Mini Black-and-White Cookies
Recipes / August 29, 2018

I decided to make these black and white cookies, because of the Seinfeld episode where Jerry buys this type of cookie at a bakery and says for racial harmony we “Should look to the cookie!” I have never eaten a real, New York City black and white cookie, so I didn’t know exactly what to expect.  I have to say this version of black and white cookies did not impress. Mini Black-and White Cookies For the cookies: 1 1/4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1/2 cup sugar 1 large egg 1/2 teaspoon vanilla extract 1/3 cup low-fat buttermilk For the icing: 2 cups powdered sugar 1 tablespoon plus 1 teaspoon light corn syrup 2 1/2 teaspoons fresh lemon juice 1/4 teaspoon vanilla extract 1 tablespoon water, plus more if needed 1 tablespoon unsweetened Dutch-process cocoa powder Preheat the oven to 350 degrees. To make cookies, sift together flour, baking soda, and salt into a bowl. Put butter in the bowl of an electric mixer. Mix until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and vanilla. Mix in flour mixture in…

Run Fast, Eat Slow: Superhero Muffins
Recipes / August 23, 2018

Today I am revisiting Run Fast. Eat Slow. to bring you a muffin recipe that I’ve been making over and over again. Superhero Muffins 2 cups almond meal 1 cup old-fashioned rolled oats 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup walnuts (optional) 1/2 cup raisins, chopped dates, or chocolate chips 3 eggs, beaten 1 cup grated zucchini 1 cup grated carrots 6 tablespoons unsalted butter, melted 1/2 cup maple syrup 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Grease or line a 12-cup muffin tin. In a large bowl, combine the almond meal, oats, spices, baking soda, salt, and any optional items. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick. Spoon the batter into the muffin cups, filling each to the brim. (I use an ice cream scoop to fill the tins.) Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes. My notes: These are super versatile. I have used a…

Roasted Green Beans With Shallots
Recipes / August 22, 2018

I’m usually pretty uninspired when it comes to cooking vegetables. Thank goodness for the frozen vegetables that come in those steam packs! This is a simple, but delicious recipe to keep green beans from being boring. Roasted Green Beans With Shallots 12 ounces green beans, trimmed 1 tablespoons grapeseed or vegetable oil 1 large shallot, thinly sliced Salt 1 tablespoon unsalted butter Handful of roughly chopped fresh parsley (optional) 1 lemon, halved (optional) Put a large baking sheet on a rack in the upper third of the oven and preheat the oven to 500 degrees. In a large bowl, toss the green beans with the oil, shallot, and a few generous pinches of salt. Spread the vegetables evenly on the hot baking sheet and turn the broiler to high. Cook, shaking the baking sheet once, until the beans are tender, wrinkled, and charred, about 10 minutes. Remove the baking sheet from the oven, add the butter, and stir as it melts. Scrape it all into a serving bowl, add the parsley, and toss well. Season with lemon juice and more salt to taste. My notes: I forgot to turn on the broiler, and these still turned out great! Make them with…

Tuesday Links
Favorite Things , Recipes / August 21, 2018

The kids are back in school, and I am enjoying the more structured routine. Here are some things I’ve been reading (and cooking). Recipe: Nacho Spuds: If you’re taco Tuesdays have gotten a little blah, try out Rachel Ray’s twist on nachos. ‘Tampopo’ Is the Ultimate Cult Classic Food Film: Haven’t see this movie, but it looks like I may need to. 5 Realistic Ways to Reduce Food Waste When You Have Kids: You really don’t have to have kids to use these helpful tips. This Bookstore Is Stuffed With Just One Thing: Cookbooks: Must visit! Soda Can Cocktails: Secretly Delicious Drinks You Can Take Anywhere: I am making the LaCroix Pamplemousse cocktail this weekend. How I Mastered the Workday Lunch: I have been working for a bazillion years, and I still haven’t mastered lunch. Hope this article helps. Have a great week everyone!

Italian Pressed Sandwiches
Recipes / July 3, 2018

Sandwiches are a great lunch idea when it’s too hot to cook. Italian Pressed Sandwiches 6 to 8 ciabatta rolls 1 1/2 tablespoons extra-virgin olive oil 1/4 pound prosciutto, thinly sliced 1/2 pound salami, thinly sliced 1/2 pound fresh mozzarella cheese, sliced Freshly ground black pepper 1/8 teaspoon dried oregano 5 whole sun-dried tomatoes in oil, thinly sliced Slice the rolls and drizzle insides with the olive oil. On one half, lay down the prosciutto to cover. Repeat with the salami and mozzarella. Top with the pepper, oregano, and sun-dried tomatoes. Press down on the sandwich and wrap tightly in plastic wrap and then foil. Press under heavy saucepans or cans for up to overnight in the refrigerator. When ready to eat, unwrap the loaf and cut into servings. My notes: Sandwiches can get pretty boring, but this is a yummy combination of ingredients. With no mayonnaise, these are perfect to take on a picnic or to the beach. Adapted from Mad Hungry: Feeding Men and Boys  

Wednesday Links
Cooking Tips , Favorite Things , Recipes / June 27, 2018

The Fourth of July is just a week away! Here are some links and articles to help you get ready. The best way to cook hot dogs and make them perfect every time: I think you will be surprised by the answer. Seven tools to pack when you cook in someone else’s kitchen: Those vacation rental kitchens are always under stocked. For some reason it never occurred to me to just bring my own tools from home. The 23 essential barbecue dishes in America: In case you are travelling over the 4th, here are some restaurant ideas. These lists are always kind of ridiculous, but since mutton from Owensboro, KY (where I lived for a few years) is on the list, I think it has some validity. I don’t even like mutton, but this dish is a local favorite. Everything you need to throw the best 4th of July party: I’m pretty sure you don’t really need anything on this list to throw a great party, but this inflatable indoor/outdoor buffet cooler is pretty festive. Recipe: Best easy Italian pasta salad: Here’s a super quick and tasty dish to take to a 4th of July get together. I hope everyone has a great holiday!  …

Bonus Recipe: Black Bean and Corn Salsa
Recipes / June 21, 2018

I often see this dish called “Cowboy Caviar.” It’s a great, healthy snack, and the beans make it more filling than regular salsa. Black Bean and Corn Salsa 1 (15.5 ounces) can black beans, drained and rinsed 1 1/2 cups cooked fresh corn kernels (about 4 ears) 2 tomatoes, diced 1 red bell pepper, diced 1 green bell pepper, diced 1/2 cup finely diced red onion 2 serrano chiles, seeded and minced 1/3 cup fresh lime juice 1/3 cup olive oil 1/4 cup finely chopped fresh cilantro 1 teaspoon sea salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper Tortilla chips, for serving Combine the beans, corn, tomatoes, bell peppers, onion, and serranos in a medium bowl. Whisk together the lime juice, oil, cilantro, salt, cumin, and cayenne pepper in a small bowl. Pour over the black bean mixture and stir well. Cover and refrigerate until ready to serve. Serve with the tortilla chips. My notes: I used this recipe more as a suggestion than an actual recipe. One kid didn’t want bell pepper in and one didn’t want onion. It still tasted good, and I had to do less chopping. Win, win! Adapted from The Beach House Cookbook: Easy Breezy…

Jeanne’s Chicken Enchilada Dip
Recipes / June 20, 2018

I told my son the other day that my favorite food is dip. He told me that dip isn’t really a food. I disagree. Here’s a yummy dip recipe from The Beach House Cookbook. If you also love dip, I have another recipe for you tomorrow. Jeanne’s Chicken Enchilada Dip 3 large bone-in chicken breasts 1 pound cream cheese, softened 1 1/2 cups shredded sharp Cheddar cheese 1 1/2 tablespoon chili powder 1 tablespoon hot sauce, or to taste 1 teaspoon minced garlic 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon paprika 1 (10 ounces) can diced tomatoes with green chiles, undrained 1/2 cup chopped fresh cilantro, plus extra for serving (optional) 4 green onions, chopped Tortilla chips for serving Place the chicken in a large stockpot, add water to cover, and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes, or until the chicken is done. Remove the chicken from the water and let cool. Skin and debone the chicken, and shred the meat with two forks. Beat the cream cheese until creamy. Beat in the Cheddar, chili powder, hot sauce, garlic, cumin, oregano, and paprika. Stir in the chicken, tomatoes, cilantro, and…

Bonus Recipe: Deviled Eggs
Recipes / June 8, 2018

Deviled Eggs Serves 6 8 eggs (2 extra in case of peeling trauma LOL) 1/2 teaspoon salt 1 teaspoon white vinegar 1/2 teaspoon smoked hot paprika Pinch of cayenne 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 1/2 teaspoon cider vinegar 1 tablespoon lemon juice About 12 hours before you cook the eggs, pull them out of the fridge, and lay each egg on its side in the carton. This will center the yolks for cooking. Place the eggs in a heavy pot, cover by an inch with lukewarm water, and heat on medium high. Bring to a boil and then add 1/4 teaspoon of the salt and the teaspoon of white vinegar. Cover the pot and turn off the heat. Set a timer for 10 minutes. Prepare an ice bath by filling a medium bowl half with water and half with ice to cool the eggs. When eggs are done, place them in the ice bath and let cool completely. Gently crack the eggs by rolling them against a counter. Place the eggs back in the water to soak for 30 minutes. This will make it easier to peel the eggs. Peel the eggs and cut them in half. Pry…

Shrimp with Andouille & Hominy Grits
Recipes / June 7, 2018

My husband and I both lived in Louisiana for a little while, long enough to become big fans of Cajun food. When I asked him to pick a recipe from A New Turn in the South, it was no surprise when he picked this dish. It was a surprise to how well it turned out. Shrimp with Andouille & Hominy Grits Serves 4 3/4 teaspoon salt 3/4 cup hominy grits 4 tablespoons cold, unsalted butter 1/2 cup minced sweet onion 1/4 cup celery stalks, minced 1/2 pound andouille sausage, chopped into 1/4 inch cubes 1 garlic clove, chopped 1/2 cup chopped roasted red peppers 2 plum tomatoes, diced 1 teaspoon Old Bay seasoning 1/4 teaspoon red pepper flakes 1/2 cup tomato juice 1/2 cup clam juice 1 pound peeled and deveined shrimp 1 teaspoon chopped, fresh thyme 1 teaspoon chopped, fresh parsley 1 tablespoon lemon juice In a saucepan, combine 3 cups water, 1/2 teaspoon of salt, and the grits. Place on high heat and bring to a boil, stirring with a wisk. As soon as the water boils, reduce to a simmer. Continue to cook the grits, using a wooden spoon to stir every 5 minutes for an hour. Stir in 2…

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