Blog Posts by Kim Hamill

  • User Post: Making PB&J… the Little Bit Schmancy Way

    I woke up Sunday morning to my two+ year old nephew tickling my eyes. Then he snuggled with me for an hour. Frankly, there are few things in the world as delicious. We let my sister sleep in a little (much deserved!) and we went downstairs to read (the same book 3 times, of course), play, and most important to both of us - EAT.

    Noah is definitely my nephew. His deep appreciation for food makes me beam with pride. Like me, if he likes something he insists you have a bite. Try it, try it. It yummy. When I told Noah I was making a special pb&j for breakfast, his face lit up. Crêpes with peanut butter and jam. Nono eat, he said. And it was so yummy, he made me have a bite of his and I made him have a bite of mine.

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    Crêpes with Peanut Butter and Jam
    Food Network Magazine, April 2012

    4 large eggs
    1 cup milk (I used Lactaid)
    1/2 cup all-purpose flour
    1 tbs sugar
    1/8 tsp fine seasalt
    3 tbs of unsalted butter, cut into 10 cubes
    1/2 cup creamy peanut butter, at room

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  • Ciao, Baby: My Favorite Chopped Salad

    Scottsdale Arizona has plenty to offer, I'm sure, but the thing I remember most about Scottsdale is the salad at Cowboy Ciao's. It's rare for a salad to blow me away; I often find myself picking ingredients out and asking for different dressing choices. That was before I met the Ciao's Stetson Chopped. I realized I couldn't wait for my next AZ visit to rendezvous with this salad again and it's been a regular in our home ever since.

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    The ingredients/rows in the order I line them up in (but feel free to get crazy and change it up) are: Diced tomatoes, tossed lightly with olive oil and basil Dried sweet corn Shredded asiago cheese, dried currants/cranberries, & toasted pepitas (pumpkin seeds) Chopped Arugula Cooked Israeli couscous (the bigger couscous, served room temp) Chopped lox (optional of course, but I love it and I don't eat lox)

    Arrange ingredients in separate rows on a large platter. Lightly dress with Cindy's Kitchen Buttermilk Ranch Dressing (I've yet to find a replacement

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  • S'more Brownie Recipe

    My husband is allergic to nagging. It's a condition where he considers my bare minimum of nagging to be his absolute maximum. I could do so much more nagging, he has no idea. So lately, rather than being either overly aggressive (husband, do this) or passive-aggressive (oh, I wish I had someone to help me with this), I start my requests with, "Honey, can you do me a favor?" Which follows by a long silence where I desperately want him to commit before I reveal the favor and he desperately wants to avoid committing. Finally I say, "Can you take the chili out of the fridge, quickly dump it into the trash and directly into the trashroom?" It was a job I'd been afraid to tackle for many, many weeks. The smell, the strangeness growing on top.. oh, this was a big favor. And much to my surprise, he said, "Sure, I can do that." And, he did.

    The next day he was dropping me off at work and I was refraining from backseat driver nagging which he is most allergic to. I noticed he often takes

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  • User Post: 10 Minute Lemon Feta Dip

    The dip is perfect with some warm pita and grilled tomatoes.

    Lemon & Feta Dip

    Adapted from Sweet Paul
    8 oz of feta
    1 tbs grated lemon zest
    2 tbs lemon juice
    1 clove garlic, chopped
    6 tbs of olive oil, plus extra for serving
    fresh thyme

    Serve with: tomatoes, pita, chicken

    1. Place feta, lemon zest, lemon juice, garlic and olive oil in a blender and blend until smooth.
    2. Spoon into bowl and drizzle with olive oil. Sprinkle with thyme and ground pepper.
    3. Serve with grilled tomatoes and warm pita bread drizzled with olive oil, sea salt, and thyme.

    * I used leftovers as a spread on sandwiches and it was awesome!

    For more recipes, style, and fun check out my blog:
    Love U Madly

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