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Marinara Sauce {with Fresh Tomatoes}
I have been on a Marinara Sauce kick these past couple of weeks. I call it a kick because I’m still a bit shocked that we are becoming quite the homesteaders. Well no we didn’t grow these tomatoes, but we did roast them, turn them into sauce and freeze them for the winter. That’s a long way from opening up a jar of our favorite sauce.
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Tomato & Cheese Fondue
My first experience with fondue was in the mid to late 70s while visiting New York City. Mom took us to a trendy new restaurant called The Melting Pot. Fondue was the hottest craze to hit the restaurant scene. We gleefully dipped breads, meats, and seafood into broths and cheeses. As a kid this might have been the coolest dining experience in my entire 12 year life.
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Greek Salad
It’s crazy to admit that this is the first time I have made a Greek Salad. I’ve loved every one I’ve ever enjoyed at a restaurant. For me it’s the combination of fresh ingredients with big bold flavor personalities, that somehow get along really well. No competitiveness here. I like it!!
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Christmas Leftover Chili
Christmas Leftover Chili began by assessing the leftovers in the fridge. Here’s a quick run down of what we found.
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Boursin Garlic & Herb Spread
I’m not sure when Boursin Spread became so popular, but as a child I can remember it being served with crackers and other nibbles in the 5 o’clock hour. What I don’t recall was if my mom made it herself or bought it. Flash forward 20 years and I’m certain my sister made it from scratch. She has always been creative and confident in the kitchen. I believe a bit of that has worn off on me.
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Huevos Rancheros {Kind Of}
While these aren’t near authentic Huevos Rancheros, they are a nice twist on those wonderful Mexican Ranch Eggs. I tossed onion, zucchini, and cherry tomatoes in olive oil, oregano, salt and pepper and then roasted them for about 20 minutes until the onions were tender and the tomatoes began to burst. This mixture took the place of the traditional tomato-chili sauce and refried beans. You could substitute with whatever fresh veggies you have on hand, after all this is eat of the fridge/pantry week.
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Salmon Marbella {Over Toasted Israeli Couscous}
I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie. She’s invited me to do a guest post on her blog, which will be a first for me. I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together. Lemony Thyme was actually the inspiration for this dish….which feels kind of cool. Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon. We tossed ideas back and forth on how we would prepare it but made no progress. I called up our love food photography……
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Pomegranate, Zucchini, and Avocado Salsa {Share the Love}
A couple years ago, just before the Christmas Holiday season began, I sat down on my living room rug with literally years of issues of Martha Stewart Living magazine scattered around me. I began to bookmark recipes (and decorating ideas) I wanted to try. It is our family tradition that Christmas Eve dinner is comprised of finger foods….some annual favorites, but also a chance for us to experience new recipes. I’m sure I turned down page corners on at least 100 recipes that year, and one of the few that actually made the cut was Pomegranate, Zucchini, and Avocado Salsa.
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Homemade Enchiladas Sauce
Homemade Enchiladas Sauce is a complete game-changer. It’s well worth the 20 minutes it takes to prepare and is so much better than store bought.
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Cilantro Mint Pesto
For the Cilantro Mint Pesto, combine cilantro, mint, oregano, almonds, honey, and vinegar in a small food processor. Fine chop ingredients and with processor running drizzle in olive oil. Then season with salt & pepper.
