The unofficial start to summer is almost upon us!   In chatting with a friend of mine about Memorial Day plans, I realized that I hadn't outlined any menu plans either, so at some point in the next day or two I'll be elbowing my way through the grocery store with the rest of the masses and searching for inspiration. 

One thing I'll definitely be serving?  My amazingly easy sweet potato fries.  These are one of my absolute favorite side dishes and, frankly, I can't believe I haven't shared them already. 

They're incredibly easy to make, and because they're baked, they're actually pretty good for you (do they still count as "fries" if they're not fried? Eh, whatever. They're delicious.)  Does life get any better?  I submit that it does not.



EG's Baked Sweet Potato Fries 

3-4 sweet potatoes, peeled
1/4 c. vegetable oil (if you like them crisper, use 1 Tbsp)
1/3 c. Parmesan cheese, grated
pepper

1. Preheat oven to 400 degrees
2. Slice potatoes into strips (think steak fry size; about 1/2 inch thick and 1/4 inch wide)
3. Toss potato strips with vegetable oil and Parmesan cheese til well coated.
4. Spread potato strips in a single layer on a greased baking sheet.  Sprinkle with cracked pepper.
5. Bake fries for 30 minutes, or until lightly browned, turning every 10

Note: I haven't tried this yet, but I'm thinking that hitting these with cayenne pepper might be really yummy as well.  The combo of heat and sweet almost always makes for good eats.

I can't tell you how amazing these are.  Because of the sugar content in the sweet potato, it caramelizes and tastes as much like a dessert as it does a side dish.  But, because sweet potatoes are one of the superfoods, (they're super high in vitamins A and C, are a great source of fiber and have a lower starch content than white potatoes) you can actually feel really good about eating them.  Considering we're cannonballing right into swimsuit season, I need all the happy feels I can get!

Happy Memorial Day weekend everyone!

Hey there, Friday - You're looking well.  Let's help my friends with their killing-the-last-few-hours-of-the-work-week, shall we?

Hey ya'll! Happy Almost Weekend!  I'm a little displeased about snow being back in the forecast, but it's a good excuse for a hearty, savory meal and a Netflix marathon.

I've been  meaning to share this recipe for a while now - it's definitely one of my favorites.  Like most people, I'm a big fan of comfort food, but I become an even bigger fan when it's easy, inexpensive and extremely forgiving. (New Mother Math: 4 hrs of sleep a night x 11 months + 1 extremely active child = oh-Sweet-Moses-what-was-I-doing-again?  And why is there a bag of rapidly defrosting peas on the mantle?  *A smoke detector begins to sound in the background*)  So...yeah.  Forgiving is good.

For those of you unfortunate souls who are unfamiliar with Shepherd's Pie (also known as Cottage Pie), it is a hearty one dish meal, usually comprised of meat and vegetables and topped with a mashed potato crust.  If you're not drooling already, there's something wrong with you.  It's also an absolutely fabulous dish when you want to use up leftovers.  Below, is my go-to recipe, but this is definitely a good one to experiment with!

Entertaining Grace's Simply Delicious Shepherd's Pie 

Ingredients

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 bag frozen mixed vegetables
1 can condensed cream of mushroom soup (I usually use 99% fat free or low sodium)
1 Tbsp ketchup
2 Tbsp dried rosemary, crushed
3-4 c. mashed potatoes (you can use instant if you're absolutely pressed for time, but I highly recommend made from scratch 'taters.  Again, leftovers are awesome for this.)
1 c. shredded cheddar cheese
salt and pepper
olive oil

1.  Preheat oven to 400 degrees.

2.  Over medium-high heat, saute the onions and garlic in olive oil.


3. When onions begin to soften (after a minute or two) add ground beef and season with rosemary, salt and pepper (the key to a perfectly seasoned dish is to add the seasonings at every stage, not just at the end.)  Continue cooking until meat is browned, and onions are cooked through.



4. Drain excess fat.  Add the mushroom soup, vegetables, and ketchup and mix thoroughly.  


5.  Pour mixture into a 9x9 casserole dish.  Top with mashed potatoes, salt and pepper and shredded cheese.


6.  Bake for 15-20 minutes.  For an extra crispy crust, finish the pie under the broiler (about 2-3 minutes, or until cheese starts to brown).


To be honest, this is a one dish meal and doesn't really need anything else, but I'll often serve it with a small green salad, or some grapes (the sweet of the fruit pairs really well with the savory).  A good glass of red wine is a perfectly acceptable side dish as well.  (If it ain't on the food pyramid, it should be.)

Have an outstanding weekend, friends!  Let's hope this is the last of the cold!

Winter has found us at last.  I had been getting so used to the mild temps that these truly cold days feel particularly bitter.  The good thing? Warm, rich, hearty comfort food.

I have to tell you, this Roast Beef is one of The Best Meals I've ever made.  There are zillions of slow cooker recipes for roast beef, of course, but this one is a little different in that I took a little time up front to make an au jus.  Yes, I realize part of the joy of using a slow cooker is that you don't have to do much prep, but this extra step makes all the difference.  Just trust me on this.  And make this recipe immediately.  You're welcome.


 Entertaining Grace's Roast Beef & Winter Vegetables 

 Ingredients 
 
2-3 lb roast
3/4 c. flour, reserve 1/4 c. for coating
3 Tbsp olive oil
1 c. red wine
3 Tbsp. tomato paste 
2 cans beef broth (low sodium)
3-4 sprigs fresh thyme
3-4 sprigs fresh rosemary
4 medium sized carrots, peeled and chopped into 2 inch pieces
4 medium sized parsnips, peeled and chopped into 2 inch pieces
1 medium onion, chopped into 1 inch wedges
6 red potatoes, chopped into 2 inch pieces
8-10 button mushrooms, halved
10-12 pearl onions, peeled and trimmed
2 cloves garlic, peeled and minced

Salt and Pepper
Chopped Parsley

• Rub roast with salt and pepper.  Use 1/4 c. flour to coat.  Shake off excess flour. 

• Heat 2 Tbsp. of oil in skillet over medium-high heat.  Sear roast on all sides, until golden brown (7-8 minutes). Remove and set aside

• Add remaining oil to drippings in pan and bring to temperature.  Add tomato paste and stir until mostly incorporated (1-2 minutes).  
• Add wine.  Whisk in flour gradually. 
• When mixture has thickened, add broth and 1 sprig of thyme, 1 sprig of rosemary, salt and pepper.  Bring mixture to a simmer.  Stir for an additional 3-4 minutes until gravy is thick and smooth.  Remove from heat.  

• In slow cooker add wedges of onion, garlic and then all of the vegetables (except for the mushrooms).  Layer on the beef topping with remaining sprigs of thyme and rosemary and gravy mixture.  Season with salt and pepper, cover and set to high. 

• Cook on high for 2 hours.  
• Add mushrooms.  Cover and cook for 2 -3 additional hours.  

When the roast is finished, remove from the slow cooker and allow to rest for several minutes.  Slice on the bias (across the grain).  Layer atop veggies.  Drizzle with gravy and top with chopped parsley.



Serve with crusty bread and crisp hard apple cider.  

I realize that admitting this is akin to high treason, but I've never been a big fan of french toast.  (Can we still be friends?)  Something about soaking thin slices of Wonder bread in a weird eggy mixture just didn't do it for me.  Any time someone would make it for me, I would wind up pushing it around my plate willing it to be a little less, you know, French. 

I have recently come to recognize the error of my ways, however (or perhaps, more accurately, the error in my bread).  My Culinarily Inclined Significant Other whipped up an absolutely delicious french toast using challah bread and his own favorite recipe and I'm not exaggerating when I say that it's one of the Best. Breakfasts. Ever. 

Challah bread, a braided Jewish bread, is a denser, sweeter bread with a soft shiny crust (you can find it most grocery store bakeries).  The texture creates the perfect medium for soaking up the egg, vanilla, honey and orange mixture and you're left with a french toast that's moist, thick and infused with flavor.  It's so wonderfully rich, in fact, that half the time I don't even bother to top it (though it's pretty amazing either way). 

It has become one of our favorite special occasion foods, and this week we'll add some crispy bacon, fruit salad, coffee (and with any luck, mimosas), and ring in the New Year right.  (I'll start my resolutions after breakfast...)  :)



Ingredients 

In preparation for this last weekend's cold, wet and wild weather, my husband made a big pot of his awesome chili and I decided to whip up some hearty beer bread to go with it. Traditionally, I use a lager or an amber ale, but this time I decided to try something different: a hard apple cider.

I honestly had no idea how it would turn out - if you would be able to taste the apple, if the bread would bake the same way, if the bottle of cider would actually make it into the recipe...

Turns out, it's pretty delicious!  You can't REALLY taste the apple (at least I couldn't have picked that flavor out if I hadn't known) but it has a slightly moister, denser consistency and an underlying sweetness that was a nice counterpoint to the spicy chili.

Below is the recipe and you should absolutely try it.  It's such a simple and quick process - and who doesn't love a house that smells like baking bread?!

Hard Apple Cider Bread
Ingredients

3 c. Flour, sifted
1/4 c. White Sugar
1 tsp. Salt
3 tsp. Baking Powder
12 oz. Hard Apple Cider (I used Woodchuck, but any will do)
1/4 c. Melted Butter

Let's Do This

- Preheat Oven to 375 degrees
- Mix together dry ingredients and cider
- Empty mixture into a well greased loaf pan
- Cover with melted butter (just trust me on this.)
- Bake for 1 hour, or until top is brown and crusty and a knife inserted in the middle comes out clean
- Allow to cool for 20 minutes

I love a good salad.   Particularly when it's hot outside, a lovely crisp and cool salad seems like the perfect light meal.

This easy to throw together salad is delicious deviation from the traditional salad mix, chopped peppers, grape tomatoes and Italian dressing. 

Sweet & Crisp Simple Salad
 
2-3 c. Shredded Lettuce (I like Bibb and Romaine)
1/4 Small Onion, Sliced
1 Fuji Apple, Thinly Sliced
1/2 c. Sliced Almonds
1/2 c. Shelled Salted Pumpkin Seeds
*1 c. Honey Roasted Chicken Breast, cut in strips (I recommend Perdue's Short Cuts!!)
2 Tbsp. Raisins
2 Tbsp. Dried Cranberries
2 oz. Buffalo Mozzarella
Cracked Black Pepper, to taste

Toss together ingredients, then drizzle with dressing of your choice (I like Panera Bread's Fuji Apple Vinaigrette, found in the produce aisle).  Serve with crusty bread and white wine.  Yum!

*Vegetarian? Try throwing in some sliced portabella mushrooms!

I love this meal because it's so easy and yet so flavorful.  And almost all of the ingredients are things you have on hand!

Have you ever had one of those moments in life where it feels like time is just messing with you?  You know, when you suddenly become aware that it's Friday rather than Tuesday, or that you only have a few shopping days before Christmas, or that your rent is due again, or that Holy Crap, it's 2015 and Sweet-Moses-what-the-hell-happened-to-my-twenties?!  Yeah, I've been having a lot of those lately.

Having a newborn has created this weird sort of black hole where time just disappears.  I surface now and again, blearily peering at the outside world, only to discover that another week has passed, none of the projects that I wanted to get to have been touched, and, yep, that funky smell is probably coming from me (Oh Showers, how I miss thee...).  This little munchkin (who's currently snarfling in a rare moment of sleep) is a champion time sucker.

So imagine my surprise (READ: horror) when I realized that Father's Day is this Sunday and I have absolutely nothing planned.  It would be one thing if it were any other year... but this is my husband's FIRST Father's Day (and he really is an amazing father), so it's kind of a big deal. 

Without much time (or brain power) to plan, I finally settled on making him a special dinner at home (take out and cereal have been more our speed, of late).  It had to be something a little out of the ordinary and celebratory, as well as something easy because I generally only get a few minutes before my baby pterodactyl starts to sing me the song of her people.

After a quick search of my freezer and cupboards I came up with a recipe that should fit the bill nicely.  Appealing to my husband's love for all-things-spicy, I've settled on a Creole-inspired jambalaya with lots of meat, veggies and aromatic seasonings. 

So without further ado...

Entertaining Grace's One Pot Jambalaya

Ingredients 

1 8 oz box Zatarain's Jambalya Mix (Okay, YES, it's kind of cheating.  But sometimes you've just got to do what works!)
2 chopped celery stalks
1/2 c. chopped red pepper
1/2 c. chopped green pepper
1/2 c. chopped yellow onion
1 - 2 c. frozen peas/corn/green beans
1 can chicken broth
1 can stewed tomatoes
2 links spicy Italian sausage or Chorizo
1 pre-cooked chicken breast, chunked
15 - 20 frozen shrimp
2 tsp cajun spice
1/8 tsp saffron (optional - but I promise it's worth it!)
1 tsp Worcestershire sauce (optional)
2 Tbsp vegetable oil
water
chives

The Process
 

In a large frying pan or stock pot, saute the onions, celery and peppers and one teaspoon cajun seasoning in vegetable oil over medium high heat for five minutes, or until onions start to become translucent. Remove mixture and set aside.


In the same pot, brown sausage.  Remove from heat and slice.  Add tomatoes, chicken broth, sliced sausage and Zatarain's mixture.  Sprinkle with remaining Cajun seasoning and saffron.  Cover and cook for 15 minutes, stirring occasionally. 


Add vegetable mixture, frozen peas, chicken and shrimp into pot and cook for 10 additional minutes.  (Shrimp should be pink when fully cooked).  Add water, 1/4 c. at a time if mixture becomes too thick. 

The shrimp, corn and peas add a wonderful layer of sweetness to the dish

Remove from heat. Let stand for 5 minutes, then fluff with fork. Snip chives over jambalaya for garnish before serving. 

Serve with crusty french bread, moist Corn Muffins, fruit, or salad.

It may not be the fanciest meal I've ever made, but we'll enjoy a rare moment of peace and togetherness where I can raise a glass of Spanish wine to his awesomeness as a father.  Maybe I'll even shower first. :)

Have a fabulous week everybody! 

I LOVE summer sweets!  I'm a big fan things that are light and fruity (so many jokes, so little time...), so when the temperature starts rising, I start hankering for anything that fits that bill.

Sorbet is one of my absolute favorites, and as we received a fabulous ice cream attachment (from my fabulous in laws) for our Kitchenaid mixer this year, we decided to give it a shot.  Boy, am I so glad we did.  It was easy, delicious and the perfect treat for warm nights! Even if you don't have an ice cream mixer, a blender will work. The consistency will be a bit different, but it will still be delicious!!)  

Mango Strawberry Sorbet

Ingredients
5 c. Mangoes and Strawberries (I used both fresh and frozen as it can be difficult to find perfectly ripe mangoes) 
1/4 c. water (you can also use orange juice or lime juice if you prefer -OR- 1/4 c. Grand Marnier if you want to get crazy!)
1 1/4 c. Chilled Simple Syrup 


1.  Chop fruit to 1-2 inch pieces.


2.  In a food processor bowl, combine fruit and1/4 cup water, juice or alcohol.  Beat the crap out of it til smooth (Best. Recipe Writer. Ever.)


3.  Place a bowl under a mesh strainer and pour mixture through to remove any larger chunks (I found using the back of a ladle helped!).

4.  Place strained mixture into airtight container and chill in refrigerate for at least 8 hours.

5.  Once chilled, combine fruit mixture and simple syrup into pre-chilled freeze bowl ice cream maker attachment (follow manufacturer's instructions for chilling your freeze bowl!  Each model is different!).

6.  Stir at low speed for 10 minutes.  


7.  Pour mixture into airtight container and freeze for 2-3 hours.

8.  Serve with fresh fruit, cookies or shaved chocolate.  For beautiful presentation, try these Impressively Easy Sugared Fillo Cups!

Summer is the perfect time for finger foods.  (My mother would tell you that I think ANY time is a good time to eat with your fingers.  She'd probably be right.)  There's an upswing in get-togethers, barbecues, picnics and parties all of which have that wonderful laid-back feeling and fabulous grab and go fare.  But just because the food may be easy going, it doesn't mean it can't be elegant too!

These fillo cups have quickly become one of my favorite ways to serve and devour delicious nosh.  They also win major brownie points from me for being make-ahead friendly.  What's not to love?


Sugared Fillo Cups

Fillo Dough Pastry Sheets (located in the freezer section, usually near pie crusts)
1 Stick Melted Butter
1/4 c. White Sugar
2 Tbsp. Cinnamon (cocoa is another fun option)
1/4 tsp. nutmeg (optional.  You also might try cake spice, ginger, pumpkin pie spice or anise)

1.  Allow your fillo dough to thaw as per brand instructions.



2.  Preheat oven to 350 degrees.  Mix sugar and spices in small bowl.

3.  Working quickly on a dry surface, unroll one sheet of fillo dough.  It is very delicate and may tear at times.  Don't worry too much about this - just overlap the tears as best you can. 

4.  Brush with melted butter, and sprinkle with sugar and spice mixture.


5.  Lay another sheet of fillo over the first and brush with butter, sugar and spice.  Repeat until you have 6 layers stacked up. 


6.  Using a sharp knife, cut into six squares. 

7.  Carefully press each square into a greased muffin cup, allowing top edges to splay over.


8.  Bake for 7 minutes, or until golden brown.  Remove from oven, allow to cool for 1-2 minutes.  Twist carefully to remove fillo cups from muffin tin.  Allow to cool completely.


9.  The baked fillo cups can be stored in an airtight container for up to a week.


10.  Fill with ricotta cheese and fruit, chocolate mousse, peach compote or a delicious sorbet!



Bigger fan of savories?
Leave out the sugar, and sprinkle melted butter with lemon-pepper spice, Italian seasoning or smoked paprika.  Fill with chicken salad, egg salad, ham salad or try throwing in a few sliced tomatoes, basil, some mozzarella and drizzling with balsamic glaze for a delicious bite size caprese salad.

Despite my love for holidays (and a good whiskey on the rocks), I'm not a big St. Patrick's Day fan.  Never have been.  I will probably never make a wreath with shamrocks, throw a St. Patty's Shindig or imbibe my own weight in green beer.  A green river makes no sense to me, nor does "Kiss Me, I'm Irish" (shouldn't that read "Kiss Me, I'm Easy"?) and, by all accounts, leprechauns are basically unstable whackjobs. 

However, there are very few special occasions that I will not at least give a tip of the proverbial hat to.  You will still most likely find me wearing at least a little bit of green on the given day, gladly returning the wishes of happy-revelers, and using it as a good excuse to annoy my husband by saying "Hoi Ta Ta Toi!" at every opportunity (can't call me a spoilsport!). 

Last year, I acknowledged the day by making a super yummy Irish Coffee for my husband and
myself.  I'd be more than happy to do that again this year, however, I'm fairly certain it's a bad idea to pickle the little baby girl currently River Dancing in my tummy  (let's be honest: less "in my tummy" and more "directly on my already-shot-glass-sized bladder").

With something this good, who needs luck?

So this year for a special treat that doesn't involve alcohol or plastic beads, I'm going with something a little more traditional and a little more kid-friendly: Shamrock Marshmallow Treats! 

Delicious to share, easy-peasy to make, and adorable to give or present, this green gooey goodness beats the heck out of traditional corned beef and cabbage!

Ingredients: 
1 Tbsp Butter
1 1/2 Tbsp Coconut Oil (If you don't have any, just omit the oil and use 2 Tbsp butter)
2 Cups Mini Marshmallows
3 Cups Crisped Rice Cereal
Green Food Dye
Heart Shaped cookie cutter

1. Over medium low heat, melt the butter and coconut oil.
2. Add marshmallows, stirring constantly.
3. When marshmallows are mostly melted, add 4-5 drops of green food dye.  Stir til thoroughly incorporated.

Sadly, my husband will probably say this counts toward eating his greens...

 4.  Turn off burner and remove pan from heat.  Add rice cereal slowly, stirring to incorporate. 
5.  Without telling husband or children, use spoon to taste ooey-gooey mess.  (Hey, all good cooks taste their recipes in the process. It's the sign of a professional...I swear.) 
6.  Spray a square glass baking dish with cooking spray.  Unceremoniously dump warm goo into pan and use greased spatula to smooth. 

7.  Allow to cool.
8.  Once mixture is cool, flip green block of awesomeness onto a cutting board.


9.  Use greased heart-shaped cookie cutter to remove sections in threes. Arranging them with the points touching, press together into little shamrock shapes.  With a knife, cut any of the excess to create stems and attach.


 Additional Ideas: 
- Shamrock Lollipop Gifts: Use a small heart shaped cookie cutter to create your shamrocks. Instead of attaching a stem, push a lollipop stick into the bottom, wrap with a small cello bag and ribbon and attach a small tag saying "Lucky You!"
- Sweet Sentiment: Playing on the fact that the shamrock is made up of hearts, try packing one in a small pastry box, wrapped with green ribbon and a note that says "Because of you, I'm lucky in love." Present to your sweetheart. 

Lucky 4? A Little History:
While 4 leafed clovers might now be associated with the Luck of the Irish, the clover (or shamrock)
that Saint Patrick was famous for was actually 3-leaved.  As the bishop traveled across Ireland to teach the people about Christianity, he used the three leaves to illustrate and explain the idea of the Trinity (three persons in one God). 

Most historians believe that both the shamrock and the number three were already a large part of Irish customs and beliefs.   Like many of the people who managed to successfully introduce new belief systems to large areas, St. Patrick simply incorporated local ideas and Druid customs into his teachings, making them more familiar and comfortable. 

Plus, I heard he shared his green beer with everyone.  Who wouldn't like that guy?




For more reading on the history and holiday check out the links below.
Saint Patrick  
Saint Patrick's Day
Saint Patrick's Day Traditions