Strawberry Rose Sangria #Brunchweek

May.
06 2013
Posted in Beverages, General, Recipes • Comments: 33

Strawberry Rose Sangria

Yesterday marked the start of the #Brunchweek hosted by Christine at Cook The Story and Terri at Love and Confections.  Brunch is a serious culture in NYC, it’s nearly impossible to walk into your favorite restaurant on a Sunday morning and not expect a wait of some sort; so of course I was excited to sign up and bring a few of my favorite (and new brunch recipes this week!)

#BrunchWeek Logo

The first rule of brunch here in NY is to start with a cocktail, your basics would be a mimosa or bloody mary.  If you are lucky you might find sangria or a specialty brunch cocktail on the menu, it’s all about hair of the dog correct?

Strawberry Rose Sangria

I figured the best way to kick off my #brunchweek contributions was to provide you with a cocktail.  Mother’s day is fast approaching on Sunday and if your mom is like mine, they love rose, excuse me I mean white zinfandel.  This sangria promises to be the perfect compromise between your moms favorite white zin and the crisp, dry rose that you like to enjoy on a warm summer’s eve. 

Now before I continue, I must tell you about all the awesome and exciting giveaway we have planned for this week.  Christine did an amazing job lining up fabulous sponsors such as California Walnuts, Stonyfield, Bob’s Red Mill and more! Stay tuned after the recipe for all the giveaway details plus how to enter!

Strawberry Rose Sangria

Strawberry Rose Sangria #Brunchweek
5.0 from 2 reviews

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Recipe type: Beverage
Cuisine: Spanish, Mexican
Author:
Ingredients
  • ¼ cup brandy
  • ⅓ cup finely chopped strawberries
  • 1 tablespoon white granulated sugar
  • 1 750ml bottle dry Rose wine, chilled
  • 1½ cups sliced strawberries
  • 1 lime, thinly sliced
  • ice for serving
Instructions
  1. In a small bowl, mix together the ¼ cup brandy, ⅓ cup strawberries and sugar. Let sit for 5 minutes and mash together with a wooden spoon.
  2. Pour the macerated brandy berry mixture into a pitcher with the sliced strawberries and lime.
  3. Add the bottle of rose and stir.
  4. Serve immediately with ice or let sit for a few ours in the refrigerator prior to serving.

Strawberry Rose Sangria

Actually first, I’m going to share some of the other fabulous #brunchweek recipes we are sharing today! Then keep scrolling for giveaway info! p.s. Want to enter? Gotta read the whole thing to get to rafflecopter but I promise it’s worth it. You want to know what you can win, right?

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

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We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Stand Mixer and California Walnuts Prize Pack all donated by California Walnuts is ONE of the fabulous prize packs in our #BrunchWeek 2013 giveaway. A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

Win a Lodge Iron Cast Iron Skillet and Silicone Items all donated by Lodge Iron. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet). In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win). AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

 

Win a fabulous $100 Givft Card for Sur la Table and an entertaining prize pack all donated by Flavors of Summer. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway. A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

Win a Martha Stewart Collection Kitchen Prize Package all donated by Black Gold Farms. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

 

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

Win a ticket to the upcoming Food and Wine Conference in Orlando donated by The Food and Wine Conference and #SundaySupper. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

Win a Bob's Red Mill Kitchen Prize Pack including a $40 Bob's Red Mill Gift Card. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive: Win a Whole Foods Orlando Breakfast in Bed Basket. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway. The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive: Win a Whole Foods Orlando Flavorful Delights Basket. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

Win a Stonyfield Organic Kitchen Prize Pack. Just ONE of the fabulous prize sets in our #BrunchWeek 2013 giveaway.

  A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

a Rafflecopter giveaway

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Duck Carnitas #SundaySupper

May.
05 2013
Posted in #SundaySupper, General, Main Dishes, Recipes • Comments: 44

Duck Carnitas #SundaySupper Guys, I am so excited to share this recipe for you today, I sat with anticipation the two hours it to make it, that’s how thrilled I am about it.  However first things first, happy Cinco de Mayo! Grab your margarita, sit down and enjoy the #SundaySupper fiesta we’ve brought for you today. 

Lately, if I’m going to grab some Mexican food I’ve been all about carnitas, crispy bits of slow cooked pork that simmered away in its own fat for hours on end.  Can anyone really say no to something as delicious sounding as that?  Making carnitas is not only an investment in time though, you also need to pick up enough lard to cover the pork butt. 

Duck Carnitas #SundaySupper One day I thought to myself, why not just make the carnitas with duck? One duck breast usually renders me about a quarter to 1/3 a cup of fat.  I figured if I could the duck in the oven with just a little fat to get it started, enough would melt off into my pan to produce beautiful crisp skin and tender moist meat.  The outcome? Exactly as I expected.  The sound of duck fat bubbling away in my oven was the most pleasant noise in the world as these baked away.  

Duck Carnitas #SundaySupper While I used duck thighs that I picked up at my farmer’s market to make my carnitas, this recipe will also work with duck breast, it just might cook in less time or you can purchase a whole duck and quarter it if you plan on cooking for a crowd. 

Duck Carnitas #SundaySupper
5.0 from 1 reviews

Print
Recipe type: Main Dish
Cuisine: Mexican
Author:
Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 pound duck thighs
  • 3 tablespoons duck fat
  • Corn tortillas
  • chopped cilantro, thinly sliced radish and red onions, lime slices (optional)
Instructions
  1. In a small bowl mix together the ground cumin, chili powder, dried oregano, salt, black pepper and cayenne pepper.
  2. Rub the spice mixture over the duck thigh and place in a ziplock bag to marinate for up to six hours or overnight.
  3. Pre-heat your oven to 325 degrees.
  4. In a small baking dish – you’ll need one that’s just large enough for the duck to fit in, place 3 tablespoons of duck fat on the bottom and place in the oven to render if it is in a solid state for 2-3 minutes.
  5. Remove from the oven and place the duck in the baking dish and cover tightly with foil.
  6. Bake for an hour and a half to 2 hours or until the skin in crispy and the meat easily pulls away from the bones. Let cool before shredding the meat from the bones. This can be made ahead of time.
  7. To serve:
  8. In a skillet over medium heat, place a tablespoon of duck fat and the shredded meat and duck skin. Heat until crispy about 5 minutes.
  9. Serve on top of a corn tortilla with thinly sliced radish, red onions, chopped cilantro and a lime wedge.
Notes

If you like to save your duck fat, you’ll need to pass the cooked fat from the carnitas through a sieve multiple times to separate the fat from the spice mixture. I poured the fat into a coffee filter over a sieve and then once more through a sieve. Store in a jar or airtight container in your fridge.

Duck Carnitas #SundaySupper Let’s not forget about the rest of the great recipes this week! We have you covered for all your party needs today!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a $100 discount available on the full conference pass today if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame.

 

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Cashew Butter and Blackberry Jam Thumbprint Cookies

May.
02 2013
Posted in Cookies, Dips, General, Recipes • Comments: 17

Cashew Butter and Blackberry Jam Thumbprint Cookies I’m taking a break from my regularly scheduled Cinco de Mayo programming to talk about something very important.

Cookies.

They are, perhaps the most perfect dessert created by man.  Individual portions, hundreds of flavor combinations and honestly who doesn’t love a cookie? Here’s the thing though, I can’t share my recipe with you today.  Gah!!! I have good reason though, I signed up to compete in Baker Bettie’s Cookie Wars and per her rules, no sharing the recipe until the contest is over. 

What’s a blogger to do? I will tell you what, tell you about this awesome new club I joined!

leftovers-logo1 Jennifer from Savory Simple started a great club for food bloggers called The Leftovers Club.  What is it you ask? You see, as food bloggers we bake a lot and we have a lot of extra goods just sitting around.  For me, my co-workers get to eat it all, but why should they get all the good stuff?  The first Thursday of every month we post the recipe for a sweet or savory baked good and link up with anyone else that might be participating that month.  From that lot we (me) gets paired with someone to swap baked goods.  Pretty cool right? It’s my first month, so next month I get a someone to swap with.  I’m excited and it’s just another cool, great thing that us food bloggers do for one another. Not to mention we finally get to try all the awesome food we bake! 

Cashew Butter and Blackberry Jam Thumbprint Cookies I couldn’t leave you with a recipe though. As you can see from my title cashew butter was used in my cookies.  Do yourself a favor, make your own.  Not only will you save a lot of money, the taste is incredible – you’ll be hard pressed not to eat the entire batch right there and then.  

cashew butter Cashew butter, only takes 5 minutes!

Cashew Butter and Blackberry Jam Thumbprint Cookies
5.0 from 1 reviews

Print
Recipe type: Spread
Author:
Cook time:
Total time:
Serves: 1¼ cup
Ingredients
  • 2 cups unsalted toasted cashews
  • ½ teaspoon kosher salt
  • 1-2 tablespoons canola or vegetable oil (or any neutral flavored oil)
Instructions
  1. In the bowl of your food processor place the cashews and salt. Process until the cashews are broken down and they start to form a ball on one side of the food processor (you may need to stop half way through to scrape down the sides). This will take about 3 minutes.
  2. Break up the broken down cashews and spread it around the bowl of the food processor, replace the cover and start the motor again. From the top, drizzle in 1 tablespoon of oil at a time until you reach your desired consistency.
  3. Makes about 1¼ cups cashew butter.
  4. Store in an airtight container.

Here’s the list of everyone participating this month in the Leftovers Club:

Savory Simple - Quinoa Energy Bars
The Girl In The Little Red Kitchen - Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani - Pancakes and Bacon Cookies
Eats Well With Others - Salted Caramel Shortbread
Frugal Foodie Mama - Cookie Butter Pecan Bars
Let’s Give Peas a Chance - Chocolate Stout Brownies
Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches
Sugar Dish Me - Strawberry Lemonade Loaf
Roxana’s Home Baking  - Chocolate chip bars
O’Boy! Organic - Rhubarb Cake
Eat Bake Drink Cook - Everything Cookies
Healthy. Delicious. - Carrot Cake Granola
Souffle Bombay - Sweet & Spicy Pecans
The Spiced Life - Garam Masala Caramel Corn
Whey Beyond the Naked Truth - Chia Seed Protein Bites
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Baked Tortilla Chips and Guacamole

Apr.
30 2013
Posted in appetizers, General, Recipes, Snacks • Comments: 6

Baked Tortilla Chips and Guacamole

Chips and dip.  They go together like peas and carrots, peanut butter and chocolate (or jelly!), bacon and eggs or milk and cookies. 

You simply cannot have one without the other and you most certainly can’t let Cinco de Mayo pass without whipping up a batch of guacamole.  Of course I don’t need a holiday as an excuse to eat my guac, that happens year round.  

So what makes my guacamole so much more special than all the other recipes out there?  Well nothing really except that it’s made by me, duh! However, after I watched by sister-in-law make her version I began to realize we all have different ways of making this dip, so why not throw my recipe into the mix.  

Some people like their guacamole pure, no tomatoes, just avocado, onions, cilantro and jalapenos.  Others may put a whole host of ingredients in it.  Me?  I like the standard variety, not too spicy please and for this reason my husband always gets a side dish of peppers to enjoy at his heat level. 

Baked Tortilla Chips and Guacamole Of course as I said above you can’t have the dip without the chips. My fry at home phobia keeps me from making these on the stovetop but a 15 minute bake in the oven and you’ll never taste the difference (plus it’s better for you, more chips!)

Baked Tortilla Chips and Guacamole
5.0 from 1 reviews

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Recipe type: Snacks, appetizers
Author:
Ingredients
For the chips:

  • 1 package 4 or 6 inch corn tortillas
  • 2 tablespoons canola oil
  • kosher salt
For the Guacamole:

  • 3 ripe Haas avocados
  • 1 medium tomato, seeds removed, cut into ¼ inch dice
  • ½ yellow onion, finely diced
  • 1 large garlic clove, fine minced
  • ½ jalapeno, seeds removed, finely diced
  • ¼ cup cilantro, finely chopped
  • ½ teaspoon cumin powder
  • ½ teaspoon kosher salt
  • black pepper to taste
  • juice from 1 lime
Instructions
  1. Pre-heat your oven to 350 degrees F. and line a baking sheet with parchment paper.
  2. With a pastry brush, oil the tops of the corn tortillas and stack on top of each other. Cut into quarters and lay in an even layer on the baking sheet and season with salt. Bake for 8-9 minutes or until the edges begin to brown and curl up, flip and bake for an additional 6-7 minutes. Season again lightly with salt. You may need to back in batches depending how many tortillas you have.
  3. In a medium bowl, mix together the tomatoes, onion, garlic, jalapeno, cilantro and cumin powder .
  4. Cut the avocados in half and remove the pit. Scoop the flesh from the skin and add to the bowl. Squeeze in half the lime juice and mash with a fork or potato masher until desired consistency. Mix in the salt and pepper and remaining lime juice.
  5. Serve immediately or refrigerate with a tight cover of plastic wrap before serving.

Baked Tortilla Chips and Guacamole

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Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

Apr.
28 2013
Posted in #SundaySupper, General, Main Dishes, Recipes • Comments: 48

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

I saw lamb brisket for the first time on the menu at a local restaurant in my neighborhood.  Naturally intrigued by this cut of lamb I had never seen nor tasted before, I needed to order it.  Lo and behold, I ended up having one of the best meals I’ve had in the last few months.  

After finishing my meal, I turned to my husband and immediately said I need to find lamb brisket and figure out how to cook this myself at home.  Lucky for me the theme for #SundaySupper this week happens to be new cooking adventures.  Pretty good timing if I say so myself. 

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

Experimenting new techniques is one of my most favorite things to do in the kitchen. It brings me to joy and just a teensy bit of anxiety to know if it’s going to work or not.  This is what cooking is all about, right?  Trying new things!  The same old routine gets boring after awhile.  

While it took some time, I finally did find my lamb brisket or more accurately lamb breast.  You can purchase it bone it or have your butcher remove the bone, but I recommend leaving the bones in for maximum flavor while cooking.  It’s a much fattier cut than its cousin beef brisket, which means you’ll never been left with a dry, flavorless piece of meat. 

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper
5.0 from 1 reviews

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Recipe type: Main Dish
Author:
Ingredients
  • 2¾ – 3lb bone-in lamb breast (brisket)
  • 2 large onions, thinly sliced
  • 2-3 cup low-sodium chicken stock
  • 8 sprigs fresh oregano
  • salt and pepper
For the sauce:

  • 1 cup 2% Greek yogurt
  • 1 medium garlic clove, finely minced
  • 1 teaspoon lemon zest
  • juice of 1 lemon
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Pre-heat your oven to 325 degrees F.
  2. Prep your lamb breast by removing an excess fat from the top of the meat with a pairing knife. You’ll want to leave a little fat behind to flavor the dish as it cooks.
  3. Season both sides of the lamb generously with salt and pepper.
  4. In a baking dish large enough to fit the lamb, place an even layer of the sliced onions. Lay the seasoned lamb on top of the onions and then pour the chicken stock over so it reaches about halfway up the side (you want all the onions covered with stock and just the bottom of the lamb). Place the fresh oregano sprigs around the dish.
  5. Cover with aluminum foil and bake for 2 and a half hours. Remove the foil and cook for an additional 30 minutes to brown the top of the lamb and create a crisp crust.
  6. In the final thirty minutes of cooking, in a small bowl mix together the yogurt, garlic, lemon zest and juice, oregano and salt and pepper.
  7. To serve either remove the bones from the lamb – they will easily separate from the meat and slice or cut the lamb into ribs.
  8. With a slotted spoon remove the onions to serve along side, as well as the yogurt sauce.

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper Check out all the great cooking adventures we have in the list below!

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie  

 

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife  

 

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

 

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference

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Morel Herb Crisps

Apr.
27 2013
Posted in General, Recipes, Snacks • Comments: 5

Morel Herb Crisps

Voting is officially LIVE!! I’d love it if you’d take a moment to click over and vote for me!

It’s that time of year again folks, my good friends at Marx Foods are back with their annual Morel Recipe Challenge and this year they’ve brought an interesting mix to the competition.  All recipes must be baked in the oven, you can do what you want, include any ingredient but the primary method of prep needs to be in the oven. 

I was torn on whether or not to join in on the competition but ultimately an idea popped into my head and here I am! Now stop, I know you are thinking but Susan, I’ve read here before you don’t like mushrooms what are you doing cooking with morels? 

Morel Herb Crisps

Mushrooms and I have an interesting relationship, as I’ve said many times (luckily) my adult palate has changed and I’ve come to appreciate the tastes and texture of this little fungi.  Does that mean you are going to see me eat a giant portabella burger? Mmmm. . . probably not, I don’t love mushrooms that much, but I’m working on things. 

Morel Herb Crisps On to the recipe that ultimately decided my fate on entering this competition – I had remembered back in the day my mom used to make these delicious spicy, herby, flaky, butter crisps.  She didn’t make them often, but every now and then when we had guests over they’d come out.  The entire house would smell amazing from the aroma of the herbs and butter baking in the oven and snatching a hot one would just melt in your mouth.  I figured if I pulverized the dried morels that we were sent into the dough it could work pretty well.  

I changed my moms recipe around a bit, switched out some of the spices she used and of course adding a generous amount of crushed morels.  What we get is a slightly funky, spicy, herby, butter cracker.  Exactly what I wanted. 

Morel Herb Crisps
5.0 from 2 reviews

Print
Recipe type: Snacks
Author:
Ingredients
  • 1 cup all-purpose flour
  • 7 ounces dried morels
  • 1 tablespoon finely minced garlic
  • 1 teaspoon cumin powder
  • ½ teaspoon cayenne pepper
  • ½ cup (1 stick) cold unsalted butter, cut into ¼ inch pieces
  • 2 tablespoons, plus 1 teaspoon ice water
  • 1 egg, beaten
  • 1 teaspoon za’atar seasoning
Instructions
  1. In the bowl of your food processor, place the dried morels and process until they are finely crushed. They will resemble little grains of sand when pulverized (note dust will come out of the food pro when crushing the morels)
  2. In a medium bowl, mix together the flour, crushed morels, finely minced garlic, cumin powder and cayenne pepper.
  3. Using a pastry cutter, blend the butter with the flour mixture until it resembles coarse meal.
  4. Add the cold water, one tablespoon at a time until the dough forms together in a ball.
  5. Divide the dough in half, flatten in a rectangle and wrap in plastic wrap. Refrigerate for up to one hour or overnight.
  6. Once the dough is cold, pre-heat your oven to 350 degrees F. and line a baking sheet with parchment paper or a silpat.
  7. Remove the dough from the fridge and flour two pieces of plastic wrap. Roll the dough in between the two pieces of plastic until it is ¼ inch thick. Rotate the dough a quarter turn every couple of rolls with your pin for an even layer.
  8. Peel back the dough from the wrap and cut it into strips ¼ inches thick and then into ¾ inch wide strips on the diagonal. Repeat with remaining dough.
  9. Place the cut dough on your baking sheet and refrigerate for 15 minutes.
  10. Remove from fridge and brush with beaten egg. Sprinkle the top of the crisps with the za’atar seasoning.
  11. Bake for 20 minutes or until crisped and puffed.
  12. Remove from oven and let cool completely.
  13. Store between pieces of wax paper in an airtight container for up to 5 days.

Morel Herb Crisps

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Lime Margarita Bars #HolidayFoodParty

Apr.
26 2013
Posted in Desserts, Fruits, General, Recipes • Comments: 27

Lime Margarita Bars Warning! This dessert is for adults 21 and over ONLY!!!

I kind of love being able to start posts with the above disclaimer, it means there is some fun to be had today! Not to say we don’t always have a good time here at the Little Red Kitchen, but baking with a little booze just adds a little sumpin’ sumpin’ if ya know what I’m saying. :-)  

I’m so happy to be back with my #holidayfoodparty crew today to celebrate Cinco de Mayo with all of you.  We all had such a blast during St. Patrick’s Day, that we needed to party together once more.  Fifteen fabulous recipes are gathered here today, everything from drinks to appetizers, main courses and desserts.  

Lime Margarita Bars I made these lime margarita bars last year as a little experiment, but never had the chance to share them with you.  Let me tell you, I am so grateful I didn’t, imagine a lemon bar made with limes and a serving of tequila thrown in for good measure.   First bite of these bars and you can already imagine drinking a cool, refreshing margarita while sitting on the beach in Cabo. 

The key to these bars though is the lime zest, it really brings out the true flavor of the fruit.  All the zest ends up floating the top after you bake the bars, so the inside still remains luscious and creamy. 

The best part?  Customizable. Do you like bars with a thick crust and custard filling?  Then go ahead and follow the directions I have below.  More a fan of thinner bars?  Not a problem, just place everything in a 9X13 pan and continue as follows.  

First though, the important part, check out what everyone else has created today and stop over to say hello!

Cinco de Mayo Collage2c

1. Alfajores from Roxana’s Home Baking

2. Spicy Fish Tacos with Avocado Yogurt Sauce from Crumb Blog

3. Classic Flan from That Skinny Chick Can Bake

4. Dulce de Leche Milkshake with Coconut Milk Whipped Cream from Chocolate Moosey

5. Lime Margarita Bars from The Girl In The Little Red Kitchen 

6. Shrimp and Avocado Ceviche from Magnolia Days

7. Tropical Fiesta Cocktail from Hungry Couple NYC

8. Paletas – Mexican Popsicles from Pineapple and Coconut

9. Bizcochitos Cookies from Jen’s Favorite Cookies

10. Mexican Hot Chocolate Cupcakes from Gotta Get Baked

11. Vegan Taco Salad from What Smells So Good

12. Gluten Free Tres Leches Cake from Kelly Bakes

13. Queso Blanco from The Messy Baker

14. Gorditas with Picadillo from Juanita’s Cocina

15. Strawberry Margerita Slurpee from Chocolate Chocolate and More

Lime Margarita Bars

Lime Margarita Bars #HolidayFoodParty
Print
Recipe type: Dessert
Author:
Ingredients
  • For the crust:
  • 1 cup (2 sticks) cold unsalted butter, cut into ¼ inch pieces
  • ½ cup granulated white sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • For the filling:
  • 3 tablespoons lime zest
  • 1 cup lime juice (from about 8 limes)
  • ½ cup tequila
  • 1½ cups granulated white sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 teaspoon coarse sea salt
  • powdered sugar for dusting
Instructions
  1. Pre-heat your oven to 350 degrees F. grease and line a 8×8 square baking pan with parchment paper.
  2. In a medium bowl, mix together the sugar, flour and salt. With a pastry cutter or using your hands cut the butter into the flour until it resembles coarse meal.
  3. Press the crust into the bottom and sides of the pan, creating an even layer.
  4. Bake for 25 minutes. You want the edges to be slightly golden brown but the center still pale.
  5. While the crust is baking, in a medium bowl, whisk together the lime zest, juice, tequila, sugar and flour. Whisk in the eggs one at a time until well combined.
  6. Pour the mixture over the baked crusted and sprinkle the top with the coarse seat salt.
  7. Bake for 25 minutes, the top will be slightly brown, but you want a little wiggle in the center when you shake the pan.
  8. Let cool completely on the counter, before placing in the refrigerator. Cool for at least an hour before removing the bars from the pan and cutting into squares.
  9. Dust with powdered sugar prior to serving.
  10. Keep in an airtight container in the refrigerator for 3-4 days.

Lime Margarita Bars

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Quinoa & Hemp Seed Granola + a Bestowed #Giveaway

Apr.
23 2013
Posted in Breakfast, General, Recipes, Snacks • Comments: 64

Quinoa & Hemp Seed Granola

Please note this giveaway is now closed. 

There are so many fabulous goodies to share with you today, I don’t even know where to begin! I have an amazing new granola recipe that is so good you don’t need the milk or yogurt and a really cool giveaway for you!  

For starters, an important question – who likes getting mail? I’m talking real mail not all the junk mail that clogs our mailboxes on a regular basis.  Isn’t it exciting to open your mailbox at the end of the day and find a fun letter or card or even package that you weren’t expecting?  Surprises are awesome and so when Bestowed asked if I’d like to receive one of their boxes I immediately said yes. 

Bestowed Box

Bestowed is a membership subscription that mails out a box full of awesome treats once a month.  They curate the items from a long list of nutritious  brands that they – Bestowed love.  I love the fact that they themselves are sourcing the items sent to you.  It reminds me of the care packages we all received in college from our moms, except it’s no longer full of junk food! 

My box arrived full of yummy treats, Hot Chilli Mama  Olives, Happy Squeeze Fruit & Veggie Twist, Nature’s Bakery Fig Bar, Hemp Hearts and more! Some snacks I’ve had and others I’ve seen but never tried.  

Quinoa & Hemp Seed Granola

I love to snack and nosh as much as the next person, and if something bad is put in front of me I’m going to eat it, so what I love about Bestowed is that I now have those snacks I want and they are good for me.  

So what does this have to do with my granola? I’ve been really into Kind granola lately (which if you see on Bestowed’s website Kind is a brand they’ve placed in their boxes!) and most of it is full of quinoa and seedy good stuff.  It had been awhile since I made my granola at home, so as soon as I saw those hemp seeds in my box I knew they were going to be turned into my own nutritious granola. 

Quinoa & Hemp Seed Granola + a Bestowed #Giveaway
4.5 from 2 reviews

Print
Recipe type: Breakfast, Snacks
Author:
Ingredients
  • 3 cups rolled oats
  • ½ cup quinoa
  • ¼ cup hulled hemp seeds
  • ⅓ cup raw cashews
  • ⅓ cup raw walnuts
  • ¼ cup raw peanuts
  • ¼ cup blanched slivered almonds
  • ¼ cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup maple agave syrup
  • ¼ cup canola or vegetable oil
Instructions
  1. Pre-heat your oven to 325 degrees F. and line a large rimmed baking sheet with parchment paper
  2. In a large bowl, mix together the oats, quinoa, hemp seeds, cashews, walnuts, peanuts, almonds, brown sugar, cinnamon and salt until well combined.
  3. In a small bowl whisk together the maple agave syrup and the oil.
  4. Pour the wet ingredients over the dry and stir well, making sure everything is evenly coated.
  5. Pour the granola onto the prepared baking sheet and smooth out into an even layer.
  6. Bake for 35-40 minutes, or until the nuts are roasted and the granola is a golden brown color.
  7. Remove from the oven and break the granola up with a wooden spoon and let cool before storing in airtight containers.

Quinoa & Hemp Seed Granola

Bestowed is being generous and giving away one free box to one lucky reader, also for everyone else I have a $5 off if you would like to sign up.  Just use the code 5OFFBSTOWED01

Giveaway details: One (1) box from Bestowed.  It is open to U.S. Residents Only and will run from Tuesday, April 23, 2013 to Monday, April 29, 2013 at 11:59 EST.  I will announce one (1) random winner on Tuesday, April 30th.  Please be sure to include a way for me to contact you via email when entering. 

How to Enter:

  • Required Entry: Leave a comment with your favorite item to receive in the mail. 

Additional Entries (not required, but will give you more chances to win) please leave a comment after completing each task. 

  • Like The Girl In The Little Red Kitchen on Facebook
  • Follow The Girl In The Little Red Kitchen on Pinterest
  • Like Bestowed on Facebook (please no comments about the giveaway on their page)
  • Like Bestowed on Twitter

Good luck to everyone who enters!

FTC Disclosure: Bestowed sent me a samples to review, all opinions in this post are of my own. No monetary value was exchanged.
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Lemon Sandwich Cookies with Pink Lemon Curd #SundaySupper

Apr.
21 2013
Posted in #SundaySupper, Cookies, Desserts, Fruits, General, Recipes • Comments: 41

Lemon Sandwich Cookies with Pink Lemon Curd The old proverb goes “April showers brings May flowers.” Except it hasn’t been a very rainy April by us and considering I devote a lot of weekend time to cooking, I’ve had a bit of guilt staying indoors so much during this unusually beautiful April. 

#SundaySupper is having our own April showers this week, not of the liquid variety but one where we shower you with fabulous recipes for a bridal shower or even a Spring Sunday brunch at home. 

Lemon Sandwich Cookies with Pink Lemon Curd If you remember a couple of weeks ago, I came across those fabulous pink lemons and made some delicious curd out of them. My immediate thought while making the curd was that this needed to be sandwiched in between two soft sugar cookies. 

Well, let me tell you what I wanted in my mind did not happen in reality when I baked them.  For starters yours truly ran out of sugar (gasp!) so my written recipe is less than what I actually baked with and second, lemon curd is slippery! Do you see the cookie in the photo above on it’s side?  It does not want to stay together!

Lemon Sandwich Cookies with Pink Lemon Curd I love experimenting in the kitchen and creating new recipes and while I had some missteps while baking it certainly didn’t make anything less delicious, just a little different.   Do you ever have one of those days in the kitchen? 

Lemon Sandwich Cookies with Pink Lemon Curd #SundaySupper
Print
Recipe type: Cookies, Fruit
Author:
Ingredients
For the cookies:

  • 2 tablespoons lemon juice
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated white sugar
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest
For the filling:

  • Pink Lemon Curd
Instructions
  1. Pre-heat your oven to 350 degrees F. and line two baking sheets with parchment paper or a silpat.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. Using a stand mixer or hand mixer, beat together the butter and sugar until light and airy about 3 minutes.
  4. Scrape down the sides and beat in the lemon zest and juice and then the eggs one at a time until well combined.
  5. Mix in the flour in two parts, careful not to over mix.
  6. Scoop the dough out on the prepared baking sheets in 1½ tablespoon sized balls and bake for 10 minutes – you want the edges to turn a light golden brown.
  7. Remove and cool completely on a wire rack.
  8. Flip half the cookies over and spoon 2 teaspoons of lemon curd on the flat side, top with another cookie and press together.
  9. Keep the cookies refrigerated in an airtight container for up to 5 days.

 

Lemon Sandwich Cookies with Pink Lemon Curd For more great #SundaySupper recipes check out the list below!

 

 

Starters, Appetizers & Snacks

 

 

Soups, Salads & Sandwiches

 

 

Main Dishes

 

 

Cakes

 

 

Cookies, Brownies & Dessert Bars

 

 

Sweet Treats

 

 

Drink Recipes

 

 

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

Interested in the first annual Food and Wine Conference sponsored by #SundaySupper held in Orlando July 19th-21st? Check out more information about the conference here and some of the great speakers we have lined up! 

 

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Pork Tenderloin with Ramp Chimichurri Sauce

Apr.
19 2013
Posted in General, Main Dishes, Recipes • Comments: 2

Pork Tenderloin with Ramp Chimichurri

Another day. Another ramp recipe.  It’s mid-April and for all you ramp cynics this is what you need to deal with.  

There is a lot of “hate” on this poor little member of the allium family.  Sure everyone goes nuts for them, but when an item is only available for a limited time, in limited quantities can you really blame a person? 

Pork Tenderloin with Ramp Chimichurri

My reason for all the love?  Not for the popularity factor, no siree, I love the flavor, I love the bright green color, I love all the ways you can use it, I love that it feels like Spring has really truly finally arrived (and not just teased us a million times previously).  

Dislike the ramps all you want.  Ramp lovers, unite and enjoy this twist on the classic Argentinian sauce.  Traditionally chimichurri is made from fresh parsley, olive oil, garlic, vinegar and a bit more kick from red pepper flakes.  I’ve seen tons of variations out there, some include extra herbs, others include jalapenos.  

Pork Tenderloin with Ramp Chimichurri

My version is just slightly different from the original, I’ve replaced half the parsley with ramps and kept the rest as is.  Generally served on top of steak, chimichurri is also delicious spooned on top of chicken, fish or seen here pork!

Pork Tenderloin with Ramp Chimichurri Sauce
5.0 from 1 reviews

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Recipe type: Main Dish
Author:
Ingredients
For the chimichurri sauce:

  • 1 cup ramps
  • ½ cup fresh Italian parsley, packed
  • 2 medium garlic cloves, roughly chopped
  • ½ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛-1/4 teaspoon red pepper flakesd
  • 1 teaspoon lemon zest
For the pork tenderloin:

  • 1lb pork tenderloin, excess fat removed
  • zest from remaining lemon
  • juice from 1 lemon
  • 1 tablespoon olive oil
  • salt and pepper
Instructions
  1. In a medium bowl, or using a zip top bag, marinate the pork tenderloin with the lemon zest, juice and olive oil for at least 20 minutes and up to an hour at room temperature.
  2. In the bowl of your food processor place the ramps, parsley and garlic. Pulse 10-12 times or until the ingredients are finely chopped.
  3. Transfer the mixture to a small bowl and mix it together with the extra virgin olive oil, vinegar, salt, pepper, red pepper flakes and lemon zest. Set aside.
  4. Remove the pork from the marinade and dry completely with a paper towel. Season with salt and pepper and place on a cask iron skillet with 2 tablespoons of olive oil that’s been pre-heated over medium heat. Cook for 10 minutes.
  5. While the pork is cooking, pre-heat your oven to 400 degrees F.
  6. Flip your pork after 10 minutes and transfer it to the oven to finish cooking for an additional 10 minutes or until the tenderloin has reached an internal temperature of 145 degrees.
  7. Let rest, tented with foil for 5 minutes. Slice and serve with the chimichurri sauce.
Notes

If you are still uncomfortable with eating pork that is still slightly pink, cook the pork for an additional 5-10 minutes or until it reaches 160 degrees.

Pork Tenderloin with Ramp Chimichurri

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