Cooking to Host

Slow morning out at Wild Grain Cafe in Bryan this morning and it’s officially a new favorite 🤎

Foodie approved (everything is made from scratch, even the focaccia), amazing coffee + pastries, and so thoughtfully kid-friendly which feels like a win-win.

The sweetest little kids corner with books, a play kitchen, pizza truck, and games meant I could actually enjoy my coffee while the kids played 🙌🏼

If you’re in the BCS area, definitely add this one to your list.

Summer Berry Latte in a bottle 🍓🤍🫐

Your go to summer latte could not get any easier.
Mix 1 tablespoon (or more if you like sweeter) ot berry jam, with a shot of your favorite espresso, over ice, top with milk, give a good shake and voila!

It’s May….which means I need all of the weeknight meals that are fast, fresh, and flavorful! Steal my 5 weeknight dinners that will be on rotation around here this month.

Baked tacos + creamy avocado sauce

Herbed lemon ricotta chicken & rice skillet

Herby Mediterranean beef bowls - high protein

Ricotta chicken meatballs + Parm cream sauce

BBQ chicken tostadas + pickled red onions

These meals are what I cook when I don’t feel like cooking, with all of the school things and spring sports going on. They keep things super easy but are also incredibly delicious and fresh.

Comment MAY if you want the recipes sent to you! 💛

This herbed lemon ricotta chicken and rice skillet is the *perfect* one pan dinner for these busy spring weeknights. The star of the show was this compound butter and Table 40 herb blend. Truly added so much flavor. Recipe details below!

2 tablespoons compound butter
5-6 chicken thighs
1 tablespoon sea salt
1 Lemon, zest + sliced
1 cup rice
2 cups water
1 cup ricotta
1 tablespoon Table 40 herb blend
Thyme for garnish, fresh

Preheat oven to 350 degrees. Melt the compound butter in a large oven safe skillet. Once the pan is hot, place the chicken thighs in the pan and season with salt and lemon zest. Sear on each side until golden brown. Remove the chicken from the skillet and add the rice. Toss the rice in the pan to soak up all of the seasonings left in the pan. Add water and deglaze the pan. Add ricotta, a pinch of salt, and the herb blend, stir to combine. Place the chicken back into the rice top each thigh with a slice of lemon, bring to a simmer and bake in the oven until rice is tender and the chicken is cooked through. About 20-25 minutes. Top with fresh thyme and enjoy!

SAVE this for your next spring weeknight meal plan 💛

Orange Olive Oil Cake with Chantilly Cream

A light, citrusy cake with a delicate crumb and rich olive oil flavor, paired with softly sweet Chantilly cream. This is the kind of dessert that feels effortlessly elegant but completely doable for a weeknight or gathering.

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Ingredients

Orange Olive Oil Cake
• ½ cup freshly squeezed orange juice
• 1 cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 large eggs, room temperature
• 1 cup sugar
• ¾ cup extra-virgin olive oil
• ¾ cup whole milk
• 1½ teaspoons orange zest

Chantilly Cream
• 2 cups well-chilled heavy cream
• 2 heaping tablespoons sour cream (chilled)
• 2 heaping tablespoons powdered sugar
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract

For Serving
• Fresh blackberries
• Orange slices

Instructions:
1. Simmer orange juice until reduced to ¼ cup. Let cool.
2. Preheat oven to 350°F. Grease two cake pans.
3. Whisk together flour, baking powder, baking soda, and salt.
4. In a stand mixer, beat eggs + sugar for 4–5 minutes until light and creamy.
5. Slowly add olive oil and mix until combined.
6. Alternate adding dry ingredients and milk, mixing just until combined.
7. Stir in reduced orange juice + orange zest.
8. Divide batter into pans and gently tap to release air bubbles.
9. Bake ~35 minutes, until a toothpick comes out clean. Cool completely.

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Chantilly Cream:
10. Add all ingredients to a stand mixer.
11. Whip until thick and fluffy.

dessert, elegant dessert, easy dessert

Let me show you how you can have flavorful meals in under 5 minutes using my flavor pairing combos! Tonight we’re making Citrus Herb Chicken.