Deliciously Stylish: 2014

Friday, May 9, 2014

My Favorite Deliciously Stylish Brunch Recipes

In honor of Mother's Day - I put together a collection of my favorite Brunch Recipes. I hope that you enjoy all things Deliciously Stylish this Mother's Day!

*Greek Quinoa Casserole:

http://deliciouslystylishfood.blogspot.com/2014/03/greek-quinoa-casserole.html

*Greek Yogurt Fruit Parfaits:
http://deliciouslystylishfood.blogspot.com/2011/03/greek-yogurt-fruit-parfaits.html

*Breakfast Burrito - Ellie Krieger:
http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe.html

Happy Cooking and Happy Styling!!!

Thursday, May 8, 2014

10 minute Meals: Butternut Squash Ravioli, Brown Butter Sauce and Crispy Sage

Decadent Brown Butter Sauce, Crispy Sage, Toasted Walnuts and Pillowy Soft Butternut Squash Ravioli. Sounds impressive right? It is!

The taste is out of this world, it looks beautiful on the plate and no one needs to know it only took you 10 minutes!! It's our little secret.

Ingredients:

1 package Butternut Squash Ravioli

3 tablespoons Butter

10-12 Sage Leaves picked off the stem

1/4 cup chopped Walnuts

Salt, Pepper, Red Pepper to Taste

Directions:

1. Cook Ravioli according to package directions

2. In a medium sauce pan, melt 3 tablespoons of Butter and stir occasionally until light, golden brown

3. Add a pinch of Sea Salt and freshly ground Black Pepper. Red Pepper flakes are optional

3. Once the butter is light brown, add Sage Leaves and let them crisp up in the butter (this step will take 1-2 minutes). Be careful not to let the butter burn or turn too dark in color as it will become bitter

4. Turn the heat off and set pan aside

5. In another small, pan, lightly toast chopped walnuts just long enough to release their oils, develop flavor and warm through. (1-2 minutes tops)

6. Drain your Ravioli and arrange on a platter

7. Spoon Brown Butter Sauce over each ravioli

8. Arrange Sage leaves over each piece of ravioli

9. Sprinkle Walnuts on top

10. Finish with a little sprinkle of Sea Salt and freshly ground Black Pepper

Happy Cooking and Happy Styling!

Wednesday, May 7, 2014

Cauliflower Pizza Crust

Cauliflower Pizza Crust is all the rage recently and there are hundreds of recipes all over the internet. I have been experimenting with a few and the result is a crispy, flavorful, delicious and healthy pizza crust that you can top any way you'd like. I even serve them as breadsticks to dip in a variety of sauces.

Most recipes call for shredding uncooked cauliflower and then steaming or microwaving until soft.

I like to roast my cauliflower as it gives it extra depth of flavor. It's simple and a step you don't want to skip!

Mix in your favorite herbs and spices. Experiment with an Italian version one day and perhaps an Indian variety the next.

Ingredients:

1 medium head of Cauliflower
1 Cage Free or Free Range Egg, beaten
1/2 cup shredded Cheese (Mozzarella, Italian Blend, Pepper Jack - whatever you prefer)
1 tablespoon Olive Oil
1/2 teaspoon dried Basil OR 1 tablespoon fresh, chopped Basil
1/4 teaspoon dried Oregano
Salt, Pepper and Red Pepper to taste

Other spices and additions to consider: Shredded Carrot, Potato, Onion, Garlic.
Try a Tex-Mex version with cumin or Taco Seasoning
How about an Indian version with Turmeric, Garam Masala or Tandoori Masala?

Toppings:

Top with your favorite tomato or pesto sauce, veggies, cheese, herbs, and proteins

**Thara's tip: Bake your Cauliflower crust before adding toppings so that it will be crispy. If you put your toppings on at the same time as it bakes, it will be soggy.

Directions:

1. Chop Cauliflower into bite size pieces and drizzle with 1 tablespoon of Olive Oil. Roast at 425 degrees for 15-18 minutes until golden brown and tender
2. When cooled a bit, either finely chop by hand or process in a food processor until the pieces are broken up
3. Combine in a bowl with 1 beaten egg, cheese, herbs and spices. Mix until everything is combined
**If the mixture is too wet, add 1-2 tablespoons of flour
4. Spread mixture with the back of a spoon or an offset spatula onto a sprayed baking sheet into a circular or square shape making sure that it is even in thickness. The thinner you spread the mixture out, the crispier the crust will be
5. Top with a sprinkle of Cheese to get a golden brown crust, and if desired, a drizzle of Olive Oil. I sprayed the top of mine with Cooking Spray and it turned out great
6. Bake at 425 for 10-12 minutes. Check to make sure is is cooked all the way through and the bottom is crispy. If not, return to the oven for a few minutes
7. Serve as is - or top with your favorite toppings and bake for a few minutes until the sauce is warm and your cheese has melted

A healthy alternative to satisfy your pizza craving!

Happy Cooking and Happy Styling!

Monday, May 5, 2014

Spicy and Sweet Chips and Salsa

We never need an excuse for Chips and Salsa in our house. . .but for Cinco de Mayo, I thought it would be fun to turn it up a notch and add some extra, bold flavors.

Mix and Match Sweet and Spicy Chips and Salsa

Homemade Chips. . .super simple, fun to make and oh so delicious!

The first batch I made was:

Cinnamon Sugar:

Ingredients:

3 medium sized Tortillas (Whole Wheat, White, Low Carb)
1 teaspoon Cinnamon
3-4 tablespoons White Sugar (depends on how sweet you want it)
1 tablespoon Olive Oil

Directions:

1. Pre-heat oven to 350 degrees
2. In a shallow bowl, mix 1 teaspoon of Cinnamon and 3 tablespoons of White Sugar until combined
3. Brush 1 tablespoon of Olive Oil over 3 medium sized Tortillas
4. Sift or sprinkle Cinnamon Sugar mixture evenly over Tortillas
5. Using a knife or pizza cutter, slice whole tortillas into desired shape and size
6. Bake at 350 degrees for 8-9 minutes until just golden and crisp. Chips will continue to crisp up after they are done baking

Spicy Chips:

Ingredients:

3 Tortillas (Whole Wheat, White, Low Carb)
2 tablespoons Taco Seasoning (Can also use Fajita Mix or other Mexican Spice Blend)
1 tablespoon Olive Oil

Directions:

1. Pre-heat oven to 350 degrees
2. Brush 1 tablespoon of Olive Oil over 3 medium sized Tortillas
3. Sift or sprinkle Taco Seasoning evenly over Tortillas
5. Using a knife or pizza cutter, slice whole tortillas into desired shape and size
6. Bake at 350 degrees for 8-9 minutes until just golden and crisp. Chips will continue to crisp up after they are done baking

***************************************************************

Sweet and Spicy Fresh Salsa is a great match for Sweet and Spicy Homemade Chips!

Strawberry Jalapeño Salsa:

Ingredients:

1 package Strawberries finely diced
1/3 Red Onion finely diced (add more or less based on your preference)
1 small Jalapeño Pepper finely diced (remove seeds and ribs for less heat)
2-3 tablespoons chopped Cilantro
Juice of 1 Lime
1 teaspoon Sea Salt
Freshly Ground Black Pepper

** A sweet variation on this would be to add raspberries and blueberries instead of onion, jalapeño and cilantro and add orange juice and sugar instead of lime, salt and pepper.

Directions:

1. Chop Strawberries, Onion, Jalapeño and Cilantro and mix in a bowl
2. Squeeze Lime juice over the top
3. Add Salt and Pepper
4. Refrigerate and serve within a few hours before the fruit starts to break down and become mushy

Happy Cooking and Happy Styling!

Sunday, May 4, 2014

Simple, Stylish, Sweet and Savory Tarts

Let your imagination run wild with a variety of toppings for these Sweet and Savory Tarts.

Store bought Puff Pastry bakes up perfectly every time and serves as a buttery, flaky base.

Just in time for Mother's Day - surprise her with an assortment of tarts built with her favorite flavors.

I put together these 3 tarts with simple ingredients we had at home. They are not only Deliciously Stylish, they are also simple to prepare and are impressive when served up.

Caprese, Nutella and Berry, Mushroom and Shallot Tarts

Caprese Tart:

Ingredients:

1/3 sheet of de-frosted Puff Pastry
1/2 cup chopped Cherry Tomato
2 tablespoons Pesto (Basil or Sundried Tomato)
2 tablespoons chopped Sundried Tomato
2 tablespoons chopped Fresh Basil
1/4 cup Parmesan Shards or Shavings
Salt and Pepper to taste

Directions:

1. Thaw Puff Pastry according to package directions
2. Cut into thirds
3. On one third - spread on 2 tablespoons of your favorite Pesto leaving a little border on all sides
4. Top with chopped Sundried Tomato
5. Bake at 400 degrees for 18-22 minutes (You want the tart to puff up and be golden brown on the edges. Check under the tart to make sure it is cooked all the way through)
6. Once baked and slightly cooled, top with Cherry Tomatoes, Fresh Basil and Parmesan Shavings
7. Sprinkle the tart with freshly ground Black Pepper and Sea Salt to taste

Mushroom and Shallot Tart:

Ingredients:

1/3 sheet of de-frosted Puff Pastry
2 cups chopped Mushrooms (Portobello, White Button, Mini - Bella - choose your favorite)
1/3 cup chopped Shallots (can also substitute with Onions)
1/4 cup crumbled Feta or Goat Cheese
1/4 teaspoon dried Basil
1/4 teaspoon dried Oregano
3 tablespoons Olive Oil
Pinch of Sugar
Salt, Pepper and Red Pepper to taste

Optional: top with dry roasted Pine Nuts (not pictured above)

Directions:

1. Thaw Puff Pastry according to package directions
2. Cut into thirds
3. Chop Mushrooms into thin slices. Sauté in 1-2 tablespoons Olive Oil until just tender. Add basil, oregano, salt and pepper to taste.
*Thara's tip - don't salt mushrooms until fully cooked - or they will release all their moisture before getting browned and they will steam in the liquid instead
4. Thinly slice shallots and sauté in 1 tablespoon of Olive Oil. Add salt, pepper and a pinch of sugar and cook until golden brown, stirring occasionally
5. Top Puff Pastry with a base of mushrooms leaving a little border all around
6. Evenly distribute Shallots on top of mushrooms
7. Sprinkle Feta Cheese over the top of the Tart
8. Bake at 400 degrees for 18-22 minutes (You want the tart to puff up and be golden brown on the edges. Check under the tart to make sure it is cooked all the way through)

Nutella and Berry Tart

Ingredients:

1/3 sheet of de-frosted Puff Pastry
1/3-1/2 cup Nutella (depends on how much you love Nutella!)
Sliced Strawberries
Blueberries
Raspberries
Confectioners Sugar

Directions:

1. Thaw Puff Pastry according to package directions
2. Cut into thirds
3. On one third - spread Nutella leaving a small border all around
4. Arrange Sliced Strawberries over Nutella
5. Bake at 400 degrees for 18-22 minutes (You want the tart to puff up and be golden brown on the edges. Check under the tart to make sure it is cooked all the way through)
Note: Strawberries will give off juice - use a paper towel to lightly pat the berries so that your tart isn't soggy
6. Arrange Raspberries and Blueberries on top of Tart
7. Lightly dust with Confectioners Sugar

Happy Cooking and Happy Styling!

Thursday, May 1, 2014

Farmers Market Fresh Quinoa Salad

The Farmers Market was bursting with fresh Springtime veggies this week. I stocked up on beautiful Cherry Tomatoes, crisp Asparagus, sweet Carrots and leafy green Spinach.

Add these to some Quinoa for a Deliciously Simple and Stylish Springtime Meal.

Pepperoncini Peppers and reduced fat Feta Cheese add flavor without weighing this salad down with a heavy dressing.

*Thara's tip: Make a big batch of quinoa at the beginning of each week for an easy salad for lunch or dinner or a tasty breakfast with fresh berries and nuts.

If you're using already prepared quinoa - this meal comes together in just a few minutes. Just what I needed at the end of a very long day!

This recipe is very versatile - substitute your favorite seasonal vegetables, top with your favorite dressing and add in different cheeses, herbs and nuts. My current go-to recipe is below.

Ingredients:

1 cup prepared Quinoa
2-3 cups Fresh Spinach
1 cup Cherry Tomatoes
1/2 cup cooked Asparagus
1/4 cup shredded Carrot
2 tablespoons chopped Pepperoncini Peppers
1-2 tablespoons liquid from Pepperoncini Peppers jar
1 tablespoon Pesto
1 tablespoon Olive Oil
1/4 cup Reduced Fat Feta Cheese
2 tablespoons fresh Basil leaves
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and Pepper to taste (Pepperoncini Peppers & Feta are salty so be sure to taste the salad before adding salt)

Directions:

1. Prepare Quinoa according to package directions (I like to add a splash of olive oil, salt, pepper and sometimes even garlic and onion for extra flavor)
2. While Quinoa is cooking - prepare your vegetables and garnishes
3. Dice a few stems of Asparagus and sautee in 1 tablespoon of olive oil. Add salt, pepper, 1/2 teaspoon of dried basil and 1/4 teaspoon of dried oregano for extra flavor). Sautee for 5-7 minutes. You want them to still be a bit crisp - not soggy
4. Chop Cherry Tomatoes in half
5. Finely chop Spinach leaves or leave whole - your preference
6. Shred 1/4 cup of Carrot or use already shredded carrots from the grocery store
7. Finely chop Basil leaves
8. Combine all veggies in a bowl
9. Fluff cooked Quinoa with a fork and add 1 tablespoon of prepared Pesto and 1-2 tablespoons of the liquid from the Pepperoncini Peppers and mix well
10. Combine Quinoa and veggies in a large bowl
11. Top with 2 tablespoons of chopped Pepperoncini Peppers and 1/4 cup of reduced fat Feta Cheese
12. Garnish with fresh Basil leaves and freshly cracked Pepper

Enjoy at room temperature or cold from the fridge.

Happy Cooking and Happy Styling!

Wednesday, April 30, 2014

10 minute Meals: Ravioli with Marinated Tomatoes

I love making my own ravioli and experimenting with different fillings, but I also love the variety of ravioli you can find in the grocery store. From butternut squash to heirloom tomato and my favorite - Organic Spinach and Cheese.

Tonight, I needed a quick and easy meal and after spotting a basket of ripe yellow and red cherry tomatoes and a package of ravioli in the fridge - I knew I could have dinner on the table in less than 10 minutes.

A Deliciously Stylish and Healthy meal you'll want to make every week!

Ingredients:

1 package of your favorite store bought Ravioli (this recipe uses Spinach and Cheese)
2 cups of Cherry Tomatoes (Yellow, Red or both)
3 tablespoons Basil
1 tablespoon Olive Oil
1 tablespoon Balsamic Glaze* (can substitute Balsamic Vinegar)
1/4 teaspoon Fleur de Sel (can substitute sea salt)
Parmesan Cheese Shavings
Salt and Pepper to taste
Red Pepper Flakes (optional)

* If you do not have Balsamic Glaze - you can substitute Balsamic Vinegar or make your own by reducing the vinegar until it is thick and syrupy

Directions:

1. Cook ravioli according to package directions
2. Cut cherry tomatoes in half and place in a bowl
3. Chop 2 tablespoons of basil and add to tomatoes
4. Add 1 tablespoon of olive oil and balsamic glaze and toss all together
5. Sprinkle with salt and set aside to marinade for 10 minutes
6. Drain ravioli and arrange on a plate or platter
7. Top with marinated tomatoes and parmesan cheese
8. Optional: Drizzle a bit of balsamic glaze, sprinkle of salt and a bit more basil
9. Serve with spinach or other salad greens for a complete meal

Happy Cooking and Happy Styling!

Monday, April 28, 2014

Roasted Vegetables: Cauliflower, Potato and Onion & Butternut Squash

I am obsessed with roasting vegetables! Roasting brings out the best flavors. . . toss your veggies in olive oil, add some spices and let the oven do the work - no babysitting required.

I try to have prepared veggies on hand each week to have as a snack and to add into a variety of meals each night. Prepping and cooking these veggies in one day saves time throughout the week. Who isn't looking to save a little time?!

Cauliflower, Butternut Squash and Potatoes are a few of my favorite. You can easily find these year round and they pair well with a wide variety of cuisines. Cauliflower gets nice and crispy, Potatoes and Onions melt in your mouth and Butternut Squash develops a nice caramalized crust.

The beauty of roasting veggies is that you can play around with the spices you prefer - whether it's smoky, spicy, warm or even sweet.

Roasted Potatoes and Onions:

I prefer baby red potatoes, but all I had on hand this week were russet. I love a crispy crust, so I left the skins on.

Ingredients:

1-2 pounds of potatoes (2-3 cups after diced) Peeled or skins left on
1/4 cup finely diced onion (white, purple, yellow)
2-3 tablespoons Olive Oil
2 teaspoons Salt
1 teaspoon Pepper
Chives (or other herbs)

Seasonings: I love to spice things up with different combinations. . .

Taco Seasoning, Salt and Pepper
Cumin, Coriander, Turmeric
Basil, Oregano, Salt, Pepper, Red Pepper

Herbs: Choose your favorite herbs for an extra burst of flavor. . .

Chives, Basil, Oregano, Rosemary, even Scallions

Directions:

1. Pre-heat oven to 450 degrees
2. Scrub and wash your potatoes and dry them well.
3. Dice into small cubes and arrange onto a sheet pan in one layer
4. Finely dice an onion - you need about 1/4-1/3 cup
5. Drizzle olive oil over potatoes and onion
6. Sprinkle seasonings and toss until combined
7. Roast for 15-18 minutes depending on how crispy you like your potatoes
8. Garnish with a sprinkling of chopped chives

Roasted Cauliflower:

Ingredients:

1 medium head of cauliflower
2-3 tablespons Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Turmeric
1 teaspoon Tandoori Masala or Chaat Masala
Basil leaves

Seasonings: Spice things up with your favorite combinations. . .

Basil, Oregano, Salt, Pepper, Red Pepper Flakes
Taco Seasoning
Paprika, Cumin, Salt, Pepper

Herbs: Choose your favorite herbs for an extra burst of flavor. . .

Chives, Basil, Oregano, Sage

Directions:

1. Pre-heat oven to 450 degrees
2. Separate cauliflower into small florets and arrange onto a sheet pan in one layer.
3. Drizzle olive oil over cauliflower
4. Sprinkle seasonings and toss until combined
5. Roast for 12-15 minutes until cooked through but NOT mushy
6. Garnish with a sprinkling of chopped basil

Roasted Butternut Squash:

Ingredients:

- 1 peeled, cubed, butternut squash (or do like I sometimes do, and buy it already prepared - a real timesaver!)
- 2 tablespoons Olive Oil
- 1 tablespoon Garam Masala (if you don't have this spice blend, then use Cumin, Coriander, Tandoori Masala - any of your favorite Indian Spices or just use someTaco Seasoning to amp up the flavor)

Directions:

Butternut Squash:

1. Pre-heat oven to 425 degrees
2. Peel, remove seeds and cube butternut squash into a small dice OR open up a package of already cleaned and diced squash
3. Toss with 2 tablespoons of Olive Oil and 1 tablespoon of Garam Masala or your favorite seasonings
4. Spread onto a sheet pan and bake for 18-20 minutes - until fork tender

Happy Cooking and Happy Styling!

Wednesday, April 16, 2014

Indian Inspired Tex-Mex Tostadas

I have yet to met a burrito, taco, or tostada that I haven't liked. From time to time, I like to experiment with some not so traditional flavors to shake things up.

This meal comes together in just a few minutes if you plan ahead and have all the ingredients on hand.

Indian inspired Tex-Mex Tostadas are bursting with a variety of flavors: Warm Garam Masala Roasted Butternut Squash, Spicy Refried Beans, Crisp Purple Cabbage, Tangy Feta Cheese, Scallions and Cilantro for bite and it's topped with a cool Greek Yogurt Dressing. I love the high contrast of flavors that turn a simple meal into an International Stunner.

Play around with your favorite flavors - this recipe is versatile to fit your mood! Use the same fillings for a burrito bowl with cilantro-lime rice or as stuffing for a burrito or taco. The possibilities are endless!

Ingredients:

Butternut Squash:

- 1 peeled, cubed, butternut squash (or do like I sometimes do, and buy it already prepared - a real timesaver!)
- 2 tablespoons Olive Oil
- 1 tablespoon Garam Masala (if you don't have this spice blend, then use Cumin, Coriander, Tandoori Masala - any of your favorite Indian Spices or just use some Taco Seasoning to amp up the flavor)

Beans:

- 1 can Vegetarian Refried Beans or Reduced Sodium Black Beans
- 1 tablespoon Taco Seasoning
- 2 tablespoons Butter (optional)
- 1/2 cup Shredded Mexican Blend Cheese (your favorite variety)

Adornments:

- Shredded Purple Cabbage (if you don't like this, then use romaine or any other crisp lettuce)
- Chopped Scallions
- Cilantro - whole leaves or chopped
- Feta Cheese (use what you like here. I love the combination of the tangy feta with the spicy beans and warm notes in the butternut squash. If you prefer a milder cheese, then go for it! Queso Fresco or even
- 8 oz Greek Yogurt + 1 Teaspoon Taco Seasoning (substitute sour cream if you don't like yogurt)

Directions:

Butternut Squash:

1. Pre-heat oven to 425 degrees
2. Peel, remove seeds and cube butternut squash into a small dice OR open up a package of already cleaned and diced squash
3. Toss with 2 tablespoons of Olive Oil and 1 tablespoon of Garam Masala or your favorite seasonings
4. Spread onto a sheet pan and bake for 18-20 minutes - until fork tender

Beans:

1. Heat beans, butter and seasonings in a small pot until warmed through
2. Add in cheese and stir until it melts

Putting it all together:

1. Heat your tostada, taco shells or tortillas
2. Spread on a thin layer of beans
3. Top with a few spoons of Butternut Squash
4. Pile on the toppings! Shredded cabbage, scallions, cilantro, feta cheese and drizzle with the yogurt sauce to finish it off.

Happy Cooking and Happy Styling!

Sunday, April 13, 2014

Chocolate Mousse - Eggless

Chocolate Mousse. My husband has a sixth sense when it comes to any recipe I make that involves chocolate. He just happened to find his way into the kitchen and graciously offer to be a taste tester!

This Mousse doesn't contain eggs and can be adapted to be vegan - bonus!!

After watching every episode of Pioneer Woman twice, ok more like five times, it was clear that I needed to have the blender she uses - The BlendTec.

I love this blender so much and it gets used every.single.day from savory to sweet, smoothies to ice cream. It does it all!

This mousse comes together in less than 5 minutes and the blender does all the work.

Ingredients:

3/4 cup Heavy Whipping Cream (You can substitute 2 ripe avocados to make this vegan)

2 ounces Semisweet, Bittersweet or Dark chocolate

2 tablespoons Agave Nectar

1 tablespoon Coconut Oil

1 tablespoon Unsweetened Cocoa Powder

1/8 teaspoon Sea Salt

Directions:

1. Add semisweet chocolate, coconut oil, agave nectar, salt, and cocoa powder to microwave-safe bowl, and microwave for 20–30 seconds. Allow to cool to room temperature*

* This step is important so you don't deflate the whipped cream!

2. Add whipping cream to Twister jar, and place lid on jar. Select Speed 1, and run for 10 seconds or until soft peaks form. Add chocolate mixture, and place lid on jar. Select Speed 1, and run for 5–10 seconds or until chocolate is incorporated.

*If you don't have a Blend Tec or Vitamix Blender- whip your heavy cream with an electric beater or a stand mixer and slowly add in the Chocolate Mixture until soft peaks form.

3. Pour into 4 ramekins, and chill for at least 1 hour.

*If you don't have a set of ramekins, use small bowls or little glasses.

Serving Suggestion:

Top with Sweetened Whipped Cream and berries. I used a spoon of powdered sugar and a splash of vanilla extract for extra flavor in my whipped cream.