Kitchen Konfidence http://www.kitchenkonfidence.com Thu, 04 Feb 2016 21:07:11 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.7 Meyer Lemon Polenta Cake Recipe http://www.kitchenkonfidence.com/2016/02/meyer-lemon-polenta-cake-recipe http://www.kitchenkonfidence.com/2016/02/meyer-lemon-polenta-cake-recipe#respond Thu, 04 Feb 2016 21:07:11 +0000 http://www.kitchenkonfidence.com/?p=8423 A polenta cake recipe infused with fragrant vanilla and meyer lemon. The cake is finished with crème fraîche glaze and flecks of fresh meyer lemon zest.

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This cake is pure sunshine.

Meyer Lemon Polenta Cake Recipe

Meyer lemons are in season right now, and I’ve been obsessed with them for the past couple of weeks.  Meyer lemon vinaigrettes, meyer lemon roast chicken, meyer lemon chia pudding, meyer lemon in my sparkling water, meyer lemon squeezed on all the things, etc.  Meyer lemons are a cross between a lemon and a mandarin orange, and their flavor and aroma are just fantastic.  If you can get your hands on some in the next few months, I would highly recommend doing so.  Then you can make this cake :)

Nigella first introduced me to the wonders of a polenta cake, and I’ve been making them ever since.  This fuss-free cake starts with creamed butter and sugar.  You then alternate adding eggs and a dry mix of almond meal, polenta (cornmeal), baking powder and salt.  The cake batter is finished with citrus and vanilla.  Here, I am using meyer lemon zest and juice, but I’ve also made this cake with regular lemons and oranges.  Cooked low and slow in the oven, the cake emerges golden brown and fragrant.  Nigella tops her polenta cake with a sweet lemon syrup, but here I’ve chosen to top with a crème fraîche glaze and flecks of fresh meyer lemon zest.  Each bite is moist, light and crumbly with a sweet-tart hit of meyer lemon.  A true celebration of this seasonal beauty.  Continue reading for the cake recipe.

Continue reading: Meyer Lemon Polenta Cake Recipe

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Mint and Green Tea Smoothie Recipe http://www.kitchenkonfidence.com/2016/01/mint-and-green-tea-smoothie-recipe http://www.kitchenkonfidence.com/2016/01/mint-and-green-tea-smoothie-recipe#comments Wed, 27 Jan 2016 15:03:35 +0000 http://www.kitchenkonfidence.com/?p=8405 A healthy smoothie recipe flavored with green tea, ginger, fresh mint, spinach, pineapple and pear.

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Meet my new favorite feel good smoothie.  It’s green (of course), but not too green.

Mint and Green Tea Smoothie

The base of this smoothie is brewed green tea infused with golden coins of fresh ginger.  I used some organic green jasmine tea here, but you can use whatever you’ve got.  Just make sure the tea bags haven’t been sitting in the pantry for 5 years.  Green things include spinach for nutrients and mint for flavor.  Pear and pineapple join the mix to naturally sweeten things up.  Blend that all up, and you’ve got a vibrant green beverage that’s pure sunshine on a cold winter morning.  There’s no kale or celery in this smoothie, so its “greenness” is definitely on the pleasant side.  Continue reading for the smoothie recipe.

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Arugula Salad with Hummus, Oranges and Roasted Beets http://www.kitchenkonfidence.com/2016/01/arugula-salad-with-hummus-oranges-and-roasted-beets http://www.kitchenkonfidence.com/2016/01/arugula-salad-with-hummus-oranges-and-roasted-beets#comments Tue, 19 Jan 2016 23:17:24 +0000 http://www.kitchenkonfidence.com/?p=8385 An arugula salad with sliced oranges, roasted beets and a chive vinaigrette atop a creamy mound of hummus.

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I recently made a delicious discovery, and I just had to share.  Hummus with salad.

Arugula Salad with Hummus, Oranges and Roasted Beets

Hummus, that Middle Eastern dip made with chickpeas, tahini, lemon juice, garlic and olive oil, is always in the fridge at my house.  I mainly find myself dipping things into it like pita (regular or crisp), vegetables or chunks of warm, crusty bread.  But I also like to use hummus in more untraditional ways like as a spread for a turkey sandwich or whisked into a lemony vinaigrette.  Here, hummus is the flavor-packed base upon which a bright, sweet-tart salad sits.  Let’s dig into it.

This recipe starts with a pale swath of creamy hummus (store-bought is fine here) centered on a salad plate.  Next, a tangle of peppery arugula dressed in a chive vinaigrette is placed on the hummus.  There’s three tablespoons of acid to four tablespoons of oil, placing this dressing solidly in the tart-acidic camp.  The salad is finished with sweet rounds of juicy citrus and tender halves of roasted baby beets scattered about.  Each bite is a little tart, a little sweet and a little peppery with a balanced richness from the hummus.  So damn tasty.  Continue reading for the recipe.

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Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt http://www.kitchenkonfidence.com/2016/01/roasted-sweet-potatoes-with-honey-smoked-paprika-and-lime-yogurt http://www.kitchenkonfidence.com/2016/01/roasted-sweet-potatoes-with-honey-smoked-paprika-and-lime-yogurt#comments Fri, 15 Jan 2016 19:15:27 +0000 http://www.kitchenkonfidence.com/?p=8332 Easy roasted sweet potatoes flavored with honey and smoked paprika from the Gjelina cookbook. Lime yogurt, sliced green onion and cilantro scattered on top.

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Soooo, these sweet potatoes are out of control delicious.  Let me break it down.

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Large wedges of orange sweet potato are tossed in olive oil, honey and smoked paprika, then roasted until caramelized at the edges and creamy inside.  Size does matter here, because it allows you to achieve that contrast in texture with each wedge.  The sweet potatoes are then finished with sliced green onions, cilantro leaves and a drizzle of tart lime yogurt.  Each bite is just packed with bold flavors and varied textures, making this what I like to call a “sexy side dish.”

Often, I’ll pair sides like these with a piece of roasted chicken or seared steak and a simple salad.  The sweet potatoes are the main attraction on the plate, and the others are just supporting characters.  When you’ve got vegetables that taste this good, you let them shine.

I should mention too that this is a suuuuuper easy recipe.  The sweet potatoes are roasted with a few pantry staples, and all the toppings can be prepped while the potatoes cook.  They’re also really good with just a fried egg on top :) Continue reading for the recipe.

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5 Flavored Popcorn Recipes http://www.kitchenkonfidence.com/2016/01/flavored-popcorn-5-ways http://www.kitchenkonfidence.com/2016/01/flavored-popcorn-5-ways#comments Fri, 08 Jan 2016 18:08:27 +0000 http://www.kitchenkonfidence.com/?p=8327 5 easy Flavored Popcorn Recipes, including Rosemary Brown Butter, Sriracha Lime, Happy Vegan, Mexican and Truffle Pecorino.

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You guys, I am sooooo excited to share these popcorn recipes!!!

Mexican Popcorn Zoomed

Like pizza, popcorn is one of those foods I just love to get crazy creative with.  It’s a blank slate that just begs to be drizzled, flecked and tossed with all manner of deliciousness.  I will often make a big bowl of popcorn to snack on right when I get home from work to fuel evening dinner prep.  Here are some of my favorite flavor combinations:

  • Brown Butter + Rosemary + Lemon Zest
  • Sriracha + Butter + Lime Zest
  • Olive Oil + Nutritional Yeast + Cumin + Garlic
  • Cotija Cheese + Lime Zest + Butter + Cilantro + Chile Powder
  • Truffle Oil + Pecorino Cheese + Black Pepper + Truffle Salt

To make popcorn on the stove top, simply combine 2 tablespoons of oil, 1/2 cup of corn kernels and a pinch of kosher salt in a large pot over medium-high heat.  Cook covered until the kernels pop, shaking occasionally to ensure even cooking.  Once the popping slows to several seconds between pops, remove the pan from the heat, and dump popcorn into a large bowl.  This will result in the 8 cups of hot popcorn needed for each recipe below.  Continue reading for more details.

Continue reading: 5 Flavored Popcorn Recipes

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Shredded Kale and Brussels Sprout Salad Recipe http://www.kitchenkonfidence.com/2016/01/shredded-kale-brussels-sprout-salad-recipe http://www.kitchenkonfidence.com/2016/01/shredded-kale-brussels-sprout-salad-recipe#comments Tue, 05 Jan 2016 22:01:30 +0000 http://www.kitchenkonfidence.com/?p=8329 A colorful Shredded Kale and Brussels Sprout Salad Recipe to start the new year happy, healthy and well-fed.

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Good afternoon friends!!  Today, I’m sharing a colorful salad recipe that I developed in collaboration with Urban Outfitters.  Exciting side note, UO shared a photo of this recipe on their Instagram page and it got 104K likes!!!  WOOOOO!!!

Kale and Brussels Sprout Salad

This Shaved Kale and Brussels Sprout Salad is the perfect way to start the new year off happy, healthy, and well-fed.  Long-time Kitchen Konfidence readers know that I’m pretty obsessed raw kale salads.  If you’re not familiar, let me break it down.

Start with 1 pound of chopped kale, 1 pound of shredded Brussels sprouts and a vibrant dressing made with lemon, olive oil, anchovy, garlic and crushed red pepper flakes.  The acidic dressing then gets massaged into the greenery where it helps to break down the toughness of the raw vegetables.  After a brief waiting period, the kale and sprouts become wonderfully tender.  No cooking required!  The salad is finished with toasted walnuts, grated Pecorino and a dusting of freshly ground black pepper.  Each bite is bright, bold and just packed with flavor.  This is healthy eating that you can actually enjoy.  Continue reading for the recipe.

Continue reading: Shredded Kale and Brussels Sprout Salad Recipe

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Top 10 Recipes of 2015 http://www.kitchenkonfidence.com/2016/01/top-10-recipes-of-2015 http://www.kitchenkonfidence.com/2016/01/top-10-recipes-of-2015#comments Sat, 02 Jan 2016 19:48:58 +0000 http://www.kitchenkonfidence.com/?p=8320 Happy New Year everyone!!!  I’m kicking off 2016 with my Top 10 Recipes of 2015 (most visited). I’ll have to say that 2015 was a really big year for me.  Here’s why: Kitchen Konfidence was featured prominently many times throughout the year.  These features help spread the word, and I’m so appreciative for each and every one. I

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Happy New Year everyone!!!  I’m kicking off 2016 with my Top 10 Recipes of 2015 (most visited).

Top 10 Recipes of 2015

I’ll have to say that 2015 was a really big year for me.  Here’s why:

  • Kitchen Konfidence was featured prominently many times throughout the year.  These features help spread the word, and I’m so appreciative for each and every one.
  • I worked with several new partners in 2015, including DaVinci Wines, Negra Modelo, Nielsen-Massey, Tillamook, Specialty Produce, Ralphs and Kerrygold (to name a few!).  I always try to work with brands that I really love, so I can passionately include them in my blog content.
  • I went on my first international blogging adventure to Tuscany, Italy with DaVinci Wines.  Check out my recaps here and here.
  • After 5 years of blogging, I am still learning new tips and tricks to make the photography process easier and better.  In 2015, I started shooting in RAW format, I learned how to better balance colors, I experimented with VSCO presets, and I switched to tethered shooting.  These learnings really helped to improve my photos this year!
  • Best of all, I received so many positive comments from you (the readers!) on my recipes.  The goal of Kitchen Konfidence is to help home cooks become more confident in the kitchen, so when someone tells me that they tried and loved one of my recipes, I really feel like I’ve succeeded with my mission.

“Just wanted to tell you that now I’m a fan, and that my husband – unbelievably – loved your recipe for kale salad. This is a guy who thinks he needs “green things” about once a week, preferably KFC’s nasty green coleslaw. And he loved it!  -Pauline

“I made your pasta sauce tonight using crushed tomato’s , garlic, onion, oregano and basil along with parmesan cheese. It is wonderful! I used to rent from an Italian woman (Rosa) from Sicily and this sauce is just so much like hers and I just love it! I won’t be buying sauce in a jar again but will be making this from now on.” -Karla

“I just made this recipe for dinner and added some wilted baby spinach. I also used pumpkin instead of butternut since that’s what I had. It came out totally awesome! I had my doubts that the pumpkin puree would blend that well with the cheese, but it really was like eating a slightly less heavy mac and cheese. Thanks!” -Sarah

These are amaze balls! I made them as the pre-dinner snack for Thanksgiving, and am now making them to use as hostess gifts for holiday parties. Only problem is that they are so addictive I can’t have them in the house; have literally made myself ill eating too many of them.” -Kim

“seriously. SERIOUSLY. best thing ever.” -Holly

I get some constructive comments as well, and I do value those just as much.  Sometimes I leave off a step or ingredient, and it’s helpful when someone points this out.  Kitchen Konfidence is a one man show, and I’m going to make mistakes from time to time.  So either way, please keep the feedback coming!  Thanks everyone and I hope you all have an amazing 2016.  Now, on to the roundup.

Continue reading: Top 10 Recipes of 2015

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Blue Cheese, Caramelized Onion and Pear Puffs http://www.kitchenkonfidence.com/2015/12/blue-cheese-caramelized-onion-and-pear-puffs http://www.kitchenkonfidence.com/2015/12/blue-cheese-caramelized-onion-and-pear-puffs#comments Tue, 29 Dec 2015 18:00:57 +0000 http://www.kitchenkonfidence.com/?p=8295 An elegant New Year's Eve Appetizer that pairs perfectly with red Bordeaux wine. Cambozola cheese, caramelized onions and chopped pears in golden pastry.

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This is my final recipe for 2015, and it’s a tasty one :)

Blue-Cheese, Caramelized Onion and Pear Puffs

This recipe starts with frozen puff pastry, one of my fav ready-made products.  I mean what’s not to love about flaky, golden pastry ready in a matter of moments?  Such a time-saver.

Said puff pastry is then rolled out, cut into squares and draped into muffin cups.  Each cup bakes up into a beautiful flower-shaped vessel.  The filling for these cups is a mixture of rich Cambozola cheese, fragrant pear and meltingly sweet caramelized onions.  Chopped parsley adds a hit of freshness.  These Blue Cheese, Caramelized Onion and Pear Puffs are a perfect New Year’s Eve appetizer.  Especially when paired with some bold Bordeaux wine.  More about that plus the recipe below.

Continue reading: Blue Cheese, Caramelized Onion and Pear Puffs

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Triple Ginger Cookies Recipe + Happy Holidays!! http://www.kitchenkonfidence.com/2015/12/triple-ginger-cookies-recipe-happy-holidays http://www.kitchenkonfidence.com/2015/12/triple-ginger-cookies-recipe-happy-holidays#comments Thu, 24 Dec 2015 19:58:46 +0000 http://www.kitchenkonfidence.com/?p=8281 This Holiday Triple Ginger Cookies Recipe is packed with ground ginger, fresh ginger and spicy crystallized ginger. A perfect treat for Christmas!

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Triple Ginger Cookies

Happy Holidays everyone!!  Things have been a bit quiet over here, since I’ve been struggling with the flu recently.  Thankfully, I’m over the worst of it now (so the doctor says!).

My last Holiday recipe for the year is this one for Triple Ginger Cookies, and oh MAN are they good.  Like my Triple Chocolate Chip Cookies (noticing a theme here?), I’ve been making these ginger cookies for many years now.  The dry ingredients are laced with ground ginger, the wet ingredients with fresh ginger, and the finished dough is studded with a sizable amount of crystallized ginger.  Star anise, lemon zest and blackstrap molasses all pair beautifully with ginger, creating warming depth of flavor.  These glittering little nuggets are crispy on the outside, and tender and caky on the inside.  Each bite packs a pleasant burn (from the crystallized ginger) that will add intrigue to any Holiday cookie tin.  Continue reading for the recipe!

Continue reading: Triple Ginger Cookies Recipe + Happy Holidays!!

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Mustard Deviled Eggs with Crispy Chicken Skin http://www.kitchenkonfidence.com/2015/12/mustard-deviled-eggs-with-crispy-chicken-skin http://www.kitchenkonfidence.com/2015/12/mustard-deviled-eggs-with-crispy-chicken-skin#comments Fri, 18 Dec 2015 18:21:08 +0000 http://www.kitchenkonfidence.com/?p=8264 Easy deviled eggs flavored with mustard, lime juice and chives. Each egg is topped with a crispy piece of chicken skin.

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You guys, these eggs.

Mustard Deviled Eggs with Crispy Chicken Skin

First, I need to talk about crispy chicken skins.  I feel like they might be the best thing that practically no one is eating.  The method is simple.  Season chicken skins with salt and pepper, and cook until golden and crispy.  I like to cook them in the oven between to baking sheets to eliminate mess and ensure a flat chicken chip.  No additional oil is needed, because the skins cook in the accompanying chicken fat.  Let. me. tell. you.  These chicken skins are one of my favorite salty, savory snacks.  The texture is shatteringly crispy, and the flavor is pure golden succulence.  I love them so much that I decided to build a deviled egg recipe around them :)

Mustard and chicken is a classic combination, so these deviled eggs are simply flavored with both Dijon and whole grain mustard.  Lime juice is added for brightness, and chopped chives for a mellow onion note.  The eggs are finished with a shard of chicken skin that provides a satisfying, salty crunch.  Mustard Deviled Eggs with Crispy Chicken Skin would be a perfect addition to any holiday appetizer table, and they pair beautifully with an ice cold beer.  Continue reading for the recipe.

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