Tag: Lunch

Mini “Monster” Banana Spinach Muffins
Recipes

Mini “Monster” Banana Spinach Muffins

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Mini “Monster” Banana Spinach Muffins

Looking for an easy way to include something green on your kids plates? These Mini “Monster” Banana Spinach Muffins are a great way to introduce green foods! They are packed full of iron and potassium and they look and taste great too! I hope you enjoy these cute little muffins as much as we do!

Mini “Monster” Banana Spinach Muffins

MINI “MONSTER” BANANA SPINACH MUFFINS

Ingredients:

  • 2 cups fresh baby spinach
  • 2 large bananas, mashed
  • 1/4 cup coconut oil, melted (or you could use vegetable oil)
  • 1/4 cup milk (room temp)
  • 2 tsp vanilla extract
  • 1/4 maple syrup
  • 1 tsp lemon juice
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions:

  • Preheat oven to 325 degrees F.
  • To a blender, add spinach, banana, oil, milk, extract, syrup and lemon juice. Blend until liquified.
  • In a large bowl, sift flour, baking powder, baking soda and salt until well combined.
  • Pour liquid into flour and fold until all ingredients are well combined.
  • Spray mini muffin tin with nonstick cooking spray and use a cookie scoop to drop batter into tin.
  • Bake for 10 to 13 minutes making sure not to over cook or your muffins will turn brown instead of a vibrant green.
  • Cool on cooling rack for 10 minutes before serving.
  • Enjoy!
Mile High Yeast Rolls
Recipes

Mile High Yeast Rolls

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Yeast Rolls

I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!

MILE-HIGH YEAST ROLLS

Ingredients:

  • 1 Tbsp dry active yeast
  • 1 cup warm water
  • 1/4 cup honey
  • 1 egg
  • 1 tsp salt
  • 3 cups all purpose flour
  • 1/2 cup melted butter, divided

Directions:

  • Preheat oven to 400 degrees F.
  • In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
  • Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
  • Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
  • Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
  • Cover with a damp towel for 30 minutes or until dough has doubled in size.
  • Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
  • Remove from oven and allow to cool for at least 10 minutes before serving.
  • Enjoy!
Cheesy Pecan Biscuits
Breakfast · Recipes

Cheesy Pecan Biscuits

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Cheesy Pecan Biscuits

I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!

Cheesy Pecan Biscuits

CHEESY PECAN BISCUITS

Ingredients:

  • 3 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
  • 4 oz cream cheese, softened and cut into cubes
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1 cup chopped pecans, lightly toasted
  • 1 1/2 cup heavy cream
  • Parsley (optional)
  • 1 Tbsp melted butter (optional)
  • Finishing salt (optional)

Directions:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together flour, sugar, baking powder, salt and pepper.
  • Cut in butter and cream cheese using a pastry blender.
  • Stir in cheese and pecans.
  • Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
  • Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
  • Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
  • Place biscuits on a lightly greased baking sheet.
  • Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
  • Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
  • Enjoy!
Asparagus and Prosciutto Tart
Recipes

Asparagus and Prosciutto Tart

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Asparagus and Prosciutto Tart

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

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!
Tomato Sauce….for EVERYTHING!
Recipes

Tomato Sauce….for EVERYTHING!

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Tomato Sauce

If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!

Tomato Sauce

TOMATO SAUCE

Ingredients:

  • 2 (28 oz) cans of Italian whole, peeled plum tomatoes
  • 1 lb Italian Sausage (Mild or Spicy…get what you like here)
  • 1 container of baby bella mushrooms, diced
  • 1 large sweet onion, diced
  • 2 cups veggie broth
  • A whole bulb of garlic, roasted
  • 2 Tbsp tomato paste
  • Salt and pepper, to taste
  • Red pepper flake, to taste
  • Olive Oil
  • Basil
  • Parmesan Rind

Directions:

  • In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
  • Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
  • Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
  • Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
  • Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
  • Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
  • Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
  • Enjoy over your favorite pasta dishes and pizza!
Asparagus Breakfast Tart
Breakfast · Recipes

Asparagus Breakfast Tart

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Asparagus Breakfast Tart

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

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!
Loaded Baked Potato Soup
Recipes · Soup

Loaded Baked Potato Soup

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Loaded Baked Potato Soup

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!
Cashew Chicken with Cilantro Lime Rice
Dinner · Recipes

Cashew Chicken with Cilantro Lime Rice

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Cashew Chicken with Cilantro Lime Rice

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

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!
The Bagel With Everything
Lunch · Recipes

The Bagel With Everything

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The Bagel with Everything!

Since the pandemic started I’ve been working from home and that means I have time to make some tasty lunches. The Bagel with Everything, as I like to call it, is my favorite! To me…it has it all, plus it’s quick and delicious. I usually have everything at my fingertips from a delicious everything bagel, a robust flavored cream cheese, spring mix, sangria tomatoes and my balsamic glaze. It’s a tasty treat that is sure to fill you up until dinner time.

There’s not much else to say other than I hope you enjoy….

The Bagel with Everything.

THE BAGEL WITH EVERYTHING

Ingredients:

Directions:

  • Add cheese to lightly toasted open bagel.
  • Top with equal parts lettuce and tomatoes.
  • Drizzle with balsamic glaze and a dash of salt and pepper.
  • Enjoy!
The Simplest Avocado Breakfast Open Faced Sandwich
Breakfast · Recipes

The Simplest Avocado Breakfast Open Faced Sandwich

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Avocado Breakfast Open Faced Sandwich

These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.

I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.

There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!

Avocado Breakfast Open Faced Sandwich

Avocado Breakfast Open Faced Sandwich

Ingredients:

  • Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
  • Half an avocado, smashed
  • 3 slices of cooked bacon
  • 1 tomato, thick sliced
  • 1 egg, cooked Sunny Side Up
  • Parsley for garnish

Directions:

  • Top bread slice with mashed avocado.
  • Lay bacon on top of avocado.
  • Put two thick slices of tomato on top of bacon.
  • Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
  • Top with parsley.
  • Enjoy!