Recipes

Mini Chocolate Chip Banana Muffins

June 27, 2021 enbrookshireLeave a comment

These little muffins are the perfect size for your littles or even a big flavor snack for yourself! I really enjoyed making these this afternoon. They whip and cook up really quickly and are packed full of sweet flavor. This is a great recipe to get the kids to jump in on and they are adorably cute! Now, we hope you enjoy these cute little muffins as much as we do!

MINI CHOCOLATE CHIP BANANA MUFFINS

Ingredients:

1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
6 Tbsp butter, melted
1 large ripe banana, mashed
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
2 Tbsp sour cream
Handful (about 1/4 cup) milk chocolate chip morsels

Directions:

Preheat oven to 375 degrees. Prep a mini muffin pan with mini muffin cup liners and spray with non stick cooking spray. Set aside.
In a medium size bowl mash banana then add, sugar, butter, egg, vanilla extract and sour cream; mix well.
Soft in flour, salt, baking soda and baking powder; mix well.
Fold in chocolate chips.
Using a cookie dough scoop add muffin batter to liners.
Bake for 12 to 15 minutes, or until lightly browned.
Allow to cool on wire rack for about 10 minutes.
Enjoy!

Recipes

Asparagus and Prosciutto Tart

March 5, 2021 enbrookshireLeave a comment

I’m always looking for something light yet scrumptious for dinner and that’s why I love this Asparagus and Prosciutto Tart. The crust is so light and flaky, but when you add the egg wash it becomes so crisp. This is definitely one of those meals that cooks up fast, but can easily be a quick dinner or even a delicious brunch. This is dish is crunchy, cheesy and the perfect balance of savory and sweet. Now, I hope you enjoy this dish as much as we do!

ASPARAGUS AND PROSCIUTTO TART

Ingredients:

1 sheet puff pastry, thawed
1 large egg, whisked
1 bundle of asparagus, washed and trimmed
1/2 cup mozzarella, shredded
Prosciutto
2 Tbsp honey mustard (I like to use Maille Mustard Honey Dijon)
Parmesan cheese

Directions:

Preheat oven to 400 degrees.
Roll out puff pastry into a large rectangle; wet fingers with water and apply to edges of puff pastry; fold edges over and press edges gently.
Brush entire puff pastry with egg wash.
Lay asparagus throughout pastry and sprinkle with mozzarella cheese.
Gently tear prosciutto and lay throughout pastry.
Bake for 15 to 17 minutes, or until pastry is golden.
Remove from oven and allow to cool on pan for a couple of minutes then carefully move to cooling rack.
Sprinkle a touch of Parmesan cheese onto the tart.
Using a piping bag; pipe mustard onto tart.
Enjoy!

Recipes

Taco Chili Mac

January 19, 2021 enbrookshireLeave a comment

When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!

TACO CHILI MAC

Ingredients:

1 lb ground beef
1/2 white onion, diced
3 gloves roasted garlic
2 Tbsp chili powder
1 tsp cumin powder
Dash of salt and pepper
1/2 pkg elbow noodles
8 oz beef broth (I use Better Than Bullion)
8 oz water
1 can diced tomatoes with green chilies (medium heat)
1 8oz can tomato sauce
2 Roma tomatoes, seeded and diced
Green onions
Cilantro
1 8oz block of sharp cheddar cheese, shredded

Directions:

Cook onions, garlic and beef until meat is done; drain and set back in heat.
Stir in cumin and chili powder.
Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
Add noodles and cook for 10 minutes; stirring occasionally.
Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
Enjoy!

Recipes

Sloppy Joe Mac & Cheese

November 19, 2020 enbrookshireLeave a comment

If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!

SLOPPY JOE MAC AND CHEESE

Ingredients:

1 lb ground beef
1 medium green pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes
2 cups milk
1 cup veggie stock (I like Better Than Bullion Veggie Base)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1 (8 oz) package Cellentani pasta
4 oz extra sharp white cheddar, shredded
4 oz sharp cheddar, shredded
4 oz mozzarella, shredded
Salt and pepper
Parsley

Directions:

Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
Enjoy!

Breakfast · Recipes

Asparagus Breakfast Tart

August 16, 2020August 16, 2020 enbrookshireLeave a comment

I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!

I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!

ASPARAGUS BREAKFAST TART

Ingredients:

1 puff pastry sheet, thawed
1 egg, beaten
3 to 4 eggs
1 bundle of asparagus, trimmed
1 Tbsp olive oil
Dash of salt, pepper, garlic powder, and onion powder
6 slices bacon, cooked
1/4 cup Parmesan cheese, shredded
1 Tbsp parsley, chopped

Directions:

Preheat oven to 400 degrees F.
Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
Generously brush border with beaten egg for a golden crust.
Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
Allow to cool and sprinkle with parsley.
Enjoy!

Recipes · Soup

Loaded Baked Potato Soup

August 14, 2020August 16, 2020 enbrookshireLeave a comment

Ever just crave a good soup no matter the time of year? Well, this soup is my all-time favorite “any time of year” soup! The secret is it’s mostly cauliflower which helps with calorie cutting. I really enjoy the recipes that Skinnytaste puts out as most of the recipes are for reduced-calorie meals that allow you to enjoy classics, but at a healthier option. This rich and flavorful soup recipe can be found here https://www.skinnytaste.com/baked-potato-soup/

I recommend giving it a try as even my toddler thinks it’s amazing! It takes roughly 20 minutes from prep to table, so it definitely qualifies for a fast and delicious weeknight meal. When I’ve been in a pinch and didn’t have any fresh cauliflower on hand, I used frozen cauliflower and it works just fine. The key is using your immersion blender to really get off the cauliflower and potato blended into a creamy, smooth, and silky soup. Now, I hope you enjoy this recipe as much as we do and as an added treat….here is our daughter enjoying Skinnytaste’s Loaded Baked Potato Soup!

Our daughter eating Loaded Baked Potato Soup!

Dinner · Recipes

Steakhouse Pork Medallions with Strawberry Bacon Sauce

August 12, 2020August 16, 2020 enbrookshireLeave a comment

This was an instant hit at our house for a delicious dinner. This is an easy 30 minute meal that is sure to please the whole family. Weeknight meals are slowly becoming a specialty of mine as we navigate school, work and after school activity schedules. Since we have a busy weekly schedule I want fast, easy and delicious meals that I know my whole family will enjoy. Plus having time in the kitchen after a stressful workday can be therapeutic for the soul. Last night I decided to make a fast sauce for our pork tenderloin. The sauce was fragrant, tasty and not to mention ridiculously easy! It also gave some depth to the whole dish by stepping up the pork. I am happy to share this quick and easy recipe and as always, I hope you enjoy it as much as we did!

STEAKHOUSE PORK MEDALLIONS WITH STRAWBERRY BACON SAUCE

Ingredients:

Steakhouse seasoned pork tenderloin (baked or grilled per packaging)
A bundle of asparagus (baked or grilled to preference)
Long grain rice (cooked to package directions)
1/2 carton Strawberries; hulled and diced
1 shallot, diced
6 strips of bacon, chopped
1/2 cup balsamic vinegar
1 Tbsp honey
Dash of white pepper

Directions:

Start by cooking the tenderloin per directions on the package or however you prefer your tenderloin.
Prep asparagus and rice according your preference as well.
When the meal is cooking prep and make sauce as follows.
Cook bacon on medium heat until just under crispy; drain off grease and return to hot pan.
Add shallot and cook for 1 minute. Add strawberries and cook for 1 minute.
Add balsamic vinegar, honey and white pepper. Allow to simmer for 5 to 6 minutes, or until strong vinegar smell is gone.
Once the tenderloin has cooked and been allowed to rest, cut into medallions and serve with sauce over the top. Rice and asparagus can be plated on the side.
Enjoy!

Dinner · Recipes

Cashew Chicken with Cilantro Lime Rice

July 27, 2020August 16, 2020 enbrookshireLeave a comment

I stepped out of my comfort zone on this dish. I am not well versed in curry, but that doesn’t mean that I don’t want to learn more about it and try new flavor profiles! I may have went a bit conservative on the curry….we live, learn and make adjustments for next time! This meal was fast and easy to cook up for a fast lunch this past Saturday. I usually start using all of our backup ingredients toward the end of the month, because it’s good to use what you have on hand. I always have chicken, rice, cashews and cilantro on hand. I thawed some chicken tenders that I froze a couple of weeks ago and trimmed and coated them in a bit of curry powder, salt and white pepper. Made some easy cilantro lime rice and served up a delicious summery meal!

This dish requires coconut milk and that really helps to cool off the curry powder and tie in that great summer flavor. The lime and coconut in this dish (in my opinion) are the stars and make for a fresh tasting and easy dish. Now, I hope you enjoy this dish as much as we did!

CASHEW CHICKEN WITH CILANTRO LIME RICE

Ingredients:

1 1/2 lb chicken tenders, cubed
3 tsp curry powder (more or less depending on your taste)
1/2 tsp ground white pepper
1/2 tsp salt
2 Tbsp olive oil
1 1/2 tsp sesame oil
1 Tbsp ginger, minced
3 cloves garlic, minced
1 can (13.5 oz) unsweetened coconut milk
1/2 cup cashews, roasted
(For rice) 1 cup rice, rinsed
(For rice) 2 Tbsp lime juice, plus two halves of a pulped lime
(For rice) 1/2 tsp salt
(For rice) 6 Tbsp cilantro, chopped

Directions:

Cook rice according to your preference. I use my instant pot and follow directions for the rice cooking feature. I add the lime juice, lime halves and cilantro before cooking. Once rice is done discard lime halves.
Coat a sauté pan with olive and sesame oil; bring up to med-high heat.
Coat chicken in curry powder, salt and pepper. Add to hot pan and cook until chicken for about 4 minutes or until browned.
Add garlic and ginger to pan; cook until fragrant (about 2 to 3 minutes).
Add coconut milk and allow to simmer for 7 minutes to thicken.
Plate to your preference and top with toasted cashews.
Enjoy!

Dinner · Recipes

Asparagus and Mushroom Pizza with a Peach Berry Salad

June 29, 2020August 16, 2020 enbrookshireLeave a comment

This meal was a fabulous end to a fun filled Sunday! We took it upon ourselves to get out of the house and go for a drive on the Blue Ridge Parkway. It was so a cool 64 degree ride with the wind blowing through our hair. It’s days like this that make me crave summer on a plate!

Asparagus and Mushroom Pizza with a Peach Berry Salad.

This meal is so refreshing as it incorporates many summer flavors. The mushrooms are cooked prior to adding them to the pizza by simply browning for a couple of minutes and lastly adding a splash of white wine. This helps bring out the deep and meaty flavors of the mushrooms. I slice the asparagus at an angle after finding the area in the stock to snap them. By trimming them down it allows for a easier cook on the asparagus. The salad helps complete the meal with a delicious mix of blueberries and peaches. I like to add a hint of red onion in the salad as well for a bit of a bite to the salad. Sometimes red onion can be more powerful than what you would like, so I like to soak the red onion slices that I use on my salads. By soaking the red onion it takes the punch down a bit. Now, for the recipes!

ASPARAGUS AND MUSHROOM PIZZA

Ingredients:

1 pizza dough
1 cluster of asparagus, trimmed and sliced
1 (8 oz) container of mushrooms, sliced
1/2 container of Garlic & Herbs cheese spread (I used Alouette Cheese)
Parmesan cheese
1 Tbsp white wine
Olive oil

Directions:

Pre heat oven to 450 degrees F and prep pizza dough.
In a medium pan cook mushrooms on med-high heat until they start to brown; add white wine and reduce for 3 minutes. Remove from heat and set aside.
Once pizza dough is stretched into a circle, pre-bake crust for a couple of minutes or until the crust just starts to brown; remove from oven.
Top pizza with cheese spread and be sure to spread out evenly.
Top with half of the mushrooms, then add asparagus and finally the rest of the mushrooms.
Rub olive oil on crust.
Bake for 10 minutes or until crust becomes golden brown; remove from oven and immediately top with Parmesan cheese.
Make salad while pizza cools.

PEACH BERRY SALAD

Ingredients:

2 peaches, cut into slices, then in half
1/4 cup of blueberries
A couple of slices of red onion
A couple of handfuls of mixed greens
Balsamic vinaigrette

Directions:

Mix all ingredients together, except the balsamic vinaigrette.
Toss gently to combine.
Add balsamic vinaigrette as a self serve.

Dinner · Recipes

Cheesy Tortellini With Bacon, Spinach and Mushrooms In A Brown Butter Sauce

June 25, 2020August 16, 2020 enbrookshireLeave a comment

This dish is absolutely delicious…not to mention cheap, easy and stress free for a fast weeknight meal that is sure to be a family pleaser! It’s cheesy, rich, buttery and full of fabulous flavor. This is one of those meals that I would make for a dinner party not only because of how delicious it is, but how simple it is to make. This pasta dish is definitely in the 30 minute meal rotation which is perfect for a fast weeknight meal as well.

All you need to make this meal is a Dutch oven (I use my Lodge Cast Iron Dutch Oven) and a medium size pot to boil the pasta and a sauce pot to make that tasty brown butter sauce. That deep flavor sauce is super easy to make and whips up in about 10 minutes. The brown butter sauce is what pulls the dish together and you will know that your sauce is done when you start to smell a nutty smell from the butter. It’s this flavor that ties everything together for a rich finish. Now, I hope you and your family enjoy this meal as much we do!

CHEESY TORTELLINI WITH BACON, SPINACH AND MUSHROOMS IN A BROWN BUTTER SAUCE

Ingredients:

1 package cheese tortellini
6 strips of thick cut bacon, diced
1 (5oz) package spinach
1 package mushrooms, sliced
1 garlic clove, minced
1/4 cup white wine
1/2 cup unsalted butter
Dash of white pepper
Parmesan cheese, grated (for garnish)

Directions:

In a Dutch Oven brown off diced bacon; remove bacon to a paper towel lined plate and reserve 1 Tbsp of bacon fat.
Cook mushrooms in bacon fat for about 3 minutes on medium heat; add wine and reduce for 3 minutes.
Boil water for pasta; cook according to package and drain.
Strain mushrooms and reserve the wine in a small sauce pan. Add mushroom back to Dutch Oven and cook for 3 more minutes; add spinach and let spinach wilt; add bacon and take off heat.
In the small sauce pan add garlic and butter; let simmer for 10 minutes. When you smell a nutty smell and the color is brown the sauce is done.
Add pasta to veggie mix; top with brown butter sauce. Gently mix with tongs and serve with freshly grated Parmesan.
Enjoy!