#tbt travelstyle: big sur & blue skies

#throwbackthursday travelstyle to our Sept. 13-15, 2013 trip to San Jose, Carmel & beautiful Big Sur to watch Trey ask two of his friends if they want to do life together. Land in San Jose. Top Down. Highway 1 Drive to Big Sur. An incredible trip with an incredible man to celebrate an incredible couple. #EthanandHolly

first stop Bertucelli’s La Villa Deli for sandwiches almost as good as Trey’s Saturday Sub Sandwich and stacks on stacks of wine, fresh bread and cheese.

you, me & carmel-by-the-sea. Beachside cheers and luxury shopping tucked in hidden alleyways.

moment of mist & bliss along the PCH.

 morning run through the redwoods.

Enveloped by redwoods, our hotel the Glen Oaks Motor Lodge is one of our favorite hotels. Ever. Modern design inside a skeleton of an old motor lodge, each room features a private porch, heated recycled stone floors, a wine fridge, a garden of succulents and complimentary yoga mats. #namaste.

After our morning run along PCH, we stopped in Glen Oaks Big Sur Roadhouse across the street. We instantly feel in love with New Orleans chef Matt Glazer’s design of “homegrown modernism.” Everything from the wine barrel chairs to the leather wine rack, had a place and unique, West coast feel. Our morning fare consisted of:

Southern-Style Biscuits & Gravy: Two Buttermilk Biscuits with Hand-Made-Sausage Gravy

Buttermilk Biscuit Sandwich: Fried Egg, Smoked Bacon and New York White Cheddar Cheese

White Corn Grits: With Serrano Chile and Bellweather Farms Peppato Cheese

Of course, since he is from NOLA, we sipped on two Café au Laits in the gorgeous Cali sunshine.

#weknowwhatsup. The March 2014 issue of Food & Wine Magazine listed Big Sur Roadhouse as the place to be & eat. We knew it before it was famous.

big sir & blue skies.

pacific ocean hike revealed hidden waterfalls & a backpack of bubbly. Cheers!

my Main Man.

the wonderful reason for our trip. Two days to celebrate the amazing Ethan & Holly Kaufmann with Trey asking them for their I Do’s. #OrdainedOnline #BestBigSurViews #BestWeddingEver #EthanandHolly #LoveThem

After a night of music & s’mores, we circled back to where we started in the city of San Jose.  Morning breakfast at Naglee Park Garage.

Garden Scramble: Three Eggs, Cherry Tomatoes, Veggies & Goat Cheese

Bacon & Spinach Egg Lasagna: Layered Eggs, Spinach, Bacon, Mushrooms & Swiss Cheese

Big Sur, until next time.

 

 

daily detox

Refresh with a revamp of your regular routine by going Raw. I did about 6 weeks ago and it has been my #motivationalmorning breakfast on-the-go.  Based on my Instagram feed, no one chews their fruits and veggies anymore, but how do they get enough protein to last them until lunch?

“I’m sorry for the unkind words. I spoke out of hunger.” -someecards

Insert life changer: Raw Green Organics. Vegan, gluten free, dairy free, soy-free, non GMO and duh, of course organic flavors for a complete daily detox. I’m a little obsessed with the RawJuvenate Vegan Protein Powder, but it took a few pitchers on the blender to get it just right. Grab a straw and your Vitamix and say hello to the best little breakfast boost.

Gluten-Free & Paleo Banana & Berry Smoothie

1 banana, mashed

1/4 mixed berries, frozen or fresh

1/2 almond milk or coconut milk

1 Tbsp. agave nectar

2 Tbsp. RawJuvenate Vegan Protein Powder

Optional: 3-4 ice cubes if you use fresh berries

1. Combine all ingredients in a blender. Mix well. Drink immediately or refrigerate for up to a week.

life’s like a box of flaxseed

Bake your beau a little banana bread love this St. Valentine’s Day. No time for breakfast in bed on a Friday morning, so pack a healthy, sweet treat for the morning drive to work. Flaxseed and agave nectar may not be the sexiest gift for Feb.14 but sometimes love is more than a box of chocolates.

Paleo Carrot Banana Bread with Flaxseed

1 Banana, mashed

1/2 c carrots, shredded

2 c coconut flour, sifted

3 Tbsp. flaxseed

2/3 c agave nectar (substitute for 1 c white sugar)

1 tsp. baking soda

2 eggs, slightly beaten

1/4 c EVOO

1/2 tsp. salt

1/4 tsp. cinnamon

1. Preheat oven to 350 degrees. Combine flour, salt, baking soda, flaxseed and cinnamon in large bowl. In separate bowl, whisk nectar, bananas, evoo and eggs. Mix with dry ingredients and fold in carrots.

2. Pour in greased loaf pan and bake for 45-55 minutes. Serve with fresh whipped butter or Melt Organic Butter.

never eat soggy waffles

In grade school, learning how to use a map brought up some heavy questions. Is there more to our universal than just this world? How do I get to other countries? How do I remember which way is North South East West? Never Eat Soggy Waffles. Still to this day I will make a cross-like symbol with my hands to remember the cardinal directions, much like an “L” and a backwards “L” for left and right. Through the Longview fall, Trey and I ran a few miles to enjoy the colors and light wind of the autumn season and this leave-fallen path made me think back on those awe-inspiring, navigation questions from so long ago. The idea of waffles trailed my thoughts to breakfast which narrowed my thoughts to biscuits. So somehow a compass rose encouraged homemade biscuits, bacon, ham, fresh butter and a few cups of cafe au laits.

Homemade Buttermilk Biscuits 

2 c unbleached all-purpose flour

1 c buttermilk

6 Tbsp unsalted butter

1/4 tsp baking soda

1 Tbsp baking powder

1 tsp salt

1. Preheat oven to 425 degrees. Combine the dry ingredients. Add butter. Pour buttermilk in mixture until wet.

2. Sprinkle corn starch on countertops and roll out dough until 1/2 inch thick. Use desired cutter to make dough rounds.

3. Place the rounds on a cookie sheet with sides touching each other. Bake for 10-12 minutes until golden brown.

Orange Whipped Butter

1 c heavy whipping cream

1 Tbsp orange juice

1/4 tsp salt

1. In electric mixer, combine all ingredients and mix until solid. Add additional salt to taste.

Biscuit recipe from Southern.Food.Com.

first bites of fall

As soon as Texas weather starts to sink into the low 80s I feel like I can officially pull out my fall favorites; burlap table runners, pine cones and organic pumpkin puree. Somehow I always find a way to put a little pumpkin in everything. This time it wasn’t the pumpkin as the conversational ingredient in my Le Creuset stoneware, instead a bit of homegrown basil made me fall even more in love with that seasonal pumpkin flavor.

Pumpkin Basil Bread

2 1/2 c whole wheat flour, sifted

1 c organic pumpkin puree

2 eggs

2/3 c water

1/2 c extra virgin olive oil

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1 c sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 Tbsp. basil, finely chopped

1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, cloves, salt, baking soda and baking powder.

2. In a separate bowl,  mix together pumpkin puree, eggs, water and evoo. Stir in dry ingredients into puree mixture and add basil.

3. Pour into greased loaf pan. Bake 40-55 minutes and let cool on a rack. Pair with a sprig of basil.

 

fireworks for breakfast

A day of independence to not go to work, lay out by the pool, drink American-brewed beer and eat a sugar-crazed breakfast in bed. Happy 4th of July! Make fireworks in the kitchen with the help of a few tablespoons of sugar and food coloring. Showoff your patriotic passion all day long with your color-coated tongue that will make any cul-de-sac 12 year old envious.

Fireworks Toast

2 Tbsp. sugar

Red food coloring

Blue food coloring

2 Tbsp. butter

2 tsp. cinnamon, softened

Baguette, sliced

1. Preheat oven to 325 degrees. In small bowl, mix together one tablespoon of sugar and red food coloring. Repeat in separate bowl with blue food coloring.

2. Apply butter to top of each baguette slice. Sprinkle red sugar, blue sugar and cinnamon over butter. Bake for 8-10 minutes.

spring saturdays

Spring Saturdays are my favorite. I love sleeping in and waking up to the bright, seasonal light that shines through my curtains. There is something sweeter about making breakfast on a Saturday morning than my normal work week. Celebrate the season of new beginnings by incorporating fresh fruit with energy-packed carbs to get you through your weekend of errands, or just relaxing in the springtime sun.

Whole-Grain Berry Muffins

1 1/4  c  whole-wheat flour
1  c  old-fashioned rolled oats
1/4  c  flaxseed meal
1  tsp  baking powder
1  tsp  baking soda
1/2  tsp  kosher salt
1  c  plain low-fat yogurt
1/2  c  packed light brown sugar
3  Tbsp.  unsalted butter, melted
1  Tbsp.  grated orange zest, plus 1/4 cup orange juice
1  large egg
1  tsp  pure vanilla extract
1 c  fresh blueberries
1 c fresh blackberries

1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, baking powder, baking soda and salt until finely ground.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the berries.
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.

Recipe from RealSimple.com.

pumpkin bread

From Thanksgiving to first day of 2013, baked goods will be passed from family to family as a celebration of the giving season. Among the divinity and Santa cookies, pumpkin bread will be wrapped up in colorful cellophane as one of the many breakfast and after dinner treats to enjoy all month long. Make your pumpkin bread stand out from the rest with my mother’s timeless pumpkin bread recipe.

Mama’s Pumpkin Bread

1 1/2 c flour
1 c sugar
1 can (15 oz.) pumpkin puree
1 tsp baking soda
1/4 c water
1/2 c olive oil
2 eggs, beaten
1/2 tsp salt
1/2 tsp clove
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 350°F. Sift together the flour, sugar, salt and baking soda.

2. Mix the pumpkin, oil, eggs, spices and water together. Combine with the dry ingredients.

3. Grease and flour 9×5×3 inch loaf pan. Pour batter and bake 55 minutes. Let cool.

fourth of july breakfast sparkler

What better way to celebrate red, white and blue than with the fresh patriotic fruits of the summer?  This 4^th of July breakfast sparkler has everything but the kitchen sink with enough sugar and spice to satisfy all family and friends. Filled with cream cheese, walnuts and a dash of orange zest, this simple recipe is perfect as a morning brunch or afternoon snack for Independence Day weekend.

4^th of July Breakfast Sparkler

1 c sugar
1/2 c. walnuts, chopped
1 Tbsp. orange zest
2 11 oz. cans refrigerated buttermilk biscuits
1 3oz cream cheese – cut in 20 squares
1/2 c. butter, melted
1 c. powdered sugar
2 Tbsp. orange juice

1. Combine sugar, pecans and orange zest in small bowl.

2. Cut each biscuit in half, place a cream cheese square and roll together.

3. Dip biscuit in melted butter and then in sugar mixture.

4. Place each biscuit around the outside of the bundt pan.

5. Drizzle remaining butter and sugar mixture over biscuits and bake at 350 for 30-35 min.

6. Mix together orange juice and powdered sugar for orange glaze to drizzle on top. Finish with sliced bananas, sliced strawberries and cherries.

handmade valentine

Why pour pasta out of a box when you can get your hands dirty and make it yourself? Stay in this Feb. 14th to avoid the overpriced, themed-menus and year-ahead reservations. Open up a bottle of pinot noir and gather around the countertop to combine, roll out and create that signature gnocchi design for a handmade valentine that is sure to impress.

Sweet Potato Gnocchi

2 lbs sweet potatoes
1/2 c whole milk ricotta cheese
1/2 c parmesan cheese, shredded
1 1/2 tsp salt
1/2 tsp freshly ground nutmeg
1 tsp ground cinnamon
1 egg
1/4 tsp freshly ground black pepper
1 1/4 c all-purpose flour, plus more for the work surface

Maple Cinnamon Sage Brown Butter

1/2 c unsalted butter (1 stick)
20 fresh sage leaves
1 tsp ground cinnamon
2 Tbsp maple syrup
1 tsp salt
1/2 tsp freshly ground black pepper

For the Gnocchi:

1. Preheat the oven to 425 degrees. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes. Cool slightly.

2. Cut in half and scoop the flesh into a large bowl and then mash the sweet potatoes or push through a ricer. Transfer the mashed sweet potatoes back to the large bowl. 3. Add the ricotta cheese, parmesan cheese, salt, nutmeg, cinnamon, egg, salt and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.

4. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi. Allow the gnocchi to dry for about 30 minutes.

5.Bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

For the Brown Butter Sauce:
6. While the gnocchi are cooking, melt the butter in a large sauté pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.

7. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.

Raspberry Filled Chocolate Ravioli

1 c butter, softened
1/2 c granulated sugar
4 oz semisweet chocolate, melted & cooled
1 egg
1 tsp vanilla
¼ tsp baking soda
Pinch of salt
2 1/2 c all purpose flour
1 c seedless raspberry jam
Powdered sugar, for dusting1. Mix butter and granulated sugar in large bowl until blended. Add melted chocolate, egg, vanilla, chocolate extract, baking soda and salt; beat until light. Blend in flour to make stiff dough. Divide dough in half. Wrap each half in plastic wrap; refrigerate until firm.

2. Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Roll dough, half at a time, 1/8 inch thick between two sheets of plastic wrap. Remove top sheet of plastic. (If dough gets too soft and sticks to plastic, refrigerate until firm.) Cut dough into 1-1/2-inch squares. Place half the squares, 2 inches apart, on prepared cookie sheets. Place about 1/2 teaspoon jam on center of each square; top with another square. Using fork, press edges of squares together to seal; pierce center of each square.

3. Bake 10 minutes or just until edges are browned. Remove to wire racks to cool. Dust lightly with powdered sugar.

Thanks to Gourmet Gallery for sharing their kitchen and their delicious recipes.