Heavenly Rosemary Biscuits

Happy Saturday, today we celebrate the weekend with one of our favorite recipes…Rosemary Biscuits. We were inspired to make these after going to one of our favorite LA Eats, Gulfstream which had the most amazing, mouthwatering, soft, pillowy biscuits we’ve ever had. Unfortunately we found out the location closest to us has officially closed down. Thankfully, before the restaurant closed we were able to talk to the staff and pick their brains on how the biscuits were made and were able to make our own versions of the “worth the wait” rosemary biscuits.

Of course, we will miss the convince of being able to order these biscuits but not the ridiculous amount of traffic driving to and from Century City, but we thankful now to have our own version and we’re ready to share it with you. If you’re not a fan of rosemary, you’re more than welcome to leave the rosemary out and swap it for a herb you prefer, or leave it out entirely… these biscuits can hold up quite nicely on their own…but we we prefer the rosemary and think you should too!

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Holy Guacamole!

In preparation of the Fall heatwave in Los Angeles, we thought guacamole would be the perfect recipe to post today! Not only do we LOVE our avocados in this house/city/state, but we also didn’t want to make something that involved heat since it’s currently 97°F outside. The only heat we want is from the cayenne and chipotle peppers!

Holy Gu

Holy Gu

Holy Guacamole! 

Ingredients

  • 4 Large Has Avocados (Reserve one pit)
  • 1 Jalapeño (Deseed and diced)
  • 1/2 White Onion (Finely diced)
  • 2 Roma Tomatos (Deseeded and diced)
  • 1 Large Clove Garlic (Diced)
  • Garlic Salt
  • Garlic Powder
  • Onion Powder
  • 1/2 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Ground Chipotle Pepper
  • Green Onions (Chopped)

Step 1: 

In a large a bowl, using an electric mixer, blend the avocados until no longer large and chunky.

Step 2: 

Next, add the diced jalapeños, onion, tomatoes, and garlic and stir to combine.

Step 3: 

Add your garlic salt, garlic powder, onion powder, cayenne and chipotle and mix well. Adjust seasonings to your liking.

Step 4:

To serve, place your reserved avocado pit in a bowl and cover with the guacamole. Sprinkle with chopped green onions and serve.

The pit will help the guacamole from oxidizing, but if you really want to prevent oxidation, sprinkle your guacamole with either fresh lemon or lime juice.

Holy Gu

Canadian Maple Bourbon Bacon Jam

HAPPY CANADA DAY to all our Canadian followers and and fellow Canadians out there! We’re 1/4 Canadian here, Marlee is a dual Citizen and Christie just loves maple syrup and beavers.

This Bacon jam will totally make your d-eh! It’s savory, sweet, spicy and has coffee and bourbon. Bacon jam can go on burgers, sandwiches, toasted bread, or just take a spoonful by itself!
Have a good d-eh!

Turn this:

Maple Burbon Bacon Jam

Into this:

Maple Burbon Bacon Jam

http://www.closetcooking.com/2012/08/maple-bourbon-bacon-jam.html

Maple Burbon Bacon Jam 

Ingredients  

  • 1 lb Thick Cut Bacon
  • 1 Large Red Onion (Sliced)
  • 4 Large Cloves Garlic (Chopped)
  • 1/4 Cup Apple Cider Vinegar
  • 3/4 Cup Coffee (Brewed)
  • 1/4 Cup Dark Brown Sugar
  • 1/4 Cup Canadian Maple Syrup
  • 1/4 Cup Bourbon
  • 2 Chipotle Chilis in Adobo Sauce (Chopped)
  • 1/2 Teaspoon Cumin
  • Pepper

Step 1: 

First thing you want to do is stick your bacon in the freezer for 10 to 15 minutes, this will make it easier to cut! Next, cut your bacon into about 1 inch pieces.

Step 2: 

In a large skillet, cook the bacon over medium to low heat until the fat rendered and the bacon starts to become crispy. When the bacon become crispy, remove from the heat, and drain the fat.

Step 3: 

Using 1 tablespoon of the reserved bacon fat, heat and sauté the red onions until tender, about 5 to 7 minutes over medium heat.

Step 4: 

Next, add the chopped garlic and sauté until fragrant. No more than a minute.

Step 5: 

Deglaze the pan with cider vinegar.

Step 6: 

Add the coffee, brown sugar, syrup, bourbon, bacon pieces, chipotles, cumin, and pepper. Stir until combined, reduce the the heat to low and simmer for 1 to 2 hours. The jam will have a syrupy consistency, towards the end of the cooking time, you can defat the jam.

Step 7: 

In a mini food processor, pulse the jam three to four times to smooth out the jam.

Store in the fridge for up to 4 weeks. We also feel, it’s best served warm, so microwave for about 20 to 30 seconds before serving.

Maple Burbon Bacon Jam

Bacon-Apple Jalapeño Poppers

Today’s recipe actually comes from one of our favorite Food Network Stars, Aarti Sequoia. These Bacon-Apple Jalapeño Poppers are the absolute best.

Anything wrapped in bacon is awesome, but the combination of spicy jalapeño filled with  green apples, green onions and cream cheese all wrapped up in salty bacon is just a slam dunk!

jalapenos

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers 

Ingredients 

  • 1 8oz package cream cheese (room temperature)
  • 6 green onions (roots sliced off, fine dice)
  • 1 large Granny Smith apple (finely diced)
  • Kosher Salt
  • Fresh Ground Pepper
  • 20 large jalapeños
  • 20 strips thick cut bacon (cut into halves)

Step 1: 

Preheat your oven to 375°F. Line a sheet pan with foil, parchment or a slip mat.

Step 2: 

In a large bowl, stir the cream cheese until begins to break down. Add the apples and the green onions. At this time, stir in some fresh cracked pepper and a pinch of kosher salt.

Step 3: 

Wearing a pair of gloves (THIS IS IMPORTANT), slice the jalapeños lengthwise. Next, deseed them by either cutting out the membrane or scoop it out using a small spoon.

Step 4: 

Using a pastry bag (or our handy ziplock/pastry bag tip), pipe the filling into the hollowed out jalapeños. Then, wrap the jalapeños with the bacon pieces. Secure the bacon to the jalapeños using a toothpick.

Bacon-Apple Jalapeño Poppers

Step 5: 

Line the poppers on the prepared sheet pan. Cook the poppers for 30-40 minutes, or until the bacon is cooked and browned on the bottom.

Bacon-Apple Jalapeño Poppers

Peaches says, “BACON?! You share with me?”

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

“You. Give. Me. Bacon.”

Bacon-Apple Jalapeño Poppers

Step 6: 

Allow to cool for at least five minutes, and then serve!!

Bacon-Apple Jalapeño Poppers

Bacon-Apple Jalapeño Poppers

Fried Pickles

Fried. Pickles. Get on the pickle train. Because it’s leaving for Flavor Town!

These pickles became an instant must at any gathering at our house. They’re crunchy, tangy, salty, and overall aca-amazing. (We just watched Pitch Perfect 2)

Fried Pickles

Fried Pickles

Fried Pickles 

Ingredients

  • 1 jar of Clausen Pickles, whole
  • 1 cup Beer
  • 3 cups flour (1-2 for batter, 1 for dredging)
  • Vegetable Oil
  • 1 cup of cornmeal
  • 1 teaspoon cayenne
  • 1 tablespoon garlic salt
  • 1 teaspoon season salt
  • 1 teaspoon onion powder
  • pepper

Step 1: Cut pickles into 1/2 inch to 3/4 inch thick coins. (We initially used pre-cut pickle chips, but they weren’t pickle-y enough for us so we just had to cut ourselves some beautiful pickle “steaks”). Place the pickle steaks on a paper towel and then another paper towel on top.

Step 2:  In a bowl, mix together one to two cups of flour and one bottle of beer of your choice. Whisk until combined. It should resemble a thin pancake batter. If the batter says it needs more beer, you should listen, it wants to make love to you, like you want it to.

Step 3: Add in the cayenne, garlic salt, season salt, onion powder and some pepper (“It don’t matter if it’s black or white”).

Step 4: Heat oil to 375°F. In a smaller bowl, mix one cup of flour and one cup of cornmeal with a few dashes of season salt.

Step 5: Once the oil is up to heat, take the pickle dredged it in some the flour/cornmeal mixture, then dip into the batter, then gently put it in to the oil and allow it to fry until it’s golden brown on one side then flip. Just make sure both sides get evenly golden brown.

Step 6: Take the beautifully fried pickle steaks out of their hot tub and place them on a plate with a paper towel, salt them immediately! Give them a few minutes to cool down and ENJOY!

Can be served with Sriracha or a Chipotle Mayo (or whatever floats your boat).

Fried Pickles

Bruschetta al Pomodoro

“Day-old bread, month-old oil, and year-old wine”–Italian Proverb

This saying applies to today’s recipe, Bruschetta. Bruschetta, itself, is originally just toasted bread, olive oil and garlic.  It gained in popularity in the different regions of Italy, where they each made their own version.

The most popular version includes the proud colors of the Italian flag. Green = Basil, white =  garlic, red = tomatoes.  This is referred to as bruschetta al pomodoro.

Ours isn’t quite traditional, but it certainly has the flavors of it. We like a more saucy bruschetta, so the bread can absorb some of the Italian flag goodness aka basil, garlic, and tomatoes.

Bruschetta al pomodoro

How beautiful is our little basil plant.


Bruschetta al pomodoro

What you need:

  • cutting board
  • knife
  • garbage bowl

Ingredients:

  • 5 roma tomatoes
  • 1 can of crushed tomatoes (12 oz)
  • 3-4 cloves of garlic
  • Balsamic vinegar (to taste)
  • 6 fresh basil leaves
  • salt and pepper (to taste)
  • 1 baguette cut into slices

Step 1:

Slice tomatoes in half and de-seed. Dice into pieces. Place in a bowl. We don’t mind the skin, so we leave it on.

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Step 2:

Peel the garlic and mince. While garlic is still on the cutting board, hit it with some salt here and use the side of your knife, sharp side obviously facing away from you for safety. Use the side of the knife to crush the garlic and salt until it breaks down, its like a paste. Scrape it up from the board and put it into the bowl with tomatoes.

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Step 3:

Take the basil leaves and pile them on top of each other. Then roll them up together. Slice thin ribbons of basil and place into the bowl with tomatoes and garlic.

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Bruschetta al pomodoro

Step 4:

Open the can of crushed tomatoes and dump it into the bowl of tomatoes and friends. Gently mix everything together, adding salt, pepper and balsamic to taste.

Bruschetta al pomodoro

Step 5: 

(Optional) You can toast your bread slices in the oven with some olive oil brushed on for a few minutes. We didn’t toast ours because we love the way the bread soaks up the juicy goodness. But traditional Bruschetta  is toasted or grilled.

Bruschetta al pomodoro


Happy Cooking!

Bacon Wrapped Goodness (Devils on Horseback)

Do you love Bacon? Silly question, everyone loves BACON. Okay, maybe not everyone… but in this house, WE LOVE BACON.

359We love Bacon on (or in) just about anything. Pancakes, French Toast, Cupcakes, Cheesecake (yeah, that happened and it was AMAZING) Salad, Jam, Bread, Biscuits…we could go on but you guys get the idea. BACON IS AWESOME.

the-most-interesting-man-in-the-world-meme-generator-i-don-t-always-eat-bacon-but-when-i-do-i-put-extra-bacon-on-my-bacon-1238c9For this recipe we are making Bacon Wrapped Dates! Also known as Devils on Horsebacks which date back all the way to Victorian England. This dish is normally served with Christmas dinner, but who said it could only be served at Christmas?

Again, you can’t go wrong here. Sweet? Good. Savory? Good. Dried Fruit? Good. Bacon? GOOD. Put it all together and you have a winning dish.

Now, don’t be scared but the main ingredient (besides, BACON) is dried prunes or dates. To some, that might seem unappealing, but trust us, it’s really good. It’s the perfect balance of sweet and savory.


What You Need

  • 1 baking sheet
  • Bacon (Thick Cut)
  • Dates/Prunes/Apricot (Really, it’s up to you and what you like, but prunes are the traditional choice*) We love Medjool dates.
  • Toothpicks

Step 1: 

Preheat the oven to 400°.

Step 2: 

If you’re using dates or prunes you must remove the pit first. Make a small incision and pop the pit out. Super easy.

Devils on Horseback

Step 3: 

Next take your Bacon and cut the pieces in halves. Easy!

Step 4: 

Take the Bacon piece and roll over your prune/date/apricot. Secure with a toothpick. Continue until you’ve finish, you may need two baking sheets depending on how many you make.

Devils on Horseback

Devils on Horseback

Devils on Horseback

Look at how cute our little kitchen helper is, she really loves BACON.

Step 5: 

Pop those suckers in the oven for about 20 minutes, but keep on eye on them. It all depends on how thick your bacon is, and how big the dried fruit is. For ours, it took about 20 minutes for the bacon to crisp up. Just keep an eye on them, until they’re crisped to your likeness.

Devils on Horseback

Step 6:

Once cooked, remove from oven and carefully remove the bacon wrapped goodness to a paper towel. Plate and eat them. You can take the toothpicks out if you want or use them as a means of eating it.

Devils on Horseback

*The first time we had these it was a mixture of prunes and apricots and you didn’t know which you were going to get. It’s a fun little surprise if using as an appetizer. If you got a prune it was a devil and if you got an apricot it was an angel.