Everyday Food for Busy People
This dish is full of flavor – garlic, red onion, black olives, basil, parsley and Parmesan all in white wine sauce. It pairs up beautifully with grilled chicken, although the chicken didn’t make it into the photo.
Best of all, it is quick to fix.
Here’s what you’ll need:
These have been the handiest things to have stashed away in the freezer. We’ve eaten them for a quick lunch or when someone needs to have dinner at an odd time. The heat up in the microwave and taste great.
I read about the idea on the SC Johnson website in a post written by Sandy of The Reluctant Entertainer. She shared her method for freezer burritos, but didn’t share a recipe. I took her idea and decided to create a black bean and rice filling. In just a little time I had 20 delicious burritos in the freezer.
Here’s what you’ll need:
This is more of a method than a recipe. We ate it for dinner, but if you like a big breakfast, this would be great in the morning.
I used red and yellow bell peppers, onions and Italian blend cheese. It paired up perfectly with biscuits.
This tasted like something from a good restaurant. It can be made in the time it takes to boil water and cook the ravioli.
I found the Asiago cheese in the cheese case near the deli. It was the same price as Parmesan, which can be substituted if you can’t find it. The label states that Asiago has a “mild and nutty” flavor.
Oh, I’m detecting nuttiness.
Name that movie.
I’m pretty sure Remy and Gusteau would approve of this dish.
I made these one day when I had a gaggle of giggling girls here for lunch. There were a few boys present too.
Thankfully, these were a hit with all of them and they only took 5 minutes to fix. I’m thinking these may come to the rescue one of those nights when we’re running out to a soccer game this fall.
It’s hot outside. Super hot and humid.
If you’re looking for a cool dinner idea, this is your recipe.
I wish I could say that I had garden fresh tomatoes for this dish, but my plants have yet to decide to really produce tomatoes. All I have are a few small green maters that taunt and torment me because they haven’t changed in size or color for weeks.
I’m a gardening failure. But that’s a whole ‘nuther post. For this dish I used a couple of store bought tomatoes and grape tomatoes (tragic because this is August) and 3 delicious cherry tomatoes from my garden.
Please forgive my photo. I didn’t take the time to plate this before taking the pictures, so you get to see the serving dish and even the cheesy spatula.
I made these for a quick and easy weeknight dinner after scrounging my pantry and fridge for ingredients to pull together a meal. We all really liked them.
Here’s what you’ll need:
There may not be anything original about this, but it’s one of my favorite summer suppers. And it only takes minutes to put together. My kids aren’t big fans of tomatoes, so for them I make a cheese pizza or use cooked sausage that I’ve frozen. Either way, everybody is happy and dinner is fast.
I’ve been experimenting with pepper jack cheese in various recipes lately. Macaroni and cheese seemed the perfect dish to highlight this ingredient. Because I was afraid that using all pepper jack would be too spicy for the kids, I went with half pepper jack and half monterey jack. It was good, but next time we’ll use all pepper jack. Even the kids thought it would be good with the extra kick. I originally intended to serve the broccoli along side the macaroni, but tossed it all together at the last minute. It was a hit with everyone. [Read more...]
One of my favorite kind of recipes to create is pasta dishes. Coincidentally, I also love to eat pasta. This sauce has both Parmesan and Provolone cheeses along with fire roasted tomatoes. Ever since I tried fire roasted tomatoes a few months ago, they’ve been a staple in my pantry. They pack a bit more flavor than plain diced tomatoes.
The sauce may sound like it’s hard to make, but it comes together in about 15 minutes. Here’s what you’ll need: [Read more...]
