30 Thursday Apr 2015
Posted in burgers & sandwiches, gluten free, love to cook, vegetarian
Wrapping up a fabulous April, spent celebrating National Grilled Cheese Month. Our Mediterranean Grilled Cheese Sandwich, layered with basil pesto, artichoke hearts, sundried tomatoes, and cheese, was phenomenal. All that goodness was sandwiched between two slices of fresh baked Jackalope Real Bread. Let me tell you a bit about that. Continue reading »
3,230 total views, no views today
08 Sunday Mar 2015
Tags
artichoke hearts, chicken, fresh oregano, fresh rosemary, lemon, olives, orzo, roasted red peppers, spinach
So many beautiful colors and flavors in this Mediterranean Lunch Bowl. Roasted red peppers, marinated artichoke hearts, luscious olives, orzo pasta, baby spinach, and grilled lemon & herb chicken. Pulled together from ingredients already in our fridge and pantry. Continue reading »
13,034 total views, 1 views today
28 Saturday Feb 2015
Posted in appetizers, gluten free, Italian, love to cook, Mediterranean
Tags
artichoke hearts, basil pesto, cream cheese, mozzarella cheese, parmesan cheese, roasted red peppers, sundried tomatoes
We brought 7-Layer Hot Italian Dip along with a bottle of red and white Italian wines to a happy-hour party recently. We stepped outside the comfort zone on the wines, perhaps this is a chance to discover a new favorite. Continue reading »
23,119 total views, 6 views today
15 Thursday Jan 2015
Tags
artichoke hearts, chicken, chicken broth, eggplant, fresh oregano, fresh spinach, lemon zest, mushrooms, onion
For the most part, our pantry staples are pretty common. We keep canned tomatoes and beans, dried pasta, boxed broths, baking supplies, etc. However there are a couple of other unique items I like to keep on hand just in case.
Just in case a recipe for Greek Chicken & Eggplant Stew crosses my path. Continue reading »
5,907 total views, no views today
03 Tuesday Dec 2013
Tags
Roasted Lemon & Artichoke Chicken.
We were looking for an easy weeknight meal that could be made from ingredients already on hand. We like to keep boneless skinless chicken breasts in our freezer. We buy them in bulk, trim them of any fat, then lightly pound them to an even thickness before freezing them flat in bags of two. When we’re ready to use them we just thaw and create our meal. Continue reading »
11,242 total views, no views today