Grapefruit Margaritas

April 26th, 2013


This is so so delicious. Quite possibly the best marg I’ve made yet.   Cinco de Mayo is around the corner so feel free to work this into your fiesta-ing for cinco-el-drinko.

Serves 2


3 oz. tequila
1 oz. triple sec
6 oz. grapefruit juice, best quality
6 oz. Polar grapefruit club soda
salt and sugar


Wet the rim of each glass and press on to a 50/50 salt and sugar combo. Fill glasses with ice. Divide the above ingredients into two glasses. Stir. Serve. Enjoy!!

forever favorite:





1 tube of crescent roll dough (8 rolls)
2 oz medium brie
4 tbsp your favorite jam, I used triple berry
1 tbsp honey


1.  Preheat oven to 375 degrees. Open a tube of crescent roll dough and unroll them onto a baking pan, spacing evenly. (I’ve never bought this before and I guess the tube *pops* when you open it.  I did not see it coming and jumped like this bun

2.  Spread a half tablespoon of jam onto each triangle of dough.

3.  Slice the brie into pieces and place on the widest side of the dough. Roll dough from widest end to point. Bake in the oven for 11-13 minutes, until golden brown. Drizzle honey over each roll.  Serve warm.





Adapted from: The not so desparate chef wife


In the midst of this slowwww (herd of turtles stampeding through peanut butter)  slow pace of spring up here, I’ve been craving something both fresh and warm.

I saw a recipe for a warm butternut squash salad a few years ago that looked phenomenal.   But that gourd has dominated the winter soups, salads, and pastas and I’m officially squashed-out.  Instead, I thought sweet potato would be perfect.


1 large sweet potato, cut into 1-inch coins
1 15-oz. can chickpeas/garbanzo beans, drained and rinsed
1/4 of a medium red onion, diced
1 tbsp olive oil
2 tbsp fresh parsley, coarsely chopped
salt and pepper

2 tbsp sesame seeds
1/2 tsp sesame oil
1/4 tsp salt
1/4 cup water
1 tbsp lemon juice
1 tsp garlic powder

(if you can find tahini paste, just use that, lemon juice, and garlic powder for the dressing)


Preheat oven 375 degrees

1.   For the dressing: place sesame seeds in food processor and grind until smooth. Add sesame oil, salt, and water. Process until fully blended. Transfer to small bowl. Mix in lemon juice and garlic powder and set aside.

2.  Coat baking sheet with olive oil. Place sweet potatoes on the baking sheet and bake for 15-20 minutes. Take out of the oven and carefully flip each piece and put back in the oven for another 15 minutes until both sides are slightly brown. Test with a fork. If it’s marshmallow-y and soft, it’s done. Add salt and pepper.

3. Cut up the sweet potato coins into 1 inch cubes. Combine the squash, chickpeas, and onion in a medium, microwave-safe mixing bowl.  Pop in the microwave for 30 seconds. Toss in the tahini dressing. Sprinkle parsley. Serve immediately.










It’s amazing how persuasive food photography can be.  I stumbled upon this recipe from Ambitious Kitchen and after looking at maybe three pictures, my freewill had diminished.  Thereon, the rest of my day was about making a “those cookies” to “this face” connection.  I sped to the grocery store after work, grabbed all of the cookie ingredients with the same fervor as those overzealous assclowns shopping on Black Friday, ran in my house,  and turned on the oven with eight grocery bags looped around my arms and my coat and shoes still on.   All this over a photo

I guess that intense junkie reaction is part of the reason why I cook, why I do anything at all, half of the time.  It’s  “I want to eat that. Now.  Wtf is tahini? wtf is garam masala? Whatever I’ll find it and figure out how to make it”.  It’s impulsive, yes, but that’s how it gets done.

So yeah, the cookies are exactly as you imagine they might be.  Heaven.   I copied the recipe directly from Ambitious Kitchen because it is absolutely perfect the way she made it.

Here it is:

  • 1+1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tablespoon honey
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain greek yogurt or sour cream
  • 1 1/2 cups chocolate chips (I used mini chocolate chips)
  1. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
  3. Preheat oven to 350 degrees F.
  4. Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.




Happy Birthday Daddy-O

April 4th, 2013


Today is my dad’s birthday!   Mark Boylan is smart, thoughtful guy with a dry wit and a sometimes goofy/oddball sense of humor. He loves biking, baseball, history, art, photography, and the comfort of a great meal or a nice beer.

It might be a missed opportunity to include a certain Beatles song about a certain age, but I’m sure he’d rather hear one of his fav songs instead.  Happy Birthday Dad I love you!



BLT Salad

April 1st, 2013


A salad that tastes exactly like a BLT. I know, it seems like another one of those “salad traps” (that old chestnut..) where the salad pusher is straight-up lying to you. They say their salad is satisfying and comparable to whatever food it’s imitating, but it’s always a farce.  For the most part, the salad version of a meal you love is disappointing.  Taco salad is the worst offender- taking a glorious fiesta-in-your-mouth portable pocket and making it a cold, slimy chore to eat. Yes it has all the taco ingredients, but now it sucks.

This salad, however, provides the full BLT experience (the BLT experience. new band name. take it someone, it’s a freebie.) in that it really does taste like the sandwich. This will be your first bite reaction (at 0:20):

In this scenario, your brain is slapping your tastebuds in disbelief.


3 cups romaine lettuce, chopped
1 cup fresh spinach
2 medium tomatoes, diced
1+1/2 cups seasoned croutons
10 slices thick-cut bacon
1/3 cup low-fat mayo
1/4 cup milk
1/2 tsp garlic salt
black pepper


1. Cook bacon however you prefer. Drain grease,  chop bacon into 1 inch crumbles, set aside.

2. In a medium bowl, combine mayo, milk, garlic salt, and pepper.  Whisk until blended.

3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.






It’s perfect to make for a dinner party or a large crowd. Just be wary- your friends may slap you in the face (revisit the video above) and accuse you of witchcraft.. I mean, you did just make a salad taste like the world’s most perfect sandwich.  Yep. Witch, fo sho.


adapted from: