{Link Love} The Summer of Okra

 

This summer was the summer I found okra. I mean realllly found okra. Although I have fried okra several million times, I mostly did so because that was all I knew. Having only recently branched out to try new recipes, I have been surprised to discover how well okra accompanies foods I make all the time like rice and shrimp. 

Here are a few recipes I have saved and though I'd share! I'd love to hear your thoughts on okra. Do you have a favorite dish?

 

Shrimp and Okra Hush puppies

Pan Fried Okra, Shallots, and Tomatoes over Grits

Black-Eyed Peas & Okra

Smashed Fried Okra

Chicken and Sausage Gumbo

Skillet Roasted Okra and Shrimp

Lamp Chops with Roasted Okra

Stir-Fried Okra with Shallots, Chile, and Ginger

Click photo caption for a link to each recipe!

Pumpkin {Doughnut} Muffins

 

It wouldn't be October without a pumpkin recipe. We have a had gorgeous weather this past week! The temps are starting to drop at night and you definitely need a light sweater in the mornings. I am finally in the mood to celebrate fall and share my very favorite pumpkin recipe.

Muffins are perfect for my busy mornings trying to get out the door to work. I will whip them up over the weekend in order to have a little treat I can quickly grab and even munch on the in car. Although I would love to be one of those people who makes time for a sit down breakfast each morning, I find myself multitasking with breakfast either at my desk or in the car quite often.

What makes these muffins the perfect breakfast is certainly not that they are healthy. These babies are brushed with butter and rolled in cinnamon sugar! The plus side - I guess we can call it that - being they are so dense and filling you only need to eat one. 

Maybe you are already familiar with doughnut muffins, but just in case you are not it is essentially a cake doughnut recipe presented to you in muffin form. Martha Stewart either started this whole doughnut muffin thing or was just the one to make them popular - I am not sure. Here I have adapted her recipe, changing up the spices by adding ginger and allspice, to make them even more savory and I think a little more balanced. I know you are going to love this sticky, lick-your-fingers messy, pumpkin goodness! 

For the batter

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/3 cup buttermilk

1 + 1/4 cups pure pumpkin puree

1 + 1/2 teaspoons vanilla extract

3/4 cup light brown sugar

2 large eggs

For the sugar coating

3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees F. Butter and flour one 12 standard muffin pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. In a separate small bowl whisk together buttermilk, pumpkin and vanilla. In another large bowl beat butter and brown sugar together until light and fluffy 2-3 minutes on medium speed. Beat in eggs one at a time. Scrap down the sides of the bowl. 

 

 

 

To the butter, brown sugar, and eggs, add the flour mixture in three additions alternating with two additions pumpkin mixture beating on low speed just until combined.

 

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean 24-26 minutes.

Meanwhile in a medium bowl whisk together sugar and cinnamon for coating. Remove muffins from oven and cool in pans on wire racks 10-20 minutes.  Brush one muffin at a time with butter then toss/roll coat in the sugar mixture until completely coated. Place on wire racks and cool completely. Best eaten within 24 hours. 

 

 

Recipe adapted from Martha Stewart

Homemade Chicken Noodle Soup

It feels like I have been on the verge of a cold for two weeks. My symptoms have gone back and forth, worse then better. Well somewhere between working 7 days a week, not getting any sleep, and eating like shit I have become sick. Inevitable, really. I'll be the first one to say it: I really should be taking better care of myself. 

After calling in to work I slept until 1:30pm. It was awesome. Then, I ran to the store to get a roasted chicken and made up a giant pot of chicken noodle soup. After tossing some things into my pot, I indulged myself with a LUSH bath bomb. I must say... A hot bath and bowl of soup can be pretty magical. 

My favorite chicken soup recipe is from Alice Water's The Art of Simple Food. It was over a year ago, I featured her Chicken Stock on the blog. I do like to keep chicken stock in my freezer all the time. It's perfect for days like today. Although I usually add parsnips and celery to my soup, today I wasn't in the mood for any extra chopping so I just stuck with basic carrots. Not only is this soup light and full of flavor, making it only dirties up one pot, cutting board, knife, and spoon. You certainly can't beat that when feeling under the weather. 

Ingredients:

3 quarts of chicken stock

2 cup of chicken, shredded

2 cups of egg noodles

1 large onion, diced

5-6 small carrots, diced

2 stalks of celery, diced

2-3 small parsnips, diced

salt

fresh dill

In a heavy-bottomed pot, place your onions, vegetables, and salt. Cover with half the chicken broth and cook at a simmer until the vegetables are tender. 

While your vegetables simmer, shred your chicken from the bones. Picking out any skin or fat with your fingers.   

Once the vegetables are soft, add the rest of your broth, noodles, and chicken. Cook until the noodles are done. Taste and adjust flavor with salt as needed. 

Just before serving, stir in chopped dill.

This recipe was adapted from Alice Water's The Art of Simple Food.

Brie and Pear Salad with Cranberries and Cashews

Let me start off by saying, I love to be busy. One thing I worried about most when I found out we were moving to a new city was being bored or lonely. Since starting my new job, neither of those things have happened. Not even close! Each day I go to work excited to be with the people who are there and leave busy with ideas and plans for the next day.

Like with any new job I am adjusting to a new breakfast and lunch routine. Although I get to work hours earlier than I used to I try to force myself to eat something healthy for breakfast - usually toast (duh), Greek yogurt, or oatmeal. For lunch I used to take leftovers, but with Sam working nights I'll admit my dinner menu has gone by the way-side. Knowing I would just eat junk all-day if I didn't plan ahead, I started making jar salads again. 

Each Sunday night, I make up three or so jars of salads to get my week started off right. This little habit has become such a blessing. Not only is each jar a ready-to-go meal, it's much healthier than the snacks I have in my desk :)

I typically don't love pears, but they give this dish a great kick. Plus, the Dijon vinaigrette will be a recipe you keep around house. We just about always have some in the fridge!

If you have never made a salad in a jar, you will want to give the assembly some thought:

1. Start with your dressing on the bottom of the jar
2. Add hearty ingredients like raw veggies, nuts, or dried fruits
3. Pile on softer ingredients like fresh fruit and cheeses
4. Then pack in your greens

This method should help keep your greens fresh and tasty for several days. I have kept my jars for up to five days, but have found this particular salad is best within three.

For the dressing:
1/4 cup balsamic vinegar
2 Tbsp mild agave nectar

1 Tbsp Dijon mustard
1/4 cup olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper

For the salad:
4 cups 50/50 mix

1 ripe pear, thinly sliced
2-3 oz ripe brie cheese, sliced
Roasted, unsalted cashews
Dried cranberries

To make the dressing, add all ingredients in a small jar. Shake vigorously until emulsified. 

To assemble your salad, pour 2-3 tbs of dressing into the bottom of your jars. Add the cashews, cranberries, pears, and brie followed by your greens packed in tightly.

Agave Margartias

 

One of our favorite quick dinners is Mexican food! It usually consists of some sort of meat, tortillas, peppers, and cheese. Sometimes we spice things up with avocados, radishes, corn, beans, etc. Fajitas, nachos, burritos, or tacos - any shape or form - the same basic ingredients can be prepared in so many yummy ways!

Mexican food night is not only totally scrumptious, it is really the best excuse I can think of for margaritas.  Typically, margaritas are full of calories when you get them at the bar, but homemade margaritas with fresh lime juice and agave nectar for sweetener are much easier on the waist line. I first fell in love with the "skinny" margarita at Local Lime in Little Rock, AR, and figured it was time to start making my own.

 

Local Lime uses reposado tequila, lime juice, agave nectar, with salt on the rim, although I prefer platas (or silver) tequila. One of my favorite budget tequilas is Altos. I first came across Altos while on our honeymoon in Mexico, but couldn't find it in the states until we moved to Tampa. It's affordable and smooth enough to enjoy on the rocks if that's your thing. 

Of course, tequila is one of the most important ingredients in Margaritas, the sweetener should not be forgotten. We have been using Milagro's Organic Agave Nectar for a couple years and really love it (but any agave nectar will do the trick)!

 

Agave Margarita:

2 parts tequila to 1 part fresh lime juice

3/4 parts agave nectar

a sprinkle of salt (if you want more, coat half the edge of the glass)

lime wedge

Mix ingredients using a martini shaker and pour over ice.

 

   

One-Pan Roasted Chicken with Root Vegetables

Anyone else get caught up watching Cook's Country?

I love Chris Kimball. His empire has brought us the famed publications Cook's Illustrated, and of course, Cook's Country Magazine. Kimball, along with PBS, are also the brains behind some of the best shows including American's Test Kitchen, as well as Cook's Country, and even the great home renovation show, This Old House. Thanks to WUSF here in Tampa, I am able to keep up with both of Kimball's cooking shows (among others) for free!

Needless to say at this point, I was watching Cook's Country the other night and knew I just had to try out this recipe. I have roasted chicken with carrots and potatoes several times, but never had I ever added brussels sprouts! Sam and I both really love brussel sprouts. We eat them all the time (usually with bacon!) as I try to serve something green alongside everything I make at home. With this recipe, you don't have to mess up a pot and do green beans on the stove or even mess with throwing together a salad. The greens go straight into the dish! It's perfect!

So while I was watching TV,  I didn't write down anything exact. Thanks to allrecipes.com I was able to track down the recipe! I have no doubts that it will be added to your dinner rotation too!

Ingredients:

1 cup brussels sprouts, trimmed and halved 

1 cup red potatoes, cut into 1-inch pieces
1/2 cup shallots, peeled and halved
1 cup carrots
6 garlic cloves, peeled
4 tsp minced fresh thyme
1 tbs olive oil
2 tsp fresh rosemary
1 tsp sugar
Salt and pepper
2 tbs unsalted butter, melted
3 1/2 lbs bone-in chicken, quartered

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Chop Brussels sprouts, potatoes, shallots, carrots, and garlic. Toss vegetables with 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper together in bowl.

Make an herb butter to brush on the chicken in second bowl. Combine melted butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper.

Pat the chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging the brussels sprouts in center and potatoes towards the rim. Place chicken, skin side up, on top of vegetables, positioning breast pieces in the center and leg and thigh pieces around perimeter of the baking sheet.

Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 45 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter to serve with chicken.

This one-pan roasted chicken with root vegetables first appeared in the February/March 2012 issue of the Cook's Country Magazine. 

Shrimp with Fresh Corn Grits

 

If shrimp and grits are available on a menu, you know that's what I'm ordering! From the Faded Rose in Little Rock, AR to Ella's in Tampa, FL I have favorites all over the place. Bon Appetit Magazine always has the best recipes, so when I wanted to make my own I started there - with this old recipe from September 2011. It was fine, but still not as good as what I could get down the hill at Faded Rose. 

Then last month, I saw their recipe for Shrimp with Fresh Corn Grits and stopped dead in my tracks. It was simple, straightforward, and classic. Last week we tried the new recipe and loved it so much I made it two nights in a row! 

To get the awesome flavors in this dish, you'll primarily being using seasonings you already have in the kitchen. It may be a little late in our relationship to mention this - but I have a thing for pantry staples. I love keeping a well stocked pantry so that when I set out to grocery shop I usually just have to pick up the vegetables and meat (if we are using any). Living in Florida, I am getting spoiled on the great shrimp and seafood we have access to - not to mention the farmer's market that is open seven days week for produce! It's going to be tough if we ever have to move from here!

Here, is the Bon Appetit recipe from July 2014 with the few modifications I made! Enjoy!

Shrimp with Fresh Corn Grits

 

 

Ingredients:

3 ears of corn, husked

2 cups low-sodium chicken broth

1 cup whole milk

¾ cup grits (not instant)

2 tbs unsalted butter

Salt and freshly ground black pepper

¼ cup olive oil

2 garlic cloves, thinly sliced

½ tsp dried oregano

½ tsp smoked paprika and of cayenne pepper

1½ pound large shrimp, peeled

Fresh chives (optional, for serving)

Grate 2 ears of corn over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.

 

Bring broth, milk, and 1½ cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20–25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.

Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook, stirring occasionally, until golden brown and beginning to pop, about 3 minutes.

Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.

 

Serve shrimp and corn over grits topped with chives.

Recipe Source: Bon Appetit Magazine