Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

2.02.2022

lemon blueberry greek yogurt muffins

We are muffins lovers in our home. They are the perfect simple breakfast, especially on mornings we have places to be (aka Tuesdays, Thursdays and Fridays) and don't have the time to make a big breakfast of our usual eggs, bacon and toast. Our go-to muffins are banana chocolate chip but who can resist a good lemon + blueberry muffin? A match made in heaven. 


There are all sorts of fun recipes circulating on Pinterest and after picking up a new muffin pan on clearance from Anthropologie, I couldn't resist whipping up a batch. I've actually never baked with greek yogurt before but I think that's one reason they turned out so moist and delicious. I've made mine to be gluten free by substituting regular flour for Cup4Cup gf flour but all-purpose flour will certainly do the trick! 


lemon blueberry greek yogurt muffins
---
what you'll need

for muffins
2 cups all-purpose or cup4cup gluten free flour
3 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 cup sugar
1 cup plain greek yogurt
1/2 cup vegetable oil
1 tsp vanilla
2 cups blueberries (fresh or frozen + thawed)
Zest of one lemon
2 tablespoons fresh squeezed lemon juice

for streusel topping
1 cup all-purpose or cup4cup gluten free flour
2/3 cup sugar
1 stick of unsalted butter, softened
1-2 tablespoons lemon zest

what you'll do

1. Preheat oven to 400 degrees & line muffin pan with foil liners
2. In a large bowl, mix together flour, baking powder & salt
3. In a separate bowl, whisk eggs and sugar together; add greek yogurt, oil, vanilla and lemon juice
4. Add wet ingredients into dry ingredients
5. Fold in zest of 1 lemon and blueberries; set aside
6. For topping, combine flour, sugar, softened butter and lemon zest, using a fork to mix until crumbly
7. Divide batter into muffin pan, careful not to fill them too full and sprinkle topping evenly
8. Bake 15-18 minutes or until golden brown

Our recipe made 15 large muffins, but depending on how full you fill each muffin cup, you may be able to get 18-24


P.S. I made this recipe again and halved it; I was able to make 12 regular sizes muffins and they turned out just as yummy as before!


We love serving ours warm with butter. And considering the snow has been flying like crazy today, they are the perfect treat for staying cozy and warm inside! Enjoy!

1.19.2016

homemade valentine's poptarts

I've shared my homemade poptart recipe on my blog in the past here & it's always such a popular one. These mini hearts are so fun & festive and you can customize them in any way you want! We've made full size ones, mini rectangular ones & more! Being that we're three weeks from Valentine's Day, it was the perfect opportunity to get out our heart cookie cutters and get a little messy.


homemade strawberry poptarts

for the pastry

+ 2 cups all-purpose flour {I used Cup4Cup gluten free flour}
+ 1 TBSP sugar
+ 1 tsp salt
+ 1 cup {2 sticks} unsalted butter, cold {but not frozen}, cut into roughly 1'' squares
+ 1 large egg
+ 2 TBSP milk
+ 1 additional egg, whisked {for assembling pastries}

for the filling

+ 3/4 cup of your favorite jam or preserves

for the frosting

+ 1-2 TBSP cream cheese, softened
+ 1 cup powdered sugar
+ juice from half a lemon
+ 2-3 drops of food coloring of choice

instructions

1. Whisk together the flour, sugar and salt; pour into large food processor. Add pats of butter one by one and pulse until butter is pea-size and dough mixture holds together 

2. In a small separate bowl, whisk together 2 TBSP milk and 1 egg

3. Transfer dough to large bowl and add milk+egg mixture; mix with your hands until just combined {it will feel sticky but try to work milk+egg in as best you can}

4. On a floured surface, transfer dough and knead carefully until it becomes less sticky

5. Divide the dough in half and work to roll each half out to form 9''x12'' rectangles

6. Once rolled, divide each rectangle of dough into nine squares roughly 3''x4'' {or more/less depending on size of poptarts} / use a sharp knife to make clean cuts & don't be afraid to use a ruler if needed!

>> If making them using cookie cutters, simply roll all the dough out and cut out as many of your desired shape as possible, keeping in mind you will need an even number; when I made the hearts, I got 25 pop tarts total {50 individual pieces} using this recipe <<

7. Using a pastry brush, brush the whisked egg over half of your poptart squares

8. Top each half with a spoonful of your filling and lay the other half on top, sealing edges by pressing a fork into each side {be careful not to overfill!}

9. Bake on a parchment-lined baking sheet at 350 degrees for 18-22 minutes or until golden brown {oven times may vary and I left mine in closer to 25 minutes}

10. Remove from oven and carefully transfer to a cooling rack; let cool completely before frosting

11. To make the frosting, simply mix all the frosting ingredients in a bowl until well combined; add more lemon juice to thin it out and more powdered sugar to thicken it according to preferences; drizzle generous spoonfuls of frosting over cooled poptarts and if you want to get extra fancy, top with sprinkles!

{If this sounds like too much work, you can always buy store-bought pie crust and roll it out to the same 9''x12'' rectangles and cut as directed}




5.22.2015

homemade pop tarts

All week long we've been celebrating Miss Olivia's upcoming 2nd Birthday and I've had so much fun finding new ways to make this week extra special. One way we did that was by making homemade strawberry poptarts! The recipe was highly requested so I wanted to share it below, incase you're feeling adventurous this weekend and find yourself craving buttery, strawberry-filled pastries that make you feel like a kid again.


The original recipe I followed {here} yields 9 full size poptarts, but I ended up with 10 and some mini ones {which I loved!}. Depending on how thin you roll your dough and the exact sizes you make, you may end up with anywhere from 9-12. These are about the same size as those you would buy in stores {and super filling}, but the next time I make them {yes, I am already planning on making them again, and soon}, I would make them half the size to be a bit more kid-friendly, perfect for little hands {and smaller appetites}.


homemade strawberry poptarts

what you'll need...

for the pastry //

+ 2 cups all-purpose flour {I used Cup4Cup gluten free flour}
+ 1 TBSP sugar
+ 1 tsp salt
+ 1 cup {2 sticks} unsalted butter, cold {but not frozen}, cut into roughly 1'' squares
+ 1 large egg
+ 2 TBSP milk
+ 1 additional egg, whisked {for assembling pastries}

for the filling //

+ 3/4 cup jam or strawberry preserves {I used homemade small-batch strawberry jam from @messmakerbaker ... amazing!}

for the frosting //

+ 1-2 TBSP cream cheese, softened
+ 1 cup powdered sugar
+ juice from half a lemon
+ 2-3 drops of food coloring of choice {we used neon pink}

what you'll do...

1. Whisk together the flour, sugar and salt; pour into food processor. Add pats of butter one by one and pulse until butter is pea-size and dough mixture holds together 

2. In a small separate bowl, whisk together 2 TBSP milk and 1 egg

3. Transfer dough to large bowl and add milk+egg mixture; mix with your hands until just combined {it will feel sticky but try to work milk+egg in as best you can}

4. On a floured surface, transfer dough and knead carefully until it becomes less sticky

5. Divide the dough in half and work to roll each half out to form 9''x12'' rectangles

6. Once rolled, divide each rectangle of dough into nine squares roughly 3''x4'' {or more/less depending on size of poptarts} / use a sharp knife to make clean cuts & don't be afraid to use a ruler if needed!

7. Using a pastry brush, brush the whisked egg over half of your poptart squares

8. Top each half with a spoonful of your filling and lay the other half on top, sealing edges by pressing a fork into each side

9. Bake on a parchment-lined baking sheet at 350 degrees for 18-22 minutes or until golden brown {oven times may vary and I left mine in closer to 25 minutes}

10. Remove from oven and carefully transfer to a cooling rack; let cool completely before frosting

11. To make the frosting, simply mix all the frosting ingredients in a bowl until well combined; add more lemon juice to thin it out and more powdered sugar to thicken it according to preferences; drizzle generous spoonfuls of frosting over cooled poptarts and if you want to get extra fancy, top with sprinkles!

{If this sounds like too much work, you can always buy store-bought pie crust and roll it out to the same 9''x12'' rectangles and cut as directed / For the filling, use anything you love or have on hand -- I would love to make them with our favorite raspberry preserves and have my eye on messmakerbaker's seasonal rhubarb preserves for my next batch!}


If you make these and love them as much as we did, I'd love to see your pictures. Just tag me @blessednestblog on instagram / Happiest weekend! XO

4.03.2022

savory mini quiche

I absolutely love breakfast food and I enjoy making big weekday breakfasts for lazy mornings with Olivia before we really start our day. My husband, on the other hand, who leaves for work at 5:30am, rarely eats breakfast. I wanted to find an easy meal for him to grab on his way out the door, that could be reheated in less than a minute, and still be more filling and nutritious than a granola bar or protein shake. This also is a perfect recipe for entertaining since it can be made ahead of time and rewarmed or served at room temperature!

Cue, mini quiche.


These are so easy and delicious and the perfect appetizer for Easter brunch! The best part is that you can customize them with any flavors or ingredients you want. You can add cheese, other herbs, any type of meat, or keep it really classic and simple. The crust is created using puff pastry and the ingredient list is short and sweet. Enjoy!

savory mini quiche

what you need
+ 1 sheet puff pastry, thawed
+ 1 teaspoon butter, softened
+ 5 large eggs
+ 1/4 cup heavy cream
+ 1/2 tsp salt
+ 1/2 tsp pepper
+ 2-4 slices bacon, cooked until crisp and crumbled
+ 1 medium red pepper, diced
+ 2 TBSP fresh parsley, chopped
+ 12-cup muffin tin

what you do
+ Once puff pastry is thawed, lightly butter a 12-cup muffin and preheat oven to 375 degrees
+ In a medium bowl, whisk together eggs, cream, salt and pepper / add in bacon and red pepper
+ On a floured surface, roll puff pastry out to a 14x11 inch rectangle
+ Cut 12 rounds from the rolled pastry dough using a 3.5 inch biscuit or cookie cutter
+ Carefully place each round in a muffin cup, pressing down to mold the sides
+ Pour egg mixture into each muffin cup, being sure not to overfill
+ Sprinkle chopped parsley on top
+ Bake 25 to 30 minutes, until eggs are puffed and pastry is golden-brown
+ Cool on rack 5 minutes and run a paring knife around edges and carefully remove pastries
+ Serve warm or at room temperature

{Store in an airtight container in the fridge for up to 4 days / To reheat, place on pizza stone in preheated 350 degree oven for 6-8 minutes or until warm}

I hope you all have a wonderful Easter weekend!!

12.05.2021

cranberry orange muffins {gluten free}

I had a lot of people inquiring yesterday about the muffins I had posted so I wanted to share the details! They are some of the most delicious muffins we've ever had and the best part? Not only are they gluten free but they are super easy to make, since each batch starts with a pre-made mix from my favorite gluten free bakery, Brody's 579. 


You can read all about Brody's 579 in a recent Shop Spotlight here
To purchase the mixes {including the Cranberry Mix}, visit the website here.

Any mix can be shipped directly to your door and made in less than half an hour. Pictured is the Cranberry mix with my own twist on it -- I added 1/3 cup fresh squeezed orange juice and the zest of one orange to the batter before baking and then topped the muffins with extra zest right out of the oven. Easy, right? A festive treat for Christmas morning or any time of the year. I have plans to make them again soon and top them with homemade candied orange peel. Talk about mouth-watering.



All the muffins from Brody's 579 make a great breakfast, snack, or midday treat. We even freeze them individually {they stay so fresh!} and take them out one at a time when we want them. Olivia and Dustin both love them as much as I do and I love that they're gluten free. I'd highly recommend placing an order for the holidays to make entertaining extra easy. Other favorites include Banana, Banana Chocolate Chip, Chocolate & Pumpkin. Happy weekend baking!

11.18.2014

peanut butter blossoms

Now that our halls are officially decked and we have successfully watched Home Alone twice (in one night), I decided it was time to whip up a batch of my favorite holiday cookies, Peanut Butter Blossoms. The holiday season wouldn't be complete without these in our home and this year Olivia got to help me make them and even enjoyed one with a sippy cup of milk after dinner. 'Tis the season!

pom pom garland / red stocking / white stocking {last year, similar here} / snowflake stocking

Peanut Butter Blossoms


what you'll need
1/2 cup shortening
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour {I sub the same amount Cup4Cup gluten free flour to make these GF}

1/4 cup granulated sugar for rolling
1 bag of Hershey kisses (45-50), unwrapped

what you'll do
» preheat oven to 350 degrees
» in a large mixing bowl, beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds
» add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda / beat until combined, scraping sides of bowl as needed
» beat in egg, milk, and vanilla
» beat in as much flour as you can with the mixer and then use a wooden spoon to stir in any remaining flour
» place the 1/4 cup granulated sugar in a small bowl; shape dough into 1-inch balls and roll each ball in the sugar to coat
» place balls 2 inches apart on an ungreased cookie sheet {I use parchment paper but its optional}
» bake cookies 10-12 minutes or until edges are firm and bottoms are light brown
» remove from oven and immediately press a Kiss into the center of each cookie
» transfer cookies to a wire rack to cool but enjoy one warm out of the oven

makes approximately 45-55 depending on size {my batch made 3 sheets of 15 for 45 total}


enjoy!

11.12.2021

shop spotlight || brody's 579

Today I am so excited to share with you my favorite company for gluten free bread & muffin mixes, proudly made in the U.S. I originally came across Brody's 579 at a local farmer's market two summers ago and as soon as I sampled their products, they immediately won me over. I eat 90% gluten free by choice because I feel so much better, and I was thrilled to discover a company that offered convenient, pre-packaged bread and muffin mixes that were not only gluten free but seriously delicious. The banana chocolate chip muffins {pictured below} have become a family favorite.


I can truly say I have never tasted more delicious muffins than those from Brody's 579 and the best part is they are so easy to make. Before Olivia was born, I baked batches and batches of muffins and froze them individually so I would always have a quick snack between feedings with a newborn. We even brought some to the hospital when I went into labor. They have now become a favorite treat for our entire family -- especially Olivia. With countless flavors, the options are endless and they make great dessert alternatives if you are looking for a healthier option. For Olivia's birthday, I made her a batch of banana muffins in lieu of cake and she absolutely loved them.


Not only is the product incredible, but Kathy, a Registered Dietician and the owner and operator behind Brody's 579 has become a dear friend of mine and I always look forward to meeting her to pick up all our mixes. They are something we always keep on hand and can be whipped together in no time at all. Perfect for unexpected guests, any occasion entertaining and of course, lazy Saturday mornings.

gluten free pumpkin muffins

Read the full story behind Brody's 579 below

"Brody's Story. It all began when my nephew Brody, at eighteen months of age was diagnosed with a potentially life threatening illness. To those unfamiliar with Celiac Disease as we were at the time, it is a condition in which the small intestines are unable to process nutrients when the protein gluten is introduced into the digestive system. The actual diagnostic code was 579."

"Being a Registered Dietician, I began to research and experiment with gluten free baked goods. Cookies, muffins, cakes and breads. The kind of foods that most people take for granted. And the kind of foods in which Brody could never again partake. After countless trials, with Brody as my taste tested, I developed recipes that no one would even know are gluten free. In fact, they are so good that your whole family will love them!"

gluten free blueberry muffins

Each muffin is so fresh and moist that it's impossible to know they are gluten free. Each mix makes approximately 12-15 muffins depending on their size, and I love putting my own twist on each of the mixes to make them a little bit more unique. Below are some of my favorite combinations:

Apple Cinnamon / Add cinnamon-sugar topping
Banana Muffins / Add chopped walnuts or pecans
Banana Chocolate Chip / Add extra chocolate chips on top
Chocolate Muffins / Add semi-sweet chocolate chips or dark chocolate chunks
Cranberry Muffins / Add orange zest
Pumpkin Muffins / Add chopped walnuts



Brody's 579 also offers Gluten Free Baguette mixes, Gluten Free Flax Bread mixes and GF Chocolate Chip Cookie mixes. Each mix is Certified Gluten Free and many mixes are nut-, dairy- and soy-free as well. Each mix only requires adding one ingredient, such as ripe bananas to the banana or banana chocolate chip muffins or applesauce to the apple cinnamon muffins. If you prefer bread over muffins, simply bake the mix in mini loaf pans. From start to finish in less than half an hour, the prep for each mix couldn't be more simple. As a busy mom of an even busier toddler, I am all about simple.

gluten free apple cinnamon muffins

As a local, Brody's 579 can be found in multiple grocery stores, including Kowalski's Markets and Fresh & Natural. If you aren't local to Minnesota, simply order your mixes online with quick shipping and you can bake them up in your own home. Each item is listed online and offers a full ingredient list with baking instructions, both of which are also printed directly on the mixes themselves. Each mix also includes full nutrition facts.

If you are new to Brody's 579, start with Banana Chocolate Chip and Pumpkin, my two absolute favorites! If you have a toddler {and even if you don't} the Banana Mix is a great one for healthy but yummy snacks; Olivia could eat the banana muffins 7 days a week if we let her! Finally, with the holidays approaching, the Cranberry Muffin Mix is the perfect addition to Thanksgiving or Christmas breakfast.

We usually eat the muffins within a few days of baking them, but they also freeze exceptionally well. Once cooled, simply wrap each individual muffin in plastic wrap and place them into a gallon size freezer bag. Take them out one by one, let them thaw to room temperature {20-30 minutes} and enjoy! They taste just as fresh as the day they were baked.

gluten free chocolate muffin mix

coupon code || BLESSEDNEST15 / Save 15% off your total purchase from Brody's 579 now through Tuesday November 18 / Start Shopping Here

giveaway || Kathy is so generously offering for one lucky winner to choose any mix of their choice, plus a Brody's 579 apron and spatula! Simply complete the steps below in the Rafflectoper to enter. Giveaway will run from Wednesday, November 12 through Tuesday, November 18 and is open to residents in the U.S. and Canada. All entries will be verified and the winner is responsible for contacting A Blessed Nest within 24 hours of being announced.

a Rafflecopter giveaway

10.14.2014

fall afternoon apple crisp [gf]

Fall isn't complete in our home without at least one batch of apple crisp, and this one is too good not to share. Filled with crisp sweet apples & topped with an overload of oats + butter, this is a feel-good comfort food that you'll be glad you added to your Fall traditions this October. The best part? Leftovers make for a pretty lovely breakfast the next morning. Oh, and did I mention its so easy you could probably make it in your sleep? Double win.


fall afternoon apple crisp 

what you'll need

apple filling
5-6 cups of firm, tart apples -- approximately 8-12 apples depending on size // Granny Smith is traditional but I used Honeycrisp because its what I had on hand and loved it
2 tsp cinnamon
1/4-1/2 cup brown sugar // Adjust according to preferences; I didn't want it to be too sweet so I only used 1/4 cup but if your apples are extra tart, you'll want more

oat crumble topping
3 cups of rolled oats // I use TJ's gluten free oats & like a good, rich topping but if you want it lighter, you can do 2 cups of oats
1 cup of flour // I use Cup4Cup Gluten Free Flour
3/4 cup brown sugar
1/2 cup of cold butter [1 stick] 
1 TBSP cinnamon
1/2 tsp salt

9x13 glass baking dish
softened butter to coat baking dish


what you'll do
» preheat oven to 350 degrees + lightly coat baking dish with [room temperature] butter
» peel + thinly slice apples
» toss apples with 2 tsp cinnamon and 1/4 cup brown sugar 
» pour apple filling into baking dish

assemble your topping:
» in a large mixing bowl, combine oats, flour, brown sugar, cinnamon and salt
» cut in cold butter to create a crumble // I cube my cold stick of butter before cutting it in
» spread oat topping evenly over apple filling

» bake 35-45 minutes until crust is golden brown and filling is bubbly
» remove, let cool just slightly, cut + serve warm with homemade whipped cream or vanilla ice cream 

enjoy!

9.05.2021

cinnamon sugar pumpkin donut holes

I shared Our Fall Bucket List a few days ago & the first thing I did from the list? Bake, of course. It was a rainy morning that was just begging for baking, so as a busy little toddler ran laps around the kitchen, I set out to make a new favorite fall treat.

Pumpkin-everything is on my radar now that September has arrived and I couldn't wait to get my oven on. These baked pumpkin donuts are super easy and so delicious and just the right size for a bite or two. Lightly coat them with melted butter and cinnamon sugar and enjoy them warm out of the oven with a cold glass of milk or warm cider. Hello, Fall.

cinnamon sugar pumpkin donut holes


yield: 30-36 donut holes depending on size

what you'll need

donut holes
1 3/4 cups all purpose flour // I use Cup4Cup Gluten Free All Purpose Flour 
2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1 egg
1/2 tsp vanilla extract
1/2 can of pumpkin puree // Approximately 6-8 oz
1/2 cup milk

donut coating
1/2 cup sugar
2 TBSP cinnamon
1/2 stick melted butter (1/4 cup)

24-cup mini muffin pan 
extra softened butter for greasing pan

what you'll do
» preheat the oven to 350 degrees + grease a mini muffin pan well with softened butter

» in a medium sized bowl, whisk together the flour, baking power, salt, cinnamon, nutmeg & pumpkin pie spice [dry ingredients]

» in a separate bowl, mix the pumpkin puree, vegetable oil, brown sugar, egg, milk & vanilla extract [wet ingredients]

» add the wet ingredients to the dry ingredients to create your dough; stir until well combined
using a small melon baller, scoop rounded portions of dough into mini muffin tin (do not overfill)

» bake 10-12 minutes or until a toothpick comes out clean; allow to cool slightly 

» while your donuts are baking, heat 1/2 stick of butter on the stovetop in a small saucepan
in a separate bowl, mix 1/2 cup sugar with 2 TBSP cinnamon for the coating

» after your donuts have cooled slightly, dip each one in the melted butter and then toss it lightly in the cinnamon sugar coating // Be sure not to overcoat them or it will take away from the delicious pumpkin flavor...just a light dusting is perfect

» eat one or two or ten. and store whatever is left in an airtight container for up to 3 days.

8.20.2014

sea salt & maple caramel corn

If you follow me on instagram, you'll know I'm pretty obsessed with candles, and some of my favorites are from the Bath & Body Works Fall Collection, including SEA SALT & MAPLE POPCORN. After being inspired by the amazing scent of the candle, I ventured to create my own coordinating recipe. I used a basic caramel corn base and added in maple syrup for extra flavor and finished it with some coarse sea salt. I'm going to be honest when I say that I could have eaten the entire bowl of it, but fortunately I had guests over so I didn't couldn't. 

This popcorn can be made in less than 15 minutes and is sure to be a crowd-pleaser for any occasion. I recommend lighting your favorite pumpkin candle, curling up with a big quilt on the couch and enjoying each and every munch and crunch in complete & total silence. Or at least, as a Stay at Home Mama of a busy+noisy toddler, that is what my dreams are made of.

SEA SALT & MAPLE CARAMEL CORN


what you'll need //

1/2 cup packed brown sugar
1/2 cup light corn syrup
1/4 cup butter [half a stick]
1/2 teaspoon salt
8 cups popcorn popped OR an air popper & popping corn
1/4 cup real maple syrup + more to add as desired
1-2 TSP coarse sea salt for finishing

what you'll do //

» begin by popping your popcorn in an air popper and set aside if you haven't already done so
» in a large dutch oven, heat butter, brown sugar & corn syrup over medium heat, stirring constantly 
» add 1/2 tsp salt
» add 1/4 cup real maple syrup and stir to combine; give it a taste & add more as desired for a strong maple flavor [add in 1 TBSP at a time & continue to taste]
» pour your popcorn into the dutch oven and coat it well in the caramel-maple mixture
» finish with coarse sea salt as desired

» serve warm & enjoy; it will be sticky and chewy at first and then harder + crunchier after sitting 1-2 hours; I love it chewy while it's still warm but you can certainly prepare it earlier in the day and spread it out on a baking sheet to harden if you want a crunchier texture later that night!


enjoy.

8.15.2014

sweet & spicy grilled asparagus salad

In the summer, we grill out a lot, as in almost every night. We typically grill some form of lean protein or fish and then whatever vegetable is in season. This summer we've been loving grilled asparagus, more than ever before! 


We've always enjoyed it, but we've taken our love of it to a whole new level over the past few months. Today's recipe showcases grilled asparagus in a salad that can be served warm, cold, or even at room temperature. It's a no fuss, 4-ingredient salad that is not only visually appealing but unbelievably delicious. 

sweet & spicy grilled asparagus salad with parmesan & pecans


what you'll need

fresh asparagus || trimmed [approximately 5-7 spears per person depending on spear size]

sweet & spicy pecans || you can make your own or buy any brand that catches your eye [to make your own, use this recipe + add 1/2 tsp cayenne pepper and 1/4 tsp black pepper to your salt + sugar mixture]

shaved parmesan cheese || again, any brand will do but TJ's Shaved Parmesan, Romano & Asiago blend is perfection

extra virgin olive oil // S+P

grill pan or outdoor grill

what you'll do
» heat your grill and toss raw asparagus in olive oil to coat; add S+P
» grill asparagus until tender, about 7-8 minutes
» cut grilled asparagus into 1-2 inch pieces; set aside
» coarsely chop pecans
» toss asparagus, while warm, with shaved parmesan and pecans
» add s+p to taste

our favorite way to serve this salad is alongside salmon & brown rice while it's warm, but it is equally delicious cold the next day for lunch or at room temperature for a picnic. the cheese offers a nutty and rich sensation when paired with the tender asparagus, and the pecans offer a crunchy kick of flavor with just the right mix of heat and sweet. it is our go-to side dish for entertaining & so easy to throw together!

8.13.2014

brown butter sea salt rice krispie bars

I have a confession: I've never been a huge rice krispie bar person. I was always the girl who never considered them a "real dessert" mainly because they weren't too terribly exciting.
I didn't crave rice krispie bars after dinner; I wouldn't spoil my appetite on rice krispie bars.
They were never at the top of my "Favorite Desserts of All Time" list [you don't have one of those?]
Until now.


These oooey gooey bars full of browned butter and sea salt have officially won me over. I would easily say they are one of the best desserts I've ever had. So light and airy, with a slight nuttiness and depth of flavor from the brown butter, a sweetness from the chewy melted marshmallows, paired with the crispy rice cereal & coarse sea salt on top...seriously, my taste buds were having a dance off with every bite. In fact, I am already figuring out what occasion I can come up with for an excuse make them again. Then again, I don't think I've ever needed an excuse to make dessert.

These bars are so easy to make and require only minutes of work with a huge payoff. My favorite way to eat them is when they're still warm and not quite set, and I love when they are rustic and asymmetrical. If I wanted a perfectly cut rectangular rice krispie bar, I would buy one from the store. And after making these, I will never, ever buy one.


what you'll need

6 cups of rice krispie cereal [approximately half a 12 oz. box]
8 TBSP [1 stick] of butter
10 oz. bag of mini marshmallows
1/2 tsp sea salt

extra sea salt coarsely ground for finishing

8x8 glass baking dish + butter to coat
large pot
wooden spoon or spatula

what you'll do

» Generously coat your baking dish evenly with softened butter; set aside

» In a large pot, heat 1 stick of butter on medium low heat || The entire process to brown butter takes anywhere from 5-10 minutes depending on your heat level, pot, stovetop, etc. but it is critical that you do not step away from your pan as you are browning the butter

» First, the butter will melt
» Then, the butter will foam
» Next, it will turn a clear golden color [You will notice the color as you are stirring it]
» Finally, it will begin to smell nutty and start to turn darker brown

» As you are browning the butter, gently stir frequently and be sure to scrape any bits off the bottom of the pan; do not take your eyes off the pot || While it takes a few minutes for it to begin foaming and then turning color, be patient! Once it does, it goes very quick and the time between when the butter takes on color and burns is often a matter of seconds.

» As soon as your butter has taken on a nutty brown color, turn the heat off completely
» Add in the bag of mini marshmallows and stir; the residual heat from the butter should be enough to melt the marshmallows but if not, turn stove back on low and stir until smooth

» Remove the pot from the stove and stir in rice krispies and 1/2 tsp ground sea salt
» Quickly spread into prepared 8x8 pan, using a spatula to flatten or shape as desired

» Finish it off by sprinkling coarse sea salt evenly over the top to your preference

Sneak a taste while they're still gooey and warm, and then let cool and set up for 20-30 minutes before cutting into squares. Oh and be sure you ran like 10 miles that day because you're going to want to eat the whole pan. Enjoy!

8.08.2021

chicken lettuce wraps with carrot+cabbage slaw [gf]

We primarily eat gluten free in our house because we all just feel better doing so, and one of our weeknight dinner staples is lettuce wraps. Butter or bibb lettuce is the perfect gluten free vehicle for tender meat & fresh veggies, and today's recipe is a new favorite.

I absolutely fell in love with adding a simple "slaw" on top of the lettuce wraps because it offers a fresh flavor and the perfect crunch to offset the tender chicken. This recipe can be customized to your preferences with any protein you have on hand and your favorite veggies or whatever is in season. It is delicious, filling and oh so healthy. If you're not already, it will surely make you a lettuce-wrap-lover for life!


chicken lettuce wraps with carrot + cabbage slaw

what you'll need

boneless skinless chicken breasts || one breast per person
yellow bell pepper, thinly sliced
3-4 leaves of purple cabbage, sliced thinly || approximately one cup
2-3 large carrots, shredded, sliced or spiralized || approximately 1/2 cup
1-2 heads of green butter lettuce depending on size, leaves separated and rinsed
3 green onions, sliced thinly
1 bunch cilantro, chopped
1 lime
1 small can of chipotle in adobo sauce || 

          I puree the entire can with cilantro and lime juice, then freeze it in an ice cube tray into 1 oz portions; for this recipe, I simply take a 1 oz cube from the freezer and put it into the chicken and it melts and forms a sauce.

          If you are using it fresh from the can: using a food processor, puree the entire can until smooth. Add a handful of cilantro and a good squeeze of lime juice. Use 1-2 oz of sauce in the recipe [or to taste to your preferences]; freeze the remaining sauce for the future in an ice cube tray [our favorite here] because one small can makes a lot more sauce than one recipe calls for and it's so great for future meals since you don't have to do any sauce prep except open the freezer door!

extra virgin olive oil
salt + pepper
chopped peanuts for garnish

cast iron skillet or large frying pan


what you'll do

» heat olive oil in skillet on medium heat
» slice chicken into small strips and add to oil, adding S+P and cooking through
» add half of the bell pepper slices and 1/4 cup of chopped cilantro 
» add your chipotle in adobo sauce [1-2 oz]; a little goes a long way!

» while your chicken is cooking, assemble your slaw:
          » in a medium sized bowl, mix: 1 cup sliced cabbage, 1/2 cup spiralized carrots, 3 green onions sliced thinly, the other half of the yellow bell pepper and a handful of chopped cilantro; toss to combine

» once chicken is cooked through and coated in sauce, assemble your lettuce wraps:
          » fill butter lettuce leaf with hot chicken + bell pepper mixture; add slaw on top

» finish with chopped peanuts, your favorite peanut or soy sauce & enjoy!

8.06.2021

brown sugar + sea salt pecans

I recently discovered that I have absolutely no self control when it comes to these pecans. I am telling myself that my husband ate more than I thought he ate did so I don't feel so guilty for polishing off the rest of the bowl after dinner. At least pecans are healthy, and...so is sea salt. So basically, a guilt-free win-win. 

These sugar coated crunchy gems are truly an indulgence. The perfect mix of salty & sweet, and especially tasty warm out of the oven. Requiring only 5 ingredients and made start to finish in under 20 minutes, these are one of my new favorite treats. I have already decided I will be making all my Christmas gifts this year and more than 50% will likely involve these pecans, packed in mason jars & tied up with string.

brown sugar + sea salt pecans


what you'll need

8 oz raw pecan halves
3 TBSP light brown sugar
1 TBSP granulated sugar
1/4 tsp sea salt for the coating + 1/4 tsp of coarsely ground sea salt to finish* 
     *having a sea salt grinder with multiple settings is a perk
2 TBSP butter, melted

baking sheet
parchment paper

what you'll do

» preheat oven to 325 degrees; line baking sheet with parchment paper
» mix together the brown sugar, white sugar & sea salt in a small bowl; set aside
» heat the butter on the stove in a small saucepan until melted; add pecans and coat thoroughly
» toss buttery pecans evenly in sugar mixture and then pour onto baking sheet
» sprinkle 1/4 tsp coarsely ground sea salt onto pecans before baking
» bake for 15 minutes at 325, tossing once half way through
» remove from oven, let cool eat a handful without burning your mouth & then let cool
» store in an airtight container for up to a week [but I bet you'll finish them day 1!]

enjoy! 


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