Buttered Rosemary Smashed Potatoes with Burrata

Also known as my new favorite way to eat potatoes.

Let’s rewind one more time to the weekend, okay?  On Sunday night Big Guy really wanted steaks.  And instead of grilling steaks, we decided to try reverse seared steaks.  Basically the steak cooks over low heat in the oven before being seared for under a minute on each side on the stovetop.  The end result is a beautifully cooked steak with the best “crust” on the outside from the sear.  We served the steaks with a garlic herb butter that tasted so sinful.

On the side, these perfect smashed potatoes that are topped with creamy burrata.  These potatoes are evvvvverything.  You start by boiling the potatoes until fork tender.  Place the cooked potatoes on a baking pan with some EVOO.  Smash the potatoes ones with a fork so that they flatten out a bit.  Drizzle a little more EVOO over the potatoes and sprinkle with salt, pepper, and garlic powder.  Bake at 450 degrees until the potatoes are browned and crispy, about 25-30 minutes.  Once baked, spoon the rosemary butter over the potatoes (yes!) and then top with torn burrata (more YES!).

burratapotatoes

I cannot even explain the deliciousness of these potato bites.  They’re rich and butter, smooth and creamy, and herbaceous.

Basically the perfect potato.  And then we proceeded to watch a chick-flick on the couch as we were in a potato and steak coma.

 

 

Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

If you’re in a dinner rut you must try these stuffed sweet potatoes.  So many flavors and textures.  This recipe was in a recent issue of Cooking Light in a section that focused on the use of “tahini,” a rich sesame seed “butter” that can be used in everything from savory soups to desserts.  I’ve found that Trader Joes has the best tahini for the price but you can find it at Harris Teeter and some other local grocery stores.

The most time consuming part of the recipe is baking the sweet potatoes but once their in the oven, you can forget about them for an hour.  Pierce the potatoes with a knife or fork and rub with a little oil before baking at 400 degrees.

Once the potatoes are baked, remove from the oven and let them rest (and cool!) a little bit.  Now it’s time to roast your chickpeas.  Rinse and drain the beans before tossing with sesame oil, garlic powder, ground ginger, and salt.  Roast for 30 minutes, stirring every 10 minutes.

While the chickpeas roasted, prep your sauces.  The tahini sauce is made with tahini (make sure to stir it really well), spicy fresh ginger, garlic and rice vinegar.  It is thinned out a bit with the addition of warm water.  Whisk until creamy and smooth.  The other “sauce” is simply Sriracha mixed with a little water.

To serve, halve the potatoes and score with a knife.  Top with the tahini sauce and a sprinkle of salt.  Add the roasted chickpeas and then top with a little more tahini and some of the spicy Sriracha mixture.

stuffedswttators

Incredibly delicious.  Incredibly healthy.  Incredible filling.  This recipe is gluten-free, dairy-free and perfect for any night of the week.

Banana Bread Granola

Hi friends!  We had an awesome long weekend celebrating my youngest brother’s wedding this past weekend.  The Bell family just keeps growing! The wedding took place at Trump National on Lake Normal and the venue couldn’t have been more beautiful.  Welcome to the fam, Sara!

On Monday I had the urge to dirty up the kitchen a little bit and I am more than happy with the banana bread granola that I made.  The ingredient list is short and your kitchen will smell AMAZING as you bake the crunchy goodness.  The granola is perfect for snacking by the handful (yes, please), on top of yogurt, or with a little milk in a bowl.

The base of the granola is oats along with walnuts and pecans for the nuttiness that we all love in banana bread.  For sweetness, maple syrup and a little raw sugar.  I love coconut in banana bread and this recipe calls for coconut oil to help it “clump” and become granola. Everything is spiced with a little cinnamon and salt and a mashed banana lends it’s flavor to really give it that banana bread flavor.

bananabreadgranola

Addicting.

A little sweet.

Super crunchy.

Nutty.

And tastes just like Momma Bell’s banana bread.

Grilled Artichokes with Bagna Cauda + Roasted Rack of Lamb with Basil Goat Cheese Sauce

This past Saturday was quite delicious!  We were graced with not having ANYTHING on our calendar so we spent most of the afternoon at the pool before heading home to feast on an amazing dinner.

artichokes

I’ve never tackled grilled artichokes at home and while they take a little bit of time, they really are quite easy to make.  I had watched Giada make them on a recent episode of “Giada in Italy” (I wanna go!) and that is the recipe I used.  Big Guy and I also watched a YouTube video on cleaning artichokes that was very helpful – I had no idea how hairy and spiky they are inside.  And I also have a whole new appreciation for jarred artichoke hearts and completely understand the cost now.

To make the artichokes, you combine white wine, water, lemon juice + the lemon halves, thyme, rosemary, a bay leaf, and salt in a large pot.  Add the artichokes (after cleaning!) cut-side down and bring the water to a simmer with a top on the pot.  Simmer for 10 minutes or until tender.

Remove the artichokes and drain.  Drizzle with EVOO and a sprinkle of salt and grill about 4 minutes on side.  The artichokes are then dipped into a luscious mixture of olive oil, garlic, salt and butter.

grilledartichokes

I simply love cooking new things in the kitchen with Big Guy.

For dinner, we made a roasted rack of lamb with an incredible goat cheese sauce.  I prepped the lamb and the carrots before we even left for the pool.  Simply process EVOO, garlic, oregano, basil, ground cumin, lemon zest and crushed red peppers in a food processor.  Season the lamb liberally with salt and pepper then rub the marinade over the top.  Arrange the carrots around the lamb on the baking sheet.  Cover and let chill in the refrigerator.

The lamb is roasted at 425 degrees for 15 minutes and then flipped and roasted for 5-10 more minutes.  Allow to rest 10 minutes before cutting.

And with the lamb the most delicious goat cheese sauce.  Simply combine room temperature goat cheese, 2% Greek Yogurt, honey, basil, lemon zest plus salt and pepper.

lamb

Those carrots were better than I ever expected and the lamb was cooked to perfection.  Please don’t leave off the goat cheese sauce – it’s TOTALLY necessary.

I am forever grateful for our little date nights at home.  A time to just relax and enjoy one another.

Mushroom Cheese Ravioli with Rosemary Butter Sauce

Say “hello” to your next date night in dinner.  While I love going out to dinner and traveling to fun new cities, there’s something about a cozy evening in with a delicious home cooked dinner and a bottle of wine.  And while we haven’t had one in a couple weeks and I’m not really sure when our next one will be, I couldn’t resist sharing with you the dinner we made during our last date night in.

And don’t be scared of this recipe.  We made homemade pasta but it is NOT necessary.  In fact, the recipe called for wonton wrappers that you find at your grocery store and we made the decision to make the recipe more difficult.  So there is no excuse not to make these raviolis.

The ravioli filling is a mixture of sautéed mushrooms, thyme, ricotta cheese, fontina cheese and parmesan cheese.  The filling is so simple but it really makes the earthiness of the mushrooms shine through.

The sauce is light (aka not full of cream) but still FULL of flavor.  The butter is browned before adding in some garlic and rosemary (is there any better smell?).  Then add in some chicken broth and/or some white wine plus salt and pepper and let it reduce.

The combination of the mushroom and cheese ravioli plus the rosemary butter sauce is magic.  We did not even miss the meat in this dinner.

mushroom ravioli

Oh, date night, you’re my favorite.

Pear and Gruyère Strata

Visits with your grandparents should always end with a something sweet.  When we made plans with Mawmaw and Pawpaw a couple of months ago for them to visit, I immediately started planning our short but sweet visit.  I knew that I wanted to send them home with a full belly on Sunday morning so that they wouldn’t have to worry about stopping to grab lunch on the way (because, well, there’s nothing in between here and there worth stopping for until you get the Wilmington).  Also knowing that our Saturday was pretty full, I decided to pick a breakfast that could be prepped before they ever arrived.

The Pear and Gruyere Strata is incredibly easy to prep and involves no cooking before the strata actually cooks the morning you plan to eat.  Cinnamon bread (I used a gluten free cinnamon raisin bread) is layered on the bottom of a baking dish and then topped with a mixture of sliced pears (I left the skin on), butter and sugar.  On top of the pear mixture goes shredded gruyere and then a final layer of cinnamon bread.  In a bowl, combine milk (I used 2%), eggs (I used 1/2 cup eggs that were whisked instead of egg substitute), sugar and cinnamon.  This all mixture gets poured over everything.  Cover and place in the fridge for at least eight hours (mine sat in the fridge for almost 24 and it worked perfectly).

The next morning, simply uncover, sprinkle with sugar and bake for about 50 minutes.

Breakfast is ready!

strata

Serve with copious amounts of coffee!  And bacon if you really love your grandparents.

 

 

Poached Chicken Thighs with Ginger-Coconut Quinoa

I have literally been eyeing this recipe for almost a year now.  Every week as I plan our meal plan I would flip through my binder and almost alway stop and try to find a way to fit this recipe into our week.  Well this week it actually makes sense for our week of eats.

The recipe is part of a “cook once, eat 3x” series that Cooking Light has been featuring.  It’s a little misleading because you most definitely still have to cook but when I cooked this meal on Monday I prepared lots of quinoa that will take us through the rest of the week in a meal on Wednesday evening.

As always, I get nervous that my expectations of a dish are too high (I mean, ginger-coconut will get me every time) but this meal was incredible.  The flavors are absolutely amazing and there are so many flavors!

The chicken is marinated in EVOO, lime zest + juice, adobo sauce (think smoky, not spicy), ginger, garlic and soy sauce before being poached in the marinade along with chicken stock.  That same stock is then used to cook the quinoa the first time.  After you reserve quinoa for the rest of the week, you add in coconut milk and ginger that seriously adds a punch of flavor.  I find that coconut milk can sometimes get lost in recipes, but that didn’t happen here.

gingercoconutquinoa

If you’re unsure about quinoa, please give it a try.  I think this is a great recipe for quinoa because there are SO many flavors – the ginger, the garlic, the lime zest and the coconut milk infuse the quinoa for an insane layering for flavors.  Poaching the chicken keeps it super tender.  And the sprinkle of green onions add a little freshness and pop of brightness.

Stay tuned for how I used the rest of the quinoa!