BHG Delish Dish

Stirring Up Ideas In The Kitchen

Recipe

Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake

 


Meagan Wied is the author and photographer at A Zesty Bite, where she showcases recipes, lifestyle and travel posts.  On her site you’ll find twists on classic, approachable meals that can be shared around the family table.  Meagan lives in Lubbock, TX with her husband, nephew, daughter, son and dog.

Quinoa Salad with Roasted Green Chilies 

At the beginning of every New Year people including myself are searching for healthy meal options.  Whether it is soup, salads, smoothies or entrees people want to find a good meal without having to sacrifice taste.

 

This Quinoa Salad has the flavor profile and healthy touch that people want this time of year thanks to the roasted green chilies, craisins, cilantro and homemade vinaigrette.  The original recipe called for green onions but with kids in the house I knew that I better opt out of them for this recipe because there would be no way to get that past their taste buds.  I felt like the craisins were a great addition to try and add a little color to this dish.  Plus my kids will devour this without thinking twice.

Quinoa Salad with homemade vinaigrette

I suppose if I’m promoting healthy recipes like this I probably need to get on the bandwagon and work on being more active this year as well.  I know its always hard to find enough time for everything in our daily lives, but not only is this recipe good for you….its a quick one as well.  Recipes like this one take away my excuse of not having enough time to workout.  Looks like I’ll be working on getting fit this year just like the rest of the world.

Quinoa Salad with Roasted Green Chilies

Check out the full recipe for the Quinoa Salad here.


Sarah Bates is the creator and author behind The Chef Next Door blog. She’s a passionate baker and home cook who loves sharing food with family and friends. A mother to two teenage sons, she keeps busy with school and sporting events, and loves spending time with family and friends. Most days you’ll find her in the kitchen creating new recipes, but she also enjoys shopping, reading, and spending time outdoors.

Milk Chocolate Hazelnut Pie

Happy Holidays! I’m Sarah from The Chef Next Door, and I’m so excited to be a guest here at Delish Dish today! I love to cook, but baking is my true passion, and over on my blog you will find lots of sweet treats. I also share quick and easy (and of course delicious!) meals for you and your family. Stop by when you get a chance and say hello!

Since I’m a baker at heart, it’s no surprise how much time I spend baking during the holidays. Whether it’s Christmas cookies to pass out to friends and family, or decadent pies and cakes for our holiday gatherings, I couldn’t be happier than when I’m in kitchen. I have a lot of recipes in my repertoire that I turn to year after year, but I also love coming up with new creations. The cherished family recipes are a must have, but who doesn’t love baking something brand new?

This Milk Chocolate Hazelnut Pie is a twist on BHG’s Dark Chocolate Pecan Pie. Pecans are a favorite around my house, but I also adore hazelnuts. They are crunchy, mildly bitter, and pair perfectly with the creamy milk chocolate. To make this pie, check out the original recipe here, then make these substitutions: use a store bought pie crust, one cup of milk chocolate chips in place of  the dark chocolate, and hazelnuts in place of the pecans. It’s the perfect holiday dessert!

Whether you’re hosting an elegant holiday dinner party, holding a gathering for friends, or you just want to make a delicious dessert for your family, this Milk Chocolate Hazelnut Pie is a definite must make this holiday season!


If you’re watching your waistline this summer, then let me introduce you to the beautiful, scrumptious world of lettuce wraps. It’s pretty simple, instead of using bread for a sandwich (or wrap), forgo the carbs and use lettuce. These special wraps can be made into any crazy combination your heart (or should I say stomach) desires. The fun part is experimenting with different recipes. Lettuce wraps are perfect for light lunch or an easy appetizer.

If you are looking for something with a kick…Then try these oven-fried Buffalo Chicken Lettuce Wraps by Sugar Dish Me. The breaded chicken mixed with quinoa, avocado, blue cheese and tomatoes are certain to keep your tummy happy long past dinner time.

If you are a die-hard bacon lover…Then make your BLT “protein style” with these BLT Lettuce Wraps by Jackie’s Happy Plate. Stuff crisp romaine leaves with applewood smoked bacon, a little mayonnaise and a few fresh tomatoes from your garden.

 

If all you really want to do is go to P.F. Chang’s and order the chicken lettuce wraps, but can’t spend the money right now…Then this Copycat P.F. Chang’s Chicken Lettuce Wraps recipe by Bobbi’s Kozy Kitchen is for you. Instead of worrying about a parking spot, you can enjoy this family-favorite in the comfort of your own home. Plus it’s ready in under 30 minutes!

 

If you are looking for a vegetarian option…Then these Vegetarian Lentil Sloppy Joe Lettuce Wraps by Foxes Love Lemons are a wonderful alternative. The rich (and hardy!) lentils are so satisfying, you won’t even miss the meat.

 

 

If you looking for something on the sweeter side…Then try these Korean Beef Lettuce Wraps by The Complete Savorist. Garnished with green onions and sesame seeds, this flavorful stir-fried beef is sure to be a crowd-pleaser.

 

If it’s seafood night…Then try out these Shrimp Lettuce Wraps with Peanut Dipping Sauce by Natasha’s Kitchen. With a special peanut sauce drizzled over tasty shrimp, it’s like a party in your mouth waiting to happen.

Consider serving lettuce wraps at your table this week! You’ll be surprised how fun (and easy!) they are to make.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.


Carrot Cake Cupcakes with Cream Cheese Frosting

Over the weekend, we, like many of you I am sure, had friends over for a barbecue. It was a mild day here in the Midwest and since we’d gotten a big bunch of carrots in our weekly CSA box, it was a perfect opportunity to make a batch of the classic Best Loved Carrot Cake—only in cupcake form. I adjusted the recipe to fit our small group of families and the results were amazing. The cupcakes were moist, flavorful, and a total hit with kids and adults alike.

Freshly baked Carrot Cake Cupcakes

The original recipe is a great one and I strongly recommend it if you’re looking for a classic cake to feed a crowd. But to make a dessert that’s a bit more kid-friendly and to feed a smaller crew of friends, here are the adjustments that I made:

  • Cut the original recipe in half. From that, I made 19 mini cupcakes. (It was still more than I needed, so I tucked a few in the freezer in a zip top bag for future use!)
  • I lowered the sugar and used just 1/3 cup coconut sugar.
  • I used 1/4 cup applesauce and 2 tablespoons oil, instead of the straight oil, to add flavor and nutrition.
  • I used half whole wheat and half all purpose flour.
  • I baked them in a greased mini muffin tin for 16 minutes.

The resulting cupcakes could actually be served as muffins—and I will be honest and say that we did eat a few that were leftover from our party with strong coffee the next morning!—but they are lightly and airy enough to be a delicious dessert. And topped with thick cream cheese frosting, the kids will never know they are eating veggies. My daughter always eats the frosting first when she has a cupcake, and I was worried that she’d be done with her dessert after that, but she went on to happily inhale the rest of it. (And she had one the following day, so I know it wasn’t a fluke!)

Carrot Cake Cupcakes without frosting

For the frosting, let an 8 ounce package of cream cheese soften at room temperature, then mix it until light and fluffy with 2 tablespoons honey and 1 teaspoon vanilla. It’s super easy, just sweet enough, and it tastes wonderful when paired with these Carrot Cake Cupcakes. We like this treat best when it’s chilled, which is great since they hold up really well in the fridge. (You’ll want to store any iced leftovers in the fridge as well.)

Get the original recipe for Best Ever Carrot Cake here.


Week of Farmer’s Market Recipes

Hi Delish Dish friends! I’m Laura Davidson, recipe developer and food photographer behind the food blog, Blogging Over Thyme. On my site, you’ll find seasonally inspired recipes that showcase fresh ingredients in a unique and creative way, as well as dishes that draw upon my experience as a professionally trained chef. In a nutshell, I strive to share yummy food without the frills, and just the teeniest amount of flair.

I’m honored and thrilled to post on BHG’s Delish Dish blog today and share this summer farmer’s market inspired asparagus-egg-prosciutto tart. It doesn’t get more seasonal or fresh than this!

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

The rapidly approaching summer months mean one thing and one thing only. Fresh farmer’s market vegetables and produce! Yes! In my humble opinion, it is the biggest highlight of the summer season.

One of my favorite things to do on the weekends is make a visit to my local farmer’s market. I’ll walk among the stands and grab whatever is catching my eye. There is nothing more beautiful or inspiring than fresh seasonal produce, not to mention the feeling of being able to support local farmers and businesses.

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Often times I’ll go home, glance at a few of my favorite recipes, and adapt them for whatever farmer’s market produce I picked up earlier that day. So when my friends at Better Homes & Gardens asked me to share my own summer farmer’s market twist on a BHG reicpe, I was immediately on board.

It didn’t take long for this gorgeous Asparagus-Egg-Prosciutto Tart with Spring Salad to catch my eye.

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

The recipe itself already had so many great things going for it. Puff pastry? YES! Runny eggs? Oh yeah. Italian prosciutto? Totally. Spring asparagus? My favorite!

To give the dish a summer twist, I made the following changes (don’t forget to check out the full ingredient list and directions here!):

  • Instead of serving the tart with a side salad (with the original Dijon honey vinaigrette), I topped the entire tart off with about a cup or so of fresh arugula tossed in a homemade basil vinaigrette!
  • Omitted the radish and fennel, and opted for garnishing the tart with more fresh basil and chives.
  • Substituted the crumbled goat cheese for shaved parmigiano-reggiano cheese. What else goes better with fresh basil than parmigiano cheese?

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

One of the ingredients I most look forward to seeing each summer is fresh basil! I can’t get enough of the stuff, and not a week goes by where I don’t try to incorporate it into at least one dish that comes out of my kitchen. I even love to use it in dessert, such as this strawberry-buttermilk panna cotta or ice cream

To make the basil vinaigrette, you just need to whisk together the following:

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 5-6 basil leaves, finely chopped
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Oh my gosh, it was tasty. The basil vinaigrette was the perfect summer touch, and the peppery arugula helped brighten up the entire dish.

If you can believe it, this tart could not be easier to prepare! It can be made in less than 45 minutes (thanks to the convenience of frozen puff pastry sheets) and is the perfect dish to serve at a summer brunch or dinner.

Bring on summer!

Asparagus Egg Prosciutto Tart with Summer Salad. A summer's farmet market inspired puff pastry tart that comes together in less than 45 minutes!

Don’t forget to grab the full recipe and instructions here. Enjoy!


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