Banana Bread Granola

This Banana Bread Granola has all the warm comforting flavors of my favorite banana bread recipe (the one right here on Simply Recipes!), but it’s a little more suitable for weekday breakfasts.
The brown butter and brown sugar are perfectly matched with toasty oats and walnuts.
But the real secret to this granola’s magic is how the diced bananas get caramelized and chewy after a long slow cook in the oven. It’s the perfect texture to contrast the crunch of oats and nuts.
The story of how I met Elise is a funny one. We were in Austin for a conference and Elise was sitting with a few people I knew in the hotel lobby. There were no seats, so I just plopped down on a sofa arm near my friend. Elise looked over and introduced herself, and I blurted out, “Omygosh I love your site.” I think I avoided full fangirl-dom, but barely.
Flash forward a few years, and now we live just a couple of miles apart. We’ve shared meals, baked muffins, seen a fantastic concert, and even spoken on a panel together. When Elise proposed that I start writing for Simply Recipes, I didn’t even have to think about my answer. Yes. Yes. Yes.
Elise asked me to start thinking of fun and interesting granola recipes to share with you, and my brain went into overdrive. Granola is something I make often and the combinations are virtually endless.
I think it’s pretty fitting that we decided on Banana Bread Granola, considering Elise’s banana bread was one of the first recipes I ever made from this site. So, in a nod to the most popular thing on Simply Recipes and to one of my favorite treats, please enjoy this brown butter banana bread granola.

Banana Bread Granola Recipe

I call for raw walnuts because they toast in the oven along with the granola, and nuts that have already been toasted can burn. If you can’t find raw walnuts, you can sub raw almonds or pecans, or simply add toasted walnuts in the last 10 minutes of cooking.
If you like your granola in big clusters, spread the granola in a single, even layer on the baking sheets and do not stir during baking. This way, the granola will bake into one solid piece and you can break it up to clusters once cool.
You can store this granola in airtight containers for about a week, though it rarely lasts so long in our house.

Ingredients

• 1/4 cup unsalted butter (If using salted butter, taste your mixture before adding salt)


• 1/3 cup lightly packed light brown sugar


• 1 tablespoon vanilla extract


• 1 tablespoon water


• 3 cups old-fashioned rolled oats (Certified gluten-free, if needed)


• 3/4 cup chopped raw walnuts (See recipe notes)


• 1/4 cup chia seeds


• 1 tablespoon cinnamon


• 1/2 teaspoon salt


• 2 medium ripe bananas, diced

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Shrimp, Lemon, Spinach Linguine

The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right?
Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else.
The browned lemon bits bring zippy bursts of roasted lemony flavor to the dish, providing a wonderful accent to the shrimp, spinach, and linguine.
Try it, you’ll see! Just make sure the lemon is very thinly sliced and that you sauté it long enough to get thorough browning.

Shrimp, Lemon, Spinach Linguine Recipe

Ingredients

• 8 ounces linguine pasta


• Salt


• 3 Tbsp olive oil


• 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed


• 1/2 cup sliced shallots


• 1 Tbsp minced garlic


• 1 pound peeled, deveined 26-30 count shrimp


• 5 ounces baby spinach leaves


• 1/4 cup freshly grated Parmesan cheese


• Freshly ground black pepper

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Carnitas

Enter any Mexican taqueria in California and you’ll find carnitas on the menu, usually pork butt (the shoulder roast) braised first, pulled apart, and then roasted on high heat to caramelize.
This is my father’s favorite recipe for pork carnitas which we put into fresh tortillas for tacos, with fresh tomato salsa. I think I could eat this everyday for a week and not get tired of it.

Carnitas Recipe

Ingredients

• 4 pounds boned pork shoulder, cut into large cubes (remove any large chunks of excess fat, but do not remove all the fat or you'll have dry, unflavorful carnitas)


• 1 quart beef broth


• 2 cups chunky tomato salsa either prepared or homemade


• Water


• Salt


• 2 cups fresh tomato salsa (pico de gallo)


• 16-24 corn tortillas

Read More: Carnitas

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Vanilla Frappe Macarons

Let’s see mornings in a new light with Nespresso VertuoLine Breakfast Coffees, Solelio and Giornio and some breakfast cookies.

A-yup. Breakfast cookies by way of French Toast Macarons and Vanilla Frappe Macarons.

Admittedly, most days I will hurriedly down a few scrambled eggs and then it’s off to start a day of rushed madness. But lately, I’m seeing mornings in a new light. To help me along with that are these breakfast dessert macarons and Nespresso VertuoLine Breakfast Coffees, Solelio and Giornio to go with them.

I’ve decided waking up and thinking about all one-hundred and elevent-y! things that need to be complete before 4pm while sipping my coffee is completely non-sensical. Not only that, it gets me reeling down the path of wanting to ignore emails because after that one-hundred and elevent-y to-do list is probably another few dozen emails of missed deadlines inquiries. That, friends, is the awful truth of it.
Thank gawd for the little pleasures in life like morning coffee and cookies. If you are a regular reader around here, then you know I’ve been a long time fan and partner of Nespresso. Their new VertuoLine Breakfast Coffees, Solelio and Giornio are my new go-to blends. The Solelio has red fruity notes, while Giornio has white floral notes—both are light and medium in roast.

What really makes this coffee shine is that Nespresso’s coffees and espressos are topped with a silky and generous layer of naturally-formed crema—a sign of superior, high quality coffee. And if you are a coffee and espresso drinker like me, then you will love how the VertuoLine Evoluo machine brews both large-cup coffee and authentic espresso with one easy touch of a button. But foam—where is the foam to this at-home barista machine you ask? No worries there, because Nespresso has you covered with its Aeroccino4 milk frother, which helps you turn hot or cold milk into barista-worthy foam.
Look at how airy and tight that foam is.

Beyond that, Nespresso makes it easy to recycle the 100% aluminum capsules with a pre-paid Nespresso UPS bag, so go ahead and indulge in some Nespresso and don’t forget the breakfast cookies to go with it!
**This post was created in connection with my appointment as a Nespresso participant.

Vanilla Frappe Macarons

Ingredients:

Macaron Shells

• 60g almond meal


• 120g confectioner's sugar


• 1 tablespoon vanilla powder


• 20g granulated sugar


• 60g egg whites (about 2 eggs)


• 2 tablespoons vanilla seed powder (optional)

Filling

• 55g white chocolate


• 90g butter room temperature.


• 30g confectioner's sugar


• 1 tablespoon vanilla bean paste

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French Toast Casserole

With this French toast casserole, you skip the hassle of standing by the stove and pan-frying each individual slice of French toast.

Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning.

You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping.

For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed. Use any good-quality loaf, like a French loaf, sourdough, ciabatta, or challah. I actually really liked the sourdough bread because the slight sour taste helped balance out the sweetness of everything else.

Leave the crusts on the bread since this adds some good, crunchy texture to the casserole!
I also added some orange zest and dried cranberries to my version to brighten up the flavors. You can leave these out if you want, or add your own favorite dried fruits to the casserole!

By the way, those extra-crunchy top pieces are like cinnamon and sugar croutons. As I was testing this recipe, I kept picking them from the top and leaving the bottom for my husband. Shh…don’t tell anyone.

French Toast Casserole Recipe

Make-ahead instructions: Assemble the casserole through Step 4, cover well, and refrigerate overnight. The next day, uncover, drizzle the casserole with the topping, and bake. Baking time will be slightly longer.
This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The best way to reheat it is to bake it in the oven at 350F for 10 to 15 minutes to warm through and re-crisp the top.

Ingredients

For the casserole:

• 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
• 1/2 cup (45g) chopped pecans
• 5 large eggs
• 1 1/2 cups whole milk
• 1/4 cup (50g) granulated sugar
• Zest from one medium orange (optional)
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons (40g) dark brown sugar
• 1 teaspoon ground cinnamon

Optional toppings for serving:

• Dried cranberries
• Powdered sugar
• Maple syrup

Read More: French Toast Casserole

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Easy Sesame Noodles

These Easy Sesame Noodles are a wonderful side dish. For such a simple side dish, they have a lot of delicious flavor packed in and are sure to be a hit at the dinner table!

Now that I am out of my first trimester and have entered the blissful second trimester, I am slowly able to eat and enjoy a variety of food again. I am so happy about it!

One genre of food I don’t make often enough is Asian cuisine. My husband adores Asian food. He loves the bold flavors and often requests that we go out for some or that I attempt to make it homemade. The unfortunate thing that I realized a couple weeks ago, is that this type of food is lacking on my blog and I intend to change that! So be on the look out for some yummy recipes coming your way this year :)

These noodles were beyond simple to whip up and it packed with flavor. This makes a wonderful side dish and goes perfectly with stir fry. We love these noodles and I am sure you will too! If you are looking for an easy, quick and tasty side for your next meal, consider giving this a try! It is a winner at our house!

Easy Sesame Noodles

These Easy Sesame Noodles are a wonderful side dish. For such a simple side dish, they have a lot of delicious flavor packed in and are sure to be a hit at the dinner table!

Ingredients

• 12 ounce stir fry noodles, cooked and drained
• ¼ cup Soy Sauce, I prefer reduced sodium
• 2½ Tablespoons sugar
• 2 Tablespoons Rice Vinegar
• 4 Tablespoons Sesame oil
• ½ teaspoon Hot Chili Oil
• 3 Tablespoons vegetable oil
• ¼ cup green onions, sliced
• 2 Tablespoon toasted sesame seeds

Read More: Easy Sesame Noodles

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Paleo Chicken Adobo

Do you know the Filipino dish Chicken Adobo? I can’t even say the words without my mouth watering.
This one-pot recipe calls for simmering chicken in a tangy, vinegar-based sauce, which I’ve riffed to make gluten-free and Paleo. It’s a very tasty spin on your typical weeknight chicken dinner that everyone can enjoy!
Chicken adobo is an extremely popular dish from the Philippines made with meat cooked in vinegar and soy sauce – this much is generally agreed upon. From there, ingredients and opinions vary widely. There are 7,000 islands in the Philippines, and on each one, every lola (grandmother) and tita (auntie) has their own recipe.
I first discovered chicken adobo as a child. I did not like meat, and my mom was constantly trying to find ways to get me to eat it. What I did like was anything sour – including vinegar – so my mom thought to try chicken adobo. I loved it and it became a staple in our house.
When I had to go gluten-free in 2012, I began adapting some of my childhood dishes to be gluten-free, including this chicken adobo. The only big change I had to make to the recipe was to switch out the soy sauce for tamari, which is soy sauce fermented without wheat. It has a deeper and richer flavor than soy sauce.

When I want to make a Paleo version, I just swap the soy sauce or tamari for coconut aminos, made from fermented coconut sap. This ingredient has a flavor is similar to light soy sauce and tastes a little sweet.
I also add a little fish sauce to my version. Fish sauce has a powerfully pungent aroma, so don’t be scared when you open the bottle! It adds a nice background savory flavor that brings the whole dish together.
When developing my gluten-free and Paleo recipes, I consulted with my sister-in-law to make sure I was on the right track. She is from the Philippines and my brother says she makes THE BEST adobo. My final recipe tastes very similar to hers, so I’m feeling pretty good about it!
At my house, we love to eat our chicken adobo over coconut rice or garlic fried rice, but it’s also great over plain steamed rice or even mashed potatoes. Sometimes I like to make some extra sauce to eat with veggies. If you choose to do that, just make sure to use a big enough pot.

Paleo Chicken Adobo Recipe

You can also buy whole chicken legs and separate them yourself into drumsticks and thighs. You want 3 to 3 1/2 pounds of total meat.

Ingredients

• 4 chicken thighs, bone-in and skin on (about 1 1/2 pounds)


• 4 chicken drumsticks (about 1 1/2 pounds)


• 3/4 cup tamari or coconut aminos (or low-sodium soy sauce, if you don't need this to be gluten-free!)


• 3/4 cup white wine vinegar


• 1 tablespoon fish sauce


• 1 tablespoon coconut sugar, honey, or dark brown sugar


• 1/2 tablespoon coconut oil


• 2 tablespoons fresh grated ginger


• 2 bay leaves (dried, not fresh)


• 1 tablespoon whole peppercorns


• 3 cloves garlic


• 1/4 teaspoons salt (optional)


• 1/2 teaspoon fine ground pepper


• Coconut rice or plain steamed rice, to serve

Read More: Paleo Chicken Adobo

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Shrimp, Arugula, White Bean, Cherry Tomato Salad

After weekends of sun and fun-filled BBQs and excessive feasting with friends, what I crave during the week is what people these days call “clean” eating.

I don’t know how that label came about (does this mean we’ve been dirty eating all this time? hmm, maybe I shouldn’t go there). But I do know that when I stay away from dairy and bread, and when I eat vegetables, legumes, and simple protein like shrimp, my body feels not so weighed down. Do you ever find that to be true for you?

This is a summer salad perfect for those midweek cravings for something light yet still filling. And it only takes 20 minutes to make, if that.

You just cook shrimp your favorite way, either sauté or grill. Toss them in a bowl with fresh baby arugula, halved or quartered cherry tomatoes, some white beans, onions, and a olive oil vinaigrette. Easy! The flavors play so well together.
When we cook shrimp, I’ve taken to brining them first. It really makes such a difference. Brined shrimp are juicier and hold onto more of their flavor. It does take an extra half hour, but worth it if you have the time!

Shrimp, Arugula, White Bean, Cherry Tomato Salad Recipe

It always helps to brine the shrimp before cooking. An extra step, but worth it if you have the time!
To brine the shrimp, mix together 4 cups water, 1/4 cup kosher salt (or 3 Tbsp table or sea salt), 1/4 cup white sugar until the salt and sugar have dissolved. Add one cup of ice and the shrimp. After 30 minutes (time it!) remove the shrimp and give them a quick rinse.

Ingredients

• 1 pound 16-20 count shelled and deveined shrimp


• 2 Tbsp olive oil


• 2 15-ounce cans cannellini white beans, rinsed and drained


• 1 cup cherry tomatoes, halved or quartered


• 1/2 cup finely diced red onion


• 3/4 teaspoon grated lemon zest


• 3 handfuls baby arugula leaves

Dressing:

• 3 Tbsp red wine vinegar


• 1/2 cup olive oil


• 2 cloves minced garlic


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper

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Sautéed Chard with Parsnip

Looking for an easy side dish of greens? Of course you are. We all need more greens in our diet, right? At least I do.
Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale.
Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard.
Oh my gosh, it’s so good! The sweetness of the parsnip ribbons play so well with the lightly bitter chard, and a dash of balsamic or lemon juice at the end brightens the whole dish.
So if you like chard, give it a try with some shaved parsnip! I think you’ll love the result.

Sautéed Chard with Parsnip Recipe

Ingredients

• 2 Tbsp olive oil


• 2 cloves garlic, minced


• 1 large bunch of Swiss chard, thoroughly rinsed, thick center stem removed, leaves cut into 1/2-inch wide ribbons


• 1 medium sized parsnip root, peeled to remove the outer skin, then completely peeled into ribbons using the vegetable peeler (except for center if tough)


• Salt


• Pepper


• A drizzle of balsamic vinegar or lemon juice

Read More: Sautéed Chard with Parsnip

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Eggplant Lentil Stew with Pomegranate Molasses

A few weeks ago I was wondering what to do with the end-of-season eggplants, tomatoes, and chiles from our garden and stumbled across this recipe from Food and Wine, which also calls for pomegranate molasses.
The recipe comes from the coastal town of Antakya, Turkey. The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct.
The stew is best when made ahead and allowed to mellow for a few hours before serving. I thought it needed just a touch of honey, which I will probably add next time.

Eggplant Lentil Stew with Pomegranate Molasses Recipe

Ingredients

• One 1 1/2-pound globe eggplant (or enough eggplants for 1 1/2 pounds)


• Salt


• 1/2 cup brown lentils


• Water


• 2/3 cup extra-virgin olive oil


• 1 medium onion, finely chopped


• 4 medium garlic cloves, minced


• 2 medium tomatoes, chopped


• 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped


• 2 Tbsp chopped mint leaves


• 1 tablespoon tomato paste


• 1/4 teaspoon crushed red pepper


• 1/4 cup pomegranate molasses

Read More: Eggplant Lentil Stew with Pomegranate Molasses

Blueberry Cake

Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).

In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!

Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage.

We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!

Blueberry Cake Recipe

Ingredients

• 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1/8 teaspoon cinnamon


• 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened


• 3/4 cup (160 g) sugar


• 1/4 teaspoon vanilla extract


• 2 large eggs


• 1 teaspoon lemon zest (optional)


• 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)


• 1 teaspoon lemon juice


• Powdered sugar for dusting

Read More: Blueberry Cake

Sour Cream and Bacon Deviled Eggs

I know that many of you are familiar with classic deviled eggs made with mayo and mustard. But have you ever tried sour cream deviled eggs before? They’re so good!

I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor.

I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?!

To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily.

If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs.

Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste.

Sour Cream and Bacon Deviled Eggs Recipe

I use granulated garlic in this recipe because it mixes better into the egg yolk mixture and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead.

Ingredients

• 12 large eggs
• 1/2 cup full-fat sour cream
• 1 to 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 teaspoon granulated garlic
• 3 to 4 strips of bacon
• 1 1/2 tablespoons chopped chives
• Ground paprika, to garnish

Read More: Sour Cream and Bacon Deviled Eggs

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Easy Spinach and Artichoke Dip Recipe

Everyone has a favorite spinach dip recipe, so I’m going avoid any claims of saying it’s the best. But I will say, I hope you try it.

At its root, it’s pretty basic – sauté and wilt the spinach in garlic, throw in the artichokes and add the creamy body. I use whipped ricotta over cream cheese to keep it lighter in texture, sour cream for some tang, a few smashed capers for a bit of briny-ness and leeks for added flavor.
It’s not traditional in making, but it disappears in the traditional way of being scraped clean in 15 minute.

Spinach Artichoke Dip

Ingredients:

• 2 tablespoons olive oil
• 3/4 cup of leeks, white parts only
• 2 10oz. bag of baby spinach
•  Pinch crushed red pepper flakes (optional)
•  Kosher salt and black pepper, to taste
• 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 2 tablespoons of capers, smashed
• 1/2 cup ricotta cheese 
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1 cup  fresh mozzarella, torn or shredded
• 1/2 cup pepper jack cheese
• 1/2 cup Parmesan cheese, finely grated

Read More: Easy Spinach and Artichoke Dip Recipe

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HERSHEY’S KISSES Cream Cheese Pastry

This HERSHEY’S KISSES Cream Cheese Pastry consists of buttery flaky puff pastry, a delicious cream cheese filling, is topped with HERSHEY’S KISSES Chocolates and drizzled with a creamy glaze. This dessert whips up in no time at all and tastes incredible!

Today, I am working with The Hershey Company to bring you another delicious recipe.

This recipe is super easy. It requires very minimal effort to create a delectable pastry. It is a huge hit wherever I take it!

Before school started we had a huge party with my family, my immediate family and my uncle’s family. We love any reason to get together with family and one last gathering before school started was the perfect excuse.

We had a lovely and delicious BBQ with this wonderful HERSHEY’S KISSES Cream Cheese Pastry as the main dessert. Everyone in attendance loved it!

Good food and good company is the recipe for a perfect day in my book.
My kids had the best time helping me make these pastries in preparation for the BBQ. They were wonderful little helpers in the kitchen and this recipe was the perfect recipe to let them assist me. It is straightforward, quick and hard to mess-up.

My middle child in particular loves to make this recipe with me. He loves learning how to make new things and being part of the process behind the scenes. His favorite part was placing the HERSHEY’S KISSES Chocolates on top of the pastry.

My youngest was our official HERSHEY’S KISSES Chocolates “un-wrapper.” He loved being apart of the fun and being mommy’s little helper in any way he could.

This HERSHEY’S KISSES Cream Cheese Pastry would be a fabulous addition to your next gathering. It is also a great recipe to have the family join in making. I hope you love this recipe as much as we did!

HERSHEY'S KISSES Cream Cheese Pastry

This HERSHEY'S KISSES Cream Cheese Pastry consists of buttery flaky puff pastry, a delicious cream cheese filling, is topped with HERSHEY'S KISSES Chocolates and drizzled with a creamy glaze. This dessert whips up in no time at all and tastes incredible!

Author: Nikki

Recipe type: Dessert

Ingredients

• 1 box puff pastry (2 sheets), thawed to room temperature

Filling:

• 1 (8 oz.) package cream cheese, softened


• ⅓ cup sugar


• ½ teaspoon vanilla extract

Topping

• 16 HERSHEY'S KISSES Chocolates, unwrapped

Frosting

• 1 cup powdered sugar


• 3 Tablespoons heavy cream


• 1 teaspoon vanilla extract


• ¼ teaspoon salt

Asiago Cheese Dip

This Asiago Cheese Dip is loaded with cheesy goodness! The flavor is amazing and it is so simple to make! Great for parties and get togethers!

Dips are my husband’s love language. I’m just kidding…. but really, my man LOVES dips and the creamier and cheesier the better. His favorite dip of all time is still my Buffalo Chicken Dip. He makes me bring it wherever we go :)

Today’s dip is super delicious. I have an obsession with Asiago cheese. The flavor of the cheese is one of my favorites. I use it in so many things, on so many salads and to top off a lot of my meals. I always have a stash of this cheese on hand. This is such an easy appetizer to throw together and is a show stopper!

This dip super creamy and cheesy and would be PERFECT for your next get party or gathering!

Asiago Cheese Dip

This Asiago Cheese Dip is loaded with cheesy goodness! The flavor is amazing and it is so simple to make! Great for parties and get togethers!

Ingredients

• 16 ounces cream cheese, softened


• ⅓ cup half and half


• 1 teaspoon garlic powder


• 1 teaspoon garlic salt


• 1¼ cup shredded Asiago cheese, divided


• 1 cup cooked and chopped bacon, divided

Read More: Asiago Cheese Dip

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Roasted Curried Cauliflower

Years ago, the way most people I knew prepared cauliflower was to steam it or boil it, and serve it with a little butter. Then came the discovery of the magic that happens when you roast cauliflower.
That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish.
The only thing better than roasted cauliflower? Curry roasted cauliflower. Cauliflower with curry is one of those magical pairings, a classic in Indian cuisine, and for a good reason. The combo tastes fantastic.
It’s easy to make. Toss florets with olive oil mixed with curry spices and lemon juice, spread them out in a large sheet pan, and roast in a hot oven until happily browned.
In this recipe we are using regular yellow curry powder, and supplementing it with a little ground cinnamon. And we are adding garlic and sliced onions to the mix. The onions especially add a sweet balance to the curry and cauliflower.

Roasted Curried Cauliflower Recipe

If you don't have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains!

Ingredients

• 1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices


• 1/2 onion, peeled, thickly sliced, root to tip


• 4 cloves garlic, sliced


• 2 Tbsp lemon juice


• 1/3 cup (80 ml) olive oil


• 1 1/2 teaspoons yellow curry powder


• 1/4 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper

Read More: Roasted Curried Cauliflower

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Spicy Crab Cakes with Horseradish Mayo

The big food thrill of winter in Northern California is that it is Dungeness Crab season.
There is simply nothing better than fresh cracked crab, but you have to make sure the crab is very fresh. During the season we will call Whole Foods and ask when the last shipment came in. If it is the same day, we’re there.
Sometimes we greedily pick up more crab than we can actually eat in one sitting. In these cases, the crab meat gets formed into crab cakes to be eaten at the next meal. My father found this recipe for spicy crab cakes recently and they were are absolutely delicious.

Spicy Crab Cakes with Horseradish Mayo Recipe

Ingredients

• 4-5 slices white bread


• 3/4 cup chopped fresh parsley


• 1 large egg yolk


• 2 teaspoons lemon juice


• 2 teaspoons Worcestershire sauce


• 1 1/2 teaspoon Tabasco sauce


• 2 Tbsp plus 1 teaspoon Dijon mustard


• 1/2 teaspoon paprika


• 1/2 teaspoon chopped fresh or dried thyme


• 1/2 teaspoon celery seeds


• 1/4 teaspoon freshly ground black pepper


• 5 Tbsp olive oil


• 1/4 cup chopped onion


• 1/4 cup chopped green bell pepper


• 1/4 cup chopped red bell pepper


• 1 pound cooked fresh Dungeness crabmeat, picked over and drained

Horseradish Mayo:

• 1 cup mayonnaise


• 2 Tbsp prepared horseradish (see how to make horseradish for a scratch version)


• 2 Tbsp fresh lemon juice


• 2 teaspoons grated lemon zest


• 1/8 teaspoon freshly ground black pepper


• Kosher salt

Read More: Spicy Crab Cakes with Horseradish Mayo

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Sautéed Shrimp with Tropical Fruit Salsa

Please welcome guest author Jaden Hair of Steamy Kitchen as she tempts us with “Floribbean” tropical shrimp. 


With tropical fruit like mangoes and kiwi, you’ve got to eat the fruit just at the right time of ripeness. Under-ripe kiwi is suck-your-face-in-puckery-sour and over-ripe mangoes are blah and mushy.

So what to do with imperfect fruit? Slightly cook them for a warm, tropical fruit salsa, “Floribbean” style. (Yeah, it’s a dumb name, but restaurants in Florida use it all the time. It basically means Florida + Caribbean style, if you haven’t guessed already. These days, it really just refers to a tropical dish.)

Peel and dice the kiwi, mango, and pineapple and cook them along with sugar, a pinch of salt and a dash of chili powder. Other fruit like papaya are also fabulous too.
You’ll have to adjust the amount of sugar on your own, as it’s based on how sweet or sour your fruit is. I always like to have just a slight tang in the salsa, so a simple squeeze of lime at the end is perfect. Again, the amount of lime juice is based on taste.
And to top it all off with something a little extra special is toasted sweetened coconut flakes! Welcome to paradise.

Sautéed Shrimp with Tropical Fruit Salsa Recipe

Want to have extra flavorful and juicy shrimp? Brine them for exactly 30 minutes first, in a brine of 1 quart water, 1/4 cup sugar, 1/4 cup kosher salt (or 3 Tbsp table salt), and 1 cup ice. Dissolve the sugar and salt into the water first, before adding the shrimp and ice.

Ingredients

• 1/2 cup sweetened coconut flakes


• 1 Tbsp cooking oil (coconut oil or canola oil)


• 1 pound raw shrimp, peeled and deveined


• 1 mango, peeled and diced


• 1 cup diced pineapple


• 2 kiwi-fruit, peeled and diced


• 1/4 cup finely diced red or sweet onion


• 1 teaspoon sugar, or to taste


• 1/4 lime


• 1/8 – 1/4 teaspoon chili powder


• Salt and pepper


• 3 fresh mint leaves, thinly sliced

Read More: Sautéed Shrimp with Tropical Fruit Salsa

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Chocolate Peanut Butter Fudge

This Chocolate Peanut Butter Fudge is a wonderful and easy treat! It is smooth and creamy and is like a peanut butter cup in fudge form! Everyone who tries this recipe falls in love with it!

I LOVE fudge this time of year! The silkiness and creaminess is something I crave.

I have been exceptionally tired lately. Probably due the the hustle and bustle of the holiday season. When it comes to making a treat for friends, family or a party, I simply don’t have the energy for something that is going to require a lot of time or effort. That is where fudge comes in! It comes together so quickly and there is no baking required!

This fudge reminded me of a peanut butter cup but in fudge form! It was DIVINE! My sister, who is peanut butter fanatic could not stop eating it! It really is unbelievably good :)

If you are looking for a treat that is easy and delicious, give this one a try! You will be SO happy you did :)

This Chocolate Peanut Butter Fudge is a wonderful and easy treat! It is smooth and creamy and is like a peanut butter cup in fudge form! Everyone who tries this recipe falls in love with it!

Author: Nikki

Recipe type: Dessert

Ingredients

• ¾ cup butter
• 2 cups sugar
• 1 cup brown sugar
• ⅔ cup evaporated milk
• 12 ounces Semi-Sweet Chocolate Chips
• 7 ounces marshmallow cream
• 1 teaspoon vanilla

Peanut butter fudge

• 6 Tablespoons butter
• 1 cup sugar
• ½ cup brown sugar
• ⅓ cup evaporated milk
• 1 cup peanut butter chips
• 3 ounces marshmallow cream
• ½ teaspoon vanilla

Chicken Breasts with Mustard Cream Sauce

This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour.
The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken.
If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce.
For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind.
Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth.
Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve!
Oh, and try not to lick the plate

Chicken Breasts with Mustard Cream Sauce Recipe

Ingredients

• 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons oil
• 1 cup white wine
• 1 cup heavy cream
• 1 rounded teaspoon Dijon mustard
• 3 tablespoons capers, rinsed well
• 2 tablespoons chopped fresh parsley

Read More: Chicken Breasts with Mustard Cream Sauce

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Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets

Tabbouleh is a Lebanese dish that’s traditionally made with lots of chopped parsley and mint, bulgur wheat, and often, ripe tomatoes. It’s simple to make and one of my summer favorites.
As we head into colder months, I wanted to translate this summer classic into a side dish for fall meals, featuring cauliflower, carrots, and golden beets. The salad is herby and bright, and it’s a great way to eat fresh foods, even in the fall and winter.
To make this salad, I thinly shave cauliflower, then mix in with julienned carrots and golden beets. Tossing these vegetables with lemon juice and salt works like a simple marinade, rendering the vegetables supple with just a bit of crunch.
The vegetables get tossed with the more traditional tabbouleh ingredients – tender bulgur, lots of parsley, scallions, and olive oil, plus a splash of sherry vinegar.
By the way, sherry vinegar is my kitchen secret that makes everything from salads to soups sing. Try it!
I like to prep my vegetables on a mandolin using the regular blade and the julienne setting to make super thin and uniform pieces. If you prefer, the vegetables can be grated instead.

Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets Recipe

This salad is best if you can give it a full 30 minutes to rest before serving. It can also be made up to 3 days ahead and kept refrigerated.
To make this dish gluten-free, substitute quinoa for the bulgur. (Follow package directions to cook the quinoa.)

Ingredients

• 1 cup bulgur wheat


• 1/2 teaspoon kosher salt


• 1/4 head medium cauliflower


• 2 medium carrots, peeled and trimmed


• 2 small golden beets, peeled and trimmed


• 1/4 cup freshly squeezed lemon juice


• 1 teaspoon kosher salt


• 1/4 cup olive oil


• 2 cups minced parsley


• 1 bunch scallions, trimmed and minced


• 1 tablespoon sherry vinegar


• Ground black pepper or to taste

Special Equipment:

Read More: Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets

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Oatmeal Lace Cookies

Thin and crispy oatmeal lace cookies can seem magical if you have never made them before, but they are actually very simple.
Just melt sugar and butter, and then add the oats and flour to make a thin batter. Don’t be scared of how thin it seems!
The cookies spread and caramelize in the oven, creating a thin and crispy network of sugar that’s just substantial enough to hold the oats together.

I use thick-cut rolled oats because I think they give more “bite” and substance to the cookies. Look for thick-cut oats in both the cereal section and the baking section – I like Bob’s Red Mill oats, personally. It’s fine to substitute regular rolled oats if you have trouble finding the thick-cut, though instant or quick-cooking oats might make the cookies too fragile. (But let me know if you try them and what you think!)
When you’re melting the butter and sugar together, you don’t need to worry about cooking it, checking the sugar temperature, or anything so fussy. You only need to heat them long enough to melt the butter and dissolve the sugar.
Stir a few times as this is happening to make sure the butter and sugar are melting evenly. It’s ready when you have a thick brown paste. Also, it’s fine if you see some streaks or puddles of separated butter; the butter and sugar don’t need to fully combine for this recipe to work.
The other secret to making this cookies is to spread the batter into a thin layer on the baking sheet so the cookies bake evenly.
If you just pile the cookie batter in heaping spoonfuls, the center of the cookie will be thicker than the edges and the cookies won’t become fully crispy. You want an even distribution of oats and a thin layer of batter to create the crispy, lacy magic.

Oatmeal Lace Cookies Recipe

I like thick-cut oats in this recipe since they make a more substantial cookie, but it's fine to substitute regular rolled oats if you have trouble finding thick-cut.
Make sure to spread the batter into a thin layer on the cookie sheet so the oats are in a single flat layer before you bake them.
The cookies will continue to spread during baking, so make sure to place the cookie batter at least two inches apart.

Ingredients

• 1/2 cup (115 g or 1 stick) unsalted butter


• 1 cup (220 g) packed dark brown sugar


• 2 tablespoons all-purpose flour


• 2 teaspoons vanilla extract


• 1/2 teaspoon kosher salt


• 1 large egg


• 1 1/2 cups (170 g) thick-cut rolled oats (or substitute regular rolled oats)

Read More: Oatmeal Lace Cookies