Homemade Beignets

You know when you are so sick and you want to do certain things but just cannot muster up the energy? Yeah, that’s how I’ve been feeling since last week! And I have less energy today than I did over the weekend when I made these beignets. But don’t worry, I’m crawling right back into bed after this.

I really was going to make beignets from scratch, I swear. And as often as I won’t let a recipe intimidate me, making a yeasted dough while sick was just too much!

Creole Jambalaya Recipe

Jambalaya is one of those delicious, stick-to-your-ribs, keep you all warm and cozy, one-pot wonders. A solid jambalaya recipe is always good to have in your back pocket! And really, what’s a mardi gras celebration without jambalaya?!

My husband and I have football season tickets (to the New York Giants; I know, they’re terrible) and usually once a season, when it starts to get cold, we have a jambalaya tailgate. It’s always my favorite! Really, it’s a fun dish to watch come together in a place like a parking lot!

How to Make Creole Seasoning

DIY my own seasoning?! Yes! You don’t need to make your own creole seasoning, which is super great when it’s late, it’s time to make dinner and you can’t just run out of the house to go pick up this spice. Plus, if you have a well-stocked spice cabinet, this is the simplest thing to create!

Creole seasoning has such a nice spice, which comes from the garlic and cayenne. You can totally control the heat, which is great if you’re like us and have a handful of friends and family that are sensitive to spice. Yet another reason that it’s good to just whip up your own!

Showstopping Red Wine Braised Short Ribs

Occasionally, I’ll share that a recipe is one of the best things I’ve made recently. But guys, this one…this is the one. This is the best recipe I’ve got in my back pocket, and truly the most requested dishes from friends. These braised short ribs are literally showstoppers.

When I invite friends over and tell them I’m thinking about braising short ribs, they’re all over it! Everyone close to us really love these, you must try them!

The first time I had a braised short rib was at Founding Farmers in DC, about 5 or 6 years ago. All I can say is, “wow.” I mean. A revelation. Thus began my journey perfecting a red wine braised short rib, that’s a little inspired by Boeuf Bourguignon. This is a really, really excellent dish to have in your pocket. It feels elegant, it’s absolutely delicious, and everyone will love it!

Rugelach Palmiers Recipe

Happy Valentine’s Day, everyone! I’m not usually excited for Valentine’s Day, always kind of seemed silly, but it’s a sweet little holiday, isn’t it? Hubby and I don’t celebrate this one, but I caved and gave him a card and chocolates anyway. I felt like I couldn’t ignore Valentine’s Day! This week also marks 8 years since we started dating so it’s nice to give that a little head nod.

I wanted to share these Palmiers – French elephant ears – on V-day since they bake into little hearts! Aren’t they adorable? They’re also incredibly easy, so run over to the grocery store and pick up some puff pastry to make these tonight!

French Palmiers are typically just cinnamon sugar in the middle, so if you don’t want to make these with the Rugelach filling you can just combine some sugar and cinnamon and then bake them up. They are still so good with just a simple filling!

I love a Rugelach cookie so I wanted to try these with a little bit of something more substantial than cinnamon and sugar. Rugelach filling is usually a combination of walnuts, raisins, sugar and cinnamon. I went to the store, grabbed the puff pastry, and thought I had walnuts and raisins at home…I had pecans and cranberries and sometimes you just have to improvise. And it worked!

French Olive Tapenade Recipe

I am so excited to share this recipe with you today! It’s one that you could always have the ingredients for in your pantry and be ready to throw together in just a few minutes. Who doesn’t love a recipe that’s impressive yet fast to throw together?! And there’s something really elegant about a Provencal tapenade recipe. Makes ya feel fancy!

You all know how much I love salt, which I think is why I love a tapenade recipe – it really is quite salty! You want to serve this with plain baguette or butter crackers so that you don’t compete with the flavor (read: salt) of the tapenade.

Mussels in a Mustard and Saffron Sauce Recipe

There’s something so simple-yet-elegant about a pot of mussels. A few summers ago, hubby and I went to dinner with friends at Madame Claude’s in Jersey City. We sat outside with some wine, and pots of mussels, and simple fries and crusty bread for dipping, and it was just heavenly. This girl became an instant fan of les moules!

I love a dish that feels simple and elegant, and honestly, one that results in a sauce that you just want to dip bread into. Even better if the sauce is so good you want to bottle it up; the best if you swear you could just drink it. I think you’re going to want to drink this sauce, y’all. It’s just that good!

This mustard and saffron sauce can be made ahead (and don’t worry, you can leave out the saffron if you don’t have any or if it’s out of your budget), which makes it a really easy dish for entertaining. You’ll make the sauce a few hours ahead, then reheat it, drop in the mussels and in like 3 minutes this dish will be ready!

How to Make French Onion Soup

Before this attempt, I had only tried to make French Onion Soup – soupe l’oignon – once. It’s my favorite soup, so you’d think after failing, miserably, once I’d try to make it again. So finally I did! I’m so happy my first failed attempt didn’t haunt me my entire life. Our trip to Paris felt like a calling for me to move there. Someday. But lately I’ve really been missing Paris and wanting to visit again just for the comforts of things like croissant and coffee in the morning, french onion soup for lunch. And this, friends, really tastes like the soupe l’oignon in Paris.

I also feel like I learned a whole lot about french onion soup this time, which includes:

  • Yep, beef broth is definitely the way to go.
  • Butter. Lot’s of butter with those onions.
  • Yep, you really do need that splash of red wine.
  • Nope, don’t need to add sugar.
  • And, the size of the bread relative to the size of the crock is how they get the cheese to stay on top of the soup and not sink to the bottom.

Learn from me, friends, learn from me! Get the right size bread and the right size crock. I really should have added three slices of bread to each of these crocks to keep the gruyere cheese from sinking to the bottom.

10 Cookbooks Releasing in 2019 That I Can’t Wait to Read

I have far, far too many cookbooks. It’s an obsession. Every time I bring home a new cookbook, my husband says, “Why do you need another cookbook? Everything is online. Go on Pinterest.” Yeah, he knows what Pinterest is. #soproud.

But, we all know not everything is online! I kind of think of it like an artists’ music on the radio. We are all out here enjoying Luke Bryan’s What Makes You Country song but you don’t get to hear the album on the radio. So, yeah, Chrissy Tiegan’s Bagel Bake might be online, but not the whole book – ya know?

There are so many good cookbooks coming out in 2019, and these 10 are the ones that are on the top of my list.

Pink & Red Ombre Waffles Recipe for Valentine’s Day

I am about to drop the easiest waffle recipe you will ever see. And, considering it feels all fancy being ombre and all, it will seem even easier. Enter: box cake mix waffles!

Yep, today, I’m going to teach you how to make box cake mix waffles. I’m not even really teaching you, I’m just showing you that it works. And the result is some super cute pink and red waffles for your Valentine’s and Galentine’s Day celebrations!