Back at it

Hello World! Several kale salads, avocados ,gray hairs, Essie nail colors, tears, laughs, hugs, bottles of wine, sips of bourbon, episodes of the Bachelorette, walks with Q, and new recipes later I AM BACK AT IT!!  While my summer mornings have been consumed by Today show shenanigans , Kathie Lee and Hoda ridiculousness, k-cups, smoothies that consume too much time, walks with Q, too much pinterest, facebook and instagram all with little snoozes in between I am still whipping up the colors of the rainbow in the kitchen! Summer is and always will be my favorite season simply because I LOVE the bright farmers market fresh pops of flavor and colors in every dish! I'm very religious (even tho I haven't been to church in YEARS) about SIMPLICITY! (p.s. God still loves me) Sweet, tart, spicy, rustic, herbaceous flavs, and crunchy, creamy textures melt together creating the most satisfying umbrella in drink exotic vaca in your mouth!

 

Could you even imagine if this was a scratch n' sniff image?!
 

 When I go to market I look for fruits and veggies that are bright and fragrant! Most times without a recipe in mind my arms are overflowing within the first 10 minutes with whatever strikes my fancy! Its seriously like Christmas morning when I get home and display my finds under the tree (just kidding)! And that is when it all begins!!  The dish I'm sharing with you today is a combo of nutritious vibrant flavors! Crunchy cucs, and yellow peps paired with exploding fireworks of garden fresh cherry toms, jewels of kalamata saltiness, creamy feta, nutty barley and an herbal infusion of parsley and mint will be the best damn thing you have eaten since that shitty iceberg lettuce salad hiding under preservative infested salad dressing!  I know it sounds like a lot of ingredients but don't you dare even go there! Eating healthy and feeling good about what you are feeding your body takes prep time BUT it doesn't have to take hours every night Mon-Sun!! The only ingredient in this recipe that needs stove time is the barley! That's IT and this salad is a balanced meal! Get your grocery list app ready bc HERE WE GO!

 

Barley Deliciousness

Servings:4

 

1-2 cups cooked and cooled barley

1/2 can of drained and rinsed chickpeas

1 cup chopped yellow, red, or orange pep (I'm not a fan of green)

1 cup cherry toms cut in 1/2

1/4 cup finely chopped red onion

4 leaves of rinsed and chopped kale

1 handful of parsley finely chopped

1 handful of mint finely chopped

1 handful of chopped kalamata olives

1 handful of good crumbled feta (I buy mine from the cheese dept in Wegmans)

Red wine vin

Evoo

Lemon

S&P 

 

Okay so I know that was a lot of chopping but this recipes is as easy as combining the barley through the olives in one bowl! Once you have thoroughly mixed your hard work (hopefully not any fingers)  all together you are going to add a 1/4 cup of the red wine vin, 1/4 cup of evoo, and the juice of two lemons! Sprinkle your salt and pep to taste and give it another good stir! Every great chef tastes their creation so don't be afraid to dip your fork in there to see what it might need or perhaps it is perfection! As this salad sits it will soak up the liquid so you may need to add more as you enjoy it! After plating sprinkle with tangy feta! Of course you can add feta ahead of time if you are packing lunches or taking it to a summer shindig!

 

Happy Creating!!!

Live, Laugh, Love,

Me

&

 

 Leave us some love! xo

 

 

 

 



 

 

 

 

 

 

 

 

FallFlavs

 

 

 

 

The little things in life make my heart smile.  I took a trip to the local farm stand to pick up some of my fav honey crisp apples and found more than crunchy juicy treats.  My trip to Melicks put a little extra spring(or fall) in my step!  Rusty colored mums and every kind of awkward shaped gourd/pumpkin you could imagine organically decorated this New Jersey farm stand.  The sweet smell of apples infused the air and the spaghetti squash called my name for tonight's dinner (don't worry, I'll share...the recipe:)) 

 In spirit of this amazing autumn day, I broke out the immersion blender and whipped up some butternut squash soup! Butternut squash soup is silky, earthy, sweet, warm, comforting, healthy and therapy for the mind and soul. My recipe is as follows...

 

 

2 tblsp evoo

1 sweet onion diced

2 garlic cloves

1/2 tsp turmeric

dash of cinnamon

2 tblsp fresh grated ginger

4 cups cubed butternut squash

1 peeled and diced tart apple

2 peeled and diced carrots

3 cups of chicken broth or water

s&p

 

Heat evoo over med heat in a large saucepan or Dutch oven.  Sauté onions and garlic until soft (5 mins).  Next stir in ginger, turmeric, and cinnamon-allow to combine with the onions.  Next up toss in your butternut squash, apple, and carrots.  Stir around with the onion mixture.  Add three cups of chicken broth or water and crank the heat.  Bring to a boil, add a healthy toss of s&p then bring to a simmer for about 20 mins or until veg is tender.  Turn off the heat and rev up the immersion blender (my FAVORITE kitch toy)  If you do not have one of these a.) Christmas is around the corner b.) you can use a blender but allow the soup to cool to prevent an explosion.  Blend away until you are left with a creamy velvety orange pot of comfort.  I like to top this soup with a dollop of Greek yogurt, candied pumpkin seeds, and a dash of cin but it is just as good without the accessories!

Enjoy this creation in your favorite mug...it is sure to make your heart smile:)

 

Lots of LOVE

EmMe

&

 

 

 

 

 

millions of peaches

 

As you all know, I am more obsessed with going to market than I am going shoe shopping! No offense Jimmy Choo! Central Market in York Pa has really made a comeback in the past 5 years! The rustic historical building houses farm fresh fruits and veg, local meats, cheeses, the most picture perfect too pretty to eat (oops) croissants, quiche, blueberry bursting muffins, the hissing of espresso machines, and...

SO when I go to market, yep, you guessed it Copper Crust is my first stop(thecoppercrust.com).  The French style bakery is cozy, homey, and the perfect spot to start the day. The café is overflowing with drippy gooey sticky buns, herb speckled buttermilk scones, mini desserts(one of each please), flakey croissants...needless to say my senses are in overdrive even before my first sip of java!

Once I have my coffee in hand I am ready to shop till I drop! So naturally I do a little walk through to take in the aesthetically arranged colors of the rainbow and as I stroll through I shimmy my way in here and there to smell and squeeze my ingredients to cater to my brewing creative mind.  A QUICK NOTE on the squeezing and sniffing...I am one of those and it just dawned on me that everyone else is probably putting the peaches under their noses too and touching all of the tomatoes to perfect their tomato mozz salad...my point is WASH YOUR PRODUCE! You never know where other peoples hands have been!! Just sayin:)

I know I know get to juicy stuff already! Juicy is right! Juicy peaches have been making appearances in several of my summer dishes.  Mozzarella peach salad is my all time fave so I thought why not turn this into a Panini! I am pretty damn good with the no carb thing during the week so when Friday night rolls around I'm ready to sink my teeth into something other than kale and grilled veggies (I love you kale but I gotta live a little).

 

I know right!?!?!

 

HEAVEN ON EARTH

So here goes it:

Sliced white peaches

Homemade mozzarella (or whatever works for you)

Sliced prosciutto ( 2 slices per sammy)

Ciabatta rolls

arugula

Good balsamic

EVOO

S&P

 

Layer this baby however you want! I did mozz, prosciutto, peaches, mozz, arugula, sprinkle of S&P

Once I closed the sammy I drizzled it with evoo to help create a nice crispy outside! I LOVE crunch!! Panini maker here we come! If you do not have a panini maker grill pans work wonders too! Just place a foil covered pan on top of the sandwiches and load it up with cans of soup to create the weight in order to press the yummy ingredients together! A foil covered brick works too (I mean doesn't everyone have one in their kitchen cabinets) Once the cheese begins to ooze you are in business! For a last special touch open each little present and drizzle some aged balsamic!

I'm big on the diagonal cut (thanks mom for always making the best pb&j)

BITE INTO THIS and message me...although you might be speechless

 

 

 

  This salad is quite fab too! Slices of summer melon, white peaches, poached chicken and a citrus vinaigrette! Easy peasy and PHENOM!

 

So now that I gave you the JUICE go create your own food gossip!

xo,

EmME

&

 

  

cooking for friends

 

Thanksgiving? Try again? This is called homemade chicken noodle soup for the soul!

COMFORT...naturally the day I cranked on the oven it was hot as balls!  That didn't stop me from stuffing lemons, fresh thyme and garlic inside of this poor chicken which was baked to a golden crisp.  Oh, but I did massage this guy with butter and thyme too...he liked it

p.s. Dental floss makes for the perfect twine (stay away from minty fresh)

 

So I want to dedicate this blog post to my friends! WHY? Friends give us energy, inspiration, confidence, hugs, shoulders to cry on and a legit reasons to pee our pants laughing! For me spending time in the kitchen is about sharing bites, talking about the day, Mmmmm's, ahhhhhhhh's, sipping wine, swaying around the kitchen with Billie Holiday...this is the key to "soul" food.

For me there is nothing better than watching someone I adore become intoxicated with every bite of my love infused creations.

 

 

 

Recently on the EmMe MENU:

Chicken noodle soup

Pancetta sun-dried tomato turkey meatballs

with homemade sauce

Summer quinoa salad with farm stand corn,

 basil, toms, feta

 

This quinoa salad will get all of your friends and family food drunk at your Labor Day party! Earthy quinoa is peppered with sweet corn, salty feta, juicy bursts of garden fresh tomatoes and speckled with fragrant basil! This recipe welcomes alterations to make your taste buds scream!

 

 

 

Ingredients:

1 cup rinsed quinoa(follow cooking instructions on bag)

2 pieces of corn on the cob

1 cup halved cherry toms

1/4 cup toasted pine nuts

1/2 cup crumbled feta

1/4 cup chiffonade basil

3 lemons juiced

1/4 cup evoo

S&P

 

I didn't have basil when I made this before so I added flat leaf parsley!

 

1.) Cook and cool your quinoa

2.) Grill your corn to create a nice char on the outside-you could also wrap it with a damp paper towel and pop in the mic for 4 minutes and BAM (cut off the cob after cooled)

3.) Chop cherry toms (if super juicy leave some seeds behind as you don't want to have quinoa tom soup)

4.) Rinse basil leaves and stack them one on top of the other...roll then chop into thin little ribbons...take in the aroma

5.) Rinse and juice lemons, whisk in evoo, sprinkle with S&P

6.) Add all the ingredients to the quinoa in the order that you prepped them staring with the corn

7.) Fold in the feta and pine nuts

8.) Taste and add S&P if needed

9.) I like to add little slivers of red onion for color and a little extra punch!

 

  Future recipe:

 



 Mmmmm...Turkey pancetta sun-dried tom meatballs



 

"Cooking is LOVE made visible"

 

Cheers to all my friends who inspire me everyday!

xoxo,

EmMe

&

 

 

 

 

 

 

the new peanut butter

I got one word for you 

 

P

E

S

T

O

 

While strolling through my fave market in Summit, my nose was quickly awaken by the scents of sugar sweet cantaloupes and sun ripen tomatoes.  Bright earthy aromas of basil infused the Sunday morning air, as I sipped my organic coffee and enjoyed each bite of my moist walnut and cranberry studded breakfast cookie.  After feeding Q my last little crumb, I grabbed my market bag and began my venture.  Corn, tomatoes, kale, peaches, blueberries, more kale, arugula, cantaloupe, zucchini, basil and a piece of fresh cod quickly filled my bag. 

 

 

I'm like a kid who just got home from Toys R Us as I take all of my goodies out my bag and display them on my counter.  As I take in all of the sweet organic summer scents, the bright colors and textures inspire my Sunday dinner. Creating a menu is like composing a painting.  It is key to incorporate different textures as well as colors that contrast well and compliment one another.  Keeping it clean and simple so all the elements shine through but marry together as one is vital in producing a successful masterpiece. 

 

Within minutes my basil was clean, pine nuts were toasted, parm grated, and garlic was crushed ( my fingers are still reminding me).  I'm not gonna lie...I hate cleaning my food processor! Call me lazy but trying to get in all the nooks and crannies after whipping up a mess is not my cup of tea! Well, this green mess is SOOOOOO worth it!

 

1 cup basil

3 tblsp toasted pine nuts

2-3 garlic cloves (depends on who you are kissing)

1/3 cup parm

1/3 cup evoo

s&p

 

PULSE everything but the evoo, s&p

Once it blends together nicely stream in your evoo (keep the food processor going)

When all of the elements have come together in a nice smooth consistency sprinkle a little s&p! Dip your finger right in and give it a taste!  FOODGASM

 

So now that you have this vibrant green baby shit looking pesto, what the H are you going to do with it? Well, well, well...you have come to the right place!

 

Add a dollop on top of your fave grains peppered with kalamata olives, artichokes and toms

Add to your fave pasta with some grilled chkn/shrimp corn, zucchini, and fresh parm

Tom, mozz, pesto

Peach, mozz, pesto

Swordfish(or your fave fish) with a dollop

Ciabatta schmeer of pesto, prosciutto, mozz, roasted red pep

Stir into Greek yogurt to dip fresh cut veggies

Spread on a wrap with turkey, provolone, and fresh spinach

I could go on for days...............

 

tom, mozz caprese

 

P

E

S

T

O

 

Pesto topped barley

 

Leave me some lovin and share your favorite pesto inspired meals!!

xoxo,

EmMe

&

  

 

 



beachin' style

 

Do you ever find yourself chillin in your closet like a deer in headlights? What should I pack? Something for a nice dinner out, a sweater bc its Alaska in restaurants, wedges, flops for the beach, jewels, undies, cover up, jammies (I can't sleep naked on the annual fam vaca)...the list can be overwhelming bc as woman we think of every possible scenario and we have to look our BEST at all times!

 

Simple is best...keep it comfy but beach sexy. Flowy dresses, embellished flops, dangly earrings with a pop of color.  There are three must haves on my list! ALWAY pack a hat! Even if you don't rock it ocean side its easy to throw on in the am for a stroll to the beach café for a good organic brew.  After pool and beach time who doesn't love to whip off the wet suit, throw on comfy loungewear and enjoy an ice cold beer on the deck?  Another key time for a cute hat!

 

Second on the must haves list is a scarf! I am a fan of the infinity scarf these day bc I don't have to worry about how the hell I'm going to wrap it, knot it....

Target, TJ Maxx, Kohl...always has trendy inexpensive rags! In the summer I look for something lightweight that compliments most of my wardrobe.  Throw it on with a simple tank, distressed jean shorts and flops.  Perfect casual outfit for a cocktail and appetizers at the tiki bar.

 

Last on my (I cant live without) accessories is jewelry!!!  I can't get enough! Silver, gold, turquoise, sparkle, you name it I got it in the bag! I'm the kind of gal that needs to look good to feel good! If I don't have my JCrew studs, and Lucky Brand bracelet that go with my Elizabeth & West kimono I will throw a 31 year old tantrum!

 

The moral of this blog post is if you forget your undies its not a big deal! HAT (SWELL is my fave online spot), SCARF, BLING! Keep the outfits simple and accessorize!

 

The best accessory of all of course is the sand between your toes:)

 

LIVE

LOVE

BEACH

 

 EmMe & Q

 

p.s. leave me some lovin'! I want to know your fave beachin' styles! 



Cookies for Breaky

Cookies for breakfast!!!!

 

2 cups quick oats

1 cup nut butter (I used almond)

1/4 cup maple syrup
1/4 cup apple butter

1/4 cup canned pumpkin

1 tblsp cinnamon

2 tblsp chia seeds (damn things are stuck in my teeth as I'm type this)

1/2 cup dried crans or raisins

1/2 cup pepitas (great crunch)

 

Pre-heat the oven at 325 and line a cookie sheet with parchment

Mix your ingredients together (adding cran and pepitas last)

Once combined its cookie time!

I made 8 nice sized cookies from my dough

Place on covered cookie sheet (they will not spread so you can put them close together)

Bake for about 20 mins of until slightly golden!

Enjoy with a cup o' jo or your favorite herbal tea

p.s. Don't forget to floss before leaving the house:)

 

xo,

EmMe