Friday, May 17, 2013

Easy Roasted Sugar Snap Peas

Sugar snap peas are a wonderful spring treat for us.  When in season, my daughter has them almost everyday as a part of her lunch.  We usually love to snack on them raw, but this roasted version is fantastic!  It takes just a few ingredients and only a few minutes to make.  They pair nicely with a wide variety of main courses from pastas to burgers and more.  Simple and delicious, what more can you ask for?  :)


10 oz fresh sugar snap peas
1 Tbsp olive oil
salt and pepper to taste
3 Tbsp shallots, minced
1 tsp fresh thyme (or 1/2 tsp dried)


  1. Preheat oven to 450 degrees.
  2. Place the sugar snap peas in a single layer on a rimmed baking sheet.  Drizzle the olive oil over them and toss to coat evenly.  Season with salt and pepper to taste.  Top with the shallots and thyme.  
  3. Bake for about 8 minutes until tender but still firm.  

Wednesday, May 15, 2013

Crispy Cheesy Mushroom Taquitos


This recipe is another amazing find inspired by Mia at Mia's Domain.  She has such amazing recipes that always inspire me.  I took her taquito recipe and tweaked it to fit my taste for slightly cheesier and spicier fare.  This is a favorite dish of my husband and both kids love it too!  This makes a large batch because we always enjoy it two nights in a row.  The filling can be made earlier in the day, leaving the dinnertime rush less stressful.  These taquitos are packed with mushrooms which are loaded with vitamin D, B vitamins, selenium, potassium, and fiber.  They also pair amazingly well with my Pico de Gallo!


14 flour tortillas
2 Tbsp olive oil + about a 1/4 C
24 oz button mushrooms, thinly sliced
1 large red onion, chopped
3 Tbsp minced garlic
1/4 C cream cheese
1 C ricotta cheese
1 C freshly grated Parmesan cheese
cayenne pepper, to taste
salt and pepper


  1. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.  Add the onion and cook until tender, about 5 minutes.  Add the garlic and mushrooms and season with salt and pepper.  Cook until mushrooms have released most of their juices, about 10-15 mins.  If there is a lot of liquid, drain some of it.  Add the cheeses and stir to combine.  Remove from heat and allow to cool.  
  2. Preheat your oven to 400 degrees.
  3. Fill each tortilla with about 1/4-1/3 C of the mushroom filling.  Sprinkle evenly with cayenne pepper to taste.  Roll up the tortilla and secure with a toothpick. 
  4. Arrange all the tortillas on a baking pan that you have sprayed lightly with oil.  Brush the tortillas with the remaining olive oil and bake until crispy and golden, about 10-15 minutes.  Flip them over, brush again with olive oil and bake another 10 minutes.  Serve with Pico de Gallo and enjoy!

Adapted from Mia's Domain

Monday, May 13, 2013

Weekly Menu

Happy Monday!  I hope all the moms out there had a wonderful Mother's Day!  We spent it at Legoland with my sister and her family.  It was a wonderful way to spend the day with my family.  Something else that made the weekend special was finding out my local farm had their fresh garlic!!  What a surprise and a treat!  That meant our favorite pasta was in order for sure!  Along with the garlic we picked up some romaine, spinach, kale, carrots, sugar snap peas, and strawberries.  With this lovely assortment of food, we will be making the following this week:

  • Mashed Avocado and Chickpea Sandwich with Roasted Carrots
    • using the spinach, left over sweet Maui onion, and carrots

  • I will be making my Rainbow Smoothie for some lunches
    • using the spinach, kale, carrots, and remaining beets from last week