Monday, November 17, 2014

Prosciutto Wrapped Asparagus with Goat Cheese

Bundles of asparagus wrapped in prosciutto, creamy goat cheese and a touch of garlic.

I am sure many of you are busy planning your Thanksgiving dinner, so I thought I’d give you a hand. This prosciutto wrapped asparagus is unbelievably delicious and simple to make. My additional secret ingredients are goat cheese and a touch of garlic. The combination of creamy goat cheese, crispy prosciutto and crunchy asparagus will knock your socks off!

Friday, November 7, 2014

Crispy Brussels Sprouts with Maldon Sea Salt

Brussels sprouts are flashed fried and topped with chunky sea salt

Not only are Brussels sprouts the “it” ingredient for fall and winter side dishes, but they are personally one of my favorite veggies. Remember in the old days when people use to boil Brussels sprouts to death? Then serve them up all mucky and smooshy?  That’s why no one liked them! Yuck.

Wednesday, October 29, 2014

Pumpkin Spice White Chocolate Rice Krispie Treats {Gluten Free}

These creamy and crunchy rice krispie treats are studded with white chocolate chips and lightly flavored with pumpkin pie spice #glutenfree #halloween

A quick disclaimer for this recipe; there is no pumpkin in the rice krispy treats, just pumpkin pie spice. I love the combination of cinnamon, nutmeg and allspice, and to be honest, that’s what makes pumpkin pie so darn good for me (the buttery crust helps too!).

Thursday, October 23, 2014

Loaded Baked Potatoes

I know that you all have either eaten or created your own loaded baked potato at some point in your life, but I decided to share this recipe since these potatoes have become an all time favorite dinner in our home. Plus I have a couple tricks up my sleeve that make them extra delicious.

Wednesday, October 15, 2014

Roasted Broccoli and Garlic with Feta Cheese

Roasted Broccoli and Garlic with Feta Will Make Anyone Become a Broccoli Lover!

So I love broccoli, but I know many don’t. I love it steamed, sautéed, stir-fried and most importantly roasted. This seems to be the general consensus; if you roast broccoli, they will eat it, even little kids and complete vegephobes (yeah, I just made that word up). There’s something about that crisp crunchy goodness simply tossed with some olive oil and salt, which makes you feel like you’re eating peanuts and you can’t stop.