Lemon Poppyseed Pancakes

Last week I started my final semester of college before I go to culinary school. Having a routine and schedule has been nice, and has left me more time to cook, which has been a treat. I decided to make pancakes for breakfast one morning. I picked on this recipe for two reasons; I love lemons and I love poppyseeds. These turned out better that I could have expected. They are perfectly fluffy and light, with the perfect sweetness. I would suggest topping them off with fresh fruit and a bit of hot syrup (nothing ruins pancakes like COLD syrup...ugh). I used blueberries, and it was delectable.

ENJOY.

INGREDIENTS:

// 2 C flour

// 1 t baking powder

// 1/2 t baking soda

// 1/3 C sugar

// pinch of salt

// 1/3 C poppy seeds

//zest of 4 lemons

// 2 C buttermilk

// 2 large eggs

// 2 T butter --- melted

DIRECTIONS: 

I. Mix dry ingredients together.

II. In separate bowl, whisk together buttermilk, eggs, and butter. Add poppy seeds and zest.

III. Pour buttermilk mixture into flour mixture. Stir just until combined --- don't overmix!!

IV. Heat skillet over medium heat. Brush with butter. pour 1/3 C scoops of batter into the center of the skillet.

V. Place pancakes that are done on a baking sheet and place in oven heated to 'warm' until you have used up all the batter.

Vi. Remove pancakes from over and serve.

TIPS&TRICKS:

         :: Poppy seeds go rancid quickly, so store them in your freezer.

         :: Heat store bought syrup for about 30 seconds in the microwave and pour over warm pancakes immediately before serving.

Savory Sauteed Sausage and Veggies

Over the past few years of cooking, I've learned many things, but one of those things is that I love sauteed veggies and meat. Its a great technique to get a savory and flavorful meal.

Today when I got home for lunch I decided to saute some gourmet sausage with veggies, and then threw it on a toasted bagel with some cold cream cheese. This may sound strange, but the warm and tender sauteed veggies are perfectly contrasted by a crispy bagel and the coolness of cream cheese. The flavors melded well and I sooo enjoyed my lunch :)

INGREDIENTS:

+ 1 chicken and artichoke sausage; chopped into large pieces

+ 3 mushrooms thinly sliced

+ 1 tomato, cut into slices

+ 2 garlic cloves; pressed

+ 1 stalk of green onion, thinly sliced

+ 1/4 t saffron threads (about 5 threads)

+ pinch of salt

+ 1 sprouted wheat bagel, halved

+ 2 T light cream cheese

DIRECTIONS:

I. Pre-heat a medium sized iron skillet over medium heat. 

II. Add sausage pieces to pan and sear for about 3-4 minutes, or until outsides are a bit crispy.

III. Reduce heat to medium low. Add mushrooms, tomatoes, green onion, and garlic. Coat with a light layer of grapeseed oil. Saute for about 5 minutes, stirring 2 to 3 times. Meanwhile, put bagel in toaster, and toast until just slightly crispy

IV. Sprinkle salt over mixture and add saffron threads. 

V. Allow mixture to cook 1-2 minutes longer. Turn heat off when mixture is cooked to desired temperature/appearance.

VI. when bagel is toasted, spread with cream cheese. Top each half with sausage mixture.

enjoy. 

Gourmet Spinach and Burger Salad (+seasoning)

The past few weeks, its been pretty warm here in LA., and I've found myself eating more salads. This salad is one of my all time favorite meals. Its so easy to make, yet interestingly gourmet, and a great alternative to just a plain 'burger and bun.' For the record, I think I also enjoy it so much because it includes three of my favorite ingredients. ;) This recipe makes a single serving.

Gourmet Spinach&Burger Salad

------------------------

INGREDIENTS::

+ 2 C spinach

+ 1 turkey burger patty, seasoned (recipe for seasoning is below)

+  1 T slices Jalapenos

+ 2 T crumbled feta or blue cheese

+ 6  rings yellow onion

+ 2 T balsamic salad dressing

DIRECTIONS:

1. Cook burger patty in an iron skillet for about 4 minutes each side, over medium high heat. Set on a plate to rest when done.

2. In pan used to cook burger, melt 1 T butter. When butter is heated place onion slices in pan and allow them to get soft. They are done when the onion is transparent and starts to brown on the edges

3. Bed the spinach in a large bowl. Cut the burger into cubes and place meat on salad.

4. Top with jalapenos, cheese, and salad dressing.

[I also like to add alfalfa sprouts if I have them, for a yummy treat]

enjoy!!

[[ BURGER SEASONING]]

I use this every time I make burgers. It makes a frozen patty taste great, and adds a yummy smokiness to fresh turkey or beef burger.

INGREDIENTS::

+ 2 1/2 T paprika

+ 2 T table salt

+ 2 T garlic powder

+ 1 T porterhouse seasoning

+ 2 t black pepper

+ 1 T white pepper

+ 2 t ground mustard

+ 1 t cayenne pepper

Just rub a bit onto each side of the patty before cooking.

a [warm] touch of fall:: Creamy Pumpkin Pasta (&&a playlist for rainy days)

Fall is without a doubt my favorite time of year. I love the weather, the food, the music, the clothing, the movies, and the fellowships that goes along with it. I love that we already have had a dose of rain here in Los Angeles, and i hope that it stays crisp and cool.
Below the recipe I listed my [rainyday] playlist. I love driving in the rain listening to good music :)

There was no better way to welcome in the first day of fall than by making a dish with pumpkin.
I love pumpkin in desserts, but this is the first time I ever cooked it in a main course dish, and it was fantastic. All the flavors melded together perfectly, and it looks and tastes like fall. I don't have a picture of the completed dish, because I was too hungry to stop and snap a photo of the final product. You'll just have to make it an see for yourself ;)

CREAMY PUMPKIN PASTA:: 

Recipe amended from www.momadvice,com

+ 3 garlic cloves, peeled and minced

+ 2 T olive oil

+ 1 pound chicken breasts; cut into long, thin strips

+ 2/3 C pumpkin

+ 2 C organic, no sodium chicken broth

+ 1/4 C half and half

+ 1/2 C sour cream

+ 1/4 t nutmeg

+ 1 t kosher salt

+ 1/4 t white pepper 

+1 t ground sage

+ 2 t fresh, flat-leaf Italian parsley

+ 1/4 C shredded Romano cheese
+ 1 Pound Penne Pasta 

I.Saute the garlic and olive oil in a large iron skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through; about 6 minutes. Remove garlic and chicken from the skillet, place in a bowl, and set aside.
II. Pour the chicken broth into the pan and deglaze the pan, using the wire whisk, until all the flavors have been brought up.
III. Whisk in the half and half, sour cream, pumpkin, and seasonings until all the elements are blended. Simmer for 10 minutes. 

IV. While the pumpkin mixture is simmering, cook the penne pasta until it is the texture you prefer. Drain the pasta and stir it into the skillet with the pumpkin mixture. After the pasta is evenly coated, stir in chicken and garlic. Allow the pasta to continue to cook until the sauce has thickened. Stir in the parsley.

V. Plate the pasta and grate the cheese over the pasta.

tips&&tricks:

     :: don't even think for a second about substituting black pepper for white pepper. They may have the same name, however they are not related. The white pepper adds a great hotness, that adds to the flavor, but doesn't overwhelm the dish. perfection.

       :: you don't have to use chicken, you can completely leave it out, making it a vegetarian dish, or use any sort of meat of your choice. I wouldn't recommend using a red meat or any type of seafood, however. Stick with white meats like chicken, turkey or even pork, or a type of sausage.

P.S.

[rainy+day] playlist::

Artist | song [s]
Jamestown Story | Ashamed
Barcelona | Pease Don't Go

Owl City | Plant Life / How I Became the Sea

The Band Perry | If I Die Young
John Mayer | Dreaming With A Broken Heart / Half of My Heart / No Such Thing / My Stupid Mouth / Heartbreak Warfare
Mark Ballas | Light On (HurtLoveBox version)

Maroon 5 | Just A Feeling / Won't Go Home Without You / Sunday Morning 

Keane | Somewhere Only We Know

Katy Perry | Not Like the Movies
Kill Paradise | Beautiful Color

Lady Antebellum | Just a Kiss / American Honey
Lifehouse | Beautiful
Lykke Li | Possibility
Bobby Darin | Beyond The Sea
Michael Buble | Save the Last Dance For Me / Feeling Good / Home / L O V E / Everything
Mumford and Sons | Awake My Soul / The Cave / Little Lion Man
Nat King Cole | L-O-V-E

OneRepublic | Apologize
Panic! At The Disco | Sarah Smiles
The Pussycat Dolls | I Hate This Part
Rob Thomas | Ever The Same
The Rocket Summer | Save
The Script | Talk You Down / Before The Worst
Taylor Swift | Enchanted
Trent Reznor & Atticus Ross | Hand Covers Bruise / In Motion
Adele | Set Fire To The Rain
Edward Sharpe & The Magnetic Zero | Home
Greg Laswell | Girls Just Want To Have Fun
Goo Goo Dolls | Better Days / Iris
Ellie Goulding | Lights
Frank Sinatra | Fly Me To The Moon
The Lion King | Can You Feel The Love Tonight? / The Circle of Life
Death Cab For Cutie | Summer Skin
Muse | Guiding Light

Salted {Caramel} Cupcakes

Okay, these might be my favorite cupcakes I have ever made. They are like nothing I have ever tasted before. I got the recipe from this blog, which is one of my favorite foodie blogs, for SURE. I've made them a few times and they are definitely a hit. 

INGREDIENTS:

// 1 1/4 C flour
// 3/4 t baking powder
//1/4 t sea salt
// 1/2 C firmly packed dark brown sugar
// 1/4 C granulated sugar
// 1/2 C unsalted butter  (room temp)
// 2 large eggs
//1 t vanilla
//1/2 C whole milk

DIRECTIONS:

I. Preheat oven to 350. Line a standard cupcake pan with liners.

II. In a bowl, whisk together the flour, baking powder and salt. In another bowl, beat the sugars and butter using a mixer, until light and fluffy - aprox. 3 minutes. Add in eggs and vanilla until combined.

III. Add in the flour mixture in 3 batches, alternating with the milk in two additions. Beat on low speed until combined. Place mixture in cups and bake for 20 minutes; until a toothpick comes out clean.

[[here's the best part]]

::Salted Caramel Buttercream Frosting::

INGREDIENTS:

// 1 stick butter

// 3-4 C powdered sugar

// 1/2 C granulated sugar

// 1/2 C heavy cream

// sea salt

DIRECTIONS:

I. In a heavy bottomed saucepan, cook the granulated sugar, over medium high heat until it begins to melt. After it is melted and browned, pour the cream in, in a steady stream. Stir until completely smooth. Set aside to cool. [[here i amended the recipe and added 1/4 t vanilla to the caramel, because I think it gives it a better flavor; but its up to you]]

II. In a mixer, cream the butter until fluffy and smooth. Add the powdered sugar 1/2 C at a time, until it is the consistency you want. [[you may not need all 4 cups; i didn't]] Add a pinch of sea salt. Add the caramel in dollops. Gently swirl. Pipe onto cupcakes

III. I sprinkled a bit of sea salt onto the piped cupcakes and it gave it a more stark salty//sweet contrast. It was SO good. 

"For a day in your courts is better
   than a thousand elsewhere.
I would rather be a doorkeeper in the house of my God
   than dwell in the tents of wickedness."

|| Psalm 84:10 ||

[[ Glazed Lemon Cookies ]]

Growing up my favorite dessert was lemon bars. Something about the gooey, lemony, tangy-but-sweet flavor just made me fall in love. To this day I use lemons in e v e r y t h i n g; I drink it in water and put it on pretty much anything I cook. Its just so good!

A few days ago I made these glazed lemon cookies. I haven't really been able to bake in a while because i simply haven't had time I have SO many yummy things sitting in my "recipe queue" that are all ready to be cooked and eaten. 

INGREDIENTS:

cookies::

~ 2 C flour 

~1/2 t baking soda

~ 1/2 t salt

~ 1 T finely grated lemon zest

~ 2 T fresh lemon juice

~1/2 C butter; room temp

~ 1 C granulated sugar

~ 1 large egg

~ 1 t vanilla

lemon glaze::

~ 2 C powdered sugar

~ 2 T finely grated lemon zest

~ 1/3 C fresh lemon juice

DIRECTIONS:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

2.Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with lemon glaze and let set, about 1 hour.

3. For glaze:: whisk together all ingredients and glaze cookies

tips&&tricks;
          ~for recipes using citrus fruits they are usually much more flavorful after 24 hours of sitting; consider making them the day before and storing them in an air tight container.

Garlic {Cheese} Bread

Bread and cheese are two of my favorite things. Put them together, and I'm sold. This recipe is sooooo yummy, and simple. I love it! Once again, I don't have any pictures; forgive me!

I N G R E D I E N T S:

~ 6 slices French or Artisan Pugliese bread

~ 1/4 C butter

~ 2 cloves garlic; pressed

~ 8 T fresh grated parmesan or romano cheese 

D I R E C T I O N S:

1. Place butter and garlic in a skillet over med-low heat. Cook for 15 minutes; stirring occasionally.

2. Meanwhile, place slices of bread on a baking sheet, and place in broiler until the tops are slightly browned. (aprox. 3-5 minutes)

3. Remove baking sheet from over and turn bread slices over. Brush tops of bread with garlic butter, and sprinkle with 1 T or more of cheese. Place in broiler, and bake for about 2 minutes, or until cheese is golden and bubbling. Remove and serve.

enjoy

xo 

B

{Chile Lime} Salmon

These past few weeks have been c r a z y, which is to blame for me not posting anything in a while! But hey, I'm not complaining! The Lord has been heaping blessings upon my head these past weeks, more than I ever could have thought possible; and definitely much more than I deserve!! In the midst of things I had a chance to make this dish a few days ago for the second time, and it is definitely a winner. Its a great marinade, and super simple to throw together!

I don't have any pictures though, because i had to make it on the run, and gobbled it up before the camera even had time to get out of my bag ;)

I N G R E D I E N T S 

~ 1 pound salmon fillets (tilapia works just as good too..)

~ 1/4 C olive oil

~ 1/4 C fresh squeezed lime juice

~ 2 T chopped fresh cilantro

~ 1 T minced garlic

~ 2 t chili powder

~ 1 t ground cumin

~ 1/2 t salt

D I R E C T I O N S

1. Pat salmon dry with clean paper towels. Place salmon in a 1 gallon recloseable bag.

2. In a small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerated 30 minutes or up to 2 hours. (no longer than 2 hours; the citrus will begin to deteriorate the meat)

3. Line baking sheet with aluminum foil; spray with no-stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin side down, on pan.

4. Bake in a preheated oven at 450 degrees, until salmon flakes easily with a fork. (about 10 minutes per inch of thickness)

"The LORD your God is with you, He is mighty to save.
He will take great delight in you, He will quiet you with his love,
He will rejoice over you with singing." 

Zephaniah 3:17

Enjoy

xo

B

Creamy {Horseradish} Chive Bread

In my previous post I mentioned how I made this bread. I really enjoyed it, and its SUPER easy to whip up!

ingredients

~ 1 stick butter, at room temperature

~ 2 T horse radish

~ 2 T chopped chives

~ salt

~ 1 loaf of bread. (i used a loaf of artisan pugliese bread, but plain French bread works too :-)

directions

1. Preheat oven to 375

2. Mash butter, horseradish and chives until smooth Stir in a pinch of salt. Slice bread, but not cutting all the way through the loaf. Spread mix on each piece, generously.

3. Wrap in foil, and bake for 15 minutes. Serve warm.

enjoy

xo

B

{Lemon Feta} Stuffed Chicken Breasts&&Asparagus with a {Dijon Vinaigrette}

Okay, so I love good food, that doesn't take all day to prepare. These are perfect spring/summer recipes, and I made the chicken, asparagus, baked bread and cookies.....in under an hour and a half; start to finish! I really liked the flavors and the way they melded. I served this meal with a creamy horseradish chive bread, which was yummy, but i think I will just serve it with plain garlic cheese bread next time, and save the chive bread for steaks or bbq meals. I am so stoked to start cooking for summer. :-) 

p.s. Its asparagus season from February-Juneish, so i'm sure I will post lots of different ways to use this yummy vegetable :-) 

Happy Cooking!

{Lemon Feta Stuffed Chicken Breasts}

ingredients

~ 4 skinless, boneless chicken breasts

~ 1 t finely shredded lemon peel

~ 3/4 C crumbled feta cheese

~ 1 T olive oil

directions

1. Cut a pocket in each breast, through the chicken, but not through opposite sides. In a small bowl, combine 1/2 C feta, with lemon peel. Spoon mixture into each pocket, sprinkle chicken with salt and pepper.

2. In a Large skillet, heat olive oil over medium heat. Add chicken. cook for 18-20 minutes, or until there is no more pink. turning once. sprinkle with remaining cheese. 

{Asparagus with Dijon Vinaigrette}

ingredients

~ 1 lb asparagus

~ 2 t dijon mustard

~ 2 T red wine vinegar

~ 2 T olive oil

~ coarse salt

directions

1. Cut asparagus into 2 1/2 inch strips. 

2. Whisk together mustard, vinegar and 1 T olive oil

3. Heat 1 T olive oil in large skillet over medium heat. Add asparagus and season with salt. Reduce heat to medium-low. Cook, stirring frequently, until asparagus is tender. About 10-12 minutes. 

4. Remove from heat, and place asparagus in bowl. Drizzle with vinaigrette, toss and serve.

xo

B

Crepes {with Sweet Yogurt and Blueberries}

Okay, so if you haven't gotten the not-so-subtle hint, I love breakfast. This past Sunday, I decided to take on, what i thought was a brave endeavor to make crepes, without a crepe pan. I found a recipe on one of my favorite food blogs, and decided to try it, seeing that the batter was fairly simple to make. The only thing I was nervous about was how to cook them, in a regular non-stick skillet. Well, upon making my first crepe, this fear completely disappeared. Seriously, crepes are SO fantastically easy to make, and you can fill them with just about anything. And I liked the idea of filling it with a Greek yogurt mixture :-) They turned out SO yummy, and I definitely will be making them more often! Just keep in mind, the batter has to sit for 20 minutes before you start to cook the crepes.  This allows the flour particles to expand and absorb more water. :-) But the filling seriously rocks. Its like a perfectly sweet and tangy light cloud of heavenly goodness. 

INGREDIENTS:

~ 3 large eggs

~1 1/4 C milk

~ pinch of salt

~ 3 T unsalted butter; melted

~ 1 C flour

~ 1 1/2 C plain greek yogurt

~ 3 T brown sugar

~ 1/2 t pure vanilla

~ Maple Syrup (for drizzling)

~ Blueberries

DIRECTIONS:

1. In medium bowl, mix eggs and 1/4 C milk and salt until blended. Whisk in the flour until well blended. Then  whisk in remaining cup of milk and 1 tablespoon of the butter. Let batter stand @ room temp for 20 minutes

2. In another bowl, mix the yogurt with the brown sugar and vanilla. Place in refrigerator until ready to serve.

3. Heat non-stickk skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 C of the crepe batter and immediately rotate the pan to evenly coat the bottom. (I ended up using quite a bit less than 1/3 cup for each crepe, it makes them thinner)

4. Cook the crepe until lightly browned (45 seconds). Flip and cook until brown spots appear on the other side, about 15 seconds.

5. Transfer the crepe to a large baking pan covered with parchment paper.

6. Spoon 3 T of yogurt onto each crepe and toll them up. Top with maple syrup and berries. Sift powdered sugar over prepared crepes.

bon appetit! 

xo

B

and of course i had to take a picture of the best cooking partner :-)

yes we do have matching ears. they were $1 at Target, so obviously I was compelled to make the purchase! :-)

Creamy {Basil} Salad Dressing

Growing up, one of my favorite things to do was go to dinner at The Spaghetti Factory in Hollywood. The meals are always served with salad or soup. Their house dressing was our family's favorite, and we sometimes would buy some extra to take home. Recently when I was playing around with recipes, I discovered the exact creamy basil pesto salad dressing recipe I have fawned over for years, score! I literally could eat this stuff by the bottle, with some lettuce on the side, of course!

INGREDIENTS:

~ 3/4 C oil

~ 1 C mayonnaise

~ 3/4 C buttermilk

~ 2 T grated Romano

~ 1/2 t crushed dried basil

~ 1/2 t salt

~ 1 clove garlic

~ 1/4 t paprika

DIRECTIONS:

1. Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and paprika. Mix thoroughly.

2. Cover and let flavors meld overnight in refrigerator.

I promise this is thee best salad dressing you will every taste!

Enjoy

XO

B

Valentine's Day {Sugar Cookies}

Approaching Valentines day, I was anticipating making red velvet cupcakes for dessert. However upon seeing the adorable Valentines day sprinkles at Target, I decided to make sugar cookies and decorate them with pink, red and white icing. I only wish i was able to find X's and O's cookie cutters, but i didn't see any at the stores i visited, so if you know where they're selling them, please please, do tell! Personally I think my mom has one of the best sugar cookie recipes, but thats just me! they're fun to decorate with a bunch of girlfriends, and the possibilities are endless!

SUGAR COOKIES

~ 4 cups sifted all-purpose flour

~ 1/2 teaspoon salt

~ 1 teaspoon baking powder

~ 1 cup butter

~ 2 cups sugar

~ 2 large eggs

~ 2 teaspoons fresh lemon juice, and zest of two lemons

*****

1. In a large bowl, sift together flour, salt, and baking powder. set aside.

2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs

3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. 

4. Preheat oven to 325. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shaped. Place on cookie sheet and bake for 8-10 minutes, or until edges start to brown. Let cool and decorate with Icing.

For the icing I put about 2- 2 1/2 cups of powdered sugar in a bowl and add milk in very small amounts. Stir and add enough milk until sugar is completely dissolved and movable, but still thick. I add small amounts of gel paste food coloring (can be bought @Michaels- $1.99, and they have EVERY color). Paint cookies and ENJOY!

and just to add to the business of the week, I gave my baby bunny a bath on Tuesday night. There is nothing quite as adorable as giving a bunny a bath. She's so sweet! :)

Happy Valentines Day!

XO

B

In The Name Of {Love}

I usually don't admit this in public, but Valentines Day is my favorite holiday (Christmas doesn't count, or else it would be a no-brainer; Mariah Carey isn't allowed to audition for American Idol, you know.)  Even since I was little, I've always loved all the decorations, cards, candies, flowers, songs, and movies that come with this special day. I would spend hours, literally, preparing my valentines to take to school. Just the other day i spend an hour and a half wandering around the Valentine's section in Target, soaking it all up(The Proposal was only $10). Obviously I've only had one actual real-life "valentine" but that was last year, and its safe to say the tradition will not be continuing this year, but I digress.

I think its so cool how all the candy companies go all out with the repackaging of their candies.  Seriously, my favorite candy, York peppermint patties, are heart shaped this year, with pink filling. When i saw this, my heart was definitely bursting with joy. I think Valentines day obviously is mostly geared for couples in love, but I've always used it to just remind those around me I love, that i love them! 

My mom and I  always gets each other something cute, sometimes having to do with Valentines day, and other times not. I remember one year I bought her two pink mugs from Starbucks that have coasters with hearts on them :). We usually give my dad and brother candy...because they aren't pink's biggest fans. 

The only thing i dislike about Valentines day is that there is lots of cute candy sitting on our counter, which I often eat. Instead of eating it I took a picture, thats at the top of the post. Definitely not as satisfying. 

Well if you're stumped for what movies to watch on Valentines day, I got you covered, with my top ten favorite romance movies, in this post here :). Since that post, other movies have come out, and I would add "Letter to Juliet" to the list.

And if you're into making mixed C.D.'s here is the link to my favorite love song. EVER. Smother Me- by The Used.

Another creative idea for this day is something I discovered when I was about ten, and I love doing it. Make a heart shaped fried egg for your "sweetheart" (I did this while making my parents breakfast ;). Simply pull out a heart shaped cookie cutter. Heat the skillet with butter. Place the cookie cutter on the skillet and crack the egg inside. Cook until done and simply remove the cookie cutter and place the egg on the plate (with bacon of course) and enjoy! It wont damage a metal cookie cutter, but please don't use plastic, thats just a sad mess waiting to happen :( 

I will hopefully post a red velvet recipe before next Monday, which is my favorite V-day dessert, or anytime dessert actually. :)

xoxo

B

 "Love is patient andkind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful;it does not rejoice at wrongdoing, but rejoices with the truth. Love bears all things, believes all things, hopes all things, endures all things."

1 Corinthians 13:4-7

Herbed Quiche {with blue cheese}

I love blue cheese. Honestly it ranks up there with avocado for me. Yesterday while looking through recipes, I got so excited when I spotted this one; a quiche with blue cheese as one of the ingredients. I've never made a quiche before, and I was kind of nervous about it. I don't really know why i felt apprehensive, I guess just the name makes it sound hard to make. (Plus my mom makes the most amazing quiches in the world, so I have quite large shoes to fill.) But i'm so glad that I did it! I really like this recipe because its flavorful and uber creamy. 

Although this recipe is quite easy, it is moderately time consuming, so keep that in mind. Also keep in mind that many of the dairy ingredients need to reach room temperature before you whisk them up, and the dough needs to chill for at least an hour before you bake it, so plan time accordingly. 

The final product is super yummy, and I definitely will be making this again!

Herbed Quiche With Blue Chesse

I N G R E D I E N T S:

~ 1 savory pie crust (recipe posted below)

~ 6 oz. cream cheese at room temperature

~ 2 oz blue cheese at room temperature

~ 2 T butter at room temperature

~ 3 eggs

~ 1 C heavy cream

~ 1 C whole milk

~1/2 t salt

~ 1/4 t pepper

~ 3 T chopped fresh herbs (such as: parsley, thyme, tarragon, chives and/or oregano)

D I R E C T I O N S:

1. Preheat oven to 400 degrees.

2. On a lightly floured surface, roll out the dough to 1/8 inch thickness to fit and 8 inch tart or pie pan. Fill pan with dough, easing the dough up against the sides.

3. Line the pastry shell with parchment paper and fill it with ceramic pie weights or dried beans. Place on baking sheet and bake for 9 minutes. Place on wire rack to cool. Remove parchment paper and weights.

4.Lower the oven to 375. In medium bowl, whisk together cream cheese, butter and blue cheese. Whisk in eggs until blended. Stir in cream, milk salt, pepper and herbs. Pour filling into partially baked pie shell. Place on baking sheet and bake, rotating halfway through, until it is puffed and golden brown; about 25 minutes. Quiche is done when knife inserted into the center comes out clean. 

5. Let cool at least 5 minutes before slicing.

tips&&tricks;

     ~Using a pie pan works just fine, as most are 9 inches in diameter. I used one because I don't have a tart pan yet. (insert super sad face here)

     ~I used dried herbs (the ones you buy from the store in glass bottles) because thats all I had, and it worked just fine! I mixed together large amounts of oregano, parsley and thyme, with smaller amounts of basil, rosemary and chives. It still tasted great, but I'm sure fresh herbs will just be that much better.

SAVORY PIE CRUST

I N G R E D I E N T S:

~ 1 1/4 C all purpose flour

~ 1 t salt

~ 1/2 t freshly ground black pepper

~ 8 T cold butter, cut into pieces

~ 3- 4 T ice water

D I R E C T I O N S:

1. Place flour, salt and pepper in bowl of food processor to combine. Add butter and process until mixture resembles coarse crumbs. While machine is still running, gradually drizzle in the water, processing until the dough becomes a ball.

2. Transfer the dough to a lightly floured surface and shape into a flat disk. wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight.

enjoy

xo

B