Cheddar, Pancetta & Green Onion Muffins

This weekend I packed up and headed to the family cabins. The whole family went to enjoy the outdoors (it was sooo hot), pick fruit, berries, and all the produce in our huge garden there. My aunt and I are usually in charge of food for everyone (we're the only ones who can actually cook). On Friday, I sat for a few hours trying to figure out what to make, and then I remembered the muffins. I saw this recipe in a magazine back in July, and I've been thinking about it ever since. I finally had a reason to make them.

I'm not sure why the magazine I got this recipe from called these muffins, they're much more like scones to me. Maybe it's some weird British food magazine thing that I'm compeltely unaware of? I don't know. What I do know is: 1. these are good, and 2. they're really easy to make!

Sorry there's no photo for this recipe, I forgot my camera!

Cheddar, Pancetta & Green Onion Muffins
recipe from Delicious magazine


12.5oz self-rising flour
1T sugar
1/2t salt
3fl oz vegetable or canola oil
2 large eggs
1 1/4c buttermilk
1/4lb pancetta, finely diced
1/4lb mature cheddar, diced
1 bunch green onions, finely sliced

Serve to guests while they enjoy drinking and waiting for dinner, give to friends, use as part of your brunch buffet, or enjoy them with dinner. I put them in a basket on the counter for everyone as they came and went, and they were gone by the end of the day.

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My Must Haves For The Kitchen

Everyone has things that are "must haves" in their kitchen. I'm lucky to have two kitchens in my house, so I am able to have every gagdet and small appliance I could dream of. After spending the summer in my tiny London flat, and feeling like I couldn't even cook, I decided to sit down and decide what things I needed and what things I could really live without. This is my list of must haves.


1. Mixing bowls - different sizes and ones that stack inside each other like these with rubber on the bottom so they don't slide around when you're trying to mix or whisk.

2. Measuring cups & sppoons - liquid measuring cups like these by Oxo that stack inside each other, and dry measuring cups like these. You really need both because the liquid and dry measures are slightly different. For the spoons, any ones will do as long as they have a good amount of different sizes.

3. Good pans - good, non-stick pans for people who don't want to scrub after the cooking is over.

4. Chef's knife - a good, heavy 8" chef knife is great for chopping everything

5. Cutting boards - one for meat, one for veg.

6. Whisk - any whisk as long as it's well made and sturdy.

7. Wooden spoons - a few in different sizes.

8. Mandoline - if your knife skills are awe inspiring and speedy then this isn't needed, but for people who aren't that quick, this tool helps speed up the prep process. I like the one from Kuhn Rikon.

9. "Y" or "Swiss" peeler - this type of peeler is great for speed peeling. I recommend the one from Kuhn Rikon since it comes in a set of 3.

10. Cooling rack - like this one by Calphalon.


That's my top 10! I'm sure I could go on and on, but I will stop there. What's your must haves? Leave a comment and let me know!


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Sangria

Last night was tapas night at our house. I think the spread was impresssive because everyone pulled out the phones to take photos of the food. Unfortunately, I forgot to take photos of the food (I think I was just hungry?) so the tapas recipes are on hold for a bit, but I snapped a photo of the sangria!

Lovely, fruity, boozy, delicious sangria. I'm not a big drinker, but I can't turn down a glass when sangria is on offer. Sometimes I think I should live in Spain with my tapas, chorizo, and sangria obsession...I guess a girl can always dream.

Anyways, not a lot to say about this fabulous invention (is it an invention?) without sounding like a completely obsessed boyband fan, so this entry will be short and sweet. Drink recipe and photos.

Make sure to save a glass for me!

Sangria

4 oranges, cut 1 into slices, juice the others (can use blood oranges too mmm)

1 lemon, cut into slices

1 lime, cut into slices

1 bottle of red wine, I like pinot noir for this

1/4c sugar (superfine if you can get it)

ice for serving

1. Juice the oranges straight into a large pitcher, pour in the wine and dump in the sugar. Stir around until the sugar is dissolved. Add in the sliced fruit and chill. Serve over ice if you prefer to have it straight away.

Enjoy!

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Watermelon Agua Fresca

The garden is overflowing with watermelon! Every year we plant melon, and every year they fail to grow. This year my aunt decided to plant extra watermelon thinking something would have to grow. For some reason they all decided to take off and we have tons! I have one in my fridge and 4 sitting on the counter! Everyone is over watermelon, so I decided to take it upon myself to make something with it.

So far I've made popsicles, salsa (recipe soon), and agua fresca. I don't think the agua fresca was a big hit in my family. I gave a glass to my grandmother and she said "I always make sure to drink my watermelon juice after I'm done eating the melon". In grandma speak that means she's not impressed. My aunt called it "watermelon juice" and my little cousins dumped it in the sink! I'm not sure what's wrong with them because I swear this is delicious!

Please try it if you have some watermelon, and then tell me it's really good! The rest of my "watermelon juice" will be used for alcoholic drinks! No one will turn down boozey drinks.

You can use any type of melon to make this, not just watermelon.

Watermelon Agua Fresca

1/2 large watermelon

2c water

3T honey

2 limes, juiced

1. Put 1c of water in a blender along with half of the watermelon. Blend and strain to remove all the pulp. Repeat with the rest of the water and melon.

2. Stir in the honey and lime juice.

3. Serve chilled and over ice (can use frozen melon balls as ice).

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A Guide For Understanding My Recipes

Awhile ago I was giving my friend directions on reheating a dish and she kept asking me all sorts of questions about the instructions I wrote down for her. She's a pretty accomplished home cook so I couldn't understand why she didn't understand my instructions. Well...it turns out all of my recipes make sense to me, but other people give me strange looks when I scribble them down. Sometimes I say things like "til it's done" or "you know, like, a few minutes". I also tend to abbreviate things a lot for quickness. Over the years I've figured out no one else has any clue what I'm talking about. I guess that's a good thing if I want to keep my recipe a "secret", but when I'm trying to share with people it kind of backfires.

I usually read the recipe a few times before I post it to make sure it will make sense to everyone, but this is a short guide to my abbreviations.

tt = to taste. Just season with S&P until it tastes good to you.
t = teaspoon
T = tablespoon
AP flour = all-purpose flour
c = cup
glug = ummm...ok, I know this is a strange one, but you know the "glug" sound the olive oil makes when you're pouring it out of the bottle? That's a glug.
a bit = usually a pinch or about 1/2t


That's all I can think of right now, but I will continue to add things as I see myself using them. Please leave a comment and ask if you're not sure on a recipe. I check the comments almost every day.

Sausage, Peppers, & Onion Pasta

Today I went out to the garden to see what was ready. I came back in almost an hour later with a bucket of tomatoes, a bucket of potatoes, a grocery bag full of banana peppers, and a few onions and bell peppers. The onions and peppers will be put to use today and tomorrow. I'm still trying to figure out what to do with all the tomatoes, so I'm sure you'll see something with those soon. Salsa, maybe? I decided to make a quick and simple dish that I've made many times before. I guess I've been craving it a bit, too.

Sausage, peppers, and onion pasta is a dish I made for the old blog, but I've updated it and added some new things. I think I've also sped up the cooking process to make it a quick meal for a weeknight dinner.

Depending on portion size (are you big eaters?) this will feed 6-8 people.

Sausage, Peppers, and Onion Pasta

1lb bulk sweet italian sausage (can use spicy if you want)

3 garlic cloves, finely diced or put through garlic press

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium red onion, thinly sliced

6T butter

arugula (I used a few handfuls)

1lb pasta (I used mini farfelle)

tt S&P

1. Cook the pasta according to package directions. Set aside 1/4c of pasta water.

2. Break up the sausage and place in a saute pan with about 1/2c of water. Cook until all the water has evaporated.

3. Add in the garlic and cook until you smell it. Then, add the peppers and onions. Cook until soft and all the liquid has evaporated.

4. Add 1/4c reserved pasta water and butter to the sausage and veggie mixture. Stir until the butter is completely melted.

5. Toss with the pasta and arugula.

I serve this with white wine to drink and crusty bread for everyone to tear pieces off. This is always a hit at my house!

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Buttermilk Red Onion Rings

I bought a new deep fryer. I rarely deep fry anything, so I'm not quite sure why I bought it - but I did! I think my compulsive small kitchen appliance buying has something to do with boredom and Amazon shopping. This kitchen buying thing is a bit of a problem for me. You see, I still have things in storage that have never even been opened! I think there's a juicer, an indoor grill, a kettle, lots of dishes and glasses, a second and third food processor, and many other things I don't need.

I decided I will not let the deep fryer have the same fate! I removed it from the box, sat it on the counter, and stared at it for what seemed like forever. Then I stared at my kitchen, hoping something would jump out and say "fry me!", and something did! I decided to make onion rings with the one red onion I had sitting on the counter.

I took the fryer outside to enjoy the beautiful weather, and grill my steak with chimichurri. I used my regular all purpose flour seasoning for the onion rings, minus garlic powder because I'm trying to re-stock my cabinets after coming home to empty ones.

Buttermilk Red Onion Rings

1pt buttermilk

1 large red onion, sliced into rings

Seasoned flour:

4c AP flour

2t salt

2t black pepper

2t white pepper

2t garlic powder

2t onion powder

2t cayenne

2t paprika

1. Let the onion rings soak in the buttermilk for about 30 minutes. I seriously have no clue why I do this, but I've always done it.

2. Double dip the onion rings by dipping into flour, into the buttermilk, and into the flour again.

3. Deep fry at 350F until they're golden.

4. Place on a cooling rack to drain off excess oil.

5. Eat and enjoy!

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Tomato & Avocado Salad w/ Chorizo

Summer usually makes me think of one thing - fresh homegrown tomatoes from the garden. Growing up I was spoiled by an abundance of fresh produce every summer thanks to my grandma's massive garden. I've always lusted after the perfect tomato, and as I've grown up, I've never been able to find a store bought one (even in season) that tasted anything like the ones from my grandma's garden. Last year I introduced my family to all varieties of heirloom tomatoes - purple, red, pink, green, yellow, orange, zebra striped, etc. They couldn't believe how delicious all the new varieties were. Unfortunately, not everyone was excited for the "weird" tomatoes. I am sad to report, when I got home from vacation I learned they only planted varieties of the red tomato we all know. That's okay! I was sad for a minute, but I'm going to make it through because I've been dreaming of this salad since I saw it in a magazine over a month ago.

I'm not really sure who is responsible for this delicious creation, so I have no one to give credit to for this beautiful salad. I'm sure you can easily cut this recipe down, but at this size it's enough for 4.

Tomato Salad w/ Chorizo & Avocado

Salad:
4 beefsteak tomatoes, sliced thin
1/4lb chorizo, thinly sliced & cut into strips
1 avocado, peeled and diced

Dressing:
3T olive oil
1T wholegrain mustard
1 orange, juice & zest

1. Arrange the sliced tomato around the edges of a serving plate and pile the others in the middle.
2. Heat a non-stick pan and add the chorizo sliced. Pan fry for 3-4 minutes until crispy. Drain fat and scatter on top of tomatoes.
3. Scatter the avocado and basil on the top as well.
4. Whisk together the oil, mustard, orange zest, and juice together. Season with salt & pepper to taste. Drizzle over the top of the salad.

This salad is super simple and very tasty. I served it with big chunks of crusty bread to soak up the leftover juices from the tomatoes.

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Grilled Flank Steak & Chimichurri Sauce

I arrived home less than 48 hours ago and I'm already cooking like I never even left. I missed my kitchen. I missed my outdoor kitchen. I missed my knives, and my cutting boards, and my fully stocked cabinets. Well...the cabinets aren't fully stocked yet because I've been too busy to do a big shop, but I'm dreaming of them being well stocked. I think I will do the shopping tomorrow.

My vacation diet consisted of a TON of fish, so the first thing I wanted to cook when I got home was beef. I'm not talking about some tiny little steak either. I cooked an entire flank steak. Unfortunately, my family is a bit lame when it comes to eating meat how it should be (very rare), so I had to suffer. Since I'm the only one who eats the meat rare, I decided I would be nice and crucify the beef for them. My biggest tip for this recipe (I've made it 100s of times this way) is to cook the beef to rare or medium rare. Anything else you might as well buy a cheaper cut of meat.

We ate the entire meal with our fingers. We mopped up the amazing chimichurri with thin slices of beef. We used bread to soak up what was left on our plates. There was absolutely nothing left.

Grilled Flank Steak & Chimichurri Sauce

2-3lb flank steak

Marinade:

1 bunch green onion

1T ground cumin

12oz light beer

1/4c worcestershire sauce

1. Marinade the beef overnight.

2. Remove from marinade and grill over medium heat until it's cooked to your taste.

3. Let rest for at least 5 mintues before slicing into thin pieces

4. Serve with chimichurri.

Chimichurri:

1 bunch parsley

1/2T sambal

3 garlic cloves

1T red wine vinegar

1/3c olive oil

tt S&P

1. Dump all the ingredients into a blender or food processor and blitz.

2. Serve on the side or on top of thinly sliced beef.

We had this with homemade red onion rings, and crusty bread to soak up the extra chimichurri. If you have any of the sauce left it will only get better as it sits, and should be good for up to 1 week.

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Recipes!

Look for recipes starting later this week!

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