What do I bake the most? These cookies. These exact cookies. They are a general crowd pleaser and can be ready to go in the oven in the time it takes your oven to preheat. These have been on my site for years but deserve a re-do with careful explanations and this is why…
Creamy without cream alert! Pureed white beans makes this soup rich, creamy, and HEALTHY. I know I talk about beans a little too much but they are SO good for you, SO cheap, and I daresay so delicious. This soup is exactly what I’d want to come home to if I coached football and someone else cooked dinner for me every night (you’re welcome very much, husband).
If you’ve read this blog before you’ll see that items like cool whip, jello pudding mix, ranch seasoning packets and dried lipton soup packs are quite the rarity. No judgment. We all buy, cook, and eat our own items that suit our own tastes. Perhaps it’s my mother’s fault – pretty sure she wishes she lived in colonial days.
Was tempted to call it cilantro “crema” because every time I see that on a menu I go, “yummm crema I’ll have that”, when in reality I think it’s pretty much the same thing. Regardless, these burgers are tasty and a nice balance of healthy and indulgent, which is how I like all my meals to be.
Now that I’m avoiding dairy I keep coming up with delicious ingredients where dairy is the star. Some sort of masochism? Super annoying. Though Rich gave this two thumbs up I wasn’t about to post it until my sometimes-judgy-about-food mom tried it. She asked for the recipe and made sure to tell me ten times how much she loved it (this could be because I sport dark circles under my eyes and perma-scratchy morning voice from baby-induced lack of sleep and she feels sad for my life).
You’ll notice this is two posts in a row with quinoa – I wanted to finish the bag. AND it’s really good for you. The thing is, I don’t love the taste of quinoa. Sometimes flavors can be camouflaged in the name of health – like this granola! Let me explain.
Meatballs are making a comeback if you didn’t know. Apparently there are food trucks that just make all kind of meat balls. “Meat” and “balls” together is almost as bad as “meat” and “loaf” together, but like this proscuitto-wrapped loaf, meat balls can get a healthy, tasty makeover, too.
I’ve found there are two desserts that seem to impress people (but are actually pretty easy to make): biscotti and cream puffs. Though I have a cream puff recipe on here that I love, I’ve never made a chocolate version. By nature of choux pastry, these puffs aren’t SUPER chocolat-y but they are brown, and when filled a chocolate-bff like strawberry, they’re different enough from the original that the end result is fun and unique.
A few reasons I love biscotti. 1 – you can eat them for breakfast and the world (especially Europe) deems it totally acceptable. 2 – you can slice them thin or thick, long or short, etc, depending on how you like them. 3 – they last for two weeks. 4 – they bake all at once (no switching cookie sheets). 5 – they taste really really good.
True story – I made these two weeks ago and we ate them all before I could snap a photo! Literally we ate all 30 truffles in less than 24 hours. I ate more than my fair share but the two greedy culprits were husband and 3 year old! She gobbled them down and kept asking for more treats. When you read the ingredients you’ll see why I had no problem giving her as many as she wanted. These babies are pure!
Pudding cakes are kind of a throw-back dessert, but I find them fascinating in a scientific way (and delicious in a my mouth way).
One of my tips for keeping dinner interesting, appetizing, and simple is to only make one aspect of the meal “fancy”. For instance, when I made this sauce I put it over plain grilled chicken, with simply roasted potatoes and salad (with a basic vinaigrette). If you have too many players on the plate the meal seems juxtaposed and you run the risk of flavor clashing. It’s also the lazier way.
I just love big ol’ bowls of Italian food that don’t include pasta. It’s all the flavor with literally a fraction of the calories. It was also pretty quick – thanks to a few changes I made to the original America’s Test Kitchen recipe. Life is short and when there are cranky babies (or any number of other annoyances you’re dealing with), you need a quick version of healthy foods. Kim Kramer – you just told me my recipes have too many ingredients. This one’s for you!
If you’ve tasted the grape tomatoes at a farmer’s market (or from your back yard) then you, like me, are ruined for the grocery store variety. They’re like candy in comparison. We get a box every Saturday morning and they’re gone by the end of lunch. This appetizer is especially good with those little gems, but could technically work in all seasons.
There are foods I’ll cook for just the fam, and foods I’ll cook for special occasions. Like with desserts – I’ll bake cookies, muffins, scones or biscuits on any ordinary day. Pie, cake, or anything with choux pastry is strictly guest-food. EXCEPT for this pie. This pie took about fifteen minutes to make, true story. And my husband ate three slices in one night.
Today’s big idea can be titled, “Pasta Water”. Once I figured out how to use it correctly, I realized I could make a pasta dish from a combination of any veggie, any pasta, and any cheese. The world was my pasta oyster. Now I want to introduce it to you!
While I was making this pizza I got a really annoying phone call. I was peeved, but then I thought about how good the pizza was going to be, and I got over it. Is that like, comfort eating? No, this pizza was just THAT GOOD. Haven’t enjoyed a meal this much, I dare say, all SUMMER!
I really don’t like meatloaf. The words “meat” and “loaf” are fine, but they shouldn’t ever be set next to one another. Meatloaf is a generational thing as none of my friends make it anymore but I’m pretty sure it’s still part of my mom’s repertoire. I’m not hating – seriously, because it was my mom that first made this incredible recipe!
The woman I babysat for in college (and then had as one of my bridesmaids because even though she’s older than me, we became besties) almost always had a 9×13 of banana cake with cream cheese icing on the countertop. It was her husband’s fave. I would play the old “clean up the edges” game with that cake like it was my job (when my job was, in fact, babysitting).