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.