Recipe Roundup

Hello! Are you getting ready for an Easter Sunday feast? If you are, I have a recipe roundup featuring some excellent looking recipes I hope to make, but haven’t gotten around to yet. If you need an idea – check out these sites for wonderful looking recipes. All the photos are from the sites listed below the picture. Click the picture or the blue link and enjoy clicking over!


For an appetizer, try this creamy Avocado Feta Dip from Two Peas and their Pod. Those are two of my favorite tastes. This would be a lighter appetizer before you dig into the main meal.


BAKED falafel? Please just deliver this to my front door. This would be a great meal for any vegetarian guests. Or just dinner anytime. These look wonderful and I love the photos. To top it off, this Baked Falafel is served with Spicy Feta Yogurt Dip from How Sweet Eats.


I don’t really know of anyone who doesn’t like granola. These Granola Cookies from Rhubarb and Venison make it easy to add your favorite granola to the cookie base. She is a great fellow ND blogger with wonderful recipes.


Caprese dip? Sign me up. All my friends know I love caprese anything. This Hot Caprese Dip from Heather Christo is begging to be scooped up with some crunchy pita chips. What a great appetizer.


What is better than spring-like cupcakes? Well, Fruit Filled Lemony Cupcakes from Love and Olive Oil. What a great surprise for your guests to bite into these. This is the perfect time of year for these flavors.


Having brunch for Easter? I have you covered there too with a couple of ideas. This Lemon Poppy Seed French Toast from The Sugar Hit would go great with the cupcakes above with the similar tastes. This French Toast would surely impress your guests.


Another brunch idea! These tacos would be a hit with kids, but I personally think they look wonderful for any spring breakfast. These Pancake Berry Tacos from Driscoll’s would be easily customizable and you could make and freeze the pancakes in advance. Yum!


Why is Chex Mix so addicting!?! Debbie from Debbie’s Midwestern Kitchen made PB&J Chex Mix! I eat peanut butter and jelly every week a few times for breakfast and would devour this twist on the popular snack mix!


Going for some Asian flavors at your meal? How refreshing and light does this Pepper Chicken with Cashew Stir Fry from The Little Kitchen look? I love stir fry meals – so easy to throw in any of your favorite flavors.


The stunning strawberry filled cake would definitely impress your guests. I think this could be fairly easily pulled off if you have some experience with layer cakes. Ribbon Cake with Strawberries from Something Swanky could be customized using any flavors of cake, filling and frosting.


If you maybe don’t have the most expertise in the kitchen, but you want something impressive to serve, try these Slow Cooker Turkey Sloppy Joe Stuffed Baked Potatoes by Mountain Mama Cooks. The slow cooker will help you with your time management while you prepare all the toppings for a pleasing and easy meal kids and adults will both like.


One final dessert. Strawberries are IN season and are begging to be put in this super simple Strawberry Tart from Closet Cooking. You really don’t need to be a pro in the kitchen to pull off this stunning dessert.

I hope you liked this recipe round up. Have a great Easter. Enjoy!

Posted in Feisty Eats, FeistyLife, Misc, Other sites | Leave a comment

Chicken and asparagus stir fry

This time of year you will see asparagus on sale at every supermarket. This most definitely means spring is here (we can’t really tell by the weather lately) and I buy asparagus practically in bulk. It is super healthy and I love the taste. Here is a supper featuring asparagus and it comes together for a quick week night meal. We both really enjoyed this dinner.


This dish has sweet, tart and salty hints throughout.


Chicken and asparagus stir fry, barely adapted from Skinny Taste, serves 2


  • 12 oz. boneless, skinless chicken breast, cut into 1-inch cubes
  • Salt & pepper, to taste
  • 1/2 cup water
  • 1 tsp. red pepper flakes
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp. olive oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1/2 tsp. ground ginger
  • 3 tablespoons lemon juice
  • fresh black pepper, to taste

Lightly season the chicken with salt and pepper. In a small bowl, combine water, red pepper flakes and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick pan or wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the pan and mix well, remove from heat and serve. Top with sriracha and more soy sauce if desired.


I marinated my chicken overnight in a raspberry vinaigrette I had on hand. This isn’t necessary, but it was definitely detected taste-wise and went well with the lemon juice in this dish. If you have this on hand, I recommend marinating it overnight.


We devoured this dish. It was tasty and would pair well with more veggies or rice. Enjoy!

Posted in Main Dish | Leave a comment

No bake peanut butter cookies

Please tell me these cookies were a staple when you were growing up? We actually usually ate the ones with cocoa in them but these bring back memories, man!


These sugar bombs come together in mere minutes and make a great after school snack for kids. Or after dinner treat for an adult with a sweet tooth. They store great in the freezer and even taste better(?) straight out of the freezer.


No bake peanut butter cookies, adapted from, makes 4-5 dozen

  • 2 1/2 cups sugar 
  • 3/4 cup butter
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup peanut butter
  • 5 cups quick-cooking oats

In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for a full 90 seconds. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoon or tablespoonfuls onto waxed paper. Let cool until set.


You will want to scoop these cookies out right away. They will set up as they cool.


If you want them more “runny” just subtract a half cup of oats. Enjoy!

Posted in Cookies, Dessert | 2 Comments

Buffalo Chicken Dip

I can’t believe I haven’t posted a buffalo chicken dip recipe yet. It is one of our favorites though I rarely make it as it is quite unhealthy, but so good. Here is how I make mine – I know there are a ton of variations out there.


This is a pretty orange dish so I like to garnish it with some celery and or green onions. The orange hue is from wing sauce and cheese.


Buffalo Chicken Dip

  • 8 oz. cream cheese, softened to room temperature
  • 10 oz. shredded chicken breast or canned chicken (I had leftover buffalo chicken I was using)
  • 1/2 heaping cup buffalo sauce
  • 1/2 cup Ranch dressing
  • 2 cups cheese – I used taco for a little additional spice
  • 1-2 ribs celery (including leaves), chopped
  • 4 green onions, chopped
  • Tortilla chips or crackers for dipping

Garnish with celery, celery leaves and green onions.


If you can handle the heat – this dip is great served in a halved, seeded jalapeno and baked for about 25 minutes.


Baking the jalapenos and seeding them really takes most of the bite out – these would be great at a party.


For those wanting a bit milder of a bite – this is what the finished dip looks like. This will always disappear quick at a party. Serve with Chicken in a Biskit crackers, tortilla chips or fresh veggies. Enjoy!

Posted in Appetizer | Leave a comment

Honey Chipotle Chicken Salad

This is a salad I could eat every, single day. It’s good. I just CRAVE salads when the weather warms up even slightly. This is a winner!


It has all my faves: sweet, spicy, salty and juicy.


Kind of a creepy picture but guess what? I won this hat AND a $25 gift certificate to my favorite store in Hazen – Krause’s Market! Score! I will have no problem using that up!


Honey chipotle chicken salad, based on this recipe, makes 2 huge salads

1 pound boneless, skinless chicken breasts
Salt & pepper
1 Tablespoon olive oil
3 chipotles plus adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

6 cups salad
1 Roma tomato, seeded and diced
1/4 cup torn fresh cilantro
4 green onions, sliced
1/2 avocado, sliced
1/2 lime, juiced
Chipotle hummus
Crushed pretzels (I like the pub pretzels sold at Krause’s)


Add the chicken breasts to a baking dish and season with salt and pepper. In a bowl, whisk together the olive oil, chipotles, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or preferably overnight.

When you’re ready to make the salad, preheat the oven to 400. Bake in a baking dish for as long as needed, depending on the size of your chicken. Mine took about 45 minutes. Alternately, you could grill them or cook in a skillet.

To make the salads, add the greens in a large bowl and top with tomato, cilantro, green onion and avocado squeezed with lime juice. Add the chicken on the salad and top with chipotle hummus as your dressing and pretzels as croutons.  


See what I mean? This chicken is so good Winston is trying to eat it off the counter. Of course, he’d eat anything so that isn’t saying much.


The chipotle glaze on this is just wonderful. I think the spice is taken away a bit by adding the avocado and tomatoes. I’ll be repeating this recipe this summer for certain. Enjoy!

Posted in Main Dish, Salad | Leave a comment

Browned Butter Molasses Cookie Bars

Browned butter makes everything better. It’s science. It imparts a deep, nutty flavor that is just so hard to resist. I made these bars for a bake sale and it took a lot not to pack them up for myself!


These are sturdy and chewy and if you like molasses cookies, these are definitely for you.


Browned Butter Molasses Cookie Bars, only slightly changed from Picky Palate


  • 2 sticks unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 bag chocolate chips


  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper.
  2. Melt butter in medium saucepan and let cook/bubble until browned and golden. Remove from heat and let cool for 15 minutes.
  3. Place browned butter and sugars into a large mixing bowl or stand mixer. Beat until combined then add eggs, molasses and vanilla, mixing until well combined. Slowly stir in Gold Medal all-purpose flour, baking soda, salt, ginger and chocolate stars or chips. Stir until combined then transfer to prepared baking dish spreading evenly. Bake for 30-33 minutes, or until baked through. Let cool for 30-60 minutes before cutting into squares. Serve room temperature or chilled.


The dough is thick and smells wonderful.


You probably noticed I made these with the holiday chocolate chips that are red and green. They usually go on clearance after the holidays for about $0.99. Snatch them up! They are perfectly fine to use as you can see by the expiration date. Trust me, the bars will still get eaten!


Before and after. I love using parchment so you can just lift those puppies out and cut them up with ease.


Gooey middles when they are still slightly warm. Enjoy!

Posted in Baking, Dessert | Leave a comment

Avocado toast

I know there is a billion ways to have avocado toast and this isn’t really a recipe. But if you need a quick idea for a pre-workout meal or even a snack, try this idea.


  • One slice of toast
  • 1 Tbsp. chipotle (or any flavor) hummus
  • 1/4 smashed avocado, juiced with a bit of lime juice
  • 3 slices of Roma tomato
  • 1 boiled egg, sliced
  • Salt & pepper to taste

Enjoy! Healthy, nutritious and delicious.

Posted in Breakfast, Veggie | 1 Comment