The Smitten Kitchen

The SmittenKitchen

A LETTER FROM THE AUTHOR Welcome to my mini recipe collection. I spent so much time curating the perfect group of recipes for every meal and every mood that are sure to please anyone of any size, age, or appetite!

Hello reader! My name is Alyssa. I have been interested in the kitchen since I was old enough to see the top of the counter. I grew up around many different food experiences with traveling and having family with the same passion to support my peaking interest. From the young age of 6, I used to pretend to run my aunt's cafe, taking orders and helping when I was allowed to prepare orders on the weekends. I was the youngest food boss out there.

As I got older, my interest continued to grow and my skills improved immensely.

This was something I loved with and saw myself having so much potential to get better at.

While some consider it a task, cooking is my whind down from the day. My happy space. I have gained confidence in my skills and recipes, leading me to create this mini collection of my best and favorite recipes to share with whoever comes across it.

Even if cooking/baking isn't your favorite part of the day or you might feel that you aren't the best at it, stick with it! This book is here to encourage you to give being in the kitchen a new meaning or new approach to your meals.

I can't wait for you to try them and hope they bring smiles to you and those lucky enough to enjoy it with you.

With lots of sugar and spice,

Alyssa

Table Of Contents

08 Kickstarter Breakfast

03 Quick & Easy Lunches

35

15

Delicious Dinners

Decadent Desserts

65

47

Essential Cocktails

Helpful Hints & Tips

Fuel Your Day

Kickstarter

Breakfasts

ACAI BOWL READY IN 5 MIN

INGREDIENTS Acai Bowl 1/2 cup coconut water 1 small frozen banana 1 cup frozen berries 1 handful fresh spinach 1 tbsp acai powder Toppings

SERVES 1-2

Start your day off right with this Mixed Berry Acai Bowl filled with fruits, superfoods, and the best vitamins and minerals. Made in just 5 minutes for a quick, wholesome, and delicious breakfast.

DIRECTIONS Place all the smoothie ingredients in a blender or food processor and blend until completely smooth. The smoothie should be thick, similar in texture to soft-serve ice cream.

Pour into a bowl and top with desired toppings. Serve immediately.

1/4 cup granola

TIPS 1/2 small banana, thinly sliced 8-10 fresh berries 1 tbsp shredded coconut A sprinkle of chocolate curls

Make sure your fruit is completely frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag.

Return to the freezer and store for up to three months.

When ready to use, just toss them in your blender with the rest of your smoothie ingredients.

Delish

AVOCADO TOAST READY IN 20 MIN

SERVES 1-2

If I’m being completely honest here, I would be content eating toast for breakfast every day. There is so much potential to unleash your inner artist, playing around with different breads and toppings. Don't be afraid to play!

INGREDIENTS

DIRECTIONS

Base: 1-2 slices of your favorite toasted bread

Toast bread to your desired toastiness.

1 Avocado, smashed(1/2 per slice)

Smash avocado in a small bowl and add in salt and pepper to your liking.

Once the mix has been mashed to a smooth, spreadable texture, apply half of mixture to each slice.

Dash of salt & pepper Get creative! The toppings are up to you!

Topping suggestions: 2 soft boiled eggs Handful of sliced cherry tomatoes Feta crumbles 2 slices of bacon, crumbled Sliced salmon(lox) Crushed red pepper

TIPS If you’d like to mix things up a bit, make each slice with a different combo. Make a Greek slice with cherry tomatoes and feta. Make the second slice cobb inspired with bacon crumbles and soft boiled egg. Looking for a little spice? Try a sprinkle of crushed red pepper or sriracha! The combinations are endless.

FRUIT SMOOTHIE READY IN 10 MIN

SERVES 2

This smoothie recipe should come with a tan! The bright color and tropical fruits is the closest you can get to feeling like you are in paradise. Aloha!

DIRECTIONS

INGREDIENTS

If using fresh fruit, chop into small, approximately ice cube sized pieces.

3/4 cup pineapple juice

Place the pineapple juice, coconut milk, banana, mango and pineapple in a blender; blend until completely smooth.

Pour the smoothie into 2 glasses and add optional garnishes if desired. Serve immediately.

1/2 cup canned coconut milk 1 large banana sliced 1 cup frozen or fresh mango 1 cup frozen or fresh pineapple

Cozy C I N N A M O N READY IN 20 min

APPLE WAFFLES

SERVES 4

This sweet and warm breakfast is an amazing way to start the day! It offers a beautifully fluffy waffles, cozy cinnamon flavor, and a fresh crisp apple to finish off. In my version, I created a handmade batter but a premade mix would work just fine. Do what works for you!

DIRECTIONS Start by preheating your waffle iron. In a pan, melt butter over low heat. Add brown sugar and chopped apples then cook until apples are soft.

Wisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl combine milk, butter, eggs, and vanilla. Slowly incorporate dry and wet ingredients. Stir until just combined. Do not over mix, (some lumps are okay, doesn’t need to be smooth.)

Spray waffle iron with non-stick spray, and add approximately 1/2 cup of batter (amount will vary based on the size of your waffle maker) into hot waffle iron and cook until golden and crispy.

Top waffles with the spiced apple topping, syrup, or whatever extras your heart desires!

INGREDIENTS 2 cups all purpose flour 2 teaspoons baking powder 3/4 cup granulated sugar 1/2 teaspoon salt 2 teaspoons ground cinnamon 3/4 cup milk(dairy or nondairy will work) 1/4 cup butter for waffles(melted) + 3 tablespoons for apples 2 large eggs 1 teaspoon vanilla extract 2 cups skinned & chopped apples 3-4 tablespoons brown sugar

Grab & Go

SPINACH AND RED PEPPER EGG BITES READY IN 35 MIN

INGREDIENTS 12 eggs 1 red bell pepper, diced 1 cup spinach, chopped 1/4 cups cheddar, grated or 1/3 cup feta, crumbled 1/4 teaspoon sea salt 1/8 teaspoon black pepper Butter or olive oil, for greasing

SERVES 12

These little egg bites are a great make ahead option to fuel you through the week! Keep them in the fridge and pop one(or two) in the microwave for a warm, filling breakfast.

DIRECTIONS Preheat oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin or liners I would suggest using it as it is easier to remove the muffins.)

In a large bowl, whisk together eggs and season with salt and pepper. Add chopped bell pepper and spinach, and whisk to combine.

Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with cheese. Depending on the size of your eggs you may have a little extra of the mixture, so you can make a few more.

Transfer the muffin tin to the oven and bake for 17-20 minutes until the center of each muffin is set.

Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.

Top with a dash of hot sauce or sriracha for a little kick!

Chocolatey B A N A N A

PANCAKES

There is no better way to start your morning than a tall stack of these sweet toasty pancakes!

READY IN 25 MIN

Makes 8

INGREDIENTS

DIRECTIONS

1 1/2 cups all-purpose flour

Preheat an electric griddle to 350°F, if using one. If not, you’ll preheat your pan just before cooking the pancakes.

2 tablespoons packed brown sugar

Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.

Whisk milk, egg, oil, and vanilla in a large measuring cup. Add wet ingredients to dry, add bananas, and stir until combined. Stir in chocolate chips.

Spray pan or griddle with cooking spray. Drop desired amount of pancake batter onto preheated griddle or pan. Cook until small bubbles form then flip until the bottom is a light golden brown.

Serve plain, with maple syrup, or with toppings found in the pancake to enhance their flavor.

1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup milk 1 large egg 2 tablespoons vegetable oil 1/2 teaspoon vanilla extract 2 very ripe bananas mashed (about 1 cup) 1/2 cup mini chocolate chips

Fluffy B L U E B E R R Y READY IN 1 HR

SERVES 10

INGREDIENTS 12 1-2 day old croissants

7 eggs

3 cups milk

2 cups heavy whipping cream

1 cup granulated sugar

1 teaspoon cinnamon

1/4 cup brown sugar

1 tablespoon vanilla extract 1 pint blueberries

DIRECTIONS Preheat oven to 325°F. Butter and set aside a 13 x 9 x 2 inch pan.

Dice croissants in large cubes.

In a saucepan heat milk, heavy cream and both sugars stirring just until milk is warm and sugar has dissolved. Remove from heat.

In a large bowl whisk eggs. Slowly mix in warmed cream mixture, cinnamon and vanilla.

Scatter blueberries over croissant pieces until well distributed.

Pour custard over croissants and blueberries until completely submerged.

Place in oven and bake until center of bread pudding feels spongy and is set, about 50-60 minutes. Time will depend on your baking dish.

CROISSANT PUDDING

Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture.

Q

& Ea k c i u L u n c h e s sy

Fast & Fresh

MEDITERRANEAN VEGGIE SANDWICH READY IN 20 MIN

INGREDIENTS 4 slices of bread (toasted or not), use your favorite ¼ – ⅓ cup hummus (regular, sun-dried tomato or roasted red pepper works too) 1 avocado, mashed or sliced leafy greens of choice 1 tomato, thinly sliced 1 cucumber, thinly sliced lengthwise and cut to width of bread 2 roasted red bell peppers, make your own or purchase in jars ¼ red onion, thinly sliced 6 – 8 fresh basil leaves salt + pepper, to taste

SERVES 4

TBD description

DIRECTIONS Preheat oven to 475 degrees F. Cut peppers in half, remove stems and seeds, place baking sheet lined with parchment paper cut side down. Roast on middle rack for 40 minutes, rotating baking sheet 180 degrees after 20 minutes. Peppers are ready when blackened and blistered. Using tongs place hot peppers in a bowl and cover with a large plate, let steam for 30 minutes. Once cooled, peel skin away from bottom to top.

Discard peels. Peppers are now ready to be used.

Gather your ingredients and prepare the veggies, make everything handy.

Just before assembling your sandwiches, get your bread ready, if toasting go ahead and do so.

Spread hummus on one slice of bread. Take the back of a fork and mash ½ avocado in its skin. Spread avocado on the other slice. Layer with the leafy greens, tomato, cucumber, red bell pepper, onion, basil and a sprinkle of mineral salt & fresh cracked pepper.

Slice in half and enjoy!

Quick

READY IN 10-15 MIN

CHICKEN AND PASTA SALAD

SERVES 5

DIRECTIONS In a large bowl, add the salad ingredients, avocado, onion, avocado, cherry tomatoes, and basil.

If you would like the chicken to be kept warm, keep on the side. If serving chicken cold, toss in with the other ingredients.

In a jar, combine the ingredients for the dressing: vinegar, Italian seasoning, olive oil, salt and pepper.

Drizzle your chicken pasta salad with the dressing. Toss gently until all the ingredients are combined.

Top with warm chicken.

Serve the chicken pasta salad immediately, or chill for later. If you'd like to have warm chicken for left overs, keep separate.

Enjoy!

INGREDIENTS 2 medium cooked chicken breasts, shredded or chopped (we used rotisserie chicken) 2 ripe avocado pitted and diced 1 pound cooked rotini pasta or similar 1/2 cup chopped red onion 1 cup cherry tomatoes, halved 1/2 cup freshly chopped basil Salt and fresh cracked pepper, to taste Dressing 1/2 cup white wine vinegar 1 tablespoon Italian seasoning 3/4 cup extra virgin olive oil Salt and pepper to taste

Crsipy G R E E K READY IN 15-20 min

SALAD

SERVES 6

A simple combo of crispy veggies and bright, tangy dressing. This classic lunch recipe is a great option to throw together on the spot or prep the night before and dress when you're ready to munch.

DIRECTIONS Combine all dressing ingredients in a small bowl and mix well. Or alternately add all ingredients in a mason jar with a tight fitting lid and shake to mix.

Chop the onion, olives, and peppers in preferred style, either in a large dice or in thin pieces for peppers and onions, halves or quarters for olives.

Crumble feta by hand to desired texture.

Chop cucumber into thin slices and tomatoes into a fine dice.

Add all ingredients into a large bowl and pour the salad dressing over. Toss thoroughly.

Add grilled or breaded chicken strips for a boost of protein

INGREDIENTS Salad 1 red onion diced ¼ cup pitted Kalamata olives (or black olives) 1 green pepper chopped 4 tomatoes chopped 1 long English cucumber chopped 1 cup feta cheese crumbled Dressing ⅓ cup olive oil ½ lemon juiced 2 tablespoons red wine vinegar 1 pinch sugar 1 teaspoon oregano ½ teaspoon basil

Toasty READY IN 30 MIN

SPINACH GRILLED CHEESE SERVES 4

INGREDIENTS 2 tablespoons olive oil 3 garlic cloves chopped 1/2 teaspoon red pepper flakes 3/4 teaspoon kosher salt divided 1 5ounce container baby spinach (or 5 ounces frozen spinach thawed and drained) 8 slices sourdough bread 2 cups shredded mozzarella cheese 1/4 cup unsalted butter softened (or mayonnaise) 1/2 cup freshly grated parmesan cheese

DIRECTIONS Heat a large skillet over medium heat. Add the oil, garlic, red pepper flakes and 1/4 teaspoon salt. Cook stirring often, for 2 minutes or until fragrant and the garlic is just beginning to brown.

Add the spinach and remaining salt and cook an additional 2 minutes or until the spinach is wilted. Drain in a strainer squeezing out any excess liquid. Allow to cool slightly for about 5 minutes or until cool enough to handle. Roughly chop the spinach and set aside. Wipe out the pan with a paper towel and set aside.

Lay out 4 slices of bread. Sprinkle each slice of bread with 1/2 cup mozzarella cheese. Divide the spinach evenly over the slices. Place the remaining slices of bread on top. Spread the top slices of bread evenly with half of the butter or mayonnaise. Sprinkle each buttered sandwich with 1 tablespoon Parmesan cheese.

Heat the large skillet over medium low heat. Add the sandwiches to the hot pan, butter and cheese side down. You may have to do this in two batches. Cover the sandwiches with a lid slightly smaller than the pan so you can press down on the sandwiches. Allow to cook for 3 to 4 minutes or until golden brown and crispy and the mozzarella is beginning to melt.

Remove the lid and butter and cheese the top pieces of bread. Flip the sandwiches and cook an additional 3 minutes or until the bread is golden brown and crispy and the cheese is melted. Remove from the pan and allow to sit for 3 minutes before slicing in half and serving warm. Continue with remaining sandwiches if cooking in batches.

Crsipy READY IN 1 HR

BUFFALO CHICKEN QUESADILLA SERVES 10

INGREDIENTS 12 1-2 day old croissants

7 eggs

3 cups milk

2 cups heavy whipping cream

1 cup granulated sugar

1 teaspoon cinnamon

1/4 cup brown sugar

1 tablespoon vanilla extract 1 pint blueberries

DIRECTIONS Preheat oven to 325°F. Butter and set aside a 13 x 9 x 2 inch pan.

Dice croissants in large cubes.

In a saucepan heat milk, heavy cream and both sugars stirring just until milk is warm and sugar has dissolved. Remove from heat.

In a large bowl whisk eggs. Slowly mix in warmed cream mixture, cinnamon and vanilla.

Scatter blueberries over croissant pieces until well distributed.

Pour custard over croissants and blueberries until completely submerged.

Place in oven and bake until center of bread pudding feels spongy and is set, about 50-60 minutes. Time will depend on your baking dish.

Ranch

TURKEY CLUB WRAP READY IN 5 MIN

INGREDIENTS

4 large flour tortillas 1 cup prepared Ranch dressing 1 pound thinly sliced turkey 8 slices cooked bacon 4 slices American cheese Romaine lettuce Tomato slices

SERVES 1-2

These Turkey Ranch Club wraps are probably our favorite things to whip up. They’re so great for a simple lunch or dinner, and they taste like a deli. Filled with sliced turkey, bacon, cheese, and of course ranch dressing. They’re so delicious and satisfying.

DIRECTIONS

Lay tortillas out on a clean flat surface.

Spread 2 to 3 Tablespoons of ranch dressing onto each tortilla.

Top dressing with 4 slices turkey. Top turkey with 2 slices bacon and one slice cheese.

Add a little lettuce and tomato.

Fold in ends of tortilla up over fillings, then fold up burrito-style. Slice in half and serve.

Enjoy!

If you're not the one cooking, stay out of the way and compliment the chef.

i D

n n

s r e

Rich

CARBONARA PASTA

When you're feeling down and looking for a great pick me up, what better way to cheer yourself up than pasta night!

READY IN 45 MIN

SERVES 4-5

DIRECTIONS Bring about 6 quarts of salted water to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente.

When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined. Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides.

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. Season with black pepper.

INGREDIENTS 350 g (12 oz) of spaghetti 200 g (7 oz) of guanciale 4 eggs 100 g (3.5 oz) of grated Pecorino Romano cheese ground black pepper

Crunchy

ZUCCINI FRITTERS

READY IN 35 MIN

SERVES 4-6

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies! Add a side or play with different toppings to make it work for your taste!

DIRECTIONS

INGREDIENTS

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.

¼ cup all-purpose flour

Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.

¼ cup grated Parmesan cheese 1 large egg, beaten

Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.

2 cloves garlic, minced

Heat olive oil in a large skillet over medium-high heat.

kosher salt and ground black pepper to taste

Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

2 tablespoons olive oil

This Easy Baked Pesto Chicken is a tasty dinner that you can make with purchased pesto if you don’t want to make your own or short on time like I did. And this is a dish the whole family is going to like!

Easy Bake

PESTO CHICKEN READY IN 20 MIN

SERVES 4-5

INGREDIENTS

DIRECTIONS

4 skinless and boneless chicken breast fillets (about 2 pounds)

Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.

1/2 cup Basil Pesto , plus 1/4 cup extra for serving (you can use store bought like I did or a recipe for homemade) Salt and Pepper to season 17 ounces cherry tomatoes

Preheat the oven to 350°F. Line a baking dish with aluminum foil.

Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.

While the chicken bakes, chop or slice tomatoes to preference.

At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.

Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.

Serve alone or with your favorite veggie! I prefer asparagus or broccoli.

INGREDIENTS 1 tablespoon extravirgin olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1/4 cup dry white wine 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand 1 can (14 1/2 ounces) tomato sauce 2 sprigs basil1/4 teaspoon crushed red pepper, flakes Coarse salt and freshly ground pepper Basic Potato Gnocchi Thinly shaved parmesan cheese, for serving

Pillow-soft

TOMATO GNOCCHI READY IN 20 MIN

SERVES 4-6

This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi, topped with fresh balls of mozzarella.

DIRECTIONS Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper.

Remove from heat; cover to keep warm.

Bring a large pot water to a boil; add 1 tablespoon salt.

Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.

Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

TIPS To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Tangy

LEMON GARLIC BUTTER SALMON

READY IN 25 MIN

Makes 4

INGREDIENTS

DIRECTIONS

1.5 pounds salmon fillet

Preheat oven to 400°F.

1 tablespoon olive oil

Place a large piece of aluminum foil in a large rimmed baking dish that will comfortably hold all of your salmon.

3 cloves garlic finely minced; more or less to taste

Lightly grease the foil with olive oil. Place the salmon fillets on top (they can be close together if using individual fillets, just not on top of each other).

½ lemon juice only 1 teaspoon Italian seasoning ¼ teaspoon salt

Drizzle with 1 tablespoon olive oil and evenly scatter garlic on top. Drizzle with lemon juice and sprinkle with Italian seasoning, salt and pepper. Dot with butter. Seal foil over salmon.

Bake for 10-15 minutes (depending on the thickness of your fillets) or until salmon flakes easily.

Serve immediately. Add a fresh wedge of lemon or sprinkle of extra seasoning if desired.

Black pepper to taste 3 tablespoons butter diced

Fiesta READY IN 20 MIN

SHRIMP TACOS

SERVES 3-4

INGREDIENTS shrimp9-12 medium tortillas

cilantro lime sauce0.5 cup mayonnaise

1.5 lb raw shrimp

4.5 Tbsp sour cream

1.5 Tbsp unsalted butter

1.5 garlic clove, minced

1.5 Tbsp oil (olive or canola)

0.38 cup chopped cilantro

1.5 Tbsp taco seasoning

3 Tbsp lime juice

cabbage slaw1.5 cup green cabbage, finely shredded

toppingslemon or lime juice 1.5 avocado, cubed

0.75 cup red cabbage, finely shredded

0.5 cup cubed tomatoes cheese shreds or crumbles, optional

DIRECTIONS In a bowl, combine all the ingredients for the cilantro lime sauce.

Finely shred the green cabbage and red cabbage. Add some of the dressing and mix until well combined.

Cube the avocado and tomatoes. Add salt and pepper if preferred.

Season the shrimp with taco seasoning.

In a skillet, heat oil and butter until hot. Once hot add the shrimp and cook 2 minutes per side, or until pink and opaque.

Warm the tortillas.

Assemble! Add the cabbage slaw, shrimp, avocado, tomatoes. Drizzle with more cilantro lime sauce and fresh lime juice.

INGREDIENTS 1/2 c. uncooked rice 2 tbsp. extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped 2 tbsp. tomato paste 3 cloves garlic, minced 1 lb. ground beef 1 (14.5-oz.) can diced tomatoes 1 1/2 tsp. dried oregano Kosher salt Freshly ground black pepper 6 bell peppers, tops and cores removed 1 c. shredded Monterey jack Freshly chopped parsley, for garnish

Classic

STUFFED BELL PEPPERS READY IN 1 HR 20 MIN

SERVES 6

The stuffed pepper recipe is a classic that I've always enjoyed. The customization options are endless which makes it that much better.

Feel free to swap in any other melty cheese that you have on hand.

You can also use another ground protein in the place of beef.

DIRECTIONS Preheat oven to 400°.

In a small saucepan, prepare rice according to package instructions.

In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.

Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.

Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

Garnish with parsley before serving.

After Hours

Decadent

stresseD

INGREDIENTS 175g/6oz butter, plus extra for greasing 200g/7oz dark chocolate, chopped 3 large free-range eggs 125g/4½oz caster sugar 30g/1oz plain flour

Oozing

LAVA CAKE READY IN 20 MIN

SERVES 6

Inside chocolate lava cake is the batter which has warmed during baking but hasn’t fully set. The key is to bake just until the sides are set but the inside is still molten. A very small amount of flour is used in these cakes giving a rich creamy texture.

DIRECTIONS Preheat the oven 350F. Grease a 8-10in baking dish with a little butter.

For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.

In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.

Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.

Serve the lava pudding immediately with the ice cream.

Colorful

MACARONS

READY IN 20 MIN

SERVES 4-6

DIRECTIONS

INGREDIENTS

In a mixing bowl, add in the egg whites. And beat it rigorously until foamy. You can opt for electric mixer.

Then slowly add in caster sugar while whipping.

Continue to incorporate the air into the egg whites until soft peaks form. This is called, French meringue.

60 g egg white

Add a drop of red coloring in the meringue. Don’t add too much unless you want really vivid red. Whisk until combined.

In another bowl, sift ground almonds, confectioners’ sugar, and salt. And whisk together.

30 g caster sugar 50 g ground almonds (1.7 oz; ½ cup) 90 g confectioners’ sugar Pinch salt 40 g Strawberry jam

Pour the confectioners’ sugar mixture into the meringue and fold with a spatula (and/or a scraper). Stop folding when the surface of the batter starts to be shiny.

Fill a pastry bag fitted with 1 cm (3/5 inch) pastry tip with the batter. Then line the parchment paper on the baking sheet. Then pipe 2.5 cm (1 inch) disks on a parchment paper. Macarons should be 5 cm (2 inches) apart from each other. After finishing piping, bang the trays hard a few times to remove air bubbles out of macaron.

Preheat the oven to 300 F. Let stand macarons at room-temperture until the surface is dried. It takes somewhere between 30 minutes to one hour. Touch with a finger on a macaron to see if it’s dried enough.

Bake for 13 minutes. Out of oven, let cool on a wire rack. Once cooled, remove macarons carefully off the parchment paper. Well-cooked macarons should not have problems sticking too much to the parchment paper.

On the bottom side of a macaron, put a teaspoonful of strawberry jam and make a sandwich with another macaron.

1 or 2 drops of red food coloring

TIPS If you can’t find ground almonds, make your own. Pulse blenched and chopped almonds in a food processor until finely grounded.

No Bake READY IN 10 MIN

S'MORES BARS SERVES DEPENDING ON SLICE SIZE

S’mores Bars are an easy dessert to make for a party. No bake s’mores bars are like traditional rice krispies except replace the rice krispie cereal with broken graham crackers!! People love em!

DIRECTIONS

INGREDIENTS

Lightly spray a 9x13 inch baking pan with non-stick cooking spray.

one 14.4 oz box of graham crackers, broken into smaller pieces

Break the graham crackers and chocolate into smaller pieces.

Place in a bowl.

In a large pot over low heat, combine the butter and all of the marshmallows except reserve 1/3 cup for later.

one 16 oz bag of mini marshmallows or use two 10 oz bags

Stir until the mixture is melted. Remove the pan from the heat.

Add in the graham crackers and stir to mix.

Add in the chocolate pieces and remaining marshmallows, stir to mix.

Evenly press the s’mores bars into the pan and allow them to cool before cutting.

4 Hershey’s Bars, broken into smaller pieces 1 stick (1/2 cup) unsalted butter

Bakery Style M U F F I N S READY IN 35 MIN

SERVES 12

INGREDIENTS 2 and ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter , room temperature 1 cup granulated sugar 1 tablespoon vanilla 2 large eggs ¼ cup sour cream , room temperature ¾ cup buttermilk* , room temperature 1 ½ cup mini chocolate chips , or your favorite variety

DIRECTIONS Preheat your oven to 425F degrees and butter or line a 12 cavity muffin tin.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

Beat the butter and sugar together until light and fluffy - about 2 minutes.

Add in the eggs and vanilla and continue mixing until combined.

Turn off your mixer, scrape down the sides & fold in the sour cream and buttermilk.

Carefully fold in the flour mixture until almost combined. Then stir in the chocolate chips.

Fill your muffin tins to the very top (about a generous ⅓ cup).

Optionally sprinkle with a few extra chocolate chips.

Then bake at 425F degrees for 5 minutes. Turn down the oven to 375F degrees and continue baking for 13-15 minutes.

Allow muffins to cool in the pan for 5 minutes, then continue cooling on a wire rack.

Nostalgic READY IN 15-20 min

OREO DIRT CUP

SERVES 10

Dirt cups were such a fun and funky dessert option when I was a kid and still make these for the kids in my family. The adults don't turn them away either!

DIRECTIONS Pour the milk into a mixing bowl and add the pudding mix.

Beat with a wire whisk until well blended (about 2 minutes) Let pudding stand for five minutes.

Stir whipped topping into the pudding very gently until it is all the same color.

Place about 1 Tablespoon of the crushed cookies into the bottom of each cup.

Then add a 2 Tablespoons of pudding to each cup.

Then repeat another layer of cookies, then pudding, and then cookies.

Finish up by adding 2 gummy worms cut in half to the top of each of the cups.

Put cups into the refrigerator for about one hour to chill them.

INGREDIENTS 2 cups cold milk 1 package (4 oz) chocolate instant pudding 1 - 8 oz container whipped topping, thawed 1 package (16 0z) Oreos (crushed into crumbs) Gummy Worms 10 plastic cups (8 oz. size)

Crowd favorite

READY IN 1 hour

PEACH COBBLER

SERVES 6

DIRECTIONS Preheat oven to 350°F. While oven preheats, put the butter in a 9-inch glass dish and place in oven until melted.

Mix flour, 2/3 cup of sugar, baking powder and salt in large bowl. Add milk and egg to flour mixture and stir to combine.Pour batter over melted butter in glass dish. – DO NOT STIR Put the peaches in a bowl, add 1/3 cup sugar along with vanilla, cinnamon and nutmeg. Stir to combine. Spoon peaches gently over batter. – DO NOT STIR

INGREDIENTS 2 cups peeled peaches (if frozen, thaw and drain juice) 1/4 cup butter 1/2 cup flour 1 cup sugar (divided) 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup milk 1 egg 1/4 tsp vanilla 1/2 teaspoon cinnamon

Sprinkle brown sugar over top of peaches and batter.

Bake cobbler for 40-45 mins or until batter is golden brown. Finish with a few minutes on broil to give it a little extra crispness on top (watch closely so it doesn't burn).

Serve warm with vanilla ice cream.

1/4 teaspoon nutmeg 1/4 cup brown sugar ice cream for serving (optional)

Speedy

MIXED BERRY PARFAIT READY IN 10 MIN

SERVES 2-3

This recipe is truly one of the easiest and quickest recipes I know! You will need less than 10 minutes, a few glasses, and to be in the mood for a sweet little treat.

They’re so delicious, especially in the warmer seasons.

INGREDIENTS 1 1/2 cups Greek yogurt 1 tsp vanilla

DIRECTIONS

1 tsp cinnamon

Combine yogurt, vanilla, and cinnamon in medium mixing bowl

1 1/2cups granola(use your

Layer with 1/4 of the yogurt first, 1/4 of the berries, granola, and repeat

1 cup blueberries*

Cover with lids and store in refrigerator until ready to serve That's it!

favorite)

1 cup strawberries, sliced*

*substitute for what you have or what you prefer..use raspberries, blackberries, peaches, etc

sliatkcoC

Essential

Sweet READY IN 5 MIN

STRAWBERRY MOJITO SERVES 2

Whip up this easy, fresh strawberry mojito!

Perfect for date night, summer bbqs, or anytime you need a sweet sip.

DIRECTIONS In a chilled highball glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.

Stir in the lime juice and rum. Fill the glass with ice and top off with soda water. Gently stir.

Garnish with mint sprigs or strawberry slices.

INGREDIENTS 2 ounce (60 ml) simple syrup , or to taste 6 fresh strawberries (approximiately) 4 fresh spearmint sprigs (chopped if you prefer smaller pieces) 2 ounces (60 ml) fresh lime juice 4 ounces (118 ml) light rum 6 ounces (177 ml) soda water

Holiday C I T R U S READY IN 5 MIN

WHISKEY

SERVES 2

This drink is a perfect reminder of classic winter flavors and can be enjoyed any time of year! A great choice if fruity isnt your ideal drink.

DIRECTIONS In a cocktail shaker, add all of the ingredients except for the ginger beer

INGREDIENTS 2 oz unsweetened cranberry juice 6 oz orange juice (freshly squeezed is preferable) 4 oz whiskey 1 oz Cointreau

Shake well for 30 seconds Add equal amounts into 2 glasses leaving room Top each drink with 2 oz of ginger beer or sprite if preferred Optional: garnish with extra fruit or mint as shown for presentation

1 oz freshly squeezed lemon juice 1 oz simple syrup 4 oz ginger beer

Skinny READY IN 5 MIN

PALOMA

SERVES 2

This drink is perfect for those looking for a light, simple drink without the guilt and a great taste!

DIRECTIONS Add 1 shot of tequila, 6 ounces of grapefruit juice, 1 teaspoon of lime juice and ice into each glass.

Stir to combine, add of splash of sparkling water (if using) and garnish with a lime wedge.

Suggestions for sparkling water: plain, lime, lemon, orange, pomegranate

INGREDIENTS 12 ounces fresh grapefruit juice (2–3 pink or red grapefruits, juiced) 3 ounces tequila 2 teaspoons lime juice ice Flavored sparkling water (optional) Sea salt flakes or pink Himalayan sea salt (for the rim)

Fizzy READY IN 5 MIN

PEACH

BELLINI

SERVES 2

Here is a twist on the classic mimosa. This is a great option for date night or a celebration!

DIRECTIONS In a champagne glass, combine the peach juice and champagne with the juice going in first.

Stir to combine and garnish with a peach slice.

You could also replace the peach garnish with frozen fruit in the drink such as strawberries or raspberries. Have fun!

INGREDIENTS 1/2 cup of peach juice 1/2 cup of champagne 2 peach slices (fresh or frozen)

Cozy H A R D READY IN 15 MIN

CIDER SANGRIA

SERVES 4-6

Cozy up with this fizzy fall drink that could be served warm or cold.

DIRECTIONS Slice and dice fruit and place in the bottom of a large pitcher.

Add cinnamon sticks and brandy.

Add juice of lemon and orange and mix to combine.

At this point you can chill the mixture to allow the cinnamon to flavor the brandy about 30 minutes. If you are short on time it will still be tasty made and served right away.

Add in hard apple cider and stir to combine.

Serve cider with fruit in jars or glasses garnished with a fresh cinnamon stick.

INGREDIENTS 5 (12 oz) bottles crisp or dry hard apple cider 1 cup good brandy Juice of 1 orange Juice of 1 lemon 1 large honey crisp or pink lady apple, diced 1 large orange, sliced and cut into small triangles 2 cinnamon sticks + more for garnish

Tropical READY IN 5 MIN

OCEAN WATER

SERVES 2

This super bright and fun recipe is non alcoholic making it perfect for kids and families of all ages.

DIRECTIONS

INGREDIENTS 6 Tablespoons Water 6 Tablespoons White Sugar

In a small microwave safe bowl stir water and sugar together.

2 Teaspoon Coconut Extract

Heat for 30-60 seconds or until sugar is dissolved.

4 12 Ounce Cans Lemon Lime Soda

Pour into a pitcher or punch bowl.

Stir in soda, coconut extract, and food coloring.

Blue Food Coloring

Serve over ice.

Add in sweedish fish, gummy sharks, or any other ocean themed gummies you'd like

Tropical READY IN 5 MIN

AGUA FRESCA

SERVES 2

Here is a twist on the classic mimosa. This is a great option for date night or a celebration!

INGREDIENTS 2lbs fresh pineapple 2 cups coconut cream

1/2 cup of sugar

DIRECTIONS Place pineapple and water in a blender. Mix until smooth and then strain.

Return pineapple back to blender. Add coconut cream and sugar. Mix again.

Pour over ice and enjoy.

Add frozen pineapple for a garnish.

4 cups of water

Cooking is like love.

It should be entered into with abandon or not at all.

PAIRING HERB & SPICES These are my go-to herb and spice pairings transform your meat, vegetable and seafood dishes instantly with no fuss!

Basil and chicken

Sweet, aromatic basil is not just meant for pesto sauce. It pairs beautifully with the naturally sweet and juicy chicken for an easy stir fry weekday dish.

Turmeric and stews Turmeric has grown in popularity in western cuisine but did you know that it has been around for over 4000 years?! Besides the classic turmeric latte we all love, sprinkle some into your pumpkin or chicken soups for a dash of goodness.

Dill and seafood From scallops to shrimps and salmon, dill is a failsafe herb that goes well with all kinds of seafood and garlic butter!

Sprinkle it towards the end so it doesn't get burnt from sitting in the pan too long.

PAIRING

Turmeric is really amazing

WINES & MEALS

On a special occasion, birthday, or looking to relax from a long day, no one wants to spend time figuring out what wine to pick.

These wine pairings are sure to enhance your meal and your mood.

Here are some tips to start: The wine should be more acidic than the food.

The wine should be sweeter than the food.

The wine should have the same flavor intensity as the food.

Red wines pair best with bold flavored meats (e.g. red meat).

White wines pair best with lightintensity meats (e.g. fish or chicken).

Bitter wines (e.g. red wines) are best balanced with fat.

It is better to match the wine with the sauce than with the meat.

More often than not, White, Sparkling and Rosé wines create contrasting pairings.

More often than not, Red wines will create congruent pairings.

PAIRING Turmeric is really amazing

WINES & MEALS CONT> With those tips in mind, take a try of one of these signature combos! Always remember at the end of the day you are the chef and can do as you please.

Chardonnay and seafood Silky whites—like Chardonnays from California, Chile, or Australia—are delicious with fish like salmon or any kind of seafood in a rich sauce.

Cabernet and red meat California Cabernet, Bordeaux, and Bordeaux-style blends are terrific with steaks and dishes like lamb chops with frizzled herbs.

The firm tannins in these wines refresh the palate after each bite.

Moscato D'Asti and fruits Moderately sweet sparkling wines such as Moscato d'Asti, demi-sec Champagne and Asti Spumante, help emphasize the fruit in the dessert, rather than the sugar.

MEASUREMENTS HANDY CONVERSIONS

3 teaspoons = 1 tablespoon 1-1/2 teaspoons = 1/2 tablespoon 4 tablespoons = 1/4 cup 8 tablespoons = 1/2 cup 16 tablespoons = 1 cup 1 cup = 1/2 pint 2 cups = 1 pint 4 cups = 1 quart 2 pints = 1 quart 1 cup = 8 fluid ounces 32 ounces = 1 quart

2 quarts = 1/2 gallon 4 quarts = 1 gallon 1 stick of butter = 8 tablespoons = 1/2 cup

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Alyssa Isaacs is a graphic designer by day and food enthusiast by night from New Jersey. She has a B.A in Visual Communication Design from Ramapo College of New Jersey. When not designing or cooking, Alyssa also loves to bake, explore new places, watch movies, and learn new skills.

The Smitten Kitchen is her publishing debut and hopes to explore the field more in the future.

ank You! h T

I hope you've enjoyed my mini recipe collection and that my recipes have brought joy to you and your kitchen. If you have any suggestions or feedback, send me a note at hello@smittenkitchen.com.

In the meantime, enjoy the fabulous cooking, baking and feasting with your loved ones!

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