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A Flavor Journal

Small Batch Recipes

I want to find...

Small Batch Recipes

appetizers
desserts
drinks
entrees
sandwiches
sides

Small Batch Chicken and Vegetable Soup

January 8, 2022

Small Batch Kale & White Bean Soup

January 6, 2022

Mediterranean Chicken, Hummus, and Kale “Tacos”

January 4, 2022

Mediterranean Salmon Bowls with Wild Rice

January 3, 2022

Caramelized Onion, Bacon, and Parmesan Risotto

December 28, 2021

Spicy Italian Meatballs in Red Sauce

December 16, 2021

Small Batch Apple Cinnamon Rolls with Maple Pean Icing

November 22, 2021

Cheesy Hasselback Potatoes and Onions with Midwest Dairy

November 18, 2021

Extra Cheesy Twice Baked Potatoes for Two

November 5, 2021

Roasted Garlic Kale Caesar Salad with Toasted Breadcrumbs (for Two)

November 1, 2021

Bacon, Cheddar, and Chicken Risotto for Two

October 12, 2021

Small Batch Creamy Chopped Brussels Sprouts

September 25, 2021

Latest ‘Grams

aflavorjournal

• Small Batch Recipes
• Food Styling + Photography
• Awesome Cocktails @ Home
• Wine Pairings
📍 Kansas City
📧 [email protected]

Flaky white fish, crunchy baked tostada shells, cr

Flaky white fish, crunchy baked tostada shells, crisp red cabbage slaw, creamy avocado, and cilantro sauce go into these White Fish + Avocado Tostadas to make them the ultimate flavor + texture experience for two. 😍

One of the key things I've learned in my cooking journey is that texture matters. More specifically, a variety of texture makes a dish more interesting (and typically more delicious), so crunchy/creamy/chewy/crispy/firm textures can all play off of one another to really elevate an otherwise "just ok" plate!

I LOVE to bake corn tortillas at home to make these crunchy tostada shells. I brush them with avocado oil and a splash of lime juice, then sprinkle them with chili powder before baking them at 350 F until crispy (about 16-18 minutes, flipping once.) Be sure to sprinkle them with salt as soon as they come out of the oven; creating flavor in the base of your recipe leads to an overall better dish!

Grab the full recipe for these texturally (is that a word?) exciting tostadas through the link here >> https://aflavorjournal.com/white-fish-avocado-tostadas/ or through the link in my bio.

ALSO, I checked into a loft in downtown KC last night (& for the next three nights) so I can focus on the *most exciting* restaurant shoot I've done to date! I've got two 12+ hour days ahead of me, so bear with me lol. I'll do my best to share some really cool behind-the-scenes shots, and let you in on all of the fun!

xx Sara

#whitefish #fishtostadas #aflavorjournal #dinnerfortwo #recipesfortwo #bakedtostadas #whitefishrecipes #seafoodtostadas #seafoodrecipes #summerrecipes #summerfood #kcfoodblogger #kcblogger #kansascity #healthydinnerideas #lightdinner #healthierrecipes #healthierdinners #cilantrosauce #foodgawker #foodtographyschool #foodblogfeed #smallbatchfood #smallbatch #dinnerideas #dinnertonight

Prosecco cocktails are a great option for light an

Prosecco cocktails are a great option for light and easy drinks, especially when you mix them with fresh blueberry syrup, lemons, and sage leaves. #ad

@giulianaprosecco is truly so delicious on its own, and I definitely encourage you to enjoy a sip or two before you dive right into this cocktail. :) There are notes of Golden Delicious apple, pear, and acacia blossom, and it has a light, velvety body. There’s also (clearly) plenty of fun bubbles, so that’s what made it perfect for this cocktail, too!

I created this Blueberry Sage Sparkling Smash specifically for @giulianaprosecco , but I’ve honestly made it so many times now. If you’re hosting brunch, inviting friends over for a relaxing/early evening vibe, or you’re just looking for exciting new ways to try prosecco, this recipe is absolutely for you.

ingredients (for 1 drink):
2-3 fresh sage leaves
½ lemon
1 oz. fresh blueberry syrup (recipe follows)
5 oz. @giulianaprosecco prosecco

directions:

(for the blueberry syrup):
Combine ½ cup each of sugar + water in a small saucepan over medium heat. Stir until the sugar dissolves, then add 8 oz. fresh blueberries and a tiny pinch of salt. Stir the blueberries to coat them in the sugar water, then turn the heat beneath the pan down to medium-low. Let the berries simmer for 10-15 minutes until super soft.
Strain the berries out of the syrup and discard. Refrigerate the syrup in an airtight glass container for up to two weeks.

(for the blueberry sage sparkling smash drinks):
Cut the lemon into small wedges. Add sage leaves and lemon wedges to the bottom of a cocktail shaker and muddle until the juice is squeezed out of the lemon, about 30 seconds.
Pour in the blueberry syrup, fill the shaker halfway with ice, and shake for 20-30 seconds.
Fill your cocktail glass of choice with crushed ice. Strain the sage/lemon/blueberry mixture into the glass, then top with @giulianaprosecco
Cheers! :)
#proseccococktail #giulianaprosecco #bubblycocktails #cheerstobubbles #cheerstoprosecco #proseccodrinks #proseccorecipe #drinkswithprosecco #aflavorjournal #cocktailoftheday #cocktailrecipes

These Chicken Philly Sandwiches have REALLY blown

Fresh strawberry margaritas on the rocks are UP an

Fresh strawberry margaritas on the rocks are UP and ready to be made! I asked you all a couple of weeks ago if you would be cool with a more natural tasting strawberry margarita (rather than the syrupy/sweet strawberry mix that is used in a lot of restaurant versions), and about 90% of you were totally down for it.

SO. This is definitely a fresh, less syrup-y version of a strawberry margarita - and it's served over ice! I coat the strawberries in sugar and let them sit for about 10-15 minutes before muddling them, which is a great way to coax out some of their juicy flavor in these margaritas.

I also HIGHLY recommend using fresh citrus juice (lime and orange in this case) whenever possible. It's such a game changer for the flavor of your homemade cocktails, and a relatively inexpensive way to guarantee you're making the best quality drink at home.

I also took way too many pictures for these margaritas, but had a blast editing them all morning and am so excited to share them with you now! (We'll see if Instagram actually is going to hop back on the photo-sharing train, but either way, I'm still showing up.) 😊

Grab the full recipe right here >> https://aflavorjournal.com/strawberry-margarita-recipe-on-the-rocks/ or through the link in my bio. Cheers to your weekend!!!

xx Sara

#strawberrymargaritas #strawberrymargaritarocks #aflavorjournal #foodtographyschool #freshmargaritas #margaritarecipes #freshstrawberries #strawberries #f52grams #foodblogfeed #surlatable #cocktailsig #cocktailoftheday #cocktailrecipes #margaritas #strawberrypicking #tequilatequila #cocktailsofinstagram #cocktailhour #cocktailgram #cocktailphotography #cocktaillovers #kcblogger #kansascity #kcfoodblogger

Here’s the full reel for my current FAVORITE sum

Here’s the full reel for my current FAVORITE summertime salad! ☀️ 🥗

If you’re into caprese salads, you’re going to love this version! I add some fresh peaches and pickled red onion for sweetness and a pop of flavor, and I marinate the tomatoes with really good olive oil and flaky sea salt before adding everything else. 🍅🥰

(general recipe for 2 servings) ::

• 1 huge, ripe heirloom tomato
• 1 super ripe peach
• handful of ripe cherry tomatoes
• 4 oz. fresh mozzarella
• handful of pickled red onion
• handful of fresh basil leaves
• really good extra virgin olive oil (I actually use the Spanish olive oil from @traderjoes)
• flaky sea salt (like @maldonsalt)
• freshly cracked black pepper
• balsamic glaze (also from @traderjoes)

slice the big tomato into 1/4” thick slices. cut the cherry tomatoes in half. spread them all out on the platter you’re going to build the salad on. sprinkle an ample amount of flaky sea salt all over them, followed by the cracked pepper and a hearty drizzle of olive oil. let them hang out like that for at least 15 minutes, up to an hour.

peel the skin off the peach remove the pit, and slice the peach into 1/4” thick slices. scatter the peach slices all over the tops of the tomatoes.

tear the mozzarella into small pieces and place them all over the tomatoes and peaches. scatter the pickled red onions and basil leaves on top, then finish with a good drizzle of balsamic glaze and another pinch of flaky salt and pepper.

enjoyyyyy ☀️

(follow me for more small batch recipes 💜)

#capresesalad #caprese #summertomatoes #gardentoplate #freshtomatoes #cherrytomatoes #summersalad #freshbasil #saladacaprese #freshveggies #freshvegetables #peachcaprese #freshpeaches #peaches🍑 #tomatoes🍅 #basil #foodtographyschool #aflavorjournal #kcblogger #kansascity

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