A little while back, one of my co-workers brought in chia seeds. I tried them, but I can’t say I was a fan of them in just plan ol’ water. They’re too, slimy, if you will.
However, I did some research and found out just how healthy they are for you. Not only do they provide a ton of energy, they’re full of antioxidants, and they help you feel full longer. (Read all of the healthy details here.) So, now that you’re an expert in chia seeds, you can see why these tiny energizers are perfect to start your morning off with. We’ve put together a simple 3 ingredient recipe for a jam that you can use on toast, waffles, or to sweeten up plain yogurt.
- 3 cups blueberries
- 1/4 cup maple syrup
- 3 tbsp chia seeds
In a small saucepan over medium heat, add the blueberries and maple syrup. Give it a stir every few minutes. You’ll notice the blueberries start to “melt”. Add in the chia seeds and stir until fully combined. You can store this in a jar for up to 2 weeks in the fridge.
Happy Eating, XO.
I wanted to pay homage to this amazing caramelized onion tartlet I had at a French restaurant (shout out to Benoit on the West side of Manhattan) with my boyfriend’s parents. Having said that I wanted something a tad quicker than having to sauté onions in wads of butter before hand. This is the perfect balance of that French decadence with the American need for quickness. I paired it with a seared sirloin and it just amped up the fancyness of the meal. Lovely side if you are ever looking for inspiration, hope you enjoy it as much as we did!
- 1 sheet of frozen puff pastry
- 2 cups of shredded Gruyere (I did a blend of caramelized onion cheddar from Trader Joe’s and Gruyere)
- 1 tbsp olive oil
- Salt & pepper to taste (I used truffle salt, again to amp up the bougie but also because Jess got me some for Christmas and what a better way to use it!)
- 1.5 lbs. of thick or medium asparagus (the skinny stuff will just wilt)
The oven is at 400 degrees, bake the pastry on its own for 15 min. Remove from oven and then add shredded cheese. Trim the bottoms of the asparagus spears so they fit cross wise inside the tart shell. Arrange in a single layer over the Gruyere, alternating ends and tips. Brush with the olive oil & sprinkle the s&p. Bake for about 20-25 min until the spears are tender.
Happy Eating, XO.
I’m not typically one for New Years’ resolutions, but this year Sonia and I decided to give it a shot in a couple of different ways. (Stay tuned to read about hers shortly!). My resolution? No alcohol during the week. WHAT?! Ugh, I know. But a new year is all about trying to be a healthier you, right? (Cue eye roll). Anyway, because of this resolution, when I do have a drink on the weekend, it better be damn good. I waited all week for it!
Another thing you should know is that I’m not a very patient person. Therefore, I really don’t feel like waiting for summer to come back around to have a margarita. I used to think it was so strange when someone ordered a margarita in the dead of winter. I thought they were strictly reserved as a refreshing drink on a hot day. I’ve changed my ways because, like I said, I’m not patient.
And that my dear friends is why I made this blackberry jalapeño margarita. Before you get up in arms about burning your tongue off with the jalapeños, I promise that it’s not that spicy. Just a little heat to add to the sweetness. Plus, it’s winter people. It’s the only way I could justify a margarita in winter – a little heat!
*Makes 6 cups or 1 small pitcher
- 1 jalapeño (Through this recipe, I learned that the heat is in the seeds, not the pepper itself. Be sure not to throw them out!)
- 4 cups of blackberries
- Juice of 1 lime
- 1/2 cup triple sec
- 1 cup tequila
- 1 cup seltzer water
- 1 lime wedge and sugar for the rim
Chop the jalapeño and place off to the side, then muddle the blackberries to a juicy pulp. In a large shaker of ice (for single servings) or a pitcher (for single servings. JK.) pour in all of the ingredients, with the exception of the “additions”. When ready to serve, rim the glass with the lime wedge and sugar. Top with seltzer.
Happy drinking, XO.
OK So, it obviously still has to bake, butttttt it only takes 5 minutes to prepare or make (no lie). It’s yummy and if you’re in a pinch it’s a lovely dessert. PS our birthdays were last week so we are still in a sugary coma of cake cake cake [ahh the Rihanna song will NEVER get old, just like us by the way, never aging :)]
Anyway, take all of the ingredients below, mix well and bake for 25-30 minutes at 350 degrees, it’s literally THAT easy. My foodie tip would be to serve with cherry preserves, compote, jam whatever you can find. I just think cherries and almonds should be married so it’s like the most yum pairing ever! Having said that, the cake on its own is pretty divine
- 2 eggs
- 1/2 cup of melted butter
- 1 cup flour
- 2 tsp. almond extract
- 1 cup sugar
- sliced almonds (just to sprinkle on top pre-baking, to let people know its an almond cake).
- powdered sugar (just to sprinkle on top post-baking, it makes it look not so easy & more fancy)
Happy Eating, XO.
Jess and I got to celebrate new years together, it was such a blast-check out some of our photos on @Damndelish‘s Instagram page. Anyway, my boyfriend had requested I make crab dip as one of the appetizers. First of all, I was appalled he requested something (ok I know I should be touched that he loves my cooking enough to be more excited for my dip than the platter of shrimp cocktail I picked up from DiBruno Brothers, however getting back to my true emotion of initial annoyance-how dare he not request something from our amazing apps section on the blog?!) We have a plethora of yummy party foods and he choses something I have never even attempted making before? What’s so wrong with my crab stuffed mushroom caps that you need a crab dip? (ha I know what you are all thinking, BBC-bitches be cray!) and perhaps I was being cray, but I went hunting for ideas to please the man nonetheless and it came out fab! Below are the deets on the Dip-aliciousness. (that’s right I’m no longer mad at him and am creating words because it was so yummy)
- 1/2 lb. of jumbo lump crab meat (free of shells, also I have said this before, perhaps in the crab cake post, but PLEASE do not use imitation crab or claw meat or any other BULLSHIT. Great recipes start with quality ingredients, k thanks rant over.)
- 1 (8 oz) package of cream cheese (feel free to do a savory flavored one to amp this recipe up, but plain works as well)
- 1/2 cup mayo
- 1/4 cup grated parmesan
- 3 tbsp. minced green onions (use both green & white, don’t discriminate)
- 2 large cloves of garlic, minced
- 2 tablespoons of lemon juice
- 2 tsp. Worcestershire sauce
- salt, pepper, and hot sauce to taste
- 1/2 teaspoon of old bay seasoning (PS I did 1 tsp.)
- Optional: I sprinkled some shredded Mexican cheese as a layer on top
Preheat oven to 325 degrees, bake the dip after combining all ingredients (gently, by hand, you don’t want to break up crab to un-tasteable pieces) for 35-40 minutes until golden on top. Serve hot with brioche toast, crackers, or veggies.
Oh also cool your jets kids, OUR BIRTHDAYS ARE TOMORROWWW!!! Best. Day. Ever.
Happy Eating, XO.