Monthly Archives: October 2013

Wild Watercress Salad

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Watercress is usually pretty tasteless, right? Not anymore! Citrus, sweet, and savory all play leading roles in this watercress salad.

  • 4 cups watercress (about 1 bunch)
  • 1 1/2 cups thinly sliced fennel bulb (that is about 1 small bulb, and the thinly isn’t just so it looks pretty, it also monitors how much you get in one bite because fennel is a strong flavor)
  • 3 oranges sectioned and sliced (if you prefer less citrus or sweet cut down to 2)

Now for the dressing (in a time crunch, any light vinaigrette or dressing would work, but this one is damn delish and easy):

  • 2 tablespoons lemon juice (aim for fresh, but bottle stuff won’t kill it)
  • 1.5 tablespoons EVOO
  • 1 teaspoon Dijon mustard (to mix it up you can use coarsely ground mustard since you are the boss)
  • 1/2 teaspoon maple syrup
  • Dash of sea salt (regular salt is OK, but it’s a bit too fine when trying to flavor a dressing)
  • Dash of black pepper (don’t be a bum, use freshly ground, it makes a world of difference)

Whisk and pour on top. Don’t pre-make this it will all separate and be nasty. Make right before serving, it takes 5 minutes.

Also note, this salad like our others, has the multitude of taste bud components to fit that “sultry” feel we swear salads can accomplish.

Fennel: crunch & the anise flavor

Orange: citrus & soft

Maple syrup: sweet & smooth

Lemon juice & Mustard: tangy

This is important to know so you can liven up any boring salad or also substitute, add, or remove ingredients you like better (e.g. throwing in some beets for color & softness or some nuts for an extra crunch element).

Happy eating, XO.

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Brunch AND Dessert?! Say It Isn’t So…

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Shout out to Pinterest, where I stole the idea for this from. Not bragging, but I kicked it up a notch or two by making it more flavorful so I am here to share my quickest dessert yet. Oh, and PS, not ONLY is it dessert friendly, but I have most definitely served this for brunch with coffee and a side of bacon or eggs or something else savory. So essentially this is a brunch and dessert recipe that takes literally NO culinary skills at all. And did I mention it takes 4-5 ingredients? So no long grocery list on this one. You literally can recite it!

  • 1 can of crescent rolls (not flavored so don’t go grabbing the garlic butter ones, although they are delish and will be used in a plethora of other recipes for this blog. For now, just grab the plain stuff and heck save a penny or two and buy the generic brand vs. Pillsbury, no one knows or cares)
  • 1 box of blueberries (measuring wise say about 1/2 cup since you won’t use the whole box. Also don’t get crafty and use strawberries, I may or may not have done so and ended up ruining this recipe. Apparently strawberries have too much water content and they turned this recipe into mush! I mean it looked like I vomited on the pan, mush. Maybe raspberries would work, but just follow directions. Don’t be a maverick and just do the blueberries).
  • 1 lemon (Zest only needed, zest means grate peel, not talking down to ya just sayin’).
  • 1 8 oz. package of cream cheese (you can do the block, tub or whipped kind not sure it makes any kind of difference).
  • 3tbsp of Brown sugar or regular sugar (I prefer the brown because of the molasses-like flavor, but regular is totally fine).
  • Pinch of cinnamon to taste (leave out or add an extra pinch based on what makes your toes curl).

Take a bowl add the cream cheese, the zest of half of the lemon (2tsp or so), 3 tablespoons of the sugar, and that pinch or 2 of cinnamon and mix.  Unroll dough into four rectangles, fat ends to each other, skinny ends out. (Think star shape) Firmly press perforations together to seal.  (See picture because I am describing this terribly).

Smooth cream cheese mixture on to center of the star (within 1/2 inch of edges) and top w the blue berries, then bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake at 375 degrees for 11 to 13 minutes and you have a dessert, brunch side, or coffee snack that is home made, that is delish and took only 15 damn minutes.

Happy eating, XO.

Brunch Dessert

And So the Damn Blog Begins!

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Have you ever been watching the Food Network or Cooking Channel and thought, damn I can make that! (Although let’s face it most of the time they are using terms, tools, and ingredients we know nothing about). Well this happened to us one lazy Saturday morning. And so from our laziness and a few “damn that looks delish” moments our blog came about.

This blog is for the folks that are into food (cooking and eating alike) but who aren’t a chef by any stretch of the imagination. And let’s be honest, we all love food but, no one wants to come home and slave over dinner or worry over long grocery lists. “Ain’t nobody got time for that!”

Recipes can be so daunting you don’t even want to think of attempting to make something. So our rule of thumb is “if you can recite it, you can make it”. So go ahead – peruse our easy and short recipes. Try them out and tell us what you think. We’ll have editor notes discussing our experiences with the dish. It will include our thoughts on how to mix it up, how it looks or tastes and our overall DAMN that was good moments…

Click on any of the categories to the left for our damn delish recipes.

Or email us at damndelish@gmail.com to tell us about your experience with any of the recipes or to submit your own scrumptious recipes!

XO, Happy Eating.