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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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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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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!
- 1 lb brussels sprouts, halved
- 2 tbsp olive oil
- salt + pepper
- 2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp pure maple syrup
- ¼ cup toasted pistachios or hazelnuts
- sprig of rosemary for garnish (optional)
- Preheat oven to 400F and line a baking sheet with tin foil.
- Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
- Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
- Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
- While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
- Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
- Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.
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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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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
- 18 large crimini mushrooms, stems removed and cleaned
- 1 package herbed boursin cheese, room temperature
- 1 small can water chestnuts, finely diced
- ¼ cup minced chives
- ½ cup breadcrumbs, preferably homemade
- ¼ cup parmigiano reggiano, finely grated
- 2 tbsp olive oil
- fresh thyme for sprinkling
- Pre-heat oven to 400F and line a baking sheet with tin foil.
- Now let's clean the mushrooms. Using a damp paper towel, remove any dirt from the mushrooms. It's okay to give the mushrooms a quick shower to save time, just make sure to not let them soak. If you give the mushrooms a quick shower to clean them, make sure you dry them as best as you can.
- Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
- Bake mushrooms for 20 minutes.
- In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
- When you remove the mushrooms from the oven there will be a small amount of liquid in each mushroom cap. Discard this liquid by using a small spoon or with clean hands just tip the cap upside-down over a bowl.
- Spoon a tsp of the boursin cheese mixture into each mushroom cap.
- Top with breadcrumbs and finely grated parmigiano reggiano cheese.
- Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
- Let them cool, sprinkle with fresh thyme and serve
This recipe is significantly better with fresh bread crumbs. Store bought bread crumbs just won't have the same flavor. So if you have 15 extra minutes to spare, I strongly suggest you go all the way and make your own.
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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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]]>The post Pistachio Crusted Baked Brie with Honey appeared first on The Peony Life.
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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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SERVE THIS FAMILY STYLE AT A SUNDAY DINNER
Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.
SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C
Summer squash comes in a variety of shades of yellow, green and even white. I love working with pattypan and sunburst squash like the ones used in this recipe. I can only get my hands on them in the summer so I look forward to them every year. They are made of up of mostly water(95%), are low in calories and are good sources of vitamin A & C.
Another way I like to enjoy summer squash is grilled with eggplant and peppers. I serve the grilled veggies family style and drizzle them with roasted garlic extra virgin olive oil. It reminds me of happy days in Europe with my fiancé, visiting with his family and falling in love with the Mediterranean style grilled vegetables. I think I ordered them as a side for lunch and dinner every night; not even kidding.
SLICE SQUASH THE SAME THICKNESS, SO THEY COOK EVENLY
Anyway, back to this bomb diggity summer squash gratin. The original recipe calls for zucchini but I decided to sub for seasonal summer squash. I was really happy with the way things turned out. A couple things about this recipe, I wanted to share with you..
-Salt your squash! Summer squash is made up of 95% water and its all going to come out when cooked. To avoid a runny gratin place the slices of squash in a colander lined with a clean kitchen towel. Liberally sprinkle kosher salt over the squash and let it sit for 15 minutes to draw out the moisture. Depending on the amount of liquid either pat dry using a towel or apply pressure to strain using the colander.
-In my opinion the nutmeg sets this dish OFF! It’s a must have in this dish for sure so don’t skip it.
-I know it seems like a lot of onions but they will soften as they cook down. Trust me, it will work.
-The gruyère in this recipe is on point but feel free to sub fontina or whatever you have in the fridge.
This summer squash gratin recipe is a favorite in my house! A lot of people request this when they come over for a meal. I like to serve it family style for a casual lunch or dinner.
Enjoy xx
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in ½ and sliced (3 large)
- 2 pounds summer squash or zucchini, sliced ¼-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- ¾ cup fresh bread crumbs
- ¾ cup grated Gruyere
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
- Add the zucchini and cook, covered, for 10 minutes, or until tender.
- Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
- Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.
- Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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Mushroom & Arugula Fusili with Pistachio Mint Pesto
This addicting recipe transpired when I had a craving for pesto pasta but didn’t have any basil at home. My basil obsession prevailed and we ate our entire supply. I’m still impatiently waiting on a new batch to flourish. In the mean time, what could I make that would satisfy my craving?
My ‘newish’ mission is to try my best to use what I already have, in efforts to decrease my household waste. I feel enormous guilt when I throw away food and well, essentially money. Anyhoo, I remembered I had a whole whack of mint from the farmers market, and I thought that combined with pistachios and a few key ingredients; it would make deliciously smooth and fresh pesto.
TIME SAVER ALERT! Buy shelled pistachios to save time!
Pistachios are a tree nut that are high in protein and rich in dietary fiber. Pistachio trees are commonly found in Turkey, Greece, Italy, Iran, Syria, Lebanon and right here in California, to name a few. They are a ridiculously great source of vitamin E, which is key for healthy skin, eyes and a strong immune system.
I must confess I’m a Trader Joe’s-aholic and I buy most of my nuts there, among other things. They have super convenient shelled pistachios and they are very reasonably priced. I mainly love them because they save me SO MUCH time and I truly dislike the tedious task of removing the shells myself. If you live in Canada and don’t have access to TJ’s, I’ve found them in bulk at some Whole Foods & Safeway stores. I always go for the unsalted ones so I never end up with an over salted recipe. You can always add more but you can’t take it away!
Heads up I add a lot of garlic to this recipe! I use two large cloves or 3 small, so please adjust your recipe accordingly depending on preference. I also wait and fold in the green onions and pecorino into the pesto after removing it from the food processor. I just like the texture better that way but feel free to tweak whatever you like.
This recipe can easily be adapted to a vegetarian recipe by skipping the pancetta. I would probably make it vegetarian style more often if I was just cooking for myself, but my fiancé really loves this dish with pancetta.
Don’t forget to reserve 1 cup of pasta water. This is very important! Add it slowly one tablespoon at a time until you reach your desired consistency. Adding the pasta water slowly to the pesto pasta adds a rich & creamy component to this dish. Be careful not to add too much at a time.
SERVE THIS DISH FAMILY STYLE IN A BIG PASTA BOWL
Mushroom & Arugula Fusili with Pistachio Mint Pesto is one of my favorite go-to’s when hosting a casual dinner with friends & family. I love to serve this family style in a big pasta bowl and let everyone serve themselves. I put out little bowls of grated Pecorino Romano, shelled pistachios and mint on a tray and everyone can add the final touches to their pasta. People always go in for seconds of this recipe and I never have any leftovers! This recipe will definitely be made again & again at my house!
Enjoy!
- 1 cup dry roasted pistachios, shelled
- ½ cup extra virgin olive oil
- ½ cup parmigiano reggiano or pecorino romano, finely grated
- 2 cloves garlic, quartered
- 4 scallions, thinly sliced
- ½ cup mint, loosely chopped
- 3 tbsp parsley, loosely chopped
- 227g small crimini mushrooms, ends trimmed and halved or quartered, dependent on size
- 4 cups arugula, washed and dried
- 8 ounces pancetta, diced
- 454g whole wheat fusili pasta, cooked slightly before al dente
- salt & freshly ground pepper, to taste
- Bring a large pot of salted water to a boil. Add dried fusili pasta and cook until just before al dente. Use the instructions on the back of the package as a guide but check several times to avoid overcooking. You want to stop the cooking process a little bit before al dente and rinse with cold water. When we mix the pasta later it will cook a little bit more and we don't want overcooked pasta. Remember to reserve 1½ cups pasta water for later. This is very important!! I always take some out during the last stages of boiling process before draining the pasta so I don't forget.
- Combine pistachios, garlic and mint in the food processor and pulse until a loose paste forms.
- Add olive oil and a little bit of kosher salt and pulse until smooth.
- Fold in parmigiano regianno and scallions into pesto mixture.
- Return the large pot to the burner and add 1 tbsp olive oil or butter and heat over medium high heat.
- Add pancetta and sauté for 3 minutes. Add mushrooms and sauté for another 3 minutes.
- Add 2 tbsp pasta water and use a wooden spoon to scrap bottom of the pot .
- Turn to low heat and add pasta to the pot.
- Add pistachio pesto to the pasta and toss to coat, adding pasta water to thin out the sauce and enhance the creaminess of the dish.
- Serve on a lush bed of arugula and finish with a generous amount of freshly ground pepper.
- I love to serve this dish family style and leave the big bowl at the table because people always want seconds of this!
- Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.
Have freshly grated parmigiano reggiano, roasted pistachios and mint and let everyone top their own.
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A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION
Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream. The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even
though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking. I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.
BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS
I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?
Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.
I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up. My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!
HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!
After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.
HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD
Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.
Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!
Heirloom Tomato Salad with Burrata & Balsamic Glaze
- 1 pound heirloom tomatoes, cut into bite sized pieces
- 1 package burrata with 2 balls
- ½ cup basil, sliced into little matchsticks
- 4 cloves garlic, minced
- 1 tbsp good quality olive oil
- sea salt & freshly ground pepper
- balsamic glaze to drizzle
- Cut the clean heirloom tomatoes in bites sized pieces.
- Add garlic, basil, olive oil and S&P.
- Mix Ingredients
- Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
- Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
- Add pieces of burrata to the top of the tomato salad and garnish with basil.
- Drizzle with balsamic glaze
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