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Gluten Free

How to Make Homemade Marshmallows (step by step with photos)

How to make homemade marshmallowsP

These are easier than you think.

And the possibilities are endless. Try your favorite extracts (coconut marshmallows?!), or food coloring to match your party, or covering them in chocolate. Once you make them, it’s hard to remember why you went so long without trying your hand at these.

Step one:

Prepare the pan. Grease well (cooking spray, butter or vegetable shortening) and then cover in powdered sugar.

How to Make Homemade Marshmallows (step by step with photos)

Step two:

In the bowl of a stand mixer add 3 1/2 packets of gelatin to 1/2 cup ice cold water. Let stand while you prepare the sugar.

How to make homemade marshmallows2Step three:

In a pan over medium heat add 2 cups granulated sugar, 1/2 cup corn syrup and 1/2 cup water. Once the sugar has dissolved, turn the heat to high, allow to boil until the mixture has reached 240 on a candy thermometer.

How to Make Homemade Marshmallows (step by step with photos)

Step four:

Turn the mixer on low and slowly pour the hot sugar into the gelatin mixture. Once all the sugar has been added, raise speed to high. Beat on high until light and fluffy and tripled in volume, about 6 minutes.

How to Make Homemade Marshmallows (step by step with photos)

 Step five:

In a medium bowl, add the egg whites and salt. Beat with a hand mixer until stiff peaks form. Gently fold the egg whites and vanilla into the marshmallows.

How to Make Homemade Marshmallows (step by step with photos)Step six:

Pour marshmallows into prepared pan. Smooth into an even layer, sprinkle with powdered sugar.

How to Make Homemade Marshmallows (step by step with photos)

 Step seven:

Allow to sit at room temperature until set, about 3 hours. Invert pan on a flat surface, slice into squares.

How to make homemade marshmallows8

To make beer marshmallows, check out Chocolate Stout Covered Beer Marshmallows.

Beer Brat Carbonara Pasta

Ingredients

  • 5 ounces gaunciale or 6 strips thick sliced bacon
  • 1 sweet white onion, sliced into rings
  • 1 tbs olive oil, plus 2 tbs, divided
  • 6 bratwurst (raw)
  • 12 ounces brown ale
  • 1 lb spaghetti
  • 2 Roma tomatoes, chopped
  • 1 cup fresh grated Pecornio or Parmigiano-Reggiano
  • ½ tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 4 large eggs

Directions

  1. In a large pot over medium high heat, cook the gaunciale (or bacon). Remove from pan, chop. Pour off about half the pork fat, leaving about 2 tbs still in the pan. Add 1 tbs olive oil and onions, cook over medium heat until the onions start to caramelize, about 8-10 minutes. Remove onions from pan, set aside.
  2. Increase heat to medium high, add the bratwurst, cooking until browned on both sides. Add the beer and reduce heat to medium low, simmering until the bratwurst are cooked through, 10-12 minutes. Slice into rings.
  3. While the bratwurst are cooking, cook the spaghetti in lightly salted boiling water until al dente, drain and return to pot.
  4. Add sliced brats, chopped gauncaile (or bacon), caramelized onions, tomatoes, cheese, salt, pepper and remaining 2 tbs olive oil to the spaghetti, toss to combine.
  5. One at a time poach the eggs in simmering water until the whites have set but the yolks are still runny.
  6. Divide the pasta between 4 bowls, top with poached eggs. Serve immediately.
https://domesticfits.com/make-homemade-marshmallows/

 

Skinny Thai Chicken Noodle Soup: 177 Calories

 

Skinny-Thai-Chicken-Noodle-Soup

My life has been insane lately. A good insanity from being busy, being asked to do things, be places. It’s welcomed and I’m incredibly grateful for the opportunities I’ve been so blessed with, even on the days when it feels like it’s too much. Travel, speaking engagements, book signings, photography jobs, dinners, it’s all amazing I’ve hardly found the self esteem to feel like I even deserve half of it.

Luckily a coping mechanism for me has always been cooking, a double edged sword when you have a propensity to stress eat. So I’ve had to sublimate my urge to gorge on cheesecake with homemade soup. A fine stand in, especially when it takes 15 minutes and only 177 calories a bowl.

It also makes me feel like I have this all under control, and I’m going to go ahead and let myself think that for a while longer.

Stout Braised Pulled Pork Chili

Ingredients

    For the Pork
  • 1 tbs brown sugar
  • 1 tbs salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2.5-3 lb pork butt (pork shoulder)
  • 2 tbs olive oil
  • 24 ounces stout beer (or porter)
  • 2 cups beef stock
  • For the Chili
  • 2 tbs olive oil
  • 1/2 red onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can red kidney beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 3-4 chipotle peppers in adobo, minced
  • 2 tsp adobo sauce from chipotle can
  • Garnish:
  • 1 cup sharp cheddar, shredded
  • ½ cup cilantro, chopped
  • ½ cup red onion, chopped
  • 1 large tomato, chopped

Directions

  1. In a small bowl stir together the brown sugar, salt, onion powder, garlic powder, smoked paprika, and cayenne pepper.
  2. Sprinkle pork on all sides with spice mixture.
  3. Heat the olive oil in a large Dutch oven until hot but not smoking. Sear pork on all sides until browned.
  4. Pour the beer and beef stock over the pork.. Reduce heat to a low simmer. Add a lid at a vent and allow to cook until pork is very tender and shreds easily, about 4 hours. Remove from the pot, shred using two forks, return to the pot and allow to simmer for 5-10 minutes. Remove meat from the pot with a slotted spoon to drain off excess moisture (reserve braising liquid).
  5. In a separate pot heat 2 tbs olive oil, cook the onions and red pepper until soft, about 4 minutes. Stir in the garlic. Add 1 ½ cups of the pork braising liquid, black beans, kidney beans, tomatoes, chipotle pepper and adobo sauce. Simmer for 20 minutes.
  6. Serve topped with cheddar, cilantro, red onion, tomatoes and pulled pork.
https://domesticfits.com/skinny-thai-chicken-noodle-soup-177-calories/

Spaghetti Squash Alfredo: 125 Calories

Spaghetti Squash Alfredo 125 Calories

I eat a lot of food.

A lot of high calorie food and beer that can leave me feeling like I want to take a nap in some kale. I tend to pendulum swing between wanting really bad for me food and really good for me food but I want it all to taste good.

So I’ve developed a fixation with produce. And how to manipulate it into tasting like that other side of the coin that leads me down a path far away from my skinny jeans.

So here you have my version of a pasta dish, made up mostly of vegetables, and a hefty serving weighs in at only 125 calories.

In fact, if you ate the entire batch it would only be 500 calories.

And you would be very full.

Spaghetti Squash Alfredo 125 Calories2

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Ingredients

    For The Muffins
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ cup pumpkin puree
  • 2/3 cup pumpkin ale
  • 2 egg
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup canola oil
  • For the Topping:
  • 5 standard sized graham cracker sheets
  • 2 tbs all purpose flour
  • 1 tbs brown sugar
  • pinch salt
  • 3 tbs melted butter

Directions

  1. Preheat oven to 350.
  2. In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
  3. In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Spray 12 muffin tins with cooking spray.
  6. Scoop the batter into the well of a muffin tin to about 2/3 full.
  7. In a food processor, add the graham crackers and process until reduced to just crumbs.
  8. Add the flour, brown sugar and salt, pulse to combine.
  9. Add the melted butter and process until well combines.
  10. Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
  11. Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins): 2/3 cup raisins, 2/3 cup chocolate chips, 2/3 cup dried cranberries or cherries, 1/2 cup chopped pecans

https://domesticfits.com/spaghetti-squash-alfredo-125-calories/

Spaghetti Squash Alfredo 125 Calories3

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are naturally dairy and gluten free, take 5 minutes and one bowl to throw together. 

flourless peanut butter oatmeal chocolate chips cookies 2

 

There is really nothing simple about my life these days. Between two blogs, freelance work, a book, a book tour, another super secret project I hope to tell you about soon, and (oh yeah) a family, I’ve officially crossed over into complex living. As a result, my food has become more simple. Beautifully simple. Fewer (but better) ingredients, less waste, more time with that family who gives me so much support. These cookies are a great example. My favorite cookie recipe ever (on the planet) takes 3 days to make, inspiring the name Thursday Night Cookies because if I want them for the weekend, I need to start making them Thursday night.

But right now, in this crazy phase of my life, I want something that can give me near instant comfort and gratification with just a few ingredients I already have. So that someday I can get back to those lazy days and Thursday Night Cookies.

 

Homemade Beer Burger Buns

Yield: 8 buns

Ingredients

  • 2 ½ cups All purpose flour
  • 1 envelope rapid rise yeast (2 ½ tsp)
  • ½ tsp onion powder
  • ¾ cup wheat beer
  • ¼ cup butter, softened
  • 1 tbs raw honey
  • ½ tsp salt plus additional for topping
  • egg wash (1 egg plus 1 tbs water, beaten)
  • 2 tbs sesame seeds

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and onion powder. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt, honey and add softened butter.
  4. Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Preheat oven to 400.
  7. Remove from bowl and add to a lightly floured surface, knead a few times. Cut into 8 equal sized pieces.
  8. Form each piece into a tight ball. Add evenly spaced over a baking sheet that has been covered with parchment paper.
  9. Cover loosely and allow to rise until almost doubled in size, about 20-30 minutes.
  10. Brush with egg wash, sprinkle with sesame seeds and salt.
  11. Bake at 400 for 12-15 minutes or until light golden brown.
https://domesticfits.com/flourless-peanut-butter-oatmeal-chocolate-chip-cookies/

flourless peanut butter oatmeal chocolate chips cookies 3

Jamaican Coconut Cornbread

Jamacian Coconut Cornbread naturally dairy and gluten free

In the midst of the chaotic tilt that my life has taken lately, I keep being overtaken by the feeling that these are the good ol' days. This is the time I’ll look back on, as an old woman, and wish I could revisit. I’ve had to remind myself of that, when I feel overwhelmed, stressed, pressured to preform at a level that feels higher than I can reach. I won’t remember that, it will all look so shiny in the review.

Jamacian Coconut Cornbread naturally dairy and gluten free

Because of the lack of anything that resembles "free time" lately, I’ve turned to making recipes that are quicker than my usual.  I love bread making, but it can be time consuming. So when I wanted something sweet with a bit of coconut, I decided to figure out a one bowl coconut cornbread. I actually made this twice (I like to make each recipe I post at least twice), but the first time I wanted to give a gluten free version a stab. Instead of flour I used masa harina, it’s corn flour I use to make tortillas. Since I started making homemade corn tortillas, I’ve never gone back to store bought so I always have it on hand, and it’s naturally gluten free. While I really liked the flavor, the texture wasn’t as good as with the flour, as these things often go.  I preferred the flour version better, but the gluten free masa version is a great option if your baking for crowd that includes the gluten averse.

The masa harina version:

Jamacian Coconut Cornbread naturally dairy and gluten free

 

 

Golden Ale Beer Cocktail

Recipe from Savory Cocktails by Greg Henry

Ingredients

  • 1 lemon wedge
  • smoked sea salt
  • 1 scant barspoon hot sauce
  • 2 pony shots (2 fl oz) vodka
  • 1/2 pony shot (1/2 fl oz) Elderflour liqueur (such as St. Germain)
  • 1/2 fl oz lime juice (or yuzu)
  • 1/2 fl oz lemon juice
  • 1 tbs honey simple syrup (honey and very warm water, 1:1 ratio, stir)
  • 4-6 tbs (2-3 fl oz) Belgian style golden ale beer

Directions

  1. Use the lemon wedge to lightly moisten the rim of a highball glass.
  2. Pour the salt onto a small saucer, spreading in a thin layer.
  3. Press the rim into the salt, cookie cutter style, twisting back and fourth to coat the rim with salt.
  4. Fill glass with ice cubes.
  5. Into a cocktail shaker filled 2/3 full with ice, add hot sauce, vodka, elderflour liqueur, lime juice (or yuzu), lemon juice, and honey syrup
  6. Cover and shake.
  7. Strain into prepared glass, stir in the Belgian Ale.
https://domesticfits.com/jamaican-coconut-cornbread/

Jamacian Coconut Cornbread naturally dairy and gluten free

Sweet Potato And SweeTango Apple Soup

Sweet Potato Apple Soup

SweeTango apples seemed to come out of nowhere, at least to me. As someone who grew up mere feet from two different apple orchards in Easter Washington, it seemed like these fantastic little gems of produce brilliance appeared as if by magic as a brand new species of one of my favorite fruits. In the old school fashion of cross pollination (nothing new, plants have been doing this without human intervention since the dawn of time) the SweeTango is a cross between the fantastic Honey Crisp and a Zestar. The flavor is beautiful, but it’s the sharp snap crisp when you bite into one that’s unlike anything else out there. As much as I love the apples in this soup, it’s eating them raw that’s really the way to go.

I was introduced to the SweetTango at a press event at my favorite Los Angeles Resturant, Animal. A table at this sought after joint, and a meal cooked up by the celebrity chef-owner team of Vinny Dotolo and Jon Shook may take you months to secure and is on every LA based foodies Must Do list. I was thrilled to spend an afternoon among a small group of other writers, eating the dishes cooked up by Jon and Vinny themselves, all featuring SweeTango apples. Other than the chance to chat it up with on of my favorite local chefs, this soup was the highlight. Jon and Vinny even sent us home with the recipe. And even let me share it.

sweet tango apples2

You could win an all expense paid trip to Los Angeles as well as an unforgettable dinner at Animal, one of LA’s best restaurants. Enter here

 

Classic Glazed Beer Doughnuts

Ingredients

    Doughnuts
  • 2 ½ cups bread flour
  • ¼ cup granulated sugar
  • 1 packet rapid rise yeast (2 ¼ tsp)
  • ¾ cup wheat beer
  • 1/2 teaspoon vanilla
  • 3 large egg yolk (room temperature)
  • ¼ cup heavy cream (room temperature)
  • 1 tsp salt
  • 4 tbs butter, softened
  • oil for frying
  • Glaze
  • 1 ½ cups confectioners sugar
  • 1/4 cup IPA beer

Directions

  1. In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
  2. Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.
  3. Add the beer to the stand mixer, mix until most of the flour has been moistened.
  4. Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
  5. Building up speed, beat on high until the dough comes together and gathers around the blade.
  6. The dough will be very soft.
  7. Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
  8. Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
  9. Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
  10. Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.
  11. Allow to rise at room temperature until doubled in size, about 30 minutes.
  12. Fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
  13. Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
  14. To make the glaze, whisk together the powdered sugar and the IPA beer until well combined. One at a time dip the doughnuts in the glaze.
  15. Allow glaze to set before servings.
https://domesticfits.com/sweet-potato-and-sweetango-apple-soup/

 

Sweet Potato Apple Soup2

California Quinoa Bowl

California Quinoa Bowl is healthy, naturally gluten free, dairy free, and complete delicious in just 15 minutes. 

 California Quinoa Bowl

There are a few things we like here in California when it comes to naming dishes after our state. First, it should be healthy, we like to at least pretend that we lean towards the health conscious way of life. Second, the inclusion of avocados is almost a necessity (you can leave off those sprouts, by the way) we are quite proud of those gorgeous avocados around here. Lastly, at least three different types of produce is a must, HALF of all the fruits and vegetables that are grown in the United States are grown in California (don’t look so surprised, we are more than just palm trees and reality shows).

As a girl who was born in California and spent most of her life here, I tend to eat this way quite a bit (when not making an egregiously Non-california type dishes such as the Beer Doughnuts). I love quinoa (I always cook it this way as not to render it mushy) I load my plate with produce, and I always use chicken thighs, so much better than those chicken breasts people seem to be so fond of. But then again, maybe it’s living in LA too long I just might be sick breasts all together.

California Quinoa Bowl

 

Italian Beer Bread Sticks

1 hour

Yield: 8 breadsticks

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 envelope rapid rise yeast
  • 1/2 tsp garlic powder
  • ½ tsp fresh rosemary, minced
  • 1 tbs sugar
  • 3/4 cup beer (wheat beer or pale ale)
  • ¼ cup butter, softened
  • 1 tsp salt
  • Topping:
  • 3 tbs melted butter
  • ½ tsp garlic powder
  • 1 tsp course salt

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder, sugar and rosemary. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
  4. Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Preheat oven to 400.
  7. Remove from bowl and add to a lightly floured surface. Cut into 8 equal sized pieces.
  8. Roll each piece of dough into a 7-inch breadsticks. Transfer to a baking sheet that has been covered with parchment paper.
  9. IN a small bowl whisk together the melted butter and garlic powder. Brush breadsticks with the butter mixture, reserving any leftover.
  10. Sprinkle with coarse salt (I used smoked Maldon salt)
  11. Bake at 400 for 12 minutes or until a light golden brown.
  12. Brush with remaining butter prior to serving, if desired.
https://domesticfits.com/california-quinoa-bowl/

California Quinoa Bowl2

Skillet Sour Cream Chicken

 

15 minute Sour Cream Skillet Chicken

 

I started this blog with the idea that I’d blog my dinner, which turned into cooking for the blog which turned into freelance work and somewhere around starting an LLC and registering trademarks I realized that I rarely or never blogged my dinner.

I did an interview recently and the interviewer asked for links to my "go to week night meal," and I was more than embarrassed to say that I’d never really blogged it. This is just one version of my 15 minute chicken that seems to make it into regular rotation.

I always use boneless skinless chicken thighs, the flavor is worlds above the chicken breast and it is almost impossible to dry out. I love to cook them in a cast iron skillet because of the awesome crust it gives the chicken. The sour cream version was a big hit, so I’m sure it will make it into my busy weeknight menu again.

15 minute Sour Cream Skillet Chicken

 

Beer Brined Scallops over Smokey Corn Puree and Stout Molasses Sauce

Ingredients

    For the Scallops:
  • 12 ounces pale ale
  • 2 tbs salt
  • 1 cup water
  • ¼ cup lemon juice
  • 12 jumbo scallops
  • 2 tbs unsalted butter
  • 2 tbs olive oil
  • For the Corn Puree
  • 4 ears of corn
  • 5 tbs butter
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 cup cream (or half and half)
  • For the Sauce
  • 1 cup stout
  • 1 tbs molasses (don't use Blackstrap)
  • 3 tbs balsamic
  • 1 tbs soy

Directions

  1. In a large bowl stir together the pale ale, salt, water and lemon juice.
  2. Add the scallops, cover and refrigerate for 1 hour.
  3. While the scallops brine, make the puree. Cut the kernels off the corn cob, set aside.
  4. In a saucepan over medium high heat, melt the butter. Add the kernels, salt, pepper, smoked paprika and cream. Allow to simmer until corn has softened, about 8 minutes. Add to a blender or food process and process until smooth, about 5 minutes. Pass through a fine mesh strainer or chinois (this will remove any fibers and give you a really creamy puree).
  5. Make the sauce: Add the stout, molasses, balsamic and soy to a sauce pan over high heat. Bring to a boil, reduce heat to maintain a strong simmer, cooking until reduced and slightly thickened, about 10 minutes (should easily coat a spoon). Sauce can be made three days ahead of time and stored in the fridge, but with thicken as it cools. Heat slightly to thin.
  6. Remove the scallops from fridge and place on top of a stack of 4-5 paper towels. Add another layer of paper towels and allow to drain and dry for 15 minutes. Sprinkle with pepper on both sides.
  7. Add the butter and olive oil to a pan over high heat. Allow the butter to melt and get very hot, nearly smoking.
  8. Add the scallops, flat side down, and allow to cook until a dark golden brown crust forms on the bottom, about 2 minutes. Flip and cook until seared on the opposite side. Remove from pan when a slight hint of translucent pink still remains at the center, don’t over cook.
https://domesticfits.com/skillet-sour-cream-chicken/

15 minute Sour Cream Skillet Chicken

How To: Make Pickled Jalapenos

Jalapeno Peppers3

Jalapenos are abundant right now, but that’ll change very soon, when fall starts to chill the fields. I love the brightness of fresh jalapenos, but pickled jalapenos are a staple. Once I figured out how incredibly easy and cheap it is to make my own, I’ve never gone back. I even learned how to water bath can just so that I could make these in giant batches!

The tricky thing about jalapenos is that the heat level varies wildly, and there is no way to tell how hot an individual pepper is. But the good news is that most of the heat in the jalapeno is in the seeds and the membrane in the middle of the pepper, removing all or some will give you control over the final burn.

Once you have yourself a giant batch of beautifully pickled peppers, there is an enormous amount of uses from quesadillas to burgers, I just can’t get enough.

Lemon Beer Dream Cake

Ingredients

    For the cake:
  • 2 ½ cups cake flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 cups granulated sugar
  • 2 tbs lemon zest
  • ¾ cup unsalted butter, softened
  • 1/2 cup buttermilk
  • ½ cup Saison, pale ale or White ale beer
  • 5 egg whites (reserve yolks for curd)
  • ¼ tsp cream or tartar
  • For the filling:
  • 2 whole eggs plus five yolks
  • 1 1/4 cup white sugar
  • 1 cup fresh squeezed lemon juice (about 6 large lemons)
  • 1 tbs lemon zest
  • ½ cup IPA beer
  • 2 tbs corn starch
  • ½ cup unsalted butter, cut into cubes
  • For the Frosting:
  • 1 cup butter, softened
  • 2 cups confectioners sugar
  • 1 tbs lemon zest
  • 2 tbs lemon juice
  • 3 tbs IPA beer
  • 3 tbs whole milk

Directions

  1. Preheat oven to 350.
  2. In a large bowl, stir together the cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer add the butter, sugar, and lemon zest, beat on high until very well combined, light and fluffy, about 5 minutes.
  4. In a small bowl, add the beer and buttermilk (it’s ok if it curdles).
  5. Alternating between the flour and the beer mixture, add a bit of each to the stand mixer while it runs on low speed, until all ingredients are combined. Scrape the bottom of the bowl to make sure all ingredients are well combined.
  6. Remove the batter, add to a large bowl. Clean the mixer very well (using a hand mixer or a separate mixer is fine as well).
  7. Add the egg whites and cream of tartar to the clean bowl of a stand mixer, any amount of fat and the egg whites will not whip properly.
  8. Whip on high until stiff peaks form, about 5 minutes.
  9. Add about 1/3 of the egg whites to the cake batter mixture, gently fold to combine. Once combined, gently fold in half of the remaining egg whites, then the final egg whites, stir until combined.
  10. Grease and flour three 9-inch cake pans very well (8 inch cake pans will work as well), divide the batter between the three pans.
  11. Bake at 350 for 20 minutes or until the tops have just started to brown.
  12. Allow to cool to room temperature before removing from pans.
  13. While the cake is baking, make the curd.
  14. In a pan off heat, whisk together the eggs, yolks, sugar, lemon juice, lemon zest, beer, and corn starch. Add the butter cubes, place the pan over medium high heat. Whisk frequently until thicken to a pudding like consistency, about 10 minutes.
  15. Remove from heat, add to a bowl and refrigerate until chilled, about 1 hour.
  16. To make the butter cream, add the butter, sugar, and zest to a stand mixer, building up speed, beat on high until very well combined, light and fluffy, about 5 minutes.
  17. One tablespoon at a time, slowly add the lemon juice, beer and milk, allowing to re-mix to a fluff consistency between additions, this should take no less than 8 minutes total. Make sure the frosting is very well whipped.
  18. To assemble the cake, add one layer of cake to a cake plate. Top with half of the lemon mixture, then with another layer and then with the rest of the lemon mixture before adding the final layer of cake. Top the final layer of cake with the butter cream. If you want to frost the entire cake with buttercream, double the buttercream recipe, assemble the layers and chill the cake for at least one hour before attempting to frost.
  19. Chill until ready to serve.
https://domesticfits.com/how-to-make-pickled-jalapenos/

 Jalapeno Peppers2

After School Snack: Chocolate Banana Pops

 

Perfect After School Snack: Chocolate Banana Pops

Before I became a member of Club Mom, I had no idea how much time I would spend obsessing over school lunches and after school snacks. Along with how hard it is to cut tiny fingernails and how accustom to contact with bodily fluids you become, these are things not mentioned in those baby books. Heads up kids, there is a LOT they don’t mention in the baby books.

Perfect After School Snack: Chocolate Banana Pops

My little lady is a constant mover, more interested in sports than food at this point. She’s tiny and needs bites that are both nutrient and calorie dense to keep meat on her tiny bones. I started to make these because they’re portable, fruit filled, and just enough chocolate to get her interested.

Perfect After School Snack: Chocolate Banana PopsYou can also make them with cinnamon chips, yogurt chips or peanut butter chips. It all works out about the same. Just slice the banana into 1/2 inch slices, add a toothpick, melt the chips in a microwave safe bowl, dip, add to a baking sheet covered with parchment paper and freeze. Once they’re frozen you can add them all to a large zip lock bag.

Perfect After School Snack: Chocolate Banana Pops

 

Couldn’t be easier.

And while I’m at it, California Strawberries is doing a fun Build a Better Lunch Box campaign and giving away these adorable lunch boxes. Cute, right? Enter the giveaway here.

Red Rocket Lunch Box

Perfect After School Snack: Chocolate Banana Pops

 

 

Jalapeno Pale Ale Cornbread

Ingredients

  • 3 tbs unsalted butter
  • 1 tbs chopped fresh jalapenos, seeds removed
  • ¾ cup whole milk
  • ¾ cup dry polenta (course corn meal)
  • ¾ cup flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ cup brown sugar
  • ½ tsp salt
  • ¾ cup pale ale with notes of spice (I used Stone 11.11.11 Vertical Epic Ale)
  • 2 eggs
  • 1 tbs raw honey
  • 1 cup corn kernels (fresh is better. If you use frozen, make sure they are thawed)
  • 2 tbs melted unsalted butter

Directions

  1. Preheat oven to 350.
  2. Spray a large, deep dish loaf pan generously with butter flavored cooking spray.
  3. In a sauce pan over medium/heat, add the butter and the jalapenos and cook until just starting to soften, about 3 minutes.
  4. Add the milk and polenta and stir until the milk starts to bubble and is well combined with the polenta. Cover and remove from heat, allowing to rest for about 20 minutes.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, sugar and salt.
  6. In another bowl, whisk the eggs and the honey until well combined.
  7. Add the egg mixture to the polenta pan and stir. Add the dry ingredients and stir until incorperated. Add the beer and the corn kernels, stirring until just combined.
  8. Add to the prepared baking dish and pour the 2 tbs of melted butter over the top.
  9. Bake at 350 until a skewer inserted in the middle comes out clean, about 45-55 minutes.
https://domesticfits.com/after-school-snack-chocolate-banana-pops/

Perfect After School Snack: Chocolate Banana Pops

 

Tailgate Fries with Sriracha Sauce plus a $500 grilling giveaway

 

(This post contains affiliate links)

Tailgate Fries with Sriracha Sauce plus a $500 grilling giveaway

I’ve spent the better part of the past few months obsessing over my new grill. After going a year without one, sad faceing at the grill recipes I saw on other blogs, I finally caved and bought one. As a way to feel a little less guilty about taunting the grill-less, I’ve teamed up with a bunch of other fantastic bloggers to offer one lucky reader a fantastic grill package worth over $500.

Tailgate Fries with Sriracha Sauce plus a $500 grilling giveaway

Although we are on the waining end of summer grill season, we are rapidly approaching tailgating season. The Coleman NXT 200 is powerful portable grill that’s perfect for fall football adventures and the gift card is a perfect way to add some accessorites to your grilling good times.

I have this Cameron Stove Top Smoker, it’s perfect to use indoors as well as on the grill. A good grill brush is important for when you want to cook more delicate food, or grill a pizza.  And don’t forget a grill basket for those vegetables.

In the spirit of grilling and tailgate food, I’ve whipped up some grilled Tailgate Fries with Sriracha Buttermilk Cream Sauce. Enjoy, and don’t forget to visit the other great bloggers hosting this giveaway!

Savory Simple, BakeaholicMama, Cooking Classy, Foodie Crush, Cravings of a Lunatic, 52 Kitchen Adventures, Pineapple and Coconut, Taste Love & Nourish,

 

a Rafflecopter giveaway

 

Tailgate Fries with Sriracha Sauce plus a $500 grilling giveaway

 

Beer Marinated Steak with Porter Gorgonzola Butter

Ingredients

    For the Steak:
  • 1 ½ cups stout or porter
  • 2 tbs Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 4 New York Steaks or Tri Tip Steaks (choice or prime)
  • Salt and Pepper
  • 2 tbs olive oil
  • For The Butter:
  • ½ cup unsalted butter, softened
  • ½ cup porter
  • ¼ cup crumbled Gorgonzola

Directions

  1. In a small bowl, whisk together the beer, Worcestershire, onion powder, paprika and salt.
  2. Place the steaks in a baking dish, cover with the marinade. Cover and refrigerate for 6 to 12 hours, turning at least once while marinating.
  3. While the steak is marinating, make the butter. In a saucepan over medium high heat, add the ½ cup porter. Cook, stirring occasionally, until reduced to 2 tbs, 8-10 minutes.
  4. In a food processor add the butter and reduced beer, process until well combined. Add the Gorgonzola and pulse to combine.
  5. Add butter to a sheet of plastic wrap, roll into a log and refrigerate until solid, about 1 hour.
  6. Fifteen minutes before cooking, remove the steaks from the marinade. Place on a stack of paper towels, top with additional paper towels, pressing down firmly. Allow to dry for about ten minutes.
  7. Grill Method:
  8. Preheat the grill to medium high.
  9. Salt and pepper the steak liberally on all sides.
  10. Brush the grill with olive oil.
  11. Place the steaks on the hottest part of the grill until grill marks appear, flip. Once grill marks appear on the other side, flip again. Flip a total of 4 times to create a diamond grill pattern, keeping the grill closed between flipping. Test the temperature and remove when desired doneness is achieved.
  12. Allow to rest for at least 5 minutes.
  13. Slice the butter into 1 inch pats, add one pat to each steak.
  14. Oven Method:
  15. Preheat oven to 350.
  16. Salt and pepper the steak liberally on all sides.
  17. In a pan over medium high heat add the olive oil, heat until hot but not smoking. Add the steaks (two at a time) and cook on each side until a brown seared crust has formed, about 2 minutes per side. Avoid crowding the pan, cook in batches if necessary. Move steaks to a sheet pan or baking dish.
  18. Cook in the oven for 5-7 minutes, or until desired level of doneness. Allow to rest for at least 5 minutes.
  19. Slice the butter into 1 inch pats, add one pat to each steak.

Notes

Temperatures for doneness:

126°F Rare,

131°F Medium Rare,

145°F Medium,

154°F Medium Well,

https://domesticfits.com/tailgate-fries-with-sriracha-sauce-plus-a-500-grilling-giveaway/

Tailgate Fries with Sriracha Sauce plus a $500 grilling giveaway

Bacon Wrapped Chicken Skewers


Bacon Chicken Skewers 4

My grill could replace my oven at this point. I love the smokey char, the quick cooking time, and the way that food just tastes transformed. This is a really quick and easy recipe that’s perfect for weeknights, but fit for weekend parties.

Bacon Chicken Skewers_

I would absolutely recommend chicken thighs for this. The flavor is so much bigger and the high heat of the grill is really drying on chicken breasts. If you’ve never cooked with chicken thighs, give them a try, I really think it’ll be your new go-to cut of chicken. Most stores sell boneless, skinless, chicken thigh filets, making it a really easy cut to use.  I switched over about two years ago and haven’t even thought about going back, the flavor is just so much better, plus they are often much cheaper than chicken breasts. More flavor, less money, that’s just a big win all the way around.

Bacon Chicken Skewers 5

 

Beer Sangria

Prep Time: 5 minutes

Yield: 4 servings

Ingredients

  • 1 cup peach nectar (I used Kerns)
  • 2 ounces fresh lemon juice
  • 2 ounces simple syrup
  • 4 ounces Pisco Reservado
  • 2 cups frozen peaches
  • 24 ounces summer style ale (see note)

Directions

  1. In a large pitcher stir together the peach nectar, lemon juice, simple syrup and Pico. Refrigerate for 12 to 24 hours.
  2. Add the peaches and beer, serve immediately.

Notes

Beer: A lot of the new summer release beers will work really well for this, look for a beer with notes of citrus, apricots, peaches, or basil.

Pisco: Pisco Reservado is a liquor made in the winemaking regions of Peru and Chili, a brandy made from wine grapes. Most liquor store will carry it, call around to find some in your area.

Peaches: You can cut and freeze your own peaches or you can buy them frozen. Using frozen peaches instead of ice will help to avoid a watered down pitcher of booze.

https://domesticfits.com/bacon-wrapped-chicken-skewers/

Bacon Chicken Skewers 3

Grilled Peach Ice Cream

Grilled Peach Ice Cream

I’m really hard on myself, I’ve told you that before. I’m a nothing-is-ever-good-enough kind of person. Lately, my photos have been in my line of fire when it comes to Stuff I’m Not Good Enough At. I can’t figure it out, why the light is never that beautiful, why the images aren’t compelling enough, why the heck I can NEVER master the over head shot. By the way, this all drives my husband crazy, because in the Grand Tradition of Amazing Husbands, he thinks I’m the most talented person in the world, let’s not disrupt that delusion, I sort of like it.

So, one of my tangible fixation for resolving at least some of the issues I have with my sub par photos was this slightly deranged idea that I NEEDED a reclaimed wood table. I NEEDED it (#firstworldproblems). I priced this absolutely necessary item, and in the Los Angeles area, this need could be fulfilled for the low, low price of about $2000. My aforementioned Amazing Husband disagreed that this was an actual need after seeing the price tag for such items.

I couldn’t stop thinking about such a need, and scoured Craigslist for the possibility that I might be able to pick one up. But as luck might have it, an old house in my neighborhood started to get torn apart. It was a 1920’s California Bungalow and the sight of it being ripped apart made me a little heartsick.

As I drove home one night, I noticed a stack of gorgeous antique wood, full of age and scars that I couldn’t get out of my mind. After dinner I pulled on a pair of old boots, waited for the workmen to leave for the day, and began to dig the gorgeous planks out of the trash piles.

I had two very specific feelings about this slightly insane venture of trespassing to dig through a trash pile, at dusk, in East Los Angeles. First, I felt like a crazy person (and clearly an amateur who didn’t think to bring gloves to dig through construction waste and old wood) as I tried to ignore the freaked out looks from passers by. Second, that I was heroically saving this amazing wood from the fate of a land fill (also slightly insane that I was heroizing myself for something so selfish).

Grilled Peach Ice Cream2

After I got home with Heroically Aquired Gorgeous Wood, I used actual real life and potentially dangerous power tools to nail it together, saw off the excess and I then had myself a Personally Reclaimed Wood (prop) Table. And posted the picture of my slightly insane venture on Instagram.

Although I’m fairly certain that my newly acquired fake table did not improve my photos, I’m still happy to have him in my house instead of a landfill.

Honey Porter Glazed Chicken Skewers

Ingredients

  • 2 cloves garlic, grated with a microplane (or minced)
  • 1/3 cup honey
  • 1/2 cup porter or stout beer
  • 1 tsp red pepper flakes
  • ½ tsp Dijon mustard
  • ¼ cup soy sauce
  • ¼ tsp pepper
  • 1 tbs olive oil
  • ¼ cup chopped shallots (about 1 medium shallot)
  • 6 boneless skinless chicken thigh fillets, cut into cubes
  • oil for the grill
  • Chopped cilantro for garnish (optional)

Directions

  1. In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
  2. Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
  3. In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
  4. Grill directions:
  5. Preheat grill to medium high.
  6. Brush the grill lightly with oil.
  7. Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
  8. Sprinkle with chopped cilantro prior to serving.
  9. Oven directions:
  10. Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
  11. Sprinkle with chopped cilantro prior to serving.

Notes

*Use metal skewers made for the grill, or soak wooden skewers in water for 30 minutes prior to use. The best way to do that is to place wooden skewers on a rimmed baking sheet, cover with water and place a heavy plate on top of the skewers to submerge. *Glaze will thicken as it cools. If it becomes too thick to brush, heat slightly to thin.

https://domesticfits.com/grilled-peach-ice-cream/

I used this KitchenAid Ice Cream maker (affiliate link).

Grilled Peach Ice Cream3

Grilled Watermelon Salad

Grilled Watermelon Salad5

Grilled watermelon salad is the perfect summer side dish. Slice up some watermelon rings, throw them on the grill (literally if you’re brave enough), wait for some gorgeous smokey grill marks to spear and you’re half way there.

Grilled Watermelon Salad

If you don’t have a grill, a grill pan will work fine. You can also skip the egregious use of fire all together and just cut the watermelon into bite sized chunks. The saltiness of the Cotija and the briny quick-pickled red onions set of that great sweetness of in-season watermelons.

Grilled Watermelon Salad2

It’s also a great salad to serve at room temperature, making it the perfect low maintenance side dish to serve on your summer party table. It also has a lovely sweetness that pairs well with a spicy food, I served it with these wings. It does not, however, keep very well. If you plan to make it ahead of time, keep all of the components separate and toss just prior to serving.

If you need a patriotic plan for the rest of the watermelon, check this out.

Grilled Watermelon Salad7

 

Grilled Beer & Buttermilk Chicken with Sriracha Glaze

Ingredients

    For the Chicken:
  • 2 cups Buttermilk
  • 12 ounces IPA beer
  • 2 tsp kosher or sea salt
  • 1 tsp smoked paprika
  • ¼ tsp cayenne
  • ½ tsp cumin
  • 1 tbs brown sugar
  • 1 white onion, sliced
  • 2 lbs chicken drumsticks and wings
  • Cilantro, minced (optional)
  • For The Glaze:
  • ¼ cup Sriracha
  • 1/3 cup brown sugar
  • 1 tsp salt
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • ½ cup IPA beer
  • 2 tbs fish sauce
  • 1/3 cup mirin

Directions

  1. In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
  2. Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
  3. Remove the chicken from the marinade, discard marinade.
  4. Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.
https://domesticfits.com/grilled-watermelon-salad/

Grilled Watermelon Salad6

Grilled Corn with Sriracha Scallion Butter

Grilled Corn with Sriracha Scallion Butter I’m can’t decide what I’m more excited about, the best grilled vegetable recipes I’ve made in years, or this awesome giveaway.

Lets talk about this corn for a second. Of course the original purpose of the corn itself was merely as a vehicle for the Sriracha butter, which I adapted from The Sriracha Cookbook (you should buy it, and the Veggie Lovers version), but the sweetness of the grilled corn with the spicy butter made me forget that I had acctually made other things for dinner. This is a meal all by itself. I would also recommend serving it American State Fair style in bed of aluminum foil so that you don’t miss all that fabulous butter that will melt away. And don’t be shy about adding it to your other grilled foods, shrimp and zucchini would love to take a dip in this stuff.

Grilled Corn with Sriracha Scallion Butter

Now, we can chat about this little giveaway. I’ve teamed up with some other awesome bloggers to give one lucky reader a shiny new iPad:

Enter to win an iPad!

 

Give them a visit, enter to win and GOOD LUCK! And if you don’t win, you can always console yourself with some tasty, spicy, grilled corn.

a Rafflecopter giveaway

(USA Addresses only)

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

Ingredients

  • 2lbs red potatoes, cut into small cubes
  • 2 tbs duck fat (use olive oil for vegetarian)
  • 1 tsp salt
  • ¼ cup chopped shallots
  • 1 clove garlic, smashed
  • ¼ cup stone ground mustard
  • 1 tbs honey
  • ¼ cup IPA
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1/3 cup chopped green onions
  • 2 weight ounces crumbled Roquefort cheese (about 1/3 cup)
  • ¼ cup flat leaf parsley, chopped
  • ½ cup shelled peas

Directions

  1. Preheat oven to 400.
  2. Heat the duck fat (or olive oil for vegetarian) in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  3. In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  4. In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.
https://domesticfits.com/grilled-corn-with-sriracha-scallion-butter/
Grilled Corn with Sriracha Scallion Butter3

Strawberry Granita with Candied Mint Leaves

Strawberry Granita with Candied Mint

 

I’m so excited to tell you that I’ve been asked to be a Brand Ambassador for California Strawberry Commission. Given my complete love of strawberries, this is fantastic for me. To be honest, I’ve been asked to be a brand ambassador before but it was never a good fit, I ended up turing other companies down. I can’t endorse a company that I don’t have complete faith in putting my name on the line for. I’m absolutely proud to represent a product as fantastic as California strawberries and I was thrilled to be asked and accepted without hesitation. I love strawberries and the best ones come from California.

I’m working on some strawberry recipes, I have a great savory recipe that just isn’t ready to post yet. It’s good, but I want it to be great so I’ll be working on it a bit more before I’m ready to send into into digital print.

May is National Strawberry Month, but really, you don’t need an excuse to grab some strawberries now that they are everywhere. But if you do need some ideas, here are some strawberry recipes that I love so much:

 

Chocolate Strawberry Shortcakes:

Chocolate Strawberry Shortcakes

Strawberry, Goat Cheese And Quinoa Salad:

Strawberry Goat Cheese Quinoa Salad

Strawberry Brie Mini Galettes:

Mini-Galette-Strawberry Brie

Strawberry Sriracha Margarita 

Strawberry-Sriracha-Margarita

And now, the man of the hour, a recipe for a strawberry granita that requires no special equipment and makes a great final dish for those summer dinner parties on the patio that we are all looking forward to.

Strawberry Granita with Candied Mint 2

Drunken Chipotle Chicken Parmesan Sandwich

Ingredients

  • 1 small white onions, chopped
  • 2 tbs olive oil
  • 3 lbs tomatoes (beefsteak or heirloom)
  • 2 clove garlic chopped
  • 1 cup IPA
  • ¼ cup tomato paste
  • 1 large chipotle pepper
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • 5 large basil leaves, chopped
  • 1 tsp chopped fresh oregano
  • 2 chicken breasts
  • 2 eggs
  • Salt
  • 1 cup Italian bread crumbs
  • ¼ cup fresh shredded or fresh grated parmesan cheese (plus additional if desired)
  • 1 cup flour
  • 3 tbs olive oil
  • 4 crust Italian sandwich rolls, split
  • 1 ball whole milk mozzarella, sliced into 4 slices

Directions

  1. In a sauce pan cook the onions in the olive oil over medium high heat until softened. Add the tomatoes, cook until the skins starts to peel, about 5 minutes.
  2. Ad the garlic, cook for 30 seconds.
  3. Add the beer and tomato paste. Allow to simmer until most of the tomatoes have broken down, about 10 minutes.
  4. Transfer to a large food processor or blender along with the chipotle pepper, basil, salt, smoked paprika and oregano, process until smooth. Taste the sauce at this point, add additional chipotle peppers for a higher heat level, if desired. Sauce can be made up to three days in advance (If the sauce is too watery, return to the stove and simmer until it has reduced and thickened).
  5. Preheat oven to 400.
  6. Filet the chicken breasts in half, creating two thin slices per each chicken breast for a total of four, pound to an even thickness using a meat mallet, heavy rolling pin or heavy skillet.
  7. Pat the chicken dry. Place eggs in a bowl, beat well. Place the flour in a separate bowl. Mix the bread crumbs with the parmesan in a third bowl.
  8. Heat olive oil in a skillet over medium high heat until shimmery but not smoking.
  9. Sprinkle chicken with salt on all sides.
  10. Dredge in the flour shaking off excess.
  11. Dip in the egg bowl, turning to coat, then dredge in the breadcrumbs until fully coated.
  12. Fry chicken in hot oil until golden brown on the underside, about 3 minutes, turn and cook until cooked through (try not to turn the chicken more than once).
  13. Place rolls on a baking sheet, spoon generous amounts of sauce into the rolls. Cut the chicken fillets in half lengthwise so they better fit into the rolls.
  14. Fill each roll with chicken, top with mozzarella. Sprinkle with parmesan if desired.
  15. Cook in a 400 oven until cheese has melted, serve immediately.
https://domesticfits.com/strawberry-granita-with-candied-mint-leaves/

Strawberry Granita with Candied Mint 4

Seven Layer Hummus Dip

Seven layer Hummus Dip 2
I wasn’t going to do a post on this, because it’s not a recipe. Not really, it’s more like assembly instructions. But then two things happened, first, I keep making it for parties, and people keep loving it. Second, I went to a goat cheese making class this weekend and was sent home with a bag of fantastic Redwood Hill Farms goat cheese products, including a fabulous goat feta.

I could eat chèvre goat cheese every day of my life, it’s one of my favorite foods, and by far my favorite cheese. Which I found out is a good thing since goat milk products are easier on the human digestive system and lower in calories, cholesterol and fat than cow cheeses. Which reminded me to try smoked goat cheddar next time I have a craving for a late night grilled cheese, at least I’ll feel less guilty about it.

Speaking of less guilty, this dip is a less guilty version of that other seven layer dip, that one that has refried beans, cheddar, sour cream, you know the one. It’s great, I love that guy. But this one is just as tasty, but with much fewer calories and you don’t even have to resort to "fat free" or fake ingredients, it’s just a big pile of tasty produce sandwiched between hummus and that naturally lower in calorie cheese we talked about. It’s just about winning at party dip making while bikini season rears its ugly head.

Seven layer Hummus Dip 3

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting

Ingredients

    For The Cake
  • ½ cup butter, chopped
  • 7 weight ounces 60% chocolate, chopped
  • 1/3 cup stout
  • 1 ¼ cups granulated sugar
  • 3 whole eggs plus 2 yolks
  • ¾ cup cocoa powder
  • 2 tbs cornstarch
  • For the Frosting
  • 3 tbs butter, softened
  • 8 ounces mascarpone
  • 3 cups powdered sugar
  • 2 tsp finely grated orange zest

Directions

  1. Preheat oven to 375.
  2. In the top of a double boiler over a simmering water add the chocolate and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted. Remove the top of the double boiler and place on a clean kitchen towel. Stir in the beer. Whisk in the sugar. Check to make sure the chocolate is room temperature or below, then whisk in the eggs and the yolks. Sprinkle the cocoa powder and the cornstarch over the chocolate, gently stir until combined.
  3. Place a round of parchment paper inside a 10 inch spring form pan, rub the inside of the pan and the parchment paper with butter.
  4. Pour the batter inside the prepared pan, smooth out into an even layer.
  5. Bake for 35-40 minutes or until the top looks dry and the top is slightly springy, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a cake pan, refrigerate until cool, about 2 hours.
  6. In the bowl of a stand mixer, add the butter and the mascarpone, beat until well combined. Add the powdered sugar and zest, mix until well combined. Frost the cake with the mascarpone frosting, chill until ready to serve. (Don’t be afraid to make this a day ahead of time, it’s better the next day).
https://domesticfits.com/seven-layer-hummus-dip/

 

Seven layer Hummus Dip_

Paprika Shrimp and Sausage Quinoa Paella

Paprika Shrimp and Sausage Quinoa Paella. The winning dish for The Today Show recipe contest: Healthy One Pot Meals. only 380 calories, 20 minutes and one pot!

Life’s funny, isn’t it? One minute you’re sitting there enjoying a nice Mother’s Day breakfast that your husband made you, and the next minute you’re talking to The Today Show and agreeing to take a last minute flight to JFK so that you can stand behind a podium for 3 minutes and pretty much say zero words on National Television. Something like that.

 Today Collage

Photo credit: Erwin Laureano

The real prize in this competition was the journey. I flew to New York on Tuesday, was able to have dinner with my new friend Ashely, and drinks with my old friend David. You could pretty much preface any request with, "wanna a free trip to New York and have dinner and drinks with some friends?" and I’d pretty much say yes to whatever followed.

NYC

Wednesday morning I was taken to NBC Studios at 30 Rockefeller Plaza, through the celebrity filled green room, and into hair and make up. Then up to a tiny studio that they referred to as The Spa, which included no studio audience, just lots of producers, cameras and a beautiful camera friendly kitchen. This was all for Joy Bauers Joy-full Cook Off. She wanted healthy one pot meals that where easy and family friendly. She choose my dish, along with two other amazing dishes to be taste tested on live TV by Kathie Lee and Hoda, who would choose the winner.

Paprika Shrimp and Sausage Quinoa Paella. The winning dish for The Today Show recipe contest: Healthy One Pot Meals. only 380 calories, 20 minutes and one pot!

The other dishes were amazing, and to be honest, I didn’t really care who won. I’d already collected my prize of flight to New York, hotel room, and dinner and drinks with friends, I was all set. But it turns out, Kathie Lee and Hoda are huge fans of skinny shrimp dishes and choose mine. I won!

Here’s clip of me saying pretty much nothing on the Today Show and winning a basket of NBC related swag:

Joy-ful Cook Off

 

And here is the winning dish, 380 calories per serving, gluten free, dairy free, 20 minutes, one pot.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Yield: Yield: 4 side dish servings or 2 entree servings

Ingredients

  • 3 large ears sweet corn
  • 2 tbs olive oil
  • ½ white onion, chopped
  • 3 cloves garlic, chopped
  • 2/3 cup pale ale
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups vegetable broth (chicken will work as well)
  • 1 can (13.5 ounces) full fat coconut milk
  • 2 tsp red curry paste
  • pinch cayenne
  • 5 large leaves basil, thinly sliced
  • 1 large red pepper, roasted
  • 1 large avocado (ripe but firm, too soft will not work)
  • 1 lemon

Directions

  1. Preheat oven to 400.
  2. Trim off any silk that is sticking out of the husk of the corn ears.
  3. Place on a baking sheet, roast for 20 minutes. Remove from oven and allow to cool enough to handle. Cut the kernels off the corn, set aside.
  4. In a sauce pan over medium high heat, sauté the onions in olive oil until soft, about 5 minutes. Add the garlic, cook for 30 seconds. Add the beer, salt, pepper, and vegetable broth, coconut milk, curry paste, corn kernels, and cayenne. Bring to a simmer. Cook for 5 minutes.
  5. Using an immersion blender, puree until smooth.
  6. Stir in the basil and the red pepper.
  7. To brûlée the avocados, slice into ¼ inch slices, sprinkle with lemon juice. Place on a heat proof surface like a baking sheet. brûlée with a kitchen torch until browned, use tongs to flip over and brûlée the other side.
  8. Pour soup into bowls, top with avocados.
https://domesticfits.com/paprika-shrimp-and-sausage-quinoa-paella/

 

Chicken Sausage and Safron Shrimp Quinoa Paella