Cloud Eggs on avocado toast, with havarti and ‘everything’ seasoning

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Cloud Eggs on avocado toast, with havarti and ‘everything’ seasoning

  • Author: Kelly Cahoon
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Description

It must be Friday and this easy peasy toast is the perfect way to start the weekend

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Ingredients

  • 2 Eggs, whites and yolks separated
  • 2 slices 7 grain toast
  • 2 slices havarti
  • ½ Avocado sliced 
  • 1T Everything seasoning 

Instructions

  1. Preheat oven to 450F
  2. Whip egg whites to stiff peaks and spoon onto greased baking sheet. Leave a well in the middle
  3. Bake for 2 minutes
  4. Put yolks into wells and cook an additional 3-4 minutes
  5. Top toast with cheese and put in the oven until the cheese is melted
  6. Top with sliced avocado and eggs
  7. Generously sprinkle with seasoning!
  8. Pro Tip: you can fill your egg whites with cheese, bacon, or veggies if yolks aren’t your thing
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Almond roasted broccoli with garlic and parmesan

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Almond roasted broccoli with garlic and parmesan

  • Author: Kelly Cahoon
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Description

If you get assigned to bring the veggie dish, bring THIS veggie dish. There were no leftovers when I made it for my family this weekend, and that’s saying something because I consistently make about 3X more food than I need!

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Ingredients

  • ½ C grated parmesan
  • 3 C broccoli florets sliced lengthwise 
  • 2T extra virgin olive oil
  • 2 garlic cloves minced
  • ½ C blanched almond slices
  • Salt and pepper to taste 

Instructions

  1. Throw all ingredients into a bowl and mix! 
  2. Roast in a single layer on a lined cookie sheet for 25 minutes at 400 F
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Triple Decker Sandwich with roasted garlic and plum aioli

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Triple Decker Sandwich with roasted garlic and plum aioli

  • Author: Kelly Cahoon
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Description

A club sandwich has got nothing on this triple decker. Best picnic ever?

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Ingredients

  • Small plum
  • 2 garlic cloves
  • ½ C light mayo
  • Salt and pepper
  • Smoked chicken
  • Havarti
  • Arugula
  • Bacon
  • Cucumbers
  • 3 cheese French bread

Instructions

  1. For the aioli- peel a small plum, remove core, and mince 
  2. Sauté 2 garlic cloves until golden and mince 
  3. Add plum and garlic to ½ C light mayo along with S&P to taste
  4. Toast the bread, spread aioli, and layer the meat and cheese accordingly
  5. Add arugula, bacon and cucumbers
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The Best Cowboy Caviar

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The Best Cowboy Caviar

  • Author: Kelly Cahoon
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Description

This salsa is always a crowd pleaser! Serve with chips, then use the leftovers to top chicken, make nachos, or toss into a salad!

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Ingredients

  • 1 can white beans
  • 1 can black beans
  • 1 (11oz) can corn
  • 1 yellow pepper chopped
  • 1 orange pepper chopped
  • ½ purple onion chopped 
  • Juice of ½ lime
  • 1 C cilantro chopped 
  • 8 Roma tomatoes chopped 
  • ½ jalapeño minced
  • ⅓ C extra virgin olive oil
  • ⅓ C white wine vinegar 
  • ⅓ C white sugar
  • 1t chili powder
  • Chopped avocado (optional)

Instructions

  1. Mix extra virgin olive oil, vinegar, lime juice, sugar, chili powder and cilantro and let flavors absorb while you chop the other veggies. 
  2. Combine all ingredients and mix! 
  3. If you’re not expecting leftovers, I like to add a chopped avocado right before serving
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Mini pavlova nest filled with whipped cream

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Mini pavlova nest filled with whipped cream

  • Author: Kelly Cahoon
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Description

Mini pavlova nest filled with whipped cream, topped with velvet apricots, and finished with pistachio dust, edible flower petals, and a honey drizzle. So impressive!

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Ingredients

  • 3 egg whites
  • ¾ C white sugar
  • 1t cornstarch
  • ¼ t vanilla
  • ½ t lemon juice
  • ½ C Heavy whipping cream
  • 2T sugar
  • 3–4 apricot slices
  • Crushed pistachios
  • Edible flower petals
  • Honey

Instructions

  1. Whip 3 egg whites to soft peak stage. Keep stirring while you add ¾ C white sugar 1T at a time
  2. Beat for an additional 10 MINUTES! It’ll be very glossy and stiff peaks 
  3. Stir in 1t cornstarch, 1/4 t vanilla, and 1/2t lemon juice until just incorporated 
  4. Pipe 6-8 nests into a parchment lined baking sheet and bake at 225 for 1 hour 15 minutes
  5.  Turn oven off and allow the nests to cool completely in the oven with the door closed (About 40 min) 
  6. Fill each with about 2T whipped cream (whip 1/2 C heavy whipping cream 2T sugar until stiff peak form) 
  7. Top with 3-4 apricot slices, crushed pistachios, petals, and honey
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Chimichurri

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Chimichurri

  • Author: Kelly Cahoon
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Description

This sauce is amazing. Put it on pretty much any meat to turn it up a notch!

  • 3T parsley chopped
  • 3T cilantro chopped
  • 3T red onion chopped
  • 1 clove garlic minced
  • 2T extra virgin olive oil
  • 2T apple cider vinegar 
  • 1T water
  • Salt and Pepper
  • Pinch of red pepper flakes

Ingredients

  1. Combine all ingredients and let marinate 1-2 hours before serving
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Smoked Flank Steak topped with fresh chimichurri

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Smoked Flank Steak topped with fresh chimichurri

  • Author: Kelly Cahoon
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Description

Smoked Flank Steak topped with fresh chimichurri. Marinade recipe from Traeger.com

 

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Ingredients

  • 2 lbs flank steak
  • ¼ C red wine 
  • ¼ C vegetable oil
  • Salt and Pepper
  • ⅛ C soy sauce
  • ⅛ C Worcestershire sauce 
  • 5 garlic cloves 
  • 2 limes juiced

Instructions

  1. Marinate the steak with all ingredients overnight
  2. Throw it on the Traeger at 225 for 3 hours 
  3. Turn up the heat and sear both sides 
  4. Top with chimichurri sauce 
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White chocolate-cranberry waffles with brown butter candied pecans

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White chocolate-cranberry waffles with brown butter candied pecans

  • Author: Kelly Cahoon
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Description

White chocolate-cranberry waffles with brown butter candied pecans

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Ingredients

  • 1T butter
  • 3T white sugar
  • 10–12 pecans
  • Bisquick waffles
  • 1t vanilla
  • ¼ C white chocolate chips
  • ¼ C dried cranberries
  • Pinch of cinnamon

Instructions

  1. For pecans: add butter, white sugar and 10-12 pecans to a sauté pan
  2. Heat over medium heat until sugar is a golden color and nuts are well coated
  3. Put directly on wax paper to dry
  4. Follow the bisquick recipe for waffles and add vanilla, white chocolate chips, dried cranberries and a pinch of cinnamon 
  5. Cook waffles in a waffle iron and serve hot
  6. Top with whipped cream, pecans, and dark maple syrup
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Open faced smoked salmon taco with blueberry-pineapple relish and quinoa

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Open faced smoked salmon taco with blueberry-pineapple relish and quinoa

  • Author: Kelly Cahoon
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Description

Delicious smoked salmon tacos with blueberry-pineapple relish and quinoa

 

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Ingredients

  • 2T diced purple onions
  • 2T diced pineapple
  • 2T diced yellow pepper
  • 12–15 blueberries
  • ½ C cooked quinoa (cook it in stock not water)
  • 6 oz smoked salmon divided
  • 2 small flour tortillas

Instructions

  1. Sauté all ingredients until the onions are browned and cooked through
  2. Heat the tortillas on a griddle
  3. Top with quinoa and smoked salmon (hot or cold)
  4. Layer the relish and sprinkle with cilantro and spritz of fresh lime
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Seasonal fruit pastries

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Seasonal fruit pastries

  • Author: Kelly Cahoon
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Description

These seasonal fruit pastries are filled with lemon cream and covered in an apricot glaze. Perfect for summer brunch

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Ingredients

  • 1 sheet puff pastry or crescent 
  • 1 egg, beaten 
  • 1 ½ cups seasonal fruit
  • ½ C lemon cream 
  • ¼ C apricot glaze (½ C water ½ C sugar ¼ C apricots preserves. Reduced by 2/3 and put through a sieve)

Instructions

  1. Cut puff pastry into 4-6 squares.
  2. Use a knife to cut slits around the edges of the squares to make a crust
  3. Flip the sides on top of each other to create a well in the bottom of the pastry
  4. Poke each base 2-4 times with a fork and cover in egg wash 
  5. Bake at 350 for 10-12 minutes
  6. Let cool. Fill with cream, top with fruit, and cover in glaze 
  7. Let set completely before serving 
  8. Drizzle with white or dark chocolate if you want to be a fancy pants
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Vanilla bean syrup

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Vanilla bean syrup

  • Author: Kelly Cahoon
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Description

This syrup is the nectar of the gods. It’s legit, great on EVERYTHING.

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Ingredients

  • ½ C salted butter
  • 1C white sugar
  • 1C buttermilk
  • 1T vanilla 
  • 1T light corn syrup
  • 1 vanilla bean (beans extracted) 
  • ½ t baking soda

Instructions

  1. In a tall pot, combine the first 6 ingredients and bring to a boil
  2. Boil for 1 minute
  3. Remove from heat and add the baking soda 
  4. Whisk quickly as it will be very foamy
  5. Remove vanilla bean pod and serve
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Smoked teriyaki salmon with a grapefruit-honey glaze

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Smoked teriyaki salmon with a grapefruit-honey glaze

  • Author: Kelly Cahoon
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Description

Garnished with seared grapefruit supremes and green onions. Perfect on salad or served with brown rice!

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Ingredients

  • 2 fillet salmon smoked or baked with extra virgin olive oil and salt and pepper
  • Reduced 1 ½ cups fresh grapefruit juice + ⅓ C honey by about ⅔  
  • 4 T teriyaki sauce (or ¼ C soy sauce and 2T brown sugar)
  • 1 green onion chopped

Instructions

  1. Sear cooked salmon in teriyaki sauce in a very hot cast iron pan
  2. Remove salmon and cook grapefruit slices in remaining liquid (should be very thick)
  3. Make grapefruit reduction with grapefruit juice and honey
  4. Top with 1 green onion chopped and grapefruit reduction
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