Greek Yogurt, Honey and Chia Seeds

One afternoon a few years back, my little assistant was standing nearby while I was preparing one of my favorite go-to snacks. Greek yogurt, honey and chia seeds. It’s a recipe that is healthy, quick and filling. To sweeten each bite, I typically add whatever fruit happens to be in my fridge.

While I was about to dig in, I noticed her little eyes watching and heard her tummy grumbling.“Oh mama, you are eating black sprinkles! I want some!” From that point on chia seeds to my children became known as black sprinkles. I felt like a door of food opportunity had opened with this nickname.

When my daughter, who is the pickiest eater of A Pleasant Little Kitchen, was eager to grab a spoon and dig in with me, I was elated. To keep her engaged I grabbed one of her favorite fruits: mandarins. I knew the fruit would make this meal even more exciting.

The black sprinkles and the orange vessel became the highlight of the snack.

The more we made the recipe, the more I realized that it is a kid friendly meal all around. I scoop the yogurt and prep the other ingredients. Her little paws however get to pour the chia seeds, add the honey and stir. Children take ownership and pride in a meal they make AND they tend to eat it willingly (and with a smile) because they made it.

This concept in general applies to many areas of a child’s world. If they find ownership, they get excited.

I appreciate that my local grocer, Market Street, recognizes this aspect of children too. A part of their Rewards Program is a Kids Club to help children get excited about food, cooking and eating healthy.This week while foraging in the produce section my little bundles of joy spotted the kids club sign, made a whoop of excitement and grabbed their free fruit. Apple for her, banana for him.

However, something was new. Not only was just a single serving of fruit available, but it dawned on me that each month there was a highlighted fruit that was free to take home. It so happened that Golden Nugget Mandarins were the Adventure Fruit of the month.

I loaded up our free 1 pound bag of mandarins and made my way to the bulk section to grab “black sprinkles.” Tomorrow’s breakfast will involve this protein filled seed, local Texas honey, organic greek yogurt and smiles.

Greek Yogurt, Honey and Chia Seeds

Author note: This recipe is easily doubled and tripled.

3/4 cup plain Greek yogurt

1 tablespoon chia seeds

local honey

mandarin oranges

  1. Place the yogurt and chia seeds into a small bowl. Stir to combine.
  2. Top with drizzles of honey and serve with mandarin oranges (or your favorite fruit—strawberries, pomegranates, grapes, melons, etc)

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands and companies I love.

A Pleasant Little Announcement | The Dallas Morning News and the Perfect Runny Egg

It doesn’t take much to make breakfast dreams come true. All it takes is a happy egg, low heat and the proper pan.This week in The Dallas Morning News I dive into the methods of making a perfect runny egg and some of my favorite tips to have egg success.(click here to read the full story). It is a read that will make you think there actually is time in the morning to have a run.Read and watch along today at The Dallas News. Once you’ve been educated, pop back to A Pleasant Little Kitchen and get inspired by a few runny egg toasts (click here for runny egg toasts inspiration).

Your breakfast…really any meal of the day you choose to top an egg with, will never be the same again.

 

Pimento Cheese

Pimento Cheese

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Author note: This recipes uses a combination of mild cheddar and smoked gouda. If you are not a fan of smoked gouda, simply do not use it and use additional mild cheddar cheese. To learn how to easily seed a bell pepper click here. Add the salt at the every end. The saltiness will differ depending on the mayonnaise and type of cheese used

1 tablespoon unsalted butter

1/2 cup leeks, finely chopped (white part only)

1/2 cup red bell pepper, seeded and finely chopped

1/2 cup smoked gouda, shredded

1/2 cup whipped cream cheese

1/3 cup mayonnaise

1  1/2 cup mild cheddar, shredded

4 ounces jarred pimentos, drained and chopped

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

  1. In a skillet, melt the butter. Cook the leeks and bell pepper until softened, about 5 minutes. Place on a paper towel lined plate to dry and cool.
  2. Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium sized bowl. Stir to combine. Once the leeks and bell pepper have slightly cooled, add them to the pimento cheese mixture.
  3. Stir and taste. Add salt according to preference. Place in fridge.
  4. Serve in sandwiches or as a dip.

A Pleasant Little Non-Recipe | Loaded Fries

Loaded Fries

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Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.

1 bag frozen crinkle cut french fries

shredded cheese

1 package of bacon, fried and chopped

1/2 red onion, diced

sour cream

1 bundle of green onions, chopped

1/2 bundle of cilantro, chopped

hot sauce

  1. Cook the french fries according to the instructions on the back of the package.
  2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions.
  3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce.

A Pleasant Little Inspiration | Runny Egg Toasts

Morning runs are the best– especially when served on top of toast with

avocado cream and hot sauce,or avocado crema, radishes and hot sauce.Perhaps you prefer parsley sauce and crumbled feta,or a simple brioche with fresh parsley.Add more protein to the day with black bean puree, avocado slices and hot sauce.Have a smaller bite with an English muffin and goat cheese.If you’re looking for a rich and comforting start to the day, try pimento cheese (recipe coming April 10th),or served on the side with goat cheese toast and blistered cherry tomatoes.

However, if you prefer an evening run be sure to try it with

crusty bread, Bolognese and parmesan,or last night’s pizza.Happy running!

Best,

Rebecca

A Pleasant Little Non-Recipe | Prosciutto and Greens Skillet Flatbread

Prosciutto and Greens Skillet Flatbread

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Author note: Seek out quality pizza dough for this recipe. Good yeasty dough will result in a more delicious flatbread experience. I prefer to purchase pizza dough at my local bakery. Call ahead to make sure they have dough available to purchase. Also, spreadable sheep’s milk cheese is also a delicious cheese to use. If you are a perfectionist, feel free to attempt perfectly shaped flatbreads. I tend to err on the side of ease and time, which means I don’t mind a misshapen flatbread. To each their own.

store bought pizza dough

spreadable goat cheese

prosciutto, slices torn into two to three pieces

arugula and spinach mix, rough chopped

  1. Heat a cast iron skillet over medium heat.
  2. Meanwhile, flour a work surface and roll out small portions of the dough into preferred shape (circle, rectangle, shapeless).
  3. Once the skillet is evenly heated, place one rolled out dough into the skillet and heat 1 1/2 minutes per side (or until the dough is cooked and browned). Set aside. Continue this process until all dough pieces are cooked.
  4. Spread the goat cheese onto the flatbread. Top with slices of prosciutto and greens.
  5. Serve warm or at room temperature.

Tahini Yogurt Dip

If I see a savory dip you better believe I’m grabbing a vessel of some sort to try it out.

Dips. There are so many to choose from: brie, smoked salmon, caramelized onion….how can I even begin to name them all. The list is varied and full of tasty options.I find many addicting dips to be laden with sour cream and cream cheese. Of course I could tell you that I try to avoid these types of goodies at all cost, but that would be a lie.

However, that’s why I like a variety of snacking recipes. Everything in moderation, right?The beauty of Tahini Yogurt Dip is that there is no sour or cream cheese. There’s greek yogurt, tahini paste and goat cheese. These elements combined with garlic, green onion and fresh lemon juice create a an ideal creamy, savory and addictive dip (that might be a touch healthier than the other options you’re normally offered).

The cherry on top of this dip is the crumbled Harvest Snaps Lentil Beans (my favorite flavor to use is Onion Thyme). These delicious crunchy snacks add a pop of flavor and color that make the dip well-balanced.

Next time you’re needing to dip into the hearts of your dinner guests (or just you and your favorite people) whip up a batch of Tahini Yogurt Dip, grab a bag of your favorite Harvest Snaps and go.to.town.P.S. Leftovers belong on toast. Now go and dip to your heart’s content.

Tahini Yogurt Dip

  • Servings: servings vary
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Author note: Tahini paste is ground sesame seeds and can be purchased at most grocery stores. Be creative with the flavor of Harvest Snaps you choose to top the dip with. I was drawn to Lentil Bean Onion Thyme. This dip is also excellent as a spread on toast or sandwich. I use 2% fat greek yogurt, however feel free to use the 0% fat option if preferred.

1 1/2 cups greek yogurt

3 tablespoons extra-virgin olive oil

3 tablespoons tahini paste

1 teaspoon kosher salt

1 cup crumbled goat cheese

1 cup green onion, chopped

4 garlic cloves, chopped

juice of 1 lemon

Onion Thyme Harvest Snaps, crumbled

  1. Place all ingredients, except for the Harvest Snaps into a medium sized mixing bowl. Stir well to incorporate. Place in the fridge for at least 1 hour.
  2. Meanwhile, place a handful of Harvest Snaps into a baggie. Using a measuring cup (or another preferred hard object) crush the Harvest Snaps.
  3. Remove the dip from the fridge. Top with crumbles and serve with Harvest Snaps and an assortment of veggies.

Disclosure: This is a sponsored post on behalf of Harvest Snaps. All opinions are my own and I appreciate your support of the brands and companies I love.

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