Recipes

Summer Brunch Recipes // Peas with Bacon Side Dish

4 · Sep 8, 2015 · 1 Comment

Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.

Who’s ready for a beautiful summer brunch?

In the last little bit, I’ve shared some of my favorite brunch dishes. First, we have the Lemon Drop Crêpes…

Followed by a savory Summer Vegetable Frittata…

Today… To round off the entire meal, I’m sharing a perfect side dish, Peas with Bacon…

To me, fresh peas just scream summer. I’ve loved peas my whole life. I know they are one of those love-em-or-hate-em foods, but I LOVE them. I have fond memories of my mom giving me little bowls of frozen peas to snack-on while she was making dinner when I was little.

For this menu, I thought a nice peas dish would round out the menu nicely. I’m keeping it simple with just a few basic ingredients.

Peas with Bacon

1 10 oz. package of fresh or frozen peas

1 tablespoon I Can’t Believe it’s Not Butter®

1/2 of a small white onion diced

3 pieces of thick cut bacon (feel free to substitute with turkey bacon as a lighter option!)

Cut your bacon into small pieces called lardons and cook in a medium sauté pan over medium heat until fully cooked. Remove the bacon and drain the remaining bacon grease. I also wipe the pan out with a paper towel to remove as much of the bacon grease as possible. As much as I love to have the bacon in this and many other dishes, I don’t want to use the bacon grease as the fat to cook my food in. Any kind of animal fat is full of saturated or trans fat that we don’t really need in our diet, but that doesn’t mean that we shouldn’t have any kind of fat.

When I am planning out meals for my family, I look for ways to add good fats to our meals, such as plant-based fats like avocados, sunflower oil, almonds (which contain omega-3 ALA) and salmon (which contain omega-3 EPA/DHA fatty acids). I’ve found one of the easiest ways to incorporate some of those good fats is to use I Can’t Believe It’s Not Butter® to my meal planning. I Can’t Believe It’s Not Butter® has 40% fewer calories and 70% less saturated fat than butter per serving. Not to mention, it has no artificial flavors, no artificial preservatives and no partially hydrogenated oils. It has non-GMO sourced ingredients, it’s cholesterol-free with 0 grams of trans fats per serving plus so much more! Now that’s the kind of good fat that I want my family eating. You can find out all kinds of good stuff about I Can’t Believe it’s Not Butter® HERE.

With all that… I took out as much bacon grease out of my pan as possible and replaced it with I Can’t Believe It’s Not Butter®. I let the I Can’t Believe It’s Not Butter melt in the pan and then add the onion and let it sweat.

After a minute or two I add the peas. If you are using fresh peas make sure you steam them first.

Sauté the peas for 3-4 minutes in the onion and I Can’t Believe It’s Not Butter add salt & pepper to taste. When the peas are cooked through, add your bacon and give it a toss.

Add to a serving bowl and top with a dollop of I Can’t Believe It’s Not Butter & chives if you have them on hand…

This tasty side-dish rounds out our summer brunch menu. All you need to complete the menu is to add some fresh fruit and a tasty drink like my Herbal Tea Lemonade and it will be lovely!

One serving (1 Tbsp.) contains 295mg of omega-3 ALA, which is 18% of the 1.6g daily value for ALA

I Can’t Believe It’s Not Butter! sources ingredients that are not genetically modified. However, in the field-to-tub journey of making our buttery spread there is some contact with genetically modified vegetable oils, resulting in a small amount in this product.

Pineapple Coconut Scones Recipe // Dairy-Free

7 · Sep 3, 2015 · Leave a Comment

+ This Pineapple Coconut Scones Recipe brought to you by the folks at Crisco +

I adore scones. I mean really, what’s not to like? It’s like a sweet biscuit with a bit of a crunchy exterior and soft, fluffy interior. It’s a sweet addition to any breakfast or brunch. Not to mention that scones can be a blank canvas for all kinds of flavor profiles.

I’ve had blueberry, chocolate, raspberry, strawberry, cinnamon sugar scones in my life and I’m sure there are many more variations out there. After my recent trip to Hawaii, I thought a pineapple coconut scone would be LOVELY!

After doing a little playing around, I thought I would also make my pineapple coconut scones dairy-free.

WHAT’S that you say… You can’t even image your scones without their creamy buttery base? I’m telling you it’s possible. Not only possible, but scrumptious! The secret, I use Crisco Organic Coconut Oil instead of butter and rich Coconut Milk instead of cream. Crisco Organic Coconut Oil is PERFECT for this application, because it stays firmer than most coconut oils which is a must when baking goodies such as scones. I also love that it is certified organic and non-GMO. Crisco Organic Coconut Oil is an easy substitute in recipes calling for butter, margarine, and other oils, making it a go-to pantry staple. It has no coconut aroma or flavor, offering maximum cooking versatility without changing the taste of your food. Plus, I love that it is a better fat for your body than traditional animal fats.

Looking for more Crisco inspiration? Visit the Crisco Heritage Kitchen a hub dedicated to all things food, tradition and family, where generations of home cooks can gather and discover tried-and-true fresh summer recipes with this seasons bounty that will delight and inspire.

Pineapple Coconut Scones

Want to watch how I make my pineapple coconut scones? Here’s a quick video showing the entire process…

Pineapple Coconut Scones from Heather Thoming on Vimeo.

It truly couldn’t be any easier. The other secret is using Self-Rising Flour.

I found those fun dried young pineapple that looks like flowers at Trader Joe’s. I thought they really added to the presentation and taste of the overall scone, but they aren’t a deal breaker by any means if you can’t find them.

Pineapple Coconut Scones Recipe

Pineapple Coconut Scones // Dairy-Free

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

These tropical scones are perfect for any breakfast or brunch table. Packed with all kinds of tropical goodness and thanks to Crisco Organic Coconut Oil they are also DAIRY-FREE.

Author: Heather // WhipperBerry

Serves: 11-12

Ingredients

2 cups SELF-RISING flour
½ teaspoon salt
¼ cup Crisco Organic Coconut Oil
1 cup crushed pineapple
1 tablespoon + 1 teaspoon sugar
3-4 tablespoons Coconut Milk
½ cup sweetened shredded coconut
1 egg
GLAZE
1 cup powdered sugar
1 pinch of salt
1½ tablespoons pineapple juice

Instructions

Pre-heat oven to 425˚
In a large bowl, add the flour, salt and coconut oil. Cut the coconut oil into the flour with a pastry cutter or two knives.
Add the pineapple and coconut milk. Mix until just combined.
Mix in shredded coconut until combined. Make sure not to over mix.
Place on a floured surface and shape into a disk about 1 to ½ inches thick. Cut out with a biscuit cutter or just cut into wedges.
Place on a parchment lined baking sheet.
Brush an egg wash onto the top of the scones and then add a light layer of sugar on top.
Bake in a 425˚ oven for 10 minutes.
While the scones are baking, mix up the glaze.
In a small bowl, add powdered sugar, salt and pineapple juice. Stir until the sugar and juice turn into a smooth glaze.
11 If you are garnishing with dried young pineapple. Add them to the tops of the scones in the last two minutes of baking.
12 Remove the scones from the oven and brush the tops with the pineapple glaze.
13 Serve warm, or store in an air tight container for a day or two.

*Disclosure: As a participant of the Crisco Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.

Vegetable Frittata

0 · Aug 31, 2015 · Leave a Comment

Compensation for this post was provided by Unilever via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Unilever or AOL.

Not too long ago, I shared my love of all things brunch!

I shared one of my all-time favorite breakfast treats… Lemon Drop Crêpes.

Little did you know, that post was just the beginning. I’ve been working on creating a fabulous summer inspired brunch menu that is perfect for celebrating this time of year.

I adore summer. There is just something special about this time of year. The warm weather, trips to the lake, sleeping-in and farmers markets. I LOVE spending the morning at the farmers market and running home with my bounty to create a fun meal for the family.

We love eggs here in our house. We typically have some type of egg dish for dinner at least once a week. Eggs are a fantastic source of protein and paired with good fats, they make for a fantastic meal! When I was working on this summer brunch menu I knew I had to incorporate a tasty egg dish. I came up with a lovely Summer Vegetable Frittata.

What is a frittata? It’s kind of like an oven baked omelet. You add your favorite ingredients to an oven-safe skillet. Top it with an egg mixture, lightly start the cooking process on the stove and then finish it off in the oven. They are super quick and simple to make.

For this recipe we start with some simple fresh ingredients…

Summer Vegetable Frittata Recipe

9 eggs

1/3 cup of whipped chive cream cheese

2 tablespoons heavy cream (feel free to substitute with skim milk as a lighter alternative!)

salt & pepper

1 1/2 cups of shredded Italian cheese blend

2 tablespoons + 1/2 teaspoon I Can’t Believe it’s Not Butter®

1/2 small white onion

1 cup asparagus

2 cups grape tomatoes

1 lemon

1 bunch of chives

1 tablespoon feta cheese

When you are putting together a dish like this, you want to make sure that your ingredients are fresh and nutritious . Have you thought much about the fats that you use when cooking lately?

We need some type of good fat in our diet… We ALL do! Good fats are a source of energy and essential fatty acids your body can’t produce on its own. When I was putting together this frittata recipe, I used I Can’t Believe it’s Not Butter® as the fat that I used to sauté my vegetables in.

I tend to stick with I Can’t Believe it’s Not Butter® because I know that it’s provides good fats. It has 40% fewer calories and 70% less saturated fat than butter per serving. Not to mention that it has no artificial flavors, no artificial preservatives and no partially hydrogenated oils. It has non-GMO sourced ingredients and it’s cholesterol free with 0 grams of trans fats per serving.. That exactly what I’m looking for when I’m cooking for my family!

Instructions

Preheat your oven to 350˚.

In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese.

Whisk together and set aside.

In a oven-safe skillet over medium heat, add 2 tablespoons of I Can’t Believe it’s Not Butter®. Once the I Can’t Believe it’s Not Butter® has melted, add your diced onion and sauté for 3-4 minutes over medium heat. Add the asparagus and cook for another minute and a half.

Next, add 1/2 of your tomatoes and sauté for 1 minute. Reserve the remaining tomatoes for a garnish.

Pour in the egg mixture and cook just like you would scrambled eggs for 1 minute. This give the frittata a little body and helps the veggies to stay suspended in the dish rather than just fall to the bottom of the pan.

After one minute, add the remaining cheese to the top and place in a 350˚ oven for 15-20 until it look just set.

Remove the frittata from the oven and let rest for 10-15 minutes.

In the meantime, prep your tomato salad garnish. In a small microwave safe bowl, melt a 1/2 teaspoon of I Can’t Believe It’s Not Butter®. This should take no more than 20-30 seconds. Add the remaining halved tomatoes to the bowl along with a tablespoon of fresh squeezed lemon juice, salt, pepper & 1 tablespoon of freshly chopped chives. Once the frittata has rested, add your tomato salad & feta cheese to garnish and serve.

Tomato Galette + Pie Crust 101

3 · Aug 25, 2015 · 1 Comment

Summer just isn’t Summer without a bountiful harvest of tomatoes of all kinds. I know, I know… You’re either a lover or a hater. I find myself in the LOVE category. Salads, tacos, life in general, isn’t complete without tomatoes. The only issue I find is finding the time to try all of the amazing tomato recipes during the summer bounty.

If you’ve been following me for some time, you’ll know that I LOVE pie making. I’ve been good friends with pie crust for some time. Here is a post highlighting all of my favorite pie crust tips and tricks. Some people think that pies are just for the holidays and typically are only for sweet types of pies or galettes. NOT TRUE! It’s also not just for your grandmother’s turkey pot pie. You can make all kinds of savory treats with a mean pie crust. For example, my Tomato Galette.

What’s a galette you ask! Well, it’s a fancy term for a free form pie. You don’t use a pie plate, you just fold up your crust over whatever filling you have and voilá, you have a free form pie. First I start with my crust. I whip that up quickly with a few simple ingredients; flour, Crisco, salt, vinegar, one egg & ice water. The key is to keep all of your ingredients as cold as possible. I use Crisco All-Vegetable Shortening Baking Sticks when I bake and I will cut it up into cubes and then place them into the freezer for 20 minutes so they get nice and cold. Temperature is key to great pie crusts. Butter Flavor and All-vegetable Crisco® Shortening and Baking Sticks deliver higher, lighter-textured baked goods and have 50% less saturated fat than butter and zero grams trans fat per serving.

Once my crust is made, I chill it in the refrigerator for 20-30 minutes while I put together the filling for my galette. First I caramelized onions in Crisco Sauté Solutions Olive Oil Blend Stick with a little salt and a dash of sugar to help them caramelize. Then I mix my cheese filling. That’s a mixture of cream cheese, ricotta, parmesan cheese and some dried Italian herbs. Slice up some tomatoes and you’re all set to assemble. Once it’s baked, I drizzle with some Crisco Extra Virgin Olive Oil, add some fresh basil and it’s all set. Crisco® Extra Virgin Olive Oil uses the highest quality olives available to help enhance your cooking; available in three flavorful varieties 100% Extra Virgin, Pure and Light Tasting Olive Oil.

Here’s a video I put together that will help you make pie crust your grandmother will love AND you get to see how I put together my tomato galette.

Looking for more great recipe inspiration? Visit The Crisco Heritage Kitchen, a hub dedicated to all things food, tradition and family, where generations of home cooks can gather and discover tried-and-true recipes that will delight and inspire.

Tomato Galette + Pie Crust 101 Recipe