Southern Summer Series: Just A Few Miles South: #9 Blackberry Crumble Pie! {And American Pie #4}

Somewhere in the world a woman wakes up. She's middle-aged, right on the cusp of 50. Everything hurts. Her body, her mind, her whole world. Her youngest just graduated high school and is going out into the world. Her husband travels for work during the week. She wakes up alone. After years of child-rearing, and chaos, the house is quiet. The home and everything in it is old, bought when the kids were young, back when raising kids felt like it would last a lifetime. Even the dog, begged and pleaded for by kids and their precious little voices, was in fact old and frail. The woman's mom, her best friend, had passed years ago. The other grandparents hanging on, but ailing. Sometimes the woman had her own health struggles and felt like her body was betraying her.

The world was in a state the woman didn't recognize anymore. There were screens everywhere and a lot of talk about AI. She had become the age where she started to struggle with technology, turning her debit card every which way at the checkout, struggling to keep up with her iphone, bumbling about on her new Macbook. Once upon a time she watched a black and white TV, played kickball and foursquare with friends, ran wild in the streets, and drank from the garden hose. Back then the world felt safe and sound. The world was full of promise. Nowadays, it doesn't feel that way at all.

She doesn't recognize this new life. This new chapter. It feels like everything was coming to a close. An ending. The phase were you lose things. She worries over her kids flying the nest, she worries over losing her Dad. She worries about losing her own health. Losing the dog. Losing, losing, losing.

The woman sits alone in the empty house that feels way too big now. She tries to find the answers to big questions like, "why didn't anyone tell her the best time of her life was when she was in her 30's and the kids were little, both her parents were alive, and she had perfect health?" She wonders how this new phase of her life with grown children, aging parents, and an aching body can possibly beat those younger years when EVERYONE she loves was together. And, again, she turns on the TV, she inevitably goes on social media, and SHE DOES NOT RECOGNIZE THIS WORLD she lives in. She is nostalgic about the good 'ol days. She would happily drink water from the garden hose again.

She is old enough to know there is no point in dwelling. She knows there is nothing that can be done. She has to move forward. She tries to stay busy. She reads books. She goes for long car rides in the country. She visits family and friends. She tries her best to take in all the good times because she knows they're fleeting. She cherishes time with friends and family.

She does kitchen therapy. She takes a drive out into the country and buys blackberries from the farm, the same farm she used to take her kids to. She watches the other mothers with her kids picking blackberries. She hears the little boy say, " this is the best day ever" as he eats blackberries with the juice running down his chin. She remembers when her boy was little and said the same. She wants to tell the mom to cherish those days, but she doesn't wanna be one of those people, so she says nothing. She drives home with her blackberries listening to her new audiobook. It's quiet and peaceful, but it used to be loud with both kids in the backseat. She misses the noise, but she turns up the audiobook. She's trying.

When she gets home she washes the berries and starts making the pie crust. She has plenty of berries because no little hands have been gobbling them up. She kneads the dough and rolls it out. Her hands are busy, but her heart is hurting. The house is too quiet. The house and the dog groan with age. Years ago she made the same pie and the kids were loud, the kitchen was new, the dog was playing and barking. Laughter filled the air.

She bakes the pie and starts to work on the crumble topping. Again, her hands are busy working the butter, oats, and sugar. She thinks about how there were three policemen shot for no reason in her old hometown. On their lunch break, towards the back of a dead end road, they stopped to eat their lunch and a man with an assault rifle attacked them. She worries about the state of the world. The world her aging parents have to see. The one her kids have to live in, hopefully for many years. The world she doesn't recognize. The old dog chokes in her sleep and the woman snaps out of her deep thoughts. She looks up at the kitchen ceiling and sees the water damage from the tub upstairs. The light over the kitchen island makes a loud tink sound and the light goes out. The house creaks. The house is old.

Where did all years go? It feels as if they all went by ALL OF A SUDDEN, when her youngest crossed the stage on graduation. Everything changed then. 

The woman puts the pie in the oven and she remembers her husband and youngest will be home soon. Her daughter is coming over for dinner. She is thankful for that, but one of the policemen has just died. She can enjoy a Blackberry Crumble Pie with her family tonight, but somewhere in her hometown a family cannot. It reminds her of all the suffering in the world. The women flashes to her biggest suffering of all, back when her mom was dying. She remembers when her mom whispered to her "Life is for the living, baby. Promise me you will live life to the fullest when I go." The woman remembers her promise. She pulls the most beautiful pie out of the oven and she whispers, "I'm trying my best, mom." 

The house is full of laughter and noise when the woman serves the pie. Everyone is raving about how delicious it is and how the crumble topping really makes it. Someone loves it with vanilla ice cream and someone else loves it all on its own and for a short time all is as it once was and the woman is so grateful. 

She remembers her hero, the one she called Gramps. She remembers something he used to say all the time back when she was a teenager. He'd tell her over and over "The key to life is learning how to adjust." Her teenage brain didn't understand it. She used to think it was so funny. But over the years she thinks of him often, wishing he was around to give advice, and she'd remember. She'd hear his big voice boom saying "the key to life is learning how to adjust" and she'd laugh. She was old enough to get it. She thinks of this now and she says to herself,  "I have to learn how to adjust to this new normal. It will take time, but I have to keep trying."

And she cuts herself a slice of pie.

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. *THIS BLACKBERRY CRUMBLE PIE IS #9 IN THE SOUTHERN SUMMER SERIES FROM JUST A FEW MILES SOUTH.

Blackberry Crumble Pie

Adapted from Just A Few Miles South

by Ouita Michel

Makes 1 9" pie

Crust

1 cup all-purpose flour

1/4 teaspoon iodized salt

1/2 cup (1 stick) cold butter, cut into small pieces

1/2 teaspoon cider vinegar

2-1/2 - 4 tablespoons cold whole milk

Filling

1-3/4 pounds (about 6 cups) fresh blackberries, washed and drained

2 teaspoons fresh lemon juice

1/3 cup light brown sugar, lightly packed

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup cornstarch

Crumble

2/3 cup old-fashioned oats

1/2 cup light brown sugar, lightly packed

1/2 cup all-purpose flour

pinch iodized salt

6 tablespoons (3/4 stick) frozen unsalted butter

For The Crust: Add flour and salt to a food processor and pulse several times to combine. Add butter and pulse until it is broken into very small pieces and the mixture resembles coarse meal. Add vinegar and then slowly pour in milk, pulsing until the dough comes together. Remove from the processor and knead on a floured surface several times. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before using. Roll out the pie crust, fit it into a 9" pie pan, and flute the edges. Chill until ready to fill.

For The Filling: In a large bowl, mix blackberries and lemon juice. In a small bowl, mix brown sugar, cinnamon, ginger, and cornstarch. Pour the sugar mixture over blackberries and mix well. Place the prepared crust on a parchment lined baking sheet. Mound the berry mixture in the crust and bake 30 minutes.

For the Crumble Topping: While the pie is baking, pulse oats in a food processor into a large crumb. Pour into a small bowl and combine with brown sugar, flour, and salt. Grate frozen butter into the oats mixture and toss together by hand. After the pie has baked 30 minutes, pull it from the oven and top evenly with the crumble. Reduce heat to 350F, return the pie to the oven, and continue baking another 30-35 minutes, checking often, until the berry filling bubbles through the topping and the crumble is crisp, golden brown, and cooked through.

Cool pie to room temperature, allowing the filling to set, before serving. Serve a slice as is, or with whipped cream and/or a scoop of vanilla ice cream. 

Southern Summer Series: Just A Few Miles South

 

 

Garden Fresh: Double Herb Kale Pesto on Ravioli!

Normally this time of year my herb garden is growing like crazy and needs a really good trimming. This year, however, the herbs are slow going. I think it's got something to do with our weird weather pattern this summer. It literally alternates between raining cats and dogs and flooding to HOT AS THE SUN AND DRY AS A BONE. There's been no in between. Not at all!

I like to make a pesto every summer, but I didn't have enough herbs so I found this recipe for Kale Pesto! This pesto is mostly made from the curly kale, with a handful of basil and parsley. I only had a handful of each herb so it was meant to be.

Kale, pine nuts, garlic, basil, parsley, Parmesan cheese, olive, salt and pepper all get whirled up in the blender or food processor and you're ready to go. 

This pesto would be good in eggs, or on pizza, but it is also good on pasta! I had some ravioli that was perfect for this pesto so I tossed the ravioli with a little bit of this Kale Pesto. 

The Kale Pesto does taste healthy and it is green veggie and kale-forward, but I like kale so I'm okay with that. You could thin the kale pesto with a touch of cream if you wanted to soften the kale flavor a touch.

Either way, this is delicious and somewhat healthy and a fun recipe to try! 

Double-Herb Kale Pesto

Adapted from Seriously Delish

by Jessica Merchant 

Makes 1 cup

For The Pesto: 

1/4 cup pine nuts, toasted

2 garlic cloves, minced

2 cups green curly kale

1/3 cup torn fresh basil

1/4 cup torn fresh parsley

2 tablespoons freshly grated Parmesan cheese

5 to 6 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Add the pine nuts and garlic to a food processor and pulse until crumbly. Add the kale, basil, and parsley to the processor and puree until combined and only tiny bits of green appear. Add the cheese, pulsing once more, and then with the processor on, stream in the olive oil until the pesto comes together. Scrape down the sides of the food processor when necessary. Add the salt and pepper and pulse once more. Taste and season additionally if desired. Store the pesto in a sealed container or jar in the fridge for up to 1 week.   

Herbalicious @ IHCC!

It's Peach Season: Heavenly Baked Peaches and Cream Oatmeal!

I'm a fan of waking up during the work week and enjoying a nice warm bowl of baked oatmeal. It kinda feels like a warm hug in a bowl and I like that it keeps well enough to enjoy all week. 

The trouble is, I always feel like I never have the ingredients. I'm always needing old-fashioned oats when I have quick oats, or I'm always needing a fruit jam I don't have on hand, or some kinda of chia seed or flaxseed I'm never gonna have or carry in my house.

I'm here to tell ya...no more! I finally found a recipe that will work for me just about all the time. How Sweet Eat's Baked Peach and Cream Oatmeal! Score! 

It calls for really basic ingredients: old-fashioned oatmeal, brown sugar, baking powder, salt, eggs, milk, peach jam, vanilla, and one peach! I'd like to think that I could use this recipe in a versatile way, substituting any kind of fruit jam and any kind of fruit. So Baked Blueberry and Cream Oatmeal? Strawberry and Cream Oatmeal? Buy some fresh jam from your farmer's market and go nuts! Why.not? It's versatile like that! 

But, for now, PEACHES. Give me all the ripe, juicy, fresh peaches! They are my favorite! In fact, my absolute favorite is peaches with raspberries so I could totally see a Peach Melba version of this oatmeal where we add some fresh raspberries to the top with some swirls of raspberry jam. The sky really is the limit here.

You can eat your baked oatmeal as is without toppings, but why would you? Some people would top this with milk or heavy cream and then whipped cream, more peaches, and some toasted nuts. I'm going in with a dollop of vanilla Greek yogurt and fresh peach slices. You really can't go wrong. 

Baked Peach and Cream Oatmeal

Adapted from How Sweet Eats

by Jessica Merchant

Makes 6 servings

1/4 cup butter

3 cups old-fashioned rolled oats

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

2 large eggs

1/2 cup peach jam or peach butter

1 tablespoon vanilla extract

1 large peach, thinly sliced

for topping: milk, heavy cream, whipped cream, yogurt, toasted nuts 

Preheat the oven to 350F. Place the butter in an 8x8 baking dish and set it in the oven until the butter just melts. Remove the pan once melted.

In a large bowl, whisk together the oats, sugar, baking powder, salt and nutmeg. In a small bowl, whisk together the milk, eggs, peach jam and vanilla extract. Add the wet ingredients to the dry ingredients, stirring until everything is combined and wet. Scrape the mixture into the buttered dish and stir until most of the butter is incorporated, but leave some pockets of butter in the corners. Smooth out the top and add the peach slices. 

Bake for 30 minutes or until golden brown around the edges. Serve hot with a splash of heavy cream, whipped cream, yogurt, extra peaches, and/or toasted nuts.  

 Fresh From The Orchard @ IHCC!

Bang Bang Salmon Bowls

We love Bang Bang Shrimp so we wanted to try out some Bang Bang Salmon Bowls!

This is a perfect summer meal. Light, flavorful, and refreshing. Make up some jasmine rice, slice up some cucumber, shred some carrot. 

Then make up the delicious Bang Bang Sauce: mayonnaise, Thai sweet chili sauce, Sriracha, honey, and rice vinegar. Gosh is that sauce good!

The chunks of salmon get tossed in a simple seasoning blend of garlic powder, paprika, salt and pepper before getting doused in the Bang Bang Sauce.

We loved this and will be eating it on repeat all summer long! I'd like to try a shrimp version and maybe even a chicken version.

Bang Bang Salmon Bowls

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

For The Salmon: 

2 pounds salmon, cut into chunks

1 teaspoon paprika

1 teaspoon garlic powder

salt and pepper, to taste

1 tablespoon olive oil

4 green onions, thinly sliced

1 cup sliced cucumbers, for serving

1 large carrot, finely grated, for serving

jasmine rice, cooked and ready for serving

For the Bang Bang Sauce:

1/2 cup mayonnaise

1/3 cup sweet Thai chili sauce

2 teaspoons Sriracha

1 teaspoon honey

1 teaspoon rice vinegar 

For the Salmon: Cut the salmon into 1 inch chunks. Season all over with salt, pepper, paprika and garlic powder. making sure all sides are seasoned. Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (you may have to do this in a double batch so they all fit). Cook for 2 to 3 minutes until deeply golden brown. Flip each piece of salmon and cook on the other side until golden. At this point, the salmon should be done but you can check by cutting into a piece or two. Transfer the salmon to a large plate and repeat with the remaining salmon if needed. Cover the salmon all over with green onions, sprinkling a few more into the bang bang sauce.

To Make the Bang Bang Sauce: Whisk together all the ingredients until creamy and smooth and combined,. This stays great in the fridge for a few days.

To Assemble the Bowls: Spoon some rice on the bottom. Top with the cucumbers, carrots, salmon. Drizzle the Bang Bang Sauce over the ingredients and top with more green onions, if desired. Enjoy! 

Healthy Bowls @ IHCC!
 

photo credit

Marinated Tomato BLATS {THIS IS THE BEST BLT YOU WILL EVER EAT}!!

In the summer two things are for certain: I'm going to be growing lettuce in my container garden and I'm going to be eating my lettuce in tons of BLTs! 

Now we love a BLT in my house and we practically live on them in the summer once the lettuce starts coming in. Normally I make a classic BLT using farmer's market tomatoes and my homegrown lettuce. This year I wanted to branch out and try a lot of variations on the classic BLT.

My first BLT of Summer 2025 was a classic BLT with some homemade Benedictine Spread (cream cheese and cucumber spread). I used the Benedictine Spread in place of mayo and I enjoyed this BLT, but found that I preferred mayo over the Benedictine Spread. (You can see a picture in my last post).

Then I tried a BLT with pimiento cheese and enjoyed that, but again I preferred the classic BLT to that version as well.

Then I tried this version, the Marinated Tomato BLAT and LET ME TELL YOU RIGHT NOW...THIS IS THE VERY BEST BLT YOU WILL EVER EAT! Hands down going to be one of my favorite recipes this year! I've been telling everyone I know about it and I can't recommend it enough! 

So, what is a BLAT? A BLAT is a bacon, lettuce, avocado, and marinated tomato sandwich and it's just simply the best there is! Here's what sets it apart from the rest: MARINATED TOMATOES! All you need to do is find some really good tomatoes, slice them thin, put them in a dish, marinate them in olive oil, balsamic vinegar, minced garlic and dried Italian seasoning. You want to try and let the tomatoes marinate for at least an hour, two if possible. 

And secondly, avocado...hello lovely! It belongs on every BLT from now on!

Now here's the best part! This is a no fuss no muss kinda recipe that holds well in the fridge and people can make them up as they get hungry. Buy a loaf of your favorite bread, wash up your lettuce, precook some bacon, and reach in for the marinated tomato. The avocado is the only item that needs cutting right before serving. 

Toast your bread, slather it with mayo and a drizzle of that tomato marinade, add your lettuce, your deliciously marinated tomato, your bacon and your sliced avocado. The marinated tomato and the avocado is what makes this so darn delicious. It's a beauty of a sandwich and it's so fresh and juicy and delicious. We love the layers of flavor and all the textures. It's just the epitome of summer food and WE WILL BE EATING THEM ALL SUMMER! You should too!

Marinated Tomato BLATS

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2

2 ripe and fresh tomatoes, thinly sliced

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 garlic cloves, minced

1/2 teaspoon dried Italian seasoning

8 pieces sliced bacon 

lettuce, as many pieces as you'd like

1 avocado, thinly sliced, sprinkled with salt and pepper

1/4 cup mayonnaise

4 slices of your favorite bread, toasted 

Slice the tomatoes and place them in a 9x13 baking dish. In a bowl, whisk together the olive oil, vinegar, garlic, and seasoning until combined. Pour it over the tomatoes. Cover the dish and stick the tomatoes in the fridge for at least 2 hours, or even longer. I flip the tomato slices a few times while marinating!

Cook the bacon in the oven on a baking sheet at 375F for 12-15 minutes, or until crispy and done as you like. To assemble the sandwiches, toast your bread. If you like, you can drizzle a bit of the tomato marinade on the bread! This makes for a messier but delicious sandwich. Spread one or both bread slices with mayonnaise. Add on your lettuce. Top with a few of the marinated tomato slices. Then top with the bacon and avocado slices,. Finish with the remaining bread, cut, and serve! 

Summer Sandwiches @ IHCC!
 

How Sweet Eats Jalapeno Cheddar Chicken Meatballs with Herby Summer Sauce {Fresh & Delicious}!!

If you're looking for a nice summer meal that is full on flavor, but light on calories, then look no further! These Jalapeno Cheddar Chicken Meatballs are just the thing. 

Look at those golden brown savory and succulent flavor bombs! Ground chicken really comes to life with jalapeno, cheddar, and garlic added in for good measure. The spicy heat of the jalapeno, the delicious flavor of the garlic, the cheddar cheese oozing out. Who doesn't want to dunk one of those meatballs into a zingy zippy refreshing summer herby sauce made from yogurt, mayo, cilantro, and green onion? It's a refreshingly delicious flavor bom that will keep you going back for more! 

 

Jalapeno Cheddar Meatballs with Herby Summer Sauce

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

Meatballs

1 pound ground chicken

salt and pepper, to taste

2 garlic cloves, minced

1 to 2 jalapeno peppers, seeded and diced

3/4 cup shredded cheddar cheese

1/2 cup seasoned breadcrumbs

3 tablespoons chopped fresh herbs, like parsley or chives

1 to 2 tablespoons olive oil

Herby Summer Sauce

1/2 cup yogurt

2 tablespoons mayo

1/2 lemon, juice freshly squeezed

1/3 cup chopped green onions

1/3 cup chopped fresh cilantro

salt and pepper, to taste

For The Meatballs: Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, peppers, cheddar, breadcrumbs and herbs. Mix gently until just combined. Roll the mixture into 1-inch meatballs or use a cookie scooper. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165F. Serve the meatballs with the herby summer sauce! You can also serve them over rice, grain, or even a salad.

For The Herby Summer Sauce: Place all the sauce ingredients in the blender and puree until creamy and smooth. This stays great in the fridge for a few days.

 Light & Lively @ IHCC!

How Sweet Eats Korean Beef Bowls

I started this blog when my youngest child was about 18 months old. He is now 18 years old and graduating high school in a matter of days.

There are quite simply 87,900 things to do each and every day to prepare for this graduation. In a way, this is a good thing because we are so busy "doing" we don't have time to think. The last band concert was followed by Prom; Senior Skip Day; Senior Awards Night; the Throwback Field Trip to their elementary and middle schools; not one, not two, but THREE graduation practices, Senior Sunset Cookout; Senior Breakfast, the Senior Parade through town; 70 other things I'm forgetting (like ordering the Senior Yard Sign, Filling out Graduation Announcements, Buying All the Clothes, Ordering the Cake); and finally Graduation itself. A mom can't even breathe. I'm serious. And if she does breathe that means she's crying.

After 25 years of parenting the child raising has come to an end. It's a lot to have on your mind.

The kitchen continues to be my saving grace. I just don't have the time to get lost in big cooking projects, so I find a 30 minute recipe like these Korean Beef Bowls. This can be ready in the time it takes to make some rice.

Get the rice started, make the sauce for the steak, cut up some fresh veggies, saute the steak real quick, assemble. It's a perfect dish for this time of year when you want something lighter but satisfying. It's fresh and crisp with lots of flavor and it certainly is pretty. A really good weeknight meal.

A new season is almost here. Summer. We will see what it brings.

Korean Beef Bowls

Adapted from A Pretty Dish

by Jessica Merchant

Serves 2

1 pound sirloin beef, thinly sliced

1 tablespoon all-purpose flour

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1/4 teaspoon grated fresh ginger

pinch of crushed red pepper flakes

1 tablespoon vegetable oil

1-1/2 cups cooked jasmine rice

2 large carrots, peeled and spiralized*

1 scallion, thinly sliced

1 teaspoon toasted sesame seeds*

*Note: If you don't have a spiralizer you can use a vegetable peeler to create ribbons of carrots, curl them around your finger and place in ice water to hold their shape. Also, I have a seed-free diet so I garnished with the sliced green onions, cucumber, and red pepper flakes.

Toss the beef with the flour. In a bowl, whisk together the sugar, soy sauce, sesame oil, garlic, ginger, and red pepper flakes. 

In a large skillet, heat the vegetable oil over high heat. Add the beef and cook for 1 minute, searing until golden brown. Turn the beef pieces and cook for 1 minute. Reduce the heat to medium and pour in the sauce. Cook, tossing occasionally, for 1 to 2 minutes. Pour the beef and any extra sauce in a bowl.

To assemble the bowls, divide the rice and carrots between 2 bowls. Top with the beef, then add the scallion and a sprinkle of sesame seeds. If desired, you can add another drizzle of toasted sesame oil. 

30 Minute Meals @ I Heart Cooking Clubs
 

 

Marcela Hazan's Pancetta Frittata

When I think of Italian food I don't always think of pasta.  I think of really simple fare. Dishes with a handful of ingredients. I think of things like a frittata. A simple egg dish with no more than five ingredients and no fussy presentation.

Marcela Hazan's Pancetta Frittata is probably one of the most simple yet delicious frittata I've ever made. It is simply 1 cup of pancetta cooked until it gets some color, 6 eggs, 6 tablespoons of Parmigiano-Reggiano, butter, and salt and pepper. It is so simple it doesn't call for herbs, so I didn't try to jazz it up and make it look fancy. It doesn't need to look fancy. It's peasant food at best, but you could entertain with it. It's easy and simple and Super Italian, our IHCC theme for this week, and it is absolutely creamy and delicious.

Do yourself a favor and make this simple dish sometime during this Easter season. It's perfect for an Easter Brunch and it is great served hot, warm, and room temperature. 

This is the epitome of the simple food we need to eating more.

Pancetta Frittata

Adapted from Marcela Cucina

by Marcela Hazan

Serves 4 as main or 8 as appetizer

1 cup finely chopped pancetta

6 eggs

6 tablespoons freshly grated Parmigiano-Reggiano cheese

salt and black pepper, to taste

1 tablespoon butter

Turn on your broiler. Put the chopped pancetta in a small skillet, turn on the heat to medium, and cook, stirring from time to time, until it becomes deeply colored and has shed much of its fat. Do not let it become crisp. Lift the pancetta from the pan using a slotted spatula in order to separate it from the liquefied fat, and put it into a medium-sized bowl. Discard the fat in the pan.

To the bowl with the pancetta, add the eggs, grated Parmesan, salt, and liberal grindings of pepper to the bowl and mix thoroughly with a fork or whisk.

Put 1 tablespoon of butter in a 12-inch nonstick skillet, turn on the heat to medium. Do not let the butter become colored, but as soon as it begins to foam, pour the egg mixture into the pan. Turn the heat down to very low. When the eggs have set and thickened, and they are creamy only in the center of the pan, run the skillet briefly under the broiler. Take frittata out the moment the surface of the frittata has set, but not browned. 

Super Italian @ IHCC!

How Sweet Eats Chili Crisp Shrimp with Green Beans {Perfect for Weeknights}!

I'm a big fan of Jessica Merchant's How Sweet Eats blog. Her recipes are so approachable and family-friendly, plus I usually have almost all the ingredients on hand. She's coming out with a new cookbook in April called Easy Everyday and if you've pre-ordered the cookbook you get a free mini cookbook named, Make It In A Flash. The best thing about this mini book is that all the recipes can be made in 20 minutes or less! Perfect for weeknights and busy weekends when you want to eat something delicious but are deep in the throes of spring cleaning.

I tagged many of the recipes in my mini book, but the standout recipe for me was her Chili Crisp Shrimp with Green Beans. A quick mix of shrimp, seasonings, and chili crisp with honey and green onions over blanched garlic green beans. What's not to love about that? It's quick, flavorful as ever, and healthy. Plus it's easy cleanup. This dish was near perfect, so flavorful and delicious. My husband gave it his highest rating and I'll be making it again. It's the perfect weeknight dish for spring!

Chili Crisp Shrimp

Adapted from Make It In A Flash

by Jessica Merchant

Serves 4

Shrimp

1 pound jumbo shrimp, peeled and deveined

salt and pepper, to taste

1 teaspoon paprika

2 tablespoons olive oil

3 tablespoons chili crisp

1 tablespoon honey

4 green onions, thinly sliced

Green Beans

1 pound green beans, trimmed

salt and pepper, to taste

2 garlic cloves, minced

2 tablespoons butter

For The Shrimp: Pat the shrimp dry. Season the shrimp all over with salt and pepper, paprika, and garlic powder. Heat a large cast iron skillet over medium heat and add the olive oil. Add the shrimp in a single layer. Cook for 1 to 2 minutes (until pink and opaque) then flip. Add in the chili crisp, the garlic, and the honey. Cook for 1 minute. Toss well and cook for 1 to 2 minutes more. Turn off the heat. Sprinkle on the green onions.

For The Green Beans: While the shrimp are cooking, heat another pan over medium heat. Add the green beans and 1/3 cup water. Bring the mixture to a boil. Cover the pan and cook for 3 minutes. Remove the lid and season with salt and pepper. Stir in the butter. Serve with the shrimp! 

Holy Shamrock @ IHCC!

 

 

How Sweet Eats Winter Rice Bowls {A Hearty Vegetarian Main Dish}

 If you're craving some healthy comfort food, this is it! A wintery vegetarian bowl of jasmine rice, kale, roasted sweet potato rounds and sliced Brussels sprouts, with cannellini beans, topped with crispy fried shallots and pomegranate seeds. Let me tell you it is stunning in person - like eating a bowl of jewels. The colors really pop.

I also love the all the textures with the massaged kale, crispy Brussels and fried shallots, the big savory slices of sweet potato with the sweet pop of the pomegranate seeds. Not to mention, the beans really round the meal out making it very satisfying. This bowl of wintery goodness is a flavor and texture explosion that is sure to please everyone. I will be making this one again!

Winter Rice Bowls

Adapted from The Pretty Dish

by Jessica Merchant

1 large sweet potato, sliced into 1/4" rounds

1/2 pound Brussels sprouts, stems removed, sliced

3 tablespoons olive oil, divided

1/2 teaspoon + a pinch of salt

1/2 teaspoon + a pinch of black pepper

1/2 teaspoon garlic powder

3 cups chopped green curly kale

2 cups cooked jasmine rice

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup pomegranate arils

Crispy Shallots

vegetable or canola oil

2 large shallots, sliced

2/3 cup flour

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Before you begin the recipe you should have 2 cups cooked jasmine rice. If you do not, go ahead and cook the jasmine rice prior to starting on everything else as you need time for the jasmine rice to dry out and fluff up.

Preheat the oven to 400F. Line 2 baking sheets with parchment paper. On 1 sheet, place the sweet potato rounds. On the other sheet, place the sliced Brussels sprouts. Drizzle both the potato and sprouts with 2 tablespoons of the olive oil. Toss to coat. Sprinkle with 1/2 teaspoon each of the salt and pepper and the garlic powder. Roast for 15 minutes, tossing, then continue to roast until veggies are golden brown and cooked through. The amount of time will vary - but mine cooked about 15 minutes, then 5 more minutes. She allots 30 minutes in the recipe. It will depend on how big your potato and sprouts are.

While the vegetables are roasting, toss the kale with the remaining 1 tablespoon olive oil and pinch of salt and pepper. Massage the oil into the kale. The kale should reduce in size by about half once it is massaged well enough.

In a large bowl, toss together the rice, cannellini beans, and kale. Add in the Brussels sprouts and potato rounds. Be careful how you toss the veggies or you will break up the potato rounds.

To Make The Crispy Shallots: In a medium saucepan, heat about 2" oil over medium-low heat. You want the oil to reach about 350F, but after a few minutes of heating, I'll test it out by throwing a shallot slice in. While the oil is heating, in a small bowl, stir together the flour, salt, paprika, garlic powder, and pepper. Dredge the shallot slices in the flour mixture. Add them in batches to the oil. Fry until just golden and crispy, then remove with tongs or a slotted spoon and place on a paper towel to drain excess grease. Repeat with remaining shallot slices.

To Plate The Bowls: Put the rice and vegetable mixture into bowls and reheat if necessary, or desired. Top the rice bowl with the crispy shallots and gently toss. Top with a sprinkling of pomegranate arils and serve!

For The World! @ I Heart Cooking Clubs!

Ina Garten's Roasted Vegetable Soup with Brioche Croutons

 

Dear Ina,

You published this recipe, and aired it on your cooking show, back in 2002. I have been wanting to make this soup recipe ever since then. Twenty-two years, Ina. It's not like I haven't been busy cooking away in my kitchen because I truly have. 

The problem is, there is just isn't enough time for all the recipes.

Something I wonder about all the time. How do cookbook authors and celebrities, such as yourself, have the time to try so many recipes? Do you cook and try new recipes all day every day? Morning to night? Do you ever sleep?

I'd really love to know the secret because I'm turning 50 next year and I need to figure out how to jam pack thousands of recipes in to the second half of my life. 

I happened to have all the ingredients for this soup on hand: carrots, parsnips, sweet potatoes, and butternut squash. I set about roasting all the veggies, then followed your directions to blend them in a blender with some chicken stock. I returned the mixture to a dutch oven, adding chicken broth and bringing to a slow boil.

I plated some in a bowl with some leftover roasted veggies, the brioche croutons, and some parsley. I decided to top with a little Parmesan cheese. It looks very festive and seasonal and was really warming and comforting. We enjoyed it with some added spice, sprinkling and stirring in some cayenne pepper to really warm the soul. Happy to finally try it!

Hoping for answers to my above questions,

Kim 

Roasted Vegetable Soup with Brioche Croutons

Adapted from Food Network

by Ina Garten

Serves 4-6

3 to 4 cups chicken stock

1 quart Roasted Winter Vegetables

salt and black pepper

Brioche Croutons

olive oil

Roasted Winter Vegetables

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons olive oil

1-1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh flat-leaf parsley

Brioche Croutons

6 ounces brioche or Challah

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Roasted Veggies:  Preheat the oven to 425F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1-1/4" cubes. All the vegetables will shrink while roasting, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. 

For the Brioche Croutons: Slice the bread about 3/4" thick. Cut off the crusts and then cut the slices in 3/4" dice. You should have 3 to 4 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 5-6 minutes, checking periodically, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

For the Soup: In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor or blender. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Serve with Brioche Croutons, a sprinkle of parsley, and a good drizzle of olive oil. 

 

November Potluck @ IHCC