Posts Tagged ‘basil’
To prove how versatile bagel bites can be I made bruschetta with them. But not just any bruschetta, a straberry-balsamic marinated goat cheese bruschetta.
This post almost didn’t happen. Yesterday WordPress put out yet another update (3.9) which caused problems for any blogger with the Ziplist plugin. I didn’t figure out until midnight that deactivating the plugin provided a temporary fix allowing me write up the post before reactivating the plugin. So tada here’s today’s recipe!
A few weeks ago my friend Shiva asked if I could help dream up some fun bagel-bite recipes to be on the menu for her new cafe called Tabletop Board Game Cafe. It’s a board game cafe, featuring a maker space, and it’s opening soon near the west side of Cleveland, OH. I have been to a boardgame cafe once in Toronto and it was a blast, but with her and her husband’s creativity I know their cafe will be even better. So all you NE Ohioans better check it out once it opens! Play some games and order some tasty bagel bites.
With my goat cheese mania lately I had to make a bagel bite incorporating it so I started my bagel biting adventures with more of a dessert-appetizer variety, making a bruschetta with strawberries instead of tomatoes. The strawberries are marinated in balsamic glaze before being placed on top of the goat cheese. It was so simple and easy that I decided to make it two different ways: toasted bagel bites and bagel chips.
To find out more about Tabletop Board Game Cafe, follow them on Instagram (http://instagram.com/tabletopcleve), Twitter (https://twitter.com/tabletopcleve), and Pinterest (http://www.pinterest.com/tabletopcleve/).
One year ago: Cast Iron Skillet Brussels Sprouts Bacon Pizza
Two years ago: Gnocchi with Roasted Red Pepper Cream Sauce
Last week we had our first frost in Memphis. I even remembered to take my basil plant inside so that it wouldn’t die. Then yesterday I had to turn my A/C on for a couple hours because I cooked up a storm and didn’t anticipate the high of 77 degrees that day. Not that I am complaining about it being warm again, but fall here never ceases to confuse me. The temperatures drop from 70/60s to 30/40s without giving you any time to acclimate with moderate temperatures in between.
Regardless of the warm sunny atmosphere, I am powering through and continuing to make fall recipes because I just can’t get enough. It’s funny that I resisted Halloween for so long and now that it has passed I am pumped for the next two holidays, especially since Halloween used to be one of my favorite holidays. I guess not dressing up this year kind of put a damper on the excitement. Anyway, feast your eyes upon this delicious butternut squash recipe with a goat cheese sauce, which was my favorite part. So much so that I think I may use twice as much goat cheese in the future.
Two years ago: Baked Apple Cider Doughnut Minis
Even though it was warm here yesterday, it rained most of the day (poor trick-or-treaters) and rain definitely puts me in a soup mood. Specifically tomato soup with grilled cheese to dip into it. And even better when it’s a slow cooker recipe, filling your home with wonderful aromas to come home to at the end of the day. Granted you cannot eat it immediately as it requires an additional step at the end, but you won’t hear me complaining.
Despite the 70-degree weather, I made this soup earlier this week and have been enjoying it ever since. However I do wish I would start to feel like fall for more than 2 days. I was so excited to finally bust out my jackets and boots last weekend but they have been put on hold once again. It’s difficult for me to get into the holiday spirit when I am still wearing short sleeves and flats! Alas, I just have to continue preparing meals as if it were a brisk fall day outside.
P.S. Stayed tuned for Monday’s post to hear about the fat-kid-friendly grilled cheese I served with this soup!
One year ago: Pecan-Crusted Chicken with Roasted Broccoli
Pizza for One – most commonly found in the frozen food section at your grocery store but now you can make it at home almost as fast! This pizza dough doesn’t require any rise time or yeast which means you can whip up this little guy in the same amount of time that it takes your oven to preheat. Single-Serving-Sunday-win!
I rolled my dough out thinner than 1/4-inch because I tend to like thin-crust pizzas, so mine ended up being about 6-inches in diameter and therefore used a bit more toppings. In you don’t roll yours out as thin you may not need as much toppings but have fun with it! Maybe even make yourself a single serving calzone?
One year ago: Buckeye Rice Krispies Treats
Surprise surprise it’s me posting today! You thought I was going to drop off the face of the blogging-planet post-defense didn’t you? I am taking a couple days off to spend with my family that came into town, but I am back to my regularly scheduled posts. Just make sure to call me Dr. Erin, mmk? Gotta start putting this PhD to work, and hopefully get a job in the process.
A serious amount of gratitude goes out to all the awesome guest bloggers who helped me out during a very intense time of my life, and I hope everyone enjoyed their visits. I also hope you appreciate simple yet delicious meals because that’s what I’ve got for you today. My defense may be over, but the work is not! If for some strange reason you feel like making a meal that takes longer to prepare, feel free to browse my recipe index. But otherwise, continue on for a creamy, healthy, and easy chicken recipe.
This chicken is cooked in a cast iron skillet and then topped with a Greek yogurt sauce that is perfect paired with your favorite side of veggies or pasta. I served mine with roasted balsamic tomatoes and asparagus from Prevention RD’s cookbook which I shared recently. A couple of you wanted to know the recipe for the chicken I mentioned in that post, and here it is to please your belly. Picture was taken in haste pre-defense so cut me a break on that one, I was stressed and hungry.
I forgot to tell you some news… I submitted a manuscript on Monday to be reviewed and hopefully published! One of two actually as I have a second coming right behind it. Just have to finish up some minor experiments before I can wrap it up but should be nearing completion within a couple days. Then all I have to worry about it reformatting them both to fit in my dissertation, and finishing the dissertation itself! Is that all?
Yes I am somehow still cooking for myself despite everything I freak out about on a daily basis. Besides, I am trying to soak up every last morsel of summer cooking. Some people have already started to embrace the fall flavors for cooking, but I am not ready yet! I cannot imagine eating anything pumpkin when it is still 90 degrees outside so I made this fresh summer gnocchi dish. The original recipe used corn on the cob, but I had some frozen kernels already and decided to use them instead. Saving money like a
baller grad student.
One year ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
Oh July, why did you scamper off so quickly? I cannot believe July is almost over, and that today marks yet another episode of The Secret Recipe Club. This month I got to dig around Flying on Jess Fuel. I found lots of tempting recipes such as Key West Grilled Chicken Skewers and a Rainier Cherry Pie – that pie excited me because I love Rainier cherries but couldn’t bring myself to buy them in order to bake it as they were ridiculously priced at the time. I decided to go for a side dish recipe since I don’t make side dishes very often compared to other things. Of course then she posted a recipe for Zucchini Bread Pancakes after I already made this gratin recipe. Guess I will had to add it to my menu later on!
Potato side dishes are quite fabulous. You can cut them up and cook until they are crispy fries, mash them and enjoy a creamy spoonful, slice them and layer with cheese for a gooey experience, or just eat them by themselves with a little butter. Of course the possibilities don’t end there! This recipe incorporates some yellow squash along with the potatoes to not only make it a little healthier, but also add great summer flavor. And the goat cheese worked wonders as usual. It was tempting to add double the amount called for in the recipe because I knew it could do no wrong, but resisted. This gratin also went very well with balsamic chicken I had prepared in the crock pot.
You may recall the Kitchen Challenge I participated in a couple months ago for macarons, hosted by Lindsay of Love & Olive Oil. Well, I am back in it this month and June’s Kitchen Challenge was homemade mozzarella! This particular challenge was perfect for me because I have had this on my list of things I’ve wanted to do for a very long time. Finally got to cross it off my list.
To make mozzarella all you need is a gallon of 2% or whole milk, 1 tsp salt, 1/4 of a rennet tablet, and 1-1/2 teaspoons of citric acid. I bought the last two off Amazon (links provided), but I know Whole Foods carries rennet and most grocery stores sell citric acid. As far as non edible supplies go, you will also need a 5-quart or larger pot, thermometer, knife, slotted spoon, microwaveable bowl, and rubber gloves. You probably own all of that already, but if not now is the time to invest!
I followed the directions provided on The Kitchn, and the process was surprisingly easy although it does require your full attention for most of the time. In under an hour I made one half pound ball and several bite-sized bocconcini with the other half pound. In the end my mozzarella didn’t turn out as smooth and shiny as the store-bought stuff but the freshness? Dear cheese-god it was incomparable. Homemade mozzarella cheese will definitely occur more in the future, especially since I have tons of rennet and citric acid! As an extra bonus the leftover whey liquid can be used for making dough. Yes, I would love some homemade carbs to go with my homemade cheese.
But I didn’t stop there! My bocconcini were then marinated overnight and made caprese salad skewers with them, using fresh basil right off my basil plants on my porch. After all, the best way to use homemade mozzarella is to eat it and it’s always more fun to eat things off a skewer. Check out every one else’s results here.
Fourth Thursday of the month? Time to dig out those unused cook books for Pass the Cook Book Club! This month we embraced the warm weather and made recipes from the cook book Slushed! which features boozy frozen treats. In other words, a must have for summer.
I almost made the Frozen Key Lime Margarita Pie, but after going a little crazy with strawberry picking over the weekend I knew I had to make this ice cream. I was especially intrigued by the flavors – basil in ice cream? But the flavors balanced with each other perfectly! I may be daring and try balsamic reduction drizzled over it next time. Doesn’t that sound like it could be great?
As for the boozy part, you could not tell there was any alcohol in this ice cream. I actually used vodka instead of strawberry liqueur because it’s what I had and strawberry liqueur is basically half vodka. I also didn’t feel like going out to buy the liqueur for such a small amount. But now I am tempted to make homemade strawberry liqueur with my leftovers from picking!
One year ago: Apricot White Chocolate Granola Bites
There are times when I go to the grocery store and somehow leave without actually getting everything on my list. And then there are times when I cross every last thing off, only to get home and realize I didn’t buy enough of something or forgot to put something on the list in the first place. Enter improvisation. When making these stuffed shells, I substituted broccoli for shredded zucchini because I failed to buy any, and also some of the ricotta for Greek yogurt because I didn’t buy enough! Some people say you shouldn’t admit to screwing up and instead say it was all planned out from the beginning. However, I prefer admitting how awesome my creative skills under pressure because these shells were still awesome.