• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • eat
    • appetizers
    • breakfast
    • baking
    • dessert
    • main
    • marinades & seasonings
    • salad
    • sauces
    • sides
    • soup
  • make
    • diy projects
    • floral design
    • design
  • gather
    • event design
    • floral design
  • about

at home with jess

Food, entertaining, gardening, and homemaking for busy women.

homemade canned pumpkin purée

18 10 Nov ’21 By Jessica

Homemade Pumpkin Purée

In a nonstick skillet on medium low, heat butter until just melted, add onions and a pinch of salt. Gently stir and let onions cook until translucent. Stir in brown sugar, balsamic vinegar and reduce heat to low. Let cook down until caramelized, approximately 20 minutes. Remove from heat and let cool. Meanwhile, to assemble the tart, begin by heating the oven to 375 degrees. Place the half sheet of puff pastry on a parchment paper lined baking tray. Dock the pastry with a fork and spoon the cooled caramelized onions on top. Take the sliced potato and place on top of the pastry and onions, slightly overlapping each slice. Next, place bacon on top of the potato and dot half of the cream cheese on top of the bacon. Season with salt and pepper and bake in the oven for 30 - 40 minutes or until the pastry and bacon are golden brown. Remove from oven, place on serving platter or cutting board and dot the remaining cream cheese on top followed by the parsley. Slice and serve immediately.

3 13 Jun ’18 By Jessica

Potato, Bacon & Caramelized Onion Tart

7 31 May ’18 By Jessica

Rustic Pumpkin Soup

featured

12 awesome memorial day recipes

6 27 May ’18 By Jessica

12 Awesome Memorial Day Recipes

Bacon Wrapped Meatloaf Balls

33 20 May ’18 By Jessica

Bacon Wrapped Meatloaf Balls

In a small nonstick skillet heat the walnuts until just warm and slightly toasted. Remove from the heat and add into a medium mixing bowl and let cool for 5 minutes. Add all the other ingredients into the bowl with the walnuts and toss until well combined. Chill in the fridge for 30 minutes to allow the flavors to blend and enhance. Spoon mixture into serving bowl and serve. Note: If you cannot find pomegranate molasses, balsamic vinegar can also substitute.

6 15 May ’18 By Jessica

Turkish Walnut Salad

apple rose tart

18 12 May ’18 By Jessica

Apple Rose Tarts

latest posts

mini egg tarts, savories

43 9 May ’18 By Jessica

New Zealand Savories

Growing up my mum would throw these parties, you know, the kind with lots of food and inevitably Savories would be on the menu. I remember her making dozen after dozen in the week leading up to the event and stacking them in plastic bags in the freezer. I grew up calling these little egg…

Read More

Chocolate Dipped English Flapjacks

33 6 Nov ’17 By Jessica

Chocolate Dipped English Flapjacks

This Chocolate Dipped English Flapjacks recipe brings me back to when I first had these in the UK in 2000, 17 years ago. Wow, I’m old. My friend Aubrey and I were on our first trip to Europe after high school and we stopped to see a friend of mine in York. We were wandering…

Read More

Broccoli, Brown Butter and Lemon Pasta Salad

3 7 Aug ’17 By Jessica

Broccoli, Brown Butter and Lemon Pasta Salad

I love vegetables but sometimes they can be a bit boring – enter this delicious and simple Broccoli, Brown Butter & Lemon Pasta Salad. This recipe came to be one night a few weeks ago – I had grilled steak (yes, we grill in Winter in New Zealand – I’m a Californian after all!), steamed…

Read More

Curried Israeli Couscous with Roasted Root Vegetables

10 28 Jun ’17 By Jessica

Curried Israeli Couscous with Roasted Vegetables

My friend Kalli offered me one bite of this Curried Israeli Couscous from Mendocino Farms and I never forgot it – that was over 2 years ago. I searched and searched the internet for even a hint on how to recreate this amazing Curried Israeli Couscous and came across the recipe. I’ve made it so…

Read More

Tabbouleh

1 23 May ’17 By Jessica

Easy Tabbouleh Salad

Tabbouleh has to be one of my favorite dishes to make any time of year. The best part of any tabbouleh recipe is that you can adjust the ratios of each ingredient to get it just the way you want it. If you want more parsley than bulgur or more cucumber than tomato you can…

Read More

Roasted Pumpkin Tartlets

7 12 Nov ’16 By Jessica

Roasted Pumpkin Tartlets

I’m definitely, 100% missing Autumn, Thanksgiving preparation and pumpkin everything since moving to New Zealand so I just had to make these Roasted Pumpkin Tartlets. You see it’s Spring here and I’ve skipped Autumn altogether, which is my most favorite time of year – cooler weather (sometimes not so much in Los Angeles), scarves, Pumpkin…

Read More

Zucchini & Banana Streusel Bread

3 21 Oct ’16 By Jessica

Zucchini & Banana Streusel Bread

In New Zealand, promptly at 3pm in the afternoon we break for tea or coffee. Since moving here I find that at 3pm I’m ready for a hot drink and a sweet treat. When in Rome, right?! Grabbing a coffee in New Zealand is more akin to they way they do it in Europe. It’s…

Read More

Primary Sidebar

profile picture of jessica burns

It’s great to meet you!

Welcome to At Home With Jess —your HQ for all things food, entertaining, gardening, and homemaking! Learn more here.

Search

Copyright© 2025 · Cookd Pro Theme by Shay Bocks