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Crave-Worthy Recipes

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Copycat Bonefish Grill bang bang shrimp sandwich

I was only introduced to Bonefish Grill Bang Bang shrimp last summer in South Carolina. Sure, the casual restaurant chain can be found at locations all over the country, but there was something about the crispy, fried shrimp and the creamy, spicy sauce that felt perfectly suited for the Deep South. During the winters, I definitely long for the flavors associated with summer, so as the snow continues to fall in the Northeast, my craving for this crunchy shrimp snack popped up, and I had to have it. With no location nearby, I went to work recreating this favorite Bonefish dish. But no matter where or when you eat it, Bang Bang Shrimp is an incredible treat. Serve it as a movie snack, as an appetizer, or all by itself. I threw mine on a delicious, fresh sandwich roll with crispy lettuce and carrot sticks. If you’re wondering how it compares — this Bang Bang…

Blueberry bars bring the first taste of summer

Blueberry season in North America runs from April through September, so now is the time to start enjoying those plump, juicy, blueberries in everything from salads and smoothies to muffins and more. These fresh blueberry bars are a quick and easy tasty treat. Every bite is bursting with blueberry flavor and crunchy walnut pieces. So give into those first cravings for fresh summer flavors and try this delicious blueberry bar recipe. Fresh blueberry bars Makes about 16 bars Ingredients 1 1/2 cups granulated sugar 1 stick salted butter (1/2 cup), room temperature 2 eggs, room temperature 1/2 tsp quality vanilla extract 1 tsp baking powder 1 1/2 cups flour 2 1/2 cups fresh blueberries (about 12 ounces) 1 cup walnuts, roughly chopped 1/4 cup powdered sugar Lemon zest from 1 large lemon (optional) Directions Preheat oven to 350ºF. Grease a 9×13 inch pan or line pan with aluminum foil to make bars easy to remove. In…

Sweet potato muffins with pecans and raisins are perfect way to use up leftovers

There’s something about using veggies in baked goods that feels so smart. Zucchini bread and carrot cake are two classics, but if you like those, you should try making these sweet potato muffins. They’re a great way to use up leftover sweet potatoes whether they be baked, mashed or casseroled. You can always eat leftovers the next day same way, but isn’t it more fun to make something new? Here’s a simple recipe for sweet potato muffins. They have a mild flavor, and can be dressed up with honey, a pat of butter or an extra drizzle of syrup, but if you’re fine with a clean and healthy tasting muffin, you’ll gobble them up as-is. *Note: If your sweet potatoes aren’t already well-mashed, or if they’re in a casserole, mash before using in recipe. (If casserole is covered in marshmallows, consider scraping some off before mashing.) Sweet Potato muffins with raisins and pecans Makes…

Roasted asparagus and pea soup recipe

A cold spring presents a conundrum — you’re ready for fresh spring flavors, yet you still crave a hearty meal. Need a delicious solution? Try this asparagus and pea soup with a handful of crunchy croutons and flavorful asparagus pieces. It only takes about 30 minutes to make and it’s loaded with healthy vegetables and bright flavors. And weather you sneak some store bought asparagus now, or save this recipe for later to use up the excess you’ll grow in the garden, it will be a win-win every time. Roasted asparagus and pea soup Serves about 4 Ingredients ~ 1/4 cup olive or avocado oil 1 large bundle of asparagus, trimmed about 2 cups of frozen peas 5 cloves garlic, minced 1 shallot, thinly sliced Salt Pepper 2 cups vegetable broth (or chicken broth if you prefer) 1 cup skim milk (or milk that fits your dietary needs) 2 tbsp lemon juice (optional) 1-2 tbsp…

Explore the fresh flavors of Tabouli quinoa salad this spring

Maybe you call it tabouli, or maybe it’s tabbouleh?  Or, maybe you don’t call it anything because you’ve never heard of it. But what’s important, is the fresh flavors you’re about to behold. Tabouli (pronounced tə-ˈbü-lē) is a staple in Middle Eastern cuisine. The vegetarian salad is classically made with cracked wheat, loads of fresh parsley and ripe tomatoes — among other ingredients like quality extra virgin olive oil and zesty lemon juice. Originally from Lebanon, tabouli has become one of the most popular salads throughout Middle Eastern and Mediterranean cuisines and has become popular in American food in recent years, as well. With so many countries adopting the dish, there are truly endless variations. If you don’t mind dicing and chopping for 20 minutes, you’ll have a fresh and extremely healthy salad full of bright tastes, textures and colors. It’s one of those dishes that measuring out ingredients just isn’t necessary, but I…

Here’s what to do with all that leftover ham

Come Sunday night, you might have a bit of a ham problem on your hands. It’s recommended that you buy 1/4 pounds of boneless ham or 1/3 pound bone-in ham per person for your Easter feast, but if you’re like most people, that number likely gets tripled … you know, for leftovers. Besides sending all of your guests home with a pound of ham a piece, here’s what else you can do with all of those leftovers: deviled ham Deviled ham makes for a great day-after lunch. It’s light and flavorful and takes no time to make. Get the recipe. HAM pot pie You’ve had it with chicken. You’ve even had it with turkey. Now it’s time to get creative and try your pot pie with ham. Get the recipe. HAM, mushroom and spinach strata If you’ve never had strata, it’s basically the best breakfast casserole you’ve ever had. Time to…

Easy 6 ingredient lemon bars with poppy seeds

If you have a love of all things lemon, then this easy recipe will quickly become your new favorite go-to. It’s just six simple ingredients — including the crust. Waiting for the pan to cool before cutting into the lemon bars is honestly the hardest part. The sweet and tart flavors and the cheery yellow color make this dessert perfect for spring. Try it with lime juice instead for a unique twist on this classic recipe, or omit the poppyseed if they’re not your thing. lemon bars with poppy seeds Serves 9-16 Ingredients, Crust 1 1/2 cups all purpose flour 6 tbsp granulated sugar 12 tbsp cold butter, cut in small chunks 1 tbsp poppy seeds + 1 tsp. Ingredients, Lemon filling 1/4 cup all purpose flour 1 1/2 cups sugar 4 eggs 3/4 cup fresh squeezed lemon juice 1 tbsp lemon zest Directions Preheat oven to 350ºF. Line an 8×8 pan with parchment paper and set…

Carrot cake pancakes are perfect for spring brunch

If you’re a fan of carrot cake, these orange-hued silver-dollar pancakes will hit the spot. With all the spices of traditional carrot cake, and a sweet cream cheese drizzle on top, these tiny breakfast bites taste just like the real thing. Try them for an Easter brunch or even just to celebrate a bright, spring morning. *Note: Pancakes don’t cook that long, so it’s important to only have extremely fine pieces of carrots in the batter. Use the fine side of a cheese grater to get the right size texture. Carrot Cake Pancakes Serves about 4 Pancake Ingredients 1/4 cup all-purpose flour 2 tsp baking powder 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 1/4 cup light brown sugar 3/4 cup buttermilk (or substitute Greek yogurt) 1 tsp vegetable oil 2 eggs 2 tsp quality vanilla extract 1 1/2 cups carrots, finely grated 1/4 cup walnuts,…

Mushroom stroganoff is a vegetarian dish to cozy up to

Try this hearty, vegetarian twist on the classic Stroganoff. It’s creamy, cozy and just as easy to whip up as a meal for one as it is for a crowd. It’s that odd time of year when spring and winter seem to change guard every other day. We’re celebrating the arrival of longer days, yet we’re still bundled up in bulky sweaters and wool socks. The mushrooms substituting for meat make this meal filling without adding too much heaviness. You’ll be satisfied, yet still up for activity should spring decide it’s taking a late day shift. Mushroom Stroganoff Ingredients 1 (8 0unce) package of egg fettuccini noodles 1 1/2 tbsp extra virgin olive oil 2 tbsp butter 3 (8 ounce) packages of sliced mushrooms, cremini or whatever you prefer 3 cloves garlic, minced 1 tsp paprika 2 sprigs fresh thyme 1 tsp salt 1/2 tsp pepper 2 tbsp flour 1/2 cups vegetable broth 1/2 cup sour…

Creamy avocado pesto sauce with veggie noodles

Pasta never gets old. Just change the sauce and the veggies and you have an entirely different meal. This pasta and sauce combo puts a California twist on an old favorite — pesto. Avocado is so versatile. If you’ve only been using it as a breakfast food or burrito topping, you’ve been missing out. Its unbelievably creamy texture adds tons of flavor and it coats almost any type of noodle really well — Angel hair, farfalle, whole wheat rigatoni. Add in a few handfuls of basil and some nuts for texture, and you’ll have a seriously satisfying sauce and spread. I chose veggie noodles (sometimes called zoodles because of the zucchini) as my base to give this dish a truly West Coast kind of feel. You can make them with lots of different vegetables by using a spiralizer or by carefully and thinly slicing each vegetable with a knife. As a time saver, or if…