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Fresh Grilled Peach Burrata Salad

 



F R E S H  G R I L L E D  P E A C H  B U R R A T A  S A L A D

Remember those juicy peaches from Tony’s Fruit Stand from Monday’s post? Well, I couldn’t let summer go with out a little-grilled fruit action, and peaches are the perfect fruit to grill! Trust me, once you have had a grilled peach or any fruit for that matter, you will never go back. You are seriously missing out! Grilling fruit brings out the sweetness even more and the caramelization on the outside. Soo good! And burrata? Well, it’s only the best cheese in the world! The sweetness of the peaches with savory burrata makes for a killer combination, and adding in procusitto, gives it that salty punch to make one flavor-packed summer salad. And it wouldn’t be right if I didn’t add in some unusual subjects into my salad game. 

The fam and I spent our last week of summer in one of our favorite places. Tahoe. Need I say more? My husband has been going to Tahoe since he was little. His family has a place that is in the same complex of some of his dearest friends that he met while young and free loose on the Tahoe shores. I’m sure you can only imagine the stories I get to hear. ;) Now as adults, we get to spend time with those close friends and have our kids grow up doing the same thing as him. I tried this recipe on them last week, and it was a keeper! I highly recommend having this grilled salad with close friends, wine in hand, and on the beach at sunset. That is what summer nights are all about! 

Photography by Candiss Koenitzer

 

D I R E C T I O N S

Preheat grill to medium high heat. Spray grill to prevent sticking. Grill peaches until grill marks and caramelization are achieved. Set aside to cool. Now, you could serve this as a warm salad, but I’m not a fan of warm soggy micro greens. I sometimes will even put the peaches in the freezer for a faster chill down, especially if its really outside.

 Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers.

Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers. You can omit the red onion if your not a fan, or even grill those as well for a less pungent taste.

Sprinkle the arugula micro greens generously on top.

A final touch, lightly sprinkle himalayan pink salt and lavender. If you do use the lavender, use the kind from the grocery store to insure it is edible. Add some aged balsamic vinegar for that extra touch and flavor right before serving!

xx

Abby

 

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By on August 18, 2017 in BEIJOS EATS, EATS, FOOD, RECIPES, SALADS

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Beat the heat with this Coconut Lime Passion Fruit Popsicle

We are in full swing of summer, and this heat here in my area is no joke. I mean I have been places during summer where it reaches 110, but every day… my goodness! This week we have another heat wave, so the kids and I are staying cool by making popsicles and hanging out by the pool. With both kids home for summer and camps here and there, I have to have some activities to keep them happy, and of course, keep me sane. This week we made these coconut lime passion fruit popsicles. The reason behind those ingredients you ask? Just ones that I know my kids will eat, always in my fruit basket, and that are healthy with all those natural ingredients. Plus, I was feeling a little bit tropical, but when am I not? I promise these taste amazing, enjoy!

Find more of my popsicles recipes, here

Coconut Lime Passion Fruit Popsicles

I n g r e d i e n t s
makes: 5 popsicles

1 cup cubed pineapple (grill for extra sweetness)
 fresh juice from 1/2 lime
1/2 can of coconut milk, the thick part
1/2 cup passion fruit or 2 passion fruits
One teaspoon Manuka Honey (if needed for sweetness)

D i r e c t i o n s 

Blend everything together, and if you are using the passion fruit seeds stir in at the end. Now, I didn’t use the passion fruit seeds this time, cause the kids think they look funny, so I used fresh juice.  Taste before adding to molds, if you need more sweetness add some honey. Pour the mixture into the popsicle molds. Add the popsicle sticks and put those babies in the freezer overnight or at least for 5-6 hours. Finally, you can enjoy!

xx
Abby

 

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By on July 7, 2017 in EATS, FOOD, HEALTHY, popsicles

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Father’s Day Tablescape + Dinner Menu

Being an event planner, my mind is always scheming up ideas for any sort of function I may have. Father’s Day is no exception! It might be one of my favorite holidays to plan for. I love making this day special for my husband. He is a very simple guy who never asks for anything, so I like to do a little extra to make sure he knows how much we love him. We send him off golfing in the morning, which also allows me to go shopping and set up our dinner. The kids love to get involved, so I have them make cards for him which will go on his place setting. They are so proud of their hard work, it’s the cutest thing. I worked with my favorite Chef Molly from Organicopa to get create this full course menu that any dad will love. My husband is a big lamb guy so we included that! She was generous enough to let me share the recipe for you guys to make too! All this yummy food, displayed on a cool casual monochromatic table setting. Add in the DIY that we did last week, and you just gained some major wife points!

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I just love this table setting. Not only does it have a masculine vibe to it, but it also has a cool casual California style that can be used at any function. My favorite item out of all of this is definitely those ceramic plates.  A life goal for those to be my everyday plates. Till then, they are fun ones to bring out for a little dinner party action. Let’s not get started on that matte gunmetal flatware, so so good! This time around, I did stemless wine glasses and beer goblets instead of the typical wine, water, and tumbler combination. This table setting will make any food look 5 stars, but I got you covered there too.

Father’s Day Menu

Appetizers
Humboldt fog fondue with savory dippers: heirloom baby carrots, steamed asparagus, apple, garlic rubbed crostini
Fillet of beef on garlic rubbed crostini with caramelized onion, point Reyes blue cheese and balsamic reduction
Watermelon Martini: cubed watermelon, lime juice, mint and feta in a martini glass

Salads
Summer asparagus, sweet pea and feta salad with lemon dijon vinaigrette
Grilled sweet corn salad with ancho aioli, queso fresco, lime and cilantro Heirloom tomato and wild arugula salad with honey-lime vinaigrette and candied pistachio

Main
Tuscan lemon marinated lamb lollipops with sweet potato puree and black cherry cabernet reduction
Marinated grass fed rib eye with shaft blue cheese compound butter, grilled tomato and asparagus, twice baked potato and garlic rubbed crostini

Cocktails
Georgia on my mind: bourbon, peach ale, peach liquor and mint with lemon juice Spice and Ice: tequila, mango puree, lime juice, ginger-habanero syrup

As promised…

Tuscan Marinated Lamb Lollipops with Sweet Potato Puree and Blackberry Cabernet Reduction

Ingredients

 10-15 large garlic cloves, crushed
1/4 cup fresh rosemary leaves
1⁄4 cup fresh thyme leaves
1 cup lemon juice or white wine vinegar
Coarse sea salt
2 tablespoons extra-virgin olive oil
1 rack of lamb cut into 8 lamb chops, about 3/4-inch thick

Directions

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, lemon or vinegar, and salt. Pulse until combined. Pour in olive oil and pulse into a puree. Pour the puree on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator, but preferably longer. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Sweet Potato Puree

3 pounds whole sweet potatoes, peeled
1/2 teaspoon salt and freshly ground pepper, to taste
1/2 cup cream
1 cup cream cheese
6 tablespoons butter

Directions

Boil sweet potatoes in salted water until fork tender and mushy, about 20 min. Puree with salt and pepper in a food processor. With motor running, gradually add milk and cream cheese through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Blackberry Cabernet Reduction

Ingredients

2 shallots, chopped
2 tablespoons chives, chopped
2 teaspoons rosemary, chopped
2 teaspoons thyme, chopped, divided
3 tablespoons olive oil, divided
1 cup Cabernet Sauvignon
1 1/3 cups unsalted beef stock
1/2 cup blackberries
1/4 cup blackberry preserves
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt

Directions

Chop shallots, chives, rosemary, and thyme finely. Preheat medium saucepan on medium-high 2–3 minutes. Place 1 tablespoon oil, shallots, rosemary, and 1 teaspoon thyme in pan; cook 2–3 minutes or until shallots are soft, stirring constantly. Stir in Cabernet, scraping up any brown bits from the bottom of pan; cook 3–5 minutes or until wine is reduced by half. Stir in stock, blackberries, and preserves; mash berries with back of a spoon. Simmer 8–10 minutes or until thickened. Cover and keep warm.

Assembly of Dish

Find a martini glass without a stem, so it’s more stable. Take 1⁄2 cup of sweet potato and put it in the bottom of the glass  Add 2 lamb lollipops to each martini glass. Drizzle lollipops with sauce and sprinkle with remaining 1 teaspoon thyme and chives; serve.

 

Shop the post here!

 

xx
Abby

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By on June 12, 2017 in EATS, ENTERTAINING, FATHER’S DAY

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Cactus Ice Cream Cones

It’s Friday Y’all! Its one more week till its officially summer in our house, and I’m pretty stoked about it! Our summer plans consist of a lot of swimming, camps, adventures in our new town, and lots and lots of eating ice cream! It will be H-O-T this summer where we are living, so frozen treats is the #1 priority. I’m constantly always on the hunt for new recipes for the blog and trying them out on my family and friends. Some are hits and some are misses. But definitely no complaints. Right now, the Guido taste testing kitchen is all about frozen treats on a daily basis. Of course, the kids don’t mind at all! I recently saw the cutest cactus ice cream cone idea on Pinterest, and just had to recreate it.

This is the cutest idea to go along with our cactus themed tablescape idea we shared with you last weekend. See it here.  I wanted to do an ice cream that wasn’t filled with a ton of ingredients and that I knew would be Dylan and Jett taste bud friendly. Just cause it has the word ice cream in it, doesn’t mean it will always be a winner for them. I have tried to pull a quick one on them and add some veggies in there… not as sneaky as I thought I was. Until, this recipe came along! What avocados? That’s just lime and coconut milk kids. Eat up!

Kid and Hubby approved!

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Coconut Lime Ice Cream

Ingredients

1 can (13.66 ounce) of coconut milk
2 avocados, peeled and pitted
1 cup maple syrup, Grade A, or to your taste
½ cup lime juice, freshly squeezed (5 limes)
1 Tablespoon lime zest
¼ cup water

Directions

Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.

Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out, and it stays on the spoon without sliding off right away (about 20 minutes). Serve immediately or freeze for a firmer texture.

For adult friendly veriosn: add 1-2 Tablespoons of vodka or tequila.

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Cactus Ice Cream Cone 

Ingreidents

Ice Cream Cones
Coconut Lime Ice Cream (or any type of green ice cream, I used a mint ice cream in the picture that I was testing out)
White Jimmie Sprinkles
Ice Cream Scoop
Candy Melts
Ice Cream Cone Holder (optional)

Directions

1st, you will need to assemble when you are ready to serve cause its ice cream after all. Or you can assemble and then put back into the freezer until you are ready to lick away. Simple place one scoop on your cone. Then take your white sprinkles and place all around the ice cream like the thorns on the cactus’. You could also make a candy flower by melting pink and orange candy melts and then allow them to harden.

xx

Abby

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By on June 2, 2017 in DESSERT, EATS, FOOD

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Making Spring Buddha Bowls

I think we say this every year, but where does the time go?!? I swear Jacquelyn, and I were just scheming ideas for our spring to do list, and today we are checking off our last final spring item with our buddha bowls. But don’t fret, summer is among us, and this summer’s to-do list is a goody! Summer is my favorite season… I think most of you feel the same way. How could you not, it’s filled with sunshine, al fresco dinners, maybe a vacay or two, and most of all making fun memories with your little ones.

Cooking with this season’s freshest bounty is always a must. I love to make dinner on spring and summer nights and eat outside with my family. It is what puts the biggest smile on my face! The best nights are when I can get one or both kids to help me cook dinner. I have some of the best memories cooking with my family when I was younger, and I hope I can instill that into my two kids. It requires time, a lot of patience, and some extra clean-up, but well worth the effort. 

These bonding memories not only teach them about what it is in season, but also creates an opportunity to discuss the senses (taste, sight, smell, touch), boosts self-esteem, and encourages creativity which I love. All I can say is that I’m doing something right cause my kids eat more vegetables than my husband and myself combined. One of our favorite things to make is buddha bowls or hippie bowls. Also, these bowls allow each of us to put in our favorite ingredients. This is my take on a spring Buddha bowl. 

What the heck is a buddha bowl some of you might ask?

A buddha bowl or hippie bowl is a vegetarian bowl that is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha. While there are a lot of variations of these bowls, they usually incorporate a starch, vegetable protein, raw and cooked vegetables along with some fruit, nuts or seeds, and a dressing. It’s really up to you! And who wouldn’t love that? 

Abby’s Spring Buddha Bowl

Ingredients

Brown Rice
Asparagus (broiled or grilled)
Grilled Zucchini
Radishes (variety)
Blueberries
Cucumbers
Avacado
Purple potatoes (I roasted with salt + pepper and then mashed with a fork)
Chia seeds
Micro Greens (I like spicy arugula micro greens)
Heirloom cherry tomatoes (roasted)
Arugula

Directions

Layer arugula on the bottom of your bowl. And I sometimes will toss the bottom layer of arugula with some dressing before putting in the bowl. Then layer with brown rice. Then simply pile together your ingredients next to each other. Lastly, drizzle the citrus vinaigrette, and serve immediately. So, there are no rules to Buddha bowls, it’s all about healthy options all in one place, cooked or not cooked. Totally up to you, which is fun especially for the kids. As a result, it gets them to eat their veggies. Or so we hope! 

Citrus Vinaigrette

Ingredients

Makes 1 1/2 cups

One small shallot, finely chopped
¾ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
Three tablespoons fresh lemon juice
Two tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Directions

Combine first six ingredients in a small jar; season vinaigrette to taste with salt and pepper. Finally, shake to blend and pour onto your bowls. 

Can be made up to 1 week ahead, and kept chilled.

Watch out for sneaky little hands!

 xx

Abby

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By on May 24, 2017 in EATS, FOOD, RECIPES, SALADS, SPRING, TO DO LIST

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