Recipe—Mini Key Lime Pies

Mini Key Lime Pies

I have never eaten nor have I ever made key lime pie. However, I always think it looks beautiful and absolutely delicious! You may recall in one of my last posts that I mentioned for Easter I went with a tea party theme and did small bites. I wanted something very festive so I decided to finally wing it and do something totally different. I ended up with the cutest and most delectable little key lime pies. They were amazing! They were perfectly tart and had just the right amount of creaminess. And they were just so cute! If you follow my lead and get the premade crusts and whip cream this recipe takes no longer than 3 minutes to make and 15 minutes to bake. Who doesn’t have time for that? With summer warming up this really is the perfect refreshing dessert to enjoy on a warm day.

Note: I opted to make mini pies but you can just as easily make one big pie with this recipe. Adjust the baking time to 23–25 minutes.

INGREDIENTS
12 mini graham cracker pie crusts (I found Keebler ones in the baking aisle)
4 egg yolks
3/4 c key lime juice
zest from one lime
14 oz can sweetened condensed milk
1/2 c sour cream
whipped cream
1 lime sliced and then cut into quarters (optional)

STEPS

  • Preheat oven to 350º.
  • In a medium bowl combine the egg yolks, lime juice, zest, condensed milk, and sour cream and whisk until well smooth.
  • Place the pie crusts on a large baking sheet and top off each with the filling.
  • Bake pies for 18–20 minutes and allow to cool before moving to the refrigerator.
  • Chill the pies in the refrigerator for at least 3 hours before serving.
  • When ready to serve top each pie with a dollop of whip cream and a little slice of lime.
  • Enjoy! (And good luck eating just one!)
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Recipe—Herbed Cucumber Bites

Herbed Cucumber Bites

I have been wanting to host a tea party type of event and this year Easter was the perfect occasion. We were just having a couple of people over so I did all sorts of small bites. So fun and classy! The cucumber rounds were one of my faves! They were so light and refreshing and reminded me of the typical cucumber sandwiches you would have at a tea party, minus the rye bread. These are definitely the perfect snack for bridal showers, baby showers, or an afternoon tea.

INGREDIENTS
8 oz block of cream cheese, softened
1/4 c fresh dill (or 1 tbsp dried)
2 tbsp dill pickle juice (just the stuff form the jar)
3/4 tsp onion powder
1/2 tsp garlic powder
pepper
1 green onion, finely chopped
1 cucumber, sliced
parsley to garnish (optional)

STEPS

  • In a medium bowl beat together the cream cheese, dill, pickle juice, onion powder, garlic powder, pepper, and green onion until smooth.
  • Transfer the mixture to a pastry bag or a Ziploc bag.
  • Pipe the herbed cream cheese mixture onto each cucumber round.
  • Garnish each cucumber with a sprig of parsley on top.
  • Serve immediately or cover and store in the fridge until ready to enjoy.

Brunch Ideas for Mother’s Day

Mothers Day Brunch Ideas

Mother’s Day is just around the corner! While going out to brunch is great, I personally think an elegant brunch with my family at home is the best way to spend the day. This time of year we have such fabulous weather in California so sprucing up a table on the patio with some nice linens and flowers can be just as nice as going out to eat. If you are planning on cooking brunch for Mother’s Day for your mom, or perhaps even your wife (hint, hint spouses) here are some of my favorite recipes that any mom would be sure to enjoy. Happy Mother’s day to all the moms out there!

Mothers Day Brunch Ideas

  1. Asparagus Gruyére Tart
  2. Moist Banana Nut Bread
  3. Breakfast Portobellos
  4. Individual Blueberry Cheesecakes in Mason Jars
  5. Hot Ham & Swiss Sammies
  6. Breakfast Potatoes
  7. Blueberry Cream Cheese Danishes
  8. Peaches & Cream Cheesecake Bars
  9. Sausage Gravy
  10. Almond Poppy Seed Bread
  11. Broccoli & Cheddar Egg Bake
  12. Spiced Carrot Bread
  13. Blueberry French Toast Casserole
  14. Strawberry Pie
  15. Raspberry Turnovers
  16. Leek Quiche

Looking for more brunch ideas or perhaps you are thinking of cooking a nice dinner instead? Check out my recipe box. There are lots of great ideas listed by category there!

Recipe—Chicken Breasts with Mushroom and Onion Dijon Sauce

Chicken Breast with Mushroom Dijon Sauce

Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.

Chicken Breast with Mushroom Dijon Sauce

Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking. 

INGREDIENTS
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)

 

STEPS

  • In a large Ziploc bag mix together the flour, salt, and pepper.
  • Add the chicken to the bag and toss to coat.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Remove the chicken from the bag and shake off excess flour before placing in the pan.
  • Cook the chicken for 4–6 minutes per side and transfer to a platter.
  • Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
  • Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
  • Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
  • Add in the parsley, broth, cream, and butter and mix to combine.
    Place the chicken back into the pan and spoon the sauce over the top.
  • Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
  • Transfer the chicken breast to a plate and spoon sauce over the top.
  • Sprinkle with a little chopped parsley garnish for some added color.

 

Recipe adapted from A Family Feast.

Recipe—Black and Blue Sammy

Black and Blue Sammy

Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.

Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.

INGREDIENTS
2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion

STEPS

  • Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
  • Sprinkle with the sugar, thyme, celery seed, and garlic.
  • Add the bay leaf and soy sauce to the crock-pot.
  • Cook for 4–5 hours on high of 7–8 hours on low.
  • Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
  • Add the prepared meat back to the crock-pot and keep on low heat.
  • Preheat oven to 375º.
  • Cut your dinner rolls in half and lay the bottoms on a baking sheet.
  • Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
  • Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
  • Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
  • Place the lids on the sandwiches.
  • Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
  • Brush the butter mixture evenly over the tops of the sandwiches.
  • Cover the baking sheet with foil and bake for 10 minutes.
  • Remove foil and bake for an additional 10 minutes.
  • Chow down!

 

Recipe adapted from Heather Likes Food.

Recipe—Asparagus Ham Rolls

Asparagus Ham Rolls

This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?

Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.

INGREDIENTS
24 asparagus spears
8 slices deli ham
dijon mustard
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced
paprika

STEPS

  • Preheat oven to 350.
  • Trim off approximately 1″ from the cut ends of the asparagus.
  • Steam the asparagus for approximately 3 minutes or until crisp tender.
  • Season the asparagus with salt and pepper.
  • Spread a tad of the Dijon mustard on one side of each slice of ham.
  • Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
  • Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
  • Mix in flour until well combined.
  • Slowly whisk in milk, season with salt and pepper, and bring to a boil.
  • Cook for 2 minutes until it begins to thicken.
  • Stir in the cheese and green onions until cheese melts.
  • Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
  • Bake for 20 minutes.
  • Remove from oven and serve.

Recipe adapted from a Taste of Home.

Recipe—Asparagus and Feta Salad

Asparagus and Feta Salad

California is one of the leading producers of asparagus in the United Stated. Asparagus is so big in California that the city of Stockton even throws an entire festival in honor of asparagus. True story! I grew up eating asparagus on a regular basis. (By the way, I am 33 and still crack up that it gives you stinky pee. I don’t think I will ever grow up.) I could eat asparagus every day. There are just so many ways to prepare it but I think I have found my favorite way to eat the lovely green spears, grilled asparagus and feta salad. Man this was awesome! My husband and I devoured the whole bowl so if you are cooking for more than 2 people just go ahead and double or triple the recipe. Trust me you will eat it all! There was just so much flavor in the salad and it was so light and refreshing. Perfect for spring or summer. We just served it with a simple grilled chicken breast seasoned with nothing more than salt and pepper and it was the perfect complement. This my friends, is good eating.

Want to know more about asparagus? Then check out this old post and you will be an asparagus pro!

Asparagus and Feta Salad

INGREDIENTS
1 bunch thick asparagus, ends trimmed
3 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp pepper
zest from one lemon
1 tablespoon freshly squeezed lemon juice
1/2 c crumbled feta cheese

STEPS

  • Preheat the grill to about 325º.
  • Place the asparagus in a baking dish and coat with 2 tablespoons of the olive oil and then season with salt and pepper.
  • Place the asparagus on the grille making sure that they are perpendicular to the grates so that they don’t slip through.
  • Close the grill and cook for 3 minutes.
  • roll the asparagus over and cook for another 3 minutes.
  • Remove the asparagus and transfer to a cutting board.
  • Allow the asparagus to cool for 5–10 minutes.
  • Cut the spears into 1–2” pieces.
  • Place the cut asparagus into a medium bowl and toss with the remaining tablespoon of olive oil, lemon zest, lemon juice, and half of the feta.
  • Top the salad with the remaining asparagus and serve warm or at room temperature.

Recipe adapted from Once Upon a Chef.

Recipe—Dad’s Beet, Carrot, and Feta Salad

Beet, Carrot, and Feta Salad

My dad has always been an incredible cook. He manages to take the most simple ingredients and turns them into something wonderful! This is a salad that he first made for me last year and it is now one of my favorites. It took him a few minutes to throw it together and yet it turned out to be delicious and it had a gourmet quality to it. The carrots and raw beets are just slightly sweet, perfectly crunchy, and the feta adds a wonderful salty, tangy, creamy quality. Yum! This is the perfect salad going into spring. Since all of the vegetables are raw it will hold up and remain crunchy for several days when stored in the fridge allowing you to enjoy it more than once, that is, if you even have leftovers. Enjoy!

Note: My beets appear pink in the photo because I used chioggia beets which vary in color from the more common red beets. You can use any kind of beet you can get your hands on for this recipe. However, I do think red beets give you the most beautiful color.

INGREDIENTS
3 fresh beets, washed, peeled, and shredded
4 large carrots, shredded
1/2 c Italian dressing
1/2 c feta cheese, crumbled
2 tbsp fresh parsley, chopped

STEPS

  • Combine the shredded beets and shredded carrots in a large bowl.
  • Pour the Italian dressing over the veggies and toss to combine.
  • Top with feta cheese and fresh parsley.
  • Chill until ready to serve.

Recipe—Portobello Cordon Bleu

Portobello Cordon Bleu

There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.

Portobello Cordon Bleu

This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!

INGREDIENTS
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Line a baking sheet with foil or parchment paper.
  • Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
  • Drizzle the mushroom caps with olive oil and season with salt and pepper.
  • Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
  • While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
  • Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
  • Add the heavy cream, chicken broth, and parsley.
  • Bring the mixture to a boil and reduce heat to low.
  • Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
  • Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
  • Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
  • Top with another spoonful of the sauce and a sprinkling of panko.
  • Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.

Recipe adapted from Peace, Love, and Low Carb.

Looking for more portobello recipes? Give this one a try!

Breakfast PortobellosBreakfast Portobellos

Recipe—Busy Mom’s Beef Wellington

Busy Mom's Beef Wellington

Traditional beef wellington has got to be one of the most glamorous meals ever prepared. It is so rich and attractive but certainly not something you want to be making Monday–Friday. It is a wonderful dish but it is a lot of work! Certainly not in the regular rotation for this busy momma! I saw this recipe the other day for a beef wellington made from ground beef and had to give it a try. It was absolutely delicious! It was relatively easy to throw together and the flavors were very close to that of traditional wellington, just with some added veggies, which are always welcome in our house. This will most certainly be a go to recipe for me from here on out.

Busy Mom's Beef Wellington

Note: Try to dice your veggies so that they are all about the same size. This will help them to cook evenly. This will make two wellington “logs”. Each log will feed 2–3 people. If you don’t think you will eat both, place one prepared and uncooked “log” on a wax paper lined baking sheet and freeze for 2–3 hours. Transfer to an airtight bag or seal o’ meal pouch and freeze for a future dinner. (See Steps below for cooking a frozen one.)

INGREDIENTS
2 tbsp olive oil
1 yellow onion, diced
1 carrot, diced
1 celery stalk, diced
1 potato, cubed
1 tbsp garlic, minced
1 portobello mushroom or 5 baby portobello mushrooms, chopped
2 tsp thyme
1 lb ground beef
salt and pepper
1 package puff pastry (2 sheets), thawed
flour for dusting and rolling
1 egg

STEPS

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onion, carrot, potato, garlic, mushrooms, and thyme to the skillet and sauté until your vegetables are fork tender and onions are translucent, about 8–10 minutes.
  • Transfer your cooked veggies to a bowl and place in the freezer for 10–15 minutes to cool.
  • While your veggies cool preheat the oven to 350º.
  • Remove the veggies from the freezer and add in the ground beef, salt, and pepper.
  • Mix everything together until well combined. (I recommend just getting in there and using your hands.)
  • Set your meat mixture to the side.
  • Dust a large cutting board with flour and unfold your pastry. Dust the side of the dough facing up with additional flour and roll out to 1/4″ thickness.
  • Divide your meat mixture into two portions and shape one of those portions into a log in the center of the dough.
  • Wrap the dough around the meat “log” like you would a burrito, making sure to tuck in both ends.
  • Place seam side down on a baking sheet.
  • In a small bowl whisk the egg until broken up.
  • Brush the egg wash over the entire outside of the prepared wellington.
  • Place in the oven and bake for 45 minutes until it is a nice golden brown.
  • Transfer the baked wellington to a cutting board and allow it to sit for 5 minutes before slicing and serving.
  • Enjoy!

Recipe adapted from Jaime Oliver.