One Happy Kitchen

A 20-something's adventures in Mom's kitchen..

[onehappykitchen-blog]

Easter Inspired Cobb Salad

Since I can remember, we have always dyed hard-boiled eggs for Easter. When I was little I would not even consider eating them. As I matured, I grew to like them with a little salt and pepper. Now that I've realized how protein-packed and yummy these little suckers can be I've started putting them into other recipes.  In the middle of the day, Mom and I were craving a hearty salad. We decided to do our take on a cobb, lightened up a little. But hey, we couldn't forget the bacon! Easter Inspired Cobb Salad (serves 3) • 1 head of romaine, washed, chopped

• 4 hardboiled eggs, cooled, rough chopped

• 10-15 cherry tomatoes, halved

• 1/4 avocado, diced, sliced or simply mushed 

• 1/6 block of sharp cheddar, diced

• 2 slices of bacon, we like it crispy in our house!

• 1/2 cup steamed haricot verts

For presentation purposes, I separated each ingredient over the romaine. Toss with lemon vinaigrette, or one of your favorites & enjoy!

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Nest Egg Cupcakes

I don't know what it is about Easter but it ALWAYS gets me in the mood to do some themed-baking. I was all over Pinterest this year, looking for something cute without being tacky. I came across a bunch of recipes for "nests" most call for flaked coconut. Coconut is NOT mom's "cup 'o tea" so that's always out of the question. I came across this recipe from Under the High Chair and decided I would modify it to my liking! I decided to bake 24 mini cupcakes because the big ones never seem to get eaten. This is a simple recipe, I used yellow boxed mix as a shortcut. Now you can buy the mixes that make 12 cupcakes, this was just the right amount of batter for 24 minis. The cupcakes were ALL gone by the end of the party -- a sure sign of success!

Nest Egg Cupcakes

• 24 mini yellow cupcakes - I use boxed mix

• 12 oz semisweet chocolate chips •  1/4 cup plus 1 tablespoon Dutch-process cocoa powder  • 1/4 cup plus 1 tablespoon boiling water  • 1/2 stick unsalted butter, room temperature • 1/4 cup confectioners' sugar 

• 24 Cadbury Mini Eggs Allow cupcakes to cool before frosting. I made mine the night before.  Melt chocolate chips over a double boiler, or microwave for 30 second intervals until smooth. Allow to cool 30 minutes. 

Combine cocoa powder and boiling water. Stir until cocoa is dissolved.

With an electric mixer, beat butter and powdered sugar on medium-high. Add the melted chocolate, scraping sides as needed and finally, beat in the cocoa mixture. 

I like my frosting kind of "rustic" so I just use a plastic bag to pipe it onto the cakes. Top each mini with a Cadbury egg & enjoy your little creations!

[onehappykitchen-blog]

Pack a Picnic Salad

In the cold days of winter, I was dying for something summer-y. I decided to pack the notion of a picnic into a salad. This salad is so simple but packs tons of flavor. Bring it to any celebration, year round, and everyone will remember the fresh flavors of summer. 

Pack a Picnic Salad

•1 package baby arugula, I love Olivia's Organics

•1 pint strawberries, cleaned and quartered

•1/2 cup pickled red onions

•4 oz. parmesan or other hard, sharp cheese

In a large bowl add arugula, strawberries and pickled red onions. With a vegetable peeler, shave strips of parmesan over the salad. 

I love a fresh, lemony vinaigrette with this salad!

[onehappykitchen-blog]

Pickled. Red. Onion.

I was at a holiday outing earlier in the season and I had this amazing salad with pickled red onions on it. I went home after the dinner (obviously). I dreamt about the pickled red onion (not so obvious). They were bright, they were tangy, they were PACKED full of flavor. On top of my poached egg obsession, I have a Ball jar obsession. I love an excuse to put something in a Ball jar and this was the PERFECT excuse. The next day I went out to the store, bought the biggest, brightest red onion I could find and got to picklin'. The best part? I had everything I needed, except the onion, in the house. 

Skeptical about a pickled red onion? I beg that you try it. I put this sh*t on everything and I have yet to regret it. The pickling totally knocks out the harsh oniony taste and you are left with flavor flavor flavor. Please, trust me. 

Pickled Red Onions (sigh, amazing)

•1 large red onion

•1 cup distilled white vinegar

•1/2 cup water

•1 tbsp sugar, or agave

•1 pinch salt

Slice the red onion into rings or half moons. Shove them ALL UP IN THAT ball jar. You won't want to leave one sliver out once you taste these..

In a small pot, bring liquids, sugar and salt to a boil. Pour into the ball jar, using a funnel. Seal the jar with a lid and bring to room temperature. (This will take a couple of hours). Refrigerate onions over night. Wake up, open the fridge and MARVEL at the amazing color your onions have turned. Add them to anything and everything. Enjoy!

[onehappykitchen-blog]

BANG BANG shrimp!

I don't often cook with Asian flavors, but I was totally craving a shrimp stir fry and I figured I would give it a shot. After one bite I was sold. A little heat from red pepper flake, some bite from the garlic and a whole lotta fresh flavor from all the veggies! I'm not claiming this is authentic, but it sure did taste good!

BANG BANG Shrimp

•1 lb uncooked shrimp, shells removed

•1/4 lb brown rice pasta

•1 carrot, shaved into ribbons with vegetable peeler

•1 bunch bok choy

•1 bunch scallion

•1 garlic clove

•2 orange, juiced and zested

•1 tbsp soy sauce

•1 tsp terriyaki

•1 tsp honey or agave 

•1 tbsp red pepper flakes (use your heat judgement)

•2 tsp coconut oil

Up to 12 hours before, marinate shrimp in the juice and zest of 1 orange. 

Bring a large pot of salted water to a boil. Add rice pasta, cook 1 minute under the instructed time. 

Add 1 tsp coconut oil to a medium-small frying pan, melt over medium heat. Add shrimp cooking until opaque on each side. Keep an eye on these, they'll cook pretty fast!

While the shrimp cooks, in a seasoned wok, or frying pan, add remaining 1 tsp coconut oil over medium heat. When the oil has melted add garlic and red chili flakes. Add in orange juice, zest, soy, teriyaki and agave. After 1 minute add the shaved carrots, saute another minute and add bok choy, cook until wilted. Add in under cooked rice noodles, combine and cook another 1-3 minutes. 

Plate the veggie pasta mixture and top with shrimp and chopped scallion. Enjoy!

[onehappykitchen-blog]

How to Beat Boredom

We have been getting SO MUCH SNOW in New England this winter. Born and raised here, I like to think I'm used to it but this years been a little bit extreme. Snowy afternoons left me cooped up in the house and I suddenly thought, "why am I not covering things in chocolate, like, RIGHT NOW?". We had these great dried apricots from Trader Joe's and it all of a sudden made so much sense. 

Easy Chocolate Dipped Apricots

•1/2 cup bittersweet chocolate morsels

•1/2 cup dried apricots, or any yummy dried fruit!

•Wax or parchment paper

Place chocolate morsels in a microwave safe dish. Microwave 30 seconds and stir. Continue doing this until chocolate is just melted. 

Dip dried fruit in the chocolate and place on parchment paper, on a baking sheet. Add chopped nuts or sprinkles, for a little crunch or pop of color, if you like!

Place sheet in the freezer for 30 minutes to allow chocolate to harden. Once chocolate has hardened these treats can stay, covered, at room temperature for up to one week! Enjoy!

[onehappykitchen-blog]

One Sweet Poached Egg

My obsession with poached eggs is no secret. I was home for a little relaxation and rejuvenation this weekend, and I couldn't complete the two R's without a little poached egg action. Mom had a leftover baked sweet potato in the fridge and it was really just calling to me. I've never had sweet potato with breakfast but I figured it could be a fun little twist on fried eggs and hash browns. This combo exceeded my expectations AND excited my taste buds. Enjoy <3

One Sweet Poached Egg

•1/2 baked sweet potato, skin removed

•4 stalks asparagus, cut in half

•handful of baby spinach

•1 egg

In a small mixing bowl, mash your sweet potato with some salt and pepper. Spritz a pan with cooking spray and heat over medium. Add sweet potato mixture and cook 2-3 minutes, flip like a pancake and cook the other side. **the flipping action didn't quite work for me, so I just cooked until the sweet potato was warm & crispy on some edges. 

Bring a small frying pan with 1 cup of water to a boil, add 1 tablespoon of white vinegar. Drop in egg and poach for 3-5 minutes, depending on desired yolk consistency. I use a slotted spoon to remove my egg and place it on a clean paper towel, that way I its not watery.

In a microwave safe dish, place asparagus with 1/4 cup water. Microwave for 1 minute. Add spinach and microwave for 30 seconds. 

Place your sweet potato "cake" on a place, top with spinach, asparagus and poached egg. Yum yum yum, clean plate club!

[onehappykitchen-blog]

Success Story: Roast Chicken

A big, raw, roasting chicken has always been something that intimidated me. On Sunday, Mom bought one. That meant Monday night we would be having roast chicken. Mom doesn't share my fear, and she would have had no problem prepping and making dinner. But this particular Monday I was feeling adventurous and wanted to tackle the bird on my own. Let me tell you, I've never been so elated to conquer a fear. The skin is crispy, the meat is perfectly moist and juicy and the entire house smells delicious. Add some yummy sides and you've got an amazing meal. 

Easy Roast Chicken

•5-6 pound roasting chicken

•2 lemons, halved

•1 head of garlic

•1 bunch fresh thyme

•2-3 white or yellow onions, sliced

•3 tbsp butter, melted

•salt and pepper

Preheat the oven to 425 degrees. 

Remove the chicken from its packaging, take out the giblet package inside the cavity. Rinse the chicken inside and out. Pat the outside dry with paper towels. Salt and pepper the inside and outside of the bird. Stuff the cavity with lemon, garlic and thyme. Brush the outside of the chicken with melted butter, and add a little bit more salt and pepper. Place the bird in a big enough baking dish, lay the sliced onions around it. 

Put the dish in the oven, bake for 1 hour and 30 minutes or until the juices between the thigh run clear. Let the chicken rest for a few minutes under tinfoil before carving. Enjoy!

[onehappykitchen-blog]

Grammy's 85th Birthday Cake, Mega-Chocolate Mega-Peanut Butter

If there is one woman I admire more on this earth than my own mother, it would have to be my grandmother. She is brilliant, bright, funny, strong and sincere. At 85 she is active and lively, even taught a knitting class at our home last weekend and showed up the ladies half her age! For her 85th birthday I was determined to make her a cake that was nothing short of special. Grammy won't deny her sweet tooth and has a special affection for chocolate and peanut butter. A grand four layer cake seemed like the perfect way to celebrate!

Mega-Chocolate Mega-Peanut Butter Cake

•2 baked chocolate cakes, in 8 or 9 inch rounds, I used a boxed cake mix, sorry to all my loyal bakers but I've yet to taste the difference and its honestly a HUGE time (and hassle) saver!

•Double batch of Chocolate Frosting (see below)

•Peanut Butter Frosting (see below)

•1 bar dark chocolate, refrigerated

•Aluminum Foil

Cover cake plate with 4 sheets aluminum foil, leaving space in the middle. This makes certain the plate stays clean as you slip the foil out after frosting. You don't want too much cake to be sitting on the foil or it will be harder to get out!

Using a serrated knife, cut each cake half through the middle, creating two thinner circles *NOT* half moon shapes. Place first layer on the foil, spread with peanut butter. Continue layering cake and peanut butter until the last cake is on top. Spread the top of this cake with chocolate frosting, generously placing it on the top and spreading it out to the sides. I like a homemade looking cake so imperfections are welcome!

Using a vegetable peeler, peel the side of the chocolate bar creating shavings. Garnish the top of the cake with chocolate strips, yum yum yum!

Chocolate Frosting

•1 cups softened butter

•1/2 cup cocoa powder, sifted

•5 cups powdered sugar

•1 teaspoon vanilla

•3 tablespoons milk

Begin beating butter on low speed until lighter in color. Add cocoa powder until combined. Add powdered sugar one cup at a time until combined. Beat in vanilla and milk.

Peanut Butter Frosting

•1 cup butter (softened to room temperature)

•1 cup creamy peanut butter

•4 cups powdered sugar

•1/4 cup milk

•2 teaspoons vanilla

Begin beating butter and peanut butter on medium speed until light and fluffy. Add powdered sugar one cup at a time until combined. Beat in vanilla and milk.

[onehappykitchen-blog]

Lisa's Best Meatballs

This is a recipe from one of my mom's best friends from her first job out of college, Lisa. Lisa passed away tragically but my mom holds on to happy times, and tells me what a fantastic cook she was. Her memory certainly lives on through these delicious, Italian-American meatballs. 

•1 lb hamburger

•4 slices white bread, soaked in milk

•1 tsp parsley

•1/4 tsp pepper

•1/2 tsp salt

•1 garlic clove, chopped

•2 eggs

•2 tsp romano cheese

•Italian style breadcrumbs

Preheat oven to 350.

Squeeze water from bread and break into small pieces. Mix everything together except breadcrumbs. Then shake some in to get the consistency right, not too gooey, not to firm. Mix well and form into 1 inch balls. Place on a lightly oiled sheet pan and bake for 15 minutes. Turn meatballs and bake another 15 minutes. Cook in sauce for 1-1 1/2 hours. Mangia!

[onehappykitchen-blog]

Southern Cali Benny

I have a thing for poached eggs. It may or may not be that simple. They both taste and look clean, but you put your fork in and the yolk breaks free, running all over the plate and messing everything up. It's perfect! I can remember my dad would always order eggs benedict whenever we ate breakfast. I looked at his order and thought it looked crazy with the hollandaise sauce and hash underneath. It all seemed crazy until I tried it myself. The classic, rich breakfast dish had me weak in the knees. It was that good. But I consistently felt weighed down by the egg, ham, potatoes and whatever else was mounded on top of an english muffin. Finally one morning I sat at a 50's diner in Martha's Vineyard and found my solution: the california eggs benedict. I have been recreating the dish ever since. It has yet to disappoint.

Southern Cali Benny

•2 fresh eggs

•2 tbsp white vinegar

•1 english muffin, toasted

•1/2 ripe avocado

•2 slices tomato

•2 slices jalapeno, or more if you dare…

Poach your eggs. If you haven't poached yet, check out my post. Make sure to remove excess water from the eggs. Take the english muffins out of the toaster, spread with avocado, top with tomato & eggs. Add jalapeno for the spicy twist, crack your yolks & enjoy!

[onehappykitchen-blog]

Sauce Sunday, Garden Tomato Sauce

This summer we were overrun with gorgeous garden tomatoes. The vines were so heavy that they snapped the steaks, and the tomato plants ended laying in the garden. This was fine, we continued getting new tomatoes in all colors, sizes and shapes but I had to find a use for the bunch! This marked the first time I blanched tomatoes, peeled them and made sauce. We aren't really a jarred sauce household. I usually make sauce from ground peeled tomatoes, fresh herbs and some aromatics, but the fresh tomatoes made a huge difference. It didn't hurt having fresh garden basil either!

Garden Tomato Sauce

•12 large blanched, peeled tomatoes, (more or less, this can vary), find out how to blanch and peel here. *substitute 2 16 oz. cans of ground peeled, or other canned tomato

•2 tbsp olive oil

•2 medium yellow onions, chopped

•2 gloves garlic, smashed

•2 tsp dried oregano

•2 bay leaves

•pinch of sugar

•pinch of salt

•fresh basil leaves

In a large sauce pot, heat oil over medium. Add onion, then garlic, oregano and bay leave and saute until translucent. Add tomatoes, sugar and salt. Include any juices from either the can or the blanching. Using the back of a wooden spoon, break up the tomatoes. The heat will break them down over time, but this helps to speed up the process. Bring ingredients to a slow boil and turn the heat to low. The sauce can continue to cook up to two hours, but make sure the heat is LOW! I puree the sauce using an immersion blender, because my brother doesn't like the chunks. Do what you like! Finish the sauce with chopped fresh basil and its ready to serve!

*This sauce works great with plain pasta, meatballs, even as a pizza sauce! Brown ground beef, turkey or chicken and you've got a delicious meat sauce! 

[onehappykitchen-blog]

Go-To College Cake

My boyfriend's 21st birthday was approaching and I started panicking. I don't have an oven at school but he had to have a cake when he woke up on his birthday! As the date grew closer, my wheels started turning faster and faster. It wasn't until a run through the Dunkin Donuts drive-thru that it finally clicked. Whenever we're grabbing coffee or bagels he always adds a donut, just to snack! Donuts are the perfect combination of breakfast and dessert so I figured they would make the perfect birthday morning cake! Pretty sprinkles added some flair, and single servings made it easy to dish out in the dorm.

Go-To College Cake 

•1 bakers dozen of your favorite donuts, I opted out of ordering 21 because it seemed like WAY too many

Arrange donuts in a circular stack on a plate. Add candles, more sprinkles, whatever works for your occasion! Bring this cake to the party and its sure to be a hit! Not to mention in makes the room smell like heavenly donuts… Happy celebrating!

[onehappykitchen-blog]

Open Faced Avocado Yogurt Sandwich

I'm always looking for quick breakfasts that will keep me full until lunch, without weighing me down. And sometimes I just don't want to grab a yogurt and go. This open faced sandwich fulfills all of my needs for breakfast (carbs, fats, protein and fiber), takes five minutes to make and is SO satisfying. 

Open Faced Avocado Yogurt Sandwich:

•1/4 ripe avocado

•1/4 cup plain, non-fat greek yogurt (I swear by Chobani)

• baguette, I used leftover from dinner, and really anything resembling bread would work

•4 slices of tomato

Toast your bread. Shmear the yogurt first, then the avocado. Top with sliced tomato and fresh cracked pepper & enjoy!

[onehappykitchen-blog]

Roasted Mellow Yellow Tomatoes

This recipe came to me as a combination of all things good. A Northshore bakery, A&J King, spreads a similar combo onto their roast beef sandwich and it always leaves my mouth watering. After a day in my grandmothers victory garden, I found myself with a bag of yellow cherry tomatoes in hand. The weather was ominous and I was craving something warm and decadent. It then hit me that I could try my hand at recreating the A&J spread. 

Roasted Mellow Yellow Tomatoes

•2 cups cherry tomatoes, yellow are milder in acidity but red would be equally yummy. 

•1/4 red onion, sliced in half-moons

•2 cloves garlic, smashed

•3 fresh rosemary sprigs, if using dried: 2 tbsp.

•3 tbsp extra virgin olive oil

•salt & pepper

Preheat oven to 375. In a large mixing bowl combine ingredients. Spread on top of baking sheet (I cover mine with foil or parchment to cut down on clean up!). Bake tomato mixture for 25 minutes or until tomatoes start to split. 

This particular night I ate the tomatoes on fresh baguette but the mixture turns into a beautiful sauce for pasta & seafood and is also great on sandwiches served cold. Enjoy!

[onehappykitchen-blog]

Lunch for Two, Rosemary Ham Sandwiches & French Onion Crocks

It was one of those blustery New England weekends and mom and I were wanting to be cozy and lazy but eat something delicious. We had a bag of yellow onions and some delicious multigrain bread. Soup and salad is such a standard combo but this sandwich and the cute Le Creuset crocks elevate the lunchtime staple. 

French Onion Soup Crocks

 •10 medium yellow onions (roughly 4 pounds), sliced

•2 tbsp olive oil

•1 tbsp sugar

•1 tsp fresh thyme leaves

•1 cup dry white wine, this is where I stray from the traditional but I like the lighter flavor with white wine

•1 box of chicken stock, 32 oz.

•6 slices french baguette

•6 slices good Swiss cheese

Preheat oven to 450 degrees. 

Heat oil in a sauté pan over medium heat. Add sliced onions, sprinkle with sugar and sauté until caramelized, about 10 minutes. Add thyme leaves and cook for another 2-3 minutes to develop that flavor. After sautéing with thyme add in the wine, the pan should sizzle. Make sure to scrape up all the golden bits at the bottom of the pan at this time -- it adds LOTS of flavor. Cook wine for 2-3 minutes, add chicken broth and simmer 20-30 minutes. 

While the soup cooks, slice baguette and top with one slice of Swiss cheese (alter this depending upon how many people you are serving). Once the soup is ready, spoon into individual crocks, top with bread and cheese and stick in the hot oven for 5 minutes or until cheese is bubbly and golden. Yum!

Rosemary Ham Sandwiches

•sliced multigrain bread, we get a really great one at our local supermarket, of course any bread would work

•rosemary ham, thinly sliced (if your deli doesn't have rosemary ham, or you have a particular type you like use that. any ham works!)

•sliced swiss cheese

•handful arugula

•dijon mustard

•cracked black pepper

Pile your sandwich as high or as low as you please! Enjoy this healthy and hearty dreary day lunch!

[onehappykitchen-blog]

Two Poached over Lemony Kale

So I eat a lot of poached eggs, mainly because I love them but also because I think they're the "best" way to eat an egg. They retain the flavor, don't smell like a hardboiled and you don't need to use any fat to cook them. I had loads of kale from the farmers market and wanted to incorporate it into my breakfast. Typically I put some sort of bread underneath my poached eggs, but I steamed the kale lightly enough so that it still had that crunchy texture I need with a soft egg. Let me just say, great way to start my morning!

Two Poached over Lemony Kale

•2 fresh eggs

•2 tbsp white vinegar

•1 1/2 packed cup kale, cleaned and chopped

•1 tsp lemon zest

•fresh ground black pepper

•pecorino romano

•olive oil

Place kale in a microwave safe dish & drizzle lightly with olive oil, sprinkle with lemon zest. Stick this dish in the microwave, covered, for 45 seconds and you've got perfect, slightly steamed kale. I came up with this method in the dining hall, where are options are frighteningly scarce. I love steamed or sauteed veggies, but the options they present at school are loaded with questionable ingredients. I prefer them simple. We always have baby spinach at the salad bar, so I started there. Now this is a go-to, healthy option for me every night!

Poach your eggs. If you haven’t poached yet, check out my post. Make sure to remove excess water from the eggs. Move your kale to a place, top with poached eggs, shave pecorino on top and sprinkle with pepper. This dish will leave you feeling satisfied until lunch!