Spring Veggie Breakfast Mini Pizzas

Spring Veggie Mini Breakfast Pizzas

It looks like I’m still in putaneggon-everything mode. But this time, I put eggs on pizza. Which means we can eat it for breakfast, right? Right.

Spring Veggie Mini Breakfast Pizzas

 

(I mean, if we’re being honest, it’s not like removing the eggs would really deter me from eating this for breakfast. Buuuuuut whatever).

Spring Veggie Mini Breakfast Pizzas

Also, this pizza is in mini pizza form. So that everyone gets their own breakfast pizza. And every pizza gets its own ooey-gooey egg on top. And you don’t have to share.

Spring Veggie Mini Breakfast Pizzas

I happen to be a big fan of gruyere, but it you want a milder flavor you can substitute mozzarella or goat cheese or even white cheddar to customize the pizza to your tastes. Kyle wasn’t in love with these pizzas (I think it was a combo of not loving gruyere + being weirded out by the fact that I handed him a pizza with an egg on top because why) but I actually really liked them, so here we are. If eggs on pizza weird you out too, just leave them off! The cheese + pesto + veggie combo is great on its own – and it’s the perfect way to celebrate all the produce that’s rolling in as the weather warms up!  [Read more…]

Lemon Chipotle Mussels

Lemon Chipotle Mussels

Theeeeeeeeeeese mussels. I love them. Love love love love love.

Lemon Chipotle Mussels

There’s just something about mussels that can’t be beat.

Or, maybe more accurately, there’s something about the broth you end up with after you make mussels that can’t be beat.

Lemon Chipotle Mussels

This particular broth is garlicky, spicy, delightfully lemon-y, and gets a nice pop of flavor from fresh cilantro. And, like pretty much every other recipe I’ve ever shared with you ever, I’m totally obsessed with it.

Lemon Chipotle Mussels

I was also feeling like a speedy, easy (healthy? ish?) recipe was in order after this super-decadent carbonara from the other day. And these mussels come together SO QUICKLY, which is awesome.

Lemon Chipotle Mussels

 

Quick recipes are also my jam lately because I’ve been on something of a Buffy (y’know, the Vampire Slayer) Netflix binge (“binge” might be a bit generous…it’s more like I fell into a vortex) this week (HOW have I never seen this show before?!) so I can basically only stand to be away from my computer for a few nanoseconds because I’m only on season two and WHAT IS UP WITH ANGEL and sometimes you just can’t deal with life because you really, really need to know what happens on a TV show you somehow missed in the 90s. But mussels, right? We were talking about Buffy mussels.

Lemon Chipotle Mussels

Let’s talk about Buffy my other favorite thing about these mussels. And that thing is this: all you need is one pan. And my other favorite thing that I also just remembered(!!): the burner only has to be on for 10-15 minutes. Which means easy cleanup AND you don’t have to heat up your house unnecessarily as the weather gets warmer (we’re already up to high 80s here, yikes). I have a feeling this is going to turn into a summertime staple in my house.  [Read more…]

Creamy Salmon Carbonara with Mustard-Bourbon Candied Bacon {and a giveaway!}

I teamed up with my friends at Saucy Mama to bring you this recipe. They provided product for testing and are offering one lucky Life As A Strawberry reader their very own collection of Saucy Mama products to try! Read through the end of the post for giveaway details. All opinions, as always, are my own.

Creamy Salmon Carbonara with Bourbon & Mustard Candied Bacon

I could never ever ever ever ever live without pasta. (My next sentence was going to be a list of things I maybe COULD live without, but then I had a lot of trouble coming up with a food I could live without that wasn’t brussels sprouts, so we’ll leave it at I could never ever ever ever ever live without pasta but also without anything that is not brussels sprouts. Or gin. I really hate gin. But we’re getting off track here).

Creamy Salmon Carbonara with Bourbon & Mustard Candied Bacon

There are some days that I want pasta but don’t want to go overboard, so I do things like lighten up cream sauces or leave out the cheese or (GASP) eat it with a side of SALAD.

Today is not one of those days.

Creamy Salmon Carbonara with Bourbon & Mustard Candied BaconCould you lighten up this pasta recipe? Sure. Totally. But I prefer to reserve it in all its cheesy, creamy glory for those special days when you’re fancying something more decadent. Somethinggggggg…with cream. And bacon. And also salmon. And while we’re at it let’s mix it up with a little mustard and throw some bourbon on top. Today is pasta with a side of carbs with a side of cheese with a side of food coma. And I’m loving it.

Creamy Salmon Carbonara with Bourbon & Mustard Candied Bacon

This is a pretty simple creamy carbonara recipe when you get right down to it. Yes, I knooooooooow I added things that are not in a traditional carbonara, but I love the twist on this classic. The candied bacon adds a pop of sweetness to the dish, and the smoky, spicy flavor of mustard and bourbon comes through just enough to be interesting without overpowering the sauce. Basically, I am obsessed and ate almost all of it. By myself. For breakfast. Because I love you guys. #Sacrifice.

Creamy Salmon Carbonara with Bourbon & Mustard Candied Bacon

Now for the giveaway! One lucky reader will win a set of three Saucy Mama products – and the best part is that you get to choose which products (excluding olives) you want! I’ve worked with this company many times now, and I’m such a fan of their mustards/sauces/etc. – they’re delicious, sure, but you can also pronounce every ingredient in their sauces. EVERY SINGLE ONE. No piles of chemicals or questionable additives – just real, normal, find-them-in-your-own-pantry ingredients. Love love love.

To enter the giveaway, leave a comment on this post telling me about YOUR favorite decadent, indulgent recipe! You can gain extra entries by using the Rafflecopter box (below) to like/follow Life As A Strawberry and Saucy Mama on Twitter! Contest is open through 11:59pm on Friday, June 5  to adults 18 and older who are currently living in the U.S. Winner will be randomly selected and notified via e-mail.

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Creamy Salmon Carbonara with Mustard & Bourbon Candied Bacon

Creamy Salmon Carbonara with Mustard-Bourbon Candied Bacon
 
PREP TIME
COOK TIME
TOTAL TIME
 
YIELD: Serves 4
INGREDIENTS
FOR THE CANDIED BACON:
  • 4 strips thick cut bacon
  • 2 Tbsp. brown sugar
  • 2 tsp. bourbon
  • 2 tsp. dijon mustard
FOR THE SALMON:
  • 6 oz. wild salmon
  • 1 Tbsp. dijon mustard
  • 1 tsp. brown sugar
  • 1 tsp. bourbon
  • salt and pepper to taste
FOR THE PASTA:
  • ½ lb. spaghetti
  • 1 cup peas
  • 2 eggs
  • ½ cup freshly grated parmesan cheese, plus extra for garnish
  • ⅓ cup heavy cream
  • salt and pepper to taste
  • ¼ cup parsley, chopped, for garnish
INSTRUCTIONS
FOR THE CANDIED BACON:
  1. Preheat oven to 400 F.
  2. Toss bacon, brown sugar, bourbon, and dijon mustard together in a small bowl until all ingredients are combined and bacon strips are evenly coated with the mixture.
  3. Lay bacon in a single layer on a baking sheet lined with parchment or aluminum foil.
  4. Bake for 10-15 minutes until bacon has caramelized and cooked through. Remove cooked bacon to a paper towel-lined plate. Once bacon has cooled a bit, give it a chop into bite-sized pieces and set aside.
FOR THE SALMON:
  1. Whisk dijon mustard, brown sugar, bourbon, salt, and pepper together in a small bowl.
  2. Brush mustard mixture over salmon and bake at 400 F for 12-15 minutes until cooked through. Halfway through the cooking time, brush an additional coat of mustard mixture over the salmon.
  3. When salmon has cooked, let it cool for a minute then remove any skin and cut salmon into bite-sized pieces and set aside.
FOR THE PASTA:
  1. Cook spaghetti in very salty water until al dente. Just before the spaghetti is done, add peas to the hot water so they cook as well.
  2. While the spaghetti cooks, whisk eggs, parmesan cheese, cream, salt, and pepper together in a medium bowl and set aside.
  3. When spaghetti is al dente, reserve ½ cup of the pasta water, then drain the pasta. Whisk two tablespoons of the pasta water into egg mixture to loosen it a bit and start the cooking process, then return pasta to pot and slowly pour the egg mixture into pasta, stirring constantly. Work quickly - you want the pasta to still be hot as you add the egg mixture so it cooks the eggs! Keep stirring pasta for a minute or so to ensure eggs are cooked. If the sauce is too thick, toss in a bit more pasta water (I add a couple of tablespoons at a time) to loosen it up.
  4. Add chopped bacon and salmon to pasta and stir to combine. Serve immediately and top with parsley and extra parmesan cheese for garnish.
NOTES
If you're nervous about the eggs getting cooked, no worries! Leave the eggs out of the sauce but follow the rest of the directions as written, then top each serving of pasta with a poached egg. Break the egg and stir the pasta up when you eat it to get the same creaminess!

 

Balsamic Glazed Salmon with Strawberry Salsa

This post is sponsored by my friends at Driscoll’s. They provided product and compensation for this post. As always, all opinions are my own!

Balsamic Glazed Salmon with Strawberry Salsa

This recipe uses two of my most favorite things in the entire worldddddddd. Strawberries (umm, what blog are we on again?) and wild salmon are a) delicious and b) pair wonderfully with just about anything and c) are both currently in season!

Balsamic Glazed Salmon with Strawberry Salsa

 

 

May is the best time for strawberries – the sweetest, juiciest berries of the season hit right around this time each year, so it’s no surprise someone decided to dub May National Strawberry Month. May is also the kickoff for Alaskan Salmon season, which means that amazing King and Sockeye Salmon (*droooooool*) are now rolling into stores and fishery CSAs. When Driscoll’s asked me to create a Strawberry Month-themed recipe, I knew it was the perfect opportunity to celebrate both of these bonkers-delicious ingredients.

Balsamic Glazed Salmon with Strawberry Salsa

This recipe is sooooo simple – it comes together in less than half an hour and is packed with bright, summery flavor that doesn’t require a lot of time or energy. I’m frequently a fan of big, complicated, labor-intensive recipes, but there’s something about a lickety-split summer meal that I just love. PLUS, fast-healthy-flavorful meals mean more time for sleeping in and drinking beer outside being with friends and family and also getting lots of work done or whatever.

Balsamic Glazed Salmon with Strawberry Salsa

There’s some natural sweetness from the salmon in the berries, but it’s balanced out with a hint of spice from the salsa and a subtle tang of balsamic vinegar. Stuck in a heat wave and want to avoid the oven? Cook the salmon on a grill instead! You could also make extra strawberry salsa to serve with chips, chicken, other fish, or – y’know – to eat with a spoon. [Read more…]

Bourbon Vanilla Bacon Cupcakes

This post is sponsored by my friends at Four Roses Bourbon in honor of National Barbecue Month. They provided product and compensation for my time and ingredients. As always, all opinions are my own! 

Bourbon Vanilla Bacon Cupcakes

Guys…I put bacon on cupcakes.

Cupcakes made with bourbon. And then topped with vanilla bean frosting. And additional bourbon. And then the bacon. And then served with a side of bourbon. Are you hooked yet? Because I am hooked with a capital H-O-O-K-E-D.

Bourbon Vanilla Bacon Cupcakes

Cupcakes are my favorite things to share with a crowd. Which is excellent, because the warmer weather means we’re coming up on priiiiiime BBQ/potluck season. May is even National Barbecue Month (!!!), so when Four Roses asked me to create a bourbon dessert perfect for bringing to your next summer barbecue, I knew cupcakes were on the menu. (I’ll ignore the fact that we don’t actually have a barbecue and celebrate BBQ month by eating all of these cupcakes instead, cool? Cool).

Bourbon Vanilla Bacon Cupcakes

I was a little skeptical about adding bacon here (meat in dessert? I think Friends might have scarred me for life on that one) but I actually loved the way the salty, smoky flavor of the bacon compliments the sweetness of the cake and frosting. (Cupcakes? GOOD. Bourbon? GOOD. Bacon? GOOOOOOOOD. [Sorry-not-sorry. Had to be done]). Plus, the bacon addition means you could totally eat these cupcakes for breakfast…right?

Bourbon Vanilla Bacon Cupcakes

I topped these cupcakes with plain ol’ bacon, baked until crispy. But they would also be straight up deeee-lightful if you candied the bacon first (maybe with brown sugar and, umm, more bourbon?) The recipe as written here is simple enough that you can bust these out pretty quickly, but if you’re in an all-day baking mood you can dress them up with candied bacon and mayyyyybe even a bourbon caramel sauce? Just remember not to top the cupcakes with bacon until you’re ready to serve them, and don’t leave them out on the counter or on a table for long periods of time. Bacon is meat, after all – you’re going to want to keep that ish refrigerated. If you prefer, you can top the cupcakes with bacon early and keep the topped cupcakes in the fridge until you’re ready to eat them, but I prefer to eat my cupcakes and frosting at room temperature rather than chilled. No matter what temperature you eat them at, though, these cupcakes are happy-dance worthy. Bring on the potlucks and BBQ weather! Because we’ve got dessert covered.
Bourbon Vanilla Bacon Cupcakes [Read more…]