Who says you can't camp in style??

Every year about one third of our population goes camping. There is quite an extensive list of "must take" when you go on a camping trip. Of course, food is a very important part of this trip away. On Memorial Weekend, my husband and I decided to take a trip to Rocky Mountain National Park. We were thrilled to immerse ourselves into nature. And to finally put all our collected camp gear to use.

We made the couple hour drive to Estes Park, met up with some friends for lunch. After a couple of Elk burgers our group decided to take a hike with friends. We witnessed a beautiful waterfall, as the winters last breath was leaving the mountains. Before nightfall sprang upon us we needed to set up camp, get our fire going and start dinner. Our campsite was incredible, the campground called it the honeymoon suite and after arrival, we understood why. We had a large site are with gorgeous Longs Peak puffing it's chest at the valleys below. Tall pine trees kept us privately tucked away and we were in heaven. We set up camp and started to ready our evening.

We brought most of the "typical" camping foods but tried to jazz it up a little bit. Instead of regular burgers, we brought turkey burgers. We brought sandwich thins, instead of giant hunks of bread. But of course we couldn't help ourselves with bringing bacon and eggs. (They make everything better.) I wanted to relish being out in the middle of nowhere and not have to have fancy food. But I knew there had to be more creative ways to prepare the food. So as my husband collected firewood, I started with our cocktail for the evening.

I found this awesome peach bellini wine freezer...perfect for camping! All I had to do was fill it with wine, water and then freeze. Talk about simple! I poured each of us a glass and felt excited for the camping trip to unfold. Once I had my cocktail to sip on, I started to prepare dinner. We were having bacon-cheese-turkey burgers. We wanted to use the grill that came on the fire pit, so I had to figure out an easy way to keep all the food on the grill. Obviously the turkey burgers and buns would be fine but the bacon, if left alone would probably fall through the cracks into the fire. I had seen people create a bacon lattice on turkeys and chickens and felt this would be a perfect way to cook this bacon for our burgers. I cut a few slices and laced them together creating a bacon patty.  Then we put everything on the grill and waited patiently. As the flame hissed with bacon grease, we enjoy our mountainous bliss. We watched as the sun faded behind the pine trees and scarfed down our healthy yet hearty camp fire meal. We sat by the fire for quite awhile staring into the flames and talking about how much we'd miss Colorado. (We were moving back to Texas in a few short days.) We would miss the smell of the mountains, the chilly summer rains, being the first ones on the ski lifts, grabbing a local brew at the Dam Brewery, being able to spot the mountains from almost any activity we were doing, the color of the autumn leaves and our cousins.

 

The next day we hiked six miles straight up to Green Mountain. I remember my hands swelling up so much I thought my pinky finger pad would pop. Hydration was important. Thankfully we were mostly shaded by the towering trees. Once we reached the top we sat down to enjoy the panoramic view of mountains and valleys. Tiny, social chipmunks scurried up to see if we had any bits of food for them to munch on. Then we found the seal and took a picture of our wedding rings on it to symbolize our exceptional year in colorful Colorado.

When we returned from our hike we realized there were no showers at our campground. We made a discovery trip into Estes Park and found some showers at a Laundromat. Unfortunately it was cash only and our pockets were empty AND to top it all off the place closed in 10 minutes. We were sweaty and desperate for a shower before hunkering down in our tent. The nicest girl doing laundry must have saw the looks of exasperation on our red faces and paid for our showers. We gratefully accepted, offered a Starbuck's gift card (which she refused to accept) and hurried into our cleansing stalls. After a good scrub and rinse we were as good as new, but hungry. We made our way back to the grounds and cheffed up some good ole freeze dried camping food. I chose beef stroganoff and I served Evan cheesy chili mac n cheese. We cuddled next to our fire and ate in silence.

This may have been our last camping trip in 2013 but we knew we'd be back for more.

 

Have a great end of your summer! xoxo Lo

 Oh and if you see a bear locker on your camp site...use it!

“April's air stirs in Willow-leaves...a butterfly Floats and balances” ― Matsuo Bashō, Japanese Haiku

In many states spring has sprung....not in mine. Last night I was cuddling up next to the fire while giant snowflakes drifted upon my daffodils, who were trying so desperately to stay alive. 

But I did not let this "go back into hibernation" feeling get to me, especially to my dinner plate! I love those comforting winter foods during winter but after Easter, I crave that exciting freshness, light, no-guilt feeling spring foods give. 

This past week I created a few spring-inspired meals I would love to share. 

Saturday night after our grocery excursion I was craving a feel-good appetizer. I had purchased an artichoke at the market, since it was on sale, and decided to take a spin with that. Besides, who doesn't love steamed artichokes?! 

Steamed Artichoke

1 artichoke (depending on how many guests you have)

1 Shiner Ruby Red Bird

1 small pot of water

While water is heating up, slice the top inch off of the artichoke, then snip the tips off of the artichoke leaves. When water is boiling, place the artichoke upside down into the water. Let steam for 25 minutes. Meanwhile, make your aioli. 

Ginger-Lemon Aioli

3 Tbsp of Asian ginger salad dressing

1/4 cup mayo

1 Tbsp fresh lemon juice

1 tsp fresh dill

1 tsp olive oil

Whisk all the ingredients together until they are smooth. Taste and if everything seems balanced chill until artichoke is ready to serve. When artichoke is tender, cut off the root until you can place into a bowl easily. Serve with aioli and Shiner Ruby Redbird beer. Delish! 

The next day I had left over artichoke so I decided to make a scrumptious sandwich. 

Ginger Chicken-Artichoke Sammy with Muenster and power greens

 2 slices of Ezekial whole grain bread

remaining artichokes, sliced thinly

1/2 Ginger chicken breast sliced thinly (leftover chicken, I marinated in Asian ginger dressing)

3 thin slices of Muenster cheese

1 Tbsp mayo

small bunch of power greens (baby spinach, baby kale, etc)

Assemble your sandwich by spreading the mayo, top with artichoke and cheese. Then place the chicken on top of that and heat up until the cheese is melted. Add greens and serve with blackberries and beverage of choice. This sandwich reigns with antioxidants and nutrients. 

A few nights later I had some pork chops and hadn't decided what to do with them. I chose the following recipe. 

Italian Pork Chops with Spaghetti Squash and a Red Bean Puree

1 spaghetti squash

1 Tbsp olive oil

1 tsp dill

1 tsp oregano

2 pork chops

1 cup of milk

1/2 cup Italian bread crumbs

1 can red beans (or kidney beans)

1/4 cup plain Greek yogurt

pinch salt 

pinch pepper

Start by slicing your spaghetti squash in half, drizzle with olive oil and sprinkle with dill and oregano. Roast at 425 for 35 minutes. Meanwhile, marinate your pork chops in the milk to help tenderize them. After the spaghetti squash is done, dip your pork chops into the bread crumbs and place them on a greased baking sheet. Roast pork chops on 375 for 10 minutes then reduce heat to 345 for 20 more minutes. This will help keep the pork tender and juicy. While the pork is roasting assemble your red bean puree. Heat the beans up on the stove then, place beans in a medium sized bowl. Add in Greek yogurt and pinch of salt and pepper. Use an emulsifier to blend the beans 
into a smooth puree. (Or you can use a blender.)

Once spaghetti squash is cool enough to handle, use a fork to scrap the squash from the skin (should look like strings of spaghetti). Place in a saute pan with olive oil and handful of power greens. Make sure the heat is on low and stir until the greens have wilted. Once the pork is done, let rest for a few minutes. When serving, place beans on plate first, put spaghetti squash on the side and top with the pork chop. These easy, delicious and extremely healthy flavors will leave you satisfied and guilt-free!

Mexico City Tacos

1 pound of Sweet Italian Turkey Sausage 

1 cup of Italian bread crumbs

1 egg (beaten)

2 Tbsp adobo sauce

1 tsp cumin

pinch salt

pinch pepper

Chipotle Sauce

1 small can of spicy V8 juice 

3 chipotle peppers in adobo sauce

2 Tbsp adobo sauce

1/2 yellow onion (diced)

2 cloves of garlic (minced)

1 cup beef broth

Toppings

avocado

mango

plain Greek yogurt

cilantro

cheese

To start making these tacos, heat a skillet with 1 Tbsp olive oil and add in diced onion. Next, blend the V8, chipotle peppers and adobo sauce until smooth in a blender. Once the onion is golden add in minced garlic, let cook for a few minutes then add in chipotle sauce. Cook down for 5 minutes then add in beef broth. Simmer on low for 25 minutes. 

Meanwhile, make your meatballs. Put turkey, bread crumbs, egg, cumin, adobo sauce, salt and pepper into a medium sized bowl. Use your hands to blend the meat mixture together. Line a cookie sheet with aluminum foil, spread some olive oil on top then use a cookie scooper to scoop out your meatballs. Will make about 24 meatballs. Roast at 425 for 6 minutes then broil for 2 1/2 minutes. Then add into the chipotle sauce, stir to coat each meatball with sauce. 

To assemble the tacos, place cheese on tortilla (optional) top with chipotle, meatball mixture and then add a scoop of plain Greek yogurt (acts like sour cream!), diced avocado, diced mango and a sprinkle of cilantro. These tacos are seriously good. They have all the elements your taste buds are looking for; spicy, sweet, tart, cool and creamy! Serve these with margaritas for a dinner party and you will win over every single guest there. 

As always, enjoy! xo Lo

Lucas's 1st Birthday!

Helping plan parties is one of my all time favorite things to do. I helped one of my dear friends, Cara, with her son's first birthday. We came up with a menu that not only served to be convenient but also comforting during frigid January days. 

One of favorite ideas was a hot chocolate bar! 

We made some delicious hot chocolate: 

14 cups milk (depending on the size of your party)

2 cups semi-sweet chocolate

6 Tbsp sugar

1 tsp cinnamon

1/2 tsp nutmeg

Scald the milk and pour in your chocolate, remove from heat and stir until the chocolate is melted competely. Add in sugar and spices. Put in a crockpot to keep warm for guests. 

Toppings: we made frozen whipped cream dollops! Easy and no mess, use either canned whipped cream or homemade. Serve with hot chocolate. We also had cinnamon sticks out as stirrers. 

Our main course was mini pizzas. We wanted them to be portable since moms were running after their kiddos and lil kids would be eating them too. We bought our dough from Whole Foods (super convenient!) and rolled them out very thin. We used a cookie cutter and baked them at 400 degrees for 10 minutes. Then we added our toppings. You can choose whatever you'd like. We had mozzarella cheese, pepperoni, red, yellow and orange peppers, purple onion and spinach with marinara sauce. Everyone loved these little guys!

Lucas's 1st birthday was a huge success! Your next birthday party can be this simple too! 

Enjoy! xoxo Lo

Holiday Re-Cap

I am back! I hope everyone's holiday season was joyous, full of wonder, laughter and light. It can be hard to fit everyone in over the holidays, especially when you have a big family. Don't stress yourself out, after the holiday chaos moves through have those wonderful friends or family over! Here are some ideas that can instill that special quality of holiday dinners and treats even though it's January.

Over the holidays I spent time in the vast plains of Nebraska as well as tucked deep in the Rocky Mountains. The most important part of the holidays was family...hearing their voices, holding their hands, treasuring their presence. And what brings family together any better than fabulous food?! Here are the foods my family shared together, that I encourage you to share with your close ones.

Beer Brined Turkey with Traditional Stuffing: 
- 20 pound turkey (or whatever size you'd like)
- beer (we used Guinness) brine
- favorite spices
- butter
Stuffing:
- 3 celery stalks chopped small
- 1 yellow onion chopped finely
- dried bread in chunks
- chicken broth

First your turkey needs to be thawed and cleaned thoroughly with cold water. (Very important step! Hot water will cook your turkey and cause for germs!) If your turkey has not thawed out inside, simply run cold water from the faucet into it until thawed. Pull out the gizzards package (check both ends!).

Next place your turkey in the roasting pan, cover with butter (in small slices) spread to keep the skin crispy. Spread under the skin as well. Add your spices (whatever your preference....you can be traditional with rosemary or thyme or a little more eccentric with caraway, curry, adobo, etc.) Then add your beer brine, it should come up to the very top of your roasting pan so the turkey can soak. Soak overnight and then put into the oven or electric roaster for 30 minutes per pound (follow directions on packaging)- don't forget to stuff your turkey!

As for the stuffing- cook your celery onion in about a tablespoon or so of butter until the aroma makes you want to dance. Then remove from heat. Start with the dried bread chunks in your mixing bowl, add onion mixture then a bit of chicken broth, mush together (using your hands is best!) and repeat until all is together. I add sausage to my stuff and I don't add as much chicken broth because I like my stuffing a bit crispy. Then stuff inside of turkey before baking. The rest can go in a dish to bake later before serving.

French Onion Soup
For most this is not a difficult soup to make. I actually have posted this before but this one is a little different.
3-5 yellow onions
beef stock (reduced down to gel-like consistency)
beef stock
white wine
salt

Add your thinly sliced onions to an oiled stock pot. Add salt and let onions reduce down til translucent. Add one cup of wine, let the alcohol burn off and add the reduced, gel-like beef stock. After about 10 minutes add the regular beef stock. Let this reduce down for about 15-20 minutes.
When serving, place a toasted piece of baguette with melted gruyere.



Mushroom Jus 
1 pound of morels
1 pound of lion's mane
1 pound of cinnamon caps
2 cups chicken stock (reduced into a gel-like consistency)
2 cups chicken stock
salt
pepper

To make this mushroom jus, which was used to
to dress our steak we started with peeling apart or lightly chopping our mushrooms. We then added them to an oiled saute pan to reduce them down. We added gel-like, reduced stock and let this reduce down. Then we added the regular stock. Add salt as for taste and set aside.

Classic Layered Potatoes
1 pound of yukon gold potatoes (or you can add in some sweet potatoes)
5 cups of bechamel sauce
nutmeg
salt & pepper

Bechamel Sauce
5 cups of milk
1 onion quartered
3 cloves of garlic smashed
1 tsp salt

Let the milk reduce on low heat with the onion, garlic and salt for 30 minutes. The onion and garlic will infuse a lovely flavor. The heat will reduce the milk into a velvety consistency.

This dish is very easy to make. It does take a bit of time though. Using a mandolin will help cut your time in half by quickly slicing the potatoes very thin. Please be careful! Do not slice your hand. Once your potatoes are sliced you will make a layer to a buttered casserole dish. Then you want to add a layer of your bechamel sauce, salt and repeat. Every other layer you will add a pinch of nutmeg. You can also trade the off the layers of potato with sweet potatoes. Bake at 350 for 25-30 minutes. If you want to make molds, let the dish sit for two hours then reheat before serving and make molds. Everyone will love this comfort food!

Spice-Rubbed Whole Beef Ribeye
12-15 pound boneless ribeye
favorite spices
salt

Rub this gorgeous piece of meat with olive oil and any spices you prefer or simply salt and pepper. Let the meat come to room temperature for an hour before baking. Roast at 400 for 25 minutes then reduce to 325 for 3 hours. This cut of meat is best served medium to medium rare.

Bacon- Roasted Brussel Sprouts
1-2 pounds of fresh brussel sprouts
thick cut bacon
parmesan shavings

Start by cutting the bottoms off all your brussel sprouts and making an X in the bottom. This helps the vegetable to cook evenly throughout. Flash boil your brussel sprouts until they reach that bright green color then immediately add them to an ice bath. Don't keep them in the ice bath too long. As soon as they cool, slice them in half and set aside. Once all brussel sprouts are sliced add them to a well oiled pan. While they start roasting, slice up your thick bacon into small rectangular pieces (aka lardons). Add the bacon lardons to the pan as well. Let roast for 15-20 minutes until carmelized. Top with a bit of parmesan shavings.

This meal is delectable and suited for anyone who deserves the best and most tasty treats. When's your next dinner party?

Raspberry Linzer Tart
2 cups of quality, seedless raspberry jam
1 3/4 cup ground almonds
2 cups flour
2/3 cup sugar
1 1/4 cup softened butter
1/8 tsp cinnamon
Topping:
1/2 cup pecans or walnuts
1/4 cup brown sugar
1 Tbsp butter

First make the tart crust by combining the dry ingredients into a mixer. Then add the softened butter and cinnamon. Push the crust into a tart pan and back at 325 for 15 minutes. While the crust is baking pour combine topping ingredients. When the crust has cooled add in the jam and top with nut mixture. Bake for another 15-20 minutes and voila! This is a fabulous dessert and your guests will be coming back for more and more and more!

And who doesn't like a cookie display? Make some of your favorite cookies and display them on a beautiful plate for your guests to munch on while they sip on coffee or an after dinner aperitif. On my plate I have: Cream Cheese Sugar Cookie Stars with Dulce de Leche, Lebucken with Candied Orange Peel, Chocolate-Orange, Cherry-Oatmeal, Snickerdoodles, Cranberry-Pistachio Biscotti, Kolacky with Apriot Jam and Apple Butter, Apriot Linzer mini tarts. Molasses-Ginger Cookies and Peanut Butter candies. 

And don't forget a cocktail! Make this simple poinsettia.

Poinsettia
cranberry juice
grapefruit juice
vodka
garnish with pine

Mix altogether and serve! Yum!

“What can you do to promote world peace? Go home and love your family.” 
― Mother Teresa

“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde

Enjoy! xoxo Lo

Autumn Brunch

Autumn is one of my favorite times of the year, I love cozying up next to the fire with some hot soup or warm cup of tea. I love cuddling with my husband, while the snow falls outside. But most of all I love the seasonal foods...an array of colorful squashes, figs, apple cider, apple butter, freshly baked breads and so much more.

Every fall season I load up on acorn squash, butternut squash, spaghetti squash, pumpkins and sweet potatoes for all my savory delights. This cloudy Sunday morning, I left for church early, while my husband slumbered away in our cozy bed. When I came home, I knew I wanted to create a fabulous Autumn-style brunch.

Pear-Sweet Potato Hash

1 golden bosque pear
1 sweet potato
3 bacon slices
1/4 diced onion
olive oil

First dice up your sweet potato and put in water to boil. While water is heating up, add olive oil in a cast iron skillet, add your diced onion and diced bits of bacon. Let onions cook til translucent. Dice up your pear and add to the skillet, by then your sweet potatoes should be partly cooked, drain the water and add them to the skillet. Cook until the potatoes and pears are carmelized. You could also use root vegetables, regular potatoes or any squash.



















In the meantime work on your crocque monsieur:

Pastrami Croque Monsieur

4 slices of bread (any bread you have)
4 slices of pastrami (or any meat you have)
slices of muenster cheese (or any cheese you have)
Dijon mustard
Bechamel sauce (recipe follows)

Make your pastrami sandwiches, spread your dijon mustard on bread and layer with slices of cheese and meat. Place in the oven at 400 degrees until the bread becomes golden and toasty. Meanwhile work on your Bechamel sauce.


Bechamel Sauce

1 stick of butter
5 Tbsp flour
2 cups milk
1tsp thyme (or any spice you prefer, bay leaves work great too)

Melt butter and whisk in the flour. Heat your milk (do not scald) and add in slowly. Sauce should start to thicken, add in thyme, salt and pepper. Let bubble for a few minutes, stirring occasionally, then remove from heat. Your sandwiches should be toasted by now, remove from oven, spoon Bechamel sauce over top of your sandwiches, place a few more slices of cheese and put under broiler for a few minutes (until golden and bubbly).

Soft-Boiled Eggs

4 eggs
water

This way to cook eggs is quite simple. Heat your water in a small saucepan over high heat until a rolling boil. Add in eggs and cook for 4 minutes. Remove the eggs from the water and place in egg cups (or shot glasses). Let cool for a few minutes, then crack the tops off with a butter knife. Lightly tap the knife against the egg shell and peel top off.

Fruit Salad
1 cup blackberries
1 cup sliced bananas
1 cup sliced kiwis
1 tsp lime zest
1 Tbsp lime juice

Slice up your fruit, add fruit to bowl, zest your lime and squeeze half the lime onto the fruit. Mix around and it is ready to serve.

Your guests will absolutely be blown away by this magnificent brunch- the flavors are exquisite, the meal is filling but not overly indulgent. This would be perfect for the upcoming holidays or to make any Sunday morning just a bit brighter.

Enjoy! xoxo Lo

Mountain Getaway

Now that my husband and I live in Colorado, trips to the mountains every so often are essential. This time my husband was bogged down with work so I decided to go all on my own. BUT that didn't mean I had to throw all my meals by the wayside. If this was truly my personal getaway for some solace, I deserved some well-thought out, delicious, soul-warming meals.

October is a beautiful time to visit the mountains, the Aspens are gorgeous hues of yellow, gold and maroon but it is quite cold so you definitely want meals that make you feel comforted.

I decided to make my breakfast for the week before I left:

Uber-Healthy Banana Bread
2/3 cup butter (softened)
1 cup sugar
1 egg
3 bananas
1/4 cup toasted sesame seeds
3 Tbsp chia seeds
1 cup oats
1 1/2 cups flour
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees. Cream butter and sugar together, add the egg into your mixer. Toast sesame seeds for depth of flavor. I always freeze my bananas once they start to brown, I throw them in the microwave for a minute or so to thaw and then they are perfect for banana bread. Add them to your mixer, once combined start with dry ingredients. Add in flour a 1/4 cup at a time, then baking soda and salt. Next add your oats and seeds. Once the batter is combined pour into a loaf pan. I use silicone loaf pans and they are fantastic, no sticking! Bake for one hour and let cool for 10 minutes before taking out of pan.

I love banana bread, my mom's recipe is delicious but sometimes I like to change it up. For this recipe I added some super healthy ingredients to help keep my energy up while I was out and about in the mountains. If you have little ones, it's super easy to hide healthy ingredients when baking. Eat while warm and you will be in heaven!



French Onion Soup
2 large onions (sliced thin)
1 Tbsp butter
1 Tbsp vegetable oil
1 carton of beef stock
1/2 cup red wine
Gruyere cheese
loaf of crusty bread

Heat your butter and oil in a medium sized sauce pan. Add your sliced onions and fold into the butter mixture so each onion slice is coated. Let the onions carmelize and cook down for 10-15 minutes or so. While enjoying your getaway with a glass of wine, pour about 1/2 cup into the onions. Let alcohol cook off and dry the onions, about 5 minutes. If you have flour on hand (I
 didn't) sprinkle a little to coat the onions, this

helps the soup become thick. Next add in the beef stock and let reduce down for another 15 minutes. While soup is cooking down, slice a few slices of bread and sprinkle Gruyere cheese on top, put them in the broiler to get all bubbly. Once soup is ready, ladel into bowls, place a slice of bread topped with the bubbly Gruyere cheese and dive in. This soup warmed up my frigid soul right away while sitting by the fire, gazing out the window at gorgeous snow-capped mountains.

Chocolate-Raspberry Tiramisu
6 oz container of marscapone cheese
2/3 cup heavy cream
1/2 cup sugar
2 1/2 cups espresso (warm)
2 packages of Lady Finger cookies
chocolate shavings (garnish)
2 packages of raspberries

Chocolate Zabagilone
2 Tbsp heavy cream
1/4 cup dark chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup prune juice (or Marsala)
pinch of salt

Scoop your marscapone cheese out of the container into a large bowl, set aside so it can reach room temperature. Meanwhile, beat the heavy cream and 1/4 cup sugar in a standing mixer until soft peaks start to form. Fold this whipped cream into the marscapone cheese, set aside while you make your chocolate zabagilone (mousse mixture).

Add two tablespoons of cream and chocolate bits to a small saucepan. Cook over medium heat, stirring often until smooth and melted. Set aside and keep warm.  Whisk the egg yolks together, add the prune juice, sugar and salt until well blended in a glass bowl. Set bowl over a saucepan of simmering water, do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until thick and creamy, about 4 minutes. Remove from heat, fold egg mixture into chocolate mixture. Cove and chill in refrigerator for at least 30 minutes.

Once chocolate mousse is chilled, fold into the marscapone mixture. Then chill this mousse completely, about another 30 minutes. Meanwhile brew your espresso and pour into a bowl, whisk remaining 1/4 cup of sugar until dissolved. Find your glass trifle container and dip your lady finger cookies into the sugary espresso mixture, place on the bottom of the trifle. Be quick when dipping the cookies because they are fragile and will fall apart fast. Once mousse is cooled, you will spoon the mixture over the first layer of cookies, top with a layer of raspberries and chocolate shavings then repeat until you've reached the top of the trifle. End with a layer of raspberries and chocolate shavings. Let cool for about six hours before serving so the layers can marry together.

You can also put this in a loaf pan if you don't have a trifle, then when you serve you'll place the solidified tiramisu on a serving platter (what I did in the picture above). My company loved this dessert so much I am thrilled to share it with my family for Christmas!

When you spend a getaway on your own, it is a perfect time to make your favorite recipes or try out new ones you can potentially share with company. As much as I love writing, it's time for me to spend some time outdoors in the gorgeous mountain air!

Enjoy! xoxo Lo

Italiano Rustica

I love looking at separate ingredients and watching them marry into one fabulous, delicious meal. Italian food is a house favorite and one of the meals I truly love to make, tweaking it every time I make it.


Grilled Flank Steak
2 pounds of flank steak
1 Tbsp olive oil
salt
pepper
1 clove of crushed garlic

I chose flank steak because it is inexpensive, versatile and scrumptious! I marinated the steak in olive oil, salt, pepper and crushed garlic for 20 minutes, while I got my sides ready.

Cilantro Pesto Linguine
1/2 box linguine (or whole, depending on your guests)
1/2 cup cilantro
1/4 cup olive oil
1/2 cup parsley
1/4 cup parmesan
salt
pepper

I use either chicken stock or salted water to cook my pasta in (whichever I have). Add the pasta when the liquid is boiling with a bit of olive oil, so the pasta won't stick. While the pasta cooks, roughly chop your cilantro and parsley. Add all pesto ingredients together in a deep bowl and use an emulsion blender (or regular blender/food processor) to combine. Once pasta is done, lightly toss in the pesto and keep warm.

Roasted Carrots & Parsnips

bundle of carrots
bundle of parsnips
olive oil
salt
pepper

Rinse your veggies and slice lengthwise, toss in olive oil, salt and pepper and roast at 400 degrees for 20 minutes.

By this time you should be able to put your steaks on the grill, cook 4-5 minutes per side. Let rest for 7 minutes before slicing.

When plating, add pasta on the plate, slice steak and add to plate and finally the veggies. This meal is loaded with healthy carbs, protein and several other nutrients, plus it was at a low cost!

Try this next family get together, everyone will be pleasantly surprised. Enjoy! xoxo Lo