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.
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!
When my sister asked me what I wanted for Christmas last year, I instantly knew what to say – an Instant Pot! (See what I did there.) I’ve been playing around with this genius of an appliance for a couple of months now and am SO excited to share my first recipe for an Instant Pot Jambalaya.
Instant pot recipes are perfect for weeknight meals. When I get home from work, I have just enough time to prep all of the food, sauté and combine in the Instant Pot and it does all of the cooking while I’m at the gym. A great way to enjoy a meal that typically takes an hour plus in less time giving you back time to your day.
With Mardi Gras right around the corner, I’ve been fixing for some jambalaya. About 6 years ago my now husband and I took a trip down to New Orleans a.k.a. N’awlins and ate copious amounts of the stuff. We enjoyed it so much that we even took a cooking class at Crescent City Cooks and learned how to make it.
Honestly, I’ve only made it a few times – mostly because it is a bit of a timely process. And so, one of the first recipes I decided to create was delicious, spicy, jambalaya. Just as with all of my other attempts at the Instant Pot, it did not disappoint.
The final product is a spicy and delicious rice-based dish, stuffed with shrimp, chicken and sausage and loaded with spicy creole seasoning. For the herbs, when possible I recommend the fresh thyme and basil to dried varieties. But either work well!
Instant Pot Jambalaya
The quick and easy, yet full of flavor jambalaya your Mardi Gras celebration needs!
Adapted from: Instantpot.com
- 2 Tbsp olive oil
- 1 lb chicken breasts, diced
- 1 lb shrimp, peeled and deveined
- 2 cups yellow onions, finely chopped
- 2 cloves of garlic, thinly sliced
- 1 cup of mushrooms, sliced
- 2 stalks of celery, chopped
- 1 1/2 cups white rice
- 3 1/2 cups chicken stock
- 1 cup crushed tomatoes
- 1 Tbsp plus 1 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 lb Andouille sausage, sliced
- Set Instant Pot to “Saute”. Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides. Remove the chicken from heat and set aside.
- Sauté andouille sausage until browned on both sides. Remove from heat and set aside.
- Add onions, mushrooms, and garlic, and sauté until the onions are translucent. Add rice, and sauté for 2 minutes. Add tomato puree, creole seasoning, and chicken. Close the lid and press “Rice” cooking on high pressure for 12 minutes.
- When the rice is cooked, release steam, remove the lid, and add sausage and prawns. Stir to combine. Place lid back on the Instant Pot, press “Manual”, and cook an additional 5 minutes on high pressure.
It is a rare treat for me to stumble upon some biscotti. A huge fan of the Italian biscuit, I do enjoy the crunchy texture and nutty flavor. While most traditional biscotti recipes feature almonds, I’ve recently been on a hazelnut kick.
Since this was my first go at it, I decided to adapt the recipe from Martha Stewart’s Almond Biscotti recipe. I swapped the slivered almonds for chopped hazelnuts and to really amp up the flavor, decided to swap 1/2 a cup of all purpose flour for hazelnut flour. Worked like a charm!
Martha’s recipe calls for no butter or oil and like most biscotti recipes are twice baked. There were quite a few negative comments following the original recipe, suggesting they had mistakenly left out butter or that it resulted in a terribly crumbly cookie that doesn’t hold it’s form.
They even made me a bit nervous about slicing the biscotti, suggesting a 1/4 in. slice would be nearly impossible to create given the dry and crumbling nature of the final product. And so I first did 1/2 in. cuts and once my confidence was restored, sliced those in half to achieve the beautiful 1/4 in. slice.
While it could have been the natural nut oils in the hazelnut flour or chopped hazelnuts, it didn’t prove to be a problem for me! The biscotti turned out wonderfully – both in texture and taste. Next time I’ll definitely be creating a chocolate glaze to dip them in – would be heavenly!
I made these last weekend and have been enjoying them every morning for breakfast with some hot tea. Such a wonderful way to start the day 🙂
Make a batch on the weekend and enjoy them all week long!
- 2 cups all purpose flour (spooned and leveled)
- 1/2 cup hazelnut flour (spooned and leveled)
- 1 cup of sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 3/4 cup chopped hazelnuts
- Preheat oven to 350 degrees. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined.
- Add chopped hazelnuts and beat until combined. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Confession: I am addicted to carbs. I love pasta, bread, pizza, carbs, carbs, carbs. But some nights – especially after a long weekend of sweets and drinking, it’s nice to go low-carb, but not sacrifice flavor. And with that, I give you my Spaghetti Squash recipe.
This beauty of a dish combines freshly roasted and shredded spaghetti squash, chopped mushrooms and tomatoes as well as handfuls of arugula and parmesan cheese. Unlike many spaghetti squash recipes, this one is not eaten “in the boat” but is instead treated more as traditional spaghetti – tossed lightly in the sauce.
After slicing the spaghetti squash in half, it’s super important to season it before baking in the oven. My go-to is a simple mix of olive oil, salt and freshly ground pepper. This helps add flavor to the overall dish. Another important spaghetti squash tip is to not overcook it! If so, your results could be more of a mushy squash mix versus stringy strands of spaghetti squash.
I love the mixture of mushrooms and tomatoes with some chopped onion and sliced garlic. It tastes so fresh and the rich umami flavors of the mushroom provide that extra savory flavor I like in my comfort food.
Lastly, like any good pasta dish, it’s crucial to top your pasta with a healthy handful of cheese. The sharpness and hard texture of parmesan is perfect for this dish and really rounds out the flavors.
Hope you enjoy this dish!
Spaghetti Squash with Mushrooms and Tomatoes
A fresh, light spaghetti squash recipe perfect for a low-carb dinner.
- 2 3lb spaghetti squash
- 2 cups sliced button mushrooms
- 1 white onion, chopped
- 2 cloves of garlic, minced
- 2 cups of arugula
- 3 tomatoes, roughly chopped
- 1/4 cup parmesan cheese plus more for topping
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut each squash in half lengthwise from stem to tail and scrape out the seeds.
- Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- While squash is cooking, toss sliced mushrooms, chopped onions and tomatoes in a pan on medium-high heat.
- Gently stir in garlic and add salt and pepper, to taste.
- Remove baked spaghetti squash from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Add spaghetti squash stands to pan with vegetables.
- Stir in arugula and cheese till combined.
Something you won’t see too much of here is chocolate. Don’t get me wrong – I do like chocolate, I’m just not a huge fan of the stuff. Sure, I love Reese’s Peanut Butter Cups and throughly enjoy chocolate chip cookies. You’ll never find me with a chocolate cupcake or scoop of chocolate ice cream.
Now that that’s out-of-the-way, let’s talk about white chocolate. A chocolate that I like more than your traditional milk or dark chocolate. And while true chocolate-devotees will say that white chocolate isn’t even chocolate, that’s fine by me. Call it what you will – I like it, I like it a lot.
And so when I was writing this recipe I wanted it to do create a healthier, baked cakey donut that wasn’t too sweet as the white chocolate and strawberry glaze would be sweet enough. Folks, we have had success.
Since white chocolate is oh-so-sweet, I tried to make a donut that was not-so-sweet. To do so, I used organic coconut sugar instead of traditional white sugar. This also gave the donuts a nice brown color. I also added some organic strawberry powder, made from crushed organic freeze-dried strawberries, into the batter to amp up the overall strawberry flavor.
I was initially inspired by the strawberry powder to create a pretty pink glaze for Valentine’s Day and am so happy with the end result! Hope they make your day just a little sweeter.
Strawberry White Chocolate Donuts
Your new favorite Valentine's Day Donut
- 1/3 cup coconut oil
- 3/4 cup coconut sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons strawberry powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups unbleached all-purpose flour
- 1 cup almond milk
Strawberry White Chocolate Glaze
- 2 teaspoons coconut oil
- 1 teaspoon strawberry powder
- 1 cup white chocolate, melted
- 1/4 cup red and pink sprinkles
- Preheat the oven to 350°F.
- Lightly grease and flour two standard doughnut pans.
- In a stand mixer, beat together the coconut oil and sugars until smooth.
- Add the eggs, almond milk, strawberry powder, salt, and vanilla.
- Add in the baking powder, baking soda and flour, whisking until combined. Mix minimally to ensure tenderness.
- Spoon the batter into the lightly greased doughnut pans, so that they’re about 3/4 full.
- Bake the doughnuts for 15 to 18 minutes. Donut overcook!
- Remove them from the oven, and wait 5 to 7 minutes before transferring to a wire rack to cool.
- Prepare the glaze while donuts cool by melting the white chocolate, strawberry powder and coconut oil in a small pot on medium-high heat, stirring constantly.
- Once the chocolate and powder melt, dip the top of each donut into the mixture to coat evenly.
- within two minutes of coating, top the glazed doughnuts with sprinkles, if desired.