February 2016

An Irishman’s Mac and Cheese.
February 29, 2016
An Irishman’s Mac and Cheese.

Yup, this is SOOOO happening right now.

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Cheesecake Eggs with Shortbread Soldiers.
February 28, 2016
Cheesecake Eggs with Shortbread Soldiers.

Remember Brunch Sunday??? Well, I’m back for round two this week with these crazy fun and delicious cheesecake eggs! I can’t really say they’re completely breakfast food, but then hey, why not?!?! Cheesecake for breakfast sounds pretty good to me, so I’m going with it! This recipe comes from Aimee Twigger’s new book Love, Aimee x. […]

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Chocolate Chip Almond Butter Banana Bread.
February 26, 2016
Chocolate Chip Almond Butter Banana Bread.

All my banana bread peeps, this is YOUR day!

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Banh Mi Pizza.
February 25, 2016
Banh Mi Pizza.

There is Taco Tuesday… and then… there’s Pizza Thursday?!? Not sure that’s really a thing, but today we are making it a thing. It’s pizza time!! Extra special, extra colorful pizza!! YESS. My favorite kind… well, actually extra cheesy pizza is my favorite kind, but colorful is a close second! SO I have to make […]

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Sweet and Sticky 3 Ingredient Apricot Chicken (with Cauliflower Rice).
February 24, 2016
Sweet and Sticky 3 Ingredient Apricot Chicken (with Cauliflower Rice).

I make no joke when I say THREE ingredients.

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Power Food Fruit Smoothies 2 Ways.
February 23, 2016
Power Food Fruit Smoothies 2 Ways.

Colorful exciting things to share today!!

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Spicy Southwest Quinoa Bowl.
February 22, 2016
Spicy Southwest Quinoa Bowl.

In the past few months I have really gotten into superfoods.

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Banana Oatmeal with Ricotta, Honey, Orange and Toasted Buckwheat.
February 21, 2016
Banana Oatmeal with Ricotta, Honey, Orange and Toasted Buckwheat.

What up breakfast Sunday?!

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Vegan Chocolate Cake with Creamy Chocolate Almond Butter “Buttercream”.
February 19, 2016
Vegan Chocolate Cake with Creamy Chocolate Almond Butter “Buttercream”.

Can I just say, happy Chocolate CAKE Friday!

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Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa.
February 18, 2016
Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa.

Hey, hi… can we do Taco Thursday, PLEEEAAASSE?

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Crockpot Creamy Cashew Chicken.
February 17, 2016
Crockpot Creamy Cashew Chicken.

You guys!! You guys!!

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Chocolate Dunked Salted Honey Nut Bars.
February 16, 2016
Chocolate Dunked Salted Honey Nut Bars.

I don’t mean to brag…

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Currently Happening on Instagram.

  • Your Saturday is about to be made that much better with a mug…or two, of this Minty Moscow Mule → or as I am calling it, Frosty’s Frosted Moscow Mule. Made extra minty and wintery with @mccormickspice peppermint along with plenty of vodka, lime, and gingerbeer.  Simple, quick, easy. So. Good. Recipe below.
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2 ounces vodka
juice from 1/2 lime juice
1/4 cup fresh grapefruit juice
a dash of McCormick Peppermint Extract, to your taste
ginger beer, for topping
pomegranate arils and mint, for serving
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Fill a cocktail glass with ice. Add the vodka, lime juice, grapefruit juice, and peppermint extract. Stir to combine. Top of with ginger beer. Garnish with pomegranate arils, a grapefruit slice, and fresh mint. DRINK.
#noflavorlikehome #sponsored #feedfeed #foodandwine #f52grams #buzzfeast #christmasdrinksaturday #chirstmas #imsomartha #CLkitchen #howiholiday
  • The countdown is on, 10 days till Christmas! 🎄 So excited to share that I am now offering signed bookplates for anyone who purchases the HBH cookbook. Just fill out the form in my bio (and linked in stories) by December 19th. All you need is your order number. Give the gift of a signed HBH cookbook this holiday season! #imsomartha #CLkitchen #howiholiday
  • When it comes to potato dishes, this Cheesy Hasselback Potato Au Gratin is everything. These potatoes are legit the best thing ever. Crispy, creamy, soft, cheesy, and a little salty. Literally every bite is perfect. You need to make them. Full recipe is up today on halfbakedharvest.com (link in stories) #feedfeed #foodandwine #f52grams #buzzfeast #christmas #imsomartha #CLkitchen #howiholiday
  • I have cheesy pasta things to share today in the form of this Crispy Prosciutto White Lasagna. It’s filled with a creamy Béchamel sauce and layered with spinach, ricotta, provolone, and then topped with prosciutto just before baking, which allows it to get nice and crispy in the oven. So. Good. You need to make this. Preferably very soon or maybe for your next holiday dinner? Either works. Full recipe below. .
1 stick (1/2 cup) butter
2 cloves garlic, minced or grated
1 tsp dried basil
1 tsp dried oregano
1/2 teaspoon kosher salt + pepper
1/4 cup flour
2 cups whole milk
2 cups chicken or veggie broth
1 cup each shredded mozzarella + parmesan
2 cups whole milk ricotta
2 cups shredded provolone
2 packages frozen spinach, thawed and drained
1 box no-boil lasagna noodles
3 ounces prosciutto, torn
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Melt the butter in a saucepan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Stir in the mozzarella cheese and 1/2 cup of parmesan cheese. .
Combine the ricotta, provolone and spinach. Spread 1/4 of the cheese sauce in the bottom of a greased baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Repeat the layers. Top with the remaining 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake at 350, uncovered for 45 minutes. Let stand 20 minutes before serving (right, right). Enjoy!! #feedfeed #foodandwine #f52grams #buzzfeast #video #christmas #imsomartha #CLkitchen #howiholiday