Friday, July 12, 2019

Eggs Benedict Mini Naan Pizzas

This is what happens when Eggs Benedict and Pizza have a baby! 
I adore Eggs Benedict in all forms, and 9 out of 10 times that's what I'm getting if it's on a menu. I am much more excited about savory egg filled brunch dishes than I am about sweet ones. And I feel no shame in eating cold pizza for breakfast either, so this really is a mash up of two of my favorite breakfasty (is that a word?) guilty pleasures.
One of the things that makes this recipe so easy is the shortcut Hollandaise sauce! There are many brands of sauce packets out there and they all call for different ingredients. This is the one I used, but feel free to use whatever brand you can find. AND if you feel like really bringing it, by all means, make a homemade batch!
Let's discuss the Naan bread for a second. Are you familiar with them? It's really just a pre-cooked Indian flatbread that is baked in a clay oven until pillowy and puffy and slightly charred. Absolutely delicious and the perfect swap for pizza crust! I have found them in the deli section and bakery department of my local grocery store, in the bread aisle at Costco and in the freezer section at Trader Joes. They're delicious warm served with hummus, spinach dip or any soup or stew!
Eggs Benedict Mini Naan Pizzas
1 packet Hollandaise Sauce Mix
1 Tablespoon butter
6 eggs, lightly beaten
3 Tablespoons whole milk
¾ teaspoon Cajun seasoning
6 mini naan breads
1 ½ cups shredded Monterrey jack cheese
¾ cup chopped Canadian bacon
3 Tablespoons chives

Preheat oven to 450 degrees.

Prepare the Hollandaise sauce according to the package directions. 

In a small non-stick skillet, melt the butter over low heat. Whisk the eggs, milk and seasoning in a small bowl. Pour the eggs into the melted butter and cook while constantly stirring, about 3 minutes. Remove the pan from the heat as soon as the eggs look like they’re coming together but still very soft.

Spread each naan crust with some of the hollandaise sauce, scrambled eggs, cheese and Canadian bacon. Place the pizzas in the oven for 5 minutes, or until the cheese has melted.

Remove from the oven, sprinkle with chives and drizzle with remaining sauce.
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, July 10, 2019

BLT Tuna Cake Sliders with Caper Lemon Dill Mayo

This is my final entry for the Tonnino Tuna Blogger Recipe Challenge and it might be my favorite one! BLTs are a classic for a reason - those flavors are just irresistible together. I took that epic pairing and sauced it with a delish Caper Lemon and Dill Mayo. The fresh dill and bright lemon zest compliment the Tuna Cakes perfectly. Tonnino Tuna Filets in Olive Oil are bound with a little bit of fresh breadcrumbs, cajun seasoning and mashed cannelini beans which creates the perfect slider patties. These BLT Tuna Cake Sliders with Caper Lemon Dill Mayo are as cute as they are delicious.

BLT Tuna Cake Sliders with Caper Lemon Dill Mayo 
½ cup mayo
1 Tablespoon chopped capers
1 Tablespoon chopped fresh dill
1 Tablespoon lemon juice
1 teaspoon lemon zest
2 teaspoons Dijon mustard

1 (15 ounce) can cannellini beans, drained and rinsed
2 eggs, lightly beaten
1 jar (6.7 oz) Tonnino Tuna Filets in Olive Oil, drained
1 ½ cups fresh breadcrumbs
2 Tablespoons minced shallot
2 Tablespoons minced parsley
1 teaspoon Cajun seasoning
½ teaspoon mustard powder

8 slider buns, toasted
8 lettuce leaves
16 cooked bacon slices
8 slices tomato
In a small bowl whisk together the mayo, capers, dill, lemon juice, zest and Dijon mustard. Set in the fridge to chill.

In a large mixing bowl, mash the cannellini beans with a potato masher until smooth. Gently stir in the eggs, Tonnino Tuna Filets in Olive Oil, breadcrumbs, shallot, parsley, Cajun seasoning and mustard powder. Using a ¼ cup scoop divide the mixture into 8 equal portions on a large sheet of wax paper. Form into evenly shaped patties. Brush a large cast iron skillet or griddle pan with the oil and set over medium high heat. When the pan is hot, add the patties and cook for 5 minutes. Flip the patties over and continue to cook for another 3 minutes.

To assemble the sliders, spread the prepared sauce on both sides of each toasted slider bun. Place one piece of lettuce, 2 slices of bacon and a tuna cake on each bun bottom. Top with tomato slices and the bun tops and serve immediately.
Be sure to follow Tonnino on Facebook and Instagram  for more recipe ideas 
and to find out more about their delicious products!
You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods
#temptingyourtaste #tonninobloggerchallenge

Monday, July 8, 2019

Summer Grilling

Right now, Pepperidge Farm is hosting a contest called 
They're looking for the most delicious cook-out worthy burgers and hot dogs using their buns and the winners will get $10,000! I shared all of my entries from last year HERE and today, I'm sharing all of the entries I created for this year. I'm really hoping that one of them catches the judges eyes!
Which one would you pick?

Chicago Dog Burgers - “drag it through the garden” Chicago style! This all beef grilled burger is loaded down with yellow mustard, hot dog relish, fresh tomato slices dusted with celery seed, diced onion and pickle slices. All this goodness is served on a toasty @pepperidgefarm Onion Hamburger Buns with Poppy Seeds and topped with a sport pepper! 

Greek Salad Burgers – I took Onion Hamburger Buns and lightly spread them with butter, dusted them with Greek Seasoning and broiled them until light brown and toasty. Layer it up with a creamy feta cheese mayo, shredded lettuce and red onion. A perfectly grilled all beef burger is then stacked with fresh tomato and cucumber slices, kalamata olives and jalapeno hummus! 

The Dragon Roll Dog – I took Top Sliced Hot Dog Buns and lightly toasted them, added a perfectly grilled hot dog and then loaded it down with everything from our favorite spicy sushi roll! Fresh jalapeno rings, krab salad, crunchy cucumber, crispy tempura bits, sriracha mayo and sesame seeds

Jalapeno Popper Dogs-  I took Top Sliced Hot Dog Buns lightly toasted them, and filled them with all the flavors of your favorite spicy bar snack! A crispy bacon wrapped hot dog is topped off by jalapeno slices, crispy fried jalapenos and it’s all cooled down by a creamy chive and onion cream cheese 

Fried Pickle Dogs -At my house, we are pickle fanatics. Dill, sweet, bread and butter and most definitely fried! So why not make those the main event? Grilled all beef hot dogs topped with relish, fried pickles and ranch dip all piled on a golden potato hotdog bun! 

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

Tuesday, July 2, 2019

Strawberry Unicones

California Strawberries is hosting a contest right now called "The Get Snacking Challenge" where they're looking for the best strawberry snack using 6 ingredients or less and y'all I think I made a winner. I mean, how cute are these?!?!
Super easy, absolutely adorable and only a handful of ingredients.... what more can you ask for in a summer snack?!
If you love these as much as I do, would you please hop over to my Instagram HERE and give it a like or comment? I'd so appreciate it!!
1. Using a food safe black pen (you can find them on amazon or a craft store) draw eyes on the sugar cones
2. Using a very sharp serrated knife, slice the pointy end of the cones off and save them for later (this will be your unicorn's horn)
3. Shove the pointy end of a strawberry into the bottom of the cone 
4. Fill the cone with strawberry yogurt. 
5. Pipe a small swirl of whipped topping on the top of the yogurt. 
6. Place 2 strawberry slices across the back of the yogurt for the ears and the reserved ice cream cone tip at the front for the horn.

#GetSnackingChallenge @castrawberries

Friday, June 28, 2019

Strawberry Churro Tostadas

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!

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.
#GetSnackingChallenge  @castrawberries

Thursday, June 27, 2019

Sheet Pan Honey Orange Salmon with Broccoli

Sorry, but no fancy pictures today. I snapped this with my phone as soon as it came out of the oven and literally as soon as I pulled my hand back the vultures (my family) swooped in and were eating. I had a few requests for the recipe so I'm going to share what I did! I started with the recipe HERE as a base and below are the changes I made. I hope you like it!!

Sheet Pan Honey Orange Salmon with Broccoli
6 Tablespoons honey
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons Dijon mustard
1 1/2 teaspoons garlic seasoned rice wine vinegar
1 1/2 teaspoons sesame oil
2 teaspoons sriracha
6 (5 oz.) fresh salmon fillets
1 pound broccoli florets 
1 yellow bell pepper, cubed
1 small orange, cut into 1/4- to 1/2-inch slices
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame seeds

In a small bowl whisk together the honey, soy sauce, Dijon mustard, rice wine vinegar, sesame oil and sriracha. Pour the mixture over the salmon and marinate for at least 1 hour.

Preheat broiler with oven rack 6 inches from heat. 

Place the broccoli, bell pepper, orange, olive oil, salt and pepper in a large bowl and toss to coat evenly. Pour the mixture onto a large foil lined and rimmed cookie sheet. Place the salmon filets evenly around the pan and drizzle everything with the marinade.

Broil for 8 minutes. Remove from the oven, sprinkle with sesame seeds and serve.

Wednesday, June 26, 2019

Roasted Red Bell Pepper Gazpacho with Garlic Tuna, Bacon and Avocado

Have you ever tried gazpacho before?
It's one of my favorite things to make when the days start to get hotter especially when those summer tomatoes, cucumbers and bell peppers are in season and super cheap! Everything gets blended up, chilled and topped with a little something for texture at the end. Sometimes it's croutons, extra diced tomato and cucumber or, you can use my favorite new combo and top yours off with rich olive oil garlic tuna, chopped bacon and avocado slices!
This is my second entry for the Tonnino Tuna Blogger Recipe Challenge and I think it will be on repeat all summer long at my house! It's easy to make ahead, gluten free, cool and refreshing in this summer heat, beautiful to look at and pairs perfectly with a side salad, grilled chicken, grilled crusty bread- literally anything you have on hand.
The Tonnino Garlic Tuna is the perfect light protein to go with all of the fresh summer veggies in this chilled garden fresh soup!
Roasted Red Bell Pepper Gazpacho with Garlic Tuna, Bacon and Avocado
1 1/3 cup jarred roasted red bell peppers, drained
1 1/3 cup chopped tomato
1/3 cup chopped green bell pepper
1/3 cup chopped cucumber
¼ cup chopped red onion
3 Tablespoons sherry vinegar
¼ teaspoon salt
¼ teaspoon pepper

1 jar (6.7 oz) Tonnino Garlic Tuna
4 slices cooked bacon, chopped
1 avocado, sliced

Place the roasted red bell peppers, tomato, green bell pepper, cucumber, red onion, sherry vinegar, salt and pepper in a blender and puree until smooth. Place in the fridge to chill.

When ready to serve, drain the tuna and gently flake it with a fork into bite size pieces. Place an equal amount of the flaked tuna into 4 shallow soup bowls. Pour the chilled gazpacho around the tuna. Top with crumbled bacon and avocado slices and serve.

Serves 4

Be sure to follow Tonnino on Facebook and Instagram  for more recipe ideas 
and to find out more about their delicious products!
You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods
#temptingyourtaste #tonninobloggerchallenge

Monday, June 24, 2019

Lemon Pepper Tuna Napoleons with Herb Oil


I am participating in the Tonnino Tuna Blogger Recipe Challenge and Tonnino was nice enough to send me three jars of of their wild-caught, gourmet tuna filets to work with!
My first entry is a gorgeous appetizer that's perfect in this summer weather when you need an appetizer that won't heat up the whole kitchen or take too much time to put together.
Buttery crisp toast rounds layered with chunks of lemon pepper oil packed tuna, kalamata olive, fresh tomato and salty capers. All that would be delicious by itself, but then it's all topped off with a super easy but delicious parsley and scallion oil! Almost too pretty to eat!

Lemon Pepper Tuna Napoleons with Herb Oil
¼ cup packed parsley leaves
¼ cup chopped green onion
1/3 cup extra virgin olive oil
1/8 teaspoon salt

12 slices good quality bakery bread
(I used English muffin toasting bread. Brioche or sourdough would be a good substitute)
3 Tablespoons mayonnaise

2 (6.7 oz) jars Tonnino Lemon & Pepper Tuna, drained
½ cup diced tomato
¼ cup kalamata olives, sliced
4 teaspoons capers, chopped

Place the parsley, green onion, olive oil and salt in a small food processor or blender. Puree until smooth. Pour the mixture into a fine mesh strainer set in a small bowl to remove any pieces that may not have been completely pureed.

Using a 3-inch cookie cutter or drinking glass, cut out 12 rounds of bread. Spread both sides of each bread round evenly with a very thin layer of mayonnaise. Place the bread rounds in a large nonstick skillet over medium high heat. Cook for 2 minutes per side or until toasted and lightly browned.

Place the drained tuna in a small mixing bowl and gently flake the fish with a fork. Add the tomato, olives and capers and stir to combine.

To build the napoleons layer one toasted bread round, a scoop of tuna, another bread round, and another scoop of tuna on 6 appetizer plates. Drizzle with the herb oil and serve immediately.

Makes 6 appetizer portions
Be sure to follow Tonnino on Facebook and Instagram  for more recipe ideas 
and to find out more about their delicious products!
You can find 8 flavors of Gourmet Tonnino Tuna Fillets made from 100% Yellowfin tuna which is low-mercury, Dolphin safe and wild-caught at your local Whole Foods
#temptingyourtaste #tonninobloggerchallenge

Friday, June 21, 2019

Ricotta Cheddar Corn Cakes

When it comes to breakfast or brunch I am team savory all the way. And most of the time, if there's an Eggs Benedict situation on the menu, that's what I'm getting. Secretly, I love when my kids get some type of pancake or french toast and I can steal one bite of something sweet at the end of my meal, but generally that's all I want.
These cheesy corn cakes are the perfect savory brunchy item that has just a hint of sweet from the roasted corn but nothing overpowering- just the way I like it. Melty sharp cheddar cheese and creamy ricotta keep these cakes tender and fluffy. 
If you're feeding a large crowd, serve these with a side of crispy bacon and fresh fruit! 

Ricotta Cheddar Corn Cakes
3 eggs, separated
1 cup ricotta cheese
1 Tbsp sugar
½ tsp kosher salt
6 Tablespoons unsalted butter, melted 
1/3 cup flour
1 teaspoon baking powder
1 cup fire roasted corn kernels, drained (canned or frozen)

Place the egg whites in a large mixing bowl and whisk until frothy and stiff peaks are just barely forming. 
Combine the egg yolks, ricotta cheese, sugar, salt and 2 ounces of the butter in a separate large mixing bowl. 
In a medium mixing bowl toss together the flour, baking powder, corn and shredded cheese. Add the mixture to the ricotta mixture and stir until just blended. Do not over-mix. Gently fold in the beaten egg whites.
Heat a large non-stick pan or griddle over medium high heat. Brush lightly with some of the remaining melted butter and ladle about 1/4 cup of the batter onto the hot pan. 
Cook for about 3 minutes or until the surface of the pancake is bubbling. Flip and continue to cook an additional 3 minutes or until the pancakes are golden brown and set. 
Makes 16.

Wednesday, June 19, 2019

Bacon Smoked Cheddar Bites

If you've visited this blog ever before, you will know that I frequently enter recipe contests. It's been my little side gig for the past 12 years, and although I've enjoyed numerous wins, behind every Grand Prize are a handful of entries for various contests that just didn't make the cut. This is one of those recipes that wasn't picked for a prize, but I felt it was just too good to not share. Even though this wasn't exactly what the judges were looking for I think it's a delicious and easy appetizer that would instantly make you friends at your next happy hour, book club or girls night.
How perfect do these little cheesy bites look?! Filled with sharp cheddar cheese and rolled in crispy panko breadcrumbs and bacon....pour me a glass of wine and give me 5!
Feel free to make the cheese mixture well in advance. The more chilled it is, the easier it is to roll. Once you're ready, roll it in the crispy bacon and panko mixture and then serve. If you need it to be a little more substantial serve them with crackers, pita chips or sliced baguette

Bacon Smoked Cheddar Bites
8 ounces room temperature cream cheese
1 clove garlic, minced
1 teaspoon Montreal style steak seasoning
1/3 cup chopped black olives
1/3 cup chopped tomato
5 ounces shredded Smoked Sharp Cheddar Cheese
¼ cup mayonnaise
1/3 cup parsley leaves
2 ounces cooked bacon
1 cup panko breadcrumbs

In a medium mixing bowl stir together the cream cheese, garlic, steak seasoning, olives, tomato, cheese and mayonnaise. Once the mixture is well combined, place it in the fridge to cool for at least 30 minutes.

While the cheese mixture is chilling, place the parsley and bacon in a food processor and pulse until it is very finely chopped. Pour the mixture into a small mixing bowl along with the panko and stir to combine.

When the cheese mixture has firmed up, use a small ice cream scoop or Tablespoon, and scoop small balls of the cheese mixture out. Drop the ball directly into the bacon mixture and roll until evenly coated.

Makes 30 bites.

Summer Salad Round Up!

Today I'm sharing my favorite Summer Salads and easy Salad Dressings to help you used up all that gorgeous Summer produce and still sta...