Yesterday was Easter Sunday and so the fam and I headed out east to my parents house on Long Island to celebrate. This means more food than the average person should be able to consume in the form of ham, leg of lamb, macaroni and cheese and BRUSSEL SPROUTS.
These are my dad’s favorite way to cook and eat brussels sprouts and my favorite, too! I was thrilled to help him make them this year. And will definitely be making them again at home soon.
The sauce is really what brings this dish together. It’s the perfect combination of sweet and spicy in every bite. Honey and Sriracha pair so well with the brussels sprouts. And it’s SO easy to make!
Sriracha Honey Brussel Sprouts
The spicy and sweet brussels sprouts you've been waiting for.
- 1 1/2 pounds of brussels sprouts
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 3 tablespoon sriracha
- Sea salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Trim base of sprouts and discard.
- Slice sprouts in half.
- In large bowl, whisk EVOO, vinegar, honey and sriracha.
- Toss in sprouts until coated.
- Top with salt and pepper.
- Spread evenly on baking sheet, flat sides down.
- Pour remaining sauce around pan.
- Roast 20-30 minutes, until crispy on outside and golden/caramelized on outsides.
I’m beyond thrilled that the high today will be 75 degrees Fahrenheit here in beautiful Jersey City. And in celebration of Spring finally kicking out winter, I decided it was time for grilling and fresh salads.
Grilling because it’s the perfect excuse to spend more time outdoors and also means Fozzie Bear gets to be my sous chef. Salads, because well, Spring means Summer is right around the corner and so I’ll be cleaning up my diet just a bit.
Not only is this delicious to eat, it’s SO easy to make. A bit of prep, followed by some creative skewing is really all it takes before these babies load up on the grill and sizzle.
Another reason behind my inspiration here is that I love cooked salads. Typically achieved by sautéing the ingredients before mixing them in with some fresh greens and dressing. Such a savory dish, packed with flavor and tender textures.
For a dressing here, I opted for a homemade tzatziki dressing, made of English cucumber, lemon, fresh dill, Greek yogurt and olive oil. It was the fresh and tasty topping this dish needed! I even have a bunch leftover that I’ll be eating all week-long!
I really can’t stress enough how easy this dish was. I hope it makes its way into your Spring weeknight dinner rotation 🙂
Kabob Salad with Homemade Tzatziki Dressing
The easy, tasty salad that will have you coming back for seconds.
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 yellow squash, thickly sliced
- 1 cup of mushrooms, sliced in half
- 1 small red onion, cut into square chunks
- Assorted colorful small tomatoes
- 1 lemon, juiced
- 2 tablespoons of olive oil
- 1/2 tablespoon of oregano
- 1 teaspoon of salt
- 1 container of fresh, washed spinach
- 1 seedless cucumber, peeled and diced
- 1 lemon, juiced
- 1/2 cup of dill, finely chopped
- 1/4 cup of olive oil
- 1/2 teaspoon salt
- 1/2 cup of Greek yogurt
- Spray grill with non-stick cooking spray and preheat grill to 400 degrees.
- If using bamboo skewers, soak in water for 15-30 minutes while prepping meat and veggies.
- In a medium bowl, toss together chicken, olive oil, lemon juice, oregano and salt.
- Skew the veggies and chicken leaving about an inch on either side to help with grilling.
- Place skewers on hot grill, and grill for 4-6 minutes. Then, flip the skewers and grill for another 4-6 minutes until done.
- While skewers grill, make the dressing by placing all ingredients in food processor. Pulse until you have a smooth a creamy consistency.
- To assemble, place a handful of spinach/greens in a large bowl, remove grilled vegetables and chicken from skewer and place on top on the spinach. Toss all together with 1-2 tablespoons of the dressing.
Today is my one year wedding anniversary to my wonderful husband, Steven a.k.a. Steve a.k.a. Steve-o. This past year has been amazing. Since getting married we’ve honeymooned in Italy (Rome + Amalfi), moved to Jersey City, I started a new job and most recently, we got a new puppy! It’s been an exciting year and I couldn’t think of a better way to celebrate than over our favorite meal, brunch!
When we were planning our wedding, we decided on our venue, Hendrick’s Tavern in Roslyn, Long Island for many reasons but the main reason was its amazing food. We wanted the day to feel like “us” and so focused our energy on serving an amazing sit-down brunch and sipping on delicious cocktails.
And so when deciding where to go for brunch on our one year anniversary, it was a no-brainer to go back to where it all began last year to Hendrick’s Tavern for a celebratory brunch. And it was just as good as we remembered! We both sipped on bellinis and munched pancakes and poached eggs.
I opted for the avocado toast with poached eggs served with fresh greens tossed in a chardonnay vinaigrette. It was perfection. From the plump and runny eggs to the mashed avocado and savory sesame flavorings of the toast, I was in heaven. Fun fact: every table at our wedding had sides of bacon and avocado toast on them!
My husband (still weird saying that!) noshed on fluffy and flavor-packed lemon ricotta pancakes, each topped with fresh raspberries, strawberries and blueberries with a drizzle of maple syrup. I stole a few bites and then a few more as they were just THAT good! We really wanted to serve these at our wedding last year but as brunch overall was a new addition for the restaurant, they weren’t yet in a place to mass produce this recipe for the party. But the brioche french toast we served instead was still a treat for all guests who to this day still rave about how wonderful all of the food was! I’m sure we’ll continue to celebrate future anniversaries, birthdays and other occasions with this standout restaurant!
Hi my name is Allie and I have an obsession with hazelnut flour. I initially bought some hazelnut flour to create the hazelnut biscotti recipe (delicious) and have been finding different ways to use it ever since.
So far in addition to the biscotti I’ve also conquered cookies with an amazing hazelnut chocolate chip cookies. Today, I bring you the next recipe and perhaps final (at least for now) hazelnut flour recipe – Banana Hazelnut Muffins.
The hubby had requested muffins for breakfast this week and the sight of my overripe bananas combined with that of my extra hazelnut flour lead me here, to these perfectly moist and flavorful muffins.
They’re easy to assemble and delicious to eat. Hope they make your Sunday a little sweeter, too!!
Banana HazelNUT Muffins
The better, nuttier banana nut muffin.
- 2/3 cup chopped hazelnuts
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 stick unsalted butter,softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup hazelnut flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 3 ripe bananas, mashed
- Heat the oven to 400°F. Spray the top of your muffin tin with non-stick coating or place muffin cups in all the wells.
- In a mixer on high speed, cream together the brown sugar and white sugar with the softened butter until the mixture resembles fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, cinnamon, and salt. With the mixer on low speed, mix a third of the flour mixture into the butter-sugar mixture followed by a third of the almond milk. Continue alternating between the flour and the almond milk, mixing just until the flour is incorporated. It’s ok if there is still some flour on the sides of the bowl. Do not over-mix.
- Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the chopped bananas and nuts, and gently fold them into the batter.
- Divide the batter between the muffin cups. The batter should fill the cups and mound slightly on top.
- Place the muffin tin in the oven. Bake for 20 to 25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
- Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Enjoy!
Weekends have changed since getting a puppy. What was once a time to relax, catch up on the gym, cooking and seeing friends and family has become puppy training 101. Going to work every day and having to leave this adorable pup at home is super hard. It’s only made easier knowing we’ll have the weekends to spend with him.
And with that, I bring you: Meaty. Broken. Lasagna. Skillet.
Weekends are for lasagna. And while I typically enjoy the process of strategically layering sauce, cheese and pasta, with a puppy nipping at my toes, I was a bit too occupied to dedicate the time. In need of an easy way out without sacrificing flavor or texture, I went the one-pot route.
But seriously. There are no sacrifices with this dish. My husband literally ate 3/4 of this dish, going back for seconds, thirds and EVEN fourths. I had just enough leftovers for lunch today.
This will quickly become a staple in our weekly dinner rotation. This recipe is so easy – to cook and clean, it could even graduate lasagna from weekend-only dinners to a week night dinner!
Meaty Broken Lasagna Skillet
The easier, tastier lasagna.
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1/2 yellow onion, diced
- 3 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 dried basil leaves
- 3/4 pound of lasagna noodles, broken
- 24 ounce can/bottle of tomato sauce
- 1 cup of water
- 3/4 cup of fresh mozzarella cheese
- 1/4 cup of parmesan cheese
- 1/4 cup of ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup curly parsley, chopped
- Preheat oven to 400 degrees.
- Add the ground sausage and ground beef to a large cast iron skillet and cook over medium heat while stirring. Once the meat is mostly cooked add the diced onion to cook.
- When the onion is translucent and soft and meat is cooked through add the minced garlic. Cook for an additional 30 seconds.
- Add seasonings and stir. Break the lasagna noodles over the skillet. Press the noodles down as much as possible into the meat mixture.
- Add the tomato sauce and water to the skillet. Stir to combine. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
- While the noodles cook, mix together the ricotta cheese and parmesan cheese in a small bowl.
- Once the noodles are softened top with the ricotta/parmesan cheese mixture. Next, layer with mozzarella cheese.
- Place cast iron skillet in preheated oven for 7-9 minutes until top is bubbly and beginning to brown.
- Serve and top with fresh parsley.
What better way to spend your snow day than baking cookies!? And while today is technically Pi(e) Day, I’ve always enjoyed cookies more.
Lately, I’ve been eating in A LOT more than usual and also posting less and that’s because we got a puppy! His name is Fozzie and he’s the sweetest Bichon Poo ever. And at only 2 and a half weeks young, he is definitely quite the time suck! And so having him home on my snow day (read: work from home day) made it all the more fun.
Back to the main reason for today’s post, these gorgeous cookies. If Ferrero Rocher chocolates and Mrs. Fields cookies had a baby, it would be this cookie. Crispy golden edges with a moist chewy center, I’ve died and gone to cookie heaven.
I have some leftover hazelnut flour from the Hazelnut Biscotti that I’ve been meaning to use up and decided to do so with this recipe.
The best part? They’re super quick! Between measuring, combing, chilling and, only 30 minutes away from the cookies of your dreams.
Hazelnut Chocolate Chip Cookies
The perfect combination of chewy and crispy with just enough hazelnut chocolatey goodness.
- 1/2 cup room temperature butter
- 1/2 cup brown sugar
- 1/3 cup white cane sugar
- 2 teaspoons maple syrup
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts
- 1/2 cup mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- Line a cookie sheet with a baking mat or parchment paper.
- Cream butter and sugars together until smooth.
- Add egg and maple syrup.
- Add flours, corn starch, baking soda and salt till combined.
- Fold in chopped hazelnuts and mini chocolate chips.
- Place dough in fridge for 10 minutes to chill.
- Scoop out dough (I used my tablespoon measure) to create round balls.
- Bake for 10-12 minutes until cookies are golden.
- Remove from oven and allow cookies to cool for 5-7 minutes before enjoying!
Move over pot of gold! This St. Patrick’s Day is all about the Instant Pot.
Okay, I admit it. I’m addicted to my Instant Pot. Another classic slow-cooker recipe for me is Corned Beef and Cabbage. I typically wake up bright and early every St. Patrick’s Day to throw together all of the ingredients for a delicious corned beef and cabbage. And while this is a delicious way to get a super tender and rich flavor, I felt this could also be achieved in the magical Instant Pot.
As can be expected, this recipe was easily thrown together in matter of minutes and took a fraction of the time as my traditional slow-cooker method with ALL of the same ingredients. To kick-off, I stew the chopped corned beef, sliced garlic and bottle of beer on the meat/stew setting. Once the steam is released, I throw in my veggies – red potatoes, carrots, onions and cabbage.
My secret ingredient for corned beef and cabbage is tomato paste! This pantry MVP is a must-have for stews and I think corned beef and cabbage is no exception. I understand it may not be the most traditional add-in for this dish, but I wouldn’t have it any other way.
Once ready, enjoy with your favorite brew (dyed green, if you please) and feel a little bit more Irish on this festive day.
Instant Pot Corned Beef and Cabbage
Your new go-to for a quick and easy St. Patrick's Day dish!
- 3lbs corned beef and spice packet, chopped
- 6-8 red potatoes
- 5 carrots, peeled and chopped
- 3 cloves garlic, chopped
- 1 large white onion, chopped
- 1 medium head of cabbage, chopped
- 1 (12-oz) bottle of beer
- 1 tablespoon of tomato paste
- Place the corned beef, spice packet, garlic and beer in the Instant Pot.
- Close the lid and close the steam valve. Press the “meat/stew” button, and set the cooker to 35 min of high pressure.
- Once steam is released (naturally or forced), open the lid and stir in the tomato paste, red potatoes, carrots, onion and cabbage.
- Secure lid and press the “meat/stew” button again, reducing the time to 5 minutes on high pressure.
- Release the pressure (naturally or forced) and add salt for taste as needed.
- Serve and enjoy!