I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
I was yours and you were mine. There are few that stack up to you Mama. You will be missed greatly ♥️
When it comes to making bread at home, these flatbreads are about as easy as it gets. No yeast or long rest time needed. Topped with tangy feta, ripe tomatoes and fresh herbs. Another quick video I did for the @organiccenter. Recipe👇🏼 Ingredients: • 2 1/2 cups AP flour*, plus more for rolling • 1 tsp. fine sea salt • 1/2 tsp. baking powder • 1 1/2 cups @stonyfield Whole Milk Plain Yogurt • 10 ounce feta cheese block • 1 medium lemon • 1 garlic clove, grated or finely minced • 1 pound baby heirloom tomatoes, larger ones quartered, smaller ones halved • Kosher salt, to taste • Freshly cracked black pepper, to taste • EVOO, for drizzling • Thyme leaves, for garnish • Basil leaves, for garnish • Minced chives, for garnish Instructions: • To a large bowl add 2 1/2 cups of flour, salt and baking powder. Whisk together then add in the yogurt and mix with a wooden spoon or spatula until it comes together and forms a loose, shaggy ball • Scoop onto a floured surface and knead until it forms a smooth ball, about 5 minutes, adding flour little by little until it no longer feels sticky • Evenly divide the dough into 6 balls. Cover with a clean dish towel and let rest for 20 minutes • To a small food processor add the feta, lemon zest and juice and garlic. Blitz on high until smooth and creamy. If the mixture looks too dry, add 1-3 tbsp. of yogurt to thin it out • Pour into a bowl and set aside until needed • Bring a 10-inch cast iron skillet up to heat over medium • Take 1 ball and roll out to an 8×6-inch oval. Place into the hot skillet and cook 2 minutes per side until golden brown and puffed • Remove to a plate and cover with a clean towel to keep warm. Continue with the remaining dough • To assemble, slather some of the whipped feta onto a flatbread. Top with some of the tomatoes, a sprinkle of salt and pepper, a drizzle of EVOO and finish with a sprinkle of fresh herbs. Serve immediately *can be subbed in with self-rising flour, omit the baking powder #organicbenefit
Happy birthday Kid. Wishing you the best year yet. Hopefully a calmer, quieter, less stressful year. No more babies or renovations k? Love you
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Exploring our (soon to be) new valley
Honey Sriracha BLT with a lemony herb mayo. Recipe👇🏼 Ingredients: • 8-9 pieces thick cut bacon • 1/4 cup sriracha • 1 tbsp. honey • 3/4 cup mayo • 1 lemon, zested • 2 tbsp. minced chives • 1 tbsp. dijon • 3 large heirloom tomatoes • ciabatta, sliced into 4 squares and toasted • flaked sea salt, for sprinkling • freshly cracked black pepper, for sprinkling • 12-16 romaine leaves Directions: • preheat oven to 400F • line a sheet tray with foil then place a cooling rack on top • lay the bacon on the tray so they aren’t touching • bake for 25 minutes • in a small bowl mix together the sriracha and honey. Brush onto the bacon then place back in the oven for another 10 minutes or until bubbly and crispy • in a small bowl mix together the mayo, lemon zest, chives and dijon • slice the tomatoes 1/2-inch thick • to assemble slather both insides of the bread with some of the mayo • next add the bacon, cut to fit, followed by the tomatoes sprinkled with salt and pepper • finish with lettuce and place on the top
Move over @amandasudanoramirez I’m taking your spot. Actually, Aber (@johnnyswim) and I judged an episode of Silos Baking Competition on @magnolianetwork together and it airs THIS SUNDAY, 6/18 at 5pm/8pm EST. You can watch this episode, along with the first 4, on @streamonmax, @magnolianetwork or @discoveryplus #SilosBakingCompetition #MagnoliaNetwork @joannagaines
Happy Father’s Day to the guy who’s been asking me to call him daddy years before we had kids. Our life is enriched because of you. Love you forever
My favorite summer dessert, Bourbon Peach Crostata. This easy freeform pie can be filled with whatever summer fruit you have on hand. Recipe👇🏼 Ingredients: • 1 1/2 cups AP flour, plus more for rolling • 2 tbsp. granulated sugar • Pinch of fine sea salt • 1/2 cup unsalted butter, cold and cut into cubes • 3-4 tbsp. ice water • 5-6 yellow peaches, cut in half, pitted and sliced 1/2-inch thick • 1 small lemon, zested and juiced • 2 tbsp. cornstarch • 2 tbsp. bourbon • 2-3 tbsp. dark brown sugar • 1 tbsp. milk, for brushing crust • Sugar in the raw, for sprinkling Procedure: • To a large food processor add the flour, sugar and salt and pulse to combine • Add in the cubed butter and pulse a few times until incorporated and no large chunks remain • Lastly add in the ice water one tbsp. at a time. Pulse just until the mixture comes together and starts to form a ball • Remove and form into a disk. Wrap in plastic and refrigerate for at least one hour • Preheat oven to 375F. Line a large baking sheet with parchment paper • In a medium bowl combine sliced peaches, zest and juice from the lemon, cornstarch, bourbon and brown sugar. Mix together • On a lightly floured surface, roll the dough out to a 14-inch round. It’s ok if the edges crack a little • Take the rolling pin and gently roll the dough onto itself. Unroll onto the baking sheet • Using a slotted spoon, scoop the mixture into the middle of the dough, mounding up and leaving about a 2-inch border • Next fold the edges over the peaches, forming a 2 to 3-inch crust. Pour the remaining liquid from the bowl over the peaches • Using a pastry brush, brush the edges with a little milk and sprinkle with the sugar crystals • Bake for 45-50 minutes or until the edges are golden brown and the filling begins to bubble • Remove and let cool slightly. Serve with whipped cream or ice cream
Is it tomato season yet? Tomato Burrata Salad with Basil Chive Oil👇🏼 Ingredients: • 1 1/2 pounds mixed tomatoes • 1 cup packed basil leaves • 1/4 cup roughly chopped chives • 3/4 cup EVOO • 2 balls burrata cheese • Flaked sea salt • Freshly cracked black pepper • Basil leaves, for garnish Directions: • Wash, dry and cut tomatoes. Larger ones cut into quarters, smaller ones cut in half • Next make the herb oil. Bring a small sauce pot of water to a boil. Fill a small bowl with ice water • Quickly blanch the basil leaves, about 30 seconds, then immediately place in the ice bath • Remove and squeeze out all of the water • Place the blanched basil in a high power blender along with the chives and EVOO. Blend on high for 45-60 seconds or until smooth and bright green • To assemble place the cut tomatoes in a shallow bowl or platter. Top with the burrata, breaking it open with a knife, followed by a drizzle of the herb oil, a sprinkle of salt and pepper and some basil leaves • Serve. Oil will keep for up to 2 weeks in the fridge
