Category Archives: side

roasted chickpea blt salad with pesto parmesan dressing

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chopped salad 1

We’ve finally reached triple digits here and today they even graced us with the courtesy of an “excessive heat warning” as of 10:00 AM. This warning is technically scheduled until 8:00 PM tonight, but we know better than that. This warning will be renewed daily probably until the middle of September. Yay.

Try as I might, I have not been able to successfully devise a way for FH and I to find an alternate summer residence, where we could work remotely from somewhere that does not feel like the surface of the sun.

Until such a day exists (or until the end of the summer) I am likely to crave all things cold and vegetable-laden. Something about it being a million degrees out makes me want to stay inside and eat cold, crunchy veggies all day every day. Enter this salad.

Crisp romaine lettuce, crunchy chickpeas, and creamy pesto parmesan dressing. What more could a girl ask for?

This salad is from Pinch of Yum‘s latest cookbook Everyday Healthy. This e-cookbook is full of quick and healthy recipes and even comes with a nutrition guide (with substitution recommendations) and a meal planning guide.

I modified the recipe a bit by tossing my chickpeas in olive oil before roasting them (I like the crunch it gives them), upping the pesto in the dressing (call me a basil-holic if you will), halving the amount of tomatoes called for (they are not my favorite), and adding cucumbers. Because cucumbers make everything better.

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roasted chickpea blt salad with pesto parmesan dressing

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Ingredients

    For the salad
  • 1 14-oz can of chickpeas
  • 2 Tablespoons olive oil
  • 8 slices bacon, cooked
  • 2 medium tomatoes, rinsed
  • 1/2 seedless cucumber, rinsed
  • 4 cups romaine lettuce, washed and chopped
  • Salt & Pepper, to taste
    • For the dressing
  • 1/3 cup sour cream
  • 1/4 cup parmesan cheese, finely grated
  • 5 Tablespoons water
  • 3 Tablespoons parsley
  • 2 Tablespoons pesto
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh lemon juice
  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 400?F. Line baking sheet with parchment. Drain, rinse, and dry chickpeas.
  2. Toss chickpeas with olive oil and spread on baking sheet. Season generously with salt and pepper. Bake 20 to 30 minutes until crisp, tossing halfway through. Set aside to cool.
  3. Meanwhile, dice tomatoes, cucumber, and bacon to desired size. Toss together with lettuce and set aside.
  4. In a food processor, combine sour cream, pesto, parsley, garlic, parmesan and lemon juice until combined. Stream in water one tablespoon at a time until desired consistency is reached. Add salt and pepper to taste.
  5. Serve salad in bowls and top with chickpeas and desired amount of dressing.

Notes

* Experiment by tossing your chickpeas with other seasonings like smoked paprika and cumin or even with parmesan cheese.

* Will easily serve 4 as a main salad or 6 as a side salad.

* Add more or less pesto to your taste.

Recipe adapted from Everyday Healthy by Lindsay Olstrom

https://wee-eats.com/2014/06/02/roasted-chickpea-blt-salad-with-pesto-parmesan-dressing/

chopped blt salad with roasted chickpeas and pesto parmesan dressing | wee eats

BLT Steak Popovers

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popover 1

One word: Popover.

You will love them.  You will crave them.  You will keep yourself up at night thinking about them.

You see, it all started innocently enough last year during Arizona’s Restaurant Week.  The BF and I saw that BLT Steak had an awesome (read: SUPER cheap) prix fixe menu.  We had to go.  And so we did.

The food was phenomenal, but it didn’t even matter because I was full even before my salad came.  Full of this delicious, magical, puffy goodness that was brought to our table.  A cheesy balloon of delicious.  They bring these wonderful treats to your table after you order, while you await your meal, for no reason at all, except to taunt you.  You know that if you eat it, you won’t have room for your dinner, but how could you resist?

popover 3

You can’t.  You can’t resist.  Not if you are even a tiny bit human inside.

I asked to wrap my remaining bit of popover to take home, and the wonderful waitress brought me a brand new one instead.  That beautiful woman.  If you follow wee eats on instagram, you would have seen it.  It looked like this.

blt popover

That’s it after I brought it home and reheated it, wrapped in foil, in a 375 degree oven until it was warm again.  Magical, right?

So you can imagine how thrilled I was that they served them with a recipe card.  Yes, WITH the recipe.  Like all, “Here are our popovers, and we know you will love them so much that we will also give you the recipe.  Aren’t we amazing?  Why yes, yes we are”

Since I don’t need a giant belly-filling popover, I used my mini popover pan (this is the recipe that caused me to buy it, by the way), and instead of gruyere I used cheddar.  Because I happen to really like sharp cheddar.  Use whatever cheese you love, they are all yours.  Serve them warm with butter and sea salt.  Your life will be changed.

popover 2

BLT Steak Popovers

Makes 24 mini popovers or 12 large popovers

Printable Recipe

  • 2 cups milk, heat to very hot, but NOT boiling*
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 generous teaspoons kosher salt
  • 1 cup cheese, finely grated (BLT uses gruyere, I used cheddar for these)

1.  Place popover pan on a rimmed baking sheet and put into the oven.  Preheat your oven, with the pan in it, to 350°F

2.  Warm milk on stove top or microwave until hot, but not boiling (about 1.5 – 2 minutes in my microwave).  Set aside.

3.   In a small bowl combine the flour and kosher salt, set aside.

4.  Whisk eggs until frothy and pale yellow in color, you can do this in a blender, in a large bowl with an immersion blender, or with a standard mixer.

5.  Once frothy, reduce the speed and slowly add 1/3 of the milk to the eggs until combined.  You want to make sure to go slowly with the milk so that you don’t curdle your eggs.  Once 1/4 of the milk is added, add slowly another 1/3 of the milk while mixing.

6.  While continuing to mix on low, add your flour mixture.

7.  Once flour is incorporated, add the remaining 1/3 of milk and mix until blended.

8.  Here is where the trickiness comes in, you can rest the batter anywhere from 15 to 45 minutes if you feel so inclined.  But you see my popovers up there?  I didn’t have the patience to rest anything.  Those were baked right away.

9.  Remove hot pans from oven and spray with non-stick pan spray* (or drop a little butter, or a little shortening, you remember this part from this recipe, right?), and pour batter about 3/4 (maybe a little more) to the top of each cup.  Sprinkle the top liberally with the grated cheese, be careful not to have the cheese touch the actual baking cup or it will melt and stick and prevent your popover from “popping”.

10.  Bake 50 minutes for full-size popovers, or about 35 to 40 minutes for mini popovers (I started peeking through the window around 30 minutes, if you don’t have a window, don’t even think about opening that door until 35 minutes in).  Once done, remove from the oven and allow to cool about 5 to 10 minutes, until you can comfortably handle them. Note: If you are using a muffin tin or mini muffin tin, your baking time may be less

* If you’re afraid of curdling your eggs, you can probably skip warming the milk and just make sure to use room temperature milk and eggs.  I just said to warm it because that’s what BLT says (and that’s what I did, and it worked beautifully).

* You can grease your tins with butter (which I used), but there is folklore surrounding the need to use vegetable shortening, and equally as much about using vegetable oil, or even PAM.  I put about a teaspoon-sized cube of butter into each mini tube before putting it into the oven.  The pool of butter did give them little “pigtails” at the end, I wish I’d taken a picture.  They were super cute.

* I’ve read that regular-size muffin tin popovers will bake in about 35 minutes or 18 – 23 minutes for mini-muffin tin popovers., but I’m not sure since I’ve not made them.

* If making multiple batches, reheat the pan in the oven for 10 minutes before adding your second batch of batter

snack attack – avocado fries + onion rings

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onion ring main

I never fry at home… like, never.

Never ever.

Ever.

Of course, I see all kinds of recipes for fried treats that I would love to make, but I never dare make them. The danger of opening up my home to frying food ts too great. Making a batch of donuts then leads to eating a batch of donuts, then I know nothing will compare to the home made ones and I will have to make more of them, then eat more of them, then….. other things will start being fried. Everything really. Everything will start to be fried.

It’s a slippery slope there, a dangerous one, and I try to stay away from that slope at all costs.

Well, my friends, Pinterest struck again with these gosh darned avocado fries. I was so intrigued by the whole concept…. avocado FRIES??? Overcome by a recent addiction to avocado, I couldn’t resist. The image in my head of biting into a crunchy, salty exterior surrounding a warm, creamy avocado was just too much to bare. They must be mine.

So I broke my cardinal kitchen rule: thou shalt not fry.

And, while I was at it, why not throw some onion rings in there too? I always have about a thousand onions in my fridge. And I had extra buttermilk to use up anyway. I’m already breaking my rule anyway…. See? 5 minutes in and I’m already sliding down that slope… and it all started with an innocent little avocado…

Well, both were delicious. And I felt extra guilty after eating them, even though Boyfriend wandered into the kitchen at some point to help consume them… he had to run to the store in the middle of it and…  I don’t know what happened. I blacked out and they were gone…

Yeah…. too bad I can never make these again. Never ever. Ever. Make these again. But you… You should definitely make them. Even if you never fry, maybe especially if you never fry. They’re dangerously good.

Avocado Fries Recipe Adapted from Sunset Magazine

  •          Canola oil for frying
  •          1/4 cup flour
  •          1 tsp kosher salt (or other seasoning blend of your choice)
  •          2 large eggs, beaten to blend
  •         1 1/4 cups panko
  •         2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
  •         Grated parmesan (or other seasoning blend) for serving (optional)

1. Preheat oven to 200°. In a large saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer. (I had to switch pans after realizing my original pan was not big enough to use my spider with) Line a baking sheet with foil, if you have a baking rack, place that on top of the baking sheet which will allow the hot air to flow around the rings while they’re in the oven.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. (I like to use paper plates so I can just throw them away afterwards. Wasteful, I know.)

3. Slice avocado and sprinkle the avocado slices with the remaining ½ tsp salt. (Maybe a little more, be generous with it). Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set aside while you finish the rest.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan (or other seasoning), if desired. I did some with southwestern seasoning and others just plain salt…. Both were delicious.

Panko Onion Rings

  •         1 sweet onion, cut into medium slices, rings separated
  •        1 cup buttermilk
  •         ¼ cup flour
  •         1 tsp kosher salt, plus more for seasoning
  •         2 large eggs, beaten to blend
  •         1 – 1 ½ cups Panko bread crumbs
  •         Canola Oil, for frying
  1. Marinate onion slices in buttermilk 30 minutes to 1 hour. Line a baking sheet with foil, if you have a baking rack, place that on top of the baking sheet which will allow the hot air to flow around the rings while they’re in the oven.
  2. Preheat oven to 200°. In a large saucepan, heat 1 ½ inch of oil to 375° on a deep-fry thermometer.
  3. Coat slices in flour, then egg, then panko. Refill panko as needed. Set aside coated rings while you coat the rest.
  4. When ready, fry onion rings a few slices at a time, making sure to not let the oil temperature drop too low.  Place fried onion rings on the rack and keep warm in the oven.
  5. Sprinkle with final salt (or other seasoning) and serve warm (preferably with some ranch to dip them in)

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Kettle Corn

cheesy artichoke bread

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artichoke bread

As appetizers go, they don’t get much simpler than this. I have been meaning to make artichoke dip for, I don’t know, my whole life now. I just never seem to get around to it. Maybe i should rename this blog to “things I never get around to making” as there seem to be so many of them….

ANYWAY…. this easy-peasy appetizer gives you that delicious artichoke-dip flavor in a fast and easy topping instead. I used canned artichokes, seasoning-free and oil-free, you could steam your own if you prefer fresh. As always, Trader Joes is a pretty solid bet. I read once somewhere that Trader Joe’s is the only supermarket that has no BPA in their can linings, so that’s an added bonus if you’re worried about those types of things. Oh, “how was the bread,” you ask?

Deeelicious. I cut the bread into bite-size squares and served them alongside a fresh cara cara cocktail and BF and I had ourselves our very own “happy hour” in the comfort of our own home. Between the great flavor, and how quickly you can whip it up, this one’s definitely a keeper.

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Cheesy Artichoke Bread

[ Printable Recipe ]

serving size depends on the size of your baguettes  – this recipe can easily be scaled up and down to suit the number of people you’re serving.

  • 2 french baguettes
  • 2 – 3 Tablespoons olive oil
  • 1 14-ounce can of artichokes in water, drained and chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups freshly grated parmesan cheese
  • 1/3 cup grated mozzarella cheese
  • 1/4 cup seasoned panko bread crumbs (optional)
  • fresh parsley for garnish

Preheat oven to 400 degrees.

Cut the baguettes in half lengthwise and brush or drizzle with the olive oil. Equally distribute the minced garlic and chopped artichoke hearts.

Top each with a good handful of cheese, about 1/3 cup each. Sprinkle on a few breadcrumbs for extra crispness (not required).

Bake for 8 minutes, then heat the broiler and broil for 2 minutes, or until cheese is golden brown. Garnish with chopped parsley.

Adapted from Pinterest

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insomniac biscuits

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insomniac biscuit

Yesterday morning I woke up at 1:30 am, for no apparent reason.  I stayed in bed trying to fall back asleep but eventually, around 3:00 am, I gave up and accepted that sleep was not going to be visiting me any time soon.  I quietly snuck out of bed, went out to the living room, and turned on the TV.

Nothing to watch on DVR, darn.  I sat there for a minute before I decided that, clearly, the best use of my time would be to make biscuits.  After all, Boyfriend loves biscuit breakfast sandwiches.  Or so I’ve been told, he doesn’t really get to eat them since I never have biscuits around the house.

Biscuits and I are a dangerous combination.  Lethal.  Self control – I have none.

So at 3:00 am, on a Wednesday morning, in a dimly-lit kitchen, trying to be as quiet as possible…  I got to work.  No process photos, as there was no light.  Pitch black outside.  Thank goodness for my light box or there would be no biscuit photos at all. 🙂

Start to finish, probably about 20 minutes, plus 20 minutes of baking time. Not bad for freshly-baked biscuits, eh?  Fastforward to 6:45 am, boyfriend messages me:

I am amazing… aren’t I?

So biscuits, make them.  They are so easy you can make them sleep deprived in the dark.  Your house will smell like buttery goodness and at least you’ll be rewarded with a fresh, warm biscuit (or five) when you’re done.

I enjoyed mine with a light smear of Bouchon strawberry jam, though I suspect a drizzle of honey would’ve been a delightful match as well.  Boyfriend enjoyed his filled with scrambled egg, cheese, and bacon.  I meant to catch a pic of his, but I forgot.  Which is understandable, since it was like 6:00 am and I was running on empty.

Biscuits

(and lots of tips) – Adapted from Per Se, NYC

Makes 8 – 10 biscuits using a 2-1/2″ biscuit cutter

Printable Recipe 

  • 2 cups All Purpose Flour
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1 stick of butter, cut into 1/2-inch cubes and chilled
  • 1 cup buttermilk, chilled

In a large bowl, mix together all of the dry ingredients. Add the butter cubes and cut in with a pastry cutter. (Alternatively you could pulse in a food processor and then transfer to a bowl).

Once the butter is cut into the flour (should be about pea-size chunks) make a well in the middle of your flour mixture and add your buttermilk. Stir around the outside with a spatula, pushing the flour from the edges and bottom into the buttermilk. Stir approximately 12 times, DON’T OVERMIX! The dough may still be shaggy.

Dump dough onto a floured surface and pat to 1 1/2-inch thick. Cut to desired size and place on a baking sheet. The closer together, the higher they’ll rise.

Bake in a pre-heated 400°F oven until golden brown—about 20 minutes.  If you use a 2½” cutter, you’ll get 8-10 biscuits.

TIPS

*If you want to use shortening instead – you will get a slightly less puffy biscuit. Butter is best for biscuits with sweet things, while lard is better with savory things.

*The higher the fat content in the liquid (or solid fat) the flakier your biscuit.

*Keep everything cold, except the oven. Your oven should be preheating for at least 20 minutes before you put your biscuits in.

*When cutting the fat in, remember the smaller the crumbs, the fluffier the biscuits. Bigger chunks (and a little extra kneading) will make flakier biscuits.

*Don’t twist your biscuit cutter – you will fuse together the outer layers and keep the biscuits from rising properly!