Garlic Butter Spaghetti with Zucchini Noodles

Good morning and Happy Friday friends!!

Zucchini Garlic Butter Spaghetti

I’ve been playing catch up all week long after my recent adventures in Tuscany.  Particularly: Halloween and Holiday preparations at the mall, laundry at the house, dinner celebrating Jordan & Jocelyn’s latest cookbook last night, and detailed meal prep each morning to keep me from eating fast food throughout the week (something I’m guilty of each time I come back from a trip).  Dinners have mainly been simple preparations of pizza and pasta plus one evening of homemade, from-scratch green chilaquiles wHipped up by the boyfriend (his mother’s recipe).

One of my go-to pasta dishes that I made this week is my Garlic Butter Spaghetti with Zucchini Noodles.  Two-toned curls of fresh zucchini are sautéed in garlic butter, then tossed with cooked spaghetti, herbs, Parmesan cheese and black pepper.  A final squeeze of lemon sets off flavors.  What I love most about this recipe is that it comes together in about 15 minutes.  The prep work, sauce and zucchini can all be done while the pasta is cooking.  Everything gets tossed together at the end, and dinner is ready on the table in a matter of moments.  Exactly the recipe I need this week when energy is low and I crash at 8PM because of jet lag 😛  Continue reading for the recipe.

Read More »

Butternut Squash Pizza Recipe

This time last week, I was in Vinci, Italy, making some craaaazy delicious pizzas in a wood-burning oven overlooking the rollings hills of Tuscany.  I was also competing against Alana, Molly and Rebecca to see who could make the best pizza.

Butternut Squash Pizza

As my pizza, topped with tomato sauce, mozzarella cheese, spicy salami, eggplant, capers, olives and peppers, slid into the oven, it stuck to the metal peel, resulting in an uproar of airborne toppings.  Some landed back on the pizza while others went up in smoke as they hit searing hot stone.  Luckily, we were able to pull the pizza back out and reimagine it as a stromboli.  Despite its salty yum-factor and ability to overcome adversity, my rolled up pizza lost to Molly’s innovative white pizza topped with halved grapes and fresh rosemary.  Overall, everyone made delicious pizzas that evening, so really, we all won :)

I’m back in San Diego now, but I’ve still got pizza and Tuscany on my mind.  So today, I’m sharing this recipe for Butternut Squash Pizza.  Continue reading for the recipe.

Read More »

Live from Tuscany! #DaVinciStoryteller

I mentioned last week that I was going to set up a live feed during my weeklong DaVinci Wine Storyteller Experience.  Well, here it is!  I arrived in Vinci, Italy yesterday, and so far, everything has been incredible.  Surrounded by plots of Sangiovese grapes, bushy olive trees and soaring cypresses, the Tuscan villa we’re calling home this week (Casale Di Villa) is a historic space appointed with stone floors, antique furnishings and exposed wooden beams.  There’s a wood-burning pizza oven in the back yard, a chicken coop nestled behind bushes of fresh bay leaves, and an expansive garden dotted with ripe tomatoes, eggplants, peppers and fresh herbs.  I’m not going to get too detailed here though.  After the trip, I’m going to share all of my experiences, meals and photos in a recap post.  Until then, check out the series of photos below from all the DaVinci Storytellers, including Alana, Molly and Rebecca.  Photos will change as the week goes on.  Enjoy!

Wild Mushroom Tomato Sauce Recipe

I’ve got some exciting news to share with all of you today!!

Wild Mushroom Tomato Sauce with Herbs

In just under one week, I’ll be heading to the Tuscany region of Italy to embark on a weeklong DaVinci Storyteller Experience sponsored by DaVinci Wine! AHHHHH, so exciting!!! Set in the picturesque town of Vinci, Italy (the birthplace of Leonardo Da Vinci), this immersive experience is focused on the Cantine Leonardo da Vinci, an innovative growers’ cooperative committed to producing authentic Tuscan wine, including the flagship DaVinci Chianti.

Throughout the week, I’ll be diving into all things Cantine Leonardo Da Vinci, including vineyard tours, culinary experiences, delicious food and wine galore, plus meet and greets with local chefs, wine growers and other personalities in and around Vinci. Joining me on this trip are some food blogger favorites including Alana from Fix Feast Flair, Molly from my name is yeh and Rebecca from Foodie with Family. This is going to be such a fun week!

In anticipation of this trip, I’ve developed a new tomato sauce recipe infused with the flavors of Tuscany. Particularly mushroom and Chianti! Continue reading for the recipe plus more on DaVinci Wine.

Read More »

OMG Garlic Bread Recipe

You guys, this garlic bread.

OMG Garlic Bread Recipe

I recently had a fab dinner with Alana from Fix Feast Flair and Lily from Kale & Caramel at Jon & Vinny’s in Los Angeles.  The entire meal was incredible, but I remember particularly loving their garlic bread.  Served beside two saucy meatballs and a dollop of ricotta, the garlic bread at Jon & Vinny’s starts with a base of thick, yeasty ciabatta grilled until golden and black in spots.  Then, it seems to me like they brushed it with a loose mixture of chopped garlic, herbs and red pepper flakes.  The resulting garlic bread was crunchy on the outside, tender on the inside and just packed with flavor.  Perfect for dunking into all that sauce.

With these techniques and flavors in mind, I developed this recipe for OMG Garlic Bread.  With one bite, you will literally exclaim OMG.  Continue reading for the recipe.

Read More »

Spiced Apple and Oatmeal Smoothie Bowl Recipe

Hello from Portland, Oregon!!

Spiced Oatmeal and Apple Smoothie Bowl

Jorge and I are eating our way through the city over Labor Day Weekend, and if you’re interested in checking out all of our delicious travels, come say hello on Instagram!  We’re sitting at Pip’s Original Doughnuts at the moment, enjoying a plate of freshly-fried mini doughnuts while I finish up this article :)

Now, on to the recipe.

This Spiced Oatmeal Smoothie Bowl takes one of my favorite breakfast beverages to the next-level with the addition of healthful toppings, a motley mix of crunchy seeds, shaved coconut, fresh fruit and sweet maple syrup. Out of the glass and into the bowl, the thick smoothie base, flavored with apples, oats and spices, is consumed using a spoon rather than a straw. Toppings are scattered over the surface of the bowl, providing contrasting flavors and textures. Packed with various nutrients, this smoothie bowl can easily fuel an entire morning.  Given how sinfully I’ve been eating this vacation, I am going to be having one of these smoothie bowls every morning for the next week to balance things out!  Continue reading for the recipe (plus fun variations!).

Read More »

Apple Cheddar Biscuits + Updated Bacon Jam

Tender, golden biscuits infused with aged cheddar, apple and onion with sweet and smokey bacon jam on the side. To me, this is a plate of pure happiness.

Cheddar Apple Biscuits with Bacon Jam

I first made these biscuits (sans apple) two years ago while preparing a southern-inspired dinner for the boyfriend. The menu consisted of brined and breaded pork chops and collards cooked in bacon fat. To round out the plate, I decided to make buttermilk biscuits flavored with items I had in the fridge: sharp cheddar and scallions.  After some quick prep (one bowl) and brief trip to the oven, the hot, cheese-laced drop biscuits were on the table, and ready to be devoured with soft butter and runny honey.  A simple triumph!

Over the years, I’ve made this recipe countless times with various different cheeses and flavorings. It’s my go-to biscuit recipe.  And today, I’m sharing it with all of you :) Continue reading for the recipe!

Read More »

Cold Steeped Vanilla Mezcal Ice Cream Recipe

You guys.  This ice cream.  I can’t even.  But I will, so let’s dive in.

Vanilla Mezacal Ice Cream

Cold brew coffee is big right now.  I had my first cold brew at Blue Bottle in San Francisco a few years ago, and I loved every drop of it.  The idea behind the cold brew process is that the ground beans sit in cold water for a longer period of time until the flavors leach out into the water.  The resulting cold brew coffee has a sweeter, more complex taste, because heat was not used to extract flavor.  I recently learned that you can apply a similar technique to the ice cream making process.  I’ve tested this technique, and I’m here to report that it’s pretty freakin’ incredible.  Continue reading for the ice cream recipe.

Read More »

El Guapo

You guys, summer is almost over!!  I’m not ready to let go just yet though.

El Guapo Summer Cocktail Recipe

Today, I’m sharing my last summer cocktail recipe, El Guapo, a spirited mix of white tequila, bitters, lime juice, salt and Spiced Vanilla Syrup.  I’ve been seriously drinking these on the daily since I finalized the recipe several weeks ago.  Each sip is bright and refreshing with a complex sweetness from the syrup.  A perfect libation for a weekend gathering with friends, or a post-work happy hour (that’s when I’ve been drinking them!).  In a few weeks, I’m sure I’ll be drinking a PSL while switching all of my wallflowers and hand soaps to fall fragrances, but for now, I’m going to stay right here, and enjoy the last few sips of summer.  Continue reading for the recipe plus more on the Spiced Vanilla Syrup.

Read More »

Plum Glazed Salmon + Fish Brine

Similar to last week’s post, today’s article is a double feature.

Plum Glazed Salmon

Recipe #1 is Plum Glazed Salmon, a simple dinner recipe that comes together in a snap. Recipe #2 is a Fish Brine recipe that may just vastly improve your fish-making skills (it definitely improved mine!).  Let’s dive into #1.

Over the past several years, I’ve found that I really enjoy cooking salmon fillets during the week. They’re simple to prepare, healthy and cook up in a matter of minutes. Just what I need when I come home tired from work. But, I recently realized that I’ve yet to share a single salmon recipe here on Kitchen Konfidence! That’s all about to change.

The glaze for this salmon is a simple mix of pantry/fridge staples: plum jam, Dijon mustard, soy sauce, olive oil, garlic, salt and pepper. The salmon then gets cooked under the broiler until firm, glossy and golden. A final scattering of sliced scallions provides contrast in color and flavor. So simple, but so incredibly delicious. PS. If you can’t find plum jam, apricot would work well here too. Continue reading for the recipes plus more on #2.

Read More »