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Green Bean Casserole {Deconstructed}
Finding these gorgeous Haricot Verts at the Farmers’ Market warranted a special recipe. Something just as fresh with flavor as they are. Hmm…green beans, first thing that came to mind is Green Bean Casserole. Not envisioning the from a can variety but instead a bed of creamy mushroom & thyme sauce, topped with these vibrant green beans, sprinkled with crispy onions and shaved Parmesan cheese. Now that could be amazing.
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The Farmers’ Market {How I hate to see you go}
Just a couple blocks from my office sits our local farmers’ market. I’ve shared with you in a number of posts the wonderful bounty that my home and my work family has come to enjoy. This week as I approached the parking lot the view was quite different. What generally is a row of 12 – 15 vendors, was but one lonely pickup truck with a small table in front. How can this be? Is summer literally drying up and taking all the tomatoes and summer squash and cucumbers with it?
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Chicken Salad with Avocado & Cilantro {in a Taco Salad Shell}
Half of our motivation to roast a whole chicken each week is for the leftover cooked chicken and the makings of homemade chicken broth. The other half this week was to find an excuse to make Tortilla Crispy Taco Salad Shells….again. And so the Chicken Salad with Avocado & Cilantro Taco Salad was born.
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Mexican Green Bean & Potato Salad
If you can kick up a basic Roast Chicken recipe simply by changing the seasonings, why can’t you kick up your favorite potato salad the same way? Okay, that was a rhetorical question since clearly I have already done that, thus this post. However, every time one of those little light bulbs go off I feel the need to share.
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Bodacious Roast Chicken {Mexican Style}
We, like most families, go through “What’s for Dinner” ruts from time to time. Last week frankly was a bit of a challenge. Thank goodness our Ahi Tuna Salad with the amazing Creamy Avocado Cilantro Lime Vinaigrette came through at the end. And it’s funny because that salad never really knew where it was headed until the very last minute. Besides the dressing, the other ingredient that stood out was the baked tortilla shell. And so we decided that Taco Salads were in our near future. To be exact, we agreed Roast Chicken {Mexican Style} on Tuesday and Chicken Taco Salads on Wednesday. Looks like it’s going to be a good week!!
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Pizza with Cauliflower Crust
As a newbie to the food blogging world I’m not at all surprised at how much I learn every time I sit down to my laptop and read. I have a stack of scrap paper by my computer where I jot down notes, recipe ideas, and sites I want to revisit. I guess you could say it’s my kitchen table Pinterest board. Over the weekend I made the most amazing discovery… Cauliflower Pizza Crust.
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Salmon Steaks with Curried Fennel-Wine Sauce
One of my favorite birthday gifts this year (Aerosmith tickets aside) was Food & Wine’s 2012 annual cookbook. This Salmon Steak with Curried Fennel-Wine Sauce recipe is straight off those pages and this is our 3rd time enjoying this dish. It’s simply amazing.
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Salted Caramel {Ancho Chili} Mocha Latte
Salted Caramel Ancho Chili Mocha. This is for all my Starbuck’s loving friends. Never got out of my pj’s (okay I know….most of you go to Starbuck’s drive-thru in your jammies too), but I didn’t have to open the garage door….which meant I didn’t wake any sleeping babies (in my case Shelby and Lilah)….you see where I’m headed.
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Miso Soup with Poached Egg {Share the Love}
What started one day as a “What’s for Dinner?” conversation at the office turned into a mission to make homemade Miso Soup and ultimately an ingredient split. And so that evening I did my usual research: scan the Internet for the most striking Miso Soup images first, read multiple recipes second.
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Roast Chicken in a Clay Baker
Roast Chicken in a Clay Baker. That was my mission. A couple of weeks ago, while perusing the isles of my local thrift store, I scored this amazing Romertopf Clay Baker. I knew at that moment my first dish baked in this vessel would be Roast Chicken. As I’ve commented on in the past we cook a whole chicken almost every week. We change up our recipes and cooking methods and it’s always delicious.
