Friday, February 23, 2018

Italian Chopped Salad Crostini | Friday Night Bites


Happy Friday Peeps!  It is finally here - the weekend! Isn't it funny how after a long holiday weekend and then we are blessed with a four day work week, it seems longer than a regular work week.  Perhaps it is the compressed timeframe that we have to get everything done.  Although, I love a long weekend.  Hubby and I took the friday off as well to make it a four day holiday weekend.  We went to Neiman Marcus for lunch - it is our treat and just love the popovers.  Fantastic way to kick off the weekend.


Friday, February 16, 2018

Bacon, Cheddar and Jalapeño Madeleines | Friday Night Bites



This week I am thrilled to share my savory madeleine recipe with all of you!  I have long been obsessed with madeleines.  You tend to never think of these small shell shaped french sponge cakes as a sweet treat but not often turning them upside down to make a savory version.  I have long wanted to share a savory version.  Hubby loved them.



Friday, February 9, 2018

Crispy Prosciutto, Apple & Stilton Toasts | Friday Night Bites


What is it about a little piece of toast loaded with crunchy, salty, creamy and herbaceous goodies? It is the dance that your mouth has along with your stomach being extremely happy.  I absolutely love creating new flavor profiles and tasty bites for my Friday Night Bites weekly series here.  I just hit my one year anniversary at my new job and I can't believe how time flies by so quickly.  I absolutely LOVE my new role and company.  After 18 years with one organization and 8 promotions later, it was time for a change.  Change is good. Change is empowering. Change is what we need to invigorate our careers and life.


Friday, February 2, 2018

Blood Orange Compote and Herbed Goat Cheese Crostini | Friday Night Bites


It is that time of the year.  The bright brilliant blood oranges are in season. Once you cut this jewel in half, the rich red pink color is revealed. Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes. They are in season in California from about November through May, although I have a hard time finding them late in the season.  Their origin is thought to be from China or the southern mediterranean but now they are primarily grown in Italy. Their beauty inspired me to create this pink peppercorn blood orange compote to adorn a simple crostini.