Bacon and Habanero Marmalade

My friend from work, Ashley, gave me a couple of habanero peppers from her parent's garden. The habanero peppers were a beautiful bright orange and packed full of spicy flavor. Not only were they beautiful, they delicious- like nothing you can find at your usual grocery store. I truly believe that the best ingredients make the best food... and these peppers are just a testament to that thought. These peppers were so fresh, and matched perfectly with sweet and salty creation. The peppers seemed perfect for a flavorful bacon marmalade. It added an unexpected kick, while beautifully accompanying the flavors of the smoky bacon marmalade. 

Bacon Habanero Marmalade (makes about 1 cup)
5 strips Bacon
1 Onion
2 Habanero Pepper
2 clove Garlic
2 tbsp Sugar
2 tbsp Red Wine Vinegar
2 tbsp Worcestershire Sauce

1. In a frying pan, cook the bacon until crispy. 

2. Pour the oil from the bacon into a small saucepan or pot.

3. Cut the onion into short 1-inch strips. They should be very thin. 

4. Place the onion into the bacon oil and cook on medium-low heat until caramelized. 

5. Cut the peppers in half and remove the seeds. Chop the peppers into very small pieces and add to the onion. 

6. Cut the bacon into a small dice and add to the onion and pepper once they are caramelized. 

7. Add the remaining ingredients, and allow to cook on medium-low heat until majority of the liquid has evaporated out. The remaining liquid should be a syrup-y consistency. 

8. Allow the marmalade to cool slightly before canning. 

9. Serve warm!

This marmalade is simple to make, and goes well on pretty much anything. I spread some on toast with avocado, I put some on top of grilled chicken, and i can only imagine that it would be amazing on a burger. Just remember, a little bit goes a long way. This marmalade is packed with flavor, and can be pretty spicy if you have too much at once.

If you are not a big fan of spicy food, you can omit the habanero pepper. You could also reduce the amount you add in. This marmalade creates a nice kick without being unbearable or overpowering. 

Handmade Pasta

There's something endearing about making handmade pasta. It takes a bit of effort (especially if you don't have a standing mixer...), and a little elbow grease but it is a completely different end product than storebought, dry pasta. Its simple to make and a great way to impress guests.

Handmade Pasta (makes 3 servings)

1 cup Flour

7 Egg Yolks

1. Pour the egg yolks over the flour and knead to a stiff dough. 

2. Make sure that the flour is completely incorporated into the egg yolks. This is easier with a standing mixer with the dough hook attachment, but it is possible to do by hand. 

3. Cut the dough into thirds and then roll each third into a very thin sheet. 

4. Be sure that the pasta is rolled as thinly and evenly as possible. It should be almost paper thin. 

5. Use a pastry roller to cut the dough into thin strands or whatever shape you choose.

6. When cooking the pasta, season the water and boil until tender, about 7 minutes. 

7. Drain and rinse the pasta under cold water and add to whatever sauce you choose. 

There are several pasta recipes on this blog if you need to come up with a sauce :) Just type in pasta in the search bar to the right! 

This pasta freezes well, as long as it is well wrapped. It's a relatively quick process and pretty much foolproof :) 

Update: there's a new box to the right that allows for messages and catering inquiries! If you are interested in having a delici-owh-so catered event, send me a message and I will get back to you ASAP. This mainly applies to Georgia locations, but I would love to read messages and delici-owh-so experiences from anywhere! 

Stuffed Mushrooms

Before I came to college, I used to hate mushrooms. Something about the flavor and texture of them used to turn me off to them. But since I tried portobello mushrooms freshman year, I fell in love. I enjoy almost any type of mushroom now (still not fond of the white button mushrooms, though). This mushroom recipe is very simple, quick to make, and tasty! Many stuffed mushroom recipes have some sort of seafood in them. I decided to try a different approach. Filled with veggies, cheese, and bacon bits, this recipe brings a fresher and healthier approach to the usual stuffed mushroom.

Stuffed Mushrooms
8oz Stuffing Mushrooms or Baby Bella Mushrooms
1 tsp Oil
4 oz Spinach
1 Roma Tomato
1/2 Onion
1/2 Bell Pepper
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/3 cup Shredded Cheese
1/4 cup Bacon Bits
1/4 cup Breadcrumbs
1/2 tsp Italian Seasoning

1. Preheat oven to 350 F.
2. Remove the stems from the mushrooms (if there are any). Dice into 1/4 inch cubes.
3. Roughly chop the spinach. Cut the tomato, onion, and bell pepper to about 1/4 inch cubes as well.
4. Heat a pan with the oil. Once hot, add the vegetables, salt, pepper, and garlic powder. Allow to cook until the veggies are seared and slightly tender.
5. Remove from heat into a bowl and mix with cheese and bacon bits.
6. Stuff mix into the mushrooms and put onto an aluminum lined sheet pan.
7. Mix breadcrumbs and Italian seasoning in a bowl and put some on each mushroom.
8. Bake for about 20 minutes, until the mushrooms are tender.
9. Remove from heat and serve warm.

The mushrooms taste almost like an omelet (the filling would be a really great omelet filling, too). The veggies and cheese definitely bring that effect. However, they taste cleaner and fresher. These mushrooms are a great appetizer for any party, and they're quick and healthy. You can  make this a vegetarian dish by simply omitting the bacon bits.

Holiday Green Beans

Green beans are great for any holiday party! Many people use canned green beans because they are cheap and easy, but when fresh green beans are in season, they're just at cheap and far more delicious... not to mention nutritious! This is a simple recipe to create an extra-ordinary green bean dish that can wow any guests! Almonds and cranberries add a great contrast in color, while the balsamic and olive oil compliment the green beans with a tartness that pleases any palate. This recipe is perfect for the Thanksgiving meal. It has an acidity that will help to balance the saltiness and richness of the Thanksgiving table. It's also quick and simple (I finished in about 15 minutes!)

Holiday Green Beans
1 lb Fresh Green Beans
1 tbsp Olive Oil 
3 cloves Garlic, Minced
1 tsp Salt
1/2 tsp Pepper
1/4 cup Cranberries (dried or fresh)
1/4 cup Slivered Almonds
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar

1. Trim the ends of the green beans by breaking them off. Then, rinse the green beans.
2. Heat a medium-large pot on medium heat, and then pour in the olive oil.
3. Once hot, add garlic. Spread around the garlic, and then pour in the green beans. Be careful, they will cause the oil to splash (because of the water you rinse with).
4. When the green beans are about halfway done cooking (5 min) add the cranberries and almonds.
5. Allow to finish cooking until tender.
6. In a large bowl, mix oil and vinegar until emulsified.
7. When the green beans are finished cooking, add them to the bowl and mix until the vinaigrette covers the green beans.
8. Move to a serving platter and serve!

This recipe would be great with some crumbled goat cheese and rosemary if you want to dress it up further and impress your guests. This can be served warm or cold, too (although I prefer it warm).

I hope everyone is having a wonderful and safe Thanksgiving! Enjoy the time with family and friends and be sure to eat lots and lots! Once again, I am so thankful for everyone who has taken the time to look at the blog, like the Facebook page, share any posts, and recreate dishes! I hope you all begin to see food as an experience and a story as I am sharing mine with you! Happy Thanksgiving everyone :)

Cranberry Sauce

THANKSGIVING! A time to be thankful, but better known as the holiday about food! In commemoration, I decided I would write a few Thanksgiving posts! I mean, this is a food blog, after all. The Facebook page also will have links to recipes you can make for the holiday dinners/potlucks, so go check it out!!!

Thanksgiving dinner is usually complete with cranberry sauce. I remember growing up, we would purchase the canned cranberry sauce. I wasn't very fond of the gelatinous wiggly thing that would fall out of the can onto a plate to then be sliced to look slightly more appealing. So, I began to make my own cranberry sauce. I like to brighten up the normal cranberry sauce by adding clementines to create a tangy, tart flavor that perfectly compliments any Thanksgiving feast. Clementines are smaller, and sweeter than oranges (but they also happened to be the only citrus at my grandfather's house). I got cranberries for $2 (so worth it!) at my local grocery store. They should be easy to find because they are in season. Try this simple, inexpensive recipe for your Thanksgiving dinner!

Cranberry Sauce
12 oz package Fresh Cranberries
2 Clementines
1/4 cup Sugar
2 tbsp Honey
1/2 tsp Salt

1. Rinse and pour cranberries into a small saucepan.
2. Zest the 2 clementines and add it to the sauce. If you want larger pieces, you can use a vegetable peeler to remove the zest and then cut it smaller with a knife.
3. Place the zest into the pot with the cranberries.
4. Cut the clementines in half and squeeze all of the juice from them. It is okay to have the pulp in the sauce, since it will cook down.
5. Add sugar, honey, and salt to the pot.
6. Heat on low heat, stirring occasionally. The heat will begin to open the cranberries. Remove from the heat when all of the cranberries have opened.

You can make this sauce days before, refrigerate it, and then reheat it when you're ready to serve it. You can also use this as a spread for post-Thanksgiving sandwiches (the best way to use Thanksgiving leftovers). Make this cranberry sauce as a healthy, fresh alternative to the canned jelly-sauce.

Lastly, I am extremely thankful for all of my readers! I hope that you all enjoy your holiday! Be sure to create and share these dishes with your close friends and family to let them know you are thankful for them as well! Stay tuned for more Thanksgiving recipes!