Easter Brunch is one of my family’s favorite meals to share together. We’re big on breakfast foods at our house and especially when it comes to egg dishes like omelets and frittatas. And especially when it comes to a good asparagus recipe. Asparagus goes very well with eggs and bacon. This is one of those brunch recipes that is also delicious for lunch or dinner. This asparagus bacon frittata is very savory and satisfying. I served it up with a side of home fries browned up in a little bit of the bacon drippings.
I don’t buy bacon very often, so when I do, there are often cheers heard ’round the house – “bac-on! bac-on! bac-on!” And then the sneaking starts. One piece here. A nibble there. I can’t blame the poor kids. Bacon is mighty tasty. And this woudn’t be an asparagus bacon frittata without it.
When it comes to cheese, you want to use a stronger one that holds up to the flavor of the bacon and meshes well with the asparagus. I used an four cheese Italian blend this time. Usually I go with gruyere which is one of the greatest cheeses EVER. Mozzarella is nice and … >> find out more…
When I worked outside of the home I enjoyed packing a lunch everyday for myself. I don’t function well unless I’ve had something healthy to feed my brain. I’m sure you’ve all seen salad jars, but have you actually ever made one? I wish I had known about them when I was packing my lunches all those years! I hadn’t seen this brilliant idea until last year. I work from home now, but I still love them. They are easy to put together. Depending on what you layer in the jar, you can even make them once a week for the whole week. For this one, I’m using my very favorite quinoa taco salad recipe – minus the taco.
The idea with these taco salad jars is to layer the vinaigrette at the bottom and work your way up to the leafy greens. That way the greens stay fresh because they haven’t been sitting in the dressing. When it’s time to eat, you just turn the jar over. The dressing coats everything and it’s ready to eat!
I chose my favorite ingredients, but these are just a suggestion. You could certainly add in shredded chicken or meat, cheese, sour cream, or … >> find out more…
For me, I get just as excited as Valentine’s Day breakfast as I do the dessert and dinner recipes. I mean, really, how fun is a special breakfast? The kids love it. My husband loves it. I love it. Crepes seem like they are too fancy for a weekday breakfast, but it’s completely not true! With this crepes recipe, you can make the batter the night before, and all you need after that is a really great nonstick skillet and loads of butter. You could even make them in advance, layer them between sheets of waxed paper, and reheat in the morning.
Plain crepes are great, but adding vanilla bean takes them up a notch and adds a little special V-Day flair. These are filled with a lightly strawberry cream which is nothing more than your favorite strawberry jam mixed with low-fat cream cheese. Simple and easy. That’s how we like it.
Vanilla Bean Crepes Recipe with Strawberry Cream Filling
adapted from The Joy of Cooking
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup warm water
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 1/2 Tablespoons granulated sugar
- 1 vanilla bean,
… >> find out more…
Have you jumped on the juicing wagon yet? I was immediately hooked when I bought my first juicer two years ago. I never cared much for the bottled stuff you find on store shelves. I was amazed at how much better fresh juice was – better than anything I’d ever tasted! Yes, I even did one of those crazy juice cleanses. Making vegetable juice at home is so much better and healthier than buying it in a can or bottle. It’s made fresh, full of vitamins and nutrients. The canned and bottles juices are often nothing more than overly cooked vegetable concentrates.
We have found a blend we really like made from tomatoes, beets, fennel, celery, carrots, cucumber, kale (or spinach), red pepper, a little onion, and a good dose of fresh lemon juice and coarsely ground black pepper. It would be a great base for a bloody mary, and is a fantastic afternoon pick-me-up. Of course, you can switch out different veggies for the ones you like best. Sometimes I want more tomato juice, so I’ll use two. Other times I like more cucumber. It just kind of depends. It’s seriously like summer in a glass. You’re going to love … >> find out more…
My wassail recipe is one of my favorite holiday beverages. Not only does it taste great, it makes your house smell fabulous as it’s simmering away on the stove. My recipe for cranberry wassail is one that everyone in my family really loves and differs a bit from other wassail recipes. I like to mix a few different kinds of fruit juice – cranberry, apple, orange, lemon and grape. This version is non-alcoholic, but you could certainly add some liqueur or wine for a warm, boozy adult beverage. The other great thing? It’s also really good chilled. I’ve served this recipe with our Christmas morning brunch for years and it’s always a hit.
Here’s what you need for this recipe: orange juice, cranberry-apple juice, one orange, fresh lemon juice, a spice packet (see below), fresh sliced ginger (not pictured) and white grape juice (below), and cane sugar (optional, not pictured.)
The spice packet is the most important part of the wassail recipe. I place whole spices into a few layers of cheesecloth and tie it with twine. You don’t have to do this, but it makes it easier to remove the spices when it’s time to serve the … >> find out more…
Chocolate Peanut Butter Pie: are there 4 more beautiful words in the English language? I think not.
I’d just be happy with a chocolate pie normally, but when you add peanut butter my brain explodes. In a happy way. In the best way possible. So imagine then, if you will, what happens to my brain when you take chocolate, peanut butter, and add some cream cheese to the mix.
WHAT. IS. HAPPENING?
My-body-is-no-longer-a-wonderland, is what is happening.
A few years ago (probably more like 13 or 14) my husband’s best friend was in college in a town next door to the one my husband and I were living in as somewhat-newlyweds with our brand new baby girl. The friend, we’ll call him Elko, used to come over to borrow kitchen supplies for random things, and pretty soon he borrowed a rolling pin, for an extended period of time. What does a young twenty-something college guy need with a rolling pin? Well, it turns out he was having weekly pie nights with roommates, friends, and family. Everyone gathered together once a week at Elko’s apartment with ingredients, pie tins, and utensils for their own pies; they all hung out, made … >> find out more…
Thanksgiving is my NYC marathon. Okay, maybe that’s a stretch. But I do spend an inordinate amount of time getting ready for the big day of gluttonous feasting by testing out recipes well in advance. It’s a sickness that results in the expansion of certain parts of my body and makes me thankful for jeans with a bit of stretch. You feel me, right? Okay. That’s how we come to this Layered White Chocolate Pumpkin Cream Pie.
The vision of this pie came to me one day as I was remembering a pie I made years and year ago. My mom used to make this popular layered dessert in a 9 by 13-inch pan. Your mom might have too. A buttery layer of crust, then a layer of sweetened cream cheese, then chocolate pudding (from a mix), topped with Cool Whip. I turned that dessert into a 100% homemade pie using homemade pudding and everything. Everyone agreed it was a brilliant move, much better than the original dessert, and gave me several pats on the back. Heck, I was even patting myself on the back. So then I thought, why not make a pumpkin pudding instead of a chocolate … >> find out more…
Energy bites with chocolate + pumpkin? Welcome to Tuesday. I know! Stop it. They’re healthy too!
I need confess something: I really like candy. I try to eat healthy 90% of the time, and the other 10% is my sweet tooth getting the better of me. This time of year puts me into full split personality mode. I love healthy, hearty soups and stews and leafy greens. But the flip-side? Gimme the candy. I know I’m not the only one raiding my kids’ Halloween buckets for the Snickers. And Reese’s. And Butterfingers. And anything with chocolate, nuts, nougat, or caramel.
But hey, I made some delicious Healthy Pumpkin Chocolate Chunk Energy Bites which are now stowed away in my freezer for when that morning (afternoon and evening) sugar craving hits and I have to have something sweet. Preferably that includes chocolate, which these bites do. With these, I’m not going to feel guilty for having three or four at one time. No. They’re loaded with healthy, satisfying things like sunflower butter, pumpkin puree, oats, dates and pumpkin pie spice for a quick hit of energy.
Did I mention chocolate chunks? Yeah, that’s my … >> find out more…
High five! Potato salad recipe season is here (aka SUMMER!) and I’m betting you’re as excited as I am to get the grill fired up and spend your evenings outdoors. One of the most popular summer BBQ side dishes is potato salad. This potato salad recipe isn’t one that’s been handed down from my grandma or Great-Aunt Martha or anything. It’s just a little something I’ve come up with that is full of goodies that just about everyone will love. And by goodies, of course I’m talking about bacon, cheese, and Ranch dressing. (Did your heart jump a little at the thought of that artery-clogging goodness?)
Potato salad recipe lovers, unite!
Don’t worry, we’re dolling up this potato salad recipe a bit more, and taking it out for a spin on the BBQ circuit by adding some fresh lemon juice, herbs, and green onions. I even went as far as making homemade mayonnaise. (I know.) Store-bought is just fine too. Be sure to use good, thick bacon so it doesn’t disappear when you cook it. You want to know that bacon is there in every single bite!
And then there’s the shredded cheddar cheese. Because why wouldn’t you … >> find out more…