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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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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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Blackened Flounder & Creamy Polenta {with Brussels Sprout Slaw}
I’ve had requests for more fish and seafood recipes lately and since there aren’t enough hours in the day and days in the week, we’ll be sharing some recipes from the archives. Like this beautiful Blackened Flounder with Creamy Polenta.
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Pappardelle & Peas with Ricotta Pesto {Weight Watchers}
Pappardelle pasta became a new favorite last winter. It’s luxurious actually. This Pappardelle & Peas with Ricotta Pesto recipe, adapted from my Weight Watchers cookbook, has just the right amount of richness while still being calorically friendly.
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Garlic Parmesan Roasted Chickpeas {Healthy Living}
Healthy Living is something we should all aspire to. I’m not crazy about the word diet, unless a doctor puts you on one. For me, and many I talk with daily, we just need to bite the bullet and eat right and exercise…aka a little Healthy Living. I’m about to enter airport world, lethal for Healthy Living (just behind Amusement Parks and County Fairs). Seriously, someone please start an airport restaurant franchise featuring healthy living options, that are quick and portable. I’m taking these Garlic Parmesan Roasted Chickpeas with me…baby steps.
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Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes}
This past winter we began roasting almost all our veggies. We started out with potatoes and onions tossed in olive oil. Then we added zucchini, which led to cherry tomatoes and eventually we got brave enough to add Brussels sprouts, a formerly avoided at all cost vegetable. Had no idea these could be so amazing…. we actually ate Brussels 2-3 times a week for months.
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Sliced Twice Baked Potatoes {National Potato Day}
This is one of those ‘National Days’ I will embrace. The Potato. Last night, on the eve of National Potato Day, we had a little pre-celebration with good friends over homemade potato chips…topped with goat cheese, blue cheese crumbles, and crispy bacon. Why was that not my NPD (National Potato Day) Post? Because I think we might have a recipe that can compete with those amazing chips…Sliced Twice Baked Potatoes!
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Fresh Herb Grilled Chicken {with Basil Herb Butter}
Back before there was a negative stigma associated with a recipe that called for a stick of butter (y’all), we could put away some butter. Growing up as a child I seriously thought butter was a side dish….since we all had our own dish of butter when we sat down to dinner. It’s no wonder we ate every vegetable put in front of us (except Brussels Sprouts…love them now). Over the years we have worked pretty hard to replace some (not all) of that butter with healthier options….olive oil, herbs, lemon juice. Having said that, this Fresh Herb Grilled Chicken with Basil Herb Butter recipe, adapted from the queen of butter Paula Deen, has earned the…
