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a flavor journal.

small batch recipes

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Blueberry Cilantro Margaritas

July 2, 2018

Grilled Peach and Bourbon Cocktail

June 23, 2018

spa day cocktail with grapefruit + cucumber

May 27, 2018

grilled pineapple + jalapeño margaritas

May 15, 2018

spiced pear and bourbon cocktail

January 2, 2018

spiced pear simple syrup

December 20, 2017

apple + pear + cinnamon fall sangria

September 14, 2017

Hot Pepper and Garlic Infused Vodka

June 23, 2017

bourbon cocktail with blackberry and thyme

November 30, 2016

Latest ‘Grams

Take a can of refried beans (especially refried bl

Take a can of refried beans (especially refried black beans 😍) & make them BETTER. Recipe is linked riiiight here >> https://aflavorjournal.com/creamy-refried-black-beans/

I use onion, garlic, cumin, cayenne, sour cream & hot sauce in this quick & easy recipe to totally take the flavor canned refried beans up a notch.

This is ready in about 15 minutes, and serves 4. They reheat well, too. :) Put them in my cheesy ground beef quesadilla recipe, and you'll be in for a real treat. OR cheesy egg breakfast burritos. (Both are linked in the blog post!)

xx Sara 🥷

#refriedbeans #refriedblackbeans #beansfordinner #easysidedish #aflavorjournal #kcfoodblogger #kcfoodie #kcblogger #f52grams #smallbatchrecipes #beans #recipehack #kcmo #blackbeans #creamybeans #beanrecipe #texmexsidedish #sidedishrecipe #easysides #easyrecipes #foodheaven #vegetarianbeans #foodblogfeed #feedfeed #thefeedfeed #recipehacks

Did you want some play-by-play shots of how to tos

Did you want some play-by-play shots of how to toss shrimp and jalapeños with olive oil and spices? Well YOU ARE IN LUCK! 😉

I liked these action shots from my Spicy Baja Shrimp Tacos recipe / post, so I wanted to share them with you. You can grab the recipe for the tacos here >> https://aflavorjournal.com/spicy-shrimp-tacos-sour-cream-cilantro-sauce-a-small-batch-recipe-for-two/ (& through my bio!) because tacos are always in season. This recipe makes four total tacos, so it's perfect for you & your favorite person (...which can absolutely just be you & yourself.)

Also, Ollie is always up in my business, and absolutely *must* smell every single ingredient I ever work with. If I could just get him to edit photos, he would be a solid candidate for an assistant.

I hope you have the loveliest of Thursdays. 🥰

xx Sara

#spicyshrimptacos #shrimptacos #bajashrimptacos #spicytacos #tacothursday #tacorecipe #weeknighttacos #tacosfortwo #smallbatchrecipe #dinnerfortwo #dinnerideas #dinnerisserved #kcfoodblogger #kcfoodie #kcblogger #aflavorjournal #recipesfortwo #easydinnerrecipes #shrimprecipe #foodphotography #deliciousaf #foodheaven #f52grams #foodblogfeed #jalapenos #baconandshrimp #weeknightdinner #easydinneridea #shrimptacorecipe #smallbatch

Sloooow & loooow beer-braised pork carnitas are a

AD I’ve got another small batch recipe for you!

AD I’ve got another small batch recipe for you! 😘 My recipe for espresso tahini brownies is made in a loaf pan & makes eight little brownies.

I partnered with @scharffenberger craft chocolate to make these tahini brownies extra indulgent, too. @scharffenberger pioneered the American craft chocolate movement, & makes the richest, most flavorful chocolate I’ve tasted. Check out more here on their website > https://bit.ly/2X2Z4m6

What initially drew me to them was their ties to winemaking, because co-founder John Scharffenberger had a previous life as a winemaker, so he brought a LOT of focus into the flavors of this chocolate. You’ll taste the fruit, spice, floral, tobacco, etc. notes in it, which makes it really special (and extra delicious!) to me.

Tahini is such a cool, earthy companion to chocolate: I promise you will be pleasantly surprised. I popped some into the brownie batter itself (& a dash of ground espresso to really bring out the chocolate flavors) & topped the brownies with an easy tahini swirl.

for this recipe, you’ll need:
• 2 oz. @scharffenberger Bittersweet 70% cacao dark chocolate baking bar, chopped
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• ¼ cup creamy tahini, divided
• 2 tsp. @scharffenberger Unsweetened 100% cacao natural cocoa powder
• 1 tsp. finely ground espresso
• ¼ cup + 1 tsp. sugar, divided
• ¼ brown sugar
• 1 large egg
• 1 tsp. vanilla
• ¼ cup flour
• ¼ tsp. kosher salt
• flaky sea salt

Directions:
> Line a 9x5 or 8x4 loaf pan w/ parchment paper, leaving a 1” overhang on the sides. Preheat oven to 350 F.
> Melt the chocolate, olive oil, butter, 2 tbsp. tahini, cocoa powder, & espresso in a double boiler until smooth & shiny. Remove from heat & set aside to briefly cool.
>> (recipe cont'd in comments!) <<

If you want to make a chocolate-based recipe stand out, using a high-quality chocolate really does matter. This craft chocolate highlights the true flavor of cacao and doesn’t mask it with unnecessary additives or sugar. It’s a true representation of chocolate and is perfect for these brownies. And it’s Rainforest Alliance Certified. <3

#scharffenberger

Small Batch Buttermilk Drop Biscuits with Cheddar

Small Batch Buttermilk Drop Biscuits with Cheddar & Chives.

This is an easy breakfast / brunch recipe that comes together in under 30 minutes, and makes SIX cheddar & chive drop biscuits that are crunchy on the outside, and super soft on the inside.

Grab the full recipe here: https://aflavorjournal.com/vermont-cheddar-chive-drop-biscuits/ or through the link in my bio!

#cheddarbiscuits #cheddarchivebiscuits #biscuitrecipe #dropbiscuits #aflavorjournal #kcblogger #kcfoodblogger #biscuits #biscuitsandgravy #cheddarbiscuit #homemadebiscuits #f52grams #foodblogfeed #kcfoodie #kcmo #smallbatchrecipes #recipesfortwo #breakfastfortwo #weekendbrunch #brunchfood #brunchideas #homemadebrunch

Honestly, I’m not quite ready to let go of summe

Honestly, I’m not quite ready to let go of summer. I feel like it went by WAY too quickly, & I need at least another month of pool/lake days.

(ad) I’ve been trying to hold onto summer in every way possible, & you know @markallen4110 and I are using our *new* grill at least twice a week. Last week, we grilled some backyard burgers using @Lauras_Lean 92% Lean Ground Beef (which we LOVE to use in a lot of recipes).

Unlike most other "natural" beef, Laura’s Lean product is a “Never Ever” offering, meaning the protein is sourced from suppliers that raise their cattle without EVER using added hormones or antibiotics, & are always vegetarian fed. Check the link in my bio to learn more!

For toppings, I made caramelized onions & an easy black pepper mayo. We also used freshly sliced tomatoes & peppery arugula. It’s such an easy (but elevated) burger recipe! This recipe makes 3 burgers: 2 to share, 1 to freeze for someone who gets home late from work another night. 🙂

Ingredients:

(for burgers):
1 lb. Laura's Lean 92% Ground Beef
1 tbsp. mustard
1 tsp. onion powder
1 tsp. pepper
1 tsp. kosher salt
2 tsp. worcestershire sauce

(for caramelized onions):
1 yellow onion
1 tbsp. olive oil
1 tbsp. unsalted butter
pinch of kosher salt
1 tbsp. aged sherry vinegar

(for black pepper mayo):
⅓ cup good mayonnaise
1 tsp. mustard
1 tsp. freshly cracked black pepper

(additional toppings):
sliced tomato
arugula tossed in olive oil
3 hamburger buns

Directions:
1. For onions: thinly slice the onions. Melt butter & olive oil in a large skillet over medium heat. Toss in onions w/ a pinch of salt, & cook for 10 minutes. Turn the heat to low, & cook another 30-40 minutes (stirring occasionally), until onions are deeply browned. Stir in vinegar & turn off the heat.
2. For burgers: Mix all ingredients into Laura’s Lean 92% Ground Beef. Divide into 3 patties, & gently push a thumbprint into the center of each patty.
3. Grill burgers for 3-4 min/side (for medium).
4. Rest burgers 5 minutes. Whisk mayo, mustard, & pepper together, & spread across the cut sides of the buns. Place a patty onto each bottom bun, top w/ caramelized onions, tomatoes, & arugula. Cap w/ top bun. Enjoy!

#LaurasLean

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