Dessert Pizza…is there any other kind?

Seriously, two words: dessert pizza. Oh so delicious. Fruit and nutella. What a combo. It’s the perfect way to get your chocolate fix while using summer foods. Strawberries, blackberries, blueberries and mint are at their prime. So why not take advantage of them and indulge in a non-traditional dessert.

This is how you do it:

I bought fresh pizza dough and rolled it out into small circles. Then I put nutella on top. In another bowl I had cut up strawberries, blackberries, blueberries and mint. The berries has been marinating in sugar and lime juice. I preheated the oven to 350° and put the pizzas in for about 15-20 minutes.

This is a fun, personalized and delicious dessert. I would recommend it for a night in or a dinner party. Everyone loves pizza, fruit and chocolate. What more could you ask for?

 

Grilled Corn Salad with Cilantro Vinaigrette.

It’s a good thing I like to cook. I’m at the point where I can no longer not contribute to gatherings, even family gatherings. I must contribute now. I’ve always been one to want to contribute, or at least help cook. This Easter I was in charge of a side. I decided to make something light and summery. Grilled corn is definitely a summer staple in my book. So, a grilled corn salad it was. Now, I would love to say I came up with this recipe on my own. Not to say this isn’t the type of recipe I would make anyways, but (as much as I hate to admit it) I found this particular recipe on Pinterest (Authentic Suburban Gourmet).

Everyone loved this salad. It was crisp, light and refreshing. The only thing I would have done differently would have been to add fewer red onions. I found myself tasting onion all day, which isn’t always bad, but not always desirable. I ate on this the rest of the week and it remained just as delicious as the day I made it.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

When you are ready to serve, toss the vinaigrette with the salad.

I would like to thank my brother for the amazing pictures. I am very jealous of his new camera. A camera will definitely be my next big purchase!

Dinner Party.

I love cooking for people. But I also love experiencing other peoples dishes. Since I recently moved into a new place, I decided to have a few friends over for dinner. Instead of me cooking everything I decided to have everyone bring an appetizer and we could “graze” on different dishes instead of just one. We had a great mix of dishes: veggies and hummus, spinach artichoke soup, meatballs and tomato bruschetta. We were not lacking in flavor. My mom’s friend even brought over a couple of bottles of wine that she and her husband make themselves! It was a delicious red and made the dinner even better. It was such a great night of food and conversation.

If you’re having people over for dinner and don’t want to make an entire meal on your own, I would definitely recommend having your guests bring over their own appetizer.

Drunken Pears with Goat Cheese

Merry Christmas Eve to everyone!

Tonight I made an appetizer for our Christmas Eve party. I got the idea from Pinterest and made it my own. It’s quick, simple and easy. I hope you enjoy!

Drunken Pears w/Goat Cheese

Pears
1 Package of Goat Cheese
1/4 cup Pecans
2 cups (or more) White Wine

Roll the goat cheese into several balls about 1 inch in diameter.
Roll the goat cheese balls in the chopped pecans.
Using garnish toothpicks, skewer one pear slice (after they’ve been soaking in wine) and then one goat cheese ball at a time, then place on a serving platter.

Merry Christmas!

Luke 2: “And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. 9 An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. 10 But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”

13 Suddenly a great company of the heavenly host appeared with the angel, praising God and saying,

14 “Glory to God in the highest heaven,
and on earth peace to those on whom his favor rests.”

Roasted Brussel Sprouts with Bacon

I love adding new dishes or ingredients to something traditional. For Thanksgiving I made brussel sprouts as a side. They were definitely out of the ordinary for my families Thanksgiving. The side was perfect. Of course, anything that has bacon in it is always going to be perfect. Onions, bacon, brussel sprouts and butter. Is there anything better? Okay, there probably is, but this is a chart topper. The recipe is simple.

ROASTED BRUSSELS SPROUTS WITH BACON

KATHARINE MARSH, THE BRESLIN, NEW YORK

Yield: 4 servings

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 medium white onions, thinly sliced (about 2 cups)
  • Kosher salt
  • 1 pound Brussels sprouts, tough outer leaves removed and trimmed
  • 4 ounces slab bacon, cut into medium cubes (about ¼ cup)
  • 5 fresh sage leaves, finely chopped
  • 1 medium lemon
  • Flaky sea salt (such as Maldon)
  • Crushed red chile flakes

DIRECTIONS

1. In a large skillet set over low heat, heat the olive oil. Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from the heat and set aside.

2. In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.

3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1 tablespoon. Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to taste. Serve immediately.

Bon Apetit!

Say Cheese.

A cheese plate is needed at every dinner party. Wether it’s served as an hors d’oeuvres or something delicious to snack on while preparing a meal, it serves as something salty and savory to prepare for the course(s) ahead. A cheese plate must have a sharp cheese, a soft cheese, a blue cheese and a cheese outside the box (ex: a cheese with fruit in it). Of course, this is not a cheese plate rule, but one I like to go by in order to make a plate pleasing and adventurous for all. The cheese can be accompanied by crackers, bread, olives and fruit.

This summer me and two of my girlfriends were having a dinner party… and when I say a dinner party I mean just the three of us. We created this cheese platter, and it was delicious if I may say so myself. Accompanying our cheese was crackers, green olives filled with blue cheese and red peppers stuffed with feta. It was all tantalizing and addicting.

Pink Lemonade Pops.

Another splendid perk of summer.

LEMONADE BASE RECIPE
  • 1 cup sugar
  • 1 cup room temperature water
  • 3 cups cold water
  • 1 cup lemon juice
FOR PINK LEMONADE
  • 3 teaspoons grenadine
FOR PASSION TEA LEMONADE
  • 4 Tazo Passion tea bags
  • 3 to 4 cups boiling water
Create simple syrup: Combine the sugar and water in a small saucepan and place the saucepan over medium heat. Stir the mixture occasionally to help it dissolve, if necessary, then remove the saucepan from the heat when the sugar has completely dissolved. Set aside to cool.
Pour the lemon juice (either fresh squeezed or store bought is fine) into a pitcher. Dilute the lemonade with the cold water, then add the simple syrup and stir thoroughly to combine.
Create additional batches of the basic lemonade for the other flavors. To create pink lemonade, add the grenadine and stir thoroughly to combine. To create the Passion tea lemonade, steep the tea bags in the boiling water. If you’d prefer a stronger Passion flavor, use a lower amount of water, as the lemonade will dilute it (I generally use, and recommend, only three cups for a more concentrated flavor). Set the tea aside to cool, then combine with the base lemonade recipe.
To assemble the popsicles, arrange a line of small paper cups in a line and pour in the desired amount of lemonade. To create even, equal sections as shown, I used a ¼ cup measuring spoon to measure out the liquid. When all the cups are filled with their first flavor layer, carefully transfer them to the freezer and let them set for about 30 minutes or until almost solid through – soft enough to insert the stick, but firm enough to support it. Insert the popsicle stick part way through the first layer (but not clean through to the bottom of the cup). Transfer the cups back to the freezer to allow the first layer to set completely.
Continue to add additional layers of the various flavors as desired, ensuring each layer is allowed to be frozen through before continuing. If the layer isn’t completely set, you may get a little bleeding between the layers rather than a crisp line (which you may prefer!). Stop creating layers once the cup is about ¾ of the way full to avoid any accidental overflow. After the last layer is frozen, serve when ready by ripping open the paper cup.

{Somewhere Splendid}

Grilled Tilapia with Mango-Avocado Salsa.

With summer upon us, it’s time to start taking food outside and throwing it on the grill. Being in Denver, it’s difficult for me to want to trek out into the snow in order to throw something on the grill. For the winter being, the oven or stove will make do.

Nice grill lines on the fish and the avocado and mango make for a perfect summer dish. It’s flavorful and healthy. With bursts of mango, lime and avocado, you might think you have been transplanted to a beach (I wish!). Beach or no beach, i’ll take what I can get. And I will take this dish for dinner any night of the week!

Ingredients

  • 1 medium ripe avocado, peeled and cut into 1/2″ dice
  • 1 medium ripe mango, peeled and cut into 1/2″ dice
  • 1 cup cherry tomatoes, quartered
  • 4 large fresh basil leaves, thinly sliced
  • 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 3 tablespoons fresh lime juice, divided
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce halibut or mahi-mahi fillets
  • 4 lime wedges

Preparation

  • Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
  • Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
  • Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

 


Glassware.

You could say I am obsessed with glassware. I have no rhyme or reason for the obsession. It is what it is. It’s something people use everyday, multiple times a day. Since it’s something so widely and frequently used, why not use pretty glassware and make the drinking experience more fashionable. Call me crazy, but I think the drink of choice even tastes better if it’s out of a stylish glass.

*Glassware found on Napa Style via Michael Chiarello’s Web site.