Rosemary Infused Lemonade Recipe

April 13, 2014 in Oh My!

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Rosemary infused lemonade just might be the perfect spring drink.

Rosemary Lemonade

Because rosemary and lemons truly are best friends.

The perfect spring drink for your Easter dinner just might be this lemonade infused with rosemary.

I love infusing lemonade with unique flavors. I crave this Blueberry Mint Lemonade, for example.

The surprising thing about this lemonade is that you smell the rosemary first before you taste it – as you lift a glass to your mouth you smell the lemon and the rosemary.

This is as easy as steeping some rosemary in simple syrup and then adding lemon juice, ice and a sprig of rosemary for extra pizzazz. Who needs little paper umbrellas when you can have real herbs as a twizzle stick?

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Rocket Man Pizza

April 10, 2014 in Entrees, Gluten Free, Vegetarian Entrees

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 Never tried an arugula-topped pizza? 

Arugula, ricotta, chevre, and feta + garlic, lemon and thyme vinaigrette, topped with toasted hazelnuts = Rocket Man Pizza (with gluten-free crust from Bob’s Red Mill)

I’m sure Hopworks Urban Brewery in Portland has many other delicious pizza offerings and other excellent far, but I wouldn’t know. Ever since encountering their “Rocket Man” pizza (rocket as in the UK name for arugula), I haven’t been able to bring myself to order anything else. It’s arugula tossed in a lemon-thyme (a long, long thyme?) vinaigrette, atop a bed of ricotta, chevre and mozzarella, sprinkled with feta and toasted hazelnuts as a final flourish.

I had the chance to hang with Donna and the family this weekend, and in an early celebration of my daughter’s 6th birthday, we had a pizza party with a variety of pies; some pre-made, some make-your-own. I’ve been wanting to try an approximation of HUB’s Rocket Man for a while now, so this was the perfect excuse to give it a shot.  Read the rest of this entry →

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Foolproof Oven Poached Eggs

April 7, 2014 in Breakfast

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Perfectly poached eggs will change your life. Or at least your brunch.

Oven poached eggs

The perfect tool for poaching eggs? Your oven!

Poached eggs are such a Julia thing to make, don’t you agree? Yet, they are the Achilles heel of many a home cook like myself.

So, when I had a group of women coming over for brunch, I wanted to go for the Oooh’s and Aaah’s. I wanted to serve Eggs Benedict with asparagus, but was afraid to attempt poaching eggs for 6 people. But, there is a really simple tool to use to make poached eggs almost effortlessly: your oven!

Turns out you can poach eggs perfectly in your oven! Yes, sorry Julia Child, but eggs just aren’t that easy to poach on the stove top. Even if you are a dedicated foodie like Deb Perelman at Smitten Kitchen, it’s still a complicated and arduous task.

I tried this technique as a test a few days before I wanted to serve them, and they came out perfect the very first time. Perfectly cooked whites. Perfectly oozy yolks. Perfect perfect. And as easy as cracking eggs into muffin tins.

Happy Brunch, Everyone!

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Beet Deviled Eggs

April 1, 2014 in Appetizers, Holidays, Side Dishes

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Double duty beets: flavor inside and color outside deviled eggs.

Beet Deviled Eggs

Deviled Eggs, flavored and colored with beets.

Beets add sweetness and flavor to the classic deviled egg – and a bonus: soak your peeled hard boiled eggs in beet water to add a rosy hue to the outsides of the eggs!

Once a year in early spring I become a deviled egg fanatic. I have tried all kinds of mix-ins to the yolks, and I have to say that it was a surprise how delicious the sweetness of the beets was mixed into the yolks. They are delicious mixed with a little Dijon to balance the sweetness.

There are lots of food bloggers doing naturally dyed eggs – so beautiful! I just added my beets in two places!
See How to Dye Easter Eggs the Natural Way, Simple Bites
Tea Stained Easter Eggs, Yummy Mummy
Vegetable Dyed Eggs, Weelicious

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Spring Chicken Soup with Lemon and Artichokes

March 27, 2014 in Dairy-Free, Gluten Free, Healthy Fare, Soups and Stews

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A perfectly bright, warm, simple chicken soup for a day of April showers. 

Spring Chicken Soup with Artichoke and Lemon

Simple, flavorful, healthy. This is something of a copycat recipe.  I’m not going for anything even near total accuracy, but it most certainly was inspired by the Lemon Artichoke Soup you can find in the prepared foods section at Whole Foods. If you’ve been there lately, I’m sure you know the one. I love the flavor combination of lemon, artichoke and chicken (such as in this recipe), and having it rendered in soup form seemed like just the bowl of homemade nourishment I love in the rainy Northwest spring.  Read the rest of this entry →

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Easy Asian Chicken Meatball Stir Fry with Spring Vegetables

March 24, 2014 in Entrees

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Asian flavors with chicken meatballs – just in time for spring!
Asian Chicken Meatballs

Hooray for Spring! Double Hooray for spring vegetables, I say! This time of year I just can’t get enough of green spring veggies – like peas, asparagus and green onions, also known as “spring” onions.

Spring vegetables are perfect for a stir fry dish – and I decided to make chicken meatballs in place of the usual chicken strips.

And my current Asian food obsession: ponzu sauce. Think soy sauce with citrus flavors. Sort of a Japanese vinaigrette. LOVE the stuff. It is perfect as a stir fry sauce, with just a little cornstarch stirred in.

This is a dish that comes together in about 20 minutes – so simple and packed with delicious Asian flavors. You could serve it over rice to stretch it as a family main dish – but I like it just out of the skillet.

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One Pot Honey Balsamic Spring Chicken Recipe

March 20, 2014 in Entrees

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Easy Honey Balsamic Chicken – spring deliciousness on a plate.

Honey Balsamic Spring Chicken

Spring on a Plate – with honey balsamic flavors.

Easy weeknight meals require creativity and experimenting. Take this dish, for example.

I love chicken thighs and I have lately been craving spring ingredients. Asparagus is abundant and cheap the last few weeks! Why not chicken and asparagus together?

So I tried this dish with just the chicken thighs and the veggies, but it seemed too bland to me. I decided to up the flavor by adding the thighs back to the skillet at the end of cooking with a little balsamic vinegar and honey to deglaze the pan and to glaze the thighs. A million per cent improvement! We were literally licking our fingers to get every drop of this yummy sticky glaze!

This dish is really simple and an be on your table in about 20 minutes.

Happy First Day of  Spring Everyone!

– posted by Donna

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Caulicannon: Irish Comfort Food – minus the carbs

March 16, 2014 in Gluten Free, Healthy Fare, Holidays, Side Dishes, Vegetarian Entrees

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A low-carb, nutrient-packed version of the Irish comfort food classic for St. Patrick’s Day.

Caulicannon: The Irish Comfort Classic made low-carb.

This is certainly a last-minute entry for the St Patrick’s Day recipe bonanza that’s blown up the foodblogosphere all week, but the brainstorm just hit me yesterday and it would be remiss of me not to share it with you posthaste. I was hanging out on Pinterest with my morning coffee as per usual, thinking how lovely a nice bowl of creamy, starchy colcannon would be. Wait a minute, I’ve come to love cauliflower rice, why not use cauliflower mash as the foundation of a low-carb colcannon?

All on its own, I do generally prefer either ricing cauliflower or roasting it,  rather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers.

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Kale Hummus Cucumber Bites

March 12, 2014 in Appetizers, Holidays

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 Green bites of kale hummus goodness in honor of St Pat.

Kale Hummus Cucumber Bites

St Patrick’s Day approved bites of healthy green goodness!

Lots of folks have added lots of things to hummus – including a few tweaks of our own: Asparagus Hummus; Hot Pink (Beet) Hummus;and Black Bean Hummus, to name a few. But I was searching for green hummus, in honor of the second biggest holiday of the year at the Kelly house: St Patrick’s Day.

I found lots, but none with kale, and so I gave it a whirl- literally – in my food processor and this is now my new favorite hummus! If you saute the kale in a little coconut oil first, it softens and adds flavor to the kale. This dark leafy green adds so much depth and flavor to plain hummus – your taste buds will be amazed! Then, just whirl it into your favorite hummus recipe – or use our recipe below – and you have even more healthy hummus and GREEN to boot, in honor of St Pat’s.

My Irish foodie wish I wrote for all:

May your souffles rise to meet you,
May your colcannon be first rate,
May you find joy in every Irish stew, and
May nothing but deliciousness be found on your plate!
Happy St Pat’s All ~
– posted by Donna

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Corned Beef and Cabbage Pot Pie Recipe

March 10, 2014 in Entrees, Holidays

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Irish comfort food – corned beef and cabbage in little pot pies.

Corned Beef and Cabbage Pot Pies

Good old American pot pies – St Patrick’s Day  edition.

These easy pot pies combine one of the greatest American dishes – pot pies – with the Irish classic – Corned beef and Cabbage. It had to happen, really. The salty flavorful bits of corned beef is perfect in a sauce with sweet veggies like onions, carrot and peas. Oh, yes, and cabbage.

You cook this dish the same way you would cook a chicken pot pie. I used corned beef I bought at the deli counter, sliced a little thicker than 1/4 inch. Then, I diced the corned beef into small cubes so that the corned beef flavor does not overwhelm the pies. I stirred in the diced cabbage after turning off the heat in the skillet, because if you cook it, the cabbage will turn to mush. This way it has the perfect texture.

You can use whatever biscuit recipe you like. James Beard’s famous cream biscuits (TWO ingredients: cream and self-rising flour!) would work well for this. Just roll the biscuit dough thin and cut into circles to top the ramekins. If you like, you can cook this in a 9 x 13 inch pan, but you will need to extend the cooking time a bit.

We at the Kellys celebrate March 17th as the second biggest holiday of the year. If you come to my house you you will meet lots of folks dressed in green – and please be prepared to eat a lot of Irish stew and colcannon. And mint chocolate chip ice cream = our neighbor insists on bringing it every year. St Pat’s Ice Cream, he calls it.

Either way, Happy St Patrick’s Day to All!

– posted by Donna

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