Every now and then I don’t mind taking a few short cuts when it comes to cooking and entertaining. Sometimes, I’m even surprised at how good the results can be. Case in point, puff pastry and Boursin® Garlic & Fine Herbs Cheese. Honestly, a match made in heaven. These simple spring-inspired tartlets are incredibly simple to make and perfect for an Easter brunch. All you need to do is cut out the tartlets from thawed puff pastry and fill them with Boursin cheese and sweet sauteed carrots and caramelized onions. These are topped with fresh dill and chives and a few petals of edible flowers for even more fresh spring flavor and color!
If you follow us on Instagram, you might have noticed that I was just in New Orleans. I took my dad for his 60th birthday, and it was nothing short of magical . . . the history, the architecture, the food, the drink, the music!! Gahhh, I’m having serious withdrawals. Look out Joy, I just might have to move in next door! I’m definitelyplanning on adapting a recipe or two from some of the food/drink we had in NOLA. A beignet recipe of some sort is a given. A duck fat sazerac should probably happen sooner rather than later. Oh, and I really want to try my hand at the chicken and waffles with andouille gravy that I had for brunch at Café Amelie. SO good!! In the meantime, all of that will have to wait, because this week in honor of St. Patty’s day I made you Guinness waffles. I hope they’ll suffice. Indeed, I think they’re comparably yummy. Especially when smothered in Irish whiskey cream and candied pecans. Definitely my kinda breakfast!
Here at HonestlyYUM, we’re all about re-creating classic or average dishes and giving them an unexpected twist. Whether it’s swapping ingredients, adding a new flavor profile or giving a dish a new form, we love to create something new and re-think the ordinary. So when we were introduced to the new Curate Snack bars, the unexpected ingredients in the bars really resonated with us! Curate bars are made with wholesome ingredients like quinoa and oats, are GMO and gluten free, and have no artificial preservatives and flavoring. If you’re looking to change up your snacking routine, Curate bars are now available at your local Target. Their ingredients inspired me to create some unexpected combinations of my own with this trio of smoothie bowls: an orange, mango, turmeric almond smoothie (inspired by the orange and almonds in the Harmonious Blend bar); an acai, dried fig, date and coconut smoothie (inspired by the fig and hazelnuts in the Dark & Tempting bar); and a strawberry, basil, banana cashew smoothie (inspired by the berries in the Sweet & Tart Berry Bliss bar). Yum!
I’m a big salad person and the nicoise salad is one of my favorites. It has green beans, potatoes, tomatoes, eggs and tuna. This time, instead of just making a salad, I made some open-face sandwiches using classic nicoise salad ingredients. The potato and tuna salad has tons of fresh herbs and the crunchy green beans and radishes give the salad lots of great texture. Of course, this wouldn’t be a proper nicoise without the egg– cooked so it’s thick and runny in the middle. This is quite possibly the perfect lunch.
There’s no pretty way to say this . . . Grizzly got skunked. That’s right, late one night just before bed (of course), Grizzly stumbled upon a skunk out back behind the garage. He barked and went after it, only to bolt the other way in surprise after a hefty spray. Little known fact: skunks only have enough of their special scent for five or six different sprays. Hopefully that means this little guy or gal doesn’t come around my yard for a while. Anyway, while Audrey waited out back with Grizzly, I rushed off to the grocery store to grab the necessary washing supplies. Did I mention it was midnight? In contrary to popular opinion, bathing in tomato juice doesn’t help remove the skunk odor from the dog. Rather, a mixture of hydrogen peroxide, baking soda, and dish soap does a remarkably good job. Speaking of tomato-less, check out this green bloody mary!! Instead of going the tomato route, I went with tomatillos + some other green goodies for this outlandish brunch concoction. The result is a bright, vegetal, peppery blend that just begs for a little vodka. And of course, don’t forget the garnishes! I admit I went a little over-the-top, siding for a couple crispy carnitas tacos, elote, grilled shrimp, avocado, and even chicharrones. That skunk smell must have gotten to my head!
I finally got my act together this week and went for a run. That’s right, this little warm spell we’re having on the West Coast pushed me to go outside and get some exercise! Generally all my exercise comes in the form of either running, hiking, or dog walking. All of which become a lot more burdensome in the cold weather. I know, those of you knee-deep in snow right now are shaking your heads in disdain. The truth is, that despite the exercise I’ve been pretty rough on my body lately: pound after pound of coffee; batch after batch of sweets. Not to mention, I think I’m still full from the holidays. So when I heard about the new Naked Cold Pressed Juices, I was beyond excited. Indeed, the timing couldn’t have been more perfect.
I’m addicted to green juice, so either the Bright Greens or the Hearty Greens have been making daily appearances at my house. I love cold-pressed juices because they showcase the fresh, vibrant flavors of the raw ingredients. Case in point the Lively Carrot (carrot, apple, lemon, cucumber, orange, vanilla, and turmeric) and the Bold Beet (beet, carrot, cucumber, apple, lemon, orange, and ginger). However, I have to admit that the juice I’ve been sipping on most this week is the Cool Pineapple. A refreshing blend of pineapple, cucumber, filtered water, and lemon – the perfect drink for kicking back in the California sun after a nice long run. You can find Naked Cold Pressed Juices in select West Coast stores near you and coming soon nationwide. To learn more visit: NakedJuice.com