Easy

Roasted Panzanella

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I had so much basil sitting on the counter. I always buy some not knowing if what I have at home is still good and then I get home to see that it is and now I have all this basil to deal with, first world problems. Not wanting to make pesto or have Caprese, again, I decided on a Panzanella salad. However this time I wanted to roast the veggies because, no Caprese again. This recipe is super easy and you’re left with very few dishes, always a win. But you guys, it’s soo good, I mean it’s basically a deconstructed pizza.

INGREDIENTS

8 oz. French or Italian bread, about 5 cups, cut into 1″ pieces

12 oz. cherry tomatoes

1 small red onion, halved and thinly sliced

1 small red, yellow or orange bell pepper thinly sliced.

10 cloves of garlic, peeled.

1/2 c. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1/2 c. shaved parmesan

8 oz. small fresh mozzarella balls (ciliegine or bocconcini)

2 c. packed baby arugula

1 c. packed fresh basil leaves 

2 Tbsp. red wine vinegar

DIRECTIONS

Preheat oven to 400°F. On a rimmed and lined baking sheet, toss bread, tomatoes, onion, bell pepper and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer.

Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.

Scatter the Parmesan over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer.

Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot.

*Recipe adapted from Delish.com

Pastelillos de Guayaba {Guava & Cheese Pastries}

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A couple of weeks ago we stumbled upon a farmers market where we stumbled upon ‘Crepe on a Stick.’ I thought “how clever” and ordered myself a guava and cheese on a stick. At that moment I forgot how good that combination of flavors is. Which brings me to this recipe. I recently made these for dinner, but they would be just as good in the morning with a cup of coffee.

Pastelillos de Guayaba 

Ingredients

1 package puff pastry (2 sheets)

1 egg

7 oz. guava paste, cut into 16 ( 1/4 inch) slices

6 oz. sliced emmentaler cheese (Swiss or gruyere if you need a substitute) cut into 1/4 inch slices

Directions

Thaw your puff pastry.

Once your pastry has thawed, line a 12-by-17-inch baking sheet with 2 pieces of parchment paper. (The double layer helps to protect your pan when you’re cutting the puff pastry.)

Pre-heat oven to 400 degrees.

Prepare your egg wash by whisking your egg and a splash of water.

Lay one layer of puff pastry on top of your parchment paper lined baking sheet. Make a 4-by-4 grid (give or take, this isn’t math) and put a piece of guava stacked with cheese on each square…space evenly.

Leave about 1 inch of space in between and top with the second puff pastry sheet.

Using a pizza cutter, slice the puff pastry into pieces, touching the top lightly to determine where to slice.

Use a fork to crimp all four edges twice on each side, then arrange them evenly on the baking sheet, leaving space between each. Brush the tops and edges lightly with the prepared egg wash and place baking sheet in the center of the oven.

Bake for 25 minutes or until pastelillos are beautifully golden brown, flaky and puffy.

Let rest for a few minutes or you will be biting into lava.

Enjoy!

Spanish Tortilla

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The Spanish tortilla or Spanish omelet is an essential dish in Spain. I am sure if you’ve ever been out for tapas here or in Spain, then you’ve seen it on the menu.

My mom spent three months in Santander, Spain back in 1997 and when she came back she would make this for us, to rave reviews. It is delicious. It has been off my radar until I was watching either Top Chef or Ciao House where they were discussing the tortilla, I wasted no time texting my mom asking for her recipe. She didn’t have her original one anymore but she sent me a recipe that looked closest to what she remembered making.

I actually happened to have all the ingredients on hand..We’ll call that food fate.

I used this recipe.

In a nut shell…it’s easy to make and only calls for five ingredients, potatoes, eggs, onions, olive oil and salt.

Peel and thinly slice about a pound of potatoes ( I think I used four yellow potatoes), then do the same to one medium onion ( I used a sweet onion, which I think is better for this recipe). Heat the olive oil in a nonstick pan until it’s hot and then add the potatoes and onion. Cook for about 20ish minutes, stirring and turning them until they are soft. Meanwhile whisk four eggs in a large bowl and add a good pinch of salt (I also added a few grinds of fresh pepper). Next you’re going to add the potatoes and onions and stir to incorporate them.

Reheat the same pan and add some more olive oil. Pour in the tortilla mixture and swirl the pan as you would an omelet. Cook 6 to 7 minutes until egg is set.

Take the tortilla out of the pan and put the cooked side on a plate. Flip the pan and place it on top of the tortilla as a lid. Flip the plate and pan together to flip the egg in the pan. Cook the other side for another 6 to 7 minutes.

You can eat it right away or wait and enjoy it at room temperature. It’s good any time of day and I like to add a few dashes of Tabasco to mine, Tabasco and eggs are meant to be.

I hope you try it, you wont be disappointed.

Snickerdoodle Sandwich Cookies with Cream Cheese Filling

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Snickerdoodle’s are not my favorite cookie, not even in my top five. So when I made this recipe, I did not think I would want them for breakfast, however paired with cream cheese frosting, they are suitable for any time of the day. With Christmas a short few days away, these are perfect to have out for little and big hands to grab.

I made these a few times, once from scratch and then I used a sugar cookie mix as a short cut and it’s just as good. Since time is minimal these next few days, get the mix and make it easy on yourself. But you do have to make the cream cheese frosting, that is a must.

INGREDIENTS

1 package of sugar cookie mix

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1/4 teaspoon salt

1 teaspoon vanilla

2-4 cups powdered sugar (depending on your sweet tooth)

DIRECTIONS

Heat oven to 350 degrees. Line backing sheets with parchment paper.

Mix the cookie dough according to the package directions. Using a 1/2-inch cookie scoop or spoon, scoop cookie dough and roll into balls. Roll the dough in the cinnamon-sugar and then place on the prepared baking sheets. Bake for 8-10 minutes.
Let cool completely.

While the cookies bake and cool, make the cream cheese frosting.

In a stand mixer or a bowl with a handheld mixer; beat cream cheese and butter until light and creamy. Add salt and then gradually add the powdered sugar, beat until smooth.

Once the cookies are cool, spread frosting on the bottom half of the cookies, top with remaining cookies and press gently together so the frosting spreads to the edges.

Store in an airtight container. They are good out of the fridge too!

Cowboy Pasta Salad

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This pasta salad is truly addicting. When I read the ingredients for the dressing, I wasn’t expecting it to be as good as it was. Creamy, tangy, sweet and as spicy as you’d like depending on if you’re feeding adults or children…or adult children.

The girls and I made this again at home. I went a bit heavier on the heat by also adding some cayenne pepper. I thought about adding some bacon, but honestly it’s good as vegetarian side dish.

We had it for dinner, it’s just as good as the first time.

The next day, I tore some arugula and added it to the pasta salad. I suggest trying this too!

Cowboy Pasta Salad

Ingredients

1 lb. bowtie pasta

Olive Oil

1/2 cup mayo

1/4 cup your favorite bbq sauce

1 tbs spicy brown mustard

1 tbs Worcestershire sauce

1-2 tsp of your favorite hot sauce

2 ears of fresh corn

2 cups cherry tomatoes

8 oz. cheddar cheese, grated

8 scallions, chopped

Salt and pepper, to taste

Arugula, if you want.

Directions

Bring a large pot of water to a boil. Cook pasta per box instructions, drain in colander.

Put cooked pasta in a large bowl and drizzle with evoo, so the pasta doesn’t stick together, set aside.

Husk the corn and cut kernels off the cobs. Add corn to pasta.

Halve the tomatoes, add to pasta.

To make the sauce, whisk the mayo, bbq sauce, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Add the sauce to the pasta, tomatoes and corn, toss to combine.

Finely chop the green onions, add to pasta. Top with the grated cheddar cheese.

Taste for salt and pepper.

Enjoy!

Pan Seared Salmon with Arugula and Avocado

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Simple ingredients come together super quick in this recipe. The flavors of the peppery arugula, the buttery salmon and the acidic dressing, play very well together. Definitely a weeknight dinner to put on repeat.

I used Trader Joe’s Unexpected Cheddar in lieu of Parmesan, just because I wanted to. The addition of mustard to a vinaigrette acts as an emulsifier, and keeps the oil and vinegar together with a creamy consistency. Don’t forget to season your vinaigrette before dressing your greens.

Serves 2

Ingredients

2 Salmon filets, preferably wild

1/4 cup plus 3 tablespoons extra-virgin olive oil, divided

2 cups baby arugula

1 tablespoons fresh juice from 1 lemon, plus wedges for serving

1 tsp Dijon mustard

crumbled parmesan cheese (or any sharp cheese that you prefer)

1/2 ripe Hass avocado, pitted and cut into 1/2-inch cubes

1/2 tomato, chopped

Salt and Pepper to taste

Directions

 Pat the salmon filets dry with a paper towel. Season on all sides with salt and pepper. Heat 1/4 cup olive oil oil in a large skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium, medium low depending on your stove. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

While the first side of the salmon cooks, whisk lemon juice, remaining 3 tablespoons olive oil and the mustard in small bowl until combined. Season with salt and pepper.

Flip salmon and cook on second side for another minute or two, or to your desired doneness. I like my salmon close to medium rare/medium at 125 to 130 degrees.

Plate the arugula and top with avocado and tomatoes, dress with the vinaigrette. Crumble on your chosen cheese, place salmon on bed of salad and serve with lemon wedge.

Enjoy!

*Double recipe for 4 servings

Lemon Talk

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Our lemon tree is in full produce mode. I’ve always wanted a lemon tree for those moments when you randomly need a lemon but don’t have one. You know, maybe you decided to make a piccata dish or you wanted to make pesto. All you need is one lemon and clearly you don’t want to go to the store for one damn lemon, right? I used to visualize the neighborhood and picture which homes had lemon trees and then I may have helped myself to a lemon or two in a time of need (the tree would be in the front yard, I wasn’t hopping any fences you guys). Now that I have said lemon tree, I never have to buy lemons, but I’ve realized that I don’t use them very often.

The lemon tree was staring back at me probably wondering why I was neglecting it, I felt bad.

There is only so much you can do with an abundance of lemons. Lemonade, lemon bars, lemon cakes, lemon meringue pie, the list goes on. We still had cream cheese frosting in the fridge from Kaili’s birthday cake and I had puff pastry in the freezer, I didn’t see the harm in making lemon curd and then turn those three things into a lemon cream cheese danish.

This is the recipe I used to make the lemon curd.

INGREDIENTS

4 large egg yolks 

2/3 cup  granulated sugar

1 Tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice (about 2–3 lemons)

1/8 teaspoon salt

6 Tablespoons  butter, softened

 If you have a double boiler then pull that out. If not, like me, simply place a small heatproof glass bowl over a saucepan of simmering water you will cook the curd in the top pot/bowl. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.

Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

This can stay in the fridge for about 10 days.

Chicken Tortilla Soup

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When it comes to Tortilla soup, there isn’t a right way or a wrong way to make it. You like what you like and as the master of your own kitchen, you get to decide how you want it. Tomatoeyy, creamyy, brothyy, chunkyy. I personally like a silky broth with bits of chicken and then topped with avocado, tortilla strips and cilantro. So that is what is what we have here.

I took a can of diced tomatoes, 3 garlic cloves diced, one small onion diced, and a diced serrano chili, and heated them in a pan with some olive oil. Once they were glistening like you are bathing in the Mexican sun, I tossed them into a blender, added 2 corn tortillas and 2 cups of chicken broth and pureed until smooth. I poured the blender mixture into my dutch oven over medium high heat. Next, I added 2 tablespoon of taco seasoning, and one more cup of chicken broth. I let that hang out for a few minutes and then threw in about 1 1/2 cup of shredded rotisserie chicken and let it simmer for about 15 minutes. The key is to keep tasting the soup as it cooks. Does it need salt, spice, acid? You are the only one who can answer that.

I added a tablespoon of sour cream and a 1/4 cup of chopped cilantro. Then I tasted it again for seasoning.

If you like what you have, ladle into bowls and garnish with avocado, shredded cheddar cheese, sour cream, tortilla chips, cilantro, a squeeze of lime and jalapeños if you like it spicy!

It’s good, multiple meals worthy of good. For someone who doesn’t love leftovers (raises hand), this one is solid.

Cinnamon Applesauce Ornaments

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This is a festive and easy activity to do for the holidays. Two ingredients, that’s it. These will make the house smell amazing and they make a great homemade gift.

INGREDIENTS

3/4 cup applesauce

4 oz. cinnamon

rolling pin

cookie cutters

glue

glitter various colors

straw

string

DIRECTIONS

Preheat the oven to 200°. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed, your hands are the best tool for this.

I divided the dough amongst the three girls.

Roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap.

Peel off top sheet of plastic wrap. Cut dough into desired shapes

Make a hole at the top of ornament with a straw.

Place ornaments on baking sheet.

Bake for about 2 1/2 hours. Cool ornaments on a wire rack.

Once completely cool. brush with glue and decorate with glitter.

Wrap them up as a gift or hang on the tree.

Throwback but Better

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This recipe for an updated tuna noodle cazuela {casserole} is ridiculously good. While I was at Trader Joe’s trying to not buy all of the new products, and just focus on my list, ha ha, I realized that I wasn’t sure what the original recipe for tuna noodle casserole consisted of. Obviously canned tuna and a condensed soup of some sort. A no skill required, long shelf life ingredients and comfort food all rolled into one dish. Probably originated in the what, the 1940’s? By someone who thought fish and cheese should go together, because, that is not a popular culinary pairing. I don’t remember my mom making this really… ever. She isn’t a big casserole person, aside from her amazing tamale pie. Anyhow, long story short, this version of tuna noodle casserole is just as easy and doesn’t require canned cream soup, you’ll thank me.

Since I have made this a handful of times, I decided to try a different shape of pasta. Let me tell you, this lily shaped pasta was a perfect fit for this creamy baked dish.

TJ didn’t have Piquillo peppers so I grabbed jarred roasted red peppers, they will do in a pinch. Other than that, instead of canned soup, we make our own roux, I added a little garlic and crushed red pepper because you know me. This is a simple and straight forward recipe for any night of the week.

Creamy Tuna Noodle Cazuela

*recipe adapted from Food and Wine

Ingredients

12 ounces farfalle (bow tie) pasta

4 tablespoons unsalted butter

1 medium onion, finely chopped

2 tablespoons all-purpose flour 

3 cups whole milk or half-and-half

1 1/2 cups frozen baby peas

3/4 cup piquillo peppers, sliced (6 ounces) *substitute jarred roasted red peppers

1/2 cup freshly grated Parmesan cheese

One 6-ounce can or jar solid white tuna in oil, drained and flaked

Salt and Pepper

1/2 cup panko bread crumbs

Directions

Preheat the oven to 450°. Cook the pasta in a large pot of boiling salted water until al dente. Drain.

Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion (garlic and red pepper if you want) and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.

Add the pasta, frozen baby peas, sliced piquillo peppers, Parmesan cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a cazuela (casserole dish).

In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko breadcrumbs and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the breadcrumbs over the casserole and bake for 10 minutes or until bubbling.

Serve right away. Pairs well with an Albariño or a good Chardonnay.