I’ve used a ton of her recipes, from green beans to cinnamon rolls to hummus, Sally really is the queen of the kitchen! My favorite thing about Sally is how simple and healthy most of her recipes are. I’m no Betty Crocker, but I sure can fake it well with her help.
The family I nanny for has been in Jamaica for the last week, so I’ve had a bit more time in the kitchen to cook up a storm. I celebrated with this giant oatmeal creme pie.
It’s still February but I don’t even care, cause I’m Irish all year 😉 Bobby and I are both part Irish and really love this holiday. We didn’t get to celebrate last year with him doing some field training, so I figured we better start early this year to make up for lost time!
I also made the very traditional Irish dinner Shepard’s Pie, but I want to find a better recipe before sharing with you all!
This is one of the few recipes I come back to often, so I can promise it’s just as delicious without being green!
Who’s up early enough for a true breakfast on the weekend, anyways? Weekends are for sleeping in!
Go ahead, lay in bed as long as you want. But when your stomach starts growling and you can’t stand it anymore, I recommend you make these.
Sausage and cheese biscuits for the win.
Sweet and salty, soft and pillowy, cheesy and more cheesy – how can you say no?
Super simple with ingredients you probably already have, and less than an hour from start to finish!
I found this one on Pinterest (surprise), posted by Deborah from Taste And Tell, who happens to share my love of travel!
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon sugar
⅓ cup butter
4 oz shredded sharp cheddar cheese
5 sausage links, or more for extra protein
1 cup milk
2 tablespoons melted butter
Start by cooking the sausage links in a skillet on medium-low heat. These ones are maple & brown sugar flavor, yum! I’d like to try a spicier version next time, but these tasted magical with the perfect combination of salty and sweet.
While those are cooking, pre-heat the oven to 425*. Next, mix all the dry ingredients and then cut in the butter until it looks like coffee cake crumble. I recommend using a pastry cutter for this, but a fork will work too!
After the sausage is cooked, chop it up and then add it to the bowl, throwing the cheese in afterwards and stirring well. When the sausage and cheese are thoroughly mixed, add the cup of milk and gently stir just until the dough starts to come together.
Turn the dough out onto a lightly floured work surface (aka, my counter) and knead it a few times. If you wear rings, I highly recommend you take them off! It’s also a good idea to flour your hands to prevent a huge sticky mess. Once the dough firms up a bit, pat it out into a thick rectangle. The biscuits don’t rise a ton, so don’t flatten them out too much!
Cut them into even squares, place them onto an un-greased cookie sheet or Silpat and then bake for 13-15 minutes, or until lightly browned. If you like, you can brush them with melted butter before serving, but we tried ours drizzled with a bit of maple syrup and loved the result. Can you tell we like to indulge on the weekend?
There you have it – quick, delicious, and made with simple ingredients. The perfect way to start your weekend when you’ve slept in and aren’t exactly feeling like Rachel Ray. I hope you love these as much as we do!
Since we’ve moved to New York, it has snowed more days than not. By no means am I complaining, though – I absolutely love snow. My poor husband thinks I’m a nut because he grew up in Chicago, so he’s more than used to snow. His snow smarts come in handy though, with teaching me how to shovel the snow (harder than it sounds!) and how to drive in the slick slush. It’s good to know, but I’d much rather stay home and make snow sprinkled cookies to share with you guys!
With our moving and driving cross-country during the Holidays, Bobby and I finally had our Christmas on Saturday. He spoiled me: I was soooo excited to open a bag and see a Silpat baking mat! It’s a non-stick baking mat that’s safe up to 500* (higher heat tolerance than parchment paper), and it delivers even heat transfer – ensuring perfect cookies and pastries. I have wanted one of these for the longest time!
Snow Day + Silpat = the perfect excuse for a baking frenzy!
4 Tablespoons (60g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 large egg yolk
1/2 teaspoon butter extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (95g) all-purpose flour
1/2 cup (80g) sprinkles
1/4 cup (40g) sprinkles, for rolling
Preheat your oven to 350*. Line a cookie sheet with parchment paper or a silicone baking mat like Silpat. Pour 1/4 cup sprinkles onto a plate to use for rolling and set aside.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. I don’t have either of these (hopefully my next kitchen toy!), so I use a whisk to whip it all together. I don’t mind – it makes for pretty impressive forearm muscles 😉 Beat in the egg yolk, butter extract, baking powder, and salt. Because I’ve basically had to “start over” in my kitchen with spices and things of that nature, I substituted vanilla for the butter extract. Still absolutely delicious! Add the flour, and mix until a soft, thick dough forms. Gently stir in sprinkles and be careful not to over-mix.
Roll dough into teaspoon size balls. Ensuring that the balls are tall, rather than wide will give you a fluffier, thicker cookie. Send the dough balls through the reserved sprinkles, then set them about an inch apart on your prepared cookie sheet. Bake for 9-10 minutes, watching closely at the 9 minute mark to assure they do not brown.
Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Cookies remain fresh up to 1 week covered at room temperature.
Melt-in-your mouth cakey goodness while watching the snow fall? Hello, Monday.
I’ll be trying out some New York “signature” recipes soon – think NY-style pizza, cheesecake, etc., so stay tuned!
I’ve been saving this subject for this special occasion.
Every summer, my dad and I celebrate the start of summer with our favorite dinner: Shish Ka-Bobs!
It’s an all-around win because its simple, customizable, and they’re grilled outside so your house isn’t heat up even more by an oven. 😉
These can be thrown together super quick and will satisfy even the pickiest of eaters! Start by preparing your meats. We chose steak and chicken, cubed both and then evenly divided each into 4 bowls.
Next, the marinade. For the beef, we used Worchester sauce and Montreal seasonings in one bowl and Heinz 57 in the other. One bowl of chicken was marinaded with Teriyaki sauce, and in the other we used olive oil with fresh chives and rosemary. Mmmmm!
After your meats are set up to marinade, start heating up your grill or barbecue. Next, you can start chopping the vegetables. We used fresh summer produce like bell peppers, a Walla Walla sweet onion, potatoes, an Anaheim pepper, cherry tomatoes and mushrooms. Pineapple is also delicious! Chop the peppers and onion into large pieces to prevent breaking, then wash the potatoes, tomatoes and mushrooms which can be left whole.
When you’ve got all the ingredients of your dreams, grab some skewers and load them up!
Here are a few tips to make sure everything is delicious and cooked all the way through:
Put soft vegetables like tomatoes, peppers and onions toward either end of the skewer.
Meats and potatoes go in the center of the skewer, where they will cook more.
Get creative and don’t be afraid to mix flavors!
Using a heat-retardant glove, place the Ka-Bobs on a grill: we used a propane grill set to 400*. Watch them closely, turning them every 5 minutes or so. Cook them to your preference – we like slightly crispy veggies and beef that’s still a teeny bit pink. When they look delicious, pull them from the grill and set the loaded skewers onto a plate to cool.
When you can’t wait any longer, gently push everything off using a fork.
Wah-lah! A quick, simple and easy dinner served in an hour.