Spring Salmon Pesto Pasta

I love pasta but eating it every day isn’t recommended (apparently). So my new favorite substitute is legume-based pasta, which includes lentils, beans, peas, and chickpeas. This past year, legume-based pasta have been having a real moment. It first began with a few new brands, but now popular brand pastas have also launched a legume-based line.

The benefits of switching include fewer carbs, more fiber and more protein than regular pasta. They are also gluten-free and contain iron.

While you may not be sold yet, the flavor and texture of the pasta are not that much different than any old regular boxed pasta. What I have noticed is that most legume-based pasta is very toothsome. Other than that, there isn’t much of a difference in terms of flavor.

GIve the delicious recipe a try and enjoy a new alternative to a week night classic!

Ingredients 

Pesto :

• 1 cup fresh basil leaves

• ¼ cup fresh mint leaves, plus more for serving

• 2 cloves garlic, minced

• 1/4 cup toasted pine nuts (or for raw walnuts)

• 1 medium lemon, juiced & zested

• 1/3 cup olive oil, more for serving

• 1/4 cup parmesan cheese, plus more for serving

• Salt and pepper

Pasta :

• 12 oz. red lentil pasta (or substitute for whole-grain)

• Pesto

• 1 lb. cooked salmon, roughly flaked (great for using leftover grilled or poached salmon)

Recipe

Pesto

1. In a food processor or blender, pulse basil leaves, mint leaves, garlic, pine nuts, lemon juice, and parmesan cheese together. Slowly add the olive oil until pesto is smooth. Set aside.

Pasta

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta of choice and cook according to package instructions. Reserve ½ cup of pasta water, and drain pasta. Set aside in a large bowl.

2. Add the pesto to the pasta and toss to combine. Add reserved pasta water if needed to loosen pesto pasta. Toss in the flaked salmon. Finish with lemon zest and mint leaves. Serve immediately.
   
   

Strawberry Mint Scones

We are a week into Spring and although the weather may have not gotten the memo yet, my kitchen sure has! Spring cooking makes me happy!

The slightly warmer weather and sunshine gives me so much inspiration and motivation to bake with light and bright ingredients.

My favorite ingredients around this time are fruit! From citrus fruit to berries, I love to incorporate them in any way I can. And for my first bake of Spring 2019, I chose scones! To tell you the truth, scones always looked very heavy and dense and I have never had the desire to eat one, not until I tried this recipe. With one bite, I was hooked! From the light and buttery dough to the strawberry and mint filling, they scream spring!

This recipe was taken and adapted from one of my absolute favorite magazines, Bake from Scratch where they use basil instead of mint. What's great about this recipe is how versatile it is, so if mint or basil aren't your favorite herbs, you can easily substitute with thyme, or rosemary, or leave it out entirely.

Bake up a batch and enjoy them with a lovely cup of coffee or tea.

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Ingredients

• 4 cups all-purpose flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• ¾ teaspoon kosher salt

• ¾ cup cold unsalted butter, grated

• 1 cup diced fresh strawberries

• 2 tablespoons chopped fresh mint

• ¾ cup whole milk

• 2 large eggs, divided

• 1 tablespoon heavy whipping cream

• Garnish: sanding sugar

Recipe

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in strawberries and mint.

3. In a small bowl, whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Roll dough to ¾- to 1-inch thickness. Using a bench scraper, cut the dough into triangles or use 2¾-inch round cutter, cut dough, rerolling scraps only once. Place on prepared pan.

4. In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with sanding sugar, if desired.

5. Bake until golden brown, 12 to 15 minutes.

6. Let cool slightly; serve warm.

   Recipe by Bake from Scratch

Chicken Tinga Tinga Tacos

If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

Ingredients 

Tacos :

• 1 tablespoon olive oil

• 1 cup sweet onion roughly chopped

• 2 cloves garlic, minced

• 1–2 chipotle peppers in adobo sauce, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 3/4 cup canned crushed fire-roasted tomatoes

• 1/4 cup chicken stock

• 1/2 teaspoon kosher salt

• 3 cups rotisserie chicken shredded

For serving :

• Corn tortillas

• 2 ripe avocados, sliced

• 1/4 cup chopped fresh cilantro

• 1/2 cup pico de gallo

• crumbled cotija

• 1 lime, cut into wedges

Recipe

1. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for an additional 30 seconds. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

2. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

3. Return the blended sauce to the pan over low heat. Add the shredded chicken, and cook for 5 minutes and season to taste.

4. Prepare the garnishes. Warm your tortillas over an open flame on your stove top. Smash your avocados in a bowl, and squeeze lime and season with salt.

5. Assemble your tacos, add the avocado, chicken, then top off with pico de gallo, cheese and cilantro. Serve with a lime wedge.
   

   Recipe from Pinch of Yum
   
   

Mickey Mouse Vanilla Cupcakes

I made these adorable cupcakes for my friend nephew’s birthday! 

 From the fluffy texture of the cupcake to the cute decorations, this cupcake was a hit! And because the cupcake is not to sweet, this fluffy vanilla frosting is the perfect pairing!

 Vanilla mix, especially boxed ones, are usually overly sweet and full of artificial flavors. I'm not completely against boxed mixes; however, when it comes to baking for someone you love, I think it is essential to go that extra mile and make it from scratch. Not only they will taste good but your loved one will taste the love and care you have put into them.

 To make these Mickey Mouse themed cupcakes, I topped the frosting with two mini Oreos. And to complete Mickey’s outfit, I took a step further and added little yellow buttons (tiny pieces of paper) to the red cupcake liners.

For any other occasion, leave the Oreos out, and you will have the perfect Vanilla frosted cupcake!

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Ingredients

Vanilla Cupcake

• 1/4 cup salted butter, softened

• 1/4 cup vegetable oil

• 3/4 cup sugar

• 3/4 cup buttermilk, room temperature

• 2 large eggs, room temperature

• 2 tsps vanilla extract

• 1 3/4 cups all-purpose flour

• 2 tsps of baking powder

• 1/4 teaspoon salt

Vanilla Frosting

• 1 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 1 tsp vanilla extract

• 2 to 4 tbsp heavy cream

• Mini Oreos

Recipe

Vanilla Cupcake

1. Preheat to 350 degrees F.  Prepare a cupcake pan with cupcake liners.

2. In a medium bowl, whisk the baking powder, salt and flour. Set aside.

3. Using an electric mixer, beat butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in oil and vanilla. Turning the mixer on low, beat in the dry ingredients. Add the buttermilk, and beat again until the mixture is just combined.

4. Using a small ice cream scoop, fill the liners half full.

5. Transfer to the oven and bake for 15 minutes, or until a toothpick comes out clean. Let it cool  in the pans on a wire rack.

Vanilla Frosting

1. In an electric mixer, using the whisk attachment, beat butter and powdered sugar. Add the vanilla extract and heavy cream, mix until light and fluffy.

2. Frost the cupcakes. Using Mini Oreos, place two on the frosting, side by side, to make it look like Mickey Mouse ears.

Buttermilk Pancakes

Happy National Pancake Day! Whether it is a Sunday or a Tuesday morning, pancakes are always the star on the breakfast table.

This year, National Pancake Day happens to fall on Fat Tuesday, so what better way to celebrate than to engorge on a delicious stack of pancakes!

Thick and fluffy, these Buttermilk Pancakes are quick to make and super delicious! They are also easy to freeze and thaw for those mornings you just don't have time to cook!

Whip up a patch this morning or enjoy them for dinner!

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Ingredients

• 2 cups all-purpose flour

• ½  tsp. ground cinnamon

• 3 tbsp. sugar

• 2  tsp. baking powder

• ½ tsp. baking soda

• ¼  tsp. salt

• 1 egg, lightly beaten

• 1 ½ cups buttermilk

• 3 tbsp. butter, melted, plus more for serving

• Maple syrup for serving

Recipe

1. In a medium bowl whisk all the dry ingredients together.

2. In a large bowl, whisk the melted butter, buttermilk, and egg until combined. Add the dry ingredients into the large bowl and whisk until just combined, do not over mix.

3. Heat a lightly oiled frying pan over medium high heat. Scoop ⅓ cup of the mix onto the pan. Cook until bubbles begin to form at the surface, flip and cook until the second side in slightly browned.

4. Serve with a knob of butter, and maple syrup.
   

   *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the pancakes there to keep warm.

   *Pancakes can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until warm.