Turns out, I really like to say “Mascarpone”. Maybe that is part of the reason I made this dessert? That and it’s really, really pretty, and I love trifles.
I found this original recipe on Pinterest. I have started using Pinterest as my personal cookbook. I jumped on the pinning bandwagon early and while it holds a special place in my heart, some of the DIY projects are overdone. Like everyone has seen it. But the recipes keep me coming back.
I made this for my Dad’s birthday last weekend and it was a really big hit! The original pin comes from a pretty blog called My Baking Addiction, you can see the recipe HERE. She serves hers in individual jars which is so precious. But I like to do as few dishes as possible :) So trifle dish it is.
-blueberry pie filling
-heavy whipping cream
I “TaylorMade” a few changes…
Her original recipe has an option for making the Blueberry Sauce from scratch but I found organic Blueberry pie filling and it was all natural so I figured it wasn’t too far off. Also, I couldn’t find pound cake at the store but I could find something called “Sour Cream Pudding Cake”… Ohhh Kay! And like I said, I did my dessert in a trifle dish so I have more layers too.
I might be sparking a debate here but… I have an addiction to Mexican Food, I blame it on living in Houston my whole life. Texas has the best Mexican Food in the world. Let me back up by saying our food here in Houston is technically Tex-Mex… but I think it is better than authentic Mexican. Tex-Mex is more flavorful to me… more cumin, cilantro, cheese and meat. I grew up eating Tex-Mex so authentic Mexican is a little bland in my humble opinion. Speaking of my opinion, I have tried “Mexican Food” in other parts of the country and it shouldn’t even be allowed to claim the name. Ask anyone who has left Texas what they miss and Mexican Food is on the list.
Tostadas are a favorite at our house and I think I have found the perfect order of ingredients :) I also like to use ground turkey instead of beef.
-Refried Black Bean (you need some glue)
-Ground Turkey (add a taco seasoning packet)
-Queso Fresco or Greek Yogurt (or both)
-1 small white onion
-1 bunch of cilantro
-juice of 2 limes
-1/2 tsp salt
Back to the controversy of Mexican Food. What do you like better? Have you had TexMex in Houston… why not? Do you live in an area where you “think” you are eating good Mexican Food :) And while I’m asking a bunch of questions… why do some restaurants call them Tostadas and some call them Chalupas? Same with Taquitos and Flautas?? Please discuss.
So far, I am sticking to my new goal of four healthy and vegetable loaded dinners a week. So, I made this last week- Asparagus Egg Casserole. Really it’s the Asparagus, Egg, Feta and Tomato Casserole but that is a little wordy. I just kind of made this recipe up. I wanted some vegetables and I wanted eggs as the main protein one night because healthy food gets expensive y’all – eggs make for a cheap night :)
salt and pepper
Preheat your oven to 450. Saute yellow onion and celery in a little olive oil. I added some salt and pepper. Let them cool.
Wash, trim your asparagus into 1/2″ sections. I used the whole bunch. Then, blanch the asparagus.
Beat 8 eggs and add a little milk, salt and pepper.
Make sure the onion/celery mixture and the asparagus are not too hot and add them to the eggs. Add half of your feta cheese.
Mix and add the mixture to the casserole dish. Slice your tomato and place on top of the egg mixture. Top with more feta.
I baked mine at 450 for about an hour. But I think my oven isn’t as powerful as most…? Just keep an eye on it.
Serve with a side salad and Enjoy!
Do you have any healthy casseroles that I should try? They don’t have to be super low fat but they have to have a bunch of veggies… I just made that rule up, I think its appropriate.
Also… don’t forget to go enter the Digital Scrapbook Giveaway HERE that is going on through Sunday!