Monday, April 30, 2012

Baked Green Bean Fries with Roasted Garlic Aioli

Amazing things are happening in my new kitchen!

These have always been a favorite of mine when going out. So when I saw the big bag of green beans sitting in my fridge looking all boring I knew now was the time for me to figure out how to make these!

I wanted to make sure they didn't end up all limp and soggy so I searched through a couple recipes online and came across this one from My Kitchen Addiction. And when I saw she created a fabulous roasted garlic aioli to dip them in I was like "yes please!"

They were seasoned perfectly and nice and crispy. I added in some grated parmesan cheese (just because I wanted to get rid of it!), and the dip...well, it has a whole head of roasted garlic in it...  need I say more!

Baked Green Bean Fries with Roasted Garlic Aioli
recipe by My Kitchen Addiction
serves 2-4
8 ounces green beans, trimmed
1/2 cup all purpose flour
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs
1/2 teaspoon onion powder
1/4 cup grated parmesan cheese
1/4 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
1 small head of garlic, roasted and smashed into a paste
1/4 cup light mayonnaise
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Freshly ground black pepper

Bring your oven to 450 degrees.

Slice off the top of your head of garlic. Season it with some olive oil and salt and pepper and wrap it up in a foil pouch. Place in the oven for about 45 minutes.

Trim up your green beans and get them ready to be submerged in a pot of boiling water. Let them cook for 2-3 minutes and then immediately transfer them to a bowl filled with ice water. This will stop the cooking process and keep them nice and tender and green. Let them bathe in the ice water for a few minutes and them lay them out on a few paper towels so they dry.

Set up three shallow bowls. One for your flour, one for your eggs, and one for your panko, parmesan cheese, and spices. Season all three with salt and pepper.

Get yourself a sheet pan ready lined with parchment paper. Dredge your green beans into first the flour, then the eggs, and lastly the panko and seasonings. Lay your bean fries evenly out on the sheet pan making sure not to crowd them. (crowding them will not allow them to crisp up as nicely)

Remove your head of garlic from your oven and lower the heat to 425 degrees.

Baked your green bean fries for about 15 minutes. Squeeze out your garlic cloves and mash them together with a fork. Combine mayo, olive oil, mustard and salt and pepper and add in your roasted garlic paste. You can also blend it up in a food processor to really distribute that garlic flavor. I personally like getting a chunk of roasted garlic so I just whisked it in.

Serve fries immediately with aioli on the side! Enjoy! I know you will!!!

Friday, April 27, 2012

Warm Spinach, Mushroom & Feta Salad

The last few months I have put my body through hell!

We have devoted every single minute to our new home which left zero time for sleep, relaxation, exercise, and eating healthy meals!

So since moving into our new place, I've decided to ( or absolutely needed to) give my body back some love!  So I started off with this delicious & healthy salad! Yes..Yes..I know! It's smothered with bacon chunks...real healthy Sabrina! But the giant serving of spinach makes up for it riiiight! Let's be honest, my taste buds need some love too! annnd It's healthier than all those slices of pizza and big macs (I know...big macs...plural...horrendous!)

I hope you enjoy this yummy Warm Spinach, Mushroom & Feta salad. I enjoyed mine topped with   a couple teriyaki steak tips and a poached egg!....amazing....

Warm Spinach, Mushroom & Feta Salad
recipe by Sabrina W. for eat.drink.and be merry.
serves 4 to 6
5 oz baby spinach
12 oz button mushrooms, quartered
3 slices of bacon, diced
1/3 cup crumbled feta cheese
1/2 of a medium red onion, thinly sliced
olive oil
salt & pepper
pinch of nutmeg
juice of half a lemon

Add a tiny drizzle of olive oil to a skillet over medium heat. Add in bacon and sizzle it up until it's nice and golden and crispy. Remove the bacon bits with slotted spoon reserving the bacon oil in the skillet.

Add in the mushrooms and onions and sprinkle with salt and pepper. Sauté until caramelized. Add in baby spinach and sauté until just wilted. Transfer to a serving dish.

Top with feta crumbles (TIP! - My friend Aly always buys her feta in a brick instead of already crumbled. It's wayyyy more moist and less salty and you can break it off in big fat chunks!)

Finish with a drizzle of olive oil and lemon juice.

Sunday, April 22, 2012

Raspberry Cream Cheese Coffee Cake

We are officially all moved into our new home! We have spent the past week unpacking and getting settled and I also have been able to cook...FINALLY! It's been so much fun and the weather was unreal last week so we cooked on the grill almost every night! 

For this Sunday morning, I decided to try out my new Kitchen Aid Mixer (I don't know how I lived without one for so long! Thank you! Thank you! Uncle Bob and Aunt Kathy for the amazing housewarming gift!) and whip up this recipe I found on Pinch of Yum's website. The warm sweet smell of this yummy coffee cake filled up my whole house! There's nothing like the smell of something baking in the oven that truly makes your house smell like a home!


Raspberry Cream Cheese Coffee Cake 
recipe by Pinch of Yum
serves 12 
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (I used regular)
1 egg
8 ounces softened cream cheese (I used light)
1/4 cup sugar
1 egg
1/2 cup homemade or store-bought raspberry jam

Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.

Bake for 45-55 minutes until a knife inserted comes out clean.

Monday, April 16, 2012

Oh how I've missed this blog!

Hey all!! I know, I's been long...wayyy too long since I've posted. In reality, it's been way too long since I've cooked or even eaten something besides takeout!

Where have I been all this time you ask? Great question! I've been going out of my mind for starters! Eric and I are building a new home and we have been slaves to the project for the last few months! All though extremely exciting, this project has left me no time to cook something interesting or even cook at all for that matter! nevermind the time to share it with you! I know...sooo sad!!!!

But the good news is we have moved in this past weekend! And I have left my tiny yellow kitchen behind and moved to a brand new spacious cooking arena!!!(well maybe not that spacious!) but it's beautiful and I can't wait to play in it!

So if you haven't entirely forgotten about eat.drink.and be merry.,pleaaasssse stay tuned because once we are settled, I will be whipping up something the first chance I get!

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