We always like to keep things interesting and fresh, and toast is no exception. No longer will we settle for just butter or jelly! Here’s just one version of making toast a little more exciting (and filling!). If you have any other interesting toast toppings you use, let’s hear about it!
- 2 pieces of health nut bread (or whichever kind you choose)
- 1/2 of a pear, thinly sliced
- 2 tbsp ricotta cheese
- 1 tsp honey
- Dash of cinnamon
I’m sure you know the drill here – toast the bread, spread on the ricotta cheese, layer on the pear, drizzle the honey, and dash on the cinnamon. Viola! A delicious and filling breakfast.
Now Sonia claims she does toast better: mashed avocado, sea salt and a boiled egg. My sweet tooth thinks, I prevail. Team #trickedouttoast
Happy Eating, XO.
So all my lamenting about it feeling more like fall & winter than Spring finally paid off! This was the first time we had nice weather and it lasted all weekend long! I mean we had to turn on the AC that’s how nice it was! Having said that, its time to eat lighter and more spring like now. So below is my quick and easy salad. I served it with the are you too chicken last night. Yum-o!
- 2 Bartlett pears (fairly ripe)
- 1/2 of a medium yellow onion (Vidalia works, but so does a Spanish onion)
- 1 bag of the Sorrento Salad Mix from Trader Joes (it just has arugula, baby spinach, and lettuce in it. I also throw in a fist full of shredded raddicho just because I had some in the fridge and I like the purple color).
- 1 cup of sesame sticks (photo below & also bought from Trader Joes-sorry that’s where I grocery shop, but I will say most stores will have them in nuts & snacks aisle, look near trail mixes)
- 1/4 cup of champagne pear vinaigrette with gorgonzola from Trader Joe’s (I know homemade dressing is better, but I was hung over so I did a short cut, big deal, its yummy nonetheless).
- Optional is to add some crumbled gorgonzola on the top but I was trying to keep it light so I left out, the vinaigrette is creamy and silky enough you shouldn’t miss the added cheese.
Slice the pears in long, Julienne strips. Do the same for the onions and toss with the sesame sticks, salad packet and dressing. Serve immediately and a good tip is to make sure the pears and onions are cold from the fridge when serving, I don’t know what it is about a cold salad on a warm afternoon! Oh and the peppery arugula coupled with the sweet pear and the sharp onion and crunchy sesame sticks is the perfect combo of different taste bud pleasers we try to achieve in all of our sultry salads 🙂
Happy Eating, XO.
An ode to my favorite grocery store under the Sun. Trader Joe’s. Cheap, fresh, organic, tasty, you name it…this place is THE best. Anyway, this blog is primarily easy recipes. Easy sometimes is mistakenly synonymous for quick. And while we appreciate the pace of most of the recipes, some of them such as the Sunday Simmer are best made “low and slow”. This is by far one of the easiest recipes because its mix, pour & roast however the total cooking time is 2 hrs. So if you need a quick week night dinner, keep scrolling. However, if you have some time to get laundry or other cleaning done…this recipe is clutch. Plus all ingredients are from TJ! So here you have it ladies & gents…Fig, Mustard & Pear Champagne Glazed Chicken.
- 1 TJ’s Whole Organic Chicken (bone chicken = more scrumptious than non bone chicken, you better recognize! check out Mama Z’s whole chicken recipe too).
- 1 jar TJ’s Fig Butter (I used the little that was remaining as a spread with goat cheese & crackers on wine night so obviously a multi faceted purchase here).
- 1 jar TJ’s Whole Grain Dijon Mustard (this is used in dressing recipes, the crab cake recipe, etc…aren’t you happy to have to buy one less thing this time around, your welcome).
- 1 bottle TJ’s Pear Champagne Vinaigrette (keep this around for an endive salad coming to the blog this December. We always want you to be able to use leftovers. Plus, we hope you like the dish enough that you wont have leftovers because you will re-make it at least once more!)
Preheat oven to 350°F. In a small mixing bowl, combine 1/2 cup of the fig butter, 1/2 cup of the mustard and 1 cup of the vinaigrette. Rinse and thoroughly pat dry the chicken (moisture on the chicken will prevent the glaze from sticking to it). Place the chicken in a baking dish and spread 2/3 of the glaze mixture generously all over the chicken. (I did so, too generously. What I mean is that there was so much of the glaze that was on the pan surrounding the chicken that it started to burn & made my fire alarm go off. Crisis was averted by opening a window and switching to a clean pan, but it messed up the heating/cooking temp of the chicken & probably could’ve gotten an extra 20 min the oven to make up for the mid cooking swap). They say the rule of thumb is 20 min per lb. (I didn’t put much thought into that and just pulled it out when it looked done). Anyway half way through I basted the chicken with the remaining 1/3 of the glaze mixture, so moist & divine this chicken came out!
This serves 4 people and I served it with the roasted potatoes recipe under sidekicks.
Happy Eating, XO.