Recipes Archives - The Haute Hydrangea

Happy Valentine’s Day!

February 14, 2017

Dress: Lush, love this maxi too // Necklace: Kendra Scott, also here // Earrings: Kendra Scott, also here

Happy Valentine’s Day! I know that some people view this holiday as nothing more than Hallmark holiday, or a cheesy couples’ day, I love Valentine’s Day. In elementary school, I loved decorating a paper bag with hearts & flowers to hang on my chair & collect cartoon cards & candy from my classmates. In middle school, the cards were fewer, but I could always count on candy from my family. In high school, my friends & I celebrated each other by purchasing the roses sold by student council & there was always the fear that you wouldn’t have a boyfriend to bring you something at school. It’s no secret that pink is my favorite color & that I love getting all dressed up, so is it really a surprise that I love a holiday centered around pink, lacy, & ruffled dresses?

But Valentine’s Day isn’t all about the clothes, the flowers, the gifts, the cards. At its core, for me, it’s a day to celebrate relationships of all types. I’ve been lucky to have the same core group of girlfriends for most of my life (going on two decades now – are we really that old?!?) & we love our girls’ nights. While we aren’t having an official Galentine’s celebration this year, we try to catch up as often as we can & celebrate each other’s victories, large & small. It can be a huge, themed birthday party, drinks to celebrate a new, or a phone call when things are tough, we are always there for each other. Over the years, we’ve become more like family than just friends & I think it’s important to take a moment today to really appreciate how rare & special relationships like that are.

I’ve also been lucky enough to have the most amazing man by my side for the last 5 years. In the fall of 2011, I had been out of law school & living in my hometown of Shreveport for one year. I had just finished a one-year judicial clerkship & was beginning my first year of practice with a law firm. I had just gotten out of a pretty awful relationship & wasn’t really looking to rush into another one. I told myself that I would be open to something if it came my way & that I wouldn’t close myself off, but I wasn’t actively searching. On September 9, 2011 (yes, I still remember the date, I’m a dork like that), my friend Angie offered me tickets to an art opening, so I recruited one of my BFF’s, got dressed up, & headed out for a girls’ night. We ran into an old friend of mine, Ian, & his super cute friend, Patrick. Ian, Patrick, Angie, & I ended up going to dinner later on that night. We talked, we flirted, we had a great time! Then, Patrick & I were just friends for several months. Looking back, I am so glad that we took the time to slowly get to know each other. By Christmas, we were dating & have been together ever since! When I walked into an art opening over 5 years ago, I never imagined that I would meet the love of my life, but I am so glad that I was open to the possibility. There are so many reasons that I love Patrick, but I thought that I would open up & share my top 5 for Valentine’s Day.

He is the most supportive man that I have ever known. I am involved in so many activities, probably too many, & even though he gets frustrated with my self-inflicted lack of free time, I know that he is always behind me, 100%, ready to help in any way that he can. He takes the majority of the pictures for this blog & never complains! Can’t beat that!

He pushes me to be the best person that I can be & encourages me to push myself. He has been so encouraging of this little adventure in blogging. I honestly don’t think that I would have had the guts to put myself out there without him. I love that he continually challenges me & helps me to develop new skills.

His ambition & dedication are inspiring to me. I really hope that just a fraction of them have rubbed off on me. I love that he takes such pride in everything that he does, even the smallest things around the house. He truly is “all-in” in everything & never gives up.

He makes me feel appreciated & beautiful, even when I’m not dressed up for a photo shoot & or at my best. It’s so easy, especially in the fashion industry, to get wrapped up in outward appearances, but it’s still nice to have your significant other make you feel sexy & beautiful. It’s also nice to know that he appreciates all of the hard work I put in around the house to make our lives run smoothly.

Finally, he never fails to make me laugh. Seriously, he is one of the wittiest, funniest people that I know. His dry sense of humor & one-liners cannot be beaten! I love that we can be goofy & silly together.

And now, on to the really good stuff…

Country Crock’s “Make It Yours” Cookie Recipe

I love this cookie recipe because it allows you to change it up each time depending on what mix-in you add. Try it with candy sprinkles (aka funfetti in my house), M&M’s, chocolate chips, raisins & oatmeal, chocolate & marshmallows, etc. Check out even more options by clicking the link above! Last night I mixed funfetti sprinkles into the batter, then topped each cookie with vanilla icing & more sprinkles. I know it’s Valentine’s Day, but all I could find were star sprinkles. 🙁 It’s also super easy. I am not a chef by any stretch of the imagination, so if I can make these cookies, anyone can! Here’s what you’ll need:

1 cup Country Crock Spread
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1-2 cups mix-ins

1. First, preheat your oven to 375°.

2. Mix the Country Crock Spread, granulated sugar, light brown sugar, egg, egg yolk & vanilla in large bowl until well mixed.

3. Then stir in the flour, baking powder, salt and baking soda until blended. The dough will be soft and creamy.

4. Add in your favorite mix-ins until every spoonful of dough has some of the mix-ins.

5. Drop dough by rounded tablespoonfuls onto ungreased baking sheets 3-inches apart. I use Reynolds Baking Sheets to keep the cookies from sticking to the pan. They are pre-cut sheets of parchment paper that fit perfectly onto a cookie sheet. Amazing!

6. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

7. Decorate! I used vanilla frosting & extra sprinkles, but you can use whatever floats your boat!

Tomato & Avocado Dip

August 19, 2016

I love a good dip! And an easy to make dip is even better! I first had this tomato, avocado, & feta cheese dip at a friend’s house & was immediately hooked. It’s now my go-to when I need to bring something to a party & am limited on time. It is seriously delicious & pretty healthy, too. I usually bring tortilla chips with it, but I could eat this stuff straight from the bowl with a spoon!

Here’s all you need:
4 tomatoes
4 small or 2 large avocados
Crumbled feta cheese
Olive Oil
Balsamic Vinegar

Start by cutting the avocado into cubes. The easiest way that I’ve found is to halve the avocado & remove the nut. Next you slice them length-wise & width-wise, without cutting through the skin. Then, all you have to do is use a spoon to scoop out the cubes into a serving bowl. Then slice the tomatoes into cubes & add them to the avocado cubes.

Add the crumbled feta cheese to your mixture. I like a lot of feta cheese, but you can add as little or as much as you’d like. Finally, pour a little olive oil & a little balsamic vinegar over the mixture. Stir so that the cubes are mixed thoroughly & coated with olive oil & balsamic. It seriously could not be easier!

Rosemary and Honey Mustard Vinaigrette

July 18, 2016

La Maison Maille was founded in 1747 by Antoine-Claude Maille, who opened a boutique in Paris to sell his range of aromatic mustards. He quickly became the official supplier to the court of Louis XV. Today, Maille continues to preserve that excellence in a wide range of high-quality mustards, oils and vinegars. In its shops, Maille sells mustard freshly served from the pump. Maille uses only the finest ingredients in all products, giving their products a rich & vibrant flavor.

I recently had the opportunity to try Maille’s summer-edition Rosemary Honey mustard. It’s a mild mustard, which combines a light rosemary scented honey with Maille’s dijon mustard. It is so delicious! Plus, how beautiful is the green sandstone jar that it arrives in? I have plans to thoroughly clean mine once I finish the mustard & use it in my office. The mustard has a sweet note that perfectly balances the dijon. I have been using it in salad dressings, marinades, & on it’s own. It’s amazing with fruits & cheeses!

My first meal using the Rosemary Honey mustard was a simple mustard vinaigrette dressing over a grilled chicken salad. We eat lots of salad in the summer, especially once the temperatures start topping 100 degrees. For this salad, I used lots of fresh, summer ingredients, including Gala apple, black olives, red grapes, and baby spinach. I sprinkled almond slivers over the top to give the salad a little extra crunch.

A honey mustard vinaigrette is my favorite dressing & this one is perfect for a summer salad, with it’s bright flavor & slight tang. I mixed 4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 2 tbsp Rosemary Honey mustard, 2 tsp Herbs de Provence (thyme, fennel, rosemary, lavender), & a pinch of sugar in a jar. I loved the extra depth that the rosemary honey mustard & herbs added to a traditional dressing. For the chicken, I didn’t want a strong flavor to take away from the dressing, so I just baked boneless breasts with a little olive oil, salt, pepper, & Herbs de Provence. Voila! An easy, & light, summer meal! I’ll also be sharing a recipe using the Rosemary Honey Mustard as a glaze on fresh grilled fish soon!

Mexican Layer Dip

April 22, 2016

My mother’s six-layer Mexican dip was a childhood party favorite of mine. I’ve started putting it together when I need something quick & delicious to bring to a party. It is so easy to make & is always a crowd pleaser. You can use store-bought ingredients that are already put together (huge timesaver!) or more fresh items. I typically serve the dip with tortilla chips or Fritos.

Here’s what you need:
8 oz sour cream
8 oz guacamole or other avocado dip
8 oz salsa (I love Target’s ‘corn & black bean salsa’ or another chunky salsa)
2 slicing tomatoes, diced (I like using fresh tomatoes, but canned will work too)
2 2.25 oz cans sliced (or diced) black olives
Shredded cheese (I prefer a blend of several cheeses)
Extra: Add a layer of refried or black beans, corn, jalepenos, etc

This dip could not be easier to put together. Simply layer your ingredients in a casserole or glass baking dish. I listed them above in the order that I use, with the heavier, creamy items at the bottom & the chopped items on top. Voila! You’re ready to go with a dip that everyone will love!

Lush Tunic // Bauble Bar Bracelets // Kate Spade Watch // Essie Poolside Service Polish

Homemade Salsa

July 1, 2015

We eat a lot of Mexican food in my house. If possible, Patrick would have chips and salsa with every meal. Over the last year or so, he has perfected his homemade salsa recipe. I love that it’s so flavorful, without setting your mouth on fire. I’m a wimp, so he always sets aside a portion for me, then adds extra jalapeno to his.

Here’s what you’ll need:
1 can Rotel
1 large can diced tomatoes
1 large jalapeno (diced)
1 tsp minced garlic
1/2 white onion, finely chopped
1 Tbsp salt
2 Tbsp vinegar
1.5 Tbsp black pepper
Juice from 3 limes
Fresh cilantro to taste

Dump all of the ingredients into a blender. Blend until the tomatoes are pureed. I like a pretty smooth consistency, but you can blend less if you’d like a thicker salsa.

Grilled Stuffed Portobello Mushrooms

April 8, 2015

We love to cook on the grill during the spring. It keeps the house cooler because we aren’t heating the oven and it’s nice to sit on the patio for a pre-dinner cocktail. In my search for new and different recipes for the grill, I stumbled upon Giada De Laurentiis’ recipe for grilled portobello mushrooms. It’s super easy and delicious! Here’s the recipe, cut in half for two servings:

Ingredients:
3 tablespoons extra virgin olive oil
2 large portobello mushrooms, stemmed & finned
salt & pepper
1 clove minced garlic
2 small tomatoes, chopped into small cubes
4 ounces fresh mozzarella, in small cubes
1/8 chopped fresh basil

Directions:
(1) Heat grill to medium-high heat. Brush olive oil on grill to prevent sticking.

(2) Brush 1.5 tablespoons extra virgin olive oil over both sides of the mushrooms. Sprinkle with salt & pepper.

(3) Whisk 1.5 tablespoons extra virgin olive oil and garlic in a medium bowl to blend. Add chopped tomatoes, mozzarella, and basil. Toss to coat and season to taste with salt & pepper.

(4) Grill mushrooms, bottom (open) side down, for approximately 5 minutes.

(5) Flip mushrooms and spoon tomato mixture into the open mushroom caps. Grill for approximately 5 minutes, until mozzarella is melted and mushrooms are tender.

Enjoy!