Purple Cauliflower Salad

It is just me or do colorful foods taste better? Purple cauliflower is one of those bougie food items that aren't totally necessary but gosh darn it, it sure does look cool. This warm salad is full of flavors and textures that keep it interesting because life is too short for boring sides!

What I had on Thanksgiving

Since it was just Lewis and I for Thanksgiving this year, we decided to roast a turkey breast instead of the whole bird. Usually, I follow Alton Brown's turkey recipe which is always uh-mazing but this time I kept it simple with a bit of butter and a classic dry rub.

Kickass Cran-Apple Sauce

I feel like cranberry sauce gets a bad rap. It's always the afterthought dish on your Thanksgiving table, carelessly plopped out on a plate, usually still left in its tin can form, occasionally picked at by your parents or grandparents. I was also one of those nonbelievers but ever since I made this recipe, it's become an absolute staple, a perfect sweet and tart accompaniment to a rich and savory dish.

Rosemary Spoon Cornbread with Crispy Onions

You know tomorrow is Thanksgiving when you have homemade pumpkin pie for dinner. I am SO far behind in posting my recipes but I just have to share this one I made earlier in the week because it was so gosh darn a-maize-ing (there, I got my corn pun out of the way). I think spoon cornbread is one of my all-time favorite sides, I could just eat it for the whole meal. The texture is almost like if a pudding and a bread had a delicious food baby and then you decided to add some fresh herbs to the mix AND crispy fried onions because this IS a holiday after all and what is a holiday without a little indulgence?

Acorn Squash w/ Chicken and Cranberry Stuffing

Thanksgiving is almost here and I am SO ready. Some time off work and a holiday completely centered around family and food? Yes, please.
While the turkey is traditionally the allstar of this all day eating fest, the side dishes have always been the thing I most look forward to (besides the pie of course). While I love the more traditional dishes, I wanted to switch it up a little with my veggies and this recipe is perfect because it's almost like a veggie, stuffing, and cranberry sauce all at once - BOOM!

Pumpkin Mac

Just because Halloween is over doesn't mean the pumpkin flavors have to stop! I always wanted to try to create a pumpkin mac. Pumpkin is naturally a savory ingredient, but I think people automatically associate it with pie. This Mac is creamy with just a hint of pumpkin (not to mention more fiber and Vitamin A heyyyyy).

German Recipes to try for a Festive Oktoberfest

Almost everyone is familiar with world renowned festival that began in late September in Munich, Germany. Even though we don't really get a fall here in the southern US, it has always been my favorite time of the year so why not celebrate it with great food, festivities, and a frothy pint of beer!?

1 - Oktoberfest Beer
2 - Braised Red Cabbage & Apples
3 - Sauerbraten
4 - Authentic Black Forest Cupcakes
5 - Marzipan Stollen
6 - Spätzle with Garlic Chives

While some of these probably aren't traditionally served during the festival, they're delicious at any time of year.
One of my favorites has to be the Authentic Black Forest Cupcakes, which are favored with coffee and cherry kirsch. Another more recent discovery is Spätzle which can be served as a side or put into soups!

Roasted Radishes with Orange & Thyme

Lately I have been experimenting with foods I don't normally eat, enter the radish.

This small colorful root veggie can be sliced in salads, pickled in sandwiches, and braised in butter. Personally I have had it only a couple of times as a garnish on a sandwich or taco but it has never been the star of the plate.

I don't know why but I have never even thought of roasting these red beauties which is odd considering some of my favorite forms of veggies are in their roasted form. I decided to keep it simple and toss them in some orange infused oil, thyme, salt, and pepper. Roasting at a high heat brought out a totally new flavor and texture, they were not nearly as strong and peppery as their raw form and it made them rather enjoyable! I think next time I will pair them with rainbow carrots and maybe drop the orange oil and sub it for butter. I also read that you can use the radish tops to accompany them but I had already removed them so it was too late to try it this time around.

Roasted Radishes with Orange & Thyme

serves 1-2

1 bunch radishes, thoroughly washed, stems removed, and halved
1 TBS olive oil (I used orange infused oil)*
course salt
Black pepper
1-2 sprigs German thyme (or regular thyme)

Directions

1.Preheat oven to 400°F. Brush large heavy-duty rimmed
baking sheet OR cast iron skillet with olive oil.

2.Cut radishes lengthwise in half and place in medium bowl.
Add about 1 tsp olive oil and toss thoroughly to coat, add thyme sprigs.
Place radishes, cut side down, on prepared baking sheet;
sprinkle lightly with coarse salt. Roast until radishes are
crisp-tender, stirring occasionally, about 18 minutes. Season
to taste with more coarse kosher salt, if desired.

3.Serve as a side with pork, lamb, or enjoy by themselves.

*Note - if you don't have orange oil you could as 1/4 tsp orange zest before baking.

Spätzle with Garlic Chives

I have always heard and seen this dish in German restaurants and cooking shows but I had never actually tried it (to my knowledge anyway). But honestly, how can noodles pan fried in butter be anything but delicious?

Spätzle (sometimes spelled Spaetzle) is a kind of soft egg noddle that is poached in water then pan fried in butter/herbs. It is often served in southern Germany and Austria, but can also be found in Switzerland, Hungary, Alsace and South Tyrol.

Initially I was slightly intimidated in making this dish but it turned out to be kinda fun! My colanders holes were too small so I ended up having to use my cheese grater, an ideal hole size would look like THIS. Be careful not to over-mix your dough or your spätzle will be on the tougher side, my mom also said the my grandmother used to add spätzle to her soups so that's an idea I am looking forward to trying.

Spätzle

serves 1-2

Recipe from Tyler Florence

1 cup all-purpose flour
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground nutmeg
2 large eggs
1/4 cup milk
3 TBS unsalted butter
2 TBS minced fresh chives

Directions

1.In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

2.Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spätzle, hold a large holed colander, grater, or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spätzle floats to the surface, stirring gently to prevent sticking. Dump the spätzle into a colander and give it a quick rinse with cool water.

3.Melt the butter in a large skillet over medium heat and add the spätzle; tossing to coat. Cook the spätzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Sauerbraten with Spätzle and Braised Cabbage

Behold our German feast!! I was in the mood for trying something new the other day, it all started with spätzle (pronounced shp-eh-tzle), I always thought it looked delicious but I had never tried it before so while I was looking for a recipe, I saw that it was typically served with this freaky dish called Sauerbraten.

Sauerbraten literally means "sour roast" usually pertaining to beef but you could also use venison, lamb, or pork. It's it served with a "gravy" made from the cooking juices with crushed gingersnaps to thicken it - sounds weird I know but it creates a really unique flavor and texture.

Unlike the traditional American roast beef, Sauerbraten has a slight sour taste from the vinegars but with the gingersnaps and the sweetness from the sugar as well as the cabbage, it all goes together perfectly. Since this was my first time EVER hearing of the dish, let alone making it, I decided to follow Alton Brown's recipe directly (for the most part). I marinated the beef for about two and half days and decided to cook mine in the crock pot rather than the oven. I started off cooking it on low for 2 hours then I switched it to the high heat setting for three additional hours.

Sauerbraten

serves 3-4

recipe from Alton Brown

Ingredients
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 TBS plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 tsp freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 tsp mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 TBS vegetable oil
4-5 carrots peeled and chopped
2 cups red potatoes
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed I used Anna's Ginger Swedish Thins (don't worry if you have some big lumps left, they'll melt down)
1/2 cup seedless raisins, optional

Directions

1.In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

2.Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

3.When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 2-3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

4.After 2-3 days place cut carrots and potatoes on the bottom of the crock pot and place the meat on top. Strain the marinade and add the 1/3 cup sugar. Pour marinade over meat and veggies. Cover and cook on high for four hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve if needed to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

For the braised cabbage recipe, click HERE

Spätzle recipe is HERE

Turkey Chili with Skillet Cornbread

I know I usually dedicate Fridays to fashion, but since I worked today and didn't necessarily feel photogenic, I thought I'd feature this tasty bowl of chili instead...

I can't believe October is going by this fast. Ever since summer I have been having visions of fall recipes dancing around in my head and now, suddenly, it's mid October! I noticed my soup section is looking pretty scarce so I think I will focus on more savory soups and stews this coming fall/winter, especially since the weather is finally starting to cool down. I have to say I've made quite a few chili's in my day but this one is on of my faves. I like corn in my chili because to me it breaks up the monotonous textures of meat and beans, this was also my first time using fresh tomatoes and while they added many prep steps, the end result was super delicious (as you can tell from the half devoured pictures).


For the Chili...

serves 3-4

1 medium sized onion, diced small
1 TBS olive oil (I used garlic infused oil)
1 lb. ground turkey ( I used 93% lean)
2 TBS tomato paste
2 TBS red chili powder
1 tsp cumin
1/2 tsp paprika
1 cup yellow corn
1 can kidney beans, drained and rinsed
4-5 steamed, skinned, seeded, and diced plum tomatoes (or you could use canned)
2 cups chicken stock
salt and pepper to taste
sour cream, shredded cheese, and fresh herbs for garnish

Directions:

1. In a large sauce pan, heat oil on medium high heat. Add onions and cook until translucent. Add ground meat and cook until pink color disappears. Add spices and tomato paste and cook for 1-2 minutes.

2.Add beans, tomatoes, and corn and combine. Gradually add chicken stock and simmer for 10-20 minutes, you may need to add more stock if you prefer a more loose chili, keep in mind it will become thicker as it cools.

For the Cornbread...

recipe adapted from Alton Brown

2 cups yellow cornmeal (I used yellow grits because I didn't have cornmeal, hence the course looking texture)
1 tsp salt
1 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup heavy cream OR half and half
2 eggs
1 cup creamed corn
2 tablespoons canola oil (for the skillet)

Directions:

1.Preheat oven to 400 degrees F. Place a 10-inch cast iron skillet into the oven.

2.In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.In a large bowl, combine the cream, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the wet mixture and stir to combine. If the batter will not pour, add more milk to the batter.

3.Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Jalapeno Cheddar Scones (and a Culinary Milestone Discovery)

Have you ever looked back at an event in your life and thought man, with all the knowledge and common sense I have now, I would totally do things differently. Well, I had one of those moments the other day when I was desperate for a killer scone recipe and all I could think of was the flaky, delicious, buttery ones that I always used to make/eat at my first job as a pastry assistant during my first internship for culinary school. I remember writing down the recipe but it has since vanished off the face of the earth and I am racking my brain trying to remember it. I have made scones time and time again, experimenting with different flour to butter ratios and I have had some tasty turn out - but haven't quite nailed it.

You might say I'm sort of a scone fanatic (you might remember these, these, or these . Maybe it's the Scottish side of me, maybe it's because I am obsessed with finding THE lost recipe, whatever the reason I simply can't stop.

Some of you might remember these freaky Bread and Butter Pickle Cupcakes I made a while back for Vlasic's new pickle line. Lewis suggested that with a little tweaking, this could be turned into THE scones. So I reduced the sugar, added some spice, and cheese (because cheese makes everything better) and they came out pretty darn close to THE scones! They're light and crispy, with that buttery scone texture and the cheddar and slight heat from the peppers makes a perfect savory scone combo.

Jalapeno Cheddar Scones

makes 8 hearty scones

1 1/2 sticks butter, softened
2 TBS sugar
1 large egg
2 cups all-purpose flour
1 TBS baking powder
1/2 tsp salt
1 cup shredded sharp cheddar cheese
1 TSP dried jalapeno peppers, rehydrated in water
2-3 TBS of heavy cream
extra flour for shaping
heavy cream for brushing

Directions:

1.Preheat oven to 350 degrees F. Spray a cookie sheet with non stick spray and set aside

2.With a mixer fitted with a paddle attachment, beat butter and sugar until combined. Add egg and mix.

3.In a separate bowl add the remaining dry ingredients and mix until incorporated. With the electric mixer on low speed, slowly add in the flour mix until dough starts to form, if the dough seems dry add some heavy cream one tablespoon at a time until dough comes together (don't over mix).

4.Turn dough out on a floured surface, with floured hands, take dough and shape into one ball, cut that ball in half, then form two evenly sized balls. Flatted out each dough ball, then, using a bench scrapper, cut each ball into four slices. Place on baking sheet (about 1 - 2 inches apart) and brush with heavy cream before baking 10-15 min.

Parmesan Encrusted Swai Paired with Caramelized Sprouts, Savory Sweet Potato Mash, and Parmesan Tuiles

I remember about two years ago I decided that I was going to try going vegan for one week to see how I liked it. I have heard from family and friends that have done so about how much more energy they have along with visual improvements in the body/skin. Well, let's just say it was the longest week of my life, and I knew right then that I could never be vegan, not because of my dislike for tofu or "raw" foods but because of my undying love of cheese.

Yes, that's right, good ol pungent, stinky, glorious cheese. As if freshly grated Parmesan couldn't get any better, I decided to make tuiles, which is french for incredibly delicious slightly bunt cheese wafers (roughly translated of course) and as if this wasn't enough, I also decided to add cheese to the breadcrumbs in this beautiful Parm crusted Swai. Swai has become my new favorite fish. It's affordable, easy to cook, and it's light moist flaky texture makes it a pleasure to eat and adaptable to many flavor profiles.

For the sides I decided to go for my go-to brussel sprout recipe, it's super easy and creates those little crispy bits that are simply amazing. I also managed to make a sweet potato mash that is savory with a touch of sweetness. By toasting some savory spices and adding a touch of cinnamon and brown sugar it created a perfect balance.

Parmesan Encrusted Swai Paired with Caramelized Sprouts, Savory Sweet Potato Mash, and Parmesan Tuiles

serves 2

For the fish...

2 fillets of Swai
1 egg, beaten with a splash of cream
3/4 cup panko bread crumbs
2 TBS flour
1/4 finely grated Parmesan cheese
vegetable oil (for frying)

1.Put fry pan on medium high heat and add enough oil to cover the bottom of the pan.
2.Place beaten egg and cream mixture in a bowl, in a separate bowl mix flour, panko, and cheese. Wash then pat the fillets dry, dip in egg mixture then breaded mixture and place into the heated oil.
3.Cook for 2-3 min. on each side or until slightly firm to the touch.

For the Sweet potato mash...

2 large sweet potatoes, steamed, peeled, and chopped (I did mine in the microwave)
1/2 a medium sized onion, minced
2 TBS butter
1 TBS yellow curry powder, leveled
1 tsp paprika
1 tsp cumin
1/4 cinnamon
1 TBS brown sugar
1/4 cup milk OR heavy cream
salt and pepper to taste
1/4 cup reduced fat sour cream

1.Melt butter in a saute pan, add onions and cook until translucent. Add spices and mix for about 2 min. Add milk and stir for about a min before adding the sugar. Simmer on low until sugar dissolves.
2.In a mixer fitted with a paddle attachment, mix potato, salt and pepper to taste, and sour cream. Add spice mixture and blend. Depending on the texture you may need to add more milk or sour cream.

For Sprouts...

1 package of fresh brussel sprouts
2 TBS vegetable oil
salt and pepper
2 tsp ground thyme
1 TBS sugar

1.After you've cleaned and cut the sprouts, toss with ingredients and place on a lined pan and place in a 400 degree oven. I cover mine with tin foil for the first 10 min. then uncovered for about 10 more min. until some are brown and crispy.

For Parmesan Tuile

1.Preheat oven to 350. Line a cookie sheet with a non stick silpat OR tin foil/parchment paper. Take a handful of shredded cheese and make a circle, making sure not to leave any large gaps. Bake for about 5 min. or until cheese starts to brown slightly on the edges. Cool, then carefully lift.

Eggplant Parmesan Stack with Pecan Basil Pesto and Classic Tomato Sauce

I'm back! Sorry for my blogging hiatus - between traveling, finals, and starting a new job it's been a rough couple of weeks!
Lewis has been craving this classic Italian dish for weeks now and last night we randomly decided to pick up the ingredients to do so! When you think about it, eggplant is a pretty freaky food, never mind the name, it's texture and flavor are unlike any other in the vegetable world. What many people fail to do when working with this interesting ingredient is that you must sweat the eggplant to tenderize the the texture and reduce the naturally bitter taste. You can do this by salting each piece, then rinsing with cold water, this process also reduces the amount of oil absorption when frying. As for whether to peel or not to peel, I find that even though the skin contains valuable antioxidants, I find the texture a little to chewy for my liking, especially on the larger eggplants, but I will leave this up to you.

If you plan to make this please resist the urge to buy store bought tomato sauce, trust me. Making your own tastes soooo much better, plus you'll get the chance to dance around the kitchen drinking wine and singing along to "Mambo Italiano."

Eggplant Parmesan Stack with Pecan Basil Pesto and Classic Tomato Sauce

serves 2-3

For the Tomato Sause...

1 TBS garlic infused oil
1/2 of a large onion, diced small
1/2 cup red wine, such as lambrusco
1 (26oz) can of crushed tomatoes, I prefer THIS brand but you can't always find it so canned tomatoes will do.
1 leveled TBS of dried basil
3-4 chopped fresh basil leaves
salt and pepper
1/4 cup Parmesan cheese OR cream to finish

1.In a sauce pan, add garlic oil (or olive oil with 2 tsps chopped garlic) and heat over medium low. Add onions and cook until translucent. Add red wine, simmer, and reduce by half.
2.Add tomatoes, salt and pepper, and dried basil and cook on low heat, stirring periodically for about an hour (if you're using canned tomatoes you might have to cook sauce for longer since heat destroys that metallic taste).
3.Lastly, add cheese (or cream) and fresh basil )I even added some pesto to the sauce) and serve over each eggplant slice.

For the Pecan Basil Pesto...

1/4 cup pecans
1 cup fresh basil leaves
1/2 olive oil (could be more or less)
1 tsp garlic
3 TBS Parmesan cheese (could be more)
salt and pepper

1.In a food processor, blend basil, pecans, garlic, salt and pepper, and 2 TBS olive oil. While mixing add more oil until you achieve the desired texture. Add cheese and mix.

For the eggplant...
1 large eggplant, peeled (optional) and sliced about 1/2 inch thin
2 eggs, beaten with a splash of milk - in bowl
1 cup flour (with salt and pepper) - in bowl
1 cup Italian breadcrumbs - in bowl
enough oil to cover the bottom of a saute pan

1.Arrange the eggplant slices on a baking sheet and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant for about an hour. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
2.Using the standard breading procedure, dust each eggplant slice with flour, then egg, then bread crumbs. When the oil in the pan reaches 400 degrees F. Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3-4 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

To assemble, take eggplant slice and top with sauce and cheese. Repeat. Add pesto on the side.

Toad in the Hole with Sweet Potato Hash

Well, I have officially conquered my summer class midterms! Among all the studying, tests, AND starting a new second job I haven't felt like preparing complicated and time consuming dinners lately. It's times such as these when I often take the brinner (breakfast for dinner) approach.As much as I love breakfast I have never tried the famous "toad in a hole" aka "eggs in a basket" aka "gashouse eggs." Whatever your term for it, it always consists of buttered toast with a fried egg in the center. It's a pretty perfect concept when you think about it, using crispy buttery toast as a vessel for luxuriously rich runny yolks - what's not to love?

Instead of going with traditional hash browns, I paired this with sweet potato hash which is not only more colorful and exciting but the velvet and slightly crispy textures of this side pairs perfectly with the crunchy toast and broken yolk 'sauce'.

Sweet Potato Hash

serves 2

1 large sweet potato
handful of fresh spinach
1 small onion, diced
salt and pepper
2-3 strips of bacon, cubed (optional)
1 TBS oil (if not using bacon)
1 tsp dried sage

1.If using bacon, cook in saute pan on medium heat until cooked, remove from pan and set aside. Add onion to bacon pan and saute until translucent. Add diced sweet potato and cook until slightly brown and crispy (I steamed my sweet potato for 5 min, then diced it). Add salt, pepper, and sage then add spinach, stirring until wilted.

Toad in a Hole

2 eggs
2 pieces of toast
butter
salt and pepper

1. Take a saute pan (covered in nonstick spray) and put on medium heat. Butter each side of the toast, then cut a hole in the center of each piece (I used the top of a water glass) and place in saute pan. Carefully crack an egg in the center of the bread and add salt and pepper. Wait until the egg is cooked to your desired consistency (you may flip if you want to).

Savory Bread & Butter Pickle "Cupcakes"

Okay, before you say anything I just wanna say numero uno, no, I am NOT pregnant and numero dose, I have NOT lost my mind! When I received these wonderful new Farmer's Garden inspired pickles from Vlasic, I thought of all the usual pickle recipes. I could have easily used them to make relish, egg salad, or simply placed them on a burger but I wanted to do something freaky and I think these cupcakes definitely make you look twice. I use the term "cupcake" because it's really more like a savory biscuit in cupcake form.

When I searched for pickle cupcake recipes online there was only a couple of results (surprise, surprise) so I decided to base this recipe off a lemon cake recipe I had previously done subbing the acid from the lemon with pickle juice. I tamed the pickle flavor with cheddar cheese and creamed corn. The result? A moist, almost biscuit like cupcake with a very light pickle taste, if you're a fan of pickles, you will LOVE these cupcakes - if not, you might want to consider just sticking to the lemon.

Bread & Butter Pickle Cupcakes

makes 12 large cupcakes OR 24 mini cupcakes

*After making these I think I would rather have these in mini cupcake form, they would make a great passed appetizer at a get together.

1 1/2 sticks butter, softened
3/4 cup sugar
1 large egg
2 cups all-purpose flour
1 TBS baking powder
1/2 tsp salt
1 tsp dill
At low speed, add:
1/4 cup finely chopped dill pickles
2 tablespoons pickle juice (from the pickle jar)
1 (8.5oz) can of creamed corn
1/4 shredded cheddar cheese

Directions:

1.Preheat oven to 350 degrees F. Cream butter, sugar, and egg on medium speed until light and fluffy - add corn and mix.

2.In a separate bowl, add flour, baking powder, salt, and dill. Add to wet ingredients on low speed and mix until combined. Slowly add remaining ingredients (pickles, pickle juice, cheese) and mix.

3.Scoop into lined muffin tins and bake for 13-14min.

For the "frosting"...

1/2 sour cream
1/3 low fat cream cheese
1 tsp dried dill
splash of hot sauce

top with shredded cheese and green onion

1.Blend sour cream and cream cheese until smooth. Add remaining ingredients and blend. I used a Wilton 1B piping tip to decorate cupcakes.

Disclosure - This post was sponsored by Vlasic's tasty new line of pickles, Farmer's Garden! All opinions shared are my own. These pickles come in super cute rustic jars and there are no artificial flavors in them (woo-hoo!). They're inspired by pickling pioneer Joseph Vlasic, who started making pickles 70 years ago! Aside from the bread and butter chips used here, they also make zesty garlic chips, kosher dill spears, kosher dill halves, and dill chips. to see what other fun things are going on it pickle word, you can follow #farmtojar.

In addition be sure to enter their sweepstakes: Farmer’s Garden is celebrating the authentic taste of #farmtojar with the savor simplicity sweepstakes running from 5/7/14 – 7/31/14. enter HERE for a chance to win a weekend cooking adventure or summer entertaining package, each worth $1,500. one winner will be chosen each month. a $1 off coupon will also be given to all entrants immediately following entry!

Falafel Salad with Quinoa Tabbouleh

You might remember the last time I made falafels two different ways well I decided to add on a different side dish to accompany this delicious entree. Instead of the go-to pita pairing I thought it would be better to have this in salad form. The combo of fresh field greens, crispy falafel, Indian spiced dressing, and tabbouleh make a perfect pairing for summer.

Tabbouleh and I haven't had the best of relationships. I essentially like all of the ingredients that make tabbouleh but for some reason I don't like them all together. I decided to give a little twist to this Mediterranean classic, by replacing the couscous with quinoa, adding some feta cheese (because let's be honest, cheese makes everything better) and taking out the cucumber I created a tasty dish to enjoy by itself or as a side.

Falafel Salad with Quinoa Tabbouleh

serves 4-5

For the quinoa...
2 cups chicken broth (or vegetable broth)
1 cup quinoa
1 large tomato, seeded and diced
1/4 cup chopped fresh parsley
1 tsp lemon juice
1/4 crumbled feta cheese
salt and pepper to taste

1.Bring broth to a boil over medium high heat, add quinoa and cover, reducing heat to low. Simmer for 10-15 min. or until quinoa is slightly translucent and has absorbed all the broth. Fluff with fork and toss with remaining ingredients. Season and serve.

For the dipping sauce...
2/3 cup sour cream (I used reduced fat)
1 TSP paprika
1 TBS yellow curry powder

1.Mix together and season accordingly. Serve on top of falafels

For the falafel salad...

Enough oil to cover the bottom on a sauce pan
lettuce or field greens
You could make your falafels from scratch but I find the package one is just as good (with a lot less trouble). I have had luck with THIS brand.

1.Make mix according to package directions. Portion and shape falafels, I find if you do not want to deep fry them, making them into a thinner patty shape makes them easier to pan fry. Heat oil in a sauce pan and fry portioned falafels until golden and crispy (turning once).

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Pecan Encrusted Flounder with Roasted Lemon Thyme Red Potatoes

I am having so much fun with my new herb garden! For starters it's been about a week and I've actually managed to keep it alive! This is a big accomplishment for me, usually I bring home poor helpless plants and smite them withing the first couple of days, despite all my efforts to keep them alive (maybe I kill them with love?...yeah we'll go that).

Included in my garden is lemon thyme, which I had surprisingly never worked with, it resembles regular thyme but with a slight lemon scent. I decided to see how it would roast so I tossed it in with some potatoes last night and the results were tasty! The key to getting super crispy potatoes is a high oven temp, you also want to make sure that you periodically stir the potatoes or you'll have a burnt crispy mess on your hands!

As for the fish, pairing nuts with a mild fish like flounder punches up the flavor while at the same time adding some much needed texture! You do have to option to bake this in place of frying but the fish probably won't get as crispy.

Pecan Encrusted Flounder with Roasted Lemon Thyme Red Potatoes

For the fish...

for 4 fish

4 fresh flounder fillets, cleaned and patted dry
1 cup finely chopped pecans
2 TBS flour
salt + pepper
1 egg, beaten
oil for frying

For the potatoes...

4 medium red skinned potatoes, diced
3 sprigs of lemon thyme
1 tsp salt
1 tsp pepper
1-2 TBS olive oil
1 tsp paprika
1 tsp yellow curry powder

1.Coat potatoes in oil and spices, place on a lined baking pan and bake on 400 degrees F for about 15-20, taking out to stir occasionally (this ensures even potato crispy yumminess).

2.Heat oil on medium high heat (enough oil to cover to bottom of the pan). Combine nuts, flour, salt and pepper in a bowl. In another bowl add the egg. Using a standard breading procedure, use one hand to coat the fish in egg, and another to coat in nut mixture. Carefully place fish in the oil, cooking 3 min. on each side or until golden brown and fish is slightly firm to the touch.

Let's hope the garden lives on! I have my eye on some fresh mint chocolate chip ice cream in the future!