Honey Balsamic Strawberry Ricotta Toasts ~ There is just something about a good piece of toast –– the crunch, the softness, and the satisfaction –– and a lot of people seem to agree with me on this idea. It seems that almost every day someone is posting a new way to serve up that crusty slice of bread. Topped various things from sweet to savory so, I thought it best to not post a toast (ha!). However, I had a meeting last week and served coffee alongside these beauties and the consensus was unanimous after that day –– I must at least mention something about this little number. After much humming about it on my part, and ooooo-ing and ahh-ing about it on my colleagues part –– here we are discussing toast. What makes this one so delicious is the tangy and sweet strawberry combo piled onto simple and creamy ricotta cheese served over that wondrous bread that has been, you guessed it … toasted. Serve this at breakfast with your coffee, make it for your next Sunday brunch and pair it up with a mimosa or two, or heck, add to the dinner table as a special side dish and start the crunchin’.
Place balsamic vinegar, honey and salt into a medium bowl and whisk together well. Next add in the strawberries and gently stir together and set aside.
Place bread into the toaster and toast until golden, this may have to be done in batches depending on how large of a toaster that you are using. Once golden remove toast and spread each piece with 1-2 Tablespoons of ricotta cheese. Using a slotted spoon, top each toast with a heaping Tablespoon of the honey balsamic strawberries followed by a few pieces of fresh mint then serve.
Cheddar Scramble, White Bean, Radish + Mango Tacos ~ Tacos are a big deal around here. Ever since we landed in the good ole state Texas they have become a HUGE part of our eating repertoire. Sure we ate them casually before but I feel as though we’ve taken our relationship with tacos to the next level. We are often eating them for dinner –– hello, Taco Tuesday. Tacos are also a big part of our breakfast meals and for those quick meals that you need to throw together before someone goes screaming through the house with hunger issues. In short, we love ’em. I am also a fan of breakfast for dinner –– pancakes, waffles, crêpes or, you guessed it, breakfast tacos. This week we made these Cheddar Scramble, White Bean, Radish + Mango Tacos. Simple scrambled eggs doused with melt-y cheddar cheese then topped with a flavorful white bean, radish and mango mix that has a touch of jalapeño and zesty lime. Now this is a good relationship.
Gather your lovely ingredients and try not to eat it all before making the tacos.
Heat things up a bit with a little (or a lot) of these guys.
Get ready for din-din.
Cheddar Scramble with White Bean, Radish, + Mango Tacos
Place white beans, radish, mango, cilantro and jalapeño into a medium bowl, add in the lime juice and olive oil and stir together. Once combined add the cheese and give a final stir then set aside.
For the Cheddar Scramble
Place eggs into a medium bowl and add in the water then, whisk together well. Next place a medium pan over medium low heat and add in the butter. Allow butter to melt. Once melted slowly add in the egg mixture and let cook for 30 seconds. Give a gentle stir and add in the salt and pepper. Let cook for another 30 seconds then fold in the cheddar cheese and let cook for another 20 seconds then turn off the heat.
Place two corn tortillas on top of each other. Top with a Tablespoon or two of the scramble mixture then top with two tablespoons of the white bean mixture. Top with a dollop sour cream (if desired). Repeat process until all of the tacos are made and serve.
Tempura Cauliflower with Creamy Radish Dip ~ Anyone else having a bit of a crazy April? It seems that almost everyone that I know is going through some crazy stuff right now. Is it the new moon? The change of the season? The stars out of whack? I am not sure what is going on but I do know that such times usually call for good friends, good food, and maybe a drink or two. I have been thinking about making some tempura cauliflower since I had it well over a month ago at one of my favorite spots –– Elizabeth Street Cafe. I love this place. Sure the name is cool and all (ha!), but it’s really about the wonderful food, atmosphere, and service that make this cute spot one of my go-to’s. On my last visit with a friend we ordered the special tempura cauliflower –– it was SO darn good. They served it with a soy dipping sauce of sorts but I decided to serve mine with a slightly spicy and velvety radish dip –– and you know how I feel about my dipping. This Tempura Cauliflower with Creamy Radish Dip works well together but you could also make this dip to top some grilled chicken or fish or spread it on a sandwich. I enjoy the crunch and zest of radishes paired with this creamy dip and it’s a great way to use up those radishes.
Mince your radishes for the creamy dip.
Make the creamy dip.
Cut the cauliflower into florets then plunge into the tempura batter.
Light and fluffy batter surrounds the tender cauliflower –– now it’s ready for dipping.
Place cauliflower florets into a steamer with water over high heat and bring to a boil. Let boil for 5-7 minutes until just fork tender. Once tender remove from heat and drain well. Place a few paper towels into a large bowl and set aside.
Place 3-3 1/2 inches of oil into a heavy duty pan over medium heat. IN a large bowl add flour, cornstarch, and salt and whisk together well. Next, slowly pour the soda water into the flour mixture and gently stir together. Once combined, check the oil to see if it's hot by adding a small drop of the tempura mixture to the pan. Once it starts to sizzle, begin adding a few pieces of the cauliflower into the tempura batter to coat them on all sides. Once coated place them into the hot oil slowly, a few a time, don't over crowd the pan. This will need to be done in batches. Cook cauliflower until lightly golden then place each piece into the prepared bowl, sprinkle with salt, and start the process over again by adding a small batch of the steamed cauliflower into the tempura batter to coat then into the oil to cook. Continue until all of the cauliflower is cooked and serve with the creamy radish dip.
Carrot Slaw Lentil Salad ~ The great thing about this time of year, among many other wonderful things of course, is the food. It’s the time when dishes are transforming into lighter more swimsuit season (gah!) fare –– get ready it’s coming whether you’d like it or not. So, you need more salads and vegetable forward dishes on your table. This Carrot Slaw Lentil Salad is a great way to go. You can certainly add extra jalapeño if you would prefer to heat things up a bit more but for me one did the trick. Lentils a easy to make, high in protein and fiber, and compliment this carrot slaw swirling with fresh lime, cilantro and chopped carrot tops well. Serve it warm or cold, as a side dish or a main and get ready for that upcoming heat wave that’s about to blow through.
Once you make your lentils this salad comes together fairly quick.
I’m back at Studio 512 with the wonderful host Amanda Tatom ~ watch me make this salad on the show.
Serve this salad warm, room temperature or chilled.
Strawberry, Green Tea + White Chocolate Cookies ~ These cookies have been on my mind for a few weeks now –– every since strawberries hit the farmers markets around here –– and I finally got around to making a batch. The interwebs have been inundated with a LOT of green tea recipes most of which […]
Warm Asparagus, Fennel + Strawberry Salad ~ Springtime is a time of new and renew. It’s a time to start and a time to begin. Last week appeared to be my week for all things electronic to fail in my life. First it started with a s-l-o-w running computer to my computer eventually crashing. UGH! […]
Maple Sesame Sticky Wings ~ There are two different types of wings in my opinion. First, you have your crunchy and fried chicken wings that need a little extra sauce for dipping. Second, you have your slightly healthier baked or stovetop wings that tend to not need any dipping sauce because they are “sticky” and tender. This week […]
Spicy Black Bean Hummus Vegetable Sandwiches ~ Last week was a bit crazy and filled with a lot of rich and heavy foods. To finish off the hectic week my computer crashed –– and by crashed I mean it’s now on the official “Failure” alert status at the Apple store. Bah humbug! Considering I spend a […]
Beet Chips + Yogurt Chipotle Sauce ~ I am a dip-per and I have been for some time. This is not to say I don’t have my wits about me (although sometimes this could be true), it’s to say that I enjoy things that need to be dipped into sauces and creamy goodness. I blame my […]
10 Delicious Recipe Ideas for Easter Brunch ~ Brunch is by far my most favorite meal to consume. It has the best of all meals rolled into one time involving appetizers type dishes, fresh salads, and even some hearty fare. In my experience, I have found that most of these brunches usually start with a […]