March 2016

Korean Pineapple Pork Lettuce Wraps.
March 31, 2016
Korean Pineapple Pork Lettuce Wraps.

Using some of my favorite flavors today!!

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Rainbow Veggie Noodles.
March 30, 2016
Rainbow Veggie Noodles.

Wednesday NOODLES in for the win 🙂

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Coconut Chocolate Chunk Cookies + Video
March 29, 2016
Coconut Chocolate Chunk Cookies + Video

Soo, let me tell you a story about these here cookies.

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Charred Asparagus Cream Pasta with Blackened Lemon Chicken.
March 28, 2016
Charred Asparagus Cream Pasta with Blackened Lemon Chicken.

Does this pasta scream spring or what??

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Coconut Banana 3-Milk Cupcakes with Nutella Buttercream.
March 25, 2016
Coconut Banana 3-Milk Cupcakes with Nutella Buttercream.

Oh um, hey Friday, meet my 3-milk cupcakes…with Nutella buttercream. ?

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Salmon Fajita Salad Boats.
March 24, 2016
Salmon Fajita Salad Boats.

I am having a serious moment with salads this month.

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Spring Pea and Carrot Salad with Carrot Top Pesto.
March 23, 2016
Spring Pea and Carrot Salad with Carrot Top Pesto.

Doesn’t this salad just seem like something the Easter bunny would eat?

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Whipped Cream Cheese Stuffed French Toast with Raspberries.
March 22, 2016
Whipped Cream Cheese Stuffed French Toast with Raspberries.

Can we talk about my serious love for French toast?

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Greek Lamb Souvlaki Plates with Avocado Tzatziki.
March 21, 2016
Greek Lamb Souvlaki Plates with Avocado Tzatziki.

Okay, so are we ready for some Easter eats??

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Strawberry Chamomile Paloma.
March 20, 2016
Strawberry Chamomile Paloma.

Happy Spring!!! ?

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Coconut Eton Mess Cake with Whipped Ricotta Cream + Video.
March 18, 2016
Coconut Eton Mess Cake with Whipped Ricotta Cream + Video.

You see, I told you!! SPRING!!

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Irish Pub Spinach and Artichoke Melt.
March 17, 2016
Irish Pub Spinach and Artichoke Melt.

Well hey, hi! Happy St. Patrick’s Day!!

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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