Peachy Arugula Salad Recipe

Oh, friends. This salad. It’s what Billy refers to as my “showstopper salad.” I can’t say I disagree!

The combination of the peppery arugula, the salty salami, the sweetness of the peach, and the tartness of the lemon is a flavor explosion. Gourmet, yet simple. Just the way I like it.

When I first was developing this recipe, I didn’t put any peach in it.  It was still absolutely delicious, but the peach undoubtedly takes this salad to the next level. Most certainly, you can substitute with whatever fruit is in season. I imagine this salad would be scrumptious with pear!

Furthermore, it’s safe to say this peachy salad tastes just like summertime!

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Peachy Arugula Salad Recipe

  • Difficulty: easy
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Ingredients:

  • Arugula
  • Genoa Salami, Sliced
  • 1 15 oz. Can of Northern Beans
  • Croutons
  • 1 Peach, Sliced. (White or Yellow)
  • Pepper
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Raspberry Blush Vinegar

Directions:

  1. Start with desired amount of arugula in a bowl.
  2. Layer on salami, northern beans, croutons, and peach.
  3. Season with pepper. (Add salt if you are not using salami.)
  4. Squeeze lemon juice over the salad.
  5. Drizzle with EVOO and vinegar.

 

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Watermelon Crostini Recipe

Hey there, friends. I hope you all are staying well. It’s an interesting time in history we are all walking through. Amidst all the crazy and chaos, I do find a sense of normalcy in my kitchen. I think it’s little things like our morning cup of coffee or cooking up something delectable, that keeps us afloat. A sprinkle of hope.

I haven’t worked on the craft of recipe production in quite some time. However, sometimes you get inspired and these things write themselves.

Awhile back, I had the most delicious appetizer at a restaurant. One of those that has you snapping a pic to post to your Instagram stories. It was so delicious, that I decided to recreate its deliciousness to enjoy at home.

Enter, Watermelon Crostini.

Mind you, the version of this appetizer was slightly different at the restaurant I first had it at. I tweaked it and made it quick and easy to whip up on a humid summer night.

I’ll stop the rambling and present you with this ridiculously easy recipe, in all of its impressive, gourmet glory!

Watermelon Crostini Recipe

  • Difficulty: easy
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Ingredients:

  • 3 TBS olive oil
  • French bread, sliced thin
  • 1 cup watermelon, petite diced
  • Fresh basil, sliced
  • 3 TBS balsamic reduction

Directions:

  1. Thinly slice French bread or a baguette the desired amount of crostini.
  2. Brush with extra virgin olive oil.
  3. Bake at 375 degrees till crispy and golden.
  4. Dice watermelon and spoon onto toasted bread.
  5. Sprinkle with fresh basil.
  6. Drizzle with balsamic reduction.

Note: You can either make your own balsamic reduction/glaze or you can buy it pre-made at the grocery store. I buy mine already made to keep this recipe quick and simple for hosting guests.

I hope you find this recipe delightfully refreshing, for both body and soul. If you make this recipe, be sure to tag me! Happy cooking!

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Pumpkin Spice Granola Recipe

Making granola is so cozy. I like to have a vinyl playing while I make it.  It’s fun to skip about the kitchen to some music, ya know?

Granola is so simple and quick to make, yet it makes my kitchen smell like I’ve been slaving away all day. It’s the perfect snack. I don’t know why, it just makes me happy!

My five ingredient granola is a reader favorite. You can check out the recipe here.

NATURALLY, I had to develop a fall granola recipe to up the coziness factor. This idea was born many months ago in the heat of summer, when I was daydreaming of fall. Oh fall, you are a darling and I’m so glad you’re almost here.

This pumpkin spice granola is basically everything you adore about granola and fall, all baked into crispy morsels of golden perfection.

With maple syrup, pumpkin seeds, festive spices, and juicy dried cranberries, this granola makes a thoughtful gift or a happy snack.

Pumpkin Spice Granola Recipe

  • Servings: 1 1/2 Cups
  • Difficulty: easy
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Ingredients:

  • 1/4 cup of olive oil
  • 1/4 cup of maple syrup
  • 1 and a 1/4 tsp of pumpkin pie spice
  • 1 1/2 cups of old fashioned oats
  • 4 TBS of pepitas (roasted pumpkin seeds)
  • 5 TBS of dried cranberries

Directions:

  1. In a bowl, whisk together olive oil, maple syrup, and pumpkin pie spice
  2. Add the oats to the mixture and thoroughly combine.
  3. Line cookie sheet with parchment paper.
  4. Spread oats in an even layer across the cookie sheet. Pack down slightly if you want more granola clusters.
  5. Bake at 300 degrees for 30 minutes. Stir at 15 minutes to prevent the granola from burning. At the 15 minute mark, add the pepitas.
  6. During the last half of the cook time, check often. Granola can burn easily.  If you’re not sure if it’s done but it looks done, it probably is! Granola will continue to cook a little when you take it out of the oven and will continue to harden and crisp up.
  7. Add dried cranberries once it is out of the oven.

Note:

If you want more granola clusters, don’t stir immediately after taking out of the oven.  This will allow the clusters to form and bind.

Ordinarily, I add a pinch of salt to granola.  However, the pepitas are salted, so I do not add any additional salt to this recipe.

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I wish you could smell how deliciously fragrant this granola is! With a splash of almond milk, you’ve got yourself a healthy breakfast. All you need is a hot cuppa pumpkin coffee.

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Summertime Pizza Recipe

pizza, pizza recipe, summer, recipe

“What’s for dinner?”

“Pizza!”

Always music to my ears growing up. But let’s be honest, pizza for dinner still puts a pep in my step.  I suppose that’s the “youthfulness” in me. There’s just something about homemade pizza. It’s so much fun to make and to get the whole family involved.

Today I want to share with you my summertime pizza recipe.

But first, I want to share how I get my crust crisped to perfection. I shared this method with someone once, and they were so excited! I remember them saying, “This is a game changer! I’ve always struggled with soggy pizza! I’m learning how to make pizza from a real Italian!” Haha.


The Secret to Crispy Pizza:

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Pizza dough prepped for the oven!

I purchase my pizza dough from the bakery at my grocery store.  When you’re ready to start cookin’, let the dough rest outside of the fridge for a little while.  This will help the dough become more pliable. Roll the dough out or stretch it with your hands until it is the size and thickness of your preference. Brush it with olive oil and season it with oregano.  Take a fork and prick a few holes in the dough to prevent huge bubbles in the dough. Then, put the dough in the oven WITHOUT any toppings.  This is when you want to fully cook the dough and get it nice and golden. If you’re using a pizza pan with holes in the bottom you can leave it on the pan.  But, if you’re using a cookie sheet, you’ll want to shimmy the crust off the pan halfway through the cook time (this allows the bottom of the crust to brown).  Cook time will depend on your dough and the thickness, as well as your preference. Once your crust is crispy and fully cooked (should take 15 to 20 minutes), put your toppings on your pizza. Once the pizza is topped and ready to go, put back in the oven for ONLY 3 minutes.  This is simply to melt the cheese and heat the toppings through.

Using the above method will keep your pizza toppings from losing their freshness and crisp, and will prevent a soggy pizza crust!


So now for the summertime pizza recipe! This recipe has become a staple in the Brown Abode! Billy and I made it for our family the other night, and they’re already asking for us to make it again.

I created this recipe to be a light pizza that is perfect for warm summer evenings by the pool.  With peaches, fresh sweet basil, and a drizzle of balsamic glaze, it’s very gourmet and feels very southern.  Soul food for sure!

pizza, pizza recipe, summer, recipe

Summertime Pizza Recipe

  • Servings: 6
  • Difficulty: easy
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Ingredients:

  • Pizza Dough
  • Extra Virgin Olive Oil
  • Oregano
  • Shredded Italian Cheese
  • 1 Peach, cut into bite-sized pieces
  • Salami, sliced into thin pieces
  • Fresh Basil
  • 2 TB Balsamic Vinegar

Directions:

  1. Preheat oven according to the directions of your chosen pizza dough.
  2. Brush with olive oil, season with oregano, and prick with a fork.
  3. Cook dough until golden and crispy. The crust should be fully cooked. Babysit the dough to prevent overcooking.
  4. Add cheese, peaches, and salami.
  5. Put back into the oven and bake for 3 minutes.
  6. In a small skillet, simmer balsamic vinegar til it thickens and forms a glaze. Set aside. It will continue to thicken as it cools.
  7. When the pizza is done, top with fresh basil and drizzle with the balsamic glaze.

-From the kitchen of Julia Brown

http://www.theyouthful.me


pizza, pizza recipe, summer, recipe

Get in the kitchen this summer. Have some family or friends over, have a record spinning, and blow them away with this tasty pizza that looks straight out of a restaurant. If you make this recipe, comment below! I’d love to hear how you enjoyed it!

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Bruschetta Recipe

My sister and I have started a new Thursday night tradition. We have each other and our hubs over at each other’s homes, alternating weeks. It’s become a coveted time of laughter and good food! The perfect way to break up the week.

When they came over to our place, I made bruschetta as an appetizer and they enjoyed it so immensely! What I love about bruschetta is it’s delightfully light, looks impressive, but is deceptively easy to make! So I thought I’d share my recipe with you all–because that’s what friends are for!

Speaking of bruschetta, I must confess a pet peeve of mine—when people call it “broo-shetta.” Being the little Italian girl that I am, hearing bruschetta mispronounced is like nails on a chalkboard for me. Haha. “Broo-sketta” sounds far more beautiful, don’t you agree?

Bruschetta

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • 2 tomatoes, petite diced and seeded
  • 1/2 onion, petite diced
  • A few leaves of basil, chopped
  • A sprinkle of salt
  • Freshly ground pepper
  • A dash of garlic powder
  • 1 to 2 TB of olive oil
  • Balsamic vinegar
  • Baguette

Directions:

  1. In a bowl, combine tomatoes, onion, basil, salt, pepper, garlic powder, and olive oil.
  2. Refrigerator mixture until ready to serve.
  3. Slice baguette into 1/2 inch pieces.
  4. Drizzle with olive oil and garlic powder and toast in even for 5 minutes at 350 degrees. (Or until desired crispiness.)
  5. In a small pan, simmer balsamic vinegar until it bubbles and reduces in volume. It will continue to thicken as it cools and will form a glaze. Set aside.
  6. Spoon tomato mixture on each slice of bread and drizzle the balsamic glaze on top.
  7. Enjoy!

-From the kitchen of Julia Brown

http://www.theyouthful.me

I love how light and refreshing this appetizer is! The perfect cheese board pairing! May this recipe delight your tummy and wow your guests.

Ciao!

5 Ingredient Granola Recipe

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There is something so gratifying about making homemade granola.  It makes you feel like some sort of amazing cook, but in all honesty, this is so simple to make.  Not to mention, the aroma that will fill your kitchen! Think:: toasted oats coated in cinnamon and honey. So. Good.

I recently started enjoying greek yogurt as a daily snack.  (My personal favorite is Fage.) I can’t get enough of its creamy, thick texture. Topped with fresh strawberries, granola, chocolate chunks, and honey–it’s the perfect healthy breakfast. Or dessert.

Yet, store-bought granola can be so pricey. And some contain questionable ingredients.  So began my quest to make simple, clean granola.  After a few tries, I finally settled on the perfect recipe.  And I’m sharing it with all of you!

The best part is–this granola only requires 5 ingredients.  Chances are, they are in your pantry right now! I love saving money wherever I can, and this recipe is the perfect solution to my granola addiction.

Here are ways to enjoy your homemade granola:

  • Topped on plain greek yogurt with fruit and honey
  • As a quick snack to munch on (Billy loves to grab the jar of granola from our pantry after work.)
  • On top of vanilla ice-cream
  • With a splash of milk (kind of like cereal)

5 Ingredient Granola Recipe

  • Servings: 1 1/2 Cups
  • Difficulty: easy
  • Print

Ingredients:

  • 1/4 cup of olive oil
  • 1/4 cup of honey
  • 1/2 tsp cinnamon
  • A pinch of salt
  • 1 1/2 cups of old fashioned oats

Directions:

  1. In a bowl, whisk together olive oil, honey, cinnamon, and salt.
  2. Add the oats to the mixture and thoroughly combine.
  3. Line cookie sheet with parchment paper.
  4. Spread oats in an even layer across the cookie sheet. Pack down slightly if you want more granola clusters.
  5. Bake at 300 degrees for 30-40 minutes. Stir at 15 minutes to prevent the granola from burning.
  6. During the last half of the cook time, check often. Granola can burn easily.  If you’re not sure if it’s done but it looks done, it probably is! Granola will continue to cook a little when you take it out of the oven and will continue to harden and crisp up.
  7. Enjoy! You can add dried fruit once it is out of the oven.

Note:

If you want more granola clusters, don’t stir immediately after taking out of the oven.  This will allow the clusters to form and bind.

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I hope you enjoy this highly requested recipe! It is a new weekly obsession of mine. If you make it, comment below! I’d love to hear all about it.

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Challah Bread French Toast Recipe

Saturdays. They’re my favorite. Especially the morning time. Sunlight floods our bedroom, and blankets everything in sight.

Then coffee. Coffee and tea begin the start to a lovely morning. Recently, we’ve been enjoying challah bread.  It’s a traditional Jewish bread made from eggs. We particularly like its light and fluffy texture. Perfect toasted with a favorite jam. Then, one day the idea struck me to make French toast with our new favorite bread.

And so began a new Saturday morning tradition.

A favorite record is spinning and the kitchen begins to smell like a small, downtown cafe.

Here’s my recipe for fluffy, flavorful, and delightfully sweet–challah bread French toast.

Challah Bread French Toast

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 4 slices of challah bread (raisin challah is also a delicious option)
  • 2 eggs
  • 1/2 cup of milk (we use almond milk)
  • 2 TB sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 TB butter

Directions:

  1. Slice challah bread in 1 inch pieces.
  2. In a medium sized bowl, beat eggs.
  3. Combine milk, sugar, vanilla extract, and cinnamon with the eggs.
  4. Melt butter in large pan.
  5. Quickly place challah in egg mixture, coating each side.
  6. Place coated bread slices in the pan and brown each side.
  7. Serve with maple syrup and fresh fruit.


I hope this sweet little recipe becomes a new part of your morning routine.

Happy breakfast!

Dinner in 30: Easy Paella Recipe

I think the underlying hesitancy to cook is: busyness. An hour of prep. A half hour to cook. And an hour of countless dirty pots and pans. I recognize this need and the demand for easy, healthy, flavorful meals that nourish and satisfy you and your family. That’s why my new goal is to create a series of recipes that will be classified as: Dinner in 30. Healthy, unique, meal ideas that take around 30 minutes from start to finish.

This easy paella recipe is the definition of simplicity. Minimal ingredients, and only requires one pot and one pan. The use of chicken sausage keeps things simple, since chicken sausage is bought already fully cooked. All you must do is chop it and brown it. 🙌🏼

Here is this lovely recipe, that has become a weeknight staple in The Brown Abode.

Easy Paella Recipe

  • Servings: 6
  • Difficulty: easy
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Ingredients:

  • 1 10 oz bag of yellow rice (with saffron)
  • 3 chicken sausages, cut into small pieces
  • 1 small sweet onion, chopped
  • 1 red bell pepper, diced
  • 1/2 cup of frozen peas
  • 1 can of black beans, drained and rinsed

Directions:

  1. Cook the rice according to the instructions on the bag.
  2. While the rice is cooking, brown the chicken sausage in a large skillet.
  3. Sauté the onion and pepper.
  4. Then add the peas and black beans.
  5. When rice is cooked, add to the large skillet and toss.
  6. Serve with warm, crusty bread.

Note:

I like to use Vigo yellow rice. It has the seasonings already in it.  Saffron is a very important component of traditional paella, but it can be very expensive if you buy it on its own. It is definitely worth buying rice that already has saffron in it.

Pumpkin Face Mask


Disclaimer: I am not a dermatologist or a skincare expert. I’m just a girl who loves pumpkins in the fall! Whenever making a diy mask or using a new skincare product, always apply a small amount to your arm before using to test how your skin will react.

There’s two things I’m currently all about right now: pumpkins and selfcare. There’s just something about fall: the way it looks, feels, tastes. I yearn for it more each passing year. And with that longing, my love for pumpkins grows. They really are a delight, aren’t they?

While amidst my favorite season, I’m also in a season of change in my life personally. This presents challenges at times, but I’m learning to take time to breathe in the fresh air, and lean in to my Savior.

So since pumpkins and selfcare are two things I am loving right now, I thought I’d combine the two! A pumpkin face mask! 🎃


As if I even needed another reason to love pumpkins, they happen to be really beneficial to your skin! Pumpkin smoothes and brightens your skin, contains acne fighting zinc, has lots of fatty acids and vitamin e, and contains antioxidants for radiant skin!

This simple mask only contains 3 ingredients, and is so fun and festive to use! Hmmm fall themed spa-night, anyone? 🍁😏

Pumpkin Face Mask

  • Servings: 3
  • Difficulty: easy
  • Print

Ingredients:

  • 2 TB of canned organic pumpkin
  • 1/2 tsp of raw honey
  • 1/2 tsp of extra virgin olive oil

Directions:

  1. Combine the ingredients and stir in a small bowl.
  2. Apply to a clean face and leave on for 15 minutes.
  3. Rinse skin with cool water and blot dry.
  4. Enjoy hydrated, plump skin!

Note:

This recipe yields enough for two to three uses. Store covered in the fridge and use within a couple of days.

Light a candle, grab your favorite book or magazine (The Magnolia Journal), and enjoy the pumpkin-y goodness!


Grilled Peaches and Ice Cream Recipe

It’s no secret I love my fruits and veggies. But if I had to choose between the two, I’d hands down pick fruit. I’m obsessed. Even as a little girl, I would turn down a cupcake for a handful of grapes. That is true love, my friend.

I love finding new ways to enjoy my favorite fruits. Since peaches are in season in the summer, I’ve been buying them a lot lately.

The other night, I decided to pull out my little George Foreman grill (#apartmentliving) and grill up some peaches. Then, I topped them with some ice cream. It was delicious. However, the next time I made it, I took it to the next level by marinating the peaches in some dark brown sugar and cinnamon. Um WOW. So good. Billy literally said, “This the best dessert I’ve had in a long time!”

What’s funny is, this recipe is so easy. Like, it’s such a fake out. It’s all like, “I’m so fancy.” Yet, it’s not. Gotta love it.

Because of its delicious simplicity, this is the perfect dessert to make when you have guests over. You won’t be slaving away for hours in the kitchen, and your guests will be impressed.



The warmth of the grilled, marinated peaches with the coldness of the rich ice cream, is an unbeatable combination. I guarantee you I will be making this on many summer nights to come! My new favorite little recipe has me feeling just peachy! (I had to! 😉)  🍑🍨

Grilled Peaches and Ice Cream

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • 2 peaches
  • 2 tsp dark brown sugar
  • Cinnamon
  • Butter pecan ice cream

Directions:

  1. Cut the peaches in half and remove the pit.
  2. On a plate, sprinkle brown sugar and cinnamon.
  3. Massage sugar and cinnamon mixture all over peaches.
  4. Place peaches flesh down and allow to marinate in the fridge for 20 to 30 minutes.
  5. Grill the peaches. If you do not have a grill, use a grill pan or George Foreman grill.
  6. Once grilled, top with butter pecan or vanilla ice cream. I recommend butter pecan, because peaches and pecans are a delightful combination! Enjoy!