I remembering making this appetizer the first time I hosted Easter back in Corona Del Mar 12 years ago and it’s still one of my faves! Toast baguette slices (slice at an angle so you get more surface area). Slather Butter Dijon mustard mixture on top of toasted baguette (1/2 butter 1/2 mustard, mixed). Layer Prosciutto, roasted asparagus, and top with Brie cheese. Broil for one minute. I just ate 3 of them!
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I can’t stop laughing at my homemade smash cake! Never trust my baking tips, only cooking tips!
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Celebrating a very special One Year Old today!
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It’s a Cupbop kind of night!
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Happy Easter from my family to yours! I’ve loved seeing a bunch of @justadash_ dishes on IG so tag me and let me know what you think!
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After a busy weekend with a lot of food, this is perfection! Cottage Cheese (favorite 2% is Costco least favorite Trader Joes) Sliced Mango Chia Seeds Drizzle of honey
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I’m in California this week so most of the recipes are going to be using leftovers from Easter and other things I’ve made from around the house over the last couple of weeks. I like to keep it simple and healthy after big holidays and parties. Use any granola you have around the house. I used my homemade granola from a previous post but most should work. Add Peanut butter and honey until combined and fairly sticky. I don’t know measurements but if I had to guess 2 C of granola to 1/2 C Peanut Butter and 1/4 C honey. I added a little vanilla extract too. Once it’s combined spray mini or regular muffin tins generously with coconut spray and fill with granola and shape in a cup. Freeze muffin tins for a couple of hours and take out right before serving. Fill with Geek yogurt and fruit.
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Loved this easy salad especially with mint, lemon, and feta! Spinach and Bibb lettuce Roasted Beets, quartered (I used TJs roasted beets) *Roasted carrots (found these awesome Heirloom baby rainbow carrots at Harmons) Mint leaves, torn Flat leaf parsley, chopped Feta Dressing – combine 2 tsp fresh lemon juice 2 tsp Sherry vinegar (or any vinegar you have) 1 tsp Dijon mustard 1 tsp Cumin 1/2 C EVOO 1 TB finely chopped fresh mint s&p *To roast carrots set oven to 425 and drizzle EVOO on carrots. Bake for 20-30 minutes or until caramelized.
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I also ate this yummy salad for dinner and I despise writing recipes in comments so here you go! Vinaigrette: combine 2 garlic cloves, minced 1 tsp Dijon mustard 3 Tb red wine vinegar 1/2 lemon, juiced 2 Tb chopped fresh flat-leaf parsley 2 Tb minced fresh tarragon (use dried if you don’t have fresh) 1/2 C EVOO Salad: 1 pound small red new potatoes 8 large eggs ( go for soft boiled not hard boiled) 1/2 pound green beans, stems trimmed 2 pounds fresh sushi-quality tuna 2 tablespoons extra-virgin olive oil S&P 1 pint teardrop or cherry tomatoes, halved 1 cup olives Your favorite lettuce You can cook the potatoes, eggs, and green beans in the same pot (Yay). Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs and green beans. Boil the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put everything under cold water to stop cooking. Eggs should be soft boiled which taste so much better…
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This grilled cheese is called grab everything you can think of in your kitchen (not much from being gone) and throw it in a sandwich. The result was the BEST grilled cheese I’ve ever had! Layer: Buttered sourdough bread Pepper Jack cheese Sliced Black Forest ham Sautéed onions (sauté EVOO and sliced onions for 20 minutes until brown and soft) Thinly sliced apples Goat cheese Roasted Pineapple Habanero sauce (Get it now at Costco! Very spicy very delicious.) Buttered sourdough Heaven!!
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