Thursday, June 22, 2017

Blueberry Lemon Loaf Cake



I have been on a blueberry spree lately, only to realize that I had gone a bit overboard a needed to make something with them aside from smoothies. I looked at a few loaf and bread recipes and loved the simple ingredient list of this one. I have also had success with other Joy of Baking recipes, so I gave this one a try. The loaf cake had a great blueberry to cake ratio and a subtle lemon flavor. I decided to add a little more lemon the next time around, and loved the recipe even more. If you prefer a lighter lemon flavors, only use one tablespoon of lemon zest. For a more intense lemon flavor, add another 1/2 tablespoon (about 2 lemons). I love having a slice of this loaf cake with a cup of tea or coffee. The loaf cake will remain moist for at least 3 to 4 days (mine has never lasted beyond that). You can wrap this in foil and keep it at room temperature for storage.

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Thursday, June 8, 2017

Overnight French Toast Casserole


Many years ago a friend of mine brought a french toast casserole to a potluck and I remember loving it. Time passed and I completely forgot about this delicious breakfast food until my sister reminded me of them. This recipe is pretty simple and makes for a great, ready to bake breakfast food. I love having this plain, but feel free to add some maple syrup on top.


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Wednesday, May 24, 2017

Turkey Meatball Gyro


When I was in Denver visiting my sister I looked for a few quick and easy recipes that were still kid friendly. I found this recipe and decided it would be a great one to try. The meatballs and the yogurt sauce are easy to make and can be prepped earlier in the day. My 2 year old nephew loved the meatballs and yogurt sauce, while my sister and I made the full gyro with all the toppings and enjoyed those too. This is a very easy recipe and if you have any leftovers, they will still be great the next day.

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Wednesday, May 10, 2017

Lemon Scented Rice


A while back my friend hosted a girls night and made a lemon scented rice that I instantly loved. I had never tried a rice with lemon flavor before this, but I was hooked. I should start this by saying I am a huge rice fan. I could happily have basmati rice multiple time a week. This recipe is a fun way to add a little extra kick to plain rice.

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Tuesday, April 25, 2017

Sugar Crusted Blueberry Muffins


I just got home from visiting my sister, where baking and cooking happens much more regularly than at my own home these days (though I probably shouldn't admit that). She has been making these blueberry muffins for a while and they were delicious. Moist and lemony, just the way I like them. She has adjusted the original recipe to add the lemon flavor, which I am always a fan of. If you don't love the lemony flavor in this, you can substituent the lemon yogurt for plain yogurt or sour cream. And you can use half as much lemon zest.


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Tuesday, April 11, 2017

Soba Noodle Salad with Citrus and Soy Dressing


My office was having a potluck, which is fun and great, but I sometime don't know what to bring to these events. It's almost impossible to warm anything up, so I tend to aim for some sort of cold dish. This year I decided to make soba noodles since we already had an abundance of green and kale salads. This recipe was quick and easy and the dish was a hit. I made everything ahead, packed the cut veggies and garnish in individual containers and mixed in the veggies right before everyone went to the buffet, topping the dish off with cilantro and sesame seeds.

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Tuesday, March 28, 2017

Chocolate Crinkle Cookies


Crinkle cookies are one of those sweets I love to eat, but are never really on my radar. My friend and I were having a baking day and she suggested we make a double batch of these. She had tried them before and they were a huge hit. She was 100% right about that. The batter itself will make you question whether these cookies will ever turn out, but they do. Don't be afraid of the wet/semi runny batter. It all comes together for a delicious crinkle cookie in the end.


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Tuesday, March 14, 2017

Spaghetti Squash with Arugula Pesto and Roasted Tomatoes


I've been on a spaghetti squash kick lately. Every time I stop by the farmer's market I come home with one. I had a basket of cherry tomatoes that started to burst after 2 days, so I decided it was time to roast them. I used arugula pesto in this recipe but feel free to use a classic basil pesto as well, especially if you want a slightly milder flavor. You can adjust this recipe very easily to suit your preferences. I love a lot of tomatoes on mine, as well as lots of cheese. After I took these photos I added about another 1/4 cup of shredded Parmesan to each squash half. Parmesan gets used up very quickly in my kitchen, but I love the flavor it adds.
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Tuesday, February 28, 2017

Old Fashioned Apple Crisp


I was looking for a make-ahead recipe a while back, but didn't want to make the usual loaf cake or muffins which freeze very well. I only needed the dessert to be frozen about a week, and this recipe turned out to be a perfect dessert for this occasion. If you do want to freeze this crisp, prepare the crisp through adding the topping to the apples. Wrap the entire dish with plastic wrap and freeze. When you want to bake the crisp, remove it from the freeze and place directly into your pre-heated oven. Just add a little bit of baking time and you are all set. You can use a variety of apples for this recipe. Ina Garten, the genius behind this, suggests McIntosh or Macoun apples, but I've had success with all sort of run of the mill, grocery store varieties.



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Wednesday, February 15, 2017

French Green Lentils with Roasted Beets and Carrots



About 6 years ago I was on a huge lentil kick. I used to make lentil salads every other day for work and find ways to add them to my everyday meals. I made a lot of mujaddara during this time as well. For some reason lentils have since gone off my radar, until my mom sent me this recipe. This is a warm, comfort food type of dish that is very guilt free (at least in my opinion). This makes a main course as itself, especially if you serve this with a salad and some crusty bread.


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Tuesday, January 31, 2017

Almond Shortbread Sandwich Cookies


More often than not, I love jam cookies. If it's a bow tie cookie or a linzer cookie, I love the combination of a shortbread style cookie with sweet jam. This recipe proved to be yet another tasty jam treat. I was a little skeptical making these since the dough was drier and more crumbly than I am used to, but bear with it and you will probably love these cookies too. Ideally, you'd make these with a square or round cookie cutter. But oddly enough I could not find a simple shape anywhere, so I opted for stars. Feel free to use whatever jam you like in these cookies. I love raspberry jam, but stick with your personal preference.


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Tuesday, January 17, 2017

Balsamic Roasted Tomato and Goat Cheese Crostini


I have a slight obsession with goat cheese. I know this probably sounds terrible to a lot of you (my grandma being one of them), but I can honestly eat it plain, by the spoonful/slice. My fiend first made this snack during the summer when we decided to have a picnic by the lake. She's an extremely talented cook, so I was thrilled when she unpacked all the components to make these. I was seriously under-prepared with my store bought salsa and chips. These can be made ahead and assembled before you serve them. Just make sure the tomatoes are at room temperature when served. The goat cheese will also be a little easier to spread if you let it sit out a little it before serving.

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Tuesday, January 3, 2017

Caramelized Onion and Mushroom Stuffing


I absolutely love stuffing. I always forget how much I love stuffing until Thanksgiving rolls around and I am loading up my plate with it. My mom has been making the same stuffing recipe for years and it has become a classic side dish at our Thanksgiving table. Since I am on a stuffing kick, this is now on rotation in my kitchen. Also, feel free to cheat and use the pre-toasted stuffing bread cubes for this if you want to save on time and effort- it will still be delicious.

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