Tuesday, December 31, 2019

Lemon Poppyseed Pancakes


Breakfast is my favorite meal of the day and I really enjoy make-ahead breakfast items that I can enjoy throughout the week like pancakes. These taste and smell so good, especially if you love lemon like I do. These are great all on their own and they're quite filling thanks to the eggs and Greek yogurt, which make them super fluffy. To reheat, simply place your desired amount of pancakes onto a plate and microwave for 45 seconds - 1 minute, or until completely warmed through.




1. Combine flour, baking powder, baking soda, sugar and salt in a large bowl.

2. In a separate bowl, whisk the eggs, yogurt, milk and lemon zest/juice together.

3. Add the wet ingredients to the dry ingredients and stir to combine. Add poppy seeds and vanilla extract and stir again until just combined.



4. Lightly coat a griddle or skillet with cooking spray (cast-iron or nonstick works better here). Turn heat to medium; once the pan is hot, turn the heat down to medium-low. Use a 1/3 cup measure to scoop the batter onto the hot pan (I did one pancake at a time). Cook the pancakes for 1-2 minutes (until bubbles from on the surface) then flip and cook for 1 minute longer.



5. Serve pancakes topped with butter and pure maple syrup, if desired.



Lemon Poppyseed Pancakes
Makes 12

All you need:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
4 eggs
1 cup plain Greek yogurt
1 cup milk (dairy or non-dairy)
Zest and juice of 2 lemons
2 tablespoons poppy seeds
2 teaspoons pure vanilla extract

All you do:
1. Combine flour, baking powder, baking soda, sugar and salt in a large bowl.
2. In a separate bowl, whisk the eggs, yogurt, milk and lemon zest/juice together.
3. Add the wet ingredients to the dry ingredients and stir to combine. Add poppy seeds and vanilla extract and stir again until just combined.
4. Lightly coat a griddle or skillet with cooking spray (cast-iron or nonstick works better here). Turn heat to medium; once the pan is hot, turn the heat down to medium-low. Use a 1/3 cup measure to scoop the batter onto the hot pan (I did one pancake at a time). Cook the pancakes for 1-2 minutes (until bubbles from on the surface) then flip and cook for 1 minute longer.
5. Serve pancakes topped with butter and pure maple syrup, if desired.

Monday, December 30, 2019

Date and Goat Cheese Ball


I'm a huge fan of goat cheese and pairing it with medjool dates provides the perfect sweet and salty combo. This cheese ball is the perfect make-ahead snack to share with a crowd. Pair this with some champagne and get the party started!




1. Place cream cheese, goat cheese and milk in a stand mixer and beat until smooth, about 1 minute.


2. Add chopped dates, shallot, lemon zest, salt and pepper and beat again to combine.


3. Transfer the cheese mixture to a large sheet of plastic wrap and form into a ball. Wrap tightly and place in the fridge for at least 2 hours.


4. Place thyme and chopped walnuts in a large bowl and stir to combine. Unwrap the cheese ball from the plastic wrap and roll in the nut mixture.



5. Transfer the cheese ball to a serving platter. Serve immediately or keep cold until ready to serve.




Date and Goat Cheese Ball
Serves 10

All you need:
1 (8 oz.) brick cream cheese, room temperature
1 (10.5 oz.) log plain goat cheese, room temperature
1 tablespoon milk
6 pitted medjool dates, finely chopped (a food processor works well for this)
1 small shallot, finely chopped
Zest of 1 lemon
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
1 tablespoon fresh thyme leaves
1/2 cup finely chopped toasted walnuts
Buttery crackers, for serving

All you do:
1. Place cream cheese, goat cheese and milk in a stand mixer and beat until smooth, about 1 minute.
2. Add chopped dates, shallot, lemon zest, salt and pepper and beat again to combine.
3. Transfer the cheese mixture to a large sheet of plastic wrap and form into a ball. Wrap tightly and place in the fridge for at least 2 hours.
4. Place thyme and chopped walnuts in a large bowl and stir to combine. Unwrap the cheese ball from the plastic wrap and roll in the nut mixture.
5. Transfer the cheese ball to a serving platter. Serve immediately or keep cold until ready to serve.

Thursday, December 26, 2019

Beef and Noodle Soup


Anyone else feeling like they need a light meal? While the holidays aren't quite over, today I was craving some veggies (something to balance out the cheese and desserts...). We had some leftover prime rib in the fridge and I knew that would add wonderful flavor to soup (any beef will do - pot roast, beef tenderloin, etc.). 

Serve this with salad and crusty bread. Yum!



1. Melt butter and olive oil in a large Dutch oven or saucepan over medium heat. Add onion, carrot and celery and cook for 5 minutes, stirring often. Season lightly with salt and pepper.



2. Add beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves and beef. Simmer for 10 minutes, or until the veggies have softened.

3. Add noodles and bring to a boil. Cook until the noodles are tender, about 10 minutes.

4. Remove bay leaves. Stir in parsley and thyme and serve.




Beef and Noodle Soup
Serves 6-8

All you need:
2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, diced
3 carrots, diced
2 celery stalks (and leaves), thinly sliced
4 cups beef broth
1 (29 oz.) can tomato sauce
1 (15 oz.) can fire roasted tomatoes, with juice
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups diced leftover beef (I used prime rib)
2 large handfuls egg noodles (I used Amish egg noodles)
Salt and freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves

All you do:
1. Melt butter and olive oil in a large Dutch oven or saucepan over medium heat. Add onion, carrot and celery and cook for 5 minutes, stirring often. Season lightly with salt and pepper.
2. Add beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, bay leaves and beef. Simmer for 10 minutes, or until the veggies have softened.
3. Add noodles and bring to a boil. Cook until the noodles are tender, about 10 minutes.
4. Remove bay leaves. Stir in parsley and thyme and serve.

Thursday, December 12, 2019

Dijon Herb Roasted Potatoes


With Christmas right around the corner, it's time to get your holiday menu in order. Potatoes are always a client favorite and these crispy mustard and herb potatoes are no exception. These go well with beef tenderloin, roasted whole chicken or pork tenderloin. 

If you have vegetarian/vegan guests or those with a gluten allergy, this is a great side dish to provide because it is naturally gluten and dairy free without sacrificing any flavor.




1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine mustard, olive oil, garlic, rosemary, thyme, shallot, salt, pepper and crushed red pepper. Add potatoes and toss gently to coat.




3. Place the potatoes flesh-side down on the baking sheet and roast for 20 minutes. Stir and roast again for 10 minutes longer.



4. Place the potatoes in a serving bowl and finish with lemon zest and juice. Garnish with parsley. Drizzle with a small amount of olive oil and serve.



Dijon Herb Roasted Potatoes
Serves 8

All you need:
1/4 cup dijon mustard
2 tablespoons olive oil (plus more for drizzling)
3 garlic cloves, minced
1 tablespoon chopped rosemary leaves
1 teaspoon fresh thyme leaves
1 large shallot, finely diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
2 pounds medium-sized Yukon gold potatoes, halved
Zest and juice of 1 lemon
1 tablespoon chopped flat-leaf parsley

All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine mustard, olive oil, garlic, rosemary, thyme, shallot, salt, pepper and crushed red pepper. Add potatoes and toss gently to coat.
3. Place the potatoes flesh-side down on the baking sheet and roast for 20 minutes. Stir and roast again for 10 minutes longer.
4. Place the potatoes in a serving bowl and finish with lemon zest and juice. Garnish with parsley. Drizzle with a small amount of olive oil and serve.

Sunday, December 1, 2019

Italian Sausage and Roasted Veggie Baked Penne


I feel like I'm still waking up from my Thanksgiving nap. While I love the holidays and all the great food that goes along with it, after a few days of leftovers I'm always ready for something different. During the busy holiday season, it's super nice to have make-ahead meals like casseroles and soups ready in the fridge for simple and wholesome dinners in a snap. This baked pasta is one of my client's favorites because it reheats well, is filling and has fantastic flavor.

Serve this with a side salad or fresh-cut fruit and dinner is served!





1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes.


2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Add white wine and cook until the wine has reduced by half. Add tomatoes and crush lightly with a potato masher to bring out the juices.



3. Combine the cooked pasta and roasted veggies with the sausage mixture and toss gently to coat the pasta. Add grated parmesan and stir again.


4. Transfer the pasta to a 13x9 baking dish and top with shaved Parmesan. Turn the oven temperature down to 375 degrees and bake the pasta for 10 minutes.


5. Once out of the oven, garnish the pasta with oregano and fresh basil.



Italian Sausage and Roasted Veggie Baked Penne
Serves 8

All you need:
1 sweet onion, chopped
1 pint cherry tomatoes
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 zucchini, diced
2 tablespoons olive oil, divided
12 oz. ground sweet Italian sausage (hot or mild)
1/2 cup white wine
1 (28 oz.) can whole peeled San Marzano tomatoes, with juice
1/4 cup chopped sundried tomatoes
1 pound penne pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup shaved Parmesan cheese
Dried oregano and fresh chopped basil, for garnish

All you do:
1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Add white wine and cook until the wine has reduced by half. Add tomatoes and crush lightly with a potato masher to bring out the juices.
3. Combine the cooked pasta and roasted veggies with the sausage mixture and toss gently to coat the pasta. Add grated parmesan and stir again.
4. Transfer the pasta to a 13x9 baking dish and top with shaved Parmesan. Turn the oven temperature down to 375 degrees and bake the pasta for 10 minutes.
5. Once out of the oven, garnish the pasta with oregano and fresh basil.

Monday, November 25, 2019

Quick Focaccia with Goat Cheese, Fig Jam and Prosciutto


The holidays are officially here this week! Having some simple and quick appetizer recipes on-hand is helpful when you have a hungry crowd arrive at your door. This focaccia is so delicious and is the perfect balance of sweet and salty. The focaccia recipe itself (without the toppings) would also be a nice addition to your salad or soup course.

Serve this with a crisp, dry white wine or sparkling rose.




1. Preheat oven to 400.
2. Sift flour and salt in a mixing bowl.

3. Stir in olive oil and milk until mix until a dough forms. Knead the dough gently on a floured work surface for 2 minutes.



4. Drizzle a large baking sheet with olive oil and place dough on top. Spread out the dough into a rectangle (about 1/2-inch thick) and poke holes all over the top with your fingers. Drizzle the dough with a little more olive oil and sprinkle with sea salt. Bake for 20 minutes.


5. Once out of the oven, sprinkle the warm bread with goat cheese. Top evenly with fig jam and prosciutto. Garnish with fresh thyme, then transfer to a serving board and cut into squares.





Quick Focaccia with Goat Cheese, Fig Jam and Prosciutto 
Serves 8 (as an appetizer)

All you need:
2 cups self-rising flour
1 teaspoon salt
5 tablespoons olive oil (plus more for drizzling)
3/4 cup milk
Coarse sea salt, for sprinkling on top

4 oz. plain goat cheese
4 tablespoons fig spread
2 oz. thinly sliced prosciutto
1 teaspoon fresh thyme leaves, for garnish

All you do:
1. Preheat oven to 400.
2. Sift flour and salt in a mixing bowl.
3. Stir in olive oil and milk until mix until a dough forms. Knead the dough gently on a floured work surface for 2 minutes.
4. Drizzle a large baking sheet with olive oil and place dough on top. Spread out the dough into a rectangle (about 1/2-inch thick) and poke holes all over the top with your fingers. Drizzle the dough with a little more olive oil and sprinkle with sea salt. Bake for 20 minutes.
5. Once out of the oven, sprinkle the warm bread with goat cheese. Top evenly with fig jam and prosciutto. Garnish with fresh thyme, then transfer to a serving board and cut into squares.