A month ago, Melissa (Smells Like Brownies) asked for my help coming up with toppings for these gorgeous beet, quinoa, and black bean burgers. How could I refuse?! Before I tell you what we decided on, let me tell you about the burgers themselves.
The are firm, full of flavor, have great texture, and are a little bit smoky. Everyone always says this, but they do taste very meaty. I swear.
Veggie burgers rely on many ingredients to make a good product. They can be notoriously mushy and fall apart. This recipe seems to hit all the right notes to make a great burger. Mushrooms, onions, and beets give moisture and flavor; quinoa gives texture; and black beans and ground nuts hold it all together.
I have recently joined a group called Improv Cooking Challenge (see my first post here), where we are assigned 2 ingredients to incorporate into a dish each month. This month, the challenge was garlic and rosemary - perfection!
I chose to make a simple pasta with shredded rotisserie chicken, garlic, and rosemary; tossed together with starchy pasta water and Parmesan to make a light sauce. Five ingredients, 30 minutes, easy and delicious. You're welcome, world!
When I was assigned Melissa's blog last month for SRC, I was reminded of all the recipes of hers that I had been wanting to make. And I couldn't get my mind off of this warm potato salad with roasted broccoli and an egg vinaigrette. That vinaigrette is called "sauce gribiche", which I had never heard of before. Melissa says, "It’s an eggy French vinaigrette, apparently friends with mayonnaise, that is made from hardboiled eggs, oil, vinegar, capers, and fresh herbs." Sign me up!
First step - roast the potatoes and the broccoli. Why do I only have a photo of the potatoes? I don't know. Melissa used purple potatoes, which looked gorgeous. I couldn't find any, though, so I used red.
Meanwhile, boil the eggs. Hello, lovelies!
It's Secret Recipe Club Reveal time! This month I was assigned Cookaholic Wife, written by Nichole. We are both married, in our 30's, on the East Coast, and cat moms. I feel a connection! We also must have similar tastes, because I saved more recipes than I have with any other SRC blog. So bear with me for a bit here, and know that this is the edited down list!
Other sweets that I liked the sound of were Sugar Cream Pie, Stone Fruit Eton Mess, Limoncello Cheesecake Bars, Lemon Blueberry Layer Cake, Lemon and Sour Cream Doughnuts, and Coconut Lime Cookie Bars.
But the overall winner, the one I knew I had to make as soon as I saw it, was this Breakfast Risotto. Creamy risotto with white wine and shallot, finished off with crispy pancetta, Parmesan, and a poached egg. Simple and amazing.
There aren't a ton of ingredients here, just simple classic flavors. And while risotto is a bit labor intensive (you gotta stir, stir, stir to release all that creamy starch), it isn't particularly complicated. I love the bacon and eggs take on this that is reminiscent of carbonara; and who doesn't want breakfast for dinner? Enjoy!
I was approached by a representative of Nuts.com to enter their healthy summer snack contest! Woo! People are finding my blog and I get an excuse to play with cool ingredients and make a healthy snack.
I knew I wanted to do some kind of bar, but I am not enough of a baker to create a recipe on my own, so I turned to the best baker I know - Melissa from Smells like Brownies. Together, we came up with a granola bar recipe that included cacao butter, cacao nibs, dates, hazelnuts, unsweetened coconut, almond flour, chia seeds, and oats. Sweetened only with honey, these bars are a powerhouse of energy (they also have great texture and flavor).
To get the most flavor, roast the hazelnuts at 350 for 15-20 minutes, shaking the pan at 10 and 15 minutes to ensure that they roast evenly. You can then rub most of the skins off with a towel. If you really want to get rid of all of the skins, you will have to blanch them and the skins before roasting.
You will need a food processor for this recipe, but it comes together very easily. Then you just press into a pan and bake. The bars are a little crumbly, so if you aren't a fan of that - try soaking the chia seeds in a bit of water before adding them.
The real MVP of this recipe is the cacao butter. My goodness, does it smell and taste delicious. It's like vegetable oil (or more like coconut oil in terms of healthiness and uses) that tastes like chocolate - I might be a little obsessed now. You can wrap these individually to travel or to freeze. You can also sub in whatever nuts you like, add more dried fruit - whatever you want!
Oh, yeah - if you make sure to use GF oats, this is totally Gluten Free! And if you replace the honey with something like maple syrup, it's also vegan! Enjoy!
I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with. This month was peaches and cream - yum! I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!
Pound cake is layered with a pudding mixture, peaches, and a crumble topping. My trifle dish is actually a punch bowl, so I only made 2 layers. But with a taller, narrower dish - you could make 3 layers.
I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory. I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.
It's cocktail time! Remember the Orange Creamsicle Cocktail? Well, it was so popular that my friends wanted to make a similar cocktail, but Lemon Meringue Pie themed. And I was happy to oblige!
Lemon Meringue Cocktail
a Well Dined original
makes 1 cocktail
3 oz lemon-lime soda
1 oz Limoncello liquor
1/2 oz whipped cream flavored vodka
1/2 oz marshmallow flavored vodka
1 tbsp sweetened condensed milk
Add Limoncello, vodka, and sweetened condensed milk to a rocks or lowball style glass, stir to combine.
Add ice and soda, stir again. Top with whipped cream.
It's Secret Recipe Club time! And this month I was assigned the blog I've been waiting for - Smells Like Brownies by my best friend, Melissa! Yay! You may recognize the name, because we cook lunch together every week, and I often blog about it. Melissa is a stay-at-home mommy to a very active little boy, and a precious baby girl. She is devoted to her family and God in a way that is truly inspirational, as well as being a phenomenal baker and photographer. She's just the best and I am so excited to share her blog with you!
Eliminating SRC posts and dishes that we made together narrowed down the field quite a bit, but I still had no trouble finding a ton of things I wanted to make. I actually intended to make several dishes and blog about each of them, but I kept getting sick and injured this month and had to narrow it down to the number one thing I wanted make - this gorgeous Golden Nectarine Cake. Which is kind of hilarious because Melissa hates fruit, so I doubt she even got to try this cake.
The rest of my top "to-try" dishes (which are all vegetarian, because Melissa is a vegetarian) are Debby's famous Mac and Cauliflower with Ritz Crust (because I've heard her talk about it so many times), this Broccoli and Purple Potato Gribiche (that I've been drooling over since she posted it), Monster Green Pea Burgers, Lemongrass Coconut Noodles, and Couscous-Stuffed Eggplant with Tahini Sauce.
Let's get back to that cake! I loved this recipe because it was easy for a non-baker like me to follow. Start with two nectarines and slice them into wedges. Is there anything more summery than stone fruit?
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.