Kale Fried Rice

This dish was inspired by leftover rice in the fridge.  It was my first time making fried rice and I'm going to keep this recipe in my main rotation because it is very adaptable.

  Exact recipes are great, but I also like to wing it and know that it's going to come out delicious every single time.  For this variation I chose kale, carrots, and red bell pepper. But you can choose whatever ingredients you want to use.  Make it your own. 

Right now kale is my go to girl.  I am completely infatuated and obsessed.  I find myself only wanting to look up kale recipes, but I am trying to exercise will power.  Now is not the time to churn out kale salad after kale salad (Note- if I wasn't concerned with boring people to death on this blog, I totally would).  Now is the time to expand my horizons.  Soo I present to you a non-salad kale dish.  #compromise

Also I have shared a few dessert recipes as of late so I feel I owe you guys something savory and healthy.

Adios for now! 

Kale Fried Rice
Slightly adapated from cookieandkate.com

• 2 tbsp. vegetable oil
• 2 eggs beaten 
• 2-3 cloves of garlic, finely minced
• 1 bell pepper thinly sliced
• 2-3 carrots finely sliced
• 1-2 bunches of lacinato kale*
• 1/4 tsp. sea salt
• 2- 2 1/2 cups cooked and chilled rice
• 1 tbsp. soy sauce
• 2 tsp. chili garlic sauce
• 1 lime cut into wedges 
• Optional: Fresh cilantro for garnish 

*Lacinato kale is smooth as opposed to it's curly sister.  It's my personal favorite, but both will work fine in this recipe.  Against my better judgment I used only 1 bunch of kale. Use two if you're like me and you like a sea of green when you look at your plate. 

Directions

1.  Heat a large frying pan or wok over medium heat with 1 tsp. of oil. Pour in the eggs and stir continuously until you have scrambled eggs.  Remove from pan and store in a bowl off to the side.  Wipe out the pan to clean it and then place one tbsp. of oil into the pan.  Add the garlic, carrots, and bell peppers (or whatever veggies you choose: onions, mushrooms, zucchini etc).  Cook until the veggies are tender.  Add the kale and 1/4 tsp. of salt.  Once kale has wilted, add the veggies to your bowl with the eggs.

2.  Add 2 tsp. of oil to the pan once again and pour in the rice.  Stir until rice is evenly reheated and hot.  Add 1 tbsp. soy sauce and 2 tsp. chili garlic sauce and stir.  Add veggies and eggs, stirring until everything is evenly incorporated. Serve with fresh lime on the side and cilantro on the top. 

Maine Molasses Blueberry Cake!

I LOVE THIS CAKE!!

It is a very special recipe from Chris' (my boyfriend) family; it's his grandmother's recipe to be exact. The first time I had it was last summer when I was visiting with his family and I was instantly hooked. And when I found out it was a family recipe? I died.  There is something about recipes passed down from generation to generation that is so sweet and comforting to me.  When I made this cake a few days ago I was instantly brought back to all the good times I have had visiting his family last summer.  I know people say baking is a stress reliever or they bake when they're homesick and it's no wonder why.  Food has such a strong tie to memories and places.  It made me happy to make this cake as a tribute to the good times I had visiting and getting to know Chris' family. And then to be able to share that with my family?  Well, that was the icing on the cake.

{//     Not that this cake has icing!!! (see corny joke below)  //}

This cake is perfect because it can be eaten at anytime. What constitutes as a cake that can be eaten whenever, you ask?  No frosting.  No frosting on cake= free pass! Kiddinggg but behind every joke is a little bit of truth, right?

What is so great about this cake?  Well missy or mister.. it has a pronounced gingerbread flavor with sweet blueberries that keep it light and summery. And that's all you need to know.  It is simple and delicious. It is made in a 9 x 13 pan so invite some friends over for coffee and share the love.  {truthfully I can imagine this cake eaten in a variety of scenarios but that is my #1 all time, hands down favorite suggestion and way to dream up serving... Coffee +Friends}

Little squares of love in my mouth

Chris said he could tell I liked it a lot because I kept going back for little slivers at a time.  Oops.  It's true.. I'm a picker.  Especially if I think its really really goood.


Lastly, I'm not going to type out this recipe because I have a picture of the original recipe Chris' mom uses from a community cookbook that Chris' grandmother submitted this recipe to.  I love how worn it is and I think you guys will appreciate this more than me typing it out.

Nom nom nom.

Happy 4th of July & Brenda Sues

I hope everyone has a great 4th of July tomorrow!  Today I come to you with one of my family's favorite desserts.  I like to call em' Brenda Sues after my dear momma, but versions of this recipe are floating around everywhere, so call it what you please.  

While some recipes are a labor of love-- you know, the ones that take forever but they're worth every tedious second?-- well.. this isn't one of those. It will probably take you 15 minutes from start to finish. But hey, didn't you learn not to judge a recipe by it's time? It's plenty delicious and I promise you'll love it.  And here's why: 

1.  It's Easy.  Your 4th grade cousin could make this all by him/herself.

2.  It's Striking.  Layered desserts always look so grandiose, no?

3.  I like it even more the next day.  This is because you'll hit little dissolved nuggets of meringue cookie and oh/my/word.  It's my favorite part. 

4.  It's theme-y.  I love love love food that matches whatever holiday is going on at the moment. And you should too. 

This isn't just a 4th of July recipe however.  This is a make-it-anytime-you-want-recipe.  In my family we typically make it all summer long with only strawberries, but use whatever you'd like.  You can't go wrong.  Don't you just love when you find recipes like that?

So in conclusion, make this recipe sometime this summer! It's a real gem.

Brenda Sues

From my mom

• 1 pint of heavy whipping cream 
• 1 container of strawberries
• 1 pint of blueberries
• 1 tub of meringue cookies [we like vanilla]

1.  Pour heavy whipping cream into a bowl and beat on medium/high speed until cream starts to get thick and turns into whipped cream.

2.  Crush meringue cookies into whipped cream and gently fold to mix well.

3.  Get out a glass and layer in this order until dish is full: sliced strawberries, blueberries, whipped cream mixture

4.  Garnish with a strawberry

Next year I'm totally making a flag cake! 

Orzo Salad with Spicy Buttermilk Dressing

Although I have been back in Texas for about a month and half I can't help but comment on how hot it is sometimes. I know, I know.. DUH.  I live in Texas!  Fair enough.  But in my defense I have spent the last two years in Maine where 70's is summer and at night you need a jacket.  If you know me though..you could throw in the fact that I grew up in Florida so I shouldn't be complaining haha.  What can I say I am the true definition of a female-- not everything has to make perfect sense, you go off of what you feel.

And warmer weather makes me feel like eating salads. How's that for going with your feelings? Or eating your feelings :P This one is extremely easy--{my favorite adjective for food}. The only cooking you have to do is boil the orzo and it tastes so dang good! For reals. So please, make it friends.

It does have a little kick to it so if you're not down with that I suggest omitting the 1/4 tsp. ground red pepper and maybe adding the 1 tsp. of chili powder in increments..tasting as you go.

Orzo Salad with Spicy Buttermilk Dressing
Adapted from Cooking Light

• 1 cup uncooked orzo
• 1 cup frozen whole kern kernel, thawed and drained
• 12 cherry tomatoes, quartered.
• 3 green onions, sliced
• 1 [15 oz.] can of black beans, rinsed and drained
• 1/4 cup low fat buttermilk
• 3 tbsp. fresh cilantro, divided 
• 3 tbsp. fresh lime juice
• 2 tbsp. sour cream
• 2 tbsp. mayonnaise
• 1 tsp. chili powder
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 tsp. ground red pepper
• 2 cloves of garlic, minced
• 1 avocado, cut into chunks

1.  Cook orzo according to the package directions.  Drain and rinse; drain well.  Place orzo, corn and next 3 ingredients (through beans) in a large bowl; toss.

2.  Combine buttermilk, 2 tbsp. cilantro and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture and toss. Top with avocado and garnish with remaining cilantro. 

1. 
   

Lately

This past weekend I visited my good friend and college roommate, Kimmy, in Houston for some girl time.  Kimmy goes to  grad school in Illinois but as fate would have it she is here in Texas working this summer. Lucky me!! Anyways, here are some snapshots of what we did.  Shopping complete with mimosas {They were free.. Pretty rad} and a yummy sushi date with some beer < for her >and wine  

< for me >. Oh and then some couch time with Dallas-- //the show silly, we are in Houston remember??//--, cookies, and popcorn.  Short & sweet visit, but oh so good.  I love you Kimmy! 

Mimosas!

Lemon Squares

I hope everyone had a wonderful Father's Day! The older I get, the more I truly appreciate Mother's and Father's Day.  Raising a family is no small feat and everyday we should remember to celebrate our parents.  One of my dad's favorite desserts are lemon squares so I decided to make him some for his special day. Complete with a card of course {^^See above^^}

What I love about lemon squares is the sharp contrast between the rich and buttery shortbread crust and then sharp, tart lemon filling.  It's the perfect kind of food that satisfies everybody...even those weirdos who don't like sweets. Oh, and I also like one of these bars with a cup of coffee in the morning {move over scones!}

[Everybody say hi to my shadow.]

Since I'm on a roll talking about what I like about lemon squares, let's continue this dance shall we?
Okay cool.  I like that they're really really easy to make.  I typically don't gravitate towards time consuming recipes because 1. What is free time? Ha. and 2. If it turns out bad, I don't have to be depressed over the fact that I spent 2 or more precious hours on something inedible.

Furthermore, these will not disappoint in the flavor category.  They are full of lemon flavor.
 I'm not a fan of lemon squares that are tame in that department because LEMON is in the name so it has to be the star of the show.  It's the rule.

Lemon Squares
Fromvalerieskitchen.com

For the shortbread crust..

• 1 cup butter softened
• 1/2 cup powdered sugar
• 2 cups all purpose flour

For the lemon filling..

• 4 eggs
• 2 cups granulated sugar
• 1/4 tsp. salt
• 1/2 cup fresh lemon juice (this took me 3 or 4 little lemons)
• 2 tsp. lemon zest (optional)
• 1/4 cup all purpose flour

Directions:

Preheat oven to 350 degrees.

In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9″ x 13″ inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.

While shortbread  layer is baking prepare the topping. In medium sized mixing bowl, whisk eggs well. Add 2 cups granulated sugar and 1/4 teaspoon salt and whisk to combine.  Whisk in lemon juice and lemon zest (if using). Finally, whisk in 1/4 cup flour until well incorporated. Pour over the warm, baked crust. Return to the oven for an additional 20 to 23 minutes at 350 degrees until topping appears to be set and is just beginning to lightly brown.

Allow to cool completely then sprinkle surface liberally with powdered sugar. Cut into serving sized pieces and store in an airtight container.

** I forgot to sprinkle these bars with powdered sugar at the end. Ooops.  Fortunately my family didn't notice and didn't care. Don't be like me and make sure you don't forget that step.  They look much prettier that way :)

Spaghetti Squash Pasta

EASY

PEASY

LEMON

SQUEEZY

Cooking Spaghetti Squash 

• 1 small spaghetti squash

Preheat oven to 400 degrees F.  Cut the stem off the squash and place it upright on the flat end. Using a large knife cut squash in half lengthwise.  Spoon out seeds and pulp.  Place the squash cut side down in a 9 x 13 inch dish and add enough water to fill the sides of the pan to 1/2  an inch. Cover with foil and bake for 45 minutes.  After 45 minutes, take out of the oven and turn over.  Cover with foil and bake an additional 15 minutes until squash is really tender.  Let cool for a little bit.  Rake a fork back and forth to create "spaghetti strands" 

Serve with marinara, either homemade or store bought.

For the sake of convenience I used jarred spaghetti sauce, but jazzed it up with some capers, lemon, garlic, red pepper flakes, red wine, and parmesan cheese