This Asparagus, Pea, and Pancetta Quiche with Goat Cheese is sure to please every crowd. Make it with a crust for a special occasion like Mother’s Day or without a crust for an everyday breakfast.
Spring is here, and now that we are knee deep in April, I’m proclaiming spring to officially be here! So, listen up Mother Nature, and stop with your games!
In typical Maryland fashion, we’ve had a few really nice days, followed by frigid ones, causing me to cover and uncover and then cover and uncover my garden again. I see where this is going…Before long, we’ll likely be catapulted right into Summer with 80′s and 90′s and lots of humidity. I’m staying hopeful that we will still get some Spring-like weather.
Chicken Bruschetta Caesar Salad tastes like summer with tomatoes, basil, and reduced balsamic vinegar. This salad will become your new favorite way to enjoy an entrée salad.
How was the weekend? Did you have Friday off? We did not, but we didn’t let that slow us down. We had a great weekend filled with a family Easter celebration, some boating, and lots of relaxation. For once, the weekend actually went by slowly and it was perfect.
Now that we are back to Monday, it’s about time I share this awesome salad. Mondays seem fit for a salad, but this salad is not your typical salad. I think once you try it, you’ll agree.
Honey Goat cheese and Fig Grilled Cheese is a creamy, decadent, and over the top grilled cheese perfect for appetizers, dessert, whatever!
It’s Friday! Thank goodness. I don’t know about you guys, but I’m never sad when Friday arrives.
Fridays in April so far have been all about grilled cheese and this Friday is no different. Today’s grilled cheese is more of a sweet than a savory grilled cheese like you may be used to.
Have you tried Honey Goat Cheese yet? Ohmygod. I could eat this stuff with a spoon, speaking hypothetically of course. It is so creamy and wonderful…it may be my new favorite cheese. You can find it at most grocery stores now and it comes in a large size at Trader Joe’s, so that’s where I get it now that my addiction is real.
Spring has Sprung and the Bites of Bri Vegetable Garden has been planted!
I referenced our nice Spring-like weather in Monday’s post and I also promised some more details on the vegetable garden, so here goes!
The beginning of April is always super exciting for me because it means that the weather is turning and I get to plant my vegetable garden…something I absolutely love doing!
These creamy, rich, Homemade Peanut Butter Eggs are so outrageous that you’ll never want to eat a store bought peanut butter cup again.
I hope your weekend was fabulous! I know ours certainly was. The weather was amazing here this weekend and I think we spent every waking moment outside. I got my vegetable garden planted (more to come on that later this week), we cleaned up the yard, spent some time with family and even did a little relaxing outside…it was great!
As a kid, it wasn’t Easter without my grandmother’s Peanut Butter Eggs. We looked forward to them all year long because they were so much better than Reese’s. With Easter sneaking up in less than a week, I figured it was only fair that I share my favorite Easter recipe with you.