balsamic roasted brussels sprouts with pancetta

Hey hey! How was your Thanksgiving?! We had a great one with family and friends, full of tons of food of Austin sunshine. :)

It seems that right after Thanksgiving, it's time to start thinking about what to cook for the next holiday meal. I think you should add these brussels sprouts to any/every menu! They are perfectly simple, but oh so delicious. Salty from the pancetta and sweet from the syrupy balsamic... heavenly!

Balsamic Roasted Brussels Sprouts with Pancetta (barely adapted from Ina Garten)
serves 10-12

you'll need:
3 lbs. brussels sprouts, trimmed and cut in half
8 oz. pancetta, diced
olive oil
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar (because of the simplicity of this recipe, this is the time to break out the nicest balsamic you have!)

Preheat the oven to 350 degrees. Place the brussels sprouts on a sheet pan in a single layer (you might need two sheet pans depending on the size). Add the pancetta, then drizzle with olive oil, salt, and teaspoon pepper. Toss with your hands, and spread out in a single layer. Roast the brussels sprouts for 30 minutes, tossing every 10 minutes or so. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve warm.

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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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thanksgiving sides

Hey there, dears! With Thanksgiving coming up next week(!), I wanted to share some ideas for Thanksgiving sides. I'm one of those who's all about the sides, and love to try new twists on classics every year. Here are some ideas from this site, as well as some from around the internets that have really caught my attention...

slow roasted green beans

crispy smashed potatoes

cheesy baked jalapeno mashed potatoes

roasted brussels sprouts with creamy mustard vinaigrette

turkey bacon asparagus bundles with balsamic syrup

sweet potato dinner rolls

cream biscuits

...and 10 more I can't WAIT to try!

• Mashed Sweet Potato Gratin with Smoked Gouda and Shallots from Feed Me Phoebe
• Maple Bacon Corn Muffins from Southern Souffle
• Warm Chorizo, Pumpkin, and Corn Salad from Milk and Honey
• Double-Baked Potatoes with Herbs, Creme Fraiche, Cheddar, and Prosciutto from Dash and Bella
• Roasted Potatoes with Bacon Parmesan Vinaigrette from Wanna Be a Country Cleaver
• Honey Parmesan Roasted Brussels Sprouts from Dashing Dish
• Pumpkin Cranberry Twists from Girl Versus Dough
• Skillet Cornbread with Bacon Jam and Chive Butter from Savory Simple
• Roasted Brussels Sprouts with Pecans and Avocado from The Sweets Life
• Poblano Potato Gratin from Table for Two

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creamy avocado and corn quinoa salad

As promised... more corn!

With the official start of school next week, I'm going back to packing my lunch every day. While this can sometimes get a little monotonous, it's salads like this one that get my through the whole week without boring me one bit.

In fact, I've been making this salad all summer long and haven't tired of it yet. The creaminess comes from a dressing of avocado and lime, and the raw corn and green onions give it a great crunch. With a little cheese and quinoa to bulk it up, this is a pretty perfect meal all around.

This is a fantastic meal on its own, and we've also enjoyed it as a side for dinner with tequila-lime chicken - also great!

Creamy Avocado and Corn Quinoa Salad (adapted from What's Gaby Cooking)
makes 4-6 servings

you'll need:
1 cup cooked red quinoa
4 ears of corn, kernels removed (about 3 cups if you're using frozen)
1 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
2 limes, juiced
2 tablespoons feta, crumbled
1/2 teaspoon chili powder
1/2 cup shredded pepper jack cheese
1 avocado
salt and pepper

In a large bowl, mix together the quinoa, corn, jalapeno, green onions, cilantro, half of the lime juice, feta, chili powder, and pepper jack.

Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender with the remaining lime juice. Blend until smooth. If necessary, add 1-2 tablespoons of water to thin it out to the consistency of mayonnaise.

Pour the avocado dressing into the bowl and toss until well combined. Taste for seasoning and add salt and pepper as necessary. If desired, garnish with a bit more feta and cilantro. Enjoy!

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halibut with bacony corn saute

Before we get into the deliciousness that is this meal, can we talk about the new Civil Wars album for a second? Ummm so obsessed. Cannot even get over how gorgeous. I guarantee I will have this playing nonstop in my car at an embarrassing volume for at least six months.

Speaking of obsessions, I cannot seem to get enough fresh corn this summer. It's a little out of hand at this point, but I'm going to stick with it to convince myself that it's still summertime. Don't be surprised if you see another corn recipe this week... in fact, anticipate it!

This makes a quick, fabulous dinner that's easy enough for a weeknight but definitely special enough for a little date night at home. Short ingredients list, on the table in 20 minutes, and no turning on the oven... have I convinced you yet?

Halbut with Bacony Corn Saute (adapted from Cooking Light)
serves 2

you'll need:
1 tablespoon olive oil
2 6-oz. skinless halibut fillets
salt and pepper
1 applewood-smoked bacon slice
2 ears of fresh corn, kernels removed (if you're using frozen corn, it's about a heaping cup)
1 tablespoon butter
1/3 cup sliced green onions
1-2 tablespoons pesto, for serving (I used spinach basil pesto)

Heat a large skillet over medium-high heat. Add olive oil to span and swirl to coat. Sprinkle halibut with salt and freshly ground black pepper on both sides. Add to pan and cook for 4 minutes per side. Remove fish from pan and set aside to rest.

Reduce heat to medium. Add bacon to the pan and cook until crisp. Remove bacon from the pan and crumble. Add corn to the pan and cook for 3 minutes, stirring occasionally. Stir in butter and cook for 1 more minute, or until the butter melts. Stir in crumbled bacon and green onions.

Serve saute alongside fish and garnish with pesto, if desired.

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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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crispy smashed potatoes

Welcome to my new favorite way to eat potatoes.

We made these for the first time for Easter dinner, when we were trying to decide what kind of potatoes we wanted to make... mashed, roasted, scalloped? I'd seen these on The Pioneer Woman forever ago, and had always wanted to try them, so it was decided.

And ohhhh my goodness. They were out of this world amazing! And so quick and easy! I also love how versatile they are. The ones pictured are simple, with just olive oil, salt, pepper and parsley, but I've made them since with a little parmesan and rosemary. I see jalapeños and cheddar in my future. Maybe with lemon zest and basil in the summer. All trashed up with cheese, bacon and chives? Yup, it's all happening.

Bottom line - if you haven't tried these, please do so as soon as possible. They are crispy and ADDICTIVE. You'll love 'em!

Crispy Smashed Potatoes (from The Pioneer Woman)
serves 6

you'll need:
12 new potatoes
3 tablespoons olive oil, plus more for brushing
salt and pepper to taste
chopped Italian parsley (or other herb of choice) to taste

Preheat oven to 450 degrees F.

Bring a large pot of water to a boil. Once water is boiling, salt well. Add potatoes to the water and cook until fork tender. Ours took about 20 minutes, but check them at 15; time will vary depending on the size of your potatoes.

On a sheet pan, drizzle olive oil. Place potatoes on the sheet, leaving at least a couple of inches between each potato. With a potato masher, gentle press down on each potato until it mashes. Rotate 90 degrees and mash again. Brush the tops of each crushed potato with more olive oil.

Generously season potatoes with salt and pepper. Sprinkle chopped parsley on top.

Bake for 20-25 minutes, until golden brown on top. Now try not to eat them all before they reach the dinner table.

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roasted brussels sprouts with creamy mustard vinaigrette

Happy Friday, y'all! First, for the giveaway winner! Congrats Shanna on winning the copy of Vegetable Literacy! I know you'll cook some incredible meals from it. :) Just shoot me an email at mariebmatter@gmail.com and I'll get your prize to you!

Thanks to those who entered! I loved reading about your favorite vegetarian dishes!

Speaking of Vegetable Literacy, here's another fabulous recipe from Ms. Madison. Brussels sprouts are one of my absolute favorite veggies, and this vinaigrette really puts them over the top. This is, hands down, my new favorite way to make brussels sprouts. Yummy, yummy, yummy.

Roasted Brussels Sprouts with Creamy Mustard Vinaigrette (adapted from Vegetable Literacy)
serves 4

you'll need:
1 lb. Brussels sprouts
2 shallots, diced
1 tablespoon olive oil
salt and freshly ground pepper
1 clove garlic, smashed and chopped into a paste
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 shallot, finely diced
5 tablespoons olive oil
2 tablespoons nonfat Greek yogurt

Preheat the oven to 400 degrees F. Halve the Brussels sprouts lengthwise, or quarter them if they are large. Spread the brussels sprouts and shallots in a baking dish and drizzle with olive oil (it's okay if they're not in a single layer). Season with salt and pepper.

Roast 20-25 minutes, tossing half way through. Sprouts should be tender but not mushy, with brown edges.

While the sprouts are roasting, make the vinaigrette: In a bowl, mix garlic, mustard, vinegar and shallot. Let stand for 10 minutes. Whisk in the oil and yogurt until it's completely smooth. Taste for seasoning and add salt and pepper as desired.

Pile the roasted sprouts into a bowl and toss with several tablespoons of the vinaigrette. Now devour.

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alice waters's cream biscuits

Hello again, biscuits!

These are absolutely fabulous, simple, perfect biscuits. Y'all know I usually like to trick my biscuits up a little, but sometimes you just want a classic. And these are classic. Do you expect anything less from Ms. Waters?

These are great with any meal, but come summertime I will for sure be making these for my absolute favorite summer dessert: strawberry shortcake. I'll get back to you later on that.

For now, let's just make these glorious biscuits!

Alice Waters's Cream Biscuits (adapted from The Art of Simple Food)
yields 6 biscuits

you'll need:
1 1/2 cups AP flour
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
6 tablespoons butter, cold and cut into small pieces
3/4 plus 1 tablespoon heavy cream (no substituting here... live a little)

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil and set aside.

In a large bowl, stir together flour, salt, sugar and baking powder. Cut butter into mixture using your fingers or a pastry cutter, until the butter is the size of peas. Pour in 3/4 cup heavy cream and lightly mix together until just combined. Turn dough onto a lightly floured work surface. Lightly knead dough just one or two times and press it down to 3/4 inches thick. Cut out biscuits using a biscuits cutter or a knife and set on baking sheet.

Brush the tops of the biscuits with remaining tablespoon of heavy cream. Bake for 17-20 minutes, until biscuits are lightly golden.

Hope y'all enjoy!

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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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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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turkey bacon asparagus bundles with balsamic syrup

Here's a little spin on a classic side dish that we just loved. The true star here is the balsamic syrup drizzled on top... I'm a bit obsessed with it. I've made it to drizzle over ciabatta, on steaks, even on strawberries for dessert, but this... this combo was a winner.

Turkey Bacon Asparagus Bundles with Balsamic Syrup
serves 4

for the bundles, you'll need:
1 bunch asparagus, about 20-25 spears, stems removed
4 slices turkey bacon
1 1/2 tablespoons olive oil
salt and pepper

for the balsamic syrup, you'll need:
1 1/2 cups balsamic vinegar
3 tablespoons sugar

Preheat oven to 400 degrees F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray.

Bunch together 5-7 asparagus spears and wrap one piece of turkey bacon around each one. Place on wire rack, seam side down. Repeat with remaining asparagus and turkey bacon. Brush olive oil on each bundle (or simply drizzle on top). Sprinkle with salt and pepper. Roast for 35-40 minutes, or until bacon is cooked and crispy.

While the bundles are roasting, heat balsamic syrup and sugar or medium-high heat, stirring occasionally, for about 20 minutes, or until syrup is thickened and reduced.

Drizzle balsamic syrup onto bundles and serve warm. Enjoy, dears!

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mexican camp bread

hellooooooo, super easy and yummy bread. you are my new best friend.

this would be great alongside eggs and bacon, a hearty stew, on even on its own for a special snack. it's likely you have everything you need to make this sitting right there in your pantry, so go ahead. you'll be so glad you did...

mexican camp bread (adapted from the pastry queen christmas cookbook)

makes 6 flat breads

you'll need:

4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

2 teaspoons salt

6 tablespoons cold vegetable shortening

1 1/2 cups buttermilk

2 tablespoons butter

in a large bowl, combine the flour, sugar, baking powder and salt. use your hands or a pastry cutter to incorporate the shortening into the flour mixture until it's crumbly. add the buttermilk and stir until just combined (do not overmix).

divide the dough into 6 equal portions and place on a lightly floured work surface. roll each portion into a quarter-inch thick disk about 6-inches in diameter.

melt 1 tablespoon of butter in a large skillet over medium heat. add disks (i could fit 3 at a time in my skillet... you can do more or less depending on the size of yours) and fry for 4-5 minutes on each side, until golden brown. repeat for the rest of the dough and serve immediately.

that's it! lots of fun to make, and oh so much fun to eat.

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creamy baked artichokes

before you dismiss this recipe because of your new years diet, hear me out...

the "creamy" in this dish is nonfat greek yogurt.

now can we talk?

because i loved this! it was tangy and yummy and satisfying in every way. i could eat this as a main dish. and the other great thing - this is so, so simple. complicated side dishes stress me out and i always wonder who in the world has time for them. you too? here's a solution...

creamy baked artichokes
serves 2 as a side dish - easily doubled, tripled, whatever you need!

you'll need:
1 can quartered artichoke hearts, drained
1 cup nonfat greek yogurt
1/4 teaspoon salt
1/2 teaspoon pepper, plus extra for sprinkling
juice of 1 lemon
2 tablespoons grated parmesan cheese
2 tablespoons panko bread crumbs
1 teaspoon chopped italian parsley, for garnish (optional)

preheat oven to 400 degrees F.

in a bowl, mix together artichoke hearts, greek yogurt, salt, pepper, and lemon juice. divide into 2 ramekins (or into a baking dish if multiplying recipe). sprinkle 1 tablespoon of parmesan and panko over each serving.

bake for 15-20 minutes, or until top starts to slightly brown. garnish with freshly ground pepper and chopped parsley.

hope y'all enjoy this! this will be my new go-to side dish. done. and now gone are the days of panic when someone asks, "can you bring a side dish?" hooray!

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green chile cheddar drop biscuits

so, this is another post about biscuits. i would say sorry, but i loved these biscuits and they were easy and delicious, so i'm just going to let it be and tell you about these yummies.

tomorrow i'm headed to santa fe with my husband and in-laws (YAY!). i love, love new mexican style cooking and am giddy about all the amazing meals to be had. so, in the spirit of santa fe, how about some green chile in our biscuits? yes, i think so.

green chile cheddar drop biscuits (adapted from the pastry queen christmas)
makes 12-15 biscuits

you'll need:
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup sharp cheddar cheese, shredded
4 tablespoons cold unsalted butter, cut into small cubes (i do this first and keep the cubes in a bowl in the freezer until i'm ready for them - this ensures they stay COLD, which helps your biscuits fluffify)
5 tablespoons Spectrum brand vegetable shortening (you can find this brand at any grocery store - got mine at Target)
1 1/3 cups milk (i used 2%)
One 7-ounce can chopped green chiles, drained
1 tablespoon butter, melted, for brushing

preheat oven to 450 degrees F. line two baking sheets with parchment paper or foil and set aside.

in a large bowl, mix the flour, baking powder, salt, sugar and cheese until combined. add the butter and vegetable shortening and work with your hands or a pastry cutter until crumbly (butter and shortening will be the size of itty bitty peas). add in milk and green chiles. stir in dough just until it can be formed into a soft ball.

use a small ice cream scoop, large spoon, or a 1/4 cup measuring cup to scoop the dough and drop it into mounds onto the baking sheet about 2 inches apart. lightly brush the top of each biscuit with melted butter.

bake for 12-15 minutes, until the biscuits are golden brown.

enjoy a little taste of santa fe! and have a fabulous weekend - last one of 2012!

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basil pesto biscuits

when it comes to sitting down to a good meal, i always like to have some kind of bread component to complement whatever it is i'm eating. it just makes the meal that much better, right?

these pesto biscuits would be a great sidekick for lots of different meals - a green salad, a bowl of spaghetti, or a simple chicken dish. pesto gives them a super moist texture and awesome flavor. and a little melted butter on top never hurt, either. :)

basil pesto biscuits (adapted from how sweet eats)
makes about 16 biscuits

you'll need:
3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pepper
3/4 cups cold butter, cut into small pieces
1 cup buttermilk
1/3 cup basil pesto (or whatever variety you have/prefer!)
1-2 tablespoons melted butter

preheat oven to 425F.

in a large bowl, combine flour, baking powder, baking soda, and pepper. using your hands, a fork, or a pastry cutter, cut in butter until the mixture is coarse and crumbly. stir in buttermilk and pesto with a spoon until it just comes together - don't over mix! you may need to use your hands to bring the dough into one mass.

using your hands (wet hands prevent sticking), roll dough into balls about 1-1 1/2 inches thick and place on a lined baking sheet. press dough balls down slightly on the baking sheet. (i got 16 biscuits out of this recipe, and used 2 baking sheets.) brush each biscuit with melted butter to help brown in the oven.

bake 12-15 minutes, or until biscuits are beginning to lightly brown on top.

that's it! serve with whatever you like, or just gobble them up all on their own. :)

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