Sprinkles make everyone smile!

These sprinkles were on cupcakes....lol! Yesterday we spent the rainy day baking rainbow chip cupcakes with gooey vanilla frosting and sprinkles....YUMMY!! 

Edamame 2-Ways

This morning while everyone was still sleeping, I came downstairs to make myself a cup of coffee and a banana bread English muffin. I started straightening up the kitchen and eventually made my way over to the fridge and started cleaning out the freezer. While rearranging some bags of vegetables I found a bag of shelled edamame....you know, the ones that steams in the bag. I have been wanting my 16-month old to try new vegetables so I popped it in the microwave. As they were cooling in a bowl...I decided to salt some up an have a little snack. But then inspiration struck! 

I placed a few tablespoons of edamame into 2 small bowls. One a tossed with Sriracha seasoning and brown sugar and the other with soy sauce and a bit of wasabi powder (next time I'll add some ginger too). 

Both were SO tasty!! 

Edamame 2-Ways

1 steam in bag of shelled Edamame 

Sea Salt

Soy sauce (you can use low sodium if you like) 

Wasabi powder

Sriracha seasoning (it's like powdered Sriracha but you can use regular liquid Sriracha)

Brown sugar 

Steam the bag of a edamame according to package instructions. Remove from microwave and allow to cool. Place edamame into 2 bowls. Combine soy sauce and wasabi powder (and ginger if you'd like) and pour over the edamame; toss to combine.

Sprinkle the other edamame with the Sriracha seasoning and brown sugar; toss to coat.  

Enjoy!!  

Smashed Avocado with Caramelized Onions and Sea Salt

Two of my favorite foods are avocados and caramelized onions and both of them together is....well......nothing short of food bliss. 

One night, we grilled up some burgers for dinner. As my husband was outside manning the grill, I was preparing a "burger bar" of toppings....2 of which were sliced avocados and caramelized onions. After we were done eating, there were a few left-over onions and avocado pieces....and suddenly it hit me.....MIX THEM TOGETHER! So I did........in a bowl....lol! It was SO good!! The creamy, saltiness of the avocado paired with the sweetness of the onions is an amazing flavor combination. This is definitely my go-to snack/lunch/light dinner when my husband is working nights or in the summer with a nice glass of chilled white wine. 

Smashed Avocado with Caramelized Onions and Sea Salt

2 large, ripe avocados 

3-4 large yellow onions, sliced into half-moons

1/4 cup olive oil

4 slices Italian Boule, cut thick 

Sea salt

Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and golden brown, about 15 to 20 minutes. You may have to cook the onions in 2 batches. It's okay if some onions get darker. It adds to the flavor. 

Place 4 slices of the boule onto a plate. Cut each of the avocados in half and remove the pits. Using a spoon, scoop out the inside of the avocados and place each half on each slice of the boule. Using a fork, lightly smash the avocado. I like to leave big chunks. 

Sprinkle with a good amount of the sea salt. Top with a couple of forkfuls of the onions. Season again with the sea salt, if desired. 

Serve and enjoy! 

Cheddar Garlic Biscuits

Cheddar Garlic Biscuits 

2 cups Bisquick

2/3 cups milk

1/2 cup shredded cheddar cheese

6 tablespoons butter, divided

1/2 teaspoon garlic powder

1/4 teaspoon Old Bay

1 teaspoon dried parsley flakes

Preheat oven to 450 degrees. 

In a large bowl, combine Bisquick with 4 tablespoons of the butter using a pastry cutter. 

Add the milk, dried parsley flakes and the shredded cheddar cheese. Stir to combine. 

Spoon onto an ungreased cookie sheet and bake for 8 to 10 minutes. 

Meanwhile, in a small saucepan combine the remaining 2 tablespoons of butter, garlic powder and Old Bay. Heat until melted. Spoon or brush the butter mixture over the hot biscuits. 

Tyrokafteri (Spicy Feta Cheese Spread with Pepperoncini and Olive Oil)

Tyrokafteri (Spicy Feta Cheese Spread with Pepperoncini and Olive Oil)

1/2 lb of good-quality feta cheese (I used barrel-aged Arahova feta found in Greek specialty stores)

1-2 pepperoncini peppers, chopped or 1/4 to 1/3 cup hot banana pepper slices, drained very well and chopped

Olive oil

Pat feta dry with a paper towel and place in a mixing bowl. Using a fork, break feta up into creamy chunks. 

In a small skillet over medium-low heat, heat 3 tablespoons olive oil. Add the chopped peppers and sauté until soft, about 8 to 10 minutes. Remove skillet from heat and allow to cool. 

Once cooled, add the peppers and the oil they were sautéed in to the feta. Stir well to combine, adding olive oil, a little at a time until you get the desired consistency. 

Serve at room temperature with toasted baguette slices or pita chips.