Spache the Spatula http://www.spachethespatula.com Childhood Nickname Turned (Almost) Grownup Food Blog Thu, 21 May 2015 10:00:59 +0000 en-US hourly 1 Grilled Pesto Flank Steak over Sun-Dried Tomato and Goat Cheese Polenta with Grilled Asparagus http://www.spachethespatula.com/grilled-pesto-flank-steak-over-sun-dried-tomato-and-goat-cheese-polenta-with-grilled-asparagus/ http://www.spachethespatula.com/grilled-pesto-flank-steak-over-sun-dried-tomato-and-goat-cheese-polenta-with-grilled-asparagus/#comments Thu, 21 May 2015 10:00:59 +0000 http://www.spachethespatula.com/?p=27252

You guys, it’s almost Summer!

A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe*Colavita sponsored this post in partnership with Honest Cooking. As always, all views expressed are completely my own. Colavita is also offering a $1 off coupon and 15% off their online store to you guys!

Actually, in some places it may as well already be… Yesterday, I somewhat randomly flew down to Florida (as in, literally got the ticket at 4PM the day before…crazy), and it is absolutely Summer weather here. It was 83 degrees when I flew in at 10PM!

Back in Seattle, though, we have had a few completely gorgeous 70+ degree days, where being outside is the most lovely thing in the world! Right before I left, I got to have a little Italian grill-out with Mikey and his parents.

A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipeGrilling is great because a) you get to be outside and socialize with everyone while you cook, and b) you won’t get the house all heated up with the oven going. This meal is completely cooked on the grill, except for the creamy polenta, which only takes about 5 to 10 minutes on your stovetop—a perfect Summer-approved meal! Summer meals should always be quick and easy ya know?

A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipeI kind of, sort of, freaked out and did a happy dance when I found out I had been chosen to participate in Colavita’s Italian Summer Grilling campaign. I love grilling, I love olive oil, and I love all Italian food.

I wanted to create a recipe that was easy, delicious, and definitely perfect for a Summer grill-out. I think I can check off all three items because HO-LEE crap is this a good meal!

The creamy polenta is totally flavor packed thanks to the fact that I stirred in a great deal of goat cheese and sun-dried tomatoes. It pairs perfectly with the pesto-rubbed flank steak and garlicky grilled asparagus. The steak and asparagus both have a little smokiness going on from the grill, and it’s beyond fantastic!

A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipeThe best bites are when you get a little bit of everything on your fork—so satisfying!

I served this meal with a very simple arugula salad dressed with lemon juice and olive oil, and topped with really good shaving of parmesan.

A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe

Grilled Pesto Flank Steak over Sun-Dried Tomato and Goat Cheese Polenta with Grilled Asparagus

Yield: 6 servings

Ingredients:

for the steak:

  • 2 lbs flank steak
  • 1/4 cup Colavita Pesto Sauce
  • 1 tbsp Colavita White Balsamic Vinegar
  • Rachael Ray Malabar Black Peppercorns
  • Rachael Ray Salt from the Sea

for the asparagus:

  • 2 bunches thick asparagus
  • 1 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
  • Rachael Ray Malabar Black Peppercorns
  • Rachael Ray Salt from the Sea

for the polenta:

  • 2 garlic cloves, minced
  • 1 tbsp Colavita Roasted Garlic Extra Virgin Olive Oil
  • 4 cups chicken stock (homemade is best!)
  • 1 cup Colavita Polenta
  • 1/4 cup heavy whipping cream
  • 4 ounces soft goat cheese
  • 1/3 cup Colavita Sun-Dried Tomatoes, chopped
  • scant 1/4 cup grated parmesan
  • Rachael Ray Malabar Black Peppercorns
  • Rachael Ray Salt from the Sea

to serve:

  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh chives

Directions:

for the steak:

  1. Pat the steak dry with paper towel. Heat your grill to about 350 or 400 degrees.
  2. In a small bowl, mix together the pesto and balsamic. Rub all over the steak. Season both sides with salt and pepper and place on the hot grill. Cook for about 10 minutes, flipping once, or until desired doneness is reached.
  3. Allow the steak to rest for 10 minute on a plate tented with foil, prior to slicing.

for the asparagus:

  1. Wash and trim the asparagus. Drizzle with the garlic olive oil, and season with salt and pepper.
  2. Carefully place on the grill, and grill for 5-10 minutes, until slightly charred and tender.

for the polenta:

  1. Heat the garlic olive oil in s all pot over medium-high heat. Add in the garlic and salute for just a minute, until fragrant. Add in the chicken stock and bring to a boil.
  2. Reduce the heat to medium-low. While whisking, add the polenta in a stream. Continue to stir and cook for 5-6 minutes, until tender and thick. Remove from heat and add in the goat cheese, sun-dried tomatoes, and parmesan. Stir until the cheese is melted. Season, to taste with salt and pepper.

to serve:

  1. Scoop the polenta onto a platter. Arrange the asparagus around the outside, and place the sliced steak on top of the polenta. Pour any accumulated juices over top (don't be scared about it looking weird, this is where so much flavor is!). Scatter the fresh herbs over the top, and serve immediately!

A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe A super easy but flavorful Italian summer grilling dish that will be the star of any grill-out! | #GrillwithColavita spachethespatula.com #recipe

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Frozen Blueberry Margaritas http://www.spachethespatula.com/frozen-blueberry-margaritas/ http://www.spachethespatula.com/frozen-blueberry-margaritas/#comments Wed, 13 May 2015 10:00:56 +0000 http://www.spachethespatula.com/?p=27241

I have something real good to get you through this hump day!

Blueberries, lime, and just a touch of agave combine for a gorgeous and delicious margarita! | spachethespatula.com #recipeThe best cocktail on the face of the earth—margaritas!

Am I alone in thinking that margaritas are the most delicious adult beverage? Especially frozen and with lots of salt. I typically order just plain lime margaritas (or jalapeño, because oh mah gawd spicy drinks are SO good…), but every once in a while a fruity craving hits, and the result usually ends up on the blog. Most recently it was these Mango-ritas, and before that it was these Strawberry Key Lime Margaritas.

And now these…

Blueberries, lime, and just a touch of agave combine for a gorgeous and delicious margarita! | spachethespatula.com #recipeI love the blueberries in this even more than I thought I would. Blueberries aren’t super duper sweet, and they are actually a little tart, so they work kinda, totally, perfectly paired with lime in a margarita.

Plus, the whole things turns out a rich dark blue color that is just gorgeous to look at, especially against the bright green of a lime wedge.

Blueberries, lime, and just a touch of agave combine for a gorgeous and delicious margarita! | spachethespatula.com #recipeLike I said, I am obsessed with tons of salt with my margaritas, so I coat the rims of my cups with lots of kosher salt (and use a little agave to help it stick). But, if you’re not into that, it would also work really well with some coarse turbinado sugar, for a sweeter effect. Actually, the salt/sugar/lime blend I used on these would be totally perfect.

Also, I used frozen blueberries in these, but you could definitely use fresh! I also think this would be great with blackberries or marionberries.

Happy Wednesday, everyone!

Blueberries, lime, and just a touch of agave combine for a gorgeous and delicious margarita! | spachethespatula.com #recipe

Frozen Blueberry Margaritas

Yield: 2 margaritas

Ingredients:

  • 2/3 cup frozen blueberries
  • 1/3 cup silver tequila
  • 2 tbsp triple sec
  • 1/4 cup freshly-squeezed lime juice
  • 1 to 2 tbsp agave syrup
  • ice, as much as you want
  • kosher salt, agave, and lime wedges, to garnish

Directions:

  1. Add all of the ingredients to you elder, and blend until the ice is broken into teeny tiny pieces.
  2. Rub a bit of agave around the rims of your glasses, and dip in the salt. Pour the margaritas in to the glasses and garnish with a lime wedge.

Blueberries, lime, and just a touch of agave combine for a gorgeous and delicious margarita! | spachethespatula.com #recipe

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Strawberry Tartlets http://www.spachethespatula.com/strawberry-tartlets/ http://www.spachethespatula.com/strawberry-tartlets/#comments Mon, 11 May 2015 10:00:55 +0000 http://www.spachethespatula.com/?p=27223

How about a little sweetness to start your week?

These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipeYes, it’s time for yet another strawberry recipe here on the blog. But really, is it possible to have too many of those? I say no. Strawberries are quite possibly the very best part of Spring. And, I just bough another two pints yesterday soooo… I guess expect to see even more recipes featuring them? Um, I mean that’s if they can diverge from their current path, which seems to be hand directly to mouth…

These are really freakin’ tasty tarts, though.

These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipe These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipe These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipeIf you hadn’t noticed, I kind of have a thing for tartlets around here (please see exhibits A and B). They are disgustingly adorable, and they’re personal-sized.

Okay, actually, they’re that awkward, in-between size where it’s like:

Do you slice this? Should I be cutting this in half? Will that be enough, though? I should just take the whole thing I guess… 

You get me? What I’m saying is, they are perfect-sized and you don’t have to share.These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipe These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipeThis is a recipe that I created for my friends over at Food Fanatic. So you know what that means, right? Yep, there is another post over there, with different photos and all that jazz, so you should definitely check it out.

Plus, I go on and on about that beautiful little dollop of cream on top that I didn’t even mention here (and how it’s maybe my fave thing ever).These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipe These adorable little tarts are the best way to use your Spring strawberries! | spachethespatula.com #recipe

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Too Easy: Minty Watermelon, Blackberry, and Feta Salad http://www.spachethespatula.com/too-easy-minty-watermelon-blackberry-and-feta-salad/ http://www.spachethespatula.com/too-easy-minty-watermelon-blackberry-and-feta-salad/#comments Thu, 07 May 2015 10:00:44 +0000 http://www.spachethespatula.com/?p=27209

I’m really into fruit salads lately…

Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipeIt must be the sunshine, and blooming flowers, and all around “Spring-y-ness.” But, yeah. I posted this one not too long ago, and it also heavily featured watermelon.

This one is a bit different though, because there’s a slightly savory element going on with the cheese and vinegar. It’s salty, sweet, and sour all at the same time, and it’s DIVINE!

Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipe Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipeThis actually isn’t the first time I’ve used watermelon in a savory application… Truth be told, it’s the fourth (see: this, this, and this). Watermelon and salty flavors just work, you guys! Seriously, if you’ve never tried sprinkling a little salt on your watermelon before eating it, try it and prepare to be amazed!

But, this doesn’t only have watermelon. It also has blackberries for a fruity, but more tangy flavor. It works really well with all the other elements here, plus it looks really pretty!

Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipe Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipeThe dressing is especially delicious. It’s a combination of fresh lime juice, agave syrup, fresh mint, and chardonnay balsamic. If you can’t find chardonnay vinegar, you can just go ahead and use any sort of white wine vinegar or rice wine vinegar.

The salad is best when you get a little bit of everything in the same bite—a watermelon cube, feta, and a blackberry, all doused in the dressing. It’s salty-sweet-tangy perfection! This would make a beautiful dish for an outdoor cook-out or picnic. And—I may be getting a little ahead of myself here—it would be absolutely ideal for a Fourth of July celebration! I mean…check out that red, white, and blue!

Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipe Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipeDon’t you love it when you can make something fresh, gorgeous, and delicious in just a couple minutes? It’s Too Easy 😀

Minty Watermelon, Blackberry, and Feta Salad

Yield: 4ish servings

Ingredients:

  • 3 to 4 cups cubed, seedless watermelon
  • 1/2 pint blackberries
  • 4 oz. good-quality, sheep's milk feta, cubed

for the dressing:

  • 1 tbsp freshly-squeezed lime juice
  • 1 tbsp agave
  • 1 tbsp thinly-sliced fresh mint
  • 1 tbsp chardonnay balsamic vinegar (or other white balsamic)

Directions:

  1. Gently toss the first three ingredient together.
  2. Pour the dressing over the top, and serve!

Refreshing fruit, salty feta, and tangy-sweet dressing---this is a perfect salad for warmer weather! | spachethespatula.com #recipe

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Ground Beef Chili http://www.spachethespatula.com/ground-beef-chili/ http://www.spachethespatula.com/ground-beef-chili/#comments Wed, 06 May 2015 10:00:50 +0000 http://www.spachethespatula.com/?p=27192

Happy Seis de Mayo?

An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipeBahahah. Did any of you do anything fun yesterday? I didn’t really, except I ate this chili!

I don’t know why, but I’ve been craving chili dogs somethin’ fierce!  And not just any chili dogs, the kind with the all meat chili on top—NO BEANS!

So yes, this is a ground beef chili that is perfect for topping chili dogs! Incidentally, it’s also great for topping baked potatoes, burgers, fries, and just about anything else.

An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipe An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipe

This chili seems like it has a lot of ingredients, but everything comes together super easily!

Also, the ingredients probably look really, really bizarre. They are kinda bizarre….fish sauce? ras el hanout? soy? But I promise, all of them have a purpose!

The fish sauce sounds gross, but it’s totally necessary! It lends an umami type of flavor that no one can quite put their finger on, but it’s delicious! The soy and Worcestershire do a similar thing, but it different ways.

Ras el hanout is a North African spice blend that I’ve used here instead of chili powder. It brings more warmth and depth than I feel like is possible with chile powder. It has many of the same ingredients but it also has sweeter spices like allspice, mace, nutmeg, cardamom, and clove. Sounds weird, but just trust me here!

An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipePlus, we’re getting the chili powder flavors from an even better source—actual chiles!

I like using ancho chilies that have been rehydrated in water and blended into a paste. Ancho chiles are simply dried poblanos. They are smoky, sweet, and not very spicy, and work beautifully in chili!

An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipeNow, you could probably eat this chili on it’s own in a bowl, but like I said, it’s better for topping things! It’s got a sauce-like consistency, but it is quite thick. That’s thanks to a little thickening I did at the end with masa harina—the same stuff used to make tamales and corn tortillas.

I love making a huge pot of this chili, and then using it to top different things throughout the week! It also freezes well in a sealed tupperware!

An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipe

Ground Beef Chili

Ingredients:

  • 2 or 3 dried ancho chiles + enough water to cover chiles
  • 1 and 1/2 tbsp butter
  • 1/2 tbsp vegetable oil
  • 2 medium yellow onion, chopped
  • 3 or 4 cloves of garlic, minced
  • salt and pepper
  • 1 tbsp ras el hanout*
  • 1/2 tsp ground cumin
  • 1/4 cup tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp granulated sugar
  • 2 lbs ground chuck
  • 4 cups chicken stock (I use homemade)
  • 1/4 cup masa harina
  • 1/4 cup water

to serve:

  • shredded sharp cheddar, chopped white onion, sour cream, hot sauce, chives, etc.
  • hot dogs, baked potatoes, fries, etc.

Directions:

  1. In a small bowl, add the ancho chiles and cover with water. Place plastic wrap over the top and microwave for 1 minute and 45 seconds. Allow to sit for 10 minutes. Remove the stems and seeds and puree in a blender with 1 cup of the chile water.
  2. In a large pot, heat the butter and oil over medium heat. Add in the onion and a pinch of salt, and cook for 4 minutes. Add in the garlic and cook for another minute or two, until everything is soft. Add in the ras el hanout, cumin, and some black pepper, and cook for 1 minute, until fragrant.
  3. Add in the tomato paste, Worcestershire, soy, fish sauce, and sugar, and cook for 2 minutes.
  4. Remove from heat and break the ground chuck up into the pot. Add in the chili mixture and chicken stock, and using a whisk, break the meat up so that no large chunks remain.
  5. Return to heat and bring to a simmer. Place the lid on the pot, and cook on medium-low for 30 minutes. Then, remove the lid and cook for another 45 minutes, stirring occasionally.
  6. In a small bowl, whisk together the masa marina and water. Stir this mixture into the chili. Taste the chili and adjust seasoning as necessary.
  7. Serve over hotdogs, fries, baked potatoes, or anything else, and top with cheese, onion, and/or sour cream!

*Ras el hanout is a warm, Morroccan spice blend found in some grocery stores, and most specialty stores

An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipe An all meat (no beans!) chili PERFECT for topping hot dogs, baked potatoes, fries, or anything else! | spachethespatula.com #recipe

 

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Peanut Butter Bacon Buttermilk Belgian Waffles http://www.spachethespatula.com/peanut-butter-bacon-buttermilk-belgian-waffles/ http://www.spachethespatula.com/peanut-butter-bacon-buttermilk-belgian-waffles/#comments Wed, 29 Apr 2015 10:00:17 +0000 http://www.spachethespatula.com/?p=27168

These may look like standard waffles…

Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe…but I promise you that they are anything but!

But before we get to them, can we talk about the little “mishap” that happened this past weekend? If you follow me on Instagram, you may have seen this photo. Yes. That would be the glass bowl of my beautiful Barbie pink mixer, missing a very large chunk of itself…

How does this happen? Truly I don’t even know. I guess I don’t know my own strength?! All I was trying to do was remove the paddle attachment, next thing I know it hit the bowl and I feel something very large drop to the ground by my feet.

To make it even better, tiny glass shards splintered all over the frosting I was making (coming soon), rendering it completely useless, and definitely not safe for consumption…

AGHRWGHHHHHH!

Luckily, Mikey was able to call around, and found me a new bowl. So she (yes, the mixer is obv. a she…) is all fixed up, and I christened her new bowl with these waffles!

Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipeThese might be the best waffles on the planet. The outsides are nice and crisp, and the insides are soft and fluffy. And did I happen to mention they’re studded with crispy bacon and full of crunchy peanut butter?

Um. Yes.

You can even tell how fluffy they are by looking at the batter!

Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipeThese waffles are actually inspired by my dad, for two reasons.

My dad is kinda known in the family for his waffles. On special Sundays, he—without warning— breaks out the waffle iron and makes his famous cornmeal waffles that everyone fights over. I can easily eat like 4 of them in one sitting… His secret? Jiffy cornbread mix!

These are not those exact waffles (though I do have a fancy-ish cornmeal waffle recipe here, if you’re interested), but rather a waffle that I think he in particular would like even more. He is the one that introduced me to the unreasonably delicious combo that is peanut butter and bacon! If you haven’t tried the two together, you are seriously missing out.

Plus, maple syrup and bacon are a natural combo, so adding it to the mix is practically a no-brainer.

Dad, next time I’m home, I’ll make YOU waffles for once!

Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe

Peanut Butter Bacon Buttermilk Belgian Waffles

Yield: 6-8 waffles

Ingredients:

  • 4 to 5 oz. thick-cut bacon, chopped into small strips
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups well-shaken buttermilk
  • 1/3 cup natural chunky peanut butter (only ingredients should be salt and peanuts)
  • 6 tbsp (3/4 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • vegetable oil, to grease the waffle iron
  • butter, to serve
  • pure maple syrup, to serve

Directions:

  1. Cook the bacon in a skillet over medium-high heat, until crisp. Drain on a paper towel-lined plate, and set aside.
  2. Preheat oven to 250 degrees.
  3. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt; set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer, or, with a little elbow grease, a bowl and whisk), combine the buttermilk, peanut butter, butter, and eggs until fully mixed. Add in the dry ingredients and mix until almost combined. Add in the bacon and mix until fully combined, using a rubber spatula to scrape the bottom of the bowl to ensure everything is mixed.
  5. When your waffle iron is hot, brush it with some vegetable oil. Then, scoop heaping 1/2 cupfuls of batter into the center, and cook for 2 and 1/2 to 3 minutes, or until golden brown. Use a fork to carefully remove the cooked waffle, and place it on a bakings hit in the oven. Repeat until all batter is gone.
  6. Serve with butter and maple syrup.

*Cooked waffles can be frozen in a Ziploc baggie, and reheated in the oven or toaster.

adapted from here

Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe Crispy outside, soft and fluffy inside, and loaded with crispy bacon and crunchy peanut butter! | spachethespatula.com #recipe

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Strawberry-Raspberry Cheesecake Squares http://www.spachethespatula.com/strawberry-raspberry-cheesecake-squares/ http://www.spachethespatula.com/strawberry-raspberry-cheesecake-squares/#comments Wed, 22 Apr 2015 10:00:05 +0000 http://www.spachethespatula.com/?p=27150

Totally found the coolest thing ever at the grocery store the other day…

These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipe…Greek yogurt cream cheese! I hadn’t planned on making cheesecake, but as soon as I saw it, I knew I had to have it.

I’ve actually used full-on Greek yogurt in my cheesecake before (see here), but the thought of it already being combined into the cream cheese tickled my fancy—I don’t know why, haha.

These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipe These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipeThis is a no-bake cheesecake. I know I may have just said I was not the biggest fan of no-bake cheesecakes, but this one may have converted me!

I formed this in a square baking dish to cut into squares, but you could also form it in a spring-form pan for a more traditional cheesecake shape. I just think the little bars are adorable, and easy to serve!

These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipe These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipeI think these squares are just gorgeous. The cheesecake portion is a light baby pink, and then there is a beautiful, orchid-colored, berry gelée on top. I threw some edible flowers on top, just to glam these little squares up even more.

Perfect for Spring, right?

These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipe These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipeThe slightly tangy cheesecake mixture has fluffy whipped cream folded right into it, making it so light and sumptuous! If you couldn’t tell by the obscene amount of photos, I’m kiiiinda obsessed.

You could actually make this recipe using any berries or combination of berries. Blueberries would be lovely! If you use something like blackberries, you may want to pass the blended berry mixture through a sieve to catch and seeds!

These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipe

Strawberry-Raspberry Cheesecake Squares

Yield: 16 squares

Ingredients:

for the crust:

  • 8 honey graham crackers
  • small pinch of salt
  • 4 tbsp unsalted butter, melted

for the starwberry-raspberry gelée:

  • gelatin leaves ***(see note)
  • 1/2 lb. strawberries, washed and hulled
  • 5 to 6 ounces raspberries, washed
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract

for the cheesecake:

  • 1 lb cream cheese Greek yogurt, at room temperature (This is what I used. Feel free to sub regular cream cheese.)
  • 1/2 cup confectioners' sugar, sifted
  • 1 tsp pure vanilla extract
  • small pitch salt
  • 1/2 cup heavy whipping cream

Directions:

for the crust:

  1. Pulse the graham crackers and salt together in a food processor until coarse crumbs form. Drizzle in the butter and pulse until the crumbs come together.
  2. Press into the bottom of an 8-inch square baking dish. Place in the fridge while you make the next parts.

for the starwberry-raspberry gelée:

  1. Fill a large baking dish with cool water. Place the gelatin leaves in and soak for 10 minutes until softened.
  2. In a saucepan, combine the fruit, sugar, and vanilla extract. Heat over medium high heat util the fruit starts to break down and the sugar is dissolved. Pour into a blender and blend until smooth. Pour back into the saucepan.
  3. Remove the gelatin leaves from the water and kind of wring them out with your hands. Place into the saucepan and stir over low heat for a few seconds until fully dissolved. Reserve 3/4 of a cup of the gelée mixture in the saucepan, and pour the rest into a bowl. Set aside while you make the cheesecake.

for the cheesecake:

  1. In an electric mixer fitted with the paddle attachment, beat together the cream cheese sugar vanilla, and salt until very smooth. Add in the gelée (except the reserved portion) and mix to combine.
  2. In a separate bowl, whip the cream to stiff peaks. With a rubber spatula, gently fold into the cheesecake mixture.
  3. Pour into the crust and refrigerate for 45 min until firmed up a bit. Pour the reserved gelée over the top (you can warm it up over low heat if necessary), and refrigerate uncovered for at least 4 hours, and up to 24.

***Instead of gelatin leaves, you can also use a packet of powdered gelatin. Sprinkle it over 2 tbsp of cool water in a bowl, and proceed with the recipe.

recipe adapted from here

These pretty, little cheesecake squares are creamy, dreamy, no-bake delights! | spachethespatula.com #recipe

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100 Calorie Greek Yogurt Muffins – 2 ways http://www.spachethespatula.com/100-calorie-greek-yogurt-muffins-2-ways/ http://www.spachethespatula.com/100-calorie-greek-yogurt-muffins-2-ways/#comments Thu, 16 Apr 2015 10:00:32 +0000 http://www.spachethespatula.com/?p=27121

On Tuesday, I stepped inside of a hospital for the first time since my little sister, Rebecca’s accident.

You choose---Whole grain and refined sugar-free? or a more standard AP flour and sugar version! Both contain tons of blueberries and are less than 100 calories each! | spachethespatula.com #recipeIt never occurred to me, that this would be “A Thing.” I actually didn’t even realize that I hadn’t been inside of one since the beginning of 2013. Mikey and I were simply going to visit someone who had just gone through a fairly standard surgery, and I thought nothing of it. And then we walked in.

We went in through the Emergency Room entrance, because it was closest, and right as we were passing through the sliding doors I felt my heart flutter. Oh crap, will there be families in here bawling their eyes out? Has someone they love gone through something horrible?! Nope. It was calm. I saw maybe one woman sitting in a chair, perfectly fine. Oh. Good.

We got in the elevator. When the doors opened, we were on a floor full of patient rooms. Nurses were all around, there were carts with IVs and heart rate monitors in the hallway. Suddenly, I started to panic. Everything felt like was going so fast. I don’t think I was even blinking. I thought my heart might beat out of my chest. Why can’t I catch my breath? We were about to walk into the room when I turned to Mikey… “I’m kind of freaking out…” And then the tears came. And I was crying and I didn’t know why. I mean, I knew why, but why now? Why here—3000 miles away?

And suddenly I felt really silly, because I didn’t know this was going to happen, and I wasn’t prepared for it. I tried to wipe away my tears and put on a smile. We stayed for what felt like an eternity. Every tiny thing brought back memories I try not to recall… the EKG, the circulation boots, the gait belt, the small alcove in the room, even the frickin’ white board… I clenched my hands in my pockets so hard they were hurting. What the hell is wrong with me?  I kept thinking.

When we left, the cold outside air could not have felt better on my face. I felt relieved, and suddenly like everything was okay. And I felt stupid for freaking out so much.

You choose---Whole grain and refined sugar-free? or a more standard AP flour and sugar version! Both contain tons of blueberries and are less than 100 calories each! | spachethespatula.com #recipeAnd that’s my little story that I felt like I had to tell. It feels good to write it down, so thanks for bearing with my craziness, haha! Oh and coincidently her birthday was yesterday! So Happy Birthday week, sis! Glad I get to say that you :)

Let’s talk about muffins! I made these two different ways, but the both include: greek yogurt, egg whites, blueberries, and cinnamon.

One is a whole-grain, refined sugar-free version that uses maple syrup, whole wheat flour, flax, and includes apricots:

You choose---Whole grain and refined sugar-free? or a more standard AP flour and sugar version! Both contain tons of blueberries and are less than 100 calories each! | spachethespatula.com #recipeAnd the other is a more traditional, all-purpose flour and granulated sugar muffin that only has blueberries in it:

You choose---Whole grain and refined sugar-free? or a more standard AP flour and sugar version! Both contain tons of blueberries and are less than 100 calories each! | spachethespatula.com #recipeThe latter are fluffier, but I kinda like the flavor and texture of the whole grain ones better. But, both are delicious, and both are under 100 calories each :)

You could switch the blueberries and apricots for any frozen fruit (blackberries or strawberries would be delish!), or even some chocolate chips (OMG choco chips + raspberries! YES!). These aren’t overly sweet, so they make a perfect breakfast or snack.

You choose---Whole grain and refined sugar-free? or a more standard AP flour and sugar version! Both contain tons of blueberries and are less than 100 calories each! | spachethespatula.com #recipe

100 Calorie Greek Yogurt Muffins - 2 ways

Yield: Each batch will yield ~2 dozen*

Ingredients:

for the whole grain version:

dry ingredients:

  • 1 cup rolled oats
  • 1 and 1/2 cups whole wheat flour
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup frozen blueberries
  • 1 cup frozen apricot pieces

wet ingredients:

  • 4 tbsp butter, melted and cooled
  • 1 and 1/2 cups nonfat Greek yogurt
  • 1 tsp pure vanilla extract
  • 2 tbsp lemon juice
  • 1/2 cup egg whites
  • 1/2 cup pure maple syrup

for the all-purpose flour version:

dry ingredients:

  • 1/2 cup rolled oats
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 and 1/2 cups frozen blueberries

wet ingredients:

  • 4 tbsp butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1 and 1/2 cups nonfat Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup egg whites

 

Directions:

for either version:

  1. Preheat oven to 350 degrees. Line 2 stand-size muffin tins with liners.
  2. Pulse the oats in a food processor until ground up (it's fine if a few larger chunks remain). Add to a large bowl with all of the dry ingredients. Toss the frozen fruit in the flour mixture and coat.
  3. In another bowl, mix together the wet ingredients. Add in the flour and fruit mixture, and carefully fold to combine.
  4. Scoop into the muffin liners (about 1/2 to 3/4 of the way up). Bake for 20 to 25 minutes until the top is lightly browned and the insides are cooked. Allow to cool.

*my batches made exactly 23 standard muffins

You choose---Whole grain and refined sugar-free? or a more standard AP flour and sugar version! Both contain tons of blueberries and are less than 100 calories each! | spachethespatula.com #recipe

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Grapefruit & Avocado Salad with Pistachios http://www.spachethespatula.com/grapefruit-avocado-salad-with-pistachios/ http://www.spachethespatula.com/grapefruit-avocado-salad-with-pistachios/#comments Tue, 14 Apr 2015 10:00:02 +0000 http://www.spachethespatula.com/?p=27106

The dreary Seattle weather is back :(

A vibrant, juicy salad with creamy avocado, peppery arugula, and unctuous pistachios oil | spachethespatula.com #recipeIt’s all rainy and cold, and I totally dread when I have to take Rook out for walks. Somehow, despite my raincoat and galoshes, I still end up freezing and damp. It might be because I’m in full Spring mode. You see, the second it officially becomes Spring (or actually the same applies to any season), I dress as if it is that season… So under that raincoat and those galoshes maayyyy have been a backless, floor-length sundress, with slits up the side of my legs…

Smart apparel, Rachael! You show that incessant drizzle and 50 degree temperatures who’s boss. Surely the weather will brighten up to fit your desires…

On top of dressing like it’s Spring, I also fully commit to cooking like it’s Spring!

A vibrant, juicy salad with creamy avocado, peppery arugula, and unctuous pistachios oil | spachethespatula.com #recipeDoesn’t this just seem like a “Spring-y dish”? Pretty pastel pinks, and greens, and yellows.

This is a cute and fancy-looking salad you could serve as a first course at a dinner party! It’s also make a nice accompaniment to a sandwich of some sort. It’s light and refreshing, but it still has some nice fattiness from the creamy avocado and buttery pistachio oil. And yes, there is more arugula. I told you guys I’m obsessed! It’s the only green I can snack on totally plain. I love it’s zippy bite!

A vibrant, juicy salad with creamy avocado, peppery arugula, and unctuous pistachios oil | spachethespatula.com #recipe

By the way, pistachio oil is one of my favorite ingredients, because it is so damn flavorful! It can be a little pricey, but you don’t need a lot, and I promise the flavor is worth it. If you’re wondering what else to use it in, you can try these other recipes I’ve made herehere, or here!

I also used some black lava salt to finish this dish, because I like the contrast of the black on the light Spring colors, but if you don’t have any, don’t sweat it! Just use any flakey sea salt.

Grapefruit & Avocado Salad with Pistachios

Yield: 1 serving (easy to repeat for more servings)

Ingredients:

  • 1/2 cup arugula
  • 1 tsp pistachio oil (this has a TON of flavor, but if you don't have it, you can just use a good, fruity olive oil)
  • 2 or 3 (1/4") slices of pink grapefruit, seeds and skin removed
  • 1/2 small avocado, sliced
  • ~10 roasted and salted pistachios, roughly chopped
  • black lava salt (or any kind of finishing salt---this one just looks pretty!)

Directions:

  1. Place the arugula onto a small plate. Lay the grapefruit slices over top, and then the avocado. Drizzle the pistachio oil over the top, and sprinkle with the chopped pistachios. Finish with the black lava salt.

*You could also toss the arugula with the pistachio oil instead of drizzling it over the top of everything.

A vibrant, juicy salad with creamy avocado, peppery arugula, and unctuous pistachios oil | spachethespatula.com #recipe

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Skinny Curry Chicken Salad http://www.spachethespatula.com/skinny-curry-chicken-salad/ http://www.spachethespatula.com/skinny-curry-chicken-salad/#comments Mon, 13 Apr 2015 10:00:44 +0000 http://www.spachethespatula.com/?p=27092

Happy Monday!

A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipeCan Mondays be happy? Maybe if you pack this for lunch 😀

I made you a healthy version of chicken salad! There’s no mayo in sight, but there *is* a ton of flavor. It’s amazing over greens, like I’ve served it here, but it also makes an awesome sandwich, and it’s fantastic served with crackers for dipping!

But isn’t this kind of gorgeous? It’s almost like a flower.

A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipe A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipe

So this chicken salad not only has homemade curry powder in it, but a also a secret ingredient that gives it a huge amount of flavor—Major Grey’s chutney. It’s the same stuff I use in this panini, and it’s super delicious. It’s a mango chutney that also has raisins, onion, vinegar, and spices in it—it’s complex and addictive, and it plays really, really well with curry powder!

The “creamy” ingredient in this chicken salad is non-fat Greek yogurt. It’s tang is softened by the sweet chutney, and it’s super high in protein and low in calories! I also added in some fresh basil and chives, for freshness and vibrancy. Oh, and the toasted almonds are totally mandatory! They add a great crunch, and a little bit of fat to a otherwise crazy low-fat dish.

The resulting chicken salad is sweet, spicy, and a little tangy.

A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipe A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipeI really love serving this chicken salad over arugula that has been tossed in some olive oil, because a) I’m totally addicted to arugula, and b) it’s so easy. Plus then you can dress it up with perfectly ripe strawberries and it looks all pretty. BUT I have a sneaking suspicion that it would make the best melt ever if you piled it on some toasted bread and melted brie cheese over the top!

I like to poach my chicken for this chicken salad, just because it’s quick and healthy, but if you’re super short on time, you could just use the meat from a rotisserie chicken without the skin!

A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipe

Skinny Curry Chicken Salad

Yield: 4 servings

Ingredients:

  • 10 to 12 oz. boneless, skinless chicken breasts
  • 1/4 cup nonfat Greek yogurt
  • 1 heaping tbsp Major Grey's mango chutney
  • 1 to 2 tbsp chopped fresh basil
  • 1 to 2 tbsp chopped fresh chives
  • 1 heaping tbsp curry powder (homemade is best!)
  • 1 to 1 and 1/2 oz. sliced almonds, toasted
  • salt and freshly-ground pepper, to taste

Directions:

to poach the chicken:

  1. Place the chicken in a large sauce pan, and just cover with cool water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 7 to 8 minutes. Turn off the heat and allow to sit for 5 minutes.
  2. Shred chicken breasts with two forks.

to make the salad:

  1. In a medium bowl, combine the yogurt, chutney, basil chives, and curry powder. Add in the chicken and toss to coat. Season, to taste, with salt and pepper. Serve sprinkled with the almonds.

*The flavors will develop a bit more if you leave it in the fridge for a couple hours!

**If you want to serve it like I have, toss some arugula in a little olive oil, salt, and pepper. Place the chicken salad on top, and arrange some sliced strawberries around the outside.

A sweet, spicy and many chicken salad that has zero mayo, and is crazy low-cal (we're talking less than 200cal per serving!) | spachethespatula.com #recipe

P.S. — The “Print” button on my recipes finally works again!!! Whoo-hoo!!!

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