Tag Archives: Jennifer Perillo

Guest Post – Lemon Buttermilk Doughnuts

Lemon Buttermilk Doughnuts

Well, today I’m getting my guest post on over at See Aimee Cook! Aimee is on vacation, hanging out with her mom at Disney, so I’m filling in. Y’all already know how much I love Aimee and her blog, so I’m very happy to posting over there today.

lemon buttermilk doughnuts, before baking

Since Aimee and her hubs are lemon fiends, I thought these lemony baked doughnuts were perfect. They are so light and moist, insanely lemony, and have the perfect amount of sweetness. And they’re baked – big plus there. I could have eaten the entire batch by myself!

lemon buttermilk doughnuts

Lemon Buttermilk Doughnuts

Hop on over to Aimee’s for the recipe, and while you’re there definitely check out the rest of her fantastic blog!

Lemon Buttermilk Doughnuts

lemon buttermilk doughnuts

{One year ago: Huevos Rancheros}

Sweet Cherry Hand Pies

Sweet Cherry Hand Pies

Well, here it is – the end of summer. This weekend we usher in the first of September, Labor Day weekend, and fall will begin. I thought I would share with y’all my final cherry dessert for the season, and trust me, it’s a good one. I’m a little sad to see summer go, but I’m getting pumped for all that fall has to offer. This blog will definitely be celebrating it!

making cherry hand pies

So here’s what you can expect from this little url in the coming months. First of all, Matt and I love our fruits and vegetables, so I’ll be sharing some recipes featuring and highlighting fall produce. First there will be things like green beans, and eggplant, and pears. We are absolutely going apple picking again in the Catskills – so much fun, so get ready for a ton of apple recipes!

cherry hand pies, before baking

Then we’ll move on to lovely items like sweet potatoes, Brussels sprouts, pumpkins, parsnips, and cranberries. And of course, don’t forget all the beautiful squash of the season, including butternut, acorn and spaghetti.

cherry hand pies, before baking

Blackberries seem to have bloomed late this year, so I plan to drown myself in them for another week or two. And the beginning of September sees the extremely short Italian prune plum season, a fruit I’ve never tried but have heard great things about, so you will see at least one recipe featuring those little beauties.

sweet cherry hand pies

Oh, and we cannot possibly forget, fall ushers in one of the best things in the universe – FOOTBALL SEASON!!! I promise you lots and lots of game day and tailgating deliciousness.

sweet cherry hand pies

For the rest of today though, we shall enjoy sweet cherries. These little hand pies were incredibly tasty, and they might have also been consumed for breakfast the next day. Oh, and if you’re wondering why there is a fork in my picture, that’s because I was so excited to try these, I couldn’t wait until they cooled enough to pick up with my hands!

Sweet Cherry Hand pies

Other Cherry recipes you might enjoy: Cherry Sorbet, Cherry Streusel Muffins, Cherry Upside Down Cake, Peach and Cherry Frittata, Cherry Almond Galette, Rainier Cherry Mojitos, Sour Cherry Cobbler

{One year ago: Grilled Salmon with Tamarind-Peach Barbecue Sauce}

Source: slightly adapted from Homemade with Love by Jennie Perillo

1 ½ cups all-purpose flour
¾ tsp salt
¼ cup granulated sugar
1 ½ sticks unsalted butter, chilled, sliced thin
3-5 tbs ice cold water

7 oz. sweet or Bing cherries, pitted and cut into quarters
2 tbs granulated sugar
1 ½ tsp all-purpose flour, plus more for dusting
Pinch of salt
1 large egg, beaten with a splash of water
Turbinado or other coarse sugar, for sprinkling

First make the pastry crust. Add the flour, salt, and sugar to a large bowl and whisk to combine. Scatter the butter pieces over the flour mixture, and using a pastry cutter or 2 butter knives (or even your fingers), cut in the butter. Sprinkle the cold water over the dough and stir with a rubber spatula or fork until the dough forms a rough ball. Use your hands to make sure there are no straggly flour pieces left. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 F. Line a rimmed baking sheet with a silpat or parchment paper. Set aside away from the heating oven.
Add the cherries, sugar, flour, and salt to a bowl. Stir to mix well.
On a lightly floured surface, roll the pastry dough out to 1/8” thick. Use a regular cereal bowl to cut out 6 circles, rerolling the scraps as needed. The circle is about 5 inches around. If you can do this away from the preheating oven, you definitely should. The residual heat softens the pastry dough and makes it hard to work with. Alternatively, you can make the pies first, then store in the refrigerator while you preheat the oven.
Spoon about 1 tbs of cherry filling onto each circle of dough, making sure to leave a ¼” border. Fold the dough over itself in a semi-circle and press the edges closed. Crimp the edges with a fork. Gently pierce the tops three times across with the fork, or make a slit with a sharp paring knife, to allow steam to escape.
Brush the tops of the pies with egg wash and sprinkle with the turbinado. Bake for 15-20 minutes or until the tops are golden. Let the pies sit on the sheet for about 2 minutes, then transfer them, using a spatula, to a wire rack to cool further. Serve warm or at room temperature.

Rosemary Pecorino Popcorn

Rosemary Pecorino Popcorn

Popcorn was always a big thing in my family growing up. And why not? It’s low calorie, easy to fix, and a nice, crunchy, satisfying snack. I don’t ever feel compelled to drown it in butter; we were never offered buttered popcorn as kids, so I guess my taste buds adjusted. Or something.

the makings of rosemary pecorino popcorn

So imagine my surprise when I begin seriously dating Matt only to find out that he doesn’t care for popcorn at all. Had he brought that up on the first date, I can’t say for sure what would have happened… (Just kidding, Matt!)

Alas, popcorn played no role in my life for a few years. And I quite missed it. So I began to query Matt on what he disliked about it, and it turns out he always found it greasy from too much butter, or way too salty. Oh, and the kernels always got stuck in his teeth.


Well. {Rubs hands together gleefully.} I can fix the first two problems, and as Meat Loaf liked to say, “two out of three ain’t bad.” So I made him this amazingly delicious popcorn from Jennie Perillo’s first cookbook, and fortunately he loved it! He also gave me the green light to make popcorn again, which makes me quite happy.

rosemary pecorino popcorn

Recipe note: when you toss the cheese and herbs with the popcorn, the heat from the kernels may make the cheese glue together. No matter. Just let it, then kind of crumble it with your fingers to evenly distribute it.

Rosemary Pecorino Popcorn

Source: slightly adapted from Homemade with Love by Jennifer Perillo

1 tbs olive oil
½ cup popcorn kernels
¼ cup grated Pecorino Romano cheese
5-inch sprig of rosemary, needles stripped and finely chopped
Sea salt, such as fleur de sel

Add the oil and 3 kernels to a deep, heavy-bottomed pot – I used my Dutch oven and it worked perfectly. Cover and place the pot over medium-high heat on the stove top. Heat until the kernels pop; this tells you that the oil is hot enough to pop the rest. If the oil is smoking a little, don’t worry.
Immediately add the rest of the kernels, cover, and (using pot holders), hold the pot by the handles and shake vigorously until most of the kernels have popped, about 2 to 3 minutes.
Remove the pot from the heat. Carefully lift the cover, but don’t put your face right over the pot – you don’t want a stray kernel to pop and hit you in the eye. Sprinkle the cheese and rosemary on top, cover, and shake vigorously for a few seconds until the popcorn is well coated. Lift the cover and check to see if your cheese clumped together. If it did, lift the clump out and crumble it with your fingers. I used a large spoon to gently toss the popcorn to coat it. Taste and season with sea salt, if desired. You may find it salty enough from the cheese. serve immediately.

Cumin-Cilantro Chicken Sliders

Chicken Sliders with Chipotle Mayonnaise

Happy Friday y’all! I am so ready for the weekend. Is it just me, or are four-day weeks seemingly tougher than regular five-day weeks? Seriously…

mixing chicken sliders

Since it seems to be grilling season pretty much everywhere by now (YEA!!), I thought I would leave you with these tasty little sliders. They’re pretty guilt-free and perfect for grilling. As another big plus, they are simple to throw together, and who doesn’t love a platter of cute little sliders to dive into? Despite the presence of chipotle they really aren’t very spicy. I haven’t tested them out on small children, but I imagine they would be fine for their palates.

Cumin-Cilantro Chicken Sliders

Chipotle Mayonnaise

So I definitely think these should go on your weekend menu. Crack open some icy cold Mexican beers, serve some tortilla chips with salsa and/or guacamole on the side, and you’ll have yourself a laid-back and extremely tasty little feast! Enjoy!

Cumin Cilantro Chicken Sliders

Inspired by: Homemade with Love by Jennifer Perillo

1 ½ lbs. ground chicken
1 generous tbs cumin
1 generous tbs chopped cilantro
1 large garlic clove, minced
Kosher salt and black pepper
1 small to medium onion, sliced into rings and grilled if desired
8 slider rolls, split and toasted, if desired

½ cup mayonnaise
1 chipotle in adobo, minced
1 tsp lime juice

Preheat your grill to medium-high heat.
In a medium mixing bowl, combine the chicken, cumin, cilantro, garlic, plus salt and pepper to taste. Mix everything together with clean hands, but take care not to overmix. Form 8 little slider patties and be sure to make a slight indentation with your thumb or forefinger in the center of each slider. This will prevent “burger bulge” when you grill them.
Make the Chipotle Mayonnaise: in a small bowl, add the mayonnaise, chipotle in adobo, lime juice and salt and pepper to taste. Whisk together thoroughly until no lumps remain. Refrigerate until needed.
Oil your grill grate and cook the sliders until they are just cooked through, about 3 minutes per side. Use a meat thermometer if you are unsure. Another method for determining doneness is to gently poke the center of the sliders with your index finger. If they still feel squishy, leave them on longer. They are perfect when they feel firm but not rock hard – a little bit springy, if you will. Admittedly, this method takes some practice.
Remove the sliders from the grill and place them on each bottom slider roll. Top with some onion rings, and whatever other garnishes you might desire. Spread the chipotle mayo on the top roll, then place it atop the sliders. Serve immediately.

Linguine with White Clam Sauce

pasta with white clam sauce

Today is my wedding anniversary. Eight years ago, Matt and I stood before friends and family and exchanged vows in what was probably one of the shortest wedding ceremonies in recent history. Our wedding took place at a beautiful church in the heart of Dallas, Texas. The ceremony was held on their outdoor pavilion (which is now a parking lot – good thing I’m not superstitious). The sky was brilliantly blue without a cloud in the sky, and the temperature was a scorching 98 degrees Fahrenheit, without a whiff of wind in sight. I had fervently prayed for no rain on my wedding day. Evidently I’d forgotten to pray for a breeze.

little neck clams

The guys were in their tuxes, I had my long, thick wedding gown on, the poor minister was in full garb, and of course I had chosen black for my bridesmaid’s dresses. The minister was mercifully quick and thankfully the reception was indoors.

Linguine with White Clam Sauce

So I chose this recipe to post today because anniversaries are romantic, and pasta with clams or mussels is one of the most romantic meals I can think of. I don’t know why mollusks are so romantic and sexy, but they just are. We ate this a couple weekends ago, not for any special occasion, but just because. It was a lovely date night evening, complete with dimmed lights, white wine and garlic bread. So it seemed appropriate to share it today.

Linguine with White Clam Sauce

This is a delicious recipe, no matter the setting or occasion. Though I suppose I should admit that I’m not at all picky when it comes to my pasta and clams. Red sauce, white sauce, it’s all good for me. This one was fantastic, and I highly recommend it for your next romantic meal with your significant other! Happy Anniversary Matt!!! I love you and I’m thrilled to share my life with you. Here’s to many more!

white clam sauce

A few recipe notes: this recipe calls for 8 ounces of pasta; I used the whole package of 16 ounces without changing much else and it was fine. But you could certainly cut back if you want.
With experience, I have discovered that 1) a bunch of clams in a pot don’t open all at the same time, despite being all the same size; and 2) I absolutely despise overcooked clams. So I stand at the stove as they are cooking, and remove them as they open. This is not so cumbersome as it sounds, the entire process will take maybe 5 minutes and you’ll ensure that none of your clams overcook.
Also, with the exception of the pasta water, I don’t call for salting anything. I found it didn’t need it at all because the clams and their juices are very briny and salty. Taste to see and add a pinch of kosher salt if you find it needs it.

Source: adapted from Homemade with Love by Jennifer Perillo

2 dozen little neck clams
8 or 16 oz. uncooked linguine, fresh if you can find it
4 tbs unsalted butter
1 tbs olive oil
2 garlic cloves, chopped
¼ tsp crushed chile flakes
½ cup white wine
1 cup clam juice or seafood stock
Freshly squeezed juice of 2 lemons
Kosher salt and black pepper
¼ cup fresh flat-leaf parsley, chopped

Immediately upon coming home from the store, place the clams in a large mixing bowl. Cover with water and sprinkle some cornmeal into the water. Place in the refrigerator for a couple of hours. The clams will “eat” the cornmeal and this will rid them of any sand and grit.
When ready to cook, remove the clams from the fridge and drain them in a large colander. Rinse them thoroughly to remove the cornmeal. Discard any that won’t close. They are already dead and not safe to eat.
Bring a pot of water to a boil. Once boiling, salt it generously and add the pasta. Cook according to package directions for al dente noodles. Drain when done cooking.
Meanwhile, place a large skillet over medium heat. Add the butter and olive oil. Once the butter melts, add the garlic and chile flakes. Cook until fragrant and the garlic is lightly golden, about 1 minute. Add the wine and clam juice and bring to a gentle boil. Add the clams and make sure your heat level is on medium. Cover the pot and let the clams steam open. Have a clean bowl ready beside the stove. Don’t walk away at this point. Let the clams steam for a few minutes, then peek in. Use tongs to remove any that have opened, then quickly cover the skillet again and let the rest steam. Check every couple minutes and remove the clams as they have opened. If any clams don’t open, discard them as they are not safe to eat. When they have all opened, shut off the heat, add the lemon juice and black pepper to taste. Place the clams back into the pot and add the drained linguine. Toss everything together, then pour into a large serving bowl, making sure the juices get in there too. Garnish with the parsley and serve immediately.