Monthly Archives: August 2014

Pear Pastries with Honey Whipped Cream & a GIVEAWAY!!!


Celebrations call for dessert! We’re celebrating with these pear pastries with honey whipped cream. Rich, creamy, and slightly sweet… and SUPER easy. Get the recipe at the end of the post!

What are we celebrating?

Recipe or Not is officially two years old! That’s right, I’ve been creating, photographing, and sharing recipes with you for TWO YEARS. I really can’t believe it.

This little corner of the internet has given me so much joy (and dirty dishes :)). Thank you for reading, commenting, and trying my recipes. It always makes my day when I know someone has enjoyed one of my recipes. :)

To thank you, I’m hosting a giveaway! 


You have the chance to win a wooden cutting board (complete with non-slip grippy things), a nifty julienne peeler so you can eat all the zucchini noodles your heart desires, and, because I just love them so much, a super duper cute apron so you can look good while whipping up some yummy meals. Produce not included. ;) (These are a bundle prize. One person wins it all!)

How can you win all of these kitchen goodies?

STEP 1. (REQUIRED) Subscribe to Recipe or Not by clicking ‘Get recipes!’ at the top of the side bar, enter your email address, and confirm your subscription in the email that will come to your inbox. This is FREE and I will only use your email address to send you weekly recipes. Already a subscriber? Awesome! You’re the best and you can skip this step. ;)

STEP 2. Get an additional entry to the giveaway by leaving a comment letting me know what you’re going to cook first in your fun, new apron.

STEP 3. For up to 3 more additional entries to the giveaway, you can share this blog post/giveaway on Facebook, Twitter (Tweet it now!), or Pinterest.

STEP 4. (REQUIRED)  Once you’ve subscribed, commented, and shared, complete your entry by clicking here: Submit My Entry, fill out the information (SUPER short) and click ‘Done’. This is totally on the honor system and I know you’re a wonderful, honest person. :) You will NOT be entered in the giveaway if you skip this step.

********THIS CONTEST IS NOW CLOSED.**********

Congratulations to Veronica B. for winning the giveaway!

THANK YOU so much to ALL that participated!


Pear Pastries with Honey Whipped Cream; Recipe or Not

serves 8

  • 1 puff pastry (find it in the freezer section, follow the instructions for thawing)
  • 2-3 pears, cut into thin slices
  • 3/4 c. heavy whipping cream
  • 2 T. honey
  • 1/4 c. peach preserves or jam
  • 1/2 c. sliced  almonds

For the whipped cream: In a medium bowl or stand mixer, add the heavy whipping cream and honey. Beat with a hand mixer or stand mixer, starting at low, for a minute or two. Increasing speed as the cream gets thicker. Once stiff peaks start to form, refrigerate until needed.

For the pear pastries: Preheat oven to 400°. On a floured surface, spread out the puff pastry and lightly sprinkle the top with flour. Cut the pastry into eight equal pieces. Place the pastries on a baking sheet and top each one with 4-6 pear slices, leaving 1/2 inch border around the pears. On a separate baking sheet, spread out the sliced almonds. Bake the almonds for 10-11 minutes and bake the pastries for 20-22 minutes until the pastry has puffed and is starting to brown. While the pastries are still hot, carefully brush on 1/2 T. of peach preserves over each pastry. When ready to serve, top each pastry with a dollop of the honey whipped cream and a sprinkle of toasted almonds.

Note: The pastries do not keep very well and are best the day they are made.


Cornbread with Rosemary & Caramelized Onions


Happy Friday Eve! (Sounds better than Happy Thursday Night, doesn’t it? :))

I’ll keep this short and sweet so you can finish making weekend plans… which should probably include this cornbread. ;)

It’s moist, yet still a little crumbly because, well, it wouldn’t be cornbread if it wasn’t, right? The rosemary complements the cornmeal perfectly and the onions add that slightly sweet flavor from the glorious caramelization. It’s not a sweet cornbread, but can easily be made that way with honey.

PS – Fun things are in store for next week! I’ll be celebrating Recipe or Not’s 2nd birthday with dessert and a giveaway (!!!) so be on the lookout. (Can you believe it’s been two years?!)


Add a pat of butter…


…and a drizzle of honey.

Cornbread with Rosemary & Caramelized Onions; Recipe or Not

makes about 8 servings

 For the caramelized onions:

  • 2 yellow onions, diced about 1/2-1″ in size
  • 3 T. olive oil
  • pinch of salt

For the cornbread:

  • 1 1/2 c. yellow fine ground cornmeal
  • 3/4 c. all purpose flour
  • 1 1/2 T. sugar
  • 1 T. baking powder
  • 1 t. salt
  • 1/2 c. plain greek yogurt
  • 1/2 c. milk
  • 2 eggs
  • 3 T. butter, melted
  • 1/2 c. corn
  • 1 sprig fresh rosemary, finely chopped (about 1/2 t.)
  • caramelized onions from recipe above (yields about 3/4-1 cup)

For the caramelized onions: Heat the olive oil over medium-low heat in a large skillet. Toss in the onions and salt and turn the heat to low, cover with a lid leaving a small crack for steam to escape. Stir the onions every 10 minutes or so until they start to turn brown and caramelize. Mine took 1.5 hours to get really caramelized. HOWEVER, you can add a little sugar to speed the process up (I did not.) and I read that gas stoves will caramelize the onions faster than an electric stove, which is what I have. Pro-tip: Cook them the night before. They’ll keep covered in the fridge overnight.

For the cornbread: Preheat oven to 425°. In a mixing bowl, stir together the dry ingredients. In another bowl, combine the wet ingredients, corn, rosemary, and onions. Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Grease a 9″ oven-proof skillet or 9×9 baking dish. Pour in the batter and smooth it out evenly in the pan. Bake for 20 minutes or until the top is starting to brown and a toothpick comes out clean when poked in the center of the bread.

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Homemade Chorizo Tacos with Mango & Red Onion


Writing a food blog has made eating at restaurants more entertaining.

When I really like something it becomes this fun guessing game – “What kind of cheese is in this mac and cheese? Is it white cheddar? You know what… I think it’s a combination. Yeah, it has to be a combination.” It usually results in me asking the server –  “Excuse me, what kind of cheese is this?”

Getting inspiration for recipes from restaurants is easy. Recreating the recipes is another story. Especially when they use things like “house seasoning” or “house dressing”. I haven’t fine-tuned my tastebuds to that level of discernment yet.


Luckily this recipe was restaurant-inspired, but not impossible to recreate. The restaurant it came from made their chorizo in house and thankfully, chorizo seasoning is not some kind of locked up family recipe requiring maximum level clearance to get access to. I did have to do quite a bit of Googling though. :) It took a couple tries but I’ve got it down now.

You can never go wrong with a salty sweet combo. I love all the spices of the chorizo combined with ripe, juicy mango. The red onion adds a nice bite while the cilantro brings a pop of freshness. This is a super easy recipe and would be a flavorful and quick weeknight dinner.

Homemade Chorizo Tacos with Mango & Red Onion; Recipe or Not

makes 10-12 crispy tacos

For the chorizo:

  • 1 lb. ground pork
  • 3 garlic cloves, minced
  • 2 T. apple cider vinegar
  • 1 1/2 T. smoked paprika
  • 1 1/2 t. salt 
  • 1 t. chili powder
  • 1/2 t. ground cumin
  • 1/2 t. ground coriander
  • 1/2 t. dried oregano
  • 1/4 t. ground cinnamon
  • 1/4 t. cayenne pepper, optional
  • big pinch of black pepper

For the tacos:

  • 1 mango, diced
  • 1/2 red onion, finely diced
  • 10-12 crispy taco shells
  • cilantro for topping

Heat a skillet on medium heat. In a bowl, combine the ground pork and all of the seasonings until the seasonings are evenly mixed. Cook the chorizo, breaking it into small pieces with a spatula or spoon every couple of minutes. Cook until the chorizo until no longer pink inside (as best you can tell since it is tinted red from the paprika), about 12-15 minutes or so. Fill the taco shells with a spoonful or two of chorizo, top with mango, red onion, and cilantro.

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Greek Power Salad with Lemon Vinaigrette


The first time I tried kale it tasted like straight chlorophyll.

I like to push myself to give new foods a chance so I made an effort.

Kale chips. Kale salad. Kale in soups.

Welp, I tried. Moving on.


Then I had an idea for a Greek salad packed with nutrition and irresistible flavor.

I had a hunch to give kale one more chance. (Always follow your hunches…unless your hunch is telling you to make a tuna cheesecake. Don’t follow that one.)

I threw in a bunch of colorful veggies, made sure it had plenty of flavor with feta and a lemon dressing, and added chickpeas and quinoa for protein.


The salad turned out perfect. Nutritious and irresistibly good.

So the lesson today is – don’t give up on foods if you don’t like them at first. :)

Is there a food you’ve had to try several times before you liked it? Leave a comment and share.

Here’s to health and new foods!

Greek Power Salad with Lemon Vinaigrette; Recipe or Not


  • 1 bunch kale, torn into bite size pieces and massaged gently with clean hands for 30-60 seconds
  • 1/2 c. uncooked quinoa, cook according to directions
  • 1 cucumber, diced
  • 1/2 pint grape or cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 can chickpeas or garbanzo beans, rinsed and drained
  • 1 cup diced olives
  • crumbled feta for topping


  • 1/3 c. fresh lemon juice (about 2 large lemons)
  • 2/3 c. olive oil
  • 1 garlic clove, minced
  • 1/4 t. dried oregano
  • pinch of salt
  • sprinkle of black pepper

Cook the quinoa according to the directions. While the quinoa is cooking, prepare the other salad ingredients. Combine all of the salad ingredients in a large bowl or platter. Combine the dressing ingredients in a mason jar or container with a tight lid. Shake until the lemon juice and oil are completely combined, 30 seconds or so. Toss the salad with dressing and crumbled feta.

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.