Pickled pink (or blue?)

homemade dill pickles 5

Hello my wonderful readers, are you still there? I’ve been MIA for a couple months, but I think I have the best excuse of them all:

I’ve got a bun in the oven … and it ain’t sourdough : )

bun in the oven

We’re over the moon! But the nausea, food aversions and fatigue wreaked havoc on my blog activity—not to mention Dave’s dinner. In the first trimester, most of the time I could barely bring myself to eat, let alone cook something. And while the morning sickness has subsided, I still find myself disgusted by many foods, and turned off entirely by the act of cooking for myself (short of microwaving a burrito or throwing some mac’n’cheese on the stove).

If I do cook, the thought of documenting the meal often seems exhausting. So there you have it: A tiny human is stealing my energy, brainpower and resources. And I’m loving every minute of it.

So what better post to return with than homemade dill pickles? While aversion is more of a theme for me these days than craving, I have had a weakness for that old pregnancy cliche (hold the ice cream). So I thought I’d try my hand at pickling some cukes—quickly of course.

Quick, homemade dill pickles

You’ll need:

10 or so Persian cucumbers (regular will do if you can’t find these, but go for smaller ones)

1 tbsp dill

1/8 tbsp garlic

1/8 tbsp mustard powder

1 cup water

1 cup distilled white vinegar

1/4 cup sugar


Cut cucumbers in thin slices (about 1/8-inch thick) and set aside in a colander. Sprinkle generously with salt and dill and let sit while you prepare the brine.

In a saucepan, mix remaining ingredients and bring to a boil over high heat.

Put pickles in a jar and pour brine over them. Allow to cool to room temp and then chill in the fridge for a half-hour or so.

I sanitized a jar by boiling it in hot water for several minutes, but these quick pickles—assuming you plan to eat them within a week or so—should be fine in the fridge without that step.

homemade dill pickles 6

Greens on greens on greens

green pasta salad

My garden is filling in nicely, and all this green has me inspired. This pasta salad is a little taste of spring—exploding with nutritional superstars. There are enough greens to make it healthy, but enough pasta and cheese to make it a treat.

Dave devoured it, so you can trust that it’s delicious in spite of itself.

Don’t skimp on the lemon—it brings the taste to the next level.

Go green pasta salad

You’ll need:

1 lb pasta

1 cup peas

3 cups baby arugula

12 stalks asparagus

12 large brussels sprouts

4 green onion stalks, chopped

Juice from one whole lemon

A block of pecorino or other hard italian cheese

Salt and pepper to taste

For pea pesto:

1/2 cup peas

1/4 cup extra virgin olive oil

1-2 large cloves garlic

1/2 cup baby arugula


Blend all ingredients for pea pesto until smooth.

Cook pasta to al dente. Strain and then toss with pea pesto (add gradually—you might not need all of it). Set aside and allow to cool.

Meanwhile, bring a small pot of water to a boil over high heat. Chop asparagus and brussels sprouts into small, bite-sized pieces and cook in boiling water until slightly tender. You’ll want to remove the veggies from the heat before they lose their green color (and all their nutrients) so have an ice bath ready. When they begin to get tender, strain the veggies and add them straight to the ice bath.

When the pasta has cooled, add brussels sprouts, asparagus, chopped green onion, peas and arugula. Finish with a generous shaving of cheese, lemon juice and salt and pepper to taste.

green pasta salad

Ravishing radishes


Spring has not quite sprung here in Chicago, and the natives are restless.

We’re all ready for it, and the husband is ready for the plants to go outside. My seedlings—now more like full-fledged plants—are spilling out of their containers, straining toward the windows and begging for fresh air. Despite less-than-balmy temps, I’m willing the warmth to arrive—and maybe some fresh seasonal recipes will help.

I don’t ever cook with them, but these radishes caught my eye last weekend, and just seemed very springy: fresh, dewy, earthy.

I suspected the fatty, creamy richness of avocado might complement the crunchy spice of the radishes, and after paging through my trusty Flavor Bible, I got some affirmation. The resulting recipe would be perfect for a spring picnic, a tea party or an afternoon snack.

radish avocado crostini by Better with Butter


Radish, avocado and herbed goat cheese baguette

(Makes about 2 dozen slices)

You’ll need:

1 french baguette, sliced thin

8-10 radishes

8 oz goat cheese

dill, sea salt and pepper to taste

2-3 avocados, sliced thin

Slice radishes paper thin with a sharp knife or madoline.

Spread a baguette slices with a thin layer of goat cheese.

Layer on sliced avocado and top with a generous amount of sliced radish.

Sprinkle with dried or fresh dill, course sea salt and pepper to taste.

radish avocado crostini by Better with Butter

radish avocado crostini by Better with Butter


Getting in the mood

strawberry balsamic salad_small

One of my biggest blog goals for 2013 was to step up my photography. It’s one of my absolute favorite parts of food blogging—sometimes even more than the actual cooking—so it’s been a fun, exciting and inspiring journey.

I’ve also been insatiable when it comes to finding new resources that can help me take my blog to the next level, and I love that there are so many great bloggers out there who share their secrets on photography, blog monetization, post layout inspiration, etc. I’ve been saving these tips on Pinterest, and plotting my own series of posts to pay it forward (stay tuned!).

One of the many tutorial posts that has inspired me lately is this one on “moody” food shots. I didn’t follow the tutorial step-by-step, but rather was inspired by the images in the post, since I’m working with an already decent understanding of photography, lighting, editing, etc. Here’s what I came away with …

Dark moody lighting photography tutorial by Better with Butter

Important things to remember:

  • Dark background. This is crucial, and it’s easier than you think. I bought two pieces of cheap, thin wood from Home Depot, and stained them dark. Cost me less than 10 bucks. For the shoot, I grabbed a chair and slid it up against my sliding glass door. The “countertop” board laid flat on the seat of the chair, and the “wall” board was propped up against the back of the chair. In many of my photo setups, I’ll use a big white foam board to bounce the light and eliminate shadows, but in a “moody” shoot you probably won’t need it since, 1) shadows would actually be desirable and 2) the background will likely be so dark that the shadows won’t be an issue anyway. This brings me to the next tip …
  • Diffused light. Moody shots require diffused light. Assuming you’re setup near a window, clouds can act as a natural diffuser, but if it’s fairly bright out, you’ll need something to prevent harsh lighting. I use either a white sheet or a slightly transparent shower curtain liner (tacked up against my sliding glass door/window). Works like a charm.
  • Exposure 1 to 2 stops below standard exposure. You can play around with this, but I found that anything higher was just too bright for the “moody” vibe. Keep in mind, if you don’t have anything light-colored or reflective in the photo, such as a white dish, brighter ingredients, etc. (and in my case, a silver platter) your photo will be underexposed, so you may have to compensate for this with your exposure settings or in post-processing.
  • Shallow depth of field. I shot at 1.4 aperture to get a nice dreamy, blurry background.
  • Good photo editing software. I use Lightroom 3, and with this shoot, my VSCO presets helped me get the film-like coloring/grain/etc. You don’t need a preset, of course, but it can help make editing quicker and more effective, especially if you’re like me and don’t have a formal education in digital editing software.

I’d love to see your “moody” shots—link away in the comments.

And, for those who could care less about food photography and just wanted the damn salad recipe …

Balsamic-roasted strawberry salad with crispy pancetta

strawberry balsamic salad

You’ll need:

3-4 handfuls spinach

6 oz. thinly sliced pancetta

1/3 cup almonds

1/3 cup crumbled goat cheese

For dressing:

8-10 large strawberries, sliced

2 tablespoons sugar

3 tablespoons high-quality balsamic vinegar

3 tablespoons extra-virgin olive oil

Mix sugar and balsamic vinegar and pour over strawberries. Bake, covered, at 350 degrees for 45 minutes.

Meanwhile, roughly chop the pancetta and cook in a skillet over medium-high heat until crispy. Drain on a paper towel and let cool.

While the strawberries finish, toast the almonds on a baking sheet until golden and fragrant (about 10-15 minutes). Remove both from oven and let cool.

Reserve a few balsamic-roasted strawberries for garnish, and mix the rest, with the balsamic vinegar sauce and olive oil, in a blender until the strawberries are pureed. Refrigerate.

Once chilled, toss all ingredients and dressing until fully incorporated (you may not need all the dressing). Top with strawberry garnishes and salt and pepper to taste. Serve immediately.

strawberry balsamic salad by Better with Butter

Take me back to Tuscany

cannellini and artichoke spread

The weather in Chicago is seriously wearing on me. These days, I’m checking the 10-day forecast obsessively, waiting for the day that breaks 50 degrees. Come on 50. Fifty and sunny.

And I’m dreaming about travelling, far, far away …

… back to Tuscany and its rolling hills, dotted with grape vines, olive trees and medieval castles.

Alas, a European vacation is nowhere in the foreseeable future, so I’ll have to settle on giving my mouth a vacation.

Hmmm … that didn’t sound quite right. But you get my point.

This cannellini spread is quintessentially Tuscan—simple, rustic, peasant food from the old country. And since we’re talking a little stay-cation of sorts, let’s do it up right with some apt kitchen props.

A taste of Tuscany


Doesn’t this collection make you feel like you’ve wandered into a rustic Italian farmhouse?

  1. Chef’s planet 30-oz. oil pourer
  2. Sagaform wine carafe with oak stopper
  3. Provence Ploughman’s platter
  4. Flax tea towel
  5. Cantaria round casserole
  6. Viertri rustic planter

And to complete the experience …

white bean goat cheese crostini_small

Rustic cannellini spread

You’ll need:

1 cup cannellini beans

5-6 artichoke heart quarters (canned/jarred)

2 tbsp fresh oregano

1 tbsp extra virgin olive oil

2 oz. goat cheese

salt and pepper to taste

french baguette, sliced thin

melted butter for brushing baguette slices

Blend all ingredients minus the bread in a food processor or blender until smooth. Salt and pepper to taste. Set aside.

Slice baguette as thin as possible and brush slices generously with butter. Toast under the broiler on a cookie sheet until golden and crispy.

Serve dip with baguette slices.

white bean goat cheese dip | from Better with Butter

Salad art

greek salad art

I’m thrilled by the inherent beauty in freshly picked herbs, shimmering with dew; cracked pomegranates with glowing crimson seeds; rustic french bread, steam billowing from an airy interior; and the list goes on—I could wax poetic about edible inspirations (did I borrow that from a fruit bouquet company tagline?) for hours. And capturing this beauty in a photo is almost as satisfying as devouring the finished product.

So imagine my delight when I had the opportunity to pair up with May van Millingen—an artist who takes as much pride in documenting a plate of food, in all its fleeting glory, as I do—to work on a photo/illustration collaboration.

I loved the colors and simplicity of these Greek salad sticks, and May did them proud.

greek salad on a stick 4_large

greek salad 2

You can see more of May’s beautiful work on here website, mayvanmilligen.com.

Oh yeah—and the recipe isn’t too shabby either.

Greek Salad on a stick with homemade tzatziki sauce

Makes about two dozen skewers

You’ll need:

1 head butter lettuce

1/2 of a red onion

1 hothouse/English cucumber

4 oz. feta cheese


For sauce:

7 oz. plain, full-fat Greek yogurt

1/2 teaspoon garlic powder

1 teaspoon dried dill

1/2 tablespoon extra virgin olive oil

1/2 tablespoon lemon juice

3 tablespoons minced cucumber

salt and pepper to taste

Tear lettuce into small pieces (about the size of a business card); cut cucumbers and feta into 1/2-inch cubes; roughly chop onions into 1/2 inch pieces. Assemble skewers with a piece of lettuce, a cucumber piece, a piece of feta, another cucumber and a piece of red onion.

Mix all ingredients for tzatziki. Chill skewers and sauce for 10-15 minutes and then serve immediately.

greek salad on a stick 3_large


Cheeseburger poppers

homemade jalapeno poppers 2

I can’t always come up with witty post titles. Fortunately, this one should catch your attention in spite of itself. You really can’t go wrong when you stuff fresh, fiery jalapeños with ground beef and melty cheese, drench them in beer batter and fry them to golden-brown perfection. The homemade ranch is the icing on the cake.

They’re big and gooey, which makes them a little tricky as a finger food. Still, the most macho men (and hardcore ladies) will take them to the face while hovering over the game-day app table without thinking twice. My advice? Grab a plate, hunker down, and go to town on these babies with a fork and knife.

Cheeseburger jalapeño poppers with homemade ranch

You’ll need:

Two dozen jalapeños

1 lb ground beef

1/2 lb sliced American cheese (from the deli), chopped

4 oz cream cheese, softened

3 tablespoons dried, minced onion

1 tablespoon garlic

Salt and pepper to taste

Enough vegetable oil to fill a small stock pot, sauce pan or deep fryer so that the poppers are completely submerged during frying

For beer batter:

1 beer

1 1/2 cup flour

Salt and pepper to taste

For homemade ranch:

1/2 cup mayo

1 cup sour cream

1/2 tablespoon dill

1/2 tablespoon dried, minced onion

1/2 tablespoon garlic powder

Salt and pepper to taste

homemade jalapeno poppers

Cook the ground beef with a little oil or butter in a skillet over medium-heat until cooked through—5 minutes or so—stirring constantly.

Pour off excess fat and add meat to a bowl with cheeses, onions, garlic powder, salt and pepper. Stir together until the cheese begins to melt and the ingredients are well incorporated. Set aside.

Slice each jalapeño, down the side in a “v” shape, as shown below, and carefully remove the seeds and white veins. If some seeds and veins are left, that’s fine–your poppers will just be a little spicier. Keep the tops with the jalapeños they came from as best as you can so you’ve got a good fit on each popper.

Fill a piping bag (or a plastic bag with a hole snipped on the end) with the popper filling and pipe a bit into each popper. The insides should be full, and the “lids” on the poppers bulging a bit, but not so much that the poppers don’t stay together.

How to make jalapeno poppers

Set filled jalapeños aside and prepare the batter by mixing all batter ingredients.

You can also prepare the ranch sauce at this time—simply mix all ranch ingredients in a bowl and chill in the fridge until you’re ready to serve.

Meanwhile, heat the oil over medium-high heat. You’ll want to reach and maintain a frying temp between 360 and 375 degrees or so.

When oil is heated to the proper temp, using tongs, dip each jalapeño, one at a time, in the batter; let excess drip off for a second or so and quickly place directly into the oil. Immediately after putting each jalapeño in the batter, agitate with your tongs to make sure the popper doesn’t stick to the bottom of the pot. You can fry poppers in batches of 2 or 3, for about 3-5 minutes each or until golden brown. If necessary, adjust the burner to maintain your oil temp.

Drain poppers on a paper towel and serve immediately with ranch.

jalapeno poppers recipe 2

Gourmet game day

Super bowl food ideas

The best thing about game-day parties is the excuse to stuff your face and guzzle beer with zero guilt. Don’t show up to your Super Bowl party empty-handed. Seriously, don’t be that guy/gal.

I’ve even taken you half of the way there, with this handy-dandy Super Bowl recipe list:

You can thank me in free game-day betting squares.


Jalapeno popper dip

Greek 7-layer dip

Loaded bake potato dip

Hot spinach dip

White queso dip

Sliders and sammies

Spicy whiskey BBQ sliders

Out-of-this-world veggie burgers

Cheeseburger sliders

Fried pizza sandwiches

Philly cheesesteak with garlic aioli

Crock Pot faves

Slow-cooker carnitas

Crock Pot picante chicken

Crock Pot chicken, rice and green chile casserole

Crock Pot chicken taco chili

Slow cooker buffalo chicken sandwiches

Party staples

Italian deviled eggs

Potato salad

Tomatillo salsa


Bacon mini quiche

Mexican munchies

Chicken tostadas

Double-decker taco cupcakes

Won ton tacos

Mac ‘n’ cheese tacos

Mini fish tacos


Greek pizza

Prosciutto, arugula and parmesan pizza

Red pepper and goat cheese flatbread

Buffalo chicken pizza

BLT pizza


Sweet potato cakes with BBQ brisket

Bacon wrapped potatoes

Potato rings with ranch

Bacon and blue cheese french fries

Mac ‘n’ cheese french fries

Miscellaneous bites

CB&J crostini

Bacon cheddar hush puppies

BBQ chicken cornbread pie

Corn dog tots

Sweet potato chorizo hand tarts


Guava orange margaritas

Bourbon bomber

Dark and stormy

His and her whiskey cocktails

Lights-out punch

Super Bowl sweets

Brown butter and bourbon blondies

Football cookies

Salted caramel cheesecake shooters

Bacon apple pie

Dessert nachos


Tortilla soup and tostadas, part dos

chicken black bean tostadas_7

It’s the end of the month and I’m falling off the paleo wagon. Still committed to a healthier diet, but God help me, I’m having some damn grains already. Corn and flour specifically. So here we go …

The best kinds of recipes are highly adaptable. Take my tortilla soup. It’s a thick, blended, stew-style concoction that’s not for traditionalists, but delicious all the same. Beans, tortilla chips, vegetables, spices and chicken stock—in almost any variation—blended and topped with shredded chicken, cheese and tortilla strips, will yield something fantastic. It’s so thick and flavorful, it makes for good enchilada filling, nacho dressing and in this case, tostada topping. The first tostada tortilla soup combo was great, but this one might be even better.

chicken black bean tostadas

Chicken tortilla soup

You’ll need:

3-4 cups chicken broth

1/2 yellow onion, roughly chopped

1 dried ancho chile, roughly chopped, seeds removed

1 red pepper roughly chopped

2 yellow squash or zucchini, peeled and chopped

1/4 cup bacon fat (this is optional–I happened to have it lying around from breakfast that day and it added an extra oomph)

1 can pinto beans, drained of half the juice 

1/4 tsp chili powder

1 tsp garlic powder

1/4 tsp paprika

1/2 tsp cumin

3 cups crushed tortilla chips

2 tbsp tomato paste

1 lb cooked chicken, shredded (I cooked a whole chicken and used a mix of the dark and white meat)

Shredded mexican cheese, sour cream and extra tortilla chips for topping

Put all ingredients (start with 3 cups of chicken broth and add the additional cup as needed while cooking), minus the chicken and toppings in a crock pot. Cook on high, covered, for 3-4 hours, stirring occasionally.

Blend crock pot contents until pureed. Stir in chicken (reheat, if necessary before adding). Top with cheese, crumbled tortilla chips and sour cream.

For the tostadas, buy tostada shells, or make your own by frying small corn tortillas in vegetable oil until golden brown. Top with chicken tortilla soup, black or pinto beans and shredded cheese. Toast under broiler until cheese is melty and bubbling. Serve with sour cream.

chicken black bean tostadas_4


A little nutty

paleo nut clusters

This diet that is. And how I begin to feel after a day of forcing down handfuls of baby carrots, hard-boiled eggs, oranges and boatloads of bacon. OK, so that last one isn’t so bad.

Still, it’s nice to come home and grab for a handful of these sweet little nut clusters. It seems to put a band-aid on almost every Paleo-induced side effect. Carb cravings. Candy cravings. That unpleasant, heartburn-y, “queasy from eating too many raw, undressed vegetables” pit-in-my-stomach feeling (am I the only one that gets this, by the way?)

Best of all, it’s super easy and arguably pretty healthy. Cavemen (and women)—forage your nuts!

(Told you this diet was getting to me …)

paleo nuts 2

Paleo honey nut clusters

You’ll need:

1 cup almonds

1 cup walnuts

1 cup cashews

1 tbsp flax seeds

1/3 cup honey

1/2 tsp vanilla

Crush (or blend) almonds, walnuts and cashews, leaving some larger chunks and whole nuts. Set aside.

Heat honey and vanilla on medium heat until melted.

Toss in nuts and flax, coat well and spread (about an inch thick) into a baking dish.

Bake at 350 degrees for 20-30 minutes or until nuts start to brown.

Allow to cool and store in fridge or in a cool, dry place.

paleo granola bars

« Older Entries

Back to top