There is no denying that I am a spring/summer person. Once the weather starts to cool, I basically go into hibernation. One of the main things I like about the Fall/Winter season though is the delicious and heart warming food that goes along with it. So, if I have to be cold for a few months, at least I will be well fed.
These yummy bites are sure to warm up even the coldest of days. Nice crunchy bread, flavorful roasted butternut squash, all on top of some heavenly ricotta. And to top it off, some zesty fried sage...YUM.
Yogurt Berry Toast
A little bit sweet and a little bit tart. This toast will be sure to brighten up even the gloomiest case of the Mondays. Plus, you wouldn't believe how simple this luxurious little bite is.
Ingredients:
Greek Yogurt ( I like Fage because it is so thick and creamy)
Frozen Mixed Berries
Turbinado Sugar ( I like the Trader Joe's kind because, well, it's cheap and good quality)
A slice of bread
What You Do:
1. Pop about 1/4 cup of frozen berries into a small sauce pan and heat on medium high with about 1/2 tablespoon turbinado sugar. Heat until bubbly and beginning to thicken, about 5 minutes
2. While your berries are cooking, toast a piece of bread to your liking
3. Stir up the yogurt until fluffy. I like this yogurt because it is nice and thick but stirring it is must so that it is not too dense on the toast.
4. Spread the whipped yogurt on the toast like you would butter. Spoon on the berry mixture and
ta-da! YUM!
Summertime Guac 🥑
🥑 This recipe is oh so simple because, well, there really isn't one. Guacamole is my all-time favorite dip and keeping it nice an simple is what I like best about it. Really, you can add whatever you want, but this is the essentials. 🍅
Ingredients:
Serves approx. 2 dip heavy people
1 large avocado seeded and diced
juice from 1 or 2 limes depending on your preference for tart
3/4 slices from a jalapeño minced (I don't seed mine)
1/4 of a big red onion minced small
cilantro to your liking
2 campari tomatoes diced and seeded ( you can use any kind you want I just like their sweetness)
Tajin ( this is what really takes this to the next level)
Directions:
I mash the avocado, lime juice, red onion, and jalapeño with a fork in a bowl. Then I add the tomato and cilantro and stir in. I add the Tajin last and season to taste. And ta da' there you have it, a super yummy summertime, or really anytime dip. NOTE: the Tajin has salt in it so you do not need to salt your guac.
Red Chili Tomato Confit
WITH A FEW SIMPLE INGREDIENTS YOU CAN HAVE A SHOW STOPPING DIP. THIS TASTY MIXTURE BRINGS OUT THE SWEETNESS AND DEPTH OF THESE CHERRY TOMATOES AND THE SIMMERED OLIVE OIL AND RED CHILI FLAKES REALLY TAKE IT TO THE NEXT LEVEL. YOU CAN SERVE THIS WITH CRUSTY BREAD OR ON TOP OF YOUR FAVORITE PROTEIN. I LOVE THIS ON TOP OF GRILLED CHICKEN OR PORK CHOPS. A LITTLE CRUMBLE OF FRESH FETA WILL HAVE YOUR MOUTH BEGGING FOR MORE. BE WARNED, A LOT OF TOMATOES GOES A VERY SHORT WAY WITH THIS RECIPE.
THE SPICES
* EXTRA VIRGIN OLIVE OIL- ENOUGH TO POOL IN THE BOTTOM OF THE PAN. APPROX. 1 MM UP THE SIDES. (I LIKE TO USE MY 5QT. NON-STICK DUTCH OVEN FOR THIS. THE HIGH SIDES HELP KEEP THE SPLATTER DOWN.)
* COURSE SEA SALT- TO YOUR LIKING (THE IMAGE SHOWN IS MORE THEN YOU WILL NEED)
* FRESHLY GROUND BLACK PEPPER- AGAIN, ADJUST FOR YOUR PERSONAL TASTE
* CRUSHED RED CHILI FLAKES- AS MUCH AS YOU LIKE ( I TYPICALLY START WITH A TABLESPOON)
THE MAIN ATTRACTION
* A 24 OZ CONTAINER OF CHERRY TOMATOES WILL MAKE ENOUGH FOR A SMALL DIP OR A TOPPING FOR ABOUT 3 PIECES OF PROTEIN. I WOULD USE AT LEAST 2 24OZ PACKS.
DIRECTIONS
* HEAT EVOO TO MEDIUM HEAT. (BE SURE TO NOT BURN OR SMOKE THE OIL)
* ONCE HEATED ADD SPICES ( SALT, PEPPER, AND CRUSHED RED CHILI FLAKES)
* SIMMER WHILE STIRRING OR SWIRLING THE PAN OCCASIONALLY FOR ABOUT 5 MINUTES ( UNTIL THE FLAKES BEGIN TO BROWN)
* ADD THE TOMATOES ( THEY WILL SIZZLE AND POP SO BEWARE OF OIL SPLATTERS)
* TURN HEAT DOWN TO MEDIUM LOW AND CONTINUE TO SWIRL OCCASIONALLY UNTIL THE TOMATOES HAVE SPLIT AND SOFTENED.( ABOUT 20 MIN)
I USUALLY STRAIN OUT THE TOMATOES FOR A SPREAD OR TOPPING AND RESERVE THE SEASONED EVOO FOR OTHER COOKING.
Seared Bok Choy with Sriracha and Sesame
Want something to spice up your at home cooking routine? Look no further, these tasty bites will be sure to have you coming back for more.
Ingredients:
2 large bok choys
sesame oil for searing
2 garlic cloves minced
2 tbsp soy sauce
1 inch of ginger minced
1tbsp of sriracha
Sesame seeds for serving
Instructions:
Cut bok choy in half or in quarters if you are serving more then two people
Add a dash of sesame oil to a pan and heat to hot. Pan sear the bok choy flat side down until it is golden brown.
While be bok choy is cooking whisk together garlic, soy sauce, ginger and sriracha
As soon as the hot bok choy comes off the pan spoon over glaze
Garnish with sesame sees to serve
Serving suggestion:
Top with chopped green onion for a little more crunch.
Watermelon 🍉 Skewers
August is here, and you would know it with this heat wave we have been having in Southern California. 90+ degrees🔥, are you kidding me!! So, I decided to beat the heat with this super yummy watermelon skewers. The best thing about this recipe is that there is absolutely no use of an oven or a microwave. Keeping your kitchen nice and cool, or at least bearable. This kind of snack is really a whatever you like kind of thing, but I think the feta adds a nice additional flavor. I suggest getting the feta as pictured below. It comes in nice big chunks that you can break down. At my grocery store it is called "Greek Chunk Feta". If you can't find it though, no big deal, just get the regular kind and sprinkle it at the end .
Ingredients:
Watermelon- I always get the mini watermelon that is seedless.
Tajin- Have I mentioned I LOVE this stuff
Hot House or Parisian Cucumber
Fresh Mint
Lime- The juice of 2 or 3
Greek Chunk Feta
What You Do:
Chop up the watermelon into cubes, about 2x2
Juice the lime and pour over the watermelon cubes then put in the frig
Chop the cucumber into 1/2 inch circles, refrigerate
Cut the feta into bite size cubes
Refrigerate the ingredients for about 20 minutes or until you are ready to serve
Chiffonade mint right before serving
Banana Bread , Yes please!
If you are like me, you have grand plans for your bananas only to see them the day before they are ready to be thrown out and think, “Why do I get these every time I go to the store?”. So, what to do with these overly ripe bananas other then make a delicious loaf of banana bread! This recipe checks all of the boxes.
Sweet- YES
Soft- Absolutely
Not Dry- Not at all
Has chocolate- duh, why wouldn’t it?
Things you need
8 TBSP unsalted butter melted
1 cup packed brown sugar (I like to use light brown for this recipe)
2 large eggs, beaten
1 1/2 tsp pure vanilla extract
4-5 very ripe bananas, mashed
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup chopped pecans or chocolate chips ( I use both because I’m fancy like that)
1-2 TBSP granulated sugar
What to do
Preheat oven to 350 degrees. Spray an 8x8 baking pan with nonstick baking spray or line with parchment paper.
In a stand mixer, beat together the butter, brown sugar, eggs, and vanilla with the paddle attachment until well blended. (You can also do this with an electric mixer.) Add the bananas until combined.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the chocolate chips or (and) pecans and mix until combined.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top.
Bake for 45-50 minutes or until a tester or toothpick comes out clean when inserted into the middle. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter. (But really, this is so good, you really don’t need the butter at all )
When banana bread is completely cool, cover the pan with foil or if your dish comes with a lid and store at room temperature for up to two days...but it probably won't last that long.
I hope you enjoy this treat as much as I do. I find myself just eating this out of the pan with a fork (no shame) it is that good. Sometimes if I am feeling healthy, ha, I ditch the sugar on top as it adds just a little crunch as opposed to additional sweetness.
Now every time you see those almost brown bananas you can whip up this simple yet amazing bread.
Seared Bok Choy with Sriracha and Sesame
The days are still short and we could all use a little extra heat. Fortunately, these seared Bok Choy bites will warm you up from the inside and take you back to beaches and palms.
Things you need
2 large bok choys
sesame oil for searing
2 garlic cloves minced
2 tbsp soy sauce
1 inch of ginger minced
1tbsp of sriracha
Sesame seeds for serving
What to do
Cut bok choy in half or in quarters if you are serving more then two people
Add a dash of sesame oil to a pan and heat to hot. Pan sear the bok choy flat side down until it is golden brown.
While be bok choy is cooking whisk together garlic, soy sauce, ginger and sriracha
As soon as the hot bok choy comes off the pan spoon over glaze
Garnish with sesame sees to serve
Serving suggestion:
Top with chopped green onion for a little more crunch.
{It's Toast time} Whipped Ricotta with Pomegranate Seeds and Candied Lemon Slices
I love a good fancy toast, and this one does not disappoint, the subtle sweetness of the ricotta along with the little bursts of pomegranate seeds all topped off with some candied lemon slices and just a touch of zest, ugh, yes please!
Things you need
1 C. of Ricotta cheese
8 slices of bread, I like to use a good, crusty french bread
Pomegranate seeds from 1 fruit
2 lemons ( zest prior to slicing)
3 Tbsp. of sugar
About 2 sprigs of finely chopped fresh mint
What to do
First, whip up your ricotta into a nice fluffy texture. Toast your bread and then slather it on, don’t be shy, the more the merrier.
Next you want to mix the sugar with some warm water, about 1 cup should do the trick. Then slice your lemon very thin and put it into the mixture of sugar water for about 5 minutes.
While the lemon slices soak, cut and seed the pomegranate.
Then, thinly slice your mint
Finally, put everything together. Top your toast with the pomegranate seeds, the candied lemon slices ( you will probably have to dab them off on a paper towel so that they are not too wet), and the mint. Finally, if you want a little bit of a zing, add some lemon zest to top it off.
