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

Bacon Wrapped Jalapeño Poppers

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

This spicy, savory and creamy recipe is the definition of a crowd pleaser! Bacon Wrapped Jalapeño Poppers are a great option when entertaining for a large group. Cocktail party, game day, girls night; You name it! This will be always be a hit and don't even think about leftovers!

Author: Peony

Recipe type: Appetizer

Serves: 24

Ingredients

• 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)

Instructions

1. 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.
2. Slice the jalapeños in half lengthwise; remove the seeds and membrane. Keep the membrane if you want more spice. Set aside.
3. 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.
4. Fill jalapeño halves equally with cream cheese mixture.
5. Cut slices of bacon in half and wrap a piece around each stuffed jalapeño. Use a toothpick to fasten the bacon around the jalapeño.
6. Transfer jalapeño poppers over to the baking rack. Sprinkle with panko breadcrumbs and bake for 25-30 minutes depending on size and oven temperature.
7. Serve immediately!

Notes

Jalapeño Poppers can be made 1 day ahead and kept in an airtight container.
You can also use mini sweet peppers if you want a less spicy option.

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The post Bacon Wrapped Jalapeño Poppers 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

Spicy Buffalo Chicken Dip

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

This addicting dip will win MVP at any house party or sporting event. Bring it along with you to a Super Bowl party and I'm sure it will be well received!

Author: Peony

Recipe type: Appetizer

Serves: 12

Ingredients

• 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

Instructions

1. 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.
2. Mix in the shredded chicken and diced green chilies
3. Bake at 375 for 20 minutes (check halfway through because oven temperatures vary)
4. Sprinkle with green onion
5. Serve piping hot with celery sticks and tortilla chips

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The post Spicy Buffalo Chicken Dip 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.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

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

Icelandic Smoked Trout Dip with Skyr

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 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

Instructions

1. 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.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

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The post Icelandic Smoked Trout Dip with Skyr 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!

Sprinkle with fresh thyme and shaved asiago. Serve immediately while hot!

Roasted Beet Risotto with Asiago & Thyme

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 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

Instructions

1. 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.
2. In a small pot bring vegetable broth to a low simmer, covered.
3. In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
4. 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.
5. 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.
6. Stir in beets, butter, and Parmesan; season with salt and pepper.
7. Sprinkle with fresh thyme and shaved asiago. Serve immediately.

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The post Roasted Beet Risotto with Asiago & Thyme 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

Stuffed Mushrooms with Chestnuts & Boursin

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 18 mushrooms

Ingredients

• 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

Instructions

1. Pre-heat oven to 400F and line a baking sheet with tin foil.
2. 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.
3. Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
4. Bake mushrooms for 20 minutes.
5. In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
6. 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.
7. Spoon a tsp of the boursin cheese mixture into each mushroom cap.
8. Top with breadcrumbs and finely grated parmigiano reggiano cheese.
9. Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
10. Let them cool, sprinkle with fresh thyme and serve

Notes

I always try to buy my mushrooms in bulk, especially when making this recipe. It allows me to choose mushrooms of similar size and shape. I try to get the crimini mushrooms that are perfectly round and free of any bruises or mushy spots
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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The post Stuffed Mushrooms with Chestnuts & Boursin 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!

Grilled Peaches with Prosciutto

 

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This sweet & salty combination is sure to be a crowd pleaser at your next cocktail party or girls night. You can also enjoy this as a light weeknight dinner or afternoon snack. They're super simple to produce and have only five ingredients!

Author: Peony

Recipe type: Appetizer

Serves: 12 pieces

Ingredients

• 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

Instructions

1. 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.
2. Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
3. 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.
4. Arrange on a plate or serving tray and drizzle with balsamic glaze.

Notes

This recipe yields 1 dozen so keep that in mind if you're cooking for a larger group.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.

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The post Grilled Peaches with Prosciutto appeared first on The Peony Life.

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.

Drizzle warm honey over the brie, flipping it over so the brie is coated on all sides.

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.

Pistachio Crusted Baked Brie with Honey

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This salty and sweet baked brie is the perfect thing to warm you up on a chilly day. It's super simple, with only 4 ingredients and only takes 15 minutes from start to finish!

Author: Peony

Recipe type: Appetizer

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees
2. 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!
3. Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
4. 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.
5. Top with pistachios and bake in the oven for 10 minutes
6. Let it cool for a few minutes and then serve with bread or apple slices

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The post Pistachio Crusted Baked Brie with Honey appeared first on The Peony Life.

Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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Edamame & Arugula Spread is a great alternative to the popular Bruschetta

Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!

Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!

The mint really add the perfect finish to Edamame & Arugula Spread.

Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max

I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.

Try this spread over baked parmesan crisps instead of  baguette for a different approach.

Enjoy this for breakfast and switch up your routine!

Edamame & Arugula Spread

 

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Prep time

20 mins

Total time

20 mins

 

Author: Peony

Recipe type: Appetizer

Serves: 8

Ingredients

• 1 cup shelled fresh or frozen edamame
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
• 1 cup packed baby arugula, divided in 2 piles
• ¼ cup Parmigiano-Reggiano
• 1 teaspoon grated lemon zest
• ½ teaspoon fresh lemon juice
• ½ tsp kosher salt
• ⅛ tsp pepper
• ¼ cup mint to garnish
• olive oil for drizzling
• sliced baguette

Instructions

1. Preheat oven to 375°F with rack in middle.
2. If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
3. Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
4. Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
5. Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
6. Add smooth mixture into the bowl with chunky edamame..
7. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
8. Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
9. Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.

Notes

It's VERY important that you remember to remove edamame beans from pods. The outer shell is super coarse & stringy and not something you want to eat.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.

3.3.3077

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Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting. The perfect cupcake!

When my fiancé gifted me with a kitchen aid mixer, it seriously changed the game at home. Full disclosure: I’m not much of a baker. I love to decorate cupcakes & cookies occasionally, but I don’t have the same passion for baking as I do cooking. I would much rather make Halloumi Saganaki with Strawberry Salsa instead of a cupcake any day.

CRÈME FRAÎCHE+ALBANIAN HONEY+RICOTTA+EGGS+LEMON ZEST

Except for mayyyyybe this cupcake! This bad boy is pretty much perfect. I’m so happy I stumbled upon this recipe the other day while going through old pages I had ripped out from magazines. Coming from a girl who isn’t crazy about cupcakes; you need to try these! Maybe the reason I love them so much is because they’re not too sweet. The lemon zest+ricotta+crème fraîche really bring something different to the table. These may be the best cupcake I’ve ever had!

Delicious honey from the mountains of Albania

MY FAVORITE EGGS FROM ‘LONELY MOUNTAIN FARMS’. I LOVE HOW EACH EGG IS ALWAYS UNIQUE!

APOLOGIZE WITH THESE CUPCAKES AND YOU WILL FORGIVEN!!

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

 

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Prep time

40 mins

Cook time

3 hours

Total time

3 hours 40 mins

 

Make ahead tip! The cupcakes can be refrigerated or 2 days.

Author: Joanne Chang foodandwine.com

Recipe type: Dessert

Serves: 12 cupcakes

Ingredients

• FROSTING
• One 8-ounce package cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon finely grated lemon zest, plus more for garnish
• ½ cup honey
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt
• CUPCAKES
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅔ cup honey
• ½ cup fresh ricotta cheese
• ½ cup vegetable oil
• 2 tablespoons finely grated lemon zest
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 large egg yolk
• ¾ cup creme fraiche

Instructions

1. Make the frosting in a medium bowl. Using a handheld electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes.
2. Scrape dow the side of the bowl. Add butter and 1 tablespoon lemon zest and beat until incorporated.
3. Beat in the honey, vanilla and salt.
4. Cover and refrigerate until firm and spreadable, about 3 hours.
5. Meanwhile lets make the cupcakes..
6. Preheat the oven to 350. Line a 12 cup muffin pan with paper liners.
7. In a medium bowl, whisk the flour with baking powder, baking soda and salt.
8. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla
9. Whisk in the eggs and yolk
10. Whisk in one-third of flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scrapping down the side and bottom of the bowl with a spatula.
11. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
12. Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
13. transfer the cupcakes to a wire rack and let cool completely.
14. Frost the cupcakes and garnish with lemon zest.

Notes

Make ahead tip! The cupcakes can be refrigerated or 2 days.

3.2.1311

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