Wednesday, September 18, 2019

Corn and Edamame Salad

Yum
A few weeks ago I went to the Winery I am a member of for their quarterly pick up party. After seeing the plates of food being served I did not have high hopes of how it would taste. The chicken, sauce and grits looked questionable at best but on the side there was a fresh salad of edamame, corn, red onion and okra that I could not stop eating! It was so simple but really delicious and I haven't been able to get that combo off my mind. Perfect on it's own as a side, added to a pasta or green salad this dish has loads of potential!
I think it earns bonus points for being gluten free, vegetarian and only 6 ingredients!

Corn and Edamame Salad
1 ½ cups edamame
1 ½ cups fire roasted corn and peppers
2 Tablespoons minced shallot
2 Tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper

Combine all ingredients together in a medium mixing bowl and stir until well mixed. This salad is equally delicious served at room temperature or made ahead and chilled.


Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

Monday, September 16, 2019

Little's Lunches

Yum
Good morning!!
This weeks worth of lunches was declared some of the best I've ever sent by my daughter! She absolutely loves guacamole and after seeing a boy at lunch make it at the table she insisted she wanted to do that herself too. She said he came to school with an avocado, salt and lime juice and made it right there at the table. We compromised and I let her make it at home, filled it in the yumbox and then pressed saran wrap on top of it to be sure it didn't brown. She said it was perfect and didn't brown at all.
Monday: deli sliced turkey, parmesan cheese star crackers, black olives and baby tomatoes, ranch, raisins, cucumber slices
Tuesday: sliced grilled smoked sausage, mini naan bread, BBQ sauce, baby yellow tomatoes, mini sweet bell pepper rings, guacamole, cucumber slices, black olives
Wednesday: sliced havarti cheese, edamame corn salad (recipe coming soon), raisins, sliced deli turkey, veggie chips, crackers
Thursday: broccoli, baby tomatoes, mini naan bread, edamame corn salad (recipe coming soon), ranch, grapes, turkey and havarti cheese rolls
Friday: deli sliced turkey, mini naan bread, ranch, edamame corn salad (recipe coming soon), sliced mini sweet bell peppers, grapes

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Friday, September 13, 2019

Hatch Green Chile Pimento Cheese

Yum
Now that football season is officially here you're going to need some easy appetizers to snack on while cheering for your favorite teams! This Hatch Green Chile Pimento Cheese is packed with flavor, can be made in advance and only requires 5 ingredients to put together!
Are Hatch Green Chiles a big deal where you live?
Our local store has an entire week where they highlight a whole line of Hatch Green Chile items- salsa, sausage, queso, even cookies! Now, I really am not interested in chile flavored cookies but make this cheese dip and I am there for it!
If you can't find fresh Hatch Green Chiles feel free to use canned chopped green chiles

Hatch Green Chile Pimento Cheese
4-ounces sharp cheddar cheese, shredded
4-ounces pepper jack cheese, shredded
 ¼ cup mayonnaise
2 Tablespoons grated red onion
1/3 cup diced Hatch green chiles

Mix all ingredients together in a small mixing bowl and pour into a serving dish. Best served at room temperature with pita chips, baguette or tortilla chips.

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

Wednesday, September 11, 2019

Broccoli, Bacon & Cheddar Stuffed Chicken

Yum
Now that the school year is in full swing I don't think you can have too many quick and easy dinner recipes ready to go on those crazy busy weeknights. Especially on days that your dog decides to get sprayed by a skunk

On days like that all I want is something quick, easy and loved by everyone in the family.  Luckily this Broccoli, Bacon & Cheddar Stuffed Chicken is an absolute winner! Melty cheese inside and on top of Cajun seasoned chicken, chopped up broccoli and salty, crispy bacon.....yes please! Equally delicious served with a green salad, rice or dinner rolls, these cheesy chicken rolls are delish!

Broccoli, Bacon & Cheddar Stuffed Chicken
4 boneless, skinless chicken breasts (about 2 1/2 pounds)
2 teaspoons Cajun seasoning 
3-ounces smoked sharp cheddar cheese, cut into small cubes
1 cup frozen chopped cooked broccoli, thawed
1 cup chopped cooked bacon
4-ounces sharp cheddar cheese, shredded

Preheat your oven to to 400 degrees and spray a 9x13 inch baking dish with cooking spray.
To butterfly the chicken, use a sharp knife and slice each chicken breast in half, starting at the thicker end and slowly working down to the pointy end, leaving an outer edge connected so it can be opened like a book. Gently press down to flatten and even out the meat slightly. Once the chicken breasts are all butterflied, sprinkle both sides evenly with Cajun seasoning. 
In a medium mixing bowl combine the cubed smoked cheddar cheese, broccoli and half of the bacon.
Top each open chicken breast with an even amount of the broccoli mixture. Roll the chicken like a burrito around the filling and tuck in all the seams. Place the rolled chicken in the prepared baking dish, seam-side down. 

Place the pan in the oven and bake for 25 minutes. Remove the pan from the oven and top with the shredded cheese and remaining bacon. Place back in the oven for 5 minutes or until the cheese on top has melted and the chicken is cooked through.
Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

Monday, September 9, 2019

Little's Lunches

Yum
Happy Monday!! We had an eventful weekend that was super busy. We had friends in town for the LSU / UT game and had so much fun cheering the Tigers on to win. Our seats were fantastic and I was so glad we were sitting on the side of the stadium that got shade - man was it HOT!!
 

So, because of Labor Day and the kids not having school on Monday there are only 4 lunches to share this week, but as always they are super easy to throw together, nut free and colorful! 
I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

Tuesday: blueberries, parmesan cheese star crackers, mini bell pepper slices, baby tomatoes, mini mozzarella balls, popcorn, baked ham slices
Wednesday: popcorn, kiwi, havarti cheese, ranch, butter crackers, mini sweet bell peppers
Thursday: mini sweet bell peppers, celery sticks, baby tomatoes, butter crackers, Caesar dressing,  raisins, chicken salad, kiwi
Friday: chicken salad tortilla wrap, mini tomatoes, Caesar dressing, prunes, cucumber slices, kiwi

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Wednesday, September 4, 2019

Strawberry Churro Tostadas

Yum
These are my Strawberry Churro Tostadas – crispy sugar and cinnamon baked tostada shells are topped with sweet fresh strawberries and a light glaze for the perfect quick and beautiful summer snack! This recipe was my entry for California Strawberries recipe contest and it is now in the finals!! My recipe is up for voting and the entry with the most votes will win $1,000!!

If you would take a moment to vote for me I would so appreciate it! All you have to do is click on this LINK , scroll alllll the way down to the bottom and find my picture and press the vote button. Super quick and easy, just like these Tostadas!

Strawberry Churro Tostadas
4 flour tortillas
6 Tablespoons powdered sugar
2 teaspoons milk
1 Tablespoon cinnamon sugar
1 cup California strawberries, diced

Preheat the oven to 400°F 
Lay the tortillas on a large baking sheet and lightly spray both sides with olive oil cooking spray.
Bake for 5 minutes, flip them over and bake for another 5-10 minutes, until the tortillas are crispy like a chip.
While the tortillas are baking, stir the powdered sugar and milk together in a small bowl.
Once the tortillas are crisp, remove them from the oven, spray the tops very lightly with olive oil cooking spray and dust with the cinnamon sugar. Top each with an even amount of chopped strawberries and drizzle with the glaze.


Tuesday, September 3, 2019

Little's Lunches

Yum
 I hope everyone had a great Labor Day weekend!!
We had a fabulous busy long weekend that couldn't have been better. Full of live music, swimming, cook outs, winery time and the movies! Then this morning, as soon as the kids left for school Beignet got sprayed by a skunk. There are no words appropriate enough to tell you how horrible the aftermath of that was. This was the most Mondayist Tuesday that ever was, and I hope you all had a much better day back to the week than I did!

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original
Monday: salami, cantaloupe, corn salad, celery sticks and baby tomatoes, ranch, broccoli
Tuesday: Pepperoni Pasta Salad (elbow macaroni, pepperoni, Italian salad dressing, tomato, celery, yellow bell pepper and broccoli), raisins, hard boiled egg with garlic salt, mango
Wednesday: yellow bell pepper slices, hard boiled egg with garlic salt, black olives, berry yogurt star crackers, deli sliced ham, celery, broccoli, mini sweet red peppers
Thursday: Pepperoni Pasta Salad (elbow macaroni, pepperoni, Italian salad dressing, tomato, celery, yellow bell pepper and broccoli), blueberries, hard boiled egg with garlic salt
Friday: veggie chips, hard boiled egg with garlic salt, mango, parmesan cheese star crackers, blueberries, deli sliced ham

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Friday, August 30, 2019

Summer Salsa

Yum
Summer Salsa aka the best thing I've eaten this summer. I swear to you I'm addicted to this stuff and I don't even feel bad about it because it's totally healthy!! I've eaten it with pita chips, tortilla chips, on grilled fish, in lettuce cups......you name it and I've tried it and loved it.
When summer produce is at its peak it can be easy to go overboard and buy a boatload of Farmer’s Market goodies. This dip came about after having an abundance of gorgeous summer produce and wanting to use it all in a unique way. Peaches, tomatoes, avocado and cucumber are all so fresh and light and flavorful enough on their own but then I added fresh herbs like basil and an unexpected punch of fresh mint which takes this dip to the next level!
I promise you if you make this it won't last long!

Summer Salsa
½ cup diced tomato
½ cup diced peach
½ cup diced seedless cucumber
1 large avocado, diced
1 jalapeƱo, seeds removed and minced
2 Tablespoons minced shallot
2 Tablespoons minced fresh mint
2 Tablespoons minced fresh basil
2 Tablespoons fresh lemon juice
½ teaspoon salt


In a large mixing bowl gently stir together all ingredients.  Serve with chips or baguette.


Wednesday, August 28, 2019

Orange Sriracha Green Beans

Yum
These green beans are a little sweet, a little spicy and super easy to throw together. Perfect to serve with literally any main dish you have, but don't be upset it they steal the show. With only a handful of ingredients and 10 minutes they'll be ready in no time!
Orange Sriracha Green Beans
1 Tablespoon salt
2 pounds fresh green beans
2/3 cup sweet orange marmalade
1 Tablespoon Sriracha sauce
1 Tablespoon soy sauce
½ teaspoon garlic salt
1 teaspoon sesame seeds

Bring a large pot of water to a boil. Add the salt and green beans and cook until just tender (about 4-6 minutes). Pour the beans into a colander to drain and immediately run under very cold water.

Add the green beans back to the hot pot, along with the orange marmalade, sriracha, soy sauce and garlic salt and toss to coat. Pour the mixture onto a serving plate, sprinkle with sesame seeds and serve.
Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

Monday, August 26, 2019

Little's Lunches

Yum
Here they are! The first (short) week of school lunches for my kids! We all survived the week with minimal tears and meltdowns thankfully but were completely exhausted by the time Friday evening rolled around.
Just a reminder if you're wondering which lunchboxes I use - they are Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof for items such as yogurt, dips and salsa. The little Animal Food Picks (here) keep things cute,  colorful and my daughter loves to use them instead of a fork to pick things up! These Sistema dip containers are the perfect size to include vinaigrette type salad dressings. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

Also, don't forget last week's post of "20 Nut Free No Sandwich Lunches" in case you need even more inspiration this week

Tuesday: Pepperoni, rolled up sliced meunster cheese, tortilla roll up (ham, spinach, chive cream cheese), mango, Ranch, radish slices and black olives
Wednesday: rolled up sliced meunster cheese, pepperoni, cucumber sticks, ranch, berry yogurt star crackers, mango, tortilla roll up (ham, meunster cheese, chive cream cheese)
Thursday: Ham and Cheese sandwich on Wheat, black olives, cucumber slices, cantaloupe 
Friday: Refried Bean and Cheese Tortilla Roll Up, Larabar Chocolate Brownie,  ranch, cucumber slices, cantaloupe

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Friday, August 23, 2019

Tropical Turkey Burrito Bowls

Yum

These Tropical Turkey Burrito Bowls start with Jamaican Jerk seasoned lean ground turkey served on a bed of Coconut Cauliflower Rice, topped off with fresh pineapple red onion salsa and crisp crunchy purple cabbage and carrot slaw - it is loaded with veggies, gorgeously colorful, super healthy, gluten free and insanely delish!

Don't be scared off by the Jamaican Jerk seasoning - although some Jerk style dishes can be crazy hot and loaded with habanero peppers, this spice blend is more sugar, thyme and allspice based with a hint of crushed red pepper flakes and has a very mild flavor. If your family likes heat feel free to add a chopped jalapeno to the pan when you are browning the turkey!
 Tropical Turkey Burrito Bowls
1 cup fresh diced pineapple
¼ cup finely chopped red onion
1 jalapeno, seeds and ribs removed, diced
¼ cup chopped cilantro
1 lime, juiced
¼ teaspoon salt

½ cup shredded carrot
½ cup shredded purple cabbage
¼ cup sliced green onion
¼ teaspoon salt

1 tbsp coconut oil
2 cloves garlic, minced
4 cups riced raw cauliflower
1/4 tsp salt
½ cup low fat canned coconut milk
2 Tablespoons unsweetened toasted flaked coconut

2 Tablespoons canola oil
1-pound lean ground turkey
1 1/2 Tablespoons Jerk seasoning blend
¼ cup water


In a medium sized mixing bowl, stir together the pineapple, red onion, jalapeno, cilantro, lime juice and salt.

In another medium sized mixing bowl, stir together the shredded carrot, purple cabbage, green onion and salt.

Heat the coconut oil in a large skillet over medium high heat. Saute' the garlic for about 2 minutes, or until fragrant. Add the cauliflower rice and salt to the garlic mixture and cook for about 3 minutes, stirring frequently. Add the coconut milk to the pan and continue to cook until the cauliflower is tender, and the coconut milk has been absorbed. Stir in the toasted coconut and set aside.

Heat the canola oil in a large skillet over medium high heat. Add the turkey and cook for 10 minutes, breaking it apart with a wooden spoon into bite sized crumbles. Add the jerk seasoning and water and continue to cook until browned and cooked completely through, about 5 minutes.

To assemble the bowls, scoop the coconut cauliflower rice into 4 large shallow bowls. Top each bowl equally with the turkey, pineapple salsa and cabbage slaw. Serve immediately.

Are you following me on Instagram yet? If not, please do! 
You can find my latest recipe postings and  updates on Beignet and Roux!

Corn and Edamame Salad

A few weeks ago I went to the Winery I am a member of for their quarterly pick up party. After seeing the plates of food being served ...