Petit Bites

Terry’s Jicama Citrus Salad

Terry made this for my baby shower–vegan and delicious!

  • Jicama, chopped
  • Fresh mint, minced
  • Tangerines/oranges, chopped
  • Orange juice (fresh is best)
  • Pomegranate seeds (optional)

Mix it all together and enjoy the refreshing taste of summer ūüôā

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Appetizers, Petit Bites, Salads, Sides, Vegetables

Carrot Salad with Mint and Granny Smith Apples

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Ingredients (for 2-3 servings):

  • 3 carrots, grated
  • 1 granny smith apple, diced
  • 3-4 tbsp chopped fresh mint
  • 1/2 cup mayo
  • 2-3 tbsp milk
  • 1/4 tsp ground cumin
  • salt
  • handful of roasted pepitas (optional)

Method:

  1. Thin the mayo with milk and stir in cumin.
  2. Mix carrots, apple, mint (and pepitas) in a bowl with the mayo mixture.
  3. Add salt to taste.
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Recipe for Thai Salad

diet dishes, Petit Bites, Salads

Thai Salad

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Breakfast, Parties, Petit Bites

Dutch Baby (for Brian’s 35th Birthday Breakfast)

The Dutch Baby: easier than crepes, plus you don’t have to slave over the stove for 20 minutes cursing yourself for inconsistent¬†crepe thickness. It’s the ultimate mix, pour, walk away breakfast recipe that isn’t from a box.

  • 1/4 cup butter*
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 tbsp vanilla extract
  • powdered sugar & lemon juice¬†

*you can either use salted butter, or add a pinch of salt

  1. Heat oven to 425 degrees.
  2. Cut up butter (if straight from fridge) and melt in the oven in a 9×9 inch casserole pan or oven-safe skillet.*
  3. Beat the eggs with a whisk for 30 seconds.
  4. Mix in milk, vanilla, and flour, one at a time, continually whisking the mixture. Add flour slowly to avoid clumps.
  5. Pour mixture into the warm casserole dish full of melted butter.
  6. Bake for ~12-15 minutes.

To serve, dust with powdered sugar and a squeeze of fresh lemon.

 

*you can use any similarly sized oven-safe dish, it will still taste awesome.

Also, if you only have 2 eggs, just reduce milk and flour to 1/2 cup each.

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Desserts, Parties, Petit Bites

Chocolate Chip Cookies (with or without oats)

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If adding oats, make sure that they are somewhat small (like 1-minute oat sized). ¬†If you’ve only got classic rolled oats, blend them in a coffee grinder to chop them up a bit.

If you are using chocolate bars, chop them up so the largest pieces are chocolate chip sized.  If you are using chocolate chips, use 2 cups. The best version is to use 2 Ghiradelli chocolate bars.

  1. Mix together flour, salt, baking soda, and oats if using.  (In a separate bowl.)
  2. Beat butter and sugars together until lighter in color and fluffy-ish.
  3. Beat in eggs, one at a time.
  4. Add vanilla extract.
  5. Stir in chocolate.
  6. Stir in flour mixture until just combined.
  7. At this point I make some cookies, cover the bowl in plastic wrap and keep the dough in the fridge.  Ideally you should chill the dough for 30 minutes before forming the dough into balls, then bake at 350 degrees for 8-10 minutes, or until the edges are just turning brown

I’m going to scoop these onto a cookie sheet, flash freeze them, then put them all in a ziploc freezer bag and keep them in the freezer.

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Desserts, Petit Bites

Caramelitas

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Finally! A pinterest recipe that isn’t a terrible disappointment.

Ingredients:

  • 1 small bag of caramels (~15)
  • 1/3 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1/2 cup chopped pecans
  • 3 – 6 oz semisweet chocolate chips¬†

Method:

  1. Preheat oven to 350 degrees. ¬†Grease an 8×8 pan, or line with foil/parchment.
  2. Mix melted butter and sugar.  Add flour, oats, baking soda and mix well.
  3. Press half of the mix into the pan to form an even bottom layer.
  4. Bake for 10 minutes.
  5. Over med-low heat, combine heavy cream and caramels (unwrapped).  Stir until uniformly melted and smooth.
  6. Remove bottom crust from oven and let cool slightly.  Top with pecans and chocolate chips, pour the caramel sauce over it all.
  7. Crumble the second half of the cookie dough on top.
  8. Bake for 15-20 minutes, until edges are slightly browned.
  9. Cool completely before cutting.

Recipe adapted from: Made from Pinterest

I used foil for this batch. I also added the pecans to the cookie dough, which I won’t do again because it causes the cookie dough to crack and it’s more difficult to keep in bar form.

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Petit Bites, Salads, Sides

Potato Pickle Salad

This is totally a pregnancy craving recipe, but it’s awesome and easy. It’s nice when the potatoes are warm when you eat the salad. ¬†Super yummy

Ingredients:

  • small Yukon gold potatoes
  • pickles, chopped (I used cornichons)
  • mayo, 1/2 cup
  • sour cream, 1/4-1/2 cup
  • dijon mustard, 1 tsp
  • optional add-ins: pickle juice, chopped hard boiled egg, fresh chopped dill, horseradish/wasabi

Method:

  1. Steam the potatoes and quarter or dice.
  2. Mix together mayo, sour cream, and mustard.
  3. Toss potatoes and pickles in mayo mix, season with salt & pepper.

 

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