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.
I have scoured the internet for the quintessential fried rice recipe that brings me back to my childhood years with no luck. While there are a lot of great ones out there, very few hit all my criteria of what it ought to taste like. Memory has a strong attachment to flavors, which is why so many people tend to never stray from favorite recipes passed down from generations.
Growing up, we were fortunate to have friends that lived nearby and also worked with my mom who’s heritage was Vietnamese. Her recipe for fried rice was, far and away THE BEST recipe I’d ever tasted. Her recipe is the standard by which I judge every other fried rice.
I grew up playing with her kids that were near my age I have fond memories of performing “on stage” in her basement for all of her family, playing dolls and laughing a lot. Those play dates also included so much love via her mom’s kitchen, where the scents of spices and ingredients made with love made you float into the kitchen on an aroma cloud, much like any cartoon scene. My mom would often come home with fried rice and egg rolls made that morning because her friend knew just how much we loved her cooking.
We’ve been asking for this recipe for years, and just recently the blessing of memories washed over us as she shared it with us. We made the simple + unmistakable version of the dish, and what struck me most was its simplicity. Real ingredients and simple technique shared with people whose company you cherish. It was a sweet couple of hours spent with my mom and family reminiscing and reconnecting. I hope you enjoy – the recipe offers a very minor tweak or two, but every ounce of delicious goodness I so vividly remember.
2 cups of uncooked Jasmine, long grain rice
1 frozen bag of peas & carrots mixed, thawed
1 lb. protein of choice, cut into 1″ pieces. I used chicken breast, though shrimp or pork are wonderful options as well. Vegetarians — skip the protein altogether!
3 eggs, scrambled
1 yellow onion, diced
3 tsp. sugar
2 tsp. salt
2 tsp. black pepper
4 tbsp. butter
2 tbsp. canola oil
1 large bunch green onions, diced. Use the entire onion, greens included
2.5 tbsp. soy sauce
Cook or steam the rice per the package instructions and set aside.
In a small nonstick saute pan, cook the eggs until scrambled and set aside.
Heat the canola oil in a separate large frying pan on the stove top over medium heat. Season the protein with the 2 tsp. of salt and saute until fully cooked.
Add the thawed peas, carrots, and yellow onion to the chicken and saute 3 minutes.
Turn off the heat, then add the cooked rice, butter, sugar, black pepper and soy sauce. Stir until combined, noting the rice will still be relatively light in color. The soy sauce should merely act as a season to the rice. (note: bean sprouts would be a lovely addition to this, or any other favorite vegetable you prefer. Just ensure anything you add is similar in size to the peas and carrots.)
Stir in the diced green onions, saving some to garnish atop and serve hot.
I’m all for recipes that sustain my family throughout the week or quick grab and go options made in advance. Chicken salad is definitely one of those recipes – and this one is an adaptation given to me from a co-worker. It’s incredibly simple and packed with so much flavor. The dressing is a combination of real mayo, sour cream and couple tablespoons of room temp butter which provides it a richness without being heavy. The carrots and onions are roasted with the chicken, giving it incredible flavor and depth – but the celery, green onions and cashews provide the crunch.
Fresh herbs are one of my go to staples to change up every day dishes flavor-wise and dill is one of my favorite options. Use your favorite herb in lieu of the dill if you don’t prefer the flavor – the first time I made this recipe I used chives and it turned out just as delicious. The joy of cooking is the personalization you bring to the dish. Use recipes as your diving board – but make the art of the dive your own.
I love using mason jars to store this salad in the fridge. That way when early morning rush hour occurs in our home during the week, I can grab one to go on my way out the door to work. I hope you enjoy this recipe – thanks for stopping by!
Place chicken breasts on a sheet pan and season with garlic salt + pepper. Add the diced onions and carrots atop the chicken, cover pan with tinfoil and bake at 350 for 45 minutes. Set aside to cool slightly.
Mix together the mayo, sour cream, butter, dill and lemon juice – stir until combined. Add the diced green onions, cashews and celery.
Shred the chicken on the pan with two forks (the chicken will absorb back some of the juices from the cooking process, which is so much goodness.)
Add the shredded chicken and cooked carrots/onions into the bowl with the dressing. Stir until combined and season if necessary.
I love how social media connects people. It’s a gathering space where people from all different walks of life can connect and share; come together. This is very much akin to my philosophy on meeting at the dinner table – we gather not only to feed our bodies, but also our minds, relationships and foster emotional connections that nurture our emotional well being.
Social media is my cyber dinner table. I’ve met some incredibly talented, kind and interesting individuals that have both challenged and inspired me – both related and unrelated to food.
I love collaborating, and when Nicole over at Uniquely Women asked to do so, I enthusiastically embraced the opportunity. Head over to her site and check her out, you won’t be disappointed!
While you’re there, check out the recipe I created for this Spicy Maple Glazed Rumaki. It’s a great little unique and quirky appetizer. You can find the recipe link below. Cheers, friends – and continue the gatherings that feed both your bodies and souls.
As back to school creeps closer and pre-season football games are in full swing, I find the comforts of heavier appetizers to munch in lieu of dinner more appealing. This one will become a new staple on weekends and holiday gatherings in our kitchen. It’s creamy and loaded with flavor from a variety of cheeses, onions and bacon.
BACON. I could just stop writing here, because let’s be honest…bacon is a love language in and of itself. Unless you’re a vegetarian, I suppose. In which case – remove the bacon from the recipe. I promise, it will still be great.
This recipe is really simple and packed with some of my family’s favorite things. One of which was a semi recent discovery of a shallot + chive flavored Boursin cheese. Caramelized onions and bacon round out the flavors perfectly, and the options for dippers are endless. I used toasted baguettes, gluten free crackers, carrots and sugar snap peas. Slice some chicken breast on the side, or top this on a cooked meat of choice to make dinner more exciting.
However you eat it, invite over some friends or huddle over the skillet with your loved ones. The food comes first, the memories that follow are the blessings. Thanks for stopping by & enjoy!
1 large yellow onion, cut in half then thinly sliced lengthwise
1 bunch green onions diced (reserving some for garnish)
1/2 lb. bacon, cooked + diced (I used some leftover from brunch the day prior. Use the whole pound if you choose!)
1.5 cups shredded cheddar cheese
1.5 cups Italian blend shredded cheese
2 – 5oz. packages of Shallot + Chive Boursin cheese
Summertime brings me fond memories of summers spent with my grandma, climbing the giant tree in her front yard and baking sweets in her kitchen. Warm evenings at her house were magical. While the sun was setting and the day drew to a close, we’d sit on her front porch swing eating ice cream that dripped down our hands while chatting away about anything and everything.
These are the memories I cherish and want to make with my little girls today. Life is a blur most days. I seek so strongly to capture moments, slow down our lives, walk away from technology and just listen to the world from their point of view. In all honesty, this is chaotic and often filled with a combination of tender moments interjected with whining or fighting – but all too soon our girls will become young women and our conversations will change.
Part of my love for food is that it draws people together. We engage with one another over meals someone has lovingly prepared – be it prepackaged or homemade.
I will remember making this ice cream with my oldest for the rest of my life. On a muggy summer day while our youngest napped, I was begged to make strawberry ice cream. Her version, be it sweet and well-intended was mushed strawberries mixed with water, then frozen. Instead, we made this version which couldn’t be simpler. Pure ingredients + an eager five-year-old made the best combo, and I loved watching my family enjoying the spoils of her hard work that evening. It brought me back to my childhood nights at grandma’s. May it do the same for you.
1 cup organic whole milk
1 cup organic half + half
¾ pint of organic strawberries, lightly pureed
1/3 cup organic pure cane sugar
1 tbsp pure vanilla extract
Pinch of salt
Wash + hull the strawberries, then pulse them a few times in your food processor. The main point for us was to remove any large chunks to ensure the little ones didn’t chomp into a sizeable frozen strawberry. The benefit also was a beautiful coloring to the ice cream.
Combine all ingredients into a large mixing cup or bowl + stir.
Add the mixture into an ice cream maker and follow the manufacturer’s instructions.
Transfer to the freezer to harden slightly + enjoy!
Little known fact about me (that isn’t necessarily going to win me popularity votes…) – I really don’t care for ice cream. There. I said it. Any time I admit it out loud, I get a look suggesting I ought to be confined to an island far, far away. That idea is sort of appealing to me, though – so I’m okay admitting it aloud. I know I am part of the minority, but the ice cream truck didn’t invoke the same sort of emotion in me as a child that it does for 98% of the population.
Enter the granita. By definition, a granita is is a semi-frozen dessert made from sugar, water and various flavorings. This version is kind of ice cream’s cousin because the two main components are whole milk and Bizzy cold brew coffee. I mean – it’s basically a cold brew coffee in a frozen form. Lightly + naturally sweetened and velvety smooth, this dessert makes me insanely happy.
If you’re invited to a dinner party, bring this to the table for dessert. It’s the definition of simple and a great way to cap off the night amongst friends. 5 ingredients + the bold, smooth flavor of the Bizzy coffee really shines in this dish.
This may be my new morning routine. Then again, I’m a sucker for cold brew.
3 cups organic whole milk (don’t go less fat, friends. Use the whole milk.)