Oh hey, how are you? I love to eat. Did you know that about me? And sometimes I cook. And sometimes I share those recipes with you guys. So today I’m rounding up my favorite recipes that you may have missed. Some are healthy-ish. Some are extra tasty (meaning probably not healthy). Here they are! I hope you enjoy!
Roasted Tomato and Burrata Appetizer. If you haven’t made this yet, stop what you are doing and go make it. It’s crazy how much flavor this has and it only has a few ingredients!
Best Taco Seasoning. Make a big batch and make the world’s easiest tacos.
Easy Tortilla Soup. It may be a little warm for this but if you are having un-summer like weather in your neck of the woods, this is for you!
Cheetos and Rosemary Goat Cheese Appetizer. Yup, you read that right. Cheetos crusted cheese.
Roasted Vegetable Farro Salad with Arugula. THIS is my everything. I eat this for two meals a day for weeks straight. Why are roasted veggies so dang good!?
Kind of homemade peach shortcake. This isn’t really a recipe but it sure is delicious!! I don’t know about you but our strawberries have looked super bad lately. So switching a summertime favorite to peaches is the way to go!
THIS! This is one of my favorite things to make when I have people coming over. Or I just want something delicious. This roasted cherry tomato and Burrata appetizer is crazy good. The Burrata is creamy and the tomatoes and garlic are super sweet and flavorful. They work together like a dream. And of course anything you can eat on a nice piece of toasty bread is A+ in my book! This works great when you make it ahead of time and then serve it at room temperature. This recipe doesn’t take a lot of ingredients which means it’s a really good idea to use the best quality you can. And I find it pretty crazy that I’m not a big tomato fan but cherry tomatoes are a favorite of mine. All you have to do is a roast them along with some garlic and your favorite olive oil in the oven. I like to add my sea salt once they come out of the oven. And that’s pretty much it! If you haven’t had Burrata, it’s mozzarella cheese but it is filled with cream. Depending on the temperature, the center may be more runny and creamy, or it might be a bit more like cottage cheese. Either way, it’s amazing. And pairs perfectly with the cherry tomatoes! I don’t find it at every grocery store but I know that Trader Joe’s keeps it stocked. Most higher-end grocery stores should have it. Traditional mozzarella will work as well. Or you can skip the cheese all together and just eat the tomatoes. But that’d be crazy. To skip cheese, I mean. The prep is super simple for this recipe. Just wash and cut your cherry tomatoes. Yes, that sounds a little tedious. But it goes quickly and I find I like the end result better this way than if I don’t cut them. You can skip that part in a pinch though. Once your tomatoes have cooled a bit, just add your Burrata to a dish and spoon the tomatoes and garlic right over it. And top it off with a little bit more sea salt. Because you just have to. And if you want, you can drizzle a little extra olive oil over the top as well. Whatever floats your boat.Prepare a simple crostini and you are ready to eat! I love that I can make this ahead of when guests arrive and can then hang out with them instead of getting stuck in the kitchen. Also, your guests will for sure ask you for the recipe and won’t believe you when you tell them it is just cherry tomatoes and garlic. I also use these exact same tomatoes in scrambled egg whites with a little arugula (amazing!) and in my favorite farro salad. I always try to make an extra-large batch so I can eat these a bunch of different ways. And I’m not saying YOU should but this makes a great dinner from time to time as well…
This recipe is inspired by Simply Happenstance. Those gals are awesome and make delicious food!
- 2 containers cherry tomatoes, rinsed
- 2-3 cloves of garlic, minced
- 1 TBSP olive oil for tomatoes plus a little extra for crostini
- Sea Salt
- Burrata (Trader Joe's package comes with 2 balls in one package. Use 1 or both depending on how many guests you have or how much you like cheese).
- French Baguette
- To make the crostini:
- Slice the french baguette in pieces of even thickness.
- Drizzle a little bit of olive oil on one side and toast on a cookie sheet in a 325 degree oven for approximately 8 minutes.
- For tomatoes:
- Slice cherry tomatoes in half.
- Cover a cookie sheet with tin foil (the tomatoes have natural sugars that will burn on the cookie sheet and make cleaning a real pain!)
- Put cut tomatoes on the cookie sheet.
- Add 2-3 minced garlic cloves.
- Stir to combine and toss with 1 TBSP olive oil.
- Roast in a 325 oven for about 20 minutes.
- When done, sprinkle generously with Maldon sea salt.
- Let cool for a minute. This can be eaten hot or even at room temperature.
- To a rimmed dish or bowl, place the Burrata down and then spoon tomatoes over the top.
- Spoon on to crostini and eat!
Mmmmmm, taco Tuesday. While we don’t eat tacos every single week and most of the time it doesn’t end up being a Tuesday, we eat a lot of tacos. Or a variation of the taco. But I use the same taco seasoning each time. After years of making it as needed, I decided to make a bunch to keep on hand for even speedier meal prep. I make my own to stay away from perservatives and extra sodium of the packaged kind. And the flavor! SO good.
I found this jar at Joanns and it is perfect for making a batch of this taco seasoning. It will keep fresh and has a large mouth for your measuring spoon. Plus it will look cute on your counter or in your cupboard.
This would also make a great gift for new neighbors, families who have just had a baby or even teachers. I mean, taco ’bout a great year! Cute, right? You could even add a measuring spoon and some cute hand towels to round out the present.
- ¼ cup chili powder
- ⅛ cup cumin
- ⅛ cup garlic powder
- 2 tsp salt
- Optional 1-2 TBSP Cayenne (for heat, if you like that sort of thing)
- Add all ingredients to a bowl or storage jar.
- Mix well.
- Use about 2 TBSP of the spice mix per 1 pound of ground beef.
You guys! Have you signed up for the Tillamook Co-Op yet? You know Tillamook for their amazing cheeses. You probably know them for their yummy ice creams (So Cal is slowly starting to get more varieties) but they also do yogurt etc. And they focus on really good ingredients. Well they want you to be part of their family. So sign up for the Co-Op and get a say in real company decisions. You get a say in new flavors, you can give your opinion on existing products and you can even name one of their Cows! Cool! Even cooler is that they are going to be putting on really awesome VIP events, all over the U.S. to promote their #DairyDoneRight movement. They want to unite dairy fans who feel strongly about real, honest food. If that’s you, sign up! I attended their first event this weekend and it was amazing! Tillamook Co-Op partnered with Tasting Table at the Eveleigh in Los Angeles and treated us to a fantastic brunch!
I have been dying to check out the Eveleigh and this picture does not do it justice. It sits right on busy Sunset Blvd., but you would never know it. You enter on a front patio that is covered in greenery and charm. There is a small area with booths nestled across from the bar in the main room of the building. But the real gem is the covered patio in the back. With retractable roof panels, the lighting is GORGEOUS! They open and shut the panels as needed to ensure that all guests are comfortable. It feels like you are sitting in a home. It is so welcoming and inviting.
The courses started rolling out. There were gasps of delight as the hand rolled Tillamook Special Reserve Extra Sharp Cheddar Croissants came out. They really didn’t need any butter. But I didn’t want to be rude…
It was the most flakey croissant of my life thus far. And then as you got to the center, there was this glorious pocket of hot cheese. It was like finding a little present. And I forced myself to only eat one so I would have room for the next courses.
Next up we had parfaits that we made ourself. The seeded granola was a nice spin on the traditional variety and had a real earthy flavor that paired perfectly with the fresh fruit. But the star of the show was the Tillamook Old-Fashioned Vanilla Greek Yogurt that had been turned in to a sorbet! What?! Loved this little twist.
Oops, my drink is gone. I wanted about 6 more but since I was driving, I had to savor this one. And you know when you see a Luxardo cherry you are dealing with people who take their cocktailing seriously. Bloody Mary’s were also served with a Tillamook Hot Habanero Jack Garnish. I almost ordered one just for the cheese.
Cheese, you say? I love that the brunch was served family style. And we all just about jumped over each other to get to the next dish. Egg in a basket, Shear Rock greens, Eveleigh bacon, Tillamook Special Reserve Extra Sharp Cheddar. Boom. The bitter greens helped to balance the fat from the cheese. Man. I’m still thinking of that bacon! I’ve never prepared eggs this way either, but this was definitely a people pleaser.
And dessert! My favorite! On appearance, this seemed like a pretty simple dessert. But the flavors were off the charts! This was a Tillamook Plain Green Yogurt Lemon Cake with Tillamook Marionberry Pie Ice Cream. What?! You guys! There is bits of pie crust in the ice cream! And the cake! I could have eaten my weight in that cake.
What I love about Tillamook is that they love to share their product with you but they want you to make it your own. I love how they work with different chefs and let them really showcase their talents and styles while using Tillamook. It produces some really great collaborations and now you can be a part of them! Learn more about Tillamook products here.
You can see all of the images from this weekends event on Tasting Table’s Facebook page.
First image is via Tillamook Co-Op. All other images are mine.
What a classy little lunch, right?! That right there is a totally civilized salad and a glass of bubbly totally suited for ladies who lunch. But I get a chance to eat out with my girlfriends about once every six months so I don’t really know any ladies who lunch. I definitely don’t know any who would have a glass of Prosecco at lunch (and I’m totally not judging, I’d really like to know those people. I love day drinking!) So this recipe for Prosecco Vinaigrette feels really special, when in reality it is super easy and pretty darn basic.
For the dressing you will need the ingredients shown above. Pretty much stuff you have lying around your pantry. Except for maybe the Prosecco. Do your self a favor and go buy a bottle. Keep it on hand for that one time you do get to invite your adult friends over and pretend you are fancier than you really are. That is not for their benefit, but yours. Get out of mom mode and turn on your inner socialite. You only need a little bit for the salad so you’ll be able to drink the rest out of fancy flutes (or juice glasses. whatevs).
And here is why this is so easy. You can make this ahead of time if you know your friends are coming for lunch. Or you can quickly make it while they are there. You can also not invite anyone over and keep it all to yourself. I love a kale salad but the idea of massaging it and washing it and trimming out the rib is much too much work. So I bought the Taylor Farms bagged kale salad with Brussels sprouts. I ignored the cheese, crouton crumbs and dressing and instead added fresh raspberries, orange segments and almond pieces. SO GOOD! It looks and sounds totally impressive, tastes great and was next to no work at all.
If you are having a large group I would toss the salad with the dressing right before serving. Or you can find a cute tiny pitcher to put the dressing in and have the guests dress their salads themselves. If I was saving this for my lunch for the week, I would keep the dressing in the jar so it is ready to go and rinse the raspberries and section the oranges as needed.
- For Lemon Prosecco Vinaigrette
- ¼ cup Prosecco DOC
- 1 clove garlic, minced
- 2 TBSP Dijon mustard
- 2 TBSP fresh lemon juice
- 2 TBSP honey
- Kosher salt and freshly cracked pepper, to taste
- ½ cup Extra Virgin Olive Oil
- For Salad
- 4 cups Brussels sprouts, rinsed and trimmed
- 2 cups chopped kale leaves
- (or 1 bag of Taylor Farms bagged Brussels Sprouts and Kale salad mix - removing the extra toppings bag - if using the measurements above, it will make about 6 servings as a side dish or 3-4 as a main dish. The Taylor Farms bag will feed about 4 side dish sized portions or 2 main dish portions)
- 2 navel oranges, segmented and sliced
- ½ cup fresh raspberries
- ½ cup chopped almonds
- For the dressing
- Whisk together Prosecco, garlic, mustard, lemon juice, honey, salt and pepper with fork in a small bowl or jar.
- Gradually whisk in olive oil until well combined.
- For the salad
- Plate kale and Brussels Sprouts.
- Top with orange segments and raspberries.
- Top with chopped almonds.
- Drizzle with dressing just before serving.
*Prosecco and recipe were provided for this post.