Garnish with Lemon http://www.garnishwithlemon.com Enliven your family meals Sat, 25 Apr 2015 08:00:00 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.3 Tequila Mojito http://www.garnishwithlemon.com/tequila-mojito/ http://www.garnishwithlemon.com/tequila-mojito/#respond Sat, 25 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7154 Why decide between a mojito and a margarita when you can have both? Two of my favorite drinks are mixed together in this Tequila Mojito. This cocktail is the perfect trifecta for me:  Margaritas, Mojitos and JT (that’s Justin Timberlake to you). I love everything about JT, but fell in love a little more when...

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Why decide between a mojito and a margarita when you can have both? Two of my favorite drinks are mixed together in this Tequila Mojito.

Tequila Mojito

This cocktail is the perfect trifecta for me:  Margaritas, Mojitos and JT (that’s Justin Timberlake to you). I love everything about JT, but fell in love a little more when I found out he made a tequila – Sauza 901. I must be a marketer’s dream because I bought this tequila solely because it had JT’s name on it. But you know what? This tequila is fabulous and is the perfectly smooth way to combine a margarita and a mojito. (Note: This is not a sponsored post. I’m just professing my adoration for all things JT. Can you blame a girl for that? Should I admit I have a pair of jeans made by him too?! Maybe that’s too much information…)

This Tequila Mojito is the best of the mojito and margarita worlds. Tequila from the margarita and the mint from the mojito. But I didn’t stop there. I infused the simple syrup with mint rather than muddling it like you do in a traditional mojito, thus making this the PERFECT batch cocktail. Added bonus: I don’t need to worry about green minty leaves stuck in between my teeth. #winning

Top it off with a splash of club soda for a cocktail so light and refreshing it’s officially been named our house cocktail for summer of 2015. JT, summer and cocktails. And since he’s busy with his wife and new baby and all of that,  I’ll settle for the tequila. Add some family, good friends and guacamole to the mix, and I’m a happy girl.

Tequila Mojito

Tequila Mojito
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 3 parts tequila
  • 2 parts mint infused simple syrup (recipe follows)
  • 2 parts lime juice
  • Club soda
Mint Infused Simple Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh mint leaves
Instructions
Tequila Mojito:
  1. Fill a shaker with ice and add tequila, simple syrup and lime juice. Shake to mix and add to highball glass filled with ice. Top with a splash of club soda.
Mint Infused Simple Syrup:
  1. Combine the water and sugar in a small pan on the stove. Simmer over medium heat until sugar is completely dissolved.
  2. Remove from heat and add mint leaves. Let sit until simple syrup is completely cooled. Remove mint leaves from syrup. Refrigerate until ready to use.

 More Tequila Love

Tequila Old Fashioned

Tequila Old Fashioned

Raspberry Paloma

Raspberry Paloma

Pomengranate Tequini

Pomegranate Tequini

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Pulled Pork Taco Boats with Pineapple Salsa http://www.garnishwithlemon.com/pulled-pork-taco-boats-with-pineapple-salsa/ http://www.garnishwithlemon.com/pulled-pork-taco-boats-with-pineapple-salsa/#respond Thu, 23 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7147 Tacos make a regular appearance on our dinner table. Celebrate Cinco de Mayo in style with these Pulled Pork Taco Boats with Pineapple Salsa. Do you have that one meal that you know will always be met with a smile? For us, that meal is tacos. It doesn’t matter how often I make them, they...

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Tacos make a regular appearance on our dinner table. Celebrate Cinco de Mayo in style with these Pulled Pork Taco Boats with Pineapple Salsa.

Pulled Pork Taco Boats with Pineapple Salsa

Do you have that one meal that you know will always be met with a smile? For us, that meal is tacos. It doesn’t matter how often I make them, they are always greeted with a double fist pump. From everyone. And that is music to this Mama’s ears.

Now we typically keep it easy and do beef tacos, but in honor of Cinco de Mayo, we are freshening things up with Pulled Pork Taco Boats with Pineapple Salsa. These babies are so good, they just moved into the regular dinner rotation.

The big debate in our house is always hard shell or soft shell. Tough question, right? Charlie loves the crunchy hard shell, but I hate the mess. So when Ortega asked us to do some recipe testing with their new Fiesta Flats, I knew it was a match made in heaven. Typical hard shell tacos always crack in half when he bites into them and then all the taco goodness drips all over. But that doesn’t happen with these new Fiesta Flats. Charlie gets all of the crunchy hard shell goodness with none of the mess for Mom. #winning

I love the simplicity of this Pineapple Salsa: sweet pineapple, spicy jalapeno and aromatic cilantro finished with a little lime juice.  Add some pulled pork and the flavors shine. And even better? The bottoms of the Fiesta Flats are flat so there is nothing stopping you from piling the salsa high. Who can say no to that? Certainly not this family.

Pulled Pork Taco Boats with Pineapple Salsa

Pulled Pork Taco Boats with Pineapple Salsa
 
Prep time
Cook time
Total time
 
Recipe type: Appetizers
Serves: 6
Ingredients
Pineapple Salsa:
  • 2 cups diced fresh pineapple
  • ¼ cup diced red onion
  • 1 jalapeno, seeded and diced
  • ½ cup chopped cilantro
  • juice of 1 lime
  • salt to taste
Taco Boats:
  • 3 cups pulled pork
  • Pineapple Salsa
  • Ortega Fiesta Flats Taco Shells
  • Shredded lettuce (if desired)
  • Chopped tomato (if desired)
  • Monterey Jack cheese (if desired)
Instructions
To Make Pineapple Salsa:
  1. Place pineapple, onion, jalapeno and cilantro in small bowl. Squeeze lime juice over top and season to taste with salt.
To assemble Taco Boats:
  1. Place ½ cup pulled pork in bottom of Fiesta Flat. Top with Pineapple Salsa and other desired toppings. Serve immediately.

 

This is a sponsored conversation written by me on behalf of Ortega. The opinions and text are all mine.

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Corn and Bacon Guacamole http://www.garnishwithlemon.com/corn-and-bacon-guacamole/ http://www.garnishwithlemon.com/corn-and-bacon-guacamole/#comments Mon, 20 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7192 We have a week filled with Cinco de Mayo recipes and are kicking it off with a fresh take on guacamole that will quickly go on your must-make list: Corn and Bacon Guacamole. Yup, you read that right, there is bacon in this guac. Not sure what took me so long to put it there,...

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We have a week filled with Cinco de Mayo recipes and are kicking it off with a fresh take on guacamole that will quickly go on your must-make list:

Corn and Bacon Guacamole.

Corn and Bacon Guacamole

Yup, you read that right, there is bacon in this guac. Not sure what took me so long to put it there, but man, is it good! Add to that some smoky charred corn, and Cinco de Mayo is looking pretty tasty in this house.

I’m always looking for new appetizers for casual gatherings and Corn and Bacon Guacamole is a super easy and tasty way to entertain. The salty bacon and the charred corn blend perfectly with the heat of the pickled jalapeno. Squeeze a little lime juice and sprinkle some cilantro and all you need is a bowl of chips (or a spoon) to make this girl pretty happy.

There isn’t a long ingredient list and prepping ahead of time makes party day a breeze. Here’s how it works: The day before the party I grill the corn while the bacon is baking in the oven. (I never fry bacon anymore, ever.) While those two are sizzling away, I diced the onions and the jalapenos. Pop everything in the fridge, and it’s ready for party day. Efficient party prep is my favorite kind.

Another time saver: Did you know if you microwave mashed avocado for 25 seconds before you mix in the rest of the guacamole ingredients, the avocado won’t turn brown? My parents brought that tidbit back from a cooking class they took in Mexico, and I have used it ever since. Anything that makes eating Corn and Bacon Guacamole easier is a win in my book.

Corn and Bacon Guacamole (2 of 2)

5.0 from 1 reviews
Corn and Bacon Guacamole
 
Prep time
Total time
 
Recipe type: Appetizers
Serves: 2 cups
Ingredients
  • 2 ripe avocados, mashed
  • 2 ears corn, grilled and cut off cob
  • 4 pieces of bacon, cooked crisp and crumbled
  • ¼ cup diced red onion
  • ¼ cup cilantro, chopped
  • 3 tablespoons pickled jalapenos, chopped (more or less to taste)
  • juice of ½ lime (or more to taste)
  • Salt
Instructions
  1. Mix avocado, corn, bacon, red onion, cilantro and jalapeno in bowl. Squeeze lime juice over the top and stir to combine. Salt to taste and adjust lime juice and jalapeno if necessary. Serve with chips.
Notes
I grill the corn, bake the bacon, diced the onions and jalapenos the day before I'm serving and store in individual containers in refrigerator to make assembly easy.
You can also use 1 cup of frozen corn that is pan seared in place of 2 ears of grilled corn.

More Cinco de Mayo Favorites

Tomatillo SalsaTomatillo Salsa

Cilantro Jalapeno Hummus

Cilantro Jalapeno Hummus

Golden Margarita

Golden Margarita

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Minnesota Blueberry and Wild Rice Pancakes http://www.garnishwithlemon.com/minnesota-blueberry-and-wild-rice-pancakes/ http://www.garnishwithlemon.com/minnesota-blueberry-and-wild-rice-pancakes/#comments Sat, 18 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7131 Put a fresh twist on your spring brunch menu with these Minnesota Blueberry and Wild Rice Pancakes! Food memories are some of my favorite experiences of travel. How can you not go to Boston and seek out clam chowder? Or swing through the South without stopping for barbecue or fried chicken? Food defines a sense...

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Put a fresh twist on your spring brunch menu with these Minnesota Blueberry and Wild Rice Pancakes!

Minnesota Blueberry and Wild Rice Pancakes - Gluten-Free!Food memories are some of my favorite experiences of travel. How can you not go to Boston and seek out clam chowder? Or swing through the South without stopping for barbecue or fried chicken? Food defines a sense of place, which is why I was so excited when Pamela’s Products challenged us to come up with a Minnesota-themed brunch idea using their gluten-free Baking and Pancake Mix. For me, no food is more Minnesotan than wild rice, and these Minnesota Blueberry and Wild Rice Pancakes are a tasty tribute to my home state.

Wild rice in pancakes? Trust me; it really works. I admit I was skeptical to try the mix because of the gluten-free label. I’ve had my share of poor experiences with gluten-free products, especially baking items, so my expectations weren’t high to begin with. But color me surprised! The pancakes were light, fluffy AND tender, with no more effort than any other ready-made mix. And the subtle nutty flavor of the cooked wild rice works so well with the almond meal in Pamela’s pancake mix. A handful of fresh blueberries (reason #54 why I love Minnesota summers: blueberry picking) and some local pure maple syrup are all these cakes need to shine at your breakfast table, be it in Minnesota, New York or California.

P.S. While Pamela’s mix makes getting these pancakes in your belly quickly, there is a bit of prep involved with the wild rice. It requires about an hour on the stove, so make your wild rice in advance, and keep it in the fridge so you’ll be ready when your next pancake craving hits.

Minnesota Blueberry and Wild Rice Pancakes - Gluten-Free!

Minnesota Blueberry and Wild Rice Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 4-5 (approximately 14 pancakes total)
Ingredients
  • 2 cups Pamela's Gluten-Free Baking and Pancake Mix
  • 2 large eggs
  • 1½ cups water
  • 2 tablespoons vegetable oil
  • 1 cup cooked wild rice
  • 1 cup fresh blueberries
  • cooking spray
  • Pure maple syrup
Instructions
  1. Combine pancake mix, eggs, water, oil and wild rice in a medium bowl. Stir until all ingredients are completely incorporated and no lumps appear.
  2. Preheat a griddle to 350 degrees or a pan over medium-low heat. Lightly grease with cooking spray. Pour ¼ cup of batter on griddle and sprinkle with blueberries. Cook until edges have lightly browned and appear cooked. Flip once. Serve immediately with maple syrup or keep warm on a rack in a low temperature oven.

Disclosure: This post was sponsored by Pamela’s Products. All opinions are my own. Thanks for supporting the companies that make Garnish with Lemon possible. 

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Roasted Asparagus with Lemon Vinaigrette http://www.garnishwithlemon.com/roasted-asparagus-with-lemon-vinaigrette/ http://www.garnishwithlemon.com/roasted-asparagus-with-lemon-vinaigrette/#comments Thu, 16 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7132 Roll out the welcome mat for spring with this Roasted Asparagus with Lemon Vinaigrette! I think I bought asparagus three times last week. That’s kind of obscene, don’t you think? I couldn’t help myself; the display was just too irresistible. All of these bright green, thin soldiers lined up in a water bath complete with...

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Roll out the welcome mat for spring with this Roasted Asparagus with Lemon Vinaigrette!

Roasted Asparagus with Lemon VinaigretteI think I bought asparagus three times last week. That’s kind of obscene, don’t you think?

I couldn’t help myself; the display was just too irresistible. All of these bright green, thin soldiers lined up in a water bath complete with floating lemon slices. It’s like they were beckoning me to take them home. So I did. Three times. We ate a lot of asparagus that week. Fortunately, spring asparagus requires little effort to make it shine, and this quick and easy Roasted Asparagus with Lemon Vinaigrette makes the most of one of spring’s best veggies.

Roasting asparagus couldn’t be simpler. Just a few minutes in a high heat oven greatly mellows the sometimes bitter taste of fresh asparagus. And you couldn’t ask for a better complement to this spring side dish than this tasty lemon vinaigrette. Simple toss your vinaigrette ingredients in a glass jar and give it a good shake. Dressing.Done. You’ll have some left over, but it’s so irresistible that I’m pretty sure you won’t run out of ideas for things to drizzle it on. (Hint: think salads, roasted potatoes and salmon.)

Not interested in turning on the oven? The asparagus can be easily grilled instead. it’s also pretty darn good cold as part of a veggie antipasti platter. Just remember to slightly undercook the asparagus if you’re going to serve them cold. No one likes wimpy asparagus.

Roasted Asparagus with Lemon Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides and salads
Serves: 4
Ingredients
Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried oregano
  • 1 garlic clove, finely minced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper
Roasted Asparagus:
  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
Instructions
To make the vinaigrette:
  1. Combine vinegar through lemon juice in a small jar with a lid. Cover and shake to combine. Season to taste with salt and pepper.
To make the roasted asparagus:
  1. Preheat the oven to 400 degrees.
  2. Toss the asparagus with the olive oil and generously sprinkle with salt and pepper. Roast for 7-12 minutes, depending on the thickness of your asparagus. Be careful not to overcook it.
To serve:
  1. Place warm roasted asparagus on a platter and drizzle with desired amount of vinaigrette. Serve immediately.
Notes
Store leftover vinaigrette in the fridge for up to 2 weeks.

Did you overbuy asparagus, too? That’s OK. We’ve got you covered.

Balsamic Browned Butter AsparagusBalsamic Brown Butter Asparagus

Bacon Asparagus Bundles Bacon Asparagus Bundles

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Grand Orange Mimosa http://www.garnishwithlemon.com/grand-orange-mimosa/ http://www.garnishwithlemon.com/grand-orange-mimosa/#comments Mon, 13 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7133 Just say no to plain boring mimosas! We made this Grand Orange Mimosa with freshly squeezed orange juice and Grand Marnier to transform an ordinary mimosa into an outstanding one. A traditional mimosa can be kind of boring. They are good and all, (I mean, we’re talking bubbles so you really can’t go wrong) but why settle...

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Just say no to plain boring mimosas! We made this Grand Orange Mimosa with freshly squeezed orange juice and Grand Marnier to transform an ordinary mimosa into an outstanding one.

Grand Orange Mimosa

A traditional mimosa can be kind of boring. They are good and all, (I mean, we’re talking bubbles so you really can’t go wrong) but why settle for good when you can add a few more ingredients and get a Grand Orange Mimosa that will knock your socks off?

A Grand Orange Mimosa starts with freshly squeezed orange juice. Any kind of orange will work. I’ve tried Blood Oranges, Cara Cara Oranges and just plain navel oranges. The only difference between them is how much simple syrup you use. (So if you’re counting, that’s a lot of mimosas, right? But it’s all in the name of recipe testing. What can I say? This recipe is solid. I’m a giver like that.)

Next I amped up the orange taste with Grand Marnier, added a little simple syrup and topped it off with my favorite Prosecco. Once you try this tasty cocktail, you’ll never drink a plain mimosa again. Still easy to make but totally worth the couple of extra steps. Sunday brunch can’t come soon enough. Who’s coming over? Grand Orange Mimosas for everyone.

Grand Orange Mimosa

5.0 from 1 reviews
Grand Orange Mimosa
 
Prep time
Total time
 
Recipe type: Drinks
Serves: 1 drink
Ingredients
  • 2 parts freshly squeezed orange juice, chilled
  • ½ - 1 part simple syrup
  • 1 part Grand Marnier
  • Prosecco or Champagne, chilled
Instructions
  1. Pour juice, simple syrup and Grand Marnier in a champagne flute. Top with Prosecco and serve immediately.

 More Cocktails for Sunday Brunch

Ginger Grapefruit Sparkler

Ginger Grapefruit Sparkler

Raspberry Paloma

Raspberry Palomas

Greyhound Cocktail

Greyhound Cocktail

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Sugar Snap Pea Crostini with Goat Cheese and Arugula http://www.garnishwithlemon.com/sugar-snap-pea-crostini-with-goat-cheese-and-arugula/ http://www.garnishwithlemon.com/sugar-snap-pea-crostini-with-goat-cheese-and-arugula/#comments Sat, 11 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7136 Showcase some of spring’s best colors and flavors with these Sugar Snap Pea Crostini with Goat Cheese and Arugula! Spring is definitely my favorite season. There is just something so refreshing and invigorating about watching everything come to life again. Bridget was born in early May, and I will always remember how vividly green the...

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Showcase some of spring’s best colors and flavors with these Sugar Snap Pea Crostini with Goat Cheese and Arugula!

Sugar Snap Pea Crostini with Goat Cheese and Arugula Spring is definitely my favorite season. There is just something so refreshing and invigorating about watching everything come to life again.

Bridget was born in early May, and I will always remember how vividly green the trees and leaves seemed when we drove home from the hospital. (Pat might argue that it was the post-delivery drugs talking, but let’s not rain on my parade, OK? It’s a really nice memory for me.) Total food nerd confession here, but I get nearly the same giddiness when seasonal foods come back to market. A whole new palette of colors and flavors to choose from makes munchies like these Sugar Snap Pea Crostini with Goat Cheese and Arugula absolutely irresistible to me.

It’s one thing to be drawn in by their gorgeous green hue, but these crostini have a really fresh flavor combination going that just screams spring. Think sweet sugar snap peas, basil, mint and peppery arugula. Spread some creamy goat cheese on a toasted crostini, top it with a spoonful of these bright greens and then sprinkle a small bit of salty grated Parmesan cheese on top. Perfect munchies for a party or shower!

Now if only my muddy, brown backyard would magically transform itself into something half as pretty as these crostini…

Sugar Snap Pea Crostini with Goat Cheese and Arugula

5.0 from 1 reviews
Sugar Snap Pea Crostini with Goat Cheese and Arugula
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Serves: 10-12
Ingredients
  • 1 baguette, sliced thinly
  • Extra-virgin olive oil
  • ½ pound sugar snap peas, thinly sliced on a diagonal
  • 2 large handfuls of arugula, chopped
  • 1½ tablespoons freshly chopped mint
  • 1½ tablespoons freshly chopped basil
  • 2 teaspoons extra-virgin olive oil
  • Salt and pepper
  • 8 ounces goat cheese, softened
  • ¼ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place baguette slices on a baking sheet. Brush or spray with olive oil. Bake for 7-10 minutes or until golden. Remove from oven and set aside to cool.
  3. Combine peas, arugula, mint, basil and olive oil in a bowl. Season to taste with salt and pepper.
  4. Equally spread goat cheese on crostini. Top crostini with pea mixture and sprinkle with grated Parmesan. Serve immediately.

More peas, please!

Lemony Snap PeasLemony Snap Peas

Pesto Pasta Salad with Peas Pesto Pasta Salad with Peas

5 Pea Recipes to Shake Up Your Weeknight Meals5 Pea Recipes to Shake Up Your Weeknight Meals

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Sweet Potato Pie Oatmeal http://www.garnishwithlemon.com/sweet-potato-pie-oatmeal/ http://www.garnishwithlemon.com/sweet-potato-pie-oatmeal/#comments Thu, 09 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7129 Dress up your breakfast routine with this Sweet Potato Pie Oatmeal. All of our loyal Garnish with Lemon readers know that getting Grady to eat AND enjoy vegetables is a never ending battle for me. But when Grady was little (I’m talking baby-little), there WERE a few vegetables that he totally binged on: carrots, squash...

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Dress up your breakfast routine with this Sweet Potato Pie Oatmeal.

Sweet Potato Pie Oatmeal All of our loyal Garnish with Lemon readers know that getting Grady to eat AND enjoy vegetables is a never ending battle for me. But when Grady was little (I’m talking baby-little), there WERE a few vegetables that he totally binged on: carrots, squash and sweet potatoes. I was guaranteed that he would eat them if offered as part of a meal. But do you see the pattern here? All naturally sweet veggies. Not surprisingly, I never had much luck sneaking in the green beans, peas and broccoli. If only they were orange in color…

Even today I struggle with the variety of fruits and veggies that Grady eats regularly. But this Sweet Potato Pie Oatmeal is one simple way I can add a little bit of color (and nutrition!) to his otherwise monochromatic morning meal, thanks to Pacific Foods new ready-to-eat Organic Steel-Cut Oatmeal

I don’t know about you, but steel-cut oats are strictly a weekend gig around here, simply because they require a bit of time and babysitting. I love them, but any food that needs more than a few minutes of attention is not reasonable on a weekday morning for this crew. But Pacific Foods has made my slow-cooked oatmeal deliciously fast with their new Organic Steel-Cut Oatmeal. With five different flavors and only 2 minutes of cooking time, we can all enjoy a variety of hearty heat-and-eat options for breakfast.

Take this Sweet Potato Pie Oatmeal, for example. Grady was none the wiser that I stirred in a bit of cooked and pureed sweet potato into his oatmeal. A drizzle of maple syrup and a sprinkle of candied pecans made it almost seem like an indulgence rather than the nutrient- and fiber-rich jumpstart to his day that it is. Let’s just keep that healthy part between you and me, OK?

Now you’ve seen my gussied up oatmeal; what will you do with yours? Pacific Foods wants to know. In fact, they want to reward you for your creativity. Simply post a photo of a dressed up goal of oatmeal on Twitter or Instagram – tagged with #OatmealBowl and @PacificFoods – by April 12th. All qualified entries will appear on Pacific’s Facebook page, and daily prizes will be awarded throughout the promotion along with one grand prize winner at the end of the sweepstakes. For more detailed information, please visit Pacific Food’s website.

Sweet Potato Pie Oatmeal

Sweet Potato Pie Oatmeal
 
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 (10-ounce) package Pacific Foods Organic Steel-Cut Oatmeal (You can use any flavor. I used Maple and Brown Sugar)
  • ½ cup cooked and pureed sweet potato
  • Maple syrup
  • Candied pecans
Instructions
  1. Heat oatmeal according to package directions. Stir in sweet potato. Top with maple syrup and brown sugar.

Note: This post was sponsored by Pacific Foods. All opinions are our own. Thanks for supporting the companies that make Garnish with Lemon possible.

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Strawberry Flatbread with Balsamic Onions and Goat Cheese http://www.garnishwithlemon.com/strawberry-flatbread-with-balsamic-onions-and-goat-cheese/ http://www.garnishwithlemon.com/strawberry-flatbread-with-balsamic-onions-and-goat-cheese/#comments Mon, 06 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=7135 Showcase your spring strawberries in a savory way with this Strawberry Flatbread with Balsamic Onions and Goat Cheese. I think if I had to choose one word to describe my cooking style, it would be savory-sweet. (Yes, that’s technically two words, but let’s not get all grammatically correct on me right now, OK?) I love,...

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Showcase your spring strawberries in a savory way with this Strawberry Flatbread with Balsamic Onions and Goat Cheese.

Strawberry Flatbread with Balsamic Onions and Goat CheeseI think if I had to choose one word to describe my cooking style, it would be savory-sweet. (Yes, that’s technically two words, but let’s not get all grammatically correct on me right now, OK?) I love, love, love the combination of savory foods that you wouldn’t necessarily think to put with sweet things, and vice versa. So once I saw this Strawberry Flatbread with Balsamic Onions and Goat Cheese, I knew it had my name written all over it. Sweet berries? Caramelized balsamic onions? Tangy goat cheese? Yes, yes and YES!!

The original version of the recipe was written as a homemade focaccia bread. There was yeast and proofing and rising and kneading and, well, that was just way too much work for this girl. So I improvised with a ready-made naan bread. I prepped the onions ahead of time and kept them in the fridge so the actual assembly took mere minutes – perfect for those “I’m hungry NOW!” moments. Luscious, ruby red spring strawberries are like little jewels on top of the flatbread when it comes out of the oven. A sprinkle of fresh basil on top is all you need to send your sweet and savory tastebuds into deliriously delicious confusion.

Sweet, savory AND easy? Sounds like the perfect trifecta to me.

P.S. I like to whip up this Strawberry Flatbread with Balsamic Onions and Goat Cheese as a quick and easy “meatless Monday” lunch, but you can easily make it en mass and serve it as snacks when hosting friends and family this spring.

Strawberry Flatbread with Balsamic Onions and Goat Cheese

Strawberry Flatbread with Balsamic Onions and Goat Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 2½ teaspoons balsamic vinegar
  • 1½ teaspoons maple syrup
  • 2 prebaked Naan breads (I used Stonefire brand)
  • 4-6 strawberries, cored and thinly sliced
  • 2 ounces goat cheese, crumbled
  • olive oil spray
  • sea salt
  • 6 large fresh basil leaves, thinly sliced
Instructions
  1. Place olive oil in a large skillet and heat over medium-low heat. Add onions and cook for 20-25 minutes until browned and slightly caramelized, stirring occasionally. Stir in vinegar and maple syrup and cook through until liquid is nearly gone, about 1-2 minutes. Remove onions from pan and allow to cool slightly.
  2. Preheat oven to 400 degrees.
  3. Place Naan breads on a baking sheet. Equally divide strawberries, goat cheese and onions on flatbreads. Generously spray Naan breads with olive oil spray and sprinkle with coarse sea salt. Bake for 9-12 minutes or until desired crispness. Allow to cool slightly, slice and serve.

Can you ever have enough strawberry recipes?

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Parmesan Salsa http://www.garnishwithlemon.com/parmesan-salsa/ http://www.garnishwithlemon.com/parmesan-salsa/#comments Thu, 02 Apr 2015 08:00:00 +0000 http://www.garnishwithlemon.com/?p=6868 Need an easy appetizer recipe to wow your guests? Parmesan Salsa is a fresh take on salsa that is guaranteed to disappear and have all of your friends asking for the recipe. We have a local grocery store, Kowalski’s, that I absolutely adore. It’s small and filled with great produce, specialty products and has an...

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Need an easy appetizer recipe to wow your guests? Parmesan Salsa is a fresh take on salsa that is guaranteed to disappear and have all of your friends asking for the recipe.

Parmesan Salsa

We have a local grocery store, Kowalski’s, that I absolutely adore. It’s small and filled with great produce, specialty products and has an awesome deli. And the people who work there are so nice, which is especially important since I’m there almost every day. Where else can you grocery shop and even pick up a last minute hostess gift or birthday present? Plus they have Parmesan Salsa. Yup, Parmesan Salsa, and this is where my obsession begins.

Parmesan Salsa is exactly what it sounds like: salsa made with cheese and lots of it. Parmesan and Asiago cheeses, to be exact. How can you go wrong with that? Add some green onions, fresh herbs, give it all a whirl in your food processor, and you are good to go. The hardest part? Waiting the four hours for the flavors to meld together. But trust me. If you try it right away after making it, you won’t be pleased with the results. It needs to sit, and is worth the wait.

Parmesan Salsa is honestly one of the easiest appetizers out there. And when you make it yourself at home, you can use it for more than just an appetizer. I’ll stir a spoonful into some fresh green beans or even swirl it into pasta and have an amazing side dish. All delightful ways to eat it, but my favorite way is slathered on a piece of crusty bread.

Forget the bread, just hand me a spoon.

Parmesan Salsa

5.0 from 2 reviews
Parmesan Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Serves: 2 cups
Ingredients
  • 8 ounce wedge Parmesan cheese
  • 5 ounce wedge Asiago cheese
  • 1 teaspoons minced garlic
  • 2 teaspoons fresh oregano
  • ½ teaspoon red pepper flakes
  • 2 tablespoons chopped green onion
  • 1- 1½ cups extra-virgin olive oil
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Remove rind from the cheeses and chop the cheeses into 1 inch cubes. Place the cheese is the bowl of a food processor. Add the garlic, oregano, and red pepper flakes. Pulse until mixture is the size of small pea gravel. Add the green onion, 1 cup olive oil and black pepper. If consistency is too thick, stir in more olive oil to get to desired consistency.
  2. Cover and let stand at room temperature for at least 4 hours before using.

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