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Rosemary, Parmesan & Paprika Oil Roasted Potatoes
I received a text message yesterday…four magic words “I’ve got dinner covered.” Maple-Brined Grilled Pork Chops, spinach salad, and a baked potato to share. All from Fridge/Pantry ingredients. I was so inspired that I took our one baking potato and showed it some love. Rosemary, Parmesan & Paprika Oil Roasted Potatoes. We’re in the middle of another Eat Out of the Fridge/Pantry Week at our house. If this is the first time you’ve heard me use that phrase, here is a simple explanation of how we arrived at this point. Back to back weeks of recipe creating, holiday cooking, and reckless abandon for anything that resembled sensible eating. When you open the refrigerator and you can’t tell…
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Sweet Pea & Parmesan Soup {with Parmesan Crisps}
Sweet Pea & Parmesan Soup {with Parmesan Crisps} As I sit down at my computer to write about this very fine and very tasty soup, the word that’s swirling around in my mind is Green.
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Egg Fu Yung {Share the Love}
Egg Fu Yung Yesterday at the office we celebrated The Egg. With Brunch. We called it our Good Friday Eggstravaganza. I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love. All while working hard to meet a sales goal. It’s a delicate balance but one we manage quite well.
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Maple Horseradish Glazed Baked Salmon
Maple Horseradish Glazed Salmon. Discovering the incredible flavor pairing of maple and horseradish changed my culinary world….or has at least inspired several really delicious dishes. We have used this Maple Horseradish Glaze recipe on roasted beets, baby carrots, salmon suckers, and now glazed salmon fillets. Frankly, it’s so scrumptious I would even enjoy it over vanilla ice cream.
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Blackberry Buttermilk Cobbler {Who Knew?}
I came home from work on Friday night raving about this Tres Leches Cake that one of my co-workers shared with us (Happy Birthday Mel). I mean this cake stopped you in your tracks. Four layers of sweet milk cake with… Wait this is a Blackberry Buttermilk Cobbler post. Sorry.
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Eggs Baked in Herbed Spaghetti Squash Nests
Eggs Baked in… And I’m sold. That’s all I need to hear and I’m all in. Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant. Thank you to The Urban Poser for coming up with this one.
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Salmon & Asparagus Quiche {with Fresh Herbs}
Salmon & Asparagus Quiche is definitely the best way I’ve incorporated leftovers into a dish in a long time. Asparagus is so beautiful right now that I had to buy two bunches. One I used in an Asparagus & Goat Cheese Tart. And one I served along side a gorgeous piece of baked salmon. There was just enough of both leftover to make a two person Salmon & Asparagus Quiche.
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Kefta Mkaouara {Moroccan Spicy Meatball & Tomato Tagine with Poached Eggs}
I wanted to share one more Winter Thyme Spice Exploration dish before I mentally checked into Spring. When I discovered Kefta Mkaouara, a traditional Moroccan tagine dish, it offered all the right components. Lovely spices, fresh herbs, wonderfully seasoned mini-meatballs, and poached eggs all slow cooked in glorious tomato and olive sauce in our new Tagine. Beautiful.
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Sage Brown Butter Popcorn
Sage Brown Butter Popcorn This post is not about how to make popcorn, but instead a new way to enjoy it.
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The St. Patty’s Melt {not just for St. Paddy’s Day}
It’s St. Patrick’s Day! How does one day draw in sooo many people? Beer. AND that we’re a melting pot society…who wants to claim to be Irish at least one day a year :) St. Patrick’s Day seems to span across continents, dialects, and generations. We’re looking for permission to drink. Beer. And make Irish Soda Bread…so we can turn it into Patty Melts on St. Paddy’s Day. That’s my theory. And the St. Patty’s Melt was born.
