Ice Cream Sandwiches

Ice Cream Sandwiches!

Aight aight I may not have the biggest sweet tooth but this are just BOMB! I mean of course you can make your own cookies, and ice cream but when you are entertaining this is the easiest way to go about dessert. Simple, easy, satisfying, and a crowd pleaser! You can keep them up to 2 weeks in the freezer, so make them for friends or for yourself - whatever you do always have fun with the flavors !!

Serves: 6-8 people

INGREDIENTS

  • 24, of your favorite cookies (I used chocolate chip, oatmeal, double chocolate chunk)
  • 2 pints, of your favorite ice cream (I used vanilla, pistachio)

INSTRUCTIONS

  1. Line a sheet with parchment paper, and place 12 cookies facing down.
  2. Scoop ice cream on each cookie.
  3. Layer the remaining cookies on top of the ice cream.
  4. Pick up each sandwich, and press softly until it is at your desired thickness. 
  5. Using a spatula, or knife smooth out the edges of the sandwich by getting rid of any extra ice cream. 
  6. Place in the freezer for 45 min - 1 hour.
  7. Enjoy!!!

PS. for some extra fun you can dip them in sprinkles, or crushed candy!

Sheet Tray Nachos

Sheet Tray Nachos

An American classic! Of course we had nachos in Lebanon but believe me it was nothing like an all American loaded nachos! I mean the amount of cheese, and toppings that can be added are endless. This recipe is an easy, go to, leftover type of thing. Start off with chips, any meat or veggie, cheese - pop it in the oven - then layer all the fresh ingridients on top and voila you got yourself a great crowd pleaser! Crack a can of beer open, or shake up a margarita cause this sheet tray is coming your way! 

Serves: 4-6 people

INGREDIENTS

  • 1-2 bag of tortilla chips 
  • 2 cup rotisserie chicken, shredded
  • 1 lb cheddar cheese, shredded
  • 1 jalapeno, sliced
  • 3 radishes, sliced
  • 1 pint sour cream
  • Cilantro - to garnish

INSTRUCTIONS

  1. Preheat the oven to 450F.
  2. On a large sheet tray, start off with a layer of chips.
  3. Scatter the chicken all over the chips.  
  4. Sprinkle with cheese, if you want to be extra - tuck some cheese under some chips. 
  5. Place the sheet tray in the oven, cook for 10-12 minutes or until the cheese is fully melted.
  6. Layer the rest of the fresh ingridients on top! 
  7. ENJOY

PS. anything goes here - ground meat, sauteed vegetables, avocados, corn, beans, tomatoes - so have fun with!

Watermelon Salad

Watermelon Salad!

Yes my favorite fruit is watermelon - it's juicy, delicious, and refreshing. My least favorite food is salad. So I decided to combine the best with the worst. A savory and sweet crunchy salad that tastes like the perfect summer day! Make it for your next BBQ, or gathering and watch everyone be like "OMG that is genius - who made that salad", all I ask that you share my website. Cheers! 

Serves: 4-6 people

INGREDIENTS

  • 1 large watermelon, chilled 
  • 2 cup cooked corn 
  • 1 cup feta, crumbled
  • 1 cup mint, chopped
  • 1 lime, juiced
  • Salt, and pepper to taste

INSTRUCTIONS

  1. Slice the watermelon, into 1-2 inch slices. 
  2. Remove the rind, and cube into 1 inch cubes. 
  3. In a large bowl combine the watermelon, corn, feta, and mint. Toss until well combined.
  4. Add lime juice, salt, and lots of freshly cracked black pepper. 
  5. Toss again, and you are ready for summer's best salad!
  6. ENJOYY!!

Frosé

Frosé All Day!

If you know me well enough, you would know that the only thing I drink is rosé. 365 days a year I am sipping on rosé. So this summer I decided to spice things up and turn my favorite drink into my new favorite slurpee! Shake things up this summer and make your life a little pinker! Cheers from Brooklyn!!

Serves: 4-6 people

INGREDIENTS
Simple Syrup:

  • 1 Qt strawberries (halved), or watermelon (cubed)
  • 1 cup sugar
  • 1 cup water

FROSé:

  • 1btl rosé
  • 1 lemon, squeezed
  • 1/3 cup simple syrup

INSTRUCTIONS

  1. In a freezer safe container, pour the bottle of wine - and freeze for 6-24 hours. 
  2. In a blender combine frozen rosé, lemon juice, simple syrup, and 1-2 cups of ice. 
  3. Purée until smooth!
  4. Serve right away, or keep in freezer until ready to serve! Can be made a week in advance!
  5. Slurp Up!!

4 Go-to Toast Recipes

4 Go-to Toast Recipes

Toast toast toast - the easiest fastest snack or go to meal. You can start your day with it, have it as a midday snack, or end up forgetting to eat dinner and substituting a toast instead. My 4 recipes are a variety of my go to's they are simple, delicious, refreshing, and healthy. 

2-Way Ricotta Toast

Total Time: 15 min
Serves: 4 people

INGREDIENTS
Ricotta Toast:

  • 1 loaf bread, sliced
  • 2 cups fresh ricotta cheese
  • 1 tbsp fresh thyme, minced
  • 1 tbsp fresh rosemary, minced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sea salt

Toppings:

  • 1-2 tbsp honey
  • 1 tbsp dried rose petals
  • 1 pint mushrooms, sauteed 
  • Sea Salt to taste

INSTRUCTIONS

  1. Toast bread to your desire
  2. In a medium sized bowl, combine ricotta, thyme, rosemary, olive oil, and salt. Whip together until well combined.
  3. Start by smearing the toast with 3-4 tbsp of ricotta.
  4. To make it sweet - top it off with a drizzle of honey and rose petals. 
  5. To make it salty - top it off with sauteed mushrooms, extra virgin olive oil, and sea salt. 
  6. Enjoy! 

Labneh & Zaatar Flatbread

Total Time: 20 min
Serves: 4 people

INGREDIENTS

  • 1 pack naan or pita bread
  • 1 quart roasted garlic labneh or greek yogurt
  • 1/2 cup zaatar
  • 1/2 cup extra virgin olive oil
  • 1 each cucumber, thinly sliced
  • 2 each radish, thinly sliced
  • 1 bunch mint
  • sea salt to taste

INSTRUCTIONS

  1. Heat a large skillet on high heat.
  2. Brush the naan with extra virgin olive oil. 
  3. Crisp up the naan on both sides until golden brown, 5-7 minutes. 
  4. When ready place the naan on a large plate.
  5. Start layering the toppings, starting with the roasted garlic labneh. Spread 2-3 tbsp on each flatbread. 
  6. In a small bowl mix zaatar with extra virgin olive oil, sprinkle all over flatbread. 
  7. Arrange the cucumber, and radish as desired.
  8. Scatter the mint, drizzle extra virgin olive oil, and finish off with a sprinkle of sea salt, and Enjoy! 

Curried Fish Toast

Total Time: 15 min
Serves: 4 people

INGREDIENTS

  • 1 loaf bread, sliced
  • 1 cup white fish, cooked - this is a great way to use leftover fish
  • 1/2 cup celery, diced
  • 1/2 cup mayonnaise, or greek yogurt
  • 1/2 tbsp curry powder
  • Pickled red onions
  • Cilantro, chopped
  • Sea salt to taste

INSTRUCTIONS

  1. Toast bread to your desire
  2. In a medium sized bowl, combine white fish, celery, mayonnaise, curry powder, and 1 tsp salt. Combine all the ingredients, until fully incorporated.
  3. Smear the toast with 1/4 cup of the white fish salad.
  4. Garnish with pickled red onions, cilantro, and sea salt to taste.
  5. Now munch and crunch away! 

Biscuit Au Chocolat

Biscuit au Chocolat

I recently wrote an article about the two women that influenced me into the culinary world - Teita (my grandmother) and Kivi, my family's live-in maid. Through their recipes, techniques, and culinary education I was able to find myself in the kitchen. This Lebanese version of Biscuit au Chocolat is featured in the article and truly symbolizes the childhood cookie that all kids in Lebanon grew up eating!  My grandmother would make this for us and keep it in the freezer for whenever we were behaving. Give it a try - it's three easy steps.

'Sahtein! a culinary education begins with two women in Lebanon' can be found in Jarry Magazine - purchase your copy here!

Photos by Jessica Marx

Total Time: 1:20 min
Serves: 45-50 cookies

INGREDIENTS

  • 12 ounces (340 grams) dark chocolate chips
  • 12 ounces (340 grams) milk chocolate chips
  • 2 cups heavy cream
  • Three 7-ounce (98-gram) packages Goya Maria cookies

INSTRUCTIONS

  1. Combine the dark and milk chocolate in a wide, heat-safe bowl, and set it over a saucepan of simmering water.
  2. Stir every now and then until the chocolate is melted.
  3. Remove from the heat and add heavy cream, stirring well.
  4. Using your hands, crumble the cookies, until small - medium size pieces.
  5. Add cookies to chocolate, and fold to combine.
  6. Scoop one-third of the chocolate onto a square parchment paper, fold the edges over the mixture and, using your hands from the outside of the parchment, gently roll it into a log about 2-3 inches (5-7.5 cm) in diameter.
  7. Repeat, making two more chocolate logs.
  8. Wrap each one tightly in aluminum foil and place in freezer for at least 1 hour.
  9. To serve, unwrap the cookie logs and slice into 1/2 inch (1.5 cm) discs.
  10. Sahtein!

Double Honey Dutch Baby

DOUBLE HONEY DUTCH BABY!

In high school I participated in a german exchange program. My host mother showed me a whole new side to modern housewife. Every morning the fresh bread was delivered, and the table was set for a feast. Eggs, sausage, sliced salamis, cheese, fruit! Everything you could ask for. One day she made something different - Pfannkuchen - with fresh, and cooked berries, freshly whipped cream, and mint. That is when I fell in love! All the ingridients are in your fridge - so go make it and fall in love!

 Photos by Jessica Marx

Total Time: 25 min
Serves: 4 people

INGREDIENTS

  • 1/2 cup AP flour
  • 3 eggs
  • 3/4 cup milk
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • Salt
  • 2 tbsp butter
  • 1 lemon, halved

INSTRUCTIONS

  1. Preheat oven to 450F degrees. In a blender combine flour, eggs, milk, honey, vanilla extract, and a pinch of salt. 
  2. Blend together until combined, and foamy about 90 seconds. 
  3. In a large cast iron skillet, or nonstick casserole - melt butter, and pour batter. 
  4. Bake until the cake is golden and puffy, about 18-20 minutes.                                                DO NOT OPEN THE OVEN!
  5. Finish off with honey and a fresh squeeze of lemon. 
  6. Slice and dig in <-- right away!

You can serve this with any seasonal fruit, berry, or do a plot twist and throw some sunny side eggs and bacon on there!

Cold Brew for the addicts

Cold Brew

This is what gets me going every morning. Slurp down a large glass of cold brew in the hot steamy shower. This shit is more addicting than instagram!

Total Time: 10 min
Serves: 2 quarts
Yield: 8 cups

INGREDIENTS

  • 2 cups coffee, course ground (Pick your favorite - mine is Stumptown Hairbender)
  • 10 cups filtered water
  • Coffee filter, or cheesecloth

INSTRUCTIONS

  1. In a large jar or container, stir together the ground coffee, and 10 cups of cold filtered water.
  2. Cover and let it brew in the fridge overnight, or for 12 - 36 hours. 
  3. The longer it brews the stronger the coffee is. 
  4. Strain through cheesecloth (easier), and store in desired jug or container. 
  5. Fill a glass with 4 - 5 ice cubes, and equal parts of coffee concentrate and water. 
  6. Taste the mixture and adjust the water and concentrate parts for desired taste. 
  7. Add cream, milk, or simple syrup to taste. 

Let's be honest only a New York hustler can take it black
(Am I right or what?)