summer solstice social

Summer is here and it is time to serve your guests the tastes of the season. Celebrate the longest day of the year with fresh fruit from the local farmer’s market and herbs picked right from the backyard garden. This featured appetizer and sparkling drink will make guests remember this social as the party that made the sun stand still.

Fried Polenta with Veggies

1 package of polenta, sliced
Seasonal vegetables, sliced
Zucchini, Yellow Squash, Mushrooms, Jalapeno, Corn, Red Bell Pepper, Yellow Bell Pepper, Avocado, Artichoke Hearts
1 sweet bulb onion, chopped
1 clove of garlic, chopped
1 tsp mustard
1/4 c  and 4 Tbsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper

1. Preheat oven to 400°F.
2. Cook polenta over medium-high heat in medium-sized pan with 2 Tbsp. extra virgin olive oil until golden. Sprinkle with salt and pepper. Place polenta on paper towel to removed excess grease.
3. Place all desired vegetables, onion and garlic on foil-covered baking sheet. Drizzle extra virgin olive oil, salt and pepper over mixture. Bake for 15 minutes.
4. In separate bowl, combine mustard, 2 Tbsp of extra virgin olive oil, salt and pepper. Coat cooked veggies in mixture. Place vegetables on top of polenta and serve as appetizer.

Sparkling Vodka Sipper

1 part sparkling water

1 part vodka

1 part orange juice

15 oz. can of sliced peaches, undrained

Seasonal fruit, sliced

Mangoes, Blackberries

1. In a large pitcher, mix sparkling water, vodka, orange juice and undrained can of peaches.
2. Place sliced mangoes and blackberries in individual drinkware. Pour sparkling mix over fruit and serve chilled.
3. Serve with Name Skewers and enjoy!

Party Skewers

1 Package of Wooden Skewers
Craft tape

1. Cut tape in 2-inch pieces. Place top of skewer in the middle of the tape and fold the outer sides of tape together.
2. For Name Skewers: Have guests write their names on tape and place in drinking glass to avoid drink mix-ups.
3. For Party Skewers: Write appetizer name on tape or leave blank and use different prints for different appetizers.

sweetness of summer

The savory summer weather of late night dinners on the patio are just around the corner. I love having friends over for a light meal and an even sweeter dessert to catch up and enjoy time under the stars. There’s something about the thick, Texas air that makes me crave the coolness of watermelon. This featured appetizer is a great idea for a large party or small gathering. Finish the night with seasonal banana pudding and a dollop of fresh whipped cream to start your summer off on the right dish.

Watermelon with Mint & Feta

Watermelon, cubed
1/4 c Feta cheese
1/4 c Mint, chopped
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Salt
Pinch of Pepper

1. Combine feta, mint, extra virgin olive oil, balsamic vinegar, salt and pepper.
2. Place mixture on top of watermelon squares and serve with party skewers.

Banana Pudding with Cream

1/3 c sugar

1/3 c cornstarch

3 c milk

3 c vanilla wafers

3 bananas, thinly sliced

6 eggs, separated

1 c heavy whipping cream

1 Tbsp powdered sugar

4 Tbsp butter

1 Tbsp pure vanilla extract

Pinch of Salt

Optional: Pistachios, shelled and minced

1. Preheat oven to 375°F. In a large saucepan, combine sugar, cornstarch and salt. Mix well. Add milk. Over medium heat, continue to stir until thickened and boiling. Remove custard from heat.

2. In a small bowl, whisk egg yolks, then add in 1/2 cup of hot custard until blended. Pour mixture back into saucepan of custard and cut for an additional 4 minutes. Add vanilla and butter until well blended. Refrigerate at least 4 hours before serving.

3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the whipped cream.

4. Spoon chilled banana pudding in individual serving bowls, top with whipped cream and vanilla wafers.

Optional: Add minced pistachios on top for nutty flavor and crunch.

serve up the spinach

As the weather begins to warm up, I love having family and friends over for dinner. Sometimes the stress of grocery shopping, decorating the table and prepping the meal can be dinner-overload. As a moving gift, my mom sent me this lasagna recipe from Martha Stewart that Trey and my neighbors absolutely loved. Paired with pesto and gruyere bruschetta as an inviting appetizer, this one-dish meal is sure to please your guests and your schedule too.

Sausage, Spinach and Lemon Lasagna

3 Tbsp. unsalted butter
1/4 c all-purpose flour
3 c whole milk
1 c finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 c coarsely chopped spinach
1 lb. sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles

1. Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in spinach.
2. Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
3. Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
4. Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

Recipe from MarthaStewart.com.

Spring Pesto & Gruyere Bruschetta

1 Baguette
1 block of gruyere cheese, thinly sliced
1 c cherry tomatoes, sliced
1 large garlic clove
2 c fresh basil leaves
2/3 c extra-virgin olive oil
Kosher salt
Black pepper

1. Preheat oven to 375 degrees Fahrenheit.

2. Slice baguette into 1 inch slices. Place cheese slices on top of sliced bread and melt cheese in oven for 5-7 minutes.

3. In a food processor, combine basil, garlic, extra-virgin olive oil. Season with salt.

4. Once the cheese is melted, remove baguette slices from oven and spoon pesto on top. Finish with tomato slices and a pinch of salt and pepper.

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.

basket of sweets

Easter time is always my favorite time of the year. I think Texas hill country wildflowers, a sunny Sunday morning and my mom’s coconut cake. Since my mom won’t share her coconut cake recipe with me, I thought I would do the second best thing and enjoy a batch of coconut macaroons toasted just enough to make your fingers stick together. For the lovers of desserts that are not too sweet, whip up a basket of brown sugar pound cake cupcakes with browned-butter frosting for your guests to enjoy after hours of  Easter egg hunting. Pastels and pastries to you and yours this Easter Sunday!

Coconut Macaroons

3  large egg whites
1/2  c  sugar
1/2  tsp  pure vanilla extract
1/4  tsp  kosher salt
1  14-oz. package sweetened shredded coconut

1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Recipe from RealSimple.com.

Brown Sugar Pound Cake Cupcakes with Browned-Butter Frosting

3 c sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 oz. (2 sticks) unsalted butter, softened
2 1/4 c packed light-brown sugar
4 large eggs, room temperature
3/4 c buttermilk

Browned-Butter Frosting Ingredients

4 Tbsp. unsalted butter
1 c sifted confectioner’s sugar
1 tsp pure vanilla extract
1 to 2 Tbsp. milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add buttermilk.

2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.

3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

4. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

5. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

Recipe from MarthaStewart.com.

supporting side dishes

Filet mignon, a salmon steak and a perfectly roasted chicken often get all the attention. It’s time to share the stoplight with these supporting side dishes that will make your guests ask for more. These recipes feature a perfect party appetizer, side dish and a ramekin dessert that guests can serve up individually and talk about long after the party is over.

Lillyan’s Whipped Goat Cheese with Heirloom Tomatoes

4 Tbsp. heavy cream
4 oz. goat cheese
Baguette, sliced
4 Tbsp. extra virgin olive oil
Heirloom tomatoes, sliced
2 Tbsp. green onions, chopped
2 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
Kosher salt and ground black pepper

1. In an electric mixer, whip together heavy cream and goat cheese.

2. Brush 4 Tbsp. of EVOO on baguette slices and toast in the oven until golden. Remove from oven and let cool.

3. Spread whipped goat cheese on each toasted baguette slice and add tomato slices. Drizzle 2 Tbsp. of EVOO and balsamic vinegar. Finish with salt, pepper and green onions.

Red Quinoa with Roasted Pistachios and Parsley

1 Tbsp. olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 c quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 c low-sodium chicken broth or water
1/4 c unsalted, shelled raw pistachios, chopped
3 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped fresh mint

1. Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.

2. Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.

3. Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper

Recipe from bonappetit.com.

Honey-Lemon Custard with Fruit

2 c heavy cream
4 Tbsp. honey, divided
3 Tbsp. sugar
1/2 vanilla bean, split lengthwise
3 2-inch strips lemon peel
6 Tbsp. fresh lemon juice, divided
1/4 c light rum
1 c berries or sliced mango

1. Place ramekins on a rimmed baking sheet. Heat cream, 2 Tbsp. honey, and sugar in a small saucepan over medium heat until just beginning to simmer. Scrape in seeds from vanilla bean; add bean. Add lemon peel; remove from heat. Let steep for 5 minutes (cream should register about 160° on an instant-read thermometer). Remove vanilla bean and peel. Gently stir in 5 Tbsp. lemon juice.

2. Divide custard among ramekins and chill to let set for at least 1 hour or, covered, up to 1 day.

3. Whisk remaining 2 Tbsp. honey and 1 Tbsp. lemon juice with rum in a small bowl. Stir in fruit; let sit until juicy, about 1 hour. Serve with custard.
Recipe from bonappetit.com.

homestyle happiness

Sometimes all you need is a little bit of chicken and potatoes to turn your ordinary Saturday night into a home-cooked Sunday supper with your family. Last Saturday night when the rain poured and the wind blew, I knew soup couldn’t cut the cold of winter; only starches would do. A few years ago I created an oil and lemon dipping sauce for a bread appetizer that I soon realized would taste even better on some chicken. So pull out your cast-iron skillet and gather your loves, it’s time for a little hunger happiness.

Lillyan’s Lemon Pepper Chicken

2 chicken thighs
1/4 c EVOO
2 garlic cloves, minced
3 lemons, juiced
1 Tbsp. black pepper
Pinch of salt

1. Preheat oven to 375 degrees. In a bowl, mix together evoo, garlic, black pepper and salt. Before juicing lemons, zest the outer rind and place in bowl along with lemon juice.

3. Marinate chicken thighs in lemon pepper mix for 5 minutes then place covered in refrigerator for 1 hour.

4. Sauté chicken over medium-low heat in a cast-iron skillet for 5 minutes, then place in oven for 25 minutes or until chicken is cooked all the way through.

Jamie’s Scalloped Potatoes

2 russet potatoes, sliced in 1/8 slices
1 c heavy cream
1/4 c of whole milk
2 garlic cloves, minced
1/2 c white onion, chopped
1 bay leaf
Pinch of salt
Pinch of pepper
4 Tbsp. unsalted butter
1 c of goat cheese

1. Preheat oven to 375°. Coat a 3-quart baking dish with 1 tablespoon butter; set aside.
2. Heat butter over medium heat. Sauté onion and garlic with salt and pepper for 2 minutes.
3. In a separate pot, bring bay leaf, cream, milk, salt and pepper to simmer until thickness to an almost gravy.
4. Place potato slices on bottom of pan and add half of onion and garlic mixture on top. Pour half of cream mixture on top. Repeat with potatoes, onion and garlic and cream mixture. Top with goat cheese. Cover gratin with foil and bake for 55 minutes.

down, set, bake

Ready for some football? Treat your Super Bowl Sunday guests to more than just salsa and hot wings. By whipping up some football fun cupcakes, your guests can cheer on their team and have a sweet Sunday too.

Football Fun Cupcakes

A dozen cupcakes
Green icing
White icing
Chocolate-covered almond

1. Frost a cooled cupcake with green frosting to look like grass

2. Place a chocolate-covered almond on top, then use white icing to create football laces.

3. Enjoy & cheer for your team!

pasta party

What do you do when you are going to a party and have no time to bake an appetizer? Make a pasta salad party. Simple ingredients, simple recipe and simply good.

Pasta Salad

Package of rotini whole wheat pasta
15.5 oz. can of garbanzo beans
4 c spinach, chopped
1 red onion, thinly sliced
1 1/4 c feta cheese
1/2 c extra virgin olive oil
-1/4 c red wine vinegar
2 cloves garlic, minced
1/2 tsp. ground mustard seed
kosher salt
black pepper

1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Add red onion, feta, garbanzo beans and a pinch of salt and pepper to pasta. Mix well.

3. In a separate bowl, mix together olive oil, vinegar and mustard seed. Pour over pasta and mix well. Cover and chill for two hours.

dessert goes to the dogs

In my college days living in the Collins Hall dorm, my roommates and I spent our Thursday nights watching Grey’s Anatomy, refresh our Facebook feeds during the commercials, all while gathered around a bowl of puppy chow. There is something about the combination of melted chocolate and peanut butter with a bag of powdered sugar on top that just brings people together. This Saturday night, when Trey and I started craving something sweet my mind immediately took me back to my Collins kitchen days and 30 minutes later, we too had a bowl of puppy chow. It may not have been a Thursday night and a Joseph Gordon-Levitt movie was playing instead of McDreamy, but no matter who you are gathered with, puppy chow is still as sweet.

Grown-Up Puppy Chow

8 c rice cereal
1 c dark chocolate chips
1 c creamy peanut butter
1 c dried berries
3 tsp vanilla extract
4 c powdered sugar

1. Melt chocolate in a double broiler, by placing a small amount of water in the bottom pan, the water should not touch the top pot.  Place the chocolate in the top pot and start heating.  Stir frequently until chocolate is just melted. Mix in rice cereal and dried berries.

2. In a microwave-safe bowl, melt peanut butter in microwave, starting at one minute until smooth. Stir in with chocolate, rice cereal and dried berries. Add vanilla extract to mixture.

3. Pour mixture into gallon-sized plastic bag with powdered sugar. Shake the bag until all of the mixture is coated with powdered sugar.