#BrunchWeek: Cheesy Potato Asparagus Tart

May 10, 2017May 11, 2017 ~ lk529 ~ 8 Comments

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

What is the first produce that comes to mind when you think spring?

For me, it’s asparagus.

Asparagus is in season from May until mid-June, and here in the US, Michigan has the 2nd largest crop in the nation.

We just love asparagus and typically enjoy it simply roasted (in the microwave) with butter, olive oil, S+P. But for brunch, I wanted something a little fancier.

How do you brunch? Sit down or buffet?

I prefer a sit down restaurant for brunch, but there is something appealing about a buffet style brunch on occasion. The ability to get just about any and every taste on your plate can be quite fun and a great way to try something new.

The dish I present to you today would be perfect for that buffet style brunch. As a side dish, it would complement the carving station quite nicely.

The asparagus on top of these cheesy potatoes is what makes this side dish fancy and perfect for brunch.

Cheesy Potato Asparagus Tart

Ingredients:

3/4 lb asparagus
2 russet potatoes, peeled and cubed
1 C plain whole fat yogurt
1 block (6 oz) Cabot Alpine Cheddar Cheese, shredded
3 eggs, beaten
1 sheet puff pastry, thawed

Steps:

Bring a pot of salted water to a boil. Have a large bowl of ice water handy.
Snap off the woody ends of the asparagus. Cook in the boiling water 3-4 minutes. Remove asparagus from the pot and place in the ice water. Once cool, remove to a paper towel to dry.
Preheat oven to 400 degrees F.
Cook the potatoes in the same pot of boiling water until fork tender. Drain and mash. Fold in the yogurt and shredded cheese. Season to taste with S+P. Stir in the eggs.
Roll out puff pastry and place in a greased tart/pie pan. Fill with the mashed potatoes. Top the tart with asparagus spears, trim to fit as needed. Place pan on a baking sheet and place in the oven.
Turn oven down to 375 degrees F. Bake 35-40 minutes, until the crust is golden and filling is set. Allow tart to cool 10-15 minutes before serving.

*This recipe is adapted from Stacy at http://sundaysuppermovement.com/cheesy-potato-asparagus-tart-sundaysupper/*

Cheesy Potato Asparagus Tart for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BrunchWeek Beverages:

Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:

Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:

Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

Breakfast Loaded Tatertot Casserole from Big Bear’s Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:

Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: English Muffins

May 9, 2017May 10, 2017 ~ lk529 ~ 12 Comments

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I think every foodie, blogger or not, has a culinary bucket list. Those dishes they hope to master or those that seem too difficult to possibly be made at home.

For me, a lot of those items happen to involve yeast.

So what better push did I have than when Red Star Yeast signed up as a #BrunchWeek sponsor?! I narrowed my #BrunchWeek menu item down to bagels or English muffins.

English muffins won out, simply because I’d just finished my last store bought muffin and I have 3 bags of store bought bagels in the freezer (not because I keep forgetting they’re in there or anything…).

English Muffins for #BrunchWeek from Sew You Think You Can Cook (1)

Luckily, I have a friend who is a whiz at working with yeast. Karen of Karen’s Kitchen Stories. She had a few options of English muffins on her blog and I sent her a message with a couple of questions and reassurance.

You guys. I don’t know why I was so afraid of making English muffins! They were simple! It is important to note that the process is made easier if you own a griddle and a kitchen scale. And let me tell you, they were fantastically delicious. The dozen or so muffins didn’t last more than 3 days in my house. They’re particularly tasty with some peach jam from the farmer’s market.

English Muffins

Ingredients:

1 3/4 C warm milk (105-110 degrees F)
3 tbsp softened butter
1 1/2 tsp salt
2 tbsp Dixie Crystals granulated sugar
1 egg
539 g bread flour
2 tsp Red Star Platinum yeast
cornmeal, for sprinkling the griddle

Steps:

In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, except the cornmeal. Beat the dough at medium-high speed for five minutes, until the dough releases from the bowl and is smooth and shiny.
Scrape the sides of the bowl and cover. Place in a warm corner of the kitchen (I use my microwave) for 1-2 hours, until the dough rises and is very puffy.
Preheat oven to 350 degrees F.
Sprinkle griddle with cornmeal.
Turn dough out onto a large cutting board or smooth counter top. Have a bowl of water nearby.
Divide dough into 16 balls, using a wet bench scraper and wet hands. Flatten the balls a little bit until they resemble English muffins. Place on the prepared griddle one inch apart. Sprinkle the tops with more cornmeal. Cover with parchment paper and let the dough rise for 20 minutes.
Turn on the griddle to 325 degrees F. Cook 7-15 minutes on each side. Place a baking sheet on top of the muffins if they puff too much.
Place the muffins on a baking sheet and bake 10 minutes, until an internal temperature of 200 degrees F is reached. Cool muffins on a cooling rack.

*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2013/05/english-muffins-avid-bakers-challenge.html*

English Muffins for #BrunchWeek from Sew You Think You Can Cook (2)

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BrunchWeek Beverages:

Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:

Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:

Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:

Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:

Mini Rustic Apple Pies from Forking Up

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: Put an Egg on It Mac and Cheese

May 8, 2017May 10, 2017 ~ lk529 ~ 19 Comments

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I am so excited to be back with #BrunchWeek this year. I had to sit out last year’s as we didn’t have an address in time. And then we didn’t even have internet access until June!

Shortly before my #BrunchWeek cooking started, I watched Food Network’s The Kitchen breakfast episode. The very first recipe of the show was macaroni and cheese made for breakfast by Katie Lee.

Put an Egg on it Mac and Cheese | Sew You Think You Can Cook

With Cabot Cheese being a sponsor again I knew I had to give this comforting dish a try! I mean, what better way to showcase incredible cheese than in mac and cheese!? The only question was which flavor…

Cabot generously sent us 5 amazing flavors: Hot Habanero, Pepper Jack, Alpine Cheddar, Vermont Sharp, and Seriously Sharp.

With the hopes that my kids would try some pasta, I knew hot habanero and pepperjack were out. At first taste of the Vermont Sharp, I knew I had a winner; this cheese was just screaming to be paired with pasta.

I used breakfast sausage in my mac and cheese to really play up the breakfast side of the dish. But what really makes this the perfect brunch meal are the eggs added to the top of the casserole!

Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9″ x 11″ dishes. Before topping it with the eggs and panko, I covered one and stuck it my freezer for a later date.

Put an Egg on it Mac and Cheese

Ingredients:

1 lb elbow macaroni
4 tbsp butter, divided use
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
8 oz breakfast sausage, cooked and crumbled
3 C whole milk
1 block (8 oz) Cabot Vermont Sharp cheese, shredded
4 oz cream cheese
1/2 C panko
8 eggs

Steps:

Cook macaroni in a pot of boiling salted water two minutes shorter than package instructions.
Preheat oven to 350 degrees F. Grease a large casserole dish, or two small casserole dishes.
Melt 2 tbsp butter in a large pot over medium-high heat. Saute onion and bell peppers until tender. Add in the cooked sausage. Stir in the milk and bring to a simmer. Add in the shredded cheese a handful at a time until melted. Add the cream cheese and stir until melted. Stir in in the cooked pasta until evenly distributed.
Pour macaroni and cheese into prepared casserole dishes.
In a small skillet, melt the remaining butter. Toast the panko until golden.
Using the bottom of a measuring cup, create wells in the top of the casserole. (Note: Spray the bottom of the measuring cup with nonstick spray to make it easier!) Crack eggs into those wells. Season eggs with S+P. Top entire casserole with toasted panko.
Bake until egg whites are set and yolks are set to desired “runny-ness,” 12-18 minutes.

*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/breakfast-mac-and-cheese*

Put an Egg on it Mac and Cheese for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BrunchWeek Beverages:

Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:

Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:

Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:

Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:

Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:

Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

#SundaySupper: Summer Dinner Salad Recipes

May 7, 2017May 11, 2017 ~ lk529 ~ 18 Comments

When my mom was here in April, I asked her if there was anything in particular she wanted for dinners during her visit.

Her answer, not surprisingly, was “something light!”

My brother and his wife recently bought a house in my parents’ neighborhood and are doing some remodeling. While the construction is taking place, they’re living with my parents.

My dad travels a lot for his job so my mom doesn’t tend to cook much when he’s gone. Simple salads, high protein snacks, and lots of fruits and veggies are usually enough.

My brother and sister-in-law do cook, and enjoy doing so. (From what I hear I’m going to be insanely jealous of the kitchen they’ll have once their first home is complete.) The food they cook is delicious, too! But the diet change had her craving “something light.”

“Something light” isn’t usually in my wheel house, so I took to Pinterest hoping to find something in my long list of saved pins to satisfy. I sent Mom a link for a Superfoods Salad and was met with a resounding “yes, please!”

If you’re feeling the tug to healthier eating as the summer draws near, be sure to scroll past my recipe for some more great dinner salad options from the Sunday Supper crew.

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook

This salad was so fantastic, that I made it again the following week when my in-laws were visiting! Even my “meat and potatoes” father-in-law enjoyed the salad.

I know I’ll be making the salad again. It’s satisfying and filling without leaving you feeling weighed down. As a salad with a bunch of ingredients, it’s easy to assemble. Particularly if you have some leftover quinoa in the fridge already! Because kale is a hearty green, the salad will keep in an air tight container in the refrigerator up to a week.

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook (2) When my in-laws were here we cooked up some chicken and had pita bread, too. I forgot the Greek yogurt/sour cream in the dressing the second time around and it works just beautifully. Literally. While I preferred the touch of creaminess to the dressing it’s not necessary, and does make for a more photogenic salad.

The recipe below feeds 2-3 people. (I tripled it to serve a party of 5, which was an over estimation.)

Kale Superfoods Salad

Ingredients:

1/2 C frozen edamame, cooked according to package instructions
1/2 bunch kale, stems removed and torn
1/2 C cooked quinoa
1/2 C blueberries
1/2 C red grapes, halved
1/2 C dried cranberries or dried cherries
1/3 C shredded Parmesan cheese
1/4 C sunflower seeds
1/4 C walnuts, chopped
1/4 C orange juice
2 tbsp olive oil
1 clove garlic, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 tbsp sour cream or Greek yogurt

Steps:

Toss kale, quinoa, edamame, fruits, cheese, and sunflower seeds in a large bowl.
Make the dressing: Whisk together the orange juice, olive oil, garlic, sugar, and Greek yogurt/sour cream in a small bowl. Season to taste with S+P.
Pour dressing over the salad and carefully toss to evenly coat.

*This recipe is adapted from Averie at https://www.averiecooks.com/2016/06/twelve-superfoods-salad.html*

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook (3)

Sunday Supper Summer Dinner Salad Recipes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Burnt Honey Ice Cream

May 3, 2017 ~ lk529 ~ 5 Comments

There are some days being a military family is just plain hard.

Burnt Honey Ice Cream | Sew You Think You Can Cook (1)

And really, we haven’t dealt with the hardest of experiences as my husband hasn’t deployed in his 7 years active duty. But comparing experiences and hardships doesn’t help anybody.

Not having been “in theater” is something my husband thinks about quite often. There’s a pull in him to serve and protect, and yet I know he’s thankful not to have missed out on any of our children’s milestones to date. But there’s an almost guilt he feels when someone, seeing him in uniform, thanks him for his service.

This past year, my Facebook world has been teeming with families separated due to deployments. And I, too, feel that pull. The guilt when I complain that life might be just a little too hard, that my husband has to travel 3-4 days a month. But it’s not fair to me to belittle my experiences either. Everyone is dealing with something and that something, no matter how “small or insignificant” it may seem to an outsider doesn’t mean it’s not the world to the person in the moment.

The hardest part that just about every military family can relate to is being far from family and friends.

We just had a fabulous week with my in-laws who came all the way out to California from Alabama to spend their vacation time. My husband even took the week off to make it an incredible “stay-cation.” We went to Disneyland for the first time, checked out the Aquarium of the Pacific, and went to an LA Galaxy game. Of course Tilly brought some crafts to do with the boys and we set up a garden! Our front step is now the home to some beautiful orange and blue flowers, and my balcony is a pot garden with strawberries, tomatoes, and herbs. Here’s to hoping I don’t kill everything!

With every move we have to say goodbye to friends we made at that duty station. Those goodbyes are hardest when the friends we’ve made are civilians who aren’t moving somewhere new, too.

I think there’s an understand among military friends that, yep, we’re moving again, but the military is small, we’ll see each other again.

Today’s post is about one of those friends. I’ve talked, countless times, about Tara of Tara’s Multicultural Table. I’ve known Tara for almost 8 years. Our husbands attended ROTC together and we were stationed in the FL panhandle together. We’re godparents to each others children and constantly keep in touch even though we moved to OH and they moved to DC in 2014. Then we came to CA and they should hopefully be joining us next year. Trust me, these next 12 months are going to be a combination of excitement and fear my hopes coming down crashing.

The recipe I’m sharing today is one that Tara made when we were visiting two years ago over Memorial weekend. It was so intriguing, I just had to make it myself. The burnt honey flavor is strong and a great compliment to a baked apple dish. I suggest using a sweet honey, and one that you like.

Burnt Honey Ice Cream | Sew You Think You Can Cook (2)

Burnt Honey Ice Cream

Ingredients:

1/2 C honey
2 C heavy cream
1 C whole milk
9 egg yolks
1/4 C sugar
1 C cold crème fraiche
1 tsp Kosher salt

Steps:

Heat honey in a large saucepan over medium heat. Cook until the foam that forms reduces and the honey becomes amber in color, about 5-7 minutes.
In another saucepan, heat the heavy cream and milk over medium heat until warmed through; do not boil. Slowly add the cream to the darkened honey 1/2 C at a time, whisking continuously. When it comes back to a simmer, remove from the heat.
In a medium bowl, whisk together the egg yolks and sugar. Pour the honey mixture into the eggs 1/4 C at a time, whisking continuously. When the egg mixture is warmed through and thin, slowly pour it back into the saucepan, still whisking continuously. Heat the ice cream base over medium-low heat, stirring often, until it coats the back of a wooden spoon.
Pour the ice cream base through a mesh strainer into a large bowl. Stir in the crème fraiche and salt. Place the bowl into an ice bath, being careful not to let any ice water into the ice cream. When the mixture reaches room temperature, cover, and refrigerate a minimum of 2 hours.
Pour chilled ice cream base into an ice cream maker according to manufacturer’s instructions.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/mourad-new-moroccan-cookbook-review-and-burnt-honey-ice-cream/*

Burnt Honey Ice Cream | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Easy Cinco de Mayo Recipes

April 30, 2017May 2, 2017 ~ lk529 ~ 23 Comments

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybu nch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

1 tbsp olive oil
1/2 C minced red onion
2 cloves garlic, minced
1 C Jasmine rice
1 tsp onion powder
1/2 tsp cumin
1/2 tsp Kosher salt
1 1/2 C vegetable stock
1 can (14 oz) black beans, rinsed and drained
1/2 C fresh cilantro, chopped
juice 1-2 limes

Steps:

Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook

Appetizers

Beef and Portobella Tostados by Our Good Life
Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
Rotisserie Chicken Nachos by Pies and Plots

Drinks

Cherry Paloma by The Crumby Cupcake
Spicy Micheladas by Food Lust People Love
Strawberry Pineapple Agua Fresca by Authentically Candace

Entrees

Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
Chicken Tinga Chalupas by Palatable Pastime
Chicken Tortilla Soup by Soulfully Made
Chipotle Chicken and Black Bean Soup by Cooking Chat
Mexican Chicken and Black Bean Casserole by Simple and Savory
Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon

Tacos

Chicken Street Tacos by The Freshman Cook
Chicken Fajitas by A Day in the Life on the Farm
Lime Chicken Soft Tacos by Life Tastes Good
Mini Taco Bowl Bites by Jersey Girl Cooks
Pineapple Lime Chicken Tacos by Brunch-n-Bites
Taco Bake by My World Simplified

Sides and Sauces

Alambre Skillet Cheese Dip by My Life Cookbook
Black Bean Cilantro Rice by Sew You Think You Can Cook
Mango Habanero Sauce by Caroline’s Cooking
Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
Slow Cooker Healthy Refried Beans by Cricket’s Confections

Sweets

Blueberry-Chocolate Jicamuffins by What Smells So Good?
Carlota de Limón – Lime Charlotte by Sunday Supper Movement
Flourless Mexican Hot Chocolate Cake by Baking Sense
Margarita Cupcakes by Gourmet Everyday
Oreo Taco Cookies by Ninja Baker
Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
Strawberry Gluten-Free Hand Pies by And She Cooks

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#Muffin Monday: Graham Cracker Muffins with Carrots and Raisins

April 24, 2017April 26, 2017 ~ lk529 ~ 12 Comments

fb5cd-muffin2bmonday2bcrop It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Kelly of Passion Kneaded for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Today’s muffin post was really supposed to be shared with another fun blogging group, Crazy Ingredient Challenge. This month’s ingredients were Graham Crackers and Carrots. I had all intentions to post with the group on the 20^th but it never happened. (To see everyone else’s carrot & graham cracker combinations click here:

My break from blogging over Easter weekend lasted into the week. My husband was out of town for work but my mom came to visit. And we had a blast! Instead of blogging at night, we were catching up on Once Upon a Time eating snacks and drinking mimosas. During the day we ventured to see the Hollywood Sign (I’ll probably do an entire blog post about our experience) and went to the Palos Verdes Lighthouse where we saw a whale! Firecracker and I had another preschool tour, too.

So, we made these muffins ON the 20^th before heading to the lighthouse. We were out all day and there weren’t enough minutes left to my day to photograph, write, and post before the 20^th was over on the east coast. So… I’m sharing it with Muffin Monday instead!

CIC-header But you know what, maybe my doing so will help pique someone’s interest about CIC? Join us!

These muffins are probably not healthy – even though they do have some fruits and veggies mixed right in. They are deliciously moist and full of flavor, though.

Graham Cracker Muffins with Carrots and Raisins

Ingredients:

9 graham crackers, divided use
2 1/4 C flour, divided use
½ C sugar
1 tbsp baking powder
½ tsp salt
1 egg
1 C milk
1/3 C canola oil
1 tsp vanilla extract
½ C shredded carrot
½ C raisins
¼ C brown sugar
½ tsp pumpkin pie spice
3 tbsp butter, melted

Steps:

Preheat oven to 400 degrees F. Line 15 standard size muffin cups with liners.
Pulse graham crackers in a food processor until they’re crumbs.
In a large bowl, whisk together 2 C flour, 1 C of the graham cracker crumbs, baking powder and salt.
In another bowl, whisk together the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded carrot and raisins.
Fill prepared muffin tins 2/3 of the way with batter.
In a small bowl, whisk together the remaining flour, ¼ C graham cracker crumbs, brown sugar, and pumpkin pie spice. Stir in the melted butter until crumbly. Top the muffins.
Bake 16-18 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from HowSweetEats at http://tastykitchen.com/blog/2012/07/graham-cracker-chocolate-chip-muffins/*

Graham Cracker Muffins with Carrots and Raisins for #MuffinMonday and #CrazyIngredientChallenge

And don’t forget to check out these other muffin recipes:

Buttersquash Muffins by Karen’s Kitchen Stories

Lemon Crumb Muffins by Making Miracles

Strawberry Orange Muffins by A Day in the Life in the Farm

#FantasticalFoodFight: BLT

April 19, 2017April 18, 2017 ~ lk529 ~ 14 Comments

unnamed

I took a bit of a break from blogging over the Easter holiday. But I’m back and ready for a food fight!

Blog-oshper-ically speaking of course. Don’t you dare throw food around my house. You’ll get a glaring look, scolding, and slap on the hand. Just ask my 17 month old. Not that any of those punishments seem to work. Who wants to give us advice on how to get the child to STOP THROWING HIS FOOD ON THE FLOOR!?

This month’s Food Fight is BLT. Recipe requirements were to share a sandwich that contains bacon, a green leafy veggie, and tomato.

With it being the Easter season, I immediately thought of trying to make egg salad with our colored eggs. My mini me loved helping peel the eggs.

This year was the first we colored eggs with our children and I am so incredibly, words cannot express how happy I am that they loved it! My husband had the genius idea to color eggs outside and it’s a good thing we did! Treat just kept wanting to drop eggs into the mugs of dyed water. The concept of being gentle is completely lost on him. The result of the splash the eggs into the water method was a dark puddle of water on the tray holding the mugs of dye.

I’m on the trend of starting to like eggs and I’m happy to report that I quite liked this egg salad. I’m confident it’s the yellow mustard that makes me enjoy it so. Putting egg salad on a BLT is probably the best way to eat it, too! The crunch from the bacon and the freshness from the tomato create the perfect bite.

This recipe makes 4-6 sandwiches.

Egg Salad BLT Sandwiches

Ingredients:

1/2 C mayonnaise
1 tsp yellow mustard
1/4 tsp paprika
1/4 tsp onion powder
9 hard boiled eggs, peeled and chopped
1 lb center cut bacon, cooked
8 slices sourdough bread, toasted
2 vine ripened tomatoes
4 leaves romaine hearts

Steps:

Make egg salad: In a bowl, whisk together the mayonnaise, mustard, paparika, and onion powder. Season to tastes with S+P. Fold in the chopped eggs.
Assemble sandwiches: Spoon egg salad onto a slice of bread. Top with 2-3 slices tomato, 3-4 slices bacon, and one lettuce leaf. Add a second slice of toasted bread. Cut in half and serve.

*The egg salad recipe is adapted from Heather at http://missfrugalmommy.com/easy-egg-salad-recipe/*

Egg Salad BLT for #FantasticalFoodFight from Sew You Think You Can Cook

To check out the other Fantastical BLT sandwiches click here:

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

Carrot Cake Energy Balls #EasterRecipes

April 13, 2017April 17, 2017 ~ lk529 ~ 15 Comments

17760916_10155147498601948_7213568015100808130_o

Today is my last post as part of the Easter Week with “Holiday Fun with our Blogging Friends.” This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up! I’ll be taking the Holy Weekend off from my computer and spending it with my family and friends.

Our brunch menu consists of those Carrot Cake Cinnamon Rolls I shared with you yesterday, eggs, and bacon. Our dinner menu will be my Parmesan Pork Tenderloin, a corn and green bean casserole from one of my cookbooks, and some crescent rolls on the side. For dessert, as is tradition, I’ll be making my grandmother’s Easter Pound Cake in her lamb mold.

To round out my carrot cake related offerings this week I provide you with a healthy option. These energy balls even qualify as raw vegan (assuming you leave off the drizzle of cream cheese icing)!

If you love carrot cake, you absolutely must stop everything you’re doing and make these energy balls. You won’t feel guilty in the slightest indulging in a couple.

Firecracker helped me make them – aka he dumped ingredients into and pushed the buttons on the food processor – so he knew there were a bunch of carrots in these treats. Even if I called it a cookie he wouldn’t actually try a bite.

Treat on the other hand, inhaled two of them with his lunch! He had two more of the bunch later in the week, too.

I brought them to Bible study, as I knew one of the moms follows a raw vegan diet. I brought that Caramel Apple Dip as planned, but as we’d made these carrot cake bites the day before, the lightbulb went off and I knew I had to leave cream cheese icing off half of them. They were greatly approved and appreciated.

You can customize these balls to suit your tastes, too. Use any nut you like and any nut or seed butter in your pantry. I actually used a honey sunflower butter!

Carrot Cake Energy Balls

Ingredients:

3 carrots, peeled and sliced
6 Medjool dates, pitted and halved
1/2 C pecans
1 tbsp sunflower butter
1 C quick oats
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp salt
cream cheese icing (optional)

Steps:

Pulse carrots in a food processor until finely shredded. Remove and set aside.
Place the dates and pecans in the food processor and pulse until combined. Return the carrots to the food processor along with the remaining ingredients. Pulse until the mixture starts to come together.
Form into balls. If the mixture is too thin, add a little more oats; if it’s too dry, add a little extra sunflower butter.
Optional: Thin out the icing with milk. Drizzle over the energy balls.
Store in refrigerator up to a week.

*This recipe is adapted from http://www.superhealthykids.com/no-bake-carrot-cake-bites/*

Carrot Cake Energy Balls | Sew You Think You Can Cook | #EasterRecipes

Be sure to check out these other Easter recipes:

Baked Eggs with Tomatoes by A Day in the Life on the Farm

Hot Cross Buns by A Kitchen Hoor’s Adventures

Classic Peanut Butter Confetti Bars by Making the Most of Naptime

Easter Muddy Buddies by Family Around The Table

Honey Cinnamon Quick Bread by Amy’s Cooking Adventures

Linda’s Famous Carrot Cake by Cooking With Carlee

Mini Easter Cheesecake Bites by Hezzi-D’s Books and Cooks

In case you missed them, here are the #EasterRecipes from the first half of the week:

Monday

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Strawberry “Carrots” by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

Italian Easter Bread by Palatable Pastime

Carrot Cake Pancakes by Sew You Think You Can Cook

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

Wednesday

Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook

Cinnamon Crescent Rolls by Tip Garden

Individual Easter Breads by Cooking With Carlee

Tomato Asparagus Quiche by Caroline’s Cooking

Peeps Whoopie Pies by Palatable Pastime

Rosemary Garlic Herb Rib Roast by Family Around The Table

Honey butter Peas and Carrots by Jolene’s Recipe Journal

Pea and Pasta Salad by A Kitchen Hoor’s Adventures

Roasted Eggplant Salad by A Day in the Life on the Farm

Carrot Cake Cinnamon Rolls #EasterRecipes

April 12, 2017April 17, 2017 ~ lk529 ~ 21 Comments

What do you do when you can’t sleep?

Do you just toss and turn, stare at the dark ceiling and hope for rest to return?

Well, today (yesterday) I decided to do something productive with my restlessness. Maybe I’ll be regretting that later, but I was tired of feeling like I was keeping the hubs awake. (Pun unintended.)

So what did I do?

Wash dishes.

Everyone washes dishes at 2am, right?!

I don’t know why I couldn’t sleep. I have a slight head cold, but it’s nothing to write home about. (Hopefully this “just wake up” decision doesn’t come back to bite me with that cold. I’m off to get some Nyquil tomorrow!) I keep having these parenting dreams that seem all too real, involving unplanned pregnancy and horrible mothering.

I think the real culprit has something to do with the first of three preschool tours lined up this month in the morning. All yesterday, while he was playing with his trains and talking up a storm, I just looked at him and thought, “When did you get so big?”

We aren’t looking to start Firecracker in school until the Fall – he’ll be 3 and {hopefully} potty trained by then. He is definitely interested in going to school. My boy is such a social butterfly, it’s just something we need to do for him. He’ll be attending VBS at our church this summer, so it’ll be a great test! (Yep, typing that reminded me to go register him now. Look at all of the productive things one can get done in the 2 o’clock hour!)

Who knew picking a preschool would be such a big decision!? I have a spreadsheet on my computer with our top choices, breaking down stats, including the insane cost that is preschool. We’re only considering 2 or 3 times a week, and half days. Yikes!

Maybe typing out these thoughts will help calm my mind and I’ll be able to go back to sleep soon. Odds are I’m going to end up asleep on the couch, computer in lap!

17760916_10155147498601948_7213568015100808130_o

Absolutely none of that intro story has to do with the Carrot Cake Cinnamon Rolls I’m sharing with today’s Holiday Fun with our Blogging Friends group. Except that I have to write this post and might as well do it at 2:45 in the morning, right? That way I don’t have to pull out my computer during playtime with my growing boys!

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Yesterday, I shared Carrot Cake Pancakes that came with a confused maple cream cheese topping. All of that leftover maple mixture didn’t go to waste. I simply made cinnamon rolls the next day! Carrot Cake Cinnamon Rolls, of course.

Carrot Cake Cinnamon Rolls

Ingredients for the dough:

1 packet active dry yeast
1 C warm water
3 tbsp room temperature butter
1/2 C sugar
3 – 4 C flour, plus extra for rolling
1 egg
1/2 tbsp salt

Ingredients for filling:

4 tbsp. butter, softened
3/4 C brown sugar
1 tbsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1 large carrot, grated
1/2 C raisins
1/2 C chopped walnuts

Ingredients for frosting:

1 block (8 oz) cream cheese, softened
1 C real maple syrup

Steps:

Stir yeast into the warm water. Let bloom for 5-10 minutes.
Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
Turn dough out onto a floured surface and knead by hand until smooth.
Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
Roll out dough onto a floured surface.
Roll into a rectangle. Spread the dough evenly with the softened butter. In a small bowl whisk together the brown sugar, cinnamon, ginger, and nutmeg. Sprinkle the mixture over the dough. Add the grated carrot, raisins, and walnuts, pressing into the dough slightly. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
Meanwhile, make frosting. Using a hand mixer, beat together the cream cheese and syrup. Frost the cinnamon rolls!

Carrot Cake Cinnamon Rolls Sew You Think You Can Cook #EasterRecipes