I whipped up this simple recipe last night for dinner. We ate large bowlfuls outside on our back patio with some scrumptious red wine. What I like about this dish is that the heat of the pasta melts the goat cheese crumbles, making a creamy & tangy sauce. I also love the simple, yet complex taste of the fresh herb mixture paired with the buttery wine sauce & sweet heirloom tomatoes. It’s tastes light AND rich at the same time. How is that even possible? The dangerous part is that it’s hard to stop eating the pasta. Perhaps, you’ll see what I mean….
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Here’s a little recipe that produces a very pretty & tasty result! I found it in a recent issue of Better Homes & Gardens. I am really starting to get into that magazine! Does that mean I’m a grownup? It’s a nice & light dinner option for summer. It would also be a hit at brunch with the ladies! The real star of this dish is the corn and the sliced tomatoes with basil! The recipe says the tomatoes are optional, but I beg to differ! They made the corn pop with sweetness. If I had it to do over again, I’d splash a few goat cheese crumbles on top! But that’s just me!
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Here’s a pretty easy and straightforward recipe for you! You are going to need to whip out your blender for the sauce! There’s a little bit of prep involved with about an hour of cooking–but that’s it. This means you can clean up your kitchen and watch your kid run around outside in the backyard while you wait. Or you can get in an episode of one of those trashy shows you’ve been telling me about! The smell that will waft from your kitchen is worth the effort you put in. You might even find yourself watching commercials instead of fast forwarding…because the scent is so intoxicating. Believe me.
The peppers will get fork tender after all that roasting and the cornmeal/ black bean/ cheese mixture turns part solid and part gooey inside the peppers. It’s as if a tamale mated with a chile relleno and produced a lighter & healthier offspring! (YES- I really just said the word mate!) You are going to want to spoon a bunch of the leftover sauce on your pepper. You’ll probably sit there imagining what else to put that sauce on…if you have any left. It’s quite enjoyable. Go ahead, top it with some hot sauce. You like it spicy, don’t you? You’ll find that the peppers taste even better the next day. Funny what a little overnight stay in the fridge will do to a pepper. Enjoyable, huh?
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I’ve been running out of breakfast ideas that are quick and healthy so I was delighted to find this little concoction in the latest Everyday Food magazine. It’s a fun to make and it’s a healthy alternative to the egg-in a hole that I love so much. I think a little drizzle of aged balsamic vinegar on top would be delightful…or maybe I’ll top it with some black beans, cilantro and hot sauce! I’ll get on that tomorrow morning. Hope you enjoy it too!
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It started with a mad craving for something crunchy and semi guilt free. I had a few sweet potatoes sitting around and thought I’d bust out a little recipe for baked sweet potato chips from one of those Martha Stewart Magazine cards I saved. Wait. Stop for a second. You don’t see sweet potatoes in this post do you? NOPE. That’s because I burned almost an entire batch of them on my first try. That’s what happens when you try to do too much and don’t pay attention to your kitchen timer. Story of my life. The select few that made it out of the fire were incredible. Sweet, crispy, crunchy with a little bit of tasty oil. I shared one with Cooper and he loved it. In hindsight it’s a good thing that I didn’t have two trays full of sweet potato chips. As you may know, I can’t be trusted.
I needed to rectify my kitchen disaster QUICKLY. Unfortunately there were no sweet potatoes left in my pantry to try the recipe again but I did have 2 russet potatoes! I soaked them in a bowl of water for 10 minutes and patted them dry. Then I resumed the same recipe fore the sweet potatoes. I’ve seen this water/potato technique a few times on TV. It helps the potatoes get crispy because it washes some of the starch off. It totally worked. And I still ate more of these potato chips than I should have.
Fab. Easy. Salty. Crispy. Light. Sinful. Delicious.
You should make them! They are great on their own but of course the experimenter in me wants to tinker with the recipe. Next time I am going to make a rosemary salt to sprinkle on top. Maybe I’ll serve them with a tasty chive dip? Or perhaps sprinkle some Parmesan on top? I wonder if I could make some vinegar chips? What do you think?
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For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you! They are scrumptious! Dip some in marinara or serve them with a salad and pasta! You could also eat them alone, directly from your kitchen counter. No one will know. Promise.
To push them over the edge of deliciousness, I am going to tuck a little bit of Parmesan cheese in the middle of each roll before I form them into little dough balls next time! This was a request from my husband who is a certified twisty bread lover. He wanted them cheesy with more of a garlic presence; so I will appease him next round! I suggest using a little cooking spray in the muffin tin because I had 3 of them stick! You’d better believe I chiseled them out with a knife and ate them! Wouldn’t want to let any dough go to waste now would we?
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I fell out of love with broccoli awhile back and recently rekindled our affair due to this recipe. We are like totally back together and now we’re holding hands when we walk down the street. I even introduced it to my parents and they approved! You should see the cute heart shaped necklace I picked out for it!
Roasting broccoli is SOO the way to go if you want to try something different. The crunch is maintained and something new and delightful is added. Introducing new crunchy roasted charred edges! It’s the kind of char you would get when you roast asparagus. They also have a deep nutty taste that you get from a Kale Chip! Tasty!
I will now eat more broccoli. Promise.
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WANTED:
A wonderfully balanced salad with peppery arugula, amazingly sweet strawberries, toasty crunchy pecans topped with creamy goat cheese crumbles. Do not want a salad that will require several grocery trips. Must be extremely easy to make and perfect paired with a glass of wine and a crusty baguette. Would love to eat you outside while wearing flip flops and a sundress. All inquiries must go directly in my mouth!
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Awhile back I blogged about my frustrations feeding our son, Cooper. Things have gotten much better since then; although we still find ourselves in a little food rut now and again. I tried this recipe last night because it includes all of the things Coop loves- red peppers, black beans, cheese and tortillas! He also has a penchant for Mexican food so I was hoping this would satisfy him. It totally did!! Cooper devoured an entire half in like 2 seconds. Score one for Team Momma!
So here’s a little recipe that’s now in my arsenal of family friendly foods. It makes me soo happy when we are all eating the same thing at dinner time. It tastes super good with loads of hot sauce, cilantro and sour cream on top! Serve pizzas with a cold beer and it’s all grown up! That’s how we roll.
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Yesterday we busted our butts doing some spring cleaning in our MESSY garage. A few hours in, I took a break and fixed us this delicious salad for lunch. It was a warm sunny day in our backyard and we sat on our patio steps and crushed these salads. No words were spoken. Just the sounds of our chomping & crunching mixed with several ooohs and ahhhs filled the backyard. You know a meal is good when you don’t hear people talking.
Because our appetites were HUGE, I grilled some bread with olive oil, smothered it with avocado and topped it with some salad. This is totally the way to go!! The toasted sunflower seeds, crunchy sprouts, carrots and bell peppers were a match made in heaven. The dressing is made from a carrot juice reduction and has a very marginal amount of sesame oil in it. It’s extremely healthy, totally vegan, slightly spicy and 100% satisfying on a warm Spring (or Summer) day. I can’t believe I never thought to make a dressing out of stuff I juiced! My juicer is in for a real treat.
Happy Spring everyone!!
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