Kicking Off Football Season

As football season kicked off last weekend for Colleges across the country and the NFL, my mind naturally turns to tailgating.  For me that is the best part of attending a football game.  In fact, some of my fondest memories from college are of tailgates with my family and friends. The Google definition of tailgating is to host or attend a social gathering at which an informal meal is served from the back of a parked vehicle, typically in the parking lot of a sports stadium.  At Purdue University, my alma mater, tailgating before a football game was an event.  I was an expert at this before I even got to college as my family has been long time Purdue supporters and tailgaters.  The parking lot behind Ross-Ade Stadium was where we would eat peanuts mixed with candy corn, cold fried chicken and sometimes hot chili.  My grandfather would walk the aisles trying to sell or buy tickets to the game depending on our family’s attendance that week. 

While my family certainly has our own tailgating traditions, here are some of the best from college football stadiums across the country:

Texas A & M – In College Park, Texas the tradition is to arrive well before the game, the night before in fact.  At midnight before a home football game Kyle Field is filled with 40,000 plus fans for the midnight yell.  A cheer practice of sorts before the big game!

University of South Carolina – Before a Gamecocks Game in Columbia, SC you can rent out railroad cars less than 50 yards from the stadium for your tailgate.  Each car is decked out with a flat-screen television and full kitchen.  This is where tailgating dreams come true!

University of California Berkeley- Just east of California Memorial Stadium is a small hill where fans for football climb for a free view of the game.  Climbing charter hill has become a standing game day tradition and a great way to enjoy tailgate snacks throughout the game.

Of course food and drink are a big part of tailgating and what is served varies from region to region.  Check out our recipe box for some great tailgating foods like Chicken Wings with La Boite Ayala Spiced Aioli or Ricks Picks Phat Beets Happy Appy.

What are your favorite tailgating traditions and eats?

Happy Friday,

Julie

Savory Waffles with Cheese , Yes Please!

Waffles are one of those foods that everyone loves.  They are so versatile, you are sure to find a way that you love them whether that be topped with blueberries or ice cream and chocolate sauce or smoked salmon, crème fraiche and chives.  In honor of National Waffle Day tomorrow I’d like to share this amazing recipe for Zucchini Parmesan Waffles.  These waffles are the perfect way to sneak vegetables into your child’s diet but are also really delicious topped with a fried egg and served for breakfast for a grown-up. You could even use them like a pizza crust and top with Due Cellucci Tomato Sauce and mozzarella cheese and place under the broiler for a few minutes.

Happy Friday,

Julie

Zucchini Parmesan Waffles

Makes 4-6 waffles(depending on the size of your waffle iron)

Ingredients

2 cups shredded zucchini

1 egg

¼ cup whole milk

½ cup grated Parmesan Cheese, plus more for garnish

½ cup All-Purpose Flour

Non stick cooking spray

Salt & Pepper to taste

Method

-Place zucchini in a colander and spring with ¼ teaspoon salt.  Let site for 20 – 30 minutes and then rinse well with cold water.  Press out as much of the water as possible and blot dry on paper towels.

-Preheat the waffle iron to medium setting and have your oven on at its lowest setting.

-In a large bowl, mix together the egg, milk and 1/2 cup of the Parmesan Cheese.  Gradually add the flour to the wet ingredients and season with salt and pepper. Then add the zucchini and toss until well-combined.

-Spray the waffle iron with non-stick cooking spray.  Place rounded tablespoons of the batter onto the waffle iron, leaving room for the batter to spread when the machine is closed.  Close the waffle iron and cook for 3-5 minutes or until golden brown.  Place the waffles in the oven to stay warm while you continue to cook the remaining batter.

-Sprinkle with more Parmesan Cheese before serving.

Tomato Time is Here!

It is tomato season and I am loving it! This time of the year I could eat tomatoes for breakfast, lunch and dinner.  Their flavor is sweet and delicious. There is nothing more juicy and refreshing than a fresh tomato in July or August. I guess that is why prime tomato season is in the summer. While I am very content to simply sprinkle the tomato with some Jacobsen Salt Co Flake Salt, tomatoes are also delicious in recipes. Try this one for a Summertime Frittata with Tomatoes and Goat Cheese. Feel free to add other vegetables you have in your refrigerator but the tomatoes are definitely the stars here.  You could even serve it with a tomato salad on the side!

Happy Friday,

Julie

Summertime Frittata

Makes 2-4 servings

Ingredients:

8 large eggs, cracked and beaten

8 oz baby spinach

½ pint cherry tomatoes, halved

2 oz herbed goat cheese, crumbled

Salt and Pepper to taste

Method:

-Preheat oven to 375°F.

-Heat a medium non-stick pan over high heat.  Add a splash of olive oil to the pan and sauté the spinach. Drain off the excess water.

-Reduce heat to medium and add the eggs. Let the eggs cook slowly, running a rubber spatula around the edge of the pan to prevent the egg from sticking. Cook for 4-5 minutes.  Top with crumbled goat cheese and tomatoes and place in preheated oven.

-Bake for 5-7 minutes, until the egg is cooking through.  Remove from pan and slice into pie shaped pieces to serve.

 

Summer time is for peaches!

Summer is a time for lots of gatherings with friends and family. I often feel compelled to bring something delicious to the celebration. It is an excuse for me to cook something different and who doesn’t love getting tons of compliments on the dish they prepared.  One of my go-to summer desserts is peach cobbler.  Peaches are in peak season and this cobbler is so easy to make for 8, 18 or even 28!  Serve with a side of vanilla ice cream and you’ll have a dessert everyone is going to remember.

Happy Friday,

Julie

Peach Cobbler

Makes 10 servings

Ingredients:

½ cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

A pinch of salt

1 cup milk

4 cups fresh peaches slices

1 tablespoon lemon juice

Method:

-Melt butter in a 9 x 13 inch baking dish while preheating your oven to 375°F.

-Combine flour, 1 cup sugar, baking powder and salt with milk.  Stir just until dry ingredients are moistened. Pour batter over butter but do not stir.

-Bring remaining 1 cup sugar, peaches and lemon juice to a boil over high heat, stirring constantly. Pour over batter(do not stir).

-Bake at 375°F for 40-45 minutes or until the crust turns golden brown.  Enjoy warm or at room temperature.

Cool Down with a Salad!

Summer is officially here and I try my best to cool things down in the kitchen when the weather heats up outside.  I like to have make-ahead sides that can be served at room temperature and often serve salads for dinner. Cooking in the morning before the weather really heats is a good way to beat the heat in the kitchen.  Here are the key components to a successful entrée salad.

  • A good base of GREENS: whether it be kale or Romaine or a mix of baby greens you need a base for your salad. Greens come in all flavors from mild to strong and provide the perfect back drop to a delicious salad.
  • Protein: Having a protein is key for turning a salad from a side dish to an entrée. I love grilled salmon on a salad or hard boiled eggs. Both of these can be made ahead to beat the heat at dinner time. If you really don’t feel like turning on the oven or stove, open a can of tuna or add some canned beans to your salad to provide protein.
  • Some Crunch: This could come from something as simple as toasted almonds or a crisp apple.  Adding some crunch to your salad gives it some texture and makes it more appealing to all of your senses.
  • Something Salty: If you are feeling simple, sprinkle your salad with some Jacobsen Salt Co. Flake Salt. If you want to dig deeper add a salty cheese or maybe some crushed tortilla chips or perhaps some salty meat like a cubed salami.
  • Something Sweet: I love putting some dried fruit on top of my salad… raisins & apricots are always a good choice. Candied nuts are a great option to add something sweet and crunchy!
  • Dressing: This could be the most important component of your salad as it provides lots of flavor to your meal.  I am partial to line of amazing dressings from Farmhouse Lab. I would say my favorite is the Berry Olive but the truth is I love them all.  A dressing should add flavor and bring all of the other components in  your salad into one dish.  If you prefer to keep your dressing simple, I would recommend FIVE Extra Virgin Olive Oil and FIVE Aged Balsamic Vinegar.

With these key components and a combination of your favorite fruits and vegetables you are sure to have a delicious salad on hand for dinner tonight.  The best part of having a really good salad for dinner is saving the leftovers for lunch the following day!

Happy Friday,

Julie

Fire up the Grill!

Fire up the grill!

Who doesn’t love to grill…especially on a warm sunny day, am I right?  At my house I typically do the cooking but my husband is always in charge of the grilling.  It isn’t that I don’t know how to grill, it is just that he likes it and it is an easy task for me to delegate to him.  In the city, we have a grill as part of our Wolf Range which isn’t quite as romantic as grilling outside (but better than not grilling at all).  When we go on vacation, we always rent a house with a grill.  On those instances I am pretty sure my husband loves being outside by the grill, sipping glass of wine and enjoying the weather. 

With Memorial Day Weekend starting, summer has un-officially begun and that marks the start of grilling season for most.  When I grill a protein I typically don’t follow  recipe.  The meat or fish is seasoned with one or more spice blends from La Boîte and some kosher salt.  For side dishes I tend to be more of a recipe follower.  Here is one of my favorite grilled side dishes. I first started making this when I lived in London and we had a charcoal grill on our roof top.  I hope you enjoy it as much as I do.

Happy Friday,

Julie

Grilled Romaine Salad

Makes 4 servings

Ingredients

2 heads Romaine Lettuce

1 red onion

2 ripe avocados

1 pint grape tomatoes

Olive oil

Salt and Pepper to taste

Method

-Pre-heat grill to medium high heat. While the grill is heating prepare the vegetables.  Slice the heads of Romaine in half from the stem to the tip.  Peel and slice the onion into ¼ inch slices.  Season lettuce and onion with olive oil, salt and pepper.

-Place onion slices on the grill away from the direct heat.  Allow to grill for about 20 minutes or until no crunch remains.

-Place lettuce on grill and allow to cook for 3-4 minutes per side.

-Slice grilled lettuce into 1-inch ribbons and put into salad bowl.  Chop grilled onion and add to the bowl.

-Slice the grape tomatoes in halve and add to the bowl.  Dice the avocado and add it to the bowl as well.

-Drizzle with a little more olive oil and salt and pepper if desired.  Toss to coat and enjoy.

 

It’s National Pretzel Day

To celebrate National Pretzel Day today I have to share this recipe from Julie’s Eats and Treats for Chocolate Dipped Peanut Butter Pretzels. I found it on Pinterest a few weeks ago and am just looking for an excuse to try it out.  I’ll be using Cacao Prieto Almond and Salt Bark for the chocolate bark!  If you try the recipe let me know how it goes!

Happy Friday,

Julie

Chocolate Dipped Peanut Butter Pretzels

Makes 6-8 servings

Ingredients:

1 cup creamy peanut butter

2 tablespoons butter, softened

½ cup powdered sugar

¾ cup brown sugar

Mini Pretzels

1 bar Cacao Prieto Almond and Salt Bark

Method:

-Line a baking sheet with wax paper and set aside.

-Mix peanut butter and butter together with a mixer until combined. Add the sugars and beat until combined.  You should be able to roll the mixture into balls without it sticking to your hands.  If it is still sticky, add more powdered sugar to reach the desired consistency.

-Roll the mixture into balls. Sandwich the balls between two mini pretzels.  Place in the freezer for about 30 minutes.

-Chop the chocolate into small pieces.  Melt in a double boiler, stirring occasionally until smooth. 

-Dip each pretzel sandwich into the mixture and place onto the prepared baking sheet.  Let set  at room temperature and store in an air tight container.

Dunk and Dip

We’re about a quarter of our way into the first weekend of March Madness and I’m looking forward to seeing how the brackets unfold.  I grew up in a household where we supported Purdue University and remember going to lots of Purdue Basketball games at Mackey Arena. I was a season ticket hold through my 4 years of college. Today, I’m embarrassed to say that I cannot name one player on the Boilermaker team but that doesn’t keep me from cheering for them in this whirlwind of basketball madness.  They are the #3 seed and played Old Dominion last night in the first round. I have yet to check to see who won… the game started at 9:45pm and there was no way I was going to stay up until the end.  Purdue should have won but they always manage to mess up in this tournament.

Hopefully I’ll be able to sit back and watch some more basketball this weekend and in the coming weeks as we look to see who will be number one.  While it is fun to watch my Boilermakers play, I am not too particular on who the 2 teams are.  What I am particular about is what I’ll be snacking on while I’m watching.  In honor of March Madness and National Chip and Dip Day tomorrow please find below two of my favorite chip and dip recipes. One is so simple and the other not quite so, but I guarantee both are crowd-pleasers and pair great with just about any kind of chip out there.

Happy Friday,

Julie

Sour Cream and Onion Dip

Ingredients:

16oz sour cream

1 packet onion soup mix, such as Liptons

Method:

-Mix sour cream and onion soup mix together until combined.  Serve with your favorite chips.

Spinach & Artichoke Dip

Ingredients:

8 oz cream cheese

2/3 cup sour cream

1/3 cup mayonnaise

1 ½ cups grated mozzarella cheese

½ cup shredded parmesan cheese

½ cup grated Gruyere Cheese

10 oz frozen spinach, defrosted and squeezed dry

1 can artichoke hearts, chopped

Method:

-Preheat oven to 375°F. 

-In a large bowl combine cream cheese, sour cream and mayonnaise. Mix with a hand mixer until light and fluffy.

-Stir in Parmesan Cheese, 1 cup Mozzarella Cheese, Gruyere Cheese, spinach and artichokes.

-Place in a 9 inch square baking pan and top with the remaining Mozzarella Cheese.

-Bake 25-30 minutes or until mixture is browned and bubbling.

-Serve with our favorite chips!

Recipe vs. No Recipe

I’ve always loved to cook. I grew up in a family that cooked. I have very fond memories of working together with my grandmother, mother and sisters to put together a Hanukkah celebration at the St. Louis Botanical Garden.  I have fond memories of making pies late on Christmas eve with my dad and sisters.   Most of my cooking memories when I was younger involved family and the holidays. My sisters and I also used have what we called ‘gourmet lunch’ on occasion. Looking back I realize this was a way for our babysitter to get us to prepare lunch but we loved it.  Everyone drew a course and went to work making something for the group with whatever was available in the kitchen.  It was a Food Network Chopped before that came around.  Some of the dishes worked and some of the more creative ones weren’t quite as delicious or edible!  As I got older(high school age) and could cook by myself, my mom often asked me to help with dinner. I loved that being in the kitchen but what I didn’t love was following a recipe. I wanted to be creative, not measuring and following directions.

I love cookbooks for their delicious stories about food and the ideas they provide for mixing new ingredients together. Check out our Pinterest Board for some of our favorite cookbooks. Unless I am baking, I typically use recipes as a guideline for flavors and quantities but allow myself to stray.  I learned a great lesson from my son’s teacher last year… Once you have done something the right way (i.e. followed the recipe or built the Lego kit the way it is intended to be built) you can do it in a new way.  This is a great lesson for a three-year-old and for grown-ups. Then I came across this great article in the New York Times by Sam Sifton, You Don’t Need a Recipe.  In the article Mr. Sifton describes guidelines for cooking a certain dish but not a strict recipe.  He points out that it takes practice to have the confidence to execute a dish without following a recipe but we can all get there if we try. I got some great ideas from the flavor profiles he outlined and signed up to receive the What to Cook Newsletter and get no-recipe ‘recipes’ sent to my inbox each week.

I cook dinner 6-7 nights a week at my house so I am always looking for inspiration on what to bring to the table.  Some of the dishes will be winners with my family and some won’t; that is all part of the process. Follow our Instagram account(@juliesbeet) and check out our stories to see what I am cooking most nights of the week. When a dish works out, I often publish a recipe in the form of an Instagram post or place it in the Recipe Box on the Julie’s Beet Website.  I hope you’ll follow along! 

Happy Friday,

Julie

On top of Spaghetti…

all covered with cheese, I lost my poor meatball when somebody sneezed!

In honor of National Meatball Day tomorrow, I did some research on the origin of the meatball.  As with most culinary successes the origin is a bit unclear.  While meatballs can often be found in spaghetti and meatballs in the United States, when served in true Italian style they are smaller and typically come without pasta or sauce.  Many believe the true origin of the meatball is from Kofta,  a dish of ground meat mixed with lentils or rice.  Kofta is said to have started as a Persian dish and then was passed along to the Arabs.  The popularity of the meatball perhaps spread north through Europe along with the spice trade.

While the origin of the meatball can be debated, one thing is certain, meatballs are popular in cuisines across the globe.  From Spanish Albondigas to Swedish Meatballs, Kofte from India to Morocco and Polpette in Italy; meatballs are everywhere.  Perhaps this is because of the ease of making a meatball. It is a great way to use of up leftover meat and vegetables and meatballs are easily flavored with a blend of spices.  Not only are they easy to make they are easy to make in large quantities and serve to a crowd… probably why most of us think they are an Italian dish.  Whether you prefer beef in your meatballs or take a more vegetarian approach, I hope you’ll enjoy these recipes and have fun celebrating National Meatball Day!

Happy Friday,

Julie

Traditional Meatballs

Makes 6 servings

Ingredients:

2 lbs. Ground Beef

1 small zucchini

3 medium sized carrots, peeled

1 small onion, peeled

3 tablespoons olive oil

salt and pepper to taste

2 cups Due Cellucci Tradtional Tomato Sauce

Method:

-Grate Zucchini, Carrots and Onion

-Over medium heat, heat olive oil in large saute pan.  Add the grated vegetables and cook for about 5 minutes(until vegetables are soft) stirring occasionally.  Allow to cool.

-Preheat oven to 350 degrees F.

-In the 9×13 inch baking pan, mix together the ground beef, vegetables, salt and pepper.  Form into ping-ping size balls and line up in the pan.  Once all of the mixture has been formed into the meatballs top with Tomato Sauce.  Cover entire pan with aluminum foil.

-Baked in preheated oven for 30 minutes.  The sauce will be bubbling and the meatballs cooked through.

-Serve immediately or see my tip above and chill for the next day.

-To reheat simply place in 350 degree F oven for 15-20 minutes.

-Enjoy with more sauce over pasta or choose spaghetti squash if you are into the low-carb thing!

Lentil ‘Meatballs’

Makes 4 servings

Ingredients:

¾ cup green lentils, uncooked

¼ cup red quinoa, uncooked

1 tbsp ground flaxseed

3 tbsp water

¼ cup sunflower seeds, ground to a fine powder

½ cup minced yellow onion

½ cup old fashioned rolled oats

½ tsp garlic powder

2 tsp Italian seasoning

¼ cup fresh basil, finely chopped

¼ cup fresh flat leaf parsley, chopped

1 tsp kosher salt

Pepper to taste

Method:

-Cook lentils and quinoa, separately, according to package instructions, then let cool

-Combine ground flaxseed with water

-Preheat oven to 375 degrees and line baking sheet with parchment paper

-Add cooked lentils, cooked quinoa, oats, ground sunflower seeds, onion, basil, parsley, Italian seasoning, and salt and pepper into the bowl of a food processor and pulse to combine. Add in flaxseed and water mixture and pulse to incorporate

-Using a 2 tablespoon scoop, scoop mixture and roll between palms into uniform balls. Place on baking sheet  

-Bake for 15 to 20 minutes, flipping halfway through, or until golden brown

-Enjoy with Semolina Artisanal Strozzapreti Pasta and Due Cellucci Spicy Arrabbiata Sauce