croque monsieur crostini

YOU GUYS. This is a big day on the blog because 1) this is one of my new all-time favorite recipes ever ever, and 2) y'all have a chance to win one of those beautiful boards in the photo above!

First, these little crostini. I absolutely loooove a croque monsieur, but hardly ever make them/order them unless it's like, serious indulge time. But a little bite-size version? Yes, all the time! These are creamy and salty and just perfect. If you're making ham for Christmas, use the leftovers to make these little guys! Or basically if you're ever serving people and want to make them swoon, just make these.

Now let's talk about that gorgeous board above! This beauty came from the guys over at CuttingBoard.com. I love this company and everything they stand for! They only sell items that they personally have seen and handled, and all of their products are certified sustainable, renewed, or reclaimed. Many of their products are handmade by independent artists (big yay for this!). They donate a portion of their profits to environmental causes. Really, how awesome are they?!

To further prove their awesomeness, they are giving away a board to 3 lucky people! One of you will win a gorgeous 18 x 12 Maple Cutting Board with Grips from John Boos and two of you will win a beautiful 16 x 12 Proteak Edge Grain! Simply enter using the Rafflecopter below. :)

Croque Monsieur Crostini
makes about 20 crostini

you'll need:
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup hot whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch of nutmeg
1/2 cup shredded Gruyere, plus more for topping
1 baguette, sliced
Dijon mustard
6-8 oz. black forest ham


Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan. Add the four and stir for 2 minutes. Slowly pour in the hot milk and cook, whisking constantly, until the sauce is thickened. Remove from heat add the salt, pepper, nutmeg, and 1/2 cup Gruyere and set aside.

To toast the bread, place the slices on a large baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes.

Top each slice of baguette with mustard and top with a bit of ham to each. Next, spoon on a bit of the cheese sauce, then sprinkle with Gruyere. Bake for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Top with a grind of black pepper, and serve hot.

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See what some of my foodie friends made with their boards:  Souffle Bombay
Bakes In Slippers
The Vintage Mom
Little Kitchie
The Redhead Baker
The Suburban Soapbox
Courtney's Sweets
Yours And Mine Are Ours
Mindful Mamma
A Simple Pantry

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whole wheat corn zucchini pancakes

How I'm spending my last day of June:

-as many hours by the pool as possible
-while finishing this book
-and eating these
-getting my nails done-did
-furiously doing laundry/packing for our vacation (!!)
-finishing up the last of these savory, cheesy, summery pancakes.

What about you?!

Whole Wheat Corn Zucchini Pancakes

yields a dozen pancakes

you'll need:
4 eggs
3 tablespoons olive oil, plus extra for frying
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1 large zucchini, grated
3 cups fresh corn kernels (about 4 ears)
1/2 cup freshly grated pecorino romano
1 1/2 cups whole wheat flour

Preheat oven to 200 degrees F.

Whisk together eggs, 3 tablespoons olive oil, salt, red pepper, basil, and dill in a large bowl. Stir in the grated zucchini, corn kernels, and pecorino. Add the flour and stir until everything is well-combined.

Heat a bit of olive oil in a large skillet over medium heat. Use a 1/4 cup measuring cup to scoop batter onto the skillet (I did 3 or 4 at a time). Cook 3-4 minutes per side. Transfer the cooked pancakes to a baking sheet and keep in the oven so that they stay warm until serving. Repeat with remaining batter.

Serve warm with a squeeze of lemon on top - hot sauce and/or sour cream are also delicious!

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chipotle lime texas trash

Another post for the Leftovers Club today! And once again, I am very thankful to have had somebody to share this stuff with because... oh my. It's way too good. Spicy, tangy, a little bit sweet. ADDICTIVE.

I made it super easy on myself by using snack mix and mixed nuts, but you could really mix and match any crunchy snacks and nuts you like for this. Because, let's be honest, pretty much anything covered in this chipotle lime butter would be delicious!

I sent a jar of this stuff to Kathia from Basic N Delicious - I hope she loved it as much as we did!

Chipotle Lime Texas Trash (adapted from Homesick Texan)
yields 8 cups

you'll need:
4 cups snack mix (I used Cheez-It Snack Mix)
4 cups mixed roasted, salted nuts
8 tablespoons butter
1/4 cup lime juice
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
pinch of cayenne
1 tablespoon lime zest

Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper.

Melt the butter in a saucepan over lowest heat. Remove from heat and stir in the lime juice, Worcestershire, brown sugar, paprika, cinnamon, chile powder, garlic, cumin, lime zest, and cayenne.

Combine the snack mix, nuts, and butter mixture in a large bowl and stir until everything is well-coated. Spread the mixture evenly over the 2 baking sheets in one layer. Bake for 40-45 minutes, rotating the sheets halfway through. Allow to cool for 15 minutes before serving.

An InLinkz Link-up

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ham & cheddar pull-apart bread

Oh, y'all. This bread is a thing to behold. I spotted this recipe a few weeks ago on Erika's blog. You know Erika. She made you some pulled pork a while back. 

I was actually in the mood to make some biscuits, which explains why I was perusing this lady's recipe archives. But when I stumbled upon this recipe for savory, cheesy pull-apart bread, it was just begging to be made.

Oh man. This stuff is so good. Like, you'll want people around right when it comes out of the oven so you don't eat the whole thing yourself good. It's tangy, smoky, and just a little bit spicy. It's perfection.

The pull-aparty goodness of this is best when the bread is fresh and warm, but the flavor is maybe even better the next day, when a thick, toasty slice of this will make you feel like all is right in the world.

Ham & Cheddar Pull-Apart Bread (from Southern Souffle)
yields one 9x5 loaf

you'll need:
2 teaspoons active dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons sugar
3 1/2 all-purpose flour
3 tablespoons unsalted butter, melted
2 tablespoons whole grain mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped ham

Whisk together the yeast and water in a large bowl. Allow to sit 5-10 minutes, until the yeast is active and foamy. Add olive oil, salt, sugar, and flour, and stir with a wooden spoon. Turn the dough out onto a lightly floured surface and knead the dough until elastic. Transfer to a lightly oiled large bowl, cover with plastic wrap, and place in a warm place to rise for one hour.

Just before the dough is done, make the filling: mix the melted butter, mustard, Worcestershire, hot sauce, paprika, and black pepper in a small bowl. In a separate bowl, mix the cheddar and ham.

Grease a 9x5 loaf pan with butter. On a floured surface, roll dough out to a 12x20 inch rectangle. Brush the mustard mixture evenly over the entire surface of the dough. Slice the dough vertically into 5 strips.

Spread 1/4 of the ham mixture over one strip, then top with the next strip. Repeat this process with the remaining strips. (The last strip will not be topped with the ham mixture.)

Use a sharp knife to cut the bread into 8 segments. Stack each segment in the loaf pan (see above for how it should look in the pan). Cover with plastic wrap and allow to rise for 30 minutes.

Once bread has had its second rise, preheat the oven to 350 degrees F. Bake for 25-30 minutes, until beginning to brown on top. Enjoy, and try to share with others. Or don't. That's okay too.

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rye panzanella with corned beef & brussels sprouts

Happy Monday, y'all! I have to admit, it's a little hard for me to get back to work today after a great spring break in Austin and San Antonio. We had great weather, ate like kings (brunch here and dinner here were our favorites!), and had so much fun with each other, family, and friends. So thankful for that time, but now it's back to school today!

So let's talk about this salad. I LOVE panzanella so much. Classic recipes are great, but a twist on the flavors or ingredients is always welcome. When I saw this recipe that Molly shared, I knew immediately I would fall in love with it... and oh how I did. We're a little St. Patrick's Day festive with the corned beef, but bacon would also be great. The flavors are so simple, but so fantastic, so much so that I ate this for every meal until every last bit of it disappeared. It won't be long before I make another batch of this!

Rye Panzanella with Corned Beef & Brussels Sprouts (adapted from Molly for Betty Crocker)
serves 4

you'll need:
4 thick slices rye bread, cut into 1-inch cubes
4 tablespoons olive oil, divided
1/4 freshly ground black pepper
3 cups shredded brussels sprouts
1 large shallot, chopped
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard
1/4 lb. corned beef, chopped

Preheat oven to 400 degrees F. Toss bread cubes with 1 tablespoon of olive oil and the black pepper. Spread on a baking sheet. Toast for 10-15 minutes, until the edges are brown.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and cook until soft. Remove from heat.

In a large bowl, beat 2 tablespoons of olive oil, vinegar, and mustard. Add the bread cubes, shallots, brussels, and beef and toss well. Enjoy!

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kale & chicken quesadillas

Is everyone as obsessed with quesadillas as we are? There's just something about that cheesy goodness in a crisped-up tortilla that makes my heart sing.

These quesadillas are kinda weird and extremely delicious. Make a kale dip, spread it on tortillas, then pile on mozzarella, chicken, and avocado. Just trust me on this one.

This makes a quick, fabulous weeknight dinner, but it would also be a great addition to your Superbowl spread! Dip IN the quesadillas = two birds, one stone.

Kale & Chicken Quesadillas (adapted from Take a Megabite)

makes 2 quesadillas

you'll need:

2 cooked chicken breasts, sliced into strips

1 tablespoon olive oil

3 cups kale, coarsely chopped

2 cloves garlic, minced

3 oz. goat cheese

1/4 cup plain Greek yogurt

4 tablespoons shredded parmesan

1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper to taste

4 tortillas (I used corn, but use whatever you like!)

1/3 cup shredded mozzarella

1 avocado, halved, pitted, and sliced

sliced green onions and lime wedges, for serving

Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add kale and cook and stir until it's wilted, about 3-4 minutes.

Mix the cooked kale, goat cheese, Greek yogurt, parmesan, red pepper, salt and pepper in a bowl. To assemble quesadillas, divide kale dip, chicken, avocado, and mozzarella between 2 tortillas. Top each one with the remaining tortillas.

Heat a large skillet over medium-high heat. Cook quesadillas on both sides until they are browned and crispy. Serve with scallions and a squeeze of lime.

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elote

Do you guys know about elote? Here in Texas we're obsessed with this stuff. People will set up a stand at a gas station, in a random parking lot, wherever, and sell little cups of this goodness. It's creamy, it's corny, and it's SO addicting.

This would make the perfect Superbowl dip, and it's a great change of pace from the usual dip suspects (though don't get me wrong -- those are more than welcome, too). You can totally use frozen corn like I did here since we're in the dead of winter, but don't miss out on making this again with fresh summer corn. Heavenly!

P.S. Make sure to check out the links below for more great game day recipes!

Elote (adapted from The Elote Cafe Cookbook)
serves 4-6

6 ears of corn (or, if using frozen corn, 4 1/2 cups)
1 cup plain Greek yogurt
1 tablespoon hot sauce (I use Cholula)
juice of 1 lime
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
dash of cayenne
1/4 cup chicken stock
1/4 cup crumbled cotija or feta cheese, for garnish
cilantro, for garnish
chili powder, for garnish

Roast the corn in its husks over a grill or in your broiler until it's well-charred. Set aside until cool enough to handle, then shuck and cut the kernels off the cobs. (skip this step if using frozen corn)

Mix the Greek yogurt, hot sauce, lime juice, salt, pepper, sugar, cayenne, and chicken stock in a pan over medium heat. Add the corn kernels and warm through. Pour into a bowl and garnish with cheese, cilantro, and a bit of chili powder. Serve with tortilla chips, and enjoy!

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chicken and chorizo mini calzones with creamy avocado dip

These little calzones are absolutely delicious! The chorizo, olives, and sundried tomatoes add huge flavor, and by using frozen dinner rolls and rotisserie chicken, this was the perfect weeknight meal. I love having something to dip calzones into, and this creamy avocado dip fit the bill perfectly. Basically, this is an overall fabulous meal that comes together in no time... and you all know how much I love that!

Chicken and Chorizo Mini Calzones with Avocado Yogurt Dip

yields 16 small calzones

you'll need:

16 frozen, unrisen dinner rolls (thawed and allowed to rise for 2-3 hours)

2 lbs. cooked and shredded chicken thighs (or substitute chicken breasts)

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1/4 lb. chorizo sausage

1/4 cup chopped green olives

1/4 cup chopped oil-packed sundried tomatoes

salt and freshly ground black pepper

1 egg, beaten for egg wash

for the avocado dip, you'll need:

1/2 cup plain fat-free Greek yogurt

2 ripe avocados, peeled and seeded

1/2 teaspoon garlic powder

dash of cayenne

2 tablespoons fresh lime juice

salt and pepper to taste

Preheat oven to 400 degrees F.

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Add chorizo to the skillet and cook until completely done, breaking up the meat as it cooks. Add green olives, sundried tomatoes, and chicken to the skillet, stirring to combine. Taste for seasoning and add salt and pepper as necessary.

Roll thawed and risen rolls on a lightly floured surface. Spoon a few tablespoons of filling onto half of the dough, then fold it over itself, pressing the edges to seal.

Once all the calzones are assembled, brush each one with egg wash. Bake for 10-12 minutes, until golden.

While calzones are baking, make the avocado dip by combining all of the ingredients into a food processor or blender until smooth.

Serve hot calzones along with a dollop of avocado dip. Enjoy!

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rosemary garlic parmesan swirls

In my kitchen, there's probably nothing I love more than baking bread. I love kneading the dough by hand (it's my brand of therapy). Of course, the smell of baking bread is one of the most heavenly things on earth. Yeast breads take time, but with a garlicky, cheesy, swirly reward at the end, it's more than worth the wait.

I wish I could send each and every one of you a freshly baked pan of these rolls. They have to be one of my favorite things I've ever baked, if not the absolute favorite(!). Y'all know I'd almost always take savory over sweet, so these are the perfect decadent treat for me. They have a richness from melted butter (both in the dough and brushed on top), but still such a light, airy texture. With fragrant rosemary, salty parm, and sweet garlic, these have all the keys to my heart. I've fallen in love.

Rosemary Garlic Parmesan Swirls
makes 10 rolls

you'll need:
1 1/2 cups bread flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 1/4 teaspoon instant yeast
1/2 cup warm water
4 tablespoons butter, melted and cooled to room temperature, plus 1 tablespoon for brushing
3 cloves garlic, minced
3/4 cups shredded Parmesan
2 teaspoons minced rosemary

Combine the flour, salt, pepper, and sugar in a large bowl. In a separate bowl, whisk the yeast and water together until the yeast dissolves, then pour it into the flour mixture. Add the melted butter. Mix together with a wooden spoon until a shaggy ball can be formed.

Turn dough out onto a lightly floured surface and knead for about 8 minutes, until dough is smooth.

Spray a large, clean bowl with nonstick spray. Place dough in the bowl and cover with plastic wrap. Set aside to rest and rise for 2 hours.

Place the dough on a well-floured surface and roll into a large, thin rectangle. Mix filling ingredients, and spread over the dough, leaving a 1/2-inch border. Roll tightly from one short end to the other into a log. With a knife, carefully cut the log into 1-inch rolls.

Spray a 10-inch round pan with nonstick spray. Arrange the rolls in the pan, leaving a bit of space between them. Brush the tops with additional melted butter. Cover with plastic wrap and allow to rise for another 2 hours.

Preheat oven to 350 degrees. Bake for 20-25 minutes, until the tops begin to brown. Serve immediately, trying not to eat them all before they hit the table.

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soft pretzel tots

How do you watch a basketball game?

I like to make some snacks beforehand, then chit-chat and eat through the entire thing.

My husband likes to stare intently at the TV, scream at no one, and rewind every single play at least twice, making the game last approximately 279716372643 hours.

These little pretzel tots are for my people. They are salty and crisp on the outside, soft and chewy on the inside... just delightful. Dipping them in yellow ballpark mustard is a must. They're so yummy they have been proven to distract even the most crazy passionate of sports watchers. Not mentioning any names.

Soft Pretzel Tots (slightly adapted from A Cozy Kitchen)

you'll need:
1 1/2 cups warm water
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast (1 standard packet)
4 1/2 cups all-purpose flour
2 oz. unsalted butter, melted
cooking spray
10 cups water
2/3 baking soda
1 egg yolk beaten with 1 tablespoon water, for egg wash
sea salt, for sprinkling

In a large bowl, combine water, sugar, and salt. Sprinkle the yeast on top and allow to sit for 5-10 minutes, until yeast is active and foamy. Add flour and butter and mix until combined. Using your hands, knead dough in the bowl until it's smooth like pizza dough, about 5-7 minutes. Remove the dough from the bowl, clean the bowl, the spray the inside of it with nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap, and place it in a warm, draft-free place for 1 hour.

Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray very well with cooking spray. Then spray a little more. You should be good now.

Bring the water and baking soda to a boil. While waiting for the water to boil, turn the dough out onto a  work surface and divide into 4 equal pieces. Roll out each of the 4 pieces into a long rope, about 20 inches. Cut the dough into 1-inch pieces. Roll each piece into a ball and place it onto the parchment-lined baking sheet.

Place the dough balls into the boiling water, 1 by 1, for 30 seconds. Remove from the water using a spatula and return to the baking sheet. Once all the pieces have been boiled and returned to the sheet, brush the top of each one with the egg wash and sprinkle with sea salt.

Bake in oven for 12 minutes, or until golden brown. Cool for at least 5 minutes. Serve with ballpark mustard, honey, or whatever else you like - get creative!

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japanese veggie pancakes {okonomiyaki}

Happy Sunday, friends! The past couple of weeks have been crazy busy wrapping up the school year, but I'm happily almost officially to summer break now!

It's tempting to simply order in every night when life gets busy, but I find that, for me, getting in the kitchen after a long day is almost a necessity if I'm going to really unwind from the day. Even if it means eating dinner a little later, spending just a bit of time chopping, measuring, and mixing is like therapy for me. On that kind of day, I generally stick with very familiar recipes, ones I've made so many times that it's almost like muscle memory (peanut noodles and enchiladas are a couple that fall into this category).

This recipe does not fall under the "muscle memory recipe" label, but when I spotted it on Smitten Kitchen a couple weeks ago, I knew that it must be made as soon as possible. And let me encourage you -- please do the same. Make them as soon as possible. Because we loved, loved, loved these. The crunchy veggies form the perfect little fritter, and the tangy sauce is just to die for. This gem of a recipe is destined for repeat on the busy weeknight rotation.

Japanese Veggie Pancakes {Okonomiyaki} (slightly adapted from Smitten Kitchen)
makes 12 small pancakes (but make them as large or small as you like!)

for the pancakes, you'll need:
1/2 small head cabbage, thinly sliced (ends up to about 5 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed and cut into thin strips
4 scallions, thinly sliced
1/4 cup sliced almonds
1 teaspoon salt
1/2 cup AP flour
6 large eggs, lightly beaten
Canola oil

for the sauce, you'll need:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (Note: This recipe is vegetarian apart from this ingredient. For a vegetarian option, Annie's makes a vegan worcestershire sauce, or you can make your own at home.)
1/4 teaspoon dijon mustard
1 tablespoon mirin (Japanese rice wine)
1 teaspoon soy sauce
1 tablespoon honey
1/8 teaspoon ground ginger

Mix cabbage, carrots, kale, almonds, scallions and salt together in a large bowl. Add flour and toss well until it lightly coats all the vegetables. Stir in the beaten eggs.

Heat a bit of canola oil (enough to coat the bottom) in a large skillet over medium high heat. To make the pancakes, use your hands to grab a bit, lightly form it into a loose ball, and add it to the skillet. Press down gently with a spatula to flatten only slightly. Add as many small pancakes as you like to the skillet to cook at once (I cooked 3 at a time). Cook each pancake about 3 minutes per side, or until the edges brown. Transfer cooked pancakes to a tray while you cook the remaining veggie mixture. (Note: If you'd like to keep them warm while you cook the rest and make the sauce, simply keep them on a tray in a 200 F oven for as long as you need to.)

To make the sauce, combine all the ingredients in a small saucepan and let simmer over low heat for about 5 minutes, until thickened and smooth.

Serve pancakes with a bit of sauce drizzled on top and a sprinkling of scallions and almonds (or whatever you like!). Enjoy!

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momofuku's thai roasted brussels sprouts

I figured after all that pizza last week, it was time to get our veggies in. And oh, what a wonderful way to get them in.

These are, hands down, the most addicting veggies I've ever had. The flavor is absolutely incredible. Be warned: although this recipe claims to serve 2-4 you may want to go ahead and make a double batch. You'll just have to trust me on this; you'll want leftovers, and it's one of those sides that is so outstanding that you might want to just plan on it being your main course. When brussels sprouts are this good, no one will complain.

Momofuku's Thai Roasted Brussels Sprouts (from Momofuku via Joy Cho's version on Cup of Jo)
serves 2-4 as a side dish

you'll need:
1 lb. brussels sprouts
olive oil
10 cloves of garlic, chopped

for the dressing:
1/4 cup fish sauce
1/4 cup water
1/4 cup sugar
3 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 garlic clove, minced
1 fresh red Thai chile, thinly sliced (include the seeds)

Preheat oven to 450 degrees F.

Cut brussels sprouts in half and place onto a baking sheet along with chopped garlic. Drizzle a bit of olive oil over and toss to lightly coat. Roast for 25-30 minutes, until some leaves are turning dark brown.

While brussels sprouts are roasting, make the dressing by combining all of the dressing ingredients, whisking together until sugar is completely dissolved. When brussels sprouts are done roasting and still warm, lightly toss them in a bowl with the dressing (you won't use all of it, so save it for your next batch!).

I served ours alongside teriyaki chicken (recipe coming later this week), but like I said, this could be a meal on its own. You've got to give these a try!

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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whipped feta crostini with sundried tomatoes, basil and pine nuts

Some things sound just weird enough to be awesome. Enter whipped feta.

I saw Ina make this on one of those jealousy-inducing episodes of her and Jeffrey on vacation in Napa. I almost fell out of my chair at how good it looked, and knew I had to give it a try. And holy cow. It's insane. If you haven't tried it, NOW is the time. Seriously, are you on your way to the store yet?

Whipped Feta Crostini with Sundried Tomatoes and Basil (feta recipe from Ina Garten)
8-10 appetizer servings

you'll need:
6 ounces feta, crumbled (Don't buy the pre-crumbled!!! The flavor is non-existent. This dish is ALL about the feta, so the pre-crumbled just will not do. I am adamant about this.)
2 ounces cream cheese, softened
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
about 20 small slices of bread, toasted (a baguette would work great; I used a dark, grainy bread from my bakery)
3/4 to 1 cup sundried tomatoes (the ones that come in oil), roughly chopped
3 tablespoons basil leaves, torn or roughly chopped

2 tablespoons toasted pine nuts

Place the feta and cream cheese in the bowl of a blender or food processor. Blend until the cheeses are mixed. Add olive oil, lemon juice, salt and pepper and blend until smooth.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. Place sundried tomatoes on top, then sprinkle with basil and pine nuts.

That's it! Quick, easy, ridiculously delicious. 

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baked zucchini fries

Snack time!

These little fries are absolutely fabulous, easy to make, and fun to eat! These are a perfect snack or appetizer, but they'd also be a great side dish alternative to burgers, a steak... whatever! I dipped them in some Greek yogurt sprinkled with salt, pepper and chives, but you could dip them in marinara, ketchup, ranch... see how versatile they are?

Baked Zucchini Fries (adapted from Skinnytaste)
serves 2-4

you'll need:
3 medium zucchini sliced into sticks
1 egg white
1/3 cup Italian seasoned breadcrumbs
2 tablespoons grated Parmesan
cooking spray
salt and pepper

Preheat oven to 425 degrees F.

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and Parmesan and shake well. Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray and set aside.

Dip a few zucchini sticks into eggs, then into breadcrumb mixture, shaking to coat. Place the breaded zucchini in a single layer on the wire. Repeat with remaining zucchini. Spray cooking spray on top. Bake for 20-25 minutes, until golden brown. Serve with desired dipping sauce and enjoy!

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chorizo and peppers quesadillas

This is one of those meals that I think I could probably eat every. single. day. And maybe that's because we ate this for like, 3 days in a row.

Quesadillas are one of my favorite things to make because they're so quick, versatile, and deeeelicious. This one, with flavorful chorizo and spicy peppers, is a new favorite. And with avocado and feta sprinkled on top, well... that just makes everything better.

Chorizo and Peppers Quesadillas
makes 2 quesadillas

you'll need:
1/2 lb. chorizo
1 poblano pepper, seeded and chopped
1 fresno pepper, seeded and chopped
4 oz. pepper jack cheese, shredded
4 flour tortillas
a little butter for toasting
for garnish: chunks of avocado, crumbled feta

Brown chorizo in a skillet over medium high heat (you don't need to add any oil or butter- the chorizo has enough fat to cook down on it's own). Once chorizo is cooked through, remove and set aside on a paper towel-lined plate to drain. Add peppers to skillet and cook for about 4 minutes, until softened and a bit charred. Remove and set aside with chorizo.

Add a bit of butter to the skillet. Once it's melted, place 2 tortillas down, covering each with some cheese, then evenly distribute the chorizo and peppers on top. Sprinkle the rest of the cheese on and top with remaining tortillas. Cook until the bottom is crispy and golden brown (2-3 minutes), then flip and cook for another couple minutes.

Remove quesadillas and cut into fourths. Sprinkle avocado and feta over the top, and enjoy!

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bacon, corn and cheddar skillet bread

Cast iron skillets are just cool. And everyone who has one is obsessed with it! I know people who use their grandmother's skillet. These things are treated like treasures.

Mine is super new and cheap, but I still love it! And I made you some bread with it! With bacon! So that makes it kind of cool, right?

Bacon and Corn Skillet Bread
serves 8

you'll need:
8 slices of bacon
4 cups AP flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 egg, beaten
1 3/4 cup buttermilk
1 cup frozen corn
1/2 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
1 teaspoon coarsely ground black pepper

Lay bacon on a foil-lined baking sheet. Put in a cold oven and preheat to 425 degrees F. Set a timer for 15 minutes. Remove bacon from the oven, but keep the oven on 425. Set bacon aside to cool. When cooled, chop into small pieces.

Spray a large cast iron skillet with cooking spray and set aside. (You can also use a round cake pan if you don't have a skillet!)

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and, using your fingers or a pastry cutter, break the butter down until it's coarse and  crumbly.

In a small bowl, whisk the egg and buttermilk together. Add to the dry ingredients. Stir with a big spoon, working to moisten evenly (but don't overmix). Add bacon, corn, cheese, and cayenne and stir briefly. Gently knead dough a few times in the bowl until it just comes together (it will still be pretty shaggy... that's just fine. You DON'T want to over-knead or mix or your bread will be tough).

Transfer dough to skillet. Using a knife, mark an inch-deep X into the dough. Brush the top generously with buttermilk and top with black pepper. Bake in oven for 35-45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

Let bread rest for about 10 minutes before cutting and serving. Serve warm with butter. Enjoy!

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feta and chive sour cream biscuits

I don't even need to tell you how I feel about these. Y'all know me well enough to know.

Once, when I was little and first learning to talk, my mom made some fudge around Christmastime. This was my first time experiencing the greatness that is fudge around Christmastime. She says I was so obsessed with it that she would wake me up in the morning or from a nap, I would look at her, and just say, "fudge." I was quite focused for a little one.

And that, friends, is how I feel about these biscuits.

Feta and Chive Sour Cream Biscuits (from Joy the Baker)
makes 12 biscuits

you'll need:
3 cups AP flour
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 sour cream, cold
1/3 cup chopped chives
3/4 cup feta cheese, crumbled
1 egg beaten for egg wash
sea salt, cracked black pepper, and smoked paprika for topping

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper. Cut in butter using your fingers or a pastry cutter until mixture is coarse and crumbly. In another bowl, combine egg, sour cream, and water. Add to flour mixture, stirring just enough to form a soft, shaggy dough. Add the chives and feta. Use your hands to knead dough in the bowl 8-12 times, until it comes together.

Pat out dough to a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2x2 inch squares. Reshape and roll dough to create more biscuits with leftover scraps. Place on prepared baking sheets.

Brush with egg wash and sprinkle with salt, pepper, and paprika.

Bake for about 15 minutes, or until tops are golden brown. Serve warm!

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easy french bread

French bread is one of the most versatile things around. It's divine on it's own with just a bit of butter, served with a great cheese or dip, or as an essential component to one of our favorite meals, a good New Orleans po'boy. (Side note: I hate saying "po'boy." I feel like such a poser.)

This recipe is super easy and comes together pretty quickly (well, for bread). You most likely have everything you need at home, which is always a perk in my book. It has a nice and crispy crust, and the softest, fluffiest interior. (Another side note: Did you know there is a French word for the inside of the bread?! It's la mie, pronounced "mee." How great is that? Now we can all use it. And I think my new goal in life is to open a bakery called La Mie.)

OK, time to stop annoying you with side notes. Let's bake bread!

Easy French Bread
makes 1 loaf

you'll need:

1 cup water

2 1/4 teaspoons (1 standard packet) instant yeast

1 teaspoon salt

2 1/2 cups bread flour (AP may be substituted, but use bread if you can)

olive oil

Pour water into a large glass bowl. Microwave for 1 minute. Remove from microwave and sprinkle in yeast. Stir yeast and water with your fingers to combine them, then allow to sit for a few minutes until yeast is foamy (I waited about 5 minutes). Add salt and flour and stir with a big spoon until just combined. Use your hands to knead dough in the bowl until it's smooth and elastic, about 3-5 minutes. Remove dough from the bowl and pour in a bit of olive oil. Return dough to bowl and roll around until it's coated in olive oil. Cover with plastic wrap and place in a warm place to rise for about an hour.

Once dough has risen (it should be about doubled in size), punch it down and roll it onto a parchment paper-lined baking sheet. Form dough into a long loaf. Place into an un-preheated oven. With the bread in there, preheat to 375 degrees F and set your timer for 35 minutes.

Remove from oven and allow to cool for a couple minutes. Bread should be golden and have a crispy crust. Tear into that baby, and enjoy! Oh! And tomorrow, I'll show you how I really enjoyed mine...

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croque madame muffins

True life: I am obsessed with Rachel Khoo.

Since discovering The Little Paris Kitchen, I have been smitten with her simple approach to French cooking. Pretty much every time I watch her show, I immediately 1) want to move to Paris, 2) wish I could pull off bangs, and 3) want to make every recipe she has ever made.

While I've not gone crazy enough quite yet to literally cook through all of her recipes, it has happened on occasion that I've finished an episode, immediately gone to the grocery store to pick up whatever I'm lacking, and gotten to work. Such was the case with this insanely good dinner. And now... these adorable muffins!

Just looking at these will make you happy. But eating them will make you even happier.

Croque Madame Muffins (adapted from The Little Paris Kitchen)
makes 6 muffins

you'll need:
6 slices of bacon
1 tablespoon butter, plus about 3 tablespoons melted for brushing
1 tablespoon AP flour
7 oz. milk (I used skim)
1/2 teaspoon Dijon mustard
1/2 teaspoon nutmeg
6 small eggs
1 oz. grated Gruyere cheese
salt and pepper

Preheat the oven to 350 degrees F.

Fry bacon in a skillet until it's lightly done (it will cook more in the oven, so don't overcook it now). Remove from pan and set aside on a paper towel-lined plate to drain.

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add flour and stir until it forms a paste. Add milk, mustard, and nutmeg and whisk constantly until sauce has thickened. Remove pan from heat and allow it to cool slightly. Taste for seasoning and add salt and pepper as necessary.

Remove crusts from bread and, using a rolling pin, flatten each piece to about half its original thickness. Brush both sides of the bread with melted butter and fit them into a muffin tin, tucking in the corners so that it fits well and forms a little cup. Place the bacon inside the bread. Crack one egg into the center of each piece of bread. If you have large eggs, pour out some of the egg white first so as not to overfill. Place 1-2 tablespoons of the sauce over each egg and sprinkle with Gruyere.

Bake for 15 minutes for a runny yolk, 17-20 minutes if you like your yolk more done. Sprinkle with salt and pepper and serve immediately. Bon appetit!

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