Eat. Drink. Love.

Easter Brunch Recipe Roundup

With Easter quickly approaching, you may be on the hunt for brunch ideas and I’ve got you covered! Easter morning is always a little hectic for me as we are rushing off to church, but I still like to make something a little special for breakfast and brunch, especially if we have guests!

I’ve put together some of my favorite brunch recipes that are sure to please everyone!

Easter Brunch

Zesty Baked Kale Chips

Zesty Baked Kale Chips

Kale chips are nothing new, but they are sort of new to me! I started making kale chips about 6 months ago. It took me a while to get on the kale train, but I am all aboard now!

I’m definitely a snacker. I prefer to eat more, but smaller meals throughout the day. Snacks can be tricky though. While I would love to grab a bag of chips, they are not a good choice and I can only eat so many baby carrots with hummus before I get really bored. Enter kale chips.

I had a lot of doubts when I was making them for the first time. I figured there was no way kale chips would be a good substitute for a potato chip, but I was wrong! They were actually nice and crispy and had more flavor than a potato chip and before I knew it, I ate the whole pan that I made! I felt guilty for a quick second, but then realized it was kale and that makes it totally acceptable to eat the whole pan.

Just like a potato chip, you can do so many different flavors for kale chips. Big surprise, I went the zesty route by adding cumin, chili powder, garlic powder, and a pinch of cayenne. There is really no right or wrong though. Just bust out those spices and experiment!

Flashback Friday: Blueberry Zucchini Bread

Blueberry Zucchini Bread

This bread is so good, it’s explosive.

No, seriously, it is. I decided to whip up a loaf last week and after inserting a knife to see if it was done, it must have released a lot of steam and pressure because my loaf pan exploded! Yes, it really did. Everywhere. I’m lucky none of it hit me in the eyeballs. It was the scariest thing ever. You may think I am just being dramatic, but really, it totally freaked me out. I was just going about my day, taking a quick break from a Buffy marathon and BAM! I had been using that same loaf pan forever. My husband came running downstairs because he thought I dropped the pan, but nope. We had to spend a good 30 minutes cleaning up tiny pieces of shattered glass in every nook and cranny in our kitchen.

Generally, I don’t really like eating shattered glass so I started over and made a new loaf. In a metal loaf pan. One that would not explode.

This bread is full of moisture thanks to the freshly grated zucchini. If you have never tried baking with zucchini, you are missing out! I have been kind of obsessed with blueberries lately too and I just adore the tart and sweet flavor they add to this bread. I used a combo of whole wheat flour and all-purpose and cut down on using a ton of sugar so this is really a nice wholesome quick bread recipe that you can enjoy any time of the day!

Blueberry Zucchini Bread

The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookie. No food blog is complete without it and these have been on my blogging bucket list since I started this blog.

This recipe was originally published in New York Times back in 2008 and it took the internet world by storm. People will tell you that these truly are the best chocolate chip cookies that have ever existed.

So, what makes these chocolate chip cookies different than the average/traditional homemade chocolate chip cookie? There are a few things. First, the flour. Most chocolate chip cookies use all-purpose flour. This version uses a mix of bread flour and cake flour which make a perfectly chewy cookie. These cookies also use a high quality dark chocolate. I didn’t get the exact type they recommended, but I did splurge a little some that my local store had. And lastly, this recipe requires that you let the dough chill for at least 24 hours. According to David Leite from the NY Times, this allows for the dough to soak up all of the liquids (mostly the eggs) and gives a better consistency when baked. If you want to know more about these special cookies, I highly recommend reading the article linked above. It’s a great read!

Ok, so what do I think about these cookies? Well, I think they are pretty fantastic. I loved using the darker chocolate. It made the cookie taste much richer. I also loved the touch of sea salt on top. The hardest part about making these cookies? Waiting 24 hours for the dough to chill.

The New York Times Chocolate Chip Cookies

Vegetarian Fried Rice

Vegetarian Fried Rice

You know how when you plan out a dinner, take out the meat to defrost, then proceed to go to work and then think about the delicious dinner you are going to have all afternoon? And then you get home only to realize that you actually never took the chicken out to defrost and now you have no meat for your dinner? Major dinner fail.

Usually when that happens, it results in take-out for dinner as there is nothing else in my freezer I can get defrosted quickly enough.

Dr. Praeger’s Sensible Foods recently asked me to try some of their all natural frozen foods. The brand was new to me, but after poking around their website, I pretty much wanted to try everything! Dr. Praeger’s has so so many different products ranging from veggie burgers, fish sticks, pancakes, and kid-friendly nibbles. Many of their products are also vegan and gluten free too!

Low-Fat Pasta Primavera

Low-Fat Pasta Primavera

Pasta Primavera means “Spring Pasta.” Thus, it’s a must-make for the season! I love pasta primavera because you can add any and all of your favorite vegetables and there is no right or wrong! Pasta primavera can be made in a couple of ways, some people just cook the veggies with pasta with no sauce (which is obviously healthier), and some like to make it nice and creamy. I decided to take the creamy version and lighten it up so we can have the best of both worlds!

Low-Fat Pasta Primavera

Another way to lighten the dish up is to use less pasta and load up on the veggies. You won’t feel cheated. This is a great dish to enjoy during Lent as well since it’s meatless, but if your family is anything like mine, some don’t consider a dish like this a full meal with no meat, so you can add chicken, shrimp, or salmon to make it heartier if desired.

Look at all the veggies!

Low-Fat Pasta Primavera