All posts filed under: Eat

Delicious Eats

Bourbon Plum Butter

When we moved to California, we were lucky to find the perfect little starter house for us.  It came with a plum tree, or as I came to learn, a pluot tree.  These lovely little fruits are in season right now, so naturally, this last week’s menu has been saturated with pluot recipes.  I whipped up a pluot and sweet cherry torte for a pot luck, muddled up a few in some drinks, and finally used the remainder of our bounty in a breakfast butter.  The butter is slow cooked to create a beautiful deep red color.  It would be a perfect addition to your next brunch served on toasted crostinis with goat cheese.  Enjoy! -Josie Ingredients: Roughly 1lb. of pluots 1/2 c sugar 1/2 c water 1/4 t cardamom 1/4 t cinnamon 1 oz bourbon Method: Pit pluots and cut into 1 inch pieces leaving the skin on.  Place into a medium, non-reactive saucepan.  Add sugar and water to pan with fruit.  Bring to a boil, reduce heat, and cook until fruit is very …

Texas-Style Guacamole

As previously stated, my husband and I love to cook.  One of our favorite dishes to bring to gatherings is a super easy and very tasty bowl of guacamole.  We started our quest to make a delicious guac after having some of the best at San Antonio restaurant, Zinc.  (You should have the Zinc burger, too.)  After throwing together a few batches, we came up with our own version of classic guacamole.  The important thing to remember about this recipe is that you can make any changes you want.  The amounts are relative to your tastes, so have fun creating something unique to you! Josh & Josie’s Guac What to make it with: 2 Avocados, smashed 1 Roma tomato, diced 1/2 Small red onion, diced 1 Garlic clove, minced 1 Small bunch cilantro, roughly chopped 1 Serrano pepper, minced 2 Limes 1 Orange Kosher salt to taste What to do: Peel and mash avocados roughly in a large mixing bowl with a fork.  We like to leave our guac a little chunky, but the consistency …

Peanut Butter & Chocolate Chunk Cookies

To me, the perfect peanut butter cookie is one that’s soft, heavy on the peanut butter, and riddled with milk chocolate chunks.  This recipe is a twist on a recipe by the wonderful Joanne Chang of Flour Bakery in Boston.  If you don’t have her cookbook, I strongly suggest you pick one up.  Everything I have made from her book has been amazing. Ingredients 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 1 teaspoon vanilla extract 1 3/4 cups (454 g) chunky peanut butter 2 2/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 bag (11.5 oz) Ghirardelli milk chocolate chips Directions Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar on medium speed for about 5 minutes or until light and fluffy.  Beat in the eggs and vanilla until thoroughly combined.  You will need to scrape the bowl from time to time to make sure all ingredients are thoroughly incorporated.  On …

Dinner Party Must: Clam Pasta

  Recent experience has taught me that when planning a small dinner party, sometimes simplicity is key.  Simplicity doesn’t have to mean tasteless, though.  My mother-in-law taught me this recipe for clam pasta that is easy but anything but boring when it comes to flavor.  The best part?  It easily serves a 4-6 people without breaking the bank or taking up all your time.  Serve it with a green salad and some classic garlic bread, and you’re good to go! Clam Pasta Ingredients: 1 head garlic, finely chopped 2 cans chopped clams 1 box whole wheat spaghetti 2 cans diced tomatoes with Italian herbs 1 cup white wine Red pepper flakes, to taste Olive oil Kosher salt Finely mince the entire head of garlic. Open clams and drain the juice into a separate bowl for later use. Bring a large pot of lightly salted water to boil for pasta.  When water boils, cook pasta according to box directions. Meanwhile, in a large enamel pot or coated skillet, heat olive oil on medium heat.  Use enough …

Health(ier) Strawberry Cheesecake

  Sometimes life can put a wrinkle in those healthy eating resolutions you made for yourself last January that you continually swear you’re sticking to but occasionally forget.  And that’s ok.  I believe that a little indulgence every once in a while is just fine.  However, here is a healthier dessert that still is indulgent-worthy.  This creamy cheesecake is completely refined sugar-free, and I promise it is wonderful!  You won’t miss the sugar. Creamy Cheesecake with Strawberry Sauce Ingredients 3 – 8 oz. pkg. reduced-fat cream cheese (Neufchâtel), softened 1/2 cup light agave nectar 2 Tbsp almond milk 2 tsp vanilla 2 eggs Strawberry Sauce Directions Preheat oven to 325 degrees F.  Grease a 9-in springform pan.  Using a double layer heavy-duty foil, create a watertight seal by bringing the edges of the foil up around the edges, molding it to the sides of the pan. In a stand mixer, beat the softened cream cheese on medium speed until smooth.  *Use the whisk attachment.  Beat in agave nectar, almond milk, and vanilla until well combined.  Scrape …

Embrace The Mocktail

  Recently a friend of mine and I got into an epic fancy drink creation battle.  Ok…so it wasn’t quite that epic, but we had a good time.  I was also incredibly satisfied with one drink I made with black & blueberries.  My favorite part of the drink (besides the taste, obviously) is the vivid color.  It makes a great contrast to any summer table setting. Black & Blueberry Mocktail Servings: 1 short tumbler Ingredients: 2-3 fresh blackberries 5-6 fresh blueberries 3 mint leaves 1 lime 1/2 oz. agave nectar 5 oz. club soda 1. Using a cocktail shaker, muddle the blackberries, blueberries, and mint leaves with the juice of half a lime in the bottom of the shaker. 2. Add in the agave nectar and club soda and stir. 3. Using a strainer with semi-large holes, strain the mixture into a glass with ice.  I like to have some of the berry-mint bits come through, so I don’t suggest a fine sieve.  However, you do you, so strain however you like! 4. Enjoy!