food crush

 The holidays are in full effect, and right about now is when I usually begin planning our cozy meal for Christmas. This year I thought I’d go with a succulent roasted ham, scalloped potatoes, maybe a sautéed brussel sprouts recipe, and a winter salad for good balance. Though since it is a special occasion, I always like to include a little something extra to spice up the celebration: Crab Imperial! It happens to be another one of those delicious southern/east coast family recipes that I was fortunate enough to get my hands on, and now you can too! Serve with toasted baguette slices, and enjoy before or during your fancy feast! 💛 -jess xoxo

Crab Imperial


serves 4-6
INGREDIENTS:

1 pound jumbo lump crab meat

1/2 cup mayonnaise + an extra 2-4 tablespoons (to top the crab imperial before popping in the oven)

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1 tablespoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1/8 cup finely minced red pepper

1/8 cup finely minced bell pepper

pinches of smoked paprika

chopped parsley for garnish


PREPARATION:

 1) Preheat oven to 350 degrees. Mix crab meat, 1/2 cup mayo, mustard, cayenne pepper, worchestershire sauce, old bay, red and green pepper in a large bowl. 

 2) Scoop into a shallow casserole dish. “Ice” crab imperial  like you would a cake with an extra 2-4 tablespoons mayo, and then sprinkle the top with paprika. 

 3) Bake at 350 degrees for about 20-25 minutes, or until the top is nicely browned. Garnish with a little chopped parsley. Yas, baby! 

food crush

Hot (luscious) chocolate

serves 4

3 Cups whole milk

1 cup heavy cream

2 tablespoons dutch-processed cocoa powder

2 tablespoons sugar

1/2 cup semisweet chocolate chips

1 teaspoon vanilla extract

Pour milk and cream in a large saucepan over medium high heat. Whisk in the cocoa and sugar. Bring to a boil (make sure to keep an eye on it cause it can boil over quickly!) Once it begins to boil, turn off the heat, and stir in the vanilla and chocolate chips. Whisk until smooth. Serve with whipped cream and crushed peppermints

Note: feel free to add your favorite liquor like peppermint schnapps or Grand Marnier for a fun adult treat!

cozy home space

One of the coziest things about the holidays is the Christmas tree! It's always a welcome treat when it arrives with it's fresh piney scent, and then we get to transform its branches into something special, making it our own. Though if it were up to me, I'd probably stylishly place one in every room of our comfy little home. (because who can decide on just one theme, right?!) Thankfully my hubby keeps me in check, and to compromise I like to decorate with a few more tiny artificial trees instead. 💛 -Jess xoxo

food crush

barbecue ground pork sliders with cilantro asian pear slaw💛

  *serves 6

INGREDIENTS:

slaw:

 2 cups thinly sliced cabbage (about a 10 oz. bag)

 1/8 cup mayonnaise

 1/2 tablespoon milk

 3/4 teaspoon white wine vinegar 

 1 & 1/2 teaspoons sugar

 1/2 cup finely shredded carrots

 1/2 cup diced pear

 1/4 cup chopped cilantro

 1 thai chili or jalapeño, minced   (optional for a little heat)

 salt and pepper to taste

     note: If you prefer a creamier slaw, increase mayo to 1/4 cup, milk to 1 tablespoon, and white wine vinegar to 1 & 1/2 teaspoons

barbecue sauce for burgers:

 1 cup tomato-based barbecue sauce 

 2 tablespoons white wine vinegar

 1/4 teaspoon cayenne 

 1/2 teaspoon salt

burgers:

 2 pounds ground pork

 4 tablespoons of your  barb-b-q sauce

 2 teaspoons salt

 1 teaspoons pepper

 2 tablespoons cooking oil

 16 mini burger buns

food crush

creamy corn fettuccine with blackened sea scallops and fresh tomatoes-n- basil

INGREDIENTS:

 SCALLOPS AND BLACKENING SPICES

12 sea scallops

 salt to taste

1 tablespoon smoked paprika 

2 teaspoons dry mustard

2 teaspoons sea salt

1 teaspoon celery seed

1 teaspoon dried thyme 

1 teaspoon dried oregano

1 teaspoon white pepper

1/2 teaspoon cayenne pepper

2 teaspoons brown sugar

2 tablespoons olive oil

PASTA AND CREAMY CORN SAUCE

8 ounces fettuccine

1 cup fresh corn kernels, cobs reserved (2 ears of corn)

2 tablespoons butter

1/2 cup onion, diced

2 teaspoons garlic, minced

1/2 cup corn cob/pasta water

1/4 half n half or heavy cream

1 teaspoon sugar 

1 cup cherry tomatoes, halved

1/4 thinly sliced fresh basil

1 teaspoon fresh lemon juice 

3 teaspoons grated parmesan 

salt and pepper to taste

food crush

       

Pan seared fish with shallot caper beurre blanc sauce & roasted asparagus atop of lemony baby arugula 

INGREDIENTS:

FISH 

4 fillets of fish like sole or branzino

salt and pepper

1/2 cup all-purpose flour

4 tablespoons olive oil

SAUCE (MAKES 1 CUP)

1/4 cup dry white wine

1/4 cup white-wine vinegar

2 tablespoons finely chopped shallots

1/3 cup heavy cream

1/8 teaspoon white pepper

2 sticks(1 cup) butter, cut into tablespoon size pieces and chilled

2 tablespoons capers

salt to taste

ASPARAGUS 

2 bunches of fresh asparagus, ends chopped off

2 tablespoons olive oil

salt and pepper

ARUGULA

10-12 ounces arugula tossed with fresh lemon juice & salt to taste

cozy journey

                                       relax and just be you....

                                         

 Early on as a stay at home mom and wifey, I sort of came up with this gold standard of how I thought I should conduct myself and run my household.  I used to think my house, at all times, needed to be spotless, laundry always in check, with dinner promptly on the table by 6, followed by an extensive kitchen clean up by yours truly. Moreover, my body needed to stay in shape, the kids should always be comfortable, and the hubby "taken care of" in and out of the bedroom…you get the idea.

 Im not sure where I came up with that unsustainable ideology, or even what century I thought I was living in. (perhaps it was due to an acute misunderstanding of my religious background coupled with my obsessive compulsive personality) Though it gradually became my norm. Somehow I did everything in my control to keep up with that ideal, and I actually became quite good at it! For many years I felt like I had the perfect and comfortable routine, until I became a slave to it. My self professed “organized” way of living steadily became quite constricting, and the purest form of me had been diluted to nearly none. The girl I once knew as easy going and carefree soon became a real hot, anxious mess.

  I suspect it’s only a matter of time before your mind and body give out and decide that enough is enough. Although it took nearly a year and many tear-filled therapy sessions to recover, I am now very thankful for all of those anxiety ridden days that followed, and while I still try to do my best at my job, I realized that I can't please everyone all of the time and that being myself is key. If I were you, I just might want one of me around too!  💛 -jess xoxo

food crush

                                  

 hard shell fish tacos with summer mango slaw and chipotle sour cream sauce

* serves 4-6

INGREDIENTS:

8 ounces cabbage, shredded or chopped fine

3 roma tomatos, chopped

1 medium onion, chopped

1/2 cup cilantro, chopped

1 jalapeño, chopped fine 

1 mango, peeled and chopped

1/2 a lime

salt n pepper to taste

1-2 chipotle peppers in adobo sauce, chopped fine (you can find these in a little can in the ethnic section of your local grocery)

1 cup sour cream

4 filets of any mild tasting fish, like cod or European seabass (also known as branzino)

1/2 cup flour

salt n pepper to taste 

1/2 cup olive oil, divided

6-8 flour tortillas

cozy journey

                             have fun, ok?  

 One of the most rewarding facets of being a stay at home mom and wifey is the gift of summer! For me, it’s all about putting aside my normal, organized (somewhat obsessive) routine, and well, quite frankly, making room for more things fun! I imagine this may all sound like an obvious no brainer to you. Though it can sometimes become a bit of a struggle to let go when the home space gets busier and the need to keep it cozy starts tugging at my inner heart strings. My hubby likes to call it “the crazies”, and perhaps there’s some comical truth to that. Though I’m pretty sure that homemade fish tacos, epic beach days with the fam, grilling out on the fly, rosé with my besties, and sleeping in till 9 is way more of what I’d like to be celebrating this summer!  💛 -jess xoxo

food crush

            White Beans and Garlic Shimp

*serves 2-4

INGREDIENTS:

6 tablespoons olive oil, divided

1 lb medium shrimp, peeled and deveined

3 garlic cloves, minced, divided

1 teaspoon smoked paprika

a pinch of sugar

1 jalapeño, seeds and stems 

removed & chopped fine 

1/2 of an onion, chopped fine

1/2 of a bell pepper, chopped fine

1 bay leaf

1 and 1/4 cups chopped tomato

1 tablespoon tomato paste

2 (15 oz) cans of white beans(like cannellini), rinsed, and drained

1 cup chicken broth

2 tablespoons chopped cilantro

PREPARATION:

1) Combine 2 garlic cloves, 2 tablespoons of oil, shrimp, paprika, and sugar in medium bowl. Season with salt and pepper, and toss evenly to coat the shrimp.

2) Heat a another 2 tablespoons of olive oil in a large skillet over medium high heat, add the shrimp in a single layer to the pan. Cook each each side for about 2-3 minutes, until slightly browned and cooked through. Then set aside for now.

3) Reduce the heat to medium, and in the same pan, add onions, garlic, bell pepper, jalapeño, and bay leaf. Cook, stirring occasionally, about 3 minutes.

Add tomato, season with salt and pepper. Cook, stirring and smashing the tomato with the back of a wooden spoon till it’s broken down, about 5 minutes.

Now add tomato paste, stirring constantly until paste is deep red and caramelized, 3-4 minutes. Stir in the beans and broth, making sure to scrape up any brown bits in the pan. Bring to a brisk simmer and cook until juices have slightly thickened, another 3-4 minutes. Season with salt and pepper to taste. 

4) Scatter the shrimp and cilantro over the beans. Gently toss to combine. Drizzle remaining 2 tablespoons olive oil over the the shrimp and beans. Serve with toasted bread, if you like!

cozy journey

            every ending has a new beginning....

 Yay! The cozy blog just got cozier. Though sadly, all of my precious content didn’t make it’s way with me. Still, (a few teary eyed moments later😂) I am happy to kiss the old good bye and say hello to bigger and better things to come! Of course if there are any past recipes you just can't live without I will be happy to repost them for you! 💛 -jess xoxo

cozy home space

food crush

I'm not gonna lie. I love the weekends! To me, Saturdays are the most perfect excuse to sleep in, let go of your "every day is Monday mentality", and treat yourself to something special: cozy buttermilk pancakes of course!

          Good Morning, Buttermilk Pancakes!

INGREDIENTS:

*makes about 8 (4-inch) pancakes

1 cup flour (I like to use all-purpose)

1 tablespoon sugar

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 egg

1 & ½ tablespoons melted butter

1 cup buttermilk

1/8 cup of water

1 teaspoon cooking oil

PREPARATION:

1) Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium to large bowl. In a separate bowl, whisk the egg, melted butter,the buttermilk, and water together. Then add it to your flour mixture, gently incorporating it until a few lumps remain.

* Be carful not to over mix or you’ll end up with tough pancakes. The goal here is light-n-fluffy ones!

2) Heat a 12inch, NONSTICK skillet over medium heat for about 3-5 minutes. Brush the pan with the teaspoon of oil. Then pour ¼ cup of batter per pancake into the skillet, and cook until large bubbles appear, 1-2 minutes. Flip the pancake, and cook until golden brown on the second side, maybe a minute longer. Set the pancake aside on a warm plate next to the burner. Repeat with the remaining batter, stacking each new pancake on top of the previous one. Serve with your favorite berries, maple syrup, and butter!

cozy journey

love this man, despite our differences….

 What’s a girl to do when her husband suddenly declares that he’s a born-again,  full blown, charismatic (wait for it)….vegetarian?! Well as any right minded, meat loving wife would do: take major offense and begrudgingly make her, obviously, very confused man prepare his own meals!

 Yes, embarrassingly enough, that was my first knee jerk reaction to my hubby’s initial conversion. It’s been about nine months now, and although I may personally not be converted to a meatless eating lifestyle anytime soon, I have learned to embrace his choice and love him, despite our very opposite views on the matter. 

 So does that mean saying goodbye to grilled steak or roasted chicken forever? Most definitely not! It’s more like a developing expansion of myself in the kitchen. In the mean time, please enjoy my effort to please and grow with these delicious garlic, onion, cauliflower, and bread crumb stuffed portobello mushrooms. 
   💛 -jess xoxo

food crush

Garlicky Roasted Cauliflower & Breadcrumb Stuffed Portobellos

INGREDIENTS:

½ head cauliflower, cut into ½ in to 1 inch pieces

Few sprigs of fresh thyme

Salt pepper to taste

3-4 Tablespoons Olive oil, divided

½ med onion , chopped fine

1 teaspoon minced garlic

1  cup fresh sourdough or buttermilk breadcrumbs

2 tablespoons melted butter

¼ cup grated Parmesan or Pecorino Romano, plus little extra for topping

½ teaspoon salt  

Fresh cracked pepper

2 large portobello caps, stems removed and black gills scraped out with a spoon

PREPARATION:

1) Preheat oven to 425 degrees. Spread the cauliflower in a single layer onto  pan. Pour about 1 to 2 tablespoons olive oil over cauliflower and salt-n-pepper them. Add a few sprigs fresh thyme over the cauliflower.

 Place the pan in the middle rack of oven. Roast the cauliflower until it’s carmelized and tender, about 20 minutes. Make sure to stir them halfway through for even cooking, and discard any large stems from the thyme when done roasting.

2)  While the cauliflower roasts,  heat a tablespoon olive oil in a medium pan over medium heat. Add the chopped onion, season with salt and pepper, and sauté for about 5 minutes. Stir in the garlic, and cook for another 30 seconds or so. Set aside for now.

3) Place breadcrumbs in a medium bowl. Mix in 2 tablespoons melted butter, ½ teaspoon salt, and ¼ cup grated cheese. Gently add both the roasted cauliflower and cooked onion-n-garlic mixture. Season with a little fresh cracked pepper.

 4) Brush the bottom of a shallow roasting pan with olive oil. Place portobellos cap side down onto pan, and fill with breadcrumb mixture. Top with a little extra grated cheese. Place pan back in 425 degree oven on middle rack, and roast for about 5 to 10 minutes, or until bread crumbs are nice and golden. Top with a few fresh thyme leaves if you like.

food crush

Chicken Tacos with Pico de Gallo and Chipotle Sour Cream Sauce

INGREDIENTS:

Pico De Gallo

1)1 medium onion, chopped fine

2) 2 small roma tomatoes, chopped fine

3) 1-2 jalapeños, finely chopped, seeds and stems discarded

4) 1/4 Cup chopped cilantro, finely chopped

5) 1/2 lime

6) salt and pepper

Chipotle Sour Cream Sauce

1) 1 Cup sour cream

2) 1-2 Tablespoons diced chipotle peppers in adobo sauce

Additional Toppings

1) shredded lettuce

2) combination of grated Queso Fresco and Cojito Cheese (shredded cheese like Monterey Jack, Colby Jack, or Cheddar can be used here also)

The Chicken (time saver tip: skip the chicken thighs and use ground chicken instead!)

1) 1 & 1/2 pounds skinless chicken thighs, trimmed, and cut into chunks

2) 2 Tbsp olive oil

3) 1 large onion, chopped

4) 1 large jalapeño, seeded, stemmed, and chopped fine

5) 1-2  medium tomatos, chopped

6) 2 tsp minced garlic

7) 1 Tbsp chili powder

8) 1 Tbsp ground cumin

9) 1/2 tsp ground coriander

10) 1/2 Cup water

11) salt and pepper

Tortillas

1) 10-12 medium flour tortillas

2) coconut oil ( or any oil you prefer for frying)

PREPARATION

For the pico de gallo:

1) combine the first four ingredients  in a medium bowl and mix well. squeeze lime juice over mixture. add salt and pepper to taste.

For the chipotle sour cream sauce:

1) mix sour cream with the diced chipotle peppers including some of the adobo sauce. salt and pepper to taste.

For the chicken filling:

1) First salt and pepper the chicken chunks. Heat olive oil in a 12 inch skillet over medium high heat until it shimmers.  Add the chicken and cook until its no longer pink and cooked through, about five minutes. Transfer the cooked chicken to a large bowl and let cool down for a bit.

2) In the mean time reduce heat to medium. Add a tablespoon more olive oil to the same skillet and stir in the onions and jalapeños. Sauté a few minutes and add the tomatoes and minced garlic. Continue to sauté smashing the tomatoes. While the vegetables cook, take the cooled chicken and coarsely grind it in a food processor. Then add it to the vegetables. Mix in the spices and water, and simmer till most of the water has evaporated, about five minutes. Season with salt and pepper to taste. Reduce heat to low and cover till ready to serve.

For the tortilla shells:

1) In a medium skillet add oil until it fills the pan to about a depth of a quarter of an inch over medium high heat. When the oil shimmers, add a tortilla and lay flat( using tongs). Fry the first side for about 30 seconds. Flip tortilla over and begin to shape the tortilla into a “shell”. Cook both sides of the outer shell till golden, about another 30 seconds on each side.

 2) Transfer to a paper towel lined plate. Repeat with the remaining tortillas.

 Serve chicken with the fried tortillas, pico de gallo, chipotle sour cream sauce, and additional toppings. Eat!

cozy home space

cozy journey

Let’s face it. We all know that food plays an incredible role in our relationships. Have you ever heard of the term the way to a man’s heart is through his stomach?  I believe there’s some truth to that, though not just for men, but for women, children and even our homes too! That’s why I have chosen to make food an emphasis to a cozy home. While we all may not be master chefs, we certainly could whip up a lovely bite from time to time. 💛 -jess xoxo

food crush

Pan Seared Chicken with Aglio e Olio

PAN SEARED CHICKEN BREASTS

2 lbs of chicken breast tenders (pounded thin and evenly, odd pieces trimmed off)

3 Tablespoons olive oil (or cooking oil of your choice)
½ cup whole wheat flour (or again, flour of your choice)
salt and pepper

1. adjust of oven rack to the lower-middle position and heat to 200 degrees. spread flour in a shallow dish.

2. season the chicken with salt and pepper. dredge though the flour to coat, shaking off any excess.

3. heat oil in a 12 inch skillet over medium-high heat until just smoking.
add the chicken and cook until golden brown, about 4 minutes on each side. transfer the chicken to a pan in the oven to keep warm.

AGLIO E OLIO

1 pound thin spaghetti

4 tablespoons extra-virgin olive oil

4 tablespoons minced garlic
¾ teaspoon red pepper flakes
salt
3 tablespoons fresh minced parsley
fresh lemon juice 
pepper
grated parmesan cheese( for serving)

1. Boil spaghetti according to package directions, making sure to save ¾ cup of the pasta water before draining it.

2. Meanwhile, cook 4 tablespoons of extra-virgin olive oil, 4 tablespoons minced garlic, ¾ teaspoon red pepper flakes, and a teaspoon of salt in a 10-12 inch skillet over low heat, stirring often, until the garlic is golden( not burnt, burnt garlic turns bitter; the goal here is to bring out the garlic’s nutty sweetness) about 5 minutes.

3. Add the cooked spaghetti, reserved pasta water, the parsley, lemon juice, pepper, and salt to taste. mix well. 

4. Top pasta with chicken, sliced on the diagonal. serve with parmesan.