Pea & Mint Risotto

Going green in celebration of Earth Day!

This fresh and vibrant green Pea and Mint Risotto is luxurious while still being a light dish. It’s perfect for a weeknight meal, as it is very quick to whip up.

When the warm weather arrives, my backyard gets taken over by mint! All Spring and Summer long I have plenty of mint to cook, bake and make tea with. So this recipe helps utilize my garden’s herbs and celebrate this wonderful day! GO GREEN!


Ingredients 

  • 1 medium onion, finely chopped

  • 2 tablespoons butter

  • 1-½ cups uncooked Arborio rice

  • 4 sprigs fresh mint

  • 4 ½ cups reduced sodium chicken broth

  • ⅓ cup white wine

  • 1/3 cup frozen peas, thawed

  • ½ cup parmesan cheese

Recipe

  1. In a small saucepan, heat the broth and keep warm.

  2. In a large nonstick pot, sauté onion in butter for 2-3 minutes or until tender.

  3. Add the rice, cook and stir 2-3 minutes. Add the wine, cook and stir until all of the liquid is absorbed.

  4. Stir in heated broth, a ladle at a time, stirring constantly. Allow the liquid to absorb between each addition.

  5. Meanwhile, in a blender, add the peas with a splash of water and blend into a puree.

  6. Cook until risotto is creamy and almost tender around 20 minutes. Add the sprigs of mint & the pureed peas. Cook until heated through.

  7. Remove the mint sprigs.  Add Parmesan cheese and serve immediately.

    Garnish with pea shoots or asparagus for an added bite.




Bacalhau à Brás (Cod fish with potatoes and eggs)

Tomorrow is Father’s Day in Portugal! In honor of my Dad, I have made his favorite recipe - Bacalhau à Brás, and one that he cooked often when I was growing up. Every bite brings me back to when I was a kid, seating at the dinner table and telling him that I hated olives! But now this is one of my favorites!

It’s such an easy recipe to do, cod mixed with onions, fries, and eggs. If there is a recipe to make someone fall in love with cod, it has to be this one! 

My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás
My Portuguese Mother // Bacalhau à Brás

Ingredients 

  • 1 pound dried salt cod

  • 7 tablespoons olive oil, divided

  • 1 1/2 pounds potatoes, peeled, cut into matchstick-size strips (about 6 cups)

  • Enough oil to fry potatoes

  • 1 large onion, thinly sliced

  • 8 large eggs

  • Salt

  • freshly ground black pepper

  • 4 tablespoons chopped flat-leaf parsley leaves, divided

  • 18 black or green olives

Recipe

  1. Soak the salted cod in water for 24/36 hours, changing the water 3 or 4 times – depending on the thickness of the cod

  2. Heat oil in deep heavy bottom pot

  3. When hot, add potatoes and fry until golden – you want the potatoes light golden not to crispy

  4. Dry on paper towel to get rid of excess oil

  5. Add the cod to a pot of water, bring to a boil.

  6. Lower the temperature and simmer the cod for about 10 minutes.

  7. Remove the cod pieces with a skimmer and onto a plate.

  8. Remove the skin from the cod and shred it, making sure to discard all the bones

  9. In a large skillet over medium heat, add the olive oil. Add the onion and sauté for 5 minutes while stirring.

  10. Add the cod, mix and continue to cook for 5 minutes.

  11. Add half of the matchstick chips and mix.

  12. In a bowl, lightly beat the eggs with a pinch of salt and pepper.

  13. Add the eggs to the cod mixture and stir until the eggs are half-cooked.

  14. Add half of the matchstick chips, half of parsley and stir one last time.

  15. Remove immediately from heat to avoid overcooking the eggs

  16. Arrange in a dish.

  17. Garnish with leftover parsley and black olives.

Chocolate Crinkle Cookies

Merry Christmas Eve! Today we are making Chocolate Crinkle Cookies!

These chewy and crispy cookies are irresistible and should definitely be a part of your Christmas dessert table this year!

I have made different versions of these cookies, from only using cocoa powder or to just using melted chocolate, but I found that both of those methods make the cookies cakey.

I found this recipe from America's Test Kitchens which uses both melted chocolate and cocoa powder.

In addition to those ingredients, unlike most crinkle cookies, these use both baking powder and baking soda which gave the cookies a lift and a good spread, creating a thinner and crispier cookie.

One of my favorite things that I learned from making this cookie was how they use both powdered sugar and granulated sugar for the coating of the cookie. Most crinkle cookies use only powdered sugar, but from my own experience, and from this recipe, I learned that just using powdered sugar does not allow the sugar to adhere to the cookie. When both sugars are used, the granulated sugar creates a crystallized crust allowing the powdered sugar to adhere better and creates a crispier, more attractive crack.

This is my absolute new favorite cookie recipe, and I hope after trying it, it becomes yours too!

 
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Ingredients 

  • 1 cup all-purpose flour

  • ½  cup Dutch-process cocoa powder

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½  tsp. kosher salt

  • 1 ½  cup brown sugar

  • 3 large egg

  • 1 tsp. vanilla extract

  • 4 oz. unsweetened chocolate, chopped

  • 4 tbsp, unsalted butter

  • ½ cup granulated sugar

  • ½ cup confectioner’ sugar

Recipe

  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

  3. Combine the unsweetened chocolate and butter in a small bowl and microwave for 30 seconds, stir pieces and return to microwave for another 30-second interval until chocolate is melted, allow to cool.

  4. In an electric mixer, beat the brown sugar, eggs and vanilla. Add the cooled chocolate to the beaten eggs and sugar mixture, beat until combined.

  5. Add the dry ingredients, beat until just combined. Let the dough sit for 10 minutes at room temperature.

  6. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with a cookie scoop, roll the dough into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.

  7. Bake the cookies until puffed and cracked have just begun to set but center is still soft, about 12 minutes. Let the cookies cool completely.

    Recipe by America’s Test Kitchens

 

Sugar Christmas Funfetti Cookies

Day 3 of Christmas Cookie Countdown and today I'm featuring a simple Sugar Christmas Funfetti Cookies!

This recipe is an easy and very delicious simple sugar cookie recipe that is packed with Christmas sprinkles and white chocolate.

From the chewy center to the crinkled top; they are by far one of my favorite cookie recipes! I usually bake them a little underdone, just until they begin to brown to ensure a chewy center!

What I really love about this recipe is how delicious they are when baked with and or, without sprinkles!

Whatever you prefer, this cookie recipe is a great one to have under your belt!

 
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Ingredients 

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¾ teaspoon salt

  • ½ teaspoon cream of tartar

  • 10 tablespoons unsalted butter, at room temperature

  • 1 cup sugar

  • ½ cup brown sugar

  • 1 teaspoons vanilla

  • 1 large egg

  • ½ cup christmas sprinkles

  • ½ white chocolate, chopped

Recipe

  1. Preheat the oven to 350°F  degrees. Line sheet pans with silicone baking mats or parchment paper.

  2. Using an electric mixer, cream the butter, sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating until incorporated.

  3. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the ingredients are combined. Scrape the sides of the bowl and add the sprinkles and white chocolate. Beat just until combined.

  4. Using a cookie scoop, scoop the dough onto the prepared baking sheets.

  5. Bake for about 10 minutes, or until the tops of the cookies have just begun to crack and the edges are set.

  6. Allow to cool before serving.

 

Ginger Molasses Cookies

Happy day 2 of my Christmas Cookie Countdown! Today I'm featuring my ultimate favorite cookies, Ginger Molasses Cookies!

These cookies are irresistibly delicious, and every time I make them, they are gone in a snap!

Even my mother, who is not a fan of cookies, is obsessed with these!

They are packed with warm flavors and spices. The dough is chilled, rolled in coarse sugar which creates a beautiful crystalized crust and crunch on the outside while still being soft and chewy in the center.

I bang the pan in the middle of the baking process which helps create a crinkle effect to these cookies.

This cookie dough freezes well, so they are great to make ahead for Christmas or any other time of the year!

 
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Ingredients 

  • 2 cups all purpose flour

  • 1/2 tsp. salt

  • 2 tsp. cinnamon

  • 1 tsp. ground cloves

  • 1 tsp. ground ginger

  • 1 tsp. baking soda

  • 1 1/2 sticks unsalted butter, at room temperature

  • 1 cup packed dark brown sugar

  • 1 egg

  • 1/4 cup molasses

  • Coarse sugar, such as Turbinado, or Muscovado

Recipe

  1. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes.  Add the egg and molasses and continue beating until well combined.

  2. In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the  butter mixture and beat until just combined.

  3. Let the dough chill in the refrigerator until firm, at least 2 hours.

  4. Preheat oven to 350°F.

  5. Line two sheet trays with parchment paper. Using a cookie scoop, scoop the dough and form into a ball.  Roll in coarse sugar. Place on prepared sheet trays leaving at least 2" in between cookies.

  6. Bake for 10 to 12  minutes. Bang the pan half-way through the baking time, or when the cookies have puffed up. ( creates a crinkle effect).

  7. Let cool before serving.

 

Chocolate Tahini Linzer Cookies

My first cookie on my Cookie Countdown to Christmas, are Linzer cookies!

Usually, Linzer cookies are made from a shortbread-like dough and finished with a jam in the center. But instead, this year I saw a recipe on Bon Appetit for Chocolate- Tahini Linzer cookies that I knew immediately I had to try! As mentioned, Linzer cookies usually have a jam filled center but what intrigued me about these Linzer cookies was the tahini chocolate filling!

For those who are unfamiliar with Tahini, it is toasted grounded sesame seeds. Tahini resembles a loose nut butter, it’s rich, nutty and also savory.

Tahini is mostly known for being used with hummus and many other savory middle eastern dishes. But when used in sweet dishes, tahini helps create a nice balance with the sweetness of the dish, and in this case, it helps balance the sugariness of the cookie and the white chocolate filling.

These cookies may seem a little far from the typical Christmas cookies we are used to, but I promise it is worth trying!

 
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Ingredients 

  • 1½ cups all-purpose flour

  • ¾ cup Dutch-process cocoa powder

  • ¾ tsp. baking powder

  • 1 tsp. kosher salt, plus more

  • 1 cup granulated sugar

  • ¾ cup (1½ sticks) unsalted butter, room temperature

  • 1 large egg

  • 1 tsp. vanilla extract

  • White sanding sugar (for sprinkling)

  • ½ cup good quality white chocolate

  • 2 Tbsp. tahini

Recipe

  1. Whisk flour, cocoa powder, baking powder, and 1 tsp. salt in a medium bowl to combine. Beat granulated sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat to incorporate, about 1 minute. Reduce speed to low and add dry ingredients. Beat just until dough comes together. Divide in half and pat each into a disk; wrap tightly in plastic. Chill just long enough that dough is rollable and no longer sticky, about 30 minutes.

  2. Working one at a time, roll out dough between 2 sheets of parchment paper until ⅛" thick. Slide onto baking sheets, still sandwiched between parchment, and chill until very firm, about 1 hour.

  3. Place racks in upper and lower thirds of oven; preheat to 350°. Carefully peel away top sheets of parchment from dough and punch out cookies with larger cutters. Punch out centers of half of cookies with smaller cutters. Carefully transfer whole cookies with a spatula to a parchment-lined baking sheet, spacing 1" apart. Sprinkle remaining cut-out cookies with sanding sugar, then transfer to another parchment-lined baking sheet. Bake cookies until edges are set, 7–10 minutes. Let cool on baking sheets. Repeat process with scraps (chill dough again before punching out shapes).

  4. Melt chocolate and tahini in a bowl in a microwave in 20-second bursts, stirring after each, until chocolate is melted (or melt in a heatproof bowl set over a saucepan of simmering water; do not let bowl touch water). Stir to combine and season with salt. Spread filling over whole cookies; top with cut-out cookies.

    Recipe by Bon Appétit

 

Brown Butter Chocolate Chip Cookies

Whether you like crispy, chewy, or cakey cookies, one should always have their go-to recipe!

Finding the RIGHT chocolate chip cookie recipe can take many tries, for me, from the time I began to bake about four years ago, I only now have found my perfect cookie recipe!

I used to follow the recipes on the back of the morsels chocolate chip bags, and while they are not bad, they certainly aren’t the best. But again, it all depends upon your taste in cookies!

My favorite type of cookie is crispy around the edges and chewy in the middle. After countless attempts, and many packages of butter later, I think I found the perfect cookie recipe.

It’s a salted browned butter chocolate chip cookie!

The browned butter gives these cookies a nutty and caramel flavor. For the chocolate, I only use 60% cacao. I find the semi-sweet too sweet.

Also, I ALWAYS chop my chocolate, even if they are chips. For this recipe, for example, I used Ghirardelli 60% bittersweet morsels and chopped them. Chopping the chocolate allows them to melt into the cookie evenly, giving you more chocolate per cookie and you won’t have whole unmelted chips in the cookies (the worst).

After you give these a try, Im sure they will become a go to!

 
My Portuguese Mother // Brown Butter Chocolate Chip Cookies
 
 
My Portuguese Mother // Brown Butter Chocolate Chip Cookies
 
 
My Portuguese Mother // Brown Butter Chocolate Chip Cookies
 

Ingredients 

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 cup unsalted butter

  • 1 cup dark brown sugar

  • ⅓ cup granulated sugar

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1½ cups bittersweet  chocolate, chopped

  • Flaky sea salt

Recipe

  1. In a saucepan, melt the butter stirring the pan occasionally, allow the butter to foam, until it browns, about 5 -7 minutes. Pour into a bowl, and allow it to cool.

  2. In an electric mixer, pour the browned butter into the mixer bowl with the two sugars. Beat them together until all combined.

  3. Beat in the eggs and vanilla.

  4. In a separate bowl, mix the flour, baking soda, and salt together. Reduce speed, beat in the flour mixture until all combined.

  5. Fold in the chopped chocolate.

  6. Chill for at least a half hour, overnight preferably.

  7. Preheat to 375 degrees.

  8. Using a cookie scoop, scoop them onto a lined baking tray. Bake until edges are golden brown, around 10-12 minutes. 6 minutes in, or until they begin to puff up, bang the cookie tray and again when the cookies are done to create a crinkle effect.

  9. Finish them with flaky sea salt.

 

Spiced Pumpkin Waffles

Fall is officially here! The crisp air, fallen leaves and the smell of warm spices are my favorite things about this season! Like a lot of people, my other favorite thing is pumpkin spiced everything!!

These waffles are packed with flavor, and are cooked into crispy golden brown squares that are fluffy and soft inside.

They will spice up any breakfast and are a great choice for a fall brunch!

They are also easy to make, and perfect for when you don't know what to do with that leftover canned pumpkin. They can easily be frozen which means you can have these pumpkin waffles for breakfast, or dinner and is perfect for those who are rushing to cook breakfast in the morning!

 
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Oliver is very photogenic, and is always up for a photoshoot.. only if it involves food!


Ingredients

  • 2 cups all-purpose flour

  • ¼ cup brown sugar

  • 2 tsp. ground cinnamon

  • 1 tsp. ground ginginger

  • ¼ tsp. ground nutmeg

  • ¼ tsp. ground cloves

  • 1 tsp. Baking powder

  • ½ tsp. Baking soda

  • 1 tsp. Salt

  • 3 eggs

  • ½ cup canned pumpkin

  • 1 ¾ cups milk

  • ½ stick melted butter, plus more for serving

  • Maple syrup

Recipe

  1. Preheat waffle iron.

  2. In a medium bowl whisk together all the dry ingredients.

  3. In a large bowl, whisk the melted butter, canned pumpkin, eggs and milk until combined. Add the the flour mixture and mix until just combined.

  4. Lightly oil the waffle iron. Pour ⅓ - 1 cup of batter, depending on your waffle iron. Cook until waffles are golden brown.

  5. Top the waffles with the remaining butter and maple syrup

    *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the waffles there to keep warm.

    *Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

Apple Galette

 

Happy Fall!

Nothing screams Fall more than the smell of a nice apple dessert coming out of the oven! This apple galette is one of my go to recipe because of how delicious and effortless it is to make.

It's one of the simplest desserts to make, thanks to store bought puff pastry! During the holidays, we are all scrambling to make so many dishes that this recipe is a great substitute for when an apple pie is just too much to make!

From the golden pastry crust, to the warm spiced apples in the center, you won’t even think twice about the missing apple pie!

This galette is perfect to make when apples are in season ,but is also great when made with pears, and even stone fruit!

Apple Galette
Apple Galette 2

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 2 - 3 large apples, peeled and sliced

  • 2 Tbsp. all-purpose flour

  • 1/4 cup packed light or dark brown sugar

  • 1 tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • 2 tsp. fresh lemon juice

  • 1 egg, lightly beaten

  • 2 tbsp. muscovado sugar

Recipe

  1. Preheat the oven to 425 degrees F.

  2. On a lightly floured work surface, roll out the puff pastry into a 12-inch circle. Transfer to a parchment paper lined sheet pan.

  3. In a medium sized bowl, toss the peeled, cored and sliced apples with lemon juice, flour, sugar, and spices. Toss until all the apples are coated.

  4. To assemble, arrange the apple slices evenly in the middle of the dough, leaving a border.

  5. Fold edges of dough over filling, tucking and overlapping as needed.

  6. Beat the egg, and brush the crust with the egg wash, and sprinkle the muscovado sugar over the egg wash.

  7. Bake for 25 minutes, until the crust is golden brown.

  8. Serve with ice cream