Christmas, cooking, Decorating, Elf on the Shelf, Entertaining, NaBloPoMo, thanksgiving

Why Am I So Behind This Year?

November 18, 2021 littleshoeprincess

Yesterday, a family member asked me what they could bring to Thanksgiving. My first thought was like, ‘I’m not even thinking about Thanksgiving yet,’ and then my second thought was, ‘Wait…Thanksgiving is next week?’

Next week!

Last year at this time, the house was already decorated for Christmas, but last year was “Because, COVID” so pretty much anything was acceptable. This year, Mr. KK has given me the firm “not until after Thanksgiving” rule for Christmas decorating. So I patiently wait until Black Friday to change over our house…

Do I feel so behind this year because last year I was so ahead of the game? Did not leaving the house and having zero social life mean that I was able to kick start the holiday season? I feel like I had more gifts bought, more meals planned, more holly jolly going on.

Next weekend our little elf on a shelf arrives, his annual journey down from the North Pole, the weekend after Thanksgiving, with a box filled with goodies to kick off the holiday season: Christmas jammies, a new Christmas book, and a Christmas ornament. And, of course, the start of Elf Shenanigans for the season.

And don’t get me started on holiday shopping. I have about 3 gifts purchased, and zero ideas for everyone else.

It’s not only the feeling of being behind on the holidays, it’s the feeling of being behind on life in general. Was I always trying to juggle this much? Did I always feel this overwhelmed? Was preparing dinner every night this much of a dreaded task? (Likely, yes.) When did we start wearing all of these clothes that needed washing? How are we dirtying so many dishes? Why is the countertop constantly covered in piles of mail and ‘stuff’? And why can I never find the time to clean up/put away/wash anything?

If I was waking up early to overthink my life before, it’s in overdrive now. Mentally making lists for gifts, recipe planning for holidays, thinking through an email to send for work, remembering to send in Little Mister’s library book on Tuesdays, and his homework on Fridays.

It’s apparently time to start thinking about Thanksgiving, a mere week away; appetizers, side dishes, desserts…holiday cocktail! And right after turkey day, turn around and do it all again for Christmas…and including a mischievous elf, a man in a big red suit, and FINALLY…Christmas music.

cooking, food, recipe

Ode to the Potato

November 6, 2021 littleshoeprincess

Potatoes are one of the most perfect foods on the planet.

They are so versatile: you can bake them, roast them, hasselback them, mash them, french fry them, hash brown them, and even turn the into pasta. Very few foods an claim this amazingness.

As much as I love potatoes, I don’t eat the as often as I would like. This short, pear-shaped body would likely morph into a pineapple if I got the fries instead of salad every time.

But everyone once and I while, I treat myself (and, indirectly, Mr. KK). Last night was one of those nights. I busted out the big guns and made Gorgonzola Twice Baked Potatoes.

Gorgonzola Twice Baked Potatoes Recipe

Ingredients

2 Russet baking potatoes
Crumbled gorgonzola cheese (exact amount depends on your taste; I tend to use maybe 1/2 a cup or a little more)
2-3TBSP of sour cream
Milk
Salt and Pepper

Directions

Preheat oven to 450 degrees.
Wash and completely dry potatoes. Place them on a baking sheet and piece them with a knife (about 5 good pierces per potato)
Bake the potatoes in the oven until they are crispy on the outside and a paring knife glides in easily, about an hour
Remove from the oven and let cool until you can handle them (reduce oven temp to 400 degrees)
Hold the warm potato in your palm, and using a knife, slide off a little oval flap of potato. This will be the opening you will use to scoop out the potato. I usually do one that’s about a few inched long and an inch or two wide. It should just be across the length of the top of the potato (see photo below)
Scoop out potato from both potatoes into a bowl. Mash with a potato masher to remove any lumps.
Add cheese, sour cream, salt and pepper. Mix slowly. Add milk as needed to loosen the mixture just a bit – it should still have a very thick consistency and hold together.
Put the stuffing back into the potato shells, place stuffed potatoes back on the baking sheet.*
Warm and slightly brown the tops of the potatoes in the over for about 10 minutes (or as long as you need to get the filling hot and the cheese a little melty).

*At this stage, you can wrap the potatoes in foil and refrigerate for a day and then bake the next day in the oven at 350 until the are hot, then increase to 400 to brown the tops a bit.

Steps 4 and 5: the hollowed out potatoes. Just slide a small flap of the top so the potato holds its shape when it’s empty.

Scooped out potato and gorgonzola cheese.

Add sour cream, salt and pepper. After mixing start to add a little bit of milk to moisten the mixture just a little bit!

Refill your potatoes and brown them in the oven!

Are these good for you? Not likely. Are they delicious? YOU BET.

These are probably one of my favorite ways to enjoy a potato. Though roasted baby potatoes with oil, garlic and rosemary are a close second. And the french fries from our favorite beer bar. Oh, and gnocchi. Who am I kidding? I like ALL potatoes. Except scalloped potatoes, which I feel are that second cousin of the potato that no one wants to invite to family reunions.

Speaking of adoring potatoes, my child doesn’t like mashed potatoes. Let me repeat that: my child does not like mashed potatoes. I’m not quite sure how this relationship is going to turn out, to be honest.

cooking, food, NaBloPoMo, recipe

Cozy Meals for a Crazy Year

November 19, 2020 littleshoeprincess

Is it just me, or is it hard to eat healthy when the weather cools down? I don’t know about you, but when it’s 25 degrees outside, I find it difficult to eat a salad.

Cooler temps call for warm, comforting meals. And in year when we’ve been dressing for comfort, there’s not reason we shouldn’t be eating for comfort, too.

I thought I’d share some of my favorite comfort food recipes for the upcoming winter season.

KK’s Top 5 Comfort Foods

Ina’s Penne Vodka

I’ve shared this recipe before by Ina Garten, but it’s worth sharing again. This pasta is rich and creamy – with a hint of heat from the red pepper flakes – and hard to eat just one serving. You will overeat this pasta, but it will be worth it.

Get the recipe here.

Beef, Tomato and Acini de Pepe Soup

There are days when I just crave a big bowl of steaming, satisfying soup. I found this recipe in a Skinnytaste cookbook I bought after I received my Instant Pot. The meat and pasta make it hearty, and the half pound of parmesan cheese I put on top makes it’s kk-worthy.

Get the recipe here.

Spaghetti Carbonara

I know it’s bad for you, but it’s SO SO SO good. Tyler Florence’s version of spaghetti carbonara is a lighter version, the “sauce” coming from the egg and the pasta water. It is velvety and creamy and perfect on a cold night with a glass of red wine. Sometimes, when I’m feeling crazy, I’ll make this recipe with bucatini.

Get the recipe here.

Sous Vide Ribeye

When I think of winter date night’s in, I immediately picture a juicy ribeye steak, onion rings and roasted broccolini and a full bodied cabernet. When it’s too cold to go outside and grill, I’ll prepare the steaks with the sous vide, and then sear them in a hot cast iron skillet with butter until there’s a crust. There is no recipe here. I simply vacuum seal the steaks in a bag with fresh herbs, salt and pepper and garlic, then sous vide them until the perfect medium rare. I then heat a cast iron pan until it’s screaming hot and I sear the steaks on each side for no more than a minute or two, and finish by basting with melted butter. OMG, heaven.

Spicy Buttermilk Fried Chicken Sandwich

I know fried chicken seems like a summertime dinner, enjoyed outside on a picnic table with a checkered tablecloth, but if you have the means to fry inside, fried chicken is one of those foods that just hits the spot and makes you feel good all over.

This recipe for fried chicken sandwiches is my girl crush Ina’s. And it was delicious. Don’t skimp on the pickles; I used homemade bread and butter quick pickles I made earlier in the day. Goes wonderfully with a hoppy IPA.

Get the recipe here.

Hopefully this provided some much-needed comfort food inspiration because honestly, vegetables aren’t cutting it right now.

cooking, Entertaining, food, NaBloPoMo, recipe

The Only Appetizer Recipe You’ll Need

November 13, 2020 littleshoeprincess

Mr. KK and I have always been big fans of visiting Portland, Maine. Aside from the fact that it reminds us a bit of Boston with it’s cobblestone ankle-breaking sidewalks and amazing restaurants (can you say lobstah rolls?), but the beer scene is top notch.

Trips to Portland became a little harder when the Little Mister came along, and as much as we were raising a bar baby, it was getting hard to ignore the stink eye we’d get from the hipsters.

One summer we rented a beach house for the three of us in South Portland, a 10-minute drive over the bridge. We were just close enough to enjoy an afternoon in our favorite city, with the luxury of being walking distance to a great little beach. Our house was conveniently located next to a Scratch Baking Company, a bakery that had somewhat of a cult following. Every morning at 6am people would start lining up waiting for the bakery to open, just to get their hands on their famous bagels. With the line of people came chit chat, so every morning we were up at the crack of dawn listening to everyone in line.

Now, having a husband with a sweet tooth and a toddler who loved all things cake and cookie, being next to the bakery was a very convenient spot for us. I could literally roll out of bed, walk out the front door, and be in line in my pajamas. Not being much a bagel person myself, they had a coffee cake that was to die for.

My favorite item from this bakery, however, was not a baked good at all. Tucked into the cooler with the cream cheese were containers of homemade pimento cheese spread.

Now, if you’re from the south, you are well aware of how life-changing pimento cheese is. If you don’t know what pimento cheese spread is, well, I’m sorry. You’ve barely enjoyed life up until this point.

First off, it’s made with cheese. If you’re a cheese whore like I am, that should be enough of a selling point. Second, it’s cheese mixed with cream cheese. (I mean, COME ON.) But perhaps the best selling point, is that you can eat it on almost anything. Crackers? Sure. Pita chips? My favorite. As a grilled cheese. Woah. Spread on a chicken cutlet on a roll? Shut the front door.

The day I discovered the pimento cheese spread at Scratch Baking Company, my entire vacation changed. I bought a container every single day, and ate the entire thing throughout the day. I had dreams about this pimento cheese. We went back to South Portland a second summer and the first thing I did was go to this bakery and secure pimento cheese for the week.

But you don’t have to live in the south or visit South Portland in order to enjoy pimento cheese. In fact, I have made pimento cheese spread many times (is there anything better to enjoy at a Kentucky Derby Party?). However, I have discovered the best of the best pimento cheese recipe; the créme de le cream cheese, if you will.

And who other to give us this amazing recipe than my girl crush: Ina Garten.

In her latest cookbook Modern Comfort Food, Ina shares her take on this amazing appetizer. In fact, once you make this and serve it, you’ll never need another appetizer recipe again.

Ina’s Spicy Pimento Cheese Spread

Recipe and photos courtesy of Ina Garten.

Click here for the recipe and a video.

Ingredients

8 ounces cream cheese, softened
3/4 cup mayonnaise
1 1/2 tsp granulated onion (not onion powder)
2 large garlic gloves
1 teaspoon celery seed
Kosher salt
3/4 cup pickled jalapenos, drained and chopped
1/2 cup chopped scallions, white and green parts (3 to 4 scallions)
1/2 cup chopped roasted red peppers, drained (4 ounces)
4 cups shredded sharp while cheddar (10 ounces)
1 tablespoon Sriracha

Crackers and/or crudités for serving

Directions

In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed and 1/2 tsp salt with a wooden spoon. Add the pickled jalapenos, scallions and red peppers and grated Cheddar. Add the Sriracha and combine. Taste for seasonings and serve with crackers, corn chips or crudités. (Or with my favorite: pita chips).

I highly recommend you make a double batch: one batch for your guests, and the other to hide in the back of your fridge so you can shame it any time no one is looking.

You’re welcome.

Breakfast, cooking

I’m OBSESSED with Starbuck Sous Vide Egg Bites.

November 17, 2019November 17, 2019 littleshoeprincess

It’s hard to find a quick on-the-go breakfast that’s not a 500 calorie piece of coffee cake or a heavy carb-loaded bagel. And while I love me a piece of cinnamon coffee cake, I just can’t eat it for breakfast and deal with that calorie guilt all day long.

About a month ago I was at a conference in Boston, and there was a Starbucks in the hotel lobby. On a whim I ordered the Ham & Cheddar Sous Vide Egg Bites. At only 250 calories – and filled with protein – they seemed like a good breakfast option (besides the $4.50 price tag).

As with all fast food breakfasts, my expectations were pretty low. Once a year I treat myself to a McDonald’s Egg McMuffin and Hash browns (or like, 3 hash browns; those things are addictive), so that’s where the bar was set.

The were round and spongy, warm from the quick zap in whatever oven Starbucks hides behind the counter.

And they were…

DELICIOUS.

They were creamy and firm at the same time, with bits of ham and cheese inside. I was torn between taking small bites and trying to savor them, and scarfing them down because they were so tasty.

After that one breakfast, I was hooked.

I came home and told Mr. KK about them. “They are AMAZING!” I gushed. “SO SO SO good!” He gave me a look that told me he thought I was crazy, and that nothing from Starbucks aside from coffee could taste that good.

A few mornings later, Mr. KK came home from his morning gym class – which was right next to Starbucks – with iced coffees and a set of the sous vide egg bites. “I had to see what all the hype was about,” he said, picking one up and devouring half of it in one bite.

How could he eat it so fast? Didn’t he know he needed to make it last because they were so delicious. He pushed the other egg bite towards me. I ate it with a fork and in about 17 bites. And if I’m being honest, I was a little disappointed that I had to share ONE order of egg bites with him, only giving me a single egg bite.

“Well?” I asked him.

“They’re pretty good,” he said. “But this is like a one-time thing; they’re expensive.” And then he left the kitchen to go shower, acting like his world was not just changed by a breakfast item.

And I hate to admit it, but Mr. KK is right: they are a sometimes breakfast treat at almost $5 a pop.

Of course I wasn’t the only one obsessed with these things. A quick Google search produced results of other egg bite lovers, as well a slew of copycat recipes to recreate them at home.

Why not? I thought. What’s the worst that could happen, I don’t like them?

I choose this recipe because I was copy catting the sous vide egg bites without using my sous vide (which felt like a lot of work). This recipe used the Instant Pot. And I bought this egg mold to make them.

Recipe for copycat Starbucks Sous Vide Egg Bites

Ingredients

4 each eggs
1/2 cup cheese of your choice grated
1/2 cup low-fat cottage cheese
1/4 tsp salt

**I also diced up some ham steak for mine.

Instructions

Prepare the molds with non-stick spray. (I use canola or olive oil spray).
Add one cup of water in the Instant Pot and place the trivet inside.
In a blender, add the eggs, cheese, cottage cheese and pinch of salt. Blend until smooth (about 30 seconds). NOTE: Once you have blended the egg mixture, you can add some green vegetable leaves such as spinach or basil at this time, and give it a quick pulse–but be prepared for green color!
If using fresh spinach, heat about 2 teaspoons of olive oil in a non-stick skillet and add a heaping bag of spinach. Allow to wilt and cook down. Remove from heat, allow to cool and squeeze out excess water; rough chop.
OPTIONAL: In each mold, place whatever ingredients you want to add such as chopped spinach, green onion chopped up ham, green chiles etc.
Fill each mold with the egg mixture leave just a bit of room for expansion. Cover the mold with foil or with an 8″ parchment paper (for cakes).
Place the mold on top of the trivet. If using two molds (double the recipe, of course) place the second one on top, but adjust so that the wells are aligned exactly with the mold below (to allow for expansion).
Check the Instant Pot lid that your gasket is in place, propertly. Close and lock the lid. Press STEAM for 10 minutes.
Allow the pressure to release naturally (about 10 minutes). Release any remaining pressure, and remove the lid. The egg bites will be tall and fluffy. Allow them to deflate (about 30 seconds).
Carefully remove the molds, wearing heat-protective gloves. Allow the egg bites to cool for a few minutes. The easiest way to remove these is to place a wire rack on top, and flip over. If the molds were prepared properly, they should pop right out.
Store in the refrigerator in an air-tight container for up to one week.

(Let’s be real, these look nothing like the Starbucks ones).

The author of this recipe got really fully egg bites that rose over the top of the mold. Mine did not look like that. Mine were more like deflated, sad egg flats.

Mr. KK – who was hopeful that I would fall in love with these egg bites and never again purchase them at their high price tag – popped one in his mouth and exclaimed, “These are delicious! They taste just like Starbucks!”

While I appreciate his enthusiasm for my cooking, I have to disagree.

Were they good? I guess? (I would call them “edible” vs “good”.)

Did they taste like the Starbucks ones? Not at all.

Were they cheaper? That’s a big yes.

Will I still eat the knock-off eggs? Yes.

Will I still sneak the real deal egg bites when I can? Hell to the yes.

cooking, NaBloPoMo, recipe

Recipe: quick & easy Midnight Pasta

November 20, 2018November 20, 2018 littleshoeprincess

It’s Thanksgiving week, which means the madness has begun. Weekends will be filled to the brim with activities and shopping, cookie baking and present wrapping. Which means time during the week after work is precious, and I need to make the most of it.

This is the time of year, when meal prep becomes ‘whatever’s easiest’. That may be thawing a container of beef stew (like we’re doing tonight) or making simple meals with foods you can find in your pantry (like last night).

Yesterday was a big push to blow all the leaves in the yard for Mr. KK (despite half the yard having snow on it) and starting the holiday shopping and entertaining Little Mister for me. Knowing I’d be doing a VERY LARGE grocery store trip early in the week for Thanksgiving, I needed to get creative with what I had in the house.

Enter: Midnight Pasta.

This pasta dish is easy to make with pantry staples, and originated as the dish Italians would make as a midnight snack.

midnight pasta ingredients — I know I said ‘pantry staples’ and no one has parsley in their pantries. For some reason, our parsley plant is hanging on outside, even after the first snow of the season. If you don’t have fresh parsley, you can use dried or skip altogether.

If you don’t like anchovies, you’re out of luck on this one. But I promise they create a deliciously salty pasta, you’d have no idea you were eating them.

Recipe for Midnight Pasta (aka: Pasta with Anchovies)

Delicious midnight pasta with anchovies.

Ingredients:

1 pound spaghetti
Salt (for the cooking water)
6 tablespoons extra virgin olive oil
6 garlic cloves, peeled and sliced
1 small can of anchovies, mostly drained
1 tablespoon capers
½ teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional (for me: lots of parmesan)
4 slices of bread, pulsed into bread crumbs
Zest of 1 lemon
2 Tbsp. butter

Directions:

Put spaghetti in well-salted pan of boiling water. Cook according to package directions until al dente.

Melts 2 Tbsp butter in small sauté pan over medium heat. Add bread crumbs and stir to coat. Toast breadcrumbs, stirring to keep them evenly browned. Sprinkle zest of lemon into breadcrumbs. Remove from heat when toasty.

While the pasta is cooking, warm the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Add the anchovies, breaking them up with a wooden spoon. As they cook, they will start to melt. When anchovies are mostly melted, add capers and red pepper and cook for a half-minute more.

Reserve a 1/2 cup pasta water. Drain pasta and add it to the skillet with the anchovy sauce. Toss spaghetti to coat it with the anchovy sauce. Add a few tablespoons of pasta water to loosen up the sauce if necessary. Remove from heat.

Plate spaghetti and top with lemony breadcrumbs and parmesan.

Enjoy!