Entries Tagged as 'food'
A few weeks ago, Chad and I decided to celebrate the Fourth of July with a last-minute party for some friends at our house! We kept it super casual and low-key, and I made a selection of quick, simple appetizers that people could nosh on before we all got in the pool. It was the perfect way to spend a holiday, and it made our mid-week day off so much more special!
I’ve gotten so much use out of these beautiful Noritake serving platters — they seriously go with everything, and they’re just the right size to lay out mini bites for a group! These are a mix of patterns from the Metaal and Evening Glow patterns, along with their beautiful Rockford goblets! I use these absolutely all the time — there’s something very sophisticated about using actual china for parties, I’m not sure I’ll ever be able to go back to plastic plates and paper cups!
I’m putting some of the recipes below! The cake was just from a mix — I know, it’s sacrilege to admit it, but we decided to have people over that morning and I wanted something super quick and easy. We also grilled fish and meat on our backyard grill, but I didn’t get any pictures — next time!
And if you guys want to check out more Noritake China, use the coupon code SUGARLAWS for 15% off any order on their website!
Tomato and Nectarine Crostini
1 baguette, cut into 1/2-inch slices
3 plum tomatoes, diced
3 nectarines, diced
2 tbsp olive oil
Flaky sea salt
Toast the baguette slices until slightly golden. In a separate bowl, mix together the tomatoes, nectarines, olive oil, and sea salt. Top each baguette slice with a spoonful of the mixture, and sprinkle with black pepper.
Corn and Kale Salad
4 ears fresh corn, husks removed
2 cups kale, washed and cut into about 1-inch strips
1/2 cup freshly grated parmesan cheese
3 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp flaky sea salt
Boil the corn for about 10 minutes and allow to cool. Cut kernels off cobs and place into a mixing bowl. Blanche the kale for 30 seconds in simmering water, and add to the corn. Add lemon juice, sea salt, pepper, olive oil, garlic powder and parmesan cheese, and mix together. Server warm or at room temperature.
Tags: appetizers · food · parties · sponsored
I made this granola a week or two ago, and I couldn’t wait to share it with you guys! If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison! Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade? It beats anything, hands down.
And the best part about granola is that you probably have all the ingredients on hand! We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I don’t make this every week. Maybe I’ll start!
One trick that made this recipe so much better than my earlier attempts: not adding the dried fruit until after the granola had cooked! I hated having extra-dry, overcooked raisins in prior tries, and this made so much of a difference. Everything just tasted fresher and better!
3 1/2 cups old-fashioned oats
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup coarsely chopped raw almonds
1/2 cup coardsely chopped raw walnuts
1/3 cup brown sugar
3 tablespoons olive oil
1/4 cup honey
2 tbsp flaxseed
1 teaspoon pure vanilla extract
Water, if necessary
Preheat the oven to 325 degrees F. Mix together the oats, almonds, walnuts, sugar, olive oil, honey, flaxseed, and vanilla in a large bowl. Stir well so that everything is mixed through thoroughlt (if you don’t have enough liquid to cover everything, you can add a tablespoon or two of water to the mixture).
Spread the mixture in an even layer on a baking sheet lined with Silipat or parchment paper. Bake until golden, about 30 minutes, stirring the granola every 5-10 minutes with a spatula so it will cook evenly. Remove from the oven and stir in the raisins and cranberries. Serve warm or at room temperature, with milk or yogurt.
Tags: Breakfast and Brunch · food
Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend. Which is essentially what happened on Saturday and Sunday. We woke up in our house, looked around, and realized we could just… chill out.
Which, obviously, for me, meant the opposite of chilling: it meant cooking! Breakfast, lunch and dinner, and a few snacks in between. You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!
So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients. Healthy, easy, and absolutely delicious!
Perfect Baked Spinach and Eggs
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread
Preheat oven to 375 degrees. Lightly grease a baking dish and place two slices of bread inside. Slather the bread with the spreadable cheese, and set aside.
Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together. Cook until the spinach wilts, about 5 minutes.
Spread the spinach over the slices of bread evenly. Create a small indentation for each egg in the center of the bread. Gently crack an egg into that indentation for each slice.
Bake for 15 minutes, or until the eggs are set. Serve warm and enjoy!
Tags: breads · Breakfast and Brunch · food