Easy Gourmet

La Tarte Au Citron

Or as people who speak English say “The Lemon Tart”!

Ahhh now that Spring has officially sprung I’m ready to make all the spring recipes, clean every room in my house, including my closet. We’ll get to that later.

Today is all about the perfect French lemon tart!  Because spring screams all things fresh and lemon! 

For this recipe I used frozen pie dough to speed the process along. Bake on 350 for about 10 minutes and let cool.

What you need: 

5 eggs

4 lemons

1 1/2 tbsp lemon zest

1/2 whipping cream

1/3 cup sugar

Whatever you choose to decorate your tart with. I used lemon, blueberries, mint, and powdered sugar.  

What you do:

Simply whisk together the egg, lemon juice, and lemon zest. After that is combined, add the whipping cream and sugar. Pour into your cooled crust. Bake on 350 for about 25-30 minutes or until the center is set.

Let cool and enjoy!


Decorating tips:

  1. I like to use ingrediencies that are opposite of the color wheel. Blue and yellow are complimentary colors which is why I chose blueberries.

  2. Add a pop of color. Mint does this perfect because it is so fresh just like lemon.

  3. Doing this design all over would be overkill so choose a side to decorate.

    Thanks for stopping by, and just think: today is Champagne Thursday and tomorrow is Friday. We can make it!


Easy Faux Pasta

I'll admit years ago, when I first tried Spaghetti Squash I was intimidated but it ended up being so easy and it's a staple of mine now and is quite perfect for a pasta fix with out an overload on carbs. The best part is that it's SO versitile! Use red, white, or pesto sauce whatever you want!

It's this simple:

Cut the squash in half. But be SOO careful! These buggers are very hard and I would hate for someone to chop off a finger because I didn't warn you.  


Scrape out the seeds and middle. 

Place the squash cut side down and bake in the oven for an hour on 400 degrees.  


Let it cool for like 15 minutes and get a fork and pull the noodle-like strands from the cooked squash.  


You can also cook it in the microwave if you’re short on time. Cut the same put face down with a little bit of water in the pan and microwave for 10-15 minutes depending on how big your squash is.

Often times during Lent I kick meat to the curb and only eat fish. But however you would like to dress up your dish have fun with it.

Here’s what I used: 



A dab of cream cheese

Parm cheese

Garlic and other spices

(I threw in shrimp at the last minute) 


Mix everything together and put back into the squash shell. Top with a little bit of parm cheese and broil for about 5 minutes. 


Then enjoy the goodness!


This is absolutely one of my favorite recipes for when I want pasta but not the calories. 

Hey, if you look real hard you can see Friday in the distance…


Kitchen Fearlessness

It’s Wednesday and I might be in the routine enough to know what day it is now.

I think it’s so important to try things in the kitchen. Anything. Any recipe, from any part of the world. I feel like so many have a fear of “what if it’s gross” or “what if I mess it up?”. So what! And believe me I’ve messed things up. There is an Orzo Scallop dish that still haunts me. It was a stupid mistake but the important part is that you tried something new and pushed yourself out of your comfort zone.  

I could live off of sushi so this week I attempted a simple California Roll. Now, I made sushi once years ago and it was great. The only difference this time is that I made the sticky rice from scratch before and it took forever! I’m a little more food savvy now, I realized that you can just buy the sticky rice. Seriously don’t mess with making it.

I was for sure a little leary to make it again and really wanted to do it right. Luckily you only need a few ingredients to make it:

Crab or shrimp (it’s the most simple if you don’t want to mess with raw fish) 

Sticky rice (I used Annie Chun’s one minute sticky rice) 

Cucumber slices, seeded and sliced thin

Cream cheese , I used low fat

Bamboo rolling mat and paddle

Nori, toasted seaweed wraps

*Find the rice, mat and paddle (sold together),

and Nori in the Asian section of your grocery store. 


First, you have to decide if you want you sushi rice side out or Nori side out. It’s called an inside our roll to have your rice on the outside which is what I did.

Then, wrap your mat in plastic wrap so the rice won’t stick. The rice is sooooo sticky! You’ll really need that paddle. Spread the rice.


Next just add your Nori on top of the rice. 


Next, add your crab, cream cheese, and cucumbers.


After that, just use your mat to roll everything. Make sure your roll is nice and tight (might could have been tighter). All you have to do after that is cut your rolls and enjoy!  


Did my rolls come out perfect? Oh hell no. I need A LOT of practice but I’m so glad I made them because I’m determined to get really good at sushi making. One thing is for sure they were delicious!! If you see my Instastory, then you can see I also tried these with Nori side out. Equally as good but I will say much, much easier.

Thank you for stopping by! I hope this Wednesday treats you well!