Tag Archives: spring

Rigatoni with Brussels Sprouts and Bacon

I am one of probably a handful of people who actually loves Brussels sprouts. I LOVE them. Blanched, grilled, roasted…I’ll eat them however…and they’re even better if combined with pancetta or bacon…

I mean, what’s not instantly improved with bacon, really?

harry potter delicious bacon voldemort harry potter and the deathly hallows

Anyway, in an effort to eat more veggies, I’ve been keeping Brussels sprouts in my fridge for last-minute side dish ideas. And since I absolutely HATE grocery shopping, these particular sprouts would have actually started sprouting something if I didn’t use them ASAP…

So I scoured my fridge and pantry for ingredients I could throw together for dinner…and as luck would have it, I happened to have everything I needed to create this tasty rigatoni pasta dish with bacon and Brussels sprouts!

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This pasta dish made WAAAAY too much pasta (not a bad thing, just a forewarning!), so you could easily cut it in half for a more manageable amount. I think next time I might add some grilled chicken, since this dish is a bit lacking on the protein.

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Served alongside a side salad, this Rigatoni with Brussels Sprouts and Bacon will force even the pickiest of eaters to widen their palette.

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Rigatoni with Brussels Sprouts and Bacon

Ingredients:

  • 2 lbs. rigatoni noodles
  • 5-6 large fresh Brussels sprouts, sliced and chopped thin
  • 8-10 slices bacon, diced into small pieces
  • 6 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 1 teaspoon red pepper flakes
  • 1/2 cup Parmesan cheese, plus more for garnish
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Cook rigatoni noodles according to package instructions.
  2. While your pasta cooks, cook bacon in large skillet.  Once crisp, remove from pan.
  3. Drain bacon grease, leaving enough to coat the bottom of the pan, about 2 tablespoons.
  4. Add chopped Brussels sprouts to the skillet, stirring occasionally to prevent sticking.  Add garlic, bread crumbs, red pepper flakes, and salt and pepper to taste.  Cook until sprouts soften a bit, about 8 minutes.
  5. Once pasta is done cooking, drain and return to pan.  Add Brussels sprouts mixture to pasta, along with Parmesan cheese and cooked bacon.  Mix to combine.
  6. Drizzle olive oil over pasta.  Add oil to your liking.  Salt and pepper to taste.
  7. Serve immediately and top with remaining cheese.

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Seasonal Produce Printables

One of my favorite things about summer is going to local farmers markets.  For those of us who live in the Midwest, it’s often hard to find fresh seasonal produce at our local stores, so whenever the farmer’s markets come to town, we do our best to stock up on fresh, seasonal fruits and veggies.

And one of the best ways to buy your produce is to know what’s in season when you’re out shopping.  Buying produce when it’s in season often means fresher, cheaper, and tastier ingredients…and who doesn’t love that?

To help you learn what is in season when, here are some handy printables so you can see what fruits, veggies, and herbs are in season every month of the year.  Happy shopping!

Looking for clever ways to use your favorite herbs?  Check out this herb printable for some handy ideas!

SUMMER PRODUCE

summer

FALL PRODUCE

fall

WINTER PRODUCE

winter-veggies

SPRING PRODUCE

spring

Download All Produce Printables Here!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Rice Crispy Treat Easter Pops

Last week I did a post on Easter Candy You Can Make Yourself, but if you’re still looking for a little something sweet to liven up your Easter baskets this year, try these super cute Rice Crispy Easter pops!

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This recipe is super simple and you can even let the kids help out with making these tasty pops!  I decided to leave mine un-decorated, but you can easily add sprinkles, icing, or melted chocolate to these pops for some added flavor and texture.

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This is a very easy and quick recipe, and these little pops would look super cute in an Easter basket or centerpiece arrangement.

Rice Crispy Treat Easter Pops

Ingredients:

  • Rice Crispy cereal (6 cups needed)
  • Mini marshmallows (10 oz. bag)
  • 3 tablespoons butter
  • 1 teaspoon good vanilla extract (optional)

Instructions:

  1. In a large pot, melt butter over low to medium heat.  Add marshmallows.  Continue mixing until marshmallows have completely melted, about 3 minutes.  At this point, you can add the vanilla if you’d like.  It’s totally optional, but if you use a good quality vanilla, it adds a great “bakery taste” to your treats.
  2. Once your marshmallows have melted, take the mixture off the heat.  Add the cereal and stir until completely combined.
  3. Dump onto a cookie sheet lined with parchment paper.  Spread out evenly as best you can.  If the mixture starts to set and stick, take another piece of parchment paper, spray it with non-stick spray, and press the paper, sprayed side down, onto the treats to even and spread them out.
  4. Let set completely, about 1 to 2 hours.
  5. Remove the treats from the pan.  Using your favorite cookie cutters, cut out your Rice Crispy shapes.  Transfer to plate or another sheet of parchment paper.  If you want to decorate your treats, go for it!  Otherwise you can insert a cake pop stick into the bottom of the treat or use melted chocolate to attach a stick to the back of the treat.  Wrap them in little treat bags and you’re good to go!
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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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7 Popular Easter Candies You Can Make Yourself

I think we can all agree that Easter candy FAR surpasses Christmas, Valentine’s Day, and Halloween candy…ami right??  The colors are prettier, the flavors are better (coconut EVERYTHING for the win!!), and Peeps…just Peeps.

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Yes, I’m probably one of a handful of people that actually loves Peeps, but I also love anything chocolate and coconut, anything peanut butter and chocolate, and those ooey gooey Cadbury Crème Eggs…STAAAHP.

Needless to say, I’m a sucker for Easter candy…and thanks to the creative minds on the Internet, it’s now easier than ever to create your own Easter candy any time of year!  From delicious handmade Reese’s Eggs to yes, even handmade Peeps and jelly beans, these 7 Easter Candies You Can Make Yourself are sure to add a sweet touch to anyone’s Easter basket!

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Homemade Marshmallow Eggs
melskitchencafe.com
marshmallow-eggs

Homemade Cadbury Eggs
cincyshopper.com
cadbury-eggs

Homemade Candy Dots
mommymusings.com
candy-dots

Pastel Mint Patties
momontimeout.com
pastel-mint-patties

Homemade Peeps
keystoinspiration.com
homemade-peeps

Homemade Jelly Beans
charlenechronicles.com
jelly-beans

Homemade Reese’s Peanut Butter Eggs
realhousemoms.com
reeses-peanut-butter-eggs

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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5 St. Patrick’s Day Recipes that Aren’t Corned Beef and Cabbage

Right, so I know corned beef and cabbage is the traditional St. Patty’s Day go-to…and I know my Irish ancestors would shun me for saying so, but I’m just not a huge fan of corned beef…or cabbage for that matter.  I mean…I’ll eat it…but when push comes to shove, I’d much rather spring for a piece of shepherd’s pie or a big ol’ plate of bangers and mash (which I know is not OFFICIALLY Irish, but…it has potatoes!!).

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So here are a few other Irish-ish recipes that you can make to still be in the St. Patrick’s Day spirit if you’re like me and don’t swoon over the traditional fare.

5 St. Patrick’s Day Recipes that Aren’t Corned Beef and Cabbage

Irish Soda Bread (my favorite!!)
Gimme Some Oven
irish-soda-bread

Bangers & Mash
Self-Proclaimed Foodie
bangers-and-mash

Shepherd’s Pie
Delish Plan
shepards-pie

Bailey’s Brownies
Just a Pinch
brownies

Beer Cheese Soup
A Spicy Perspective
beer-cheese-soup

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Cheese Ravioli with Peas and Arugula

I don’t know about you, but I love anything with arugula in it.  Spicy and refreshing, this green adds a great bite to everything from a plain salad to a pasta dish.  In this Cheese Ravioli with Peas and Arugula recipe, it brings a bright, springy flavor to this comforting winter stable.

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I meant to make this meal with smaller mini raviolis, which are better for cooking and browning in the pan, but all I could find were these larger rounds.  They did work really well and gave this dish a nice look, but the raviolis did tend to fall apart once I tried browning them.  Something to look out for if you decide to tackle this recipe.

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Like all my favorite recipes, this one can easily be altered to suit your needs.  If you want more/less peas, bacon, arugula, or want to try adding something totally wonky, go for it!  Despite the fact that this recipe uses heavy cream, it’s actually quite light.  It’s wonderful in the winter, but would also be a great dish for the spring.

And, like most other pasta dishes, this one is quite tasty cold, as well!

 

Cheese Ravioli with Peas and Arugula Recipe

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Ingredients:

  • 4 slices bacon, cooked and chopped
  • 3 tablespoons butter
  • 1 20-ounce package frozen cheese ravioli
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/4 teaspoon garlic powder
  • 3 cups loosely packed baby arugula
  • Salt and pepper to taste

 

Directions:

  1. Cook frozen ravioli according to package directions.  Drain ravioli and set aside.
  2. In a large saucepan over medium-high heat, melt the butter.  Add the ravioli and cook until golden brown, about 3-5 minutes.
  3. Reduce the heat to medium and add the frozen peas, heavy cream, and garlic powder into the saucepan.  Mix carefully so ravioli doesn’t rip apart.
  4. Bring the sauce to a simmer, stirring occasionally.  If the sauce is too thick, add water 1 tablespoon at a time until sauce is proper consistency.
  5. Add arugula and toss until arugula begins to wilt, about 1 minute.

 

Do you like arugula?  Share your favorite arugula recipe below!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Honey Granola

If you’ve ever eaten plain matzah, you know that it’s not the most exciting food in the world.  It’s very bland, dry, and basically tastes like a huge saltless cracker.  For those who don’t know, matzah is a plain unleavened bread eaten by Jewish people during the Passover holiday.  Matzah is a large part of the  Passover Seder, but it’s also Jewish law to eat matzah instead of bread for the following week.  And let me tell you, it gets boring.

Thankfully they’ve recently come out with a variety of matzah flavors, making it much easier to make delicious matzah pizzas, sandwiches, and snacks (I’m a lover of the new Mediterranean flavor.  If you’ve never tried it, I highly recommend it.  It would be wonderful with a little hummus!).

Now I’m not what one might call a matzah lover.  I’ll eat it to keep the holiday, but I’ve never craved it or looked forward to a meal in which matzah was involved.  However, that all changed after I had this honey granola.  Made with farfel, which is basically crumbled up matzah, this granola is delicious…and kosher for Passover!  It’s great to eat with ice cream, yogurt, and more recently I discovered that it’s a delicious topping to a bowl of strawberries and fresh whipped cream.

When I make this honey granola, I usually double the recipe, so I have enough to last me a good 2-3 months (make sure you store it in an airtight container or a Zip Lock bag to ensure freshness).  If you can’t find farfel, you can buy a box of plain unsalted matzah and crumble it up into small pieces.

This is also a recipe for honey lovers.  While you can often rely on that cute “honey bear” for all your honey baking needs, I’d recommend splurging on the good stuff for this recipe.  You can find all kinds of honey flavors at your local produce market or Whole Foods store.

Honey Granola

Ingredients:

  • 3 cups farfel, or crumbled up matzah
  • 2-3 cups mixed nut/dried fruit mix
  • ½ cup sweetened coconut
  • ¼ teaspoon salt
  • 1 ½ teaspoons cinnamon (plus more for dusting)
  • ¼ teaspoon nutmeg
  • 6 tablespoons unsalted butter
  • 1/3 cup clover honey

Directions:

  1. Preheat oven to 325 degrees F.
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  2. Combine the farfel, mixed nut mix, coconut, salt, cinnamon, and nutmeg in a large bowl.  Mix until combined.  Set aside.  If you can’t find farfel, you can crumble up plain matzah.  Here’s what farfel looks like:

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  3. Combine butter and honey in a microwave safe bowl and melt in microwave for about 1 minute, or until butter is melted and honey is more fluid.

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  4. Pour the butter mixture over the farfel mixture and stir to coat.

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  5. Spread mixture over a large pan and bake for 15 minutes.  Stir half way through cooking.  I doubled mine, so I had a lot!

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  6. Remove from oven and let cool completely.
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  7. Store in a Zip Lock bag or air tight storage container.  Serve with yogurt, ice cream, or just snack on it throughout the day!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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