These were a HUGE hit with the kids tonight! Clay pots (found at Michaels for .99) Fill with favorite ice cream Buy Oreo pre-made pie crusts. Crumble in a ziplock bag and sprinkle over ice cream. Clip fake flowers (from Michaels) and insert into “dirt”. Garnish with gummy worms.
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Filming a fun segment on @studio5ksl today! Meatloaf cupcakes (previous post) and turning the leftovers into two different meals. My family all agreed we liked this “meatloaf marinara” sauce as much as the cupcakes. Crumble up leftover meatloaf muffins and put in Arrabbiata sauce. Top with shaved Parmesan and red pepper flakes. Serve over *zoodles or pasta! * I sauté my zoodles in a little Grape Seed Oil and S&P. Don’t overlook them or they’ll be soggy and watery. You want them cooked al dente.
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There is snow on the ground, and I feel the need to hibernate! This Lemon Pancetta Ziti pasta – is just what this weather calls for. I served it for my daughters first birthday and it was a big hit with the kids and adults. It’s comfort food with a touch of fresh spring flavor. 1 1/2 pounds ziti pasta 1 package diced pancetta (Trader Joes) 1-2 jars Alfredo sauce 2 lemons, juice and zest 1 C basil, julienned 3 Tb fresh thyme 1 C shredded Mozzarella 1 C shredded Parmesan 1 C Panko bread crumbs EVOO (extra virgin olive oil) S&P Boil pasta until al dente. Drain and put in casserole dish. Sauté pancetta until browned. Drain oil and set aside. In a sauce pan heat cream sauce. Add pancetta, basil, thyme, and zest of two lemons and S&P. Take off heat and add juice of 2 lemons. Top pasta with cream sauce. Combine bread crumbs, mozzarella, and Parmesan and add on top of pasta. Drizzle with EVOO. Bake at 350 for 20-25 minutes or until top is brown….
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You would never know these fresh and tasty tacos came from the freezer! Fish tacos with tropical slaw are healthy, easy, and delicous! Frozen Mahi Mahi (Trader Joes) Adobo sauce Fish seasoning/rub/Tajin Tropical slaw Purple cabbage, thinly sliced Mango, chunks Pineapple, chunks Green onions, sliced Cilantro, finely chopped Red pepper flakes Dressing 1/2 C Orange Muscat Champagne Vinegar 1/2 C Grape Seed Oil 2 TB sugar S&P Thaw Mahi Mahi and drizzle with EVOO. Spread a little adobo sauce (very spicy) on fish with your favorite seafood rub/Tajin/S&P. Grill until medium rare and still moist. Add all slaw ingredients together. Mix dressing and put over slaw mixture. Let it sit in the fridge for a couple of hours before serving. Char or grill corn/flour tortillas Add fish, slaw, avocado, lime juice, lime zest, and cotija cheese to tacos. Enjoy!
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Another great dish to serve a crowd. The fresh herbs with this steak was a huge crowd pleaser! In a blender combine: 1C fresh flat leaf parsley 1C fresh cilantro 1/2 onion or whole shallot 6 cloves garlic 1Tb (or more) red pepper flakes 2 TB dried oregano 1/4 C lemon juice/lime juice/Red wine vinegar, or any type of acidic liquid Lemon or lime zest S&P Blend until just combined. Add 1 1/4 C EVOO at the very end and spin once more until combined. Marinate flanks steak with a portion of the chimichurri sauce for 1-2 hours before grilling or Traegering. Once grilled, let rest for 10 minutes and thinly slice. Top with spoonfuls of chimichurri sauce. *I always have my steak at room temperature before throwing it on the grill or Traeger. It cooks more evenly and you can keep a nice pink inside without overcooking the outside.
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So simple, so delicious. I had this at a food truck in Oakland, Ca and knew I had to try it at home! Because this is such a simple dessert, use the highest quality ingredients you have or can buy. Talenti vanilla bean ice cream Caramel sauce (many great jarred ones out there) Extra Virgin Olive Oil, drizzle Pinch of sea salt Try it, I promise you’ll love it!
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My girlfriend brought me this dish when I had my last baby and it’s been my favorite salmon recipe ever since. It’s really that good! Zest and juice of 2 limes 3 TB maple syrup 2-3 TB Sriracha 1 tsp coarse sea salt 2 pounds salmon fillet, skin removed Coarsely chopped cilantro Preheat oven to 425°. In a bowl, whisk zest, juice, syrup, Sriracha, and salt. Place salmon in a baking dish and pour mixture over top. Let sit for 15-20 minutes. Roast until cooked through and flaky, 15 minutes. If grilling or putting on the Traeger, marinate fish with 3/4 of sauce. Grill for 15 to 20 minutes and then top with remaining sauce and sprinkle with cilantro.
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A very fun way to eat your veggies! This Chop and Pop is a takeoff from a delicious Four Seasons restaurant. Add whatever veggies you have around the house, these are some suggestions. If you want a quick version, use bottled green goddess dressing but this one definitely kicks it up a notch. White cauliflower Broccoli Snap pea Grape tomatoes Red Peppers Cucumber Corn Radish Sliced jalapeño peppers, deseeded Goat cheese crumbles Popcorn (one bag microwavable) Parmesan Thyme Green goddess dressing 1. Blanch and shock the yellow cauliflower, white cauliflower, broccoli, and snap pea 2. Slice the grape tomatoes in half, cut the other vegetables into ½ inch pieces 3. Toss the vegetables so they are lightly coated in the green goddess dressing 4. Remove the popcorn from the bag and while it is still hot toss with parmesan and thyme 5. Place the popcorn on top of the salad as garnish Green Goddess Dressing 2 anchovy fillet 1 garlic clove, minced ¾ c mayonnaise ¾ c sour cream ½ c chopped parsley ¼ c chopped tarragon 3 T chopped chives…
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En route to the Middle East today and thought I’d leave you with this parting recipe. Pass it along to your family for Mothers Day! Store bought pound cake, unsliced (I also used poppyseed so use your favorite). Egg milk cinnamon vanilla (use your normal egg mixture you use for French toast) Whipped cream Lemon Curd Fruit for topping Maple syrup Cut thick slices of pound cake and dip in egg mixture until soaked. Put on griddle for 2-3 minutes on each side or until cooked through. Add lemon curd to whipped cream (1-2 TB per 2 C of whipped cream). Smear plate with lemon curd, plate French toast and top with berries, whip cream, and maple syrup!
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I got in a lot of trouble for taking this picture. This was a cross between a tortilla and crepe and was delicious! We opted for a savory one and they added: Goat cheese Extra Virgin Olive Oil (best in the world) Za’atar (ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added) Chili paste
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