Glazed Lemon Rosemary Shortbread Cookies

This holiday weekend, I am feeling delighted with these babies. I’m calling these shortbread cookies, but I actually adapted this recipe from Martha Stewart’s Rosemary Butter Cookies recipe found here. I thought making a lemon cookie sounded lovely considering rosemary and lemon pair so well. I also went for a light glaze over a coarse sugar to up the decadence factor. Alas, in other ways, my cookie just isn’t quite as pretty as Martha’s. You would be hard pressed to create food as meticulously configured and presented as Martha’s regardless and my attempt at a perfectly round cookie is lazy at best. Sometimes looks aren’t everything, ya'll. These cookies are addictive, buttery, the perfect balance of sweet, tangy saltiness. I have eaten them for dessert and for breakfast. Lemon and rosemary just work together for breakfast. FYI: This cookie is a heavenly coffee pairing. Brew accordingly.

What’s more? These cookies are easy. Not quick necessarily--since you really have to freeze them up for a bit before popping them into the oven--but, easy. MInimal effort, really. Make these, love these. Eat 10 before noon like I did. Happy Memorial Day, friends.

Shortbread Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 2 1/2 cups sifted all-purpose flour

• 1 tablespoon finely chopped fresh rosemary

• 1 tablespoon lemon zest

• 3/4 teaspoon finely ground sea salt

Glaze Ingredients

• 1 tablespoon finely chopped fresh rosemary

• 1 tablespoon lemon zest

• Juice of half a medium lemon

• 2 Cups of Confectioner’s Sugar

• ¼ cup Whole Milk

1. Finely chop rosemary and zest lemon. Set aside.

2. In a large bowl, whisk together flour and salt. Set aside.

3. Soften butter and combine with granulated sugar in the bowl of an electric mixer using the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes. Next, mix in whole egg and vanilla. Reduce speed to low. Add flour and salt mixture gradually. Then add in lemon zest and rosemary. Continue mixing until well combined.

4. Halve dough; shape each half into a log. Wrap each log in parchment paper and freeze until firm: about 1 hour.

5. For the glaze: Combine confectioner’s sugar and whole milk with lemon zest, lemon juice and chopped rosemary. Add more sugar for a thicker glaze or add milk for a lighter consistency.

6. Preheat oven to 375. Cut dough into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 15-18 minutes. Let cool on wire racks over a large pan. Drizzle each cookie with glaze and allow excess to drip through the wire rack.

Red Pepper Jelly & Goat Cheese Flatbread

I have dinner solo at least a couple times every week. Since Chris is a bartender, our schedules are a bit unconventional. Although I prefer having dinner together, I’ve learned to embrace these nights to myself and use them to recharge my little introvert heart. Part of that involves making sure I always eat well. Because, why not? And, because, hell, life is short! I used to always (and still do on occasion) use these days as an excuse for take-out. That is, until I discovered the magic of a good flatbread. On my solo dinner nights, the vibe I usually go for is low-stress and this flatbread is exactly that. The beauty of it is that it looks and tastes like I really put in some effort and I love it for that reason.

Let’s break it down. First, you’ve got whole grain naan. You can make your own, but I find store-bought naan perfectly fine for my purposes. The base (or sauce) I like to use is a stand-out and staple in my kitchen. I always, always keep red pepper jelly on hand. If you haven’t tried red pepper jelly, I suggest you run (don’t walk) to your nearest grocer and grab a jar immediately. It is sweet with a subtly pronounced kick of red pepper making it the perfect preserve to sauce your flatbread. Next, there’s mozzarella and goat cheese crumbles. Goat cheese and red pepper jelly go together like a dream. Finally, you top it all with lemony arugula and caramelized onions. As I gaze at my creation, I am always in awe at how quickly it comes together. I legit feel like a queen with this meal because not only is it downright scrumptious, it’s also pretty easy on the eyes. I hope you love it as much as I do.

Preheat your oven to 400 degrees.

Slice half of one red onion into thin rings. Add the onions to the skillet with a generous coating of olive oil and increase the heat to medium-high. Stir consistently and cook until they begin to turn golden brown and soften, about 5 minutes. Add about a tablespoon of balsamic vinegar with a pinch of salt and continue cooking until the onions are soft and caramelize, about 5 minutes longer. Set aside.

In a small bowl, squeeze the juice of about half a lemon over your arugula and toss lightly. Set aside.

Drizzle flatbread with 1 TBSP of olive oil and place directly on oven rack for about 3 minutes. It will heat and brown a little at this stage.

Remove the flatbread from the oven and begin topping. Spread the base with red pepper jelly. Then add shredded mozzarella and goat cheese crumbles.

Return to oven and broil until cheese begins to brown to desired level.

Finally, add the caramelized onions and arugula to the top.

Red Pepper Jelly & Goat Cheese Flatbread

Whole Grain Naan

Red Pepper Jelly

Goat Cheese Crumbles

Shredded  Mozzarella

1 TBSP Olive Oil

½ of One Red Onion

1 TBSP Balsamic Vinegar

Juice of half a lemon

1 Cup Baby Arugula

Chocolatey Almond Smoothie with Bananas and Strawberries

Smoothies are always on the menu around here these days so I thought I would share one of my favorites. Smoothies have kind of transformed breakfast for me and for good reason--they are easy, quick and packed with delicious goodness. This smoothie, in particular, is a fun variation on my usual, more basic morning smoothie. I’m positive I’m not unique in that I stink at eating a complete breakfast each morning. My stomach barks at me if I try to eat too much solid food and then I inevitably end up skipping breakfast and feel like a troll when I embark on my day. Back in December though, I decided to start the habit of having a smoothie every morning and I haven’t looked back. It’s been the perfect solution for keeping me awake and active through my morning.

As for this chocolatey concoction, I have to admit that it’s almost milkshake level. I would typically go for this one as an after-dinner snack or sweet tooth cure. You also have the option to swap in your own ingredients as it has the potential to be as healthy or decadent as you want it to be. Another reason I love smoothies: they’re totally dynamic. I feel a little like a mad scientist when I put them together. I genuinely enjoy gathering the ingredients and adding each one to my blender. It’s an easy way to play around with flavors and I highly encourage you to experiment with yours.

To make the chocolately almond smoothie, I started by breaking apart and adding one medium sized banana to the bottom of my blender. Then I added about 5-6 frozen strawberries on top of the banana. You can use fresh strawberries, but I love to use frozen fruit when I can because they keep it cold for you without employing ice at the end. No one likes a watered down smoothie. After that, I added a couple heaping tablespoons of vanilla almond butter. I adore vanilla almond butter and it adds some extra sweetness. However, if you prefer to stick to the cleaner, more nutritious side, you may want to use a more classic almond or peanut butter instead. Really, any nut butter will do. Now for the chocolate! I added a heaping tablespoon of Dutch Processed cocoa powder. You can turn up the volume on the cocoa if you're feeling a little extra. No shame! The final step is the almond milk, which I actually never measure out, but did for our purposes here. I usually fill the blender to a point just below the top of all of the ingredients. It comes to a little over a cup. Same goes for the almond milk. Just insert your favorite milk. I used the “smoothie” setting on my blender and let her rip. Pour and serve! Let me know how you feel about smoothies and which ones you consider favorites! Have a lovely Wednesday, friends.

Chocolatey Almond Smoothie with Bananas and Strawberries

5-6 Medium/Large Frozen Strawberries

1 Whole Medium Banana

1 Tablespoon Dutch Processed Cocoa Powder

2 Tablespoons Vanilla Almond Butter

1 ½ Cups (give or take) of Almond Milk

Smoky Pomegranate Margarita

In honor of Cinco De Mayo, I made my first smoky margarita! As far as cocktails are concerned, margaritas are tops in my book. My husband happens to be a bartender so I am spoiled with quality margaritas at home and have to be honest here: I had a little help from him. It’s important to consult an expert when you can--especially if you’re married to one. I did, however, help with the brainstorming and actually made the final product all by myself. Whoo hoo!

In the last couple of years, I have become enamored with Mezcal. If you’re unfamiliar with Mezcal, it is a distilled alcohol made from an agave plant native to Mexico. Most importantly, it offers an air of terrific smoky flavor to anything it touches.

To make my smoky marg, I started by rimming my glass with coarse sea salt and lime. I also cut up some lime for garnish.

After this, I filled my cocktail shaker with around 4 ice cubes then added the mezcal, tequila (any kind you like!), Gran Gala (Triple Sec will work fine, too!) and lime juice before shaking it into a froth. Then I poured the contents into the salted glass and added a splash of pomegranate juice to taste. The last step is garnishing with your pre-cut limes. Ta-da! I hope you enjoy and have a lovely Cinco De Mayo!

Smoky Pomegranate Margarita

¾ ounce Mezcal

¾ ounce Tequila (I used silver)

½ ounce Gran Gala (or other orange liqueur)

¾ ounce Organic Agave Nectar

¾ ounce Lime Juice

Splash of Pomegranate Juice (to taste)

Why I Love Cheese Boards for Mindful Eating

Today I’m putting the focus on my new favorite activity: eating cheese-centric platters or boards. Even though I have always considered myself pro-cheese and wine, I have only recently discovered the sheer pleasure and possibility of a cheese board. We are lucky enough to have a wine and cheese bar right down the street along with another restaurant that has killer charcuterie options. So, for our anniversary this March, my husband, Chris, and I decided to go to Bouquet, one of the places down the street. I was craving small plates, so we decided to go for their largest charcuterie board, The Motherboard, and have a couple appetizers with wine. Damn, you guys. This meal has basically ruined me for all other meals! I couldn’t put my finger on it, but something happened during that meal. A spiritual experience, perhaps? I felt present and we took the meal slow. Like way slow. The board was filled with artisanal meats and cheeses (both local and international), and things like apple butter, pistachio relish, pickled eggs and crostinis. As we sampled bit by bit, I sipped my wine and didn’t get uncomfortably full like I sometimes tend to do. To my delight and surprise, I felt satiated the entire time and didn’t indulge too heavily in any one item so I could savor everything and still properly share with my husband. We talked about how the foods landed with each of us as we tried each part together. We laughed and enjoyed each other’s company. Our food wasn’t something that separated us for moments at a time as we enjoyed individual dishes, but rather it facilitated a level of conviviality we rarely embrace when we go out on the town. Boards also have this uncanny ability to make me feel exponentially more elegant and sophisticated than I actually am. Pinky's up! 

I came to the conclusion that the concept of a cheese board or tasting board of any kind is ideal for mindful eating. While trying any new dish or restaurant can ultimately have this effect anyway, the very nature of the cheese board just forces you to slow things down and consider what you’re eating and reflect on flavor. It’s my favorite thing for date nights nowadays because the board is an experience we can share together. It encourages conversation and creates a shared memory. Bonus if the atmosphere of the restaurant or wine bar happens to be dimly lit and opulent, but you can totally recreate the idea at home. Feature one at a dinner party with close friends, DIY your own for a date night or simply make your own small plate for a picnic or treat-yo'self sort of lunch. The possibilities are endless and I would love to write a post about making your own in the future.

I’ve filed cheese boards under instant happiness. They’re revolutionary for me because they underline and represent only the best things about food, effectively bringing me back to what’s real when I have the tendency to go ham on some pasta and breadsticks at the Olive Garden. It may not change your life but it could transform your nights out and that’s a win in my book. Do you want to feel present, mindful, excited, interested and fun all at once? Do you want to feel this way about food?! I know you do, so sample some damn cheese already and let me know how it makes you feel. I could be alone here, but I kind of doubt it.