Smashed Potato Bites

Let's celebrate the little joys of this week, shall we?

1. We have made it to Friday. {Hooray!}
2. I have a new cutting board after the untimely demise of the one we've had since my bridal shower 5 years ago.
3. This.
4. Ten of my photos were accepted to FoodGawker this week. TEN! I attribute 98% of this to the fact that their new uploading/cropping function has made it so much easier to submit pictures. And maybe about 2% to my pictures not sucking quite so much anymore. Baby steps.
5. I've survived Day 2 of no caffeine in the morning {without attacking anyone}.

I've been wanting to switch to decaf/herbal tea in the morning for a long time, but the times I've tried before haven't been completely successful. Have you ever had a caffeine withdrawal headache? Yeah, it's not pretty. I tried the no caffeine thing once during my days as an elementary school teacher. I highly advise against working with 30 loud little people so very early in the morning without caffeine as a buffer.

Though I limit myself to just one cup in the morning {none throughout the day} I've still managed to become hooked on that early morning jolt. I'm once again determined to find a new routine that brings me as much joy as my morning cup, minus the buzz. In preparation, I went on a little tea shopping spree, buying some yummy-sounding decaf flavors by Stash Tea. I cannot wait for them to arrive. {Hurry up. Did I mention impatience is another side effect of caffeine withdrawal?}

So far, so good, I guess. Aside from feeling like I'm in a zombie-like state in the afternoons, all is going well. Except, of course, for the fact that it's very hard to motivate oneself to do anything but stare at the wall during those first few hours of the morning. Or that post-lunch lull. Or while you're supposed to be working on new recipes in the late afternoon.

That might explain why I'm calling these a "recipe." Please forgive me. Actually, make these first and take a bite, and then forgive me. Because though they are not a mind-blowing technique or cutting edge flavor combo, they are good. So, so good.

Dainty little potatoes are boiled until they're softened, then smashed {you know, to relieve some of that aggression} and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest dish you'll want to make over and over again.

Those of you who have weaned yourself from the death-grip of caffeine, please tell me how you've accomplished this feat. I beg of you. And tell me it gets better. {Even if you're lying.} Otherwise, prepare yourself for my next post: How to boil water.

Help.

Smashed Potato Bites

10 small new potatoes {either the red kind or the white kind}
1/3 cup olive oil
1 large clove garlic, smashed
Sea salt
Fresh Basil {or your favorite herb}, finely chopped

1. Preheat oven to 450 degrees. Place the potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat, then reduce heat slightly and simmer for about 20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.

2. Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup {I use a measuring cup with a spout for easy pouring} and cook for about 40 seconds on high or until the garlic is fragrant.

3. Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass. Don't smash too hard, you want it to somewhat maintain its shape.

4. Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle with sea salt.

5. Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges. Remove from oven and top with fresh chopped herbs.

Serve hot.

Spicy Broccoli Rabe + White Bean Soup

My energy/productivity levels seem to have a direct correlation to the amount of sunshine on any given day.

Bright, gorgeous, sunshiny day? Just try and stop me -- I'm on fire.

Cloudy, rainy, gloomy day? I'm lucky if I change out of my jammies.

What can I say, I'm solar powered. Pretty appropriate for a Florida girl.

The "Sunshine State" has done a poor job of living up to its moniker this week, bringing buckets of rain and the tiniest glimmers of sunshine through the thick blanket of clouds that have been looming overhead. I'm not complaining... I realize half the country has been buried beneath mountains of snow thanks to the "Polar Vortex". I realize how good we have it. {Though, seriously, there are some areas that are so flooded right now you'd need a rowboat to get to work.} I'm just telling you this because I need an excuse for the non-recipe recipes I've been sharing this week.

Something about falling precipitation -- rain, sleet, snow -- causes cravings for soup.

It warms you up from the inside out and, whether you're soaked to the bone or chilled to the core, feeds the tummy and the soul.

Truth be told, I didn't plan on sharing this recipe on the blog... it wasn't even a "recipe". It was just a bunch of stuff I threw into a pot on a rainy day that happened to result in deliciousness. Sometimes those types of meals turn out to be the best ones to share.

White beans form a healthy base for this comforting soup. Not a drop of dairy to be found, and yet, the result is creamy and rich enough to give a sense of decadence. A hint of spice from red pepper flakes turns up the heat, and the subtle bitterness from broccoli rabe adds interest to this simple dish. Served with crusty bread or salty crackers, it's truly complete.

So, if you're like me and this week has had you struggling for energy {i.e. you're completely unmotivated to cook but are still hungry}, this is soup is a great solution to your rainy day/snowy day blues.

What's your favorite recipe when Mother Nature is being temperamental? 

Stay dry, friends!

Spicy Broccoli Rabe & White Bean Soup

1/2 a large onion, diced
Pinch of salt
2 cloves garlic, grated or minced
1/4 to 1/2 teaspoon red pepper flakes, depending on how spicy you like it
2 cans white beans, rinsed & drained {I used Great Northern Beans}
3 cups low sodium chicken broth {or vegetable broth}
1/2 of a medium yellow squash, chopped {or 1 small one}
1/2 of a medium zucchini, chopped {or 1 small one}
1/2 of a large bunch broccoli rabe, tough stems removed, chopped {probably about 3-4 cups worth}

1. Heat about a tablespoon of olive oil in a pot over medium heat. Add onion and a pinch of salt, and saute for 4-5 minutes or until just tender. Add garlic and red pepper flakes, stirring frequently until fragrant.

2. Add beans and about 1 cup of chicken broth to the mixture. Bring to a slight simmer.

3. Ladle out about 2-3 ladle-fulls of bean mixture {you can do more or less depending on how you prefer the texture of your soup -- for chunkier soup, scoop out less for smoother soup scoop out more} and place in a blender. Blend until smooth. Return blended mixture to pot and stir.

4. Add remaining chicken broth and stir well. Add squash and zucchini and stir to incorporate. Increase heat and bring to a bubble.

5. Once bubbling, add chopped broccoli rabe and stir. Let cook for about 4-5 minutes or until the tougher parts of the broccoli rabe are tender and the zucchini is no longer raw.

Serve hot with crusty bread or crackers. Or croutons. Or those yummy little oyster cracker things. Mmm.

*I don't add a whole lot of salt to things that have chicken broth as it is usually flavorful enough, but as always, season to taste.

Caramelized Onion & Goat Cheese Cauliflower Mash

I've spent the past 2 days working on baking, decorating and packaging 100 cupcakes for an event. Somehow, I keep finding myself in situations that call for inordinate amounts of baked goods to take over my tiny kitchen... and just about every surface of my living space.



When I work with sugary foods for long stretches of time, my body almost always craves nutritious meals to counteract all the sweetness. {Even if I haven't even tried one bite of whatever it is I'm making. Strange but true.}

And decadent treats have definitely been everywhere with Christmas only weeks away: At holiday gatherings, arriving in the mail and, of course, being cranked out of my own kitchen!

Last week I was craving something warm and comforting {even though it's a billion degrees here}, but still wanted to make sure there was some healthy goodness involved.

I had a huge head of cauliflower without any particular purpose just hanging out in the fridge, so I boiled it up, gave it a whir in the blender and tucked into a big bowl of the result. Satisfied, but wanting to experiment with jazzing up the flavor, I bought another head of cauliflower that weekend and tried a new version, blending in some caramelized onions and goat cheese as well.

It was so good!

This would make such a great side dish for a special dinner or a regular weeknight. To be honest, I ate an enormous bowl of this and this alone and was perfectly happy!

It's thicker than soup but a little thinner than mashed potatoes with a bit of tang from the goat cheese and a slight sweetness from the caramelized onions. In fact, if someone didn't know any better they might actually think it is mashed potatoes. Silky smooth, creamy and filling. And it's pretty healthy, too!

When you're sick of staring at cookies and cupcakes and frosting {I know it's hard to believe, but it happens}, switch gears with this super easy dish.

Caramelized Onion & Goat Cheese Mash

1 head cauliflower, florets separated
1 medium onion, sliced
1/4 cup goat cheese*
Olive oil
Salt to taste

1. Bring a large pot of well-salted water to a boil. Drop in cauliflower and boil for about 15 minutes or until very tender.

2. Meanwhile, heat about a tablespoon of olive oil over medium-high heat. Add sliced onion and a sprinkle of salt. Cook until very tender and caramelized, about 20 minutes. {If the pan starts getting dry, use a bit of water or chick broth to deglaze the pan, scraping the brown bits up from the bottom.}

3. When the cauliflower is tender, drain and place in a blender. Add goat cheese, caramelized onions and about 2 teaspoons olive oil and blend until smooth. Season to taste.

4. Transfer to a serving dish. Garnish with extra goat cheese and caramelized onions if desired.

Serve immediately.

* I know not everyone cares for goat cheese... I'm fairly certain this would work just as well with your favorite cheese. :)

No-Cook, No-Bake Thanksgiving Dish!

Does the thought of Thanksgiving cooking bring you exhilaration and joy? Or are you on the verge of a meltdown just thinking about having to step foot in the kitchen?

Though I'm obviously a fan of a full fledged, homemade Thanksgiving, I know that not everyone enjoys the cooking aspect of turkey day. I've got plenty of friends who are pretty impressed with themselves if they can manage to pop open a can of biscuits and successfully bake them without setting off the fire alarm. It takes all kinds! 

With cooking-phobes in mind, I thought it would be fun to create a little something that anyone can put together using just a handful of inexpensive ingredients. Everyone deserves to have that moment of pride around the Thanksgiving table, and I've got just the thing that will elicit "oohs" and "ahhs" from guests without even having to turn on the oven...

It's a turkey-tizer platter!

Isn't this little fella cute?

I made him in just a few minutes from bits and pieces I found in my fridge. His body is made from half a pear and his plumage is an assortment of crackers, cheeses, meats and greens that can be put together as an easy {but impressive} appetizer tray. This design is pretty simple, but you could get as elaborate as you want!

So don't panic if you've been asked to contribute to dinner this year and you don't know the difference between the dressing you serve with a turkey and the one your pour over your salad. Whether you're running short on time or patience, you'll have one of the prettiest dishes on the table!

Thanksgiving Turkey-tizer Platter

{This "recipe" is a guideline, but feel free to get creative with your turkey!}

Assorted green leaves {I used 3 pieces of Swiss chard}

Assorted cheese {I used 4 pieces of muenster cut with a leaf-shaped cookie cutter}

Assorted meat {I used a few slices of prosciutto}

Assorted crackers

1/2 a pear, cut in half vertically

2 peppercorns 

1 small piece of baby carrot, preferably a pointy piece

1 small piece of walnut

1 pretzel stick, broken in half

Assembly:

Arrange leaves on platter in a fanned out fashion to form the back of the turkey's plumage. 

Place meats in desired pattern, then do the same with the cheese slices. Fan crackers out so you can still see the cheese and meats behind it.

Place pear in the center. To make the turkey's face, press 2 peppercorns into the pear for eyes. Press a small piece of carrot in place for the beak. Press a piece of walnut under the beak for the turkey's "gobbler" {it's actually called a wattle!}. Insert pretzel stick pieces into the bottom of the pear for the turkey's legs.

Serve with condiments such as spicy mustard and jam so guests can "dress" their crackers. Refrigerate until ready to serve.

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. 

Curried Brown Rice with Zucchini

Busy people still need to eat. 

Preferably real food, not the stuff that comes out of a bag, box, can or cellophane-covered plastic tray.

Today, I'm guest posting over on my friend Alyson's blog, The Average Girl's Guide and sharing this easy, nutritious {and non-boring!} recipe for busy gals {and guys!} who want to spice up your average meal! 

While you're over there, make sure to check out everything Alyson likes to "dish" about... from fashion to family life. {My favorite: Her "Vent Sesh" series... I find myself emphatically nodding at the computer screen while I read them!}

Tell me... do you have an easy dish that adds zest to the weekdays? 

Coming Clean: Mediterranean Chickpea Salad

So, here's a little update on life: It's crazy busy.

I realized a few days ago as I was planning for the month that I divulged all kinds of TMI back in May and then never followed up about it.

{Kind of like those NYC posts that I STILL haven't had the time to finish sharing. Ugh.}

Since that time, I've shared 10 "Coming Clean" recipes, went just about completely dairy-free for 6 weeks, and majorly curbed my sugar intake. It was glorious.

Then vacation happened. And birthdays. And baby showers. And weddings. I gave myself a little wiggle room {mostly in the form of ice cream}, and have been more lenient with the types of foods I've allowed, making sure to stay veggie and fruit-heavy, but definitely indulging here and there.

I was supposed to have my follow up appointment with the doctor in the beginning of July, but had to postpone it because her schedule and mine just wouldn't sync up.

So... the news is, there's still no news.

This week I'll finally get everything checked out again and see what's going on. I'm bracing myself for things I may not want to hear {i.e. surgery}, but hoping that my push to actively "clean up" my diet has made even the tiniest bit of a difference.

I guess we'll see.

Meanwhile, I've continued to stay busy playing in the kitchen with different ways to make eating healthy fun and exciting.

Here are a few things I've discovered or confirmed throughout this little journey:

1. Some brands are tricky. "All Natural" does not, in fact, mean All Natural. Read labels and try to stay away from weird stuff. {I'll be sharing an in-depth post about this soon.}

2. It's easier {and less expensive} to make your own healthy food than to buy it pre-made. Finding the time... now that's a whole other topic.

3. Stevia tastes funny.

4. It IS possible for a dairy-holic {like myself} to enjoy a dairy-free lifestyle. There are a surprising array of different foods out there to make up for a lack of lactose. :)

5. Avocados make my day. So do super-easy healthy recipes like this one.

I'm embarrassed to even call this a recipe. It really isn't. It's just a bunch of yummy stuff tossed into a bowl that happens to taste really good together.

Mediterranean Chickpea Salad should be called "No Excuse Salad". Because there's really no reason you can't throw it together in about two seconds and have a healthy lunch or snack that is both filling and delicious.

One word of caution: You may want to serve this with a side of mouthwash or think about omitting the garlic {sacrilege, I know} if you're planning on coming into close proximity with others after eating it. In my opinion, the flavor is totally worth the stink.

Keeping my fingers crossed that this week will bring good news to share with you in upcoming posts, but for now, good recipes will just have to do. :) Have a great Monday, friends!

Mediterranean Chickpea Salad

1/4 cup extra virgin olive oil
Juice of half a lemon
1 teaspoon oregano
1 teaspoon dried mint {or 2 teaspoons fresh mint, well-minced}
1 clove garlic, grated
Sprinkle of sea salt
2 cans chickpeas, drained and rinsed
1 cucumber, peeled, seeded, and chopped
1-2 tomatoes, chopped
1/3 cup crumbled or diced feta cheese
1/3 cup Greek olives, chopped
Optional: Whole wheat pitas

1. In a medium bowl, whisk together olive oil, lemon juice, oregano, mint, and salt.

2. Add chickpeas, chopped cucumber, tomatoes, feta cheese and Greek olives. Pour prepared vinaigrette over top.

3. Gently toss together to combine, making sure ingredients are fully coated.

4. Serve with warm whole wheat pitas, if desired.

*This can be eaten immediately, but it tastes even better after sitting in the fridge over night!

Tin Foil Shrimp Boil!

Has summer arrived where you live?

It's here in South Florida. How do we know when it makes its appearance here in the Sunshine State?

There are a few tell-tale signs:

- The namesake "sunshine" disappears every afternoon like clockwork and is replaced with sudden rainstorms and torrential downpours instead. Magically, they only happen when you're far from cover and forgot your umbrella.

- Your perfectly straightened hair is curly within 3 minutes of stepping out the door.

- All pools within a 10 mile radius are filled to the brim with groups of extremely wound-up children. {And a thin, oily film from sunscreen & tanning oil. BLEH.}

- You can walk in to restaurants that would usually overflowing at other times of the year. Expensive hotels begin to offer ridiculously cheap special rates.

- Walking outside immediately reminds you of a sauna... without the benefit of being able to shed your clothes.

- Jeans = NO.

- The mere suggestion of a potential storm sends people into a tizzy and clears store shelves of bottled water, batteries, and candles in an instant.

Ahh.... Florida summers. ;)

Sure it's hot, and sticky, and you barely want to move without the promise of a cold rum drink being at your desired destination...but we still love it. {Though we can't wait until it's over just as quickly as it's here.}

I love the thought of cookouts and summer gatherings, especially when the recipes are low-effort crowd pleasers like this fun version of an old fashioned Shrimp Boil.

The first time Steve & I ever had anything like a shrimp boil was during college football season when we were tailgating with friends in Louisiana. They had a giant pot cooking with all kinds of seafood goodies. And we were in love with the idea.

We attempted having our own shrimp boil a few years later during one of our tailgates, but found that our equipment was lacking... we were barely able to get a "Shrimp Simmer" let alone a "Shrimp Boil" with our puny grill. Wah, wah, waaaaah.

Had I given it some thought, I would have traded in that giant pot for these convenient little foil packets! I recently made these in the oven at home {I know it's hot, but that's what air conditioning is for folks!}, but you could definitely throw them on the grill just as easily for an outdoor party. The best part is that you can make these ahead and have them ready to go once your guests arrive.

I'm all for anything that makes for less work on a hot summer day... I'm saving my energy for muddling mojitos! ;)

Tin Foil Shrimp Boil

4 small pieces of corn, either fresh or frozen*
4 small red potatoes, quartered
4 pre-cooked all natural chicken sausage links, cut into chunks {I use  Casual Gourmet brand}
32 pieces of uncooked shrimp {peeled if you'd like, but isn't necessary}
Olive Oil
Old Bay Seasoning
1/4 cup white wine {divided} - or beer, or chicken broth as alternative
Lemon Wedges for serving

1. Preheat the oven to 400 degrees.

2. In the center of a 12x17 inch piece of foil, place corn, potatoes, sausage pieces, and shrimp.

3. Drizzle lightly with olive oil and liberally sprinkle with Old Bay Seasoning.

4. Fold the foil over the contents, then repeat on the other side, lifting and sealing one of the sides tightly. Leave the other side unsealed and pour about 1 tablespoon of white wine into the packet. Seal tightly and place on a sheet pan. Repeat with the other 3 packets.

5. Bake for about 25-30 minutes. Carefully {the steam will be hot!} unfold one packet to check potatoes for doneness.

6. Serve in packets with a lemon wedge.

*I cooked the frozen corn beforehand by boiling until tender.

Benedictine Spread - A Derby Classic

If you like this post, follow my Facebook and Pinterest pages for more delicious stuff!
 
In Monday's post, I told you all about my semi-obsession with the Kentucky Derby despite my less-than-appealing experiences with the event, and my extreme excitement over hosting my very first Derby party.

{Fun Fact: I have a thing for The South in general. Did you know that I pretty much only read Southern novels? It's true. I'm a sucker for a drawl and an antebellum mansion.}

Maybe I like the idea of Derby so much because it lends itself to a theme... and boy, do I love a themed party.

The only thing I love more is a recipe with a long standing history, like this Benedictine spread.

In doing my research for my Southern inspired party menu, I came across this intriguing recipe. I immediately added it to my list of "musts", after seeing it mentioned over and over again in association with race day.

But I just had to know why this simple cucumber spread was such a Derby staple.

According to The University of Google {hehe!}, Benedictine spread was created and made famous by a lady named Miss Jennie {JI-nee, if you're gonna say it all Southern-like} Benedict. {Hence "Benedictine". Duh.} She became well known in her neck of the woods for her scrumptious catering business, run out of her 256-square-foot kitchen built in her back yard. Her burgeoning success lead her to later open a tearoom in Louisville, which was a pretty hoppin' spot at the time.

Now, this was 1893. And it amazed me to think that a lady was able to gain such credibility and achieve such success... enough to become the first woman to hold a membership on the Louisville Board of Trade. {Go Jennie!} She was also a proud graduate of Fannie Farmer's Boston Cooking School {move over, Le Cordon Bleu}, a cookbook author, and a humanitarian for several causes.*

I love this lady and I just "met" her.

I can almost picture Miss Jennie in her kitchen whipping up Benedictine tea sandwiches, which happen to be a perfect pairing with Mint Juleps. {I'm sure the cream cheese & cucumber help soothe the burn caused by all that bourbon.}

This spread can be used for tea sandwiches or served with pumpernickel toasts. It can also be thinned out with extra some sour cream or mayo to form a dipping consistency for crudites, chips, or crackers.

No matter how you serve it up, you'll be treating your guests to a little taste of history... and with any luck, it'll be one that Miss Jennie herself would've approved of.

Benedictine Spread
Barely adapted from Chow

1 large English cucumber, peeled*, halved, and seeded and grated*
1/4 medium white onion, grated
8 oz. {1 package} cream cheese {I used the 1/3 less fat kind}
1/4 cup sour cream
1 tablespoon Green Jalapeno Tabasco sauce*
1/4 to 1/2  teaspoon kosher salt

1. Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.

2. In the bowl of a mixer, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.

3. Taste and add salt to your liking. {Start with less & work your way up.}

4. Put in a bowl and refrigerate until chilled.

5. Serve with pumpernickel toasts, veggies, or crackers.

*Notes:

- Benedictine usually calls for peeled cucumber, but I forgot to peel mine before grating. With English cucumbers, peeling is optional since they typically come wrapped, without a waxy coating, and have a thinner skin.

- I grate my veggies & cheeses using my food processor grating disk, but you can do it by hand using a box grater as well. {But who would want to?}

- Using Green Jalapeno Tabasco Sauce will help achieve that green tint that Benedictine is known for. I prefer this to using food coloring, but if you want to use a drop of green food coloring, go for it.

- Source Info:
http://blogcritics.org/tastes/article/jennie-benedict-and-the-blue-ribbon/
http://www.littlecolonel.com/Places/Louisville/Benedicts.htm

St. Patrick's Day Dipped Coffee Spoons & A Giveaway

Pssst... hey you... the one frantically searching for something festive to make for St. Patrick's Day. Come here.

A little closer, I don't want the whole world to hear.

I have a little secret to share with you. Ok, are you ready? Here it is:

I don't always get around to making something fabulous for every.single.holiday. {And I use the term "holiday" loosely.} 

Sometimes I run out of time. Or make 4 runs to the store and still manage to forget to pick up the ingredients I need for the recipe I want to try. Or I can't seem to think of something that hasn't already been blogged about by 800 other people. Or I forget that there's something to celebrate altogether.

It's ok.

I know... it's hard to shake feelings of inadequacy when the magazine covers in the express line are taunting you with "20 Easy St. Patrick's Day Goodies That Any Nitwit Can Pull Off". It may seem like those bloggers you follow have come up with every possible combination of beer/Irish cream/green/clover-shaped things without breaking a sweat. And you're sitting there holding a dropper of green food coloring without a clue as to what you will do with it.

Let's face it; most days we just don't have the energy {or supplies} to make precious little Leprechaun hats from cookies and candy and what have you, nitwit or not. {No offense if you are packaging these up right now, they are adorbs.}

For the better part of a month, I've racked my brain trying to come up with something wonderful to share for St. Patrick's Day. It seems like every time I would think of something good, someone else would beat me to actually posting it. Some of the ideas were a little too fussy or involved. Others were just, "eh." So I put off figuring out what I was going to make... and then I realized that St. Patrick's Day is this weekend.

Hm.

Armed with creativity, an iron will to deliver something festive {and a few baking pantry essentials}, these materialized:

What you need:

1. Plastic Spoons
2. Chocolate or candy melts or almond bark or any edible substance that can melt & set {caramel? PB, butterscotch, or mint chips?}
3. Sprinkles, preferably festive
4. A Refrigerator

Here are the directions:

1. Melt.
2. Dip.
3. Sprinkle.
4. Set.

And if you want to get REALLY fancy? Wrap & give.

It's that simple.

Why would these make a good St. Patrick's Day treat, you ask?

Well, because they're cute. And sugary. Because you know you've got about a dozen of those plastic-wrapped utensils that come with takeout stashed away somewhere in your house. And finally because after a few authentic Irish coffees, no one is going to care if you made a cake replica of an Irish castle or set up this {adorable} spread.

Still worried your contribution isn't cute enough? Just bring them out on one of these delightful personalized trays from Palm Beach Parties and no one will even notice. {While you're at it, take a look at her shop... SO much cute stuff!}

Consider today your lucky day.

Because you get an easy idea AND you can enter to win one of these pretty little party essentials, just by clicking a few things in the widget below.

a Rafflecopter giveaway

If I made your life any easier, I'd be spoon feeding you. Ha. ;)


Dipped Coffee Spoons

Plastic Spoons
Chocolate, Candy Coating, or other Melty Deliciousness {I used white candy coating}
Sprinkles
Parchment paper or a sheet tray
Packaging materials {cello bags, ribbon, etc.}

1. Heat desired dipping substance in a microwave safe container for 30 second intervals, stirring each time you stop, until smooth and liquidy enough to dip spoons in.

2. Dip spoons in to coat.

3. Place on a piece of parchment paper or a clean sheet tray.

4. If using sprinkles or colored sugar, sprinkle while wet.

5. Allow to set. You may do this at room temperature {takes a little longer} or in the refrigerator {super speedy}.

6. Decorate with colored icing or more chocolate as desired. {You can pipe on designs, drizzle for a gourmet look... just go for it. Get crazy!}

7. Allow any decorations to set again.

8. Package up if you'd like and give as a fun treat for stirring in coffee or cocoa!

Tasty Travels: NYC {Part 2} & "Hamptons Club" Sandwich

 

Part 1 of my post about my very first trip to NYC was long, it's true. But there's a lot more to tell. So, if you're game, I'll continue down memory lane and you can come along for the ride.

I left off at the morning after our night out in the city and a raucous time at McSorley's. While we were all feeling like death dragging a little the next day, we had to get up bright and early in order to catch the Hamptons Jitney for our impromptu visit to the Hamptons.

I really wanted to spend another day {or 5} in the city, but I also knew it was a fun opportunity to get to check out the Hamptons {on Labor Day weekend, no less} and stay in our friend's summer house rental. I had no idea what to expect.

We arrived at a beautiful {albeit slightly neglected}, classic shingle style home, which I was told had belonged to an artist at some point. After taking a look around at some of the unique details in and around the home, I was convinced it had to be true. I think it takes an artist to find beauty in this:


This was prominently displayed in the back yard. 

My favorite detail was this piece of furniture for wine storage. It reminded me of something out of Alice in Wonderland. Or a Salvador Dali painting. So cool. {I'm not sure if it was made by this company, but the pieces look similar, don't they?}



We spent the day lounging poolside recovering from the day before {well, ok, I was recovering... everyone else wasn't as concerned with liver failure, apparently}. Someone grabbed lunch from a nearby deli and for the first time I was introduced to the concept of adding crisp, sweet slices of apple to a savory sandwich. {I told you this was pre-blogging days... I guess my taste buds weren't as adventurous back then!} 

It was so good that for weeks after our trip I would make a wrap with the same ingredients and take it to work with me. Before we knew it, the day was over and it was time to check out Hamptons nightlife.

Our friends had planned to take us to a place called The Surf Lodge, a popular Montauk spot that I've since then seen on The Travel Channel and mentioned in several places. I was a little worried that I was under dressed for an evening Hamptons outing... after all, when I packed for the trip, I had no idea we'd end up there. But, I was pleasantly surprised to find that unlike what I had envisioned in my head {Ahem Ina. Pearls. Cable knit sweaters. Popped collars, etc., etc.} it was actually a super laid back atmosphere.





Image Source

The Surf Lodge is an interesting spot. It's a bar, restaurant, and hotel all in one. It has a surfer-chic aesthetic mixed with a pinch of modern and a dash of posh. I loved the decor -- lots of white, neutrals, and natural woods & wickers mixed with bright, beachy punches of color. The inside bar and lounge area reminded me of a surf enthusiasts living room, and the outside featured a large wooden deck overlooking Fort Pond Bay and bustling with patrons sidling up to the bar {and each other} for cold libations. We spent some time in each spot, taking in the scenery {and people watching those who wanted to be seen}.



Click links for Image Sources: Left, Top Right, Bottom Right

 They also had a beach area littered with adirondack chairs and logs to sit on, with a bonfire going that was perfect for getting away from the crowd and snuggling up with your guy or gal. I have to admit that as much fun as I was having, I was exhausted and I thought about curling up by the fire and taking a nap. No one seemed to feel the need to do the same, so I sucked it up and stayed awake for the remainder of our night out.

Click links for Image Sources: Bottom Left, Right

The next day we were heading back to Florida, so we didn't have time to do too much other than enjoy the bus ride back and relax.

My first trip to New York City {and beyond} was over, but it was just the beginning of my budding love affair with The Big Apple. It took over a year for me to return, but when I did, I came ready to take on the town -- fork, knife and all. I'll be sharing the highlights of my next {longer} trip in Part 3!

Since I was so inspired by the sandwich I had during my stay in the Hamptons, I thought I'd share a "recipe" for this simple, yet delightful combo. Smokey turkey, sharp cheddar, and tart Granny Smith apple come together to create a light, fresh sandwich reminiscent of the feel of the Hamptons. Add bacon for extra crunch and saltiness, or enjoy as is... but either way, savor every bite!

"Hamptons Club" Sandwich

Inspired by The Hamptons

1 crusty baguette, ciabatta, or favorite roll {I made my own using this recipe}

Dijon mustard

2-3 slices smoked turkey breast {I like the Boar's Head Mesquite}

1-2 slices sharp white cheddar cheese

3-4 slices Granny Smith Apple, thinly sliced

A few leaves spring mix lettuce

2 slices tomato

{Optional} Your favorite jelly, bacon {cooked crisp}, etc.

1. Lightly toast your sandwich roll if desired. Spread the top with Dijon mustard. {I like to spread a little jam on my sandwich, too. It makes for a nice sweet touch. You can also use honey mustard which will have a similar effect.}

2. Place cheese and apple slices over the mustard/jam.

3. Pile some turkey onto the bottom part of the roll. Top with lettuce, tomato, and bacon if using.

4. Combine top & bottom of sandwich... and enjoy!

*This is obviously just a suggestion. Everyone makes their sandwich differently. You can certainly leave out any ingredients you aren't fond of or "build" your sandwich how you like it! But you should definitely try the apple/cheddar/turkey together... so tasty! :)

 



Roasted Grape, Onion & Rosemary Focaccia

 

I joined a Facebook group a few weeks ago called the 12 Loaf Baking Challenge. I can't remember how in the world I came across it {maybe clicked through from a Pinterest find?}, but I thought it was the coolest thing. And by cool I mean super baker-nerdy. But whatevs.

So, the way it works is you join the group* and the moderator, Becky Ann, updates the bread baking theme each month based on a different ingredient. Group members come up with their recipe, photograph it and share it in the group for others to enjoy. The goal? To "expand your bread baking horizons"! What can I say, I'm a sucker for carbs a challenge.

January's assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there's a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I've ever made. I've made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I've let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can't wait to get my hands on some more yeasty doughs. And who knows, maybe I'll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you'd be up for it... and even if you don't!... join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1 1/2 cups warm water

3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.