April 2019

Crispy Prosciutto, Asparagus, and Brie Toast.
April 30, 2019
Crispy Prosciutto, Asparagus, and Brie Toast.

Keeping it simple today with this mouth wateringly delicious, Crispy Prosciutto, Asparagus, and Brie Toast. Toasted ciabatta bread, layered with melty Brie, roasted garlicky asparagus, and crispy prosciutto. Finish each piece of toast with a drizzle of sweet and spicy honey for a fresh take on “fancy toast”, aka…crostini. A great recipe to serve for […]

Read More >
Baked Black Pepper Ranch Chicken Fingers with Honey Mustard.
April 29, 2019
Baked Black Pepper Ranch Chicken Fingers with Honey Mustard.

Keeping Monday fun with these Baked Black Pepper Ranch Chicken Fingers with Honey Mustard. Breaded in corn flakes, seasoned with a homemade ranch seasoning blend, oven baked, and served with an addicting creamy, sweet, and tangy honey mustard sauce. These are the grown up version of the chicken fingers we all loved as a kid. […]

Read More >
Nine Favorite Things.
April 28, 2019
Nine Favorite Things.

Thanks for joining me for another Nine Favorite Things post. Happy Sunday everyone! I skipped last Sunday’s post since it was Easter and I can honestly say that I missed writing my weekly favorite’s post so much. I’ve really come to love putting these posts together. They are so different from the recipe posts we […]

Read More >
Strawberry Hibiscus Ginger Margarita.
April 27, 2019
Strawberry Hibiscus Ginger Margarita.

Strawberry Hibiscus Ginger Margarita. Fresh strawberries, sweet hibiscus tea, spicy ginger, and a good splash of tequila. Super easy, refreshing, a touch sweet, and extra pretty too. The perfect weekend drink to enjoy in both the spring and summer months! I’ve decided that I have the most fun when creating and photographing new drink recipes. […]

Read More >
Chocolate Covered Creamy Peanut Butter Cup Bars.
April 26, 2019
Chocolate Covered Creamy Peanut Butter Cup Bars.

The healthy weekend chocolate bar, Chocolate Covered Creamy Peanut Butter Cup Bars. A sweet “cookie dough” base, layered with creamy peanut butter, and covered entirely in dark chocolate. This is the ultimate homemade chocolate candy bar. Think of these as your vegan peanut butter cup, but in candy bar form. So much better than its […]

Read More >
30 Minute Cajun Butter Steak and Peppers.
April 25, 2019
30 Minute Cajun Butter Steak and Peppers.

My favorite 30 Minute Cajun Butter Steak and Peppers. Peppery, spicy, garlicky, and a touch buttery, this Cajun beef has so much flavor…colorful bell peppers, avocado, and plenty of fresh herbs. It’s a fun twist on the usual steak dinner, super quick, and so delicious. The best part? It’s all made in just one skillet […]

Read More >
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado.
April 24, 2019
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado.

Swapping out the meat and going vegetarian with these Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado. Best for when you’re craving hearty Mexican, but want to keep things healthy too. Smoky chipotle pineapple sauce, tossed with cauliflower (in place of pork), stuffed into flour tortillas, topped with a sprinkling of cheese and cooked until […]

Read More >
Blueberry Swirl Coffee Cake Muffins.
April 23, 2019
Blueberry Swirl Coffee Cake Muffins.

Sharing a Tuesday treat with these (better than the bakery) Blueberry Swirl Coffee Cake Muffins. Moist blueberry muffins studded with fresh blueberries, swirled with blueberry jam, topped with double the cinnamon streusel, and served warm, fresh out of the oven, with a generous smear of butter. Perfect for all of the delicious spring and summer […]

Read More >
Roasted Lemon Artichoke and Browned Butter Pasta.
April 22, 2019
Roasted Lemon Artichoke and Browned Butter Pasta.

Making Monday better with this Roasted Lemon Artichoke and Browned Butter Pasta. Roasted artichokes, fresh herbs, buttery walnuts, and a little bit of burrata cheese too. It’s a fresh springy take on pasta, that’s ready in just about 30 minutes and uses mostly pantry staple ingredients. Perfect as a quick meatless dinner that’s special enough […]

Read More >
Lemon Coconut Naked Cake with Whipped Vanilla Buttercream.
April 19, 2019
Lemon Coconut Naked Cake with Whipped Vanilla Buttercream.

Lemon Coconut Naked Cake with Whipped Vanilla Buttercream. The pretty “garden” cake that tastes amazing too. Three soft, perfectly sweet, very moist, extra coconutty, lemon scented cake layers. Each drizzled lightly with a sweet honey lemon syrup, and then generously frosted with the most delicious whipped vanilla buttercream. Decorate with coconut, and dainty chamomile flowers […]

Read More >
Cheesy Potato Chive Galette.
April 18, 2019
Cheesy Potato Chive Galette.

Bursting with fresh spring herbs, this Cheesy Potato Chive Galette is the perfect spring appetizer, side dish or weekend brunch item. Made easy using flakey, buttery, puff pastry. Then layered with fresh basil, chives, two cheeses, and very thinly sliced baby potatoes. This savory galette comes together in no time at all, it’s so incredibly […]

Read More >
Ultimate Spring Brunch Board.
April 17, 2019
Ultimate Spring Brunch Board.

Ultimate Spring Brunch Board…this is that can’t beat brunch spread that has something for everyone. Roasted baby potatoes, crispy bacon, smoked salmon, eggs, tomatoes with burrata, bagels, naan, and all the cream cheese and spreads that every brunch needs…and then some. The potatoes and bacon are cooked together on ONE sheet pan, while the rest of […]

Read More >

Currently Happening on Instagram.

  • Spicy Pesto and Cheese Stuffed Zucchini Involtini. It's what you should be making with all that zucchini. Why? Because this is basically stuffed pasta shells, but minus the pasta. So it's healthier, right? I think so...either way this is GOOD and you need to make it before summers end --> roasted zucchini, cheese, pesto, spicy tomato basil sauce. All the good things.  Recipe below. AND grab the full (detailed) recipe on HBH - linked in my profile. ...
1. Heat 2 tbs olive oil in a large skillet over high heat. Add 1/2 pound ground chicken sausage and brown all over. Stir in 1 bell pepper, (14 oz) can crushed tomatoes, 1 tbs oregano, 1 tbs thyme, pinch of crushed red pepper flakes, and salt + pepper. Simmer for 10 minutes.2. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay on a paper towel lined counter. Sprinkle with salt.
3. combine the ricotta, shredded fontina, and 1/2 cup pesto.
4. Assemble: spoon the tomato sauce into the bottom of a baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini. Roll up and place each in the dish as you go. Drizzle 1/4 cup pesto evenly over everything. Add 4 oz mozzarella. Bake at 425 for 15-20 minutes. Serve with fresh basil and thyme. Enjoy!
#eeeeeats #feedfeed #f52grams #buzzfeast #imsomartha #howisummer #recipevideo
  • Because I love a good pasta twirl. Especially when it's all dressed up with "jammy" cherry tomato sauce, extra crispy rosemary chickpeas, and creamy burrata too. Late summer Saturday night dinner perfection. Linked to the recipe in my profile. Make this one before the tomatoes are gone. PS. I made this on IG stories too. Find it in my highlights. #eeeeeats #feedfeed #f52grams #buzzfeast #imsomartha #howisummer
  • Skillet Brown Sugar Peach Cobbler. The best end of summer dessert. Every bite is layered with late summer peaches, rich @vermontcreamery cultured butter, vanilla, warming cinnamon, and brown sugar to sweeten the deal. The peaches are juicy, while the topping is crisp on the edges, soft in the center, and extra buttery…almost cookie like. Bonus? This is insanely easy to make. And? It's best eaten warm, right out of the skillet. SO GOOD 🍑 Recipe linked in profile.  #cheesebutterlove #sponsored
  • Giveaway (enter below)! Baked Brie (wrapped in flaky pastry) with Maple and Thyme Roasted Plumcots from @familytreefarms most recent harvest. Have you guys tried plumcots? They are a cross between an apricot and a plum and I honestly cannot begin to describe how delicious...and pretty these plumcots are. Fully obsessed. I roasted them with a touch of maple and fresh thyme, then spooned them over pastry wrapped baked brie. It’s cheesy, flaky and the roasted plumcots give this easy appetizer the perfect sweet finish. The BEST. Recipe linked in profile - Enjoy!
GIVEAWAY- -Half Baked Harvest Cookbook: Recipes From My Barn
-12” Staub Cast-Iron Fry Pan
-1 Box of Plumcots -$250 Gift Card to Williams Sonoma
To enter, comment and tag a friend below. Giveaway ends 8/25 #PlumcotsPlease #sponsored