Hi there! Today we have an oldie but a goodie made new! For sheet pan week, we wanted to share a few fast and easy ideas to pull dinner off on busy nights. One of our favorites is open-faced sandwiches like this Grilled Chicken Pesto Sandwich. These come together with minimal prep and has the potential to make a lot for large families or groups. In fact, this recipe originally was inspired by my Aunt Cammy. A few years ago, Des and I were in charge of hosting a baby shower for our sister-in-law, . . .
Crostini is one of my favorite appetizers. Classic bruschetta, mediterranean bruschetta, and now peach, ricotta, and basil crostini. Such an easy app to whip up, and hellooooo summer! Homemade ricotta really makes the dish. You boil milk and cream, add lemon juice, and let it strain for a couple of hours. That's IT! Thick and creamy, fresh ricotta pairs perfectly on the buttered, grilled toasts! Top with a juicy peach (or nectarine) slice, earthy basil, and a fruity balsamic glaze . . .
Strawberry Basil Lemonade. Does that sound a little unusual to you? It's kind of different. When you first drink a sip of the lemonade you're hit with a sweet strawberry sensation, then comes the bubbles (if you used sparkling water) and then the basil, followed with minty, refreshing aftertaste in your mouth! I recently served this at a dinner party and everyone asked for the recipes. They LOVED it. One woman said "You know how lemonade is so sweet it doesn't really quench your thirst or leave . . .
This last week I took this Lentil Bruschetta to a few parties- each time nervous that people would look at it and run away (let's face it these lentils are not the most beautiful creatures on Earth...) but instead I received the opposite reaction! Every one LOVED it. I received so many comments and even texts asking for the recipe afterwards. SO so happy this was a major hit. I have every confidence that when you make this you will love it and everyone you share it with will love it . . .
My husband works in the big city. He commutes on the train in, takes a subway to a LA skyscraper, works long hours and then goes back to his train to come home. During certain times of the year he works such long hours that he receives a budget for a food allowance. There is pretty amazing food in the city. Sometimes I'm lucky enough that he brings home half of the meal. S'mac n Cheese from the Nickel Diner is one meal I beg for him to bring home. It's the best mac n cheese you'll ever . . .
I've always thought blueberries have a bit of an earthy taste...almost like basil. So I made a recipe in my head...tasted it in my head for a few days, and made it in real life. And it was good. And then I went online shopping because I needed a reward (Nordstrom, J.Crew, Gap, AND Anthro have all been having awesome sales this last week. My husband has a voice he does when he's making fun of me explaining that so-and-so had a deal going on....so I bought such-and-such amount and saved . . .
These drunken noodles ruined me in high school RUINED me. They are one of those foods I crave, and I crave them even though I thousands of miles away from the dang restaurant. I have found that no two thai resturants make them the same. Our favorite thai place to get curry serves their drunken noodles over shredded lettuce. I don't like it. at all. Hot steamy noodles on a cold bed of lettuce? not my style. however, over cabbage I'd do. Anyway. I've tried for years to . . .
I don't personally know anyone that doesn't enjoy a good hot, bubbly homemade lasagna, so I can't really judge, but I think if I were to meet them, I'd probably give them a good kick in the pants. OK fiiiiine, maybe not an actual kick in the pants, but truly, person, what's not to like? I've turned the classic into a gluten-free, vegetarian appetizer (and the prettiest one at that). Have you tried polenta? It's basically hydrated cornmeal. You can make it with actual cornmeal and any . . .
Everyone knows what a roux is right? So lets move on to another base basic in the french culinary world shall we? MIREPOIX. sounds like meer-pawh. A mirepoix is often a base for several kind of dishes, most common is broth. When you go to make your own homemade chicken broth you will start with 2 parts onion, one part celery, one part carrot, right? A mirepoix though, can be used as a flavor base for soups, stews and sauces. Like this soup. Rough chop your veggies Throw into your . . .
It was one of those evenings where I was begging to go out to dinner and my husband instead was all "oh I'll go mix a little somethin' somethin' up for you baby," ok, it probably wasn't JUST like that...but I'm always up going out and he is always so good about staying in and saving money. I came down and he had mixed up this little dish, it was pretty much all that we had had in the kitchen...some pesto, spinach we keep around for all those green smoothies and almost expired whipping cream. . . .