Shake Up Your Morning

Watch the video to see how to make this banana shake recipe!…

(Culinary.net) Some mornings can be such a drag and make you feel exhausted. On those days, it looks like everyone is moving slow (especially the kids), getting ready seems like a big chore and making a wholesome and hearty breakfast feels nearly impossible.

You look at the clock and minute by minute you’re running even more behind. There is no time for a big breakfast with syrups and jams. You’re in a pinch but you need something fast, nutritious and filling for you and your loved ones.

Freshen up your morning with this Frothy Banana Shake, which is a simple and perfect on-the-go breakfast option. It’s healthy with fresh bananas, sweet with a hint of vanilla and frothy with blended dairy products.

To make this shake, add three cups of milk, frozen bananas, vanilla and almond extract to a blender. Blend  the ingredients together until smooth.

Pour into your favorite glass or to-go cup, dust with cinnamon and garnish with a banana slice.

This recipe is so simple and can be made in a hurry. Even the little ones can help with pouring the ingredients and pushing a button to blend if you have a little extra time for a lesson in the kitchen.

This is something you can make while on your way out of the door. There is little clean up and it’s something kids enjoy at home or on their way to school.

Find more easy, on-the-go breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

 

Frothy Banana Shake

Servings: 2-4

  • 3          cups milk
  • 2          frozen bananas
  • 1          teaspoon vanilla extract
  • 1/2       teaspoon almond extract
  • cinnamon, for garnish
  • banana slices, for garnish
  1. In blender, blend milk, frozen bananas, vanilla extract and almond extract until smooth.
  2. Pour into glasses, dust with cinnamon and garnish with banana slices.

SOURCE:
Culinary.net

A Beautifully Baked Beef Dinner

Watch video to see how to make this recipe!…

(Culinary.net) Many families crave savory and delicious weeknight meals. After a long day of work and school, it’s time to gather around the table to share a mouthwatering meal and memories together.

For something truly wholesome, try this Beef Tenderloin with Roasted Cauliflower and Spinach Salad. It’s a full meal the whole family can enjoy, and you’ll be surprised at how easy it makes it to feed all the smiling faces.

This meal has layers of flavor and sneaks in a few vegetables like spinach and cauliflower, but even picky eaters can’t resist trying it.

Start with a beef tenderloin and drizzle it generously with olive oil. Add 2 tablespoons of pepper. Flip and repeat on the other side. Bake for 12 minutes at 475 F.

Next, add one head of cauliflower to a mixing bowl with five shallots cut into quarters. Add 2 tablespoons of olive oil; mix well with salt and pepper, to taste. Add this to the baking sheet with the beef tenderloin and bake 18-25 minutes.

While that’s cooking, add 3 tablespoons of olive oil to a mixing bowl with lemon juice, Dijon mustard, salt, pepper and baby spinach.

To plate, add baby spinach salad first then the cauliflower and shallot mixture and, finally, that juicy, perfectly cooked beef tenderloin. Garnish with cranberries for a splash of color.

This meal is satisfying and only requires some mixing bowls and a large sheet pan to make cleanup a breeze so you can focus on what really matters most: time with your loved ones.

Find more recipes and savory main dishes at Culinary.net.

Watch video to see how to make this recipe!

Beef Tenderloin with Roasted Cauliflower and Spinach Salad

Servings: 4-6

  • 1          beef tenderloin (4 pounds), wrapped with butcher’s twine
  • 9          tablespoons olive oil, divided
  • 4          teaspoons pepper, divided
  • 1          head cauliflower
  • 5          shallots, quartered
  • 2          teaspoons salt, divided
  • 3          tablespoons lemon juice
  • 2          teaspoons Dijon mustard
  • 1          package (5 1/2 ounces) baby spinach
  • dried cranberries, for garnish
  1. Heat oven to 475 F. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes.
  2. In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18-25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
  3. In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
  4. Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.

SOURCE:
Culinary.net

A Hoppy Easter Cake

Watch video to see how to make this Easter Cake recipe!

(Culinary.net) Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.

This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.

This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny.

Start by combining whole eggs, egg whites, cream of coconut, crushed pineapple, coconut extract and vanilla extract.

In a food processor, pulse flour, sugar, baking powder and salt. Then add butter gradually, 6 tablespoons at a time, for a total of 12 tablespoons.

Add dry mixture to a mixing bowl then add egg mixture half at a time. Beat until cake batter is formed.

Fill muffin tins 2/3 full and bake 18-20 minutes. The remaining batter goes into an oven-safe bowl to bake for 1 hour, 40 minutes.

The buttercream frosting is made with powdered sugar, butter, milk, vanilla extract and coconut extract.

Assemble the cake using pretzel sticks to blend it together to make the bunny butt shape. Frost the cake and spread shredded coconut over it to create a textured appearance. Stick chocolate chips on the bunny’s feet to create toes. Place your favorite Easter or bunny candies around the cake for extra garnish.

This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.

Find more creative and scrumptious holiday recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Butt Cake

Servings: 10-12

  •             Nonstick cooking spray
  • 2          eggs, plus 4 egg whites, at room temperature
  • 3/4       cup cream of coconut
  • 1/2       cup crushed pineapple, drained
  • 2          teaspoons coconut extract
  • 1          teaspoon vanilla extract
  • 2 1/4    cups flour
  • 1          cup sugar
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 12        tablespoons unsalted butter, at room temperature

Buttercream Frosting:

  • 3          cups powdered sugar
  • 2          sticks unsalted butter, softened
  • 3          tablespoons milk
  • 1          teaspoon vanilla extract
  • 1/2       teaspoon coconut extract
  • 4          thin pretzel sticks
  • 1          bag (10 ounces) sweetened shredded coconut
  • 8          drops green food coloring
  • 2          large round chocolate candy melts
  • 6          chocolate chips
  • mini candy-coated chocolate eggs, for garnish
  1. Heat oven to 325 F.
  2. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.
  3. In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined.
  4. In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.
  5. In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.
  6. Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.
  7. Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.
  8. To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.
  9. Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.
  10. Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakes
  11. and anchor to bottom rim of bowl cake to create bunny feet. Frost feet.
  12. Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.
  13. Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.
  14. Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.
  15. Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs.

Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.

SOURCE:
Culinary.net

Easter Dip Goodness

Watch the video! These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious……

(Culinary.net) Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.

If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.

While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.

These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.

To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.

Add in Parmesan and mozzarella cheeses then stir until combined.

Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.

Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.

This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.

Find more Easter recipes at Culinary.net.

Watch video to see how to make this recipe!

Easter Bunny Rolls with Spinach Dip

Serves: 24

  • 16        ounces frozen spinach, thawed
  • 8          ounces cream cheese
  • 2          cloves garlic, minced
  • 1/2       cup mayonnaise
  • 1/2       teaspoon salt
  • 1/2       teaspoon onion powder
  • 1/4       teaspoon chili powder
  • 1/4       teaspoon pepper
  • 1          teaspoon Italian seasoning
  • 1          cup shredded Parmesan cheese
  • 1 1/2    cups shredded mozzarella cheese, divided
  • 2          crescent roll tubes (8 ounces each)
  1. Heat oven to 375 F.
  2. In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
  3. Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total.
  4. On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
  5. Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese.
  6. Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.

SOURCE:
Culinary.net

A Bowl Full of Flavor

Watch video to see how to make this recipe for Orange Shrimp Quinoa Bowls !

(Culinary.net) If you’re looking for a dinner or lunch combination that is wholesome, filling and, of course, easy, you’re not alone. Meal prepping is a popular trend for many people (and families) who are working on healthy eating habits but are constantly on the go.

No matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, this Orange Shrimp Quinoa Bowl is perfect for seafood lovers who also enjoy a hint of spice. It’s fresh, healthy and full of deliciously prepared shrimp and veggies, including mushrooms, peppers and cucumbers.

The sauce is light and has a sweet yet spicy vibe. Everything rests over 1 cup of steamy quinoa – a filling base that also serves as an easy way to add some healthy grains to your diet.
To make this quick and easy recipe, prepare the quinoa according to the package directions and set aside.

Next, combine orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso in a medium bowl and whisk together.

Pour about one-fourth of the liquid into a separate bowl and set aside the smaller portion.

In the medium bowl, add shrimp to marinate for about 15 minutes.

Add butter to a hot skillet, along with the shrimp mixture. Cook shrimp for 2 minutes on each side then add mushrooms and cook until tender.

Now it’s time to assemble your bowls. Start with quinoa then top with bell peppers, cucumbers, green onions, avocado and the perfectly pink shrimp. Sprinkle with sesame seeds and cilantro for some extra texture. Drizzle bowls with the remaining sauce.

Find more wholesome and healthy recipes at Culinary.net.

Watch video to see how to make this recipe!

 

Orange Shrimp Quinoa Bowls

Serves: 2

  • 1          cup quinoa
  • 1          cup orange juice
  • 1          tablespoon hot sauce
  • 1          tablespoon honey
  • 1          tablespoon soy sauce
  • 4          tablespoons vegetable oil
  • 1          tablespoon lime juice
  • 1          tablespoon white miso
  • 1/4       cup butter
  • 1 1/2    pounds shrimp, peeled, deveined and tails removed
  • 1/4       teaspoon salt
  • 1/8       teaspoon pepper
  • 1          cup mushrooms, sliced
  • 1          red bell pepper, diced
  • 1          cucumber, sliced into half moons
  • 5          green onions, sliced
  • 1          avocado, sliced
  • 1          teaspoon sesame seeds
  • 2          tablespoons cilantro, chopped
  1. Cook quinoa according to package instructions. Set aside.
  2. In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
  3. Add shrimp to remaining mixture and marinate 15 minutes.
  4. Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
  5. In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
  6. Drizzle with reserved dressing.

SOURCE:
Culinary

Slurping on Sunshine

Watch video to see how to make this recipe for Sunshine Smoothie!

(Culinary.net) It’s that time of year again when nearly everyone wants to be outside all day, every day. These are the times kids have been waiting for all year long.

The sun is shining bright in the sky, the flowers are blooming and the temperature is rising every minute. Spring and summer are typically full of fun, laughter, family and friends – not to mention great recipes everyone can enjoy indoors and outdoors throughout the warmer months.

Try this Sunshine Smoothie for something cool and refreshing during the sunny seasons. This recipe will have nearly everyone feeling reenergized and ready for more warm weather. It’s a perfect afternoon pick-me-up after a long day of yard work, sunbathing or swing-set climbing. It can cool you down and has a fruity flavor that is almost irresistible.

When thinking about recipes to try this spring, consider taking advantage of fresh fruits and vegetables at grocery stores and farmer’s markets. There can be so many wonderful flavors to try. For example, this recipe includes grapefruit (a less commonly used fruit), fresh orange and ripe bananas.

With the heat coming and fresh ingredients available, this smoothie may quickly become one of your family’s new favorites. It’s light, smooth and has that fresh fruit taste you often crave when the sun is blazing.

To make this recipe, blend 2 cups of grape juice, 2 cups of orange juice, two ripe bananas, 1 cup of vanilla yogurt and 1 teaspoon of vanilla extract until the ingredients are smooth. Be sure to serve cold.

It’ll be nearly impossible to resist a sweet, bright and creamy smoothie after a long day of play out in the sun.

Find more seasonal recipes and ideas at Culinary.net.

Watch video to see how to make this recipe!

Sunshine Smoothie

Servings: 2-4

  • 2          cups orange juice
  • 2          cups grapefruit juice
  • 2          bananas, peeled and cut into chunks
  • 1          cup vanilla yogurt
  • 1          teaspoon vanilla extract
  1. In blender, blend orange juice, grapefruit juice, banana chunks, yogurt and vanilla extract until smooth. Serve immediately.

Note: If smoothie is too tart, reduce to 1 cup grapefruit juice.

SOURCE:
Culinary.net

Make Brunch Better with Bacon

Watch video to see how to make this recipe for BACON BANANA BREAD!

(Family Features) Warmer spring weather makes the season a perfect time for families to enjoy brunch together. From classic combinations like bacon and eggs to more extravagant offerings, a brunch spread offers a blank canvas for creativity and opportunities to enjoy your loved ones’ favorite morning noshes.

For your next brunch celebration, whether it’s a special occasion or just an excuse to spend time together, consider adding what may become a new family favorite to the menu. This Bacon Banana Bread combines two morning meal classics in one easy-to-enjoy bite.

Plus, it’s made using Coleman Natural Bacon so you can feel confident you’re feeding your family all-natural pork sourced from American Humane Certified family farmers who raise their animals the way nature intended – 100% crate-free without antibiotics or added hormones. The preparation is simple (just 10 minutes in the kitchen) so you can put this dish together and catch up with loved ones while baking a sweet and savory snack.

For more brunch recipe ideas, visit ColemanNatural.com.

Watch video to see how to make this recipe!

Bacon Banana Bread

Prep time: 10 minutes
Cook time: 70-80 minutes
Servings: 6-8

  •             Nonstick cooking spray
  • 1 1/4    cups all-purpose flour, divided
  • 1          teaspoon baking soda
  • 1          teaspoon baking powder
  • 1          cup sugar
  • 3          medium bananas, mashed
  • 1/2       cup canola oil
  • 2          eggs
  • 1          teaspoon vanilla extract
  • 8          slices Coleman Natural Bacon, cooked and cut into 1/4-1/2-inch pieces
  1. Preheat oven to 325 F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray.
  2. In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract.
  3. Add banana mixture to dry ingredients, stirring until just combined.
  4. In small bowl, toss bacon and remaining flour until bacon is lightly coated.
  5. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan.
  6. Bake 70-80 minutes, or until toothpick inserted near center comes out clean.
  7. Cool in pan on wire rack 20 minutes before inverting bread onto wire rack to cool completely.
  8. Cut and serve.

SOURCE:
Coleman Natural Foods

Family-Friendly Foods Fit for Lent

These dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings…..

(Family Features) As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

Find more family-friendly Lenten meal ideas at SuccessRice.com.

Lime-Ginger Shrimp Fried Rice

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 2          bags Success Jasmine Rice
  • 2          tablespoons canola oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 8          baby bok choy, trimmed and quartered
  • 1/2       cup diced fresh mango
  • 1          tablespoon minced fresh ginger root
  • 1/4       teaspoon salt
  • 3          tablespoons soy sauce
  • 2          tablespoons lime juice
  1. Prepare rice according to package directions. Let cool completely.
  2. In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.
  3. Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

 

Cuban Shrimp and Rice Tacos

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

  • 1          bag Success Jasmine Rice
  • 2          tablespoons olive oil
  • 1          pound large shrimp, peeled and deveined, tails removed
  • 2          cloves garlic, minced
  • 1          teaspoon chili powder
  • 1          teaspoon ground cumin
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1          can (15 ounces) black beans, drained and rinsed
  • 1/2       cup orange juice
  • 3          tablespoons lime juice
  • 8          corn tortillas, warmed
  • 1          ripe avocado, halved, pitted, peeled and sliced
  • 1/4       cup chopped fresh cilantro leaves
  1. Prepare rice according to package directions.
  2. In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.
  3. Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.
  4. Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

SOURCE:
Success Rice

A Sweet Seasonal Shake

Watch video to see how to make this recipe

(Culinary.net) St. Patrick’s Day may call to mind hearty meals and pots o’ gold, but that doesn’t mean sweets can’t be part of the equation, too.

 Add dessert to your celebration with this green Minty Shake, a cold, refreshing way to honor the colorful tradition.

Find more seasonal dessert recipes at Culinary.net.
 

Watch video to see how to make this recipe!

 

Minty Shake

Serves: 1

  • 1          cup whipping cream
  • 1/2       teaspoon peppermint extract
  • 2          teaspoons powdered sugar
  • 1/2       cup milk
  • 1 3/4    ounces Baileys Irish Cream liqueur
  • 3          scoops mint chocolate chip ice cream
  • chocolate syrup
  • chopped sugar cookies, for garnish (optional)
  • pistachios, for garnish (optional)
  • mint chocolate candy, for garnish (optional)
  1. Using mixer, whisk whipping cream until soft peaks form. Add peppermint extract and powdered sugar; mix until well blended. Set aside.
  2. In blender, blend milk, liqueur and ice cream until smooth.
  3. Drizzle chocolate syrup inside soda glass. Pour ice cream mixture into glass. Top with whipped cream and garnish with cookies, pistachios and mint chocolate candy, if desired.

SOURCE:
Culinary.net

A Seasonal Spring Surprise

Watch video to see how to make this Cheesy Asparagus Tart recipe!….

(Culinary.net) You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.

A spring dish that is sure to impress is this Cheesy Asparagus Tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection.

Start by cooking your asparagus on the stove top in 5 cups of water for 5-8 minutes. Then soak it in an ice bath until cooled. Transfer to a mixing bowl to add vegetable oil, salt and pepper for tasty, seasoned veggies.

Now it’s time to work with your puff pastry. Sprinkle some flour on a flat countertop. Roll out the thawed puff pastry to a 16-by-10-inch rectangle. Move to a lined baking sheet and prick with a fork to create a thin, flaky texture. Bake around 12 minutes and cool.

The final steps: mix the cheeses, shallots, egg yolks, nutmeg, salt and pepper. Spread this mixture across the pastry and lay asparagus over the top. Bake 5 more minutes.

For a little extra flavor, add lemon zest over the tart.

This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.

It’s got gooey, melted cheeses, is seasoned well and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).

Find more spring recipes and dining ideas at Culinary.net.

Watch video to see how to make this recipe!

 

Cheesy Asparagus Tart

Servings: 8-10

  • 5          cups water
  • 1          pound asparagus
  • ice water
  • 2          teaspoons vegetable oil
  • 1/4       teaspoon salt, plus additional, to taste, divided
  • 1/4       teaspoon pepper, plus additional, to taste, divided
  • flour, for dusting
  • 1          sheet frozen puff pastry, thawed
  • 1          cup grated fontina cheese
  • 1          cup grated gruyere cheese
  • 1          tablespoon shallot, minced
  • 2          egg yolks
  • 3          tablespoons milk
  • 1/4       teaspoon nutmeg
  • 1          lemon, zest only
  1. Heat oven to 400 F.
  2. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
  3. Drain asparagus and soak in ice water.
  4. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
  5. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.
  6. In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
  7. Bake 5 minutes, or until cheese has melted.
  8. Sprinkle lemon zest over tart and serve.

SOURCE:
Culinary.net

Easy Sweet Potato Minestrone Soup—California Style

Sweet Potatoes are a great source of vitamin A, plus they’re full of heart-healthy potassium and fiber and antioxidants like vitamins C and E…..

(NAPSI)—Everyone needs delicious recipes with heaping servings of veggies. Whether you’re thinking about overall health or trying to lose a few pounds, maintaining a balanced diet throughout the year is key to success.

Easy California Sweetpotato Minestrone fits the bill. A riff on the classic Italian soup, it takes a favorite that’s already loaded with veggie- and legume-goodness and makes it even better by adding superfood sweetpotatoes. California Sweetpotatoes are a great source of vitamin A, plus they’re full of heart-healthy potassium and fiber and antioxidants like vitamins C and E.

Light, hearty and healthy enough to enjoy throughout the year, ­California Sweetpotato Minestrone Soup is a great dish to add to your ­repertoire…..

Easy California Minestrone Soup

Serves 8

2Tbsp olive oil

1large onion, diced

1lb orange- or yellow/white-fleshed sweetpotatoes, cut into 1/2-in dice (about 3 c)

2stalks celery, diced

3Tbsp tomato paste

4cloves garlic, minced

1 1/2tsp salt, or more to taste

1 1/2tsp pepper, or more to taste

8c chicken or vegetable broth

One 28-oz can diced tomatoes

One 15-oz can garbanzo beans, drained

One 15-oz can kidney beans, drained

3/4c uncooked elbow macaroni pasta

3/4c fresh or frozen peas

2 Tbsp chopped fresh oregano

1/2c grated, shredded, or shaved Parmesan cheese

In a large saucepan or small stockpot over medium-high heat, warm the oil. Add onion and cook, stirring occasionally, for 2 minutes. Add sweetpotatoes, celery, tomato paste, garlic, salt and pepper and cook, stirring occasionally, 3 to 4 minutes. Add broth, tomatoes and beans and bring to a boil. Add pasta and peas, reduce to a simmer, and cook until vegetables and pasta are tender, about 10 minutes. Stir in oregano and more salt and pepper to taste. Serve sprinkled with cheese.

For more recipes and information about California sweetpotatoes, visit www.casweetpotatoes.com.

Lucky Shamrock Cookies

Watch video to see how to make this recipe!….

(Culinary.net) It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.  

If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).

These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.

To start the recipe, whisk together flour, baking soda and salt in a large mixing bowl. In a separate bowl, add butter, sugar, eggs, green food coloring and peppermint extract for that crisp mint flavor. Beat with a hand mixture and combine the ingredients in both bowls together.

Add chocolate chips to the mixed cookie batter. Scoop onto a baking sheet and bake at 375 F for 11-24 minutes until the edges of the cookies are light brown. Cool on a wire rack before devouring.

With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too. One of the  best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.

After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.

Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.

Watch video to see how to make this recipe!

 

Mint Chocolate Chip Cookies

Servings: 24-32

  • 2 1/2    cups flour
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          cup butter, softened
  • 1 1/4    cups sugar
  • 2          eggs
  • 30        drops green food coloring
  • 1          teaspoon peppermint extract
  • 1          package (12 ounces) chocolate chips
  1. Heat oven to 375 F.
  2. In large bowl, mix flour, baking soda and salt until blended. Set aside.
  3. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined.
  4. Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.
  5. Bake 11-14 minutes, or until edges are lightly browned.
  6. Cool on wire racks

SOURCE:
Culinary.net