Archive | September, 2013

Catering + Recipes & Beach Bound

Hey friends 🙂 Coming to you live from Pensacola Florida! I’m here for the weekend visiting a friend then off to Orange Beach for my very first press trip/ first business trip and I couldn’t be more excited/nervous. Anyone who knows me knows how much I love the beach! I know this trip involves several outdoor activities–I hope that includes beach time and good eats, I will keep you guys posted.

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It has been a busy couple of weeks. Isn’t that the way it goes? Get back into blogging and then BAM! The magazine goes to press, the catering calls come and time just seems to get away from me. Well I do have a couple of recipes for you today, I did two dips for the Grove this weekend for a catering job and had a ball getting back in the kitchen. I made a roasted corn, tomato and mozzarella salsa with fresh herb vinaigrette (thanks mom for the recipe help) AND a buffalo chicken dip with oven roasted chicken, garlic and blue cheese. MMmm!

Herb Vinaigrette

Herb Vinaigrette


Roasted Corn, Tomato and Herb Salsa
4 ears corn, roasted
2 containers cherry tomatoes, quartered
1 container bocconcini, quartered

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For the vinaigrette
2 T lime juice
1/2 c. olive oil
3 cloves garlic
1 bunch basil
1 bunch parsley
1/4 c. green onion sliced
BLEND and be amazed. I LOVE THIS!

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To assemble: The night I made the vinaigrette I also poked holes in the whole cherry tomatoes (before quartered) and poured over vinaigrette and combined the roasted corn. Combine with mozzarella and serve with tortilla chips.

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I hate that I don’t have a great picture of this Buffalo dip, I know it will be delicious hot and bubbly but I am leaving the final cooking to the new owner of this dip-she will bake the dip in her dish she is taking to grove so for now this picture will have to do.

Roasted Chicken Buffalo Dip
1 Raw Whole Chicken
2 lemons
1 bunch rosemary
2 T kosher salt
2 T olive oil

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Buffalo Chicken Dip
2 block cream cheese
3 cloves garlic, minced
1/2 shallot, minced
1/2 c. Frank’s hot sauce
roasted chicken
1/2 c. blue cheese

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To roast chicken, take the insides out, rinse and dry chicken. Season the inside liberally with most of the salt, both lemons and rosemary. Coat outside of chicken with olive oil and remaining salt. Roast in 375 degree oven until temperature reaches 165. I used an oven thermometer that beeps:) My moms take 40 minutes, mine took FOREVER. Once cool, shred chicken. Next sauté garlic and shallot until translucent, combine remaining ingredients and bake in 400 degree oven for 20 minutes or until bubbly.

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And lastly, can I tell you about my new favorite breakfast? If you’ve ever read SPICE, you must know I love almond butter and Nutella and I love it for breakfast. Well, this weekend I needed to bring some fruit into my diet and we didn’t have anything at the house but frozen berries ( and banana) so I heated a sauté pan and made my own berry jam. So easy, so delicious.

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1 c. frozen berries
1 T brown sugar
saute until thawed and bubbly, mash with fork-enjoy! You could also do a whole batch of frozen fruit and jar, or since berries are still in season how but fresh berry jam!