A Food Blog

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Almond, fig and honey cake. Recipe coming soon.

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Cauliflower fried rice. Low carb heaven. Going to Iceland and Italy, saving the carbs for gelato.

Recipe coming soon.

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Oregon life: go to the farm, grab some goodies, then treat yourself Peach pie! Recipe coming soon.

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Chef John's Kung Wow Chicken! So good. His recipes are always on point.

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Pay day pie! Aka salted caramel peanut pie. So yummy- salty, creamy, crunchy and sweet! Recipe coming soon.

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Coconut lime truffles. Couldn’t pass on condensed coconut milk. So good.

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Panforte... A delicious energy bar!

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Apricot clafoutis aka pancake pie. Recipe coming soon.

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Rosemary shortbread cookies with lemon icing. Experimental recipe that went well! Recipe coming soon.

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Winter wonderland chocolate and coconut cake. Because I'm behind on posts. 😊

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Chocolate chip and pistachio cookies! Phenomenal and simple recipe by Tara O'Brady!

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Marionberry scones filled with lemon curd.

Recipe coming soon.

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Grapefruit, mint popsicles. A tangy or sweet Texas treat. Made for a very dear, expecting friend.

RECIPE Ingredients: 1, 10 ounce, container of coconut water (not sweetened) 1 grapefruit Few mint leaves Sea salt to taste or 1 tablespoon of sugar, depending on what you want. Steps: 1. Juice the grapefruit and use a mesh strainer to remove the seeds. 2. Pull mint leaves off of the stems and tear the leaves up using your fingers. 3. Combine grapefruit juice, coconut water, and mint in a pitcher or bowl. Add in a dash of sea salt for a tangy popsicle or a tablespoon of sugar for a sweeter treat. 4. Fill popsicle molds with the mixture and place in the freezer until frozen. When ready to serve, run under warm water in the sink to remove from the mold easily. Enjoy!

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Chicken piccata. Simple and so yummy!

RECIPE Ingredients: 3 chicken breasts, thinly sliced and cut into breast into 2-3 pieces 1/3 cup all purpose flour Salt and pepper to taste 1-2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth 1 lemon thinly sliced 1/3 cup freshly squeezed lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons butter, cubed Garnish: Lemon flake salt Minced parsley Steps: 1. Preheat oven to 200 degrees F. 2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken pieces onto a baking sheet and place in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. 3. Cook and stir the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside. 4. Serve chicken over a bed of greens or pasta and spoon sauce over. Garnish with parsley and lemon flake salt. Enjoy!

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Blackberry almond ricotta cake. My favorite cake and so simple.

RECIPE Ingredients: 1 ½ cup all purpose flour 1 cup granulated sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs, room temperature 1 ½ cup fresh whole milk ricotta ¼ teaspoon vanilla extract ¼ teaspoon almond extract ½ cup unsalted butter, melted ¼ cup almond slices 1 pint blackberries, frozen (if it’s fresh, make sure you freeze it)- set a handful aside for topping at the end Steps: 1. Preheat oven to 350 degrees F. Line a 9 inch springform pan with parchment paper and set aside. 2. In a large bowl, mix sifted flour, sugar, baking powder and salt. 3. In a medium bowl, mix eggs, ricotta, almond extract and vanilla extract. Whisk until smooth. 4. Fold in the dry ingredients just until you can barely see any flour left. Then fold in the melted butter, followed by frozen berries. 5. Scrape batter into the prepared springform pan then scatter the remaining berries and the almond slices. 6. Bake until golden brown and a toothpick inserted into the middle of the cake comes out clean, about 60 minutes. Let it cook for about 20 minutes prior to taking it out of the springform pan. Garnish with powdered sugar and a dash of sea salt. Enjoy!

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Blackberry lime cream pie! My favorite pie! RECIPE Ingredients: Crust: 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1/4 teaspoon sea salt Cooking spray Filling: 1 tablespoon lime zest (only collect zest from the outermost layer, the white portion of the peel is bitter) 1 lime, juiced 1 pint fresh blackberries 2 egg yolks 1 can, 14 oz, sweetened condensed milk Toppings: Slices of fresh blackberry Steps: 1. Preheat oven to 350 degrees F. Spray a 8 inch pie dish or a shallow 9 inch pie dish with cooking spray and set aside. 2. Mix the graham cracker crumbs, 1/4 teaspoon Pinot Noir sea salt and butter in a small bowl. Then press down the mixture onto the pie dish. Bake in preheated oven for 10 minutes. Then set aside. 3. Place washed blackberries into a strainer with a bowl underneath. Using a spatula, fork or your fingers, mash the blackberries to release their juice. Discard the pulp. 4. Mix the blackberry juice, lime juice, lime zest and egg yolks in a medium bowl for 1 minute in high speed. Then add in the condensed milk and mix on high speed for about 1 minute or until smooth and creamy. 5. Pour mixture into the crust and bake for 15-17 minutes or until the center is set. Remove, allow to cool then refrigerate for at least several hours and preferably overnight. 6. Garnish with blackberry slices and then serve. Enjoy!

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Goat cheese, caramelized onion and pear quiche. Experimental recipe that totally worked out. RECIPE Ingredients: 1 teaspoon butter 1/4 cup onion, diced 1 sheet of puff pastry, thawed 1/4 cup goat cheese 5 eggs 1/2 cup heavy cream 1/4 cup parmesan cheese 1/2 teaspoon freshly grated nutmeg 1 pear, thinly sliced Salt and pepper to taste Toppings: goat cheese Truffle sea salt 1 teaspoon fresh rosemary, diced Steps: 1. Preheat oven to 350 degrees F. Grease an 8 inch tart pan with butter and set aside. 2. In a skillet pan, melt 1/4 teaspoon of butter on medium heat then add in the onions. Stir the onions frequently and cook for about 20 minutes or until caramelized. Then set aside. 3. Press puff pastry into the greased tart pan and sprinkle goat cheese on top. 4. In a large bowl, whisk the eggs, cream, cheese, salt, pepper and nutmeg well. Then pour over the goat cheese then sprinkle the caramelized onions on top evenly. Bake in the preheated oven for 20 minutes then remove. Place sliced pears on top of the quiche in the pattern shown on the photo. Bake for an additional 15 minutes or until the eggs are cooked and the center barely jiggles. 5. Remove from the oven and allow to cool. Garnish with rosemary, truffle sea salt and goat cheese and serve. Enjoy!