Blog Archives

Gourmet Grilled Cheese Sandwich for Dinner

GOURMET GRILLED CHEESE

Dill havarti cheese, asparagus, spiced avocado, & sharp cheddar on seeded rye

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Easy! You already know how to use a griddle to make a grilled cheese sandwich, so just add some fun between the layers of cheese!

I used great a great dill infused cheese, sharp cheddar, asparagus that was quickly prebaked in olive oil and s&p, and avocado mashed with cayenne pepper and s&p. I used olive oil to lightly coat the bread, assembled, then put it on the hot griddle for a few minutes, flipped it, cooked it a few more minutes. Then, I plated it, took a photo, and ate it! It was super yummy!! You’ll try it? πŸ˜ƒ

–AmberHH

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Balsamic, Cream, Truffle Oil Mushroom Pasta!

Super Yummy!
So decadent and rich!
Prep in under 10 minutes and ready in 25!
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Ingredients
8 ounces wheat pasta
4 tablespoons butter, divided
2 tablespoon black truffle olive oil
1/2 cup shallot, finely diced
2 garlic cloves, minced
16 ounces baby portabello mushrooms, sliced
1/3 cup balsamic vinegar
1/2 cup cream
1 tablespoon fresh parsley paste
1/2 cup grated parmesan cheese, plus a few tablespoons for garnish
salt & pepper

Instructions
Cook the pasta according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.

In a large pan, melt 2 tablespoon of butter with 2 tablespoon of truffle olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened. S&P

Add in the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of truffle olive oil if the mushrooms get too dry. S&P. Let them cook and brown for about 8 minutes.

Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for 5-8 minutes and then turn off the heat and move the pan off the burner.

Pour in the cream and parmesan cheese and stir to combine.

Add the cooked pasta to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.

Serve with additional parmesan cheese sprinkled over the top

Enjoy!

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Soup is On!

As most of you that will see this know, I’ve been actively trying to get myself back into better physical shape. This journey began just a few months ago, but I can tell it’s become a lifestyle change. I’m no longer on a “diet.” I’m just eating better and moving more. A big part of this includes that I’ve shifted to a more plant based diet. Right now, I still eat a bit of dairy products, but I’ve pretty much weaned myself from meat consumption. I feel so much better! My digestive system is thankful, my skin has improved dramatically, and it just feels good knowing that I’m not contributing to the slaughter of animals. Tonight’s, dinner? Soup! Super Yum!
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πŸ™‚
AmberHH

Scones!!

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Trust me this once and just go with it!
It’s a fabulous flavor combo!!

Ingredients for these scones:
2 cups all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup cold butter, cut into 1/2-inch cubes
1 cup Eggnog
1.5 cups finely chopped fresh pear
1+ cup grated Asiago cheese
1 teaspoon chopped fresh rosemary
Wax paper
Total: 33 Minutes

1. Preheat oven to 450Β°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. eggnog, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.

2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

3. Bake at 450Β° for 13 to 15 minutes or until golden.

Made them? You LOVE them, don’t you? 😊
Me, too!!

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Your Friend,
~Amber Hamilton Henson

ProjectSTIR

#PhotoChallenge #October #2015
#ProjectSTIR

Use your social media to share your family’s cooking traditions!

Details about the project, prizes, and so forth can be found by clicking here –> http://www.sarahshotts.com/projectstir/

In addition to posting my photos on my personal fb page, IG account and Pinterest, I’ll update this blog daily to add new photos to THIS post!

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Day 1: kitchen tool
(Yes! I have a kitchen utensil or two! Here is one of many drawers that house my kitchen utensils.)

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Day 2: recipe card
(Yes! I have LOTS of cards. My favorites: those that family members have filled out for me and my extensive collection of cards that I used to pick up for free in the @WalMart produce section years ago. I have like 100 of them in this square basket. It’s not hard to tell that I’m born and raised in Arkansas!) β€ͺ

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Day 3: Mixing Bowl.
FireKing Jadeite. I don’t have a complete collection. My first one was passed to me from my great grandmother via my Gram. I’ve purchased several at antique stores to accompany it. I use them all the time. They’re the best for cheese dip. They’re fabulous to serve salad. They’re my “go to” mixing bowls.
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Day 4: Memory
I remember my great grandparents (my dad’s mother’s parents.) I have vivid memories of sitting at their kitchen table drinking a malt, picking up pecans in their backyard, and so many more. They were amazing. These are photos of them as I remember them, one of her recipe books that my grandmother has trusted me to care for and pass to future generations, and a glass juicer from their kitchen. You can read quite a bit about the amazing life of my great-grandfather, Bill Seiz, at: http://www.encyclopediaofarkansas.net/encyclopedia/entry-detail.aspx?search=1&entryID=2719

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Day5: Globe
πŸ’žπŸŒπŸŒπŸŒŽπŸ‡¦πŸ‡ΊπŸ‡§πŸ‡ͺπŸ‡ΊπŸ‡ΈπŸ‡ΉπŸ‡·πŸŒŽπŸŒπŸŒπŸ’ž
I have 100 or so #cookbooks. Here are a handful of favorites representing various cuisine. Chinese, Spanish, Italian, American (specifically, Southern,) English. 😊

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Day 6: Ingredients
🌿🍐
I like using seasonal ingredients and prefer to include at least one ingredient a day from my garden.
Today, I made scones using Rosemary, Pear, Asiago cheese, and Eggnog! They turned out great! The Rosemary is from my 15 foot long, evergreen Rosemary Hedge! Love it!
Get my recipe for these scones, here: https://whatamberloves.com/2015/10/07/scones/
Read more about my love and uses for Rosemary on another post:
https://whatamberloves.com/2014/06/23/rosemary-water/

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Witchin’ Kitchen

In this pot, we stir to the sun,
Following the way of harming none.
Household duties are more than chores,
Magick abounds when mopping floors!
Lemons for joy and apples for health,
The power within brings great wealth.

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(Freshening my house this morning with my windows open and a pot on the stove: apples, lemon, cinnamon sticks, oregano blossoms from my garden, rosemary from my garden, peppermint from my garden, and clear Quartz!) πŸŒΏπŸ’ŽπŸŒΏπŸŽπŸ‹πŸ™ŒπŸ»

Cauliflower Crust Greek Pizza

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Omg!! Sooo YUM!!
(Plus, it’s only 245 calories for HALF A PIZZA, versus 380 calories PER SLICE of a Dominoes Meatzza.) Basically, the cauliflower gets cooked up to three times for a GREAT crust!
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Gather your crust ingredients

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First, use a food processor to turn the cauliflower into bits that are about half the size of a piece of rice, spread it on a parchment paper lined baking sheet. Bake at 350*F for 20 minutes.

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Let it cool a bit, then use a couple layers of cheese cloth (or a thin, clean dishtowel) to squeeze excess water out of the cauliflower. It’ll shrink A LOT.

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Then, stir together a your cauliflower, an egg, 1/3 cup loose mozzarella cheese, and bit of dry Italian seasoning.

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Press and shape into “crust.” Bake at 425*F for 20-25 minutes.

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Add your Greek toppings. (I used a bit of spring lettuces, red onion, orange bell pepper, kalamata olives, and ArkansasGrown cherry tomatoes, feta, and a bit more mozzarella.)

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Bake your pizza at 400*F until toppings are thoroughly warmed. (5-10 minutes)

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Enjoy, Guilt Free + tons of vitamins!!

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I used the recipe feature of MyFitnessPal app to calculate the nutrition info for you:

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It is definitely my favorite new recipe! I’ve already made it twice this week! So YUM and waist friendly! Win, Win!

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Your Friend,
~Amber Hamilton Henson

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CHORIZO RISOTTO!

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Chorizo Risotto is an easy one pot preparation! 1) Start by sautΓ©ing one diced sweet onion and one diced bell pepper in 2 Tbsp olive oil in a large, deep pot over med/high heat.
2) Add a half lb. of Pork Chorizo and a half lb. of Beef Chorizo into the pot. Cook thoroughly, stirring constantly for a few minutes.
4) Add 1.5 cups of Arborio rice and stir.
5) Add one cup of Chicken Stock and stir, lower the temp to low/med. and add tight fitting lid. Stir every 5 minutes.
6) When the liquid has been fully absorbed, add another cup of stock, put the lid back on, stir every five minutes until liquid is absorbed.
7) Repeat process, adding a third cup of stock, lid, and stir every five minutes until liquid is absorbed
8) Repeat process, adding a fourth cup of stock, lid, and stir every five minutes until liquid is absorbed! By now, your rice should be thoroughly cooked to perfection! Enjoy!!
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Your Friend,
~Amber Hamilton Henson

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Pizza Dip!

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OhMyGoodness, PIZZA DIP, y’all!
Easily make this in just one glass pie dish:

*First soften a block of cream cheese, then mash a Tbsp of Dried Oregano, Parsley, Garlic Powder, and 1/2 Tbsp Dried Basil into the cream cheese.
*Stir in 4-6 cups of finely shredded Italian cheese blend (mozzarella, Asiago, Parmesan, etc)
*Fold in one pint of grape tomatoes that have each been cut in half and 12oz of pepperoni (each slice cut into 1/4s)
*Bake at 350*F for half hour and serve with crunchy, garlic Crostini!
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Enjoy!
Your Friend,
~Amber Hamilton Henson

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Coconut Shrimp and Spicy Orange Marmalade Dip!

Happy New Year!!
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First, let’s make the dip, so it can refrigerate while you prepare and cook shrimp in a few minutes! The dip is easy! I use sweet orange marmalade, spicy brown mustard, and hot horseradish! (1 cup, 4 teaspoons, 2 teaspoons)
See? Easy! Just stir well and pop that bowl in the ‘fridge. πŸ˜‰
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Now, let’s put these shrimp together!

1) Get out three cereal size bowls. In first bowl, combine egg, 1/2 cup flour, 2/3 cup of beer and 1.5 teaspoons baking powder. Place 1/4 cup flour in a second bowl, and coconut in a third bowl.

2) Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3) Fry shrimp in batches: cook, turning once, for 2 to 4 minutes (depending on size of your shrimp), or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your spicy orange dipping sauce!
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The temp of the oil is important. If it’s not hot enough, your batter will be greasy and they’ll take longer to cook. If your oil is too hot, your batter, especially coconut will burn before the shrimp cooks through to the middle.
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Photos: (click on photo to enlarge)

See? Here is a photo showing on the left what happens if oil is 400*F for 3 minutes, on the right is 350*F for 4 minutes.

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Don’t do what I did with my first batch! Deal? Deal!
Do this:

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Your Friend,
~ Amber Hamilton Henson

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(Quote: Your True Nature Is Luminous!)
Love that!! πŸ™‚