Loved It: Sweet and Tangy Bourbon Meatballs

This recipe is by no means original.  It is not healthy.  It is not quick.  But man, on man, is it delicious!  A friend made these for a clothes-swap party she threw and I swear I hovered over them like a... well a... hungry girl wanting more meatballs.  I ate and ate and then I got home and thought about them some more.  Until finally I searched Pinterest (that's where she got the recipe) and made them for myself.  It's super easy- just takes a while to heat up.  You could serve these alone as an appetizer (like she did) or as the main course (like I did).  I made goat-cheese mashed potatoes and a green salad as an accompaniment.  These are good.   Really, really, really good!

1 bag of Frozen Meatballs. (I used the Trader Joes Turkey Meatballs)

1/2 heaping cup ketchup

1/2 cup packed brown sugar

1/4 cup whiskey

1 tsp. lemon juice

1 tsp. Worcestershire sauce

Whisk all the ingredients together until well blended. (if you like your meatballs a little more tangy and a little less sweet I would cut the sugar to 1/3 c. and double the lemon juice and Worcestershire.  Put the frozen meatballs in a crockpot, pour sauce over meatballs and turn on high.  Stir occationally.  After 1 hour turn down to low and let sit another hour.  Enjoy! 

original recipe found here

Loved It! DIY Ombre Cupcakes

I don't know about you, but for me when the weather is cold and rainy all I want to do is stay inside and bake.  But if I bake for myself it gets to be an issue.  An issue between my pants and my thighs.  So I love to bake for others.  Few things say "I love you" better than a baked good.  And, when baking for a loved one, presentation is key.  (ok, lets be real... presentation is key when baking for other women...weddings, bridal showers, baby showers or even just a gift for a bff. my husband is digesting the baked good before he realizes it was ever pretty.) I think these ombre cupcakes are adorable.  They take a little more time but I think the cuteness makes it worth the effort.  

You'll need:

1. White cake mix (plus whatever ingredients the mix calls for)

2. Frosting of your choice

3. Food coloring

4. cupcake liners

5. Sprinkles of your choice (optional)

First prepare the cake mix according to directions.  Then separate the mix into 4 equal amounts in different bowls. (i just eyeballed it)  Start with the lightest color. I wanted to do coral so I put 2 drops of red and 1 yellow in the first bowl.  Keep adding more food coloring drops to each bowl until you get the desired shade. Pour the mixes into the cupcake liners and bake according to directions. Your cupcakes may look something like this before they go into the oven...

Allow your cupcakes to cool completely.  (also I found that the cupcakes were easier to work with if the frosting was cold)  Using a serrated edged knife cut the cupcakes into about 3 layers each.  Then, starting with the lightest color build your cupcake by piping frosting on top of each layer as a sort of mortar between layers. It also helps to build your cupcake in a new liner sheet to hold it together. Top with whatever sprinkles you like. (or cut a shape out of the cupcake scraps and use that as a topper) 

enjoy! 

Loved It! Nectarine, Goat Cheese and Balsamic Pizza

I must start this post with a warning.  Once you make this pizza you may never be able to stop. Stop making it or stop eating it?  Both.  It's oh so easy to assemble and only takes about 20 minutes to bake.  

Shall we begin?

I don't bother making my own pizza dough.  If you do then I applaud your ambition.  I'm just too darn lazy.  I prefer the pre-made dough at Grand Central Bakery but if you don't live near one of those, Trader Joe's also has great dough. 

All you will need besides the dough is:

• One Nectarine, sliced
• Basil 
• Balsamic Vinegar
• Goat Cheese (herbed or plain)
• Shredded Italian Cheese Mix
• EVOO (extra virgin olive oil. I'm embarassed to tell you how many times at the restaurant I had to ask if those were Roman Numerals....)

Pre-heat oven to 450 (or whatever the packaged directions say) Now all you have to do is assemble.  First start with the olive oil. Spread a nice layer of that all over. Now sprinkle with the mixed cheeses. Next are the nectarines, followed by goat cheese. Drizzle with the balsamic vinegar. Sprinkle some more mixed cheese. Stick in the oven. Just 5 minutes before it's done, take out, layer the basil on top, stick back in the oven. Let cook for the remaining 5 minutes.  Enjoy!

Loved It: Bruschetta

 Husband and I enjoy a restaurant here in P-town called Fratelli..  It's an Italian restaurant that uses local and fresh ingredients. (if you live in Portland, do yourself a favor and go there for dinner!)  Last time we were there we ordered their seasonal bruschetta. It. Was. Amazing.  So here I am trying to recreate it.  Not quite a total win- still prefer their's to mine.  But not a total loss- these are pretty darn good! (if I may say so myself)

Savory Bruschetta:

- French Rustic Baguette (cut on the diagonal) 

- Herb de Provence Chèvre 

- Smoked Salmon lox

- Lemon zest (just a touch)

- Basil (cut or torn into small pieces) 

- Olive Oil; Lemon infused Olive Oil

First, brush both sides of the cut baguette with regular olive oil and grill until lightly toasted on both sides. Now, just assemble. Chèvre, salmon, lemon zest and basil.  Finish with a light drizzle of the lemon infused olive oil.  

Sweet (and a little savory) Bruschetta:

- French Rustic Baguette (cut on the diagonal) 

- Plain chèvre 

- Strawberries (cut into halves, or quarters)

- Sugar (about a teaspoon)

- Basil (cut or torn into small pieces) 

- Olive Oil and Balsamic Vinegar 

First cut the strawberries and sprinkle with the sugar.  Stir and let sit for about a half an hour.  This allows the juices to release from the strawberries. (yummmm!)  Next, brush both sides of the baguette with olive oil and  grill till toasted.  Now, assemble.  Chèvre, Strawberries, basil and a light drizzle of olive oil and vinegar. 

*Side note: obviously the higher quality your olive oil and vinegar, the better it will taste. just thought i'd point that out. 

Enjoy!

Loved It: Alma Chocolate

Today husband and I walked to the cutest little chocolate shop.  Who doesn't love chocolate?  (actually my aunt hates chocolate. fortunately she has some redeeming qualities)  This little shop is a gem!  If you want to treat yourself to some good (i.e; better than hershey's) chocolate I recommend heading strait to Alma Chocolate!  Also- they serve up hot drinks. (espresso and hot chocolates) Perfect for a chilly day like today! I had the house blend hot chocolate.  Pure chocolate melted down and mixed with hot milk and a dash of chili and cinnamon. Dee-lish!

Alma is located at 140 NE 28th Ave in Portland, Oregon. 

Loved It: Braised Short Ribs with Goat Cheese Mashed Potatoes

I swear making this will make your husband want to propose to you all over again! This dish is that good! The credit goes to Laurelhurst Market. Husband and I ate there quite a while back and he ordered the most tender, delicious short ribs either of us had ever tasted. Just so happens Laurelhurst Market doubles as a butcher shop. So I went there (where else would I go after experiencing their short ribs???) to buy my very own short ribs and get a little advice on how to cook them.  Well the guys behind the counter were super nice and helpful, and when I asked for help on how to best cook them they directed me to the back of the restaurant to speak with the chef! She told me exactly how to cook the ribs and what I should use and let me tell you,  I was very happy with how they turned out!  So now I'd like to share with you what she shared with me.

Braised Short Ribs with Goat Cheese Mashed Potatoes

• Beef Short Ribs (I was cooking for two, so I used two)
• Beef Stock
• Balsamic Vinegar
• Port Wine
• 1 Fennel bulb
• 1 white onion
• Prunes (I used about 8)
• 1 clove of Garlic
• 1 Orange
• Herbs ( I used rosemary, thyme and oregano) 
• Olive Oil

Goat Cheese Mashed Potatoes

• Yukon Gold Potatoes (I use 2 potatoes per person)
• about 4 ounces of herbed goat cheese
• 1 stick of butter
• 1/4 cup of milk

Pre-heat the oven to 350 degrees. Heat up 2 to 3 tbsp of olive oil in a large dutch oven on the stove top over medium high. Pat the short ribs dry and season heavily with salt and pepper. Brown the short ribs in the olive oil on all sides. (a couple minutes per side) Don't be afraid of getting those ribs super brown! Even if they are a little black on the edges that's good! While the ribs are cooking on the stove top, rough chop the onion, fennel and garlic. Also, quarter the orange and measure out about a cup of stock. Once the ribs are caramelized add in the fennel, onion and garlic and prunes. Pour in the stock and add about another cup of Port. I eyeballed it all. (the chef was very vague when it came to measurements) Trow in a few good, strong dashes of balsamic vinegar.(again, I eyeballed it. If I had to guess I'd say 2-3 tbsp)  Squeeze the juice from the orange in and then toss in the orange peel. Last but not least add in the herbs. (I put them in whole, no need to chop!) Give it all one good stir and put the lid on and place in the oven. Let cook for 2-2 1/2 hours. 

     For the mashed potatoes you want to peel and halve them and boil for 15 to 20 minutes. When they are done boiling mash them in a bowl with the goat cheese, butter and milk. If you're really feeling ambitious go ahead and whip them with an electric mixer! I served everything up with a tossed green salad. (you know, to keep things healthy.) Enjoy!

 

Loved It: Crab Stuffed Mushrooms

These are a delight! Found the recipe here. I followed the recipe exactly and I found them quite yummy! Don't be light handed with the old bay or hot sauce.  Make these if you want to impress your friends, or at the very least, feed them good food. 

Crab Stuffed Mushrooms

• About 12 baby bell mushrooms or button mushrooms
• Extra Virgin Olive Oil, salt and pepper 

Filling:

• 8  oz crab meat
• 2-3 tbsp diced red pepper
• 2-3 tbsp chopped chives
• 1 egg
• 1 tsp mustard
• 2 tsp old bay seasoning (use more if you'd like)
• 1/4 cup panko bread crumbs
• 1/2 tsp salt
• splash hot sauce and fresh ground pepper

Pre-heat oven to 375 degrees. In a bowl combine all filling ingredients. Remove Stems from mushrooms, use a spoon to scoop out centers. Toss in olive oil, salt and pepper. Fill each mushroom cap with around a tablespoon or two of filling. Place on a baking sheet lined with aluminum foil and bake for 25 to 30 min.

Dipping Sauce:

• 1/2 C. greek yogurt
• 2-3 tbsp mayo
• 1 tbsp horseradish (or more if you want more of a kick)
• fresh cracked pepper
• salt
• hot sauce to taste. (i think it can use quite a bit!)

Mix ingredients together. Done! Eat!

Loved It: Coconut Chicken and Rice

This is a recipe from Real Simple. I was attracted to this recipe not just because it looked delicious, but because it  looked super easy! Check and Check! I sized down the recipe by using 1 cup of rice and 1 and 3/4 cup liquid (1 cup chicken broth and 3/4 cup coconut milk, along with lime juice) and 2 chicken breasts and kept everything else the same. I'm guessing it was my modification that made the cooking time not long enough. I had to keep it in the oven for an extra 25 minutes. Other than that little hiccup I can tell you it was very easy and super yummy! Gonna be a regular at my place!

Ingredients

• 8 boneless, skinless chicken-breast halves
• 2 garlic cloves, minced
• 1/2 teaspoon cayenne
• zest from 2 limes
• 3 cups uncooked basmati rice
• 2 cups chicken stock
• 1 14-ounce can coconut milk
• 1/4 cup fresh cilantro leaves
• 1 teaspoon salt
• juice from 2 limes
• 1/2 cup flaked sweetened coconut

Directions

1. Heat oven to 325° F. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
2. Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
3. Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.

Loved It: Bamboo Sushi

Bamboo Sushi is the best sushi in Portland.  I'm not kidding around.  Of course, it's no secret. Bamboo has been featured many times over, from Sunset magazine to GQ. If you go order the green machine. That's an order. I told our sushi chef it's our favorite and he replied, "it's everyone's favorite."  I don't mind being part of the crowd on this one. The sauce is magic.

The famed Green Machine

Our sushi chef: Deru working on his sushi artwork.

Here's a link: 

http://www.bamboosushipdx.com

Loved It: Sweet and Spicy Salmon

This dish is not only delicious- it's super easy! With only 5 ingredients total it makes for a quick and easy dinner. (not to mention healthy!) I'm sure you'll love it as much as me! (although no one loves it as much as my husband) Feel free to adjust the amount of ingredients depending on how saucy you like things. (I'm very saucy- or so I've been told) I serve mine with a side of rice (cooked in coconut milk) and sauteed broccoli. Serve yours with whatever you want. 

Recipe for Sweet and Spicy Salmon:

• 1/2 cup mae ploy chile sauce
• 1/2 cup apricot jam
• 1-3 Tbsp siracha sauce (depending on how spicy you like it)
• 3-4 green onions chopped     
• 1-1/12 lb salmon 

Pre-heat the oven to 475. Combine the first 3 ingredients in a saucepan and heat over medium heat. Stir and cook until it's combined. (about 5 to 10 minutes) Add in the onions and let them cook for only a minute or two. Spread sauce over salmon (reserving a few tablespoons of sauce) and bake for about 12 minutes or until done. Enjoy!

word to the wise:  Salmon cooks best for a short time at a high temperature. A chef once told me to bake my salmon at home at 500 degrees for 6 or 7 minutes. So I went home to my tiny 1 bedroom apartment and turned on my very old oven to 500 degrees. I opened the oven to put the salmon in and found my oven on fire!!! Subsequently i began running around yelling "fire! fire!". Thankfully my husband remained calm and took care of the situation. Turns out if you just keep the oven closed the fire dies out. I guess I was freaking out over nothing. Also turns out I needed to clean my oven! What I'm trying to get at is if you feel comfortable cooking your salmon at 500 degrees for a shorter amount of time, then please by all means do! You'll just never catch me doing that again!

Loved It: Cheese Bar!

Mmmmmm! Cheese!!! Isn't cheese wonderful!?!?! I think we can all agree on that! Well there is a little gem on upper Belmont that is the place to go for a cheese lover. The owner, Steve Jones, is an actual world class cheesemonger. Color me impressed! Not only do they serve up delicious cheese, cured meats, wine and sandwiches, but it's all served with a side of friendliness. Stand at the counter and ask about cheese, and you will be treated with little bites of whatever you want to try. I was truly in heaven. Cheese heaven. Mmmmm.

Here's a link to their website: http://cheese-bar.com/

Loved It: Giada's Chicken Marsala

This is easily my favorite dish. I make it usually once a week. (hence why I'm not on my way to looking smokin in a bikini) If you like sweet and savory you will love this! Do yourself a favor and pour a glass of red wine and get cookin!

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Thanks Giada DeLaurentiis!

Loved It: Red Beans and Rice

I know it's been made a million times a million ways but just thought I'd share my way with you, cause, well, it's de-lish-ous! I like to slow-cook pork at the beginning of the week and use it for various meals- this is one of them. (I cook my pork in root beer- makes the most tender pork!) 

Recipe For Red Beans and Rice:

• 1 cup jasmin rice
• 1 can kidney beans
• 3 strips of bacon
• 1 yellow onion, diced
• about 1/2 to 1 cup of pulled pork
• 1 avocado
• cilantro
• sour cream (optional) 

Cook bacon until crispy over medium low. Cool bacon on paper towels and reserve bacon grease. Cook onion in bacon fat over medium heat until translusent, or for 3 or 4 minutes. Add can of beans. (remember to  drain liquid of course) Add pulled pork. Cook over medium heat, stirring occasionally, until heated through. In the meantime cook rice according to directions on package. Crumble bacon and add to pork mixture. Slice up avocado, chop up cilantro,put on top of beans and rice and serve all together in one glorious heap. Add sour cream if desired of course. Enjoy! 

Loved it: The Bakery Bar

I need coffee in the morning. Need. And today like one too many days lately my husband and I woke up to the worse: we were out of coffee! (gasp!) Fortunately I happen to live down the street from the cutest coffee shop. Of course I love the shop not just because it's cute but it happens to serve freshly brewed Stumptown coffee and it makes the most amazing jammers! (seriously- I think they put a full stick of butter into each one- they're that good!) So if you're ever in the neighborhood go check it out, you wont be disappointed! 

  http://www.bakerybar.com/

Loved it: Pho

When the weather outside turns grey and cold I crave a hot bowl of pho! Pho Hung in Portland makes the yummiest! www.pho-hung.com If you're really feeling motivated, though, the best is homemade! My mom has made this recipe a few times over the years and it's sooooooooooo good! She got the recipe from an old vietnamese lady- no joke- this is the good stuff!

Recipe for Pho:

• 31/2 qts water
• 2 lbs beef bones (oxtail works nicely)
• 4 1-inch peices of fresh ginger crushed or grated
• salt to taste
• 1/8 c. fish sauce
• 1/2 onion diced
• 1/8 c. sugar
• star anise
• sesame seeds
• cloves
• 2 fresh green onions
• rice stick noodles
• 1/2 lb round roast 
• thai basil
• lime cut into wedges
• cilantro
• chili sauce

Bring first 4 ingredients to a boil, reduce heat and simmer for 2 to 3 hours. Remove bones and add fish sauce, onion and sugar. Place equal amounts star anise, sesame seeds and cloves into a metal tea bag and add to broth. Bring to a boil, reduce heat and simmer for another 2 to 3 hours. Thinly slice roast and add to broth toward the end of the simmering. Boil rice noodles separately for 15 minutes and add to broth.  At last minute add green onions, lime, cilantro and chili sauce or whatever vegetables you desire. Enjoy!