Shredded Brussels Sprout and Ricotta Toast

Wait just one holly, jolly second.  How is it already December??  And not just December, December 5th??  A sixth of the way through the month.  That's correct, yes?  I like food, not math.  Anyway, I'm overwhelmed, but aren't we all.  It's that time of year when as much as we want to only feel joy and merriment, the stress of keeping up with shopping, holiday cards, parties, THE ELF ON THE SHELF, etc, etc, can often take over.  If only we could add 5 or so more hours to each day (or if only I could stay up past 9pm).  Alas, I'm trying to slow down as much as possible, especially this year, and remain more present.  In doing so, I'm capable of enjoying so much more.  And it probably won't surprise you, but what I love most about the holidays (other than family) is the FOOD.  

   My sister made these toasts as a Thanksgiving appetizer, and they were so good I couldn't wait to make them again.  Creamy ricotta is spread on crunchy bread and then topped with shredded brussels sprouts that are tossed in a bright, lemony, mustard dressing.  There are toasted pine nuts, yummy shallots and in the original recipe, golden raisins, however here I omitted those and added pomegranate seeds for color.  Aren't they perfect for a Christmas cocktail party?!  I think so.  

Alright, time to finish my holiday cards.  Or, in the spirit of slowing down, take a nap.    

Recipe HERE.

Corn and Avocado Salsa

The lyrics, "back to life, back to reality" have been playing in my head all morning long as I pack up five weeks worth of STUFF we've accumulated in California over the summer.  We've been away from home for a long time.  There has been a lot of sweet family moments mixed with extreme sibling rivalry, large home-cooked dinners mixed with lots of take-out, busy packed days mixed with endless hours of summer boredom.  Now that it's all said and done, I'm ready to get back to routine.

Also, I'm not ready.  I've had moments of sheer panic over the past few weeks.  Moments where I've questioned just about everything in my life.  Is my middle child really ready for kindergarten?  Do they all have "cute enough" back to school clothes?  Did I sign them up for enough activities?  Did I sign them up for too many activities?  Am I volunteering enough?  Am I blogging enough?  Posting enough on Instagram?  Am I keeping up with my cookbook writing?  Am I going to fail?  Am I keeping up with my friends while I'm gone?  Am I planning enough things for September?  Am I planning too many things in September?  Am I neglecting my husband?  

Are you sick of these questions yet?

Then, as if she knew I needed it, a friend sent me this article, titled "What if All I want is a Mediocre Life?"  It's written so beautifully.  She writes, "what if I am most happy in the space of in between, where calm lives?"  I have to remind myself, it's okay to not have the answers to all of those questions above.  It's okay to take baby steps, each and every day, towards a life of balance.  It's okay that this lovely, refreshing, deliciously simple Corn and Avocado Salsa is the only thing I've posted in weeks.  Right?  Tell me it's okay.  (Recipe HERE)  

Now I'm ready to get back to my mediocre life, my mediocre reality. 

(And I'm ready for school to start...)

Pull Apart Pizza Bread

Over the weekend I made this ridiculous, absurd, out-of-this-world, cheesy, gooey, flavorful pull-apart pizza bread.  Should I even keep talking?  Writing?  Blogging?  Whatever it is I'm doing.  Basically, you should probably make this as soon as possible.  It requires a little effort, but it's not hard.  Added bonus?  Your children will totally want to help, and by "help" I mean they'll want to sprinkle flour all over their bodies and the floor like the fairies do.  The pizza bread dough only has to sit for an hour, so the whole thing comes together relatively quickly.  Once it's ready, you stuff little circles with a cheesy, saucy mixture (one you could add any of your favorite pizza toppings to!), and then you shove them all into a bread dish and bake.  Oh, and you top it with a buttery chive sauce because it's not sinful and delicious enough as is.  (Sarcasm)    

You can find the recipe HERE.  Enjoy!  

{Mozzarella, Parmesan, pizza sauce, sliced pepperoni, Italian seasoning}

{My little helpers, flour EVERYWHERE}

{Pockets stuffed, ready to bake...}

{Voila!  Topped with a chive butter sauce}

Also, Pull Apart Cinnamon Sugar Pumpkin Bread!

Lobster Toasts with Avocado

Before I had kids, I was Academy Awards-obsessed.  It was like a holiday in my world.  I saw every Oscar nominated film prior to the big day (and usually by myself because I REFUSE to share popcorn - plus I can't handle it if someone doesn't enjoy a movie that I do).  My friends and I always had an Oscar viewing party that obviously began when the red carpet did so we could discuss fashion.  I could easily stay up to watch the entire, 11-hour-long telecast, because I had energy and slept through the night.  Now??  Now I've seen Trolls 150 times.  The last movies I saw in the theater were Rogue One and Zootopia (had to really rack my brain to come up with that one).  I haven't even heard of some of the Oscar-nominated films, nor do I know the actors in them (when I once knew their spouses and kid's names).  Do I still watch the show?  Yes.  As much as my exhausted self can handle (and I have to find a TV far, far away from my husband to catch any red carpet action).  

However, for those of you who love it, and still view it as a holiday, I'm going to offer you some Oscar-worthy snacks this week for your viewing party.  Like these elegant and delicious Lobster Toasts with Avocado.  If you buy pre-cooked lobster (which I found at Whole Foods) then these will come together in minutes, and they will also be eaten in minutes.  And the winner is... FOOD!  

Recipe HERE.

Crispy Tortellini Bites

How are your holiday breaks going?  Are you eating a tremendous amount of food and frying things for a midday snack like us?  My sister dragged me to my first ever Soul Cycle experience today and I thought I was going to die.  My body was like, "LOL you crazy fool, you've had 17 pounds of beef, chocolate and vodka over the past week, HOPE YOU'RE HAVING FUN!"  Oh well, the new year is right around the corner and then we'll all hit the gym and eat nothing but kale and drink gallons of water, right?  Riiiiight.  In the meantime, let's keep frying things!

These crispy tortellini bites are AMAZE BALLS.  They are also very easy to make, although slightly time consuming because you have to work in batches.  However, SO worth it.  It's as simple as making tortellini according to the package, coating it in an egg, flour, panko mixture and lightly frying it them in oil.  Serve alongside marinara for dipping and sprinkle parsley on top for color!    

Recipe HERE.

Have the Happiest, Healthiest New Year's Eve - see ya in 2017 :)

Butternut Squash, Leek and Ricotta Toast

It's fall!  My house has vomited up Halloween decorations!  I'm not sure if there is anything more satisfying in this world than the $1 bin at Target.  Are you with me?  Well, maybe this appetizer that I sort of made up last night.  I could eat ricotta on crusty bread any day, but add roasted butternut squash and caramelized leeks and a drizzle of balsamic glaze??  I could REALLY eat that.  I mean, I did really eat that.  Last night.  I ate a lot of it.  It's the perfect appetizer for your next cozy get together.  You know the kind, where you're all wearing chunky sweaters and drinking warm cider around a fire and stressing about how Christmas is right around the corner.    

Butternut Squash, Leek and Ricotta Toast
Makes about 10
Printable Recipe

1 cup diced butternut squash
1 Tbsp olive oil
1 leek, sliced
2 Tbsp unsalted butter
Salt and pepper
Ricotta
Small baguette, sliced
Balsamic glaze

Preheat oven to 400 degrees.  Place butternut squash on baking sheet, and toss with olive oil and salt and pepper.  Place sliced bread on another baking sheet.  Put both pans in the oven, and roast squash for 10-15 minutes and bread for about 10, flipping once to prevent burning.  Meanwhile, melt butter over medium heat in a small skillet.  Add sliced leeks and season with salt and pepper.  Saute for 10-15 minutes, until leeks begin to caramelize.  Set aside.  To assemble, spread ricotta on each slice of bread.  Top with some leeks and butternut squash.  Drizzle everything with balsamic glaze and sprinkle with some coarse or flaked salt.

Baked Crab Dip

Our time at the beach is almost over.  Teacher letters went out yesterday, which feels like the first official sign of fall.  I finally started to register the kids for their activities, which pretty much makes my head spin.  So for now, I'm soaking up every minute of the sun-filled, routine-less days.  I'm also trying to eat as much seafood as I can before heading back to my east coast bagels.  Like this easy, delicious baked crab dip.  I found lump crab meat at a Gelson's out west, but I'm sure Whole Foods would be a good alternative.  This appetizer was a hit at my daughter's two-year birthday celebration.  That's right, SHE IS TWO.  Wasn't I just posting an absurd amount of homemade cakes whilst pregnant with her???  Is "whilst" even a word?  Did I use it properly if so?    

Speaking of cakes, I will share her birthday cake(s) tomorrow.  In the meantime, make this dip!

Recipe here.

Crab Toasts with Lemon Mayo

Is everyone enjoying (or watching) the Olympics?  I think they're so much fun, and our TV is pretty much on NBC all day long.  My almost-two-year old even chants "U-S-A"  and definitely has no idea why.  These athletes just astonish me.  It is beyond my comprehension to be so gifted at a sport, and don't even get me started on the Butterfly stroke.  HOW DO BODIES DO THAT??  

We had an Olympic Opening Ceremonies party the other night (which I tried to snap and share in my Insta stories) and made different foods from around the world.  My kids and nieces drew flags to represent each country and we set them out by the food.  Fun was had by all, and just because the Opening Ceremonies are over, that doesn't mean you couldn't have your own Olympics party any night of the week with friends and family!?  I think you should, and then tag me on Instagram.  

I had seen this recipe for Crab Toasts with Lemon Mayo and knew I wanted to make them during our August vacation.  They were simple, bright and a perfect snack to enjoy beachside.  For our party, I claimed these were "Australian" because, I don't know, I've never been there and it seemed to work, ok?  Check out more of our "foods from around the world" below...

(I put that in quotes because we threw this together in a day, so be nice.)

Creamy Mushroom Toast

Can I tell you guys something?  Haha, like you have a choice.  Anyway, the month of August is the only time I relax.  Like really, truly relax.  Every year, we go to a small town in Southern California for vacation.  We are surrounded by family (also known as BABYSITTERS) and my kids actually play, outside, all day long.  Device time is limited (sort of, thanks Pokemon Go) and they fall asleep every night with sun kissed faces and sand in their ears (don't judge, there is a drought, we sacrifice our cleanliness).  I read a book and go for bike rides with my husband.  I play golf!  We NAP.  

August is a lovely and glorious month.  

And because we are in a rental home, I cook pretty often.  I'm excited to share some beachy, summery foods in the next few weeks.  But for now, this Creamy Mushroom Toast is something I made before we left.  It's a great appetizer or even lunch, especially paired with a salad.  

And now if you'll excuse me, I have to go do nothing.  

(Follow me on Insta and Snap for more food-related posts this month.)

Creamy Mushroom Toast

Serves 8-10

Printable Recipe

1 lb. sliced mushrooms

1 Tbsp olive oil

1 Tbsp butter

2 Tbsp red wine

2 Tbsp heavy cream

Salt and pepper

Sliced bread of choice, toasted

In a large skillet, heat olive oil and butter over medium heat.  Add mushrooms, in batches if necessary (you don't want to crowd them).  Saute for roughly 10 minutes, until they begin to brown and caramelize.  Add the red wine, and sauté until wine cooks off, a few minutes.  Lower heat to medium-low, and add the cream.  Saute for another couple of minutes.  Season to taste with salt and pepper.  Smother toast with mushrooms and enjoy!  (Would be great topped with parsley or chives as well.)

Smashed Pea and Ricotta Crostini

I know peas get a bad rep, I think because our grandmothers and their mothers cooked them until they were mushy and bland.  But I'm here to tell you that I LOVE PEAS!  (That just reminded me of the song "I LOVE TOAST" that they sometimes play on the SiriusXM radio station Kid Place Live, anyone out there know what I'm talking about?  I sort of love that song.  Anyway.)  I do, I love peas, because if peas are properly prepared they are bright and fresh and sweet and delicious.  When you "smash" peas with a hint of garlic, fresh basil and good olive oil, the result is perfection.  And then pairing that with creamy ricotta and toasty bread??  Perfect appetizer, your guests will rave.   

Smashed Pea and Ricotta Crostini 

Printable Recipe

2 cups frozen peas, thawed

1 clove garlic, roughly chopped

2 basil leaves, roughly chopped, plus more for sprinkling

1/2 tsp salt

1/4 tsp pepper

3 Tbsp + 1 tsp olive oil, plus more for toasting bread

2 cups ricotta cheese

1 tsp honey

1 loaf french bread

Preheat oven to 400 degrees.  Cut bread into 1-inch diagonal slices and place on a baking sheet.  Brush both sides with olive oil, and toast for about 10 minutes, until it begins to turn golden (flipping halfway through).  In a saucepan, bring water to a boil.  Prepare a bowl of ice water.  Add peas to boiling water and cook for 2 minutes.  Drain and immediately place in ice water to stop cooking process.  Let sit for a few minutes, then drain.  Place peas, garlic, basil, salt, pepper and 3 tablespoons of the olive oil into a blender or food processor.  Blend until peas reach a smashed consistency.  In a small bowl, add the ricotta and stir in the honey and 1 teaspoon of olive oil.  Season to taste with salt and pepper.  Assemble toasts by spreading ricotta first, then smashed peas and sprinkle with more basil.         

Also, pea pesto here and here.

Caramelized Mushroom and Onion Mini Tarts

Hello friends.  As I sit here quietly watching the news so that my kids don't hear in the next room, it's hard to find something to say about mushroom and onion tarts.  After a weekend so consumed with death and hate, everything else feels foggy and pointless.  It's so natural to feel enraged, and confused, and sad as hell.  I also feel thankful, for the good, heroic people in this world who rush towards danger to lend a hand, who gather for vigils and memorials, who stand up for love and against hate.  The world keeps turning, even though it may feel completely stuck in place.        

So at your next gathering, look around the room and take in that you're lucky to be present with friends and family.  Surround yourselves with one another, and laughter, and love, and food.  And make these incredibly simple and delicious Caramelized Mushroom and Onion Mini Tarts - I mean, I had to squeeze it in here somewhere.  But honestly, food brings people together.  Food feeds our souls.  Food is love.  Spreading that love today and everyday to all of you!      

Recipe here.

Grilled Halloumi Cheese

I don't want to live in a world without cheese.  In fact, there have been times in my life when I've questioned whether or not I might have a slight aversion to dairy, but I honestly don't even care.  I love cheese too much.  I went to college in Wisconsin after all!  I don't think I've ever met a cheese that hasn't made me extremely happy.  Only recently did I discover Halloumi at a couple of our favorite Greek restaurants (this one on the east coast and this one out west).  It's this superb, mild, sturdy cheese that is perfect when grilled or fried.  My brother was over this weekend and he threw it on the BBQ for probably 5 minutes, drizzled it with good olive oil, a squeeze of fresh lemon and sprinkled it with sea salt and ground oregano.  We ate the entire plate!    

Cheese and Spinach Puff Pastry Bites

I have a tendency of getting on random food kicks where I eat the same thing every day for months.  Back in my 20's when I worked in an office, I ate a banana and peanut butter literally at the same time each day (if the office was out of bananas I would hyperventilate).  I'm nearing the end of my latest kick, which is the Wheat Spinach Savory Fold-Over Thingy (you'd think I'd know the official name of it) from Starbucks.  It's low in calories, it's the perfect mid-day snack, it's flaky and buttery and salty and delicious.  I've had puff pastry in my freezer for awhile in hopes of recreating it, and I sort of got around to it last night.  This is definitely a variation of the Starbucks version, but it's just as salty and buttery and delicious.  I followed this recipe but altered it by using puff pastry sheets instead, and cutting them into small circles before molding them into cups in a mini cupcake tin.  I baked them at 400 degrees for about 20 minutes until they were bubbly and golden.  

So what should I eat every day for the next few months?

Brussels Sprout Chips

Do you know what I consistently want?  Honey BBQ Fritos Twists.  Like, I want them all of the time.  If I could eat a bag every day without feeling guilty or disgusting (or gaining a thousand pounds)... I would.  And because of this, I don't think I've opened a bag since college.  I'm too afraid of what might happen once I taste that sweet and spicy crunch.  WHY IS IT THE PERFECT CRUNCH?  Nope, no... I must not go there.  Instead, I will make things like Brussels Sprout Chips, which are delightful and flavorful AND nutritious.  It is somewhat tedious, I admit, to rip off the outer leaves, but you can also slice them thinly with a knife for a similar effect and texture.  Check out this recipe if you would like to avoid Honey BBQ Fritos Twists taking over your life as well.  

Crispy Buffalo Cauliflower

Raise your hand if you love buffalo flavored anything!  Wow, I see 17 million hands!  Because I have 17 million followers!  Ok but really, I don't know many people who don't love buffalo sauce.  However, typically it's associated with rich foods like wings or burgers.  Not anymore, my friends, not anymore.  How about a crispy, buffalo VEGETABLE!  Cauliflower!  The hearty florets are lightly coated in a garbanzo bean flour & water batter (which makes them gluten-free, yes?), seasoned with garlic powder and a little salt, baked until crispy, smothered in buffalo sauce and baked some more.  They are so delicious, and would be even better dipped in a Greek-yogurt based blue cheese sauce (last night all I had was ranch on hand, still yummy).  I followed this recipe - enjoy!!

More buffalo: Bufalo Chicken Burgers, Buffalo Chicken Chili, Buffalo Chicken Chop Salad and Buffalo Deviled Eggs

Spinach Balls

I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second).  We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy!  Juuuuuust kiddddddding.  Anyways.  Someone made these Spinach Balls and they were FANTASTIC.  I asked her if I could share the recipe and she said yes, so here it is!  Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter.  I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat.  Butter... butter makes everything better.  However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it.  (But I wouldn't recommend it cause I don't recommend those kind of things.) 

Spinach Balls

(Makes approx. 45)

Printable Recipe

2 packages 10oz. frozen chopped spinach, thawed

3/4 cup butter, melted

1 small yellow onion, diced

4 eggs

1/2 cup grated Parmesan cheese

2 cups seasoned bread crumbs

1/4 tsp pepper

Pinch of salt (I was generous here)

Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden.  Enjoy!

The next morning I sautéed the leftovers in BUTTER and added a fried egg.  Yum.

Tuna Avocado Toast + Bertolli Contest

Want to know something?  I love olive oil.  Some women collect shoes, or handbags, or jewelry... and I collect olive oils.  One of my favorite brands, Bertolli, is celebrating their 150th anniversary and they sent me that beautiful anniversary bottle above.  It's so pretty!  I want to carry it around like a handbag or wear it on my feet!  I'm very normal!  Anyway, to celebrate, Bertolli is having a recipe contest in which you could win a trip to Tuscany (as well as other prizes) just by submitting a dish using Bertolli oils.  Check it out here and enter soon, the deadline is July 31st!

The other night, using Bertolli olive oil (duh), I tried to recreate a dish we recently had at the Manhattan Beach, CA restaurant Love and Salt.  If you follow me on Instagram, then you know I pretty much fell in love with this restaurant right away.  We ate insanely crispy yet juicy roast chicken, and pasta with bone marrow (yup), and a salad with crispy garbanzo beans... all while sipping spicy margaritas.  And we began the meal with an albacore tuna and avocado toast.  This toast was something magical... every bite so full of bright texture and flavor.  I could have made love to the toast alone... perfectly crispy and probably soaked in delicious olive oil.  Creamy avocado, with a hint of lemon, topped with fresh, chunky tuna that melted in your mouth, and sprinkled with some sort of olive (caper?) mixture and a sliver of onion.  Am I still talking about this toast??

I thought it would be the perfect appetizer to make with my fancy olive oil, see what I did below...      

I had ciabatta bread leftover from our local pizza joint, so I used that, however you could use sourdough or french bread.  Just slice, and sauté on the stove in a splash of olive oil over medium heat until both sides are golden.  Take a can of solid white albacore tuna (soaked in water), drain and place in a bowl.  Scoop out an avocado into another bowl and mash with a fork.  Take the juice of half a lemon, and sprinkle over both bowls.  Drizzle both bowls with olive oil, and sprinkle with salt and pepper to taste.  To assemble toasts, spread avocado first, then tuna and then top with some chopped kalamata olives (or use an olive tapenade).  Serve and enjoy!