Barefoot in the Kitchen: Back For Seconds!

I am so very excited to announce my second cookbook! It has been a long time coming - my previous cookbook was published TEN years ago! This new book is full of terrific new recipes and I can't wait to share it with you. I'm planning some really fun gifts to be included in the first 20 orders, so get ready for Launch Day! The best way to follow along is to find me on Instagram: @barefootkitchen4

Orange-Blueberry Muffins

Orange Blueberry Muffins

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 teaspoons orange zest

2 eggs

1 teaspoon vanilla extract

3 tablespoons orange juice

1/2 cup buttermilk

1 cup blueberries fresh or frozen (do not thaw)

Topping:

1 tablespoon white sugar

3 tablespoons brown sugar

1 teaspoon orange zest

¼ teaspoon nutmeg

In small bowl, blend all ingredients well.

Preheat oven to 350°. Prepare muffin tin with paper liners sprayed with nonstick spray.

In mixing bowl, blend the sugar and orange zest until well combined – the sugar will look pale orange. Add in the butter and cream 3-5 minutes until fluffy, scraping down sides occasionally. Add in the eggs, vanilla, orange juice, and buttermilk; blend well. (The mixture may appear curdled, especially if your ingredients were not room temperature.) In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the butter mixture, reserving a few tablespoons of the flour. Fold until just mixed. Toss the blueberries with the reserved flour mixture, then add all to the batter, folding in gently. Fill muffin cups ¾ full. Sprinkle with the topping mixture. Bake at 350° for 20-23 minutes, or until a toothpick inserted near the middle of a muffin comes out clean. Yield: 16 muffins

Potato-Leek Soup

“The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.” - John Steinbeck


There's something so comforting about soup. We associate its warmth and nourishment with cold winters and being home sick from school: a one-pot miracle meal that warms and fills the belly. 

But I love a good bowl of soup year-round. 

Yesterday as I ran through Publix to grab a few essentials, a beautiful leek caught my eye and became irresistibly essential. I could practically taste the rich, creamy broth of potato-leek soup! The preparation of it today gave me another excuse to use my new pressure cooker, too, so  ...

Potato-Leek Soup

6 medium potatoes
1 leek
1 garlic clove, minced
2 tablespoons butter
salt and pepper
4 cups chicken or vegetable stock
2 sprigs fresh thyme, stems removed
1 cup half and half

Trim the ends of the leek and halve it. Thinly slice and place in a bowl of cold water. Swish the leeks around and give the grit a moment to settle in the bottom of the bowl. Meanwhile, heat the pressure cooker on the "saute" setting. When hot, add the butter. Scoop the leeks out of the water and dry briefly. Saute the leeks, garlic, salt and pepper in the pressure cooker for 3-4 minutes, until softened. While those cook down, peel the potatoes and quarter them. Pour the stock into the pot along with the thyme, potatoes and more salt and pepper. Place lid on pot and pressure cook for 12 minutes. Carefully use quick release. Whisk in the half and half, breaking down the potatoes and leaving some bite-size pieces as you do so. Yield: 4-6 servings

I like to serve mine topped with swiss cheese and sliced green onion, but diced ham, chopped bacon, sour cream, cheddar, or fresh parsley would all be great options.

Broccoli Cheese Soup

Broccoli is one of the few vegetables I like, and so I am always trying to incorporate it into my diet. One version of it I have never liked, though, is broccoli soup. I've attempted to eat it, and I've seen other people eat it, but frankly I just haven't able to get past the smell! So gross.

But today. Today I had no plans for lunch and it's cold outside and soup just sounded like the right thing to make! I decided it was time to conquer a classic and make some broccoli soup I would actually eat. This recipe is super simple and comes together fast - easily ready from start to finish in under 20 minutes! It was very filling and satisfied my craving for a warm, tasty, non-stinky, creamy broccoli soup.

(If you're following a paleo/keto/gluten-free/etc. diet, you can omit the flour altogether for a slightly thinner consistency, or simply replace the flour with a compliant thickener.)

 Broccoli Cheese Soup

1 head broccoli, trimmed and chopped
1/2 cup diced onion
salt and pepper
3 tablespoons butter
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
1 cup chicken stock
1-1/2 cups milk
1/2 cream or half-and-half
1-1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese

In a large saucepan over medium heat, saute the broccoli and onion in butter until beginning to soften, 4-5 minutes. (Season with salt and pepper while cooking.) Add the garlic and crushed red pepper, cook for one more minute. Sprinkle in flour; stir and cook for one more minute. Pour in chicken stock and milk. Continue cooking for 5-6 more minutes, stirring occasionally, until the mixture thickens slightly and the broccoli is tender. Using an immersion blender (or transferring to a blender pitcher) blend the soup to your desired consistency. Return to pot if using a standard blender. Stir in cream and cheeses. Heat through and serve! Yield: 2 meal portions, or 4 smaller portions.

Sloppy Joe Skillet Supper

I love meals that are basically all-in-one dishes like casseroles (which are baked) or skillet meals like this variation on sloppy joes. They make for a pretty quick weeknight meal, and are perfect for kids. Sloppy Joe Skillet Supper in particular is easy to adapt to a low-carb or gluten-free meal if you prefer.

1) Swap out the regular pasta for your favorite alternative pasta.

2) Use "Zoodles" (spiralized zucchini) or spiralized sweet potatoes

3) Instead of shredding the carrots and zucchini, dice two of each vegetable and saute them for the appropriate length of time before setting them aside to brown the turkey. Add them back in after the sauce is combined.

Sloppy Joe Skillet Supper

1 pound lean ground turkey
1 tablespoon cooking oil (olive, coconut, canola, whatever)
1/2 sweet onion, chopped
2 cloves garlic, chopped
1 small zucchini, shredded
1 small carrot, shredded
1 small green pepper, diced
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1 (12 ounce) bottle chili sauce
1/2 cup ketchup
1/2 cup beef or chicken stock

10 ounces dry macaroni pasta, cooked al dente - according to package directions.

In a large skillet over medium heat, saute the onion, garlic, zucchini, carrot and green pepper for 4-5 minutes until the vegetables soften and the onions start becoming translucent. Add in the turkey, breaking it up and stirring it all together until the meat is no longer pink. Stir in the vinegar, chili powder, nutmeg and pepper. Add in the chili sauce, ketchup and broth. Stir in the cooked pasta. Allow to simmer for about five more minutes. I sometimes serve this topped with shredded sharp cheddar cheese.

Perfectly Hard-Boiled Eggs

Hard-boiled eggs are one of those things that seem simple, yet they are easy to get completely wrong! Years ago I read about how to cook them perfectly and ever since I never have any trouble with them. Then I use our family's time-proven method to peel them so I can turn them into one of my favorite treats - deviled eggs!

To hard-boil eggs:

Place the eggs in a pot and cover with cold water.
Bring to a boil over high heat.
Cover and turn off heat; let sit for 10-12 minutes.
In a bowl, combine a few handfuls of ice with just enough water to cover.
Drain eggs and plop them into the ice water.
Let sit for 10 minutes, until thoroughly cool.

Now they are ready to peel! All you need are your hands and a spoon.

Side Note: Why, oh, why, Manufacturer of This Plate, did you make it for 15 deviled eggs? Why not an even number? Did you know I will inevitably break one of the whites? Or did you decide to give me an excuse to eat one so they would fit the exact number? It's spooky how well you understood me before we ever met. But seriously, FIFTEEN?

Moving On.

Crack the large end. Water usually collects there and you want to use that to your advantage.

Turn the egg upright, so that any water inside drains down between the shell and the egg white. Use your fingers to make an opening.

Gently work a small spoon under the shell, curving around the white.

Angle the spoon up, pushing the shell away.

Most of the shell should simply shear away, usually in no more than 3-4 pieces.

Strawberry Shortcake Muffins

Recently, I decided to adapt one of my favorite muffin recipes, Lemon Blueberry Muffins, to make it work with strawberry. I loved the results! The only problem is that the recipe only makes one dozen. This batch didn't last out the day!

Strawberry Shortcake Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons orange zest
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh orange juice
1/2 cup whole milk

Filling
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

1/4 cup strawberry jam

Preheat oven to 350°. Spray a 12 cup muffin tin with non-stick spray, or use cupcake liners. In a small bowl, stir together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, blend the sugar and orange zest until well combined. Add in butter and blend until light and fluffy.  
 
Add eggs, one at a time,blending well. Add in vanilla, orange juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined.

In a small bowl, stir together the cream cheese, powdered sugar and vanilla.

Divide about half of the batter into the muffin cups. Top with a teaspoon each of the cream cheese mixture and the strawberry jam. Divide the remaining batter between the muffin cups, covering the filling. 

Bake at 350° for 23-25 minutes. Cool on a wire rack, but these are especially tasty served warm!

April Menu!

Thank you so much to everyone for their March Menu orders! Among those who benefitted from meals were:

• A mama to two preschoolers.
• A grandmother undergoing chemotherapy.
• A busy grandmother who teaches middle school.
• A mom, with three young boys at home, who underwent knee surgery. 
• A family who recently moved.

In April, let me help you or even help you help a friend! These are tasty, home-cooked, made from scratch meals delivered to you. Save it for tomorrow in the fridge, for a later time in the freezer, or pop it in the oven for a fast dinner that night!

I'll be "barefoot in the kitchen" so you don't have to be!

April Menu 

Menu 1 - April 14 Orders due by noon on April 12.

Shepherd's Pie - Flaky, from-scratch pie crust filled with beef, peas and carrots in gravy, topped with fluffy mashed potatoes.

Lemon Chicken - Tender chicken and snappy green beans folded into a creamy lemon-Parmesan sauce, with angel hair pasta. (gluten-free option available)

Desserts: Lemon Bars (1 dozen) and Chocolate Cake with Caramel Buttercream Frosting

Menu 2 - April 28 Orders due by noon on April 26.

Beef and Bean Chili - Full of tomatoes, peppers, onion, beef and beans and the perfect level of spice. (gluten-free. vegetarian option available)

Chicken Parmesan - Shaped pasta tossed with chicken, homemade marinara sauce and mozzarella cheese. Topped with a Parmesan-bread crumb mixture.

Desserts: Pound Cake with Homemade Lemon Curd and Chocolate Chip Cream Cheese Bars (1 dozen)

Meals are $25 each, desserts are $15 each.

*** To place your order, send me an email here or use the link in the right sidebar. Your order will be confirmed when payment is received via PayPal. If you prefer to pay with a check or cash, let me know in your email and I will give you the mailing address. ***

Meal Delivery and March Menu!

**Updated Pricing!**

Hey, friends! I am offering something new to my local readers:

Fully cooked, from scratch, meal-in-one casseroles for delivery! 

Twice each month, on the first and third Friday, I will offer a menu of two different choices for meals and for desserts. The options will be a la carte, so you can order just one meal or any combination you like. I'll be "barefoot in the kitchen" so you don't have to be!

Meals will serve 4-6 people for just $25. As delivered they'll contain fully cooked ingredients in a covered foil container, ready for the oven or the freezer.

The desserts are $15 and will be ready to serve.

These meals are perfect for you if you  ...

... want delicious family-pleasing meals without spending so much time in the kitchen.

... want to have a back-up meal in the freezer for a busy night.

... know a family who could use the gift of a meal - due to health issues, a new baby, they've recently moved into a new home, or just because you want to bless them!

With each menu, my goal is to include two homestyle, family-favorite recipes, one of which will be easily adapted to accomodate dietary needs (i.e. vegetarian or gluten-free). The desserts will be generally decadent and I can make no promises for their health benefits! Except for a mental health boost, of course!

*** To place your order, send me an email here or use the link in the right sidebar. Your order will be confirmed when payment is received via PayPal. If you prefer to pay with a check or cash, let me know in your email and I will give you the mailing address. ***

March Menu

Week 1 - March 3 Orders due by noon on March 1

Beef and Black Bean Enchiladas : Corn tortillas filled with a spicy beef/black bean mixture and pepper jack cheese. Topped with homemade enchilada sauce (peppers, tomato, garlic and spices) and served over brown rice. (Gluten-free, vegetarian option with black bean/sweet potato) Bake or Freeze.

Chicken Ranch Casserole : Shredded chicken, pasta and carrots folded into a from-scratch creamy, cheesy sauce, seasoned with Ranch-style herbs. Buttery bread crumb topping. Bake or Freeze.

Desserts : Snickerdoodles - Soft cinnamon-sugar cookies. (2 dozen)
                  Caramel Banana Pudding - Homemade vanilla pudding layered with fresh bananas,                                                               vanilla wafers and caramel sauce. Topped with whipped cream.

Week 2 - March 17 Orders due by noon on March 15

Unstuffed Pepper Casserole : Homemade marinara (pureed tomato, zucchini, carrots, garlic, onion), diced green peppers, brown rice, ground beef and cheddar. Garlic-herb bread crumb topping. (gluten-free and vegetarian options available) Bake or Freeze.

Chicken Pot Pie : From-scratch flaky, buttery pie crust surrounds a creamy filling of chicken, potatoes, peas and carrots. Bake.

Desserts : Pistachio Chocolate Chip Cookies (2 dozen)
                 Fudgy Mint Brownies (1 dozen)
  

Egg Muffins

I love a savory breakfast! But I am also somewhat lazy first thing in the morning. I'll generally not eat anything unless it comes together very quickly. I tend to cook lunch and dinner, though, for 5-6 people, so I suppose it's only natural that I don't want to add in a third meal to cook! Anyway, I often make up breakfast meals that I can heat up easily throughout the week. I love quiches, like this Cheese Quiche or this Potato-Spinach Quiche. I love having Breakfast Burritos waiting in the freezer, too. These Egg Muffins, though, are nice to have in the refrigerator, ready to serve one at a time to the little ones, or two (or three ...) for the bigger people in the family.

(For the meat in these, my favorite thing to use is lean ground turkey mixed with a couple of teaspoons of Frying Pan Pork Sausage Spice.)

Egg Muffins

9 eggs
2 tablespoons sour cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound breakfast meat, cooked and crumbled or chopped (bacon, ham, sausage)
3 cups raw spinach, chopped
1/2 cup finely diced peppers
2 green onions, sliced
1 cup shredded cheese

In a mixing bowl, whisk the eggs and sour cream with the salt and pepper. Stir in the remaining ingredients. Divide the mixture between 12 greased muffin cups. Bake at 375° for about 15-18 minutes. Yield: 12 muffins

Apple-Carrot Cake with Cinnamon Maple Cream Frosting

For Jeff's birthday cake this year, I adapted an apple-spice cake recipe. It's full of autumn flavor and would be the perfect cake for Thanksgiving!

 Apple-Carrot Cake with Cinnamon Maple Cream Frosting

1/2 cup unsalted butter, softened
1/4 cup coconut oil
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon maple extract1-1/4 cups all-purpose flour
1 cup whole wheat flour 
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup buttermilk
2 medium apples, finely chopped
1 medium-sized carrot, peeled and shredded

Preheat the oven to 350°. Prepare 2 9-inch round cake pans by lining the bottom with wax paper and spraying with non-stick spray. 

In a mixing bowl, cream together the butter, coconut oil and sugars until fluffy - this will take a few minutes. Blend the eggs and extracts into the mixture. In a separate bowl, combine the dry ingredients. Alternately add in the flour mixture and the buttermilk, just until combined. Fold in the apple and carrot. Divide the batter between the pans and bake for 25-28 minutes, until a toothpick inserted near the center comes out clean. Cool in the pans for a few minutes, then remove cakes to a wire rack to cool completely. 

For the frosting:

8 ounces reduced-fat cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

1 teaspoon maple extract

1/2 teaspoon vanilla extract

1-1/2 teaspoons cinnamon

(milk or cream, as needed)

In a mixing bowl, blend together the butter and cream cheese until fluffy. Add in the extracts and cinnamon. Slowly add in the powdered sugar until the frosting is the right consistency. Add milk or cream if it's too stiff.

Garnish the frosted cake with chopped pecans or walnuts, if desired.

Bajan Coconut Chicken

As a thank you for some recipes I had submitted to the site, Savory Spice Shop sent out a variety of spices and seasonings for me to experiment with and enjoy. One of the seasonings I had never heard of before, which made me especially eager to try it. When I ran across a recipe for Coconut Lime Chicken on Pinterest, I knew that was the one I wanted to adapt. 

The seasoning blend is called Bajan (say it so that it rhymes with Cajun) and it originates from Barbados. It's a unique combination of herbaceous, spicy, sweet and tangy flavors. Of course, I recommend ordering it from Savory Spice Shop! I think this recipe features it beautifully.

Bajan Coconut Chicken

1 tablespoon coconut oil
2 chicken breasts, cubed
2 teaspoons Bajan seasoning
1 fresno chili, finely diced
     (or 1/2 teaspoon aleppo pepper flakes or 1/2 teaspoon crushed red pepper flakes)
1 garlic clove, minced
2 green onions, sliced
1 teaspoon fish sauce (optional, but highly recommended!)
1 tablespoon soy sauce
1 tablespoon lime juice
1 can full-fat coconut milk (shake well before opening)
2 tablespoons chopped cilantro

In large skillet, heat the coconut oil over medium-high heat. In a bowl, combine the chicken, Bajan seasoning, chili, and garlic. Transfer to the hot skillet and cook until the chicken is nicely browned, about 5-7 minutes, turning halfway through. (It's okay if the chicken isn't 100% cooked at this point. It will finish in the sauce.) Stir in the green onions, fish sauce, soy, lime juice and coconut milk. Bring to a simmer and cook until the sauce is slightly thickened and the chicken is cooked through, about another 5-7 minutes. Just before serving, stir in the cilantro. (The Bajan seasoning, soy and fish sauce all contain salt, but you'll want to test the sauce and add a touch more salt if necessary.) Serve over rice, rice noodles, cauliflower rice or quinoa.

Sausage and Grits Casserole

If there is one meal I could eat all day every day, it's breakfast. I love everything about it. Well, I should clarify: savory breakfast. I don't like anything sweet first thing in the morning. The most I can handle is my coffee, which is hardly sweet at all. Anyway, whenever we have occasions to provide breakfast for gatherings, I usually volunteer to make something savory. This casserole is perfect for just such a need. It can be made ahead of time and baked before serving, and (especially if you keep cooked sausage in your freezer) it comes together in a snap! You can certainly cook the grits in only water, but in my experience every little layer of flavor helps when you're cooking.

This is also a fairly simple recipe that can be customized. Diced green and red peppers, chopped spinach, mushrooms - there are plenty of ways to add variety.

Sausage and Grits Casserole

1 cups grits
1-1/2 cups milk
1-1/2 cups chicken stock
2 tablespoons butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound ground breakfast sausage
2 green onions, chopped
4 eggs
2 cups shredded sharp cheddar cheese

In a large saucepan, bring the milk, stock, butter and seasonings to a boil, whisk in grits and turn heat down to low. Continue to cook, whisking frequently, until the grits are thick. Remove from heat. Meanwhile, cook breakfast sausage in a skillet until browned through, breaking it up as it cooks. In a small bowl, whisk the eggs with salt and pepper. Temper the eggs by whisking in about 1/4 cup of the grits, then pour the mixture into the grits and stir well. Add in the sausage, green onions and 1-1/2 cups of cheese. Pour that mixture into a greased 9 x 13 dish. Sprinkle with the remaining 1/2 cup cheese. Store in the refrigerator until ready to bake, or bake immediately at 350° for 30-40 minutes.

Unstuffed Pepper Casserole

My kids could eat spaghetti every night of the week. Except that one kid who is starting to get tired of it. At any rate, I make a lot of marinara and I like to have different ways to use it rather than just the traditional pasta route. This recipe is a great alternative. It offers a big veggie punch along with the flavors that it seems like everyone loves! This is also my go-to casserole for giving to others because it can be adapted to fit dietary restrictions like gluten-free, dairy-free, whatever. It freezes well so I sometimes give it unbaked. That way if the family has received a lot of food they can freeze it for another time.

Unstuffed Pepper Casserole

1-1/2 cups brown rice, prepared according to package directions

1 zucchini, trimmed and shredded
1 carrot, trimmed and shredded
1/2 onion, chopped
1 green pepper, chopped
1 pound ground turkey
1 jar marinara sauce (about 1 quart)
1 cup shredded cheddar cheese

2 eggs
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1 tablespoon olive oil
salt and pepper

In a large skillet, saute the turkey until brown, breaking it up as it cooks; season with salt and pepper. Remove to a separate dish. In the same skillet, saute the zucchini, carrot, onion and green pepper. Add the turkey back in, along with the rice, marinara, cheddar and eggs. Pour into a greased 9 x 13 baking dish. In a small bowl, combine the bread crumbs, Parmesan, seasonings and olive oil. Sprinkle over the top. Bake at 350° for 30-40 minutes, until heated through and bread crumbs begin to brown.

Thai Chicken Pasta

I have made variations of this recipe many times over the years. One such simplified variation I submitted to a magazine cooking contest and won 3rd place! My favorite version is one that comes together quickly on the stove top. I'm sharing that one here, including preparing the chicken. Don't let the long list of ingredients scare you! If you keep cooked, shredded chicken in the freezer, or pick up a rotisserie chicken, it makes the recipe even easier! The flavor is really in the sauce, so if you need another shortcut but you're cooking the chicken, simply season it with salt and pepper. I've made it many times for my own lunch and left out the chicken altogether! The sauce also makes a terrific dip for egg rolls or wontons.

One of the wonderful things about Asian-inspired dishes is the layers of flavor they feature : sweet, spicy, salty, bitter, and sour. This dish does a nice job of incorporating each of those elements.

Thai Chicken Pasta

For the chicken:
2 chicken breasts, cubed
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons canola oil 

Heat the canola oil in a large skillet over medium-high heat. In a small bowl, mix together the seasonings; sprinkle over the chicken. Add the chicken to the hot skillet and saute for 5-6 minutes, until just cooked through. Remove and keep warm.

For the sauce:
2 green onions, chopped
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground ginger, or 1/2 teaspoon freshly grated
1 cup chicken broth (or vegetable stock or even water)
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1 tablespoon fish sauce (optional, but it's so good!)

Add the onions, garlic and red pepper flakes to the skillet and saute for about a minute. Add in the remaining ingredients, stirring well to combine. Allow it to simmer for 3-4 minutes, until it thickens slightly. If it gets too thick, just splash in a little more stock or water.

Meanwhile, bring a large pot of water to a boil, salt it, and cook 8 ounces angel hair pasta according to package directions. Drain and add to the sauce along with the reserved chicken. Mix well; heat through and serve topped with chopped fresh cilantro, shredded cabbage, shredded carrots and/or chopped peanuts. Yield: 4-6 servings

Rustic Apple Tart

Last weekend my daughter had plans to stay the night with a friend about an hour away. After looking at a map and realizing that we'd only be another hour away from Ellijay, the Apple Capital of Georgia, we knew what we had to do. In addition to eating some fantastic apple cider doughnuts, we picked up quite a few apples. Some for snacking, some for use in recipes. For this Rustic Apple Tart, I used Granny Smith. They stay slightly crisp and their tartness is a lovely foil for the sweet crumble topping.

Rustic Apple Tart
 

Pastry for a single-crust pie (the roll-out kind, not the one sold already in a pie plate) Here's my recipe!
3 medium-sized tart apples, cored, peeled and thinly sliced
1/2 cup quick oats
1/3 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons brown sugar
2 tablespoons butter, softened
pinch of salt

Roll out pastry dough into a circle. Place the apple slices in the middle - fan them out in a spiral pattern if you're feeling fancy - leaving about a two inch border all around. In a small bowl, mix together the streusel ingredients. Sprinkle the mixture over the apples. Fold pastry up over the edges of the apples, leaving the middle exposed. Bake at 375° for 25-30 minutes, until apples are tender. You may need to cover the tart lightly with aluminum foil to prevent it from browning too much.

Bisclettes

I think my family's obsession with bread is pretty well documented on this blog. The recipe I'm sharing today is one that is a great fall-back. I nearly always have these three simple ingredients and it's easy to mix up a batch to round out a meal. One of our family's friends named them "bisclettes" because they're like tiny versions of traditional buttermilk biscuits, and the name stuck.

Bisclettes

1 cup sour cream
1 cup butter, melted
2 cups self-rising

In a mixing bowl, stir together the three ingredients. Spoon into mini-muffin tins. Bake at 375° for 12-15 minutes, until golden and just beginning to brown.

Lemon Kale Salad with Spiced Salmon

While I was making my grocery list the other day, I typed "salad" into the Pinterest search bar. For a second there, I thought I broke it. I could almost hear the website go, "bzrrp" as it tried to calculate the billions of well-intentioned salad recipes pinned in the database. But then I was flooded with responses and I saved lots of great salads and ideas to develop new recipes. One recipe that inspired me was Simple Kale Salad with Lemon Vinaigrette. I don't eat nearly enough veggies and when I find one that I can tolerate, like kale, I tend to use it a lot.

I had plans for a friend to come to lunch and I decided I'd use her as a guinea pig for my new salad idea. I think it turned out beautifully! There are a few elements that come together to make this dish, but every one is definitely worth it. The good news is that the vinaigrette doubles as a dressing and a marinade, plus you can make this ahead of time and keep it in the fridge.

(Salmon not shown.)

Lemon Kale Salad w/ Spiced Salmon

1 bunch kale
2 lemons, zest one and juice both
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes (I used aleppo pepper flakes.)
2 teaspoons dijon mustard
1 clove garlic
1/4 teaspoon each salt and pepper

1-1/2 cups asparagus, cut into bite-size lengths

8 ounce salmon fillet
1/8-1/4 teaspoon cayenne pepper
1/4 teaspoon smoked Spanish paprika

1 teaspoon butter
1/3 cup chopped walnuts
salt
pepper
cayenne

2 ounces goat cheese, crumbled

To assemble: 

Blanch the asparagus pieces (boil in salted water 2-3 minutes, cool in ice water, drain) and set aside.

Rinse the kale leaves well and strip them from the stems. Dry well. Massage the leaves gently for a few minutes. This breaks down the cellulose, making the leaves more tender and less bitter. Chop the kale and place in a large bowl with the asparagus. In a small bowl, whisk together the lemon, olive oil, red pepper flakes, mustard, salt and pepper. On your cutting board, smash the garlic clove, coarsely chop and sprinkle with salt. Using the flat of your knife, smush the garlic and salt into a paste. Add it to your dressing ingredients and whisk well. Pour about half of the dressing onto the kale and toss to coat. Place in refrigerator to chill. Whisk the cayenne pepper and paprika into the remaining dressing and pour over the salmon fillet. Bake at 325° for 18-20 minutes.

Meanwhile, melt the butter in a small skillet over medium heat. Toss in the walnuts and seasonings. Cook, continuing to toss frequently 3-5 minutes, until the nuts are fragrant and toasted.

When ready to serve, toss the salad with the walnuts and goat cheese; top with the salmon.

Italian Pasta Salad

Over the summer I set out to develop a pasta salad recipe that included some of my oldest daughter's and my favorite flavors. I wanted it to be cold, fairly light, and filling enough to be a meal on its own. I ended up serving this alongside a rotisserie chicken for the family. It was really convenient having the leftovers ready and waiting in the fridge over the next couple of days!

Italian Pasta Salad

8 ounces pasta (macaroni, penne or rotini would work well), cooked al dente and  set aside to cool
1 lemon, zested and juiced
2 tablespoons olive oil
1/2 cup ricotta cheese
salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 cups fresh spinach, coarsely chopped
2 Roma tomatoes, seeded and chopped
4 ounces fresh mozzarella, cubed into bite-sized pieces

In a large bowl, whisk together the olive oil, ricotta, lemon juice and zest, salt and pepper. Stir in the herbs and spinach. Fold in the cooled pasta, then the tomatoes and mozzarella. Allow to chill in the fridge for about 4 hours before serving.

Green Smoothies

Green smoothies are all the rage right now, and it's easy to see why! They're packed with nutrition, taste fantastic, and are ridiculously easy to make. I have one for breakfast nearly every day. My morning routine is pretty consistent: wake up, drink a glass of water while standing at the sink, followed by coffee (with half and half and maybe 1/4 teaspoon brown sugar). Then in the mid-morning, around 9, I have a green smoothie. There are lots of different combinations of fruits and veggies you can use in them, and I'll share my favorites here. It's really more about a method than a recipe, per se.

Using plastic wrap, I bundle up the fruit I want to use into little packets. Several of those fit in a quart freezer bag. I like to make a few different combinations and keep them in separate, labeled bags. If you make all the same kind it's easier to put them all in a gallon-size freezer bag. When you want to make a smoothie, you have a couple of options. 1) Place the packet in the microwave for 15 seconds at half power or 2) Let it sit out on the counter for 5-10 minutes. This softens the fruit just enough to make it easier to pack into the blender cup. I place the fruit/veggies in a blender cup and add just enough orange juice or almond milk to come up halfway. Blend until smooth; drink up! The amount of liquid will vary a little depending on the fruit you used and how frozen solid it is.

(Generally, I freeze only fruit in the little bundles. I keep a bag of frozen kale and a bag of fresh spinach on-hand to add into the smoothies. To freeze kale, wash and dry it well, then place in a freezer bag. Remove every ounce of air and seal. Toss in the freezer. I have been told you can freeze spinach like this, too, but I haven't done it.)

Kitchen Sink smoothie, before adding OJ and blending.

Green Sunshine
pineapple
banana
mango
spinach
kale
OJ

Berry Blend
assorted berries: strawberry, blueberry, raspberry, blackberry
banana
spinach
kale
almond milk or OJ

Simple Green
banana
mango
strawberries
spinach
kale
OJ

Kitchen Sink
banana
pineapple
blueberries
strawberries
mango
spinach
kale
almond milk or OJ