the guide to. . .being the non-gossip girl

I am not proud to say this. About a year and a half ago I had a conversation that left me feeling dirty. I had met a friend for dinner and I realized that throughout the dinner, through the margaritas and the chips and salsa and fish tacos we had talked about other people, some our friends. We didn't do it intentionally or to be malicious. I think, in fact, we thought we were helping in some weird way by working out their issues or maybe we were trying to make ourselves feel better by talking about how screwed up other people's lives were. But these were people we were talking about and I felt like I had betrayed trust placed in me, even if they never heard our discussions.

That night I felt disgusted. I wondered "If I'm talking with a friend about another friend, then they will probably do the same thing about me." I decided at that moment that I wanted to be the kind of person who could be trusted. I didn't want to wonder if someone overheard my conversation or if God forbid, what I said got back to someone. This wasn't the person I wanted to be.

It happened organically. I simply didn't bring up other people in conversation and if someone else did, I would say something like "I honestly don't know" and let the subject dissolve. It wasn't easy at first which made me realize how much we do talk about other people. What amazes me is how much my relationships shifted immediately, in a positive way. Once you stop filling a conversation with other people, you actually learn something about someone else, about what they like, about where they've been and where they want to do. You talk about the world and all that there is to do and see and be and play. You also build trust with those around you, whether it's a family member, friend or colleague. This is key to long-lasting, deep, fulfilling relationships.

In trying to get my happy back. I realized that you can't control everything that happens in your world but you can control what comes out of your mouth. I want the people in my world to know that your name is sacred in my mouth. I will protect your name and speak of you only with the best of intentions, because that is what a happy girl does. You have my word.

the guide to fortune cookie chicken {recipe}

In the small town where I grew up in Massachsuetts, there is a restaurant called The Hu Ke Lau. It is a place my grandfather referred to as 'exotic.' The fare was Polynesian and on weekend nights there were luaus with hula dancers, fire twirlers and flaming Pu Pu platters. Drinks arrived in hollowed out pineapples served by beautiful girls with long, dark, wavy hair. As a little girl I was sure this was exactly what mermaids looked like.

My mom and I lived with my grandparents and money was tight. It was only on special occasions that we went to the Hu Ke Lau. I think I enjoyed watching my conservative gruff grandfather drink from a pineapple as much as I enjoyed my Sweet & Sour Chicken. Later in high school, the Hu Ke Lau was the place you went on special dates or before the prom. The one constant was that every time I went to this restaurant I had Sweet & Sour Chicken with sauce on the side, always on the side.

Years later, on a cold, clear December night in Connecticut, it was over Sweet & Sour Chicken take-out that I fell in love with my husband. There is something intimate and lovely about candlelight and chopsticks. As we tucked into take-out that night over winter break I thought "This is someone I could fall in love with." I did, I so did.

Sweet & Sour Chicken is almost universally loved. Soft chicken tenders with a crunchy coating dipped into tangy sauce is pretty much the perfect food.  Last week I wondered if I could make this classic at home. Could I make it healthier by baking and not frying the chicken tenders? Would it have the same taste without the white take-out box?

As I shopped in the market for the ingredients I picked up a bag of fortune cookies made locally by Golden Pheasant (50 for $2.99). As I held the bag of fortune cookies in my hand I had a thought. What if instead of flour for the coating I used crushed fortune cookies? And the idea by Fortune Cookie Chicken was born.

Fortune Cookie Chicken {Recipe}

Over the past three days I have made this recipe three times and each time it has turned out perfect, with that same crunch you want without the calories from frying. The key is using good quality fortune cookies. I tried this recipe with three different brands of fortune cookies. The Golden Pheasant brand was by far the best, with a good crunch and a clean taste of vanilla and orange. (The other two brands I found in the Asian food aisle. They were fairly tasteless with a thin crunch and a bland taste.) If you can buy Golden Pheasant, do. They are inexpensive and delicious.

Ingredients for Chicken Tenders
1 pound of chicken tenders (or 1 pound of chicken breasts sliced into one inch strips)
1 cup of buttermilk
30 crushed fortune cookies
1 tablespoon of freshly grated orange peel
4 tablespoons olive oil

Ingredients for Sweet & Sour Sauce (inspired by this recipe)
1 cup of pineapple juice
1/2 cup orange marmalade
2 tablespoons ketchup
1/4 cup apple cider vinegar
4 tablespoons sugar
1 1/2 tablespoons cornstarch
2 teaspoons soy sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon Kosher salt

Directions

Preheat oven to 375. Line a baking sheet with parchment paper and set aside.

Add buttermilk and chicken tenders to bowl, cover and place in refrigerator while you make the sauce.

In a saucepan add the sauce ingredients until bubbling. Stir often, lower heat and simmer for 5 minutes. Remove from heat and let cool for ten minutes. Place fine mesh strainer over a bowl and slowly pour sauce through strainer. Set aside to cool.

Remove fortunes from cookies. Place cookie fragments in Cuisinart and pulse until cookies are crushed (or in a freezer bag crushed with rolling pin). Add the orange zest from one orange and pulse until incorporated. Place crumbs in a shallow bowl.

Remove chicken from refrigerator. One at a time, dip chicken tender from buttermilk into cookie crumbs until covered completely, pressing crumbs onto chicken tender. Place on cookie sheet. Repeat with the rest of the chicken.

Once all the chicken tenders have been covered in cookie crumbs and placed on baking sheet, drizzle olive oil over them. Place in oven on medium rack and cook for 20 minutes at 375 degrees.

Serve with Sweet & Sour Sauce and coconut-lime rice (brown rice cooked in coconut milk + 1 tablespoon of shredded coconut + the zest of one lime.)

Bonus! Fortune Cookie cards

With 75 fortunes in a glassybaby here on my desk I wondered what I would do with them. Then it struck me that these fortunes would be sweet on a homemade card. To a friend who is is going through challenging times, I am sending him the card above. To another friend who is doing incredible on her weight loss journey, I'll send her one saying "Your short term goal will soon be realized." 

All you need is cardstock and double sided tape. It's easy and a fun idea for someone who just needs to hear "Remember two months from this date. Good things are coming."

the happygirl guide: tips # 2 & 17 the socks and the call-ahead

There are some things that make life easier, happier or more efficient. I'm all for that. Here are two things that will make your life happier.

tip #2: buy all the same socks

Last week when my husband was in L.A. on business I spent a lot of time cleaning closets and drawers. I know the one drawer that's frustrating is his sock drawer. Like most men, he has dozens of pairs of dark socks that all look similar to each other but for a slight difference in pattern or material. Early in the morning it's hard to tell which socks match when you have Paisley, checked, plain, striped or dotted black socks. They all look kind of similar. Doing laundry also takes that much longer. It feels like that matching card game we played when we were kids. Does this black sock match this slightly different black sock? No? Try again. 

So, last week I emptied out the drawer, paired them up and dropped the socks off at our local shelter. There were 14 different styles of black/dark socks. No wonder it was a challenge to see which of these was not like the other every time I did laundry.  I then bought L. 12 pairs of the same black socks and 10 of the same white gym socks. Unsurprisingly, L. loved it and mornings are just that much easier now.

try: Nordstrom crew socks 4-pack for $14.50

tip #17: call-ahead seating

When we first moved to Seattle we hated leaving behind our favorite locally owned restaurants like Fitzwilly's and Sylvester's (both in Northampton, MA). It was exciting though finding new places  where we could savor the best bacon burger or blueberry pancakes. Recently we found out that while many of our new favorite (locally owned and chain) restaurants don't accept reservations, they do take call-ahead seating.

We discovered this option not long ago when we arrived at one of our favorite restaurants to find a long wait. The host remembered us from previous visits and said "Next time, call and let us know you're on your way. We'll add you to the waitlist. It's call-ahead seating." Many restaurants who have this option don't promote it so it's a good idea to call your favorite spots and see if they offer this option. You could save 30 minutes or more waiting in a cramped space. (FYI: CPK and The Outback both offer call-ahead seating.)

Also: To make reservations, we love OpenTable. Download the app and make reservations in seconds.

Have a happy weekend!

the happygirl guide to homemade ricotta {recipe}

On my last trip to Italy there was something transcendent about the food. Each meal was a snapshot in my mind. A rustic Caprese sandwich enjoyed while sitting in the sunshine.  A Limoncello shot at an outdoor cocktail party with the smell of Cypress trees carried on the summer breeze. Dewy mornings with simple slices of toast topped with freshly made ricotta and a drizzle of honey. Whether it's a simple, deep espresso or a dessert of bright June strawberries dressed with Balsamic vinegar, the secret to extraordinary food in Italy is the freshness of the ingredients. The olive oil may have been pressed at the farm down the road, the earthy red wine has a hint of blackberries from the town just to the south and the cheese in your lasagne was probably prepared that afternoon.

Last week I was picking up some new knives at Sur la Table when I saw the class promotion for the Homemade Mozzarella and Ricotta Workshop. I signed up on the spot. Could I recreate some of the moments in southern Italy?

To be honest, I thought it would be difficult. It turns out it wasn't all that hard. It was just about being precise. The mozzarella was a little more complicated that the ricotta but it was still something that you or I could easily do. When you experience that first taste of a creamy ricotta that you made yourself, you'll never buy ricotta at the market again. The taste and texture of fresh versus the store bought brand is incomparable.

Here's how you make it:

While it looks like there is butter added to the milk, there wasn't. 

I used locally sourced whole milk with a high butterfat content.

{Homemade Ricotta Recipe}

difficulty: easy

Ingredients

6 cups of whole milk 

2 cups of heavy cream

1 teaspoon kosher salt

2 cups of buttermilk

Preparation

Line a fine mesh colander with two layers of damp cheesecloth. Set atop a bowl or in sink. 

In a large non-reactive pot, add the milk + cream. Starting at medium-high heat, bring to a bubbling boil. Remove from heat and add the salt and buttermilk, stirring in one direction. Let sit undisturbed for five minutes. The whey and curds will separate. 

Slowly pour the curds and whey through the cheesecloth.  You'll wonder if there really is any curds as you pour. Don't worry. The curds may have settled at the bottom.  Wrap the top of the cheesecloth over the curds. Let drain for 15-20 minutes. Remove ricotta from cheesecloth and transfer into a bowl. Discard cheesecloth. Use immediately or store in the refrigerator for four days. 

homemade ricotta + pesto

Notes:

• Non-pasteurized whole milk is best for this recipe. If you don't have access to non-pasteurized milk, use regular pasteurized milk and not ULTRA-pasteurized milk which won't give you the results you're looking for. You'll know if the milk is ultra-pasteurized if the sell-by date  is a few weeks from now.
• The original recipe calls for 8 cups of whole milk but I also tried making it with 6 cups of whole milk + 2 cups of heavy cream and the milk/cream mixture turns out a creamier, richer flavor which is good if you are highlighting the cheese alone i.e. on toast and not as a stuffing for pasta. If you're using the ricotta for pasta, use the 8 cups of milk recipe.
• I also found recipes online that use vinegar or lemon juice. I also tried these versions and they all turned out well. If you don't want to use buttermilk, use 4 tablespoons of lemon juice or white wine vinegar.
• This recipe does not work well if you use skim milk. It turned out a very rubbery, tasteless small batch.
• Be sure to stir while boiling the milk + cream mixture. You don't want to scald the bottom of the pot. It's a nightmare to clean scalded milk from a pot.
• Homemade ricotta is perfect on toast and topped with homemade pesto as an appetizer. Or simply top with a drizzle of olive oil, kosher salt and fresh cracked pepper.
• Expect a 1/3 final yield from the milk + cream + buttermilk.
• Cheesecloth can be found in most markets.

the happier guide to life: tips #4 & 8, the toilet and the magazine

There are some things I come across and I think -- brilliant. I'm for anything that makes life happier, healthier or safer like these two tips.

Just how clean is your soap?

Always close the lid before you flush.

Recently I read an article that said every time you flush, you send millions of bacteria in the air, bacteria that can land on your soap,  toothbrush, makeup brushes, clean towels or even on you. If you have a fresh cut (from shaving your legs maybe?) the bacteria can cause a myriad of problems including a staphylococcus infection. The solution? You can easily prevent millions of microscopic germs from flying into the air simply by closing the lid before you flush.

There's also the aesthetic side to this. Once when we were viewing a house with our realtor, she shook her head when we passed one of the bathrooms. I asked her if she thought the house had a problem, specifically that bathroom and she said "No, but I don't understand why their realtor didn't shut all the toilet lids. No one wants to look at someone else's toilet bowl."

Now all the toilet lids in our home are neatly closed. I like to think that our toothbrushes are now safe from flying bacteria.

Watch this video featuring Mike Rowe if you really want to know more about your bathroom's airborne germs.

Stop tearing out pages in a magazine and snap a picture of an article with your phone.

I am an early morning riser even on weekends. Saturday mornings I head to our local family owned hardware store to get supplies for our weekend home projects. However, on Sunday mornings, before my husband L wakes up I curl up in front of the fire with the dog, a stack of magazines and a hot cup of coconut coffee. Within the hour the read magazines are on the floor along with a pile of pages I've ripped from the magazines featuring books I want to read, music I want to buy, recipes I want to try and products I want to research. I end up with a stack of pages that I just file away.

This past Sunday I had my phone next to me and I had a brainstorm. Instead of ripping out the pages, what if I just took a picture of the page or the item I wanted to save? That way when I am out and about I would have a picture of the brand of grass seed I wanted to pick up, or the ingredients would be right there in my phone for a recipe I wanted to try. Sure, I would still need to tear out pages for long recipes, but most of the time I could just snap a picture and I would be sure to have the reminder with me wherever I was. In fact, this week I ended up referring to these pictures four times in various stores.

Here's to a happier, healthier, safer life!

the guide to an easy spring sandwich: the caprese {recipe}

When I was in Italy, the best meal I ever had was a rustic Caprese sandwich. Consisting of simply slices of tomato and mozzarella along with basil leaves, olive oil and balsamic vinegar on hearty bread, it is a sandwich that tastes like a sunshiny day. 

Earlier this week we enjoyed the first sunny, warm days here in Seattle so I stopped by Whole Foods to pick up ingredients to make these sandwiches that are perfect wrapped in parchment paper and enjoyed by the water. 

The recipe is simple.

{Caprese Sandwich Recipe}

for two

Ingredients

(the exact amounts depend on the size of your bread)

2 rustic rolls or 4 slices of thick, hearty white or sourdough bread lightly toasted

1 tomato or several cocktail tomatoes, sliced into 1/2 inch rounds

4 slices of mozzarella (I used Mozzarella Fresca Fresh Ovolini)

6 or more fresh, washed Basil leaves

3 tablespoons olive oil 

3 tablespoons balsamic vinegar 

Salt and pepper to taste.

Directions

If using rolls, slice in half and toast lightly.

Slice tomatoes and mozzarella into similar sized slices and set aside. 

Mix olive oil, balsamic and a pinch of salt and pepper until incorporated.

Spread a 1/4 of the olive oil/balsamic mixture on each of the four slices of bread. Follow with slices of tomato, mozzarella and basil leaves. For an extra punch, drizzle balsamic glaze over the basil leaves. Top with other slice or roll/bread. Cut in half and enjoy!

Notes

For a sandwich this simple,  the flavors of each ingredient really stand out. If possible, use the finest ingredients you can find -- rustic rolls from the bakery, organic small cocktail sized tomatoes, imported from Italy mozzarella and organic basil.

We used olive oil that our friend's dad makes in Italy (which we savor) but when we aren't lucky enough to enjoy this olive oil, we also like cold pressed olive oil made in Italy. 

the guide to chocolate pots de creme with orange cream {recipe}

There is something so comforting about chocolate pudding. Maybe it's the combination of chocolate and cream or maybe it's the fact that when you have pudding you're someplace where you can slowly enjoy every chocolatey spoonful.

Last night L., and I had a friend over. When I first planned the menu I was going with apple crumble for dessert but when I found out our guest was gluten-free I found a recipe for Chocolate Pots de Creme from Bon Appetit. It's a bit of work but from the happy looks on their faces last night, this recipe was worth every moment.

From all of us here at The Happygirl, we wish you unbounded moments of happy on this Valentine's Day!

Chocolate Pots de Creme with Orange Cream

adapted from Bon Appetit

ingredients

2 1/2 cups heavy whipping cream

6 ounces bittersweet chocolate, chopped (I used Ghiradelli 60% Cacao Bittersweet Baking Bar)

6 egg yolks

1/3 cup sugar

directions

Preheat oven to 325. 

Prepare six standard custard cups in a jelly pan with at least 2 inch high sides. Set aside. 

In a saucepan over medium heat bring the whipping cream to a simmer. Add the chocolate and stir just until incorporated. Remove from heat.

In a bowl, whisk 6 egg yolks with sugar. Whisk until the sugar is incorporated into the eggs. 

Slowly add the chocolate cream to the egg/sugar mixture, stirring as you pour. Once incorporated, strain the batter into another bowl.  Let mixture cool ten minutes.

Pour custard evenly into the six ramekins, leaving at least one inch at the top. Cover each ramekin with aluminum foil. The ramekins should be in the baking pan. Pour water into baking pan about 1/3 of the way up the custard cups. 

Carefully place pan in oven to bake for 60 minutes. When done, remove ramekins from water and place in refrigerator to cool at least 3 hours until set. 

In the meantime, prepare orange cream by whipping one pint of heavy whipping cream with 1 teaspoon of orange oil and 2 tablespoons of powdered sugar. Whip until light and fluffy.

Serve by adding a dollop of orange cream to each ramekin. 

Enjoy!

the guide to proposing at walt disney world

The ceiling of the Be our Guest restaurant. 

If you look out the windows it's actually snowing in the forest!

So you're in love. It's her. Then, gentlemen, this article is for you. And it's for your happy girl.

I was standing on a bridge in a fairytale land. It was twilight just outside a forest. The sky was a swirly pink and turquoise. In the background was a castle. I closed my eyes and I could hear a waterfall and lilting music. It was one of the most romantic places I've ever been. On that bridge I thought "Oh yes, this is where a boy should propose." I wasn't in Europe or even in a dream. I was standing on the bridge leading to Beast's Castle in New Fantasyland in the Magic Kingdom at Walt Disney World. (See more on New Fantasyland in this recent blog post.)

There is something about Walt Disney World-- something lush, happy, romantic and absolutely memorable. Sure, Walt Disney World is about families but it's also about friends and adventures and love. True, passionate, bubbling over love. Imagine, if you will, what happens when you combine a love for your partner with the love you both share for all things Disney. It's magical. It's absolutely magic.

A girl dreams about her proposal her entire life. When we're little, this usually involves a pony. There's a prince and he leads his pony (with braids in her mane) towards you and there's a shiny ring that's pink and enormous. When we get a little older we wonder "Will it be him? Is he the one I want to spend Sunday mornings with? Will he be the one I see with our daughter perched on his shoulders waiting for the fireworks to start?" And if it is him, we wonder how will he do it? How will he propose? Will he get down on one knee? Will it be something I can't wait to tell my friends and our grandchildren someday?

If you have found the one and you both love all things Disney, then there really is no better place to propose then in the Happiest Place in the World. Here's how:

Propose on a safari at Disney's Animal Kingdom Lodge!

Call 407 938 3000 for details.

1. The ring. 

Do you know what she likes? Ask her. If you'd like to keep it a surprise, ask her mom, her sisters or her friends. Look at her jewelry. Does she have simple taste or is she more adventurous? If you want to do this all on your own, you can't go wrong with a simple solitaire in white gold, like this one from Tiffany.

If you are already at the Walt Disney World resort reading this and didn't bring a ring, pop into Uptown Jewelers on Main Street USA (Magic Kingdom) and pick up a ring. Pink, perhaps? 

The bridge to Be Our Guest. 

At sunset it's one of the most romantic spots in the entire Kingdom.

2. The Proposal. 

No matter how you ask her, she will always remember that moment when you ask her to be your wife. Before you propose, think about what she likes. Would she want it to be just the two of you or would she blush and throw her arms around you with joy while guests clap for the two of you?

Here are some ideas that take the magic up a few notches.

Try these proposals you can do on your own: 

• When you're in the Magic Kingdom, go to the Wishing Well adjacent to Cinderella Castle (If you're approaching the castle from Tomorrowland, the Wishing Well is on the right.).  Have a coin ready to give her to toss in the wishing well. Ask her to close her eyes and make a wish. When she opens her eyes, you're on one knee with the ring inside a glass slipper. Follow up with a dinner for two at Cinderella's Royal Table. Call 407 824 4477 for reservation and 407 WDW GIFT for information on glass slippers. 
• At twilight, pause on the bridge to Beast's Castle in New Fantasyland.  Ask her to look up at the castle. What does she see in the window? As she focuses on this, get down on one knee with the ring. Ask her if she'll do you the great honor of becoming your princess. After the round of applause from other guests, enter the Be Our Guest restaurant where you already have a reservation. Toast your engagement with a glass of Veuve Clicquot Champagne. I recommend the Pan-seared Salmon on Leek Fondue or the Sauteed Shrimp and Scallops in a Lobster Sauce.) Click here for more information on Be Our Guest or to make a reservation.
• Did you first fall in love on your trip to Paris a few years ago?  Have the two of you always wanted to go to Italy?  Propose in one of the countries in World Showcase (Epcot) with the Eiffel Tower in the background or in the romantic piazza. Celebrate your engagement with a romantic dinner in Chefs de France or Tutto Italia Ristorante followed by Illuminations.
• Sunset Point on the Seven Seas Lagoon at Disney's Polynesian Resort is the perfect place if you love tropical locations. Sunset, water and Cinderella Castle in the background make this choice super romantic. Follow with dinner at Disney's Spirit of Aloha Dinner Show. Continue the theme with a honeymoon at Aulani in Oahu, Hawaii. 

Propose just before the fireworks begin in the Magic Kingdom! Every time the two of you see 

fireworks, she'll be reminded of just how romantic you are!

These proposals take it over the top:

• If your girl never got over her pony fascination or she is a real girly girl princess, go big. Go for the horse drawn carriage followed by dinner at Victoria & Albert's at Disney's Grand Floridian Resort and Spa. For help with this one, call 407 939 7529.
• Are you an experienced diver? Explore DiveQuest and go for a dive in the 5.7 million gallon aquarium at Epcot.  If you tell the dive guides your plan, they will give you a white board for you to write your proposal on. As you descend in the tank, guests (including your girlfriend) can watch you dive through one of the 56 giant windows. Imagine her face when you flip the white board towards her that asks "Marry me, darling?" Because your dive guide will know in advance what you're planning, he can also capture this moment (both you and her) on video.
• While you are at dinner, schedule a Dream Maker to transform your resort room into one that is fit for a Princess. Roses? Chocolates? A tiara waiting for her? If you are more of a private person who wants to make this celebration between just the two of you but still be unforgettable,  this is your option. Call a Disney Dream Maker at 407 WDW GIFT for help in making this dream come true. 
• Do you both love the water? Rent the 48-foot Sea Ray "Grand 1" yacht and with the wind in her hair, ask her to be your first mate.  Cal 407 824 2682 to reserve this very special boat.
• Whisk her away for a surprise trip. Reserve the airline tickets, hotel and park tickets without telling her where you are going on your trip. Every moment of this special getaway is a surprise from the destination to the hotel to the couples massage at Senses and finally the moment you ask her to be your princess.  This is one she will always remember. This is the one every other guy will have to top. I know. Because this one, this one happened to me. 

If you have fallen head over heels, madly, absolutely, wildly in love and would like to propose in a way  that represents you as a couple but you don't know how to begin, call Disney Weddings at 321 939 4610 to speak to someone who would love to help you make your dreams come true.

Happy Valentine's Day!

happy food: hotel style lemon pancakes {recipe}

If I close my eyes I am there.

There are palm trees and orange trees blossoming around me.  It's 72 degrees and the morning sun is dappled as I laugh with friends out on the Culina patio of The Four Seasons Los Angeles. On the table-- rich coffee, a big bowl of ripe strawberries and Lemon Cheese Pancakes. This is one of my favorite breakfast spots in the world. The food is impeccable, the sunny patio is lovely and the service is outstanding.

Recently, I was thinking of how many happy mornings I have spent at the Four Seasons with friends or colleagues enjoying breakfast in the sunshine. With all the rain here in Seattle (especially lately) I wanted to recreate this sunshiny feeling at home. So, I contacted the Four Seasons and they were kind enough to share the recipe. I made this yesterday morning for L. and it was like eating happy golden sunshine.   If you need a little hit of sun, try this recipe. It's happy food!

Hotel style Lemon Cheese Pancakes

(I have adapted this recipe a little, The Four Seasons uses cottage cheese. I prefer the flavor and texture of  of ricotta so I used this cheese instead.)

Ingredients:

4 eggs
1 cup sugar 
4 whole lemons, zested and juiced
1/2 cup non-fat milk
1 1/2 cups cottage cheese (or ricotta cheese)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon lemon oil (I used lemon juice)

Directions:

Beat the eggs, sugar, lemon juice and oil.
Add the milk and mix well.
Sift the dry ingredients into the egg mixture and mix.
Fold in the cottage cheese (or ricotta cheese.)

On medium-high, in a greased pan, pour 1/4 cup of batter. Cook approximately 3 minutes on each side until golden. 

Sprinkle with powdered sugar. I also added lemon curd and Lingonberry preserves. 

Enjoy the sunny moment!

Chef Joy's Super Bowl Fire Roasted Mexican Corn Dip {recipe}

The email read: 

Hiya Happy Girl!  The Super Bowl is coming up next week and do I have a Dip! Dip! Dip! for you.

It’s salsa meets ooey-gooey-cheese dip and it’s hot!  And it’s got corn!  The middle of winter is the perfect time to use canned or frozen corn.  It will remind us of summer days as we watch the game.

Let’s dip into Super Bowl Happiness with Chef Joy’s Warm Mexican Corn Dip!

How did the tomato court the corn? 

He whispered sweet nothings into her ear. 

What did the corn say when he got complimented? 

Aww, shucks!

What did the baby corn say to the mommy corn?

Where's popcorn?

See you tomorrow!

-Chef Joy

And so the next day Chef Joy came by and in less than 5 minutes we made a dip worthy of serving at Super Bowl parties this weekend. I also served this earlier this week as an appetizer at our dinner party and instead of canned corn I used 1 bag of Fire Roasted corn (frozen, Trader Joe's) and it gave the dip an extra hit of fire. It scored big!

Here's how to make the easiest dip that will satisfy that need for warm, cozy, cheesy snacks. 

Warm Mexican Corn Dip {Recipe}

• 2 (8 ounce) packages cream cheese, softened
• 1 cup butter, softened
• 2 (15.25 ounce) cans corn, drained (or 1 package of frozen corn)
• 2 (14 ounce) cans diced tomatoes with green chile peppers (Chef Joy and I used RO*TEL brand)

Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour. 

or

Combine ingredients in a pot on a stovetop and cook on low-medium until all ingredients are combined. Stir often.

Serve warm with tortilla chips. 

Be prepared to make another batch. This goes fast!

the guide to apple cranberry crumble {recipe)

Last night we had a dinner party for a friend who is an ex-pat currently living in London. We wanted him to feel at home so for dessert we made him an Apple-Cranberry Crumble. As far as desserts go, this one is easy, versatile (you can add raspberries or cherries instead of the cranberries) and always turns out perfect. Plus, it smells incredible as it bakes.

This also makes a delicious breakfast the next morning!

{The Happygirl Guide to Apple Cranberry Crumble}

Ingredients

Filling

6 apples cored, peeled and sliced thin ( I used Granny Smith + Braeburn)

1 package (8-10 ounces) of cranberries, cherries or raspberries (frozen)

1/3 cup sugar

1 teaspoon cinnamon

Crumble (topping)

1 stick of room temperature butter

1/2 cup flour

1/2 cup uncooked oatmeal (I used Irish oatmeal)

1/2 cup sugar

1/2 cup chopped walnuts

Directions

Preheat oven to 350. 

Grease a deep dish pie pan or dish with butter.  Set aside. 

In a mixing bowl, combine the slices apples, berries, sugar and cinnamon. Toss until the fruit is coated with the sugar/cinnamon mixture. Add to deep dish pan, spread out until even and compact. 

In another bowl, using a pastry cutter or your hands, combine the crumble topping of butter, flour, oatmeal, sugar and walnuts. The mixture should resemble large gravel. Spread crumble evenly over filling. 

Bake apple crumble on middle rack at 350 degrees for one hour. (The topping should be golden, if at 45 minutes it's getting too dark, cover the crumble with aluminum foil for the final 15 minutes.) 

Remove from oven and let sit for at least one hour before serving. 

Serve with vanilla ice cream. 

Here's to a happy, cozy evening with friends and family!

flu-fighter chicken lemon soup with ginger {recipe}

On Wednesday both L., and I were feeling off kilter. Maybe it was the consistent days of drizzle and gray days. Maybe we were coming down with the beginning of the flu but when L., called me from work to say he wasn't feeling so hot, I knew what we both needed-- a hearty chicken rice soup that could fight off whatever it was we were feeling.

Typically I turn to my trusty Matzoh Ball Soup Recipe but this time I needed a powerhouse. I decided to make my own version of Avgolemono (Lemon Chicken) Soup, a traditional Greek soup made with lemon, chicken and eggs. I'm not big on eggs in my soup so I decided to skip this part and add in ginger, a GREAT immune booster.

Later that evening L., came home to a pot of Lemon Ginger Chicken Soup simmering on the stove and the funny thing? We both felt great the next morning. Any signs of the flu were gone. Was it the ginger and lemon? Could be. In any case, it was a delicious way to fend off winter's evil side effects. This recipe is super easy to make and tastes even better the next day.

Here's to good health!

{Lemon Ginger Chicken Soup Recipe}

Ingredients

2    32-ounce cartons of organic chicken broth 

2    cooked shredded chicken breasts

1    whole lemon

4    cups of cooked brown rice

1    teaspoon of fresh grated ginger

salt and pepper to taste

Directions

Start with the chicken. Bake boneless skinless chicken breasts (I baked them on a bed of sliced lemon for 40 minutes at 350 degrees). When cool, shred the chicken breasts and set aside.

Add 2 cartons (64 ounces) of chicken broth to a large pot. Set on medium-high. 

Add cooked brown rice to broth. 

Grate the lemon peel then juice one lemon (removing all seeds). Add grated lemon peel and lemon juice to broth and rice. 

Peel a one inch section of fresh ginger root. Use a microplane to grate 1 teaspoon of ginger. Add to pot.

Add shredded chicken to soup mixture. Stir. Turn to medium. If you cooked the chicken breasts on a bed of sliced lemon, add the cooked lemon slices to the soup for an extra pop.

Taste before adding salt or pepper then add them to taste. Ginger is an unusual spice. You may find that you need more or less pepper than you would usually use in chicken soup due to the spicy nature of ginger. 

Cover and simmer on low to medium for one hour. Remove lemon slices before serving.

Time Saving tricks

• Instead of baking chicken breasts, pick up a rotisserie chicken at the market and shred the chicken breasts, using the rest of the chicken for lunches throughout the week.
• Instead of cooking brown rice yourself, pick up some frozen cooked brown rice. I used Trader Joe's.
• Instead of grating fresh ginger, use frozen grated ginger cubes (available at Whole Foods and some specialty markets)

happy places: why we're smitten with seattle's portage bay cafe

Some of the best moments of my life have taken place at brunch. 

There was that moment when I looked across the table at my then boyfriend (now husband, L.) over blueberry pancakes one fine autumn morning at Sylvester's in Northampton, MA and I knew, I just knew that he was the one. 

There were the mornings on the sun-dappled patio at the Four Seasons Los Angeles when I enjoyed meetings with some of my favorite people at the movie studios. Negotiations over Lemon-Ricotta pancakes is always a good choice. 

There were the Sunday mornings in Manhattan when I met friends for maple bacon Bloody Mary's at David Burke Kitchen.

Brunch is relaxing. It's happy mornings with coffee mugs that are always filled and tables that are laden with omelettes, fresh squeezed juice, ripe beautiful strawberries and fresh baked whole grain toast. 

If you are having brunch with someone it means either the night before went really, really well or you are meeting up with someone you really really want to be with. Brunch is just a happy meal. Friends know that if they suggest getting together for a meal that I will say "Breakfast? Brunch?" Sure, dinner is lovely with the right people but brunch is wonderfully slow, delicious and typically full of laughs and those moments that just make your serotonin levels go all poppity pop pop. 

Traveling the world I am not the girl who wanted to go to the hottest dinner spots. No, I always asked locals about their favorite breakfast/brunch spots, little dives, hidden restaurants that may be off the beaten path. The best oatmeal I ever had was in Melbourne, Australia. I remember the scrambled eggs at the small cafe in Paris that made me swoon and French Toast, well I've pretty much traveled the world in search of the most heavenly French Toast. 

My Goat Cheese Omelette

Here in Seattle, we're lucky to be surrounded by some of the best restaurants in the world. Not long ago, we discovered Portage Bay Cafe (391 Terry Ave. N, Seattle) a restaurant well known for their organic, local and sustainable take on delicious, hearty meals. Housed in what feels like a Manhattan loft space, Portage Bay Cafe is open, airy and cozy. Here you'll find artsy folks, dads with strollers and Microsoft executives (Microsoft is located in the same building) sharing some of the best breakfast fare in the city. 

On the Saturday morning we visited, the place was PACKED (there are loads of stores and apartments in the area) but the wait was less than two minutes. (We would have waited 60!) The coffee was quick and the menu thorough. I opted for the Goat Cheese Omelette and L. had the Chorizo Sausage Scramble. (Click here for the full breakfast menu)  Had we ordered any pancakes or french toast we would have taken a trip up to the succulent berry bar.  

Yes, this is the infamous berry bar!

The omelette was amazing. The coffee was rich and perfect. L. opted for fruit instead of potatoes and instead of an expected sad grape/cantaloupe/melon combo, he was presented with a bowl of freshly sliced bright grapefruit, orange and pineapple. 

L.'s Chorizo Sausage Scramble. Look at that gorgeous fruit!

Sure, the breakfast was incredible but what made this restaurant easily one of our new favorites was the fact that the menus were clearly lovingly invented and prepared from locally sourced ingredients with sustainability kept in mind. Maybe this fact made the food taste better or maybe it was just that people doing good things made everything just feel good. 

Portage Bay Cafe is owned by John and Amy Gunnar and offers breakfast, brunch and lunch at three locations with catering as well.

If you're in the Seattle area, this should be a stop on your Happy Places list. Maybe I'll see you there!

the smokehouse secret to the best blue cheese dressing {recipe}

simple Romaine leaves with blue cheese dressing drizzled with a balsamic glaze

When my husband and I first started dating we would go to this great little place back in the Northeast for Buffalo chicken wings. These hot wings packed a kick and were served with a creamy blue cheese dip that tasted like a secret recipe handed down and perfected over the years in the small family owned restaurant. The place was standing room only every Friday and Saturday night. I think it was the cool blue cheese dressing that kept us coming back for more.

Recently I decided to try to recreate his favorite dip/dressing just in time for the big game this weekend. So I scoured recipes and narrowed it down to five, some rich and some low-fat. The clear winner? A light combination of rich and lower fat. The secret was in the blue cheese. I used an Applewood Smoked Blue (Salemville carried at QFC and other markets) that added a hearty/bacony depth to the dressing. The best part is that this versatile dip/salad dressing takes less than two minutes to make and beats any bottled dressing hands down.

This recipe is for both the salad dressing and Buffalo chicken wing dip.

(It's also great for low-carb diets)

Smoked Blue Cheese Dressing Recipe

(makes one cup)

1/2 reduced fat mayonnaise

1/2 cup reduced fat sour cream

4 ounces Applewood Smoked blue cheese crumbles

1 teaspoon wine vinegar

1 teaspoon Worcestershire Sauce

Dash of pepper

2 tablespoons half-and-half (optional to thin it for salad dressing)

Mix all ingredients together in bowl and let sit for a couple minutes as the flavors incorporate. Use as is for Buffalo chicken wing dip or to dress the salad, adding a dollop of dressing to Romaine leaves and for an extra pop, drizzle balsamic glaze over the top.

Note: 

• I tried this exact recipe using full fat, reduced fat and non-fat versions of the mayonnaise and sour cream. The full-fat version was excellent but almost too rich. The non-fat version had an overriding chemical taste. It was awful. The reduced-fat version was terrific.
• I used Tillamook sour cream and Hellmann's / Best Foods Mayonnaise
• Balsamic glaze is a thicker version of Balsamic vinegar. It is available in the vinegar and oil aisle. Try this one from Trader Joe's.