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TURKEY BACON AVOCADO BREAKFAST SANDWICH because breakfast sandwiches are the best

BREAKFAST SANDWICH

Hello friends! Constance here. Hope you’re all having a wonderful week! Guys-it’s almost March. Can you believe it? I’m not quite sure how that happened. I feel like I’m just now ready for Christmas. We’re getting ready for a crazy influx of house guests over the next month. Spring training starts soon here in Phoenix, and while I like to pretend everyone’s coming in town for some good quality hang time, let’s be real….it’s all about baseball.

Regardless, I’ve been working on coming up with some foolproof recipes that don’t have me slaving away in the kitchen all hours of the day. I definitely want our guests to have a hot meal, but I also want to keep a small ounce of sanity while doing it. My solution? Recipes that you can make in bulk and freeze for later. We’ve got more of these coming your way, but to start–biscuits. My plan is to make at least a few dozen of these before our guests begin to arrive so we can all eat our weight in breakfast sandwiches. Truly, they’re just the best. You can customize to fit any and all diets, and it’s as easy as frying a few eggs and some bacon and voila!

BREAKFAST SANDWICH

INGREDIENTS:

-2 slices thick cut bacon

-2 tbsp extra virgin olive oil

-1 large brown egg

-1 buttermilk biscuit

-sriracha

-1-2 oz. roasted turkey

-1/2 avocado, thinly sliced

-Sriracha

INSTRUCTIONS:

-In a medium sized pan, cook bacon over medium heat until crispy.

-Remove bacon from pan and add olive oil. Continue to heat on medium until olive oil is hot.

-Crack egg slowly over pan, and immediately reduce heat to low.

-Cook slowly until whites are set and yolks begin to thicken but are not hard.

-Remove egg from heat, top with fresh cracked black pepper, and set aside.

-Cut biscuit in half, and spread a light layer of Sriracha on the bottom half.

-Top with turkey, bacon, avocado, egg and the other half of the biscuit.

-Cut sandwich in half and serve immediately.

BREAKFAST SANDWICH


We’d love to hear your favorite combos below!  constance button

BIG GIRL SITE someone got a fancy new makeover

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There comes a time in every website’s life when the bubble-gummed & bootstrapped, “I did it myself!” look no  longer cuts it. We had one of those moments at the end of 2015 & decided that if we were going to be taken seriously as website full of thoughtful living pieces, entertaining tips, and killer cocktails, it’s time we started looking the part!

So, like every good creative, we decided to re-create ourself. We ditched the blog-like layout, changed our color palette, revamped the home page, & swapped out our flats for a shiny new pair of gold metallic wedges.

HERE ARE SOME FUN NEW THINGS TO EXPLORE:

– Recipes to impress your Mother-in-Law

– EXPLORE categories

– Meet the team in our ABOUT section

– Easter entertaining essentials

Shout out to the web design wizards, Kelly & Andra of With Grace and Gold. They are fabulous design unicorns that dreamt up the new website look and executed it like a dream. While not only a joy to work with, these girls are freakishly talented and very well priced. If you are in the market for branding, website design, or brand strategy, I couldn’t recommend anyone else more highly!


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GINGER & WALNUT DARK CHOCOLATE BARK

DARK CHOCOLATE BARK - LAUREN KELP

Happy Monday! Constance here. Please tell me I’m not the only one who is seriously struggling with coming off of the chocolate high after the holidays?! It seems to be so much more difficult than it was last year. I’m a firm believer in the gradual change, and I think that this little recipe falls a bit more into the power bar/trail mix category than the dessert category. Right? And dark chocolate is basically a superfood. Thus, I bring you Ginger & Walnut Dark Chocolate Bark. It’s easy. It’s delicious. And it’s obviously super healthy…

DARK CHOCOLATE BARK - LAUREN KELPDARK CHOCOLATE BARK - LAUREN KELP

INGREDIENTS:

-18 oz. dark chocolate chips or chunks

-2 tablespoons almond extract

-1 cup candied ginger, chopped

-1 cup walnuts, chopped

-1 cup shaved almonds

DARK CHOCOLATE BARK - LAUREN KELP

INSTRUCTIONS:

-Line two large baking sheets with parchment paper.
-In a medium sized saucepan, heat chocolate on low until melted. Stir often.
-Once melted, add almond extract and whisk until smooth.
-Remove from heat and add all but 1/3 cup of ginger, 1/3 cup of walnuts and 1/3 cup of almonds.

-Stir until evenly combined.
-Pour chocolate mixture into prepared pans.
-Sprinkle the remaining ginger, walnuts and almonds evenly on both prepared pans.
-Refrigerate bark for at least one hour (preferably overnight) until firm.
-Remover from refrigerator, cut into squares, and serve.

DARK CHOCOLATE BARK - LAUREN KELP


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MAPLE SEA SALT ROASTED ALMONDS

Lauren Kelp | Maple Sea Salt Roasted AlmondsHello lovelies! Are you ready for the best snack hack of your life? We recently threw a Tablemakers dinner in Phoenix were these were served as a little appetizer and our guests flipped! They are the perfect combination of salty & sweet and your life will never be the same after you try them. Seriously. xoxo,LK


Laurel here! There’s something magical about the sweet, rich aroma of roasted almonds that always makes me think of steam swirling around street-cart vendors in winter, or fancy kiosks in the mall selling fragrant cellophane bags of these little goodies. They remind me of something you’d treat yourself to or receive as a gift (in those same fancy cellophane bags or glass jars), you know? I’d always thought of roasted or candied nuts as something too special to make at home–which is ridiculous, now that I know how completely easy they are to pull off, and in almost no time at all. Can you stir things in a bowl? Can you wait twenty minutes? Perfect, then you can make these! If your pantry is stocked anything like mine, you may even have all the ingredients to make these treats already, but even if a shopping trip is required, this four-ingredient beauty won’t break the bank.

The only real secret to getting these crunchy, candied nuts just right is one I’ll share with you now (saving you from a fate like my first few overly sticky batches)…always toss them in syrup first, then vegetable oil separately. That’s it! The oil resists mixing with the liquid in the syrup and forms a kind of coating on the outside. Your result, my friend? Perfectly crunchy, not sticky, addictively delicious roasted nuts every time.

Lauren Kelp | Maple Sea Salt Roasted Almonds
The best thing about this recipe for Maple Sea Salt Roasted Almonds really is, in fact, that it’s just a gateway to other recipes. Once you know how easy they are to make ahead of time, you can discover how amazing they are on top of hearty salads, warm Brie drizzled with maple syrup, breakfast bowls of grains or Greek yogurt, chopped and sprinkled on ice cream…you name it! My favorite way to eat them is straight out of my hand, though–they’re the perfect take-along snack for the office or running errands, and they keep me from reaching for far worse alternatives (vending machine candy bars, I’m lookin’ at you).

Never know what to serve at a party? This recipe will make you look like an entertaining genius. Set out a few pre-dinner bowls of these to satisfy hungry guests the next time you’re hosting–they’re totally at home next to a good cheese plate or on a bar cart with tasty cocktails. Like all good salty-sweet things (which is basically saying ALL GOOD THINGS, because that’s my favorite category), these roasted almonds are equally at home before or after dinner. You could just as easily end the meal with passed bowls of them and call it dessert. Happy snacking!

Lauren Kelp | Maple Sea Salt Roasted AlmondsINGREDIENTS:

3 cups whole almonds
1⁄4 cup real maple syrup
1 teaspoon sea salt
1 tablespoon vegetable oil

Lauren Kelp | Maple Sea Salt Roasted Almonds

INSTRUCTIONS:

– Preheat oven to 350 F, and line a baking sheet with parchment paper.

– In a mixing bowl, toss almonds with maple syrup and half the salt.

– Add vegetable oil, toss until thoroughly coated.

– Spread almonds in a single layer on lined baking sheet.

– Bake for 20 minutes until deep golden brown, stopping about halfway through to stir with a silicone spatula and sprinkle with remaining sea salt.

– Let cool slightly, then break apart any clumped-together almonds while still a bit warm.

– When completely cool, store in airtight container for up to one month.

Lauren Kelp | Maple Sea Salt Roasted Almonds


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CRANBERRY + PISTACHIO ALMOND BARK

XMAS0004Hello merrymakers! Constance here! If you’re anything like me, you’re in full scramble mode. It’s Monday and that means you have less than one week until THE day of gifting. No matter how hard I try and how much I plan, I’m always working, shopping, cooking up until the last minute. Wasn’t it Steve Jobs that said the best work is done under pressure? No? Well….someone did, and I’m sticking to that nugget of wisdom!
And friends, if you’re in the same boat, this recipe is clutch. Total prep time? About 10 minutes. Total time? About 8 hours. BUT 7.5 hours of that is spent in your refrigerator which means this little recipe is foolproof! And better news? It’s truly so, so good. And it just to happens to be red, white, and green!

XMAS0001 INGREDIENTS:

-18 oz. good white chocolate
-2 tablespoons almond extract
-1 cup chopped unsalted pistachios
-1 cup chopped dried cranberries

XMAS0002INSTRUCTIONS:

-Line two large baking sheets with parchment paper.
-In a medium sized saucepan, heat chocolate on low until melted. Stir often.
-Once melted, add almond extract and whisk until smooth.
-Remove from heat and add all but 1/2 cup of pistachios and 1/2 cup of cranberries.
-Pour chocolate mixture into prepared pans.
-Sprinkle the remaining pistachios and cranberries evenly on both prepared pans.
-Refrigerate bark for at least one hour (preferably overnight) until firm.
-Remover from refrigerator, cut into squares, and serve.

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CHOCOLATE FUDGE

CHOCOLATE FUDGE - LAUREN KELP

Hello & Happy Monday, you beautiful birds! It’s chocolate day here at LK HQ and we are busting out a good one – chocolate fudge! It’s pure heaven and it’s perfect to share, gift, or indulge in after a good meal. Thankfully, Foodie Bad Ass Constance Higley brings her A-game and knocks this guy out of the park. Can’t wait to hear what y’all think! – xoxo, LK


Hello friends! Constance here. Remember how we said Mondays were made for chocolate? We weren’t kidding. It’s what we live for…at least on Mondays. I’ve always steered clear from any sort of fudge recipe, thinking it was way out of my league. And the whole tahini thing (see recipe) threw me for a complete loop. But like with anything that may seem scary, once you get started you realize it’s truly easy and so worth it. And any recipe that I can make the day before a dinner party and freeze overnight is 1000 times worth it!

If you love chocolate, dessert, a good time, or a delicious recipe – this little guy is absolutely for you! Check it out and see what I mean…

CHOCOLATE FUDGE - LAUREN KELP

INGREDIENTS:

-1/2 cup pure maple syrup

-3 tablespoons coconut oil

-340g hulled tahini

-2 tablespoons cocoa powder

-3 teaspoons vanilla extract

-sea salt flakes

CHOCOLATE FUDGE - LAUREN KELP

INSTRUCTIONS:

-Line an 8×8 pan with parchment paper.

-Slowly heat the maple syrup and coconut oil until just melted.

-Remove mixture from heat and add the tahini, cocoa powder and vanilla extract.

-Mix together until combined into a smooth, runny paste.

-Transfer mix to prepared 8×8 pan, and top with sea salt flakes.

-Place pan in freezer for at least 4 hours to set.

-Remove from freezer, but into small squares, and serve immediately.

CHOCOLATE FUDGE - LAUREN KELP


constanceRecipe adapted from My Darling Lemon Thyme.

PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE

PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE - LAUREN KELP

Well, hello! We are helping you step up your entertaining game this holiday season with the most delicious (and easy!) prosciutto wrapped dates with goat cheese! You can make it in under five minutes, it tastes delicious, and it packs a major WOW factor – what could be better? See the recipe below! – xoxo, LK


Friends! Constance here. It’s official! I’ve found it. The ultimate Christmas party appetizer that is, in fact, equal parts super easy and super fancy-ish. Parties, dinners and last minute get-togethers are in full swing for the holidays, and if you’re anything like this gal, procrastination can get the best of you. Rather than opting for that weird and slightly disturbing store bought dip, I beg of you, try this prosciutto wrapped dates with goat cheese combo out.

PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE - LAUREN KELPPROSCIUTTO WRAPPED DATES WITH GOAT CHEESE - LAUREN KELP

INGREDIENTS:

-15-20 dates

-goat cheese

-proscuitto

-fresh thyme

 

PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE - LAUREN KELP

INSTRUCTIONS:

-Spread 1/2 tbsp of goat cheese on each date.

-Wrap each date with one slice of prosciutto.

-Top with a small sprig of fresh thyme.

PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE - LAUREN KELPSo next time you are in a bit of a bind and need a fancy appetizer in a snap, don’t forget about this little gem! Nothing says, I am a serious hostess-with-the-mostess like prosciutto wrapped dates with goat cheese! PROSCIUTTO WRAPPED DATES WITH GOAT CHEESE - LAUREN KELP


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SALTED CARAMEL APPLES

SALTED CARAMEL APPLES - LAUREN KELPHello party people! I know everyone is gearing up for the holiday season, but we are still enjoying this gorgeous Fall weather here in Chicago. It’s beyond rare that we don’t have snow on the ground at this point in time, so I am basking in all the “light jacket” glory.

Our fabulous Food Contributor Constance must have taken my Fall musings to heart as she whipped up the most gorgeous salted caramel apples the universe has ever seen. Just in time for Thanksgiving, Friendsgiving, and all those potlucks you are about to attend.

Dip, serve, and repeat – that’s what I say! For the perfect shareable dessert, put in the refrigerator for a few minutes so the caramel hardens and cut into easy to serve slices.

SALTED CARAMEL APPLES - LAUREN KELP

INGREDIENTS:

– 2 cups granulated sugar
-12 tablespoons unsalted butter, diced into 1-inch cubes
-1 cup heavy cream
-3 teaspoons of SEE SALT

SALTED CARAMEL APPLES - LAUREN KELPINSTRUCTIONS:

– In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
-The sugar will soon start to clump together. This is ok and what it is supposed to do!
-The sugar will soon start to break down into a liquid and you’ll want to switch to a whisk to get rid of the clumps.
-Once the sugar is in liquid form, you’ll want to continue stirring for about 2 minutes.
-Carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
-Once the butter has melted, CAREFULLY add the heavy cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes.
-Remove from heat, stir in the SEE SALT, and let completely cool before you pour it into any jars.
-Store in the refrigerator and warm up slightly to drizzle or use for desserts.

SALTED CARAMEL APPLES - LAUREN KELP

Recipe by Table for Two.


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DARK CHOCOLATE BARK WITH SPICY TAMARI PUMPKIN SEEDS

Lauren Kelp | Dark Chocolate with Spicy Tamari Pumpkin Seeds

Ooh, hello! We are taking dark chocolate to a whole new level today with these delicious, mouth-watering, delectable dark chocolate bark with spicy tamari pumpkin seeds. It’s like magic in your mouth and it’s an absolute must if you are entertaining, giving gifts to friends, need a better snack than potato chips, or want to impress the hell out of anyone. Y’all, they are life changing.  – xoxo, LK


Hi there!Laurel here with a recipe inspired by the recent wave of mini Halloween candy bars that overtook my house. I love a tiny chocolate pick-me-up here and there, but let’s face it, there are better ways to cure that craving than a brightly wrapped block of sugar. When I’m really in need of a dark chocolate fix–which is almost every hour of the day around mid-week–I try to at least reach for a homemade treat instead of a commercial candy bar. This heart-healthy Dark Chocolate Bark with Spicy Tamari Pumpkin Seeds is an absolute winner!

It’s super easy to make, since ‘melt and stir’ are basically all the directions you need to know. With a variety of toppings, it’s made appearances around here as dessert at the end of a dinner party, as a holiday gift (try it with nuts or crushed candy canes), and even as a fancy snack at Movie Night. This version, sprinkled with vitamin-loaded, toasted salty & spicy pumpkin seeds, is one of my favorites ever!

Lauren Kelp | Dark Chocolate with Spicy Tamari Pumpkin Seeds

Hint: These Tamari & Sriracha Pumpkin Seeds are a great snack on their own, if you’re not on a chocolate kick at the moment. Salty, spicy, crunchy….they’re unbelievably good just eaten by the handful, but I’ve also sprinkled them on top of salads and bowls of soup for a little extra ‘wow’.

INGREDIENTS:

-1/2 cup raw, hulled pumpkin seeds (also called pepitas)

-1 tablespoon tamari soy sauce

-1 teaspoon sriracha sauce

-1 teaspoon vegetable oil

-7 oz. dark chocolate (I used two bars of my favorite 70% dark chocolate)

Lauren Kelp | Movie Night SnacksINSTRUCTIONS:

-Preheat oven to 350, and line a baking sheet with parchment paper.

-Whisk tamari, sriracha and oil together, toss with pumpkin seeds to combine.

-Spread seeds in a single layer on baking sheet, bake until seeds are toasted and liquid has evaporated (about 10 minutes, keep a close eye on these!).

-Place chocolate in a microwave-proof bowl and heat in microwave, removing every twenty seconds to stir, until just melted.

-Add roasted pumpkin seeds to melted chocolate, pour mixture out over a sheet of parchment.

-Let cool (place in fridge to set faster if you can’t wait), then break into pieces and eat!

Lauren Kelp | Movie Night Snacks


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ROASTED SHALLOT & POMEGRANATE FLATBREAD

ROASTED SCALLION FLATBREAD - LAUREN KELP

Happy Monday, babe-trons! Fall is officially here (that’s including you Texas and Arizona) and we couldn’t be happier. Bring on the plethora of hearty comfort food! If you are looking to step up your flatbread game, may we suggest this delicious roasted shallot & pomegranate option. It’s divine and perfectly hearty, but not in a “I can’t button my pants” way. See what we mean below! – xoxo, LK


Hello beautiful people! Constance here. I hope you all had the most wonderful time celebrating this weekend! And you guys–it’s November! It’s finally here. I’m ecstatic.

We’ve been on the search for the perfect fall inspired flatbread recipes, and I have to tell you–this one has my heart. I must confess, I really haven’t spent much time cooking with shallots, and do I regret it? Wholeheartedly. We’ve been using them in almost everything this past month, and I am obsessed. The combination of the roasted shallots, rosemary & pomegranate is oddly nostalgic and makes me so excited for cold weather, warm fires, and some true quality time spent around the table with those I adore.

We always love hearing about your favorite combos! Share your favorite flatbread recipes with us this week by tagging #LKmakes!

ROASTED SCALLION FLATBREAD - LAUREN KELPROASTED SCALLION FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

 

 

INGREDIENTS FOR FLATBREAD:

-pesto

-1/2 cup crumbled goat cheese

-1/3 cup pomegranate seeds

-1 medium sized shallot, sliced into small fans and roasted with fresh rosemary until slightly crisp

-fresh cracked pepper

ROASTED SCALLION FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED SCALLION FLATBREAD - LAUREN KELP


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