I always tell the girls...A Friendship Fairytale Dinner

My friends and I decided to all cook together last night. Usually I am horrific at letting anyone help me cook because I am quite particular about how I like things prepared. Sassy Indie in the kitchen. You don’t know how to mince like I want? Be afraid. Be very afraid.

However, “too many cooks in the kitchen” didn’t describe our night. We all divvied up the menu and everyone helped prep. I didn’t even try to hit anyone with my wooden spoon once. Promise. C’mon wine is a sedative dears. And I may have used dry minced garlic to avoid mincing massacres.

My contribution to this affair was the entrée. I determinedly decided the delicious mangos atop the crates at the store needed to marry a spiced, garlic chicken. I wanted to keep it simple, as nobody wants to be in the kitchen while the gals gossip gleefully on the patio while basking in the warm summer breeze. Glass of wine or not.

The soiree was that of a friendship fairytale. We indulged on light appetizers al fresco and soaked in the night. My friend Lauren complimented the chicken effortlessly with a mouthwatering medley of a side salad encompassing arugula and spinach melting into crisp veggies and light balsamic. Utter perfection.

**To my dear girlfriends, you are my soulmates.**

Roasted Garlic Chicken with Mango Salsa

This recipe takes very little prep time and is perfect for a night you want to catch up with the girls. Or just don’t want to fuss with a neurotic cook such as myself. The mango delightfully compliments the spice and punch of the garlic and sea salt.

Ingredients

• 4 boneless, skinless chicken breasts
• Dried minced garlic
• Sea Salt
• Ground black pepper
• 3 mangos, diced
• 3 small vine tomatoes
• Extra virgin olive oil

Directions

Preheat your oven to 375 degrees F.

Coat the chicken with olive oil, and thoroughly cover with the garlic, sea salt and pepper. Go a little more heavy handed on the garlic. Trust me.

Bake for 45 minutes to one hour. Let rest for 10 minutes.

While your chicken bakes, prepare the salsa. Dice the mangos and tomatoes and place in a bowl. Add 1 tbs olive oil, and 2 tsp sea salt. Optional: Add diced avocado or red onion. Toss and set aside.

Plate your chicken and heap the salsa on top.

Now get your bum on the patio with the girls and revel in the delightful evening!

Muy Bueno Mexican - Guest Recipe

Cinco de Mayo is always an excuse to get together with friends and have a few margs on the patio. I was fortunate enough this year to get to imbibe and indulge in mouthwatering Mexican fare without having to lift a finger in the kitchen.

I was invited to a Cinco party with promises of breakfast enchiladas, Huevos Rancheros, homemade guacamole, and of course appropriate Mexican libations. You had me at enchiladas dears.

I will be honest, I have never been a huge Huevos Rancheros fan and never order it at a restaurant. I am not quite sure why this is because I adore all the ingredients. Maybe Mexican in the morning just isn’t my cup of tea. However, my taste buds were tempted yesterday and I couldn’t seem to resist trying them for lunch. I am happy to report that I am officially a fan, at least of my friend Scott’s creation. It was too scrumptious not to share, and I will most certainly be making these in my kitchen soon. Below is his shared recipe. I tried to grasp how he made it as an onlooker so hopefully it's easy enough to follow. First time to have a guest recipe that I haven't made myself, and you can look forward to more soon!

Scott’s Huevos Rancheros

A little trick was revealed about this eggy delights: Fry the corn tortillas in a little bacon grease as well as your over easy eggs. We are Midwesterners… no judging.

Ingredients

• 1-2 corn tortillas
• 2 eggs
• Fiesta blend cheese
• 1/3 cup Black beans
• Salsa of your choice
• ½ of a green onion, chopped
• 1/3 of a jalapeno, minced
• 1/3 clove garlic, minced
• 1/3 of a lime
• 1/8 of a diced bell pepper
• Salt & Pepper
• Cilantro
• Tabasco to taste
• Guacamole
• Fresh Lime
• Pinch of Cajun seasoning
• Pinch of onion powder
• Sour cream (optional)

Directions

First lightly fry your corn tortillas in bacon grease. Set on a plate and gather the rest of your ingredients for assembly.

I like my eggs over easy, but feel free to scramble or make them sunny side up! Cook both eggs in the bacon grease with a little salt and pepper. Place on top of the tortillas. Now it's time for the sprinkling all your goodies! Start with the cheese so it melts over the eggs then add your black beans and all the other accompaniments on top.

Add a sprig of cilantro on top for presentation and enjoy!

Gracias Scott for sharing your recipe!

Muffin Top

Moving puts quite the stress on a cook, especially one that blogs. Attempting to find new lighting spots, ideal backgrounds, and well in my case… your cooking supplies that are naturally shuffled and shoved ungracefully into your new pantry. And dears, I had a detrimental casualty become known to me last night...

The winds grew cold and misted our once beautiful dreams of consistent spring weather away for the day and I was in desperate need of comfort. Which you know darling readers very well  by now that leads to baking. I wanted something hearty but soft. Morsels that melt in your mouth, texture that tingles the taste buds. Which naturally led me to oatmeal chocolate chip cookies.

Excitedly I grabbed the ingredients, desperately dripped the last of my vanilla stash in the batter and bounded for my cookie sheet to plop the dough and pop in the oven. However, somehow the little sheet grew legs and decided to move to another apartment. Potentially out of neglect. I guess I cannot blame him, I have been a horrible companion over the last couple weeks while moving. RIP loving sheet, I wish you the best in your new home.

This did not deter me though, no worries friends. C’mon, you should know by now I am bit more stubborn than that. The wheels turned and turned, and turned into a brilliant bonbon of an idea. Muffin tin. Cookie batter. Thick, gooey, muffin/cookie concoction. A cooking tool that would essentially keep them intact while they cool too. See past lava like bake messes.

Mini “Muffin” Oatmeal Chocolate Chip Cookies
I don’t know why I haven’t thought to bake cookies in trial in my muffin tin before. I probably could have avoided a lot of oven rack clean up and tears. These little perfections won’t fall apart while dunking in your ice cold glass of almond milk and cooked evenly. I see future chocolate chip “bowls” for ice cream… enjoy.

Ingredients
• 2 cups gluten free flour mix
• 1 tsp baking soda
• 1 ¼ cups organic brown sugar
• Pinch of salt
• 1 ½ sticks butter, melted
• ½ cup organic sugar
• 2 large eggs + 1 yolk
• 2 tbs almond milk
• 2 tsp vanilla extract
• 2 ½ cups old fashioned oats
• 1 ½ cups chocolate chips

Directions
Preheat your oven to 350 F.

In a bowl combine flour, baking soda and salt. Beat your brown sugar, butter, and white sugar in a mixing bowl until creamy. Add in eggs, milk and vanilla extract and beat well. Slowly add in your flour mix, carefully not spilling. If you add all at once you WILL decorate your kitchen.

Remove from the mixer and stir in your oats and chocolate chips.

Form golf size balls and place in greased muffin tin, gently patting down the top.

Bake for about 10 minutes, watching carefully for browning. When tops are lightly golden brown, remove and let cool for 5 minutes.

Pop out with a fork gently and serve with a cool glass of milk. Dunk without abandon.

I may not be sad next icky storm that comes through T-town…you know where I will be.

Cluckin' Amazing Cornish Hens

If you want to impress without a lot of frantic fuss, roast a couple Cornish hens. You’ll make Martha Stewart look like an amateur and your guest screaming your praises. I have never attempted roasting a whole bird before so I admit I was a bit of a chicken to try. But oh my dear readers, this was cluckin’ simple.

I have always wondered about these little birds and what on earth they were exactly. So I googled them naturally and found out that alas, despite the name, it is not a game bird but actually a type of domestic chicken. I am not a fan of gamey goods so that pleased me immensely. Fancy name for a simple animal. As I was reading I recalled the Seinfield episode where Costanza was reprimanded at an upper-class dinner for calling the Cornish game hen wrongly "a little chicken”. So make sure when you’re boasting your menu you brand the bird correctly friends. You’re welcome.

Roasted Cornish Hens

I roasted 2 hens with loads of lemon, herbs de provence, garlic and leeks. They were pretty snug in my small pyrex but cooked evenly. I also added a little chicken stock to keep them moist. Next time I will probably cook in a larger dish and add potatoes. I served this dish with sautéed asparagus and wild rice. The stock and juices I poured over the bird and rice before serving.

Ingredients

·         2 Cornish Hens
·         6 cloves garlic, roughly chopped
·         kosher salt, ground black pepper
·         herbs de provence
·         I large leek, chopped (white part only)
·         2 lemons, quartered
·         extra virgin olive oil

Directions

Preheat your oven to 350 F.

Place your birds in a glass pan with about an inch of chicken stock. In both birds insert 2 cloves of garlic in the cavity, as well as the leek and half of a lemon. Coat both with olive oil then liberally massage all spices, covering all of the skin. Place remainder of the lemon around and on top of the birds as well as the remainder of your garlic.

Roast for 65-75 minutes, or until juices run clear.

Let rest for 10 minutes before plating and serving.

Gloat and gleam from all the compliments.

 

Blankets & Blueberries

The snow is covering the ground like thick, fluffy blankets. I sit watching it breezily dust my windowsill, curled up with a mug of tea. The fireplace’s heat licks my frosty skin and I allow myself to sink into the smells coming from the kitchen. The wait for homemade baked bread is worth it, and I try to remain patient. Finally my buzzer goes off and I sprint to remove the doughy, pillow top loaf from its warm bed. Blueberry oozes out gently from the crust. I will be lucky if it tastes half as good as it looks. 

I am one very lucky girl. It tasted as beautifully as it looked. Enjoy dear readers.

Blueberry Breakfast Bread

Ingredients

• 1 1/2 cups fresh blueberries
• 1 bag gluten free bread mix (I used Bob Mills)
• 1 yeast packet
• 1 3/4 warm almond milk
• 4 tablespoons butter, melted
• 1/4 cup apple sauce
• 1 large egg, 3 egg whites

Directions
Preheat your oven to 375 degrees F.

In a small bowl mix yeast and warm almond milk. Let stand for about 5-7 minutes until it begins to bubble.

In a mixing bowl add your flour bread mix, butter, apple sauce, yeast and almond milk mixture, and eggs. Mix on medium speed for 3-5 minutes. 

Gently fold in the blueberries and pour dough into a 9x5 bread pan. Cover with foil and multiple towels and place somewhere warm (about 80 degrees F). Let dough rise for 30-40 minutes. With a wet spatula smooth the surface.

Bake for one hour in the oven. Remove and let cool for 10 minutes on a wire rack.

Enjoy!

Dutch Oven

I’ve never met a potato I didn’t like. Well, I take that back...I wasn’t the most cordial to that one that hid itself in my pantry and grew itself a garden. But other than that one, potatoes and I are buds. I will never turn down a good french fry, adore making homemade mashed potatoes (if you ever have aggression and need a release I can help you with that recipe), and will scarf a baked potato loaded with salsa and sea salt, skin and all, in seconds. Not my most attractive moments I concede so just be polite and look away. And don’t judge. 

I have been hooked on these precious baby dutch potatoes. They are incredible for mashed potatoes and roast up perfectly. I don’t think you could honestly mess up these little guys. A little olive oil, a little salt, a little pepper, and you have perfection. Don’t feel bad if they barely make it off the pan and onto your plate before pit stopping on your palate. You may have to look away when I make and scarf these too I guess. 

Fine Herb Rubbed & Roasted Potatoes
I decided to dowse my little dutch friends in lots of fine herbs, salt, pepper, and olive oil and roast them until the skin puckered and crisped ever so slightly. They take no time to prep, but some time in the oven so make sure you prepare for that. All good things are worth the wait though right?

Ingredients

• 1 lb baby dutch yellow potatoes
• 3-4 tbs Fine Herbs (I used Williams Sonoma’s blend but you can find it in your spice section)
• 1 tbs Salt
• 1 tbs Pepper
• Extra Virgin Olive Oil

Directions
Preheat your oven to 350 degrees F.

Rinse the potatoes and place in a large mixing bowl. Add enough olive oil to coat and toss until all evenly covered. Add in your spices and toss. 

Bake at 350F for 40-45 minutes. They are ready when you insert a fork and feel they are very tender.

Let cool, if you can, and chow away! Don’t worry I won’t judge if you shove them into your mouth at godspeed, I will in fact be supportive. Us “scarfers” must stick together after all. 

Eggcelent Avocado

I am a pinterest addict. I wish I could jump in and live in my boards. I pin projects, crafts, and food all in hopes to actually make and cook them one day. And I finally did. 

I adore breakfast food. I could eat it any time of the day. I am always down for an over easy egg and some toast. I decided that my love affair would push me to make a recipe from pinterest. I would at last cross the line from a pinner to a doer! As I opened my foodie board one picture popped out... a perfectly ripe avocado cupping a baked egg. And I had both on hand. 

I couldn’t believe I had never thought to do this before. It was so simple, so delicious, and super healthy! As an avocado junkie I know this will be repeated for breakfast, lunch, and dinner meals for me. 

Baked Avocado Eggs

This recipe is super filling, easy, and quick. The meaty avocado melts into a creamy delight and the eggs texture couples with it perfectly. Be careful to let the egg overflow out of the dug out spot as it will burn in the pan. Recipe serves one to two people. I took it down solo.

Ingredients

• 1 avocado, halved and pitted
• 2 medium organic eggs
• salt and pepper

Directions

Preheat your oven to 425 degrees F.

Scoop out a small space in the middle of the avocado large enough to fit the egg. Place avocado halves in a shallow baking dish. Break an egg into the scopped out area in both halves. Sprinkle with salt and pepper. 

Bake for 15-20 minutes, depending on how you like your eggs. I like mine runnier so I backed for 15 minutes. Remove and enjoy! I made them again today and enjoyed them topped with fresh salsa. Addicted. 

Simple Chick

After gorging on gingerbread and all the other gluttonous holiday fare, I am ready to embrace my new year’s resolution. I pondered more than usual this time. Last year it was to sweat every day and I enjoyed all the little aspects it brought to my life. I wanted to make sure that this year’s was up to par, and I believe I chose wisely.

Live Simply.

The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life's plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life. 
~Robert Louis Stevenson

 

I often get bogged down by daily duties and responsibilities and forget to step back and appreciate that life CAN be simple. Even with all the many expectations and roles we play. I plan to enter each day with this mindset and apply in every area possible. Eating simply, thinking simply, you get the idea.

 

That said here is a simple and healthy recipe to start your new year off right. I saw this on pinterest and have been dying to try it. You can make one serving or fill your whole muffin tin! I like to make ahead meals so the recipe below fills the whole kit and caboodle. Enjoy!

Chick in a Cup

I can’t tell you how simple and delicious this recipe is to make. It seems silly to post something so easy but it was too delightful not to share. The egg was fluffy and poached perfectly in the turkey cup. Two filled me up after a strenous work out, and one made a great afternoon snack! The following makes 9 servings.

Ingredients

·         9 organic free range eggs
·         9 slices organic deli turkey
·         PAM organic olive oil spray
·         Salt and pepper to taste

Directions

Preheat your oven to 375 degrees F.

Lightly spray a muffin tin with olive oil. Line the cups with one slice of deli meat. Crack one egg carefully into the turkey cup, and dust with salt and pepper. I sprinkled a little Cajun seasoning on mine because I enjoy a little kick in the morning!

Bake for 20 minutes, remove, and let cool for about 5 minutes.

Pop out and enjoy! Happy New Year!

You Can't Catch Me

Winter chills brought out the recluse in me so excuse the lapse of lyrical lines from me dear readers. Many mugs of mulled cider were made and the fireplace cooed with flames around the clock. But I am back in business so to speak and kicking it off with a delightful treat. It wasn’t long before cabin fever came knocking and I began chasing imaginary gingerbread men around the abode. With my sanity restored enough to be allowed near my kitchen appliances I caught that little ginger and mashed him into a mouthwatering, buttery button of comfort. Oh the things I do for you.

So before you start “resolutioning”, dig into one of these beauties and savor the last sugary morsels of 2012. Happy New Year my friends, and I toast you with a mug and mushy cookie from my kitchen.

Soft & Slightly Spicy G-Free Gingerbread Cookies

I wouldn't call this cookie waist line friendly, but hey one never hurt right! The spices were bold enough to please our adult taste buds and light enough to not scare away my son. A perfect ending to any holiday meal and definitely a crowd pleaser. Enjoy!

Ingredients

·         1 ¼ cup gluten free all-purpose flour
·         1 tsp ground ginger
·         ½ tsp ground cinnamon
·         ¼ tsp ground cloves
·         ½ tsp baking soda
·         Pinch of kosher salt
·         ¼ cup + 2 tbs margarine, softened
·         ½ cup white sugar
·         1 large egg
·         1 ½ tsp water
·         2 tbs blackstrap molasses
·         1 tbs white sugar (to roll the cookies in)

Directions

Preheat your oven to 350 degrees F. In a bowl sift together your flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large mixing bowl, cream together your margarine and cup of sugar until fluffy. Beat in the egg, then stir in the water and molasses. When combined, slowly add in the flour and spice mixture.

Shape dough into balls, a little smaller than a golf ball size, and roll them in the tablespoon of sugar. Place the cookies a couple inches apart onto an ungreased cookie sheet, and press down slightly to ensure they cook evenly.

Bake for about 8 to 10 minutes. I baked for 9 minutes, pulled from the oven and let them cool on the sheet for 5 minutes before removing them and placing on a plate.

Enjoy with a tall glass of milk! (Almond milk for this gal). Store in an airtight container for the freshest cookies days later.

Indie: 1

Gingerbread man: 0.

Thanks again for reading this year and I look forward to providing you many more gluten free friendly recipes in 2013!

Don't Pretzel My Buttons Mr. Winter

The once bright orange and blood red leaves are fading to earthy browns and littering the lawns. The autumn air is crisper, hinting of colder days to come. Our evening walks are now accompanied by big puffs of wispy breaths, smoking the air in between us. I found myself in shock yesterday, realizing that my favorite month is on its way out, waving its bare boned branches in farewell.

I am not ready to let go though. Stubbornly I sorted my mourning thoughts and dug into my cabinets, fishing out ingredients to soothe my aching soul. A recipe that fights back at the notion that winter is pushing its way in. And what says October more than a piping hot pretzel, sprinkled with salt, melting in your mouth?

Flour caked my pants all afternoon and dough clung under my nails. The courtyard doors were sprung open, but I dared not shiver and admit defeat. No, this last October Sunday afternoon would not be tainted by the north winds. Even if it meant I baked in my earmuffs.

Rosemary and Sea Salt Pretzels
Adapted from TwoPeasandTheirPod
This is my first foray into gluten free pretzels and I must admit it was quite a challenge. Sunday afternoons are recommended as it is a long process to make them. I boiled one batch before baking and made them into pretzel “bites”, and the other batch I curled and shaped straight to the pan. The non-boiled pretzels tasted more like bread, while the boiled and more of a pretzel consistency. Both were nonetheless delicious, especially dunked in spicy mustard. Enjoy!

Ingredients
• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons sea salt
• 5 cups all-purpose gluten free flour (I used Bob’s)
• 2 tablespoons chopped fresh rosemary
• Canola oil, to grease bowl
• 3 quarts water (if boiling)
• 2/3 cups baking soda (if boiling)
• 1 whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

Directions
In the bowl of your mixer combine first four ingredients (water, sugar, yeast, and butter) with a dough hook. Let sit for 5 minutes.

In a bowl whisk sea salt, flour, and rosemary and slowly add to the bowl on low speed. Increase your speed and knead until the dough sticks together and pulls away from the bowl. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Lightly coat a large bowl with canola oil and add your dough ball. Cover with multiple towels, and place in a warm dry place for the dough to rise. I let mine rise for one hour.

Preheat your oven to 425 degrees F.

Remove dough and divide into 6-8 pieces, depending on how large you want your pretzels. Shape by crossing the right side over the left, than left over right. Flip ends up.

Place on baking sheet. Whisk the egg with 1 tbs of water, and brush over the tops of the pretzels. This will give them a nice golden glow. Sprinkle liberally with sea salt.

Bake for about 15-17 minutes, or until golden brown. Serve warm with spicy mustard!

If boiling:

Bring the water to a boil in a large pot. Add baking soda, slowly. Divide dough into “bites”. Submerge pretzels for 30 seconds than place on baking sheet. Be careful when removing as the dough is very flimsy!

Follow instructions for baking above.

Pumpkin Please

Fall is by far my favorite season, and with the crisp leaves crunching under the soles of my boots, I feel like taking a walk in a new direction. A direction that involves more deep breathes of brisk morning air, more meditation, more time carved out for family, and more cooking.

Obviously the last bit is where you’re supposed to be excited. I know it’s been a while since my last post and I could throw a million excuses at you, but instead I shall throw you a recipe that makes up for lost time. And what do you know, it happens to incorporate my favorite fall ingredient…pumpkin.


The last few weeks I have been drooling over a local café’s pumpkin cookies. Queenies, a small shop housing big seasonal flavors in Utica Square, has been a favorite drop in lunch spot for me since high school, so it was no surprise that I was inspired by all their fabulous fall treats. Unfortunately their pumpkin cookies aren't kind to the g-free tummy so I was once again on a mission to sate my sweet tooth.

I probably searched for an hour yesterday for a recipe that I could easily adapt gluten free without a bunch of substitutes. I've honestly always been a little leary of recipes involving ingredients like xanthum gum or 8 different flours. After a long search I settled on a couple recipes to adapt from...and then I bought my first can of pumpkin of the season, shocked that it just purchased. Usually by now the stuff is in permanent stock in my pantry.

I am not claiming this recipe to be “healthy” dear readers, but we all need a treat or two every now and then right? I am sure you are hoarding halloween candies in your households so a little butter and sugar won't hurt. Just go for a long walk in the wispy autumn wind afterwards!

I decided to test the recipe on my husband and son without letting them know it was gluten free to get a true response. They both scarfed down a few within minutes so I think that gives you an honest answer. They were pretty astonished when I revealed my little secret, and then promptly both helped themselves to another. My co workers had praise as well, and I do believe I will be repeating this for them very soon.

Pumpkin Cookies with Cream Cheese Frosting
These cookies turned out cakey, almost to a muffin top consistency. Fluffy and rich inside and topped with smooth icing helps them glide down easily, and the pumpkin and spice bring all the delicious flavors of fall to your taste buds. Try and eat just one, I dare you. My son loved them without icing, but everyone else doted on them with icing. You should definitely try both! Recipe adapted from Very Best Baking.

Ingredients
• 2 ½ cups bob’s gluten free flour mix
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp ground nutmeg
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 ½ cups baker’s sugar
• ½ cup butter, softened
• 1 can organic pumpkin
• 1 large egg
• 1 tsp organic vanilla extract
• Gluten free cream cheese frosting (optional)

Directions

Preheat your oven to 350F.

In a mixing bowl whisk together all dry ingredients (spices, baking soda, powder, and flour) and set aside.

With a mixer, cream together butter and sugar until fluffy. Add in egg, pumpkin, and vanilla and beat until combined. Slowly add in dry mixture until fully combined. Your batter will be pretty sticky so you may have to scrape down the sides every so often.

Spoon batter onto cookie sheets and lightly press down. This will ensure the middle cooks all the way and allow you to create form to the cookie.

I baked there batches of a dozen at a time, for about 13-15 minutes. Watch the edges of the cookies and pull when they are slightly golden brown.

Let cool completely, then ice with your favorite cream cheese frosting!

Midwestern Comfort

Football arrived in a booming fashion last weekend. It blared from my speakers and spiked my blood with unrelenting energy! I’m using this as reasoning for my insane decision to run 4+ miles in Okie heat for a bag of okra from the farmer’s market on Saturday. I don’t live that far but it was necessary to hit the bank’s ATM first which made one heck of a sweet Saturday morning stroll.

I don’t know what sparked my desire for but sometimes we just need some good ol’ Midwestern comfort cooking in our kitchen. Sorry, since we don’t live in the south so I couldn’t justify this to be a southern comfort food and took the opportunity to rebrand if you will. Plus folks, it ain’t fried.

So as the wind came sweepin’ down the plains that morning (or rather the light breeze down the running path that was dotted with the sweet aroma of honeysuckles and sweat), I began to mull over recipes in my head. The thought of subjecting the fresh okra to Crisco torture made me cringe. My trek was making me put that okra on a mouthwatering pedestal!

So, I decided that to get the most of my woody green stems I would roast them. A little salt, pepper, and olive oil sounded simple and a dash of jerk spice found at the market sounded salivating. Obviously you can use whatever spice your little Midwestern heart desires but you know I always gravitate towards sides with a bit o’ kick!

This okra took no time at all and it gave comfort without any butter or deep fry bath. Eat your heart out Paula Deen.

Spicy Roasted Okra
This okra was slightly crunchy on the outside, and delightfully moist on the inside. I had to seriously refrain from eating them off the baking sheet before I plated. Okay, maybe I had two. Or five. Go for smaller okra as the large ones didn’t have as great of texture in my opinion. Simple Midwestern comfort at it’s best.

Ingredients
• 1 pound whole okra
• EVOO spray
• Kosher salt
• Fresh ground pepper
• Seasoning of choice (I had jerk seasoning to use up!)

Directions
Preheat your oven to 450F.

Rinse your okra well and pat dry. Lightly spray with olive oil and toss in your spices. I am pretty liberal with mine, as you all know very well by now. Place evenly on a baking sheet and lightly spray one more time with olive oil. This is where spray versus liquid comes in handy.

Bake for 20 minutes, turning half way and watching closely so they don’t burn. Let cool and serve warm!

Eureka!

I get overexcited over pretty simple things, maybe to the point of embarrassment to those around me. I often catch myself overly panting and awkwardly commenting to myself when these periods of overwhelming elation happen. Case in point, the blueberry sale at whole foods yesterday. It was a “EUREKA” highlight and apparently my subconscious decided she had to celebrate publicly.


Let me paint a picture for you. I had been aimlessly wandering around the store prior to the eureka occurrence, pondering what kind of birthday cake I was going to make for my neighbor, and dear friend. It had to be quick. It had to be delicious. And, it had to be gluten free. Does anybody else feel the desperation that manifested itself while I mulled over these monstrous demands?

Ok, maybe not monstrous, but last second miracles rarely turn out as well as this did. I fist pumped the gluten free gods after this one.

I digress. After grabbing Pamela’s gluten free cake mix (yes I had to cheat friends, don’t judge), I found myself trying to find solace in the produce section. And there they were. Carton after carton stacked delicately upon wooden crates and screaming, “Here I am! Use ME in you cake and all your troubles will melt away.” I may have hit the point of frantic delirious cook at this point. Blueberries. Bright, juicy, unbelievable plump blueberries. The saliva pooled in my anxious dry mouth, and I began to tremble with excitement. Lemon zest, blueberries, whipped vanilla icing… perfection. And to pack in a real punch, and feed the crowd, I decided it had to be two layers. Yes, I embraced insanity and it never tasted so good.

Lemon Blueberry Gluten Free Cake
I have always liked how moist Pamela’s gluten free cake mix turns out for me. I am excited to try this recipe subbing my own almond flour mix next time, but trust me don’t overlook this recipe. The cakes stacked with fluffy delight on top of one another and burst with sweet blueberry and fresh lemony flavor.

Ingredients
• 1 bag Pamela’s gluten free vanilla cake mix
• 1 pint blueberries
• Zest of one large lemon
• ½ large lemon, squeezed
• 4 eggs
• 1/3 cup vegetable oil
• ¼ cup water

Directions
Preheat your oven to 350F. Grease two round cake pans.

In a large mixing bowl combine all ingredients except blueberries and mix well. Do not over mix. Gently fold in your blueberries. Pour evenly into the 2 pans.

Bake for 20-23 minutes. Cool for 10 minutes at least before transferring to stack. I made the cakes at lunch and let them settle and cool in the pans for a couple hours.

To assemble, tip first cake onto serving dish. Gently pat a thin layer of vanilla, whipped with a little lemon zest, icing over the top. Place second cake on top, and gently press down to help it stick. Lightly cover the top of the cake with another layer of icing. Add blueberries for decoration if you wish.

I let mine sit in the fridge until it was time to serve which helped it not crumble, and keep moist.

Honey Lavender Almond Butter

Bless my husband who deals with my erratic cravings. I am worse than a pregnant woman when I crave something. Seriously. Steer clear when I am with child because it might get ugly. There will be tears and tantrums in my future, and not from the kiddo. I will admit it friends.


My recent craving is almond butter, and loads of it. I stand sheepishly shoving spoonfuls of the goop hurriedly in my mouth while my husband looks like I have lost it. And maybe I have. But I’m taking the jar of almond butter with me. Just you try and pry it from my hands.

Have you ever noticed how pricey store bought almond butter can be though? I feel like I could dip into my son’s college funds just trying to cover the cost. Justin’s almond butter is so sinfully delicious but I cannot justify seven dollars a pop once a week. And with my craving not sated and going on three weeks I decided to take action. I rolled up my sleeps (spotted with bits of creamy dots from digging the last drop out of the Justin jar) and preheated my oven.

Honey Lavender Almond Butter
I cannot believe how simple it was to make almond butter! The lavender brings a clean earthy taste to the butter, and the honey a smooth sweetness. I roasted my almonds before but you can use them raw.

Ingredients
• 2 cups raw almonds
• ¼ cup honey or agave
• Dash of vanilla extract
• 1 pinch lavender

Directions
Roast the almonds at 350 F for 8-10 minutes. When you begin to smell them, they are ready.

Put the almonds in your food processor and blend for 15 minutes. You will have to stop and scrape down the sides occasionally. The almond will form into a dough ball than smooth out into creamy heaven. Blend less for chunkier almond butter and more for creamier.

Add in vanilla and lavender. Pulse to combine. Pour into a container and stir in honey or agave.

Enjoy!! I am keeping mine in a mason jar in the fridge. Top your fruit or you can do what I do and eat it right out of the jar. This method repels husbands quite well.

Stinky and I Know It

I happily trotted down the produce section and eyed the snappy green asparagus bundle immediately. Oh the forbidden, oh the tormenter of my family’s soul, oh my gosh I can actually purchase without a side of guilt! I plucked the rubber banded stems out of the bin and placed them awe-stricken in my shopping cart.

Yup, I am throwing an “I’m-stinky-and-I know it” party tonight. My son seems to sing the M&M commercial, "sexy and I know it" song all the time now so it seems right to add my own G-rated spin off in hopes he'll adopt my version. Feel free to hum it while roasting.

Asparagus seems to be a point of contention at my house. My son looks at it like it’s the not so jolly green giant and my husband, well, let’s just say it makes him feel like the stinky kid in the room. I won't explain futher, you get the gist.

But, this week I am living solo so I can be "stinky" all I want. The boys are away and into the kitchen I play, cooking up dishes that have unfairly warranted teary eye ducts and turned up noses in the past. At least I think unfairly…then again I have proposed black bean brownies previously which probably lost me a few readers. I am more than okay with that though, more fudgy fingers for me. So a polite warning, those of you with an asparagus aversion don’t hate me for the following recipe.

I’ll be stinky and I know it,
An asparagus lover and I’m not afraid to show it.

Mustard Crusted Roasted Asparagus & Mushrooms
Oven roasting vegetables brings out an incredible aromatic explosion of flavors without a lot of work or ingredients. This is very simple and very quick. After all, I wouldn’t want you slaving away in this heat to be the stinky kid the room.

Ingredients
• 1 bundle asparagus
• 1 cup sliced cremini mushrooms
  2 tbs Extra Virgin Olive Oil
• 3/4 jar stone ground mustard of choice, I found a lovely organic g-free french brand
• Pepper


Directions
Preheat your oven to 450 F.

Clean and trim the bottoms of the asparagus stems. In a large bowl coat mushrooms and asparagus witht eh olive oil. Add your mustard, combine well, and let marinate while your oven heats.

When oven has heated, lay spears and mushrooms evenly on a baking sheet. Lightly dust with black pepper. Place in oven and roast for 15 minutes, turning half way.

Let cool and serve! I was eating it right off the baking sheet…but hey like I said, I am solo!

Cuckoo for Coconuts

Reggae fest was recently in town so of course you know what WE did… throw a Jamaican pre-party mon! You know I will find any excuse to throw a theme party and entertain.

The smells of jerk wafted into my house into the wee hours as we visited over red stripes and rum punch. Sticky plantains and syrupy pineapple bits clung to our fingers but apparently didn’t sate the all of our sweet toothed guests. Enter the coconut peanut butter cookie.

Between the fruit bowl and punch I knew that it was quite possible I would be creating an angry sugar crashed mob but that didn’t stop me. As scorching as it was, I still wanted to bake. I was a stubborn little Indie in a dread wig rolling giant clumps of peanut butter and coconut in her kitchen. I promise you this idea came prior to the rum punch drinking.

This cookie was perfect for the occasion and simple to make. I had some guests say they didn’t like coconut and were surprised to find that maybe there was an exception to their preconceived opinion. I can't say I wasn't happy to have a few left over to treat myself the next day though! You know how it is when you entertain, you forget to serve yourself sometimes.

Coconut & PB Cookies
These little gems don’t require any funky flour mix! They are simply gluten free and definitely finger lickin’. The coconut lightly toasts on top and gives a crunchy texture to the very smooth melt in your mouth cookie. I doubled the recipe below since I was feeding an army of rambunctious reggae guests but the original makes plenty for the family!

Ingredients

• 1 cup creamy, natural peanut butter

• ¾ cup sugar

• 1 tsp baking soda

• 1 large egg

• Dash of organic vanilla

• Pinch of salt

• ½ cup shredded coconut, plus more for sprinkling

Directions

Preheat your oven to 350°F.
In a mixer beat your egg, sugar, baking soda and vanilla. Add your peanut butter and mix until combined.

Remove from the mixer and fold in coconut. Lightly wet your hands and form golf size dough balls. Place on a non stick cookie sheet and lightly flatten. Sprinkle coconut on top for a nice crunch.

Bake for 15-17 minutes depending on how gooey you like your cookies. I pulled mine right before 17 and let cool for 10 minutes.

Did they taste delicious? YA MON!

Morning Margherita

When life gives you lemons, make lemonade.

When your godmother gives you cherry tomatoes, make a margherita.

A little miracle happened this weekend. My son slept in until 8:30 Saturday morning! A promising start to the weekend you would think right? Well, my husband decided coffee at the crack of dawn was more important. So much for sleeping in. Groggily I putted to the patio, and openly welcomed the summer air. After all, the fortunate consequence of awaking early is the brief but delightfully cool  hours before the sun begins to beat down unbearably. Four cups of coffee and rocking later, I was buzzed, bright eyed and bushy tailed. Oh, and starving of course.

I headed right for the little brown bag of cherry tomatoes that my godmother gifted me the day before. As a child I would pick her vines dry, popping every little red balloon into my mouth in a frenzy. I had to restrain myself from eating the entire bag and instead pursued the recipe I thought of while taking inventory of the cupboards and fridge. Mozzarella, fresh farmer’s market basil, cherry tomatoes, and eggs… Oh yes, I would toast the weekend with a morning margherita.

Margherita Scramble
Fresh and simple ingredients made this a healthy and filling breakfast. This one will definitely be repeated! Recipe makes two large servings.

Ingredients
• 4 free range eggs
• ½ cup fresh basil, julienned
• 1 cup cherry tomatoes, halved
• ¼ -1/2 cup fresh mozzarella, pulled apart into thin pieces
• Pepper and salt to taste

Directions
Cut and prepare all ingredients. Add eggs into a medium sauce pan and cook on medium/high heat. When the outsides look solid, add basil, mozzarella, and tomatoes. Fold and scramble until cheese is melted. Salt and pepper to taste and serve!

And wouldn't you know, all that margherita caused me to get Naked after! ;)

Have you tried coconut water yet? I am officially obsessed and highly suggest you do!