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5 In food

How to make the ultimate steak charcuterie board

How to make the ultimate steak charcuterie board

With Father’s Day approaching I knew that I wanted to do something a little special. One of Rick and my dad’s favorite meals is steak and potatoes. Charcuterie boards are my love language and I’ve seen so many different fun combinations on pinterest when I saw the idea for a steak board! I took it for a little test drive last weekend and not only was it beautiful but delish as well! Here I’m showing you how to make the ultimate steak charcuterie board!

And scroll down to see a few other ideas for Father’s Day dessert and some gift guide ideas.

 

How To Make the Ultimate Steak Charcuterie Board

You will need:

  • a board – I like a large one like this on Amazon
  • steak (I chose rib eye and NY strip)
  • vegetables (I wanted lots of color so I did corn, peppers, onions and asparagus)
  • potatoes
  • fruit (I made a little salad of peaches, mozzerella, fresh basil and balsamic glaze)
  • nuts
  • bread
  • cheese
  • butter
  • any condiments (Think chimichurri, balsamic glaze, fig jam, … mmmmm)

 

How to assemble your board:

This is the fun part because there’s no right or wrong. The key is to pick quality ingredients and let them shine!

1.) Start by laying out your board.

2.) Allow your steaks to rest and then slice and place on the board.

3.) Add your veggies, potatoes and condiments. You can use little ramekins or bowls to keep them contained if you want too!

4.) Place your cheese and sliced breads next.

5.) Fill in any holes or gaps with your nuts and fruit.

 

The opportunities are literally endless and these are great for entertaining, date night, or when you just want to do something a little special.

For more board ideas, check out my summer burrata board

 

Serve with one of these tasty margaritas! Click here to check out 9 of the Best Margaritas!

For the perfect Father’s Day dessert, check out my Strawberry Cheesecake trifle. This is Rick’s fave!!!

For Father’s Day Gift Ideas click here to check out my Father’s Day Gift Guide with gift ideas he will actually want!

 

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how to make the ultimate steak charcuterie board

1 In food/ Recipes

Spring vegetable goat cheese quiche

Spring vegetable goat cheese quiche

This spring vegetable goat cheese quiche is the perfect dish to serve for Easter, Mother’s Day or your next brunch.  Serve with a side salad, some fruit and a cocktail and you’re guest will be wowed! Scroll down for my recipe.

Spring vegetable goat cheese quiche

Ingredients:

  • 1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
  • All purpose flour (for surface)
  • 4 eggs (plus 1 more for the egg wash for crust)
  • 1 cup of milk
  • 2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
  • 1 cup shredded cheddar cheese
  • 8 oz crumbled goat cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 tsp thyme
  • salt and pepper (I don’t measure, I just eyeball it)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan (I got this set of 2 on Amazon), pressing the edges. Bake according to directions on package and then let cool.
  3. In a large mixing bowl, whisk together eggs and milk.
  4. Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
  5. Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
  6. Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
  7. Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
  8. Let cool in pan for about 15 minutes prior to serving.

Spring Vegetable Goat Cheese quiche

 

For more brunch ideas check out these recipes:

My Red Velvet Waffles

Rose Elderflower Spritz

Peach Arugula Salad

For Easter inspo check out:

My Bunny Bait

Easter Basket Ideas

DIY Decoupage Eggs

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Spring Vegetable Goat Cheese Quiche

0 In weekly meal plans

Week of 3/1 Meal Plan

Week of 3/1 meal plan

This week’s meal plan featuring our family favorite recipe for Taco Pizza to spice up your Taco Tuesday!

Monday

Healthy lo mein

Tuesday

Taco Pizza

Wednesday

Crockpot chicken marsala

Thursday

Butter garlic herbed steak foil packets

I saw this recipe floating around my facebook and I can’t wait to try it! Can you tell I’m ready for warmer weather?

Friday

Pizza night!

Saturday

Rick’s cooking 🙂

Sunday

Dinner at mom & dad’s

 

 

4 In food

Tomato Spinach Tortellini Soup

Tomato spinach tortellini soup

I have been on a soup kick lately and this is one of my family’s favorites! Creamy tomato spinach tortellini soup is warm and comforting and perfect served with a big crusty piece of bread. Plus, I love the leftovers the next day for lunch!  (Tip – for leftovers, add a little more broth as the pasta soaks up much of the liquid).

I never measure when I cook, so I tried my best to get you guys the correct measurements 🙂

Nicolle’s creamy tomato spinach tortellini soup

Ingredients:

  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 can of crushed tomatoes (28 oz)
  • 4 cups of vegetable broth
  • 4 cups of baby spinach
  • 2 bags of frozen cheese tortellini
  • 1/2 cup heavy cream
  • 2 Tbsp fresh basil chopped
  • Crushed red pepper, to taste
  • Freshly grated Parmesan cheese, to taste

 

Directions:

  1. In a large pot, heat 2 Tbsp olive oil. Add garlic and onions, cooking down until the onions are translucent.
  2. Stir in crushed tomatoes and vegetable broth and bring to a boil.
  3. Add spinach and tortellini, stirring until combined. Reduce to a simmer until tortellini cooked through.
  4. Top with heavy cream and stir until combined. Season with salt, pepper, fresh basil and crushed red pepper.
  5. Sprinkle with freshly grated Parmesan cheese and serve.

Tomato spinach tortellini soup

Tomato spinach tortellini soup

For more soups check out,

My Medicine Ball Chicken Noodle Soup

You may also like my crockpot butternut squash soup. Click here for the recipe.

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Tomato spinach tortellini soup