I have been saving Tasty (Buzzfeed Food) videos on Facebook like crazy. They always look so good! So this week, I declared that I must make one thing from a saved link; and I chose these decadent Chicken Bacon Alfredo Lasagna Roll-ups.
Start by cooking lasagna noodles and filling them with a mixture of cooked chicken, bacon, and Alfredo sauce (made with butter, garlic, cream, cream cheese, and Parmesan). I made some changes to the original, using 12 noodles instead of 8 and more filling per noodle to use up all the filling. I didn't like how, in the video, there was chicken and bacon on the top instead of all contained.
These started off as peanut butter and jelly, I'm not even kidding. Melissa (Smells Like Brownies) and I had been having a bit of a rough week and hadn't planned anything for our weekly get together. So that morning we just wanted to keep things simple and focus on getting our cats to be friends (long story). We were thinking - let's just make PB&J or store-bought ravioli.
But then - she said she was craving salmon, and I said smoked salmon and goat cheese with crackers was easy and good, she said what about nice bread and an egg. Then there were herbs and kale and shallot and good lord we can't keep it simple! And I wouldn't have it any other way. Fresh, gorgeous ingredients (including some from Mel's garden) turned into a lovely lunch for us, even while wrangling a baby, a toddler, and 2 kitties in an un-childproofed house (mine).
It's Secret Recipe Club time again! This month, I was assigned A Spoonful of Thyme. I enjoyed the story she tells about her grandmother and the pies, and how she talks about mealtime being an important bonding time. I can tell that family is very important to her!
I went in this month with a mission, because I was hosting a game night and needed an appetizer or snack. I considered this Zahtar Flatbread and these Bar Eggs, and was even distracted by a couple of desserts - Coconut Cream Bars and Poached Figs. But in the end it could only be the recipe that hooked me immediately - Cheesy Pull-Apart Bread. I'd seen this floating around the internet and hadn't tried it yet; this was the perfect opportunity!
I ended up going shopping at 1:00 AM (long story) and there was no working the bread counter. So when I saw that all of the crusty breads were pre-sliced, I ended up having to go with a baguette. It worked out okay, but I would have preferred a regular loaf. Anyway, cut the bread in a crisscross pattern (but not all the way through the bottom) and stuff with cheese slices. This is a bit of a process, but I found it relaxing - kind of like meditation.
I am so far behind in my Try The World reviews, you guys, I am so sorry! Let's talk about this Argentina box: Bake Love Koo! coconut butter cookies (these were gone in like 2 seconds, so good); Dulcor dulce de membrillo (perfect for cheese plates); Chamana and Inti Zen teas (the dulce de leche with red fruits was really good); Memories of Patagonia Malbec wine marinade (I just spread this on crackers with mascarpone, yum); Doña Magdalena dulce de leche; Vanoli chimichurri; MQA Gourmet green olive paste.
I decided to make a meal using the chimichurri and olive paste. I tossed roasted potatoes with the green olive paste; then I broiled skirt steak with some of the chimichurri sauce, and added more on top. Simple, easy, delicious.
May has five Mondays this year, which means - themed Secret Recipe Club post! Falling on Memorial Day, the theme for this reveal is Picnic/BBQ and my assigned blog was A Day in the Life on the Farm. Wendy and her husband are former police officers who moved out to the country and became farmers. They treat their animals humanely, are part of an organic CSA, trade with other farmers, and live sustainably as much as possible - I am so jealous! I dream of being a radical homemaker, but don't have the commitment. I was on a specific mission this month, but I look forward to perusing the blog more thoroughly.
I actually made three recipes from Wendy's blog this weekend, in order to have a full meal for the holiday. She had tons of recipes that are appropriate for the challenge, and I chose BBQ Beef Sandwiches, BLT Pasta Salad, and Black Forest Trifle. Each of these was easy to make with the help of store-bought ingredients, so that I didn't have to spend a full day in the kitchen. And each of them was a big hit!
I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).
It was recently the birthday of my friend Melissa's blog, Smell's Like Brownies. And by recently, I mean a couple of months ago... She wanted to make the famous Milk Bar Funfetti Birthday Cake to celebrate and asked if I wanted to help. Heck, yes, I did!
This cake is supposed to taste like the classic boxed version, but elevated. And the presentation is striking with naked cake layered between stark white frosting and topped with funfetti crumble. It takes a lot of steps to achieve those things (I think this is the longest recipe I've ever posted), but the end result is gorgeous and tastes amazing. Let's dive into the process!
In my last post, I mentioned that one of the recipes that I wanted to make from my blog assignment, Pale Yellow, was Vanilla Pudding Shots. Well, guess what? I made them! And they were awesome (and STRONG). I didn't have little shot cups to put them in, so I just split the pudding among four cups for my friends. I wasn't able to finish mine, so be warned that they are strong! You can mix more whipped cream in to dilute it.
Just mix instant pudding mix with milk and flavored vodka, then fold in Cool Whip. That's it - so easy! There is something about Cool Whip that helps stabilize things like this in a way that whipped cream can't. But feel free to whip your own cream and use that instead. Top with more whipped cream and sprinkles and party on!
It's time for another Secret Recipe Club reveal! This month, I was assigned Pale Yellow - written by a science teacher (informal science educator/curriculum specialist?) and avid baker with two adorable turtles.
She has a TON of great dessert recipes - Brown Butter Biscoff Rice Krispie Treats, Brown Butter Banana Bourbon and Bacon Cupcakes with Peanut Butter Frosting (someone call Elvis), and Tres Leches Cupcakes with Dulce de Leche Buttercream. She also has some yummy looking boozy recipes - Banana Leche y Cafe con Chocolate y Rum, Boozy Nutella Milkshake, Painkiller Cocktail, and Vanilla Pudding Shots. There are also some tasty sounding savory baked goods - Roasted Strawberry Blue Cheese and Walnut Biscuits, and Caramelized Onion Bacon and Smoked Gouda Biscuits.
I ended up settling on these Blueberry Rhubarb Streusel Muffins, except that my store didn't have any rhubarb (not even frozen!) so I used raspberries instead. I thought the color and tartness would be similar to rhubarb. They came out great! Tender and sweet, but with a little tang.
In my last post about our Miami trip, I talked about the Fontainebleau Miami Resort. But I didn't talk about any of the (numerous) restaurants on the property. There are a number of casual spots on the property, which I will talk about later. Then there are the four upscale "Signature Restaurants", which are the subject of this post.
First up is Stripsteak by Michael Mina, the most upscale restaurant at the resort. We are fans of Bourbon Steak (also by Mina) here in DC, so we were pretty excited to try this out. The space is pretty and modern, with a really cool glass wine room (and a really good wine list to go with it).
Like Bourbon Steak, Stripsteak serves buttery truffle rolls as it's complementary bread. So friggin good. Just give me 8 loaves. Also like Bourbon Steak, like the appetizers are on point. We ordered a burrata, asparagus, and duck prosciutto salad; a trio of oysters with salmon roe, paddlefish roe, and uni; and seared foie gras with strawberries, pickled fennel, and macadamia nut. They were all delicious, especially the foie.