Maple Glazed Carrots ~ I am re-posting this recipe because it’s a simple, family favorite and I think it’s appropriate for the Easter bunny season. Fresh carrots bathed in a maple syrup butter then roasted –– holy yum-ness. What more could a little bunny ask for? I make this dish pretty much whenever I get my hands on some fresh carrots. It’s one of those dishes that easy to prepare and one that I have to fight for before the kiddos gobble them all up. Make these for pretty much any holiday and watch the crowd go wild. This is great recipe to have in your back pocket for such occasions.
Look at these gorgeous farmers market carrots.
Drizzle the maple syrup, and don’t forget the butter, roast and dig in.
Preheat oven to 350 degrees. Place carrots in an oven safe dish. Drizzle with the maple syrup and dollop butter over the top. Cover dish and place in the oven. Cook for 30-40 minutes or until fork tender.
Remove from oven and stir carrots in with the syrup to coat all sides. Sprinkle with salt and pepper and serve.
Beet Slaw + Cilantro Cream Tacos ~ Do you have it? I sure do. Spring fever has struck and I couldn’t be happier to let it take hold. The birds seem to be singing a bit louder, the blue bonnets are starting to line the highways, and the farmers market produce is getting a bit brighter. To stay with the bright and light theme, I made some lighter-styled tacos this week. Grated beets tossed in with some sweet shredded carrots, crumbled salty cheese with a fresh and creamy cilantro dressing, served on top of a corn tortilla make for a delicious taco night, easy weeknight meal, meatless Monday or even better … all of the above. Go frolic, get outside if you can, gaze upon the colorful landscape that’s popping up throughout the country –– slowly in the north (sorry but it will happen soon!) –– gather your friends and let the good spring times begin.
Colorful mealtime planning.
Shred or grate it all up together.
You must add in some diced jalapeño ~ remove the seeds if you can’t handle a lot of heat ~ but just a touch will be good for you.
Place grated beets, carrots, cheese, and minced jalapeno into a large bowl and set aside.
In a small bowl combine sour cream with cilantro, lime juice, and salt and mix well. Pour this mixture over the bowl with grated beets and mix together well. Once combined use a spoon to place about a 1/4 -1/2 cup of the mixture onto a tortilla. Continue the process until all of the tacos are made and serve.
Strawberry Quinoa Salad Wraps with Maple Tahini Dressing ~ Spring is here and it’s my favorite time of year to be at the famers markets. The weather is a bit nicer and not too hot yet (although we know that’s right around the corner) and the fresh, new produce of the seasons starts to trickle in. Artichokes, spring onions, spinach, and s-t-r-a-w-be-r-r-i-e-s to name a few. I have had a longtime love affair with strawberries and could quite possibly eat them by the barrel if you let me –– those little red guys just make me happy. To help balance out the gluttony of the last two weeks –– spring break and South by Southwest eating frenzy –– I am stocking up on some healthier fare to get us back into the swing of reality and well … life. Can I get a woot woot for back to school?! One thing high on this stock-up list is to incorporate more greens and salads, of course. This Strawberry Quinoa Salad Wraps with Maple Tahini Dressing helps to cover both of those bases. A hearty and delicious salad speckled with spinach, strawberries, and feta cheese then tossed up with my new favorite dressing and wrapped up into a spinach tortilla can be good for a meal on the go or some (recovery) sit down time with the family.
I could eat all of these in one sitting — yum.
You could stop here but I opted to wrap-up this tasty salad for an on-the-go option.
Wrapped up and ready to go — dip in!
Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
Pimento Cheese Shells with Spinach Marinara ~ There are nights when you just need comfort food –– you need a good ole hearty meal with a (big) glass of wine. For me, these nights usually happen on Sunday. We tend to wrap-up our hectic weekends with a big meal and some family time around the dinner table. These are my favorite nights. Sunday suppers occur in the early hours of the night or close to the time when one would dine out for a blue plate special. Do they still have those? I tend to take a little more time in the kitchen for these early evening dinners and our meals are usually large enough to feed us into the week ahead for a meal or two. This week, I made this hearty pimento cheese stuffed shells with a chunky spinach tomato sauce that must be served with some warm bread for dipping and sopping. the pimentos give the shells just a touch of sweet peppery flavor while the spinach gets some greens added into the dish and we could all use a little of those, right? Take some time to gather together and enjoy this hearty meal.
Layer the bottom of the pan with half of the sauce then top with the pimento cheese stuffed shells.
Cover the stuffed shells with the remaining spinach marinara sauce.
Smother with cheese, then bake.
Grab your wine and serve up the cheese-y goodness.
Place the olive oil into a large pan over medium high heat. Add garlic and onions and saute for 1 minute. After one minute add in the fresh spinach and continue to stir. Let cook for 2 minutes then reduce heat to low. Next, add in the tomato sauce, diced tomatoes, basil, oregano, sugar, salt, and pepper and give a good stir. Cook for 5 minutes then remove from heat.
for the stuffed shells
Make shells according to package directions then drain well.
Preheat oven to 350 degrees.
In a large bowl combine ricotta cheese, eggs, white cheddar cheese, pimentos, green onion, and salt. Stir well, then set aside.
Place half of the spinach marinara into the bottom of a 9X13 baking dish. Using a large spoon scoop ricotta mixture into each shell and place out onto the sauce in the pan. Continue the process until the pan is full. Then top the shells with the reaming sauce followed by the mozzarella cheese. Bake for 25-30 minutes or until the cheese is melted and lightly golden in color. Remove from the oven and serve.
Irish Coffee Milkshake with Whiskey Whipped Cream ~ I made this for a few reasons. One, it’s a sweet treat to enjoy this St. Patrick’s Day –– or any other day for that matter. Two, I was back on Studio 512 featuring my monthly recipe (catch the video below) and I wanted to do something a bit festive this time. AND three, well … it’s a milkshake + whiskey so … one that can’t be stolen away by the kiddos because it’s for A-D-U-L-T-S only. We adults deserve a break once in a while –– and a cocktail and sweet treat break is the best kind of break in my opinion. This shake is just enough to get you in a sweet shamrock mood with a slight twist but not to over do it like you did back in your college and green beer drinking days. I mean, the holiday is on a Tuesday after all, we should be somewhat restrained, right? Grab your green, shake-up your shamrocks, and I wish you all the luck of the Irish this season ~ Cheers!
Place the heavy cream into a large bowl and add whiskey and granulated sugar. Whip together on high speed for 5-8 minutes or until light, fluffy, and peaks are formed. Then set aside.
In a small bowl add coffee and brown sugar and whisk together until most of the sugar has dissolved. Place ice cream into a blender and pour coffee mixture and whiskey into the blender. Mix together on high speed for 20-30 seconds or until smooth and creamy. Pour out into serving glasses, top with a few Tablespoons of whiskey whipped cream. Garnish with a sprinkle of cocoa powder and serve.
Warm Potato + Pea Tendril Salad with Maple Tahini Dressing ~ I think most of us have those special things that we always have to get when we go to certain places that we love to frequent. That certain cup of coffee done just the way you like, or that same scoop of ice cream we get every time we are at our favorite ice cream shop, or even that perfectly fitted shirt that we have to go back and buy one in every color. Doesn’t everyone do this? Sure I am adventurous and enjoy trying new things, but there’s a “list” of favorites that I usually don’t stray from. Part of this list happens to be some of those items that I absolutely can’t resist picking up when going to the farmers market. Fresh and juicy strawberries –– make me want to scoop up at least 3 or 4 baskets. Perfectly ripe tomatoes –– you know I am coming home with a mound of those. Earthy sweet potatoes –– can be cooked so many ways, I have to grab at least a few of those. But there is a special place in my heart (and stomach) for the gorgeously-Mother-Nature-curled pea tendrils –– they are just so lovely. A bunch of these will last for a good week, if treated right, and they can be used for many wonderful dishes. Top your tacos with them, quickly saute them with some olive oil, salt, and pepper, or add them into a salad such as this one. Slightly sweet pea tendrils pair well with roasted potatoes and feta cheese, but what really makes this salad ah-mazing? The dressing –– do yourself a favor and make it, add it to this salad, and dive on in.
Maple Tahini Dressing — need I say more?
Douse the salad with the dressing and grab some forks.
Warm Potato + Pea Tendril Salad with Maple Tahini Dressing
Preheat oven to 350 degrees. Chop potatoes into 1" pieces and place onto a cookie sheet. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Using a large spoon (or hands) mix together until potatoes are evenly coated and spread out evenly onto the pan. Roast for 25-30 minutes or until fork tender, giving a stir at the 15 minute mark. Once finished roasting, remove from the oven and set aside to cool slightly.
Place pea tendrils into a large bowl. Top with potatoes, then drizzle with Maple Tahini Dressing (see recipe below), and toss together. Next add feta cheese and sesame seeds to the bowl, toss together one more time and serve.
10 Delicious Meatless Monday Ideas ~ Oh, Monday you seem to sneak up on me every week. After a weekend full of busy fun, coupled-up with a little relaxation, there you are –– like a puppy jumping up on the bed with a cold nose in the morning sweet, yet slightly crazy. During the start of […]
Shrimp + Cheddar Grits ~ I had every intention of making this dish last week, but alas the days got a away from me and it didn’t happen. The classic shrimp and grits has been on my mind for some time now and after much delay, it finally made it’s way to our dinner table. […]
Chicken Naanini Sandwich ~ This might be a strange thing to say, but I adore shredded chicken. Once you learn the basics of how to make it, you can then add as much flavor to it as you want to create a different meal each time. The best part? This one is quick. In this recipe, I […]
Kale + Gruyère Puff Pastry Tartlets ~ Last week I help put together not one, but t-w-o parties –– It was a b-u-s-y week to say the least –– whew-wee. It was during this time that I was looking for things to make that could be easily transported, and hopefully served hot because this weather […]