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Fresh Corn & Egg Scramble

8/24/15


One of my go-to "I have no idea what to cook tonight" meals is breakfast for dinner.  It's different for the kids, it's easy, and you can get rid of all your leftovers.  Just scramble eggs, and throw everything in it!  I had never really thought about putting corn in my eggs until I had breakfast at Martha's 22nd Street Grill in Hermosa Beach, California.  They make a white corn scramble that's to die for.  During the summer, I almost always have leftover corn in the fridge, and I love slicing off the kernels into salads, pastas and now... scrambles!  This was delicious, probably due to the cream and Boursin cheese I added (no judging) but also because of the delicious, fresh, summer corn.


Fresh Corn & Egg Scramble
(Serves 4)

2 T unsalted butter
6 large eggs
1/4 cup milk or cream
4 ears of cooked corn, kernels sliced off
1/4 cup Garlic & Herb Boursin cheese (or garden veggie flavored cream cheese), crumbled
1 T chopped fresh cilantro (or parsley)
Salt and pepper 

In a large skillet, heat butter over medium heat.  While heating, whisk the rest of the ingredients in a large bowl.  Add to skillet, and cook until fluffy using a rubber spatula to stir eggs.  Season to taste with salt and pepper.  

Homemade Funfetti Cake

8/17/15


My baby turns ONE on Thursday.  Today, August 17th, was my due date, and it feels like just yesterday that I was waddling around, complaining about still being pregnant, shoving absurd amounts of carbs in my mouth.  Now she's almost one, moving into toddler-ville, drinking real milk and trying to walk.  I would do it all over again, each and every loooong pregnancy, just to savor these baby years.  Yet I know they must grow up, and therefore we must celebrate and that means CAKE.  We had a little pre-party the other day, and I baked a homemade Funfetti Cake following this recipe.  It was moist, delicious, and easy.  And um, fun... DUH.  



Instead of one of those giant number candles, I made a "1" using a wax paper stencil I made myself.  Simply cut out a design, place over the cake (gently), add your sprinkles and remove!  




More birthday cake fun:

Jack's 4th birthday cake(s).

(And in case you're keeping track, for Jack's 6th birthday I bought an ice cream cake because that's what he wanted and I only pouted about it for a week or so.)

Grilled Cheese with Sweet Relish

8/13/15


I'm trying to figure out how to start this post, but I'm extremely distracted by my own photo, because even though I just ate exactly what I'm looking at, I WANT ANOTHER.  How do you say, this is the best grilled cheese ever?  Oh, just like that.  THIS IS THE BEST GRILLED CHEESE EVER.  Of course, you have to be into the sweet and savory combo, and you have to not care that nothing about this is good for you.  Meaning, I don't think bread that is slathered in mayo and cooked in bubbly butter as a vessel for ooey, gooey cheese is diet food.  Eat some fruit with it or something, I don't care, just EAT IT.  I followed this recipe... and loved how she added the sweet relish after cooking the sandwich on the stove.  It kept it cool, which was a nice contrast to the crispy, hot sandwich.  

Bread and cheese cooking in bubbly butter... all is right in the world.




You also might like this Grilled Cheese and Pickle Panini

Roasted Cauliflower & Corn Salad

8/12/15


When I'm on vacation and in an unfamiliar kitchen without my own arsenal of kitchen ingredients, I love to make up recipes.  Oh, when you're on vacation you love to relax, shop, get facials?  You sound normal.  I sound not normal.  However, I gotta be, gotta be, gotta gotta be me (all I listen to is the Teen Beach 2 soundtrack).  I made up this salad the other day, and while it may not look very appetizing (I think it could use some chopped chives on top?), it really, really was.  Roasted vegetables, fluffy quinoa and crunchy garlic croutons... a perfect side dish for just about anything!     

Roasted Cauliflower & Corn Salad
(Serves 6-8)

1 head cauliflower
1/3 cup olive oil, plus more to make croutons with
1 tsp cumin
Zest of one lime, plus juice for salad
Salt and pepper
4 ears corn
1 box quinoa, cooked
4 pieces bread, chopped into small pieces 
1 clove garlic, minced
1/2 cup crumbled cotija cheese

Preheat oven to 425 degrees.  Break up cauliflower into florets and place on a baking sheet.  In a small bowl, whisk together olive oil, cumin and lime zest.  Pour over florets and toss with hands.  Season with salt and pepper.  Wrap each ear of corn in foil.  Roast corn and cauliflower in oven for 30 minutes.  I use this time to make my croutons.  In a large skillet, heat a couple tablespoons of olive oil over medium heat.  Add bread and garlic, and cook for 10-15 minutes, stirring often, until bread is golden and crispy.  Once veggies are roasted, place cauliflower in large bowl.  Let corn cool enough to handle, and then slice kernels off and add to bowl.  Add cooked quinoa and croutons to bowl, and toss.  Finally, add cotija cheese and squeeze some lime into bowl.  Season to taste with salt and pepper!   

Baby Brezza: Tropical Smoothie

8/7/15


You know those "first kid, second kid" commercials?  I think that perhaps I write them in my sleep and submit them to the diaper companies.  There is nothing more true than how much your parenting mentality changes from one kid to the next.  Our first kid had only age appropriate toys that I sterilized once every few weeks in a bucket of soapy water.  Our third kid plays with (and sucks on) my car keys.  It's just the way it goes!  Similarly, I made ALL of Jack's baby food.  All of it.  Down to pureed ground lamb, turkey and chicken that I called "meat paste" - oh man, did it look revolting.  Second and third baby?  Well, I definitely made a few things... but those baby food pouches are just SO convenient (enter major mom guilt!).  

However, I always say to new moms: it is SO simple to make homemade baby food.  Chop, steam, blend... it's truly that easy.  You can even make large batches of food at once and freeze individual portions.  Products like the Baby Brezza make the process foolproof.  At the touch of a button, you can steam and blend your food at desired intervals, or you can steam only, blend only, etc.  The other day, I made a smoothie for London with strawberries, mango, banana and yogurt, and with the leftovers I made frozen push-pops for the big kids.  6 thumbs up from them!  I do math!  


Tropical Baby Food Smoothie
(Makes 4 small glasses, or 4 frozen push-pops)

1/2 cup fresh or frozen strawberries, roughly chopped
1/2 cup fresh or frozen mango, roughly chopped
1/2 banana, sliced
1/2 cup whole milk yogurt

Place first 3 ingredients into the Baby Brezza.  Choose the 'Steam and Blend Only' feature for 15 minutes.  Once the fruit has been blended, add the yogurt, and choose the 'Blend Only' feature until your desired consistency is reached.  Pour into glasses and place in fridge to cool.  I poured some into push-pop molds and froze for the big kids. 


Found my "Cool Cones" at Michael's, but can also be purchased here.

Healthy Burger Toppings

8/4/15


We eat a lot of burgers in our house, especially in the summer.  Turkey burgers (here & here), chicken burgers (here & here & here), veggie burgers (here & here), fish burgers (here) or your classic and DELICIOUS beef burger.  And while I see nothing wrong with topping these burgers with cheese, bacon or onions and mushrooms (sautéed in butter, obviously), I thought I'd change it up a bit and search for healthier and more unique alternatives.

Instead of lettuce, try chopped bok choy sautéed in garlic.  Instead of pickles, try lightly sautéed yellow squash or zucchini.  It's almost impossible for me to eat a burger without tomatoes and avocado, so I had to include those.  But other ideas: roasted red peppers, pickled carrots or crispy kale.  And instead of basic ketchup and mustard, I tried out two different greek yogurt toppings: one with a dash of sriracha and the other with lime juice and lime zest.  Also, the vessel?  One half of a toasted English muffin instead of a bun.  Not exactly easy to eat, but delicious nonetheless.   


Doesn't that look pretty?  All assembled and ready to eat, yes?!  Well SECONDS after this photo was shot, this happened...


The glamorous life of a food blogger... always in a rush to photograph your food and then EAT it.  Oh, and don't worry, I put it all back on my plate and did just that.  Judge away!

And ANOTHER Chocolate Chip Cookie

8/3/15

BREAKING NEWS!!!


I baked another chocolate chip cookie.

You've heard me go on and on about chocolate chip cookies on this blog... about how many recipes I've tried and will continue to try if the slightest variation in technique or ingredients exist.  You could be like, O-M-G Siri, you've got to try this new cookie... the secret is after you cream the butter and sugar together you take off your clothes and dance naked around your kitchen... no for real, it makes the cookies SO MUCH BETTER.  And I would test that out, oh yes, I would.     

So when I came across this recipe which has one very small and unusual step, I decided to experiment.  What is that step?  Browning butter - which I've done plenty of times, not unusual - and whisking in an ice cube at the very end.  Wha?!?  An ice cube??  Had to try it!!  You also add the brown sugar at a separate time than the granulated sugar... HOW DIFFERENT!  Do you see why I had to bake a batch?  The results were delicious.  I don't know if the ice cube did anything other than immediately cool down the butter, but the nutty, toffy-like flavor that browning butter offers was very strong.  They also tasted less sugary than a lot of cookies I've tried, which I kind of enjoyed.

Ok, off to dance naked around my kitchen.



More about cookies here and here.

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