Tipps in the Kitch

Tomato Basil Avocado Toast

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One of my most favorite things to eat for breakfast or mid-afternoon snack is Avocado Toast.  You simply c.a.n.n.o.t go wrong. It’s quick, easy, delicious, and healthy.  All of the qualities you’d want in a nice piece of toast.

Tomato Basil Avocado Toast

This combo is a current obsession of mine: Tomato Basil Avocado Toast.  It’s bursting with flavor and seriously so good.  You won’t want it to end!! Simply toast your bread, slice the avocado, and toss diced tomatoes with salt, pepper, garlic, olive oil, and chopped basil.  Assemble and devour.  You can SO handle that!

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Tomato Basil Avocado Toast

Tomato Basil Avocado Toast

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x
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Ingredients

  • 2 slices of french bread (or bread of choice)
  • 1 large haas avocado, sliced
  • 1/2 c cherry tomatoes, diced
  • 3 cloves garlic, minced
  • 1 T olive oil
  • salt and pepper, to taste
  • 1 handful fresh basil, rolled and sliced into strips

Instructions

  1. Place sliced avocado onto toasted bread.
  2. Toss tomatoes with garlic, olive oil, salt, pepper, and basil. Spoon on top of avocado and dig in!
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Whole 30 Breakfast Skillet for One

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Getting in the breakfast making routine can be tough, but it’s SO worth it!  This Whole 30 Breakfast Skillet for One is my new favorite because it’s easy to put together and also super healthy allowing me to start my day off with a bang.

Whole 30 Breakfast Skillet for One

I made this for one because often times Alessandro is out the door before I make breakfast, however, this recipe is super easy to double!




Simply start by dicing your sweet potato and onion so you can get that cookin’.  Next, chop up some garlic and toss it in along with your broccolini and spices. Cover and cook for a few minutes to let those veggies soften up a bit.  We are getting close– now just make a little hole in the sweet potato mixture, crack in your egg and let that baby cook.  Once the egg whites are set, garnish with avocado and jalepeno and dig right in!  I could seriously eat this every morning.  It’s also Whole 30 Approved which is always amazing!

Whole 30 Breakfast Skillet for One

Have a wonderful Friday!!!

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Whole 30 Breakfast Skillet for One

Whole 30 Breakfast Skillet for One

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

  • 1 T avocado oil
  • 1/2 sweet potato, peeled and diced into 1 inch cubes
  • 1/4 yellow onion, diced
  • 1 glove garlic, minced
  • 3 pieces of broccolini
  • 1 egg
  • 1 tsp favorite spice blend (I used Gaby’s Go To Blend from Williams Sonoma)
  • Salt and pepper, to taste
  • Avocado and jalepeno, for serving

Instructions

  1. Heat oil in a medium sized cast iron skillet over medium heat.
  2. When oil is hot, add onion and sweet potatoes; cook for 4-5 minutes, stirring occasionally.
  3. Add broccolini, garlic, and spices, stir together, cover and cook for 3-4 more minutes.
  4. Make a little hole in the sweet potato mixture with your spoon and drizzle in a small amount of oil just to keep the egg from sticking.
  5. Crack in the egg and cook for about 4-5 minutes, or until the egg whites are set.
  6. Garnish with fresh jalapeños and avocado and dig in!
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Sweet Potato and Chorizo Hash

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Sweet Potato Chorizo Hash

Fresh off the skillet, this Sweet Potato and Chorizo Hash is sizzlin’ and SO good. All made in one skillet, it’s quick and easy to whip up and is seriously so yummy. It serves 4, but makes great leftovers if you don’t have enough people or room in your belly to top it off. 🙂 Now I’m off to meet my dads new puppy and I can’t even wait! Have a great Saturday!




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Sweet Potato and Chorizo Hash

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

  • 3 T olive oil
  • 8 oz Mexican chorizo
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 jalepeno, seeded and diced (use a whole jalepeno if you like more spice)
  • 1/2 white onion, diced
  • 4 cloves garlic, finely diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • dash of cayenne pepper
  • 2–4 eggs
  • 1/2 avocado, sliced
  • Cilantro, as garnish

Instructions

  1. Heat a tsp of oil in large cast iron skillet over medium high heat. When skillet is hot, add chorizo and cook, breaking up with the back of your spoon until brown and crumbly. Transfer to a paper towel lined plate.
  2. Using same skillet, add 2 T oil and reheat over medium heat. When hot, add onion and garlic and cook for 1-2 minutes. Now add sweet potato, bell pepper, jalepeno, and spices; stir to combine and cook for 7-10 minutes, or until sweet potatoes are tender.
  3. Add chorizo back to the skillet and toss to combine. Using your spoon, create 4 holes in the chorizo mixture and spray each hole with cooking spray. Crack the eggs in, season with salt and pepper and cook for 4 minutes. Cover the skillet and cook an additional 4 minutes or until egg whites are set.
  4. Garnish with cilantro, avocado and dig in.
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Cinnamon Roll French Toast Casserole

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Words actually can’t describe this deliciousness.  I’ve tried and tried to think of a way to appropriately describe this dish, and all I can say is this might just be the only thing you need in life.

—-> Cinnamon Roll French Toast Casserole <—-

Cinnamon Roll French Toast Casserole

My mom has a huge sweet tooth (explains a lot….. thanks mom #igotitfrommymomma), so when she comes in town, I always have some sort of sweet breakfast in mind, whether that be French toast, cinnamon rolls, or pancakes.  She loves them all, so I thought I would whip up a little treat for her this Mother’s Day.  I said it once and I’m gonna say it again– Cinnamon Roll French Toast Casserole!! Might I add that this can be prepped the night before, so all you’ll have to do is pop that baby in the oven the next morning. (Insert dancing girl emoji).

Cinnamon Roll French Toast Casserole

The icing tends to Harden up if not used right away, but not to worry: simply microwave for 15 seconds or so and stir it up before drizzling.




As most of you know already, I work full-time, and blog part-time, so I have to be very efficient with my free time if I want to maintain my social life, which I do, obvi. With that, I am discovering ways to entertain with limited time, and this dish is a prime example! So my TIPP of the day is to prep everything ahead of time and still put an outrageously fantastic meal on the table that will be all the rage.

This is entertaining made easy if you ask me!  This serves about 8 people, and pairs perfectly with mimosas and fresh fruit. SO go on & do the damn thing! Happy Mother’s Day to all of you amazing women out there!!!!!

Cinnamon Roll French Toast Casserole

 

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Cinnamon Roll French Toast Casserole

Cinnamon Roll French Toast Casserole

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8 1x
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Ingredients

FOR THE FRENCH TOAST:

  • 1 loaf of day old french bread, cut into 2–3 inch pieces
  • 8 eggs
  • 2 c milk
  • 1/2 c butter, melted
  • 1 c brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp vanilla

FOR THE ICING:

  • 2 c powdered sugar
  • 2 T butter, softened
  • 1 tsp vanilla
  • 3–4 T heavy cream

Instructions

  1. Grease 9 x 13 casserole dish and set aside.
  2. In a large mixing bowl, combine butter, brown sugar, cinnamon, and vanilla, stir until creamy.
  3. In a separate mixing bowl, combine eggs and milk; whisk together well, then add to bowl with butter/sugar mixture; stir to combine.
  4. Add bread pieces to this mixture and toss to coat. Make sure that all pieces are evenly coated with the egg mixture.
  5. Spread into greased casserole dish, cover and let sit for 4-6 hours or overnight.
  6. When you are ready to serve, preheat your oven to 350 degrees.
  7. Bake uncovered for 30-40 minutes, until top is slightly golden.
  8. While casserole is baking, prepare your icing by combining all ingredients in a mixing bowl and stir until smooth and creamy. Mixture will harden slightly, so microwave for 15-20 seconds right before serving. Drizzle onto casserole and serve immediately!
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Sweet Potato Breakfast Hash

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Sweet Potato Breakfast hash is one of my all time favorite things to make ahead and eat for breakfast throughout the week.  It’s SO nice waking up and having a healthy and delicious breakfast waiting for you.  Simply roast the cubed potatoes with onion, bell pepper, and spices, and either serve immediately or store in an airtight container in the fridge for up to 5 days.  If you are prepping ahead, just re-heat the sweet potato mixture and fry up an egg and you’ll be ready to roll!  I like serving with fresh cilantro, jalepeno’s, and a side of salsa, however, its also super delicious with Frank’s Buffalo Sauce or any other hot sauce of choice.

Enjoy!

Sweet Potato Breakfast Hash




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Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1x
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Ingredients

  • 3 T olive oil
  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1/2 yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fried Egg, for serving
  • Cilantro, as garnish
  • Salsa, for serving

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper or foil.
  2. Toss sweet potatoes with olive oil, onion, bell pepper, and spices so that all pieces are evenly coated. Spread evenly onto baking sheet and bake for 25-35 minutes, until a fork inserts into the potatoes easily.
  3. Serve with a fried egg, fresh cilantro, jalepenos, and a side of salsa.
  4. Store in the fridge for up to 5 days.
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Breakfast Buddha Bowl

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Hearty, filling, and delicious.  These Breakfast Buddha Bowls are beyond amazing.

Buddha bowls are typically vegan inspired bowls of plant-based goodness filled with roasted vegetables, various greens, beans, avocado, healthy grains like quinoa, brown rice, barley, etc., herbs and spices.  And in this case, topped with a poached egg.  The greatest part about Buddha bowls is they can be completely customized to your liking or whatever you have on hand.  So you do you, guys & gals!

Today’s buddha bowl is loaded with roasted sweet potatoes and broccolini, avocado, baby spinach, caramelized onions, crispy chickpeas, and topped off with a poached egg.  All I can say is by the time I was done with my “photoshoot” per say, Alessandro was completely finished with his bowl! Ruudeeeeeee.




It’s okay, I tend to snap a few too many pics and by that time it’s cold, so I encourage him to go ahead.  The only thing that can be challenging about buddha bowls is timing.  I sauteed the sweet potatoes and broccolini in a cast iron skillet seperately, so for the sake of time and ease, i’m thinking roasting them on the same pan is the way to go! I would get those onions on the stove first and foremost, so they can start caramelizing.  Low and slow, people.  Caramelizing onions is actually so easy! Slice them into thin strips, heat up a little olive oil in a nonstick skillet, and throw them in.  Cook over medium-low heat for 35-45 minutes, stirring occasionally and just watch them turn extra golden and delicious!

Like i mentioned earlier, feel free to add whatever you have on hand- trust me you cannot mess it up! Enjoy and happy Friday!!!

Breakfast Buddha Bowl

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Breakfast Buddha Bowl

Breakfast Buddha Bowl

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 1x
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Ingredients

  • FOR THE POTATOES:
  • Olive oil
  • 1 large sweet potato, cut into 1 inch cubes
  • 3 cloves garlic, minced
  • 1 green bell pepper, finely diced
  • Salt and pepper
  • FOR THE BROCCOLINI:
  • Olive oil
  • 1 small bunch Broccolini
  • 2 cloves garlic
  • Salt and pepper
  • FOR THE CARAMELIZED ONIONS:
  • Olive oil
  • 2 c yellow onions, thinly sliced
  • 1 T balsamic vinegar (optional)
  • FOR THE BOWLS:
  • 2 c baby spinach
  • 1 avocado, halved
  • Sesame seeds, as garnish
  • 2 eggs, poached
  • 1/2 c Chickpeas, canned or crispy (see my recipe for roasted turmeric Chickpeas)

Instructions

  1. Preheat oven to 425 and Line a large baking sheet with parchment paper.
  2. To caramelize onions, heat a few T oil in nonstick skillet. When oil is moderately hot, add onions and sauté for 4-5 minutes. Reduce heat to medium-low and cook another 35-45 Minutes, stirring occasionally, until very golden. Option to stir in a T of balsamic vinegar when they are done. (Yum!)
  3. Meanwhile, toss sweet potatoes with olive oil, garlic, bell pepper, salt and pepper, and spread in an even layer onto the left half of baking sheet.
  4. Do the same with Broccolini but place onto right half.
  5. Roast veggies for about 25 minutes, tossing halfway, until sweet potatoes are fork tender.
  6. To poach the eggs, crack each egg into two small bowls and set aside. Bring a pot of water to a boil. Once boiling, add a tsp of white vinegar and gently stir it around. Gently slip each egg into the boiling water and let it do its thing. Cook for 2 minutes or so. Remove egg with a slotted spoon and place onto a flat surface to let water drain/dry a bit.
  7. To assemble the bowls, add spinach, followed by sweet potatoes, Broccolini, caramelized onions, avocado, Chickpeas, and top with poached egg, and freshly cracked pepper. Enjoy!!
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Mini Cinnamon Roll Muffin Bites

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These Mini Cinnamon Roll Muffin Bites are the greatest and most delicious addition to any brunch or party.  I love keeping these in my back pocket for get togethers because they are always a hit and couldn’t be any easier.

Mini Cinnamon Roll Muffin Bites


My mom is a serious cinnamon roll lover, so let me just tell you, she LOVED these little guys.  If I were really smart, however, I would’ve made a double batch because the entire pan was gone in a jiffy!

For some reason, I feel a little less guilty when I eat a few of these delicious nuggets rather than a big ole cinnamon roll.. even though it’s exactly the same thing! Funny how our brains work sometimes.

Mini Cinnamon Roll Muffin Bites

They are beyond simple and literally melt in your mouth, so I would highly encourage you to make these ASAP.

All you need to do it break up the raw cinnamon roll dough into bite sized pieces and place into greased mini muffin tins.  Bake for 10-12 minutes (more or less depending on the size of your cinnamon rolls) and drizzle with icing!

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Mini Cinni Muffin Bites

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 24 mini cinni's 1x
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Ingredients

  • 1 can of refrigerated jumbo cinnamon rolls

Instructions

  1. Preheat oven to 350 degrees and line a mini muffin pan with muffin liners and spray with cooking spray.
  2. Cut each cinnamon roll into quarters and place directly into muffin cups.
  3. Bake for 10-12 minutes, or until cinnamon rolls are cooked.
  4. Drizzle each mini cinni muffin bite with icing and serve immediately!
  5. Enjoy!!
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Christmas Crepe Recipe

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True life: I married a Crepe monster.

The Most Fun and Festive Christmas Crepes

I’d never had a crepe before I met Alessandro, nor had I ever met someone that could devour 12 crepes in one sitting.  AFTER dinner might I add.  My mother-in-law is from Paris and my father-in-law from Italy, so lets just say I have big shoes to fill in the food department.  Alessandro’s favorite things include Pasta, bread, crepes, and cappuccino pie.  The recipe for a great bikini bod, I tell ya.

Anywho, let’s get down to business. I asked Cathy (aka Nonna) if I could share her Crepe recipe with you all, and she so graciously said yes.  So here I am, sharing a little Parisian love with you all. A little Christmas Parisian Love if you will.

I decided to get in the spirit this morning and make the crepes into little reindeer, aren’t they cute? My future kids would absolutely love them.

And, not to be afraid, my friends.  Her recipe is so simple, and it will yield perfect crepes every time!

I ended up purchasing a Crepe Pan because I knew i’d be making these things for the rest of my life, however, feel free to use any non-stick skillet you have hanging around the house.

Alessandro’s favorite way to eat crepes is folded up with a little granulated sugar, however, I like mine with Nutella. It gets all melty and delicious and you will never want it to end.

Christmas Crepes

Happy Happy Holidays to all!!

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Christmas Crepes

Christmas Crepe Recipe

  • Author: Cathy aka Nonna
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 10–12 crepes 1x
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Description

Easy and Authentic Crepe recipe from my Parisian Mother-in-Law. So delicious!

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Ingredients

FOR THE CREPES:

  • 2 cups all-purpose flour
  • 1 cup milk
  • 1 c water
  • 3 eggs
  • pinch of salt
  • 1 T flavoring of choice (see notes)
  • Nutella or sugar, for serving

FOR THE REINDEER:

  • Candy eyeballs
  • Red m&m’s
  • Chocolate chips
  • Nutella.

Instructions

  1. Place flour, milk, water, eggs, salt, and flavoring in your blender, and blend on a low speed until smooth and creamy.
  2. Let rest for an hour before using. You can also store in the fridge overnight.
  3. Heat up crepe pan or medium sized non-stick skillet.
  4. Pour 1/3 c crepe mixture into heated pan and quickly swirl to coat the pan evenly. Cook for 1 minute on each side. Serve hot with nutella, sugar, or savory filling of choice.
  5. If you are making into reindeer, create the antlers using melted nutella, ears with chocolate chips, and m&m’s for the nose. Enjoy and Ho Ho Ho!!

Notes

Cathy’s favorite flavoring to use is Fleur D’orange however, dark rum or vanilla work as well.

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Pumpkin Doughnuts with Cream Cheese Pecan Frosting

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Hands down, the BEST Pumpkin doughnuts of all time.  They are perfectly soft & fluffy, and covered in the creamiest cream cheese pecan frosting. And, aren’t they absolutely adorable?

I know I know, this is a super last minute post, but I HAD to share with you in the event you had time to whip these up before tomorrow’s feast.  Words can’t even describe the goodness.. every.single.bite gets more and more heavenly. Would ya just look at that moistness? (cringe).

I planned on bringing all 18 doughnuts into work yesterday to share with my lovely co-workers, but by complete accident, I gobbled a few down during the photoshoot (let’s get real, we knew that would happen).

For this go round, I used Pumpkin Pie Mix instead of pumpkin puree because naturally I grabbed the wrong item as I was zipping through the aisles of target the other day. And I actually LOVED how they turned out, so just FYI that pumpkin pie mix will work too.  AND they were beyond delicious!

Hopefully, I caught you in time or maybe you have all the ingredients in your casa to make these beauties for tomorrow’s gathering because they are an absolute MUST!

Either way, I hope you all have an AMAZING Thanksgiving with your friends and family.  We have so much to be thankful for!! 🙂




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Pumpkin Doughnuts with Cream Cheese Pecan Frosting

  • Author: Lindsay, Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 12 mins
  • Total Time: 37 mins
  • Yield: 18 doughnuts 1x
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Description

The BEST Pumpkin Doughnuts with the creamiest Cream Cheese Frosting! The Perfect Holiday treat!

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Ingredients

FOR THE DOUGHNUTS:

  • 1 3/4 c all-purpose flour
  • 1 1/2 c pumpkin pie mix (or pumpkin puree)
  • 3/4 c granulated sugar
  • 3/4 c packed dark brown sugar
  • 1/2 c canola oil
  • 1 tsp vanilla
  • 3 large eggs
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1 1/4 tsp pumpkin pie spice

FOR THE FROSTING:

  • 8 ounces cream cheese, softened
  • 1 T vanilla extract
  • 2 c powdered sugar
  • 3 1/2 T butter, softened
  • 1/2 c pecans, finely chopped

Instructions

  1. Preheat oven to 350 and spray doughnut pan with cooking spray.
  2. In a stand mixer, combine sugars, pumpkin puree, vanilla, oil, and eggs, and mix until combined.
  3. Now add in flour, spices, and baking powder, and mix until no lumps and mixture is creamy.
  4. Fill each doughnut hole 3/4 of the way, and bake for 10-12 minutes, or until a toothpick comes out clean.
  5. Place onto wire racks to cool while you mix the frosting.
  6. In a medium sized mixing bowl, combine cream cheese, butter, vanilla, and powdered sugar.
  7. Using a hand or stand mixer, mix together until smooth and creamy.
  8. Carefully frost each doughnut and sprinkle with chopped pecans and an extra dusting of pumpkin pie spice.
  9. Enjoy!!!
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Cranberry Pistachio Date Bars

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These Cranberry Pistachio Date Bars are incredibly simple and fast, and the absolute perfect {grab N go} kinda snack!

Healthy and delicious snacks are always a good idea to keep around the house, especially when your schedule is as jam packed as mine has been lately. I’m sure you all feel my pain.. the 4th quarter craziness is in full effect, I tell ya.  I’ve found that if I don’t have something convenient to grab in the mornings, I wind up one of two ways:

  1. Unpleasantly HANGRY when mid-morning rolls around, OR
  2. I eat something much less nutritious, aka an extra large sticky bun that someone so (un)kindly brought to work.

These bars only take 5-10 minutes to prepare with very minimal clean up, and you’ve got breakfast/energy bars to power you through the week!

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Cranberry Pistachio Date Bars

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Ingredients

  • 3/4 cup roasted and salted pistachios
  • 3/4 cup roasted and salted cashews
  • 1 cup dried cranberries
  • 1/3 cup almond butter
  • 10 medjool dates, pitted
  • 3 T maple syrup
  • 1/2 tsp vanilla

Instructions

  1. Line 8 x 8 baking pan with parchment paper.
  2. Add nuts to blender, and blend for 1 minute until the nuts have crumbled.
  3. Add remaining ingredients, and blend for another minute or so, until a sticky mixture has formed.
  4. Using your hands, distribute evenly onto parchment paper in pan to create a square.
  5. Place in fridge for 45 minutes- 1 hour (or freeze for 15-20 minutes)
  6. Cut into bars & Enjoy!

Notes

These bars will keep well in the fridge for up to 5 days. Enjoy!

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