{Sesame Ginger Mandarin Orange Salad}

Did you know that May is National Salad Month?  Yup!  An entire month dedicated to one of my favorite foods (odd I know)!

This Sesame Ginger Mandarin Orange Salad is one of Derek's favorite salads (he actually request it)!  This salad is a tried and true  crowd pleaser and with just a few ingredients this salad makes an awesome dinner side or pot luck dish (got a Memorial Day Party to attend, bring this salad)!

However, you can instantly transform this flavor packed salad into a light main meal by adding crispy baked chicken or marinaded tofu!  I recently found Nasoya TofuBaked and am in love!  Its a great source of protein and really completes this salad!  Today I will give you three serving options for this awesome Sesame Ginger Mandarin Orange Salad!

Sesame Ginger Mandarin Orange Salad
Brunch N'Cupcakes
Serves 4-5

Ingredients: 

For Salad:

1 Bag of Baby Spinach 

1 Bag Butter Lettuce 

1/4 Cup Sliced Almonds 

1 - 15 Oz. Can Mandarin Oranges Drained 

1/3 Cup Crumbled Feta 

2 Green Onions Chopped 

1/4-1/3 Cup Newman's Own Light Sesame Ginger Dressing **See Note Below

Protein Source (if making as a main meal) Crispy Baked Chicken (Recipe Below) or 1 Package Nasoya TofuBaked (I like the Sesame Ginger flavor)

Ingredients for Crispy Chicken

1 Package Chicken Tender Strips - 14 Oz (I used Just Bare Brand Chicken Breast Tenders)

1 Teaspoon Basil, Garlic Powder and Paprika 

3/4 Cup Panko Bread Crumbs 

2 Egg Whites 

1 Tablespoon Milk 

Serving Option #1 - Salad Only

Directions for Salad:

1- In a large bowl combine spinach, lettuce, sliced almonds, mandarin oranges, crumbled feta and green onions.  Lightly Toss.  

Serving Option #2 Salad with Bake Crispy Chicken!

Direction for Sesame Ginger Mandarin Orange Salad with Baked Crispy Chicken:

1- In a large bowl combine spinach, lettuce, sliced almonds, mandarin oranges, crumbled feta and green onions.  Lightly Toss.  Set aside until chicken is ready

2- Grab two bowls.  In one bowl combine egg whites and milk, whisk to combine.  In second bowl stir together Panko Bread Crumbs, Basil, Garlic Powder, Paprika and Pepper. 

3- Dredge each chicken tender through the egg/milk mixture and then lightly coat chicken tender in bread crumb mixture.   Set on baking sheet and repeat with remaining pieces of chicken.  

4- Bake in a 350 degree oven for 15-20 minutes or until chicken is cooked through.  

5- Allow chicken to cool, cut into bite size strips, top salad and serve.  

Serving Option #3 with baked and marinaded tofu!

Directions for Sesame Ginger Mandarin Orange Salad with Marinaded Baked Tofu:

1- In a large bowl combine spinach, lettuce, sliced almonds, mandarin oranges, crumbled feta and green onions.  Lightly Toss.  Set aside. 

2- Cut package of tofu into bite size pieces, about 1 inch cubes.  Top salad with marinaded tofu and serve.  

**Note:

I usually set the dressing out in a decorative serving bowl and let guests spoon their own dressing on - or you can pour your desired amount of dressing over the salad (1/4-1/3 Cup) and toss to combine right before serving! 

Enjoy! 

{Lemon Raspberry Ice Cream Bars}

This post has been created as part of a recipe challenge for the Daily Meal. The challenge was to create a Raspberry dessert featuring Driscoll's Raspberries.  Follow @Driscollsberry and #raspberrydessert for my great raspberry recipes!

I scream, you scream, we all scream for ice cream!  Sorry I couldn't resist!  And I couldn't think of a better time to share the recipe for this layered ice cream dessert with you!  Because not only is Memorial Day right around the corner (seriously, where has May gone?) but summer is here and nothing screams summer more to me then ice cream desserts!

Seriously though, need to make these Lemon Raspberry Ice Cream Bars!  They would be the perfect addition to your Memorial Day spread, or just make them because you love ice cream and because warm weather is finally here!

These Lemon Raspberry Ice Cream Bars are my spin on the classic Buster Bar Dessert, recipe here.  They are sweet, zingy, refreshing, and oh so indulgent!  To make these bars I started with a thick and buttery lemon Oreo crust (seriously there is nothing better then an oreo crust), which is then topped with vanilla ice cream that is studded with fresh raspberries and lemon.  I then upped the indulgent factor with a gooey white chocolate fudge layer, and finally top the whole dessert off with fresh whip cream and more crushed lemon Oreo's!  The whole dessert is kind of ridiculous, but ridiculous in a good way!

Seriously, you need to make these bars today!  You won't be sorry!

Lemon Raspberry Ice Cream Bars 
Brunch N'Cupcakes
24-32 Servings Depending on how you cut

Ingredients:

Crust:

1 Package Lemon Oreos (set 4 aside for topping)

1/2 Cup Butter Melted

Ice Cream Layer

1/2 Gallon Vanilla Ice Cream - Slightly Softened (I used Stone Ridge Creamery Light Vanilla)

1 Pint Fresh Raspberries

Juice from One Lemon 

Zest from One Lemon 

1 Teaspoon Sugar 

White Chocolate Fudge Layer:

1 Can Evaporated Milk (not sweetened condensed milk) 

2 Cups Powder Sugar 

2/3 Cup White Chocolate Chips 

1 Teaspoon Vanilla 

1/2 Cup Butter

Whip Cream Layer:

2 Cups Heavy Cream 

1/4 Cup Powder Sugar 

1 Teaspoon Vanilla 

Directions:

1- Start by preparing your crust.  Place Oreos in the bowl of a food processor.  Pulse food processor until Oreo's are finely crushed.  Set aside 1/4 cup Oreo crumbs for a later use.  Combine remaining crushed Oreos with melted butter.  Stir until Oreo crumbs are evenly coated in butter.  Press Oreo crust mixture into the bottom of a greased 9x13 pan.  Place in the freezer until needed. 

2- In a large bowl combine raspberries, sugar, lemon juice and lemon zest.  Let raspberries marinade for about 5 minutes.  Lightly mash raspberries.  Spoon softened ice cream into bowl over raspberry mixture and gently stir until raspberries are incorporated int the ice cream. 

3- Grab your Oreo crust from the freezer.  Evenly spread raspberry and ice cream mixture over Oreo crust.  Cover and return to freezer.  Freeze until ice cream is hard about 2 hours. 

4- Begin prepping your white chocolate fudge layer.  In a medium sauce pan combine butter, powder sugar, white chocolate chips and vanilla.  Bring to boil.  Reduce heat and simmer until mixture reduces and becomes thick, about 15-20 minutes.  Remove fudge sauce from heat and stir into vanilla.  Allow white chocolate fudge to cool completely before spreading over ice cream layer.  

5- Once white chocolate fudge has cooled and the ice cream layer has hardened gently spoon white chocolate fudge over the ice cream layer.  Make sure the ice cream layer is evenly covered!  

6- Freeze until the white chocolate fudge layer is set 6-8 hours but overnight is preferred!  

7- Just before serving whip heavy cream, powder sugar and vanilla together with an electric mixer until stiff peaks form.  Even spread whip cream over frozen ice cream bars.  Top with reserved 1/4 cup crushed Oreos and serve!

Enjoy! 

{Zucchini and Grilled Onion Galette with Pesto and Ricotta}

For the longest time I have wanted to make a Galette, but I was scared to!  I didn't want to make the dough (I hate working with yeast), I worried it would lack flavor and to be honest I just didn't have the patience!

But I finally tackled the Galette a few days ago, and I nailed it!  I mean when Derek my Husband goes back for seconds of any dish I call that dinner a success, and he went back for seconds of this Zucchini and Grilled Onion Galette with Pesto and Ricotta!  The best comment he made was that the Galette was playing tricks with his mind!  He thought the galette looked like a pizza therefore he thought it should taste like one! 

A Galette is a French term used to describe a free form pie like pastry.  A Galette can be sweet or savory and the filling possibilities are endless!  I opted for making a savory simple galette that I could serve for dinner (or even as part of a brunch, but now I think I will try my hand at a sweet galette)!

What I love most about this galette is the light and simple flavors!  The crust is absolutely delicious and thick (I might make this crust recipe my go to pizza dough recipe) plus added bonus it wasn't that hard to whip up!  The pesto ricotta mixture ads a nice garlicky punch, while the grilled onions ad sweetness.  I love the way the fresh roasted zucchini adds freshness and color.  Top with fresh basil for a little extra kick!  This fresh Zucchini and Grilled Onion Galette with Pesto and Ricotta makes a perfect light lunch or dinner, simply serve with a green salad or simple steamed veggies!  I have even enjoyed a slice for breakfast (great if eaten cold)!  Enjoy!

Zucchini and Grilled Onion Galette with Pesto and Ricotta 

Brunch N'Cupcakes, Crust Recipe from Eating Well, Filling inspired by Cooking Light

Serves 8

Ingredients:

Dough: 
1 Cup Lukewarm Water
2 Teaspoons Sugar
1 Teaspoon Active Dry Yeast
1 1/4 Cup White Whole Wheat Flour
1 1/4 Cup All Purpose Flour (Plus more for rolling)
1 Teaspoon Salt
2 Tablespoons Olive Oil (I only used 2 but us up to one more tablespoon if needed)

Filling:
2 Large Zucchini Cut Crosswise into 1/4 Inch thick slices
1/2 a Medium Onion Cut into Slices (rings)
3/4 Cup Part Skim Ricotta
1/4 Cup Prepared Pesto (I used Barilla Pesto, but could make your own)
1 Egg White
2 Quartered Marinated Artichoke Hearts Cut into small bits
3 Garlic Cloves Minced
1 Teaspoon Olive Oil
Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Red Pepper Flakes
1/8th cup shredded parmesan cheese

For baking - 
1 Egg White
1 Teaspoon Water
Basting Brush

Directions:

To make the dough:
1- Combine lukewarm water, yeast and sugar in a small bowl.  stir together to dissolve yeast then set aside until mixture becomes foamy.
2- Combine whole wheat flour, all purpose flour and salt in a medium bowl.  Grab your yeast mixture and mix the 2 tablespoons of olive oil into foamy yeast.
3- Slowly pour water and yeast mixture into flour mixture and stir until a dough forms - the dough will be soft and sticky.
4- Knead dough on a floured surface for 3-4 min or until the dough is springy to the touch.  Roll dough into a ball and place in a greased bowl.  Cover with plastic wrap and allow dough to rise for one hour (make sure you place the dough in a warm area).

While dough rises prepare the filling.

To make the filling:
1- Combine ricotta, pesto and chopped artichoke hearts in a medium size bowl set aside.
2- In a large bowl toss zucchini with minced garlic, olive oil, salt, pepper and red pepper flakes. Set aside.
3- Heat a grill pan coated with cooking spray until nice and hot.  Grill onion until both sides are slightly charred about 2-3 minutes per side.  Turn stove off and allow onions to cool.

To assemble the galette:
1- Once dough has had a chance to rise turn dough out onto a floured surface and roll into a thin round (like a pizza)  about 15-16 inches across.  Place on a greased baking sheet.
2- Spread your ricotta/pesto mixture onto the dough like you would pizza sauce leaving a 2 inch boarder around the edge (you are going to fold that part up over the filling).
3- Next top the ricotta/pesto mixture with your grilled onions followed by your zucchini (I just placed my zucchini on the galette overlapping slightly - almost like adding pepperoni to a pizza).
4- Next sprinkle zucchini with the 1/8 cup of parmesan cheese.
5- Carefully fold the edges of the dough (the 2 inches you left around the edge) up around the filling and lightly press down.  Brush the crust with one egg white mixed with a teaspoon of water.
6- Bake in a 400 degree oven for 30 minutes or until edges of the galette begin to brown.  Allow galette to cool for 5 minutes before cutting!  Cut into 8 wedges and enjoy!

Serve with simple green salad or steamed veggies for a complete meal! 

Check out these other sweet and savory Galettes recipes from around the web!

Apple Walnut Galette - NYT Cooking 

Sweet Potato and Red Onion Galette - A Couple of Cooks 

Strawberry and Blackberry Galette - Foodie Crush

Blueberry Peach Galette - Cooking Light 

Savory Chicken Galette - Passionate About Baking 

{Toasted Classic Museli}

Growing up I was not a breakfast person.  In high school  I remember grabbing a mug of coffee, and darting out the door before my mom had time to say are you sure you don't want something to eat?  Back then breakfast foods just didn't appeal to me, and as a sleep deprived high schooler I couldn't imagine eating anything that early in the morning!

Fast forward 10+ years and I am a breakfast lover!  I am not sure how I became so obsessed with my morning meal but I can safely say that I now crave breakfast foods!  I look forward to my breakfast every morning l, and dare I even say that breakfast might now be my favorite meal of the day?  When it comes to breakfast now a days I am a creature  of habit and find myself eating the same breakfast day in and day out for weeks, even months (I guess once I find something I like then I stick with it)!

Recently (for about that past 3-4 months) my breakfast obsession has been museli!  Museli is similar to granola just not as sweet, and generally the oats in museli are eaten raw (not cooked).  Typically muslie is made up of oats, nuts, seeds and dried fruit. This whole museli obsession began with one bag of Bob's Red Mill Museli mix that I purchased on a whim one weekend.  I thought I would give museli a fighting chance since I needed a little break from my beloved granola, and after that first bowl of museli I was hooked.  

I never thought of making my own museli until I read a recent post from Kate of Cookie and Kate where she talked about making homemade museli.  Kate toasts her museli to bring out the flavors and after reading her post I knew I needed to try to make my own museli to fuel my breakfast obsession.  I toasted my museli like Kate did but gave the museli my own spin.   I subbed in some unsweetened applesauce for some of the oil and added raisins and dates for a sweet burst of flavor.  Kate was right toasting the museli really brings out the flavor of the oats and makes this breakfast cereal extra delicious!  I love serving this classic museli with Greek Yogurt but you could serve with milk (of choice) as well.  I add berries and peanut butter to my bowl to round out my breakfast, yum!  I hope you enjoy this museli as much as I do, Enjoy! 

Toasted Classic Museli

Brunch N'Cupcakes inspired by Cookie and Kate

16 Servings (1/4 Cup)

Ingredients:

4 Cups Thick Cut Rolled Oats (I buy mine in bulk)

1 Cup Raisins
1/2 Cup Chopped Pitted Dates

1 Cup Sliced Almonds 

1 Tablespoon Olive Oil 

1 Tablespoon Unsweetened Applesauce 

2 Tablespoons 100% Pure Maple Syrup 

1/2 Teaspoon Vanilla Extract 

1 Teaspoon Ground Cinnamon

For Serving:

Berries

Milk or Yogurt 

Directions:

1- In a large bowl combine oats, and almonds.  Mix together until well combined

2- In a small bowl whisk together olive oil, applesauce, maple syrup and vanilla.   Pour olive oil mixture over oat mixture and mix until oat mixture is evenly coated.  

3- Spread oat mixture out on a baking sheet lined with parchment paper (I used  cookie sheet with raised sides) and bake in a 350 degree oven for 30 minutes, stirring the mixture halfway through to ensure even toasting! Once museli is done toasting stir in your raisins and dates.  Let completely cool before storing in a freezer bag or large container with an air tight lid.  

 I serve my museli with Greek yogurt and berries.  It is delicious!  Sometimes I will combine my Greek Yogurt and museli the night before and let it sit in the fridge overnight.  Then I top with berries and peanut butter in the morning!  Think of it like overnight oats!

More delicious museli recipes from around the web:
Toasted Museli - Cookie and Kate
Mediterranean Museli - Cooking Light
Nourishing Museli - Nutrition Stripped

Enjoy!

{Cinco De Mayo Recipe Round Up}

Cinco De Mayo is right around the corner (cannot believe May starts tomorrow)! So in honor of the holiday I thought I would round up some of my favorite recipes from the blog and some mouth watering recipes from around the web!  Enjoy! 

Appetizers: 

Easy Guacamole - Cooking Light 

Grilled Pineapple Avocado Salsa - Cooking Light 

Baked Tortilla Chips - Food Network 

Pico De Gallo - Serious Eats 

Main Courses:

Mexican Style Lasagna - Brunch N'Cupcakes

Copy Cat Chipotle Burrito Bowl - Brunch N'Cupcakes 

Butternut Squash and Black Bean Enchilada Skillet - Ambitious Kitchen

Grilled Salmon Tacos with Citrus Mango Salsa and Slaw

Chicken and Avocado Enchiladas - Gimme Some Oven

Desserts:

Tres Leches Cake - Pioneer Women

Margarita Cake - Big Flavor Tiny Kitchen

Churo Cheesecake - The Recipe Critic

Churo Crispy Treats - Well Plated

Enjoy and happy celebrating!! 

{Life Lately - Post Wedding}

Ah, Friends!  

Where has April gone?  I swear just yesterday it was April 1st! 

The beginning of April was a bit of a magical whirlwind with Derek and I getting married on April 11th (wedding post coming soon, but read about our wedding here) 

Post wedding we immediately (like 3 in the morning the Monday after our wedding) jet setted off to the beautiful island of St Lucia for our Honeymoon (Greatest Surprise Ever)!  

Seriously though, those two weeks (even though they flew by) were the most magical and memorable times of my adult life, I want to go back and relive every minute of our wedding and honeymoon over and over again!  Now post wedding craziness Derek and I are just trying to settle back into everyday normal life (I am not even sure what normal is anymore) and trying to enjoy the last few days of April!  We have spent the past week or so trying to unpack, organize and clean our place which has proven to be both exhausting and exciting!  I feel like we have lived at Pottery Barn and Macy's the past few days as we pick up odds and ends for the condo off our registry!  

Now that wedding planning is over (sad but true) I am excited to get back into the kitchen and start blogging again more regularly!   I cannot wait to share new recipes with you all, but for now I will leave you with a few of the top recipes from the blog as well as some eye catching recipes I have been dying to try!  More coming soon!  Enjoy! 

Top Recipes on Brunch N'Cupcakes:

Grilled Salmon with Orange Mango Salsa - Perfect for Summer

Buffalo Chicken Lettuce Wraps - They are so darn delicious and Healthy

Marinaded 3 Bean Salad - Great Dip or Light Lunch Salad 

Lemon Poppyseed Cake with Cream Cheese Frosting - Need I say more

Recipes I Need to Try:

One Pot Zucchini Mushroom Pasta - Damn Delicious 

Carrot Cake Oatmeal Cookies - Amy's Healthy Baking 

Honey Sriracha Chicken Lettuce Wraps - Add A Pinch 

Spicy Tomato Basil Shrimp - Cooking Light 

{Whole Wheat Flax Apple Muffins}

Life took an interesting turn last week.  I am not going to get into the details but lets just say I am glad that last week is behind me!  Let's instead focus on positive things!  Like how Derek and I are getting married in just 23 days (HOLY COW), or how I got to spend a long weekend up on the North Shore with my mom just relaxing, oh and I think we also need to focus on how delicious these muffins are!   Because they are really really good!

These little guys are the perfect grab and go breakfast or afternoon snack.  They are packed full of fiber from the whole wheat flour and ground flax seeds give them a good nutritional punch!  They get their sweetness from a grated apple and honey!  No refined sugar here!  I like to have one as an afternoon snack with some almond butter and a hot cup of tea!  Delicious!  Make up a batch on Sunday and eat through the week or whip them up Saturday morning as part of your brunch spread!  

Whole Wheat Flax Apple Muffins 

Brunch N'Cupcakes 

Makes 12 Muffins 

Ingredients:

1 1/4 Cup Whole Wheat Flour 

1/2 Cup Ground Flaxseed Meal - (I used Bob's Red Mills)

2 Teaspoons Cinnamon 

1/2 Teaspoon Nutmeg

1/2 Teaspoon Baking Soda 

2 Teaspoons Baking Powder

1/3 Cup Honey - or Maple Syrup 

2 Tablespoons Coconut Oil Melted 

1/2 Cup Almond Milk (or milk of choice - I used unsweetened vanilla)

1 Large Egg Beaten

2 Teaspoons Vanilla Extract

1 Apple Grated

Directions:

1- Combine all dry ingredients in a large mixing bowl (flour, flax, cinnamon, nutmeg, baking soda and powder).  Mix until well combined and set aside. 

2- In a medium bowl combine all wet ingredients (honey, melted coconut oil, almond milk, beaten egg and vanilla).  

3- Gently pour wet ingredients into the dry ingredients and stir until batter forms.  Now carefully stir grated apple into batter. 

4- Spoon batter into 12 greased muffin cups (or you can use liners) and bake in a 350 degree oven for 23 minutes or until tops of muffins are lightly browned and middles are set.  

Let cool and enjoy!  

Check out these other great muffin recipes from around the web!

Double Apple Bran Muffins - Cooking Light 
Flax Carrot Apple Muffins - Super Healthy Kid 
Oatmeal Blueberry Flax Muffins - Pinch of Yum 

Enjoy!