and I’m not looking back! Like many, I always look forward to this time of year when the season start to change…especially winter to spring. Even though this winter was abnormally mild, I’m still as ready for spring as ever!

This is such a great time to get in the kitchen and start cooking with ingredients that are bright and fresh. At this point we’ve had one too many baked ziti or roast chicken dinners and it’s time to start making some of my favorites that I always look forward to this time of year.

My lemon curd recipe is one that I have made for years. It usually makes an appearance at any baby shower I’m involved with and it’s the accessory in the world for dessert. Delicious over pound cake, as a filling for a sandwich cookie, or even over ice cream. I also love to use lemon curd as the base for fruit tarts. It’s so pretty and tastes amazing!

The pickled asparagus is one of the best ways to enjoy the pencil thin asparagus that you start seeing in grocery stores this time of year. You can throw it together the night before and it becomes the perfect side dish for dinner the following night. I also love making the asparagus for Easter dinner. It’s become my signature!

Get the lemon curd recipe here and the pickled asparagus recipe here!

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On St. Patrick’s Day? I think a festive breakfast is a great way to kick off this March holiday, whether you’re keen on adding green food coloring to your eggs or not. In the spirit of green eggs and ham, I really wanted to create a breakfast recipe for St. Patrick’s Day that wasn’t a shade of green.

I’m a huge fan of breakfast hash. In my opinion, breakfast doesn’t get any better than onions, peppers, potatoes and eggs all cooked together in a skillet. It’s a one pot dish that is hearty and satisfying. For me it’s one of those essential techniques or dishes that every good home cook should learn how to make.

For this recipe, I incorporated cabbage and corned beef to really drive home the St. Patrick’s Day theme. Corned beef is cured beef that is delicious but not used that often. It can easily be picked up at your deli counter and this is the perfect recipe to use it in. If I were Alton Brown, I would consider making my own corned beef…but I have no problem taking a short cut here!

Consider making this delicious celebratory breakfast this week! It may not excuse you from pinching at the table in the morning, but the dish is knock-your-socks-off good. Get the recipe here!

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This week I get my first opportunity to be on the TODAY show and I couldn’t be more excited! I’m a regular viewer and start every day off with Matt, Anne, Al, and you better believe I tune into the 4th hour with KLG and Hoda.

I’ll be sharing my favorite sweet & savory recipes when it comes to utilizing one of my essential kitchen tools: the cast iron skillet. It’s no secret that I’m slightly obsessed with my cast iron skillet. One of its best features is that you can cook a delicious savory dinner in it and also use it as a rustic baking dish for a decadent cobbler.

Tune in this Thursday during the 3rd hour (between (9:30 – 10:00 AM) to catch me sharing these recipes. The chicken is a to-die-for one pot weeknight meal that is great for a family or for a simple dinner for two and the cobbler can’t be beat when it comes to dessert (especially when topped with vanilla ice cream). Both are rustic dishes that seem to celebrate the fading winter flavors and welcome spring that’s on its way.

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I’m constantly guilty for looking at the clock and realizing that it’s 2:00 and I need lunch…like now! It’s usually a mad dash scanning the refrigerator for leftovers or resorting to a PB & J. If I’m not dying of hunger, I’m usually patient enough to boil pasta. But lately I’ve added something to my lunch lineup that has me feeling all warm and fuzzy inside. It falls into the comfort food category which is always good during these long winter months. It also can be pulled together quickly and is super satisfying.

Introducing my new-found love during lunch: the Grilled Cheese Sandwich with Bacon, Apple, & Cheddar. The ingredients all paired together are like a match made in heaven. Whole grain mustard smeared on each slice of toasted bread is the finishing touch that makes this sandwich one of the best out there. The creamy melted cheddar is the perfect contrast for the crispy applewood smoked bacon and the tart granny smith apple gives off a slightly sweet note that is balanced by the tangyness of the mustard. A real winner in my book. Just writing this post is making me excited for lunch today!

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Hosting your first Thanksgiving dinner can be a daunting yet exciting task. Whether you have been cooking Thanksgiving dinner for years, or this year will be your debut performance, I don’t know anyone who feels like it’s a snap! Yesterday alone I had several conversations with friends and family members who are starting to plan their menu for the big event. I cannot believe that it is just around the corner!

About 6 weeks ago I did a big batch of Thanksgiving recipe development for cookingchanneltv.com. I tested multiple turkeys, researched stuffing, and did my darndest to find an alternative to pumpkin pie (because let’s be honest, Costco makes a delicious option that no one should feel guilty for serving!). If you are a planner like myself and have already started thinking about what you will serve at your dinner table this year, check out the recipes that I came up with and will be serving myself this year. The turkey is hands down the easiest I’ve ever made and was a HUGE hit in the test kitchen. (the secret…order a fresh turkey in advance!)

When it comes to tips for the big day, well…we could chat for an hour. But hands down my best advice is to make a plan and write it out. In fact, print that plan and stick it on your refrigerator! There are plenty of things that you can make in advance and it is a good opportunity to delegate a few of the responsibilities to willing guests who offer to help. Finally, if you are tackling this dinner on your own for the first time, I would suggest to focus on a few key items for the dinner (turkey, stuffing, etc.) and take a few shortcuts elsewhere. Consider ordering fresh rolls from your favorite local bakery, or picking up a pumpkin pie from Costco (I’m serious about how good I think these are).

Don’t forget that the goal should be to enjoy what a special day Thanksgiving is and to not get too caught up in the hustle and bustle in the kitchen. Happy Thanksgiving!

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