Orange | 20something cupcakes

roquefort-avocado dip + beet chips.

July 9, 2012 — 16 Comments

Making chips out of vegetables makes me feel slightly better about sneaking massive amounts of tangy blue cheese into my guacamole.

Roquefort-Avocado Dip + Beet Chips

We all know I’m a cheese freak, and for that matter – an avocado/guacamole freak.

You’ve seen my white bean + avocado dip, which was fantastic but for very different reasons. You see, the white beans make the dip healthier. You’re sneaking fiber and protein into a place which subsequently has less room for fatty avocado (yes, we’re talking healthy fats … but too much of even the good stuff is no bueno for the waistline) and in turn, creating an all-around healthier situation.

But! Here, you’re enjoying the most sinfully delicious spread of chips and dip, and there are no carbs to be had! All because very thinly sliced beets have gone and turned themselves into crunchy, savory little chips rivaling anything that comes out of a bag. Terra chips, you’re out!

In Food Matters Project, Starters avocado, beets, blue cheese, chives, crème fraîche, dips + spreads, guacamole, lemon, orange, shallots, tarragon, vegetable chips

I thought about sharing this margarita with right before Cinqo de Mayo, but I didn’t.

Prickly Pear Margarita

Turns out I’m nicer than I thought!

I say this because it would have been horribly rude for me to share this ridiculously funky cocktail with you, with virtually no time to order the prickly pear syrup online.

And, guys – funky is a good thing. Funky is like, the best, actually.

{At least, in Daniel and I’s sick and twisted universe}

Prickly pear margaritas! TELL ME you’ve been lucky enough to try one (several?) in your day. I’m pretty sure they’re becoming a thing at restaurants now … or maybe they always have been, but I’m just now noticing. They serve ‘em at this place called Canyon here in Fort Lauderdale – hands-down, my favorite restaurant in the city. I actually become angry when I speak to someone who lives here and they haven’t been. Inexcusable!

It’s one of those, well, it’s not really hole-in-the-wall because I think it’s a little nicer than that, but you know, teeny-tiny, no reservations, might have driven by it hundred times and never noticed it types of places with food that is nothing less than orgasmic. I’m not even kidding, everything on their Southwest fusion menu at any given time is FACE. MELTING. If you’re ever in the area, you should probably check it out. (And don’t forget to call me to join you!)

No reservations is a particularly important part of the deal, because no reservations means you have to wait at the bar for a very long time. And you know what that means: Cocktails! And better than that, we’re talking one must-have signature cocktail that everrryyyyone gets. I really am unsure as to whether they serve anything other than these prickly pear margaritas, because I’m not sure I’ve ever seen anything else being drank. Yes, even your manliest dude will be caught drinking these, and happily.

blueberry-mascarpone french toast bake.

May 2, 2012 — 14 Comments

Who doesn’t love a French toast casserole?

Blueberry-Mascarpone {Overnight} French Toast Bake

I know I don’t need to tell you why. I mean, do people seriously still make French toast the old-school way, slice by slice in a skillet? That’s not so bad if you’re cooking for one or two people, but when you’re feeding a crowd – it just ain’t gonna cut it.

Enter the French toast casserole. Better yet, enter the overnight French toast casserole.

Oh, yes. It’s a party – literally. It feeds a party, it’s a party of flavor in your mouth … the whole bit. Overnight means you don’t have to do any work the day you plan to serve it. Of course, I offer up a super-quick blueberry sauce for you to whip up while it bakes in the oven, but it’s so easy, it practically makes itself.

Blueberry-Mascarpone {Overnight} French Toast Bake

This is not your ordinary French toast casserole. It starts with a loaf of Challah or Brioche – the way any decent French toast does. Then, there are blueberries … lots of ‘em, between the bake and the sauce. Next, is the orange: The zest of an orange in the casserole, and then reinforced by way of Grand Marnier in the sauce. A ton of almond flavor makes an appearance, in the form of almond extract (obsessed) and then a layer of sliced almonds covered in brown sugar for a crunchy topping.

In Weekend Brunch almonds, blueberries, feeds a crowd, french toast, i heart breakfast, mascarpone, orange