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, . . .
I just love a good creamy risotto. 'Risotto' is style of cooking rice so that it is more creamy. The creamy happens because the rice is cooked in some type of broth and it releases starches making the entire dish thicken and become creamy. Long grain rice doesn't work so well for this. Short grained rice, particularly Arborio rice is the best. The shorter the grain the more starch. If you wanted to make a simple pot of arborio rice, you simmer some rice in veggie or meat broth and stir and stir, . . .
Last year my mother in law told me about this tasty little appetizer. So when we hosted a Christmas party I whipped it up and it was completely gone by the end of the night. It was so simple and so tasty, that I had to make it again this year when we attended an ugly sweater party. I got so many compliments and questions on this easy dish that I decided to share it here with you guys. This dip is warm and melty with a burst of flavor. You can serve it with crackers or . . .
Fall is officially here, so I've been breaking out my soup recipes for some cozy evening suppers. Albondigas Soup has been a favorite of mine for a long time. Whenever I see it on a menu at the Mexican restaurant I'm sure to order a cup. It is so comforting and hearty with a kick of flavor! Albondigas is the spanish word for meatball - so this soup is simply - Mexican Meatball Soup. The meatballs are paired with fresh vegetables in a simple broth. You start by making a flavorful . . .
When cooking our salsa or homemade spaghetti sauce, we like to peel off the skins. Skins can be left on but the will eventually separate from the tomato meat and leave long skin pieces throughout your sauce or salsa. Removing the skin takes only a few minutes and leaves a much better texture. Here is how I remove mine.. 1. First take a sharp knife and make an X in the bottom of the tomato. Roma tomatoes are perfect for salsa and sauce. They have a higher "meat" content and less seeds so . . .
I've decided that this is the perfect summer recipe. Fresh herbs and ripe tomatoes give this pasta sauce a bright rich flavor. Not your typical spaghetti sauce. Intact this sauce works amazing with any type of pasta, I chose to pair it with some fresh pasta I made with my KitchenAid Pasta Rollers...those things are amazing. Homemade fresh pasta in minutes. Nothing quite compares to homemade pasta. If you are a pasta lover, they need to be in your kitchen! Click here for tutorial on how to . . .
We are so excited to share a little collaboration we have been working on with KitchenAid! You heard that right, the one and only KitchenAid!! Sometimes it feels a little surreal that we get to work with amazing companies like them. We are kinda lucky. Today we are going to be showing off their pasta attachments. I've been dreaming of these bad boys for years... and now after trying them out, I realize the homemade pasta goodness I have been missing out on. I love love love a good pasta and . . .
We are all pretty dang excited about today's post and the recipes that will be coming this week. This week is all about Blendtec. It's no secret that around here we loooooove our Blendtecs! A few years back my husband told that I could either buy a Blendtec or a designer purse for my birthday...and I chose the Blendtec! I have never looked back. I use mine at least once every day, and usually multiple times a day. Many people think that blenders are only for making green smoothies, but . . .
Are you ready for some cozy delicious comfort food? This baked three-cheese Italian penne pasta is one of my family's favorite meals. With a creamy cheese sauce and tangy tomatoes mixed with the soft noodles- it is the ultimate crowd pleaser. I love fixing it when we have guests over because it makes a full 9 x 13 pan and is easy to double if you have hearty eaters. I've made this cheesy penne pasta so many times over the years and with so many variations I've learned it is hard to go wrong! . . .
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 . . .