Savory Corn Pancakes with White Cheddar & Rosemary

I'm back home after a brief but wonderful trip to Crested Butte where all I had to do was take care of myself and the dog. It was magical. Really. I don't remember the last time I had so few responsibilities. I meant for the trip to be a sort of work retreat as well, but I left my charger for my laptop at home (perhaps that was on purpose?) and instead spent time sitting in a hot tub gazing at a 360 degree view of the mountains, drinking wine, and sitting in front of the fireplace drinking hot cocoa and reading. It was rough. I can tell you feel really bad for me.

It snowed the first full day of my stay and I loved every second and every snow flake. The photo above is what it looked like the following morning. The brightest blue sky, snow capped mountains, and bright yellow bursts of aspen groves. Perfection.

No matter how long I'm away from my own kitchen, it takes me some time to get back into the swing of things. Today I eased back into my cooking routine by whipping up some savory corn pancakes with fresh rosemary and sharp white cheddar cheese. Topped with honey and a little butter, they were perfect for a slightly chilly fall morning. Riley LOVED them. And so did I. They will definitely be making another appearance at our table. Perhaps next time they will be a dinner item topped with a little chard and a poached egg. I think yes.

Now, don't go telling too many people about this, but I used a boxed mix for cornbread as the base of this recipe. Shocking, I know.

The great thing about these pancakes is that you can make them into waffles, or you can add different flavors like feta cheese and fresh thyme, cheddar cheese, jalapeños and cilantro, or any other combination that strikes your fancy. Just remember to toss your add-ins with the dry ingredients before adding the wet ingredients. They will be more evenly distributed that way and you won't have to over-mix your batter.

Savory Corn Pancakes with White Cheddar & Rosemary

Ingredients

• 1 box Jiffy cornbread mix
• 1 egg
• 3/4 cup milk
• 2 tablespoons olive oil
• 1 cup shredded white cheddar cheese
• 2 tablespoons fresh rosemary, chopped
• walnut or canola oil for cooking
• honey
• butter

Instructions

1. Pour the cornbread mix into a large bowl. In a separate small bowl, whisk the wet ingredients together.
2. Toss the shredded cheese and rosemary with the dry ingredients.
3. Stir the wet ingredients into the dry ingredients until just combined. The batter will be lumpy but that's OK.
4. Grease a large pan or griddle with a little of the walnut or canola oil and heat over a medium-low flame. The pan is ready when drops of water evaporate almost immediately when splattered in the pan.
5. Use a 1/4 cup measure to scoop batter into your prepared pan. Cook until the edges of the pancake are dry and small bubbles rise to the surface. Flip and cook an additional 2 minutes. If the first pancakes becomes too dark or not dark enough, adjust the heat as necessary.
6. Serve drizzled with honey and topped with a touch of butter.

Baked Eggs, Rainbow Chard + Yogurt

Rainbow chard has been the most surprising thing I've grown this summer. I've cut it down and frozen a good portion to use in soups and stews this winter and it just keeps growing back with a greater yield each time. I basically have chard coming out of my ears. As a result, I've been scouring my cookbooks looking for new ways to feature greens in simple dishes that I can have for a quick, healthy lunch. This recipe for baked eggs came from Plenty by Yotam Ottolenghi and it has changed everything. About lunch, that is.

Most days, lunch consists of odds and ends from the refrigerator. That's not always terrible, but sitting down to a proper meal like this one is infinitely more fulfilling. Taking a few quite minutes to enjoy delicious, nourishing food is something I take for granted and really shouldn't. This meal reminded me of that, with it's comforting flavors and luxurious textures.

One of the greatest parts about this meal is how easy it is. The greens (I used rainbow chard but you can use anything- Ottolenghi calls for arugula) are simply sauteed in olive oil, then the eggs are tucked into the greens and baked until just set. The magic really happens with the addition of garlicky yogurt and melted butter infused with chili flakes and paprika. It is truly a perfectly balanced, delicious meal.

Baked Eggs, Rainbow Chard & Yogurt

Ingredients

• 4 cups rainbow chard or greens of your choice
• 2 tablespoons olive oil
• salt
• 4 eggs
• 3/4 cup Greek yogurt
• 1 garlic clove, crushed
• 4 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• 6 sage leaves, shredded

Instructions

1. Preheat the oven to 300 degrees F.
2. Heat the oil in a large pan over medium heat. Add the chard and saute until wilted and most of the liquid evaporates.
3. Transfer the chard to an ovenproof dish or skillet and make 4 holes for the eggs.
4. Break an egg into each hole.
5. Bake for about 15 minutes or until the whites are set. Watch them carefully because the eggs will go from not done to over done very quickly.
6. Meanwhile, combine the yogurt, garlic and some salt. Set aside.
7. Melt the butter in a small saucepan and add the red pepper flakes and smoked paprika.
8. Cook until the butter is infused with a nice red color and just begins to foam.
9. Add a pinch of salt and the sage. Remove from the heat.
10. Remove the eggs from the oven and top with a dollop of yogurt and drizzle with butter.

*Recipe barely adapted from Yotam Ottolenghi

Comfort Food Friday at Whole Home News

My newest Comfort Food Friday post is up at Whole Home News! Click here for the recipe for Cheesy Polenta with Pesto and a Fried Egg. So. Delicious.

Maple Bourbon Bacon Jam

I'm having one of those weeks where I feel like I'm just barely hanging on. It's as if every time I accomplish one task, three more get added to the list. I suppose that's the nature of life with a toddler and a puppy, but at this point I'd like to feel like I'm at least a little bit above water. Part of the problem stems from the fact that I have high expectations for my mediocre cleaning abilities. I envision our house sparkling and organized after a week of tackling every room. The reality is this: between my less-than-perfect housekeeping skills and the toddler who is always following me leaving a trail of debris behind him, I'll always be playing catch-up.

We are leaving for a long road trip on Saturday morning and to be completely honest, I can't wait to be able to sit still for just a little while. Even if Riley is screaming in the back seat and the dog insists on sitting on my lap. It's fine. As long as I don't have to move.

Since I've already made this post somewhat of a rant, let's talk about Instagram. I rarely use Instagram photos on my blog because I'm not as talented with those photos as others. Let me just say this: when your black lab is chasing her tail because you've neglected to walk her and your toddler is running in circles around the dining room table yelling "Doggy! Doggy!", you do what you have to do. The photo above is from Instagram. If you want to follow me and see pictures of my food, my dog and my child, click here.

So let's talk about bacon jam. Because that seems like a completely normal segue after discussing life's stresses and photo apps.

I made Maple Bourbon Bacon Jam and I don't feel at all bad about it. In fact, I'm quite proud of myself for taking this step into the world of bacon. Bacon and I have never been super close. We meet sometimes for breakfast on the weekends, but those occasions are few and far between. This jam business has taken me from having a casual relationship to having a serious/obsessed/stalker relationship with bacon.

Peppered bacon, red onion, garlic, coffee, maple syrup, and bourbon make up this jam. It all blends together so wonderfully that you might start to question why these ingredients are ever apart. I've spread it on bread for grilled cheese sandwiches, served it alongside a cheese plate, and have considered trying it with this peanut butter toast.

If you haven't tried bacon jam, I think this is the time. With all the summer parties and at-home happy hours going on this is a great item to have on hand. We had some friends over a couple weeks ago and I made mini grilled cheese toasts and served them with this jam. No kidding- we had appetizers ready in 5 minutes and gone in about 3. The jam is what did everyone in. It was a huge hit.

So, regardless of what else happens this week, at least I have a jar of bacon jam in the refrigerator. Right?

Maple Bourbon Bacon Jam

Ingredients

• 1 lb thick cut peppered bacon
• 1/2 red onion, diced
• 1 garlic clove, minced
• 2 tablespoons dark coffee, finely ground
• 1/3 cup pure maple syrup
• 1/4 cup Bourbon

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a large, rimmed baking sheet with aluminum foil and lay the bacon sliced on the sheet. If the bacon doesn't fit, use 2 baking sheets.
3. Place in the oven and bake for 18-20 minutes or until the bacon is golden brown and crispy. Keep a close eye while it's baking- you don't want it to get over done.
4. Let the bacon cool on the baking sheet for a couple of minutes.
5. Remove the bacon and place it on a cutting board but DO NOT remove the foil.
6. Carefully pour the bacon grease from the baking sheet into a large, heavy skillet (preferably cast iron if you have it). You should have about 2 tablespoons of bacon grease.
7. Heat it over medium heat, then add the onions and garlic. Cook until the onions are soft and translucent. While the onion cooks, cut the bacon into 1/2 inch pieces.
8. Add the bacon to the pan and toss it all to combine. Cook for about 3 minutes.
9. Add the maple syrup and coffee grounds to the pan and cook for another 5 minutes.
10. If it seems like the bacon mixture is too dry (there should be a bit of liquid at all times), add a couple tablespoons of water to the pan.
11. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
12. Add the Bourbon and cook for another 20 minutes, adding water as needed.
13. Transfer the bacon mixture to a food processor and pulse a few times. The jam should not be completely smooth, but should have some texture.
14. Transfer the bacon jam from the food processor to a jar and cover with the lid. Cool completely before putting it in the refrigerator. The jam will keep for 2 weeks.

Peanut Butter + Banana Smoothie

Last night we experienced a string of thunderstorms that brought much needed rain, loud, booming thunder, and lightning that jumped from cloud to cloud. Living in Japan, we didn't experience too many thunderstorms. We got plenty of rain, but real thunderstorms didn't happen often. Now that we live in Denver, I still find myself missing those classic sounds of a good summer storm. There is just nothing like it. It's like red lipstick. Or peanut butter and banana. It never gets old.

I may not be able to create thunderstorms whenever I get a craving for one, but I can make a peanut butter and banana smoothie any time. No, it isn't quite as exciting as a thunderstorm, but it's the best I can do.

Riley loves these smoothies almost as much as his Kale & Pineapple smoothies. This is good news because some days it seems like Riley is on a hunger strike. He won't eat anything and then I start to feel like a bad mom because the only thing that has gone into his stomach is milk and Cheerios. On those days, smoothies are a life saver. I love this one because it has lots of protein, which is important for little growing bodies like his. Plus, we almost always have all the ingredients available. Not always the case with other smoothie concoctions.

How can you look at this face and not know that he loves every bit of this peanut butter banana goodness?

Smoothie Smiles

And then there are days when I don't have the time or energy to make a proper meal for myself. On those days, mommy gets the smoothies too.

I didn't add honey or any additional sweeteners to my recipe here because I don't feel like it is necessary. I try to stay away from adding sugar to things unless it makes or breaks the recipe. However, if you want to you can add honey.

Peanut Butter Banana Smoothie with Wheat Germ

Peanut Butter + Banana Smoothie

Yield: Makes 2 smoothies

Ingredients

• 1 cup almond milk, unsweetened
• 2 tablespoons natural peanut butter (I use Jiff Natural PB)
• 1 banana
• 2 tablespoons wheat germ
• 1 cup ice

Instructions

1. Combine all ingredients in a blender. Blend until smooth and serve.

Melon + Prosciutto Flatbread with Arugula + Goat Cheese

Riley has started this funny habit of running around the dining room table over and over again. He doesn't make any noises like you might expect a toddler to do while going in circles. Instead, there is only the sound of his little feet hitting the wood floor with a soft, muted sound that I hope never escapes my memory when he is six feet tall and no longer my little baby. I fear that day will come much faster than I'm prepared for, so I'm trying to soak up every goofy, sweet little moment I get with him.

Flatbread dough

Here's the thing: watching Riley run around in circles is adorable. Watching me run around in circles is not. When we have little gatherings at our house, I sometimes feel like all I'm doing is running around like crazy trying to make sure food is ready, drinks are poured, etc. In order to minimize the craziness, I've been trying to find things that I can serve to guests that aren't terribly time consuming but is still beautiful and full of flavor. This flatbread with prosciutto, melon, arugula and goat cheese is one examle of how something simple and classic can be stunning and party-worthy.

Melon, Prosciutto, Arugula

The classic combination of melon and prosciutto is perfect for this time of year. It is light, sweet and salty, with a beautiful, summery appearance that dresses up any party spread. Transferring these flavors to flatbread, which is perfect for eating with cocktails, becomes even better with some peppery arugula and tangy goat cheese.

Full disclosure: I usually use store-bought pizza dough rather than making my own. A lot of grocery stores are selling pizza dough that is ready to pop in the oven with whatever toppings you like. They taste great and save quite a bit of time and stress, especially if you are entertaining. If you are extra ambitious, go ahead and make your own pizza dough. I'm always up for going 100% homemade. Well, almost always.

Healthy dose of olive oil

The dough is drizzled with a healthy amount of olive oil and sprinkled with sea salt. When it comes out of the oven, it has a light golden color with the perfect chewy-crunchy texture. Then, the melon, prosciutto, arugula and goat cheese are arranged on top with a little bit of freshly ground black pepper and one last light drizzle of olive oil to add a nice sheen.

Melon and Prosciutto Flatbread

And that's that! You're all set to serve this up to your guests with a lovely glass of prosecco. No need to run around in circles.

Melon + Prosciutto Flatbread with Arugula + Goat Cheese

• Pizza dough, store bought or homemade
• 2-3 tablespoons good olive oil
• sea salt or course salt
• Cornmeal for dusting
• 1 cup fresh cantaloupe, peeled, sliced and cut into 1 inch pieces
• 1/2 cup loosely packed arugula leaves
• 4 oz goat cheese
• Freshly ground black pepper

1. Preheat the oven to 425 degrees.
2. On a lightly floured work surface, roll or pat the dough out to fit a medium/large rimmed baking sheet. Sprinkle the baking sheet with a thin, even layer of cornmeal to keep the crust crispy and to keep it from sticking. Transfer the dough to your baking sheet and poke some holes in the dough with a fork to keep it from bubbling up too much during baking.
3. Drizzle with the olive oil, sprinkle with a little salt, and bake for 10-12 minutes or until the crust is golden brown. Remove from the oven and let cool for a couple minutes.
4. Arrange the melon, arugula, prosciutto and goat cheese on top of the crust. Sprinkle with freshly ground black pepper and drizzle with a little olive oil. Cut and serve.