Boca Grande, FL '13

Alright so I know this blog is about food... but I'm about to give you some food for the soul.

These clips were taken last week during our family's annual 4th of July trip to Boca Grande, Florida. My Meme has a beach house there and we've been going before we were even born... if that makes sense.

Anyways, instead of taking pictures, I thought I'd do a little something different this year. This is my first time making a video like this, but I had so much fun doing it that I've got a feeling it won't be my last.

I hope you enjoy!
And yes, for us, dancing (good or bad) is a habit.



Love those people more than words could ever express.

Tonight, I hit the hay reminding myself how much I have to be thankful for.

Remind yourself what you have to be thankful for. I'm sure it's much more abundant than you realize.

xoxo,
Casey

The Gourmet Grilled Cheese

I'm a huge movie buff.

Perhaps it's because I used to want to be an actress, and grew a deep appreciation for the creation of film throughout my years of acting classes and short time living in L.A.... OR perhaps I like to give my mind a break and be entertained for a good hour and forty-five minutes. Either way, I.love.movies.

Though I have a deep love for animated movies, I've been adding documentaries to my movie-watching routine. Watching documentaries makes me feel more educated and like I'm investing my time in learning about something.

I'm sure it's obvious what genre of documentaries I'm most captivated by... I mean, I do talk and think about food quite often - so why not watch it?

One food documentary that I enjoyed quite recently is Step Up To The Plate , an amazing foodie film that follows French master chef Michel Bras over a pivotal year as he hands his legendary, 3-Michelin Star hotel/restaurant over to his son, Sebastien.

Towards the end of the documentary, it shows Sebastien making his signature dish... a dish that is so intricate that it beautifully demonstrates the fact that he is capable of taking over his fathers restaurant/hotel. If there's anything that proves that the process of making food is art, it is this documentary. In order to make this dish, Sebastien pulled memories of food from his childhood and brought all those distinguished flavors together in different steps to, in the end, tell a story of family and inspiration... which I just think is so neat.

Through his inspiration, I actually found inspiration myself. In one of his courses, he takes a swirl of Laguiole cheese (quite an expensive cheese) and fills it with a little dollop of blackberry jam, as a hint that they should be eaten together in one bite. There are a lot of foods that should be eaten together, and many foods that shouldn't be eaten together. In order to educate myself more on this topic, I often read The Flavor Bible, a book written by some of the most well-known chefs that shows flavor pairings you would never even think of (definitely a necessity to your cookbook collection).

The Cheese: (taken from Step Up To The Plate)

The Jam: (taken from Step Up To The Plate) 

(oh yes, it's in French... some of the best films are)

ANYWAYS, about that inspiration Sebastien gave me.... I made a grilled cheese with it. When you have one of the best chefs in the world pairing two ingredients together, and one of them is cheese, what better to do with them than to throw them on some buttered brioche and pan sear it golden? That's what I always say...

Though I did change one thing: since Laguiole cheese is quite expensive, I did much research and found Laguiole's "sister cheese" called Le Chevrot. Le Chevrot is a lightly firm goat cheese that melts quite beautifully.... especially on some brioche (the best kind of bread for pretty much everything... burgers... french toast... grilled cheese). The cheese and the bread can both be found at your local Central Market and sometimes Whole Foods (but I'd call ahead).

And blackberries- they're at the peak of their season now... so grab 'em and jam 'em why they're hot!

Like, woah.

- beauty at it's best -

The Gourmet Grilled Cheese

Ingredients:

Blackberry Jam:
About 2 cups of Blackberries
1 1/2 cup Splenda
2 teaspoons Lemon Juice
1/2 teaspoon Cinnamon
2 teaspoons Cornstarch

The Sandwich:
Brioche Bread
Blackberry Jam (recipe above)

1/2-inch slices Le Chevrot Cheese, rind removed

Unsalted Butter, softened

1. To make the Jam: In a small saucepan, heat blackberries, Splenda, lemon juice and cinnamon on high for 5 minutes, stirring often. Once softened, crush the blackberries with a pounder, fork, or wooden spoon (whatever you have that works). Once crushed to the consistency that you would like your jam to be, reduce heat to medium and cook 15 more minutes.
2. Once some liquid has been produced from the blackberries, pour about 2 tablespoons of the blackberry liquid into a small bowl along with the cornstarch, and mix well until combined. Once free of lumps, pour mixture back into pan (joining the rest of the crushed blackberry mixture) and mix well. Cook on medium for another 5 minutes until cornstarch begins to thicken the blackberry mixture, then transfer mixture into a heat-proof container (like the jar I used), and refrigerate. The jam will continue to thicken as it cools. Jam should be eaten within the week since it's not properly preserved. 
3. To make the sandwich: Heat a medium, nonstick saute pan over medium-low. At the same time, heat another clean, small stainless steel pan over medium-low on a different burner. 
4. Cut thick slices of brioche bread with a serrated knife (I prefer about 1/2 inch slices). Place a good amount of blackberry jam on one slice of bread, and top with slices of Le Chevrot cheese covering the jam. Place the other piece of bread on top to make a sandwich, and graciously butter each side. 
5. Place one side of sandwich in the heated nonstick pan, wipe the bottom of the stainless steel pan with a damp towel, and place the clean, heated stainless steel pan on top of the sandwich, therefore "sandwiching" it ;). Cook for about 5 minutes, or until the sandwich is golden brown on both sides (just remember to cook low and slow to gain that golden brown color). No need to flip!
6. Cut in half diagonally, and take a bite into the best combination of flavors in a grilled cheese, ever.

XO,
Casey

The Best Burger in the World

Let’s talk about the best burger in the world.

A few months ago, a good friend of mine took some friends and I to his family’s restaurant. At this restaurant I ordered this burger, of which I exclaimed, “This is the best burger in the world.”

I have had it in my mind for a while to remake this miraculous burger to the best of my ability… and while on a recent visit to Texas, with plans of watching this big basketball game that I think was supposed to be important or something, my boyfriend said he was buying some beer on his way over, to which I thought it would only be right to pair the best burger in the world.

I twisted my friend’s family restaurant’s burger a bit to make it my own, but I have to give great thanks for the inspiration. My tummy thanks you ;)

Let me just preface that this is NOT healthy. But, ya know, that’s what Splurge Saturdays are for. 

You just gotta splurge sometimes.

Equation to the best burger of the world:

2 Buttery Toasted Hawaiian buns

+

¼ Cup Pimento Cheese

+

1 Perfectly-Cooked Over Easy Egg

+

1 80/20 (Beef-To-Fat Ratio) Well-Seasoned Ground Beef Patty

+

1 Small Block of American Cheese (stuffed into the Beef Patty)

YUM!

The Juicy Pimento Cheese, Egg, American-Cheese Stuffed Burger

Serves 4

Ingredients:

Perfect Pimento Cheese:

2 cups grated Cheddar Cheese

1 cup grated Monterey Jack Cheese or Pepper Jack Cheese

1 4-ounce can diced Pimentos (found by the olives in the grocery store)

1 Jalapeño pepper, washed, diced fine, seeds kept

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne

2/3 cup reduced-fat Mayonnaise

½ cup reduced-fat Cream Cheese, softened

Salt and Pepper, to taste

Burger:

1 ½ pounds Ground Beef (80 percent lean-this is most important for the perfect burger)

1 ½ tablespoon Worcestershire Sauce

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons kosher salt, plus more to taste

1 teaspoon pepper, plus more to taste

1 tablespoon olive oil

4 eggs

4 American Cheese slices (or any type of cheese, but for this burger I suggest this)

4 Hawaiian buns

1 tablespoon softened butter

Original Pam Spray
A bunch of napkins (you'll need them, trust me)

Procedure:

1. So you don’t forget, preheat the oven to Broil. Butter each bun and bottom of the Hawaiian buns, and place on a baking sheet. (DON’T place in oven yet).
2. Make pimento cheese: Mix all ingredients in a medium-sized bowl until well combined. Refrigerate until ready to use. (Note: you probably won't use all of the Pimento cheese of the burgers, but it serves as a GREAT snack with pretzel crackers, snow peas, or even a killer grilled cheese)
3.  Cut each slice of American cheese in half, then in half again (so you have 4 equal squares). Stack 4 squares on top of each other to form 4 cheese cubes.
4. In a large bowl, mix with your clean hands ground beef, Worcestershire Sauce, garlic powder, onion powder, salt, and pepper, and olive oil until ingredients are well combined.
5. Divide beef into 8 equal portions and place on a work surface. Roll each of these portions into balls and then flatten them. Place 1 stack of American cheese in 4 patties. Place the other empty patties on top of the patties with American cheese, and pinch the edges to form a tight seal. Cup each patty with your hands to reform them into normal looking burger patties, and work them until they form a single, thick patty. Repeat with all patties until you have 4 good-looking patties. Transfer them to plate and refrigerate for a moment while you prepare the stove.  
6.  If you have this type of amazing stovetop grillpan, then get out that baby. But if you don’t (don’t fret, but you should probably go ahead and order it), just get out a large, nonstick sauté pan. Heat over medium-low heat until hot (like 2-3 minutes), spray well with Pam, then place the 4 patties (or as many as will fit at one time) into the plan. Turn heat to low (it's all about low and slow!) and cook, undisturbed (don’t press them), for 4 minutes (it's totally okay if cheese oozes out a bit). With a spatula, flip patties and cook another 4 minutes. This creates a medium-rare burger (how a burger should be eaten), but if you aren't one for any pink in the center, then cook your burger a little longer on each side for desired done-ness. Transfer patties to a plate and cover loosely with tinfoil (it’s important to let the burger rest for a few minutes). Reserve the burger juices in the pan they cooked in.
7.  While burgers are resting, throw those Hawaiian Buns in the oven and set a timer for 3 minutes.
8. In a medium saucepan, pour the reserved burger “juices” and heat to medium heat. Gently crack all 4 eggs into the pan and cook until whites are set, but yolks are still soft (about 3 to 4 minutes-over easy style). With spatula, divide the eggs into 4 portions (if the whites are all stuck together). Season with salt and pepper and take off heat.
9. Pull the Hawaiian buns. Divide onto four plates. Immediately coat the top buns with a heaping amount of pimento cheese. Place a burger patty on each of the four bottoms. Place an over-easy egg on top of each patty.
10. Serve to your sports-obsessed boyfriend, who actually takes his eyes off the game to eat this burger because it is, in fact, the best burger in the world.

Fruit Salsa with Baked Cinnamon Oatmeal Chips

I love me some fruit.

I don't think there's any fruit that I don't like... I just love that it's healthy AND beautiful to eat all by itself. 

...but there's nothing wrong with adding some fluff, either. 

This appetizer/snack/dessert has just the right amount of fruity fluff without too much effort, and is adapted from one of Momma Jacque's recipe ~(thanks, Mom!)~

So go ahead and whip it up, devour it, and remind yourself that the fact that you just consumed every last drop is totally fine because you now have your daily fiber and fruit servings all taken care of.

...and substitute any fruit you'd like. I picked a few of my favorites and they worked together quite well; but add & subtract as you please :) 

It's just like chips and queso! 

- except a little sweeter and like 1/10 the calories -

Fruit Salsa with Baked Cinnamon Oatmeal Chips

Serves 8

Ingredients:

For the Chips:

10 6-inch flour tortillas

1 egg

½ cup Steel Cut Oatmeal

1 tablespoon ground Cinnamon

1 tablespoon granulated sugar

For the Salsa:

1 Mango

1 Navel Orange

1 Red Delicious Apple

2 Kiwis

2 Nectarines

2 cups Apricot Preserves

1 Pomegranate

Procedure:

1. Preheat oven to 350 degrees F. Cut each tortilla into 4 equal triangles in the shape of tortilla chips and align them on a sheet tray. Mix egg well with fork in a small bowl. Mix cinnamon, sugar, and oatmeal together in another small bowl.
2. With a pastry brush, brush egg onto the top side of all of the tortilla triangles. Next, with a spoon, sprinkle oatmeal mixture over all of the cut tortillas. Press oatmeal into the tortilla a bit so it will stay.
3. Bake chips for 8 minutes, then rotate the sheet pan and bake another 8 minutes. Take chips out of oven and let cool.
4. Deseed the pomegranate and set aside in a small bowl. Wash and peel all of the other fruit and place in a blender with apricot reserves. Pulse fruit mixture until partially pureed and slightly chunky. Mix in pomegranate seeds, but don’t pulse.
5. To serve, pour fruit into 8 coffee mugs on top of plates and circle the cooled cinnamon oatmeal chips around the mugs. 

xoxo,

Casey

Jolly Ginger Cocktail

I'm a sucker for a sweet cocktail.

The problem with this is that sweet cocktails should be called "high calorie cocktails" or "yes I'm tasty but if you keep drinking me I'll add 10 pounds to ya realll fast" cocktails.

...but I've solved this problem for ya. 

The answer is Splenda simple-syrup. It's easy, sweet, and is the perfect addition to any sweet cocktail that your sweet heart desires.

This particular drink was inspired by my love for ginger-ale... oh, and get this: it's only 80 calories per drink, purely from the alcohol content. That fact alone can make a girl very, very jolly (hint the name). 

...and if you happen to be one who isn't too keen on alcohol, then this is a 0 calorie drink. Your welcome.

Also, I measured this drink out by cups. I know that isn't too professional... but I'm more of a baker than I am a bartender and I'm sure many of you can relate. A baker who enjoys her sweet cocktails. 

 ~ I'll take this drink stirred ~

Just call me the "Skinny Girl Cocktail Protege"  ((watch out Bethenny!))

Don't you love my whiskey Mad Men glasses I got at Bed, Bath, & Beyond on sale for $2 each? 

Oh, and fellow foodie, while you're sipping up (it's whatever o'clock somewhere), check out this article that I found very interesting, and very, very true (good thing I don't blog about restaurants).

The Jolly Ginger

Serves: 4 Cocktails

Ingredients:

Ginger Syrup: (serves 4)

1 ginger root, peeled, roughly cut into 1-inch matchstick-sized pieces

2 cups water, boiling

2 cups Splenda

Per each cocktail:

Ice Cubes

½ cup Sparkling Water (I prefer Pellegrino)

½ cup Ginger Syrup

¼ cup Vodka

Lime (cut wedges for the glass)

A cute straw

Ginger Syrup

1.  Place cut ginger in boiling water and continue to boil for 15 minutes. Turn off heat and let ginger steep for another 30 minutes.
2. Once steeped, drain ginger water into another sauce pan and bring to a boil.
3. Add Splenda to boiling water and mix to dissolve (it dissolves quickly). Boil for another minute. Turn off heat.
4.  Allow ginger syrup to cool, then transfer to a covered container and refrigerate.

Cocktail

1. For each cocktail, add a few pieces of ice. On top of the ice, pour sparkling water, ginger syrup, and vodka into the glass and stir with a cute straw. Serve with lime wedge. Sip up! 

XOXO,

Cutting Calories Casey

Brussels with Creamy Roasted Tomato & Chorizo Sauce

Forget troubles with dating your greens... Oh, I mean eating them.

This vegetable named Mr. Brussels has sure helped me to.

Buying Brussels Sprouts became a weekly grocery store purchase ever since I figured out the proper way to cook them. Once in college I saw Brussels Sprouts in the frozen aisle and was like, "Why not?" After attempting to cook that frozen mess, only concluding in these green ball things with a mushy center, Mr. Brussels and I decided we weren't meant for each other.

But now we have worked things out and are in a full-fledged relationship, and must I admit that we are happier than ever. We went to "roasting therapy" and with a little help of olive oil and the right amount of salt, I don't see us ever breaking up again.

Then I ate at this mexican restaurant and ordered Mr. Brussels, only he was topped with this creamy, roasted tomato, smoky chorizo sauce and in the moment of the second bite, I decided I believed in polygamy. Once I went home and delightfully and health-conciously recreated this amazing sauce, I thought it was only fair to share my relationship with Mr. Brussels with all my friends... for when you spend just a little time cooking him along with this sauce, I believe you will experience love at first smell. And then taste. And with no guilt, for Mr. Brussels is a very healthy and nutrient-rich vegetable (what more can you ask for??)

PLUS his sauce accompaniment is quite light.

I have no doubt that you will fall as hard as I have...

Don't fret about these post-roasting crispy bits... they're kind of my favorite.

 

Ahhh I'm so happy for you two!

Brussels with Creamy Roasted Tomato & Chorizo Sauce 

Serves 2 meal portions OR 4 side portions

Ingredients:

For the Brussels:

About 16-Ounces Brussels Sprouts

1/2 Cup Olive Oil

Salt and Pepper, to taste

For the Sauce:

5 On-The-Vine Tomatoes, Washed, De-Stemmed, & Cut in 1/2 Horizontally

1/2 Cup Olive Oil

1 Teaspoon Italian Seasoning 

Salt and Pepper, To Taste

1 Small Chorizo Sausages, Roughly Chopped (casing removed if it has casing-mine didn't)

1/2 Cup Fresh Salsa (the fresh, pico de gallo kind)

1/2 Teaspoon Minced Garlic

1/4 Cup Freshly Grated Parmesan Cheese, plus 1/4 Cup to Garnish

1/2 Cup nonfat or 2% plain Greek Yogurt

Procedure:

1. Preheat the oven to 350 degrees F. Place tomatoes into a medium bowl. Add olive oil and toss to evenly coat tomato halves. Lay tomato halves cut side down on a sheet tray with sides or any other shallow baking dish. Sprinkle Italian Seasoning as well as salt and pepper over tomatoes. Roast for 1 1/2 to 2 hours, or until tomatoes are completely softened and wilted and start to wrinkle.
2. In the last hour of the tomatoes roasting, cut off the bottom ends of the Brussels Sprouts and cut them in half lengthwise. Wash in a colander/strainer under cold water, and shake until most of the water has dripped out. Place Brussels into same bowl used for Brussels and add olive oil. Mix well with clean* hands until olive oil has evenly coated the Brussels (may add more olive oil if you think it's necessary). Pour Brussels onto a sheet pan (it's best if it has sides) and spread Brussels in one even layer. Season generously with salt and pepper. I always taste one before cooking to make sure it's properly seasoned (they actually taste quite nice raw). Once oven is preheated, place sheet tray in oven and roast, continuously checking and shaking the pan about every 15 minutes so they get somewhat evenly golden. When they're done cooking, they should be crisp and golden on the outside and tender on the inside, about 35-45 minutes. 
3. While tomatoes and Brussels are in their last 10 minutes of cooking, heat a medium saucepan over medium heat. Once heated, place roughly chopped chorizo sausage into pan and saute for about 5 minutes, until those beautiful golden oils are released. Add salsa and garlic and cook another 3 minutes. Add parmesan cheese and cook another 2 minutes, until pretty much all melted (around this time, the tomatoes and brussels should be done, so pull out). Pull saucepan off heat and let cool 10 minutes, while roasted tomatoes are cooling as well. 
4. Once roasted tomatoes and saucepan mixture have cooled slightly, place roasted tomatoes, saucepan mixture, and greek yogurt into a blender. Pulse until mixture is thoroughly blended, about 30 seconds. Don't over-blend.
5. If mixture is still warm, then serve immediately over Brussels. If not, and if Brussels need re-heating, pop both into microwave and re-heat real fast.
6. Don't forget to grate some extra parmesan on-top of your masterpiece. Enjoy!

XOXO,

Casey & Mr. Brussels 

Eggy Egg Salad Made Healthy

I love eggs.

They're cheap, and when you get them cage free and farm raised, they're dang good... and still cheap. 

This recipe is quite simple... but I figured it should be that way since I'm complicating things a little bit in the next two weeks (but totally in a good, easy-to-follow way). Just wait. You'll love it.

But for now, I'd like to share one of my super easy and healthy recipes that I like to make more often than not. It's yum and fresh, and will go great smothered on some fresh white bread OR just eaten by itself. I prefer both. :)

Only cooking the eggs for 8 minutes keeps the yolks slightly softer than an 11-minute hard-boiled egg, therefore providing a creamier egg salad. 

So when this softer 8-minute yolk is mixed with the Greek yogurt, it provides a creaminess that replaces the lack of mayonnaise. Love that soft yolk. 

Eggy Egg Salad Made Healthy

Yield: 4 portions

Ingredients:

8 eggs

1 cup nonfat or 2% plain Greek yogurt

3 celery stalks, finely diced

1 ½ tablespoon spicy Dijon mustard

1 teaspoon garlic powder

1 teaspoon paprika

salt and pepper, to taste

Garnish: You could funk this up and add some cooked/chopped turkey bacon and/or diced bell peppers!

Procedure:

1. Fill medium saucepan ¾ way up with water. Bring to a boil. Carefully add eggs to saucepan, adding them one by one and lowering into the water with a spoon so they don’t break. Boil for exactly 8 minutes. 
2. While eggs are boiling, create an ice bath to transfer eggs into in order to stop their cooking (an ice bath consists of a little ice and some water in a bowl). Once 8 minutes are up, transfer eggs to the ice bath with a slotted spoon and let cool in ice bath for 5 minutes.
3. Once eggs are cooled, peel them and discard of eggshells, placing peeled eggs in a clean bowl. Lightly fork the eggs, being careful to not mix them too much. You want the eggs salad to be a little chunky.
4. Once eggs are to desired consistency, add Greek yogurt, diced celery, Dijon mustard, garlic powder, paprika, salt and pepper.
5. Get fresh white bread, spoon some on, and enjoy! Or if you’re going breadless like myself, eat it by itself! It’s that good…

XoXo,

Casey