Tipps in the Kitch

Chopped Mediterranean Chickpea Salad

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Chopped Mediterranean Chickpea Salad

I love a big salad loaded with all the things- a little crunch with every bite.. mmmm. I’m most definitely an “all toppings” kinda gal no matter what it’s pertaining to. More is more!

Chopped Mediterranean Chickpea Salad

This chopped mediterranean chickpea salad is not only easy to throw together, it’s super healthy and SO delicious. If you are serving to a group, simply put everything but the arugula, feta cheese, and dressing in a large bowl. When you are ready to serve, add arugula, feta, and dressing, and toss it up!

You could also add hearts of palm because yum. Also an option to add grilled chicken or shrimp, or protein of choice. There are no rules here, just one big party in a bowl. I hope you love love love!

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Chopped Chickpea Salad

  • Author: Lindsay Cola (Tippens)
  • Yield: 3–4 1x
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Ingredients

For the salad:

  • 1– 15 oz can chickpeas, drained and rinsed
  • 1–12 oz jar marinated artichokes, drained
  • 1 c cherry tomatoes, sliced in half lengthwise
  • 1/2 c radishes, halved
  • 1/2 English cucumber, quartered
  • 1/3 c kalamata olives 
  • 1/4 c red onion, sliced
  • 1/2 c crumbled feta
  • Fresh Basil, sliced into ribbons, for serving (can also sub in Dill)
  • 7–8 c arugula

For the dressing:

  • 4 T olive oil
  • 2 T red wine vinegar
  • 1 T dijon mustard 
  • Salt and pepper, to taste

Instructions

  1. To prepare dressing, add all ingredients to a medium bowl and whisk until smooth and creamy. Store in the fridge until you are ready to serve. 
  2. Add all ingredients but the arugula, feta, basil, and dressing to a large mixing bowl.  
  3. Just before serving, add arugula, feta, basil, and dressing, and toss to combine. 
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5 Ingredient Sweet Potato with Garlic Spinach and Whipped Ricotta

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This recipe was a total fridge clean out kinda thing, but it ended up being so delicious!  It’s very quick and simple and only 5 ingredients!  As a reminder, I don’t count olive oil, butter, salt and pepper as ingredients.  

5 Ingredient Sweet Potato with Garlic Spinach and Whipped Ricotta

Simply bake your sweet potatoes until they are fork tender and skin is slightly crispy.  I like sprinkling course Maldon sea salt on the skin before baking and it adds the perfect touch.  While the potatoes are baking, prepare your sautéed spinach and whipped ricotta.  That way, you’ll be ready to assemble and eat the minute those taters are done! You could always substitute kale instead of spinach and feel free to add anything else that sounds yummy!

5 Ingredient Sweet Potatoes with Garlic Spinach and Whipped Ricotta
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5 Ingredient Sweet Potatoes with Garlic Spinach and Whipped Ricotta

5 Ingredient Sweet Potatoes with Garlic Spinach and Whipped Ricotta

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 Sweet Potatoes 1x
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Ingredients

  • 2 large sweet potatoes
  • 1 T butter
  • 6–7 handfuls fresh spinach
  • 3 cloves garlic, minced
  • 3/4 c whole milk ricotta
  • 1 tsp olive oil
  • salt and pepper, to taste
  • Chopped parsley, as garnish

Instructions

  1. Preheat oven to 425 and line baking sheet with parchment paper
  2. Wash and dry each sweet potato.  Pierce all over with a fork, then lightly brush with olive oil, sprinkle with Maldon sea salt, and place directly onto baking sheet.
  3. Bake for 45-50 minutes, or until fork tender. Let cool for 10-15 minutes then split open with a knife and rub the insides with a little butter.
  4. To prepare spinach, heat butter in nonstick skillet over medium heat. Add spinach & garlic, and season with salt and pepper. Cook until wilted.
  5. Add ricotta to blender or food processor along with 1 tsp olive oil and a little salt and pepper. Process until smooth and creamy.
  6. Fill each potato with garlic spinach, top with a dollop of whipped ricotta, and garnish with parsley.
  7. Serve!
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Tomatoes with Burrata and Basil

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Does it get much better than this? A plate of fresh summer tomatoes with Burrata and Basil. I think not. I could literally eat this entire platter, that’s how much I love it. I’ve always loved tomatoes and have been snacking on them since I was little. My dad always used to slice them up with a little salt and we’d dig in. Quite possibly the simplest snack, but so so so delicious. 

Tomatoes with Burratta and Basil

This is one of my all time favorite go-to appetizers because not only is it simple, fresh, and delicious, it’s also so incredibly beautiful. And not to mention it can be made ahead of time and stored in the fridge until your guests arrive. It’s an all around WIN-WIN situation. 

Simply choose your favorite tomatoes, grab some basil and Burrata and toss it all together. I like to drizzle mine with olive oil, salt, pepper, balsamic vinegar, and a little fresh garlic, and serve with crostini’s. Seriously perfect for summer! You would be crazy to pass this one up. 🙂 

enjoy!! 

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Tomatoes with Burrata and Basil

  • Author: Lindsay Cola (Tippens)
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Ingredients

  • 2 large beefsteak tomatoes, sliced
  • 1 lb compari tomatoes, quartered
  • 1 bunch of fresh basil
  • 8 oz fresh Burrata
  • 2–3 T olive oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • drizzle of balsamic vinegar

Instructions

  1. Arrange sliced tomatoes onto serving platter, followed by olive oil, salt, pepper, garlic, fresh basil, Burrata, and a drizzle of balsamic.
  2. Serve with toasted bread or crackers of choice.
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Hoppin’ John

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Hoppin’ John will always and forever be a must have in our household on New Years Day.

I’ve been eating Hoppin’ John since I was old enough to eat real food.  My dad has been making this every single year for as long as I can remember, so it’s only right for me to continue that tradition in years we aren’t all together on New Years Day.  We even make it if we are on vacation because it’s just one of those things we do. I wouldn’t say I’m a supersticious person, but I do, however, whole heartedly believe in eating black eye peas on New Years Day.

This is my dad’s Hoppin’ John Recipe and it just doesn’t get much better.  It’s seriously the best of the best.  As you may have noticed by now, we are an extra spicy family, so my dad typically makes two batches– one for the spice lovers and one for the wimps.

Hoppin' John- New Years Day

Start by soaking the beans for 4 hours or overnight.  Give them a quick rinse, and then add them to a big stock pot with water, salt, pepper, and a large ham hock.  Bring to a boil, and cook until the beans are just slightly soft; ~30-40 minutes. Add water as you go so the beans don’t get stuck to the bottom of the pot.




In a separate sauté pan, heat a little olive oil.  Sauté the onion and serrano for 4-6 minutes then add to the pot of beans. If you are making into two batches, separate the beans now so that you can make one batch spicy and one batch mild.

Now add stewed Tomatoes, mushrooms, black olives, and red pepper flakes. Test level of salt, and add more if needed.  Simmer for 45 minutes-1 hour so that all flavors have a chance to get to know each other.

Now add instant rice and cook until rice is soft.

Serve warm with green onions, cornbread, tabasco, and a whole LOTTA GOOD LUCK!

 

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Hoppin' John- New Years Day

Hoppin’ John

  • Author: tippsinthekitch@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 1x
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Description

Hoppin’ John is one of my family’s New Years Day traditions.  It has black eyed peas, serrano peppers, rice, tomatoes, mushrooms, and olives and stewed to amazingness!  Serve it on New Years Day for good luck!

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Ingredients

  • 1 lb black eyed peas, rinsed and soaked for 4 hours or overnight
  • 1 ham hock
  • 6–7 c water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 yellow onion, diced
  • 2 serrano peppers, seeds removed and finely diced (use 1 Serrano for less heat)
  • 2–28 oz cans stewed tomatoes
  • 6 oz jar of mushrooms, drained
  • 4 oz can sliced black olives, drained
  • 1/4 tsp red pepper flakes
  • 1 c instant rice
  • Chicken Stock, as needed
  • Tabasco or your favorite hot sauce, for serving
  • 1 bunch of green onions, chopped, for serving
  • Cornbread, for serving

Instructions

On the Stove top:

  1. Start my soaking the beans for 4 hours or overnight.  Give them a quick rinse, and then add them to a big stock pot with water, 1 tsp salt, 1/2 tsp pepper, and 1 large ham hock.  Bring to a boil, and cook until the beans are just slightly soft; ~30-40 minutes. Add water as you go so the beans don’t get stuck to the bottom of the pot.
  2. In a separate sauté pan, heat a little olive oil.  Sauté the onion and serrano for 4-6 minutes then add to the pot of beans. (If you are making into two batches, separate the beans now so that you can make one batch spicy and one batch mild).
  3. Remove the ham hock from the pot; discard. *See notes
  4. add stewed tomatoes, mushrooms, black olives, and red pepper flakes. Test level of salt, and add more if needed.  Simmer for 45 minutes-1 hour so that all flavors have a chance to get to know each other.  *Make sure it doesn’t get too dried out, so add a little chicken broth along the way if needed.  You always want ~1/2 inch of liquid on top when its not boiling.
  5. Now add instant rice and cook until rice is soft.
  6. Serve warm with green onions, cornbread, and tabasco.

Notes

Some people like to shred the meat of the ham hock and add to the pot of beans, but it’s my personal preference not to use the meat and discard the entire ham hock after it’s added flavor to the beans.

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Spicy Roasted Broccolini

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Spicy Roasted Broccolini comin’ at ya on this lovely Tuesday. How was your Thanksgiving? I hope you enjoyed lots of yummy food and maybe even got to relax for a hot second.

Spicy Roasted Broccolini

So here we are- back in the swing of things, working, schooling, moming, possibly feeling a little heavier than we did pre-thanksgiving, but hey that’s O.K. This Spicy Roasted Broccolini Recipe is anything but heavy. It’s light, easy, DELICIOUS, and so versatile. I even had it with my eggs the other morning. The best part? Easy clean up too, woo hoo. Throw all that goodness onto foil or parchment paper and toss it in the oven.

Spicy Roasted Broccolini

Easy peasy and so so yummy. It would pair well so many things- Salmon, grilled chicken, shrimp.. you name it.

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Spicy Roasted Broccolini

Spicy Roasted Broccolini

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 3-4 1x
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Ingredients

  • 2 heads of broccolini, trimmed and split into florets
  • 3 T olive oil
  • 6 cloves garlic, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 tsp red pepper flakes
  • 1 T hot chili oil
  • 2 tsp coconut aminos
  • 1/2 tsp sesame oil

Instructions

  1. preheat oven to 425 and line baking sheet with parchment paper
  2. Arrange broccolini in a single layer on baking sheet and drizzle with oil, sea salt, pepper, garlic, red pepper flakes, chili oil, and coconut aminos.
  3. Bake for 17-20 minutes, or until nicely roasted.
  4. drizzle with sesame oil and serve immediately.
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I hope you enjoy!! 🙂

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Spicy Roasted Broccolini

Spicy Roasted Broccolini

★★★★★

5 from 1 reviews
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3–4 1x
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Ingredients

  • 2 heads of Broccolini, trimmed and split into florets
  • 3 T olive oil
  • 6 cloves garlic, roughly chopped
  • Kosher Salt and cracked black pepper to taste
  • 1/2 tsp red pepper flakes (less if you don’t want as much heat)
  • 1 T Hot chili oil
  • 2 tsp coconut aminos
  • 1 tsp sesame oil

Instructions

  1. Preheat oven to 425 and line baking sheet with parchment paper.
  2. Arrange Broccolini in a single layer on baking sheet, drizzle with olive oil, sea salt, pepper, garlic, red pepper flakes, chili oil, coconut aminos, and sesame oil.
  3. Bake for 18- 20 minutes or until nicely roasted.
  4. Serve immediately.
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Crockpot Reunion Beans

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Hey YOU GUYSSS. Are you all gearing up for Fourth of July activities next week? I sure am! We are heading up North to my sister-in-law’s family lake house in Wisconsin for the week, and I couldn’t be more excited. Praise the Lord we are leaving this 100 degree weather behind for a few days.

Reunion Beans

Every 4th of July party needs baked beans because not only are they the perfect summer barbecue side dish, they are so incredibly yummy and it’s just not something we make on the regular.  This Crockpot Reunion Beans recipe was passed down to me from my sister who got it from a nice lady in a doctors office one day. She absolutely swore by it and said it’s her sons favorite side dish of all time, so of course we had to try it.  Let me just tell ya: amazing indeed.




Reunion Beans
We combine hot Italian sausage with onion, bell pepper, rotel, three kinds of beans, ketchup, and brown sugar- I mean does that not sound totally wowza? They are also made in the crockpot, so you can throw it all in and forget about it for a few hours. What’s not to love about that?

Reunion Beans



I would highly highly suggest whipping these bad boys up for your upcoming American Festivities.

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Reunion Beans

Crockpot Reunion Beans

  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 6-8 1x
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Ingredients

  • 1 lb hot italian sausage , cooked and drained
  • 1 can pork and beans
  • 1 can kidney beans, slightly drained
  • 1 can lima beans, slightly drained
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 1 can rotel
  • 1 c ketchup
  • 1/3 c brown sugar

Instructions

  1. Add all ingredients to your crockpot and stir. Cook on low for 4 hours.
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Lemon Garlic Roasted Asparagus

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This Lemon Garlic Roasted Asparagus is WOWZA GOOD.  It’s one of my favorite sides to serve with any weeknight meal or at dinner parties.  It’s perfect because it goes with a variety of main entrees and also takes no time at all to whip up.  I’ll take it any chance I get!

Last night was my last night of demo at the house–praise the lord up above!  I really got after it and was out of there in one hour flat- bam, I might just retract my earlier statement about not excelling in this line of work. Okay, not really, who am I kidding- I totally zoomed home to make a tortellini pesto pasta salad and this deliciously roasted asparagus. YUM.




This is the best asparagus recipe and a great one to keep in your back pocket because it’s easy, quick, and always delicious.  After you’ve washed and trimmed the asparagus, pat dry and place in an even layer on a foil lined baking sheet.  Drizzle with olive oil (no need to measure here, just give it a generous drizzle), season with salt, pepper, and garlic powder, and roast for about 15 minutes.  Then sprinkle on the parmesan and squeeze on the lemon juice (making sure to stop any seeds from joining the party), and bake another 2 minutes.  Serve immediately or wrap in foil until you’re ready to serve.  ENJOY!!

Lemon Garlic Roasted Asparagus

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Lemon Garlic Roasted Asparagus

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • 1 bunch asparagus, trimmed
  • 3 T olive oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp garlic powder
  • Juice of 1/2 lemon
  • 2–3 T grated parmesan

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with foil.
  2. Arrange the asparagus in a single layer on the baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder.
  3. Roast for 13-15 minutes, then sprinkle on parmesan and lemon juice; bake for 2 more minutes.
  4. Serve immediately.
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Quinoa Tabouli

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Quinoa Tabouli might be one of my all time favorite things.   I COULD EAT 900 TUBS OF THIS STUFF. It’s just SO fresh and doesn’t much easier either.  I love pairing it with grilled chicken and tzatziki or even just snacking on it mid-afternoon.  It makes for the perfect side dish with grilled meats & veggies, and can be prepped ahead of time for a quick gluten-free weeknight meal or lunch meal prep option.

Serve chilled and store in an airtight container in the fridge for up to 4 days.





Quinoa Tabouli

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Quinoa Tabouli

Quinoa Tabouli

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 5-6 1x
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Ingredients

  • 2 1/2 c cooked red quinoa, cooled
  • 1 pint cherry tomatoes, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 english cucumber, peeled, seeded and diced
  • 1 bunch parsley, finely chopped
  • 3 T olive oil
  • Juice of 3 large lemons
  • Salt & Pepper to taste

Instructions

  1. Combine all ingredients together in a medium sized mixing bowl, and stir together. Serve chilled.
  2. Store in an airtight container in the fridge for up to 4 days.
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Sesame Sriracha Roasted Cauliflower

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Don’t mind me: i’m just going to happily sit here and eat 500 servings of this Sesame Sriracha Roasted Cauliflower because DANNNGGGGGG.  The most delicious bowl of goodness in the whole wide world.  Fresh Cauliflower florets are tossed in olive oil, sesame oil, soy sauce, sriracha, vinegar, and honey and roasted to perfection.

Sesame Sriracha Roasted Cauliflower

I actually couldn’t contain myself.  “One more bite” I said maybe 20 times until the bowl was gone… whoops.

There I was, mid-photoshoot… tummy growling/hangry.  You know how they say never go to the grocery store hungry?  Well, yeah… i’d like to apply the same motto to taking your food photographs when hungry.  It’s just not wise.  Trust me on this one.





Anywho, this sesame roasted cauliflower is my new bff. It literally takes 10 minutes to prep, another 25 to cook and about a second to eat, so we’re talking’ 35 minutes and SO SO worth it!  I served this with Roasted Chicken and Brussels sprouts, but it would be delicious with so many things!

Sesame Sriracha Roasted Cauliflower

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Sesame Sriracha Roasted Cauliflower

Sesame Sriracha Roasted Cauliflower

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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Ingredients

  • 1 head of cauliflower, cut into florets
  • 1/4 c olive oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 2 T sriracha
  • 1 T rice wine vinegar
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • pinch of salt
  • Cilantro, as garnish

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. In a large bowl combine olive oil, sesame oil, soy sauce, sriracha, vinegar, honey, garlic powder and salt. Add cauliflower florets and toss to coat.
  3. Spread cauliflower evenly onto parchment paper and bake for 25-30 minutes, until nicely roasted.
  4. Garnish with chopped cilantro and serve!
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Haricots Verts with Bacon and Fried Shallots

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Say hello to the best of the best Haricots Verts with Bacon and Fried Shallots.  They are the perfect side dish to a variety of grilled meats or fish, and are loaded with crispy bacon, garlic, and topped off with the most delicious fried shallots.

Haricots Verts with Bacon and Fried Shallots

We celebrated Christmas with Alessandro’s family last weekend, and these were a total hit! We served them with grilled lamb with mint sauce, crispy roasted potatoes, & roasted cauliflower- it was an outstanding combo, but these would also be delicious with grilled fish, chicken, or steak.

This recipe will serve about 8 people, so feel free to cut it in half, however, they are delicious re-heated so having leftovers isn’t the worst thing. 🙂

Haricots Verts with Bacon and Fried Shallots

I hope everyone enjoys the holidays with friends, family, and hopefully lots of delicious food!

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Haricots Verts with Bacon and Crispy Shallots

Haricots Verts with Bacon and Crispy Shallots

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 mins
  • Yield: 6–8 1x
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Description

These Haricots Verts with Bacon and Crispy Fried Shallots are the perfect side dish to a variety of grilled meats, and the perfect addition to your Holiday Spread!

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Ingredients

  • 3–4 T canola oil
  • 1 T olive oil
  • 2 lbs Haricots Verts
  • 5 slices bacon, roughly chopped
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 3/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • Juice of 1/2 lemon
  • 1 large shallot, thinly sliced

Instructions

  1. Bring a large pot of salted water to a boil. Add the haricots verts to boiling water and cook until bright green and crisp-tender, about 4-5 minutes. Drain the beans and immediately put into a large bowl of ice water to stop the cooking. Drain again and pat dry.
  2. Cook the bacon in a large cast iron skillet until crisp, 5-6 minutes. Remove the bacon and place onto a paper towel-lined plate. Remove all but 1 T bacon grease from the pan.
  3. Add onion, garlic, and red pepper flakes to the pan and saute until translucent and soft, about 4 minutes.
  4. Add haricots verts back to pan and cook for another 5 minutes.
  5. Meanwhile, heat canola oil in a small saucepan over medium heat. Add shallots to pan and cook, stirring occasionally, for 10-15 minutes, or until they slowly become golden brown and crispy. Be careful not to burn. Drain the shallots and set aside.
  6. Return the bacon to the pan of haricots verts, squeeze in the lemon, and toss to combine. Top with crispy shallots, season with salt and pepper and serve!
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