Lemon Cheesecake Mousse

If there’s one thing that I really love – it’s a super simple no-bake dessert. When I saved this recipe on Pinterest a few weeks ago, it stuck with me in the back of my mind. It must have struck a chord with you guys too, as it got quite a few re-pins!

Just a few minutes to whip it together, some chilling time in the fridge, and we had a delectably fluffy and rich dessert – with a hefty dose of lemony flavor. I used lemon Jell-O as well as some fresh lemon juice and zest to really brighten up the one-note flavor that box gelatin often has. Worked like a charm.

Also, instead of the ubiquitous frozen tub of whipped topping that often is included in no-bake desserts, I opted for fresh homemade whipped cream – always a welcome change in a recipe as far as I’m concerned.

Topped off with some fresh berries and a sprig of bright green mint, it’s the ideal dessert to enjoy on the back porch as the weather warms up.

I’d also like to take this opportunity to announce that I’m now a Rodelle Brand Ambassador! I’ve long been a fan of their vanilla products, and look forward to working with them in my kitchen to create more sweet treats to share with you guys. Stay tuned!

broccolislaw

Have you guys hopped on board the spiralizer bandwagon yet? I hadn’t, but have wanted to for quite some time. So when OXO reached out to me to give their new Countertop Spiralizer model a try, I was happy to oblige.

I opted for the the standard zucchini noodle to get my “feet wet”, and then quickly found myself spiralizing everything I could get my hands on. It’s so much fun to use! Couldn’t be any easier to clean or store, and has three different blades for a plethora of slicing needs. spiralizer

Like curly fries! I’m trying to think on the healthy side – but it’s hard to deny the fact that for me this is groundbreaking. Curly fries. Sprinkled with Old Bay. From the comfort of my own home. Ya heard?

Of all the things I passed through this little gadget last week, I think I had the most fun with broccoli stems. I always felt so bad tossing them in the trash on the regular, so believe me when I say it felt so good to make this delicious, crunchy, and tangy slaw with those big green stalks!

What a great way to stretch a buck, and good for you to boot! I mixed with some shredded green and red cabbage, as well as some shredded carrot for a little additional crunch and pop of color. Would be the perfect addition to any potluck party table.

Disclaimer: This post is sponsored by the good folks at OXO. As always, all thoughts and opinions are my own.

Garlic Herb Salt

Back at Christmas time I bought an insane amount of pre-peeled garlic due to poor grocery shopping planning, and needed something to do with it. I’d remembered a recipe they’d talked about on The Splendid Table a while back for homemade seasoned salt using fresh garlic, and decided that since I had a plethora of the stuff that I needed something to do with…this was the perfect opportunity to try out said recipe.

You guys, it’s been pretty much the only seasoning I’ve used since then – save chili powder and cumin. Not a meal goes by that I don’t find myself dipping into the stuff. I keep a mason jar curing of it at all times, just because it’s so perfect to use on everything – any protein under the sun, to any vegetable or starch you can throw at it! It really heightens the flavor of whatever it is you use it on, without overwhelming it…which many store-bought seasoning blends tend to do!

I roasted the garlic first – to intensify and deepen the flavors. Then, toss it into bunch of salt along with some freshly chopped herbs. Any mix of your favorite will do – I’ve been using rosemary and thyme recently, just because it’s been pretty readily available during the cold months.

However now that it’s warming up and I’m starting to think about my herb garden – I’m looking forward to experimenting with different blends of herbs this season. I also think that bit of citrus zest would also be a welcome addition to the party! Or maybe a smidge of lavender for an Herbes de Provance twist? Have fun with it, you can’t mess this one up!

Source: adapted from The Splendid Table

Fresh Strawberry-Vanilla Bean Sundae Topping

While we’re still trying to fight off winter, spring has already sprung in some of our sunshine states like Florida and California. When I you start to see fragrant strawberries from these states popping up in your stores, you know that warmer days are right around the corner. At least, that’s what I’ve been trying to tell myself…

There are few things better in life than a perfectly red, ripe strawberry. When I buy them, I can always be counted upon to eat at least half of the clamshell package on the way home. So I’ve learned my lesson and usually buy two, just to be on the safe side. As much as I love to eat them “as-is”, it’s so much fun to cook and bake with them in the kitchen!

Cake. Cupcakes. Ice Cream. Vodka. Margaritas. Salad. Salsa. Syrup. You name it – I’ve made it! But one thing that was conspicuously missing was a good homemade strawberry sauce. Which, oddly is probably the easiest of all of those things to make. Fresh strawberries cooked down with a bit of sugar and a vanilla bean. Heaven over a bowl of yogurt and granola in the morning, or a scoop of vanilla ice cream in the evening…

Look for berries that are a deep red in color, but most importantly – smell them! Good strawberries are extremely fragrant. That’s usually my rule of thumb for most fruits, actually – the better it smells the better it’ll taste. So, keep your sniffer in mind the next time you’re in the produce aisle!