Korean Style Cauliflower Rice

Packed with big flavors, veggies, kimchi and some heat, this Korean Style Cauliflower Rice does not disappoint! Cauliflower rice lovers, you need to try this!

It’s Friday!!! Woot woot!!! We survived another week!

We’ve been in Dallas and have been having so much fun and my brother’s family and sister’s family arrive tonight so my kids are so excited to see their cousins!

Spending time with family. Seriously, this is what it’s all about.

I love that all of our kids can get together and play and love seeing each other. Ah, if only we could all live in the same state! A girl can dream . .

Well, today, I’m bringing you something I am obsessed with. Something I seriously hope you will try. .  I might say this about every recipe (don’t we all?) but I sooooo mean it with this one.

If you’re a fan of cauliflower, you have to try cauliflower rice! I’m telling you, this is not to be missed. I love dishes that turn something as beautiful as a head of cauliflower into something like this.

Packed with big flavors, veggies, kimchi and some heat, this Korean Style Cauliflower Rice does not disappoint! Cauliflower rice lovers, you need to try this!

All with the magic of a food processor.

Packed with big flavors, veggies, kimchi and some heat, this Korean Style Cauliflower Rice does not disappoint! Cauliflower rice lovers, you need to try this!

I am guest posting today over at Everyday Maven for my friend, Alyssa, who recently had a baby and is spending some quality time with her newborn. If you haven’t visited Everyday Maven, you need to. Alyssa has a great “why I started the blog” story, and has a ton of delicious mostly Paleo, Whole30 & Gluten Free recipes and she loves Korean and Asian Foods! She even has this great post on how to make cauliflower rice and a delicious recipe for Ginger Coconut Cauliflower Rice.

Packed with big flavors, veggies, kimchi and some heat, this Korean Style Cauliflower Rice does not disappoint! Cauliflower rice lovers, you need to try this! #cauliflowerrice

My Korean Style Cauliflower Rice that I am sharing today uses some of my favorite Korean food ingredients and yes, has a little heat. Big flavor, a little spice, lots of texture and it’s healthy! OK, so maybe the fried egg on top doesn’t make it completely healthy but I couldn’t help myself.

How could I not top this with an egg?! So, head on over to Everyday Maven for my post and this recipe! I hope you enjoy!

Packed with big flavors, veggies, kimchi and some heat, this Korean Style Cauliflower Rice does not disappoint! Cauliflower rice lovers, you need to try this! #cauliflowerrice

Korean Style Cauliflower Rice
 
Author:
Recipe type: Main
Cuisine: Korean-ish
Serves: 4 to 6

Ingredients
  • 1 small to medium sized head of cauliflower, green leaves removed and cut into chunks
  • 2 tablespoons sesame oil, split + more if desired
  • 2 garlic cloves, peeled and minced
  • 8 oz. package mushrooms, finely diced (I used cremini)
  • 1 large carrot, finely diced
  • 2 to 3 asparagus spears, finely diced
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 cup kimchi, chopped
  • 1 to 2 tablespoons Korean hot pepper paste (Gochujang)
  • 1 teaspoon honey
  • fresh green onions, diced for garnish
  • half raw zucchini, julienned and finely diced for garnish
  • Fried egg for serving, optional
  • roasted sesame seeds for garnish

Instructions
  1. Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and set aside.
  2. Using a large saute pan over medium-high heat, heat one tablespoon of the sesame oil, after a minute or two, add the garlic and saute for 1 to 2 minutes.
  3. For the rest of the instructions and to see the entire recipe card, please visit Everyday Maven.

For the rest of the instructions and to see the complete recipe card, please visit Everyday Maven

Packed with big flavors, veggies, kimchi and some heat, this Korean Style Cauliflower Rice does not disappoint! Cauliflower rice lovers, you need to try this! #cauliflowerrice

 

 

 

Scalloped Potato Casserole with a Twist

Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

I love scalloped potato casserole dishes. .  and love to vary them up all the time. Last year, I topped my potatoes with sliced tomatoes and now, I seem to do this all the time. I love the freshness and burst of flavor that the tomatoes add.

Easter is right around the corner so I wanted to add a little something special.  . so I added my favorite pesto in between the potato layers.

Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

You guys have to try this! This casserole dish is not only stunning but it’s also delicious! Seriously so much flavor with the pesto!! This would be perfect for your upcoming Easter brunch!

I hope you check out my post and the recipe, posted over at The Kitchn. Oh and there’s talk of golden eggs. . does anyone else do this for your Easter egg hunt?

Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

Scalloped Potato Casserole with a Twist
 
Author:
Recipe type: Side Dish
Serves: 8

Ingredients
For the basil and arugula pesto:
  • PAM Canola Oil Cooking Spray
  • 3 cups packed fresh basil leaves
  • ¾ cup arugula
  • ¼ cup parsley
  • 2 to 3 cloves garlic
  • ¼ cup pine nuts
  • ¼ cup extra-virgin olive oil
  • ½ cup Parmesan cheese
  • Kosher salt, to taste
For the scalloped potato casserole:
  • PAM Original Cooking Spray
  • 3 to 4 large unpeeled Russet potatoes; washed and cut into ⅛-inch thick slices (for best results, use a mandolin slicer)
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Gruyère or Parmesan cheese, divided
  • 5 to 6 medium tomatoes, sliced
  • 1 to 2 fresh garlic cloves, minced or finely chopped
  • Light drizzle of extra virgin olive oil
  • 2 to 3 tablespoons breadcrumbs
  • 4 to 5 sprigs fresh thyme, leaves only

Instructions
For the pesto:
  1. Coat your food processor with PAM Canola Oil Cooking Spray. Combine the basil, arugula, parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt, taste and adjust any ingredients as necessary. Remove from food processor and set aside.
  2. To see the rest of the instructions and the complete recipe card, please visit The Kitchn.

To see the rest of the instructions and the complete recipe card, please visit The Kitchn.

Impress your friends and family with this Scalloped Potato Casserole at your next party or holiday brunch! Layers of thinly sliced potatoes covered with pesto and then topped with tomatoes and a light bread crumb topping, this casserole will be the star at your table! #Easter #brunch

Disclosure: This is a sponsored post in partnership with PAM Cooking Spray and The Kitchn. All opinions expressed here are 100% my own.

 

Vegetarian Farro Soft Tacos

Shake up Taco Tuesdays with these hearty and delicious Vegetarian Farro Soft Tacos with Avocado Crema!! Delicious!! #vegetarian #tacos

Hey everyone!! We’re on Spring Break and I’m in Dallas with the girls visiting my parents. Do you remember Spring Break as a kid or a teenager? I think I just remember lounging around the house, sleeping in late and hanging out with friends.

Since my parents live in Texas, we try to visit as much as possible so the girls can see their grandparents. Anyway, should be a really fun week!!

Let’s get to these tacos!

Shake up Taco Tuesdays with these hearty and delicious Vegetarian Farro Soft Tacos with Avocado Crema!! Delicious!! #vegetarian #tacos

You guys . . these tacos are filled with some of my favorite things: swiss chard, asparagus (which I can’t get enough of these days), black beans, farro and more!

And to make these tacos even better, I made an avocado crema . . with a secret ingredient!!!

Shake up Taco Tuesdays with these hearty and delicious Vegetarian Farro Soft Tacos with Avocado Crema!! Delicious!! #vegetarian #tacos

I love the avocado crema on these tacos!! Adds such a fresh and creamy taste!!! I LOVED these tacos!

This is seriously the easiest meal to throw together and so delicious! You can even make the avocado crema ahead of time and store it in your fridge. And if you have leftover filling, just eat the filling by itself for lunch! I wish I doubled the recipe so I could eat more of the farro filling!

So, click on over to The Kitchenthusiast, where I am sharing my post and this complete recipe! I hope you enjoy!

Shake up Taco Tuesdays with these hearty and delicious Vegetarian Farro Soft Tacos with Avocado Crema!! Delicious!! #vegetarian #tacos

Vegetarian Farro Soft Tacos
 
Author:
Recipe type: Main
Cuisine: Vegetarian

Ingredients
For the avocado crema:
  • 1 ripe avocado, halved with the pit removed
  • ¾ cup plain non-fat yogurt
  • ¼ cup fresh cilantro
  • 2 tablespoons salsa verde
  • 2 teaspoons fresh lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon salt + more if needed
For the tacos:
  • 1 to 2 tablespoons extra virgin olive oil
  • 5 spears of asparagus, cut into 1-inch pieces
  • 1 bunch swiss chard (about 4 cups), leaves only; chopped
  • 4 ounces mushrooms, sliced
  • Kosher salt and pepper to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 to 2 cups cooked farro
  • 8 small flour tortillas, warmed
For serving:
  • Your choice of salsa: red or salsa verde
  • Red bell peppers, finely diced
  • Tomatoes, finely diced (optional)
  • Lime wedges
  • Fresh cilantro
  • Avocado slices
  • Avocado crema

Instructions
For the avocado crema:
  1. Pulse together the avocado and yogurt in your KitchenAid® Food Processor until smooth. Add in the cilantro, salsa verde, lime juice and cumin and process again for about a minute or so. Season with salt, pulse together again and taste. Adjust any seasonings as needed.
  2. For the rest of the instructions and for the full recipe card, please visit The Kitchenthusiast.

Click here for the full recipe card and instructions.

And in case you missed it, enter my giveaway for a KitchenAid NESPRESSO MAKER here!!!! Good luck and I hope you enter!

Shake up Taco Tuesdays with these hearty and delicious Vegetarian Farro Soft Tacos with Avocado Crema!! Delicious!! #vegetarian #tacos

Disclosure: This is a sponsored post in partnership with KitchenAid. All opinions expressed here are 100% my own. 

 

Nespresso by KitchenAid Giveaway!!

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

There are moments in my day that I always look forward to. .  moments with my daughters, cooking and eating dinner with my family, visits with friends, when the FedEx guy comes by with packages and my quiet mornings.

I wake up at 6am every morning, yes, even sometimes on Saturdays (I know ..  I’m working on the art of sleeping in) and get to spend sometimes a full hour by myself, alone in peace and quiet, with my coffee.

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

And now my mornings are even better because of this. My Nespresso by KitchenAid.

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

And now, instead of just coffee, I can have espressos, cappuccinos and caffè lattes!! At home!!!

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

My mornings have never been better.

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

The Nespresso® by KitchenAid® is super easy to use. First, you need these Nespresso capsules. We ordered a bunch from Amazon.

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

Then, you simply flip the lid up with the handle and place the capsule inside and close.

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

Then, you just press the button and you get espresso. It doesn’t get any better than this.

And because I love you guys, I’m giving away ONE Nespresso® by KitchenAid® ($499.99, Color: Empire Red). Sorry, the milk frother is not included. Giveaway open to residents within the United States only.

You know you want this.

Make your mornings better with Nespresso by KitchenAid!!! Enter the giveaway!! #giveaway #nespresso

Good luck!!

a Rafflecopter giveaway

Disclosure: This giveaway is sponsored by KitchenAid USA. All opinions expressed here are 100% my own.

 

Zucchini Noodles with Puttanesca Sauce

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

My spiralizer. Yes, I’m hooked. And not with just zucchini. I’ve been spiralizing broccoli stalks, Chinese radishes, carrots and potatoes. I’m actually reviewing the new Inspiralized Cookbook by Ali Maffucci for The Kitchn and will be giving away a COPY so stay tuned for that post and a chance to win in the next couple of weeks.

This recipe is inspired by this recipe (uh, gorgeous!!) and I changed a couple of things up and added zucchini noodles instead. If you don’t have a spiralizer, you can also use a julienne slicer and cut up the zucchini that way. But, if you’ve been on the fence, you need to just buy a spiralizer.

I mean, come on.

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

Hello gorgeous.

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

I made this dish for my friend the other night and she was amazed at not only the taste and texture, but how the zoodles actually looked. Like real noodles!

As you are reading this, I am presenting to 125 second graders on Korean culture. I decided against the Gangnam Style dance and am teaching the kids how to sing Head and Shoulders Knees and Toes in Korean instead. Thank you to everyone who gave me advice and some great tips!!

I’m totally behind on blog reading and this is why. . I prepped a power point presentation and then realized I’m presenting to 2nd graders so took out a lot, kept it pretty simple but still informational but added just a bunch of images and a couple videos.

You Tube has been my savior lately.

So, after today, I’ll be catching up!!!

And before I get back to this recipe, I need to tell you guys about the Pinterest Party that Liz, Brandy, Carolyn, Anna, Diane, Taylor, Alea, Kim and I are throwing. .  TONIGHT, at 9pm EST!!! And you could win a $500 juicer from KitchenAid (and more!) so JOIN US!!!

Spring is almost here (officially) and the weather will be warmer, we’ll be putting away the jeans and busting out the shorts, dresses and skirts so yes, as much as I love pasta, I’m cutting down on it. And with this recipe, you might not even miss it.

This puttanesca sauce is super easy to prepare and comes together pretty quickly. AND it has so much flavor, you might want to eat this everyday for three days in a row. Just sayin’.

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

You guys have to try this.

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

Zucchini Noodles with Puttanesca Sauce
 
Prep time

Cook time

Total time

 

Some spiralizer brands are different so just use the blade that will give you the thinner noodles.
Author:
Serves: 4

Ingredients
  • 2 large sized zucchini, unpeeled and spiralized with blade C
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced (about ¾ cup)
  • ½ tablespoon anchovy paste
  • 3 to 4 garlic cloves, minced
  • 1 28 oz. can crushed tomatoes
  • ⅓ cup black olives, pitted, and sliced
  • 1 cup fresh basil leaves, chopped
  • crushed red pepper flakes (optional)
  • few slivers of Parmesan cheese

Instructions
  1. Spiralize your zucchini and set aside. Using a large sized sauté pan, heat the olive oil over medium high heat. After a minute or two, add the onions, anchovy paste and garlic and sauté for a few minutes, or until the onions just start to soften a bit.
  2. Add the crushed tomatoes, olives and chopped basil, turn the heat up and bring the sauce to a boil, then lower the heat to low and simmer for about 6 to 8 minutes.
  3. Add the zucchini noodles to the pan and toss gently, coating all the zucchini with the sauce. Cook for a few minutes and season with crushed red pepper flakes if desired. Serve with big slivers of parmesan cheese and enjoy!

Recipe adapted from Vikalinka.com

Zucchini Noodles with Puttanesca Sauce .. you won't even miss the pasta!! So delicious and packed with flavor! #zucchininoodles #zoodles #spiralizer #inspiralized #healthy

 

Spring Pinterest Party!!

Creative-Home-Pinterest-Party-Spring-board-cover

It’s almost Spring! The weather is getting warmer, skies are blue, the grass is growing. It’s time for a Spring Party!

Be inspired for SPRING! Join us Wednesday, March 18 at 9 pm EST. WIN Prizes too!

Because we know you love Pinterest! And we know you love to celebrate Spring! We are celebrating with a fun Pinterest Party!

And we’re giving away a Maximum Extraction Juicer (worth $499.99!) from KitchenAid!! I don’t know about you but I’m all about juicing in the spring and summer!!! So, join the party tomorrow night!!

P140670_8z (2)-4

And there will be prizes too from more of your favorite brands like Duck Tape, Lucky Leaf, Sweets & Treats Boutique, P&G and more!

Here are the details -

  1. Follow the Creative Home Pinterest Party Board

  2. Join us Wednesday, March 18, 2015 at 9 p.m. EST

  3. Re-pin and Comment for a chance to win prizes

Follow your favorite bloggers – click on the photo to follow

Carolyn@AllDayIDreamAboutFood

CreatedbyDiane

Anna@CrunchyCreamySweet

Alice@HipFoodieMom

Hoosier Homemade on Pinterest

Taylor@Household Solutions

Brandy@NutmegNanny

Alea@Premeditated Leftovers

Kim@TodaysCreativeBlog

Creative Home Pinterest Party

Avocado Crostini Three Ways!

Looking for a delicious and QUICK appetizer? Try my Avocado Crostini. .  three ways! #crostini #spring #appetizer

Don’t you just love it when leftovers inspire something great?! Well, maybe I shouldn’t call them leftovers. .  but foods, fruits and vegetables I had laying around left over from other recipes . .  and half of a baguette.

Looking for a delicious and QUICK appetizer? Try my Avocado Crostini. .  three ways! #crostini #spring #appetizer

I am crazy about crostini. Like, crazy love the stuff. Toasted bread anything and I’m stuffing my face. These are great because you can top these with a variety of things. .  which is what I did.

So, I had some ripe avocados and immediately thought. .  avocado toast. Uh, yeah, no brainer. I also had some zucchini and because I am currently obsessed with my spiralizer, I was thinking, how can I make the zucchini look pretty?

Zucchini ribbons!

And because of this gorgeous tart, I tried to roll them up and make it look pretty.

Avocado Toast with Raw Zucchini Ribbons

Avocado Toast with Raw Zucchini Ribbons

Yeah, so they should have been rolled tighter but hey, what can I say? I was hungry. and I found myself eating the zucchini ribbons off first and then devouring my avocado toast.

Well, spring is here and I wanted to make a fabulous appetizer for you guys. .  because, you know, spring parties, spring entertaining ..  spring brunch. .  you know. .

Looking for a delicious and QUICK appetizer? Try my Avocado Crostini. .  three ways! #crostini #spring #appetizer

So, I topped my avocado crostini with all sorts of deliciousness. Mango included!!!

Looking for a delicious and QUICK appetizer? Try my Avocado Crostini. .  three ways! #crostini #spring #appetizer

YOU GUYS . .  Avocados + mango + balsamic glaze = freaking delicious. I’m telling you now. .  you have to try this! I also love radishes and love the texture and crunch that these added on this crostini and the balsamic glaze just ties it all together so nicely.

I hope you try these!! and make some for your friends!

Avocado Crostini Three Ways!
 
For even more flavor, rub from garlic on your crostini before topping with the mashed avocado. For the zucchini, if you want to make the ribbons, simply use a vegetable peeler and peel the zucchini to make the ribbons. Roll them up and place on top of the crostini, into the mashed avocado. You can even use some of the avocado to “seal” the ribbons.
Author:
Recipe type: Appetizer

Ingredients
  • 3 ripe avocados, sliced lengthwise with the pit removed
  • fresh lime juice (juice from 1-2 limes)
  • kosher salt
  • pepper
  • french baguette, sliced and toasted
  • raw zucchini, unpeeled, sliced lengthwise and chopped
  • 3 radishes, sliced thin
  • 1 mango, peeled and sliced
  • balsamic glaze
  • drizzle of extra virgin olive oil (optional)

Instructions
  1. Using a medium sized bowl, place all the avocados inside and mash together with a fork. Squeeze in the juice from one lime, season with salt and pepper. Taste and add more freshly squeezed lime juice if needed.
  2. To assemble: spread on the mashed avocado on each toast and top some with the raw zucchini, some with the radishes and some with the mango. Drizzle with balsamic glaze and a drizzle of good quality extra virgin olive oil if desired. Serve immediately.

Click here for my homemade balsamic glaze recipe if you can’t find any at the store.

Looking for a delicious and QUICK appetizer? Try my Avocado Crostini. .  three ways! #crostini #spring #appetizer

 

Asparagus Gruyere Tart

Gorgeous and impressive, this Asparagus Gruyere Tart makes for a delicious appetizer or main dish. It's also super EASY to make! You've got to try this! #brunch #tart #savory

That dreaded walk of shame.

You might know that walk. And maybe you have to endure that walk pretty frequently like myself. I’m talking about whenever I’m late for something. Walking in late. With my head slightly down.

At church. At pre-school when I drop off Madeline late. At Madeline’s ballet class. Sometimes, when meeting friends.

I’m almost always running late, which I hate. This is something I am constantly working on. Some days/weeks are great but some days/weeks, it’s bad. Like having your daughter late to pre-school everyday, three days in a row.

The walk of shame.

Gorgeous and impressive, this Asparagus Gruyere Tart makes for a delicious appetizer or main dish. It's also super EASY to make! You've got to try this! #brunch #tart #savory

You can tell what the state of my life and mind are in simply by looking in my purse (or my messy bedroom). If my purse is organized, I’m good. .  but usually it’s a big mess, with all sorts of things thrown in there: napkins, snacks, half eaten crackers and granola bars, a million pieces of paper with scribbles on it (almost always a grocery list or recipe ideas).

The other day, I was done. I was sick of having crap everywhere so I cleaned the house, cleaned out my purse and got Madeline to school on time. And then, I came home and made this tart.

Gorgeous and impressive, this Asparagus Gruyere Tart makes for a delicious appetizer or main dish. It's also super EASY to make! You've got to try this! #brunch #tart #savory

This super easy and utterly delicious Asparagus and Gruyere Tart.

Gorgeous and impressive, this Asparagus Gruyere Tart makes for a delicious appetizer or main dish. It's also super EASY to make! You've got to try this! #brunch #tart #savory

Maybe it was the magical, beautiful asparagus that inspired me. That was calling my name. Maybe it’s because it’s spring and the weather is starting to warm up again and I have no time for lateness. I have no time for messy and unorganized.

I want to be my best self this spring. Insert the inspirational music right here.

And this tart kinda gave me hope that I can do it. And you can too.

Gorgeous and impressive, this Asparagus Gruyere Tart makes for a delicious appetizer or main dish. It's also super EASY to make! You've got to try this! #brunch #tart #savory

Easter is less than one month away and I don’t know about you, but Easter is big for us. And you gotta have great food right?! We always host an Easter brunch and you can bet that this tart will be on the table.

Totally inspired by Martha ..  but I added this honey dijon mustard with balsamic vinegar for an extra kick and used two puff pastry sheets to make a larger tart. If you don’t have this, you can simply use dijon and a few splashes of balsamic vinegar. I hope you give this one a try!

Asparagus Gruyere Tart
 
Prep time

Cook time

Total time

 

TIP: I simply leave my frozen puff pastry in the refrigerator to defrost overnight. Then, it’s ready to use the next day. If you don’t have the honey dijon mustard with balsamic vinegar, use 1 to 2 tablespoons of dijon mustard and serve with some balsamic vinegar or balsamic glaze.
Author:
Recipe type: Appetizer, Side or Main
Serves: 6 to 8

Ingredients
  • 2 sheets frozen puff pastry, defrosted
  • 1 to 2 tablespoons honey dijon mustard with balsamic vinegar
  • 7 ounces (about 3 cups) Gruyere cheese, freshly grated
  • 1½ pounds medium asparagus, trimmed*
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • Balsamic glaze, when serving

Instructions
  1. Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them just an inch in order to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, for about 15 minutes.
  2. Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the honey dijon mustard with balsamic vinegar (or dijon mustard if that’s what you have) and then sprinkle on the Gruyere cheese.
  3. *Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Brush with olive oil, and season with salt and pepper. Bake until the spears are tender, for about 20 to 25 minutes. Remove from oven and let cool for a few minutes. Slice and serve with balsamic glaze.

Check out this great step by step video here.

Gorgeous and impressive, this Asparagus Gruyere Tart makes for a delicious appetizer or main dish. It's also super EASY to make! You've got to try this! #brunch #tart #savory

Easter Brunch Menu Ideas:

Asparagus Gruyere Tart, recipe above

Onion, Mushroom and Thyme Tart

Apple and Cheddar Quiche

Fennel Apple Salad

Apple Spinach and Zucchini Salad

Roasted Potatoes with Arugula

Lemon Madeleines

Lemon Olive Oil Yogurt Cake

Olive Oil and Thyme Mini Bundt Cakes

Spring Time French Macarons

 

 

Cauliflower and Chickpea Salad

Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

You guys. I think we made it. We survived another winter.

I’m starting to see real signs of spring and we actually put away my daughter’s snow boots and snow pants the other day. The weather is now in the mid to upper 50’s here and Friday will be 65 degrees! What?!!!

We made it.

Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

Spring is here and I’ve got salad on the brain. I love salads that I can munch on straight out of the refrigerator. Everything is raw and crunchy and I love it. And with this salad, you can even eat it with chips.

Or at least that’s what I did.

Homemade BAKED Tortilla Chips

Have you guys baked your own tortilla chips before? It’s so freaking easy. And my kids like these better than store bought so I’ve been going through tortillas like crazy. Next up: to try making whole wheat tortilla chips.

Creamy Lemon Salad Dressing

So, I used the same creamy lemon salad dressing for this one. Because I am obsessed. And again, I love the texture in this salad. I love raw veggies, cauliflower included, so threw some in here. It’s nutritious and adds some crunch. I love the cauliflower with the tomatoes and avocado and chickpeas. .  all drenched in the creamy lemon dressing.

It’s so good, y’all.

Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

I might make some more today. And eat it outside. :P

Enjoy!

Cauliflower and Chickpea Salad
 
This salad is so versatile. Change up the dressing, add in different things like kalamata olives or pine nuts. Make it your own!
Author:
Recipe type: Appetizer or Main
Serves: 4

Ingredients
For the tortilla chips:
  • 8 small flour tortillas, cut into triangles
  • kosher salt
For the dressing:
  • ⅓ cup non-fat plain yogurt
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • kosher salt and pepper
For the salad:
  • 1 15 oz. can chickpeas, rinsed, drained and patted dry
  • 1 small head cauliflower, chopped small or diced
  • 3 cups fresh arugula
  • ¼ cup fresh Italian parsley, chopped
  • 2 large tomatoes, chopped
  • ½ red onion, diced
  • 2 avocados, chopped

Instructions
For the tortilla chips:
  1. Preheat your oven to 350 degrees. Arrange the tortilla triangles on a parchment lined baking sheet in a single layer. Bake for about 6 minutes, then flip them over, sprinkle with some salt and bake for another 6 to 9 minutes, or until they have reached the desired brownness. Remove from the oven and sprinkle more salt if desired.
For the dressing:
  1. In a small bowl, whisk together the yogurt, lemon juice, olive oil and lemon zest. Season with salt and pepper, taste and adjust any ingredients as needed.
For the salad:
  1. Using a large salad or mixing bowl, gently toss together the chickpeas, cauliflower, arugula, parsley, tomatoes, red onions and avocados. Drizzle on the dressing (don’t pour in the entire thing, start with a small amount and see how much you need) and toss together. Serve with the tortilla chips.

Homemade tortilla chips recipe was from Simply Recipes.

Quick, EASY to make and delicious! This raw Cauliflower and Chickpea Salad, mixed with a light and flavorful creamy lemon dressing is so good! You have to try this!

Triple Threat Brownies + A Giveaway!

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

Yes, you read that right. I’m calling these Triple Threat Brownies. These are chocolatey, fudgey and gooey. Everything you need to be considered a triple threat brownie in my book.

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

Don’t know what I’m talking about? In the entertainment world, you are considered a triple threat if you can sing, dance and act. In football, you’re a triple threat if you can run, pass the ball and kick.

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

And when it comes to brownies, they have to be chocolatey, fudgey and gooey. These brownies are even better because I added two special ingredients to up the *wow* factor and make them even more delicious.

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

I’m a part of Peanut Butter & Co’s YUM Squad and received a #MysteryIngredient Challenge! When I saw the instant espresso coffee in my box, I immediately knew I would bake brownies. And chocolate brownies with a hint of peanut butter?! Even better.

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

Now, I took it one step further with these brownies and added brewed coffee in here. Yup, I wanted to enhance the espresso even more. .  and also bring out the chocolate in these brownies. And then, to make these brownies even more chocolatey, I added bittersweet chocolate chips into the brownie mix.

Ah-ma-zing. Best. Decision. Ever.

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

Now, because of this shot, which I took with my iPhone, my photoshoot ended promptly. Because after I took this shot, I couldn’t help myself. I ate this brownie and then proceeded to eat another one.

Soooooo good you guys.

You just have to bake these brownies.

Triple Threat Brownies + A Giveaway!
 
Cook time

Total time

 

Recipe yields 12 brownies.
Author:
Recipe type: Dessert

Ingredients
  • ¾ cup (1½ sticks) unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ½ cup brewed coffee, slightly cooled
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1⅓ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ tsp salt
  • ½ cup White Chocolate Wonderful Peanut Butter & Co. peanut butter, slightly melted
  • 1 cup bittersweet chocolate chips

Instructions
  1. Preheat your oven to 350 degrees and grease or spray a 9 x 13 baking pan. Set aside.
  2. Using a large, heat-safe bowl placed on top of a pan of simmering water, melt the butter completely. Turn off and remove from the heat and mix in the cocoa and then the espresso powder until fully combined. Pour in the coffee and sugar and continue to stir until combined and smooth. Add in the eggs and vanilla and mix until fully combined.
  3. In a separate bowl, combine the flour, baking soda and salt and then, pour the flour/dry mixture, slowly in three batches, into the wet mixture, mixing well after each addition until smooth. Pour in the slightly melted peanut butter and just swirl in. You still want to see some streaks of peanut butter. Then, pour in the chocolate chips and mix slightly.
  4. Pour the brownie batter into prepared baking pan and bake for about 45 to 50 minutes. Remove from the oven and let cool for at least 30 minutes before cutting and serving. Enjoy!

 

Chocolatey, fudgey, gooey and everything good. These Triple Threat Brownies are the best brownies ever. You have to try this recipe!

The Giveaway!!

I’ve teamed up today with Peanut Butter & Co. to offer one lucky reader 2 containers of any peanut butter of their choice!! I would, of course, say to get the White Chocolate Wonderful so you can make these brownies. .  but you can really use any Peanut Butter & Co. flavor in this recipe (Dark Chocolate Dreams, Mighty Maple, Smooth Operator etc) and it will be wonderful! Good luck and make these brownies!

a Rafflecopter giveaway
Disclosure: The giveaway is sponsored by Peanut Butter and Co. All opinions expressed here are 100% my own.