Tag Archives: entertaining

Feb16

Blueberry Oatmeal Dark Chocolate Cookies

Posted on February 16, 2015 by athaidek

My friend JP likes to preface every discussion over which type of baked good to make with, “How about something that makes me feel like it’s really healthy but it tastes really NOT healthy.” Frozen fruit combined with chocolate and oats? I think you’ve found your mate my friend. I’ve always been a huge fan of the trail mix cookie, or as I like to think of it, pantry dump baking. In the past I’ve made popcorn cookies, and dumped graham cracker crumbs, broken pretzel sticks, and granola into my cookies to add texture and flavor to the classic cookie.

At my apartment, we are partial to certain types of baked goods – mostly muffins, bars, and cookies. I’ve made fewer cakes and pies in the past year because they’re not as portable/shareable. Tell me if you agree with me here – a warm plate of cookies or muffins seems more homey and personal when bringing something to a potluck.

I just thought of the play out of a scene (go with me for a second) – you bring a warm plate of cookies to a party and as you set them down, the party-goers/cookie monsters all dive for dessert. The quickest hands grab one or two for themselves and a friend, disappear, and then as two singles go for the last cookie, they graze hands and awkwardly defer to the other. Before you know it, the two sweets-lovers are now sweethearts and you are now responsible not only for their cavities but eternal happiness. ALL BECAUSE of your blueberry oatmeal dark chocolate cookies. It’s hard being you, sometimes, is it not?

So – I’m not going to claim that that’s actually happened to me, but the point is, cookies are a crowd-pleaser and always a good dinner party companion. I brought these to a paella dinner at a dear friend’s parents house, and they warmed our hearts and stomachs on a cold January night.

When you make this for a crowd, will you let me know if you become the cookie match-maker and now have four beautiful God-children and recently find yourself as a main of honor/best man? Because then I’m going to write a match-making cookbook.

Blueberry Oatmeal Dark Chocolate Cookies

adapted slightly from lady and pups

1/2 cup (1 stick) unsalted butter

1/3 cup granulated white sugar

1/3 cup brown sugar (light or dark, I used light)

1 large egg, at room temp

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 tsp salt (fine grain or table salt)

1/2 tsp ground cinnamon

1/4 tsp baking soda

1 1/2 cup old fashioned oats

1/2 cup coarsely chopped dark chocolate

1 cup frozen blueberries

1. Preheat oven to 375 degrees F.

2. In a large bowl, beat butter and both sugars together until fluffy (like a whipped butter). Then beat in egg and vanilla.

3. In a separate, smaller bowl, whisk together flour, cinnamon, baking soda, and salt. Slowly beat this mixture into the wet ingredients. Stir in oats slowly with a spoon. Then, fold in chopped chocolate and blueberries.

I had to put this picture in here because this Penzey’s cinnamon is a GAME CHANGER MY FRIENDS. My friend Mike got this for me for Christmas and it makes the biggest difference in my baked goods. Splurge if you are feelin lucky.

4. Roll dough into 1-2 inch balls and space out about 3 inches apart on a greased baking sheet.

5. Bake for 10-12 minutes. Let rest in the pan for 1 minute, then remove and let cool on a baking sheet.

Enjoy!

Jan29

“Brinner from the Threeg”

Posted on January 29, 2015 by athaidek

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Here it goes….first guest post (from the one and only Edward. For those of you unfamiliar with “the Threeg,” it refers to an apartment in the land of Buckhead where Ed and his roommates live).

This post is dedicated to my dear friend Miss Katie. It is truly an honor to have been asked to be the first guest poster for the blog; and you can only image how humbled and flattered I was when the BeetsMe queen herself asserted that I was “the most handsome and culinarily gifted of [her] friends” **

**(In true BeetsMe fashion, we may be taking a few liberties with the facts / quotes here).

Wthout further ado…

BeetsMe Presents: Brinner from the Threeg

The inspiration for this recipe comes from a Sunday family tradition in the Sampognaro household – Breakfast for Dinner (“Brinner”). Mama Carmen was always a visionary in finding the most efficient ways to feed the present and future physicians of America, and the Brinner tradition is no exception — no better way to get rid of the Sunday scaries than with a simple, tasty meal everyone can look forward to. I like this recipe in particular because its quick, highly customizable (there are various combinations of meat and vegetables you can substitute), and makes for great leftovers. I made up this recipe myself for 2 main reasons: 1) to have a pre-made breakfast prepared for the rest of the week, and 2) to incorporate more vegetables into my diet earlier in the day. But you don’t need to have these goals to appreciate this recipe.

Breakfast Shepherd’s Pie

Portion serves 5 average eaters, or 1 cross training private equity professional

What You’ll need

Ingredients

· 9 Eggs (beaten)

· 12oz ground bison (but you can substitute for any lean ground meat)

· 1 medium onion (diced)

· 1 large sweet potato – (baked or raw, diced roughly)

· 2 cups broccoli (chopped)

· 1 TSP paprika

· 1 TSP salt

· 1/2 TSP black pepper

· Your choice of oil

· 8oz of cheddar cheese [Optional]

Other

· Favorite outfit [read: dress for comfort – Coffield approval Optional]

· Chef’s Choice Music [HMU if you need any spotify or soundcloud recommendations]

Directions

1. Preheat the oven to 350°F

2. In a large bowl, beat the eggs together with the paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.

3. In a large cast iron skillet over medium-high heat add oil and brown your choice of meat. Once meat is cooked, remove it to a separate bowl.

mmm. bisons

4. In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened (~6 mins), then returned the cooked meat to the pan.

5. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine. Once complete, cover the top with your choice of cheese (if you are electing to do so)

6. Put the entire skillet into the oven. Bake for 20-25 minutes or until the eggs are set and not runny.

I forgot to take a picture of this part….

7. Serve directly from the skillet or slice and store for leftovers.

Jan26

Stuffed Chicken Enchilada Zucchini Boats

Posted on January 26, 2015 by athaidek

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I’m going to be upfront here and tell you that if I were writing a cookbook, this recipe would not be in it SOLELY for the fact that it is difficult to talk about how to make stuffed zucchini boats in a graceful manner. HOWEVER, the dish was good 🙂

And when you attend etiquette class in the fourth grade and learn how to gracefully smother your bread in butter NOT with a knife but with a graceful utensil-less shmear like me, you know that being elegant around food is important. (Are you proud I remembered that, Mom?)

I suggested we make this recipe for a quick girls getaway for MLK weekend and had the delightful pleasure of having a few girl friends help out with this intricate dish. What I didn’t know was how awkward it is to describe making these. “Yes, Ari, just scrape out the zucchini’s innards.” “Ok great, now put the zucchini flesh into a bowl and set aside for now.” Maybe you’re cringing, maybe this is intriguing you. If anything, at least it makes me happy that these are the kinds of experiences when I feel most alive. Just three gals, having girl talk in our pajamas and making a laughably girly meal followed by cookies. What more could you want?

My wonderful neighbor let us borrow her lakehouse for the weekend and while I can’t say I learned any wilderness skills, I met a dog named Buttons, at two delicious cinnamon rolls and gobs of cookie dough. It was a wonderful way to spruce up January, I might say. This lake always reminds me of busy days spent learned to waterski, tweeny tankinis (yea you know your mom made you wear one), and the days when my boy neighbors and I couldn’t muster up the courage to ask each other to hang out.

Rather, we perched right next to our moms on slow summer days and begged them to call our neighbors while we told them what to say. It started with, “Mom, I’m boooorrrreeed, will you ask Mrs. stockton if the boys want to play capture the flag?” (*sullen tween sigh*) “No, Katie, you can call th–” “Moooooommm pleasseeee.” The never-ending cycle of “mom, please” actually led to some great friendships and a lot of opportunities for learning to talk to foreign male species in middle school.

This winter trip defied all lake stereotypes from my perspective. No watermelon, no watersports, and really no pressure for activity at all. I feel blessed to have friends, new and old, here in Atlanta who enjoy the peacefulness of the mountains and find pure joy in each others’ company. As I look back on the weekend, I’m smiling thinking of the sun on the water.

As I told my friends that day, I used to think the glittery spots where the sun shone on the water were where angels were (don’t know where that came from). It was definitely the presence of my neighbor, Mr. Stockton, shining down on us from above – reminding us to reflect in the quiet that special places like the lake seem to behold. Court – thanks for being with us that day!!

Stuffed Chicken Enchilada Zucchini Boats

adapted from Skinnytaste <- Yea, for real

serves 3 generously

For the enchilada sauce:

olive oil
2 garlic cloves, minced
1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
1-1/2 cups tomato sauce (can find this in a can)
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
2/3 cup low-sodium chicken broth
kosher salt and fresh pepper to taste

For the zucchini boats:

3 medium zucchini
1 tsp olive oil
1/3 cup green onions, chopped
3 cloves garlic, crushed
1/3 cup diced green bell pepper
1/4 cup chopped cilantro
1 lb sauteed chicken breast, cut in little chunks
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chili powder
3 tbsp water or fat free chicken broth
1 tbsp tomato paste
salt and pepper to taste

1. Start by having your lovely friend Julia saute some chicken breast. We just cut it into about 1-in chunks, and sauteed in olive oil, cumin, and some chili powder. Set aside.

2. In a saucepan for the enchilada sauce, saute garlic, chipotle chiles, chili powder, chicken broth, tomato sauce and salt and pepper to taste. Bring to a boil then reduce to low and simmer for 5-10 minutes. Set aside until ready to use.

3. Meanwhile, get a large pot of water onto the stove and bring to a boil. (This will take a few minutes so you have time to prep the zucchini.)

4. Cut zucchini in half lengthwise (hot-dog style), and using a small spoon, “SCOOP THE FLESH FROM THE ZUCCHINI.” It says leave the boat 1/4 in. thick on the bottom, however this is really just dependent upon how much stuffing you want in your zucchini. From our experience, you may want to scoop out more if you like the zucchini soft and less if you like it a bit sturdier. Save the flesh and chop into little pieces for later.

5. Once water is boiling, drop your zucchini halves in the boiling water for 1 minute to blanch them. Remove with tongs and set aside.

6. For the stuffing, saute onion garlic and green pepper in a skillet. Preferably have your chef wear a Happy New Years hat. When the onions are translucent and fragrant, add the zucchini insides and cilantro, Season with salt and pepper and cook until the zucchini are softened, about 4 minutes. Then , add cumin, oregano, chili powder, water or chicken broth, tomato paste and cook until everything comes together. Add in the chicken and cook for 1-2 minutes, until all the ingredients are mixed.

7. Place 1/4 cup enchilada sauce in the bottom of a casserole dish (here we go, CASSEROLE LADIES), and place your zucchini boats face up in the dish. Stuff with desired amount of chicken mixture and pour the rest of the enchilada sauce over the zucchini boats. If you so desire, top with a mound of sharp cheddar cheese. 2015-01-18 19.20.00

8. Bake at 400 degrees for 30 minutes. Serve with cilantro lime rice and nommmm hard mi amigos.

Jan3

Italian Sausage, Spinach, Tortellini Soup

Posted on January 3, 2015 by athaidek

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This recipe comes from my dear friend Edward’s mom and is your go-to recipe for cooking with men (boys). For our cooking date, I was gently steered towards not picking “any of that vegan stuff.” I must say it was a great choice for a cold night.

I especially appreciate cooking with people who find garlic to be as necessary of an influence on dishes as I do. While I wouldn’t suggest a high garlic factor recipe for a real date, in this case it was absolutely appropo. This recipe is great for a quick meal and involves little complication (you can’t mess it up that easily 🙂 )

Italian Sausage, Spinach, Tortellini Soup

serves 1 tall slightly Italian 20 something and 1 food blogger or 4 average eaters generously

2 (9 oz) packages of refrigerated cheese tortellini

3/4 lb sweet or hot Italian sausage

1 (14.5 oz) can of chicken broth (low sodium)

4 cups water

1 (10 oz) bag of frozen spinach, unthawed

1 (28 oz) can of Italian peeled tomatoes (can be chopped or whole)

1 can Ro-tel tomatoes

2-3 cloves garlic, minced

1 TBS italian seasoning (we used a combo of dried basil and oregano)

1. In a large dutch oven or soup pot, drizzle a tiny bit of olive oil and heat pan to medium. Break the sausages out of their casing and brown the sausage meat until slightly brown, breaking up the sausage with the back of your spoon.

2. Add chicken broth and water and bring to a boil.

IMG 3187 from thereshegoes35 on Vimeo.

Look at that stirring form, what a natural chef. We had a pump up playlist for this soup, naturally. Actually I think we just replayed the song in the vid over and over again. Oldie but a GOODIE.

3. Add spinach, seasonings, garlic, and both kinds of tomatoes, then bring to a boil for another 10 minutes.

4. Add in your tortellini and cook until pasta is cooked, about another 10-12 minutes.

5. Serve with parmesan if you have it and some vino.

Dec29

Christmas 2014 – Rosemary Sage Garlic Stuffed Pork

Posted on December 29, 2014 by athaidek

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Merry Chrisma-hanna-kwanzaa, my friends! I am writing to you from sunny Florida, jittery from the delicacy that is free hotel continental breakfast “homemade” waffles. Before I go any further, if any of you celebrate Kwanzaa, can you explain to me how your holiday meals were passed down? As my roommate and I tried planning a holiday fest that welcomed all winter holidays, Pinterest suggested that the “traditional” Kwanzaa meals included southern mac ‘n’ cheese, fried chicken, Gina Neely’s collard greens, and sweet potato pie. While I realize the holiday’s origins are in the US to commemorate the African heritage of African Americans, I’m curious if there are any dishes families actually make that are traced back to their African roots. Just some questions for you all…

This year, my Christmas was more adult that ever – we didn’t even open presents until 3 pm on Christmas day and skipped the crazy Christmas Eve masses for a quieter one on Christmas morning. I had a wonderful time in the presence of my closest friends and family and wanted to serve them the best dishes possible for their holidays!

Traditionally, my family has served rosemary crusted lamb chops for Christmas Eve, yet we never seem to find chops with enough meat on them from the butcher. This year, I thought a stuffed pork loin might be comparable and fulfill all the shortcomings of the lamb chop – tender, juicy meat that goes well with the same herby, garlic crust we like on the lamb. Turns out nobody on the internet had exactly what I had in mind. I really wanted to have the pork stuffed and rolled in a spiral so you could see all the pretty herbs on the inside, and I wanted to marinate it for at least 8 hours to ensure the flavors soaked in completely.

Thanks to all of you who helped me with your recipe recommendations! Here are some of the best ones that were recommended to me that influenced this recipe!

Katie’s Rosemary Sage Garlic Stuffed Pork for the holidays

Serves 10-12

1 5 lb boneless pork loin, not too fatty

8-10 cloves of garlic, minced

1/3 cup chopped rosemary

1/4-1/3 cup chopped sage

1/3 cup toasted pine nuts

1.5 TBS dijon mustard

2 TBS olive oil

4 slices of bacon

1 1/2 TBS kosher salt

1/2 tsp red pepper flakes

1/2 tsp black pepper

1/2 cup chicken broth

kitchen twine or white sewing thread if you don’t have any twine

1. Prepping the pork loin: To ensure the maximum flavor richness and moisture, the best thing is to marinate the pork in the morning or the night before you’re going to cook it. This will also help if you’re pressed for time at night making other dishes and want to make it easier on yourself 🙂 Rinse the pork off if it’s in plastic packaging, and pat dry with some paper towels (getting it dry will help ensure the pork gets crispy). Here’s the best video I could find for butterflying a pork loin in thirds, but I can explain briefly as well. If you watch that video , skip to 1:13 for the important stuff. Also make sure to listen to T-swift jammin.

You want to make this big rectangle so that you’re able to roll up the pork and seal in the herbs. If you’re facing the short end of the pork you want to cut along the width of the pork so that it will open up like a book. We want to cut it twice so you’ll triple the width of the pork. Start cutting from the opposite short end of the pork to the bottom and the point you’ll pick is where you’ve cut about a third of the height of the pork. So, 2/3 of the pork is still together and we’ll cut that part in half in a minute. Cut the pork from the right into the center until it looks like a book and you’ve cut almost all the way through the spine. At this point, start from the “spine” and cut the 2/3 portion of the pork that’s still together in half so you’ve formed like a tri-fold poster board (for all you science fair experts). Here you are! If I’ve confused you thoroughly, watch the video above a few times.

Cover the pork with plastic wrap while prepping the herbs.

2. Chop up your herbs and garlic. The herbs dont have to be perfectly minced or anything, just not so big that you’d take a huge bite out of a rosemary stem. For the garlic, I minced it and then used the side of my knife to crush the garlic into a sort of paste. this can help get more of the flavors out of the garlic. For the pine nuts, I toasted them briefly then chopped them lightly.

3. Mix your herbs, garlic, salt, pepper flakes and black pepper, olive oil, mustard, and pine nuts in a small bowl and drizzle with olive oil. Try to press them together with the back of your spoon to make the whole mixture meld together.

4. Take the plastic wrap off of the pork and start massaging the herby mixture onto the pork (yea we’re getting graphic here). If you think it looks a bit dry, drizzle some olive oil over the pork and press it all into the pork.

5. If you have somebody around, this is the part where it’s helpful to have help!! The same way that you cut the pork is the way to roll it up. Starting from left to right, roll the pork into a log, making sure your stuffing stays inside. Once you’ve rolled the log tightly, use twine or thread to tie the roll together. I used about 5 pieces of twine and knotted at the top after rolling the log up.

6. Drizzle some olive oil on the outside of the pork and coat with any leftover filling, salt , and pepper. Cover with foil or plastic wrap and put in the refrigerator either overnight or at least 8 hours before ready to cook.

7. One to two hours before cooking the pork, take it out of the refrigerator to let the meat come to room temperature. Get your bacon out and drape over the top of the pork (this was a game time decision for me and such a good call). I cut the pieces of bacon in half.

8. Heat the oven to 450. Place pork in a roasting pan and place in the oven. We’re getting a crust on the pork before dropping the temp to cook the inside. Roast at 450 for about 10 minutes then drop the temperature down to 350. Make sure not to cook too long at 450 or the bacon will burn. Add the chicken broth to the pan to keep the pork moist. Bake at 350 for 60-75 minutes, or until a meat thermometer stuck in the middle of the pork registers 145 degrees.

9. Take pork out of the oven and cover lightly with aluminum foil for 20 minutes. This will seal in all the juices. Slice into coins/rounds and serve!!!