Wednesday, December 17, 2014

French Onion Grilled Cheese


 
 

French Onion Grilled Cheese

Ingredients:
3 T. butter
2 yellow onions
1 red onion
1 T. fresh thyme
1/2 cup red wine
a/n olive oil
8 slices of sourdough bread
8 slices of Swiss cheese

Directions:
  • In a large skillet, heat butter. Add onion and sauté for about 5-10 minutes. Turn down the heat and continue cooking for an additional 20-30 minutes. The moisture in the onions will begin to sweat out, and start to caramelize. Add thyme and the red wine. Continue cooking until the red wine has reduced. Remove from pan, wipe pan clean, and use again.
  • Heat butter in skillet over medium heat and add a slice of bread. Add a layer of Swiss cheese, caramelized onions, and another piece of cheese and bread.
  • Cook until the bread is toasted and brown. Remove sandwich from pan with spatula. Add more butter. And flip onto the other side. Toast. Slice and serve. Repeat with remaining ingredients. Serves four.

Monday, November 10, 2014

Brandied Grapes with Cheese

Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.
 

Cocktails
Carolina Apple Sidecar from Think Fruitful
Krupnikas Ginger from I Cook. I Eat. It’s Life.

Appetizers
Cured Meat Platter from Wit Wisdom and Food
Brandied Grapes with Cheese from Glamour Girl Gourmet
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
 
Soup
Creamy Wild Rice Soup from Hello Little Home
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today's Courses include cocktails, hors d'oeuvres, and soup.  


 

Brandied Grapes with Cheese

Ingredients:
Brandy
Grapes (Seedless)
Sugar
Cubed Cheddar Cheese
 
Directions:
  • Soak grapes (fully submerged) in brandy for at least 6-8 hours.
  • Take grapes out of liquid and roll liberally in sugar to coat.
  • Once the grape is sugared, place on a skewer or fancy toothpick and place one cheese cube on the bottom so it can stand up.
Tips:
  • Make sure you use good quality (drinking) brandy.
  • The longer you soak the grapes the more alcohol they will absorb. Try not to soak longer than 24 hours.
  • These are a great make ahead item. Just wrap them in plastic wrap and pop in the fridge.
We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!


Tuesday, October 21, 2014

Pumpkin Spice Bread

 
 
 
When I was a kid, the official sign of fall was when my momma made pumpkin bread. It always made me so mad that we couldn't eat it straight out of the oven. Normally she would save it, and we would get one slice along with an apple or banana for breakfast.
 
My favorite was warming the pumpkin bread in the microwave and serving some chilled applesauce over the top. The perfect mix of textures. It just brings back those sweet fall memories. 
 
Pumpkin Spice Bread

Ingredients:
3 1/2 cups all-purpose flour
2 1/2 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs

Directions:
Combine in a bowl all the dry ingredients. Combine in a separate bowl; pumpkin, oil, water. Beat eggs and add to wet mixture. Make a well in flour. Add wet ingredients and stir until combined. Do not over mix, finished bread will be chewy. Pour into two greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one hour. Test with toothpick. Cool, approximately 10 minutes before removing from pan.

Thursday, October 16, 2014

Popcorn Party Mix

 
Popcorn Party Mix

Ingredients:
6 cups white cheddar popcorn (premade)
1 cup candy corns
1/2 cup chocolate chips 
1 cup miniature marshmallows 

Directions:
  • Measure and combine all ingredients in a bowl. Transfer to serving dish. Enjoy! 

Tuesday, September 23, 2014

Garden Quinoa Salad with Basil & Mint



Garden Quinoa Salad with Basil & Mint

Ingredients:
2 cups red quinoa
3 cups water
2 T. olive oil
1 t. fresh mint, julienned
1 t. fresh basil, julienned
1 t. lemon zest
3 T. lemon juice
3 T. white wine vinegar
1 cup cherry tomatoes, halved
1 cup radicchio, thinly sliced
1/2 cup yellow bell pepper, chopped
1/2 cup cucumber, chopped
1/2 cup feta cheese
1/4 cup kalamata olives, pitted & halved

Directions:
  • Place water in saucepan over medium heat. Once water begins to boil, add in quinoa. Cover and simmer for 15 minutes. Take off lid, fluff. Set aside to cool. (If in a rush for time, cool in ice bath.)
  • In a bowl, whisk together olive oil, herbs, lemon zest, lemon juice, and vinegar. Season to taste with salt and pepper. Add in quinoa, tomatoes, radicchio, bell pepper, cucumber, feta, and olives. Toss to coat and serve.



Thursday, September 18, 2014

#FBFAsh

 

A few weeks ago, I traveled to Asheville, North Carolina to attend my very first blog conference.
I had such an amazing time and took only about 465,301 pictures,
that it has taken me this long to narrow them down.
 
Once I arrived in Asheville, I headed over to the Doubletree Biltmore
for a Moonshine Meet and Greet.
Troy & Sons really delivered with sweet libations.
The air was filled with live blues grass music, sweet mountain whiskey,
and crispy bologna and tomato jam crostini.
All of which was literally to die for!
 
 
The next day started at The Biltmore Estate's Lioncrest.
The day was filled with conference type things..
Amazing guest speakers, tons of information, and of course food.
 
Later that evening we took a quick tour of the Biltmore House
and then had a lavish dinner over looking the grounds of the Estate.
 
The next morning began with a trip to the Highland Brewing Company,
where local restaurants had small bites for us to try.
They were nothing short of amazing!
 
After filling up on duck pate, mushroom ragout, and vegetarian empanadas,
it was time for a tour of the brewery.
 
After the tour, I couldn't resist trying some French Broad Chocolates,
and even got to take one of the Chef's Tablets home in our swag bags!
The girls who run FBC were so sweet and gave us a ton of ideas..
Let's just say Chocolate Stout Cake.

 
The Looking Glass Creamery had to be one of my favorite parts of the day.
Or maybe it was the incredible story I left with.
A goat literally ate my hair. Ripped it right out of my head & munched away.
Yes, a goat!


 
Hickory Nut Gap Farm was my last stop of the day.
It was so great to see such hard working people who care so much about what they are doing.
 
I also loved meeting the guys from Buchi Kombucha.
I have never been a fan of Kombucha but after one sip of the Buchi Seed,
I was hooked!
 
Seriously couldn't ask for a better conference to attend!
I learned so much, met so many amazing blogger and new friends,
and cannot wait to show you what I learned!
 
To learn more about the next Food Blog Forum click here,
or head on over to Instagram where there over are 900 photos!
Just use the #FBFAsh!
 
Thanks so much for reading!
-Glamour Girl Gourmet

Tuesday, September 9, 2014

Creamy Cucumber Dip

 
Even though summer is winding down, it seems like it is getting hotter outside. Or that could be my wildly vivid imagination or the symptoms of a certified heat stroke. Either way staying cool, keeping your energy up, having light refreshing snacks, and drinking plenty of water are definitely on the agenda for beating the heat.
 
This simple snack is definitely on the top of my list. And who doesn't want a colorful crudité platter with a fresh dip, while relaxing on the veranda or by the pool with a Pellegrino and a lemon slice?
 
Creamy Cucumber Dip

Ingredients:
1 cucumber
1/2 c. cottage cheese
1 T. Worcestershire sauce
1 T. mayo
2 green onions, chopped
1 t. lemon zest
1/4 t. garlic powder
salt and pepper

Directions:
  • Peel, seed, and chop cucumber into manageable pieces.
  • Add cottage cheese, Worcestershire sauce, and mayo to processor blending until light and smooth. Add cucumber, green onion, and lemon zest. Pulse until chopped and smooth.
  • Season to taste with garlic powder, salt, and pepper.
  • Transfer to serving bowl and serve with favorite vegetables, crackers, and even pretzels.
Tips:
  • Other herbs can be added for additional taste and freshness.
  • Green onions make a nice garnish or can even be stirred in for added texture.
  • Cover and refrigerate for up to three days.
For additional information or tips, feel free to leave a comment below!

Tuesday, August 12, 2014

Sweet Noshings



 
 
If you live south of the Mason Dixon Line, Sweet Noshings needs to be on your bucket list. This cute little coffee shop, candy counter, popcorn palace & ice cream bar is absolutely divine. It is the perfect place for an afternoon treat. With simple southern touches like Cheerwine out of an old glass bottle and a long counter complete with barstools, you will feel as if you stepped straight out of a idyllic 50s movie like Pleasantville.
 
If your up for trying new things, be sure to ask for a sample of the popcorn before you buy. And trust me, you will want to buy... The vanilla is a must. Let's be honest everything I tried was scrumptious. More than any sweet tooth can handle. For more information or any questions, please leave a comment below. 
 
Photos Courtesy of Faison Weiss.  

2113 Madison Ave.
Memphis, TN

 
Glamour Girl Gourmet was not compensated for this post. 

Tuesday, July 29, 2014

Italian Pasta Salad




 

There is just something about it... Summertime and salads, they just go hand in hand. Maybe it is all the fresh farmer's market veggies or the fact that everyone is still worried about how their bikini looks, but either way this pasta salad is light enough on the waistline, and heavy enough for your meat and potatoes man. Regardless, this pasta salad is a real winner and shows up frequently on my patio table. Enjoy!

Italian Pasta Salad

Ingredients:
6 oz. dry rotini noodles
1/2 yellow bell pepper, juilenned
1/2 pint cherry tomatoes, halved
1/2 cup chopped red onion
3 oz. hard salami, chopped
1 oz. arugula
3 oz. mozzarella balls
1/4 cup balsamic vinegar
2/3 cup extra virgin olive oil
1/2 t. minced garlic
salt and pepper, to taste

Directions:
  • Bring a large pot of lightly salted water to a boil. Once the water is boiling, stir in the rotini, and return to a boil. Cook the pasta, stirring occasionally, until the pasta is al dente, about 12 minutes. Rinse in a colander with cold water and drain well. 
  • Meanwhile the pasta is cooking, combine the bell pepper, tomatoes, onion, salami, and mozzarella balls in a large bowl. 
  • In another bowl, whisk the balsamic vinegar, olive oil, and garlic. Season, to taste. 
  • Once pasta is cooled, add to bowl with veggies and pour vinaigrette over top and toss to combine. 
  • Cover and chill, at least 2 hours. Before serving add arugula and toss once more.   


Thursday, July 17, 2014

Caramelized Onion & Bacon Quiche

 
Brunch has always been one of my favorite things.. Sitting on the patio on a Sunday morning after church with a mimosa. Relaxing and gossiping, about that girl you knew in high school who just got a nose job.
 
But really it's all about the quiche. Sure, you could order the thick, melt in your mouth ooey-gooey French toast but who wants the guilt or to exercise after that.. Especially in the stifling Southern humidity on a good hair day. Let me tell you, no one.
 
If your like me, not every Sunday can be spent with your favorite girlfriends day drinking. But you can definitely still have your quiche and eat it too. 
 
 
Caramelized Onion & Bacon Quiche
 
Ingredients:
1- 9 in. frozen pie crust
4 slices thick-cut bacon, chopped
1 T. butter
1/2 medium vidalia onion, sliced thinly
6 eggs, room temperature
5 oz. plain low-fat greek yogurt
1/2 c. grated parmesan cheese
salt & pepper
 
Directions:
  • Preheat oven to 375 degrees F. Remove pie crust from freezer and thaw for about 15 minutes.
  • Prick bottom and sides of pie crust with a fork. Place pie crust in oven and par bake for 6-8 minutes.
  • While crust is baking, sauté bacon in a skillet until crispy. Remove from pan leaving the bacon grease and drippings. Add butter and melt. Once melted, add the onion and cook until soft and caramelized, about 20-25 minutes stirring frequently.
  • Mix the eggs and greek yogurt in a bowl until smooth and combined. Mixture should be thick and velvety. Add the cooled bacon, parmesan cheese, and the caramelized onions. Season to taste with salt and pepper.
  • Pour egg mixture into pie crust and bake about 25-30 minutes or until custard is set firmly.
  • Cool quiche for roughly five minutes before serving.
Healthy Alternatives:
Bacon = Turkey Bacon
Butter = Cooking Spray
 
For any additional questions or tips feel free to email me or comment below.
 

Tuesday, July 15, 2014

Barcarts & Breakups



Hi babes! I’m Katey McFarlan with the style blog Chronicles of Frivolity. Morgan is one of my sweet blog friends and after sharing a bit of my home décor on my blog, she asked me to share my bar cart with you all!

I’d love to pretend that I keep a fully stocked bar in my entry because I spend my days laying by the pool with champagne, but the real reason is the most un-chic answer ever…
 
I’m really really bad at offering people something when they come over. Like maybe the worst. No, I wasn’t raised in a barn, and I actually try to be very thoughtful. But when someone is coming over I always get so excited and immediately jump into telling them a story of asking them about how their last date went. So 15 minutes after we have gone through every detail of their date, I’m like, “Omg…I’M A HEATHEN. DO YOU WANT WATER?!”
 
So yes, I keep a fully stocked bar by my door so I’m not rude. It’s just an easy reminder and all my friends know it is there for them and they can ask for whatever they want!

 
In keeping a bar cart stocked, keep that in mind! I’ve got girls that want tequila, straight, to rant about their boss. And I’ve got girls that won’t even touch wine because they only drink Dr. Pepper. Central Market or any boutique grocery store is a godsend because you can get everything from cute pink beer bottles to nice water bottles. I keep that on the bottom! Don’t clutter it with wine glasses. On the top I try to keep nice champagne (for breakups) and celebrations along with candles, cute cocktail napkins on cake stands and colorful straws!
I’ve created a shopping cheat sheet for you to stock your bar cart! Also, where you do find one that isn’t $400? Check out Target or antique/estate sales! Ikea has great ones you can spray paint the handles gold, too.  
If you have any home décor questions e-mail me at kateymcfarlan@gmail.com.
Happy Bar Carting!
Xoxo, Katey

Tuesday, June 24, 2014

Raspberry Buttercream

Creating the perfectly moist, delicious and beautifully decorated cake has always intimidated me. My mom, the baker of the family would always show up to parties and get-togethers with the most lavish cakes. I, on the other hand, have had my fair share of difficult disasters. Sunken centers, dry and crumbed heaps of cake, clabbered icing, and burnt pieces that even sprinkles can't fix.

After three years, two advanced pastry classes, many tears, and my mom's guidance, I have finally found the perfect recipe. I use a box devil's food cake mix (according to package directions) and add a homemade raspberry buttercream. Simple, easy, and completely chic. Decorate and enjoy!



Red Raspberry Buttercream

Ingredients:
2 sticks of unsalted butter, at room temperature
3 cups powdered sugar
3 tsp. clear vanilla
1/2 cup raspberry jam

Directions:
  • Place butter in a mixing bowl fitted with paddle attachment and cream until smooth.
  • Add sugar, one cup at a time and mix until smooth and combined. 
  • Add vanilla and raspberry jam and mix. 
Tips:
  • If icing is too thick, add heavy cream until it reaches desired consistency. 
  • Can be made with any jam or even preserves. 

Thursday, June 19, 2014

Welcome


My name Morgan Neal and I am a professionally trained chef currently based in Central North Carolina. I recently graduated from the Art Institute of Raleigh-Durham with my Bachelor’s Degree. I have worked primarily in catering in both Memphis, TN and Durham, NC, as well as a head chef and back of house manager for a small restaurant. 

Not only am I a chef, but a wife, mom, fashion junkie, lipstick hoarder, and obsessed with all things monogram. Pretty much a the perfect combination of Reese Witherspoon meets Martha Stewart, but without the whole I went to jail thing. My love for food goes much further than just cooking it, I really enjoy eating it too! Here you will find chic, simple and classic recipes as well as an easy guide to entertain party guests. Enjoy!

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