some are even free!

Just last week, my local Whole Foods Market shared an event on their Facebook page that caught my eye {mostly because it had to do with cheese, which is one of my main weaknesses in life}, so I figured I'd find an excuse to attend. I mean, they've got certified cheese professionals, guys. It's a thing. Look it up. Legit.

Anyway, the extraordinary cheese professionals at Whole Foods demonstrated how to put together the perfect cheese board for your holiday celebrations and beyond. It's a life skill you will want to have in your party-hosting tool belt. I promise.

But enough of all the talking, let's get to the cheese! Here are 5 Tips for Creating the Perfect Cheese Board according to Kate & Matt from Whole Foods Palm Beach Gardens:

1. Don't be intimidated by fancy cheese!

I have to admit, I am guilty of this. Approaching a well-stocked specialty cheese counter can be a bit overwhelming, especially if you don't already know what you're looking for or don't have a whole lot of cheese knowledge. But guess what? That's what the pros are there for!

They are usually happy to help you figure out what you want, like or need. They can help make suggestions, point out good pairings or let you sample a piece before you make your purchase. So don't be shy! Ask for their expertise and let them lead the "whey"... haha, I'm sorry, I couldn't help it. ;)

2. Create a cheese theme.

Ok, now you've kicked your fear of approaching the wide world of cheese and it's time to pick your pieces. Not sure where to start? Don't fret. Kate suggests creating a themed plate to guide your selections.

Maybe choose a specific type of cheese, say gouda, and showcase several different ages of that particular variety. It's amazing how different a "young" cheese tastes in comparison with an "aged" cheese of the same kind. You can also create a plate to highlight a particular region or country. Or how about putting together a variety of popular cheeses? The possibilities are endless.

3. Check out the seasonal selection.

In chatting with Matt, a newly accredited Certified Cheese Professional, I discovered that cheese is a living food that changes seasonally. Just as wines vary by vintage, cheeses can also taste different from year to year. That means that there are cheeses that you may only be able to get at certain times of year because that's when they're at their pinnacle of quality and flavor.

It's actually pretty interesting when you get down to the nitty gritty of how this works {Think: breeding/lactation cycles of cows & goats, etc.}, but for the sake of brevity, I'll just say that cheese is affected by nature. {Unless, of course, we're talking about the very processed kind you can get year round.} So, ask about what's "in season" and treat your taste buds to nature's peak products!

4. Serve at room temperature.

Now that you've gone through all the trouble of picking out the perfect cheeses to serve, make sure you're getting the most out of them by serving them properly! Cheese should be served at room temperature because that's when it tastes best.

Why? Well, mostly because of the butterfat. Cold butterfat doesn't release its full flavors. So, let it come to room temp so that the flavor is most pronounced. The amount of time it takes varies by the hardness of the cheese {the harder the cheese, the longer it'll take}, but generally 30 minutes to an hour should do. Bonus tip: Loosely cover cut cheeses so that they don't dry out while they're coming to temperature.

5. Provide some fun accompaniments. 

It's time to cut the cheese!! Err... Enjoy the cheese. You know what I mean.

While cheese is certainly tasty on its own {I've been known to polish off copious amounts of brie all by itself}, it's always nice to serve it with things that complement the flavors and textures. You can set out some artisanal crackers {I tend to like the seeded kinds} for a little crunch, some crusty slices of bread or some crisp breadsticks. Make it hearty with charcuterie like salami or prosciutto. Get creative with olives, specialty oils, vinegars and even honey.

Cheese also pairs wonderfully with fruit: Tart apples, sliced figs or dates, grapes, quince paste or maybe even some jam. Or, you could "go nuts"... literally! Set out some Marcona almonds, walnuts or hazelnuts.

....................................................................

While I'm obviously a fan of cooking and baking, I know that not everyone is. I think cheese plates are such a perfect solution to this issue around the holiday season! They make a great item to bring to a party or a fantastic addition to your own gathering. So, get cheesy this year!

A big thank you to my friends at Whole Foods Palm Beach Gardens for sharing their expertise. Locals, be sure to check out their amazing cheese department and keep an eye out for their monthly events!

Easy Apple-Cheddar Galette

I'm back!

I've been recuperating from my surgery and am finally feeling well enough to ease my way back into the kitchen. Recovery hasn't been too bad... keeping myself still? Um, yeah. That's another story. I'm probably the worst patient. Ever.

Yesterday I jumped head first back into the grind by returning to work, rushing around to appointments and assisting my photographer friend at an event all in one day. A fourteen-hour day of being vertical after four full days of living the couch life... probably too much, too soon.

This morning I work up sore and exhausted {and an hour earlier than necessary} to the sound of Farley regurgitating what resembled an alien pod. I wish I were kidding. Since he finds it necessary to eat everything in his path that is not meant for consumption -- hair, string, shoes, "indestructible" dog toys, my oven mitt -- his stomach seemed to have formed some sort of conglomerate of these items and promptly deposited them on my carpet. At 5:45 a.m.  I will spare you the rest of the gory details {since it's a food blog and all}, but it wasn't pretty.

So, yeah. There hasn't been too much "take it easy" time since I wandered away from the couch.

Earlier this week, when was finally in the mood to try to bake something, I found myself faced with a small dilemma: I wanted pie.

{What is it about this time of year that causes raging pie cravings??}

Here's a little tip: Pie is probably the last thing you want to make when you're recuperating from anything. I don't know who came up with the phrase "easy as pie", but I'm thinking there may have been some sarcasm.

Don't get me wrong, it's not rocket science or anything. But making a pretty pie can take some time and effort. Time and effort are two things that may not be readily available after several days of being out of commission and having a list as long as your arm of things you need to catch up on.

Instead of spending hours putting together a fancy pie, I made the next best thing: a galette.

I think "galette" is French for, "There is too much $#&! happening in my world to bake you a real pie right now, so here ya go." Yes, I'm fairly certain that's the rough translation.

Galette is the essence of pie without all the fuss. It is rustic. It is flaky. It is beautiful. And it is easy to make, even when you're recovering from cabin fever and surgical brain fog. {I swear the anesthesia wiped out a few hundred brain cells.}

Guess what else? It tastes just as good as fancy pie, if not better.

I was in the mood for sweet and savory, so I used some crisp Granny Smith Apples and sharp cheddar cheese I had around, and sweetened it up a little more with apricot jam and a drizzle of honey. Pie cravings, be gone.

Because sometimes there is simply not enough time {or energy} for fluted edges and fussy lattices. But there is always time for pie.

By the way, Farley agrees. He's obviously back to his old ways and feeling much better after his little episode.

It's good to be back, friends. Thank you to everyone who left me sweet messages and well-wishes over the past week! I'm looking forward to running full-steam once again!

Apple-Cheddar Galette

For Crust
{adapted from Food Network}

1 cup all-purpose flour
1 stick {8 tablespoons} cold butter, cubed into small dice
2 tablespoons sugar
Pinch of salt
3-4 tablespoons cold water

1. In a blender or food processor pulse together flour, butter, sugar and salt.

2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.

3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}

4. Carefully roll up the sides to create a wall. It doesn't have to be perfect, that's the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For Filling:

1 tablespoon apricot jam {or apple butter would be great here, too!}
Approximately 4 ounces of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
2 granny smith apples, cored and sliced into rounds
1 tablespoon lemon juice
2 tablespoons flour
2 teaspoons sugar
{Optional} Honey for drizzling

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.

2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.

3. Using an offset spatula, spread jam onto the "floor" of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.

4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn't want to hide them with slices of cheese.}

5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.

6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it's hot.} Drizzle with a little bit of honey, if desired, before serving.

Serve warm or at room temperature. 

Spinach & Artichoke Orzo

One of my sweet friends recently got engaged and asked me to be part of her bridal party. She did it in such a cute, Pinterest-y way that I just couldn't turn her down!

Plus, she's kind of a cool chick, too. ;)

The planning has already begun... engagement party, bridal shower, bachelorette... and, oh yeah, the wedding!

I had forgotten how much work it can take to get everything in order for a wedding. Steve and I got married over 4 years ago and I've since then suffered wedding amnesia. I think it was a defense mechanism from all the long-distance-planning, 180-person-guest-list, DIY-induced stress. {We were living in Texas at the time, but were getting married in Ft. Lauderdale.}

I'm really excited that the other girls in the bridal party are 1. Organized,  2. Nice, 3. Helpful, and 4. Are giving me complete control over the menu. Hehe.

We met up with the bride-to-be a few days ago to help her get her bearings and plan the food options for her upcoming engagement party. It can be really tough to feed people good things on a budget, so we started to brainstorm how we can get the most bang out of each buck without sacrificing quality and, of course, flavor.

Some of the things are going to be purchased pre-made so that it doesn't leave one individual running ragged the day of the party. I think that's just smart planning and is so worth putting a few extra dollars aside. But the girls and I volunteered to fill out the rest of the menu with our cooking services.

Since some of the menu items were already Italian foods, we decided to stick with the cuisine for ease of planning.

So... what's cheap, easy to make, delicious and simple enough to multiply for a crowd?

Pasta!

Specifically, orzo.

I started thinking of crowd pleasing party foods and immediately the idea of Spinach & Artichoke Dip popped into my head. Incidentally, the bride-to-be is not a fan of cold pasta salads; she'd rather pastas that are hot and rich... sort of like she prefers her men. Haha!

A simple garlic-infused Parmesan white sauce comes together in a snap, and one little box of orzo makes a GIANT bowl of pasta. Plenty for a crowd! The taste of this comforting dish reminded me of grown up Mac & Cheese. Mmm.

Just a taste for me, please. I've got a bridesmaid dress to squeeze into! ;)

Spinach & Artichoke Pasta

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups milk
2 cloves garlic, smashed {but not into tiny pieces so that they're retrievable}
1/2 cup grated Parmesan
1/2 cup quartered marinated artichoke hearts, chopped
4-5 cups {2 huge handfuls} fresh spinach
1 1/3 cups orzo pasta
Salt & pepper to taste

1. Cook orzo in salted water according to package directions. Leave slightly al dente.

2. Meanwhile, in a deep skillet over medium-high heat, melt butter and olive oil together. Add flour, whisking constantly. Whisk until flour is incorporated into butter and oil {try not to have any lumps}.

3. While whisking, pour in milk. Bring to a boil, then reduce to a simmer. Drop in smashed garlic cloves and allow to simmer lightly until sauce starts to thicken, about 4-5 minutes. Remove garlic cloves and discard.

4. Add in Parmesan and stir until smooth. Add artichoke hearts and fresh spinach, and fold in gently until spinach leaves are coated with sauce and begin to wilt. {Taste and season to desired saltiness. Remember, the salted pasta water will add some extra salt, too, so don't overdo it.}

5. Strain cooked orzo and put in a large serving bowl. Pour in a bit of sauce at a time until desired "sauciness" is reached. This made enough pasta to use all of the sauce when I made it.

6. Sprinkle with extra cheese if desired.

Serve hot. {Keep covered if not serving right away, sauce and starchy pasta tend to get very sticky together once cooled.}

Serves 6-8 depending on serving size. For a larger group, multiply recipe.

Brunch Week: Caramelized Onion & Bacon Croque Monsieur

Where do you find cooking inspiration?

Is it from ordinary life events? The nostalgia of old family favorites? Do you get creative in the kitchen for holidays and celebrations? Or get motivated by your travels and ingredients that knock your socks off?

For me, it's all of the above.

Sometimes, I go directly to the source of cooking genius: Talented chefs that have a proven record of creating delectable dishes. It's like a cooking cheat sheet!

Whether it's watching the Food Network and taking note of ideas that stand out to me, or allowing my palate to do the research by heading out to restaurants and letting the flavors do the talking, I am always left inspired by the pros.

After all, they've practiced, they've sampled, they've slaved away in hot kitchens... they've done all the work for us and have given us the finished product of a well planned meal or dish that tickles the taste buds.

While I was devising my brunch week menu, I was asked if I'd take a look at some recipes created by both well-known and up-and-coming chefs and create my own spin on their masterpieces, and since that's typically my style anyway, I happily agreed to do so!

And so the Caramelized Onion and Bacon Croque Monsieur came to be... born of Chef François Payard's fanciful twist on the already delightful Croque Monsieur  {a gussied up French hot ham & cheese}.

Chef François' version, the Smoked Salmon Croque Monsieur, replaced the traditional ham version with a protein of a more aquatic nature. It's like good ol' Bagels and Lox went to France, fell in love with their fancy interpretation of grilled cheese, and wound up with this mouthwatering creation!

As amazing as the salmon rendition of this sandwich sounds, I don't typically have smoked salmon on hand. But after all of my Derby cooking last week, I did have an excess amount of bacon taking up quite a bit of space in the fridge.

So...



I did the next best thing. Maybe even THE best thing. Because when is bacon not the best idea?

Sweet, caramelized onions with a salty bacon bite {and a hint of rosemary} serve as the main filling for this decadent brunch {or anytime!} main. Topped with bubbly, melted fontina cheese, this certainly isn't your every day sandwich... though you'll wish it were!

While I did adapt the recipe quite a bit, I used Chef François' method of preparation, and though it requires a few more steps than just throwing the old grilled cheese on a skillet, I think it makes for toasty perfection! Using a cast iron skillet {like one from our sponsor, Lodge Cast Iron!} produces nice, even heat for all-over browning. Chef François' technique also allows for pre-assembling the sandwiches in their happy little foil packets ahead of time, which is a great way to cut on prep time if you're hosting a brunch and don't want to be in the kitchen the whole time.

P.S. If you haven't yet entered the giveaway for all of the swoon-worthy prizes being provided by our lovely sponsors, make sure you do so today! {And if you haven't seen what the prizes are, head over to Monday's post for pics!}

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Brunch Week will be going on until Saturday, May 11th, when we'll announce the winners for all the loot during a PinChatLive at 2pm EST over on our Brunch Week Pinterest Board. {Hint: Go check it out!}

Looking for something other than onion-y, bacon-y goodness for your brunch menu? You're in luck... I've got oodles of recipes to be inspired by for you! You can thank these bloggers for their brunch makin' skills. ;)

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie's Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


Caramelized Onion & Bacon Croque Monsieur
Inspired by Chef François Payard, FP Patisserie

1 medium onion, thinly sliced
2 small sprigs fresh rosemary, finely minced {or 1/4 teaspoon dried rosemary}
1/4 cup white wine, chicken broth, or preferred cooking liquid
2 tablespoons heavy cream
1/2 cup fontina cheese, grated
4 slices whole wheat bread
4 strips of bacon, crisply cooked using your prefered method
2 tablespoons butter, softened to room temperature
Salt and pepper to taste

1. In a large pan, heat about a tablespoon of olive oil over medium heat. Add onion and cook, stirring often, for about 5 minutes. Stir in minced rosemary, and continue to cook. When the onions start to get dry, add a bit of liquid at a time {I used white wine, but you can use just about any liquid you'd like} to deglaze the pan, scraping up any bits that are stuck to the bottom. 

2. Continue to cook {and stir, and deglaze} for about 15 minutes until soft and deeply caramelized. Set aside.

3. Meanwhile, in a small bowl, beat the heavy cream with a whisk until it is thickened - season with a pinch of salt and pepper. Add about 2 tablespoons of grated fontina and fold it in carefully as not to deflate the cream.

4. Spread the cream mixture evenly on 4 pieces of whole wheat bread. Place caramelized onion on 2 of the bread slices, then top with cooked bacon. {I put a little extra onion on top of the bacon so it would be surrounded on all sides, but you can assemble yours the way you'd like!} Top each piece with the two remaining bread slices, cream side down. You'll have 2 sandwiches.

5. Butter the top and bottom of each sandwich liberally. {This will help it not to stick to the foil when it is cooked.}

6. Place each sandwich on top of a square of foil, and wrap completely. You'll have two wrapped sandwiches. {Try not to make the foil all bunched up, the flatter the better so it has contact with the skillet.}

7. Heat a heavy bottomed skillet {such as a cast iron skillet} over medium-high heat on the stove top. At this time, preheat your oven to 400 degrees, as well. Place each wrapped sandwich directly onto the skillet and toast on each side for about a minute, pressing down slightly.

8. Remove the skillet from the stove top. Unwrap the sandwiches {carefully... they're hot!}, and make sure they are not sticking to the foil. Top each sandwich with remaining grated fontina. Leave the sandwiches on the skillet, each on their own piece of foil, and bake for about 6-8 minutes or until the cheese is melted and bubbly.

9. Slice in half {or in quarters, if you'd like} and serve warm. This sandwich goes nicely with a side salad. {With all that bacon & cheese, you might want to eat some greens!}  ;)