It is always so nice to have a great party dish that people love, never fails, and is good for pretty much any time of the year. This is one of those recipes!
I’ve made these a few times for events and parties, and they are always a hit!! I can’t tell you how delicious the avocado and chipotle mayo makes these sliders… so good! Check out the rest of the post and recipe at ECM’s Food blog!
I don’t know where my spatula is. Or my brain. But come Wednesday, we’ll be all moved in, and (hopefully) relatively organized. Amen.
This is my new kitchen!!!!!! Can you believe it?!?!?!? I almost kissed the dishwasher when I ran it the first time. Or maybe I did kiss the dishwasher. I have no shame, I’ll admit it.
That’s me and Hils at her bachelorette party this past March. She’s one of my favorite people ever. We are leaving for her and Phil’s wedding this Friday (woohoo!)… and we are DRIVING the DRESS down to Virginia!!! I am so honored to be the one who gets to transport the goods…. Alex thinks we should get an armored car. We can’t wait to celebrate with them – it’s going to be a perfect way to spend Memorial Day Weekend!
I’ll be debuting some new and exciting recipes this week once I get my kitchen in working order tonight and tomorrow morning! So stay tuned for: deeeelicious sliders, a fresh, healthy, and springy dessert, and a veggie bolognese with zucchini papardelle that will knock your pasta-loving socks off.
I made this salad for a baby shower that I catered this past weekend. (Another delicious recipe coming from that this week! Stay tuned!) I was originally going to do one of my classics – pear, gorgonzola, and pecans… but I just wanted to “fancy” it up a bit, and as I was walking by the Marcona Almonds at the market this weekend, I immediately knew that I had to use them. If you’ve never had Marcona Almonds, please buy some today. They are SO delicious and incredible. Marcona Almonds are spanish almonds, sauteed or fried in olive or sunflower oil, and sprinkled with sea salt. Oh.my.god. Definitely a treat – but totally worth it.
Salads can sometimes be the forgotten about, thrown-together-at-the-last-minute part of a meal, but putting just a little thought and a few simple but high quality ingredients can really make a salad the star of any meal! This one would be delicious even just with simple grilled chicken or fish. The dressing here is also a great basic salad dressing that you can use on any and all salads! I love making my own dressings – you have so much more control over salt, fat, and sugar content, but it’s also fun to play with flavors, textures, and ingredients in dressings that way!
Pear, Marcona Almond, and Manchego Salad with Honey Dijon Champagne Vinaigrette
Pour the greens into a salad bowl. Top with the almonds, pear, and cheese (reserve a few almonds), and drizzle with the vinaigrette. Toss to combine, and top with the reserved almonds.
Serve immediately. Enjoy!!
Honey Dijon Vinaigrette
Combine all in a salad dressing container or tupperware container, put the top on securely, and shake it up! A delicious dressing for all of your salads that keeps very well in the pantry!
Enjoy!
~K
So, most of the time I think I have a healthy relationship with butter and chocolate. For as much as I bake, I definitely don’t eat it all the time… in fact I consider myself to be a really healthy eater, and only indulge occasionally. (Unless you count squares of dark chocolate… then I’m totally wrong. But if that’s wrong, I don’t wanna be right.) But then desserts like this one come along and totally knock me sideways.
Like I said, usually I can totally manage cravings, urges, and indulgences. But these? These brownies? They are gonna keep me UP at night. Honestly, I have nothing else to say. Make these as soon as humanly possible.
Triple Fudge Brownies (inspired by Annie’s Eats)
Preheat the oven to 350. Line an 8×8 pan with parchment paper or foil, with some hanging up over the sides. Butter the pan, and set aside.
Melt the butter and chocolate together in a double boiler. Once fully melted, whisk in the cocoa powder and espresso powder. Set aside.
Whisk together the eggs, sugar, salt and vanilla until creamy and light yellow. Add in the warm chocolate mixture, and whisk until combined. (Tip – start with just a small amount of the chocolate – so you bring the egg mixture’s temperature up so the hot chocolate doesn’t cook the eggs!)
With a wooden spoon or spatula, stir in the flour until just combined.
Pour in the prepared pan, and level out with a spatula. Sprinkle with the fleur de sel, and bake for 35 minutes, or until a tester comes out clean.
Let cool completely, then lift the brownies out of the pan using the foil edges. Cut into 12 or 16 peices. Try not to eat them all. I dare you.
Enjoy!
~K
This salad needs to be a part of your repertoire for a few reasons. First, it’s insanely good for you – protein, fiber, veggies – all in one bowl! Second, it took me legitimately four minutes to put together. Then, I threw it over greens, and called it dinner. That might be a new record for quick dinner awesomeness. Finally, variety is the spice of life! I always go for quinoa or bean salads for a quick dinner with greens, but sometimes get bored with the “same old same old”. Having a new twist on something that’s always in your weeknight rotation is a great way to get excited about dinnertime!
Check out the recipe, and the rest of this post on Elm City Market’s Food Blog!
Enjoy!!
~K
