Oh boy do I love the holidays! And oh boy are they a comin’!!!
I created this r i c h [adult] beverage to get my household in the spirit this year! And when I say “rich” I mean RICH …this is one smooth, chocolatey, flavorful drink that might just win in a competition against velvet itself! This drink is also meant to be sipped slowly, and once you try it you will know why! It’s just too good to gulp.
Those of you who have been following my blog for some time probably know that I have already done a Cotija Corn (on the cob) recipe – A take on the classic Mexican street dish that I altered slightly so that instead of slathering the corn with mayonnaise, lime, and cotija cheese, I made a non-fat greek yogurt mixture. This not only cut the fat and calories by a ton, but it also makes it super refreshing and flavorful.
It was always one of my most popular dishes when I had guests over, but not very portable or crowd-friendly. When I altered it into a salad for a party a while back it turned out to be an even BIGGER hit. SO, with one of the biggest food-friendly holidays coming up I decided to post the updated version. This one is SURE to impress and satisfy at your Thanksgiving Table.
My dear friend Sara, who I’ve known since kindergarten and happens to have an AMAZING blog (click here: glitterandgrace.com), recently introduced me to the most delicious drink from a place called MILK & HONEY in Costa Mesa- the lavender latte. The second I tasted it I was hooked. So comforting and sweet… so knowing me, I had to figure out a way to recreate it. And I did! … well, my version of it at least..
Now, let me explain that making this can range from super easy to more time consuming depending on the ingredients you buy. I chose a middle of the road level of difficulty, but will explain how to make it easier if you choose to go that route.
I promised a recipe to utilize the leftover pumpkin puree from my last recipe PUMPKIN & SAGE ICE CREAM WITH CHOCOLATE CHIPS & WALNUTS in a new savory dish so here it is! I definitely suggest tasting this along the way and adjusting as you go since pumpkin can have the tendency of being a bit bland if left alone.
Homemade pumpkin puree, fresh chopped sage, and madagascar vanilla bean? Yep, I’m in. You? This recipe is a little more extensive than some of my others, but it’s super yummy and extremely seasonal… which is the most important thing in the world right now. Duh
This salad is inspired by one of my favorite salads at a nearby restaurant that my husband and I frequent (and when I say “frequent” I mean FREQUENT) –Eat Chow. They make a caprese salad with burrata cheese that is to die for. I, of course, had to figure out a way to mimic it at home so i did! And I added a few things [persimmons and pepitas etc.] to make it my own. Now, if you’ve never worked with burrata cheese, HOLY MOLEY are you in for a treat. This fresh Italian cheese consists of mozzarella and cream…The outer layer is mozzarella and is filled with a mixture of cream and mozzarella, and is absolutely delicious. You can find it in a lot of stores these days in the specialty cheese section… I found mine at Trader Joes. Another unique ingredient in this one is the persimmon- mild in flavor and firm in texture, this fruit is at it’s best in the fall and adds great depth to this salad.
FALL IS HERE!!!!!! Oh man, I love it when the seasons change and I am READY for this one- The season of soup, sweaters, and pumpkin candles. Ahhhh the best. So, for this post I busted out the stock pot and ladle to ring in Autumn’s arrival. The best part about this soup is that it is way easier to make than it tastes. This is by far one of my all-time favorite soups, so comforting and savory. Seriously, you have to make this one.
This pasta dish is among my favorites, it’s super light and fresh [for pasta that is] and might be the easiest thing you will ever make. You literally just cook the pasta and toss in all your fresh ingredients.
Empanadas. These little savory pies are typically filled with a mixture of meat, raisins, olives etc. and are super yummy. I decided to go a separate route this time and make a vegetarian version. I also added chopped green grapes instead of raisins for a fresh twist. You can make or buy your pastry dough … I’ve made mine many times in the past and, honestly, I would save yourself the hassle of making it from scratch if you’re in a rush. There’s not a huge difference and most grocery stores sell good quality pie crusts in the refrigerator section.
I have been on a strange salmon kick as of late- I make it all the time at home, and order it where ever I go. It’s honestly becoming a bit of an issue.
Anyway, recently we went to a little jam in L.A. called Lemonade where they offer a salmon salad stuffed avocado that was pretty darn good… and since I sear filets of it all the time at home I have ended up with a lot of salmon left overs over the past few weeks. So I took inspiration from the Salmon stuffed avo and our constant left overs and created a recipe more tailored to our ‘Ariza’ taste buds. I think it turned out pretty tasty, light, and fresh. ** I stuffed tomatoes instead of avocados for textural reasons (and added the avocado to the filling) but if you prefer an overall soft dish then an avocado is a great call. Someone please explain to me why I decided to be so “wordy” with this post?