{White Bean Burschetta on Grilled Ciabatta Bread}

** I am sure you have all noticed the new look of the blog, and I want to talk about it a little bit before jumping into this delicious recipe!  I want to thank Lauren, of Teach Pray Love Design for my custom blog template!  She did a great job turning my blog vision into a beautiful reality!  Check out her Etsy shop for all your custom blog and invitation needs!  She is wonderful!  

Now, lets get to cooking! 

Warm thick cut ciabatta bread is one of my all time weakness.  Ciabatta bread is one of those perfect dunking breads,  perfect dunked in seasoned olive oil or as the base to a garlicky bruschetta, such as this one!  

The Red Wood Room (where Derek and I had our first date) one of my favorite hometown restaurants, serves the most amazing ciabatta bread.  They serve their thick crusty bread warm, along side garlic infused olive oil for dunking, and fresh Parmesan cheese to sprinkle on top!  

I could make a meal out of the bread and olive oil served at The Red Wood Room; give me a glass of wine, and some good company and I would be in heaven!  Although I might have to have some dessert too! 

But, we aren't here to discuss my love for the Red Wood Room and their fabulous bread.  No, we are here to discuss this colorful and delicious burschetta.  Tomatoes are combined with garlic, onion and white beans to form the substantial base of this burschetta.  Mint and basil give this burschetta a nice pop of flavor, and a lovely touch of green!  Balsamic capers add zing, and adds a nice touch to this full flavored burschetta.  Perfect for a party, or a simple weeknight dinner.  Pour yourself a glass of wine and enjoy! 

 White Bean Tomato Bruschetta on Grilled Ciabatta Bread

Brunch N' Cupcakes 

Serves 8-10 

Ingredients:
3 Large Tomatoes - Chopped and Seeded
1/2 Medium Onion finely Chopped
2 Garlic Cloves minced
1/2 Cup Fresh Basil Chopped
2 Teaspoons Fresh Mint Chopped
1/2 Cup Large White Beans
1-2 Teaspoons Pepper (or to taste)
1/4 Teaspoon Salt (more to taste if needed)
1 Tablespoon Balsamic Marinaded Capers
1 Loaf Ciabatta Bread, cut into 1 inch slices
1 Tablespoon Olive Oil, more for brushing on bread

Directions:

1- In a medium bowl combine olive oil, onions, garlic, tomatoes, white beans, and capers.  Toss until combined. 

2- Add your basil, mint, salt and pepper into your tomato mixture and once again toss until combined.  Set aside. 

3- Heat a grill pan on medium-low heat.  Place ciabatta bread in grill pan and cook until bread is golden and brown.  Brush toasted bread lightly with olive oil, top each slice with tomato mixture and serve! 

Enjoy!

Want more delicious burschetta recipes?  Check these ones out!
Mushroom and Parmigiana Burschetta - Cooking Light
Artichole Burschetta - For the Love of Cooking 
Honey Tomato Burschetta with Ricotta - Food and Wine 

{Happy Heart Day - Special Treat}

Happy Heart Day!  I have a special treat for you today!  A treat that is sure to show the special people in your life just how much they mean to you!

Remember today is about showing those closest to you just how much you care, and love them!   Make some of these delicious little treats to give away, and make some to enjoy yourself!  Enjoy a sweet little Valentine's Day treat from me to you!   Happy Heart Day! 

Valentine's Day White Chocolate Truffles 

Brunch N' Cupcakes Adapted From All Recipes 

Ingredients:

3 Cups White Chocolate Chips
8 oz. Brick Cream Cheese
3 Cups Powder Sugar
2 Teaspoons Vanilla
Coco Powder, Additional Powder Sugar, Melted White Chocolate and Sprinkles for Decorating

Directions:
1- With a hand mixer beat cream cheese until smooth and fluffy.
2- Slowly add powder sugar into cream cheese, 1 cup at a time.  Make sure you are mixing well after adding each cup.
3- Melt white chocolate chips in 30 second increments until melted and smooth. Add melted white chocolate and vanilla into cream cheese mixture and beat until well combined.
4- Let cream cheese mixture sit in fridge for an hour.
5- Role chilled dough into 1 inch balls, place on cookie sheet.
6- Decorate truffles with melted chocolate, role in coco powder, powdered sugar, or sprinkles!

Enjoy! 

{Breakfast; Sugar Top Muffins}

I love, love, love these muffins!  Words cannot explain how much I love these muffins.  I don't just love them because they are delicious, I love them because these sweet muffins bring back so many wonderful memories from my childhood! 

These delicious sugar top muffins were my moms go to muffin recipe, and were always requested by friends when they would stay over.  I remember my mom making these sweet muffins every year for my sister and I on our first day of school!  I always loved waking up to the sweet smell of cinnamon sugar every year on the first day of school, and just the smell of these muffins coming out of the oven the other day brought back all those sweet memories. 

 Studded with oatmeal and a cinnamon sugar "crust" these muffins will perk up any early morning! Make these muffins for someone special in your life to show them just how much you care.  Trust me, these sweet muffins would be a the perfect Valentine's treat for loved ones! 

Sugar Top Muffins 

Recipe from my Mom 

12 Muffins 

Ingredients:

Dry 

1 Cup Flour 

1 Cup Oatmeal 

3/4 Cup Brown Sugar 

3/4 Teaspoon Baking Soda 

3/4 Teaspoon Baking Powder 

Wet

1 Beaten Egg 

3/4 Cup Milk 

1/3 Cup Cooking Oil (Sub in applesauce for 1/2 the oil if you like)

Directions: 

1- Combine dry ingredients into one bowl and mix together. 

2- In a second bowl combine wet ingredients and mix until well combined. 

3- Add wet ingredients to your dry ingredients, mix until combined. 

4- Line 12 muffin cups with liners or spray with cooking spray.  Fill each muffin tin with batter and sprinkle with cinnamon sugar. 

5- Bake in a 375 degree oven for 18-20 minutes 

Enjoy!

{Creamy Cauliflower Soup}

Minnesota has been experiencing some bitterly cold days this winter!  In fact this winter is one of the coldest that Minnesota has seen in about 20 years!  There are days where I ask myself, why I am still living in this state, but then I just remember all the wonderful things about Minnesota.  Like our wonderful lakes, great running trails, fabulous restaurants and of course my family being here!  

During the bitter cold winter season,  soup is the perfect go to meal to warm up with after a long day.  I love this soup for many reasons.  This delicious cauliflower soup is creamy (without the addition of heavy cream), full of flavor and is quick to prepare.  Plus, you only need one pot which means easy clean up!  

Creamy Cauliflower Soup

Brunch N' Cupcakes 

Serves 4-6 

Ingredients:

2 1/2 Cups Vegetable or Chicken Broth 

1/2 Cup Plain Greek Yogurt 

1/4 Cup Milk of Choice 

1 Large Head Cauliflower 

1-2 Teaspoons Pepper 

Salt To Taste 

3 Teaspoons Basil

1/8th Teaspoon Nutmeg 

2-3 Garlic Cloves Minced 

1/2 Medium Onion Chopped 

1 Teaspoon Olive Oil 

Cheddar Cheese and crackers for serving

Directions: 

1- In a stock pot, heat olive oil.  Saute onion until translucent.  Add garlic to onion and cook until fragrant. 

2- Add broth and spices to stock pot and bring to boil.  When broth is boiling add chopped cauliflower and cook until tender (about 20 minutes)

3- Once cauliflower is tender, blend soup until smooth either with a hand emersion blender or by carefully pouring soup into a standing blender.  

4- Once soup is blended stir in greek yogurt and milk until combined.  Serve with cheddar cheese and crackers. 

Enjoy! 

{ Brussel Sprout Salad with Wheat Berries, Cranberries and Feta }

I am seriously in love with wheat berries!  I bought wheat berries on a whim to try in my salads, and I am not hooked on this super grain!   what I love most about wheat berries are their  hearty, slightly chewy texture, plus wheat berries are a power grain offering protein, iron and fiber in every bite! 

You know what else I love?  The combination of ingredients in this here salad!  

I never thought I would say this, but the star ingredient in of this salad is one of my all time favorite veggies, brussel sprouts.  These delicious little green veggies have been combined with tangy cranberries, crumbly feta, wheat berries, and a lemon honey poppyseed dressing to create a delicious and fresh salad!  

The dressing is light enough to offer a subtle hint of flavor.  But believe me you don't need much dressing, this salad has enough flavor on its own!  The brussel sprouts are pan seared to a nice golden brown, which really gives them a lovely flavor!  

Enjoy this salad as a light lunch or meatless dinner.  This salad would also be delicious served along side salmon or grilled chicken

Enjoy! 

Brussel Sprout Salad with Wheat Berries, Cranberries and Feta 
Featuring a Lemon Honey Poppy seed Dressing 

Brunch N' Cupcakes
Serves 3-4

Ingredients:

Salad

1 Cup Wheat Berries - Prepared 

1 Lb Brussel Sprouts, washed and halved 

1/4 Cup Cranberries 

1/4 Cup Feta Cheese either cubed or crumbled 

3 Cloves Garlic Minced

2 teaspoons pepper 

Lemon Honey Poppy seed Dressing:

2 Teaspoons Honey 

Juice from one Lemon 

1 Teaspoon Poppy Seeds 

2 Teaspoons Apple Cider Vinegar 

1/2 Teaspoon Garlic 

1 Tablespoon Olive Oil 

Directions: 

1- In a large skillet heat 1 teaspoon olive oil, saute garlic until fragrant. Add brussel sprouts and pepper.  Cook brussel sprouts for about 20 minutes, until outside edges begin to look "chared" or brussel sprouts are tender. 

2- Combine prepared wheat berries, cooked brussel sprouts, cranberries and feta in a large bowl. 

3- In a separate smaller bowl, whisk together dressing ingredients. 

4- Pour dressing over wheat berry mixture, and toss to combine.  Serve and Enjoy! 

{Dinner: Black Bean Turkey Tacos}

I absolutely love tacos.  I love the their versatility and love that tacos can be an easy to prepare weeknight dinner!  Plus, tacos are a huge crowd pleaser! 

And, how could I forget that tacos are just down right delicious!  I always have a hard time responding when people ask me what my favorite food or meal is.  And you know what? I think that tacos might rate up their as one of my favorites!  Taco nights growing up, were always kind of a big ordeal.  My parents set out every taco "topping" imaginable to ensure that there was something for everyones taste buds.  To this day I still feel like I have to set out a "spread" of taco toppings every time I make tacos!  

These delicious tacos feature lean ground turkey, black beans and veggies to bulk up this slightly spicy taco filling.  Serve this flavorful taco filling wrapped in warm whole wheat tortillas or as your "meaty" taco salad topping! 

Black Bean Turkey Tacos

Brunch and Cupcakes 

Serves 3-6 Depending on how hungry people are! 

Ingredients:

1 Lb Lean Ground Turkey

1 Cup Black Beans

½ Large Onion chopped

1 Green Pepper Chopped

2 Garlic Cloves Minced

2 Teaspoons Cumin

2 Teaspoons Cilantro

1 Teaspoon Chile Powder

2 Teaspoons Pepper

½ Teaspoon Cayenne Pepper

6 Taco Shells
Lettuce, Avocado, Salsa, Sour Cream, Tomatoes and Additional Onion for Serving

Directions 

 1- In a large skillet sprayed with cooking spray sauté your onion and green pepper until tender.  Add in garlic and sauté until fragrant.

2- Remove veggies from pan and set aside.  In the same skillet add your ground turkey and spices (Cumin through cayenne pepper) cook meat until no longer pink. 

  3- Add your veggies back into the skillet with the meat along with the black beans.  Cook on stove for 2  minutes or until well heated.

4- Serve with warm whole wheat tortillas and toppings of choice!

Enjoy!

{CopyCat}

One of the first restaurants I fell in love with in Minneapolis was Tao Natural Foods.  My mom and I went to Tao on a whim for lunch after signing the lease at my big girl apartment almost 2 years ago!  

I instantly fell in love With Taos charm, their simple menu chalked full of good for you options and their pleasant staff.   To this day, whenever I go to Tao, I always order their Avocado Rice Place.  This dish is delicious yet simple.  The plate is a combination of rice, black beans, tomatoes, and avocado; drizzled with a little soy sauce and sesame oil for flavor. Like I said simple yet delicious!  

I love Tao's Avocado Rice Plate so much that I have recreated this simple bowl at home countless times.  I generally have all the ingredients on hand, and this simple meal takes little to no prep time!  It really is a no fuss delicious dinner.  Recently I have been subbing in a combination of quinoa and wheat berries for the rice!   Pick your favorite grain, sub in any vegetable you like you really cannot go wrong! 

The Avocado Rice Plate - Tao Natural Foods 

Serves 3-4

Ingredients: 

2 Tomatoes Chopped and Seeded 

1 Avocado, Pitted and thinly sliced 

1/2 Cup Quinoa 

1/2 Cup Wheat Berries 

1 Can Black Beans (low sodium, drained and rinsed) 

Sesame Oil and Low Sodium Soy Sauce for Serving 

Directions:

1- Combine quinoa and wheat berries with 2 cups of water in a medium sauce pan.  Cook for 40 minutes or until water is gone and wheat berries are tender. 

2- Assemble your plate. - Divide Quinoa/Wheat Berry mixture among 4 plates (or portion out a serving and store remaining).  Top your grain mixture with 1/4 - 1/3 Cup beans.  Divide tomatoes among the four plates and top with avocado slices.   Drizzle with sesame oil and soy sauce if desired.  

Enjoy!