We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp corse or kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
4 oz gruyere cheese, cut into small cubes
leaves from 1 thyme sprig
1/2 cup heavy cream, plus 2 Tbsp
caramelized onions, recipe below
2 small sweet onions
2 Tbsp butter
pinch of kosher salt
Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes.
For the scones:
Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas.
Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry.
Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake.
Preheat oven to 400 degrees.
Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!
You don't have to be a sushi chef to throw an epic sushi party! Trust us, it's not that difficult, and there is no wrong way to do it. You'll get the hang of rolling the nori (seaweed wrappers) just after a couple of times, and you don't even need any fancy tools to do it (plastic wrap or foil work just fine).
You could even prepare the rice and fillings in bowls and have your guests do the rolling, but here we will show you how we make the rolls ahead for your guests. In addition, we're sharing some of our favorite side dish recipes to serve along side all of the tasty homemade rolls.
P.S. Don't forget the chopsticks!
Here's what you'll need:
Sushi Rice, Recipe below
Fillings, Recipes below
Easy Spicy Peanut Noodles (Recipe Here)
Coconut Lemongrass Quinoa Salad with Mango, Cashews, and Mint (Recipe Here)
Sea Salt Edamame
Step 1 - Prepare the rice
Makes 8-10 rolls
4 cups sushi or short grain rice
4 cups water
4 Tbsp seasoned rice vinegar
2 Tbsp Kosher salt
In a strainer, rinse the rice under cold water until water runs clear. Drain.
Place the rice and 4 cups of water into a large pan over high heat. Bring to a boil. Once it begins to boil, stir once, and reduce heat to low. Cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
Transfer rice to a large bowl and toss well with vinegar and salt. Allow to cool to room temp before using.
Step 2 - Prepare the fillings (4 of our favorites)
Dice 4 oz sashimi grade tuna into small 1/4 inch pieces. Mix with 1/2 tsp sesame oil,
3 tsp sriracha, 2 scallions, and black (and or white) sesame seeds.
In a small bowl mix 8 oz cooked crab meat with 3 Tbsp mayo or sriracha mayo,
a couple dashes of soy sauce, and scallions.
Cut 3 oz thinly sliced smoked salmon into 1/2 inch strips with
1 1/4 inch strip cream cheese, and 1 1/4 inch cucumber slice.
Peel one ripe (but firm) avocado, and slice into 1/4 in think slices.
Squeeze lime or lemon juice to prevent browning. Roll with sliced red bell pepper,
roasted portobello mushrooms, and roasted sweet potatoes.
Step 3 - Roll the sushi
The key is to roll the sushi tightly, so it doesn't fall apart, but you don't want to smash the rice, so you must be gentle at the same time. If you don't have a bamboo mat, use a piece of plastic wrap or foil.
Also, the rice will stick to your hands, so prepare a small bowl with equal parts water and rice vinegar to moisten your fingers while you work.
Begin by laying a sheet of nori, shiny side down on the mat (or plastic wrap/foil). Wet your fingers and spread 3/4 cup of rice evenly onto the nori sheet. Sprinkle the rice with sesame seeds.
Now turn the sheet over so the rice side is facing down. Alternatively, you can also keep it right side up and make rolls with the nori on the outside, like in the photo above.
Next, place a line of your filling of choice at the bottom end of the nori sheet. Grab the bottom edge of the bamboo mat (or plastic wrap/foil) while keeping the fillings in place with your fingers, roll into a tight cylinder. Continue to roll forward while keeping gentle pressure on the roll. Give the roll one final gentle squeeze.
Using a very sharp knife, cut the roll in half then each into 4 pieces. Clean the knife with a damp towel every few slices, as needed.
Super simple brown rice noodles (we used pad Thai noodles, but you can use any type you'd like) tossed with a salty, sweet, and slightly spicy peanut sauce. So much flavor and so so delicious! These make for a perfect party side dish, but we love these noodles so much we often make whip them up for an easy weeknight dinner with chicken or sautéed vegetables.
8 oz brown rice noodles
1 handful cilantro, chopped
1/4 cup peanuts, roughly chopped
For the sauce:
1/4 cup peanut butter
1/4 cup soy sauce
1 large garlic clove, minced
1 Tbsp + 1 tsp honey
1 Tbsp fresh grated ginger
1 Tbsp fresh squeezed lime juice
1 - 2 tsp sriracha
1 tsp sesame oil
1-2 Tbsp water
In a large bowl whisk together peanut butter, soy sauce, garlic, honey, ginger, lime juice, sriracha, and sesame oil. The mixture will be slightly clumpy at first. Add water one tablespoon at a time until the mixture becomes smooth and creamy. Set aside.
Cook noodles according to package directions. Once noodles are al dente, remove and toss with sauce immediately. Top with chopped cilantro and peanuts. Serve immediately.
Um, hello baked chicken wings! The key to getting your chicken wings nice and crisp when baked is to cook them on a rack on top of your baking sheet. If you don't have a rack you can place them directly onto the baking sheet, but add a little oil to your wings to prevent sticking.
The sauce comes together in a pinch. If you're like us and enjoy a little spice, add the chili paste. You can find it in your local grocery store in the Asian foods aisle. If you don't like spice - no worries, just leave it out! Either way, you're going to love these flavorful wings!
For a complete video of how we made and photographed these click here.
3 dozen chicken wings
3 large garlic cloves, minced
1 Tbsp freshly grated ginger (plus more if using pre-grated)
3/4 cup honey
1/4 cup rice wine vinegar
6 Tbsp soy sauce
1 cup cubed pineapple
Optional: 1 Tbsp Sambal Oelek chili sauce
1 Tbsp, plus 2 tsp flour
3 Tbsp water
1 Tbsp sesame seeds, white, black, or both
3 scallions, white and green parts chopped
Handful fresh cilantro, roughly chopped
Preheat oven to 400F. In a large bowl toss the chicken wings with salt and pepper, then place on a rack set on top of a rimmed baking sheet. Bake until dark and crunchy, about 45 minutes to 1 hour.
While the wings are baking prepare the sauce. In a medium sauce pan add garlic, ginger, honey, rice wine vinegar, soy sauce, and chili sauce if using. Bring to a boil and cook for about 6-8 minutes or until sauce begins to thicken. Stir in pineapple and reduce heat to medium.
In a small bowl create a slurry with the flour and water (this will help prevent the flour from creating lumps when added to the sauce). Whisk in the flour slurry and continue to cook until the sauce thickens, about 5 minutes. Set aside.
When the wings are done remove from oven and toss with sauce, sesame seeds, and scallions. Serve on a platter and sprinkle fresh cilantro.
Hands down the best chicken finger recipe we've ever had! Our kids ask for these on a regular basis, and love the honey mustard just as much. The addition of sesame seeds and hint of five spice powder add an extra layer of flavor that really take these to the next level. Add the blue cheese and sriracha, and you'll never need another chicken finger recipe again.
Vegetable oil, or a neutral oil for frying
5 thin organic chicken breasts
1 cup flour
2 cups panko bread crumbs
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 1/2 tsp kosher salt
1/2 tsp Chinese five spice powder
1/2 tsp garlic powder
1/4 tsp onion powder
fresh cracked pepper
4 oz crumbled blue cheese
1/2 cup dijon mustard
1/2 cup honey
3 Tbsp mayonnaise
2 tsp apple cider vinegar
2 tsp sriracha, or more if desired
Cut the chicken breasts in long equal strips and set aside. Whisk the eggs together in a shallow bowl, and place flour in another bowl. Lastly, measure the panko breadcrumbs into a separate bowl or pie plate and season with both sesame seeds, salt and pepper, Chinese five spice, garlic powder, and onion powder.
Dip the chicken strips into the flour, brushing off any excess, then into the egg, then into the panko mixture. Press down firmly on both sides making sure the chicken is coated well.
Fry in the hot oil for about 7 minutes or until golden brown. Remove to a paper towel to soak up excess oil. Serve with Honey Mustard and crumbled blue cheese.
For the Honey Mustard:
Whisk together all ingredients in a small bowl. Season with salt as desired. Store in air tight container for up to 1 week.
Crostinis are the perfect party food - easy to make, loved by all, and delicious every time! The key to these elegant crostini is to use fresh, great quality ingredients, and plenty of olive oil!
Makes 2 dozen
1 French baguette, sliced in 24 slices
3 Tbsp extra virgin olive oil
16 oz burrata cheese
2 ripe pears, sliced thin
6 oz speck (or prosciutto)
12 large basil leaves, chiffonade
1/4 cup balsamic reduction
kosher salt and fresh pepper
Preheat oven to 400 degrees. Place baguette slices in a single layer on baking tray and brush both sides with a thin layer of extra virgin olive oil. Bake until baguette is crisp and toasted, about 10 minutes, flipping halfway through baking. Season with salt and pepper.
Meanwhile rinse and pat dry pears. Remove seeds and cut them into thin slices. Carefully slice 1-inch strip of speck and wrap around pear slice. Repeat with remaining slices, and set aside.
Allow toasted baguette to cool. Arrange on a serving platter and assemble the crostini. Pull apart the burrata and place on each baguette. Sprinkle with salt (Maldon or flakey salt is great here too, if you have it). Top with pear and speck, and a generous amount of fresh basil. Drizzle with balsamic reduction just before serving.
Everyone loves a good cheese board. They are the perfect centerpiece for any gathering, and they couldn’t be easier to put together! Follow these four simple tips to take your cheese board to the next level every.single.time!
1. Select your cheeses:
Create a balanced board by choosing a variety of flavors and textures. If you are unsure start by selecting from these categories:Textures: Smooth, Hard, Crumbly, Creamy, Dry
Flavor Profiles: Tangy, Buttery, Smoked, Nutty, Classic, Unique
Levels of Intensity: Intense, Pungent, Mild, Funky, Medium
Types of Milk: Cow, Goat, Sheep, Combination
Plan for 3-4 ounces per person if other food will be served, or double the amount if you’re just sticking with the cheese platter.We think 3-5 types of cheese is perfect.
3. Be Extra:
More is more when it comes to cheeseboards! Feel free to get creative, but these are our favorite additions:Breads and Crackers: sliced baguette, variety of crackers, flatbreads, and chips
Spreads: fig jam, quince jam, honey, and mustards
Meats: cured ham, salami, smoked meats, or dried sausage
Fruits: seasonal fresh and dried fruits
Nuts and Seeds: all varieties including candied and spiced
Veggies and Olives: fresh, marinated, roasted, or pickled
4. Have fun!
Fill in empty spaces with fresh herbs, grapes, edible flowers, cherry tomatoes, or anything that makes you happy! Don’t overthink it - you can’t mess it up!
This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).
2 Naan or flatbread
3 oz provolone cheese, shredded 1 yellow squash, sliced thin
2 large eggs
Extra virgin olive oil
8-10 large basil leaves, torn
Smoked Tomato Relish, see below
Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish.
SMOKED TOMATO RELISH
2 large plump tomatoes
2 Tbsp extra virgin olive oil
2 garlic clove, minced
1⁄4 tsp fresh thyme
1 1/2 smoked paprika
2 tsp sugar
Salt and pepper
3 Tbsp chopped sundried tomatoes
Fill a medium bowl with ice and water, set aside.
Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath.
When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh.
In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove
Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed.
Everyday lemon vinaigrette is hands-down the best go-to dressing. The slightly sweet tang goes beautifully with all types of greens or grains, grilled veggies, and seafood. Paired with the arugula and smoked salmon on this flatbread is basically what our wildest citrus-filled dreams are made of, friends.
1/3 cup Crème fraiche
8 oz smoked salmon
1⁄4 cup sliced red onion
2 Tbsp capers
2 cups packed Arugula
Salt and pepper
Everyday Lemon Vinaigrette, see below
Grill Naan on each side for 2-3 minutes or alternatively, preheat oven to 450F, and bake for 5-7 minutes or until golden brown.
Remove and allow to cool slightly. Divide crème fraiche between the two naan and spread evenly to coat. Top with smoked salmon, red onion, and capers. Lastly, toss the arugula with lemon vinaigrette, season with salt and pepper, and pile dressed arugula on top.
Everyday Lemon Vinaigrette:
Pro Tip: We like to make a large mason jar in the beginning of the week, pop it in the fridge, and let the flavors intensify as the week goes on!
1 tsp Dijon
1-2 tsp honey
1 tsp white wine vinegar
3 tsp fresh squeezed lemon juice
1⁄2 tsp lemon zest
1⁄4 cup good quality Extra Virgin Olive Oil
1 Tbsp minced shallot (optional) Salt & Pepper
Combine all ingredients in a mason jar and shake well until combined.
We developed this recipe for a ladies event a few years back and people went absolutely crazy over it. After the event was over we both went home with leftover pea pesto and texted each other for the next week comparing ways we used it. There were definitely a couple of pasta and prosciutto nights, I’m pretty sure we both spread it on roasted cauliflower, and a few eggs and avocado toasts were had. We love the versatility!
4 naan (or flatbreads)
2 cups ricotta cheese
Pea Pesto, see below
Fresh Basil, chopped Parmigiana Reggiano, freshly shaved
10 oz frozen peas thawed, or fresh blanched peas
3/4 cup Parmigiana Reggiano, freshly grated
8 fresh mint leaves
2 Tbsp pine nuts, toasted
1 garlic clove, minced
1/3 – 1⁄2 cup olive oil
1-2 Tbsp lemon juice, fresh squeezed
Salt and pepper
Preheat oven to 400 degrees. Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp.
Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed.
Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan.