Happy New Year, everyone! I’m eager to get back into the kitchen to create recipes for this little space ‘girl meets kitchen.’ It’s a space I love to share with you and my goal for 2018 – both here and in life – is to be a source of love and encouragement.
Joy. Laughter. Love. Grace. These are the longings of my heart for my family and for yours.
I know I’m not alone when I say that I face varying emotions over life’s constant busy-ness; the host of duties and distractions that “require” our attention. I spent a good part of 2017’s latter half re-evaluating what deserved my undivided attention.
faith. family. friendships. passions. career.
What resulted was God showing me areas of my life that needed more attention. Cultivating love and living out God’s grace to my family were on the very top of that list. Ultimately I wanted to ensure that what I poured my energy into was done with the purpose of serving others. This also meant that a few of my passions took a temporary back seat.
I spend a large amount of time in my kitchen. From mundane to magnificent, the meals that are prepared in that space are always derived out of and chalk full of love. I hope that if you stumble upon a recipe here + make it in your kitchen, you’re able to share it with others and that the food produces a shared gathering and love. From my kitchen to yours.
The inspiration for these cookies combines three favorite desserts into one. The richness of a brownie + the softness of a cookie + the light crunch of a rice crispy bar. The batter is thick + gooey and is also meant to enjoyed.
Savor life’s little moments! Thanks for stopping by.
Recipe yields approximately 3 dozen cookies.
1 cup butter, room temp
1/2 cup brown sugar, packed
1/2 cup organic cane sugar
2 eggs, room temp
1/3 cup dark chocolate almond milk
2 tbsp. pure vanilla extract
2 cups gluten free cup for cup flour (I used Bob’s Red Mill. Sub AP flour for non gluten free bars!)
1 tsp. baking powder
1/3 cup cocoa powder
1 tsp salt
2 cups One Degree brand Brown Rice Cocao Rice Crisps Veganic Cereal (you can certainly substitute rice krispy treats here!)
10 oz. bag of mini chocolate chips
Preheat oven to 350.
In a large mixing bowl or in your Kitchen Aid mixer fitted with the paddle attachment, cream together the sugars, butter, eggs, + vanilla. Mix in the chocolate almond milk.
Add dry ingredients + mix until just combined.
Fold in the brown rice crisp cereal + mini chips.
Spoon out 1 tbsp rounds or use a cookie scoop onto baking sheets.
Bake 11-13 minutes. Let sit 5 minutes before removing from the baking sheets, then cool completely on a wire rack.
August is upon us in the beautiful state of Minnesota, which means we are in the final lap of summer break. This time of year always seems to fly by as we soak up the remaining weeks before another year of school begins. The days are still deliciously warm, the sunlight doesn’t wean until well past 8 pm, and I relish summer activities with my girls. In all honesty, August is typically the month in which I bury my head in the sand and pretend autumn and back to school isn’t looming around the corner. Each season and stage of life has it’s beauty, but there’s just something about summer break that feels like a favorite lounging chair with a good book.
There is always a highlight to the end of August in the Twin Cities, and that is the Great Minnesota Get Together, our State Fair. People travel from all across the Midwest to attend – and the sights, activities and food are no small offering! From Sweet Martha’s Cookies to anything on a stick, everyone I know has a favorite staple of which they can’t visit the fair without consuming.
For me, it’s the corn on the cob booth. The smell of fire roasted corn, still in their husks mixed with tubs of melted butter is unmistakable. There’s bits of burnt husk flying around in the breeze and people young and old nibbling at the cobs with butter dripping down their arms. It’s a 10 plus napkin kind of snack, and it brings me fond memories of when I was a teenager snacking at the fair with my family.
This recipe is an homage to said food stand at the Great Minnesota Get Together. It’s incredibly simple to make, and celebrates the freshest produce of summer with locally grown corn and herbs from my garden. Albeit you can make this year round, nothing compares to a sublimely fresh piece of produce in the peak of it’s harvest season. Recipe yields 6 ears of corn – but there is enough herb butter for 12. I used the remaining half of my herb butter the following week tossed with a gluten free pasta and sautéed vegetables, which left me equally satisfied.
There are a bunch of really talented bloggers who have created copycat recipes from the Great Minnesota Get Together, and we’ve teamed up to share them with you in a recipe round up!
What’s your favorite part of your local State Fair? I’d love to hear!
Thanks for stopping by and enjoy!
6 stalks of locally grown organic corn, still in their husks
1 stick organic butter at room temp
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh dill, finely chopped
salt + pepper to taste
Place the room temperature butter in a bowl and add in the freshly diced herbs. Stir until well combined. You can leave the butter at room temp for coating each cob, or make the butter in advance and store in the fridge. To store, wrap and roll in parchment paper and store up to 1 week. (see photo)
Peel back the corn husks halfway to remove the silk from the cobs, enclosing each cob with the husk once removed. You want each cob to be covered as much as possible to protect them from burning.
Place the cobs with their husks repositioned in an ice water bath for 30 minutes to ensure they don’t start on fire during the grilling process.
Preheat your gas grill to medium heat.
Gently dry off the excess water from the cobs and place them on the grill, directly over the fire,
Rotate each cob every 5 minutes for a total cook time of 15-20 minutes. Remove from grill.
Peel back the husks and generously spread each cob with the herb butter. Finish with salt and pepper + enjoy!
Summer means farmer’s market finds + fresh garden spoils – which are undoubtedly some of my favorite foods. The labor of love that goes into growing and preparing food from garden to table is filled with far more flavor and love than any store bought item I’ve tasted (local co-op fare aside.)
Zucchini deserves far better, in my opinion, than a restaurant side dish of a quick sauté in EVOO or in a pasta primavera. A beautifully fresh summer variety of squash, I love to cook it so that it retains a bit of it’s crunch. I’ve been making this side dish for years and it’s quickly become mine and my husband’s favorite summer alternative to fries. It’s loaded with flavors, and sometimes I like to add in fresh herbs readily available from the garden like dill, chives or rosemary.
This recipe is a great canvas for layering flavor. I’m particularly fond of the sharp hint of parmesan cheese and crunch from the gluten free bread crumbs. If you’re not running with the gluten free crowd, panko bread crumbs are a lovely substitute. Enjoy the spoils of summer + all their beautiful bounty!
Recipe yields 2 sheet pans – or approximately 32 rounds,
depending on the size of the zucchini.
2 medium to large size zucchini, sliced about 1/8″ thick
Preheat oven to 400. Line two baking sheets with parchment paper and set aside.
Slice the zucchini into 1/8″ rounds.
Using a food processor, pulse the gluten free bread, parmesan cheese + a pinch of salt and pepper until it resembles bread crumbs. Place in a glass container.
Whisk together the eggs + splash of milk until incorporated. Place in a separate glass container to use as a dredge. (see above photo)
Coat each zucchini round in the egg + milk dredge, followed by a thin coating on each side of the breadcrumb + parmesan mixture. I gently press the crumbs to each round while applying to ensure it’s properly breaded.
Place each round on the lined baking sheets + bake 25 minutes, noting that smaller rounds will bake quicker than larger rounds (read as keep your eyes on the little darlings as they bake.) I like to flip mine over halfway through the baking process, though not necessary. They should have a nice golden brown hue, but still be firm enough to hold. No soggy vegetables here.
Eat as is, or with your favorite sauce. My husband enjoys a horseradish sauce on occasion.
Enjoy + thanks for stopping by Girl Meets Kitchen!
My husband has a soft spot for these bars – the bars that go by many names. Depending on with whom you’re speaking, they may be called Special K bars, Scotcharoos – or in my case fat bars. I’m not sure who coined the name fat bars, but growing up at my grade and high school everyone called them by this name. Made in their original recipe, I imagine it’s because we all knew they were laden with sugar, processed items and a large dose of fat. I remember them being sticky and so sweet that they got you in that spot in the back of your throat and jawline. $.50 got you a full square and they were the most popular item on the Ala carte line.
These are a much less sugary version, and so simple to make. 5 ingredients (plus a sprinkling of Himalayan salt if you so desire!) and so delicious. The dark chocolate is what makes these better than the original, in my opinion – though if you’re similar to my husband and prefer milk chocolate, substitute away!
I made this recipe to fit within our dietary restrictions and was really happy with the results. It’s an adaptation from a number of recipes and comes together in 10 minutes or less, plus refrigeration time. Enjoy it with friends or family (or by yourself over a cup of coffee!) Happy Independence Day to you all! I hope your memories are as sweet and easy as this dessert.
For the crust
2 cups organic, raw almonds
1/4 cup avocado oil
1/3 cup pure maple syrup
For the chocolate + peanut butter layer
8 oz. organic dark chocolate (I used 80%)
1 1/4 cup creamy peanut butter
1/3 cup pure maple syrup
Himalayan salt for topping (optional)
In a food processor, blend the raw almonds until they are semi-finely ground
Add the avocado oil and maple syrup and pulse until combined
Spread evenly on a parchment lined 8×8 pan.
Roughly chop the chocolate and microwave in a glass bowl for 30 second increments until melted.
Stir in the maple syrup and peanut butter until combined. Spread over the almond crust + sprinkle with pink Himalayan salt (optional.) Refrigerate 4 hours.
Cut, serve, enjoy! (These will be best if stored in the fridge.)
A Mother’s Day trip to the Farmer’s Market this weekend filled my heart with memories, and my fridge with beautiful, seasonably fresh produce. It was a great morning filled with sunshine, coffee + family!
One of my favorite purchases was from a local farmer selling the most delicious asparagus. His eyes shimmered when he spoke to families walking by, and he was so sure of the quality of his product that he handed out samples to anyone willing to meet his glance. His passion for what he did was evident, and his joy for sharing it with others pure. I stood watching for minutes before approaching, because this man was clearly in his element and there’s nothing more lovely than to witness this kind of energy in others. Passion. Mindfulness. Love. Joy.
We are each given a variety of gifts by which we can bless others. It’s the things you do that while they may be hard work, don’t feel anything like hard and bring others (and also yourself) a great amount of joy. This joy isn’t derived from a place of selfishness to fulfill your own needs — but more it’s the joy that radiates from fulfilling a purpose that God has graciously given you pouring out to others.
For some, it’s teaching, coaching or mentoring; for others building, crafting or organizing. For me, it’s serving – most frequently via my kitchen. A few weeks ago while prepping for dinner, I had a very vivid image of our lives in heaven and the roles we would have that are tied to our gifts. I envisioned preparing a meal alongside my grandma and serving it to the Lord. It stopped me in my actions and a sense of pure joy and emotions washed over me, leaving me enormously grateful for a glimmer of what’s to come. Until that day, I will continue honing my gift to serve others – both in and outside the kitchen.
This soup is warm and vibrant, and reminds me of the new life and beauty spring brings upon it’s arrival. I’ve always been a fan of more rustic soups in texture, this one reminds me a bit of a warm, green version of gazpacho. It’s beautifully flavored with green vegetables and herbs – as well as rendered bacon fat for a great depth of flavor. (Vegetarians, feel free to omit the bacon fat + topping!)
Happy Spring, from my kitchen to yours!
(Yields 4 bowls of soup)
1 tbsp. pure organic coconut oil
1 pound of fresh asparagus
1 bunch green onions, chopped
1 yellow onion, diced
10 oz frozen organic spinach
10 oz frozen organic peas
2 cups organic vegetable stock
2 tbsp. chopped basil
4 tablespoons of rendered bacon fat
1 lb. bacon, cooked + cooled
2 tsp. garlic salt + black pepper
Cook the bacon on a large sheet pan at 400 in the oven until desired crunchiness is achieved. Set aside to cool, reserving the rendered fat in a cup to cool.
Trim the asparagus 2″ from the bottom and discard. Cut the remaining lengths into 3″ pieces.
In a large saucepan, melt the coconut oil over medium high heat and sauté the onions until translucent – approximately 5 minutes.
Add the asparagus, frozen spinach, green onions and peas; cook another 5-7 minutes. The asparagus should be al dente. Season with garlic salt and pepper.
Add the basil, vegetable stock + rendered bacon fat. Simmer 2 minutes. Remove from heat.
In a Vitamix or similar blender, puree the contents of the pan 2-3 minutes until no large chunks remain.
Serve hot + garnish with diced bacon, 2 slices per bowl suggested.
We were recently having dinner with friends and the topic turned to favorite childhood snacks – specifically the ones that concluded a sporting event’s win or defeat. My memory was swift and sweet. Summer nights for me were filled with softball. From the moment I could toddle my father had me holding a bat and glove, and what began as coaches pitch led into a love for the game through early adulthood.
Memories of teammates on the field flooded my mind – the smell of the infield dust and broken in baseball gloves still ripe in my nose. Each family would rotate turns bringing snacks – typically the boxed Little Debbie numbers on rotation. Star crunch were my personal favorite.
As every one recalled their favorites, both men mentioned Oatmeal Cream Pies as one of their top choices. Naturally, I had to follow up by making these for them!
I created a version of this recipe years ago for my husband, but have tweaked the recipe since. I love this version and none are the wiser it’s gluten free. That being said, feel free to substitute a mixture of 1 cup unbleached + 3/4 cup whole wheat flour if you prefer them to be made with flour.
May your memories be sweet, and shared amongst friends.
Recipe yields approximately one dozen sandwiches.
For the Cookies
1 stick butter, room temp
1/2 cup organic pure cane sugar
1/2 cup brown sugar, packed
1/2 cup no sugar added applesauce
1 tbsp. vanilla extract
1 tsp. baking soda
1 tbsp. cinnamon
3/4 cup gluten free 1:1 flour mix
1/2 cup almond flour
1/2 cup sprouted brown rice flour
1 cup rolled oats (not the instant)
Brunch: it’s technical definition is a late morning meal eaten instead of breakfast and lunch and categorized as a noun.
In my book, brunch is a verb. Done with enthusiasm and best when shared amongst friends. Weekends and brunch go together like coffee and chocolate, where adequate time can be spent enjoying all varieties of food sweet and savory.
I don’t have much of a sweet tooth, so savory dishes are my jam at any brunch table. This dish satisfies every tastebud – and can be tailored to anyone’s liking quite simply. The slight crunch of the nutty waffle (a perfect mix of almond, brown rice + teff flours) provides a perfect canvas to the peppery arugula, salty prosciutto + buttery yolk of the over easy egg. Top it with a pure maple syrup and you’ve hit every tastebud with a powerful punch.
Wether you enjoy this for breakfast, lunch, dinner or brunch – you’ll walk away both full and satisfied. Enjoy while sipping an iced coffee or Bloody Mary (I have my favorite recipe here.) Recipe yields three waffles.
Enjoy + happy brunching!
For the waffles
1 cup almond flour (I used Bob’s Red Mill)
1/4 cup sprouted brown rice flour
1/4 cup teff flour
1/2 tsp baking powder
1 tsp cinnamon
1 cup whole milk (or unsweetened almond milk)
1 tsp pure vanilla extract
1/4 cup pure maple syrup
For the toppings (per waffle)
1 egg, cooked over easy
1/2 cup baby arugula
2 pieces of prosciutto
Maple syrup for drizzling
Preheat waffle grill to medium high heat.
Mix all dry ingredients in a bowl and set aside.
Whisk together all wet ingredients and stir into the dry mixture, making sure not to over mix.
Generously spray the waffle maker with nonstick cooking spray. Pour 1/2 cup of the batter atop the bottom iron and cook until brown.
Place waffles on a cookie rack if serving immediately, or place on a baking sheet in a preheated oven set to the keep warm temp.
Cook the eggs over easy (or fry if you’re not fond of the runny yolk, but note the yolk adds the creamy, buttery flavor that rounds out this dish nicely.)
Top each waffle with the arugula, layer the prosciutto atop the arugula and finish with the over easy egg. Drizzle your preferred amount of maple syrup atop and enjoy!
Winter in the Midwest can be both beautiful and fierce. There are days that boast sunshine and snowy hills that beg to be slid down, and ponds smooth as glass that beckon you to skate until you can no longer feel your toes. You haven’t lived until you’ve adventured in a winter wonderland, calm and peaceful where animals slumber and the earth covered in a fresh blanket of snow.
But then there are days when the wind is so fierce it cuts like freshly sharpened knives the moment it touches your skin. Where temperatures drop too far below zero and the best adventures are meant to be had inside, surrounded by laughter and cuddles of those you love most.
On such nights as these, I adore curling up on the couch watching cooking re-runs or playing a game of scrabble with my husband – a night cap in hand.
Even though temperatures outside can chill to the bone, I don’t always gravitate to hot drinks to keep warm. It’s the flavors of this drink that warm the insides combined with memories of every holiday, November to February. The cranberry and citrus are reminiscent of Thanksgiving, the juniper from the gin represents Christmas, and the bold red color perfect for Valentine’s Day.
Sip it with those of whose company you enjoy most! As with all infused liquor, the longer you let the flavors infuse, the better. I recommend a minimum of 5 days, with best results from 10-14 days.
As a side note, this infusion works beautifully in vodka or an aged rum as well. Mix the drinks the same method noted below or shake over ice and drink straight up in martini fashion.
If you’re feeling really fancy, throw a sprig of rosemary as garnish; it provides great aromatics and enhancement to the gin.
For the infused gin
1 lb bag of fresh organic cranberries, setting aside a few for garnish
The juice from 5 oranges (blood oranges would be lovely as well)
2 tbsp pure maple syrup, medium amber
1 liter Gin (note: use your favorite. I used Plymouth, but I would not advise Hendricks due to the cucumber notes.)
For the cocktail
2 oz. of the infused gin
2 oz. of sparkling water
1 oz freshly squeezed orange juice (don’t used store bought juice! It’s the sweet + pure juice from the fruit that makes the drink.)
Orange slice for garnish
Reduce the cranberries, freshly squeezed orange juice + maple syrup in a saucepan on medium/medium-low for 10 minutes until the berries have split, stirring occasionally.
Transfer the reduction to a large glass container (I used a large mason jar) and pour the gin over. Gently stir and cover with the lid. Let infuse for 5-14 days, gently swirling occasionally.
Strain the infused gin over a fine sieve and place in a glass vessel of your choosing.
To make the cocktail: fill a low ball with ice. Measure out 2 ounces of the infused gin and pour over ice. Add the 1 oz. freshly squeezed orange juice and top with sparkling water. Garnish with cranberries + an orange slice (rosemary sprig optional) and serve.
Since the onset of my struggles with gluten earlier this year, I have learned to satisfy my cravings for carbs in a variety of ways. Potatoes are definitely one of the vehicles that delivers this carb satisfaction – though I’ve always had an affinity for potatoes. We are Midwesterners, after all!
I recall thoroughly enjoying wedge potatoes from the deli often as a child; the crispy outside + the fluffy insides covered in copious amounts of salt + seasonings…they were the ultimate comfort food. I wanted to recreate them in a healthier version that was gluten free, and did so completely unintentionally the other evening.
The end-result was an evening where my two blonde babes and I sat around the dinner table on a mommy/daughter date night and devoured said potato wedges in a state of giggles and bliss. While the recipe is perfectly satisfying, the memories of that night spent with my girls will be the one I think of every time I make these going forward.
The key to the wedges turning out with the crispy exterior and fluffy inside is the ice bath. When it comes to your seasonings of choice, I recommend using what you love most. For me, it was a combination of garlic, salt, pepper + dill. Happy cooking, friends – from my kitchen to yours.
Yields approximately 24-30 wedges.
4 medium sized organic potatoes, peeled and cut into equal sized wedges.
½ cup organic corn starch
1 tsp garlic salt
1 tsp black pepper
½ cup organic Extra Virgin Olive Oil, divided
1 garlic clove, cut in half
Salt + Pepper for seasoning
1 tbsp fresh dill, chopped
Soak the peeled + diced potato wedges in an ice water bath for 1 hour.
Preheat oven to 425. Line a baking sheet with parchment paper + set aside.
Combine the corn starch, garlic salt + pepper in a medium sized bowl and stir. Strain the potatoes and toss them in the seasoned corn starch. (I gently tapped each coated wedge on the side of the bowl to ensure they were not over coated before placing them on the lined baking sheet.)
Bake 20 minutes on the center rack of the oven. Remove and lightly drizzle the wedges with 1 tbsp of the EVOO. Return to the oven for 10 minutes.
In a large sauté pan on your stovetop, heat the remaining EVOO (the ½ cup less 1 tablespoon) over medium high heat. Add the garlic clove and sauté for 1-2 minutes to season the oil. Remove the garlic clove from the oil + discard prior to pan frying the potatoes.
Sauté the wedges in small batches until each side is a light to medium golden brown. Place the batches on a paper towel lined plate + season immediately with salt and pepper.
Transfer to a serving plate or bowl and garnish with chopped dill. Serve immediately.
In my humble opinion, appetizers and the Holiday Season pair together much like wine and cheese. November and December bring family + friends alike together with greater frequency, all of which makes my heart sublimely happy.
Following our Thanksgiving dinner, we had an excess amount of mashed potatoes (thanks to you CostCo + your 15 pound bag of love!) While we usually have no trouble consuming the leftovers, the amount we had was a bit more daunting than usual and I hated to waste them. I also had a fair amount of bacon from hosting Thanksgiving morning breakfast and a variety of cheese + herbs I wanted to utilize. The end result was putting these little pockets of love together for a neighborhood gathering.
If you’re seeking a low carb, low calorie option — try hitting up Cooking Light, because you aren’t going to find anything of the sorts in these. But my position on food is that it should be real, high quality and meant to not stress over the calories when enjoyed in moderation. I also think eating low fat foods stripped of their nutrients and overly processed in the name of “health” is 1.) an oxymoron and 2.) a huge disservice to both your body and tastebuds. This recipe calls for real butter, whole fat milk, nitrate free bacon and a good quality gruyere. Trust me when I suggest shortcuts would produce a less flavor-packed punch.
I made two versions of the appetizer to appeal to carnivores and vegetarians alike. Each was delicious, but the bacon delivers a perfect salty crunch if you’re entertaining the first mentioned group. Start to finish, the apps take about 60 minutes unless you use leftover mashed potatoes. Just be sure to warm the potatoes prior to baking them in the filo cups. Substitute to your hearts desire with a cheese or herb that tickles your fancy.
But do enjoy with loved ones and pause to drink in the moment deeply.
There’s beauty in the gathering.
Merry Christmas, and Happy Holidays from my kitchen to yours!
1 wrapped packet (1/2 the box) of frozen filo dough, thawed per directions on the package
1 lb. nitrate free bacon, cooked + chopped
6 oz freshly grated gruyere cheese, or a preferred alternative
Freshly diced chives
Salt + pepper to taste
2 muffin pans
Cook the bacon + set aside to cool slightly. Chop into small pieces.
Preheat oven to 300.
Cook the peeled + diced potatoes until fork tender, drain and return to the pot.
Add 7 oz of the butter, cubed and 1 cup milk. Mash the potatoes and season with salt + pepper per your preference. Cover and set aside in the pan to remain warm.
Lay out the thawed filo dough and cut into thirds, horizontally. Cut the thirds in half, resulting in 6 square shaped piles. Place a slightly damp towel over the filo dough to prevent from drying.
Select 4-6 filo squares at a time, fanning them out with the centers aligned. Gently press them into each muffin tin. Complete until all 24 tins are lined.
Melt the remaining 1 oz of butter and use a pastry brush to moisten the bottom of each filo filled muffin tin. Gently brush a little butter up the sides and tops as well, but the goal is not to soak or oversaturate the dough.
Take a freezer bag and put the mashed potatoes into the bag, creating a piping bag. Use a scissors and cut a small opening in the bottom corner of the freezer bag and pipe the potatoes into each filo lined tin.
Top with the grated gruyere, followed by the bacon.
Bake 30-40 minutes until the filo cups are gently browned on the tops and the cheese melted.
Let sit 5 minutes, then using a spoon or cake spreader remove each pouch from the muffin tins. Top with chives + serve hot.