Sometimes when I’m hungry and there isn’t prepared food in my fridge, I make a meal of the kids peanut butter and jelly crusts, almonds, an apple, and half a bag of tortilla chips. It’s for this reason that I try to keep prepared food in my fridge, obviously. This salad is a mix of healthy veggies, protein-rich beans and cheese, and satiating fats. It can be eaten alone, tossed over noodles or mixed with salad greens. I recently doubled the amount and brought it as a side salad for a potluck BBQ; I gave some of the leftovers to our gracious hostess and she immediately followed up for the recipe. Though it’s been on the blog for a while now I thought it deserved to be revamped as BBQ season is quickly approaching.
Guys – this cake. This cake is so good. It’s the most moist pound cake I’ve ever had. The lemon flavor is potent so every bite packs a punch in the most fresh possible way.
I grew up with an Italian (American) father who liked to tell me I wasn’t Italian enough. You don’t like green olives stuffed with meat and cheese? You’re not Italian. You don’t like raw-seeming prosciutto wrapped melon? Nope, not Italian.
Alternate title could be “I didn’t know key lime pie was so easy to make”. And also, “I didn’t know that I am obsessed with key lime pie”. True, this is a rather tropical dessert, but my taste buds didn’t care as I dug into a second slice.
Look, cake is bad for you. If I want cake, I don’t want it made with egg whites and honey. I want CAKE. Buttery, chocolaty, fluffy, grin-inspiring cake.
I make oven baked rice at least once a week. Though it technically takes twenty more minutes than if I were to simmer it stove-top, it’s hands off cooking at it’s best because cooking brown rice is super annoying to me.
So there’s this hormone called leptin and it makes you full. For the past two weeks or so mine has apparently become dangerously deficient. Maybe it’s the wet weather? All I know is I’m hungry all the time, and since I zipped a dress on Monday that wouldn’t zip on Thursday, I’m ready to get past it.
Happy sprinkle to Miss Alison! I was in charge of chicken salad and I never really make chicken salad (let alone chicken salad for fifteen people). Not a big fan of mayo-based salads (this lightened up lemony version an exception) and when I chatted up the fit and fabulous Alison, I found out she wasn’t either.
Big fan of snack cake. Basically a muffin that is baked in the form of a cake, but where muffin seems sort of “every day”, cake is something special. But this is weekday cake, so you get to eat something special to make your not-so-special days more special. Plus, “who wants some cake?” goes over very well with my kids and I’m sure with yours.
Big win for this dinner with the whole family (Tessa said the chicken tasted funny but the fact that she even ate it was a surprise to me). I don’t often cook a pork tenderloin, only because they don’t sell them in giant organic packs at Costco. This was a flavor profile I’m not as used to; I use allspice in granola and some cookies but not usually on meat. Plus, cherries? Trust me, though, different can be a good thing!
I was a school lunch packer all of my days, and the tradition continues. If it’s nice out we pack lunches for the park; if we’re extending errands then there are packed snacks and water bottles. It’s a money saver, it’s better for our bodies, and it’s green! Back in the day (talking 20 years ago) I always had a Quaker Oats Chewy Bar (chocolate peanut butter what’s uuuuup) in my lunch, but by adding a box of cereal to my shopping list and working for about seven minutes in my kitchen, I’ve got a snack for the kids I can really get behind.
This is one of the freshest tasting soups I’ve had in a long time. The typical garlic or onion flavor boost that starts most soups is absent here and it’s quite alright. With spicy radish and bright lemon, not to mention the decidedly springy asparagus, this soup is the closest I’ll ever get to doing a “cleanse”.
My husband leaves for work at 6:30 so when I get to the kitchen, the coffee is made and waiting for me. On weekends it goes like this – we wake up and don’t talk while he makes the coffee. While it brews I walk around the kitchen restlessly, not talking, sometimes stopping in front of the machine to stare at it. About five sips or so into our coffee we’re different people, chatting about our day to come or how we slept. Addiction? Yes, I think that’s what you call it.
I’m a drumstick newbie! There’s definitely something very feral about gnawing on drumsticks, I’m not gonna lie.
You never know how a recipe will work when all-purpose gluten free flour is swapped for the equal amount of all purpose wheat flour. I wondered about biscotti, as it’s already a fairly dense, crunchy cookie, if the differences would be negligible. If I like the snack as much as my gluten-free husband does, it’s a keeper.
Taco Tuesday is a common idea and though we love Mexican food, it’s not one we enjoy. I never seem to have the right ingredients on hand, all at the same time. Recently we ate at a friend’s house and Tessa loved her tacos there so much that she’s been asking for them on a daily basis. Time to get real.
On mornings we can afford to slow our roll, I’ve taken to making the kids french toast. Leo crushes it and Tessa is quite a fan as well, taking 20 minutes to eat her breakfast instead of her standard 45 (she’s the chattiest of Cathy).
This seems like such an obvious recipe to me that I looked it up first, to make sure it hadn’t been done a thousand times. There were a lot of just Boursin mushrooms, and a few Boursin and spinach stuffed chicken (um sounds amazing). Do you know what Boursin is? How many times can one say Boursin in a short paragraph?
For me this could be called “Grower’s Market” chili. I often get organic ground chicken from the meat guy and most of these veggies are readily available at the springtime market. This came together shockingly quick and was the perfect weeknight dinner. I think I’ve said this before but if/when cooking for folks who avoid gluten or dairy, soup is the best answer.