Warm Spring Salad

Finally! We’re getting in to fresh produce season! Not that I mind all of the comfort food that fall and winter brings, but you just can’t beat a fresh homemade salad. And this one includes the perfect “cross-over” ingredients.

Salad

  • 2 cups of arugula
  • 1/2 of a sweet potato, quartered
  • 1/2 can of beets
  • 1/3 cup walnuts

Dressing

You can mix together our lemon-y salad dressing, or make the dressing below.

  • Apple cider vinegar
  • Olive oil
  • Salt and pepper

Set your broiler to high. Toss the quartered sweet potato in olive oil and a dash of salt. Spread it out evenly on a cooking sheet and stick it under the broiler until it begins to soften and brown, approximately 10 minutes. (This is the same way you can make sweet potato fries. Just cut them thin instead of quartered.) When the sweet potato is just about done, throw in the walnuts to get them warm and slightly toasted.

In a salad bowl, throw together the arugula, beets, and warm sweet potato and walnuts. Toss with the dressing and enjoy.

Warm spring salad

Happy Eating, XO.

Cinnamon rolls

Now that we’ve given you a couple of healthy snack options here and here, it’s time to bring back the gooey goodness that are these cinnamon rolls. Everything in moderation, right? Plus, these come with the satisfaction that you made these from scratch. No canned stuff here. Sweetness.

The dough (the usual suspects):

  • 4 cups all-purpose flour
  • 4 tsp dry yeast
  • Pinch of salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 egg

I mean, if you really want to, you can buy a can of cresent rolls and connect them all together to make a sheet of dough. Even though it looks like a lot of steps, it’s just a lot of mixing. Just try it. You can do it!

The filling:

  • 1 tbsp butter, melted
  • ½ cup brown sugar
  • 2 tsp cinnamon

The icing:

  • 1 1/2 cups powdered sugar
  • 1 Tablespoon butter
  • ⅛ teaspoon vanilla
  • 2 Teaspoons hot water

Preheat your oven to 375 degrees. In a mixing bowl, combine 1 3/4 of the flour, all of the yeast, and salt. Then, in a small sauce pan over medium heat, stir the milk, water, melted butter, and sugar. Add the liquid mixture in to the flour mixture and whisk until fully combined. Add the egg and 1/2 cup of flour and continue to whisk together. Gradually add the rest of the flour until you get a dough-y texture. Knead the dough to get out any air pockets, then cover it and let it sit for 20 minutes to rise.

Time to work on the filling. Combine the brown sugar and cinnamon in a bowl. (Whew, that was hard…) When ready, roll out the dough in to a rectangle to about 1/4 inch thick. Spread the melted butter on top, and sprinkle the cinnamon mixture evenly on top, leaving a small border around the edges. Roll the dough tightly from the long end of the rectangle to create a “log”, and pinch the dough along the seam to hold it together. Slice it up in to 1″ thick pieces and lay them flat on a greased baking sheet. Bake them for roughly 20 minutes until they’re golden brown and smelling irresistible.

As for the glaze, whisk together all of the ingredients until you get a smooth, thick consistency and pour on top of the hot rolls.

Cinnamon Rolls

Happy Eating, XO.

Good Ol’ Blueberry Cornbread

Now, I’m not even remotely from the South, but every time I hear the word “cornbread” I feel like I have to say it with a southern accent, accentuating the “oooor”. Weird. I know. But you’re probably sitting there saying it, aren’t you? Not even in your head? Fine. But no matter how you say it, this cornbread is out of this world. And the blueberries in this cornbread have amazing color after baking. Perfect for a ladies brunch. Big hats and all.

I’ve always been a huge fan of cornbread, but too anxious to make it. I thought it was a lot harder than it was. But if it was hard, do you think we’d have it on our blog? Come on now…

  • 1 cup sugar
  • 1 stick of unsalted butter, room temp
  • 2 eggs
  • 1 cup yellow cornmeal (if you’re worried about having a ton of cornmeal left over, just remember, you can use it when making muffins, bread, pasta, etc. to create a nonstick surface)
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Dash of salt
  • 1 1/2 cups milk
  • 3 cups blueberries

Preheat your oven to 375 degrees. In a mixer with the paddle attachment, mix together the sugar, butter, eggs, and cornmeal. In a separate bowl, mix together the powdery items – flour, baking powder, and salt. Take 1/3 of the flour mixture and 1/2 cup of milk and pour it in to the batter. Fully mix together before repeating. (Flour, milk, mix. Flour, milk, mix. Reeeemiixx! Just kidding.) When you’re done mixing, fold in the blueberries. Grease a 15×10 pan with high sides, (or, I used two 7×7 pans) and pour in the gritty mixture. Bake for 50 minutes or until a fork comes out clean (just like cake!).

Blueberry Cornbread

Happy Eating, XO.

Italian Sushi

I know sushi is a Japanese concept, but as of late I have been eating it more and more in an Italian fashion.
Shout out to Gran Caffe L’Aquila in Philadelphia for giving me the joy of combining my two favorite cuisines. The concept is Japanese, but the flavors are Italian. The first recipe is savory and the second is sweet. They wont disappoint. And while I’m on a roll here (haha pun totally intended)
Get out to local fusion spots and embrace the melting pot of cultures America is so known for. (i.e I just heard of a new French & Lebanese spot called Cafe La Maude in Philly as well) I mean the world is your oyster. Support local restaurants and cafes! Not only will it be an enjoyable outing, it will help spark creativity in your own kitchens and cooking endeavors. Ok food PSA is over now just go and roll some sushi!

  • Salumi Sushi
  • 1 slice Mortadella
  • 1 stick/ thin wedge of fontina
  • 1 tbsp. of crushed pistachio
  • 1 tbsp. of fig jam

Lay out the mortadella, smear the jam and lay the cheese in center. Sprinkle the nuts, roll, and slice.
Just like our sultry salads these are palate pleasing ingredients with creamy cheese, crunch of the nuts, salt of the meat and sweet/fruity flavors from the jam.

  • Brunch Sushi
  • 1 Whole wheat wrap
  • 1 tbsp. Nutella (note for our lactose intolerant folks you can always substitute for peanut butter)
  • 1 banana
  • Lay out the wrap and smear the nutella or PB. Lay the banana in the center, roll, and slice.

This is so great as a snack or breakfast on the go. I make it the night before and refrigerate so the nutella serves as a glue and hardens a bit with the cooler temps of the fridge. Popping them in my mouth sitting in morning rush hr traffic.

Hope you enjoy both of these and can email us other ideas (Damndelish@gmail.com) or tag us in photos (@damndelish) of your Italian Sushi creations!

Happy Eating, XO.

Foodie Fav: Parm baked edamame

If you’re looking for a healthy yet filling snack, this is it guys! (I guess we’re on a healthy snack kick this week?) I read a little while back that roasting edamame is the new trend, but this takes it up to a tasty new level. Not to mention it’s super easy. And Nicole’s site, Pumps & Iron is pretty inspiring to get in shape for bathing suit season!

  • 1 package of frozen edamame
  • 1 tbsp olive oil
  • 1/2 grated parmesan cheese
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Let frozen edamame thaw and pat dry before cooking. When you’re ready to cook, preheat oven to 400 degrees and grease a cookie sheet. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil. Add the parmesan-spice mixture to the edamame and toss until evenly coated. Spread evenly on the cookie sheet and bake for 15 minutes, or until the cheese is golden brown and crispy.

Parm roasted edamame