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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
- 12 Jalapeños, cut in half and seeded
- 12 pieces bacon, cut in half (I use applewood smoked bacon)
- 8 oz cream cheese, softened at room temperature
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- 2 splashes Lea & Perrins Worcestershire sauce
- ½ cup Queso de Oaxaca or Monterrey Jack cheese
- ¼ panko breadcrumbs
- 24 toothpicks to secure bacon in the oven
- ranch for dipping (optional)
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy cleanup. Place a baking rack on top of the baking sheet. Set aside.
- Slice the jalapeños in half lengthwise; remove the seeds and membrane. Keep the membrane if you want more spice. Set aside.
- Beat the cream cheese, garlic, Worchestershire sauce, smoked paprika and Oaxaca or Monterrey Jack cheese together until smooth. I prefer to use a standing mixer or hand mixer but you can certainly do this by hand. Season to taste with a bit of salt.
- Fill jalapeño halves equally with cream cheese mixture.
- Cut slices of bacon in half and wrap a piece around each stuffed jalapeño. Use a toothpick to fasten the bacon around the jalapeño.
- Transfer jalapeño poppers over to the baking rack. Sprinkle with panko breadcrumbs and bake for 25-30 minutes depending on size and oven temperature.
- Serve immediately!
You can also use mini sweet peppers if you want a less spicy option.
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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
- 2 cups roasted chicken, shredded
- 1 8oz package of cream cheese, softened
- ½ cup buffalo sauce (I use Valentinas Extra Spicy)
- ½ ranch dressing
- 1 small can fire roasted diced green chilies
- 1 green onion, thinly sliced (white and light green parts only)
- celery sticks and tortilla chips for serving
- Beat cream cheese+buffalo sauce+ranch dressing+until smooth. I prefer to use an electric mixer but you can certainly do it by hand. It's really important that the cream cheese is softened to minimize lumps.
- Mix in the shredded chicken and diced green chilies
- Bake at 375 for 20 minutes (check halfway through because oven temperatures vary)
- Sprinkle with green onion
- Serve piping hot with celery sticks and tortilla chips
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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
- 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
- ¾ cup Skyr (a thick Icelandic style yogurt)
- ¼ cup crème fraîche
- 2 tsp Worcestershire sauce
- 2 tbsp prepared horseradish, drained
- a medium sized dill pickle, finely diced
- ¼ cup fresh dill, roughly chopped
- ¼ cup green onions, thinly sliced (white and light green parts only)
- 1 tbsp capers, strained
- freshly ground pepper
- flakey Icelandic sea salt
- Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
- Let dip chill in the fridge for 1 hour prior to serving.
- Serve with endive leaves, sliced cucumber, celery sticks or crackers.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.
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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!
- 3 medium beets, red or golden
- 5 cups vegetable broth
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1¼ cup arborio rice
- ½ cup of a dry white wine you like to drink
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme
- ½ cup finely grated asiago cheese
- 3 tbsp unsalted butter
- salt + pepper to taste
- garnish with a sprinkle of fresh thyme
- Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
- In a small pot bring vegetable broth to a low simmer, covered.
- In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
- Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
- Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
- Stir in beets, butter, and Parmesan; season with salt and pepper.
- Sprinkle with fresh thyme and shaved asiago. Serve immediately.
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]]>The post Grilled Peaches with Prosciutto appeared first on The Peony Life.
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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!
- 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
- 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
- 12 piece of fresh mozzarella, cut into equal sizes.
- 6 pieces of prosciutto, cut in half lengthwise.
- balsamic glaze to drizzle
- Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
- Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
- Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
- Arrange on a plate or serving tray and drizzle with balsamic glaze.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.
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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!
- 5 oz fresh shiitake mushrooms
- 5 oz fresh portobello mushrooms
- 5 oz fresh crimini or porcini mushrooms
- 1 tbsp good olive oil
- 1 stick and 1 tbsp unsalted butter, room temperature
- 1 cup yellow onion, chopped
- 1 carrot, chopped
- 2 sprigs fresh thyme & 1 tbsp minced thyme
- 2 cups leeks, chopped(white & light green parts only)
- ¼ cup all purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup half & half
- ½ cup flat leaf parsley, minced
- Kosher salt & freshly ground pepper, to taste
- CLEAN mushrooms by wiping them with a paper towel. It’s important not to wash the mushrooms.
- In preparation of the Mushroom Stock separate the stems from the caps and slice the caps into ¼′ slices. Set aside. Discard any unwanted parts and coarsely chop the mushroom stems. Set aside.
- Heat Olive Oil and 1 tbsp of the butter in large pot. Add the chopped carrot, onion, mushroom stems, sprig(s) of thyme, 1 tsp salt, ½ tsp pepper and cook over medium/low heat for 10-15 minutes, until the veggies are tender. Add 6 cups water and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have approx. 4½ cups Mushroom Stock, if not add some water
- In a large pot heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes until leeks start to brown. Add sliced mushrooms caps and sautee for 10 minutes, or until they are brown and tender. Add the flour and cook 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ tsp, 1 tsp pepper and bring to a boil. Reduce heat and let simmer for 15 minutes. Add cream, half & half, parsley, salt and pepper to taste, heat thoroughly but do not boil. Serve hot!
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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
- 3 pounds mussels, scrubbed and de bearded
- ¼ cup butter, ½ stick
- 1 fresh fennel bulb, thinly sliced
- 2 shallots, chopped
- 4 garlic cloves, chopped
- 2 teaspoons fennel seeds
- ½ bottle dry white wine
- ½ cup heavy whipping cream
- a small handful of flat leaf parsley
- garnish with lemon wedge
- Melt butter in heavy large pot over medium-high heat.
- Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes.
- Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
- Garnish with lemon wedges and serve with fresh bread!
- Enjoy!
Once mussels are cooked I discard any mussels that do not open.
I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.
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Silky caramelized onions, nutty gruyere, red wine and a rich flavorful broth. Mmmm I like that. What more could you want? Get yourself together, you’re drooling. I see you!
Don’t forget to pick up a bottle of red for this recipe!
My love affair with French Onion Soup began after moving to Vancouver in the middle of winter. For those of you not familiar with the Vancouver climate, it’s much different than the rest of Canada. Instead of snow storms and mind numbingly cold temperatures; Vancouver gets a TON of rain and can be gloomy & dark. I really have to credit Vancouver for my deep love of French Onion Soup. It brings back fond memories, with some of my closest friends, in my favorite city in the world. That’s right, I said it. If you haven’t been to this beautiful place, you need to visit.
Nothing shines brighter than Vancouver on a sunny day.
Try to slice your onions as evenly as possible .
French Onion Soup is easily one of my favorite soups but WHY is it so difficult for a girl to find a great French Onion Soup? I have no idea why but this dish often misses the mark when I dine out. Is it because onions take a solid 40 minutes to caramelize? Or because the quality of the beef stock really does matter? Whatever the reason, when I find a french onion soup I love, I will order it every damn time. Religiously.
Cozy up with a bowl of cheesy French Onion Soup!
I’ve heard through the grape-vine the last few days have been pretty rainy and miserable in Vancouver. I posted this recipe thinking of you all and wanted to share my rainy day favorite.
Whip up a batch of this, invite some friends over and have a few laughs over a bowl. While you’re at it, pop a couple bottles of red, because everything’s better with wine!
Bon Appétit! xx
- ½ cup unsalted butter
- 4 large onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs (you can sub for 1.5 tsp of dried thyme)
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about ½ bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts (8 cups) vegetable or beef broth (I use vegetable)
- 1 baguette, sliced
- ½ pound (2 cups) grated Gruyere
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
- Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Now add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
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Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.
Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.
This recipe is so simple and oh so delicious. 15 minutes start to finish and virtually zero cooking. Pistachio Crusted Baked Brie with Honey is such a versatile dish. I picture serving this up for my girl friends over wine, a tapas style dinner at home or as an afternoon snack on a chilly day.
I’ve been busy studying for my annual re-qualification exam and drills. As flight attendants, we have to do this once a year and it’s always super stressful! Why? Because if you don’t pass, you no longer get to fly the friendly skies. That’s right; your job is on the line. This will be my 5th annual and you would think it gets easier, but it doesn’t.
Quickly pulse shelled pistachios in the food processor. Don’t pulse too much. You want pistachio pieces, not pistachio dust!
I woke up a couple of nights ago shouting my evacuation commands. In my dream, I was evacuating an aircraft with a fire in the cabin and my exit was blocked due to water. Just lovely! My fiancé was terrified but quickly realized what was going on. If you’re close with any flight attendant I’m sure you’re aware; we can go a little crazy when our annual training creeps up.
Anyhoo, the next day I was exhausted from lack of sleep and didn’t have the energy to cook. I wanted something low maintenance, quick and warm for dinner. I opened the cheese drawer (because cheese is always the answer) and found a piece of wild mushroom brie. Boom! That’s where this idea spiraled from.
Make sure to coat all sides of the brie with honey. This will make it easier for the the pistachios to stick to the brie.
It’s better to have an entire wheel of brie because it helps keep the ooey-gooey-goodness inside, but I wanted to use what I already had in the fridge. Remember, lazy and tired? No grocery store tripping for this lady. Just keep in mind, an entire wheel looks prettier and more put together. If you’re entertaining; I would suggest going that route.
Remember not to go overboard with pulsing the pistachios. A quick pulse is all you need. You still want the texture of the pistachios. Pistachio dust is not what you’re going for with this recipe.
I served this with fresh bread, prosciutto, apple slices and green grapes. It was such a great, casual dinner! You can’t go wrong with a 15 minute, easy peasy dinner that tastes like a million bucks!
I hope you love this comforting recipe as much as I do xx
Enjoy this slathered on fresh warm bread or with apple slices for a healthier approach.
- 1 wheel of brie, size can vary but I generally use a small one
- ½ cup good quality honey
- ⅓ cup shelled pistachios
- crusty bread or sliced apples for serving
- Preheat oven to 350 degrees
- Pulse pistachios in the food processor for a couple of seconds. You want to break down the pistachios but you still want texture. You do not want pistachio dust!
- Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
- Start sprinkling the honey covered cheese with pistachios. It's not a big deal if they don't all stick; just try the best you can.
- Top with pistachios and bake in the oven for 10 minutes
- Let it cool for a few minutes and then serve with bread or apple slices
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Olive Tapenade with Rosemary & Basil. A simply addicting appetizer!
YUM! This olive tapenade makes me want to dance. It’s so freaking good! I just can’t deal. This is DELISH served on Baked Parmesan Crisps, alongside a cheese platter, slathered on crusty bread or on slices of cucumber for a healthier approach. I made this the other night to have with a cheese platter and it was just as good as I remembered.
It’s important to use mostly black pitted olives and only a small amount of kalamatas, because kalamata olives are high in sodium. Also, the regular black olives tend to be less expensive, so thats always a bonus!
The hot mustard and garlic give this tapenade a nice little kick, but the anchovy paste is truly my secret weapon. When used properly, anchovy paste really adds something extra special to a dish. It’s often that one ingredient you just can’t put your finger on. The biggest mistake people make, is of course using too much of it. This stuff is POTENT, so use a little bit at a time when cooking. It’s possible to cook with anchovy paste and not have fishy tasting food; just chill on the tube dude.
This is a great make ahead option for a party or appetizer and it is super easy to make. There is actually no real cooking involved in making this tapenade. All you have to do is add the ingredients together in a food processor and voila!
Hope you like it! xx
- 1 small can black olives, drained
- ½ cup kalamata olives
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 2 tbsp dry roasted pine nuts
- 2 tsp hot mustard, such as dijon
- ½ tsp anchovy paste
- 1 tsp rosemary, minced
- 2 tbsp basil, loosely chopped
- Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
- Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
- Add remaining half of kalamatas and quickly pulse
- Serve with crackers or bread
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