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Mara May

Shashuka with Pita Bread

I first made shashuka last year at New Year’s to provide a nice and cozy brunch for a cold and, well, let’s be honest, hungover day. I made it Italian-style, with a bunch of ads-ins, and it was delicious. The only caveat was that I realized, after adding some goat cheese, I forgot to mix in the spice! So the goat cheese got all mixed in too. Don’t get me wrong, it was delicious, but the food photography wasn’t blog-worthy.

Now I decided to try again, which a more standard take on the shashuka. As I was writing pita bread on the grocery list, I thought hey, why not make my own??

Whip up the aromatic and comforting shashuka with homemade pita for a delicious start to your weekend. Middle Eastern and North African flavors give it a warm quality, but it would be a good choice for any season!

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Step One.

Prep the pita bread. It will need to rise for an hour, so get it started first! Measure out your ingredients.

Step Two.

Heat the water to about 110F. It should be warm but not hot. Bloom the yeast for 5 minutes

 

Step Three.

Mix together the dry ingredients; pour in the yeast mixture and olive oil. Mix together with a fork until a dough forms.

Step Four.

Turn the dough out into a floured surface. Knead the dough until it is stringy- this means that the gluten bonds are forming! This process should take about six minutes. Flour the bowl and put the dough back in it. Let the dough rise in a warm place for the total of an hour. Set a timer for 40 minutes. This is when you will start the shashuka. Measure out and chop your ingredients, then go make yourself busy for a bit.

Step Five.

When your timer rings, set it for another 20 minutes for the dough. It’s time to start the shashuka! You need to make the shashuka in a skillet or other oven-safe pan. Add the olive oil to a skillet over medium heat. Cook the onion, garlic, olives, and pepper until the onions are translucent (about 5 minutes). Then, add the tomatoes. Cook until the mixture starts to simmer slightly. Mix in your spices and reduce the mixture for another 5 minutes. Preheat your broiler on high heat.

Step Six.

By now, your dough should be ready. Punch down the risen dough and divide it into six pieces. Roll each piece into a ball, and roll out the ball to 1/4 in thickness on a floured surface. Heat 1 teaspoon of oil over medium high heat.

Step Seven.

One at a time, cook the pitas. Cook the first side for 45 seconds, then flip and cook the other side for one minute. Flip one more time and cook an additional minute; store the finished pita in a basket with a towel so that they don’t cool before you’re ready to serve them! Repeat the process with the remaining dough, but you don’t need to add more oil in-between.

Step Eight. 

Now it’s time to add the eggs. Crack five of the eggs into a star pattern near the rim of the pan. Crack the last egg into the middle. Continue to cook over medium heat for five minutes; next, broil the pan until the eggs are done but the yolks are still runny (about 3 minutes). Crumble feta and top with cilantro; serve with warm pita. Enjoy!

 

Shashuka with Pita Bread

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Shashuka with Pita Bread

Ingredients

  • PITA BREAD
  • 1 cup water
  • 1 package instant yeast
  • 1 Tbsp olive oil
  • 2 tsp sugar
  • 2 tsp salt
  • 3 cups all purpose flour
  • 1 tsp olive oil, for cooking
  • SHASHUKA
  • 1/2 yellow onion, chopped
  • 4 cloes garlic, minced
  • 1 bell pepper (any color), chopped
  • 1/2 cup green olives, chopped
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 1/2 tsp chili powder
  • 1/2 tsp chili flakes
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 6 eggs
  • 1/4 cup torn cilantro
  • 1/4 cup crumbled feta

Instructions

  1. Prep the pita bread. It will need to rise for an hour, so get it started first! Measure out your ingredients.
  2. Heat the water to about 110F. It should be warm but not hot. Bloom the yeast for 5 minutes
  3. Mix together the dry ingredients; pour in the yeast mixture and olive oil. Mix together with a fork until a dough forms.
  4. Turn the dough out into a floured surface. Knead the dough until it is stringy- this means that the gluten bonds are forming! This process should take about six minutes. Flour the bowl and put the dough back in it. Let the dough rise in a warm place for the total of an hour. Set a timer for 40 minutes. This is when you will start the shashuka. Measure out and chop your ingredients, then go make yourself busy for a bit.
  5. When your timer rings, set it for another 20 minutes for the dough. It’s time to start the shashuka! You need to make the shashuka in a skillet or other oven-safe pan. Add the olive oil to a skillet over medium heat. Cook the onion, garlic, olives, and pepper until the onions are translucent (about 5 minutes). Then, add the tomatoes. Cook until the mixture starts to simmer slightly. Mix in your spices and reduce the mixture for another 5 minutes. Preheat your broiler on high heat.
  6. By now, your dough should be ready. Punch down the risen dough and divide it into six pieces. Roll each piece into a ball, and roll out the ball to 1/4 in thickness on a floured surface. Heat 1 teaspoon of oil over medium high heat.
  7. One at a time, cook the pitas. Cook the first side for 45 seconds, then flip and cook the other side for one minute. Flip one more time and cook an additional minute; store the finished pita in a basket with a towel so that they don’t cool before you’re ready to serve them! Repeat the process with the remaining dough, but you don’t need to add more oil in-between.
  8. Now it’s time to add the eggs. Crack five of the eggs into a star pattern near the rim of the pan. Crack the last egg into the middle. Continue to cook over medium heat for five minutes; next, broil the pan until the eggs are done but the yolks are still runny (about 3 minutes). Crumble feta and top with cilantro; serve with warm pita. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2018/02/shashuka-with-pita-bread/

 

Eggnog Snowballs

As long as I don’t think about how unhealthy it is, I love eggnog at the holidays. It has such a unique and creamy flavor that is good hot, cold, with rum… any way you want it! I am happy, too, that there are now almond milk-based versions. They are a little better for you, at least.

These cookies are also a great way to get your eggnog fix. They absolutely melt in your mouth! I assure that these will become a holiday favorite in your cookie repertoire.

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Step One. 

Prep Step! Measure out all of your ingredients, and preheat the oven to 350°F. Line a baking sheet with parchment paper.

 

Step Two. 

In a small bowl, mix together the dry ingredients with a fork. In a stand mixer, beat the butter and the powdered sugar until light and fluffy. Beat in the extracts and eggnog. Adding a third of the dry ingredients at a time, incorporate the dry ingredients until you form a dough.

 

Step Three. 

Pinch off amounts that are about the size of two Tablespoons, and roll them into balls. Bake at 350°F for 13- 15 minutes. Cool on a cooling rack for about 20 minutes, or until room temperature.

 

Step Four. 

While the cookies cool, melt the chocolate. Dip the cooled cookies into the chocolate, and let them drip and harden on the cooling rack. Before they cool completely, sprinkle holiday or winter-themed sprinkles on the top! Enjoy!

 

Eggnog Snowballs

Ingredients

  • 1 ¾ cup flour
  • ½ cup corn starch
  • ¼ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ⅓ cup powdered sugar
  • 1 cup butter, softened
  • ¼ cup eggnog
  • 1 teaspoon rum extract
  • ½ teaspoon vanilla
  • ¼ cup eggnog
  • White chocolate melting chips

Instructions

  1. Prep Step! Measure out all of your ingredients, and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the dry ingredients with a fork. In a stand mixer, beat the butter and the powdered sugar until light and fluffy. Beat in the extracts and eggnog. Adding a third of the dry ingredients at a time, incorporate the dry ingredients until you form a dough.
  3. Pinch off amounts that are about the size of two Tablespoons, and roll them into balls. Bake at 350°F for 13- 15 minutes. Cool on a cooling rack for about 20 minutes, or until room temperature.
  4. While the cookies cool, melt the chocolate. Dip the cooled cookies into the chocolate, and let them drip and harden on the cooling rack. Before they cool completely, sprinkle holiday or winter-themed sprinkles on the top! Enjoy!
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https://frostaholic.com/2017/12/eggnog-snowballs/

 

 

 

 

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Pumpkin Cheesecake Cornucopias

When I was little, we went to my grandmother’s for Thanksgiving. The whole family was gathered, and through the lens of a child’s mind, there was more good food than what would feed the whole town. I remember the turkey more than anything else, and being happy and tired after dinner. I don’t remember specifics, but I know it was happy and homey. After my grandmother passed, we had to change our traditions. We went out for a few years (or was that Christmas? I’m not sure). But eventually, my mom agreed to host. For the last several years, my grandparents have gathered at my parents’ house to have Thanksgiving dinner. We have different things, but never a turkey. Maybe an itty bitty turkey breast, but not a turkey with crisp skin and tender meat and the process of basting and baking while watching the Macy’s Thanksgiving Day parade…. I miss having turkey. I miss is because of the memories of my grandmother’s,  the Americana it holds, and the comfort it brings. This year, I won’t be home. I will make a turkey.

 

But with all that turkey, I need to have some stunning sides and desserts. Another nostalgia moment for me in cream horns. I remember when mom first found them at the grocery, and I LOVED them. Keep in mind that frosting is my favorite food group. So a flaky pastry stuffed full of bakery frosting? Yes please.

 

These are slightly lighter, more grown-up, and autumn-appropriate. Filled with a light and just slightly sweet pumpkin cheesecake, these cornucopias of puff pastry will complement a heavy Thanksgiving dinner nicely.

 

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Step One.

Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).

 

Step Two. 

While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.

 

Step Three. 

Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 – 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don’t have more than one) and wash your bowl for the next step.

 

Step Four.

Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.

 

Step Five. 

Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!

 

Pumpkin Cheesecake Cornucopias

Pumpkin Cheesecake Cornucopias

Ingredients

  • 1 package frozen puff pastry
  • egg wash (1 egg + 1 Tbsp water)
  • Turbinado sugar / white chocolate for decorating
  • 1/2 cup heavy whipping cream
  • 1/2 cup powdered sugar, divided
  • 3 ounces cream cheese
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice

Instructions

  1. Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
  2. While the pastries cool, make the cheesecake filling. Measure out all of your ingredients. 
  3. Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 - 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don't have more than one) and wash your bowl for the next step. 
  4. Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream. 
  5. Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy! 
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https://frostaholic.com/2017/11/pumpkin-cheesecake-cornucopias/

Classic Gingersnaps

There are a few basic things required for a perfect fall for me:

  • a chill in the air
  • crisp, yellow leaves falling off the trees
  • folk music on constant repeat
  • sweaters
  • pumpkins
  • apple cider
  • gingersnaps

No fall is complete without this, and I regret that for the last six years, I have not enjoyed wonderful falls. But Colorado — Colorado has AMAZING falls. I am so happy about this season here! So of course I had to complete the list with the perfect gingersnap.

These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses. Enjoy!

 

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Step One.

Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.

Step Two.

In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 – 5 minutes, until the mixtures is light in color and slightly whipped.

 

Step Three.

Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.

Step Four. 

Pinch off Tablespoon-sized portions of the dough; roll

in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.

 

Step Five. 

Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!

Classic Gingersnaps

Prep Time: 40 minutes

Cook Time: 24 minutes

Total Time: 1 hour, 4 minutes

Category: dessert

Yield: 24 cookies

Classic Gingersnaps

These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup all purpose flour (sifted)
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 2 tsp baking soda
  • 1/2 tsp salt
  • sugar for rolling

Instructions

  1. Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
  2. In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 - 5 minutes, until the mixtures is light in color and slightly whipped.
  3. Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate. 
  4. Pinch off Tablespoon-sized portions of the dough; roll in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used. 
  5. Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall! 
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https://frostaholic.com/2017/10/classic-gingersnaps/

Oktoberfest! Soft Pretzels with Beer Cheese

Check out the Beer Brats with Onions (next recipe) that go so well with these pretzels!!

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First, make the pretzels…

Step One.

Prep Step! Measure out all of your ingredients, for both recipes. Preheat your oven to 400°F. Set your water and baking soda to boil over high heat. Line a baking sheet with silicone or parchment paper.

 

Step Two. 

Make the pretzels. In a large bowl, mix the yeast into the warm water, and let it set for about 15 minutes. Whisk in the butter, sugar, and salt. Next, slowly add the flour as your stir the mixture.

 

Step Three. 

On a surface dusted with flour, knead the dough for about 5 minutes, or until it is not sticky and is super stretchy. This means that the gluten bonds are forming appropriately. This is my favorite step – I definitely recommend whipping up a batch if you’re ever stressed out!

 

Step Four. 

Put the kneaded dough back into the bowl, cover with a damp towel, and let set for another ten minutes.

Step Five.

Now, pinch off a handful of dough. Roll and stretch it until it is a long tube, about 20 inches. Fold it into a “U” shape, then twist the end. Fold over the ends until it makes a recognizable pretzel shape.

 

Step Six.

Make sure that the water is at a rolling boil. Have your baking sheet ready.  Place the pretzels, one at a time, on a slotted spoon, and dip into the water for 30 seconds. Place the pretzels on the baking sheet, sprinkle with coarse sea salt, and bake for about15 minutes, until they are golden brown.

Next, make the cheese dip… 

Step One. 

Prep Step! Measure out your ingredients.

Step Two. 

First, we make a roux! Melt the butter in a pot. Slowly whisk in the flour. Cook for 8-10 minutes, until the roux is a little brown; this means that the flour has cooked well. Whisk in the beer and cook until the mixture has become thicker. Add and stir in the cream cheese. When it is fully incorporated, mix in the cheese and stir until it is all melted.

 

Step Three.

Add the half and half until the cheese is the consistency you want for dipping. Now, this is usually where the recipe stops. But please add salt, pepper, mustard, paprika… whatever you want until the taste is just perfect for you! Serve warm with the hot pretzels!

 

Oktoberfest! Soft Pretzels with Beer Cheese

Oktoberfest! Soft Pretzels with Beer Cheese

Ingredients

  • SOFT PRETZELS
  • 1 1/2 cups warm water
  • 1 packet yeast
  • 1 Tbsp melted butter
  • 1 Tbsp sugar
  • 1 tsp salt
  • 4 cups flour
  • BEER CHEESE
  • 4 Tbsp butter
  • 1/8 cup flour
  • 1 cup flavorful beer, such as an Oktoberfest brew
  • 4 oz cream cheese
  • 8 oz white cheddar cheese, shredded
  • salt, pepper, mustard, paprika to taste

Instructions

  1. First, make the pretzels...
  2. Prep Step! Measure out all of your ingredients, for both recipes. Preheat your oven to 400°F. Set your water and baking soda to boil over high heat. Line a baking sheet with silicone or parchment paper.
  3. Make the pretzels. In a large bowl, mix the yeast into the warm water, and let it set for about 15 minutes. Whisk in the butter, sugar, and salt. Next, slowly add the flour as your stir the mixture.
  4. On a surface dusted with flour, knead the dough for about 5 minutes, or until it is not sticky and is super stretchy. This means that the gluten bonds are forming appropriately. This is my favorite step - I definitely recommend whipping up a batch if you're ever stressed out!
  5. Put the kneaded dough back into the bowl, cover with a damp towel, and let set for another ten minutes.
  6. Now, pinch off a handful of dough. Roll and stretch it until it is a long tube, about 20 inches. Fold it into a "U" shape, then twist the end. Fold over the ends until it makes a recognizable pretzel shape.
  7. Make sure that the water is at a rolling boil. Have your baking sheet ready.  Place the pretzels, one at a time, on a slotted spoon, and dip into the water for 30 seconds. Place the pretzels on the baking sheet, sprinkle with coarse sea salt, and bake for about15 minutes, until they are golden brown.
  8. Next, make the cheese dip... 
  9. Prep Step! Measure out your ingredients.
  10. First, we make a roux! Melt the butter in a pot. Slowly whisk in the flour. Cook for 8-10 minutes, until the roux is a little brown; this means that the flour has cooked well. Whisk in the beer and cook until the mixture has become thicker. Add and stir in the cream cheese. When it is fully incorporated, mix in the cheese and stir until it is all melted.
  11. Add the half and half until the cheese is the consistency you want for dipping. Now, this is usually where the recipe stops. But please add salt, pepper, mustard, paprika... whatever you want until the taste is just perfect for you! Serve warm with the hot pretzels!
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2017/09/oktoberfest-soft-pretzels-with-beer-cheese/

Oktoberfest! Beer Brats and Onions

Ein Prosit! I love Oktoberfest and German celebrations. Not just because it includes my favorite type of food, great beer, and a good time, but because of my memories. I cherish every moment I have spent with my grandparents, and some of my fondest memories involved polka dancing with my grandpa and grandma. They are the best dancers and the cutest couple I know, and I miss them so much (to clarify: they are very much alive, I just don’t live near them anymore, and out times together are rare).

So, here’s to you Pope-pope and Grandpa. I love you forever and miss you so much!

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Beer Brats, Just Like Mama Used to Make

Step One.

Prep Step! Set up your crockpot. Chop up the onions, nice and thin. Get your grill going (or a grill pan, pan, whatever you’ve got). Taste test your beer of choice 😉

Step Two.

Grill those brats, just until they are browned.

Step Three. 

Add the onions and brats to the crockpot. Use a liner if you have it – it makes clean-up SO much easier! Add beer until the brats and onions are completely covered. Cook on low for 8 hours until those brats are nice and done. Low and slow – they will melt in your mouth!

 

Step Four. 

When they are done, serve it up with a healthy scoop of onions, a bun if you like, and some good, German mustard.

Beer Brats with Onions

Category: entree

Yield: 12 brats with onions

Beer Brats with Onions

Delicious brats that melt in your mouth!

Ingredients

  • a dozen brats
  • 2 onions
  • 4+ beers (quality doesn't matter too much)
  • ...and that's it!

Instructions

  1. Prep Step! Set up your crockpot. Chop up the onions, nice and thin. Get your grill going (or a grill pan, pan, whatever you've got). Taste test your beer of choice 😉
  2. Grill those brats, just until they are browned. 
  3. Add the onions and brats to the crockpot. Use a liner if you have it - it makes clean-up SO much easier! Add beer until the brats and onions are completely covered. Cook on low for 8 hours until those brats are nice and done. Low and slow - they will melt in your mouth! 
  4. When they are done, serve it up with a healthy scoop of onions, a bun if you like, and some good, German mustard. 
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2017/09/oktoberfest-beer-brats-and-onions/

 

Enjoy your Oktoberfest fare with a stein of cold beer and some good music!

Turkey Lettuce Tacos with Avocado Cream

Who doesn’t love Taco Tuesday? In New Orleans, there was a whole restaurant just called “Tacos and Beer.” Perfect for the day! And straight to the point with the name.

But if you know me, you know I have an unfortunate amount of dietary restrictions (ugh). So usually tacos and other Tex-Mex fare are out of the question. These tacos fulfill the need for tasty Tex-Mex without breaking any rules AND while being healthy too!

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Step One. 

Prep Step! Set out and measure all of your ingredients. Wash your veggies and find a pair of rubber gloves if you’re sensitive to jalapeños.

Step Two. 

Make the pico de gallo. Cut up the onion, tomato, and jalapeño so that they will fit into a food processor. Add the cilantro and process until it is finely chopped. Mix in the salt and pepper. Set in a fine-mesh strainer over a bowl to release any excess liquid while the turkey cooks.

Step Three. 

Heat a pan with a Tablespoon of olive oil over medium heat. Add the turkey and cook until it is done, about 10 minutes. When it is just about done and starting to brown, add the taco seasoning. Stir to coat the turkey evenly.

Step Four. 

To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth.

Step Five. 

Already ready for assembly! So easy! Start with a lettuce leaf on the plates. Add a generous scoop of turkey, layer pico de gallo on top, and drizzle the avocado cream to finish. Happy Taco Tuesday!

Turkey Lettuce Tacos with Avocado Cream

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 tacos

Turkey Lettuce Tacos with Avocado Cream

Enjoy Taco Tuesday the healthy way with lettuce tacos brimming with flavorful, lean turkey and topped with fresh pico de gallo and avocado cream

Ingredients

  • For the Pico de Gallo
  • 1 tomato
  • 1 onion
  • 1 jalapeno
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • For the Turkey
  • 1 lb ground turkey
  • 1 package taco seasoning (or make your own!)
  • For the Avocado Cream
  • 1 avocado
  • 1/2 cup plain Greek yogurt
  • 1/2 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin

Instructions

  1. Prep Step! Set out and measure all of your ingredients. Wash your veggies and find a pair of rubber gloves if you're sensitive to jalapeños. 
  2. Make the pico de gallo. Cut up the onion, tomato, and jalapeño so that they will fit into a food processor. Add the cilantro and process until it is finely chopped. Mix in the salt and pepper. Set in a fine-mesh strainer over a bowl to release any excess liquid while the turkey cooks. 
  3. Heat a pan with a Tablespoon of olive oil over medium heat. Add the turkey and cook until it is done, about 10 minutes. When it is just about done and starting to brown, add the taco seasoning. Stir to coat the turkey evenly. 
  4. To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth. 
  5. Time to assemble! Start with a lettuce leaf on the plates. Add a generous scoop of turkey, layer pico de gallo on top, and drizzle the avocado cream to finish. Happy Taco Tuesday! 
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2017/08/turkey-lettuce-tacos-with-avocado-cream/

Vegan Peach & Pecan Banana Muffins

I love to eat “clean” foods, especially in the morning, because they fill you with such wholesome energy. These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up. They are beyond delicious – you won’t even miss the butter and eggs! Added bonus – they freeze and thaw really well. So you can save some for later!

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Step One. 

Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F.

Step Two. 

In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later.

 

Step Three. 

Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.

Step Four. 

In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans.

 

Step Five. 

Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy!

 

Vegan Peach & Pecan Banana Muffins

Yield: a dozen muffins

Vegan Peach & Pecan Banana Muffins

These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up.

Ingredients

  • 2 bananas
  • 1 peach
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil, melted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 1 cup coconut flour
  • 1/2 cup almond milk
  • 2 Tbsp chopped pecans

Instructions

  1. Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F. 
  2. In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later. 
  3. Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.
  4. In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans. 
  5. Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy! 
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https://frostaholic.com/2017/08/vegan-peach-pecan-banana-muffins/

Tortellini Caprese Salad Skewers

Whew! It’s been a minute since I’ve posted. The last month or so has been wrapped up in packing, moving, and unpacking. Though I tried to save the kitchen things for last – and then unpacked them first – I wouldn’t say that my apartment was exactly ready for photos 😉

But now I live in Colorado, I am thrilled by my new life adventure out here, and I am back in the kitchen!

You’ve probably seen these around instagram – there’s a reason for the popularity! This is an amazingly simple and delicious summer appetizer. Whether you’re looking for a light snack, an appetizer, or a sharing dish for potluck, this recipe is a quick fix that is not only good for you, but tastes great too! And have I mentioned how easy it is? You can pick from a wide variety of pre-made tortellini to customize these to your preference. If you want even less steps, use a bottled balsamic vinaigrette to make it even easier!

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Step One. 

Start with the tortellini so that they can cool before assembling the skewers. Cook the tortellini according to package directions. Drain them and put them in a heat-safe bowl. Pour some olive oil and balsamic vinegar over the top, stir, cover, and refrigerate them until they are cold.

 

Step Two. 

Prep step! Measure out the oil, vinegar, and lemon pepper. Drain the mozzarella, wash the tomatoes, and cut the basil into strips about 1/2 inch thick.

 

 

Step Three. 

Prepare the vinaigrette. Pour the vinaigrette into a jar, and slowly add the oil while you stir it. Mix in the pepper. Seal the jar and shake the vinaigrette to complete the emulsion.

Pro Tip: If you want to make the emulsion even more perfectly, use a blender or a food processor to incorporate the oil. 

 

Step Four. 

When the tortellini are cold, begin to assemble the skewers. I use this order, but pick whatever you like best: tortellini, basil, tomato, basil, mozzarella. When they are fully assembled, drizzle with the vinaigrette, and serve!

Tortellini Caprese Salad Skewers

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Category: appetizer

Tortellini Caprese Salad Skewers

Whether you're looking for a light snack, an appetizer, or a sharing dish for potluck, this recipe is a quick fix that is not only good for you, but tastes great too!

Ingredients

  • For the Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tsp lemon pepper
  • For the Skewers
  • 1 package prepared tortellini
  • 1 cup basil
  • 1 pint cherry tomatoes
  • 1 tub of mini pearl mozzarella cheese

Instructions

  1. Start with the tortellini so that they can cool before assembling the skewers. Cook the tortellini according to package directions. Drain them and put them in a heat-safe bowl. Pour some olive oil and balsamic vinegar over the top, stir, cover, and refrigerate them until they are cold. 
  2. Prep step! Measure out the oil, vinegar, and lemon pepper. Drain the mozzarella, wash the tomatoes, and cut the basil into strips about 1/2 inch thick. 
  3. Prepare the vinaigrette. Pour the vinaigrette into a jar, and slowly add the oil while you stir it. Mix in the pepper. Seal the jar and shake the vinaigrette to complete the emulsion. 
  4. Pro Tip: If you want to make the emulsion even more perfectly, use a blender or a food processor to incorporate the oil. 
  5. When the tortellini are cold, begin to assemble the skewers. I use this order, but pick whatever you like best: tortellini, basil, tomato, basil, mozzarella. When they are fully assembled, drizzle with the vinaigrette, and serve! 
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https://frostaholic.com/2017/07/tortellini-caprese-salad-skewers/

Salmon Salad

When it’s this hot outside, the last thing I want to do is eat something warm! This salmon salad is a cure for the summer heat blues. And it’s super easy to put together! Whether you enjoy the spread as a protein-packed snack after a summer workout or as an appetizer at a picnic or party, it’s light, crunchy flavors will remind you that summer is a great time to be outside!

 

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Step One. 

Bake the salmon filets. I did this the night before I wanted to serve it, so that the fish was good and cold by the time I was ready to use it!

Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 – 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you’re ready to use them.

 

 

Step Two. 

Prep Step! Measure out your ingredients. Dice the red onion – you don’t want any chunks that are too big!

 

Step Three. 

Last big step! (See how easy this is?!?) In a mixing bowl, break up the baked salmon into big chunks with a fork. You don’t want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.

In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.

 

Step Three and a Half. =]

Ok, well, one more small step. The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you’re in a rush! Slice up some tomatoes, add a few crackers and greens, and you’re all set to enjoy this light snack!

 

Salmon Salad

Salmon Salad

Ingredients

  • 2 salmon filets (about 4 oz each)
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 1 tub of Greek Yogurt
  • 1 Tbsp capers
  • 1/2 red onion
  • 1 tsp Worcestershire sauce
  • 1 tsp stone ground mustard
  • 3/4 tsp lemon pepper
  • Salt to taste

Instructions

  1. Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 - 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you're ready to use them.
  2. Prep Step! Measure out your ingredients. Dice the red onion - you don't want any chunks that are too big!
  3. In a mixing bowl, break up the baked salmon into big chunks with a fork. You don't want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
  4. In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
  5. The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you're in a rush! Slice up some tomatoes, add a few crackers and greens, and you're all set to enjoy this light snack!
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https://frostaholic.com/2017/06/salmon-salad/