tasteovers by jackie

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sweet potato hash brown breakfast skillet

Posted by on Sep 30, 2018 in tasteovers by jackie | 0 comments

Sweet Potato Hash Brown Breakfast Skillet

If you’re looking for a weekend breakfast or brunch dish for two, this colorful Sweet Potato Hash Brown Breakfast Skillet is an ideal pick. Everything goes into one skillet—and it’s served from the skillet. So, you don’t have to worry about lots of pots to cleanup. But the best part is this is a scrumptious, 100% satisfying meal-in-one. And it’s an awesome way to get veggies. Try it … for lunch or dinner, too. (I do!)

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tree nut cheese, caramelized grape & pecan crostini

Posted by on Sep 22, 2018 in tasteovers by jackie | 2 comments

One of my first original food creations that I was so proud to show off as a kid was potato chip and bologna canapés. Yes, that’s little rounds of bologna on top of potato chips. As much as I’d like to say that the recipe stood the test of time, it’s definitely not part of my recipe repertoire anymore. But I still love making canapés. I created this plant-based, party-ready version one day out of edible odds and ends I had on hand … and it’s now one of my favorites. I prefer to call them crostini rather than canapés since it seems friendlier. I think my younger self would give this two thumbs up. Hope you enjoy its just-right (vegan) cheesiness, fruitiness, and nuttiness it as much as I do!

Note: The Recipe Redux theme for this month is “Kids that Cook.”

Disclosure: One of my current clients is The American Pecan Council. However, I was not paid to develop this recipe on their behalf. The recipe and opinions expressed in this post are my own.

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simple middle eastern scramble

Posted by on Aug 30, 2018 in tasteovers by jackie | 0 comments

simple middle eastern scramble

When in doubt for what to fix for dinner, I scramble up some eggs for my entrée. Yep, I think of eggs as an anytime food, not just a breakfast-time fix. Then I top them with whatever I have on hand that I think will taste good together—-or that I don’t want to go to waste. I seriously don’t know if I’ve ever made the exact same version twice. That’s part of the fun!

Today, I had a serious amount of fresh mint growing in one of the pots on my balcony; so, I figured I’d create a scramble with middle eastern flair. In addition to the fresh mint leaves, I topped these eggs with a sprinkling of harissa to punch up flavor and color and toasted pine nuts for crunch. It’s definitely not your ordinary egg dish!

Do try this version. And do enjoy with whatever edible odds and ends you have available … so nothing goes to waste. Think of the eggs as your canvas and go for it from there. Try these topping combinations: pico de gallo, black beans and fresh cilantro; basil, tomato and mozzarella; fresh parsley, fresh dill and feta cheese; soy sauce, scallions and sesame seeds; or leftover whatever! And don’t forget to pair it with a delightful salad to make it a meal.

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grilled fig salsa with whipped avocado & baked tortilla crisps

Posted by on Aug 21, 2018 in tasteovers by jackie | 2 comments

Grilled Fig Salsa with Avocado Dip and Baked Tortilla Crisps

I get so excited in August since I know football season (Go Buckeyes!) is getting underway. That also means it is time for sporty new snacks. Here’s my latest … basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on!

Note: The Recipe Redux theme for this month is “Crunchy Snacks.”

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peach caprese grilled cheese sandwich

Posted by on Jul 22, 2018 in tasteovers by jackie | 4 comments

peach caprese grilled cheese sandwich

I’m finally giving away my “secret” favorite sandwich of the summer. This is it! It’s basically like a mash-up of a grilled cheese sandwich and a caprese salad with a fruity twist. I use a grilled peach instead of a fresh tomato here for that twist. The result is sweet, salty, smoky … and, of course, cheesy. And my tastebuds will tell you (if they could actually speak!) that it’s a must-try.

For best results before grilling, make sure your peach is ripe (do this at room temp, not the fridge). You’ll halve it and grill just the cut surfaces until rich grill marks form; it may get too mushy if you try to grill both sides. Use a fresh mozzarella, not a processed, packaged sliced or shredded cheese. (By the way, you can try this recipe with a nut-based cheese if you wanna go with a vegan version.) And pick a fresh bakery-style bread loaf, not regular pre-sliced sandwich bread. For this recipe, I selected a loaf of organic flax quinoa bread from Whole Foods Market. I prefer to slice it myself so I can get the perfectly (or not-so-perfectly) thick bready slices that I crave.

All together this sandwich isn’t just a sandwich. It can actually be served as an entire meal. Though I usually serve it with an arugula salad … because I loooove my veggies. Hope you enjoy this as much as I do!

Note: This recipe is part of The Recipe Redux; the theme of the month: “Super Stone Fruit”.

peach caprese grilled cheese sandwich

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fried egg & guacamole breakfast salad

Posted by on Jul 5, 2018 in tasteovers by jackie | 0 comments

Fried Egg & Wholly Guacamole Breakfast Salad

I’m definitely one of those people who enjoys cooking and taking my time with it. But I’m also a realist. There are some mornings I simply don’t have 30 extra minutes to spare. On many of those days, this is one of my “short-cut” recipes that’s so delightful, yet only takes me about 5 minutes to fix. It’s loosely inspired by huevos rancheros.

But there are three secrets to this salad. One of the secrets is making sure all of the ingredients are ready to go in the evening to assure it’s a quick-fix for breakfast time. Another is using the best quality “short-cut” ingredients, like a packaged triple-washed salad (my choice in this recipe is Whole Foods Organic Spring Mix & Herbs) and packaged preservative-free guacamole (try Wholly Guacamole Classic Guacamole—the mild flavor; it’s hassle free and made with “real” ingredients, like their hand-scooped Hass avocados). Or if you prefer your own guac recipe, just make it the night before so it’s ready to go in the morning. And the third secret is plating this attractively (or at least semi-attractively!), to make it look like it took you a long time to prepare.

And there’s more. This breakfast salad is really satisfying–keeping those hunger pangs away until lunchtime. It does the trick for me! Hope you enjoy this salad the next time you need a delicious breakfast fix fast … or simply want a delicious anytime fix.

 

Disclosure Note: I received free samples of Wholly Guacamole products. I was not paid to develop the recipe or post this blog. The recipe and opinions expressed in this post are my own.

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almond lover’s asian-style noodle salad

Posted by on Jul 4, 2018 in tasteovers by jackie | 0 comments

Almond Lover's Asian-Style Noodle Salad

I’m such a big fan of noodles. Not sure if it’s because they’re so satisfying or because they’re so fun to eat. Maybe it’s both! But either way, one of my favorite ways to slurp down noodles is along with Asian flavors. This is my almond-inspired take on cold peanut noodles. It has almonds in two ways; almond butter is whisked into the sauce for creaminess and toasted sliced almonds are sprinkled on top for bonus crunch. Combined, the nutty addition gives this bowl of love a punch of protein, vitamin E, and deliciousness! It also has lots of veggies to make it extra nutritious. By the way, this noodle salad is vegan, so enjoy it for Meatless Monday (and beyond)!

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breakfast egg sandwich with sage flowers

Posted by on Jun 21, 2018 in tasteovers by jackie | 0 comments

breakfast egg sandwich with sage flowers

I “crave” a hearty breakfast sandwich probably about once a week. How ‘bout you? Though, I never seem to make the same exact sandwich twice since I like to keep it highly seasonal and use whatever ingredients I have on hand. But there are a few things that are consistent … my breakfast sandwich always includes an organic egg (sometimes two!), lots of veggies, and plenty of flavor. It’s basically a loose inspiration of a fast food breakfast sandwich, but you’ll never find preservative-laden sausage or Canadian bacon or overly-processed American cheese on mine … and they’re not missed!

 

This version includes sage flowers, which kinda provide a sausage-like flavor essence. Though do top it with whatever edible flowers you have. Chive blossoms are lovely here, too. Don’t have flowers? Add a few fresh basil leaves or fried sage leaves. This sandwich also has hummus and avocado for luxuriousness (and a little sloppiness, at least for me!). Everything is stuffed in an “everything” whole grain bagel. I cut the bagel into three rounds and only use two for the sandwich to prevent carb overload. Of course, the remaining round can be saved for later. Altogether, it’s a nourishing full meal in one! Hope you enjoy!

 

Note: “Sandwich Upgrades” is the theme for this month’s Recipe Redux.

Sage Flowers

Sage Flowers

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