mini chicken tacos

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It’s likely that there will be a theme for the shower and we have to admit, we are big fans of a little fiesta! The flavors are so fun and beg to be served family style! Just like the theme, these mini chicken tacos are sure to be a hit! They’re cute and not to mention, oh so tasty. Can’t find mini tortillas? Try making your own using large tortillas and a biscuit or cookie cutter!

Mini Chicken Tacos with Avocado Crema

Makes: 16-24 mini tacos
Total Time: 45 minutes

Ingredients
1 ½ pounds skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle chili powder
1 cup grape tomatoes, quartered
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 lime, juiced
16-24 mini tortillas, flour or corn
4 ounces queso fresco cheese, crumbled
1 avocado, sliced
sliced lettuce or cabbage
extra limes for garnish

chipotle lime crema
3 tablespoons Greek yogurt
¾ cup half and half
1 tablespoon adobo sauce
juice of half a lime
1/8 teaspoon salt

Directions
Preheat oven to 375°F.

Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add the olive oil to the skillet and let it get really hot. Once it’s hot, add in the chicken. Brown the chicken on both sides, about 2 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes.

In a small bowl, combine cumin, paprika, chili powders, garlic powder and onion powder. Set aside.

While the chicken is cooking, combine the diced onion, tomatoes, lime juice and cilantro in a small bowl. Add a sprinkle of salt and pepper and set aside.

Once chicken is cooked, transfer chicken and pan juices to a bowl and add mixed spices. Use forks to shred the chicken and mix in the spices.

To assemble, place chicken in a tortilla and top with salsa, crumbled cheese and a drizzle of crema. Serve with avocado, sliced cabbage (or lettuce) and a squeeze of lime.

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homemade baked donuts

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Raise your hand if you’re drooling! *both hands up here* We absolutely love these homemade baked donuts and think they should be at every celebration. Baking instead of frying definitely takes a bit of complication out of the recipe (and makes them a little healthier!) and the glaze provides a great way to add pops of customized color!

Homemade Baked Donuts with Vanilla Glaze

Makes: 8 Donuts
Total Time: 45 minutes

Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 large egg, at room temperature
¼ cup milk
¼ cup yogurt
1 teaspoon vanilla extract
vanilla glaze½
cup powdered sugar
½ teaspoon vanilla extract
pinch of salt
1-2 tablespoons milk
optional: food coloring and sprinkles

Directions
Preheat oven to 350°F. Spray a donut pan with a nonstick spray and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. In a separate small bowl, whisk together the sugar, egg, milk, yogurt, melted butter and vanilla.

Add the wet ingredients to the dry ingredients and stir until no clumps of flour remain and everything is well combined. Be careful not to overmix.

Spoon the batter into the donut pan or use a large Ziploc bag to pipe into each cavity, filling ¾ of the way full.

Place the pan in the oven and bake 8-10 minutes.

Remove the pan from the oven and allow to cool 5-10 minutes before inverting onto a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, vanilla and salt. Add 1 tablespoon of milk, and whisk to combine. If it’s too thick, add additional milk, about ½ teaspoon at a time until the desired consistency is reached. Add food coloring as desired.

Once the donuts are completely cool, dip them into the glaze. Return to the wire rack and add sprinkles. Allow the glaze to set for 30 minutes before serving.

grilled stone fruit

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Warm weather calls for fruity desserts – and that’s just what we have here! These fabulous little treats can certainly be made on a grill, but we love using a cast iron grill pan too! Not to mention, it’s a great back up plan for rain! Our favorite part of this recipe? The EASY mascarpone ice cream! Don’t have the time? Whipped cream or whipped mascarpone will do!

Grilled Stone Fruit with Mascarpone Ice Cream

Makes: 4 servings
Total Time: 20 minutes + freezing time for ice cream

Ingredients
mascarpone ice cream
4 ounces mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
pinch of flaky sea salt

4 peaches (or other stone fruit), halved and pit removed
4 tablespoons butter, melted
½ teaspoon cinnamon
honey
almonds, toasted
sprigs of mint

Directions
To make the ice cream, add the mascarpone and sweetened condensed milk to the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer safe container and freeze 4-6 hours or overnight.

Preheat a grill pan to medium-high heat and brush the grates with oil.

In a large bowl, toss the fruit with melted butter and sprinkle with cinnamon. Place fruit, cut side down in the pan. Grill for 2-3 minutes, or until light char marks appear, flip and grill another 2-3 minutes. Remove from pan.

Serve the fruit warm, with a large scoop of mascarpone ice cream, toasted almonds, a few sprigs of mint and a drizzle of honey!

creamy baked eggs and greens

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Who thinks this looks worth waking up for!? *Both hands raised!* This recipe utilizes one of the things we love so much about cast iron – creating perfectly sautéed greens on the stovetop then transferring to the oven for perfectly baked eggs! Want to go from stovetop to oven to table? Grab a lovely dishtowel, a trivet and some pot holders and breakfast is served!

Creamy Baked Eggs and Greens

Makes: 2-4 servings
Total Time: 30 minutes

Ingredients
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
kosher salt
freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons leek, white and light green part only, thinly sliced
2 tablespoons scallion, sliced
5 ounces fresh spinach
5 ounces fresh kale, stems removed, roughly chopped
1 teaspoon fresh lemon juice
4 large eggs
1 teaspoon fresh oregano, chopped
red pepper flakes (optional)

Directions
Mix yogurt, garlic and a pinch of salt in a small bowl and set aside.

Preheat the oven to 300°F. Melt butter with oil in a large, heavy 10″ cast iron skillet over
medium heat. Add leek and scallion, then reduce heat to low. Cook until soft, about 10 minutes. Add spinach, kale and lemon juice and sprinkle with salt and pepper. Increase heat to medium-high. Cook, stirring frequently, until kale and spinach are wilted, 4-5 minutes.

Make 4 deep indentations in the center of the greens. Crack 1 egg into each indentation,
carefully keeping the yolks intact. Transfer to the oven and bake until the egg whites are set, about 10-15 minutes.

Remove from oven and let eggs set for several minutes. Sprinkle with fresh oregano and red pepper flakes. Serve immediately with a dollop of yogurt.

cucumber grapefruit Paloma

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Light, refreshing, and oh so tasty! Sounds like the perfect recipe for mom doesn’t it? We love this cocktail for it’s general drinkability during the warmer months ahead, but also for its ability to easily turn into a mocktail! Just skip the tequila and add a few more splashes of juice and sparkling water.

The Perfect Paloma

Makes: 2 drinks
Total Time: 10 minutes

Ingredients
4 ounces Reposado tequila
1 ounce fresh lime juice
3 cucumber slices
3 ounces fresh grapefruit juice
pinch of salt
1 ounce club soda
3 tablespoons simple syrup or agave

Directions
In a shaker, muddle the cucumber slices and lime juice. Add the tequila, grapefruit juice and simple syrup. Add in a small pinch of salt. Shake to combine.

Pour over ice into two glasses rimmed with salt or sugar (optional).

Top with club soda and stir to combine. Garnish with lime, grapefruit slices and/or cucumber slices.

quinoa stuffed eggplant

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Want to impress the socks right off a special lady in your life? Make this dish! This veggie filled, recipe is light yet filling and we can guarantee that it will be a big hit, especially in the flavor department! We recommend serving with a light, dressed salad of chopped veggies or greens!

Quinoa Stuffed Eggplant with Yogurt Sauce

Makes: 4 servings
Total Time: 1 hour 15 minutes

Ingredients
eggplant
2 garlic cloves, crushed
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon chili flakes
1 teaspoon paprika
½ teaspoon salt
2 tablespoons lemon zest
2/3 cup olive oil, plus extra for drizzle
2 medium eggplants

yogurt sauce
½ cup Greek yogurt
½ cup buttermilk
1 ½ tablespoons olive oil
1 garlic clove, crushed
pinch of salt

quinoa
1 cup quinoa, rinsed
2 cups water or broth
2 teaspoons cilantro, chopped, plus more to garnish
2 teaspoons mint, chopped
1/3 cup sliced almonds, toasted
3 green onions, sliced
1 ½ tablespoons lemon juice

Directions
Preheat oven to 400°F.

In a small bowl, mix together the garlic, cumin, coriander, chili flakes, paprika, salt, lemon zest and ½ cup of the olive oil.

Cut the eggplants in half lengthwise then score the flesh of each half by making deep, diagonal cuts into the flesh without piercing the skin. Spoon the garlic and spice mixture over each half, spreading evenly. Place the eggplant, cut side up, on a baking sheet. Roast in the oven for 40 minutes, or until the eggplants are completely soft.

To make the yogurt sauce, combine yogurt, buttermilk, olive oil, garlic and salt in a small bowl.

Whisk to combine and taste. Adjust seasoning if desired and transfer to refrigerator to keep cold.

In a medium saucepan, combine the quinoa, two cups liquid (water or broth) and a pinch of salt. Bring to a rolling boil. Once boiling, lower the heat to the lowest setting and cover. Cook for 15 minutes. After 15 minutes, remove from heat but keep covered for another 5 minutes.

When the quinoa is done, remove the lid, add remaining olive oil and fluff with a fork. Add herbs, almonds, green onions, lemon juice and a pinch of salt. Stir to combine and taste, adding more seasoning if desired.

To serve, place ½ of an eggplant cut side up on a plate. Spoon the quinoa mixture on top, then spoon over some yogurt sauce, sprinkle with cilantro and a drizzle of olive oil.

How to Host Mother’s Day Brunch

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There’s nothing we love more than a day that celebrates the special women in our lives – and guess what? It’s coming up! This Mother’s Day we  hope you spoil all of the lovely ladies in your life (or you’re the one getting spoiled!), because they (you!) most certainly deserve it. Stumped on what to do? We highly recommend making one of these fabulous recipes and giving her the most relaxing day possible. Hosting a get together? You won’t want to miss our features this week! Starting with Tips for Hosting…

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chicken. fajita. bowl.

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It’s no secret that we love bowl foods, especially when it comes to how easy they are! After marinating the chicken, you’ll test your knife skills with the peppers and onions and end up with a delicious meal in minutes!

This is a great weeknight meal or leftover lunch!

Chicken Fajita Bowls

Makes: 4 Servings Total Time: 1 hour 30 minutes

Ingredients for the chicken- 1½ lbs chicken breasts 2 tablespoons lime juice 3 tablespoons olive oil 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder

for the veggies- 1 poblano pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced ½ yellow onion, thinly sliced ½ red onion, thinly sliced

for the bowls- 4 cups cooked rice (white or brown) 1 cup beans (black of pinto) 1 cup charred corn 1 cup tomatoes, chopped 2 avocados, sliced limes fresh cilantro

Directions Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin and chili powder in a bowl and whisk. Add the chicken and let marinate for one hour.

Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, with the marinade, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the sliced veggies. Sauté until tender and charred. Add the chicken back to the skillet and toss to combine.

Serve in a bowl with rice, black beans, charred corn, chopped tomatoes and sliced avocado. Serve a lime wedge on the side for squeezing.