gd likes

a big floppy hat to end the summer riiiiight

a last minute summer shade of lips

this dress.  but, in maternity :)

any of these beauties.

sooooo, what do you like this week???

cinnamon bun breakfast ring

Pinterest.
Highly addicting.
Too much time wasted.
Mostly on crafts for the babies and (very) future home design plans.
And occasionally, a good recipe.
This just looked way too good to pass up.
And I'm sooooo glad I didn't.

Just look at that caramel-y goo.
Oh my.

This is really perfect for guests but, let's be honest, I totally make this all the time for two people.  And mostly just one because he doesn't like sweet breakfast food.
But add another half a person, if you count the bebe.
And I do, because he'll eat like three himself.

Cinnamon Bun Breakfast Ring
Serves 6-8.
Stolen from Pinterest.

1 1/2 tubes Pillsbury Grands buttermilk biscuits

3 tablespoons butter or margarine, melted

1/2 cup pancake syrup

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

1/2 cup chopped pecans

Preheat your oven to 375*.

Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts.

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

Top with remaining syrup and sugar mixtures.

Bake approximately 20 minutes or until golden brown.

Cool for about a  minute in the pan, then invert onto a serving platter and enjoy!

boston!

If you follow thegdkitchen on Facebook, you know we visited Boston a little while back.

Here's our foodie journey!

:)

Flo's Clam Shack, Middletown, RI

our view

the best ever clam chowda

fried clams

clam po'boy

fish and chips

(Dirty) Nick's Hot Dogs, Fall River, MA

the dogs

(must order them with the special sauce, onions, and mustard. oh, and a 'hot cheese' for the baby.)

the famous coffee milk...and some obliging locals :)

A local lobster factory?  Is that the right word?  Ha!  Newport, RI

The Mooring, Newport, RI

sourdough rolls.  like, the real deal.

crab cakes

tuna melt

my seafood doughnuts.

yes, doughnuts.

clam, lobster, and shrimp with a super spicy chipotle dipping sauce.

highly recommend.

Parker House, Boston, MA

finally, finally, the Boston Creme Pie.  

the original.

parker house rolls.  to. die. for.

Quincy Market, Boston, MA

 

Regina Pizzeria, Boston, MA

some of the best pizza.  ever.

And the rest of the trip?  You'll have to go back and look it up on Facebook :)

(I took those pictures with my iphone....don't judge.)

But, we did have a pretty awesome clam boil and a lobster night back at the house and, maybe besides those Parker House rolls, those were the best eatin' nights ;)

We had a fabulous time and I can't wait to go back!

h's quinoa

So, this quinoa recipe is adapted from 101 Cookbooks.
The blog author is Heidi.
She's great.
She does really healthy and organic recipes that always have some strange quirk to them.

And, while looking up (more!) quinoa recipes, I found this one.
Heather's quinoa.
She goes into why she named it this but for me, now it's just H's Quinoa.
Heidi or Heather, it matters not.
It's just plain good.

H's Quinoa
Serves 4.
1 tablespoon olive oil

A pinch of fine grain sea salt

1 shallot, minced

3 cups cooked quinoa (how to cook quinoa....my perfect way!)

1 cup fresh corn

1 1/2 cups kale, spinach or other hearty green, finely chopped (I used kale)

1/3 cup pesto (I used this version with fantastic results!)

1/3 cup pumpkin seeds, toasted

1/4 cup roasted tomatoes 

In a big skillet or pot, heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale until heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the roasty tomatoes.  Enjoy warm!

gd likes

re-creating this soon for a bbq!

for herbs in our new house??

what a cute menu idea!

oh, please, oh, please.

sooooo, what do you like this week???

blueberry pie

Hi.
I'm Katie.
I like pie.

And since my darling mother-in-law sent us home from Michigan a couple weeks back with about ten pounds of fresh Michigan blueberries, I just had to do something with them, right?

So, prepare to be bombarded, with the tiny bit of summer we have left, with blueberry recipes.
Sorry, in advance.
:)

Blueberry Pie
Taken directly from the Food Network.
Makes one, delicious pie.
7 cups fresh blueberries, divided
1 cup maple syrup, divided
3 tablespoons quick cooking tapioca (or 1/4 cup cornstarch, but tapioca really works the best here)
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 tablespoons butter
Double crust pie (I used their recipe with uuuhhh-mazing results! ...but, really, you can use whatever good pie crust recipe you've got.  Or, hey, just go out and buy one from the store.)
2 tablespoons heavy cream
A bit of sugar, for dusting

Simmer 3 cups of blueberries with 1/2 cup maple syrup in a medium saucepan for around 20 minutes, until reduced by half.
Pour into a bowl and stir in remaining 4 cups of blueberries, 1/2 cup maple syrup, tapioca, lemon juice, nutmeg and salt.  Cool completely (even overnight) and pour into prepared pie shell.
Dot with 4 tablespoons (that's right, four.) and cover with top pie crust.  Press the crust edges together and trim, leaving a one-inch overhang.  Roll up or pinch the overhang to seal.  Cut slashes in the top of the crust and chill for 30 minutes.
Meanwhile, place on a foil-lined baking sheet on a rack in the lower third of your oven and preheat to 450*.
Reduce the oven temp to 400* and bake the pie for 30 minutes.  Brush the crust with the heavy cream and sprinkle sugar all over the top.  Be liberal.  I like a sugary, crunchy crust, don't you?  Bake another 30 minutes, until golden brown, adding a foil tent, if necessary.
Cool completely before slicing....or else you'll get a runny pie!
Enjoy :)

cornmeal molasses pancakes

Uuuuugh, pancakes again???
Oh, but these are so good.
I should really just have a breakfast tab.
Or, even better! a pancake tab.
That way I can find my recipes easier!

Anyway, I love pancakes with just a hint of sweetness in the batter, as well as on top.
And I love the texture that the cornmeal gives these...slightly crunchy, which, I know, is odd for pancakes.
But, surprisingly, delightful!

Just try 'em.
I know you'll like 'em.

Cornmeal Molasses Pancakes

Adapted from recipezaar

Makes 16-20 pancakes.

1 large egg

1 1/4 cup buttermilk

1-2 tablespoons dark molasses

1 teaspoon vanilla 

1/4 cup butter, melted and cooled slightly

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup yellow cornmeal

In a small bowl whisk together egg, buttermilk, molasses, vanilla extract and butter.  Set aside.

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

Add the wet ingredients to the dry ingredients and stir to combine.

Add the cornmeal and stir until just mixed. 

Drop a smallish amount of batter onto a hot, greased griddle or cast iron skillet.

Flip when browned and cook through.  

Serve with maple syrup and enjoy!