Category Archives: Food & Cooking

roasted corn summer salad

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cornsalad1 roasted corn summer salad

 

Phew–has anyone ever told you moving is exhausting? Because it totally is, you guys. My past few days have been a whirlwind of boxes upon boxes (upon boxes) but the new place is finally shaping up and I can’t wait to show you it in a few weeks! I’m currently in struggle city, though, with no internet until Saturday, so that means updates to this blog may be a bit spastic–my apologies!

 

I am back today however–and I’ve got your new favorite salad in tow. If you’ve never roasted corn before, you’re seriously missing out. This fresh veggie combo is one not to be missed–and the salad it creates is sure to be one of your new fave dishes. Let’s do it!

 

cornsalad2 roasted corn summer salad

 

First, you’ll have to roast or grill the corn. This can be done either on a grill, or straight on the racks inside your oven (at about 400 degrees). Either way, you can’t miss the most important step: soaking the husks. Fill a bowl with ice water and allow the corn to soak for at least an hour–this prevents the husks from going up in flames (literally) and gives the kernels a sweet, smokey flavor. Cook for about 15 minutes, then set aside to cool.

 

cornsalad3 roasted corn summer salad

 

Next up: asparagus. If you’re not a big fan, you can sub this for something like string beans, but I happen to l-o-v-e asparagus. Simply steam it for three to four minutes so it’s pliable, but not mushy. Set aside to cool.

 

cornsalad6 roasted corn summer salad

 

Cut the corn off the cob and place into a bowl. Mix in the asparagus (chopped into pieces), halved cherry tomatoes, chunks of feta and fresh parsley. Toss with a very small amount of balsamic vinaigrette (or Italian, if you’d like) and let sit for ten minutes before serving.

 

cornsalad5 roasted corn summer salad

 

I love how light and fresh this dish is–perfect for summer dinners or lunches!

 

 

teriyaki drumsticks with strawberry mango salsa

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TreiyakiDrumsticks 2 teriyaki drumsticks with strawberry mango salsa

Today I have a special treat–the uber talented ladies from Lynn + Lou are teaming up with me for a foodie blog swap, where they’ll be posting a recipe on The Glossy Life today, and I’ll be posting a recipe on their pretty site tomorrow. I have to admit, when I first saw this recipe, my mouth instantly started watering. It’s a must-try in my book, and I have a feeling you’re going to agree. Take it away, gals!

 

Hello, The Glossy Life Readers! We are so excited to be guest posting today to share a little bit of our love for food with all of you. Last week the Mr. and I made a delicious meal that I simply had to share, Teriyaki Drumsticks with Strawberry Mango Salsa.

TreiyakiDrumsticks 1 teriyaki drumsticks with strawberry mango salsa

Ingredients:
5-6 Drumsticks
Teriyaki Marinade
Brown Rice
1 Cup diced Strawberries
1 Cup Diced Mango

Directions:
1. Put fresh/thawed drumsticks in a large Ziploc bag and cover them with 2-3 cups of Marinade.
2. Let them marinade for at least 1-2 hours (but you can have them sitting all day if you have time) in the refrigerator.

TreiyakiDrumsticks 5 teriyaki drumsticks with strawberry mango salsa

3. Chop up your Mango and Strawberries. Mix them in a bowl and let them sit in the refrigerator while the chicken is marinating and cooking.
4. Preheat the oven to 425 degrees.

TreiyakiDrumsticks 4 teriyaki drumsticks with strawberry mango salsa

5. Line a cookie sheet with aluminum foil and top it with a cooling rack.
6. Line the drumsticks on the cooling rack and cook them in the oven for 25 minutes.

TreiyakiDrumsticks 3 teriyaki drumsticks with strawberry mango salsa

7. Layer the drumsticks with another layer of the marinade and cook them for another 10-15 minutes or until the inside temperature is 160 degrees.
8. Cook the Brown Rice according to the package.
9. Top the Brown Rice with Drumsticks and Salsa.

This recipe is a new favorite at our house. I love experimenting with things that I have never tried before, and drumsticks fell in that category. I will definitely be experimenting more often.

Recipes like this one, crafts, tutorials and our fashion finds can all be found at Lynn + Lou. You can follow us on Bloglovin, Facebook, Twitter and Instagram (lynnandloublog) for even more inspiration. We can’t wait to have you over!
Cheers! Lou!

 

 

 

undone berry cake

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bcake5 undone berry cake

 

Once spring and summer hit, I opt for lighter desserts with lots and lots of fruit. Everything is so delicious and fresh between May and September, it’s a shame to not take advantage of it. A recent trip to the farmers market left me with boxes of fresh berries, and after snacking on them for a few days, I knew a cake was the perfect way to make use of the rest.

 

bcake2 undone berry cake

 

I actually used a from-scratch recipe for this cake but I wanted to let you guys in on one of my favorite baking secrets–did you know if you simply add 1/4 of a cup of sour cream to boxed cake mix, it comes out ten times better? Seriously–try it next time, you’ll notice the difference!

 

For this cake, you’ll need:

  • one box of white cake mix, plus ingredients listed (eggs, oil, etc.)
  • 1/4 cup sour cream
  • 1 pint blackberries
  • 2 pints raspberries
  • 1 pint strawberries, sliced thin
  • 2 pints heavy whipping cream, chilled
  • 1 cup granulated sugar

 

bcake1 undone berry cake

 

Bake the boxed cake according to directions in two round pans, adding the 1/4 cup of sour cream while mixing. Once cooled, level the top of the cake by skimming it gently with a knife.

 

bcake3 undone berry cake

 

Place the heavy whipping cream in the bowl of a mixer that’s been chilled. Whip on high until the cream becomes light, fluffy and forms stiff peaks. Gently fold in the granulated sugar with a spatula until combined.

 

Coat the base of the cake with a decent dose of whipped cream frosting, then spread berries out evenly over the surface.

 

bcake4 undone berry cake

 

Place the other disk of cake on top and gently press down. Top with the additional whipped cream and top with more berries and a sprig of basil.

 

bcake7 undone berry cake

 

Serve with a glass of prosecco (because why not?!) and celebrate the start of spring and summer with a generous slice. The cake will keep for about four days in the fridge, but it’s best served fresh. Enjoy!

 

bcake6 undone berry cake

 

 

brown sugar blueberry crisp

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bbcrisp1 brown sugar blueberry crisp

 

If you came to me and told me I could only have one type of dessert for the rest of my life, I’d do a few things. First, you better duck–because I might actually slap you (kidding, no violence). ONE DESSERT?! That’s craziness. But then I’d tell you that I’d probably choose fruit crisps.

 

bbcrisp2 brown sugar blueberry crisp

 

I have a few really good theories backing up this decision. One: they’re so, so easy. Two: You can constantly mix things up! Endless fruit options = no boredom.  And three: personal sized, which means no over-indulging. No worries–I’ve got your back with a recipe.

 

You’ll need (makes 4-5 ramekins):

 

  • 2 pints blueberries, washed
  • 1/4 cup granulated sugar
  • 1 teaspoon corn starch
  • the juice of 1/2 lemon
  • butter, for greasing the ramekins
  • dash of salt
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 6 tablespoons unsalted butter, room temperature

 

Combine the blueberries, corn starch, granulated sugar, a dash of salt and lemon juice together in a bowl and mix until combined. Coat the ramekins with a small amount of butter and dump those blueberries on in.

 

bbcrisp3 brown sugar blueberry crisp

 

In a bowl, combo the brown sugar, flour, rolled oats and baking power in a bowl. Mix, then add the butter in chunks, breaking down with a fork into pea-sized crumbles. Spread the mixture over the top of the ramekins evenly.

 

bbcrisp4 brown sugar blueberry crisp

 

Cook at 350 until bubbly and browned, about 30 minutes. Serve with a (generous) dollop of vanilla bean ice cream on top, and enjoy!

 

bbcrisp5 brown sugar blueberry crisp

 

 

 

mastering the perfect roast chicken

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chicken2 mastering the perfect roast chicken

 

If there’s one recipe that every woman should have in their back pocket, it’s the perfect roast chicken. It’s simple, fairly quick and impresses in a pinch. Want to get that guy to put a ring on it (or hey, just text you back, or send a carrier pigeon or whatever it is people do these days)? Make a really freakin’ awesome roast chicken. Trust me–it’s foolproof. I make this a lot for company, or on a Sunday, when I want to treat myself to a nice meal (because why not, right?) and have leftovers for the week to add to salads and sandwiches.

 

You’ll need:

 

  • One roasting chicken (about 3-4 pounds)
  • two lemons
  • 1 head of garlic, plus two cloves
  • small red potatoes, cubed
  • kosher salt and pepper
  • assorted seasonings (I used parsley, basil, oregano and rosemary)

 

Clean out the inside of the chicken (this is the grossest part–I promise it gets better from here!)–all of the “guts” should be in a little packet inside. Once you’ve rinsed it under cold water, place it in a roasting pan.

 

Coat the chicken with a thin layer of extra virgin olive oil, pouring a small additional amount into the bottom of the dish. Stuff one lemon, halved, inside the chicken, scattering the slices of the other lemon around the dish and chicken.

 

chicken3 mastering the perfect roast chicken

 

Chop off the top of the head of garlic and set it along side the chicken, removing a few cloves and stuffing them in and around the chicken. Season liberally with chosen seasoning, as well as salt and pepper.

 

Cook at 425 covered for 1 1/2 hours, removing the top (or foil) within the last half hours/twenty minutes so you get a nice brown on the skin. And there you have it–you’ve just mastered the perfect roasted chicken. Rock on.

 

chicken4 mastering the perfect roast chicken

 

 

healthy bites: apple chips

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applechips1 healthy bites: apple chips

 

My name is Alyssa, and I’m a chronic snacker. I get really crab-tastic if my blood sugar gets low (I’m embarrassed to even admit that) so I always try to keep snacks around, but unless they’re fresh fruit, they are usually unhealthy (there are only so many things you can get out of a vending machine or stash under a desk). I’ve always wanted to try my hand at making apple chips, but never really got around to it until recently.

 

applechips3 healthy bites: apple chips

 

There are several versions of dried fruit that you buy in the store, but making apple chips at home is just as easy–and cheaper!

 

For these, simply cut up an apple width-wise into thin slices. Sweeter apples, like Gala or Pink Lady work best for this! Pre-heat your oven to 225 degrees and bake the slices on a baking sheet covered in parchment paper. You’ll need to cook them past the point of cooking (for lack of better phrasing) until they start to dry out and get crispy. If you’d like, sprinkle them with cinnamon or brown sugar before baking to give them a bit of extra flavor. These will keep for around a week in a zip-locked bag, but I guarantee they won’t last that long…they’re yummy!

 

applechips2 healthy bites: apple chips

 

Do you have a favorite make-at-home healthy snack?

 

 

portobello and feta burgers

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PortabellaBurger1 portobello and feta burgers

 

In attempt to come up with healthy weeknight meals, I’ve been experimenting with recipes. The criteria? It must be easy, include ingredients I buy on the reg and not take longer than a half hour to cook (frankly, the quicker, the better). This portobello burger recipe was one that was a home run hit recently–and the best part? It hardly takes any actual “cooking” on your part!

 

PortabellaBurger6 portobello and feta burgers

 

You’ll need:

-1 portobello mushroom cap per person (or rather, per serving if you want more than one!)

-marinade of your choice (I used Annie’s Garlic dressing and it was delish)

-arugula and spinach, raw

-cherry tomatoes, chopped

-feta cheese

-bun of your choice, lightly toasted

 

Place the mushroom caps in a shallow dish with marinade for an hour (or overnight if you have the time–if not, it’s not really a big deal). Pre-heat your oven to 350 degrees, and spray a baking sheet lightly with non-stick spray (you don’t need to use much, or olive oil, because the mushrooms will get liquidly as they cook). Cook the caps starting with them top down for about 20 minutes, or until they’ve reduced in size and have cooked through (flip them halfway through the cooking process). In the last five minutes, top them with feta cheese and allow it to melt slightly.

 

PortabellaBurger4 portobello and feta burgers

 

Top with arugula, spinach, tomatoes and serve on a slightly toasted bun. From start to first bite, this takes about a half hour and the pay off is majjjooorrrrr.

 

PortabellaBurger3 portobello and feta burgers

family kitchen: sitto’s tabbouleh

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IMG 2565 family kitchen: sittos tabbouleh

 

As I’ve grown older, I feel increasingly lucky that both sides of my family are so rooted in their cultures. My Dad’s side is 100% Italian, down to the fragrant sauce and classic cookie recipe passed down from my Nonni and ahem, our loud family parties. My Mom’s side is French and Lebanese, and my Sitto (which means grandmother in Lebanese) makes so many amazing cultural dishes. I thought it might be fun to bring recipes from both sides together on this blog, so I’m starting a new series dubbed “family kitchen.” First up? My Sitto’s tabbouleh.

 

IMG 2574 family kitchen: sittos tabbouleh

 

I love this recipe for so many reasons. Obviously, it’s very remenicent of home to me, but more than that it’s fresh, delicious and so easy. It’s one of those dishes you just feel good eating (no after-dinner guilt? Good in my book). 

 

You’ll need:

-1 bunch of green onions (scallions)

-3 large bunches of parsley, leaves only

-3 or 4 large tomatoes

-1/4 cup cracked wheat

-1/4 cup olive oil

-salt and pepper to taste

-the juice of 1-2 lemons (depending on preference)

 

Soak the 1/4 c cracked wheat in a 1/4 cup hot water until absorbed, about a half hour. Squeeze dry, then set aside.

 

IMG 2587 family kitchen: sittos tabbouleh

 

Chop all the vegetables or mince them in a food processor. Add the olive oil, lemon juice, salt and pepper to taste, then chill for at least two hours before serving. It’s great as a side dish with some grilled chicken or fish, or if you want to stay in the same cultural “family” try a little hummus and pita chips!

 

 

DIY chalkboard cheese platter

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IMG 2497 DIY chalkboard cheese platter

 

I mean, cheese. Do I really need to say more? I’m obsessed–and I’m pretty sure most of you probably are too. Cheese platters stole my heart when I was studying abroad in Florence (they. were. everywhere), and it’s been a torrid love affair ever since. I love pulling a quick one together when we have a few people over for drinks–everyone likes a good chunk of cheese (and for those that don’t, there are other options).

 

IMG 2055 DIY chalkboard cheese platter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’ve been wanting to create my own chalkboard cheese platter for a while–I love the ease (and charm!) of labeling the cheese with chalk. I found this little chunk of wood at Lee’s Artshop for super cheap ($5 dolla!) and already had some chalkboard paint laying around, so this project came together perfectly. Simply paint on two coats, “cure” with a stick of chalk (basically scribble all over the whole thing, then wipe clean with a damp cloth) and you’re good to go!

 

IMG 2073 DIY chalkboard cheese platter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now it’s time to choose the cheese! I typically go with four different types of cheese that vary in flavor and texture. For this platter, I used parmesan cheese, gouda, herbed goat cheese and cheddar. You’re going to want to include a few fruits, breads and meats on the platter as well to add variety–I went with grapes, sopressata and bread, but other great additions include figs, dried fruit, nuts and chutneys.

 

IMG 2488 DIY chalkboard cheese platter

 

 

You’re also going to need some dippers! I went with a thick balsamic syrup, extra virgin olive oil and a sweet honey. All of them compliment the various cheeses amazingly!

 

IMG 2505 DIY chalkboard cheese platter

 

Chalk in the cheese types and your good to go. Finger food at it’s most delicious!

 

 

 

mini chicken pot pies

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IMG 2511 mini chicken pot pies

 

Chicken pot pie used to be one of my favorite week-night meals growing up. We usually had the freezer-version (don’t knock it, it was actually delicious) and I always looked forward to those nights–until that one night where my Mom accidentally gave us all food poisoning. True story. Note: I will not be giving you food poisoning with the recipe. Promise.

 

IMG 2522 mini chicken pot pies

 

Regardless, chicken pot pie is back and better than ever. This homemade version pretty much knocks it out of the park with flavor and ease. The minis are a fun change–make a big batch of filling, and top them with crust as you please…you could have chicken pot pie every day of the week!

 

You’ll need:

  • 3 chicken cutlets
  • Extra-virgin olive oil
  • pre-made pie crust (I like Pillsbury)
  • 4 cups chicken broth
  • 2 chicken bouillon cubes
  • 1 1/2 sticks unsalted butter
  • 1 spanish onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 package frozen peas
  • 3/4 cup flour
  • 1/4 cup heavy cream
  • fresh parsley, chopped
  • 1 egg, plus 1 tablespoon of water (for egg wash)

 

IMG 2528 mini chicken pot pies

 

To start, preheat your oven to 350 degrees. Coat the chicken with olive oil, salt and pepper, and cook on a baking pan until cooked through (about a half hour). Set aside, then cut into cubes/shred once cool.

 

Warm the chicken broth and bouillon cubes in a small sauce pan, keeping on a low simmer. In a separate large saucepan, combine the butter and onions. Sautee until limp and translucent, about 10 minutes. Add the flour and whisk constantly over low heat for about two minutes–it’ll be thickening during this time. Add the chicken broth and stir until combined. Pour in the heavy cream, salt, pepper, chicken, carrots, peas, celery and parsley, and stir on low. Turn your oven up to 375, and let it warm up.

 

IMG 2536 mini chicken pot pies

 

Pour the mixture in the ramekins and top with a cutout piece of pie crust. Press around the edges and coat with the egg wash, cutting slits in the top. Bake at 375 for about 20 minutes, or until the tops are browned and glossy. Enjoy, enjoy!

 

chickenpotpie1 mini chicken pot pies