I was testing out this recipe yesterday after school when my seven-year-old daughter walked in and ate the entire thing herself! It’s that good and so EASY!! All ingredients found at Trader Joes. Layer: Arugula Burrata cheese Pesto Sun dried tomatoes, julienned Toasted Pine nuts Sliced baguette How easy is this? If you’re not entertaining anytime soon, cut up the burrata into chunks, add grilled chicken and more arugula and you have lunch or dinner!
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One of my first catering gigs for a great @traegergrills sales team! Stay tuned for some amazing Easter brunch ideas.
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This is a must for Easter brunch! The lemon curd combined with the Greek yogurt, sweet berries, and crunchy granola hit the spot! This will serve 15-20. 2 Pints Greek yogurt Lemon Curd Large bag frozen berries Sugar Lemon juice Granola Combine 3-4 Tb lemon curd per pint of plain or vanilla Greek yogurt. (I didn’t measure it but this is my best guess. Add to your liking) Defrost a large bag of frozen berries and add a little lemon juice and 1/2 C sugar and mix. Once defrosted, drain juice. Layer: Lemon curd yogurt Berries Granola Repeat!
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One of my favorite refreshing low-cal drinks to serve at parties. I think it just screams SPRINGTIME! Combine and muddle together (mash together with a wooden spoon to get all the flavors out). Mint leaves Cucumber, sliced Fresh squeezed lime juice Next you can add what you like: Club soda Sparkling water Fresca 1/2 Can frozen limeade concentrate Let this sit for an hour or two before serving. Personally I like sparkling water or club soda but for parties I’ll add Fresca and/or limeade concentrate to sweeten it up. Before serving add a lot of ice and enjoy!
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I absolutely love this salad! It is my go-to for ladies lunches, showers, and feeding a crowd (I double this recipe). The cornbread croutons are the crowning glory. Serve it with the Bandera’s cornbread I posted awhile back and you’ll be in heaven! Salad 6 cups Romaine/red leaf Lettuce, Chopped 1-½ pound rotisserie chicken, shredded 1 avocado, chopped 1/4 cup goat cheese, crumbled 2 whole large Roma tomatoes, coarsely chopped ½ cup toasted almonds, coarsely chopped 1 cup corn 1 cup dates (about 12-14 whole dates, sliced 1 cup cornbread croutons ( *next post) Vinaigrette 1-1/2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice 1 teaspoon Balsamic Vinegar 2 teaspoons Brown Sugar ½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 2 cloves garlic, minced ¼ teaspoon dried basil 1/2 teaspoon dried oregano 3/4 cup extra virgin olive oil
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Don’t skip these cornbread croutons in the Macho salad recipe. If you eat them the day of, they are a little chewy in the center and crispy on the outside and the best thing about any salad you serve them with. Buy pre-made cornbread at your grocery store. (Whole Foods has cornbread as does Dans which is my favorite.) Don’t make Jiffy cornbread because it’s not dense or fattening enough to stay together. You’ll end up with a bunch of crumbs. You want dense, heavy, buttery cornbread to start. I always stock up on cornbread when I see it and keep it in my freezer. Cut cornbread into squares and lay on cookie sheet. Drizzle EVOO and a little kosher salt and pepper. Bake at 300 for 20 minutes or so…(honestly I’ve never kept track) or until starting to get golden brown. You’ll never go back!
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80 degrees calls for a summer favorite. Simple, fresh, and pops of flavor! Slice fresh mango to your preference. Drizzle fresh lime juice over fruit and sprinkle Tajin. Tajin is a seasoning made of ground chili peppers, salt, and dehydrated lime juice. You can buy it at most grocery stores or Amazon.
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Anyone that knows me well has had my Baked French Toast. It’s comfort food on steroids and I’ve never met anyone who doesn’t come back for seconds. 2 loaves cinnamon bread 12 eggs 4-5 C milk 3/4 C Brown Sugar Cinnamon Vanilla Salt Tear loaves of cinnamon bread, challah bread, or any bread you have on hand into pieces. (Great Harvest Cinnamon Chip bread is the best.) Spray casserole dish liberally with cooking spray and add bread. In a mixing bowl stir eggs and milk (depending on how rich you want your casserole use 2%-half and half). Add cinnamon, vanilla, brown sugar and a dash of salt. Combine liquid and pour over bread making sure all bread is covered with liquid. Push down to soak all pieces. Cover and keep in refrigerator overnight. The next day bake at 350 for 1 hour or until cooked through. (Once in awhile the middle won’t cook fully and I stick it in the microwave for 5 minutes and it finishes it off. It also helps to bring it out an hour before you’re…
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Who remembers the “Impossible Quiche”? Well, it’s back and tastier then ever. This picture does not do it justice. 1 C ham, bacon, sausage, or chicken 2 C fillings of your choice (I added chopped asparagus, mushrooms, and tomatoes. You can add any uncooked veggies you like. ) 1 C shredded Swiss cheese 1/4 C chopped onion 2 C milk 1 C Bisquick 4 eggs Heavy dash of garlic salt S&P Spray pie pan with cooking spray and add fillings, onions, and cheese in pan. Beat remaining ingredients until smooth and pour into pan. Bake 35 to 40 minutes at 400 or until a knife inserted comes out clean. Let stand 5 minutes before serving. Add this quiche to the yogurt parfait and baked french toast and you’ve got Easter brunch in the bag!
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