Andrea's Agenda - Palm Springs, California
In honor of Coachella this week: When you're thinking of a place to go for a fun vacation and you don't live in California, Palm Springs may not be the first place to pop in your head, but I'm here to tell you, it's worth putting on your short list. A common weekend getaway for Cali folks, Palm Springs is a "bijou" city with a ton of character, style, and the ultimate relaxation experiences. You can feel the glitz and glamour of the history there as you walk the small streets, as the city is known for being a go-to vacation spot for Hollywood celebrities such as Elvis, Frank Sinatra, and Dean Martin, and Elizabeth Taylor. It's also located in the Coachella Valley, so for you music festival folks, there's no reason not to add this place to your bucket list.
My story with Palm Springs begins with my sweet husband, and I can't think of a better city for couples to visit. Each year, Tres has to visit Palm Springs for work. Well, one year about six years ago I went along for the ride and never wanted to miss the trip again. We have been every year since and find something different to do every time! About two hours from LA, two hours from San Diego, and one and a half hours from Temecula Valley wine country, the day-trip possibilities are endless - not that you need the day trips though, Palm Springs is the perfect 3 day getaway all on its own!
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I want to burst with complete overwhelming happiness when I visit this little California city. To lay poolside with closed eyes, feel the warm sun - that you know is there for at least 300 days a year - then open your eyes and see a painted backdrop that includes what is one the grandest, bluest pools you've ever soaked up, and peeking up behind it are snow covered mountain tops, Palm trees, cactus, and a glowing orange desert. That is Palm Springs. Aside from just getting on a plane and taking the trip, here's a list of what I recommend when you arrive.
FOOD:
Best brunch in Palm Springs. Get the bacon flight and the fresh squeezed blood orange mimosa. Also, the BLT and fried chicken sandwich are fabulous!
A hidden speakeasy tiki bar -- this place is awesome!!! It has become our new favorite cocktail spot. The drinks are unique with fun surprises, and I highly recommend the cheese board.
This little quaint coffee joint is the "hiding spot" for Bootlegger Tiki. The coffee is superb, the indoor atmosphere is relaxing, and the patio is fun.
Best breakfast in Palm Springs. Their fresh squeezed orange juice is too good for words. Order whatever your favorite thing for breakfast is, and I bet it will be the best you've ever had! I love the french toast and bacon.
There are more than a handful of mexican restaurants in Palm Springs, but this is my all time favorite. It may be because the food is so delicious or maybe because it's tradition for me and Tres to eat here every time our plane lands, but we love the patio and the margaritas!
Walking by it, you'd never think to go, but you should most definitely have lunch here! Known for their fish tacos.. They're a must-eat!
I love this place for dinner. The atmosphere is trendy and the food is unique. I'm a fan of the Crawfish Pot Pie.
The perfect date spot, this restaurant is classic and romantic. The patio is the perfect place to really soak up the night-time relaxation of the beautiful desert.
Awesome wood-fired pizzas with great outdoor seating. I love the view from the top of the restaurant out onto the street, and the firepits make it cozy.
Great wine selections, good appetizers, and wonderful cheese plates. Another great patio for people watching!
You are transported from the California desert to a quaint French cafe when you come here. It's so authentically french with delicious coffee, perfect croissants, and melt in your mouth crepes.
I have to be honest and say I like the decor and atmosphere of this place better than the food. However, the menu is inventive and it's fun to try as many of the small plates as you can. The cocktail menu is fun and there's plenty of wine to choose from off the large list.
I love this hotel... It's so modern-old school sophisticated. If anything, walk through the hotel and head to the Sidebar Lounge for a drink.. It's well worth it!
A fun, free spirited feel, this hotel has trendy, yet casual appeal. The bar is some kind of fun and open late with fun cocktails to boot.
WHEN YOU'RE NOT HUNGRY:
This is a great outlet mall right outside of Palm Springs. Lots of upscale stores for lower prices. And if you're an All-Saints fan, they have an All-Saints outlet. I've yet to find one anywhere else, so need I say more?!
If you're driving to the outlet mall from Palm Springs and you happen to see what you MAY think is a scene from Pee Wee's Big Adventure off the side of the road, you're not mistaken. The scene from the movie with Pee Wee, Simone, and Andy was filmed right at this museum. Maybe you're not a Pee Wee fan (who are you?!?!??), but these gigantic Dino's are still something random but interesting to see.
To be in the desert in 90 degree weather and within minutes be shivering on top of snow covered mountains, looking down at that hot mean, desert is worth a tram ride! Such a unique experience with lots do do when you get up there!
If you like wine, you absolutely cannot miss the short drive to Temecula. A legit wine area, it reminds me of a mini Napa or Sonoma with great wines you may have never heard of before. The wineries and restaurants are superb, and the scenery is the most beautiful farmland you've ever laid eyes on. If you go, don't miss the Almond Champagne at
. We also did a hot air ballon ride once, and that was worth the trip over alone.
Spaghetti with Gouda Mornay & Toasted Crunchies
My husband, Tres, travels a lot for work, and spring happens to be his busiest time of year so I often fly solo when it comes to my meals. As much as I would rather have Tres around to hang out with and eat dinner with (since we ARE the two best friends that anyone could have :), I happen to enjoy my "me" time quite a bit. I do all kinds of things alone: I'll go for long walks on the river. I'll find a coffee shop, beer joint, or wine bar, take a book and read for hours. I'll grab a table on a patio and have lunch, soaking up the sun. Last week, I even went to a nice reataurant for dinner, had a glass of wine and a fancy meal - all by my lonesome! The possibilities are endless when it comes to "me" time!
What I mostly think of, though, is curling up on the couch and watching a good movie with a dinner I've cooked for just myself. It can be difficult cooking for just one person but in my opinion, a good answer is always pasta! It's typically always in my pantry, I can measure it out to be the perfect portion for one person, and I can add anything to it that I want and it makes a complete meal! I came up with this recipe one weeknight when Tres was away, and I thought it'd be the perfect recipe to feature for ONE!
WATCH FULL VIDEO HERE!!!!!
Grocery List (for ONE):
1 1/2 tbsp butter
1/2 tbsp flour
2/3 cup milk - warmed
Dash of salt
Dash of white pepper
Pinch of nutmeg
1/4 cup good quality gouda cheese - freshly grated
3 oz spaghetti (or whatever pasta you want to use)
1/4 cup Panko breadcrumbs
Parmesan cheese (optional)
Parsley (optional)
Directions:
1. Melt 1/2 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour.
2. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed. Add the grated cheese and whisk until melted and smooth.
3. Add pasta to a pot of boiling, salted water. Let cook according to the package directions, until al dente. Drain pasta and reserve 1/4 cup of pasta water. Toss as much sauce into the pasta as you like, and add a little pasta water if you want to create a thinner sauce.
4. Melt the remaining 1 tbsp of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Top pasta with the breadcrumbs and the Parmesan and parsley if you wish.
CHEERS TO HAPPY EATING!!!
Andrea's Cooktales - Series 2, Episode 3 - Spaghetti with Gouda Mornay & Toasted Crunchies
Truffle Deviled Eggs with Candy Bacon
Easter was such a treat every year when I was a kid! Every Good Friday, me and my brother would dye eggs with my mom. On Easter Sunday, we would load up our bikes and drive to Coffeeville, MS where my great-grandmother, Grams, lived. I remember riding four wheelers, playing volleyball, and walking around looking at all the farm animals. The one thing about Easter I can never forget are my mom's famous deviled eggs. She made them every year. I've put a twist on the traditional southern eggs - a little cream cheese, a little truffle, and a little bacon! Happy Easter to all!
SEE FULL VIDEO HERE!!!!!
Grocery List:
Eggs:
1 dozen large eggs
4 oz cream cheese
1/4 cup sour cream
2 tbsp mayo
2 tbsp truffle oil
1 tsp truffle salt (or Kosher)
1/2 tsp white pepper
Bacon:
3 strips thick cut bacon
2 tbsp Brown sugar
1 tbsp granulated sugar
1/2 tsp Chili powder
1/8 tsp Cayenne
Directions:
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Place eggs in one layer in a large pot with water that comes about an inch over them. Bring to a heavy boil for one minute. Turn the heat to the lowest simmer and cover the pot. Let sit for 12-15 minutes. Drain and rinse with cool water. To peel, crack each egg at the top and at the bottom (this is the best places to start peeling because air pockets get into them from here), use your fingers and pull apart the shells. If it gets tricky, dip the egg back into the cool water and continue peeling.
2. Make the candy bacon. Heat oven to 375 degrees. Mix together the brown sugar, granulated sugar, chili powder, and cayenne in a small bowl. Take each strip of bacon and dip one side into the mixture and place them spice side down on top of a baking rack over a baking sheet lined with foil. Using a spoon, spread the leftover mixture thickly and evenly over the top of the bacon, pressing to adhere. Bake for 20-25 minutes until crispy.
3. Make the egg filling. Cut eggs in half longways and scoop out the middle into a large bowl. Add cream cheese, sour cream, mayo, truffle oil, salt, and white pepper. Whip the mixture together until really smooth.
4. Fill a piping bag (or Ziplock bag with a snipped corner) with the egg mixture. Pipe the mixture into the eggs. When bacon is cooled, cut into 1/2 inch strips and stick a piece into each egg.
CHEERS TO HAPPY EATING!!!
Andrea's Cooktales - Series 2, Episode 2 - Truffle Deviled Eggs with Candy Bacon
Vanilla Chai Coffee
Sometimes Tres and I make Sunday a lazy day. It's rare for us to just hang out on the couch and do nothing, but if there's rain or nothing going on, we will take it easy. Last Sunday we were enjoying a day on the couch, catching up on House of Cards of course, and I decided we needed a fun, cozy drink. Just by using what we had in the house, I came up with this lovely coffee!
Grocery List (2 drinks):
1 cup milk
2 tbsp brown sugar
4 cloves
1 star anise
1/2 vanilla bean pod, split with seeds out
2 cinnamon sticks
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1 pinch all spice
4 shots espresso or 1 cup coffee
1/4 cup heavy cream
1 tbsp powered sugar
Directions:
1. Over low heat in a small saucepan combine milk, brown sugar, vanilla seeds and pods, cloves, star anise, cinnamon sticks, ginger, cinnamon, and all spice. Heat for 10-15 minutes and strain.
2. Brew coffee or espresso and combine with the warm milk.
3. Whip cream and powdered sugar together with a wisk by hand or using a hand mixer.
4. Pour coffee mixture into two glasses and top with the cream and a sprinkle of cinnamon.
Mascarpone French Toast Bake
Winter is wrapping up, and that makes me think of the ski trip me and Tres took with friends last year. We spent several days in Steamboat, Colorado in a cozy cabin, and I cooked almost every day. When I'm on vacation with a group, I love waking up before everyone and making breakfast. Our snow-covered cabin right on the slopes was the perfect place to tip-toe out of bed, light the fireplace up, pour myself a cozy cup of coffee, and cook it up! One morning, I made my mascarpone french toast bake, and it was everyone's favorite! This recipe is really easy and can even be made the night before, refrigerated, and popped in the oven the next morning!
Because of all the cooking I did, skiing has become one of my favorite trips. The skiing, I'm not real sure about, but I love the cooking, lodge lunches with good beer, the wine drinking, the hot tub after a long day on the slopes, and the cozy cabin. Tres' response to my "love of ski trips," is, "so you love ski trips but you love everything about them but skiing?" Haha... I suppose that's the best way to sum it up!
WATCH THE VIDEO HERE!
Grocery List:
For the custard:
8 eggs
1 cup milk
1/2 cup heavy cream or half and half
2 tbsp sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
Dash of salt
For the filling:
1 container mascarpone cheese
4 tbsp butter - room temperature
1/4 cup honey
2 tsp sugar
2 tbsp cinnamon
3 cans Pillsbury crescent rolls
For the topping:
1 cup pecans - chopped
1/4 cup brown sugar
2 tbsp candied ginger - chopped
Directions:
Beat the eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla, and salt together until eggs are beaten and mixture is smooth. Set aside.
In another bowl, whisk the mascarpone, butter, honey, sugar, and cinnamon together. Open the crescent roll cans and separate each dough piece from each other. Fill each piece of crescent dough with some of the mascarpone mixture and roll the dough up. Line the rolls in a buttered 9x13 baking dish side by side.
Pour egg mixture into the baking pan, over the crescent rolls. ***At this point you can let it sit for several hours or overnight if you wish.
When you're ready to bake, set oven to 350 degrees. In a small bowl, mix together the pecans, brown sugar, and candied ginger. Sprinkle over the top of the crescent roll mixture. Bake for about 35 minutes or until puffed and golden.
Cheers to happy eating!!!
Andrea's Cooktales - Series 2, Episode 1 - Mascarpone French Toast Bake
Spicy Carbonara with Shaved Asparagus
This weekend was a girls weekend. I spent time with two of my best girlfriends, and we had the grandest time!! The grandest time to us usually means food, and we didn't skimp out once this weekend. We visited a local Memphis Italian restaurant, Bari Ristorante, not once but twice for dinner - Saturday and Sunday - and ordered the pasta carbonara. Since it was so good, I insisted on having it again Monday night, but this time I was the chef! I had never cooked it before so I said, what the heck, and added a little spin on the traditional dish. A little spice and a little asparagus never hurt anybody!
Grocery List:
• Kosher Salt
• 1/2 lb spaghetti
• 1 tbsp olive oil
• 2 strips thick cut bacon - cut into small pieces
• 3 garlic cloves - minced
• 1 tsp red pepper flake
• 1 bunch asparagus - ends trimmed and discarded, tops shaved with a vegetable peeler
• 2 eggs
• 3/4 cup fresh Parmesan - grated
• 1/2 tsp Kosher salt
• 1/4 tsp pepper
• 1 tbsp butter
Directions:
1. In a large pot, heat water to a boil with a handful of salt. In a large sauté pan, heat olive oil over medium heat, add bacon and sauté until crispy. Remove bacon and drain on paper towels.
2. Turn the heat down to medium low (so the garlic doesn't burn) and add garlic and red pepper flake to the bacon fat. Cook for one minute or until fragrant. Add the shaved asparagus and sauté until soft.
3. When salty water comes to a boil, cook the spaghetti. Cook for about 6-7 minutes or until al dente.
*** Do not drain the spaghetti. You want to reserve the pasta water for the sauce, and the hot spaghetti will help cook the sauce.
4. Whisk together 2/3 cup of the Parmesan, eggs, salt, and pepper. As soon as the spaghetti is done cooking, using tongs, immediately add the noodles into the asparagus mixture, take off the heat, and pour in the egg mixture. Stir the eggs into the pasta as fast as you can for several minutes. *** you want the hot noodles to cook the eggs, but you don't want the eggs to scramble.
5. Add pan back to low heat, add 1/4-1/2 cup of the hot pasta water, depending on how thick or think you like your sauce. Then stir in the butter and the bacon pieces. Top with the remaining Parmesan.
Buffalo Hot Wing Hummus
When I was in high school, I had a serious addiction to boneless hot wings... I ordered them everywhere I went! Today, I have a serious addiction to hummus. When I'm trying to eat healthy, I like to keep it around as a snack. I thought why not put the two together and create the best of both worlds?! This stuff is seriously good!
Grocery List:
1/3 cup sesame seeds
2-3 tbsp olive oil
1 can garbanzo beans - drained and rinsed
1 can cannellini beans - drained and rinsed, 1/3 cup liquid reserved
1 lemon - juiced
4 garlic cloves - roughly chopped
2 tsp red wine vinegar
1 1/2 tsp Kosher salt
1/3 cup Frank's buffalo wing sauce, plus extra for drizzling
1/4 cup Blue, Gorgonzola, or Feta cheese
Directions:
1. Make the Tahini paste. In a small pan over medium low heat, toast the sesame seeds until light brown. Put seeds in a food processor and add olive oil, blending until it comes together into a runny paste. It will make about 1/4 cup of paste.
2. To the food processor, add the paste, beans, bean liquid, lemon juice, garlic, vinegar, salt, and hot sauce. Blend all the ingredients together until smooth. If it's not smooth enough, add more liquid from the beans and lemon juice until it's to your desired consistency.
3. Taste for seasoning and add more salt if needed. Pour in a bowl and top with the cheese and a drizzle of the hot sauce. Serve with celery, carrots, cucumbers, or pita bread.
CHEERS TO HAPPY EATING!!
Smoky BBQ Chicken Sandwiches with Apple Arugula & Orange-Bourbon Slaw
Growing up in Memphis, BBQ was on the menu quite often. It was always one of momma'a favorite foods, too. So if we weren't ordering takeout BBQ, it was being cooked at our house. Here's my take on chicken BBQ, which is the absolute most perfect recipe for leftover chicken!
Grocery list (4 people):
1 small onion - chopped
2 garlic cloves - minced
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1/4 cup Dijon mustard
2 tbsp maple syrup
1 chipotle pepper in adobo sauce - chopped
1-2 tbsp adobo sauce
1 tsp Worcestershire
1/2 tsp liquid smoke
Kosher salt
2 cups shredded chicken (I use leftover meat from a rotisserie)
4 hamburger buns (I homemade mine using this easy recipe from Taste of Home)
Apple Arugula Slaw - for topping (search recipe on Andrea's Cooktales)
Directions:
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1. In a large saucepan, sauté onions with 1/4 tsp salt over medium heat until translucent. Add garlic and sauté one minute. 2. Add ketchup, cider vinegar, brown sugar, Dijon, maple syrup, chipotle pepper, adobo sauce, Worcestershire, liquid smoke, and 1/2 tsp salt. Bring to a slight boil and simmer until somewhat thickened (if sauce gets too thick add water).
3. Put shredded chicken into a bowl and toss together with as much sauce as you'd like.
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4. Open buns and stack each bottom half with about 1/2 cup BBQ chicken. Top chicken with my Apple Arugula and Orange-Bourbon slaw.
CHEERS TO HAPPY EATING!
Apple Arugula & Orange-Bourbon Slaw
Living in Memphis, every BBQ place is unique and everyone has their favorites. I've grown up going to so many of them and am no exception. Any time I cook anything BBQ related, it takes my mind to the sweet city of Memphis. Every slaw recipe is so different, no matter where you go. Mine has an even bigger twist to it, but it's so very "sweet," just like the great city of Memphis.
Grocery List:
1 large Granny Smith apple - julienned
2 cups arugula - chopped thin
1 small carrot - peeled and grated
2 green onions - sliced thin
1/4 cup OJ
2 tbsp bourbon
2 tbsp mint - chopped
1 tbsp olive oil
2 tsp honey
1 tsp Dijon mustard
1/2 tsp Kosher salt • 1/4 tsp pepper
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Directions:
1. In a large bowl, toss together the apple, arugula, carrot, and onion.
2. In a small bowl, whisk together the OJ, bourbon, honey, mint, olive oil, mustard, salt and pepper.
3. Pour the dressing over the apple mixture and toss together.
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4. Taste for seasoning. Add more salt if needed.
CHEERS TO HAPPY EATING!!!
Lavender Lemon Spritzer
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My college girlfriends are my second family. It's rare the five of us all get to be together at the same time, but when we do, it's always hours and hours of catching up, reminiscing, laughing, and wine! We typically sit around in our PJs talking... Just like college when we lived on the Phi Mu hall. Living with your best friends for four years is such a blessing, but when it's all over, you wonder if it will ever be the same. Well, the truth is, it's not. Everyone starts living their own lives - some move, some get married, some have children - but one thing never changes, those girls from college remain your lifelong best friends and sisters. I cherish mine dearly, and when we're old and grey, I know they'll still be my best friends. Last weekend was the first time in a few years all five of us were all together. We had a big Christmas dinner and played the Dirty Santa game. For my Dirty Santa gift, I went the homemade route - I always just feel it to be more fun and more personable. I think everyone loves a good cocktail - particularly around the holidays, so I created my own cocktail making kit. Homemade lavender and lemon vodka and homemade vanilla syrup... Mix the two together, top with seltzer water, and you have yourself a mean holiday cocktail! My gal, Sara, ended up with the gift. She drank it this weekend and said it was fabulous! Since this week is her birthday, I'm dedicating this cocktail and post to her!!!
Grocery List:
1 cup vodka
1/2 cup limoncello
1 bunch lavender (this may be difficult to find this time of year, but try a flower/plant store... I found it at the place we buy our fresh herbs to plant each spring)
1 vanilla pod
1 1/2 cup water
1 cup sugar
Mini bottles of seltzer water
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Craft list (I found everything at Hobby Lobby):
2 glass bottles
Ribbon for bottles
2 snowflake ornaments (or anything cute to dangle from the bottle)
Chalkboard stickers
Chalk
1 sheet craft paper
Sharpie or black marker
1 box or basket
Large ribbon for box
Directions:
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Step 1:
Infuse your vodka. In a large jar, add vodka, limoncello, and lavender. Let sit for 4-7 days.
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Step 2:
Decorate bottles. Wrap ribbon like a scarf around the neck of the bottles and string the ornament or decoration around the ribbon to hang in front. You could also just do a simple bow with the ribbon.
Add the chalkboard stickers. I like to write on them first, as handwriting is more difficult when they're already on the bottle (you can also wait until the liquid has been added to the bottle to do this in case of any spilling).
*** Add a piece of chalk or two in the gift box or basket. What's so great about these bottles is they can be reused. They're great for storing homemade salad dressings, sauces, and simple syrups in the fridge. The chalk writing can be erased and rewritten!
Step 3:
The day of, make the vanilla syrup. Split the vanilla pod and take out all the vanilla seeds. Bring sugar, water, vanilla seeds, and pod to a boil and let cool.
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Add the used vanilla pod to the bottle labeled "Vanilla Syrup." Using a funnel, transfer the syrup to the bottle. Add a lavender sprig to the bottle labeled "Lavender Lemon Vodka," and transfer the infused vodka to the bottle. Close the bottles up, make sure they don't leak, and add them to the gift box or basket with the seltzer water.
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Step 4:
Write recipe with the Sharpie or marker on the craft paper (see recipe below). Add to the box or basket. Use the ribbon to tie around the box or basket to make the gift festive and pretty!
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Lavender Lemon Spritzer Recipe:
• Fill a cocktail shaker with 1/4 cup of ice
• Add 1/4 cup of Lavender Lemon vodka
• Add 1/4 cup of Vanilla syrup
• Shake and pour into glass
• Top with sparkling water
• Garnish with Lemon wedge >
CHEERS TO HAPPY DRINKING!!!
Ziti a la Vodka
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When me and my brother were kids, we hated traditional Thanksgiving and Christmas food. No turkey, ham, dressing, or green bean casserole for us... We wanted pasta!!! So every year, my sweet mama made sure we had a delicious, cheesy, bubbly dish of comforting baked pasta. She usually cooked lasagna but there were a few times baked ziti was on the menu, and I absolutely loved the dish! Here I have taken the traditional vodka sauce and put it into another form.. Baked ziti! A perfect dish for Christmas or any of these cold days! Every time I eat baked pasta, I can't help but think of it as Christmas food.
Grocery List:
1 tbsp olive oil
1 tbsp butter
1/2 cup shallot
3 garlic cloves
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 cup vodka
26.46 oz Dei Fratelli Finely chopped tomatoes
2 cup cream
1/3 cup chopped basil
1 tbsp salt
8 oz mozzarella
4 oz Parmesan
1 lb penne pasta or similar
1 tbsp good, fruity olive oil
Directions:
Step 1:
Heat oven to 375 degrees.
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Heat olive oil and butter in a large sautée pan over medium heat. Sautée shallots until they begin to brown. Add garlic, seasoning, and red pepper and sautée for one minute or until fragrant.
Step 2: Add vodka and scrape up brown bits off the bottom of the pan. Let vodka reduce by half. Stir in tomatoes, cream, basil, and salt. Let sauce cook over low heat for 15-20 minutes.
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Step 3: Bring a large pot of water with a handful of Kosher salt to a boil. Add pasta and cook until almost al dente but not quite (about 1-2 minutes less than package says). Drain pasta and set aside.
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Step 4: Add mozzarella and pasta to the sauce mixture and stir to combine. Transfer to a casserole or baking dish. Top with Parmesan and olive oil. Bake for 20-25 minutes until cheese is melty and bubbly. Top with more basil if desired.
CHEERS TO HAPPY EATING!!!
Apple, Fennel, & Arugula Salad with Roasted Shrimp
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When it's cold outside and the holidays are upon us, comfort food consumes me. I want it heavy, I want it sweet, I want it creamy, I want it fatty, and I want a lot of it!! Mac and cheese, stews, pies, cookies, and let's not forget the extra large bottle of Baileys I buy around this time each year... These are a few of my favorite things. But sometimes I need a break from the heaviness of the holidays. After all, Christmas is just right around the corner, and I want a full appetite for the big day! With it's subtle holiday ingredients, this salad reminds me of Christmas without bringing all the calories and fat I'm used to having this time of year. The apples and ginger give this salad a little holiday sparkle, and something about the licorice flavor of the fennel makes me think of Santa and sleigh bells!
Grocery list (2 people) :
1/2 lb shrimp - peeled and deveined, tails on
1 fennel stalk
1 Fuji Apple
2 cups arugula
1 lemon
1 tbsp fresh ginger - grated
1/2 tsp garlic - minced
1 tbsp honey or agave
1/4 cup plus 1 tbsp olive oil
Kosher salt
Pepper
Directions:
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Step 1:
Heat oven to 400.
Toss shrimp with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast shrimp for 8-10 minutes or until they just turn pink.
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Step 2:
Thinly slice the bulb (bottom white part) of the fennel stalk. Cut about 1/4 cup of the fronds (herby green part) from the fennel and roughly chop. Core apple and cut into fourths. Using a mandolin, slice apples very thin (if you don't have a mandolin, just slice them with your knife as thinly as you can).
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Step 3:
In a salad bowl, toss the apples with the juice of half a lemon (this will keep apple from browning). Add the fennel and arugula and toss together.
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Step 4:
Make the dressing. In a small bowl, add juice from the other half of the lemon, ginger, garlic, honey, and a dash of salt and pepper. Drizzle in 1/4 cup olive oil while whisking to bring it all together. Taste and add more salt if needed.
Toss the dressing together with the salad. Top with the shrimp.
CHEERS TO HAPPY EATING!!
Andrea's Cooktales - Episode 3 - Butternut Squash Soup with Apple Relish
Butternut Squash Soup with Apple Relish
Fall is by far my favorite time of year for one reason: Halloween! I live life for this holiday. I look forward to October 31 all year, and aside from my brother's birthday being on November 1, I think that is the worst day of the year (my husband claims it's his favorite day of the year but I can't imagine why? :) My obsession with Halloween goes back to childhood memories. My family always welcomed fall with such open arms, and my dad made a huge deal out of Halloween. We would go to the extremes with decorations - making scarecrows and monsters out of old flannel shirts, hay, and scary masks. Pumpkins and hay bells would always be at the end of our driveway, complete with monsters hanging in trees and scarecrows sitting in chairs. My dad and my Nenne were both big on dressing up, and they always had such memorable costumes! My dad loved to buy a new scary mask every year and play tricks on people with it.
Looking back, I feel like we celebrated Halloween the entire month of October. I can remember being just a little girl, and telling my mom, "There's something extra special about fall.. It's the only season I can smell." That stands true today. I can smell fall when it's coming, and starting October 1, our house smells of pumpkin, chili is often on the stove, our television plays only movies in the scary genre, and I insist on buying at least 20 gigantic pumpkins and squash to decorate with. I get chills just thinking about it.
This soup is special to me because we do a Halloween dinner party every year, and this was the first fall soup I ever created for it. It was a huge hit, so I make a batch (or three) every fall.
SEE THE VIDEO HERE!!!
Grocery List:
Soup:
2 large butternut squash - peeled and chopped into 1 in pieces
1 sweet potato - peeled and chopped into 1 in pieces
1 carrot - peeled and chopped into 1 in pieces
3 tbsp olive oil
Kosher salt
Pepper
1 small onion - chopped
1 stalk of celery - chopped
2 tbsp garlic - chopped
2 tbsp shallot - chopped
2 tbsp apple cider vinegar or apple liquor
6 cups chicken stock
2 tbsp maple syrup
1 tbsp sage
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cayenne
Relish:
1 Fuji Apple - finely chopped
1/4 cup walnuts - toasted and finely chopped
1/4 cup red onion - finely chopped
1/4 cup dried cranberries or cherries - finely chopped
2 tbsp maple syrup
1 tbsp - apple juice
4 small acorn squash (optional)
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Directions:
Step 1:
Preheat oven to 425 degrees.
Toss squash, potato, and carrot with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Roast veggies for 35 minutes or until soft.
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Step 2:
While veggies are roasting, heat 1 tbsp of olive oil in a Dutch oven or large pot over medium heat. Sautée onion and celery with a dash of salt until translucent. Add garlic and shallot to the pot with a dash of salt and cook for one minute. Add the vinegar or liquor, stock, maple syrup, spices, and roasted veggies to the pot. Stir to combine.
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Step 3:
Using a hand blender (or transfer soup to an electric blender working in batches) blend soup together until smooth. Let the soup sit over low heat for 30 minutes or longer (the longer it sits the better it tastes).
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Step 4:
Make the relish. In a bowl, stir together the apple, walnuts, red onion, cranberries, maple syrup, apple juice, and about 1/8 tsp salt. Make the squash bowls by cutting off the corner of the bottom (this makes a flat surface for it to sit on). Then, cut off about 1 inch of the top. Using a spoon, scoop out the seeds and insides until smooth and in the shape of a bowl. Taste soup before serving and add more salt if needed. Ladle soup into the squash bowls and top with apple relish.
CHEERS TO HAPPY EATING!!!
Shrimp, Grits, 'N Collards
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This dish simply reminds me of growing up in the south. As everyone knows, shrimp and grits are everything in the south. And you can't go to Mississippi and not find greens on the menu. Most kids grow up hating greens but I always adored them. They're still one of my favorite sides to order, next to grits of course. This recipe combines the two southern staples, making it one great, big country dish!
Grocery list (4 people):
Collards:
4 strips of bacon
3 cloves of garlic - minced
1 tsp red pepper flake
4 bunches of fresh collard greens - leaves only, stems discarded
1 tsp sugar
2 tsp Kosher salt
1 tsp pepper
1 cup chicken broth
1 cup apple juice
Grits:
2 cups water
2 cups milk
1 cup stone ground grits
4 tsp Kosher salt
2 tsp pepper
4 tbsp butter
1/3 cup mascarpone cheese
Shrimp:
1 lb shrimp - peeled, deveined, tails on
2 tsp fresh tarragon - chopped
1 tsp fresh thyme - chopped
4 tbsp butter - melted
2 tsp fresh lemon juice
1 tsp salt
1/2 tsp pepper
Fresh parsley - for garnish
Directions:
Collards:
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Fry the bacon and set aside. Using the bacon grease, over medium low heat, sautée the garlic and the red pepper flake for 1 minute. Add the greens, sugar, salt, and pepper and let cook down for 2-3 minutes. Add the chicken broth and apple juice. Bring to a boil and simmer covered for 30-45 minutes. Crumble the bacon into the greens and stir to combine. Taste and add salt if needed.
Grits:
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Add water and milk to a large saucepan. Over medium low heat, whisk in the grits. Continue whisking and bring grits to a slight boil for one minute. Simmer and whisk occasionally. You want these to cook slowly (watch them attentively and stir often, the way you would risotto). If the grits get dry, add more milk. Cook until creamy. Add the salt, pepper, butter and mascarpone. Stir to combine. Taste and add salt if needed. Shrimp:
Preheat oven to 400 degrees.
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Stir together the fresh herbs, butter, lemon juice, salt, and pepper. Toss the shrimp with the herb mixture on a roasting pan. Roast for about 6 minutes or until the shrimp just turn pink. Plate the dish. In a shallow bowl add grits, top with a nice portion of greens, then add shrimp. Garnish with torn parsley.
CHEERS TO HAPPY EATING!!!
