Gluten Free
gluten free options
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Baked Sweet Potato with Roasted Grapes & Honey Ricotta
Baked Sweet Potato with Roasted Grapes & Ricotta Honey all begins with a Perfectly Baked Potato. From there prepare for a flavor bonanza. On their own, tender baked sweet potatoes take on a lovely caramelized flavor. Mash them with a little butter seasoned with nutmeg and cinnamon and they become very, very comfortable.
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Egg Salad {an exercise in love}
Egg Salad. Made with love. Really, is there any other way to make it? Finely chopped hard-boiled eggs tossed with celery and scallion that’s been given equal attention, blended with mayonnaise, salt & pepper. Simply love.
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Caramelized Onion & Pancetta Crustless Quiche
I have had the pleasure of getting to know the recipes of one special chef. Her name is Chef Lisi Parsons and her dishes are full of flavor and ‘real’ ingredients. She shared this Recipe with me. I couldn’t wait to make her Caramelized Onion & Pancetta Crustless Quiche.
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Asparagus Fries {with Maple Dijon Dipping Sauce}
Okay these were a hit. Fresh asparagus coated in panko breadcrumbs then baked to crispy perfection. Asparagus Fries. Look at you giving Zucchini Fries a run for their money.
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Perfectly Baked Potatoes {and a dozen plus ways to top them}
Once you discover how to arrive at the Perfectly Baked Potato, the meal possibilities are at least a dozen deep. And that’s just where we’ll begin.
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Baked Potato {with Tomatoes, Basil Pesto & Fresh Mozzarella}
Baked Potato {with Tomatoes, Basil Pesto & Fresh Mozzarella}. Fresh Basil Pesto might as well be classified as butter. Because when you spoon it onto a piping hot potato, it melts into amazing. Now add fresh diced tomato and shredded mozzarella. This might just be as good to me as say Pizza Margherita with a Perfectly Baked Potato crust.
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Herb Infused Polenta {with Poached Eggs}
Herb Infused Polenta {with Poached Eggs}. Not exactly what I had in mind as I entered the kitchen this morning. However sitting here just minutes after enjoying it for Sunday brunch I’m in love with the flavors lingering on my tongue. They’re familiar and comfortable. Equally as exciting to the taste buds is their aroma. They are fresh herbs.
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Margarita Ceviche {National Margarita Day}
Margarita Ceviche My mom gave me a unique cookbook several years ago called Surreal Gourmet Bites. It changed my life or at least the way I viewed food. Thank you Surreal Gourmet (Bob Blumer) for inspiring me to eat with my eyes first and thanks mom for always choosing gifts for life.
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Albóndigas Soup {Mexican Meatball Soup}
It was this Kicked Up Albóndiga Soup recipe from Hispanic Kitchen that first grabbed my attention. I knew instantly it would be a hit at our house when I read the recipe. We are on an undeniable meatball kick. I’m not sure what’s gotten into us, but it’s full out meatball mania around here.
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Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}
Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}. Recently someone asked me, “with all the cooking you do, what is your favorite ‘type’ of food or genre if you will….American Favorites, Italian, Mexican, Mediterranean, etc.” I thought about it for a minute, I certainly love most ALL food….but what came out of my mouth was absolutely accurate. “I love vegetables most.” All vegetables, prepared most ways. I could give up Italian if I had to (even though I’d miss it) but I could NOT give up veggies. I just couldn’t do it.
