Breakfast Pop’s

The heat is rising and summer is almost here, friends.  I like to start each new coming season with a bang, or at least a fun treat, and this goodie is great!

This quick and easy recipe is great for the kiddos as the ingredients are simple and few.  My boys love to pick their favorite cereal to add to the mix, while I love fresh berries and granola!  This fun Breakfast Pop will not only make you feel like the “fun parent”, but it also provides protein from the Greek yogurt and a slight, natural sweetness from the honey.  Feel free to play with flavors too, i.e. bananas and peanut butter, dark chocolate and raspberries, pumpkin spice and caramel.  The flavor options are endless and can really be enjoyed year round! xoxo

 

The Starting Lineup

• 1-1/2 cups vanilla Greek yogurt
• ½ cup milk (i.e. 2%, vanilla almond milk, etc)
• 1 tsp honey
• Add-ins: your child’s favorite cereal, fresh fruit, granola

In a blender, mix the yogurt, milk and honey together. To your popsicle molds, add a few pieces of cereal, fruit or granola and then pour in a bit of the yogurt mixture. Repeat in layers until the molds are filled evenly.

Place a wooden popsicle stick into the top of each mold and place in the freezer for at least 5 hours to overnight. Run the popsicle mold under warm water for a few minutes until they come loose for you to enjoy!

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Halibut Ceviche Veracruz

This Mexican-style ceviche is a perfect light snack or appetizer for these coming summer months.  Truth be told, I have eaten just this for my dinner on a hot, sunny evening.

The flavors here are bold, but still light and refreshing!  Zesty lime juice, brininess from the olives and capers, sweet tomatoes, creamy avocado chunks and a kick of the jalapeno.  I chose halibut for this, but you can use any sashimi-grade, firm white fish that is available to you.

I also love this meal because there is no need to even turn your oven on, keeping your kitchen cool.  So please give this simple, refreshing recipe a try!

The Starting Lineup

• 10oz halibut, cut into 1” cubes
• ½ cup of fresh lime juice
• 2 firm, ripe tomatoes, diced
• 1 serrano pepper, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 large avocado, chopped
• 12 Manzanilla (green) olives, pitted and halved
• 1 Tbsp capers
• Kosher salt & pepper

In a medium glass bowl, add the cubed halibut and pour the lime juice overtop, making sure all the fish is covered. Plastic wrap the bowl and place in your refrigerator for 2-3 hours, until the fish is opaque and firm.

Drain and pat dry your fish with a paper towel and place back in the bowl. To that, add in the diced tomatoes, serrano, cilantro and a hefty pinch of salt and pepper. Stir to combine and place back in the refrigerator, covered again, for at least 2 hours/up to 12 hours.

When ready to serve, add in the chopped avocado, green olives and capers. Serve immediately with corn tortilla chips.

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Chicken Salad Carrot Crescents

“Hippity, hoppity Easter’s on its waayyyy….”

I can never enter the Spring season without singing that song verse on more than one occasion.  So, now that we’re even closer to this years Easter holiday, it’s in my crawl as much as one of my favorite festive recipes!  These buttery crescents are shaped onto cone molds and when a tinted egg wash is applied and baked, resemble not only perfect vessels to stuff, but cutesy lil’ carrots!

Depending on our Easter plans for each year, I’ll either serve these at lunch, for an appetizer or bring to a potluck to rave oohs and aahhs.  Plus, they taste great!

The Starting Lineup

  • 2 (8oz) cans crescent roll dough
  • 1 egg, whisked with 1 tsp water (can add food coloring if desired)
  • 2 cups cooked chicken, shredded or cubed
  • 1/2 cup grapes, halved
  • 1/3 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • Salt and pepper
  • Fresh parsley or dill, garnish

In a large bowl, combine the cooked chicken, grapes, celery, onions, pecans, mayonnaise, celery salt and salt and pepper to taste.  Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.  Unroll the crescent dough and pinch seams together.  Using a pizza cutter, cut lengthwise into 6-8 equal strips.  Brush each with egg wash and roll each strip out to about 16″, like a thick spaghetti noodle.  Repeat.

Using either a cream horn mold or foil shaped into a cone, wrap one strip of dough around the mold.  Apply more egg wash.  Place on prepared baking sheets and bake for 7-8 minutes until golden.  Allow to cool for 5 minutes and then carefully remove mold.

Fill each “carrot” with chicken salad (or salad of choice) and top with a parsley or dill sprig, enjoy!

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Hummingbird Cookies

It’s Spring and Easter is fast approaching!  These two things ALWAYS bring to mind one of my favorite desserts of all time, the southern staple, Hummingbird Cake!  Now, one of the most commonly asked questions about this delight is “what the heck is that??”.  Well, for a real quick history lesson, its origin is from Jamaica, but the recipe was eventually printed here in America in 1978 in an issue of Southern Living Magazine.  The Hummingbird Cake is actually the number 1 most requested cake recipe in the magazine’s history.  It’s really that good!

The flavors of this layered cake contains pecans, mashed bananas, crushed pineapple and cream cheese frosting.  It stays moist and flavorful for days.

Now, that all being said, this year I decided to make the recipe a bit more fun and turn it into a handheld cookie!  Trust me, this idea was also out of convenience to not have to pick up cake crumbs from my young boys.  For some reason cake crumbs are way worse than cookie crumbs….anyway.  These cookies pack that same flavor and are just as pretty to look at!  Again, try these for your upcoming Easter get-together or church potluck.  They will not disappoint!

The Starting Lineup

  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1 ripe banana, mashed
  • 1/2 cup pineapple tidbits, drained and mashed
  • 2 Tbsp + 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup pecans, chopped

Frosting

  • 8 oz cream cheese, softened
  • 2 tsp pure vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup pecans chopped

*Use a spoon to fill measuring cup with flour.  Packing will result in a dense, heavy cookie.

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a stand mixer, combine butter and brown sugar.  Mix in vanilla, mashed banana and mashed pineapple.  Stir in 2 tablespoons flour.  Mix well.

In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg.  Add to wet ingredients and mix until combined.  Stir in pecan pieces.

With a medium size cookie scoop, portion dough onto your prepared cookie sheets.  Press each cookie gently with your palm to flatten; bake for 10-12 minutes until golden brown on edges.

While cookies are cooling, make the frosting.  Mix the cream cheese, vanilla and powdered sugar until creamy.  Frost the top of each cooled cookie and sprinkle with the pecan pieces.  Enjoy!

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Springtime Tortellini Pesto Soup

When it comes to Spring, many ingredients come to mind, but one of my main go-to’s has to be asparagus!  I also let go of my rich, creamy soups for a light, broth version.  I know I’m about to make this soup whenever I can get my hands on that crisp, stalky green vegetable.  I also know I can prepare it on a busy weeknight, as it takes a mere 30-40 minutes to make.  Plus, since it fills a large pot, the leftovers can be had the following day for lunch or dinner!  Pair with a side salad and warm rolls and you have the perfect Spring time supper!

The Starting Lineup

  • 1 Tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 8 cups (64oz) chicken broth
  • 1/4 cup prepared basil pesto, plus more for garnish
  • 2 (15oz) cans great white northern beans, rinsed
  • 16 oz frozen tortellini
  • 1 pound asparagus, cut into 1-inch pieces
  • 6 oz fresh spinach leaves
  • Precooked chicken sausage, sliced (i.e. HEB Naturals Apple Gouda)
  • Shaved parmesan cheese, garnish
  • Kosher salt and ground black pepper, to taste

In a large Dutch oven, heat olive oil over medium heat.  Add onions, garlic and a hefty pinch of salt and pepper and sauté for 5 minutes (*add garlic towards the end of the 5 minutes, careful not to burn).

To the onion and garlic, add in the broth and whisk in the pesto.  Add in the tortellini and white beans and bring to a simmer for 20 minutes.

Lastly, add in the asparagus, spinach leaves and sliced sausage and simmer until warmed through, about 5 minutes.

Ladle into bowls and top with more pesto and parmesan cheese.  Enjoy!

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Pimiento Cheese Drop Biscuits

Question:  Can you make buttermilk biscuits even yummier??  Most may give a nay shake of the head, BUT I am here (of course) to say otherwise!  Now, I’ll stop for a quick minute, because if you do not know what the cheesy “caviar of the south” staple is, it would be hard to answer my original question.  Pimiento cheese is a perfect blend of sharp cheddar cheese, mayo, cayenne and pimientos.  I often like to add diced jalapenos to mine; I also like to scoop it onto a bacon laden, juicy grilled burger…I digress….

Anyway, this spin gives such a new and great flavor to your standard biscuits and I will also say, your Sunday Supper guests will be raving until they get home!  *make a double batch to send home with guests; still great warmed up in the microwave.

 

The Starting Lineup

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne powder
  • 1 cup sharp cheddar, shredded
  • 1 cup whole buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup pimientos, diced
  • Melted butter, for brushing the tops
  • Flaky salt, for garnish

Preheat oven to 450 degrees, line a baking sheet with parchment paper and set aside.

Whisk together flour, baking powder, pepper, sugar, garlic powder, baking soda and cayenne pepper in a large mixing bowl.  Add the cheese and toss to coat.  In a separate bowl, whisk together the buttermilk and mayonnaise; add to the dry ingredients until combined and fold in the pimientos.

Drop heaping teaspoons of dough onto the prepared baking sheet and brush with melted butter.  Sprinkle with salt and bake for 10-12 minutes, until golden brown. *I like to sprinkle a pinch more salt while warm after baking.  Serve warm and enjoy!

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Crispy Baked Artichoke Hearts w/ Lemon Garlic Aioli

This may just be my new favorite appetizer!  First off, they’re beautiful!  All gold and crispy-crunchy, a great tangy bite from the artichoke itself AND the dipping sauce, and they’re also more on the nutritious side!  A happy “win” for me!

Plus, if you’re craving a vegetarian option, these are great piled between two soft bakery rolls!  Make sure the bun halves are slathered with the lemon-garlic aioli and fresh slices of tomatoes and butter lettuce!

 

The Starting Lineup

  • 1 (15oz) can quartered artichoke hearts, drained and patted dry
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/3 cup Panko breadcrumbs
  • 1/4 cup parmesan cheese, grated

Lemon-Garlic Aioli

  • 3/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt 

In a small bowl, combine the mayonnaise, lemon juice, garlic and salt till incorporated.  Cover and refrigerate until serving.

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Set aside.

Place drained artichoke hearts in a dish and thoroughly pat dry with a paper towel.  In a small bowl, combine melted butter and garlic powder.  In a separate dish, combine the parmesan and Panko breadcrumbs.

Dip each artichoke heart into the melted butter, followed by the breadcrumbs.  Place on prepared baking sheet and repeat with all remaining artichokes.

Bake for 20 minutes or until golden brown.  Serve alongside the lemon-garlic aioli.  Enjoy!

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