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Roasted holiday fennel.

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Alright folks we are in the final stretch. Holiday feasts are being planned, what to bring is being divided out, and the holiday baking is in full swing. It is officially holiday cooking overload.

My big night to host is Christmas Eve Eve, as we call it. And the menu is becoming more and more of a tradition year after year. Yet I’m always open to a new little twist or two and when I saw this roasted holiday fennel by Giada I knew I just had to give it a whirl.

Fennel is an interesting ingredient to me. It totally has that whole anise/black licorice thing going on which I don’t enjoy. Yet by roasting the fennel it sort of softens the harshness and gives it almost a caramelized flavor that I can totally get on board with. And by on board I mean I gobbled up most of the tray for lunch on recipe testing day. 

Anyway, this specific recipe highlights the fennel with a touch of garlic and orange zest and is garnished by the beautiful green fennel fronds and pomegranate arils. You’re so fancy, obviously.

Feeling a little uninspired by your holiday menu? Here are my favorites and what we’ll be dining on for this holiday season and many to come. And hey, the burgundy mushrooms? You’re going to want to make those. Trust me. 

Appetizer: Holiday Kabobs

Appetizer: Blue cheese dip

Salad: Christmas Salad

Holiday side: Burgundy mushrooms

Holiday side: Herbed cherry tomatoes

Holiday main: Roast Beef

Holiday dessert: Christmas Crack

Holiday dessert: Chocolate Mint Cookies

Happy cooking!
C

Roasted Holiday Fennel
Serves 8
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Cook Time
45 min
Total Time
50 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 4 large fennel bulbs, sliced into 1 inch horizontal pieces (fronds reserved)
  2. 1 clove garlic, sliced
  3. olive oil
  4. salt & pepper
  5. 1-2 tsp orange zest
  6. pomegranate arils
Instructions
  1. Preheat your oven to 400 degrees.
  2. Rub a large baking dish with olive oil and place the fennel inside. Top with the garlic, salt, pepper, and zest. Drizzle with more olive oil.
  3. Roast for 45-50 minutes until caramelized and browned. Top with fennel fronds and arils and serve immediately.
A Life From Scratch. http://a-life-from-scratch.com/

Mediterranean Salad

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mediterannean salad

The boys and I have a little tradition of hitting up our fav spot every time M travels. It’s to die for food that extends beyond its amazing pizzas. I’m drawn to the salads in particular. They are literally enough to feed an army with the freshest ingredients, and they go perfectly with a cold sauvignon blanc.

This summer their featured salad, or farmers market salad as they call it, was their Mediterranean Salad. Filled with mixed greens and chopped artichokes, sun dried tomatoes, roasted red peppers, and toasted pine nuts… well, it was enough to keep me coming back again and again.

Finally I thought, I’ve got to figure out a way to make this at home for entertaining. Easy enough.

I tossed together the above mentioned ingredients and mixed with this killer dressing. Rave reviews from family and friends, yippee! The best part about this salad? Well, it’s just as good in the middle of the summer as in the dead of (ugh) winter. It’s going to be my go-to for quite some time.

Mediterranean Salad
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Ingredients
  1. Mixed greens
  2. Marinated artichokes, chopped
  3. Sundried tomatoes, chopped
  4. Roasted red peppers, chopped
  5. Pine nuts, toasted
  6. Above mentioned dressing
Instructions
  1. Mix above together and enjoy!
A Life From Scratch. http://a-life-from-scratch.com/

The Mike.

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Football Dip

You know sometimes when something is so bad, it’s good?

That would be this football dip recipe. M is so obsessed, he declared that it should be called ‘The Mike.’ 

It’s the most perfectly delicious bad recipe to whip together for friends. We’ve enjoyed (read: inhaled) it many times at Catherine’s home made by her good friend, Nikki. Thanks for sharing the recipe! It literally wasn’t an option for M to get through football season without it.

Happy weekend everyone… Go Bears! They started playing, right? #clueless 

The Mike aka Football Dip
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Ingredients
  1. 1 cream cheese, softened
  2. 1 small can Horner chili, no beans
  3. 2 cups shredded sharp cheddar
Instructions
  1. Mix the cream cheese and chili together. Top with cheddar cheese and warm in the oven or microwave for a few minutes. Serve with tortilla chips.
Adapted from Nikki
Adapted from Nikki
A Life From Scratch. http://a-life-from-scratch.com/

Summer forever.

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grilled stone fruits

It was just what the doctor ordered. After every single weekend this summer booked with either travel or sports (all good things), we finally had a completely open weekend. Heck. Yeah.

I texted our long time friends (who just happen to have a pool): ‘Your home, my food?‘

It was on. I packed up these killer shrimp, a great pesto pasta, some perfectly marinaded chicken for the grill, homemade chocolate chip cookies, and these oh so pretty grilled stone fruits consisting of peaches and plums. 

Seriously – how easy? Pit them, throw them on the grill for a few minutes on each side, and top with goat cheese, drizzle with honey, and sprinkle on fresh mint.

The most perfect summer side on the most perfect summer night. Thank you, Tia and Mark! 

SUMMER FOREVER!

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Charred corn salad.

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charred corn salad

Anyone entertaining this weekend?

Cool. Let’s get this bad boy in your rotation.

This charred corn salad has a lot going on – just like you. We’ve got charred on the grill corn, jalapenos, and red peppers to start. They are mixed up with some heart healthy quinoa to give the dish even more substance. Add in some fresh greens like basil, cilantro, green onions. Oh, and let’s top the whole things off with bacon and cotija cheese, shall we? Yes. Yes, we shall.

Pair this dish next to your favorite grilled ribs, burgers, chicken, anything, and you’ve got yourself the essence of summer all tossed together in one killer dish.

Happy weekend (and entertaining!) everyone!

Charred Corn Salad
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Ingredients
  1. 1 cup uncooked quinoa, rinsed
  2. 4 ears corn, husks removed
  3. 1 tbsp olive oil
  4. 2 red peppers
  5. 2 jalapeños
  6. 1/4 cup + 2 tablespoon fresh cilantro, chopped
  7. 2 tsp smoked paprika
  8. 1 tsp chile powder
  9. 1/4 tsp salt + pepper
  10. 2 tbsp butter, softened
  11. 1 lime, juiced, plus extra for garnish
  12. 2-4 green onions, chopped
  13. 1 cup grape/cherry tomatoes, halved
  14. 1/4 cup fresh basil, sliced
  15. 4 thick slices bacon, cooked + chopped (optional)
  16. 1/2 cup cotija cheese, crumbled
Instructions
  1. Prepare quinoa according to directions.
  2. While the quinoa is cooking, preheat the grill to the highest setting. Remove the husk from each ear of corn. Brush the corn with olive oil and season with salt and pepper. Wrap the corn in one layer of aluminum foil. Grill for about 5 minutes on each side — rotating corn 4 to 5 times during grilling. At the same time, also place the red peppers and jalapeño peppers on the grill. Lightly charr the peppers on all sides. Remove from the grill and allow to cool.
  3. Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper. In another bowl add the 3 tablespoons butter and half the seasoning mixture. Once the corn is finished smother with just enough of the butter to coat all around the it. Allow the corn to cool and then, slice off the cob using a sharp knife. Slice the peppers as well and add everything to a big serving bowl.
  4. Next add the warm quinoa to the bowl, along with the remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil. Toss well. Add the bacon if using (use!) and then the cotija cheese, toss again and serve warm or at room temperature.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
A Life From Scratch. http://a-life-from-scratch.com/
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