Welcoming Baby Matthew!

This weekend, I was able to cater a baby shower for one of my friends from church! She's expecting her second- a little baby boy!! I was extremely excited to work with her to make some tea/brunch themed food for everyone who came to welcome baby Matthew!

One of the items on the menu was quiche! I was able to come up with 3 different flavors- caramelized onion, spinach and feta, and ham and cheddar. They were a great compliment to one another, and to the rest of the menu. I've included the recipe for the spinach and feta and ham and cheddar below!

You can get creative with the fillings for the quiche! The crust is a flaky pastry that greatly accompanies the rich egg custard filling. Any filling would go great with this!

Assorted Mini Quiche (makes 24)

Crust:
9 oz All Purpose Flour
1 stick Butter
3 tbsp Shortening
3 oz Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces. Add the shortening.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a pea.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Filling:
1 cup Milk
3 Eggs
2 Egg Yolk
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder

1. Lightly beat your eggs and yolks.
2. Add milk and seasoning.
3. Pour into a container with a pour spout, or a liquid measuring cup. 

Topping:
Spinach
Feta Cheese
Cheddar Cheese
Ham

1. Preheat the oven to 325 degrees F. Lightly grease two muffin tins.
2. Roll out your crust dough to about a quarter inch thick.
3. Use a 3 inch round cutter to cut out rounds.
4. Place the round into the muffin tin.
5. Press the dough into the bottom and sides of the tin. If you must re-roll the dough, be sure to chill it for about 15 minutes in between rolls. This is so the dough has a moment to rest and does not shrink.
6. Place spinach and feta cheese into to bottom of 12 crusts. You should tear the spinach to fit well into the crust.
7. Cut cheddar cheese and ham into small pieces, then place into the bottom of the remaining dozen crusts.
8. Pour the filling into the crust, filling almost to the top of each crust. You want to leave a short amount of space, just to prevent overflowing.
9. Bake the tarts for about 25-30 minutes, until the crust is golden and the custard is set.
10. Cool slightly and remove from the tins.

We had a few other great menu items to enjoy, too: scones and peach jam, tea sandwiches (egg salad, cucumber, and tomato), portabello and goat cheese spread with crackers, pumpkin cheesecake, cupcakes, and of course, macarons! We also had a fun blueberry spritzer for the ladies to enjoy. 

I loved getting the opportunity to serve Helen and her family and some of our friends before the arrival from baby Matthew! We are so excited to welcome him into the world!!! If you want to have a deliciowhso catered event, click the tab above, and be sure to contact me! I'd love to connect and work with you to make your event perfect! :)

Garlic and Pecorino Dinner Rolls

I love carbs in any form- rice, noodles, bread, potatoes- really anything. Bread is one of my favorite snacks. I use it to hold me over when I'm needing a snack, and even sometimes as a meal, albeit pretty unhealthy.

This recipe is one of my favorites. It's a soft bread with a nice crust. It's perfect for any occasion, and it holds well. The flavor is very mild and neutral, and it can really be used for pretty much anything. Plus, it's easy to make, and you don't need a bread machine!

Garlic and Pecorino Dinner Rolls (Makes 3-4 dozen rolls)
1 cup Water
1 tbsp Yeast
1 2/3 cup Buttermilk
1/3 cup Honey
2.5 pounds Flour
1 tbsp Salt
1 stick Butter

1 tbsp Minced Garlic
4 tbsp Butter
Chopped Parsley
Shaved Pecorino Cheese

1. Combine yeast with warm water to allow it to dissolve.
2. Combine flour and salt in a large bowl
3. In a separate bowl, place buttermilk and honey and mix together.
4. Add the yeast to the liquid ingredients.
5. Pour the liquid into the dry ingredients and begin to knead.
6. Add softened butter in and knead the dough for 10 minutes.
7. If you have a standing mixer, instead of kneading by hand for 10 minutes, use the lowest setting with a dough hook to knead for about 7 minutes.
8. The dough should be a very smooth mass.
9. Place into a greased bowl (use baking spray) and cover with plastic. Allow to rest for 2 hours.
10. Once the dough has risen about 3 times the size, remove from the bowl onto a clean surface.
11. Cut the dough using a bench scraper or dough divider. Scale out into 1.5 ounce balls.
12. Roll the balls in a circular motion with your hand cupped to make a smooth surface. The motion should pull the dough towards the bottom, smoothing out the top.
13. Place the dough spaced out on a greased baking sheet or casserole dish. Cover very loosely with film, and allow to rest another hour.
14. Preheat oven to 325 degrees F. When dough has risen at least twice its size, unwrap the film and bake until golden brown, about 25-30 minutes.
15. Make garlic butter with melted butter, garlic, and parsley.
16. When the bread is done baking, allow to cool briefly. Then, brush butter liberally over the top.
17. Shave pecorino over the top and serve immediately.

If you are not serving this bread fresh, be sure to place it into the refrigerator. You can reheat the bread in the oven or very briefly in the microwave (20 seconds) prior to serving.  you are saving it for later, brush with butter when you serve it. This bread is perfect for any
occasion and can be made in advance. Just remember to share it!

One Pan Mac and Cheese

Growing up, I was an extremely picky eater. I hated to see anything green in my food. One of the few things that I would eat (and could eat every. single. day.) was mac and cheese. It's still one of my favorite foods... and I could still probably eat it every day (but it would not be very good for my health...)

I recently figured out a way to make mac and cheese easier. In the past, I had been making a roux to make the sauce and boiling the pasta separately. This is probably the easiest mac and cheese recipe you'll come across- and it doesn't come with a neon orange powder. 

One Pan Macaroni and Cheese (Makes 4 servings)

1/2 box Macaroni Noodles

2 cups Water

1/2 cup Milk
2 tbsp Butter
2 oz Sharp Cheddar Cheese
2 slices American Cheese
Shaved Pecorino Cheese
Salt 

Pepper 

Garlic Powder

1. In a large saute pan, bring the noodles and water to a boil.

2. Once it boils for about 2 minutes, add the milk and butter. 

3. When the noodles become about 75% cooked (try one), add the cheese in. Chop up the cheddar, and shave the pecorino with a vegetable peeler. You can shave about 10-12 pieces. Add more if you wish!

4. Mix the cheese into the mixture, and then add seasoning to taste. Pecorino is salty, so you can add less salt than you normally would. 

5. Continue to mix the mac and cheese until the sauce thickens. You don't need to add any flour, because the starch from the pasta will help to thicken the sauce. 

6. Add more milk if the noodles become too dry. Once you get the right consistency and the noodles are done cooking, serve!

This is one of the simplest recipes you will come across, and it will be done in just over 20 minutes! Perfect way to enjoy comfort food made with love and cheese (although they're basically the same thing) Thanks for reading! :)

Stuffed Shrimp

Stuffed shrimp is a fun, flavorful way to spice up your dinner (or lunch). Not only is it pretty, it's simple to make and takes less than half an hour! It's a perfect quick dinner item, or a great appetizer for a potluck.

I prepared the shrimp as a bowl. It's a great lunch item, and the avocado is a perfect way to complete the dish. The creaminess of the avocado compliments the tangy shrimp superbly. Rice is a necessity with this dish- I can't imagine eating it without it. The rice balances the saltiness from the shrimp and just adds another dimension of flavor.

Stuffed Shrimp (Makes 20 shrimp)
1 lb Large Shrimp
1/2 cup Shredded Mozzarella Cheese
4 sticks Imitation Crab Meat
1/4 cup Masago
1/4 cup Mayonnaise
3 Green Onions
Salt
Pepper
Garlic Powder

1. Peel, devein, and clean shrimp.
2. Cut the back of the shrimp toward the belly to butterfly the shrimp. ensure that the halves stay intact.
3. Lay the shrimp out onto a sheet pan and preheat your oven to 350 degrees F.
4. Chop green onions and imitation crab meat into about 1/4 inch pieces. Place into a bowl with masago, mayonnaise, and mozzarella cheese.
5. Season the mixture with salt, pepper, and garlic powder to taste.
6. Generously spoon the mixture onto the shrimp, making sure the portions are even.
7. Bake for 15-20 minutes, until the shrimp is completely cooked.

If you are a rare person who doesn't like shrimp, you can put the stuffing on any fish to bake. It's great on salmon. Another alternative is to bake the stuffing in a casserole dish and mix the stuffing with rice. It is amazing!

Raspberry and Honey Goat Cheese Ice Cream

This recipe is a mouthful. Jeni's ice cream shop opened up a location in Atlanta about a year ago. Since then, I've been a few times. One of the most remarkable flavors that Jeni's has is a goat cheese and cherry ice cream. It's an artisan ice cream with tangy goat cheese, roasted cherries, and a richness that can't be bought in a grocery store.

This recipe is a play on the Jeni's goat cheese and cherry. I took some raspberries and mascarpone cheese and added it to to this recipe. The raspberries are a perfect texture change from the smooth ice cream, and the jam is a great way to complement the honey goat cheese.

Raspberry and Honey Goat Cheese Ice Cream (Makes 2 quarts) Adapted from Jeni's
1.5 cups Milk
1 tbsp Corn Starch
1 cup Heavy Cream
1 oz Light Corn Syrup
1/3 cup Sugar
2 tsp Honey
1/4 tsp Salt
2 oz Honey Goat Cheese
2 oz Mascarpone Cheese
1 package Raspberries
2 tbsp Raspberry Jam

1. Prepare your ice cream machine as the instructions direct (for mine, I have to put the freezing vessel into the freezer overnight).
2. Make a slurry with 1/4 cup Milk and the corn starch. Whisk it together to combine.
3. In a medium sized pot, put the remaining milk, cream, corn syrup, sugar, honey, and salt.
4. Bring the pot ingredients to a boil. Allow to boil for about 4 minutes.
5. In a separate bowl, mix the goat cheese and mascarpone cheese together until well incorporated and smooth.
6. After the ingredients in the pot have boiled for 4 minutes, slowly pour the slurry of milk and corn starch into the pot while mixing with a rubber spatula.
7. On medium heat, allow the mixture to come back to a boil and cook for about a minute, stirring constantly. The mixture will be finished when the starchy flavor cooks out and the consistency becomes slightly thick.
8. Pour a little bit of the hot mixture into the cheese, mixing to incorporate. Repeat until the mixture is smooth, and all of the hot has been incorporated.
9. Cover the mixture with plastic wrap, so that it is touching the surface. Place the bowl into the fridge until the mixture has cooled completely.
10. When cooled completely, pour into your ice cream maker and follow the manufacturer's instructions to churn.
11. When the ice cream is ready, it will look like soft serve. Prepare a container.
12. Mix in fresh raspberries after the ice cream has been spun, breaking them up slightly as you go. 
13. Place layers of ice cream and jam, so that when you scoop the ice cream you get a nice swirl-effect.
14. Freeze the ice cream for at least a couple hours before serving.
15. Allow to thaw slightly, for about 5 minutes, then scoop into a frozen bowl and share!

Georgia has had some really warm weather lately (I turned on my AC for the first time this year!). I can't help but crave some ice cream with the weather change (and to make me feel better about my pollen allergies). This ice cream is perfect for spring and doesn't take long to make!

Steak, Tomato, and Feta Bruschetta (Adorn Dinner Party)

I recently prepared food for a dinner party for Adorn Media Group. It was a fun experience, and I got to meet some great ladies! The dinner was family style, with drinks, dessert, and lots of food! It was a great time to talk and connect!

One of the more popular dishes was a steak, tomato, and feta bruschetta.  I used a honey glaze on the steak to add sweetness, which contrasted well with the tart feta cheese and tangy tomatoes. The bread was a great addition, but also a perfect vessel to bite into! The balsamic glaze was a perfect topper to finish!

Steak, Tomato, and Feta Bruschetta (makes 24)
1 Baguette
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Olive Oil
24 Grape Tomatoes
8 oz Feta Cheese, Crumbled
1 lb Flat Iron Steak
1/4 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1 tbsp Honey
Balsamic Glaze or Reduction

1. Slice the baguette into about 1/2 inch slices. Lay them flat on a sheet pan and sprinkle with salt, pepper, and olive oil. Toast in the oven at 350 until dried out and slightly golden on the edges.
2. Slice grape tomatoes into 4 pieces.
3. Cut steak into manageable pieces, and season on both sides with salt, pepper, and garlic powder.
4. Preheat the pan. When it's hot, add the steak and cook until done, about 2 minutes on each side. Check by applying pressure (learn how to cook the perfect steak here),
5. After it's done, brush the outside of the steak with the honey, then rest for 10 minutes.
6. Cut the steak into thin slices.
7. Layer the bruschetta with bread, tomatoes, steak, feta, and balsamic glaze. Serve immediately.


The steak bruschetta is a pretty simple way to impress guests at your next dinner party! It's a great hors d'oeuvre, and can be made beforehand. All you have to do is keep all the components separate (and the steak warm) until you're ready to stack and serve!

Here are some more pictures from the event!

Summer Peach and Honeysuckle Cocktail (recipe here)

Pesto Pasta with Golden Tomato [chicken on the left] (Pesto recipe here)

 Portabello and Goat Cheese Spread on Toast with Spinach (recipe here)

 Caprese Salad Skewers

Green Bean Salad with Cranberry and Almonds (recipe here)

 Coffee Chocolate Chip Cookie with Vanilla Ice Cream (recipe here)

Overall, the event was a great time, and I wish adorn luck as they continue to serve their tastemakers!

Photos taken by Johnny Cheng (www.JohnnyChengPhotography.com)

Bacon Cheddar Biscuits

Biscuits are the epitome of soul food. These biscuits are flaky and delicious. Have them with a little bit of honey for a perfect balance of sweet, salty, and savory.

Bacon Cheddar Biscuits (Makes 12 Biscuits)

1 stick Butter

2 tbsp Sugar

1/4 tsp Salt

10.5 oz Self Rising Flour

8oz Buttermilk

2 oz Sharp Cheddar Cheese

2 strips Bacon

1/2 stick butter, for brushing 

1. Preheat oven to 400 degrees F

2. Cut butter into small 1/2 inch cubes. 

3. Place the flour, sugar, and salt in a bowl with the butter. 

4. Separate all of the cubes and flatten them each between your fingers. 

5. Once the butter is flattened, rub the mixture between your fingers until the butter flakes become small, about pea sized. 

6. Cook the bacon in a frying pan and slice it to small pieces.

7. Mix the bacon bits and cheese into the biscuit mix. 

8. Add the buttermilk and mix until it comes together.

9. Turn the dough over onto the table and fold over itself a couple of times. 

10. Form into a 6x8 inch rectangle and cut with a knife into 12- 2x2 inch squares 

11. Place the biscuits onto a baking sheet and bake for about 20-25 minutes. 

12. Melt butter. 

13. Once the biscuits are golden and the centers are baked through, remove from the oven and brush thoroughly with butter. Serve warm. 

Sorry for the late post! It has been an extremely busy weekend. I will be back again Sunday night 10pm! Until then, enjoy some yummy soul food- delicious biscuits! Also, happy St. Patrick's Day!

French Onion Soup

 

Cold weather always makes me feel like eating soup. When it's freezing outside, I want to eat something hot to warm up! French Onion Soup has always been a favorite of mine. It's comfort food at its finest. The warm, rich broth with soft bread and stringy, melty cheese- there's nothing better on a cold day! This recipe for French Onion Soup is simple to make, and doesn't require too  much attention. It takes a little bit of time to properly caramelize the onions, but it's worth the wait! French Onion Soup is traditionally made with a little wine to deglaze the pan, but I make mine without it. The flavor is still rich, deep, and onion-y. 

French Onion Soup (Makes 4 Servings)

3 tbsp Butter

2 Onions

1 clove Garlic

32 oz Beef Stock

1 tsp Salt

1/2 tsp Black Pepper

1/2 Baguette

8 slices Provolone Cheese

1. Slice the onions into thin, 1/4 inch slices. 

2. In a medium pot, melt butter on medium heat. 

3. Once the butter is melted, add the onions. Mix the onions to coat with butter. 

4. Turn down the heat to low. Continue to cook the onions, stirring occasionally. 

5. Cook the onions for about 30 minutes, until caramelized. Don't rush this process, because you want the onions to be perfectly caramelized for the soup! Here's a picture of the finished onions.

6. Add the garlic and gently mix into the onions.

7. Add a little bit of beef stock to deglaze the pot slightly, and then add the remaining stock. 

8. Raise the heat to bring the soup to a boil, and then return to low heat to simmer for 45 minutes. Simmering the soup allows the flavors to develop fully, so that you can enjoy a full-bodied onion flavor. 

9. Preheat the oven to 475 degrees F. 

10. Slice the bread so that you have 8 slices. You can toast them slightly if you'd like. 

11.Place 4 oven-safe bowls onto a sheet pan.

12.When the soup has finished simmering, pour into the oven-safe bowls. Place 2 slices of bread and 2 slices of cheese over the top.

13. Place into the oven for about 5-10 minutes, until the cheese has melted completely and browned slightly. 

14. Remove from oven, place the bowls onto soup plates, and serve immediately. 

French Onion Soup takes some time to create, but if the time is taken to properly make it, the flavor is bold. The process is simple, and the ingredients are not very expensive, so be sure to make some for friends and family :) 

I've also reached 10,000 page views as of yesterday! A HUGE thanks to everyone keeping up with this blog, and sharing with their friends. Continue to share, create, and enjoy!

Ramen Pancake

Here's another guilty pleasure! It's finals season for a lot of college students. That means eating late, stress eating, munchies, and anything else that fits into that category of "finals eating". My friend, Carmen, has been staying with me for the past few days since my roommate left for vacation. We were hungry one night, and decided we should eat ramen (college students, I know). Instead of making the usual ramen, I decided we should try to make a pancake.

This recipe is easy, quick, and delicious! Although it may seem strange, pairing the pancake with sharp cheddar cheese makes it even better! Be adventurous and give it a try!

Ramen Pancake
1 Pack Spicy Ramen
1 Egg
1 tbsp Oil
Grated Sharp Cheddar Cheese

1. In a pot, cook only the noodles from the ramen packet.
2. Drain the noodles and place them into a bowl with 1/2 of the soup base packet and dehydrated vegetables.
3. Crack an egg into the bowl and mix until the noodles are completely incorporated with the egg.
4. Heat a frying pan on medium heat. Add the oil.
5. Once hot, add the noodles at once. Use a spatula to flatten the noodles into a pancake about a 1/2 inch thick.
6. Flip when the noodles are golden, about 2 minutes.
7. After the pancake is golden on both sides, add shredded cheese on the top.
8. Allow to melt, remove from heat, sprinkle some of the leftover soup base on top, and serve!

With all the hype with the ramen burger, why not go out on a limb and make a ramen pancake? I know this isn't the healthiest of recipes on this blog... But, it was too tasty not to share! It's different, but it is definitely worth a try to make. It's easy, quick, and inexpensive! Add a fried egg on top and eat it as a midnight snack! Don't forget to share with your friends! :)

Loaded Mac and Cheese

Mac and cheese: the epitome of comfort food. Mac and cheese is one of my favorite foods. Its warm, comforting, full bodied flavor can't be denied. It can only get better by adding bacon and vegetables.The bread crumbs create textural juxtaposition and create a delightful crust. Homemade mac and cheese creates a story filled with comfort, encouragement, and love. It's a symphony of effort and generosity. The richness of each cheesy mouthful resonates in the soul. There's so much value in each bite of a well-made mac and cheese. This recipe is delicious and simple. As daunting as making a cheese sauce can seem, it's easy and quick!

Loaded Mac and Cheese (makes 9x13" casserole)
For the Sauce:
2 cups Milk
3 tbsp Butter
1/4 cup Flour
4 oz Sharp Cheddar Cheese
5 slices American Cheese
1 tsp salt
1/2 tsp garlic powder

1 lb Macaroni
3 strips Bacon
12-14 Grape Tomatoes
1 Broccoli 
1 Corn
1 Pepper (any color)
7 Baby Bella Mushrooms
1/2 tsp Salt
1/2 tsp Pepper
Bread Crumbs

1. Heat milk and butter in a medium-sized pot. Do not boil.
2. When scalding, add flour at once. Whisk until smooth and thickened. There may be chunks. Mix thoroughly and break up the chunks as much as possible. Do not worry too much about what is left.
3. Remove from heat and whisk in cheese and seasoning.
4. Pour the cheese sauce through a sieve, into a bowl.
5. Boil water for macaroni. Season and add oil to water, if desired. Cook macaroni al dente.
6. Strain noodles and run under cold water to stop the cooking.
7. While you wait for the noodles to cook, cut tomatoes into quarters. Cut the florets off the crown of broccoli. Cut corn off the cob. Small dice the pepper as well as the mushrooms.  
8. Lastly, cut the bacon into small pieces. I like to cut meat last because it prevents the cross-contamination.
9. In a large pot, cook bacon. Add the vegetables after the bacon has cooked through. Season with salt and pepper.
10. Add noodles once the vegetables are cooked.
11. Mix thoroughly so the vegetables are spread throughout the noodles.
12. Add sauce and mix until well incorporated.
13. Place into a 9x13" casserole dish. Sprinkle the top with bread crumbs.
14. Put in the oven on a high broil for 5-7 minutes, until the bread crumbs are toasted.
15. Remove from oven and enjoy while it's hot.

Watch this video! Eat with your eyes! And then make some and eat with your mouth!

Portobello and Goat Cheese Spread

Portobello mushrooms, goat cheese, balsamic, and honey- what could be better? Some of my favorite flavor combinations come together in this delicious spread. I used to hate mushrooms growing up. Somehow, I came to taste portobello mushrooms and it changed my mind completely. I realized that I actually like just about every mushroom except the button mushrooms! Portobello mushrooms pair extremely well with balsamic vinegar and goat cheese. The honey in the spread adds a sweetness to create a balance and symphony of flavors to enjoy. Keep reading to see how to create this easy spread for yourself.

Portobello and Goat Cheese Spread (Makes about 10oz of Spread)
8 oz Goat Cheese
7  Baby Bella Mushrooms (or 1 Portobello Cap)
2 tbsp Olive Oil
1/4 tsp Salt
1 pinch Black Pepper
1 pinch Garlic Powder
2 tbsp Balsamic Vinegar
1 tsp Honey

1. Cut the mushrooms to a small dice. This means about 1/4 inch dices.
2. Heat a pan over high heat. Add 1 tbsp of olive oil to coat the bottom of the pan.
3. Once hot, add diced mushrooms all at once. Then, add salt, pepper, and garlic powder.
4. Mix slightly and add the remaining olive oil. The mushrooms tend to soak up the oil very quickly and need some more to keep from drying out.
5.  Once the mushrooms have browned slightly and are tender, add the balsamic vinegar and mix until it evaporates. Remove from heat.
6. Allow to cool slightly.
7. Then, put mushrooms, goat cheese, and honey into a medium sized bowl.
8. Mix until completely incorporated. Using your hand is probably the best way to do this quickly. Don't be afraid to touch your food! (Just wash your hands first)
9. Once incorporated, scrape whats on your hands back into the bowl.
10. Serve when finished. If you want to save it for later, just store it in the fridge.

I used the versatile spread on a piece of toasted whole wheat bread and topped it with some baby spinach for an open-faced sandwich. I imagine putting an over easy egg on top would be a delicious way to add extra protein. You can also use the spread on your next grilled cheese or burger, on top of a salad, or serve it with crackers at a party. Not only is it delicious, it's simple and quick to make.