Last weekend when Alison and I stayed at the Lark Hotels property in Narragansett, RI — The Break Hotel — we got the opportunity to meet their Chef Basil Yu at Chair 5 and partake in a little cooking class. We walked in not knowing what we were making, but were greeted by Basil and some fresh Narragansett Lobsters chilling out in the kitchen. He let us know we were going to be making their creamy Narragansett Lobster Fettucini with homemade pasta, and my eyes lit up. Give me all the cheesy, creamy pasta and top it off with some buttery fresh lobster plucked right out of the water down the street and I am a happy girl. Basil was awesome, he walked us through making the pasta by hand, we learned how to break down the lobsters (I’m going to be so much more confident ripping into a lobster this summer!) and went step by step through the recipe to create this gorgeous dish. It was ah-mazing, like I couldn’t stop eating it. And lucky us, he gave us the recipe to share with you so you can make it at home!Lobster Fettucini 1 read more

I got a julienne peeler for my birthday (it’s the same brand as my garlic press that I’m obsessed with — I love their tools) and have been so excited to use it. It’s a tiny littler alternative to some of those giant spiralizer tools, which I’ve tried and returned — am I the only one that’s had trouble with getting zoodles to work?! So I put my new kitchen gadget to the test and made these sweet potato corn cakes and have been eating them as a side dish, in the morning with eggs, and snacking on them too! It took a couple of tries to get them to stay together, so make sure you follow this trick in the recipe: squeeze the moisture out of them when you’re packing them into patties to help them hold their shape, and don’t flip them in the pan until one side is fully caramelized — it seals the pieces together. Full recipe below!Sweet Potato Corn Cakes 1 read more

Do you have those go-to recipes in your head that you can just make with your eyes closed? You know that pinch of this and a dash of that are the perfect measurements, no need for measuring cups or recipe cards. That’s my chili recipe — honed over the years to be both classic and at the same time totally unique to me. For example, I alway do half beef, half ground turkey — you still get the flavor of the beef but it cuts down on fat; I also feel strongly that all chili should be made with tasty golden kernels of corn (fire roasted is the way to go!) and simmered for hours in a sturdy cast iron dutch oven (I love our Martha Stewart one.). And my secret ingredient — a trick my dad taught me as a kid — is to add a can of baked beans into the mixture for a little punch of sweetness to balance out the spice.  A  few weeks back my sister pointed out that even though I make this 2x a month all winter long, I never posted about it before on the blog. So here it is, finally written in stone for her to use (and hopefully you too!). Processed with VSCOcam with f2 preset read more

This recipe should come with a disclaimer: if you are on a diet right now please immediately close this window and don’t read any further — I can’t be responsible for what you do next after you’ve seen this recipe! At our annual friendsgiving celebration this past weekend I decided to test a fresh spin on scalloped potatoes and they were a hit. I heard lots of mmmms, and ahhhhs, and then a few shrieks when I told my girlfriends that the potatoes were boiled in heavy cream and baked with three cups of cheese in between them. I’m sorry I’m not sorry, but it was worth it. What makes these scalloped potatoes different? I layered in sweet potatoes with traditional yellow potatoes, and gave the dish a distinctive, nutty flavor with a mixture of gruyere and manchego cheeses. Full recipe for the calorie-brave below:Mixed Potato Gratin 1 read more

I love my apartment, and I love summer, but gosh is it hot in my home right now. Once the weather gets warm, our place heats up and just never seems to cool down again until summer is over (the perks of living on the top floor, right?).  The idea of turning on the oven can just about send me into a fit of tears, so we’ve been eating a lot of quick, simple summer salads for dinner around here. My new favorite combination is can barely count as a recipe, it’s  just a few quick ingredients tossed together: baby arugula, cubed cantaloupe, chopped up prosciutto, crumbled blue cheese, salt and pepper, and a drizzle of olive oil, good balsamic, and lemon juice. Need a few more summer salad ideas? I included a list of some of my favorites below: 

 

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!

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.

 

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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