The post Bacon Wrapped Jalapeño Poppers appeared first on The Peony Life.
]]>I bet you can’t eat just one! Never eat deep-fried jalapeño popper again!
Using breadcrumbs is totally optional. I’ve made them without and they were still delicious! The panko breadcrumbs just add a nice little crunch!
You’re welcome and I’m sorry all at the same time. These spicy bacon wrapped bites of perfection will put a serious wrench in your dieting plans! If you’re walking down the aisle this summer and are trying to fit into a wedding dress (like THIS girl) then close your laptop darling and read this post after the big day! I’m slightly kidding but for real, this recipe is très indulgent and a little bit of a treat.
TIP! Buy yourself some inexpensive kitchen gloves and wear them when working with the jalapeños. After several times of learning the hard way; I always wear gloves!
Bacon Wrapped Jalapeño Poppers will be the star of your party! Don’t forget to slice the piece of bacon in half before wrapping it around the jalapeño!
These Bacon Wrapped Jalapeño Poppers are pretty much EVERYTHING you guys! I kid you not.
The individual ingredients each bring something different to the table. Jalapeño lends spice, bacon brings the savory component and both ingredients are cradled by the mellowness of cream cheese. The trifecta! It just works beautifully.
First things first, consider wearing kitchen gloves when slicing and de-seeding the jalapeños. I’ve made these a few times without gloves and every time I was cursing myself well into the night. Why did I do this to myself?! Never again! It’s worth the few dollars to purchase gloves and skip the burning hands chapter of the evening.
I like to dip these Bacon Wrapped Jalapeño Poppers in classic Ranch or sprinkle with a few dashes of Valentina’s hot sauce.
This recipe can be made the day before, packed in an airtight container and stored in the fridge. It’s great to be able to make this ahead of time and have one less one less thing you’ll be rushing to do. I’m always looking for ways to make my life easier and simplify so I’m not stressed about having people over. Count this as one for the books!
Enjoy xx
The post Bacon Wrapped Jalapeño Poppers appeared first on The Peony Life.
]]>The post Spicy Buffalo Chicken Dip appeared first on The Peony Life.
]]>This Spicy Buffalo Chicken Dip is a MUST at any Super Bowl party!
I’m obsessed with Buffalo anything at the moment! It has just enough heat to keep me coming back for more but not enough that I know when to walk away. You feel me?
I couldn’t even get a quick photo op before Rez stole a taste! Unreal!
Let me break this down for you. Three words; simple, inexpensive and delicious.
With a small list of accessible ingredients (some you likely already have) this recipe is an absolute breeze to pull together! To really make your life easy, buy a roasted chicken from Whole Foods or your local grocery store and the dip will practically make itself!
Serve with veggies for a lighter approach to this indulgent dip!
This dip is what I like to refer to as ‘what’s up’. It’s one of those dips you take a nibble of (perhaps unsure) tilt your head back, reflect and say ‘yaaaa, that’s what’s up’! I can just picture my friends laughing as they read this post while simultaneously dialing my hotline to tease me.
Double dipping while taste testing at home is fair game right? Don’t judge! I dare you to dip just once!
Feel free to add some grated jack or cheddar cheese on top if that’s your jam! I decided the dip was indulgent enough and kiboshed the extra cheese I intended on using. I surprisingly didn’t miss it at all. HONESTLY! This dip is a little all-star without it!!
I hope you guys enjoy! xx
The post Spicy Buffalo Chicken Dip appeared first on The Peony Life.
]]>The post Icelandic Smoked Trout Dip with Skyr appeared first on The Peony Life.
]]>Icelandic Smoked Trout Dip with Skyr
One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!
Between the smoked trout and skyr this dip is a protein powerhouse!
Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years. It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.
It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.
I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.
This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!
Enjoy! xx
The post Icelandic Smoked Trout Dip with Skyr appeared first on The Peony Life.
]]>The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.
]]>Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!
Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?
This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.
These mini cabbages are on my radar because they are so freakin’ versatile! This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.
The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.
This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!
Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!
So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!
This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!
Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.
This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.
Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.
I hope you love this recipe as much as we do in my house! xo
Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!
The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.
]]>The post Roasted Beet Risotto with Asiago & Thyme appeared first on The Peony Life.
]]>A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.
Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!
Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!
Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!
Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.
It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.
Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.
Fresh thyme lends a nice flavor to this dish
Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!
I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!
Fall roasted beet goodness!!
This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!
The post Roasted Beet Risotto with Asiago & Thyme appeared first on The Peony Life.
]]>The post Bacon & Egg Baked Breakfast Cups appeared first on The Peony Life.
]]>Bacon & Egg Baked Breakfast Cups are equally convenient if you’re cooking for one or feeding a family of five.
I suck at breakfast! There is no denying it anymore. My fiancé is always getting on my case about not eating breakfast and he’s starting to sound like a broken record (it’s been almost 3 years). I know it’s super important but it’s always been difficult for me to eat in the morning. For years my daily breakfast of champions consisted of a large coffee with cinnamon and maybe a banana when I’m flying. Don’t judge! I’m challenging myself to break this habit so be prepared to see more breakfast posts from me.
I like to serve this with a simple cucumber and avocado salad with sriracha greek yogurt dressing.
Let me just say I love a recipe that gives you a ton of freedom to modify ingredients depending on what you have available. Bacon & Egg Baked Breakfast Cups is absolutely one of those recipes. You can use a variety of ingredients: mushrooms, onions, peppers, tomatoes, spinach and cheese to name a few. This weekend I used my leftover Sautéed Shishito Peppers and they were stellar diced up and added to this recipe.
Local & Organic Pasture Raised Eggs from Lonely Mountain Farms CA
Another thing I love about this recipe is how easily you can cater to individual preferences. Maybe someone dislikes mushrooms or wants to include every vegetable known to mankind. You can put whatever you want in each muffin cup and everyone will be happy at breakfast. This recipe is equally convenient if your cooking for one or feeding a family of five. This recipe is simple enough that you can easily adjust the ingredients depending on the number of mouths you need to feed.
These Bacon & Egg Baked Breakfast Cups are making breakfast easier than ever! It’s a great way to use leftover veggies or whatever you have at home! So many options!
I’ve experimented with this recipe quite a bit because the first time I made it, the yolks were too hard and the bacon was undercooked. Well that’s just not going to fly. Challenge accepted!
After I line around the muffin tin with a slice of bacon, I bake it in the oven for about 10 minutes to jump-start the cooking process. The bacon takes longer to cook than the eggs so I precook the bacon to end up with a crispy outer shell. I also prefer to scramble each egg individually in a small bowl and add 2 tbsp of whatever ingredient before adding to the muffin tin. I prefer the texture and find everything cooks more evenly if it’s mixed together. This is totally personally preference.
Enjoy! xx
The post Bacon & Egg Baked Breakfast Cups appeared first on The Peony Life.
]]>The post Stuffed Mushrooms with Chestnuts & Boursin appeared first on The Peony Life.
]]>Stuffed Mushrooms with Chestnuts & Boursin are a welcomed vegetarian option at any party.
I had you at Boursin didn’t I? I can’t blame you because I’m with you! This soft creamy cheese comes in a variety of flavors and I use the Garlic & Fine Herbs (my go to) in this recipe. These stuffed mushrooms will be sought after at any event and your vegetarian friends will be happy you thought of them!
TIP! Choose your crimini mushrooms in bulk for this recipe. That way you can choose mushrooms of the same size, shape and free of bruises.
This recipe brings together a lot of my favorite things: mushrooms, chestnuts, Boursin, breadcrumbs and fresh herbs. Suddenly I am wished I decided to write this blog post at midnight. I’m now hungry and want to make these right now but that just seems slightly embarrassing. Ooops, I got a tad sidetracked. Back to these little bites of Heaven!
Be careful not to rip the mushroom caps when removing the stem. Bake for 20 minutes and remove the liquid from the mushroom caps prior to adding the Boursin mixture.
I clearly inherited my love of Boursin from my mum. I have memories of her sipping a glass of vino and snacking on crackers with Boursin spread ever-so-evenly across. Fast forward twenty years and I’m pretty much doing the same thing, but somehow it feels less glamorous. Time is really a funny thing. It seems like so much has changed and yet small details like this remain the same.
Sprinkle with fresh thyme before serving. It adds a nice pop of color and great flavor.
Stuffed Mushrooms with Chestnuts & Boursin have been a recipe staple in my kitchen for years. I’ve enjoyed them over wine with girlfriends, as a substitute for meat, arranged on a platter for rooftop cocktails; you name it. I’ve made these bombs of deliciousness at ungodly hours after returning home from working a late flight. Cooking at 1am isn’t unusual for a flight attendant. As you can see, we go way back!
I like serving these on a simple white serving plate with a drizzle of olive oil and sprinkle of time. They really pop!
Over the years I’ve tweaked the recipe here and there, often switching up the herbs I use depending on what I have at home.
This simple recipe gets taken up a notch when you use fresh breadcrumbs. It takes an extra 20 minutes of your time but it’s worth it. Fresh Breadcrumbs have copious amounts more flavor than store bought brands. At least all of the kinds I’ve tried. Depending on what you like, you can use thyme, rosemary, sage, garlic, oregano, ground fennel, pepper to name a few. The options really are endless!
I hope you guys love these as much as I do! xx
The post Stuffed Mushrooms with Chestnuts & Boursin appeared first on The Peony Life.
]]>The post Grilled Peaches with Prosciutto appeared first on The Peony Life.
]]>Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!
Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.
This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.
This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up! Change is good!
Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!
This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.
Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.
I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.
Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.
I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!
The post Grilled Peaches with Prosciutto appeared first on The Peony Life.
]]>The post Cream Of Wild Mushroom Soup appeared first on The Peony Life.
]]>Show the cold weather WHO’S BOSS and enjoy a bowl of Cream Of Wild Mushroom Soup!
I’ve been a lover of mushroom soup since I was a little girl. I have fond memories of my babysitter Margret warming me up Campbells Cream of Mushroom soup after play school. It was one of those things I would never get sick of, no matter how many times I had it for lunch. There was always something so satisfying about it to me. Even now; there still is.
‘GROW YOUR OWN’ mushroom kits at the San Francisco Ferry Building
This would of been such a cool idea for a school science project. Teachers take note!
Even after I had grown up and entered into elementary school, it was still my trusty go-to for lunch. I refused to bring sandwiches like the rest of the kids. I had this phobia of soggy bread and on the few occasions I packed a sandwich, it always found its way to the garbage can. After a tough game of calling my bluff, my mum Cynthia finally conceded. She realized that I wasn’t playing; I would rather starve than eat soggy sandwiches. This was war.
Back in the day I would bring this massive stainless steal thermos with me to school every.single.day. Do kids still do that? Or am I aging myself beyond belief? Whatever the case, it was genius! I brought soup with me everyday to school, often times Cream of Mushroom and it would always be steaming hot, even by lunchtime.
I grew up in Nova Scotia on the East Coast of Canada. If you’re not familiar with East Coast winters, they’re really reaaaally cold . It’s a lovely place with it untouched beauty and the people are so kind and down to earth. Just make sure to do yourself a favor and visit in the summertime!
As a child and then teenager, one of my favorite ways to warm up was over a bowl of cream of mushroom soup. Nowadays it’s like nostalgia in a bowl. This is a grown up version of one of my all time favorite soups, I think the childhood me would be proud of :)
You can use a combination of whatever mushrooms you have available. I like the texture combination of Shiitake, portobello and crimini mushrooms.
This afternoon I’m getting cozy with a large cup of Cream Of Mushroom Soup! Talk about nostalgic!
The post Cream Of Wild Mushroom Soup appeared first on The Peony Life.
]]>The post Mussels with a White Wine & Fennel Cream Sauce appeared first on The Peony Life.
]]>Enjoy a bowl of Mussels with a White Wine & Fennel Cream Sauce this weekend !
Being from Nova-Scotia, loving shell fish like lobster, scallops and mussels is practically in my DNA. I recently returned from a blissful vacation back home on the East Coast, where we indulged in all of my favorites.
Mussels were a staple in my house growing up and I always loved dunking them in garlicky lemon butter. It’s funny how nothing really changed (well maybe my glass of sauvignon blanc). This humble East Coast favorite has continued to be a special dish into my adulthood. It was the first meal I ever made for Rez and whenever I make it at home it brings back happy memories, both old and new.
Fennel lends a sweet licorice flavor to the dish. Don’t worry, it’s not overpowering and the flavor mellows out as it cooks.
At the time I was living in Vancouver and we had been dating long distance for a couple of months. We had met in Hawaii Thanksgiving weekend, had our first date in Montreal on NYE and in January I went to visit him in San Francisco. It was quite the whirlwind! Now it was his turn to come see me in Vancouver and not on buddy pass!
Side note for those of you who are not in the airline industry: Although our career allows us to travel freely and cheaply, long distance relationships can be equally or more taxing on our end. When you fly for a living, doing all of the commuting in a long distance relationship can be draining, especially when it’s not appreciated. It’s a test in a way, to see if they’re willing to put in the work and not ask for the ‘golden ticket’ immediately.
Discard any mussels that don’t open in the cooking process. Important! Don’t forget!
Rez was due to arrive right around lunchtime so I decided to make him an old school favorite of mine; Mussels. They’re easy to make, use few key ingredients and are rather addicting once you sample a few. The broth is really what ties everything together, with thick slices of fresh bread for dipping. This certainly isn’t a fancy dish and that’s part of its glory!
Served best with thick slices of fresh bread. The bread takes it from appetizer to entrée.
We’ve created a tradition of staying in for big nights like Valentines Day or Anniversaries. We get our favorites wine & foods and spend the night at home, instead of going to super crowded and loud restaurants. Don’t get me wrong, I love those places and I’m actually late getting ready to go out for dinner & drinks. But those special nights I like being at home, hidden away from the craziness of the city, with my favorite person in the world, in our own private retreat. We always include mussels in the mix on those special days. One of us always reminding the other of that first home cooked meal together.
Enjoy! xx
The post Mussels with a White Wine & Fennel Cream Sauce appeared first on The Peony Life.
]]>