Monday, July 23, 2012

Rotisserie Chicken

Rotisserie Chicken is one of my favorite ways to prepare chicken.  It takes awhile but it is totally worth it.  If you have a grill that you can add on a rotisserie, then do it.  Usually an attachment is less than $100 but it depends what kind of grill you have.  If you are in the market for a new grill I highly recommend getting one that you can get a rotisserie attachment for as well.

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Tuesday, July 10, 2012

Splendid Avenue – Grand Opening

Today i am glad to announce the Grand Opening of Splendid AvenueSplendid Avenue is my online store that represent only things that we go absolutely nuts for. We stay true to our Scandinavian roots, we bring unique items, great design, and high quality.

Splendid Avenue is run by two gals — myself and my very close friend Monika.  We make a great partnership and have a blast together.  Monika runs an amazing design blog Splendid Willow if you haven’t seen it check it out.

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Monday, July 9, 2012

Bean and Feta Salad

I have been gone for two weeks but for good reasons.  And i can’t wait to tell  you all about it tomorrow!  I have been working on a big project and it launches tomorrow.  So come back and check it out!

I have also been on vacation – I went back to my old town Boston, MA and to Cape Cod.  It was a great time but hot.  It was 90+ the whole time.  But it was great to go back and visit all my favorite places in Boston, and introduce the town to little Ella who is 19 weeks now.  Next week i will share with you my Best of Boston list.

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Tuesday, June 19, 2012

Rhubarb Cheesecake

I have wanting to do a Rhubarb Cheesecake for years.  And when I found this recipe I decided to make one.  Oh my, just amazing dessert. The cheesecake is smooth, tangy and delicious.  The sour cream topping gives it a little more of tangy kick as well.  The topping is optional.  If you are serving the cake the same day I recommend not making the topping since it needs a little time to set.  If you are serving the cake the following day then making the topping since you have some time for it to set.

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Friday, June 15, 2012

Asparagus Salad with Fresh Herbs

Wednesday was my birthday and i spent the day at Pike Place Market walking around, shopping and eating.  I love doing that especially during the week when it is a little less crowded.  I had a fabulous lunch and got a bunch of goodies.

Then i made my Swedish Birthday cake, always reminds me of summer when i eat it.

I hope everyone is having a great June so far.  My little Ella is 15 weeks now and just growing like crazy.  It’s amazing to see how fast it goes.

I had a bunch of asparagus in the refrigerator and made this salad.  I love this dressing and it really goes with anything but just so refreshing and another thing that reminds me of summer.

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Thursday, June 7, 2012

Spinach and Cheese Ravioli with Sage and Garlic Butter Sauce {Giveaway}

There are times when you find a food product and you just want to let folks know about it.  I do not like to buy premade food unless I really know it is good and how it is prepared.  Especially since I am breastfeeding and I like to keep it process and chemical free as much as I can.

But a few weeks ago I was contacted by Pasta Prima about tasting their ravioli.  I have bought some store made ravioli and I am always thinking they are just ok.  For a quick dinner, sure why not.  So I wasn’t expecting much when I received a box of this Pasta Prima ravioli, but i was wrong. . .

I like my ravioli prepared simple so I cooked these for 3 minutes just as it said on the instructions and then I quickly sautéed them in a sage, garlic and butter sauce.  I have to say these were the best premade, store brought ravioli I have ever had.   The inside is spinach, garlic and cheese and you can taste all the ingredients.  It was delicious and I want all of you to get a chance to try these out.

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Sunday, May 27, 2012

Rhubarb Crumble on the Grill

It’s Memorial Day weekend in the US and this is the weekend the grilling seasons starts.  I l0ve preparing food outside and eating outside.  If i could i would move move my kitchen outside for the whole summer.  Unfortunately Seattle weather is not that cooperative so it would not work but i can dream.

Rhubarb crumble on the grill is such a fun thing to do for a picnic (yes you can easily transport this) or just do outside on the grill. This recipe is for 6 people but it can easily be doubled for a bigger crowd.

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Tuesday, May 22, 2012


Oh Gazpacho, one of my favorite soups of all time.  It’s refreshing, delicious, healthy, and reminds me of summer.  The key to making a good gazpacho are you ingredients. If you have fresh produce and some amazing sweet tomatoes your gazpacho will be awesome.  I don’t know how many times I have been to restaurants and the gazpacho has been disappointing. Making a good Gazpacho is really hard because you need excellent produce.  Your tomatoes are key to this recipe.  Since farmers markets are just starting up here and didn’t get to one, my tomatoes are store bought, and I chose some nice heirloom tomatoes that I found in the store.  I also think if you use fresh tomato juice this recipe will be much nicer.  I highly recommend making this recipe the night before you are about to serve it.  It always tastes much better the day after.

If you have any other Gazpacho recipes to share let me know and include a link at the bottom, always looking for other Gazpacho recipes.

Have you tried my Mango Gazpacho?  Another great one.

Print Recipe


Yield: Serves 8

Prep Time: 30 minutes

Cook Time: 12 hours

Total Time: 12 hours 30 minutes


6 ripe tomatoes, peeled and chopped
1/2 purple onion, finely chopped
1 English cucumber, peeled, seeded, chopped
1 sweet red bell pepper seeded and chopped
2 stalks celery, chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 clove garlic, minced
1/2 cup red wine vinegar
1/4 cup olive oil
2 tbsp freshly squeezed lemon juice
2 tsp sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 tsp Worcestershire sauce
4 cups tomato juice


Chop all ingredients in small cubes. The smaller cubes the better. You still want some crunch. Combine all ingredients. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. If you want more sour add more red wine vinegar, want spicier add more Tabasco (I had double the amount).

Adapted from: Simply Recipes

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Sunday, May 13, 2012

Orange and Cranberry Biscotti

Today was my first Mother’s Day – very unreal to get to celebrate this day with my new family.  Ella is now 11 weeks old and just awesome.  I am so blessed that she sleeps through the night and she has an awesome mellow personality.

On top of that it was 80+ in Seattle today and just a gorgeous day and I was just so excited to dress Ella in shorts and T-shirt.  I hope everyone had a fabulous Mother’s Day as well.

This biscotti recipe i got from Heather’s Dish who also celebreated her first Mother’s Day today, she has an adorable son called Weston, who is just 3 weeks younger than Ella.  I found this recipe awhile ago and have been wanting to make it for weeks.

Biscotti to me feels like you are eating a fancy dessert but a little healthier. At least that is how I think about it.

I love the combination or cranberry and orange and some nuts. To me that is the perfect combination. This biscotti is fruity, nutty and not sweet at all. Dunk in your tea and coffee and enjoy.

Print Recipe

Orange and Cranberry Biscotti

Yield: 12 pieces

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes


1/4 cup sugar

3 egg whites

Orange Zest from two large oranges (about 3 tbsp)

1 cup whole wheat pastry flour

1/3 cup cornmeal

3/4 tsp baking powder

1/4 cup crushed walnuts

1/2 cup dried cranberries


Preheat your oven to 300F.

In a bowl mix together the egg whites and sugar until they start to dissolve, around 4 minutes. Then mix in the orange zest until it’s broken up and combined.

Add in the flour, cornmeal, and baking powder. Mix until combined. Finally add the walnuts and cranberries.

Turn dough out onto a sheet pan lined with parchment or a Silpat, and using your hands mold it into a log about 3x12”. Bake at 300F for 30 minutes until the top is just starting to brown. Let the log cool for about 5 minutes, then gently remove it to a cutting board.

Using a serrated knife cut it into 1-inch slices width-wise and place them cut side down on the baking sheet. Bake for another 20-30 minutes, or until the cut sides are golden brown. Let cool completely before eating and storing in an airtight container.

Adapted from: Heather’s Dish

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Monday, May 7, 2012

Chocolate Chip Shortbread

When a blogger says, “The best cookies i ever made were chocolate chip shortbread at Christmas. I got phone calls asking for more shortbread. So yea, it’s my go-to from now on.”  How can one not try them.  And let me tell you – huge hit.  Love these cookies.  I made a huge batch and these are good even a week later, not many cookies last that long.  This is definitely a keeper.

This is another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Isn’t everything in the Kitchen Trial & Error  which is written by Kate who lives in Rochester, NY. Kate is an environmental person by and and cook by night.  Love her blog and it was hard to decide what to make, and next i am going to make the creamy mints.  But for now you have to try these cookies.

Print Recipe

Chocolate Chip Shortbread

Yield: 30-2" cookies

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes


12 tbsp (1 & 1/2 sticks) butter, room temp

1/2 cup granulated sugar

1/2 tsp vanilla

1 3/4 cups all purpose flour

1/4 tsp kosher salt

1 ½ cup semi sweet chocolate chips


Make sure the butter is room temperature and then cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla.

In a separate bowl, whisk or sift together the flour and salt.

Add the flour and salt to the butter mixture. Mix on low speed until it comes together into a dough. Add the chocolate chips and mix in.

Roll the dough into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). Roll the log in some wax paper.

Chill in the fridge for at least 1 hour.

Preheat the oven to 350F and line a sheet pan with parchment paper.

Slice the log into 1/4 inch slices. Place the slices on the sheet. They don't spread much, so they can be pretty close together.

Bake for 10-13 minutes, or until the edges are just starting to brown.

Remove from the pan and cool to room temp.

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