Category: food & drink

Veggie Pesto Pizza Recipe

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Veggie Pesto Pizza Recipe

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While we are all focused on those New Year Intentions, there ARE still weekends…often, our weekends involve pizza. If you want a tasty, and relatively healthy, pizza option, try this Veggie Pesto Pizza recipe. I usually purchase a pre-made whole wheat crust and I want to try making it with a cauliflower crust for an even lighter option. This recipe gives instructions for grilling, but I bake in the oven on 425° for 10-15 minutes. Pair with the Arugula Salad featured in this post and you have a tasty meal.

Veggie Pesto Pizza

2 cloves garlic, minced

1 tablespoons olive oil

1 small yellow squash, thinly sliced

½ cup sliced red onion

Super Simple Pizza Dough (recipe below)

¼ cup prepared pesto sauce

2 Roma tomatoes, thinly sliced

1 14oz can quartered artichoke hearts, drained

1/3 cup shredded parmesan cheese

thinly sliced fresh basil

In large skillet, cook garlic in olive oil over medium high heat for 1 minute. Add squash and onion, cook until tender, about 5 to 8 minutes. Prepare pizza crush dough. Shape into rough 12 inch circle and place on floured pizza pan. Slide crust onto oiled grid over medium high heat, grill until lightly browned on bottom, about 3 to 4 minutes. Turn crust over onto wooden board. Spread pesto sauce evenly over crust. Top with squash mixture. Arrange tomatoes and squash mixture over top. Slide onto grill, cover and grill until crust is lightly browned on bottom, about 3 to 4 minutes. Sprinkle parmesan and basil over top.

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Super Simple Dough

1 cup all purpose flour

1 cup whole wheat flour

1 envelope (2.25 teaspoons) fast rising dry yeast

½ teaspoon salt

2/3 cup warm water (115° to 125° Farenheit)

1 tablespoons olive oil

1 tablespoon honey or sugar

Place flours, yeast and salt in work bowl of food processor fitted with steel knife blade. In 1 cup glass measure and stir together warm water, olive oil and honey. With machine running, pour liquid mixture through feed tube in slow steady stream, process until dough forms a ball and cleans sides of bowl, process for 30 seconds. Let dough rest in processor bowl for 10 minutes while preparing toppings. Shape dough as directed above. Makes one 12 inch pizza crust.

Source: Everybody Cooks, Dierbergs

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I really enjoy the burst of flavor the pesto adds to this recipe. You can also add other veggies or toppings this recipe. I always top with red pepper and grated parmesan.

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Serve and enjoy!

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Bisous,
Rebecca

f. 3.2018
3 Champagne Cocktail Recipes

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3 Champagne Cocktail Recipes

It has been an amazing holiday season and there is still one holiday left to celebrate…New Year’s! If you are having a party or if you are staying home, these champagne cocktail recipes are a fresh and fun twist on champagne.

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Raspberry Champagne Cocktail

Ingredients

fresh raspberries

light rum

champagne

ginger ale

fresh mint leaves

Instructions

Pour half glass of champagne, add 1/2 oz of light rum and then top off with ginger ale. Garnish with fresh raspberries and mint leaves. You are ready to ring in the New Year!

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Classic Champagne Cocktail

Ingredients

3 oz champagne

1/3 oz cognac

2 dashes of Angostura bitters

1 sugar cube

I used this pretty Canasuc stick to garnish…see this post for more.

Instructions

Add sugar cube and bitters to flute. Add champagne and cognac. Serve and enjoy!

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Saint Champagne Cocktail

Ingredients

1 bottle of champagne

St. Germain liqueur

Instructions

Pour 1/2 ounce of St. Germain into your glass. Top with champagne. I used a blackberry as a garnish. Cheers!

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If you need fresh cocktail ideas for this New Year’s Eve…give these a shot…you and your guests should enjoy!

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Bisous,

Rebecca

f. 28.2017
Cozy Hot Cocoa Recipes

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Cozy Hot Cocoa Recipes

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At least one or two times during the holiday season, I like to curl up with a cup of hot cocoa and watch a Christmas movie or two. Both of these recipes are simple to prepare and yield delicious results. I hope you and your loved ones enjoy an evening curled up on the sofa with a cup of hot cocoa.

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Classic Hot Cocoa

Ingredients

1 and 1/3 cups organic whole milk

1 tablespoon unsweetened cocoa powder (I use Ghiradelli or Valrhona)

1.5-2 tablespoons sugar (or more if you prefer a sweeter taste)

1/4 teaspoon vanilla extract (I use Nielsen-Massey)

Instructions

In a small saucepan over low heat, warm milk and vanilla until bubbles start to form around the edge of the pan. Remove from heat. While the milk is heating, put the cocoa, sugar and vanilla in a mug and stir to combine. Add the warm milk to the mug, stir until smooth. Top with whipped cream and serve immediately. Serves 1.

Lightened Up Hot Cocoa

Ingredients

1.5-2 tablespoons cane sugar

1/4 cup high quality cocoa powder (same as above, Ghiradelli or Valrhona)

1/2 teaspoon arrowroot starch or cornstarch

Pinch of sea salt

1.5 cups unsweetened or unsweetened vanilla almond milk

Instructions

In a small saucepan over low heat, warm milk and vanilla until bubbles start to form around the edge of the pan. Add cocoa powder, sugar, starch and salt to saucepan; gently stir to combine. Continue stirring until all ingredients are combined and you reach desired temperature. Taste and adjust sweetness as needed. Pour into mug and enjoy. I topped with these fun snowflake marshmallows from Crate & Barrel. Serves 1.

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Snowflake mug and white mug are available at www.crateandbarrel.com.

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Happy Holidays!

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Bisous,
Rebecca

f. 22.2017
Elegant Appetizer Recipes

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Elegant Appetizer Recipes

This week we are all about sharing our ideas for events you are hosting…first, we featured three looks to wear and now we are giving three delicious recipes you can serve. These appetizers are excellent options for a cocktail party as they are easy to eat…your guests will not have to struggle to dip, cut or spread with these options. I have served these to family and friends and received rave reviews.

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Crudités with Chive Crème Fraîche

Ingredients

1/2 lb green beans, stem ends trimmed

1 bunch baby rainbow carrots

1 English cucumber

1 cup crème fraîche

2 tablespoons heavy cream

1 lemon

1 tablespoon minced fresh chives

1 teaspoon Dijon mustard

Sea salt and freshly ground pepper

Instructions

Bring a saucepan of salted water to a boil. Fill a large bowl two-thirds full with ice water. Add the green beans to the boiling water and cook until just crisp-tender, about 3 minutes. Drain the beans and then immediately plunge them into the ice water. Let stand for 2 minutes, then drain and pat dry. Set aside. Trim the carrot tops to about 3/4 inch. Cut the carrots in half lengthwise. Set aside. Cut the cucumber crosswise into pieces about 3 inches long. Cut each piece lengthwise into quarters to create spears. Set aside. In a bowl, combine the crème fraîche and heavy cream and whisk until the mixture is the texture of lightly whipped cream. Finely grate the lemon zest into the bowl, then halve the lemon and squeeze the juice from one half into the bowl (reserve the remaining half for another use). Add the chives to the crème fraîche mixture. Stir in the mustard and season with salt and pepper. To serve, divide the crème fraîche mixture among small glasses or narrow bowls…I used shot glasses. Divide the vegetables evenly among the glasses, standing them up in the crème fraîche Serve immediately.

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Savory Stuffed Mushrooms

Ingredients

10 ounces Crimini or baby Portobello mushrooms

1 cup softened goat cheese

½ cup softened cream cheese

¼ cup diced roasted red peppers

1 clove of garlic minced

¼ cup plain Panko crumbs (don’t have Panko, use Italian bread crumbs)

¼ cup grated Parmesan cheese

1 teaspoon salt for the cheese mixture, ½ teaspoon salt for topping

1 teaspoon freshly cracked pepper for cheese mixture, ½ teaspoon pepper for topping

2 tablespoons olive oil

Instructions

Preheat oven to 350 degrees. Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick baking sheet, open side up. Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. Scoop mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan. Combine ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese and Panko. Sprinkle this mixture on each of the mushrooms. Bake stuffed mushrooms in a 350 degree oven for 10-12 minutes. Once the cheese is bubbly and the crumb mixture has become golden brown, they are ready to serve!

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Smoked Salmon Bites

Ingredients

Herbed Cream Cheese

4 oz. cream cheese, at room temperature

Zest of 1/2 lemon

1 teaspoon fresh lemon juice

1 1/2 tablespoons chopped fresh chives

1 tablespoons chopped fresh dill

Toppings

Toasted French rounds

2 tablespoons unsalted butter, melted

6 oz. smoked salmon, thinly sliced

1/2 cup finely chopped red onion

1/2 cup capers, finely chopped

3 hard-boiled eggs, peeled and grated

Dill sprigs for garnish

Directions:

To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use

Once ready, remove from refrigerator and let soften for 5-10 minutes. Spread over French rounds. Layer smoked salmon and then onions, capers, hard-boiled egg. Garnish with dill and you are ready to serve!

adapted from www.williamssonoma.com

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Hope you and your guests enjoy these elegant apps!

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Bisous,
Rebecca

f. 13.2017
Two Christmas Cocktails

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Two Christmas Cocktails

The holidays are in full swing and we are giving you inspiration for outfit ideas, makeup tips, hostess gifts and, now, what to serve at your holiday parties! These cocktails taste as good as they look and are extra special for your guests.

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Cranberry, Lime and White Wine Spritzer

1/4 cup frozen cranberries

2 lime wedges

1 cup white wine (per usual, my favorite is Ferrari Carano Fumé Blanc)

1/2 cup club soda or seltzer water

2 pieces of rosemary

Add ice, frozen cranberries and squeeze lime wedges into a cocktail glass. Add equal parts wine and club soda or seltzer water. Stir and garnish with rosemary.

Source www.thanksgiving.com

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Cherry Whiskey Smash

1 oz whiskey

1/2 oz ginger brandy

1/2 oz amaretto

1/2 oz cherry juice (I used tart cherry juice)

2 oz cherry cola

4 maraschino cherries (I used the iconic Italian Luxardo cherries)

Add cherries to a glass and muddle. Add ice. In a cocktail shaker pour in liquors and cherry juice. Shake, pour over ice, top with cherry cola and and stir. Add more cherries if desired!

Have fun serving these Christmas cocktails!

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Bisous,
Rebecca

f. 7.2017
#Roseallday with Rêve De La Mer

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#Roseallday with Rêve De La Mer

This post is sponsored by Rêve De La Mer but the content and opinions expressed are my own.

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An afternoon with a friend sipping wine makes for an incredibly enjoyable day. Good conversation, a nice bottle, the sunshine and sea? Hard to beat. Since I live in Miami and the weather is warm most of the year, I tend to drink lighter drinks-wines, champagnes and an all time favorite is rosé. Rosé is a crowd pleaser. It can be served with brunch, lunch, mid-afternoon, with a snack or alone. It is not overly sweet but light, crisp and refreshing.

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So when I was approached about trying Rêve De La Mer rose wine I was excited. A new rose? Excellent! Rêve De La Mer means “Dream of the Sea” in French. This delicious wine contains notes of strawberry, raspberry, apple, grapefruit, a touch of rose petal and orange blossom and then finishes with apricot and white peach. It is produced on the island of Corsica, which has a history of making wine for the past 2600 years.

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This wine tastes as good as it looks with its pretty peach hue. I served it on this Christophle tray with gold rimmed stemless glasses and these gold polka dotted cocktail napkins. Add flowers and you have a stylish presentation, perfect for an afternoon catching up with a friend.

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Now it it just time to raise your glass and celebrate!

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Cheers!

If you would like to toast as the French, it is Santé, which means “health” (good)!

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Bisous,
Rebecca

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f. 25.2017
An Elegant Amuse-Bouche

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An Elegant Amuse-Bouche

Almost everything sounds better in French…the language has that certain je ne sais quoi. While an appetizer sounds fairly straightforward, an amuse-bouche sounds positively delightful.

According to Urban Dictionary, an amuse-bouche is “a small appetizer meant to tease the palate before the meal.” It is a single, bite sized hors d’oeurve that is served as a compliment from the chef. I enjoy serving delicious bites like this and will be serving this Pear with Prosciutto and Blue Cheese amuse-bouche next week for Thanksgiving. The combination of flavors is positively divine and this recipe takes 10 minutes to prepare. I have served this a number of occasions and it always receives rave reviews.

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Pear with Blue Cheese and Prosciutto

Ingredients

2 pears, sliced, I always opt for Bosc pears

2 tablespoons fresh lemon juice

1 cup arugula

3 ounces blue cheese, cut into small pieces

6 slices thinly sliced prosciutto

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Instructions

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, a few arugula leaves and a piece of cheese on a piece of prosciutto and roll up.

Source: www.realsimple.com

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This recipe is perfect to take to holiday gatherings or serve for anything you are hosting! It looks especially pretty on this cheese board featured in our Marble and Copper Home Accessory post and would make an excellent gift.

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Taste and enjoy!

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Bisous,

Rebecca

f. 18.2017
Festive Fall Sangria

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Festive Fall Sangria Recipe

Hosting? Attending? Either way, this delicious and festive fall sangria recipe will be a hit with your friends and family. It looks as good as it tastes with all of the fall fruits and cinnamon sticks.

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Ingredients

2 medium apples

1 medium orange

1 medium pear

2/3 cup pomegranate seeds

2-3 Cinnamon Sticks

2 tablespoons fresh lemon juice

2 cups apple cider

1 cup club soda

1/4 cup orange juice

1/2 cup brandy

1 bottle white wine, my go-to is Ferrari Carano Fumé Blanc

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Instructions

Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 – 24 hours (6-8 hours is ideal)

Pour the sangria and fruit into glasses. Add a splash of club and garnish with a cinnamon stick.

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Toast and enjoy!

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Source: www.sallysbakingaddiction.com

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Bisous,

Rebecca

f. 15.2017
Cozy Autumn Supper

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Cozy Autumn Supper

The theme of this week is “cozy”…first with loungewear…now with this yummy meal. Sometimes I get in the mood to cook a few nice dishes on these gloomy or rainy fall weekends. If you are feeling the urge, give this dinner menu a try…it features a variety of fall ingredients…you can take the leftovers from this cozy autumn supper for lunch.

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Apple Cranberry Walnut Salad

Ingredients

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Salad

6 cups mixed greens

1 red apple

1 green apple

1 cup walnuts, roughly chopped

⅓ cup crumbled feta cheese

⅓ cup dried cranberries

Dressing

1 cup apple juice

4 tablespoons apple cider vinegar

2 tablespoons honey

Scant ½ teaspoon salt

¼ teaspoon black pepper

¼ cup olive oil

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Instructions

Core and chop apples into thin slices. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving.

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source: www.lecremedelacrumb.com

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Rustic Spinach and Cornmeal Soup

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Ingredients

6 cups (or more) low-salt chicken broth or vegetable broth

3/4 cup polenta (coarse cornmeal)

3 tablespoons all purpose flour

3 tablespoons butter

2 garlic cloves, peeled, crushed

coarse kosher salt

8 ounces baby spinach leaves

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Instructions

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper. Ladle into bowls.

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Risotto with Butternut Squash, Leeks and Basil

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Ingredients

3 tablespoons olive oil, divided

4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)

3 cups 1/2-inch-wide slices leeks (white and pale green parts only)

1 tablespoon chopped fresh thyme

2 cups arborio rice

4 14-ounce cans (or more) vegetable broth

1 cup chopped fresh basil

3/4 cup freshly grated Parmesan cheese plus additional (for serving)

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Instructions

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Source: www.bonappetit.com

All dishes are available at www.westelm.com.

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Stay in with your loved ones and enjoy this delicious meal!

Bisous,

Rebecca

f. 25.2017
French 75 Cocktail Recipe

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French 75 Cocktail Recipe

If you have been reading my blog or following me on social media, you probably know that I love champagne. LOVE. It is my go to drink of choice. It is elegant, delicious and versatile. There is almost never an occasion where champagne is not a good idea…weekend brunch, late night after dinner, random afternoon at the pool with friends…you get the idea. You simply cannot go wrong with champagne.

The French 75 is a fun champagne cocktail that is an elegant cocktail to prepare for yourself or something fun to serve at parties during the holidays. Give it a try…you may already have the ingredients at home.

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Ingredients:

1.5 oz gin

1 oz freshly squeezed lemon juice

1/2 simple syrup (recipe included here)

2 oz chilled champagne

lemon twist

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Directions:

Combine gin, lemon juice and simple syrup together in a cocktail shaker with ice. Cover and shake for a few seconds. Strain the mixture into a champagne flute and top with champagne. Garnish with lemon twist. Serve immediately

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Cheers!

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Bisous,

Rebecca

f. 5.2017