Wednesday, April 16, 2014

pimento cheese biscuits


The amount of biscuits on this blog might be getting a little excessive. Is that a thing when it comes to biscuits though?

Biscuits are where I end up when I just want to relax in the kitchen. Making them is just soothing to me. It's cheaper than therapy!

These are the perfect biscuits for your Easter table, or to take along for a spring or summer picnic. So dang good. Pimento cheese and buttermilk biscuits were always meant to be friends. I'm so glad I finally introduced them!

Pimento Cheese Biscuits
makes 12-14 biscuits

you'll need:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for topping
8 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives
1 (4 oz.) jar of sliced pimentos, drained and chopped
1 cup cold buttermilk
1 egg, beaten, for brushing

Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk flour, baking powder, salt, and pepper in a large bowl. Add the butter and use a pastry cutter or your fingers to incorporate it until the mixture is coarse and crumbly. Stir in the cheese, chives, and pimentos. Add the buttermilk and stir until just combined.

Turn the dough out onto a well-floured surface and knead a few times until it holds together. Shape the dough to about 1/2 inch thickness. Use a floured biscuit cutter to cut out the dough and transfer to the baking sheets. (Gather up the scraps to make more biscuits as needed.)

Brush the top of each biscuit with the beaten egg and top with a bit more black pepper. Bake for 18-20 minutes, until the tops are golden brown. Cool slightly on a wire rack before serving warm!

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Monday, April 14, 2014

pistachio pesto pasta with lamb


Springtime food might be my favorite. I love all the fresh, bright flavors and the gorgeous, vibrant colors. It just makes me happy!

This dish combines all of those things into one crazy good pasta dish. The pesto is lemony and minty and good enough to eat by the spoonful. Don't worry, you'll have some extra leftover to do just that.

Lamb turns this into a hearty spring dinner, but the pasta would also be a lovely vegetarian dish on its own. Either way, y'all are going to love this one!

Pistachio Pesto Pasta with Lamb (adapted from Running to the Kitchen)
serves 4

you'll need:
1 lb. fettuccine
1 lb. ground lamb
2 cups baby spinach
1/4 cup mint leaves
1/3 cup alfalfa sprouts
2 garlic cloves
juice of 1 lemon
1/4 cup shelled pistachios
1/2 cup grated pecorino
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil. Salt generously, then add the pasta and cook to al dente according to the package directions. Reserve 1 cup of pasta water before draining.

Meanwhile, heat a large skillet over medium-high heat. Add the lamb and cook until completely done, breaking up the meat as it cooks. Add salt and pepper to taste. Transfer the cooked lamb to a paper towel-lined plate to drain excess fat.

While the pasta and lamb are cooking, make the pesto: in a food processor or blender, blend spinach, mint, sprouts, garlic, lemon juice, pistachios, pecorino, salt, and olive oil until smooth. Taste and adjust seasoning as desired.

Combine the cooked pasta, lamb, and as much pesto as you like (I used about half). You may want to add a bit of the reserved pasta water to thin it out. Garnish each bowl with more sprouts, pistachios, and pecorino. So good, y'all!

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Friday, April 11, 2014

have a relaxing weekend!

via
Happy Friday, friends! After being out of town for the past couple weekends, I'm happily staying put for this one. I've got some projects to cross off my list, a giganto pile of grading to tackle, and I need to do the laundry like woah. Still, I'm looking forward to spending some time at home and (hopefully!) enjoying some spring weather. Here are some links to kick off your weekend - I hope you have a great one!

Where we're moving to and from.

Mint is always one of my favorite spring colors to wear.

I LOVE this idea for a  shower!

This DIY sprouts kit would be such a cute spring gift.

I started this book earlier this week. So good.

How to get nail polish out of just about anything. I'm asking for a friend.

This homemade body wash sounds divine.

I look forward to seeing Mindy mixing prints every week. (And, always, dying over her apartment.)

This is guaranteed to be incredibly lovely.

The best Easter eggs, hands down.

I love Mexican street corn so much that we even served it at our wedding! Here's a healthier (and oh so stunning!) version.

YES.

Such pretty plates!

My heart can barely handle it.

Plus, some recipes I can't wait to try:
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Wednesday, April 9, 2014

spinach provolone beer bread


This bread, y'all. It is such good stuff! I know I've talked about how much I love the quick, easy process of making beer bread... but I mean, the fact that I can be eating a warm slice of incredible bread within an hour is just too great.

Boozy, cheesy bread + spinach = health food. MATH.

Spinach Provolone Beer Bread
yields 1 loaf

you'll need:
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 (12 oz.) can of beer
1 cup shredded provolone cheese
1 1/2 cups chopped baby spinach
4 tablespoons melted butter
freshly ground black pepper

Preheat your oven to 375 degrees F. Grease a 9x5-inch bread pan and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the provolone and spinach. Add the beer and stir until just combined.

Pour batter into the prepared pan and smooth the top. Pour the melted butter over the top. Bake for 45 minutes.

Allow the bread to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool.

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Monday, April 7, 2014

slow cooker balsamic cherry pork over parmesan polenta


Before you tuck away your slow cooker for the warmer months ahead, let's get at least one more good, cozy meal out of it. This lovely meal takes mayyybe two minutes to prep and turns into such a satisfying dinner. I prepped ours the night before so that the next day all I had to do was plug it in and go on with my day. Weeknight win!

The balsamic and cherry flavors are magical together, and over that creamy, dreamy polenta... well, you know.

Balsamic Cherry Pork over Parmesan Polenta (adapted from Ladies' Home Journal)
serves 4-6

you'll need:
1 (10-12 oz.) jar of cherry preserves
2 tablespoons balsamic vinegar
1 onion, diced
1 teaspoon garlic powder
1 teaspoon dried basil
2 lb. boneless pork shoulder, trimmed of excess fat
1 teaspoon kosher salt
1 cup polenta
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
chopped fresh basil, for serving

Combine the cherry preserves, balsamic, onion, garlic powder, and basil in the slow cooker. Rub pork with salt and add to slow cooker. Cover and cook on high for 4-5 hours, or on low for 8-10 hours.

When pork is finished cooking, remove from the slow cooker and slice or shred with two forks. Prepare the polenta according to the package instructions. Stir in the Parmesan and pepper.

To serve, spoon polenta into bowls and top with pork. Garnish with fresh basil.

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Friday, April 4, 2014

have a happy weekend!

via
Happy Friday, y'all! What are you up to this weekend? I'm heading to Austin for a bachelorette party, and I'm so excited! I hope you have a happy one, and here are some links to kick it off...

Love, love, love the gorgeous prints in this shop.

The perfect thing to drink this spring.

Cute!

Which Olsen twin are you?

On my kitchen wish list.

Which celebrity designer gets you?

In LOVE with this necklace.

Counting down that days until this stunning cookbook arrives at my doorstep!

An Easter basket for your girlfriends.

Homemade grapefruit face toner.

Plus, some recipes I can't wait to try:

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Thursday, April 3, 2014

chipotle lime texas trash


Another post for the Leftovers Club today! And once again, I am very thankful to have had somebody to share this stuff with because... oh my. It's way too good. Spicy, tangy, a little bit sweet. ADDICTIVE.

I made it super easy on myself by using snack mix and mixed nuts, but you could really mix and match any crunchy snacks and nuts you like for this. Because, let's be honest, pretty much anything covered in this chipotle lime butter would be delicious!

I sent a jar of this stuff to Kathia from Basic N Delicious - I hope she loved it as much as we did!



Chipotle Lime Texas Trash (adapted from Homesick Texan)
yields 8 cups

you'll need:
4 cups snack mix (I used Cheez-It Snack Mix)
4 cups mixed roasted, salted nuts
8 tablespoons butter
1/4 cup lime juice
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
pinch of cayenne
1 tablespoon lime zest

Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper.

Melt the butter in a saucepan over lowest heat. Remove from heat and stir in the lime juice, Worcestershire, brown sugar, paprika, cinnamon, chile powder, garlic, cumin, lime zest, and cayenne.

Combine the snack mix, nuts, and butter mixture in a large bowl and stir until everything is well-coated. Spread the mixture evenly over the 2 baking sheets in one layer. Bake for 40-45 minutes, rotating the sheets halfway through. Allow to cool for 15 minutes before serving.

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Monday, March 31, 2014

farro risotto with kale and sundried tomatoes


Mondays are better with a meal like this one. While at the end of a long Monday I'm tempted to call our favorite Thai takeout, I always feel so much better if I make a tasty, healthy, hearty dinner like this one. Not to mention the therapy that is stirring a pot of risotto. The best.

I love the bright, springy flavors in this risotto. It's bound to make Monday a lovely day!

Farro Risotto with Kale and Sundried Tomatoes (adapted from Foxes Loves Lemons)
serves 2-4

you'll need:
5 cups vegetable broth
2 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 cup farro
1/2 cup dry white wine
1/2 bunch kale, stems removed and chopped
1/4 cup sundried tomatoes, chopped and excess oil blotted
1/2 cup grated Pecorino Romano, plus more for servings
1 tablespoon Worcestershire
fresh lemon zest, for serving

In a medium covered pot, heat broth to a simmer over medium heat. Once simmering, turn heat to low.

In a large skillet, heat olive oil over medium heat. Add onion, salt, red pepper, and pepper. Cook 4-5 minutes, stirring frequently. Add farro and toast for 1 minute, stirring constantly. Stir in wine and cook for 1-2 minutes, until wine is absorbed.

Add 1/2 cup of the warm broth and cook until almost absorbed, stirring frequently. Continue adding broth 1/2 cup at a time, stirring, for 45 minutes, or until the farro is tender. Stir in kale, sundried tomatoes, Pecorino, and Worcestershire. Stir until the kale is wilted, adding more broth if necessary. Top with a bit more Pecorino and lemon zest and serve immediately!
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Saturday, March 29, 2014

happy weekend!

via

Happy weekend, friends! I'm so happy to have warm, sunny weather this spring weekend. Hope you all had a great week and enjoyed having Elizabeth here! I'll be back on Monday with something yummy for you. In the meantime, have a fabulous weekend, and here are some links for ya...

I'd love to paint a room this dark teal color.

Love, love, love this blazer.

19 simple, creative spaghetti dinners.

I still love making friendship bracelets.

Newly obsessed with this site.

Perfect spring boots.

8 things to try doing alone.

I've been wanting to throw a party like this for a while now.

Important stuff: what kind of bagel are you?

I really need to learn to sew.

Another use for coconut oil!

The best guac ever, from the lady who should know.

And some recipes I can't wait to try:
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Tuesday, March 25, 2014

lemon cream scones


Hi friends! I'm in Fredricksburg right now for a school conference, but I'm super thrilled to have lovely Elizabeth guest posting here today. I adore this girl! Elizabeth blogs over at In the Loop, where she shares recipes, music, and lots of pretty things. She's my soul sister who loves booksIna, and cheesy jalapeno things as much as I do. And she made you some scones, so... now you adore her too.

Hello there! I'm over the moon that Marie asked me to guest post for her. I'm not going to lie, I was also a little nervous - I have never guest posted before, have a major blog crush on Little Kitchie and also had no idea what I was going to make. I knew I wanted to make something akin to a recipe Marie would post - something elegant, simple, fresh and delicious all at once.


I found exactly what I was looking for in these scones - they're easy to make, taste like spring and would make an excellent debut at your next brunch. The recipe called for roasted strawberries to be placed on top, but I found them absolutely delicious on their own.


Grab your apron, play this album and let's have a spring scone-making session, shall we?


Lemon Cream Scones (adapted from here)

makes 10 scones

ingredients:

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
finely grated zest of one large lemon
1/2 teaspoon sea salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 egg
1 egg yolk
3/4 cup heavy whipping cream

Preheat your oven to 375 degrees.


In a large bowl, whisk the flour, sugar, baking powder, lemon zest and salt for at least 20 seconds, or until lemon zest is scattered throughout.


Using your fingertips, pinch the butter into the flour mixture until most of it is broken down.


In a separate bowl, combine egg, egg yolk, and the whipping cream.


Make a well in the middle of the flour mixture and pour the egg mixture into the well. Carefully incorporate the mixtures together, working from the inside out until it is just combined. Be sure not to overmix.


Gently form the batter into 10 disks and place the scones about 1 inch apart on two lined cookie sheets. Lightly sprinkle with sugar.


Bake for 18-20 minutes, or until light golden. Cool on a wire rack.



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