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I feel like I claim a lot on here that my recipes are pretty easy — which makes sense because while I love to cook, I’m not the most patient person (and hate following a complicated recipe step by step!). But this recipes? I mean you almost don’t even have to look at the instructions below. All you need it some fresh white fish, a few pieces of butter, and chopped up tomatoes, shallots, corn and chorizo — wrap it all up in parchment paper and pop it in the oven while you have a glass of wine and scroll through instagram for 20 minutes (you know that’s what I do when I’m waiting for dinner to cook — no shame here!), what’s better than that?






Ingredients

  • 1 lb Cod or haddock loin
  • 2 tbsp butter, 1 tbsp olive oil
  • 1-2 ears of corn
  • 1 cup of cherry tomatoes
  • 1 small chorizo link, chopped
  • 2-3 small shallots, chopped
  • Fresh lemon and chives for garnishing

Instructions 

  • Pre-heat oven to 350 degrees. 
  • Place cod loin, divided into 2-3 portions, in a pan lined with parchment paper. Salt and pepper cod, drizzle with olive oil, and disperse cubed butter over fish. 
  • Combine corn, tomatoes, shallots and chopped chorizo, spread out over fish. 
  • Pull parchment paper up over fish and fold edges to seal. Bake in oven for 20 minutes or until fish is cooked though.
  • Garnish with a squeeze of fresh lemon and chopped chives. Serve over rice. 

Guys! It’s National Donut Day! Why didn’t I take the day off of work to celebrate? Silly me! I’ll celebrate this momentous occasion by rounding up three of my favorite mini-donut recipes from blog posts of the past — hope you enjoy some of my favorite sweet treats today and celebrate too!

  • Apple Cider Donut Cupcakes. These are addictive, and what I would consider my favorite Fall donut recipe (that’s a thing, right?).
  • Donut S’mores Pops. I’m a genius for dunking chocolate mini donuts into melted marshmallows and crumbled graham crackers, right? I’m a MAD genius for then putting them on a popsicle stick and making them into donut-pops.
  • Mini-Donut Birthday Cake. I made this for my donut-loving girlfriend for her birthday (a fun story, I thought it would be a great idea to carry this cake on my lap in the car ride over to her house without a cake carrier, things almost ended in a major chocolate-covered disaster, but it was delicious nonetheless!)Processed with VSCOcam with f2 presetProcessed with VSCOcam with c1 preset

    mini-donut-cake-5 

I volunteered to make a pasta salad for a friend’s Memorial Day BBQ and decided to dig for inspiration to mix up my stand-by recipe. I found an old Martha Stewart antipasti pasta salad recipe and gave it my own spin with a few different ingredients. It wasn’t an exact science — I tossed radiatore pasta with balsamic vinegarette and lots of salt and pepper. Then I folded in a handful of chopped tomatoes, capers, provolone cubes, a jar of green olives, diced salami, finely minced red onions and lots of torn fresh basil leaves and chopped chives. It was a hit and will likely be the new ‘stand-by’ pasta salad for BBQs this summer!

With Memorial Day Weekend upon us, it feels like the right time to mix up a summery new cocktail to celebrate. My friends at IZZE sent me some tasty sparkling blueberry juice to try and I used it as the inspiration for this simple seasonal drink. To make one for yourself, pour 2oz of vodka and fresh juice from half a lime in a glass over ice. Rub a few mint leaves between your hands to open up their flavors and add them to the glass. Top the rest of the drink off with half a bottle of IZZE Sparkling Blueberry and give the cocktail a stir to combine. A little extra mint and lime wedge (and of course some patriotic striped straws!) are all you need to garnish and finish your drink. Having friends over that are looking for a mocktail? Just replace the vodka with a little soda water instead!

Please Note: This post was sponsored by Izze; all images, ideas and content are my own. 

 

Earlier this week I mustered up some bravery and went outside to our tiny little apartment-sized grill and started to clean off the heavy wear it took over the winter. It wasn’t fun, but the result was that delicious smokey smell of the first barbecue of the season. And then poof! just like that, it’s Memorial Day weekend and my summer is packed with invites to friends and family’s backyard BBQs — I can’t wait. I always love to bring a dish along with me and decided it was time to spice up some of the staples in my repertoire. Taking some inspiration from an amazing restaurant in my neighborhood, Sarma, I used flavors from a potato dish I had tasted there over the winter and create a Greek-inspired potato salad. Tzatziki, dill, red onions, and slivers of shitake mushrooms give this side dish a really bold flavor (I can’t stop eating it!). Full recipe below. 

 

Ingredients:

  • 3 lbs of baby yellow potatoes
  • 1/2 cup of thinly sliced shitake mushrooms
  • 1/4 cup of tzatziki sauce
  • 1/4 cup of sour cream
  • 1/4 cup of mayonnaise
  • 2-3 tbsp of rice wine vinegar
  • 3 tbsp of finely minced red onion
  • 3/4 tbsp of fresh dill
  • 3 tbsp of minced chives

Instructions:

  • Boil a pot of water and cook the washed baby yellow potatoes until just soft to touch (test them by pressing down on them with a fork — if they start to mush just slightly, they’re ready!). Drain and set aside to cool.
  • While the potatoes are cooking, saute 1/2 cup of thinly sliced shitake mushrooms with a tiny bit of oil in a pan for 3-5 minutes, set aside on a paper towel to absorb any excess oil and let them cool.
  • In a large mixing bowl, combine tzatziki sauce, sour cream, mayonnaise and vinegar.
  • Next, fold in the potatoes, mushrooms, red onion, dill and chives to combine and coat.
  • Season to taste with salt and pepper, and chill in the fridge for at least 30 minutes before serving.

 

When I was down in Austin, TX for work last month I popped into Royal Blue Grocery for a quick bite in the morning, and tried a breakfast burrito for the very first time in my life. What was I thinking? Thirty years on this earth before I tasted a breakfast burrito! I managed to eat a new flavor combination every morning for the rest of my trip, and when I got back I was determined to recreate them at home. One of the best versions I ate had chopped up potatoes inside so I decided to take this concept to the next level: I used steamed tortillas to roll-up scrambled eggs, melted sharp cheddar cheese, chopped up fresh scallions, and some red-bliss mashed potatoes with lots of salt and pepper. Oh-em-gee are these tasty, and such a good way to use up leftover potatoes from dinner the night before. If you’re feeling really crazy try adding some chorizo too!

Mashed Potato Breakfast Burrito 1Mashed Potato Breakfast Burrito 2Mashed Potato Breakfast Burrito 3Mashed Potato Breakfast Burrito 4Mashed Potato Breakfast Burrito 5Mashed Potato Breakfast Burrito 6

I found the most darling sprinkles in the Easter section at Target and had to find a way to use them this weekend (to justify buying another bottle of sprinkles, you know?). I took a classic cheesecake recipe and stirred them into the batter for a funfetti-style look — don’t they look like they’re watercolored on top? I also mixed up the recipe and used gluten free cookies in lieu of a graham cracker crust to make them gluten-free for a few the guests and my in-law’s Easter dinner — a simple swap-out and they tasted nearly the same! And for a festive look I nestled them in some Easter grass on a big serving plate — like little eggs in a basket.

Funfetti Cheesecake Bites Funfetti Cheesecake Bites 1 Funfetti Cheesecake Bites 2Funfetti Cheesecake Bites 3 Funfetti Cheesecake Bites 4 Funfetti Cheesecake Bites 5 Funfetti Cheesecake Bites 6 Funfetti Cheesecake Bites 7

Sometimes I’m a blog slacker… like this past week, I slacked so hard. But I have some pretty pictures of what I’ve been working on to prove that I was doing more than just catching up on my Netflix (but PS: I’ve been watching lots of Netflix too — Unbreakable Kimmy Schmidt, people — watch it!). I spent the whole weekend prepping and the last few days working on a really fun project with Backyard Farms styling some of their tomato-packed recipes. It was tons of fun and I’m feeling so ready for some warm-weather cooking after being inspired by the bright colors and flavors. Now my next task: what to make with all of my leftover tomatoes?

Backyard Farms

Do you have one of those family recipes that is a given menu item at every gathering? My husband’s family always makes a special chocolate cake with chocolate sauce, our neighbors growing up always served rice krispy treats at every birthday party, and at our house that dessert item is Chocolate Chip Cake. This cake is the one that gets requested by everyone for their birthdays, and it’s such a crowd-pleaser. I think the sour cream batter is what makes it so addictive. It’s one of the recipes that’s been around forever — so long in fact that I wasn’t even sure where it came from. I had to call my mom, who in turn had to call my grandmother to find out. It turns out it was from a neighbor of my grandparents who made the cake for parties, no frosting meant it was less messy for the kids! And now it’s my turn to pass it along, full recipe below! (PS: see that lovely cake stand pictured? I’m partnering with the fine folks at AHeirloom to give one away on my instagram account this week — be sure to head over to enter to win!)Ingredients:

  • 1 stick of butter at room temperature
  • 1 cup of sugar, plus 1/4 cup for topping
  • 1 cup of sour cream
  • 2 tsp of vanilla extract
  • 2 cups of flour
  • 1.5 tsp of baking powder
  • 1 tsp of baking soda
  • 1 package of chocolate chips

Instructions:

  • Preheat oven to 350 degrees
  • Cream together 1 stick of butter, 1 cup of sugar, and 2 eggs with an electric mixer.
  • Add in 1 cup of sour cream and 2 tsp of vanilla extract, continue to mix together.
  • Sift 2 cups of flour, 1.5 tsp of baking powder, and 1 tsp of baking soda; stir dry mixture into wet ingredients.
  • Pour half of the batter into a 9×13 baking dish and then layer half of the chocolate chips on top.
  • Add second half of batter and top with the rest of the chocolate chips. Sprinkle the top with 1/4 of sugar.
  • Bake for 30 minutes at 350 degrees, let the cake cool before cutting.

Alright friends, I’m in a winter-cooking slump and I’m calling out for help. I’ve been through my Pinterest boards, my favorite cookbooks, and even that pile of torn-out recipes I keep in a binder in my kitchen. Sure, I’ve found some ideas for dinner parties or a leisurely Sunday afternoon of slow-roasting something decadent — but I’m looking for weeknight recipes that I can make in 30-40 minutes after work (oh and somewhat healthy would be great too, since I’ve been eating like I’m already storing up for calories for next winter). So — can you help me? Would love your ideas! Leave them in the comments!

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