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.
Ingredients 2 1/2 cups all-purpose flour 1 Tbsp baking powder 1 Tbsp sugar 1 tsp 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 Caramelized Onions 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! We're not going to be shy when we tell you we eat this avocado salsa with a spoon. So, darn good and is the perfect accompaniment to flavorful, cheesy beef nachos!
If you don't like spice you can easily leave out the chipotle sauce and jalapeños. But if you're like us and you prefer a little kick to your fiesta, this will be your jam as is. INGREDIENTS: (If you don’t like spicy, you can substitute reduce the chipotle in adobe to 2 tsp (or eliminate all together) and increase the smoked paprika to 2 tsp) 1 bag tortilla chips of choice 1 lb ground beef 1 Tbsp olive oil ½ small onion, diced 2 garlic cloves 1 tsp cumin 1 tsp smoked paprika 2 tsp chili powder 1 8oz can tomato sauce 1 Tbsp sauce from can chipotle in adobe (or more if you like it spicy) Salt and pepper 1 Tbsp chopped cilantro 3 cups shredded Monterey Jack or Pepper Jack cheese Avocado Salsa, see below Optional: jalapenos In a large pan on med-low sweat onions in olive oil until translucent, about 5-7 minutes. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes longer. Stir in tomato sauce and chipotle sauce. Allow flavors to come together by simmering on low for an additional 5 minutes. Season well with salt and pepper, and stir in cilantro. Avocado Salsa 2 ripe avocados, diced 12 cherry tomatoes, quartered 1/4 cup diced red onion 1/3 cup chopped cilantro 1 lime, squeezed (more if needed) 1 garlic clove, minced ½ tsp cumin Salt and pepper Combine all ingredients in a large bowl and add salt and pepper to taste. Preheat oven to 350. Assemble the nachos by spreading half out on a large baking tray lined with foil. Cover with half the cheese evenly, and top with half chipotle beef. Repeat with the remaining chips, cheese, and beef. Bake for 10 minutes or until all the cheese is melted through the layers. Top with avocado salsa and jalapenos, if desired. We know Easter will be a little different this year, but that won't keep us from doing what we do best - celebrating with a table full of our favorite comfort foods. Of course not to exclude the most satisfying comfort food of all - Mac and Cheese! This year we're taking it to the next level with the addition of @hatfieldmeats sweet Italian sausage, and whoa - this gets us excited! We teamed up with @hatfieldmeats and @thefeedfeed to bring you a ridiculously creamy recipe, so rich and flavorful with the sausage - the whole family is going to love it. And the best part of all? Hatfield is committed to sustaining American family farms. No hormones or steroids are ever added, and the animals are raised without growth promotants. We can't wait for you to try this one! INGREDIENTS: Prep Time: 15 minutes Cook Time: 25 minutes Serves 8 1 lb medium shells, cooked al dente 1 lb Hatfield Sweet Italian Sausage 4 Tbsp unsalted butter 4 Tbsp flour 4 cups whole milk 16 oz fontina, shredded 8 oz sharp provolone, shredded 1/2 cup grated parmesan cheese, plus more for serving Kosher salt and pepper, to taste INSTRUCTIONS: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, add Hatfield Sweet Italian Sausage to a large pan and cook over medium-high heat until golden brown, about 5-7 minutes. Prepare the sauce by melting butter over med-low in a large saucepan. Whisk in flour and cook for 2-3 minutes. Slowly add milk while whisking continuously until the mixture is completely smooth. Bring milk mixture to a simmer, stirring occasionally until the sauce begins to thicken (careful not to boil sauce), about 7-10 minutes. Remove from heat and slowly whisk in the cheeses, one handful at a time. Whisk in the grated parmesan, and season with kosher salt and pepper. Stir in the cooked Hatfield Sweet Italian Sausage, sprinkle with more grated parmesan, and serve immediately. 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: Nori Sushi Rice, Recipe below Fillings, Recipes below Sesame Seeds Soy Sauce Ginger Wasabi Pickled Ginger Sriracha Sriracha Mayo Side Dishes: Easy Spicy Peanut Noodles (Recipe Here) Coconut Lemongrass Quinoa Salad with Mango, Cashews, and Mint (Recipe Here) Sea Salt Edamame Cucumber Salad 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) Spicy Tuna 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. Crab 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. Smoked Salmon 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. Loaded Vegetable 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. This salad is what quinoa dreams are made of. So many beautiful flavors, textures...and of course COLORS! It's the perfect accompaniment to a sushi party, weeknight dinner, or luncheon with the ladies.
Serves 4 INGREDIENTS: 1 cup quinoa 2 cups coconut milk 4-5 large mint leaves, torn 1/3 cup cashews, roughly chopped 1 ripe mango, pitted and sliced 1 ripe avocado, pitted and sliced 2 scallions, green and white parts chopped Sesame seeds to garnish optional; radish For the dressing: 2 Tbsp lemongrass paste or minced lemongrass from stalk 2 Tbsp fresh squeezed lime 2 Tbsp olive oil 2 tsp freshly grated ginger 1 large garlic clove, minced 1 Tbsp honey Kosher salt, to taste INSTRUCTIONS: Rinse the quinoa under cold water for about 30 seconds. In a medium pot, add rinsed quinoa, coconut milk, and a generous pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa is cooked and has absorbed most of the liquid. Remove from heat and transfer to a large bowl. Allow to cool. Meanwhile prepare the dressing. Remove the outer layer of lemongrass and trim off the tough ends. Crush the salt with the back of your knife to release flavor, then roughly chop it. Place lemongrass, lime, olive oil, ginger, garlic, and honey in a small blender and combine until smooth. Taste, and add another squeeze of lime, if needed. Season well with salt. Once quinoa has slightly cooled, toss with mint and cashews. Transfer to a serving bowl, drizzle with dressing. Top with mango, avocado, and scallions. Serve with additional mint sprigs and lime wedge, if desired. 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.
INGREDIENTS: 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 INSTRUCTIONS: 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. Is it weird that we both have serious beet cravings? Like, we need them in our diet almost as badly as we need chocolate. *Almost.* We can't be alone?
Thankfully this salad is easy to put together because it's on our crave list, and frankly we could eat it every week. Super fresh and incrediby simple ingredients come together to create a bold flavors. We hope you love it as much as we do! INGREDEINTS: Serves 3-4 3-4 medium beets 1 blood orange 1 ripe, but tender avocado 2 oz goat or feta (in the brine), crumbled 2 Tbsp toasted walnuts (candied walnuts are great too) 6-8 mint leaves, torn kosher salt and pepper olive oil to finish Vinaigrette: 1 Tbsp apple cider vinegar 1 Tbsp lemon juice, plus 1/2 tsp lemon zest 1 tsp dijon 2 tsp honey 1/4 cup extra virgin olive oil kosher salt and pepper INSTRUCTIONS: For the salad: Preheat oven to 400 degrees. Wash beets and individually wrap in foil. Roast beets until tender when pierced with a knife, about 45 minutes. Meanwhile peel orange, discarding all white pith and skins. Slice orange segments and set aside. Peel and pit avocado. Slice in half lengthwise, and then slice against the width into about 10 slices. Set aside. Once beets are cool enough to handle, peel skins off using a paper towel. Slice into ¼ inch slices. Arrange beets on a plate and season with salt and pepper. Drizzle dressing over top and repeat with oranges and avocado. Top with feta or goat cheese, walnuts, and mint. Finish by spooning leftover dressing over all ingredients. For the dressing: Combine all ingredients into a glass jar and shake well until combined. Season with salt and pepper to taste. Truffles fall into the category of things that are always better when homemade. Rich, creamy, indulgent - and so incredibly simple to make! Made from scratch truffles always trump any of the pre-packaged kind. And a bonus! These are made with coconut milk, so they are a little more feel-good friendly. Shhhh...no one would ever know the difference!
INGREDIENTS: Makes 3 dozen 12 oz. dark chocolate (60% or higher) 1 can (5.4 oz.) coconut cream 2 Tbsp coconut oil 1/2 tsp pure vanilla extract 1/4 tsp kosher salt For coating: dutch cocoa powder Optional: maldon or flakey sea salt for finishing INSTRUCTIONS: Finely chop the chocolate and transfer to a medium bowl (the finer the chocolate is chopped the easier the process will be). In a separate bowl microwave the coconut cream and coconut oil until hot and melted. Alternatively, heat the coconut cream and oil in a small saucepan. Pour the hot cream mixture over the chopped chocolate and let sit for 5 minutes. Add the vanilla and salt, and whisk together until smooth and shiny. The mixture will be slightly thick. Transfer to a a shallow dish and refrigerate until firm, about 45 minutes. Remove from refrigerator and allow to soften slightly if chocolate becomes too firm. Scoop and roll the truffles with gloved hands. Don't worry about rolling into a perfect shape, rustic is great for this type of truffle. Roll truffles into the cocoa powder, and lightly sprinkle with flakey salt to finish. These truffles keep best at room temp. Don't be fooled by the list of ingredients here - this recipe is easy to put together, and packs so much Unami flavor! This is one of our favorite weeknight dinners, not only because it's so delicious, but it's one of those feel-good meals leaving you completely satisfied. Feel free to sub any of the vegetables, or add additional vegetables of your choice!
Serves: 4 INGREDIENTS: 2 medium sweet potatoes, peeled and diced 8 baby bell peppers 6 oz shiitake mushrooms, stemmed 2 Tbsp white miso 2 Tbsp sesame oil 1 tsp garlic powder 3 Tbsp olive oil 3 garlic cloves, minced 1 inch piece ginger, freshly grated (about 1 Tbsp) 1-2 red fresno chilies or jalapenos, seeds removed and chopped 2 lemongrass stalks, crushed and diced small 1 14oz canned coconut milk 1/2 cup chicken stock 1 Tbsp soy sauce 1 Tbsp fish sauce ½ cup fresh cilantro 2 scallions, white and green chopped 7-9 Thai basil leaves, roughly torn 1 lime, sliced for serving 4oz brown rice noodles Optional: Sesame Seeds INSTRUCTIONS: Preheat oven to 400 degrees F. Make the marinade by whisking together the sesame oil, miso and garlic. Spoon the marinade onto the veggies on a baking tray, then use your hands to coat everything. Bake for 15 minutes, and remove peppers and mushrooms, return tray and cook sweet potatoes until golden and tender. In a large pot with olive oil add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the, coconut milk, chicken stock, soy sauce, and fish sauce. Bring the mix to a boil and reduce the heat to medium. Simmer 10-15 minutes minutes for flavors to infuse. Stir in the cilantro and scallions. Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain. Divide the noodles between bowls and top with roasted veggies and coconut milk. Top with basil, additional cilantro, and lime wedge. 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. INGREDIENTS: 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 INSTRUCTIONS: 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. |
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