Hi everyone and happy day 9! I can’t believe we’re only a week out from Christmas, it’s going by so fast. I hope you’re all enjoying (or looking forward to enjoying) the holiday season with all of your loved ones. Today’s post is going to be two of my favorite cozy recipes for a cold winter evening. First is going to be an updated version of my smoky-ranch meatballs, and second will be my fresh pappardelle pasta with meat sauce. Hope you enjoy these and see you for day 10!
Minced beef and pork mix
1 or 2 (depending on amount of meat) packet of ranch seasoning
3 tablespoons liquid smoke
2 tablespoons hot sauce
1 tablespoon soy sauce
Good squeeze of ketchup
1/4 cup of spring onions, chopped
6 cloves of garlic, minced
1 jar tomato sauce
Basil and other desired spices.
1/4 cup mozzarella cheese
Salt and pepper to taste
Mix all the ingredients in a large bowl until well combined. Form meat into balls, about 2 tablespoons per meatball, and set aside.
In a pot, heat up the tomato sauce over medium heat and mix with spices.
Get another pan and heat it up with olive oil on high heat. When hot, begin cooking meatballs. Cook until browned, then set aside.
Put meatballs into the pot of tomato sauce and simmer for 10 minutes.
Right before serving, sprinkle with mozzarella cheese and cover to melt.
Fresh Beetroot Pappardelle with Meat Sauce:
For the pasta-
3 cups all-purpose flour
For the sauce-
1 pack of minced beef
3/4 jar of tomato sauce
2 zucchinis, chopped
1 onion, chopped
4 cloves of garlic, minced
Salt and pepper to taste
For the pasta-
Chop the beetroot and put it in a small pan over high heat with a little bit of olive oil and water. Cover and let sit for 5 minutes.
Pour out liquid into a small bowl and set aside. Use muslin cloth or an old dish towel to squeeze all the liquid (and coloring) out of the beets.
While cooking the beets, put the flour in a large bowl and form a small well in the middle. Crack the eggs into the middle and begin to knead the dough while slowly adding the beed juice. Knead for about 5 minutes.
Once well knead, flour well and pass through a pasta machine (roll it out as thin as it will go).
It’s meant to be a rustic pappardelle, so hand-cut it as thick or thin as you want.
When ready to cook, cook in boiling water for 4-5 minutes.
For the sauce-
Start by sautéing the meat, onions, zucchini and garlic with a little bit of olive oil.
Once cooked, add the tomato sauce and half of the basil (and any other desired herbs and spices) and simmer for 20 minutes.
Once pasta is cooked slowly fold it into the sauce.
Serve hot and topped with fresh basil and pecorino cheese.
Happy Saturday lovelies!! I’m sitting here writing this from Tokyo, back with my family to celebrate the holidays. Since I’m now back home, I tried making a new Christmassy cocktail last night that I’ve been dying to try for a while. So for day 8 I thought I’d share the recipe with you all. I’ll link the recipe I used for inspo down below as well.
1 cup silver Jose Cuervo (or any other silver tequila)
2/3 cup Malibu (coconut rum)
1/3 cup Cointreau
1 cup lime juice
1 cup+ coconut water
1/2 cup canned coconut milk
Mix all ingredients well in a large punch bowl or pitcher with lots of large ice cubes.
Add extra coconut water or lime juice if it’s too strong.
Right before serving, add some sprigs of mint leaves.
Serve chilled with adorable Christmas glasses (the one’s in the photo are from Target).
This recipe is one of my favorites to make during the summer. It’s everything you want in a few bites. Salty, sweet, bitter, sour. All you need are some good figs, honey, prosciutto, balsamic vinegar and pepper. Read more down below to find out how to make this super easy yet delicious summer dish. Enjoy!
Wash your figs lightly and then cut them in half, longways.
Brush the inside of the halves with a little bit of honey, just enough to cover it all.
Put the figs in a pan with a little bit of butter and cook on medium for about 8 minutes, or until the honey begins to caramelize.
Once the figs are cooked, let them cool for about 10 minutes then wrap each half in one piece of prosciutto.
Right before serving, drizzle a tad of balsamic and crack a bit of pepper over the top and your summer appetizer is all good to go.
One of the reasons I love the morning (I am such a morning person, haha) is because breakfast is hands down my favorite meal of the day (with brunch coming in a very close second). I love waking up after a good nights sleep and walking into the kitchen to see what we have. One of my favorite breakfast foods are waffles (with eggs, yum!), but I always find that regular waffles always weigh me down throughout the morning and don’t make me feel as nourished. After getting our waffle maker about a year and a half ago, we’ve been experimenting with all sorts of recipes, trying to find one that worked the best. In the end, the recipe that I fell in love with was one that mixed a bunch of different recipes together, and used coconut oil instead of any other oils or butter. My favorite breakfast at home would consist of these waffles, an over easy egg, some fresh fruit and an iced coffee. If you try this recipe out, let me know how you like it in the comments below! Happy eating:)
1 1/2 cup low-fat milk or unsweetened almond milk
3/4 cup coconut oil
2 cups whole-wheat flour
2 tsp. baking soda
pinch of salt
1 tsp. vanilla extract (optional; this depends on whether you want your waffles more sweet or savory)
In a large bowl, beat the eggs until light and fluffy. Add the milk, and coconut oil (and vanilla if you choose) to the eggs and continue to beat for another 2 minutes.
Gradually add the flour, baking soda and salt to the wet mixture while continuously beating.
Cook waffles in waffle maker according to instructions (each waffle maker works a little differently).
Serve warm with a little bit of maple syrup and fruit or with an egg for a delicious breakfast!
We’re almost there! If you are anything like me, the food during Christmas is one of the best part about celebrating. Whether you have your big meal on Christmas Eve or on Christmas Day, here is the guide to planning the ultimate Christmas dinner.
*If there’s a particular recipe I use I’ll link it in parentheses:
This year, I was struggling to come up with a fun dessert to make for my mom on Mother’s Day. I had already done a flip-flop cake as well as a flower bouquet of cupcakes, and my creative juices weren’t able to come up with something new. After watching a video on The Scran Line (http://www.thescranline.com/baileys-truffle-cupcakes) I was inspired to create a fun flavored cupcake instead of making something that was visually different. I settled on vanilla angel food cupcakes with pink Prosecco buttercream frosting, topped with a Kahlua truffle. I thought it was different, fun, and super delicious…oh and my mom loved it too!
Angel Food Cupcakes:
1/2 cup sugar
1/2 cup white flour
6 egg whites
1 tsp. vanilla essence
1/2 tsp. salt
1 1/2 tsp. cream of tartar
Prosecco Buttercream Frosting:
1/2 cup softened, unsalted butter
1 cup powdered/icing sugar
4 tbsp. Prosecco
4 drops red food coloring
3/4 cup dark chocolate chips
1 tbsp. Nutella
4 tbsp. Kahlua
Dark Chocolate shavings
Start by making the truffles. Put all the ingredients in a microwave safe bowl and microwave for 40 seconds. Take it out and let it cool for 1 minute, then roll into balls and leave to set in refrigerator.
For the cupcakes, start by sifting half the sugar and flour into a medium bowl. In a large bowl, whip the egg whites, vanilla, salt, cream of tartar and remaining sugar until medium to stiff peaks form.
Gently fold the flour and sugar mixture into the egg whites one spoon full at a time.
Scoop into a lined cupcake tray and bake at 350f for 17 minutes. Once done, set aside to completely cool.
For the frosting, whip the butter on high speed for 90 seconds or until light and fluffy. Slowly add in powdered sugar and Prosecco and continue to whip on medium speed.
To assemble, pipe the frosting on to cooled cupcakes and place one truffle on top. Finish with dark chocolate shavings.
I hope you enjoy this, and happy mother’s day to all you amazing mothers out there!
One of this year’s hottest food trends is the Buddha Bowl. It’s basically like an Acai Bowl, but for dinner. The idea is to pack a bowl full of complex carbs, healthy fats, proteins, and tons of veggies. Last night I made this Asian inspired Buddha Bowl, and I have to say it was quite a hit!
Ingredients: (Serves 4)
1 1/2 cups brown rice, cooked
4 chicken breasts
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 onion, cut into chunks
1 cup green beans, cut into thirds
8 cloves of garlic, halved
salt and pepper, to taste
garlic powder, to taste
herbs, to taste
spring onion, to garnish
sesame seeds, to garnish
For the sauce:
1 tbsp. miso paste
1 tbsp. peanut butter
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. dashi
1 tbsp. water
Heat the oven to 200 celsius and boil water to cook your brown rice.
With a mortar and pestle, grind the miso paste, spring onions, sesame oil, garlic, soy sauce and ginger to make a paste. Spread on top of chicken breasts and let it sit for 30 minutes.
Cut up all of your veggies and put in on a lined baking tray. Drizzle with olive oil, salt, pepper, garlic powder and herbs. Cook in oven for 20-25 minutes
For the sauce, put the peanut butter and miso paste in a heat-proof bowl and microwave for 40 seconds. Add the sesame oil, soy sauce, dashi and water and mix thoroughly.
Grill the chicken over medium heat until cooked, then cut into chunks.
Now it’s time to prepare your bowl. Start by putting the rice on the bottom. Then top one half with the grilled chicken and the other half with the veggies. Use the spring onion, sesame seeds and halved garlic as garnish. Drizzle with the sauce and it’s ready to serve.
I hope you guys enjoy this recipe! Don’t forget to comment a picture of your own Buddha Bowl:)