What do you consider a tried and true treat for breakfast? In my book, it would definitely be coffee cake or muffins. These Caramel Banana Muffins with Streusel Topping are a great example.

Can I offer you another great option to choose from? These lemon muffins with almond streusel and glaze are a great morning treat (and you can enjoy them later on, too).

These fluffy and citrusy muffins are a nice option for breakfast because they’re not too sweet. But don’t fret: You’ll find the sweet spot on the tops of these muffins. The almond streusel AND glaze do the trick — and add a big burst of citrus, too.

Pair these citrusy muffins with a cup of coffee or tea for a great start to my morning. 

Lemons are on my backyard tree right now, and I love finding ways to use them. Along with the citrus burst, you’ll find bits of crunchy almonds in the streusel that tops these treats.

If you’re looking for a great morning drink, check out my Beet and Orange Juice Morning Sunrise recipe. It’s tasty, easy to make, and so pretty, too.

These muffins are anything but dry. Don’t you HATE it when you pick up a muffin from a bakery or coffee shop that looks amazing, then when you dig in it’s dry as a bone? Ugh. Pet peeve!

These Lemon Muffins with Almond Streusel and Glaze will definitely leave you satisfied, and they won’t fake you out!

Out of muffin or cupcake liners? Don’t fret! 

I have an easy solution: make your liners using parchment paper. These liners will make your muffins look like fancy bakery muffins, and you won’t have to run out to the store for liners!

To make your own muffin liners from parchment paper:

• For regular-sized muffins, cut out 12, 5×5-inch squares from parchment paper.
• Grab something round that is slightly smaller than the size of the muffin well, like a mini-sized can of soda or juice, or a small glass.
• Center each paper square above the muffin well.
• Press the soda can or glass down into the well over the parchment square so that the sides come up around the can. Remove the paper and use your hands to help crease the shape that the can made. Set the papers aside.
• Before adding the batter to the muffin tin, hold the papers down into the wells, one by one, and spray lightly with the cooking spray.
• Fill each paper with the muffin batter, about 2/3 full.

Whether you enjoy your muffins in the a.m. or p.m., you’ll love these lemon muffins with almond streusel and glaze. Since citrus is in season, make them soon to brighten up your day!

Nutrition

Calories

3323 cal

Fat

46 g

Carbs

685 g

Protein

54 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Yields 12 muffins

Lemon Muffins with Almond Streusel and Glaze

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5 based on 2 review(s)

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Ingredients

For the streusel:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 2 tablespoons brown sugar
• 1-1/2 teaspoons grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1/2 cup sliced almonds
• 5 tablespoons cold butter, cut into small pieces
For the muffins:
• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup applesauce
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon zest
For the glaze
• 2 cups confectioners sugar, more to thicken the glaze
• 1 tablespoon melted butter
• 2-3 tablespoons lemon juice, more to thin the glaze

Instructions

For the streusel:
1. Combine the flour, sugars, lemon zest, salt, almond extract, and sliced almonds. Mix to combine.
2. Add the pieces of butter to the mixture. Use your hands to break the butter into smaller pieces and mix with the other ingredients to form a crumbly mixture.
3. Refrigerate until ready to use.
4. Preheat the oven to 375 degrees. Line a 12-count, regular-sized muffin tin with liners or the parchment paper liners mentioned above. Lightly spray paper liners with nonstick cooking spray. If you’re using silicone liners, don’t use the cooking spray.
For the muffins:
5. Add the flour, sugar, baking powder and salt to a large bowl. Whisk to combine.
6. In another bowl, add the egg and whisk it. Add the applesauce, milk, lemon zest, and lemon juice. Mix well.
7. Add the wet mixture to the dry mixture. Mix with a wooden spoon until incorporated, but don't over mix.
8. Add the batter to each of the wells of the tin to about 2/3 full. Evenly divide the streusel topping and spoon over the top of each, pressing down lightly.
9. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool completely.
For the glaze:
11. Combine the confectioners sugar, melted butter, and lemon juice. Mix until smooth.
12. If you want the glaze thicker, add a little more confectioners sugar. If you want it thinner, add a little more lemon juice, or a bit of water. Mix well.
13. Drizzle over the tops of the completely cooled muffins.

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https://www.azgrabaplate.com/lemon-muffins-almond-streusel-glaze/

This Mexican-inspired dish, Shrimp Veracruz, is a favorite of mine, and I reach for it whenever I draw a blank for dinner, (and even when I don’t). Need a quick dinner after a long day at work? And one that tastes great, too? This has you covered.

Shrimp Veracruz

If you’re like me, you usually have a bag of frozen shrimp in your freezer. When it comes to convenience, frozen shrimp is an ideal staple to have on hand.

Here’s another shrimp recipe for you that I know you’ll love: Individual Cheesy Shrimp & Grits. It’s a favorite, for sure!  

Speaking of staples, diced tomatoes are always, always in my cupboard, and usually green olives, too. I’m willing to bet that you have all the ingredients on hand to make Shrimp Veracruz tonight! 

This easy dinner takes those staples into consideration (and if you don’t have them, they’ll definitely be at the grocery – no searching).

Shrimp for the Score!

Craving more shrimp dinners? Whip up some Blackened Shrimp Tacos & Creamy Garlic-Lemon Sauce since they’re so good, and easy to make!

My Simple Skillet Shrimp Salad with Lime Vinaigrette is another easy dinner for the win. The vinaigrette is lovely during the summer, and during the winter, it’ll remind you of warmer days!

One more for the road: my recipe for Chimichurri Pasta with Grilled Spicy Shrimp is a burst of flavor and color!

Like things a little spicy? Switch up the ingredient list in Shrimp Veracruz by adding dried red pepper, a few dashes of hot sauce, or even spicy diced tomatoes to the mix.

Red pepper flakes add a little zing, and the lime juice and cilantro help keep things from getting out of hand.

Next time I make Shrimp Veracruz, I might reach for that bag of corn in the freezer. Why not put it to use! It’s easy to customize this dish to your liking.

This one-pan meal can help make cooking and clean up a lot easier. I love making this in my cast iron skillet. Any skillet will do, though.

Simple Ingredients You’ll Need for Shrimp Veracruz:

1. One pound large, frozen shrimp
2. Two large limes
3. Olive oil
4. White onion
5. Garlic
6. Jalapeño
7. One (14.5-ounce) can of diced tomatoes
8. Black pepper
9. Red pepper flakes
10. Green pimento stuffed olives
11. Cilantro
12. White rice to serve with

Shrimp Veracruz is an easy-to-make, Mexican-inspired dish that I can’t wait for you to try! White rice is the perfect accompaniment for this easy dinner recipe. Serve it with a side salad for a complete and filling meal. 

Nutrition

Calories

321 cal

Fat

11 g

Carbs

50 g

Protein

5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Shrimp Veracruz

This Mexican-inspired dish is filled with rich flavors and color. It's easy to make and a delight to serve!

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5 based on 8 review(s)

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Ingredients

• 1 pound large frozen shrimp, thawed and tails removed
• 2 large limes, one juiced, one cut into wedges
• 3 tablespoons olive oil, divided
• 1/4 cup white onion cut into thin strips
• 2 garlic cloves, minced
• 1 small jalapeño, seeds and pith removed, diced small
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/3 cup green pimento stuffed olives, halved
• 1-2 tablespoon cilantro, torn, plus extra as garnish
• 4 cups cooked white rice

Instructions

1. Add the shrimp, juice from one lime, and 1 tablespoon olive oil to a zippered baggie. Close the baggie, gently massage the shrimp with your hands, and refrigerate for 15-30 minutes.
2. Add 2 tablespoons of olive oil to a skillet over medium-high heat. When hot, add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so. Add the garlic and cook for 30 seconds.
3. Add the diced tomatoes in their juices to the skillet. Season with the black pepper and red pepper flakes and stir. Cook, simmering, for 3-4 minutes.
4. Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
5. During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.
6. Serve hot over white rice.

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https://www.azgrabaplate.com/shrimp-veracruz/

It’s that time when so many of us are baking favorite cookies for the holidays, or looking for new favorite holiday cookie recipes! Look no farther than these adorable Linzer Cookies with Homemade Orange Marmalade.

I’ve posted this cookie recipe before but it is so worthy of sharing again!

Citrus is so bright and appealing, especially during the cold (and sometimes dreary) winter months. Candied Orange Slices are another fun and festive recipe to make to help ring in the season!

Looking for holiday cookies to make? Consider some of my favorites:

• Almond-Orange Biscottiarea must in my family around the holidays. They’re even better if you have a cup of coffee or hot cocoa to dip them in!
• Lemon Iced Gingersnap Cookies are warm with spices and bright with lemon icing. They’re gluten free, too.
• Orange-Amaretto Pizzelle Cookies are a classic Italian treat you’ll love. Dunk them in your coffee if you’d like!

Have you noticed each of my favorite holiday cookies here have some citrus flavor to them? Coincidence? I think not!

Linzer Cookies with Homemade Orange Marmalade

Linzer Cookies with Homemade Marmalade are beautiful, and perfect for the holidays. My husband is the jam guy in the house, so I put him on marmalade detail for this recipe and I worked on the cookies.

The cookie recipe is an old one I love from Good Housekeeping magazine. I changed a few things, ever so slightly, and I’m always pleased with how easy it is to make these fancy-schmancy cookies.

Not only do these cookies stand apart from the others on the cookie tray, they make a great gift to pass along to family and friends. 

Note: Since this marmalade recipe does not follow standard preserving or canning techniques, it should last for about a week in the fridge. If you’re not able to make your own, you can easily use your favorite prepared marmalade.

Impress your family and friends with these Linzer Cookies with Homemade Orange Marmalade. They’re not difficult to make, and they’re so pretty!

Nutrition

Calories

7312 cal

Fat

339 g

Carbs

1123 g

Protein

61 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Yields Makes about 18 sandwiches and 24 small cutouts

Linzer Cookies with Homemade Orange Marmalade

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5 based on 14 review(s)

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Ingredients

For the Orange Marmalade:
• 2 large oranges
• 1 lemon
• 2 cups water
• 16 ounces sugar
• 2 ounces Cointreau, or another orange-flavored liqueur
For the Linzer Cookies:
• 1 cup toasted almonds
• 1/2 cup cornstarch
• 2-1/4 cup all-purpose flour
• 1-1/2 cups butter, softened
• 1 cup confectioners’ sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 1 heaping teaspoon orange zest
• 3/4 teaspoon salt
• 1 egg
• 1 cup homemade orange marmalade
• Plastic wrap
• Parchment paper

Instructions

For the Orange Marmalade:
1. Slice off the top and bottom portions from the orange (about 1/4-inch). Cut the oranges into thin (1/8-inch) strips, vertically.
2. Cut each slice of the oranges into small wedges. Zest and juice the lemon.
3. Combine the orange wedges and lemon zest and juice into a large saucepan with 2 cups of water.
4. Bring the mixture to a boil. Cook, boiling, for 10 minutes. Place the lid on the pan, but be sure to stir the mixture frequently.
5. Reduce the heat to a low simmer and cook for 40 minutes with the lid partially on. Again, stir the mixture frequently.
6. Stir in the sugar and Cointreau, and increase the heat to bring the mixture to a rapid boil, or until it reaches 220 degrees F. as measured on a candy thermometer.
7. When it reaches 220 degrees F., you can reduce the heat slightly and cook, stirring constantly, for 10 minutes.
8. The mixture will thicken slightly as it cools (once removed from the heat), but if you feel yours is too thin, cook it for a bit longer. If you think it’s too thick, add a little orange juice, just a few tablespoons at a time, while cooking.
9. Remove the marmalade from the heat and allow it to cool to room temperature. Once cooled, you can use an immersions blender to carefully blend the mixture so the orange peel is not so big.
10. Place the marmalade in clean jars, seal them with a lid and refrigerate. Use within 1 week.
11. Note: Since this marmalade recipe does not follow standard preserving or canning techniques, it should last for about a week in the fridge.
For the Linzer Cookies:
12. Add the almonds and cornstarch to a food processor and pulse until the almonds are finely ground. Transfer the mixture to a large bowl and add the flour. Whisk to combine, then set aside.
13. Use a stand mixer on low speed, and add the butter and 1 cup confectioners’ sugar. Mix until combined.
14. Increase to high speed and allow the mixture to become fluffy, about 2 minutes or so. Use a rubber spatula to scrape down the sides of the bowl.
15. Reduce the speed to medium and add the vanilla, orange zest, salt, and egg. Mix for a minute or so.
16. Reduce the speed to low and, a little at a time, add the almond-flour mixture. Mix until blended.
17. Remove the dough from the mixer and divide it into 4 parts. Shape the dough into disks, wrap each in plastic wrap, and refrigerate for several hours.
18. When you’re ready to make the cookies, remove the dough from the refrigerator and let it sit for about 15 minutes to bring it to room temperature. Preheat your oven to 325 degrees F., and line 2 baking sheets with parchment paper.
19. Lightly flour a flat work surface, and press or roll the dough so it’s about 1/8-inch thick.
20. You’ll need two cookie cutters – a larger one, and a smaller one to create the “window” for the top cookie. Use a round or shaped cookie cutter that’s about 2-5/8-inches in diameter and cut out as many cookies as you can with the first disk and the scraps. Use the smaller cutter (I used one that is 1-1/2 inches round) and cut out windows in half the cookies. Set aside the small cookies. Repeat with the remaining dough.
21. Carefully transfer the larger cookies (solid and cut-outs) to the lined baking sheets. Bake for 16-19 minutes, or until the edges of the cookies begin to turn lightly golden.
22. Transfer the cookies to a cooling rack.
23. Bake the smaller cookies for 10-12 minutes.
24. When the cookies have cooled completely, use a sieve or strainer to sprinkle the "windowed" cookies with confectioners’ sugar.
25. Spread just less than a teaspoon of the marmalade onto the solid cookies. Place the cookies with the window over them to form a sandwich.
26. You can make sandwiches with the small cookies and the marmalade, or simply sprinkle them with confectioners’ sugar.

Notes

1) The cookie recipe is an old one I love from Good Housekeeping magazine. I changed a few things, ever so slightly, and I’m always pleased with how easy it is to make these cookies.

2) Since this marmalade recipe does not follow standard preserving or canning techniques, it should last for about a week in the fridge.

3) This recipe makes about 3 cups of marmalade. You can use your favorite prepared marmalade, too.

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https://www.azgrabaplate.com/linzer-cookies-with-homemade-orange-marmalade/

It’s that time of year when pie becomes everyone’s favorite dessert! And now that apples take over for the summer’s fresh berries, why not make a warm and comforting dessert like Apple-Cranberry Pie Baked Apples? It’s part baked apples and part pie and totally tasty!

If you want to go more with a standard pie dessert for the holiday table, try my Skillet Apple Pie with Salted Caramel Whipped Topping. Such a delightful dessert!

For a more whimsical treat, try my Cranberry-Apple Pie Spring Rolls. These are fun to serve for a party, and they’re so tasty!

These baked apples are so easy to make and they’re fun to serve as individually-portioned treats. They will look adorable at your holiday table, too.

When I was little, my mom used to make baked apples during the fall and winter. She simply baked the apples until they were soft and then we’d enjoy them while they were still warm.

I don’t recall eating those baked apples with ice cream or whipped topping, but with just a bit of cinnamon sprinkled over the top. I loved them!

These baked apples are a take on the traditional apple pie feel due in part to the pretty lattice crust over the top. I did serve these baked goodies with a side of vanilla ice cream because that’s how I roll, but whipped topping would work well, too!

I stuffed these apples with a mixture made from part of the apples, dried cranberries, and seasonings like brown sugar, cinnamon, nutmeg, and ginger. Even the lattice topping is easy to form. I used a prepackaged pie crust for this recipe, but if you’d like to make your own, use my tried-and-true pie dough recipe.

Do you make baked apples? How do you serve them? When you don’t have the time to make an apple pie but you still want that traditional taste, these Apple-Cranberry Pie Baked Apples will wow you.

I think these make a perfect, individual treat for the season. Can you imagine serving these up for Thanksgiving dessert (along with pumpkin pie, of course)?

Did I mention your kitchen will smell delightful as these apples bake? Mmmm… smells a little like fall. I hope you give these a try and enjoy!

Nutrition

Calories

542 cal

Fat

8 g

Carbs

123 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Apple-Cranberry Pie Baked Apples

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5 based on 7 review(s)

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Ingredients

• 1 (9-inch) round prepared pie dough
• 4 large Fuji apples
• 1/4 cup dried cranberries
• 3-4 tablespoons brown sugar
• 1-1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon lemon juice
• 1 egg
• 1 tablespoon water
• 1/4 cup raw sugar

Instructions

1. Preheat the oven to 375 degrees F. Add some water to a baking dish, about 1/4-inch up from the bottom. Set aside.
2. Slice about 1/4-inch of the tops from the apples. Use a pairing knife to carefully cut around the inside of the apples, leaving about 1/4-inch wall around the apples.
3. Score inside the wall of the apples in both directions, almost to the bottom. Use a small spoon to carefully scoop out the apple pieces, and remove the cores.
4. Add the apple pieces to a bowl and add the lemon juice, along with the cranberries, brown sugar, cinnamon, nutmeg, and ginger. Toss to combine.
5. Evenly divide the mixture and transfer it back into the hollowed-out apples, lightly pressing down on the mixture.
6. Place the pie dough on a clean, flat work surface. Cut strips from the dough, about 6 inches long and 1/4-inch wide. You’ll need about 28 strips for the four apples. You may need to gather up the dough scraps and roll them out flat to cut additional strips.
7. On the flat surface, weave about seven strips for each apple into a lattice pattern. Carefully lift and place each of the patterns over the top of each apple. You may need to adjust the strips as you place them. Trim off any excess dough, so there is only about an inch hanging over the apples. Press a few of the strips together at the ends, and gently press them onto the surface of the apples.
8. Add the egg and water to a small bowl and whisk to combine. Transfer the apples to the baking dish.
9. Lightly brush the egg mixture over the tops of the pie dough. Sprinkle with the sugar and place in the oven for 20 minutes.
10. Rotate the pan and bake for another 20 minutes. You may need to cover the apples lightly with foil if the tops are turning too dark.
11. Remove and transfer from the baking dish. Serve warm with vanilla ice cream or whipped topping.

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https://www.azgrabaplate.com/apple-cranberry-pie-baked-apples/

Lately I’ve only wanted to make quick meals that are tasty and nutritious. Maybe because I’ve been busy or because the end-of-summer heat has me less motivated to stay in the kitchen. Whatever the reason, Tuna and White Bean Salad with Quick Pickled Onions is a great option for a lighter meal.

Tuna and White Bean Salad with Quick Pickled Onions

Tuna is an excellent source of protein (and it’s rich in omeg-3 fatty acids that support brain health). White beans are big on protein, too, and they’re a good source of fiber. This dish is satisfying, tasty, and incredibly easy to make. We know protein helps you feel fuller longer, and it’s helpful to keep your hands from reaching for snacks. It’s also good for a metabolism boost and for building and repairing muscle. This recipe is definitely a protein-packed meal.

And who doesn’t have tuna and white beans in their pantry? If you don’t, you should! There is so much you can make with these two ingredients. For example, you could try my Tuna and Zucchini Cakes with Lemon-Yogurt Dressings. This recipe is also a great way to use up zucchini. Tuna and white beans come in so handy, especially when you’re looking for a quick meal.

The crowning glory of this tuna and bean salad? The tasty quick pickled onions, of course! These aren’t only great for this salad recipe, but you could also use them on so many things! If you have leftovers (or just make a new batch), think about topping your tacos with them (I think they’d be nice over my Chile Colorado Tacos). I might try them on my Roasted Hatch Chili and Corn Stacked Enchiladas the next time I make them. 

Use red onion for the quick pickle process. Red onions are mild and sweet, and they add nice color to this filling salad, too. It’s a delightful garnish that tastes great! Thinking about them now, I going to try them on my next sandwich, too!

Battle of the Beans: Cannellini vs. Great Northern

For whatever reason, I’m partial to Cannellini beans, but you can absolutely swap one for the other in this recipe, especially when you’re using the canned version. Cannellini beans are a little bigger and heartier than Great Northern beans. Read more about the differences between these two white beans. 

Whether you’re looking to fuel up post-workout, prep a healthy lunch, or simply enjoy a delicious, well-balanced lighter meal, Tuna and White Bean Salad with Quick Pickled Onions delivers. Give this recipe a go!

Patricia - Grab a Plate

Yields Serves 4-6

Tuna and White Bean Salad with Quick Pickled Onions

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5 based on 2 review(s)

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Ingredients

For the Salad:
• 2, 15.5 ounce cans Cannellini or Great Northern beans, drained and rinsed
• 2, 3-ounce cans tuna in water, drained
• 1/4 cup Mediterranean-style black olives, rough chopped
• 1/2 Fresno chili pepper, seeds and pith removed, diced
• 2-3 tablespoons olive oil
• Salt and black pepper to taste
• Chopped parsley for garnish
For the Quick Pickled Onion
• 3/4 red onion, sliced very thin
• 2/3 cup vinegar (or enough to cover the onion)
• 1-1/2 tablespoons white sugar
• Optional: Black peppercorns

Instructions

For the Quick Pickled Onion
1. Add the onion, vinegar, sugar, and peppercorns to a container and refrigerate for at least 30 minutes.
2. Before using, drain the liquid from the onion.
3. Use the onion for your topping.
For the Salad:
4. Combine all ingredients and toss to combine.
5. Season to taste.
6. Add the pickled onion over the top, then toss to combine.

7.8.1.2

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https://www.azgrabaplate.com/tuna-and-white-bean-salad-with-quick-pickled-onions/

Summer may be wrapping up but there are still peaches to enjoy! I’m willing to bet a grill and a cheesy spread or two will be involved in your plans for the next while. Why not enjoy a seasonal fruit with a great cheese spread that couldn’t be easier to make?

Rosemary Whipped Feta with Grilled Peaches and Honey

Served together, the grilled peaches (yum!), crusty bread (toasted or not), fresh rosemary, and touch of honey make this a summer appetizer that can’t be beat.

Speaking of peaches and rosemary, try my Peach-Rosemary Agua Fresca for a refreshing and ideal summer sipper. If you’d like, add a touch of bourbon to yours.

If pie is more your thing, Fresh Peach Pie “Pop Tarts should be on your menu. These hand-held treats are amazing, and fun to serve, too.

I think you’ll instantly fall in love with whipped feta. Whipped feta is a savory treat that’s a bit salty, tangy, rich, and creamy. 

I added fresh rosemary to my whipped feta, and I’m already thinking of all the different ways to change things up. So many options! I love, love, love grilled peaches, and they are the perfect compliment to the feta, piled up on the bread with a touch of honey. I bet fresh tomatoes with a drizzle of oil and balsamic vinegar would be pretty tasty, too.

The next time you’re looking for a simple and satisfying appetizer, try Rosemary Whipped Feta with Grilled Peaches and Honey. It’s different from the other cheese spreads, and so delicious!

Patricia Conte/Grab a Plate

Serves About 1-1/2 cups

Rosemary Whipped Feta with Grilled Peaches and Honey

You'll love this appetizer for your next get together! This recipe can easily be doubled for a bigger crowd.

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Ingredients

• 8 ounces feta cheese (block style, crumbled)
• 5 ounces plain Greek yogurt
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh rosemary, chopped small
• Ground black pepper to season
• Italian-style bread, sliced
• 4-5 peaches, pitted and sliced
• Honey to drizzle
• Rosemary for garnish

Instructions

1. Combine the feta and Greek yogurt in a bowl and blend with a mixer (or use a food processor). A little at a time, add the olive oil and lemon juice and continue to blend.
2. Blend for several minutes until smooth.
3. Fold in the rosemary and black pepper and mix.
4. Grill the peaches over medium-high heat until soft and grill marks appear.
5. Spread the whipped feta over slices of bread, top with a few slices of the grilled peaches, drizzle with the honey, and garnish with a bit of black pepper and rosemary before serving.

7.8.1.2

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https://www.azgrabaplate.com/rosemary-whipped-feta-grilled-peaches-honey/

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Cabbage rolls in the summer? Definitely when you use Napa cabbage! Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce offer a fresh crunchy twist make a delicious lighter meal or appetizer.

You might be wondering, what is Napa cabbage, or how to prepare Napa cabbage. 

Napa cabbage (sometimes called Chinese cabbage) is a nutrient-rich veggie with good-for-you  benefits. Plus, the medium-sized leaves are perfect for rolling. If you haven’t had Napa cabbage before, the flavor isn’t overpowering. It’s actually fairly mild and tastes a bit like celery.

You can incorporate Napa cabbage into your meals in several ways. You can try it:

• Raw, like in salads or slaws
• Fermented (like kimchi)
• Stir-fried
• Cooked into your favorite soup 

Check out Food52 for several great ideas to use Napa cabbage in your next meal.

A head of Napa cabbage is oblong, with bright green outer leaves, and pale green inner leaves. I used the outer and middle leaves for this recipe and saved the inner ones for another recipe. I used about 15-20 leaves.

To keep things easy for this recipe, I used precooked chicken (shredded) for the filling, along with carrots and cucumbers. I also added a sprinkling of crispy rice noodles into the rolls for added crunch. Totally simple, right?

The dipping sauce that I’ve paired with these rolls is a winner, along with being really easy to make. The base of the sauce is peanut butter, soy sauce, and chili-garlic sauce. Whisk with a few other seasonings, and there you have it! 

Napa Summer Rolls with Chicken & Spicy Peanut Sauce are perfect for the warm summer days and nights. These little rolls are hearty but not heavy, and the limited cooking time means you won’t be standing over a hot stove for long. That means sore time for the season’s fun!  

Try one of these recipes for simple summer meal options:
Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette
Grilled Tofu Tostadas with Tomato-Mango Salsa
Grilled Eggplant, Cherries, and Couscous Salad

Yields 20

Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce

This is a great meal for the summer season! It's easy to make -- with just a few minutes on the stove -- and you can use your favorite veggies!

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4.9 based on 14 review(s)

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Ingredients

• 1 head Napa cabbage
• 1/2 pound pre-cooked chicken, shredded
• 1-1/2 cups carrot, cut into matchsticks
• 1 cup cucumber, cut into matchsticks
• 1/3 cup crispy rice noodles
• 1/3 cup warm water
• 6 tablespoons peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 teaspoons chili-garlic sauce (or to taste)
• Cilantro for garnish

Instructions

1. Fill a large bowl with ice cubes and cold water and set aside.
2. Bring a large pot of water to boil. Add the whole head of Napa cabbage to the boiling water for just 2 minutes or so. Drain the water and transfer the cabbage to the bowl of ice water. After a few minutes, remove the cabbage and let the excess water drain away.
3. Carefully remove the large leaves from the cabbage and place in a colander. After the cabbage has drained for a bit, place a few paper towels on a baking sheet. Add several leaves in a single layer on top of the paper towels. Add another layer of paper towels, then another single layer of cabbage. Continue (on another baking sheet if necessary) until the larger leaves are used. Save the remaining inner, smaller leaves for another recipe.
4. Allow the leaves to dry.
5. As the leaves dry, make the dipping sauce. Combine the water, peanut butter, soy sauce, vinegar, oil, honey, and chili-garlic sauce in a bowl. Use a whisk to combine until smooth. Taste and adjust the seasoning as needed. Refrigerate until ready to serve. Stir before serving.
6. When the leaves are dry (they can be slightly damp), cut a triangle-shaped notch out of the bottom of the stem of each leaf. Set aside.
7. One at a time, lay a cabbage leaf on a flat surface. Using a small portion of each, layer the shredded chicken, carrots, cucumber, and crispy rice noodles at the bottom of the leaf (where the notch was cut out). Carefully, and as tightly as you can, roll the leaf from the bottom end to the top. Place on a serving dish, seam side down.
8. Serve with the Spicy Peanut Sauce.

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An Asparagus and Pancetta Quiche is where it’s at for the spring season. Whether you have leftover ham to use from the holiday weekend, or you’re starting from scratch and using pancetta, this is one dish that has it all.

This easy quiche is a cinch in the kitchen for a favorite egg dish. Aside from about a 40-minute bake time, you’ll find this a fuss-free dish, especially since I’ve used prepackaged pie dough for the crust.

For me, asparagus is a veggie that makes its presence known on Easter. In my family, an asparagus frittata is part of an Easter morning meal. And why not? Once spring has sprung, this veggie is fabulous for so many different dishes. Consider using it to make my Grilled Asparagus, Prosciutto and Brie Bruschetta or try it in my meatless Asparagus and Sweet Potato Lasagna. 

What’s The Difference Between Quiche and Frittata?

Granted quiche and frittata are closely related thanks to their egg-y goodness, but they have their differences.

• Quiche is a French dish and frittata is Italian.
• Quiche is made using a crust and for frittata, you forego the pastry shell.
• Quiche is baked and takes more time to cook. Frittata is cooked on the stove and only take several minutes to cook.

Give your hand a try with my Zucchini-Thyme Frittata for Two. It’s an easy and filling meal for any time of day.

Asparagus and Pancetta Quiche

For this breakfast or brunch dish, you could replace pancetta with bacon or even leftover ham from your holiday meal. I’d suggest cooking your choice of meat first, before adding it to the quiche.

I used Swiss cheese for this recipe, which gave this quiche some indulgence, and a shallot for its flavor (a little more mild than tossing in an onion, which you could certainly use if you don’t have a shallot).

In addition, you could use homemade pie dough for this quiche (try my dad’s pie dough recipe I’ve shared: It makes enough for two large pie crusts, but you could save one for another use – like pie!) or you could make this dish easier by using prepackaged dough like I did.

If you use the homemade dough, you might not have a large crust around the edges, but using two homemade dough rounds will be too much.

The breakfast-for-dinner folks will love this dish for the last meal of the day. The breakfast and brunch crowd will eat it up, too (pun intended).

Give this Asparagus and Pancetta Quiche a go! I’m sure you’ll love it for whatever mealtime comes to mind!

Patricia Conte/Grab a Plate

Yields Serves 8

Asparagus and Pancetta Quiche

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Ingredients

• 2 prepared pie crusts, thawed according to package directions
• 3/4 cup asparagus, ends trimmed, cut into 1-1/2-inch pieces
• 4 ounces cooked pancetta, reserve about 1 tablespoon of the remaining grease
• 1/2 large shallot, sliced into medium-sized pieces
• 12 ounces shredded Swiss cheese
• 3 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-1/2 tablespoons grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees F. Allow the dough to sit out and thaw according to package directions.
2. Unroll both dough rounds. Use a knife to cut one of the rounds into 3-inch curved strips. Lightly wet the edges of the first round, and patch the strips around the outside of the dough to increase the size of the round. You should have a little of the extra dough leftover, and you can discard it.
3. Roll the dough out slightly, working from the inside to the outer edges. If the strips aren’t adhering to the dough, wet your fingertips and press over the dough to help them stick together and roll it lightly.
4. Transfer the dough to a 10-inch pie dish and crimp the edges.
5. Use a 12-inch square of either parchment paper or aluminum foil and add to the top of the dough, and make sure some overhangs the pie dish.
6. Add pie weights (you could use dried beans or rice) on top of the parchment or foil and bake for 10-12 minutes or until the edges turn lightly golden.
7. Remove from the oven. Wait a few minutes, then carefully lift the pie weights out of the shell using the overhanging paper. Allow the crust to cool for 5 minutes or so.
8. Cook the pancetta over medium heat until crisp. Reserve about 1 tablespoon of the remaining grease and over medium-low heat, add the shallot and cook a few minutes until soft. Remove from the pan and dab with a paper towel to remove excess grease.
9. In a small bowl, add the asparagus, cooked shallot and pancetta and toss to combine.
10. Reserve a few tablespoons of the asparagus mixture and add the rest to the pie plate over the dough.
11. In another bowl, whisk together the egg, milk, cream, salt, and pepper. Pour over the asparagus mixture.
12. Sprinkle the cheese over the top. Add the reserved asparagus mixture to the top.
13. Cook for about 40 minutes. If the crust is browning, cover the edges with some aluminum foil.
14. If needed, cook for another 5-7 minutes or until the eggs are set.
15. Sprinkle with grated Parmesan cheese and set to broil for a few minutes until the cheese on top browns slightly.
16. Remove from the oven and cool slightly before serving.

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https://www.azgrabaplate.com/asparagus-and-pancetta-quiche/

Popcorn is one of my favorite snacks, and let me tell you, adding chocolate drizzle, chocolate-mint cookie bits, mint flavor, and sprinkles certainly doesn’t make me like it less! This St. Patrick’s Day Mint-Chocolate Popcorn Snack is good any day of the year!

St. Patrick’s Day Mint-Chocolate Popcorn Snack

You know the saying in America, “Everyone is Irish on St. Patrick’s Day?” Many of us celebrate by eating and drinking anything Irish (and even things that we simply associate with being Irish — like anything green).

Those traditions can be silly, but they’re definitely fun.

A popcorn snack is about as easy as it comes and with a few added ingredients, this mint-chocolate popcorn snack keeps things simple and tasty — and ideal for St. Patrick’s Day!

If you want a few recipes that are green in color for the sake of tradition, try my recipe for Pea and Ricotta Spread as an appetizer or my recipe for Farro and Pea Salad with Lemon-Mint Vinaigrette as part of a light meal. Both are super springy, delicious, and, well, green.

Looking for Irish-inspired recipes?

Irish Soda Bread with Rosemary & Lemon
Southwestern Kale Colcannon 

How will you celebrate the day? Will you have a potluck lunch at work on St. Patrick’s Day (it always seems like a popular day for work potlucks)? Will your kids make sure to wear something green to school? 

Whether you’re kicking back watching a movie on this St. Patrick’s Day or you have a party to attend, whip up a batch of this St. Patrick’s Day Mint-Chocolate Popcorn Snack!

I’m pretty sure this is one snack that will disappear quickly! But you can celebrate with it any day of the year!

Nutrition

Calories

332 cal

Fat

5 g

Carbs

70 g

Protein

6 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Yields 6 cups

St. Patrick’s Day Mint-Chocolate Popcorn Snack

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5 based on 2 review(s)

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Ingredients

• 6 cups popcorn, popped
• 10 ounces white chocolate chips
• 1 tablespoon coconut oil or Crisco
• 12 chocolate-mint sandwich cookies, broken into pieces
• Mint extract
• Green food color
• Colored candy sprinkles

Instructions

1. Lay a sheet of parchment on two baking pans and set aside.
2. Add the popcorn to a large bowl and allow it to cool. Once cool, add the cookie pieces. Toss and spread out evenly in one layer between the two baking sheets. Remove any unpopped kernels.
3. Add the white chocolate chips and the oil or Crisco to a microwave-safe bowl. Heat in the microwave, working in 15-second increments, until melted. Stir until smooth.
4. Add a few drops of food color and mint extract to the melted chips. Stir to combine.
5. Drizzle over the popcorn-cookie mixture. Quickly add the candy sprinkles.
6. Add the baking sheets to the freezer for 5-10 minutes so the melted chocolate hardens.
7. Remove, break into pieces and serve.

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https://www.azgrabaplate.com/st-patricks-day-mint-chocolate-popcorn-snack/

The other day I was craving potstickers, and that was the inspiration for my Edamame and Mushroom Potstickers with Dipping Sauce. They’re really easy to make!

I also crave udon noodles all the time! I usually want them pan-fried in some sort of mouthwatering sauce like my Pan-Fried Udon Noodles with Garlic and Rapini. Mmm! 

On this day I decided to make my noodles with some fabulous veggies in a tasty broth. Now keep in mind, this recipe isn’t overflowing with broth, like my Vegetable Noodle Soup with Greens. 

But don’t fret: there is enough broth in this recipe to keep things delicious and warming, and to keep the noodles slippery and scrumptious. I always find dishes like this tend to soak up the broth, making leftovers a bit on the dry side, so go ahead and eat up ASAP!

I added mushrooms to the mix (I used a combination of cremini and some dried and reconstituted wood ear mushrooms) along with sweet potato and spinach. The sweet potato was a good addition in my opinion, and since I cut it into small pieces, it didn’t take long for them to cook.

The spinach goes in at the last minute, after you take the pot off the heat. I’m really glad I added the Fresno chili rounds as garnish because they added *just* the right touch of spicy flavor.

You’ll find udon noodles at the store packaged as either dried, or vacuum-sealed and fresh, and have different cooking times. Keep in mind that when you make this dish, you want the noodles to finish cooking at about the same time as your veggies. Be sure to read the package directions and plan accordingly.

Do you like to make your favorite restaurant-style dishes at home? It’s more cost effective, and with dishes like these udon noodles, it doesn’t take much time at all.

Some of my favorite Asian-inspired recipes you can try for yourself include these goodies:

• Asian Noodle Salad in a Jar with Spicy Peanut Dressing
• Crunchy Cabbage & Chicken Salad with Sesame Dressing
• Kung Pao Cauliflower

Try Udon Noodle Bowls with Mushroom, Sweet Potato & Spinach sometime soon. You’ll love how easy this dish is to make, its quick-cooking time, and most of all, how delicious it is!

Nutrition

Calories

1107 cal

Fat

20 g

Carbs

202 g

Protein

35 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Patricia Conte/Grab a Plate

Yields Serves 4

Udon Noodle Bowls with Mushroom, Sweet Potato & Spinach

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5 based on 2 review(s)

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Ingredients

• 8 ounces udon noodles
• 4 cups vegetable broth
• 1-1/2 tablespoons soy sauce
• 1-1/2 tablespoons lemon juice
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1-1/2 tablespoons brown sugar
• 1/4 teaspoon ground black pepper
• 1 sweet potato, peeled and cut into 1/4-inch-thick pieces about 1-2 inches in length
• 6 ounces hearty mushrooms like cremini, shiitake or wood ear
• 2 green onions, chopped
• 1 garlic clove, minced
• 3 large handfuls of fresh spinach
• 1 Fresno chili, cut into thin rounds, as garnish
• Optional: fresh cilantro leaves and sesame seeds as garnish

Instructions

1. Add the vegetable broth, soy sauce, lemon juice, sesame oil, ginger, brown sugar, and black pepper to a large pot over high heat. Bring the mixture to a boil, then reduce the heat to medium. Taste and adjust the seasoning as needed.
2. Add the mushrooms, green onions, sweet potatoes and garlic. Cook for about 10 minutes, partially covered, or until the sweet potatoes have softened.
3. Add the noodles to the mixture and cook according to the package directions (you wan the noodles and vegetables to finish cooking at the same time).
4. Remove from the heat and add the spinach. Stir to combine.
5. Transfer to individual bowls and ladle the broth over the top.
6. Serve hot garnished with the chilies, cilantro, and sesame seeds.

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