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There's a saying, "The proof of the pudding is in the eating." Yes I may have been foolish to think summer… read more>
There's a saying, "The proof of the pudding is in the eating." Yes I may have been foolish to think summer would last forever, but the reality is, the days are getting shorter and I'm in need of sweet comfort. Check out @eighteen25girls for my Salted Caramel Budino with Vanilla Bean Caramel Sauce. It might just hit the spot. Link in profile #howisummer
Finally tried my hand at Raviolo al Uovo this afternoon. I'm pretty darn sure that nothing beats a good… read more>
Finally tried my hand at Raviolo al Uovo this afternoon. I'm pretty darn sure that nothing beats a good handmade ravioli, but using a yolk for filling, takes these babies to a whole new level. I seriously can't stop thinking about it... Recipe adapted from @seriouseats
Soup. Not always the first thing that comes to mind on a hot day. But yes they work together. Colorful, light… read more>
Soup. Not always the first thing that comes to mind on a hot day. But yes they work together. Colorful, light, packed with flavor and ready in 15min. This soup is perfect after a full day on the lake. #howisummer
What do you get when you cross a scone and a muffin Something beautifully blissful. Huckleberries, vanilla… read more>
What do you get when you cross a scone and a muffin Something beautifully blissful. Huckleberries, vanilla bean, and citrus notes, fill the house with amazing aromatics. Now go try them and see for yourself.
2 ½ C. Flour
1 Tbsp. Baking powder
¼ tsp. Salt
½ C. Butter
½ C. Sugar
Zest of 1 lemon
¼ - ½ tsp. Vanilla bean powder
½ C. Plain yogurt (9%-11% fat content)
¼ C. Half and Half
1 C. Huckleberries
Preheat oven to 425 degrees. Combine the flour, baking powder, and salt together in a bowl. Cut butter into the flour mixture until it is evenly incorporated.
In another bowl whisk the egg, then add the sugar, yogurt, lemon zest and vanilla powder. Mix well.
Combine the egg mixture and flour mixture, then gently incorporate the half and half until you form a soft, moist dough. Gently fold in the huckleberries.
Place dough on a piece of parchment paper and flatten slightly with your hands into a square. Cut triangular pieces and place on a parchment lined sheet pan.
Place in the oven and reduce heat to 400 degrees. Bake for 15-18 minutes or until just brown and a toothpick inserted in the center comes out clean.
So excited to have the opportunity to work with the seriously talented ladies over @eighteen25girls!! Check… read more>
So excited to have the opportunity to work with the seriously talented ladies over @eighteen25girls !! Check out their blog today for a fun and super easy recipe for Sweet Lemon Cookie Sandwiches! Careful they are addicting?
Fathers Day calls for left over brownies topped with white chocolate mousse and strawberries... Yep. Can't go… read more>
Fathers Day calls for left over brownies topped with white chocolate mousse and strawberries... Yep. Can't go wrong with serious deep dark chocolate even on day 2... (That's what a freezer is for right?) Dessert #2 from yesterday's luncheon was still the highlight of today... Sorry, but not sorry.
Butter Chicken Recipe: 12 Boneless, skinless chicken thighs Favorite Tandori spice blend ¾ C. Full fat Greek… read more>
Butter Chicken Recipe:
12 Boneless, skinless chicken thighs Favorite Tandori spice blend ¾ C. Full fat Greek yogurt Mix together Tandori spice and Greek yogurt to your desired taste. I like mine strong, so I use at least 3-4 Tbsp. of spice to the ¾ C. yogurt. Salt and Pepper chicken if desired and coat with the yogurt mixture. Allow to marinate for 4 hrs and up to 24hrs in the fridge. When ready to use. Grill on the BBQ or bake in the oven at 425 degrees until internal temperature reaches 165 degrees, about 20 min.
Butter Chicken Sauce: 3 Tbsp. Butter, slightly browned 1-2 Tbsp. Peanut oil 2 Shallots, diced 1 Small onion, diced 1 ½ Tbsp. Garlic, minced 2 Tbsp. Gingerroot, grated 1 Can (28 oz) Diced tomatoes, drained (I prefer Muir Glen fire roasted tomatoes) 1 ¼ C. Chicken broth Scant 2 Tbsp. Brown sugar 1/3 C. Coconut milk 1 Tbsp. Cilantro, chopped, plus more for garnish 2 Tbsp. Tahini or cashew butter Salt and pepper, to taste
Spice Blend for the sauce: 3 Tbsp. Chili powder 1 ½ Tbsp. Turmeric 1 ½ Tbsp. Coriander Scant 1 Tbsp. Cinnamon 1 Tbsp. Cumin
Melt butter in a large pot over medium heat, turn the heat down a bit, and allow butter to turn golden brown, taking care not to burn. Add oil, onions and shallots. Cook slowly, stirring often until onions are tender, translucent and start to caramelize. About 15 minutes. In the meantime make your spice blend for the sauce and set aside. When onions are cooked, add garlic and gingerroot and cook another minute. Add 2 Tbsp of the spice blend. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Bring to a boil then reduce heat to low and simmer for 20 minutes, stirring occasionally adjusting the seasoning as you go. Adding more of the spice blend a Tbsp at a time until you reach your desired taste. *You DO NOT have to use it all.* Remove from heat. In batches transfer 3/4 of the sauce to a blender and puree until smooth. Return to pot, mix well and return to heat. Stir in coconut milk, tahini, and cilantro. Serve over cut up chicken, brown basmati rice and black beluga lentils.