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Sunday Supper Movement

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2017!


Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.


Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!


Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today!

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.


Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.


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This post was created for entry into a Food and Wine Conference contest sponsored by Wish Farms. I received no compensation for this post. All opinions are my own.

The sun is shining, the weather is beautiful, and I’m dying to get out of the office and onto vacation. Our summer vacation isn’t for months, but I have a mini getaway planned, and the date is in sight…

I’m super excited to be attending this year’s Food and Wine Conference in Orlando, FL, especially after seeing all of the amazing food photos from previous years. But it’s more than just the food that I’m excited about. The 3-day conference begins on May 19th and brings together bloggers, small business owners, winemakers, chefs, public relations professionals, both new and traditional media, authors and brands. So many opportunities to mix and mingle with such an awesome set of foodies! In particular, I’m looking forward to learning more about social media and the business end of blogging… what I need to take Books n’ Cooks to the next level (besides more time, that is!). Be sure to check out their website for more information on the conference, the schedule, and the sponsors, as there’s still time to register.

This recipe was created for Wish Farm’s Craft Your Favorite Cocktail/Mocktail contest, open to all attendees at this year’s Food and Wine Conference. The challenge is to create a cocktail or mocktail using Wish Farm berries, one of the sponsors of the conference. For me, creating the cocktail wasn’t the challenge – it was creating the cocktail before someone (in this case, my children) ate the berries.

When I learned about the contest, I immediately knew I wanted to create a cocktail around some sort of roasted berry. If you’ve never had roasted berries before, try them. Roasting the berries bring out even more of the natural sweetness of the berries. The roasted berries give the classic gin and tonic a bit more sweetness than is traditionally in the drink, making it a bit difficult to stop at just one. 🙂

Roasted Berry G&T

By Books n’ Cooks

Serves 6


  • 1/2 c. Wish Farms blueberries, rinsed
  • 1/2 c. Wish Farms strawberries, rinsed, hulled, and quartered
  • 1/2 Tbs. granulated sugar
  • pinch kosher salt
  • 6 oz. gin
  • 24 oz. cold tonic water
  • ice
  • additional berries for garnish (optional)

Preheat oven to 400F.

Roast the Berries: Place berries in a small oven-safe dish. Sprinkle with sugar and salt. Stir, and then spread into a single layer. Bake for 20-25 minutes, until berries are roasted and fragrant. Blueberries have likely burst and strawberries are softened. Remove from oven and allow to cool.

Puree the berries when cool enough to handle. From here, you can refrigerate the puree until ready to serve. If you prefer a smoother drink, strain puree with a fine mesh sieve, discarding large pieces of fruit and refrigerating puree. (I enjoy the pieces of fruit, so I do not strain the puree.)

Assemble the Cocktails: In a rocks glass or an old-fashioned glass, place 1 heaping Tbs. of roasted berry puree. Add 1 oz. of gin. Stir briefly. Add a couple of ice cubes. Top with tonic water, about 4 oz. per glass. Stir gently.

Garnish with fresh berries, either on mini skewers or fancy toothpicks, or on the rim on the glass.

Serve cold.

Make Ahead Notes: The roasted berries can be made ahead, pureed, and kept in the fridge until serving. Roasted berry puree will keep for a few days in the fridge.


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What better way to end a week of #MexicanRecipes than with a margarita?

We don’t make margaritas often but when we do, we prefer them homemade. And I’m not going to lie, this margarita is probably the best we’ve made in a long time. It has the perfect balance of sweetness from the blackberries and tartness from the lime juice. I used a traditional salt rim, but you can certainly use sugar if you prefer. All in all, my hubby, our guests, and I all agreed – this margarita was simply perfection.

Blackberry Margaritas

Rewritten but not really adapted from Cooking Light, June 2011

Serves 6-8


  • 1 c. water
  • 1/2 c. granulated sugar
  • 1 c. 100% agave blanco tequila
  • 3/4 c. Grand Marnier
  • 2/3 c. fresh lime juice
  • 12 oz. fresh blackberries
  • 1 lime (for coating the rim and for garnish)
  • 2 Tbs. kosher salt (for coating the rim)

Make the Simple Syrup: In a microwave-safe bowl, heat water and sugar for 2 1/2 minutes. Stir, ensuring all of the sugar is dissolved. Allow to cool for 5-10 minutes.

Prep the Glasses: While syrup cools, prep 6-8 cocktail glasses. Spread salt evenly on a plate. Cut lime into 7-9 wedges or rounds – the number of glasses + 1. Use one wedge to rub the rims of glasses. Set remaining lime wedges/rounds aside. Dip glass rims into salt. Fill glasses halfway with ice and set aside.

Make the Cocktail: Add syrup, tequila, Grand Marnier, lime juice, and blackberries to a blender. Process until smooth. Strain through a cheesecloth-lined sieve over a pitcher. Discard solids.

Pour margaritas into prepared glasses and garnish with a lime wedge.

Serve immediately.

Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.







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I don’t know about you all, but we’re big Chipotle fans in our house. Burrito bowl for me, burrito for my hubby, and my kids split the quesadilla kids meal – Miss. Hazelnut getting the quesadilla and fruit/chips and Mr. Nutterbutter getting the rice, black beans, and guacamole. This rice reminds me a lot of the rice at the bottom of my burrito bowl, with a burst of freshness from the lime juice and cilantro added at the end. It holds its own as a part of dish or as a standalone side.

Be sure to check at the end of the recipe for more #MexicanRecipes to inspire your weekend entertaining. And huge thanks to Sue at Palatable Pastime for organizing this great event!

Cilantro Lime Rice

Adapted from The Pioneer Woman

Serves 8


  • 1 Tbs. vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 c. long-grained rice
  • 1 tsp. kosher salt
  • 3 c. low-sodium chicken broth
  • 2 limes, zested and juiced
  • 1/2 a bunch of fresh cilantro, coarsely chopped

In a medium stockpot over medium heat, heat vegetable oil. Add onion and garlic, cooking for 3-4 minutes until translucent. Reduce heat to low. Add rice and salt. Cook, stirring constantly for 3 minutes. Add chicken broth, lemon zest, and about 3/4 of the lime juice (reserving the remaining lime juice for finishing). Raise heat and bring to a boil. Lower heat, cover and simmer for 10-15 minutes, or until almost all of the liquid is gone and rice is cooked. Remove from heat and let stand for 5 minutes. Toss rice with reserved lime juice and cilantro.

Serve hot as a side dish or as the base for burrito bowls (I like to make them with taco meat, roasted or sauteed peppers and onion, homemade salsa, guacamole, and cheese.)

Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.





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Today kicks off a weeks worth of #MexicanRecipes. Below is a handful of recipes to help inspire you for next weekend’s Cinco de Mayo festivities, followed by what’s currently my favorite recipe for Beef Tacos – easy to make, easy to scale for entertaining.

Happy #MexicanRecipes
Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!

Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.

Over the past couple of years, my husband has gotten really into dorky board games. The kind that take a while to set up, a long time to read and learn the rules, and sometimes a long time to play. I enjoy some of the games (I love playing Pandemic Legacy with friends, and am really into the collaborative version of Orleans) but I don’t play often enough to want to learn a lot of new games. My hubby is the opposite and would play a different game every night if he could.

My hubby has been getting his fill of board games with twice monthly board game nights. We host about half of the time, and the group that is coming seems to get larger every time. It’s made entertaining a bit of a challenge – a large group on a work night. I need something that can either be made a day before and reheated or is crazy quick to prepare in large quantities. With the warmer weather, chili no longer seems like the best choice. We’ve been grilling some, but these beef tacos are great for the spring rainy nights. The meat mixture is easy to make, easy to scale, can be made ahead and reheated the day of on the stove or in the slow cooker, and can be frozen or reused in other Mexican recipes (burritos, burrito bowls, and quesadillas) during the week if we have leftovers. We love the flavor (not spicy at all) and I love the hidden bell pepper for a little extra veggie.

Beef Tacos

Adapted from SkinnyTaste Fast and Slow (p. 139)

Serves 4

Ingredients for the Taco Meat:

  • 1 lb. lean ground beef
  • 1/2 onion, finely chopped
  • 1/2 bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 c. tomato sauce


  • Hard or soft taco shells
  • Choice of toppings: shredded lettuce, tomatoes, cheese, salsa (we like homemade salsa), sour cream, guacamole

Make the Taco Meat: In a large skillet over medium heat, brown ground beef, breaking it up into small pieces. When mostly browned, drain out extra fat at the bottom of the pan. Return to stove and add onion, bell pepper and garlic. Cooking until remaining beef is browned and vegetables are softened, about 5 minutes.

Add remaining ingredients – herbs, spices, and tomato sauce. Stir well. Lower heat and cook, stirring occasionally, on low for 15-20 minutes, until warmed throughout.

Serve hot with desired taco shells and toppings. Or, use in burritos, burrito bowls, or quesadillas.

Recipe Notes: Taco meat may be frozen for use later. It can also cook throughout the day in a slow cooker (6-8 hours on low, or 3 on high) if prepared in the morning, or is being reheated.



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My husband absolutely loves cheesecake, but I rarely make it – or really any other cakes lately. Mostly, I don’t have time for desserts that are completed in multiple steps, whether it’s baking the crust and then the cake, or baking the cake and then frosting it. I’ve been too busy lately and frankly, I tend to run out of steam by the time I hit that second step, sometime hours later. I drag myself through it, but the baking process is no longer enjoyable at that point.

Enter these Sopapilla Cheesecake Bars. All of the great flavor of cheesecake, plus the wonderful cinnamon-sugar of the Mexican pastry, much less fuss. While I love the graham cracker crust on regular cheesecakes, the crispy cinnamon sugar on top of these bars more than makes up for it being missing. They were delicious.

This recipe starts almost a week of Mexican recipes. I hope that you find some inspiration for any upcoming Cinco de Mayo celebrations in today’s post, the #SundaySupper collection at the bottom of this post, as well as the recipes that posted this week.

Sopapilla-Inspired Cheesecake Bars

Adapted from Pillsbury

Makes at least 16 servings


  • 2-8 oz. cans Pillsbury crescent rolls
  • 2-8oz. packages cream cheese, softened
  • 1 1/2 c. granulated sugar, divided
  • 1 tsp. vanilla extract
  • 1 stick unsalted butter, melted
  • 1 Tbs. ground cinnamon

Preheat oven to 350°F.

In an ungreased 9×13 inch glass baking dish, unroll 1 can of crescent rolls, carefully stretching to cover the bottom of baking dish. Pinch together perforations to seal.

In a large bowl – or the bowl of a stand mixer – beat cream cheese and 1 cup of sugar until thoroughly combined. Add vanilla. Spread evenly over crescent rolls in the baking dish.

Unroll other can of crescent rolls, stretching to cover cream cheese layer while simultaneously pinching together perforations to seal.

Pour melted butter evenly over top of crescent rolls.

In a small dish, mix remaining 1/2 cup of sugar and the cinnamon. Sprinkle evenly over top. It will be a nice, thick layer of cinnamon sugar.

Bake for 30 minutes, until center is set. Allow to cool on stove or a wire rack for 30-60 minutes. Transfer to the fridge to chill before cutting.

Store covered in the refrigerator.

More easy Cinco de Mayo recipes, compliments of the #SundaySupper tastemakers:


Sunday Supper Easy Cinco de Mayo Recipes




Sides and Sauces



Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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{Book Review}

The Great Library Series

By Rachel Caine

Book 1: Ink and Bone
Book 2: Paper and Fire
Book 3: Ash and Quill (To be published in July 2017)

Associated Short Stories:
Tigers in the Cage (Book 0.1) – Available for free online here
Stormcrow (Book 0.5) – Available for free online here

This series takes place around the year 2045. It’s a world that is unrecognizable to the reader, as this version of the future starts with a very different version of our history. The Great Library of Alexandria not only survives but rises to a position of power and protects knowledge from being lost from war and disaster that plague Earth’s history. While there are some technological advancements, the Library banishes all ideas that would challenge it’s existence to The Black Archives, essentially rewriting history.

In this version of history, electricity is non-existent, trains and vehicles run on steam. But more important to the plot, Johannes Gutenberg never invented the printing press, or rather, he did but his research was banished to The Black Archives. Instead of reading physical books, stories and books are read on “blanks,” or codices, preloaded with stories from the Library via alchemy. In this way, the Library can not just censor what is read but it can track what the user is interested in. It’s illegal to own handwritten books, with the exception of your own personal journal.

It is in this version of the future that Jess Brightwell lives. Son of a black market book trader, Jess grew up smuggling books and running from the Library. However, at his core, he loves knowledge and books. As he approaches adulthood, his father buys him the opportunity to test into Library service, with the intention that his son would serve the family business from within its enemy.

Ink and Bone starts off with a scene from Jess’ childhood, but is centered around his introduction to the Library, surviving the training and the elimination process, and building a relationship with a small group of fellow trainees. And in the middle of all of that? Jess and his friends are caught in a Library plot against their teacher, putting them into dangerous situations and testing their loyalty, not just to the Library but to each other.

Paper and Fire picks up where the first book left off. Jess and his friends finished training, but are caught up in some pretty dangerous Library plots. This second book is even more fast paced than the first, as the friends embark on a mission to save a friend and constantly run from threats from the Library.

Review/Recommendation: Although it took me a little while to get into the first book, I very much enjoyed the first two books in this series. I particularly enjoyed the historical references throughout the novels – to well-known authors, inventors, and scholars… even if the references in the books didn’t match up with our history. Although it’s supposed to be a young adult series, the historical contexts and general writing style made it feel like more of an adult novel, allowing it to appeal to a wider variety of audiences.

I did read the two short stories associated with this series. They were very short and quick. While interesting, they were so short that they didn’t add much to the general story line, even as background notes on the characters. You can read them or not. If you skip them, you won’t miss anything.

I’ll probably skip any additional short stories that come out, but I look forward to the third book (and any others that come out) coming out this summer.



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This spring has been crazy, so I’m a little late in finalizing my Easter menu this year. We’re looking forward to a quiet weekend with some of our closest friends. My plan is for us to dye Easter eggs and have my Little Helpers make the desserts on Saturday. The next morning, I’ll prep dinner before getting together with our friends to go to church, an Easter egg hunt for the kids, appetizers and games with the kids nap, followed by a dinner that’s easy to prep ahead, requires minimal time in the kitchen, and yet, still feels like something special.

If you celebrate Easter, I wish you and your family a wonderful weekend!

Happy Easter!

Easter for 4

Fruit & Cheese Plate

Deviled Eggs

Crab Cakes with Creole Sauce (pictured above)
Wild Rice
Roasted Asparagus

Haystack Easter Nests
Love & Olive Oil’s Cream Egg Brownies

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Winter Happenings, 2016-2017 Edition

Winter is always a crazy time for us, with the holidays, travel, and family visitors. I didn’t blog nearly as much as I would have liked, both because I wasn’t able to make the time to sit at the computer as much as I would have liked but also because entertaining was the priority for me. I frequently missed out on opportunities to photograph some of the recipes that I made because I was focused on spending time with family and friends.

In the Kitchen

With lots of entertaining during the month of December, I made a mix of old and new recipes, mostly things that either could be prepped ahead or required minimal time in the kitchen so that I could spend time with guests. Some of my favorite recipes included beef and sausage lasagna (an old standby), a cocktail called a Sparkling Pamplemousse (new and easy!), crab cakes with creole sauce (a family favorite for holiday entertaining), and roasted beef tenderloin (another family favorite for special occasions).

Following Christmas, the start of the year passed in a bit of a blur. I’ve been making a lot of 30-minute meals and sandwiches as we attempted to get back into a rhythm after the holidays. I was super excited to make blondies for the first time, a recipe I love when I have it but for some reason, never seem to think about making myself. As you see above, Miss. Hazelnut and I made a Valentine’s Day version with holiday M&Ms, which was a hit.

But there were a lot of great recipes that I tried this winter and didn’t blog. Below are a couple of my favorite recipes that I tried this past winter, both from a holiday brunch with friends.

  1. Apple Streusel French Toast Muffins from Emily Bites – Easy and diet-friendly, I didn’t feel guilty about this being one of the “sweets” at our holiday brunch.
  2. Breakfast Enchiladas from RecipeTin Eats- a bit labor intensive (I prepped ahead of guests) but we were blown away by these enchiladas. I ended up making a bit too many and ended up freezing a bunch. They froze beautifully. I’ll be making these again soon, adjusting the ingredients a bit to make them vegetarian, and so that I don’t have quite as much leftover tomato-bean filling.

On My Bookshelf

I spent most of winter finishing up The Shoemaker’s Wife by Adriana Trigiani and reading through The Chronos Files, a young adult series of novels, novellas, and short stories by Rysa Walker. The Shoemaker’s Wife is a historical fiction novel set in Italy and the U.S in the first half of the 1900s while The Chronos Files is fiction, about a girl who travels through time to stop her grandfather from changing history and the future. I’d highly recommend both (links above to my full reviews).

Since finishing up The Chronos Files short stories a few weeks ago, I’ve taken a bit of a break from reading. I don’t know about you, but when I finish a series that I really enjoy, I tend to need a week or two before I’m about to pick up and get engaged in another story. Friday, as I sat at home with a sick almost-2-year-old clinging to me,  I started Ink and Bone by Rachel Caine. I’m not far enough in to comment on it yet. I’ll probably read that one and I’ll pick up The Little Paris Bookshop again, which I had just barely started before The Chronos Files novels started arriving at my local library. (I needed a book on my iPad to read while coddling Little Man, or I would have resumed The Little Paris Bookshop this week.)


I’ve been knitting and scrapbooking quite a bit lately, but no finished projects to show off.

On my needles, I have a baby blanket (yes, another!), a shawl, and a pillow… all at various stages of completion. My goal for spring is to finish these projects and perhaps get started on the sweater or wrap I have picked out for myself.

I’ve done a little bit of scrapbooking this winter. I finally finished Mr. Nutterbutter’s 3-6 month digital scrapbook this weekend, at a scrapbooking day held at a friend’s house. I’m struggling to catch up with my digital photo management, so I expect that the next album will take a while to work on.


As always, you can keep up with what I’m currently reading and what I’m adding to my TBR pile by following me on Goodreads. You can also get a few more updates on not just reading lists but also what what I’m cooking, crafting, and what’s going on in my life by following me on Facebook and Instagram.

I hope you all had a wonderful winter and enjoy the start of spring.  This morning, I’ll be raising my mug of coffee and toasting to a spring filled with warm weather and healthy kiddos. Cheers!



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Prosciutto Wrapped Salmon and Brie

It feels like spring has been approaching for weeks. Apart from a freak storm (that actually ended up being a bit disappointing) this past week, there’s been no snow for us this year, and very few really cold days. Instead, this winter has been filled with the kids running in the yard, trips to the playground, and happy hours on patios. The season for warm soups, stews and comfort foods was pretty short this year. With the warm weather, I’ve been switching to lighter meals with fresh ingredients. Spring foods are making an appearance just a little bit earlier than usual.

Prosciutto Wrapped Salmon and Brie and Roasted Brussels Sprouts

My hubby and I don’t eat a lot of seafood – for me, even less since I had Miss. Hazelnut (the aversion of seafood never completely disappeared after she was born) – but this recipe has a special meaning for us. It was the first meal my hubby ever cooked for me, what we consider to be our first date. My hubby laughingly told me the story of getting the recipe from a friend and calling with numerous questions. What’s prosciutto? What’s a zester? Do I have to do that? All of this to impress the new girl in town. The unexpected meal was delicious, the perfect first date.

This recipe is my version of that dish – almost 10 years later.

Prosciutto-Wrapped Salmon with Brie

By Books n’ Cooks

Serves 6


  • cooking spray
  • 6-6 oz. salmon filets, with skin removed
  • 6 oz. brie
  • 12 thin slices prosciutto

Preheat oven to 450F.

Line a baking sheet with parchment paper and spray with cooking spray. Set aside.

Place 1 oz. brie on top of each piece of salmon. Wrap each brie-topped salmon piece tightly in two slices of prosciutto, overlapping the slices slightly. Place on prepared baking sheet.

Bake for 12-15 minutes until salmon is cooked throughout.

Serve immediately with your favorite side dishes. (I served it over couscous with a side of roasted Brussels sprouts, pictured above.)

Prosciutto Wrapped Salmon and Brie by Books n' Cooks

And here are some more easy, spring recipes for you!


Cakes, Pies, and Sweets

Cookies and Bars

Main Courses



Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



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Amazon Associates

I buy lots of my books and cooking supplies directly from Amazon nowadays. You can shop my favorite books and kitchen supplies directly through the Books n’ Cooks Amazon shop (<- link) or through affiliate links on relevant blog posts. Books n' Cooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to