Blood Orange Marmalade

It's always been a goal of mine to try my hand at jarring. I'm not sure why, but I find there's something so charming about the process. The idea of spending an afternoon slicing up fresh seasonal fruit, lingering over the stove as the mixture simmers, and quietly enjoying it on a slice of peanut butter bread with a mug of coffee seems so inviting. After spotting a recipe for blood orange marmalade recently on this blog, I knew I had found my winner...

Unfortunately, I met a little bump in the road during my marmalade process. To jar things properly, you need to run the jars through a boiling hot water bath which requires a pot of water tall enough to cover the entire jar, which I didn't have. One easy way around this would be to use shorter jars (I used pints) but on a lazy Sunday afternoon, making another trip to Michael's was not in my future. Instead, I just skipped this step and stored my jam in the fridge and finished it within the week. If you go through the proper process of jarring, your jam would last far longer (6 months or so) as long as the jar hadn't been opened.

If you're interested in doing the real thing, try this website tips.

St Germain and Meyer Lemon

After getting out of work at a reasonable hour this past Friday, I found myself with enough time before the night's festivities to enjoy a cocktail at home (rarely does this happen). The afternoon was warm so I needed something light and with a few Meyer lemons waiting to be put to good use in my fridge, I decided on a mix of Meyer lemon juice, vodka, and St Germain.

If you haven't ever tasted St Germain, you must give this lovely French liqueur a try. It reminds me a lot of lychee fruit but with some floral undertones. You can pair it with many different liquors (a list of recipes is on their website here) but my favorites mixes include vodka, gin, or champagne. I especially love the bottle and packaging - so pretty and with such character!

Your Go-To App (not for your phone)

As we all grow up and mature in this adult world, we inevitably pick up tricks to make life flow more seamlessly. I like to think of these tricks as "tools of the trade" to being a put-together, flawless woman. Some examples that come to mind are the ability to throw together a dinner party at a moment's notice, always having that LBD available to come to your rescue in a fashion crisis, making sure a bottle of wine is always on hand for entertaining or last minute gift giving, and the list goes on and on. I am by no means an expert when comes to knowing these "tools of the trade" but after stealing a recipe from my Mom a few months back, I can now cross one more item off this list - having a standby party appetizer to make.

This skill was important to me because I always hated the process of deciding what appetizer to bring to a party - hot or cold, dip or spread, meat or no meat. Having this recipe doesn't mean I'll be bringing it to every single dinner party here on out, it's just for those times when you may not have the time or energy to think about another option.

The appetizer is crab dip with a Parmesan and almond topping. What I like about this recipe is that it has very few ingredients to remember, is pretty standard with a small twist (the crab, not many people use it as an ingredient), and it can be served hot or at room temperature. Feel free to steal this recipe to add to your own "flawless woman" list or let us know if you already have one in the comments!

Ingredients

Directions

The details:
1 onion
2 standard size blocks of cream cheese
2 standard size cans of crab meat
Grated Parmesan cheese
Sliced Almonds (1 of the smaller bags should do the trick)
Red Pepper - I never measure this myself, but start with 1/2 teaspoon and go from there. You can't ruin the recipe with the red pepper, you just might make it too hot. Feel free to taste it as you go.

Sipping and Eating

While many parts of the Northern hemisphere are forced into hibernation during the winter months, us Floridians are soaking up near-perfect weather. Highs in the mid 60's with crisp, clear skies, it ALMOST makes the horrendous dog-days of summer worth it.

To enjoy the great weather, Nick and I spent the afternoon on the porch sipping on Red Sangria. Later in the evening, we sat outside grilling up chicken breasts for some tasty Greek Pitas. Recipes after the jump...

Red Sangria
1 bottle red wine (Cabernet Sauvignon, Merlot, Zinfandel, or Shiraz work best)
1 lemon wedged and juiced
1 orange wedged and juiced
2 Tablespoon sugar
1 shot of brandy (I've also seen triple sec and gin)
2 cups of ginger ale

If you'd like to serve everything right away, chill the wine and once chilled, then mix everything together. If not, mix everything together except the ginger ale. Chill the mixture then stir in the ginger ale once ready to serve.

Greek Chicken Pitas serves 4
3 chicken breasts
1 bottle Greek dressing or marinade
Pita bread
Sliced cucumber from 1 cucumber
Diced tomatoes from 1 tomato
Sliced red onion from 1 red onion
Kalamata Olives
Tzatziki sauce (recipe below)

Marinate chicken breasts in Greek dressing for about an hour. Grill chicken breasts (or sauteing them would work just as well too). Slice chicken breasts and in a Greek pita layer chicken, sliced cucumber, diced tomatoes, sliced red onion, Kalamata olives and LOTS of Tzatziki sauce (this stuff is the best).

Tzatziki Sauce
1 (8 ounce) container plain yogurt
1 cucumbers - peeled, seeded and diced
1 tablespoon olive oil
1/4 lemon, juiced
salt and pepper to taste
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled

Puree everything in a food processor.

Teriyaki Salmon

I usually post what I like to call "adventurous recipes" on this blog - food that takes a little extra time to prepare or recipes that could almost be considered weekend projects - but in reality, we all probably need a little less of those kinds of recipes and a little more of your easy, weeknight recipes. So here's one for you:

Teriyaki salmon! It couldn't be easier!

Buy a bottle of Terriyak sauce/marinade (we really like the one above - Very Very Teriyaki - but I'm sure any one could do) and marinate your salmon in the Teriyaki for at least 30 minutes. Once the marination is almost done, turn on the broiler. Broil the salmon for 7-10 minutes depending on the thickness.

That's it! We usually roast some sugar snap peas in sesame oil as a side but anything could do. I'm sure this method of marinating and cooking would be great with chicken too. Add a little pineapple and Swiss cheese and you've got yourself another easy, weeknight dish!

Easy Holiday Treat

For better or worse, my household growing up was very much devoid of home-baked treats. Now, I love my Mother dearly and she is good at many things, but I'm sorry Mom, you'll agree to this as much I would, you're not a baker*. 

*For the record, this statement has no implication on her other skills in the kitchen as she is an excellent cook and never failed to give her family a home-cooked meal every night.

Because of this predicament throughout my childhood, I relied heavily on other Moms at my dance studio for sweet treats. Every year when the holiday season rolled around, they would never disappoint. One treat in particular was always my favorite - reindeer feed. You might recognize this goody as "Puppy Chow", "Muddie Buddies", or even "Reindeer POOP," but regardless of what you call it, it's just as tasty (well, except maybe that last name... that grosses me out a little). 

So channel your inner child and make a simple holiday treat that pleases every palette! This recipe is super easy too and it ironically doesn't entail any baking. So even you can do it, Mom! :)

I even got a little creative and packed some up for neighbors using this easy Martha Stewart goodie bag kit from my local Michaels. Thanks Martha!

A remix for your appetite

Everyone loves a good fashion remix, right? Now, not only can you find the occasional fashion remix on this blog, you can also find remixes for your appetite! This is the food equivalent to your classic white tee or your versatile boyfriend jeans - tacos! Just like those favorite closet staples, this food staple takes a second throw to together and pairs well with just about any item in your pantry. Here's a collection of taco combinations that Nick and I love whipping up on a busy weeknight.

 

In my opinion, the beauty behind tacos is that they seldom entail recipes in our household. So if you're looking for specifics on any of the above items, let me know in your comments!

3rd Quarter Update: Sunday Football Recipes

As a quick recap of the series for newer readers, the Sunday football recipe project came about as an increasing amount of my fall Sundays became consumed by football watching and Fantasy league playing. This emerging trend was definitely not something I favored but instead of pouting about the situation, I decided to play along by spending my Sunday afternoons cooking up football friendly recipes with the boo.

If you missed one and two in the series, check them out here and here

Here's the latest and greatest of what's been created in my kitchen lately:

Two recipes you NEED to bookmark and/or pin:

This recipe for broccoli slaw. I get rave reviews every time I bring it somewhere. It's light on the mayo and because it's vegetable based I feel better when I come back for seconds. :)

This kielbasa recipe. It takes like no time and gets like a bazillion compliments.


Here's the info for the other recipes:
Wings: Marinate them in your favorite wing sauce (ours is Frank's) for 4 hours. Next marinate them in a combination of your favorite wing sauce and butter (about a couple tablespoons for 25 wings). Bake them in the oven at 450 for 30 minutes, turning once. Next broil them for 8-15 minutes (watch them carefully and broil them to your desired level of crispiness), turning once. Finish by tossing them in the wing sauce.

Pulled pork and cabbage slaw: Unfortunately, I don't have a go-to recipe for pulled pork. I keep trying new ones every time I make it and while they've all been good, nothing has been a home-run yet (do any of you have a good recipe for pulled pork???). The best one I've tried was this. It was really flavorful but a tad salty, so I'd do 1 tablespoon of salt instead of the 2 it calls for in the rub. Here's the recipe for the slaw.


Hope everyone had a great weekend! And for you Americans out there, I hope you're getting excited for Thanksgivinggggg!!!!

Perfect Fall Treat

I think I’ve bookmarked, pinned, and emailed myself over 30 different pumpkin recipes this fall and that number just keeps on growing by the day. With all these choices and a limited amount of time and energy, it’s easy for a gal to get overwhelmed with which ones to actually make (ohhh, the lives we lead…), but I may have a solution for you! In less than 25 minutes (and that’s including 20 minutes of down time), I whipped up a batch of pumpkin spice syrup over the weekend which has instantly turned a few of my everyday snacks into delightful fall treats. You don't have to choose what recipe to make now, just make everything into a pin-worthy pumpkin pleasure!

The combinations are endless! Here's the mix:

Homemade Pumpkin Spice Syrup 

Ingredients:
1 cup water
1 cup sugar
1/2 cup pumpkin puree
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp all-spice
1/2 tsp vanilla

Mix all the ingredients together in a saucepan and bring to a boil. Lower the temperature and simmer for 20 minutes.

Fall Brittle

Aren't these little kiddos just gorgeous!? It inspires me to compile an outfit full of warm camels, dark maroons and browns, with a splash of green to brighten things up.

I spotted this brittle on Pinterest several weeks ago and was so smitten with its beauty that I knew it would be making an appearance in my kitchen at some point during the fall. It was pretty easy to throw together but, I'll admit, the very end is a little intense. You have to boil sugar and water until just before the cracking point and then, as quickly as you can, mix everything up and pour into a thin layer. Nick was big help. Thanks babe.

The verdict? I hate to say this because I wanted this to be as great to my mouth as it to my eyes, but I don't think I like brittle... BUT! If YOU like brittle, then these would be the perfect goodie bag stuffing for your fall soiree or the prettiest after-dinner munchie for Thanksgiving. Just picture it!

Fall Brittle
via Adventures in Cooking

Ingredients:
1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
2/3 Cup Dried Cranberries
2 Cups Granulated Sugar 
 1/2  Cup Golden Brown Sugar
1/2 Cup Honey
1 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Butter

Instructions:
1. Heat sugars, water, honey, and salt in a saucepan over medium heat. Stir every 5 minutes until the mixture reaches 305 degrees. Note: I took it off the heat at 290 because I was terrified of over-cooking it and having it crack on me. To get it to 305 degrees, it took just over an hour.
2. While the mixture is heating, cover a large baking sheet with greased parchment paper.
3. Once mixture reaches 290-305 degrees, quickly mix in butter, cashews, almonds, pumpkin seeds, and cranberries. Pour onto baking sheet and spread into thin layer.
4. Stick in fridge and let cool and harden for at least an hour.

Indulgent Mornings

If you've got a free morning at some point in the fall season then take this moment to get to your calendar and make it not free anymore. I know, I know, that free morning was supposed to be the day you FINALLY conquer that heaping pile of laundry, but I've got better plans for you... tastier plans...

Behold the Pumpkin Cinnamon Roll Pancake!

These golden beauties are just about the tastiest, most decadent, morning treat I've ever had and they are PERFECT for a lazy morning in the fall (which we've just set aside for you).

Pumpkin Cinnamon Roll Pancakes
Via Recipe Girl

Ingredients: 
CINNAMON FILLING:
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon 
CREAM CHEESE ICING:
4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

PANCAKES:
1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice (see Tips below)
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

Directions

1. Prepare the cinnamon filling: Melt butter in a small saucepan, the combine with brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.

2. Prepare the Icing: Melt butter and soften cream cheese in a small saucepan. Whisk in powdered sugar and vanilla and combine until smooth (it might take a lot of whisking but it will get there). Set the icing aside.

3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.

5. Cook the pancakes: Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.

 

Update: Sunday Football Recipes

About four weeks ago, I posted about one of the many wonderful things that fall brings me, something that you can't find in any other part of the year. No, I'm not talking about Pumpkin Spice Lattes, I'm taking about Sunday NFL. And when I say wonderful, I'm really meaning horribly annoying.

Every Sunday in the fall, my boyfriend becomes a slave to fantasy football via the "Red Zone" (if you don't know what that is, consider yourself lucky) and during those days I may as well be living with a deaf and mute. To figure out a way to get myself more involved with the whole Sunday-football-watching-while-not-doing-anything-else "activity," I decided to gear it more towards my interests - cooking! Every Sunday, Nick and I have conquered a football-friendly recipe that we eat while catching the tail end of the afternoon games. In the first post, I conquered dragon-breath chili and in the weeks after that, I made a smorgasbord of sliders, a buffalo chicken sandwich, a version of buckeyes (I had to squeeze a sweet one in there!), and tonight I made the quintessential "man's meal" - steak and potatoes.

First, here's a quick recap of the meals I didn't post.

So, I didn't literally make "steak and potatoes," but rather an open-faced steak sandwich with potato leek soup. The soup turned out amazing and the steak sandwich was pretty good too.

Here's are some of the recipes if you're interested:

Buffalo Chicken Sandwich: Super easy and super tasty! It's baked in the oven so it's not that unhealthy either!
Chocolate Covered Peanut Butter Pumpkins: Watch out! So good but seriously addicting!
Steak Sandwich and Potato Soup: Like I said, the potato soup was definitely worth it, but I'd pass on the sandwich.

There was no recipe associated with the sliders but let me know if you'd like more information about them!

Ice Cream

 

  

If you haven’t already deduced from my silly series of pictures above, I tried my hand at ice cream making this past weekend with my brand spankin' new ice cream maker. To determine how successful the endeavor went, I decided to make it into a little ice cream competition. Choosing the flavor was difficult because I wanted to go with something that a few brands would have but also a flavor that was a little more interesting than your standard chocolate or vanilla. I went with Butter Pecan. Choosing the judge was not so difficult. While I have a small obsession with ice cream, Nick’s affinity for it dwarfs mine. He was definitely the resident expert.

The verdict? Guilty-free was the under-dog but as you can see, they pulled out the surprise win. According to Nick, my version was a close second and would have taken first if the consistency had been a bit more like ice cream and a little less like gelato. I actually really liked the consistency of my  ice cream, it reminded me of soft-serve custard but the downside to this was that it definitely melted a lot quicker than the other brands.

All-in-all, I was happy with the result and am looking forward to trying out other recipes with the ice cream maker. Thanks to Nick’s Mom for giving it to me as a birthday present!

Here's the recipe I used: Butter Pecan from Brown Eyed Baker

Sundays in the Fall

 

In my little world, the above image exemplifies a very large part of my life throughout the fall. Can you guess why? I'll give you a hint. If you're familiar with the term "Fantasy Football," then you should have a pretty good idea.

Every Sunday in fall, Nick would like nothing better than to sit on the couch watching football. All. Day. Long. Unfortunately for me, I hate football.

Now, to be fair to Nick, he does put forth some effort so that I'm not completely miserable on Sundays. We usually go to brunch together. Visit the farmer's market. Or even take in an art gallery or museum in the morning. But by 1 o'clock kick-off time, Nick's on the couch getting his weekly fill of NFL football and I'm nearly avoiding the house altogether.

This year, I'm trying something new. To entice myself into spending some time with him during football games, I'm incorporating football game watching with something I love too. Food.

Every Sunday, I'm tackling a new "Fall Football" dish. In the afternoons, I'll spend time in the kitchen preparing the meal while taking in a few breaks of play-time and by the evening, we'll be enjoying the fruits of my labor while watching the start of the night games. I don't plan on posting every Sunday football meal on the blog, but I'm sure you'll be seeing some of the adventures throughout the fall.

Today, I made Chili. Dragon-Breath Chili to be exact.

Success! This is the recipe I used. If you're interested in what's on my football meal bucket list, here's the plan so far:

• Chili
• Chicken Wings
• Pulled pork sandwiches
• Hamburger
• Bratwurst
• Buffalo Chicken Sandwich
• Grilled Beer and Cheese Sandwich
• Ribs
• Peanut Butter Buckeyes