Turkey Burgers…& cilantro?

Who knew that I could drool over a turkey burger. I guess I’ve been making them WRONG all of these years…or not making them at all!

Maybe, just maybe my husband could be tricked into eating one if I try this recipe by Marin Mama Cooks. I cannot wait to take a bite!

Homemade Dip

Guinness & Cheddar Dip, Tzatziki Dip, Beetroot, Thyme & Feta Dip, Parmesan Spinach Dip

Do you have a favorite homemade dip recipe? Growing up my mom made homemade spinach dip and served it in a big, round, hollowed out loaf of fresh bread. It even had big chunks of water chestnuts (my fave!) My mouth waters just thinking about it. Homemade dip is always better. (& a good way to eat more veggies without even trying.)

BTW, I buy Tzatziki Dip at Wegmans and it is really tasty. These are my favorite things to eat with it.

Nutty, Chocolate Skull?

Something funny & unexpected! I’d love to surprise someone with the nutty brain chocolate skull!

Make Breakfast Colorful!

I’m seriously intrigued by all of the think out of the box breakfast ideas I’ve seen lately. THIS one in particular! WHAT is it? Can you name all of the ingredients by just looking at the picture? I could NOT!

It is Farm egg with Morels, Peas, Crème Fraiche and Basil Purée. Seems like a well rounded breakfast, definitely something mom would approve of, yet still colorful & delicious.

Serves 2
For the eggs:

4 fresh farm eggs
1 handful of fresh morels, cleaned
1 shallot, chopped
2 tablespoons butter
1/2 cup fresh peas, blanched
1/2 cup fresh fava beans, blanched
1 small bunch basil, leaves only, washed
1 clove garlic
1/4 cup olive oil
4 or 5 sun-dried tomatoes, sliced
2 tablespoons crème fraiche
fleur de sel and freshly ground black pepper
For the eggs:

Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.
Heat a skillet over medium-high heat and melt the butter. Add the morels and sautee until tender. Add the shallots and cook for 2 minutes more. Season with salt and pepper. Add the peas and fava beans and sautee for a minute. Break the eggs in a bowl and add them to the skillet. Cook until set, about 2 minutes. Add a few spoonfuls of basil puree and crème fraiche to the skillet and a few slices of sun-dried tomatoes. Season with fleur de sel and freshly ground black pepper and serve immediately, in the skillet, with slices of grilled country bread.

Cinnamon Sheet Cake

Something about the simplicity of this cake caught my eye. The creamy frosting & the thought of rich cinnamon flavor makes my mouth water. Quite possibly the most perfect dessert with a hot cup of black coffee?

For the recipe and BEAUTIFUL photos visit Scarlettabakes.com

Fun Glassware!

purchase here

Wine & Cheese Party

A wine & cheese party is right up my alley, it sounds like the perfect party to host!  Camille Styles hosted this New Year’s Eve wine & cheese party and gives some great tips on how to replicate her beautiful event.

BTW, I LOVE the look of cut open figs!

Grilled Naan Pizza

1/4 of 6 oz pkg Food You Feel Good About Baby Spinach (about 2 cups), divided
1 tsp Wegmans Pure Olive Oil
Salt and pepper to taste
1 pkg (2 loaves) Food You Feel Good About Traditional Naan
4 Tbsp Wegmans Artichoke Asiago Dip (Cheese Shop), divided
6 Tbsp Wegmans Bruschetta Topping (Cheese Shop), drained, divided
4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided
non-stick cooking spray

Directions:
Preheat grill on MEDIUM-HIGH.

Toss spinach with olive oil; season to taste with salt and pepper. Set aside.

Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.

Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.

Quarter pizzas; serve immediately.

Option:
For spicier taste, sprinkle each flatbread with 1 tsp Wegmans Barbecue Seasoning before adding toppings.  via Wegmans.com