Safeway had a sale on blueberries this weekend so I bought them. Instead of eating them plain like a normal person I decided the best way to eat these was to stuff them into some baked goodies. I knew Joy the Baker would have something fabulous and boy was her recipe spot on. I’ve been having some troubles with the baked goods lately and I knew she wouldn’t let me down.

Browned butter should be made for everything. I declare it so. The smell of browned butter in my kitchen was so amazing, I wish my blog was scratch and sniff so you could know what it’s like. But then I guess you could just make these muffins and you would could smell it too.

Recipe

via Joy the Baker

Ingredients

• 7 Tablespoons unsalted butter
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries
• 1 over ripe banana (optional, I had one on my counter so in it went!)

Directions

1. Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners
2. Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat, let cool slightly.
3. Whisk milk, egg, yolk, mashed banana, and vanilla until combined.  Add the browned butter and stir to combine.
4. Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.
5. Divide the batter among muffin cups and spread evenly.
6. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Note:

Joy also made a crumbly topping on her muffins but I chose to leave them out. If you would like those directions see below.

• 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons sugar

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Enjoy! These were awesome and my co-workers loved them

P is for Party. P is for: pasta, pepperoni, pinot, prosecco, pizza… prune juice?

About a month ago a friend of mine called me in an emergency restaurant reservation crisis. She needed more people to accompany her to Graffiato to keep her table for dinner that night. My boyfriend and I were more than happy to oblige as Graffiato is dishing up some of the best home-style Italian in DC these days. You might recognize the name Mike Isabella from Top Chef (DC & All Stars). On the All Star season finale he made a dish with pepperoni sauce and Gail Simmons flipped out over it thought it was the best thing she’d ever eaten. Lucky for us DC-folk, Isabella is pumping out this sauce on the regular and is more than happy to share the recipe with us mere mortals.

The pepperoni sauce was the base for my January 24×24 dinner. I decided I would make tons of it so that my guests could pour it on everything. Best. Idea. EVER. Help me re-live the fiesta and enjoy the photos!

A big part of throwing parties is the preparation. Even though the dinner only lasts a few hours it’s important for me to have everything planned out ahead of time. I went grocery shopping on Thursday and started setting up Friday evening. I made the sauce the night before as well. The sauce turned out to be a bit more involved than I had initially thought. I persevered and made a few desperate phone calls to make sure I wasn’t losing my mind. The key for the sauce was pureeing it in my blender and then passing it through a sieve to make it smooth. Once I had the sauce under control I felt a lot better about the meal ahead.

I prepared for my guests: pizza (with the sauce), gnocchi, pasta, roasted veggies, and breadsticks. This was my first time trying home-made gnocchi and I think it came out pretty well. I’m interested in trying it out again when I’m not as stressed. The texture was good and I liked it just plain in olive oil with parmesan too. Everything I made was pretty simple so that the sauce could shine.

I couldn’t leave my friends without dessert so I served up some mini cupcakes and prosecco gelatin parfaits with marscapone whipped cream. The parfait is super easy and I thank Claire Robinson for her 5 ingredient dishes.

Below are a few of the recipes I used. Enjoy!

Pepperoni Sauce

via Graffiato/ Mike Isabella of Top Chef

Ingredients

• 8 oz pepperoni, sliced
• 4 oz yellow onions, diced
• 2 garlic cloves, chopped
• 1 tsp chili flake
• 1 tsp fennel seed
• 4 oz crushed tomato (san marzano)
• 4 oz chicken stock
• 2 tbsp olive oil
• 1 tsp salt
• 1tbsp cider vinegar

I doubled this recipe for my party and I ended up using a whole can of tomatoes and extra tomato sauce because it was very spicy.

Directions

1. In a large pot sweat the onions for 5-7 minutes in olive oil
2. Add garlic and sweat for 2 minutes
3. Add pepperoni and cook for 3 minutes then add spices and cook for another minute
4. Add crushed tomatoes with the juice and cook for 5 minutes
5. Add chicken stock and simmer for 40 minutes
6. Puree in blender, season with salt and pass through a fine sieve, add vinegar.

You will end up with a lot of “pulp” from the sauce. Once I had strained the first batch I then added in more smooth tomatoes and sauce to make it less spicy and make the batch larger. This will keep in the fridge for a few days in a sealed plastic container.

Roasted Potato Gnocchi

via Graffiato

Ingredients

• 4 Idaho potatoes, washed
• 2 egg yolks
• 4 tbsp parmesan
• 1 1/2 cup flour
• 1 tsp salt

Directions

1. Preheat overn to 400 degrees.
2. Prick each potato several times with a fork. Place on a baking sheet. Cook for 1 hour.
3. Remove from the oven and let cool until you can handle them.
4. Slick them in half lengthwise and scoop out the flesh from the skin and pass through a ricer into a bowl.
5. Stir in salt, parmesan, yolks and 1 cup of flour. Stir enough to combine, do not overwork the dough.
6. Roll out into logs and sprinkle with flour so that it doesn’t stick. Cut into one inch pieces.
7. Bring a large pot of salted water to a boil.
8. Add gnocchi and let cook for 1-2 minutes, until they float.

I didn’t have a ricer so I used my hand mixer to mash the potatoes before I added the cheese, egg, and flour.

Prosecco Gelatin Parfaits

via Foodnetwork

Ingredients

• 1 bottle Prosecco (750 ml)
• 3/4 cup sugar, divided
• 1/2 cup water
• 2 (1/4-ounce) packets unflavored gelatin
• 1 cup heavy cream
• 1/2 pint mascarpone, room temperature

Directions

1. Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours.
2. In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream.
3. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream.

I hope you all had as much fun as I did! Thanks to all my friends for making it such a fun evening! Can’t wait for the next party!!

Today is one of my best friend’s birthdays. I’ve been lucky enough to celebrate the past 5 birthdays with her as we are two days apart. Chick Fil A is her favorite food, so in honor of my dear friend Kelly’s birthday I bring you the Chick Fil A Chicken Sandwich.

This is doubly delicious as I now know the secret to making this at home and I can share it with all of you!

So without further ado I bring you the best chicken sandwich you will ever eat:

Recipe

via fromaway.com

Ingredients

• 2 skinless, boneless chicken breasts (or the thinly sliced kind OR perfect portions pounded out a bit)
• Kosher salt and ground pepper
• 1 teaspoon paprika
• Peanut oil, for frying (I used vegetable oil and they were just fine, though I would like to try peanut oil next time!)
• 1 egg
• 1/2 cup milk
• 3/4 cup all purpose flour
• 1/4 cup whole-wheat flour (I left this out)
• 1 tablespoon dry milk (I left this out)
• 1 tablespoon powdered sugar (I used granulated sugar)
• 1/4 teaspoon baking soda
• 1/4 teaspoon dry mustard
• 1 sour pickle, cut into eight slices
• soft hamburger buns, split
• 3 tablespoons unsalted butter, softened

Directions

1. Place each piece between parchment paper, and pound to uniform thickness with a rolling pin. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2. In a shallow baking dish, whisk together egg and milk. In another baking dish, whisk together flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4. Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Serve to your honey and devour!

Happy birthday Kel! I hope your day is as wonderful as you are!

Hello there! Boy do I have a treat for you guys today. You may remember back when I had my JMU Foodbuzz dinner that I made buffalo mash. Now I will dive into how amazing this really is and how easy it is to make at home.

This dish was a specialty where I went to school. It was never permanently on the lunch rotation, like Grilled Cheese Thursdays, so when the dining hall fairies decided it was time for Buffalo Mash, we ate it and all was good. Unfortunately for me, it took me a few years to discover and try this treat but now I can make it whenever I want

The basics are these: breaded chicken pan fried, mashed potatoes, buffalo sauce and bleu cheese dressing. Done and done. I highly recommend Frank’s Hot Sauce and a nice homemade bleu cheese dressing to go with it.

Without further ado… the process:

Recipe

adapted from the culinary experts at James Madison University

The Chicken.

• 3/4 – 1 cup flour
• 1 tbsp kosher salt
• 1 tbsp ground pepper
• 2 eggs
• 3/4 – 1 cup Italian breadcrumbs
• 1 package thinly sliced chicken breasts (if you want to buy full size chicken breasts and slice them and pound them out yourself go for it)
• [three medium sized shallow bowls]

1. Clean and dry the chicken and reserve on a plate. If you are going for more of a chicken “tender” piece then slice the chicken into smaller pieces or in half. (This will make the frying a bit easier too)
2. Arrange the three bowls on your counter. Add the flour, salt and pepper to one bowl and mix together. Add the two eggs to another bowl and beat together. Add the breadcrumbs to the third bowl.
3. Take a piece of chicken and coat in the flour mixture. Tap off excess clumps.
4. Dip the floured chicken into the egg and let excess drip off.
5. Dip the floured and egg-dipped chicken into the breadcrumbs to coat.
6. Place the breaded chicken piece on a clean plate.
7. Repeat with all your chicken.
8. Heat a large saute pan over medium heat. Add enough olive oil to coat the pan.
9. Cook the chicken for 2-3 minutes per side or until golden.
10. Place the cooked chicken on a paper towel lined plate.

Serve with mashed potatoes, hot sauce, and bleu cheese dressing. Share with all your friends and family!

I use the following recipes for the other parts of the meal.

• Bleu Cheese Dressing
• Mashed Potatoes

I love a good salad as much as the next person but sometimes the dressing is really what makes the dish instead of the healthy foods that hide under the dressing. This is one of those dressings. I can’t believe I haven’t been making my own dressings. Well, I can. I don’t usually make them because I don’t eat them fast enough. Hopefully I don’t run into that problem anytime soon

This is a game-changer here folks. It all started Sunday afternoon as I perused the cheese display at Safeway. I picked up a big wedge of Gorgonzola and threw it in my cart. By the time I got home I had planned to make buffalo mash for my work lunches this week. Best decision EVER. I also knew I was going to make the bleu cheese dressing I just wasn’t sure how that would turn out. Well, as luck would have it, the interwebs were at my disposal and Ina Garten swooped in on her magic cookbook and told me she had the best dressing recipe. I listened carefully and went to work. As luck would have it, I bought heavy cream for my mashed potatoes and her recipe (of course) included some cream, but I balanced it out with 1% milk. We can’t all be jolly souls living in the Hamptons year round.

When all the ingredients were done taking a run in my food processor I wasn’t sure what I was getting myself into. I knew it would be good but I was not prepared for the love fest that happened after I made this. I had to wrap it up as quick as possible so that I didn’t drink the whole thing. Seriously. I know that’s gross, but I thought about it.

So before you go get all judgmental on whether or not you like bleu cheese let me just say that Gorgonzola is the perfect alternative. It’s smooth and creamy and there isn’t much stinky going on there either. So without further ado… I give you the dressing recipe. Make sure you have something in your house to eat this with. Bare fingers are just as legit a vehicle as crudite.

Recipe

Adapted from Foodnetwork.com

Ingredients

• 4 ounces good bleu cheese
• 1 cup mayonnaise
• 1/4 cup cream
• 3/4 cup 1% milk
• 2 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Add all ingredients to a food process and BLEND!

Serve with salad or buffalo mash!

(Buffalo mash recipe coming soon!)

These are my favorite cookies. Ever. The end.

Just kidding! How could I not share the recipe to pure bliss?!

I was checking out recipes for these babies online when I called my mom to double check proportions and then she was all like, “USE MINE!” how dare I not use hers?! Sheesh.

Oh and when you’re done making these, serve them like this:

…and then you can die in peace.

Recipe

via My Mother.

Ingredients

• 3.5 cups flour
• 1 cup sugar
• 1 cup light brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup butter (2 sticks – room temperature)
• 1 cup smooth peanut butter
• 2 tsp vanilla
• 2 eggs

Instructions

1. Preheat oven to 375 and line baking sheets with parchment paper or silpat to keep from sticking
2. Cream sugars and butter together until fluffy.
3. Add peanut butter and mix until smooth
4. Add salt, vanilla, and baking powder and mix in
5. Add eggs one at a time and mix until blended
6. Add flour in small increments until thick dough forms
7. Add about 1/2 cup of plain sugar to a bowl, roll dough into small balls and roll into sugar. Place on baking sheet 2 inches apart from each other.
8. Bake for 10-12 mins (I pulled them out after 10)
9. Place a kiss (unwrapped !) in the center of each cookie and press into warm dough
10. Let cool on a cooling rack.
11. Eat with milk

I added all the flour and my batter was dry and crumbly so if it’s starting to look like that you can always add a drop of milk to the batter to keep it to stick together.

I used my hand mixer but this dough would probably be perfect in a pretty stand mixer as well.

Shovel in face. Pass out. Wake up. Repeat.

HAPPY HOLIDAYS!

turkey medley

You are looking at a waffle sandwich. Not just any waffle sandwich, a Wicked Waffle sandwich. What you see here is turkey, bacon, cheese, and russian dressing all on a crispy waffle. Lucky for me LivingSocial had a deal recently for Wicked Waffle and I picked one up as I found myself wanting to try this place out. It was good, not amazing, but definitely warmed me up on a chilly afternoon. I liked the combo that I got and I would definitely go back to try one of their sweet waffles or breakfast varieties as well. It’s worth a shot to see if it’s your style. Check out their menu to see all their sandwiches. Next on my list will be anything with Nutella!

We all know it takes one good day of planning and prepping to make a great week of meals. That’s all you need. Just a few hours on a Sunday and you’re set. Luckily I found a great mashed tater side dish to go with my chicken for lunch a few times a few weeks ago.

Now I’m not a fan of Rachael Ray as a personality but sometimes she whips up some decent combos of food. For example, the above photographed broccoli, cheddar mashed potatoes. Score one for RR. These were so good I could have eaten the whole pot immediately.

This was definitely a great way for me to use up my broccoli and potatoes from my produce delivery.

Recipe

via FoodNetwork

Ingredients:

• 1 1/2 pounds small potatoes (I used red potatoes and kept the skin on)
• 1 small head broccoli
• 1 cup whole milk
• 2 tablespoons butter
• 1 1/2 cups shredded sharp Cheddar
• Salt and freshly ground black pepper

Instructions

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli (Add more butter or milk as needed). Season with salt and pepper, to taste.

Tip: As you cut the potatoes, place them in a bowl with cool water. Drain and rinse at least once more. This will remove some of the starch so you don’t wind up with a gummy consistency.

Reheat with lunches or serve to hungry guests. Either way this is a definite winner!

Stuffed shells are one of my most favorite dishes on the planet. Pasta, cheese, and sauce?? Yes please! I can’t believe I’ve never made them before. They were pretty easy and the hardest part for me was draining the spinach since I had to use up a giant bunch of the fresh stuff in my fridge.

For this recipe I used a combo of this & that.

The best part about this recipe is that it made so much that I was able to freeze half to later. WIN WIN!

Recipe

Ingredients:

• Jumbo pasta shells
• 1 jar marinara sauce (I like Barilla tomato basil)
• 1/2 cup parmesan cheese

• 2 cups frozen spinach, thawed, drained and chopped (if fresh: saute, drain, & chop)
• 2 cups part-skim ricotta
• 1 egg, lightly beaten
• 1 shallot, minced
• 1 tablespoon thyme, minced (or 1 tsp dried)
• salt and pepper to taste

Directions:

A few weeks ago my friends and I gathered for our friend Emily’s wedding shower. The shower was hosted at Pinkadilly Tea in Fredericksburg, VA. The tea house was precious and I can’t even tell you how delicious the food and tea they served was. Hopefully the pictures will do everything justice. Even though the site was a little out of the way for some, it was the perfect meeting place since the group was coming from VA Beach, Northern VA, and Stafford. Luckily the ride in gave me even more time to enjoy the fall foliage in VA. Even though I love DC more than anything, I’m truly a Virginia girl at heart

My favorite was the cucumber and dill sandwiches!