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

Tropical Bridal Shower

I love hosting parties and making my guests smile. When one of my best friends announced that she was going to get married on St. Thomas, I knew I had to throw her a bridal shower to celebrate. Parties can be as complicated or as simple as you want to make them. I prefer making 90 percent of my foods from scratch and ordering a cake from my trusty baker.

Sticking to a theme is an excellent way to keep organized and cohesive throughout your planning, prep and execution. Since Nikki was getting married on St. Thomas, I created a tropical theme for the entire party.

Fried Plaintains and Guacamole
5-7 plaintains
peanut oil
sea salt
pepper
3 avocados
1/2 onion
1 jalapeno
1 clove garlic
1 roma tomato
cilantro
blue chips

Plaintains can be a little difficult but if done correctly can be delicious! Plaintains can be done a few different ways, you can make little thin discs, long thin slices or giant chunks. If you want crispy plaintains choose one of the first two. For this bridal shower, I chose the small discs. Heat up your peanut oil til bubbling, slice up your plaintains and slowly dip into the oil using your wire utensil. Cook for just a few minutes until golden brown and let rest on paper towels. When all the plaintains are fried, let rest while making the guacamole.

Guacamole should be simple, mash up your avocados, dice up your onion, tomatoes and garlic. Mix everything together, add in a minced jalapeno and diced cilantro. Mix altogether, add salt, pepper and a squeeze of lime to taste. I also served blue corn chips in case the plaintains went fast.


Coconut Meatballs with an Agave Glaze
1 lb of ground beef
coconut flakes
plain bread crumbs
1 egg
salt
pepper
agave nectar

Add egg, bread crumbs, salt, pepper and a bit of the coconut flakes to the ground beef. Mix together very well then form into one inch balls. Bake at 350 degrees for 10-15 minutes. Drizzle agave nectar on top and toss in remaining coconut flakes.

Tropical Baked Brie
one medium wheel of brie
1/2 cup macadamia nuts
1/2 cup coconut flakes
1/2 cup dried mango
2 Tbsp agave nectar
1 Tbsp brown sugar
1 sheet of puffed pastry

Roll out your puffed pastry, cut wheel of brie into two big circle slices. Mix together nuts, coconut, dried mango, agave nectar and brown sugar. Put 3/4 of the mixture in the middle between the halves of brie. Place top half of brie on top and wrap with the puffed pastry. Flip over so the smooth side is on top and add remaining nut mixure on top and bake at 350 degrees for 25 minutes. Serve with crackers or bread. This can be made with really any nut and dried fruit, perfect for any season.

Chicken 'n Veggie Skewers
1 pound of chicken tenders
1 red bell pepper
1 green bell pepper
olive oil
salt
pepper
wooden skewers

Soak the wooden skewers for about 20 minutes in water, before using on the grill so they do not catch on fire. Skewer the chicken and chunks of the vegetables. Grill for about 15 minutes or until chicken is cooked through.

Pork Loin Sliders
1 lb pork loin
yeast rolls (frozen or homemade)
mango glaze (recipe follows)

Drizzle olive oil over your pork loin and add any spices you prefer. I added salt, pepper and smoked paprika. Then bake at 350 degrees for 30-35 minutes (depending on size). Let your yeast rolls rise and bake for about 10 minutes.

Mango Glaze
1 small champagne mango
1/4 cup Greek yogurt
1 Tbsp agave nectar
pinch of salt
squeeze of one lemon

Puree mango together with all the ingredients. Make sure you taste to see if you need to add more sugar or lemon.

Once the pork is done, let rest for 10 minutes and slice into 1/2 inch thick slices. Slice up the rolls as well. Spread your mango glaze on the rolls and add the pork.


Fruit Skewers
2 cups strawberries
1 large mango
5 kiwis

Fruit skewers are easiest with firmer fruits, slice in a delicate, pretty way and add to the skewers. Serve with a fresh whipped cream.

The cake was made by my favorite local baker, I requested a French vanilla cake with mango in between the slices with a buttercream frosting and large coconut flakes on the outside. I had a Hawaiian quote placed on the top to stay with the tropical theme.

As far as the decor went, I used beach towels as the table cloths and added sea shells on top. I created bridal advice cards that went on the table as well. For flowers, you want to choose the best for your theme so birds of paradise would work perfectly.

The bridal shower was a huge success! All of these recipes are quite easy and most of all they are delicious! I hope this helps give you the courage to throw a party for one of your dear friends.

Enjoy! xo Lo

Ladies Night

Now that I have moved to another state, any time I am home, I love having a ladies night. Ladies nights are not to be stressful or overthought. They should be simple, thoughtful, delicious and fun.

This particular night I decided to do a few savory and a few sweet items. I didn't want to spend all day cooking so I made sure to include at least one dish that only needed to be assembled.


Carmelized Onion-Tomato Tarts
2 sheets of puff pastry
1 package of cherry tomatoes
1 red onion
block of feta cheese
2 green onions
olive oil
butter
salt
pepper

First thing you need to do is caramelize your onions, slice them thin and add them into a heated skillet with a mixture of olive oil and butter. While your onions are cooking, cut out little biscuit or flower-like rounds with a cookie cutter and place them on a baking sheet. Then slice your cherry tomatoes in half, crumble your feta and slice your green onions in really small bits.

Once the onions are carmelized you are ready to start compiling your tarts. Add onions first then top with tomatoes, bake for 15 minutes at 350 degrees. Once the tarts come out add your feta, green onion, olive oil, salt and pepper. These are ready to serve!

Salami, Cheese & Cucumber
package of sliced salami
different types of cheese
1 cucumber
crackers

This was my dish to assemble, thinly slice the different types of cheese (whichever your favorites are) I chose cheddar, colby jack, jalapeno jack and swiss. Peel your cucumber half way where you have an even amount of dark lines from the skin and light green lines from the inner cucumber meat. Slice the cucumber and then place a cucumber, slice of cheese, slice of salami in long lines on your platter. Place assorted crackers on one end for guests to serve themselves.

Almond-Orange Mini Cakes
1 cup of ground almonds
1/4 cup flour
1 large orange
3 eggs
1 cup confectioners' sugar
1 tsp baking powder
1/2 cup marmalade

Put your orange in a huge bowl covered in water in the microwave for 25 minutes (or heat over the stove in a saucepan for an hour). While the orange is "heating up" grind your almonds, set aside. Beat your eggs with the sugar until pale and thick. Fold in the flour, baking powder, almonds and finally the orange- when the orange is done, let cool and cut into quarters, remove seeds then add to food processor. Puree and pour into mini cupcake pan (make sure the cupcake pan is greased). Bake for 30 minutes and check by dipping a toothpick inside, let bake for a few more minutes if the toothpick comes out unclean.

While the cakes are baking, melt the marmalade, once cakes are baked let cool and brush marmalade on top to serve.

Peanut Butter Cookies with a Glazed Walnut 
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
1/2 cup butter
1 egg
walnuts (one for each cookie)
agave nectar/brown sugar

Cream sugars and butter together, beat in egg. Mix peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into one inch balls and place on baking sheet. Next pour a dollop of agave nectar into a skillet with about a few tablespoons of brown sugar, heat up until melted and add in walnuts. Once walnuts are glazed place one on each cookie, then bake for 8 minutes at 350. Let cool then serve.





 Girls night should be full of laughter, memories and delicious food. If you create a spread like this your girls will definitely want to come back for more! For drinks serve a red and white wine to compliment the food.

Enjoy! xoxo Lo

Concert in the Park

After moving to Colorado I took a break from unpacking and had a fun evening out with my family. We sat on a huge hill covered in soft grass which overlooked a stage with a fun, 40s style band playing swing music. With a sigh of relief and oncoming relaxation I opened my picnic bag and pulled out the goodies I prepared for this special event.

A few hours earlier I created the following: summer salad, cheese wheels, strawberry cheese and crackers plus date cakes and chocolate puffs.

Summer Salad
the rest of the box of campanelle pasta
bag of frozen brussel sprouts (or fresh)
two strips of bacon
1/2 red onion
canellini beans
one fresh tomato
red pepper flakes
salt
pepper
smoked paprika

Cook the rest of your campanelle pasta, while the water is boiling cook your bacon in a cast iron skillet.  Once the water is boiling add your pasta. Once the bacon is mostly crisp, remove and lay on a few paper towels to de-grease. Pour your brussel sprouts into the bacon grease to saute, add in half the onion, some salt and pepper.

Once the pasta is al dente, pour in a colander and put in a large bowl to cool. Crumble the strips of bacon into the bowl of pasta, dice up the tomato and add into the bowl as well. Once the brussel sprouts are done, let cool on a cutting board. Dice up the rest of the onion and add to salad. Slice up brussel sprouts into thin slices and add in spices. Mix this salad up and let the flavors merry while cooling in the fridge. After an hour or so of cooling the summer salad should be ready to dive in to.

Cheese Wheels
1/2 puff pastry
white cheddar
blue cheese (or any cheeses you have)
cherry tomatoes
capers

You can really use anything for these cheese wheels, any kinds of cheese, veggies or meat. I happened to have a white cheddar blue marbled cheese, leftover cherry tomatoes and capers. So I rolled out my puff pastry and layered my cheese, tomatoes and capers, then I rolled up the puff pastry like a jelly roll. I used an extra sharp knife to slice half inch pieces and then set them on a greased pan. I baked them for about 15 minutes (as soon as the puff pastry is golden).

Strawberry Cheese and Crackers
5 sliced strawberries
marbled white cheddar blue cheese (or any cheese)
wheat thins (any crackers)

This is very simple, but since I was using a mixed blue cheese, strawberries added a depth of sweetness to the harsh tones of blue cheese, not to mention this made the simple snack that much more summer.








Almond- Date Cakes with a Honey-Chocolate Drizzle
12 dates
1 cups of almonds
1 cup of chocolate covered almonds
1 tsp cinnamon
1/2 cup sugar
4 eggs separated
2 tsp lemon zest
1 tsp vanilla
pinch of sea salt

Drizzle
1/2 cup honey
melted chopped chocolate covered almonds

This was such a hit at the concert...anyone will love it! Put the almonds, chocolate covered almonds, cinnamon and 1/4 cup of the sugar into the food processor, process til ground but not a powder. Whisk egg yolks, lemon zest and vanilla together in a separate bowl. Beat egg whites until foamy, add in remaining sugar (tablespoon at a time), you want soft peaks to form. Fold in yolk mixture, add dates then fold in the almond mixture. Pour into a cupcake pan, I use silicone cupcake holders that way I can continue reusing them. Bake at 350 degrees for 20-25 minutes.

For the drizzle, pour honey into a bowl add the chopped chocolate covered almonds and melt in the microwave (about 30-45 seconds- don't overcook). Drizzle this over the cupcakes and top with a few sunflower seeds. Then enjoy!

Chocolate Puffs
1/2 puff pastry
chocolate candies
honey

This dessert is super easy and definitely a kid pleaser! Take a snack size chocolate candy and take a small square of puff pastry, drizzle a bit of honey and wrap all the sides around the chocolate. I used a kit kat type candy but snickers are good to use or anything really. Bake at 350 degrees until the puff pastry is golden, about 15 minutes.

Create all these awesome snacks and you are sure to have smiling faces, enjoying some live music outside on a summer night.

Enjoy! xoxo Lo

Rustic Campanelle

I have been on a hiatus as my husband and I made our move west to Colorado. We are very excited to be immersed into such a nature-rich atmosphere. We can't wait to explore and I can't wait to incorporate all of my organic, mountain-living knowledge into my cooking!

The first meal I made in our new home was rustic campanelle pasta with some leftovers that I had from our family's house.

Rustic Campanelle Pasta


1/2 box of campanelle pasta (looks like a cork screw with crinkled edges)
1 package of frozen peas
2 portabella mushrooms
1/2 red onion
chicken stock
marinara sauce
red pepper flakes
parmesan cheese
salt
pepper
olive oil
loaf of homemade bread (or rustic bread)


Now I already had made the peas and mushrooms into a veggie saute for a family meal the night before so I used that to add a bit more texture, nutrients and flavor to my pasta dish. So if you have any veggies side dishes that you don't know what to do with, use them in a pasta dish! Or you can add in the peas and mushrooms from a fresh start.

Firstly heat your chicken stock up to a boil. While the chicken stock is heating up heat up your saute pan with olive oil and crisp up the onions. When the onions turn translucent, add in the mushrooms and peas. When the stock comes to a boil add a drop of olive oil and your pasta. Then let both items cook, your pasta should come to al dente in about 10 minutes (don't overcook or it gets mushy).

Then once the pasta is done, drain in a colander (you can always save the liquid for the next pasta dish!) Pour the pasta into a large serving bowl, add pea concoction, add in red pepper flakes, marinara sauce, salt, pepper and parmesan. Give the pasta a good toss and this rustic, half-leftovers meal is ready for chowing down. My husband loved it and I am sure your family and friends will too! Oh don't forget to break off a big piece of bread and dip that into your sauce....yum!

Enjoy! xoxo Lo