Summer Chickpea Salad

 

This is one of my very favorite recipes, especially in the summer when almost all the ingredients can be picked up at my local farmer’s market. Full disclosure, this is not my own recipe, but reblogged from one of my very fav food blogs, How Sweet Eats. Jessica recommends the salad be enjoyed on bread but I love it so much, I eat it as a lunch salad by itself. It also maintains extremely well in the fridge as I usually make it on Sunday & enjoy throughout the week.

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

yields: serves about 4                          total time: 30 minutes

What You’ll Need: 

3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2-3 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

The How To:

In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. Separately, in a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving.

Check out How Sweet Eats for this recipe & many fantastic others!

Cheers!

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Currently Cooking…

Day to day, I’m constantly connected to technology. Whether for work, the blog or just scrolling through Instagram to pass time, I’m never far from my phone, iPad or laptop. After a long day at work, I race home to open a regular cookbook, flip the pages and land on a new recipe to try. If you’re an avid reader, you understand me when I say there’s nothing better than opening the page of book. Sundays have started to become my “me time” to delve into a cookbook, find a new recipe and get to cooking! Listed below are some of my favorite cookbooks.

1. Seriously Delish – if you follow the blog or my instagram, you already know I have a seriously love for Jessica Merchant and her food.  I’ve followed her blog since grad school and every time I make one of her recipes, they just get better & better. Read her book cover to cover? Follow her blog (& insta), How Sweet It Is for daily inspiration.

2. Cravings – I asked for Chrissy Teigen’s cookbook for Christmas mainly because I love her and think we’d be BFF- having no idea I’d actually love her recipes. No surprise, I do! Stay tuned for later this week when I share her incredible risotto.

3. Shake – ok, technically not a cookbook but mixology can be as fun (and complex) as cooking. Authors, Eric Prum & Josh Williams craft some amazing cocktails and put some exciting spins on the classics (I LOVE the Montauk Mule pictured above) all while giving a step-by-step process on how to make every cocktail perfectly- no intimidation factor here. Another major plus to this book is that it’s divided into sections based on season, so you won’t get stuck in a rut even in the dead of winter.

4. Cooking for Jeffrey – Ok, as if Ina needs any kind of introduction. Her cooking is beyond perfect and let’s face it, so is Jeffrey. This year, one of my resolutions is to work on preparing meat dishes. I certainly don’t hate preparing it, but I always doubt my ability so.. you know what they say, practice makes perfect. All of her cookbooks are divine but this one particularly has some great meat courses that I’ll be practicing over the next few months. Also obsessed with Foolproof, too!

Not pictured:

5. Mastering the Art of French Cooking– Julia Child’s bible & gourmet classic, one day I will master this book, for now, I will tread lightly as each practice soufflé bakes.

6. Molly on the Range– full of midwestern classics- be still my heart! I could never top epicurious’s review: “cooking from this book is as salty and cozy and a BFF sleepover”

7. Martha Stewart’s Cooking School – perfect to master the basics. Want to make a killer pot roast? Martha’s your girl.

8. Meat – back to my desire to learn to better prepare meat, this cookbook lays out all the basics, even down to terminology & cuts. I have a feeling I’ll be referencing this book a lot over the next few months.

9. Soup of the Day– for a short stint in grad school, I worked in a William Sonoma store (hello discount!) On slow days, I’d peruse the cookbooks dreaming of what I’d cook once I finally finished my thesis. I’ve always loved soups, especially served up with a little bit of crusty bread from the local bakery. This book provides plenty of options with 365 recipes to try.

10. The slow cooker Cookbook – if you haven’t learned to love the crockpot, you should. I don’t use mine nearly as much as I should but when I do, I’m so happy I did. It’s beyond easy to get in a rut when using a crockpot but with this cookbook you’ll have a myriad of options that don’t all feel so heavy.

What are some of your favorite cookbooks? Do you still buy cookbooks or do you prefer to find recipes from Pinterest or your favorite food bloggers online?

Cheers!

 

Easy As Pie

Happy Monday! I hope you all had a lovely weekend. I spent mine battling a cold that knocked me out for almost the entire weekend. I managed to make it to the farmer’s market outside my apartment to make a cabbage & vegetable soup which I’m crediting with why I feel better this morning.

Today I want to share.. not necessarily a recipe but thoughts on a quick pie that will look like you’ve slaved in the kitchen for hours. Hear me out. As we start to enter the holiday season, dinners and parties pop up out of nowhere. Sometimes you need to really win the party, right? Bring something everyone will rave about? At the very last minute?! Here it is. If you’re short on time, let these adorable pie cutters be your friend, grab some organic fruit filling and pre-made pie dough and go to work. Yes, hear me out. I love being able to roll out homemade pie dough and peel freshly picked apples from the orchard but sometimes (a lot of the time…) girlfriend does not have time for that.


My go to is cherry pie, which also happens to be my favorite! Roll out the pre-made dough into the pie plate. Insert filling. (Hint: for cherry pie, for homemade or pre-made filling, I always add a tiny bit of almond extract *heart eyes*).  Get creative with the designs. I obviously have a bit of an obsession with the leaf stamp but you catch my drift, the possibilities are endless.

I even baked a quick birthday pie for my dad when I was home in Ohio

However you end up designing your pie, I like to brush egg white along the crust to get it golden brown in the oven and bake. Usually start at 450 degrees for 15 minutes then take it down to 350 degrees for another 30. Take my advice, let the pie cool completely before you dig in, otherwise your filling won’t set properly.

Nothing can beat a homemade pie but this may be pretty darn close. Definitely a hit for last minute entertaining, too!

Cheers,

Bacon, Egg & Cheese Pizza

Last night was one of those “aHA” moments. After work, I stopped at the market to pick up a few things. I was quickly distracted by the fresh mozzarella being made and thought a little breakfast pizza (yes, for dinner) would be the way to go. Little did I know that this would be the most delish dish I’ve ever made as I ran through the store grabbing a little bit of this and a little bit of that. If you like breakfast food (who doesn’t) & pizza (who doesn’t) you guys will love this.

IMG_3111

Bacon, Egg & Cheese Pizza
(obviously using my favorite cutting board!)

What You’ll Need:

 Stonefire Tandoori Naan in original (they come in packs of 2 if you want to double the recipe)
grated parmesan cheese
3 strips of bacon
fresh mozzarella (shredded would work, too!)
3 eggs
1 tbsp chopped chives
1 tbsp chopped green onion
arugula

The How To: 

1. Pre-heat your oven to 400F and fry bacon in large saute pan until crisp. Once ready, chop or break into pieces. Tip: When pan frying bacon, I usually like to let them cool on some paper towels to get all the grease off.
2. Place naan bread on a baking sheet with the bubble side up… place slices of fresh mozzarella on the naan and cover with freshly grated parmesan and cooked bacon
3. Crack the eggs on the pizza. Tip: the eggs will run a bit so crack them toward the center of the pizza and they’ll spread out on their own.
4. Bake for 12 minutes until the cheese is melted and the yolks are cooked.
5. Remove from the oven and sprinkle with chives, green onion and arugula.
6. Enjoy!

I love this because it was so quick and easy and would be great for brunch with friends (or your regular Tuesday night dinner !)

Cheers!

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

As you can tell, I love trying recipes from my favorite cookbook Seriously Delish. I’ve been on a bit of a quinoa kick and when I saw all the perfect summer cherries at the grocery, I couldn’t wait to try this recipe.

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

What You’ll Need:

1 1/2 cups fresh Bing cherries, pitted and stemmed
1/2 cup quinoa (pre-rinsed)
3/4 cup canned light coconut milk. plus extra for drizzling
1/3 cup water
2 teaspoons vanilla extract
1/4 teaspoon salt
pinch of ground nutmeg
2 tablespoons unsweetened, flaked coconut
2 tablespoons sliced almonds

The How To:

  1. Preheat oven to 400F. Place cherries on a baking sheet and roast for 20 minutes, tossing once during cook time.
  2. While the cherries are roasting, place the quinoa, coconut milk, water, vanilla extract, salt, and nutmeg in a small saucepan over medium head. Bring the mixture to boil, then immediately reduce the heat to a simmer, cover, and cook for 15 minutes.
  3. Remove quinoa from the heat and fluff with fork. Stir half of the roasted cherries into the quinoa and spoon it into bowls. Top the quinoa with the remaining cherries, a drizzle of coconut milk, a sprinkle of toasted coconut & almonds.
  4. Enjoy.

I love this easy breakfast and it’s easy to assemble in the morning if you want to have your quinoa pre-made. Also… it’s also delish as breakfast for dinner. I think next time, I may try vanilla almond or rice milk.

Cheers!

Spiced Hanger Steaks with Spring Quinoa Salad

Happy Wednesday!

I know I mentioned on my last post that I was so happy to be back but I spoke a little too soon, came down with a nasty bug and it knocked me off my feet for a few days. Glad to be back and share this incredible recipe with you guys. Let me first mention that I hadn’t even planned on sharing this recipe but as I made it, realized I couldn’t keep it to myself. I actually stumbled upon this recipe when I could not make up my mind what to have for dinner the other night. After some random Google searches, this recipe thankfully popped up from Buzzfeed. I quickly snapped what is probably the worst iPhone photo ever but I was so hungry, I couldn’t wait!

Spiced Hanger Steaks with Spring Quinoa Salad

Serves 4

Total cook time: 20 minutes

What You’ll Need:

¼ small red onion, thinly sliced (2 oz)
2 tablespoons red wine vinegar
salt & pepper
1 cup quinoa, rinsed
1 pound hanger steak, cut into 4 pieces
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons, plus 1 teaspoon olive oil
1 cup sugar snap peas, sliced (I actually added more,I love snap peas!)
2 ounces feta, crumbled

The How To:

  1. Toss the red onion, vinegar, and 1 teaspoon salt in a medium bowl. Let sit, tossing occasionally, until softened, about 15 minutes.
  2. Meanwhile, cook the quinoa in a pot of salted boiling water until just tender, 10 to 12 minutes. Fluff with fork. Note: When cooking quinoa, I like to use half water, half stock to add a little flavor. In this recipe, the cup of quinoa calls for 2 cups liquid, so I used 1 cup water & 1 cup beef stock.
  3. As the quinoa cooks, make the steak. Season the steak with the cumin, coriander, and 1 teaspoon each salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F, 4 minutes per side 
for medium-rare. Let rest for 5 minutes then slice.
  4. While the steak rests, add the peas, feta, cooked quinoa, and the remaining tablespoon of olive oil to the onions and toss. Serve the steak over the quinoa salad.
  5. Enjoy!

via Buzzfeed

I promise you guys will LOVE it!

Cheers!

Kelsey Elizabeth Cakes

Happy Friday!! Today I want to share one of my newest discoveries and favorite bakery, Kelsey Elizabeth Cakes. I initially found this gem when I was creeping through Instagram (trust me,  you’ll want to follow them) and was googly eyed over these beautiful creations but it all changed when I placed an order for their custom macaroons for our newly engaged friend.

How incredible are these? If you can even believe it, they tasted even better.

The bakery is can only be compared to the beautiful child of the best Pinterest board and Rifle Paper Co. Chic, sweet yet comfortable. The cakes are perfectly displayed amongst the store and the fresh treats line the counter just awaiting to be taken home and devoured.

 

Incredible sugar succulents!

Need a quick birthday surprise? Grab a card with your treats!

I could not recommend enough stopping by this gem in Avon Lake and trying..well, one of everything. It’s clear Kelsey & staff have put a lot of love and passion into their sweets and who doesn’t love to support someone’s true passion? Take a few seconds this weekend to sit back with some treats at Kelsey Elizabeth Cakes. You won’t be disappointed.

Cheers to the weekend, loves!