Everyday Food for Busy People
Today is Ingredient Spotlight: Stinky Cheese edition!
I love cheese. Recently, I’ve encountered people who say they are embarrassed to admit they eat cheese. I say that’s crazy. I refuse to be embarrassed by my fondness for cheese. Life’s too short to waste time on such a small thing. Besides, there are many other things I could choose to be self-conscious about. Cheese is just not worth it.
On that note, let’s enjoy these cheeses together! [Read more...]
I put this together before church one Sunday morning. It smelled (and tasted!) fantastic when we got home. If you have garden fresh tomatoes, they make a wonderful side dish. A simple tossed salad would be good too.
I don’t have an ingredient picture this time. I think I was too busy getting ready for church, cooking as fast as I could. I forgot to snap the photo.
I did use frozen chicken tenders and skipped thawing them. They cooked just fine. You can also save time by estimating the herb measurements instead of measuring.
Here’s the how-to: [Read more...]
I have been so excited to share this recipe with you. In early March, I visited a friend in Chicago and she took me to Table Fifty Two. The food in that restaurant has a decidedly Southern flair. Chef Art Smith has been a personal chef to Oprah. Now he creates dishes such as Fried Green Tomatoes with Feta, Pancetta, Red Onion Marmalade and Kalamata Olive – Amazing!
We sat in the main room of the restaurant where Goat Cheese Biscuit dough was being poured into hot iron skillets and baked in a brick oven. Our server brought us a serving of the biscuits to share. Oh my! They are light, with herbs and goat cheese inside and buttery Parmesan topping.
As my friend and I savored these biscuits and I watched the process of making them, I was pretty sure I could recreate the recipe at home. And I was right.
These would be perfect for an Easter dinner or brunch. And they are easy to make too. The dough is similar to drop biscuits and it can be baked in an iron skillet, ramekins or muffins tins. Here’s what you’ll need: [Read more...]
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:
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.
Oh, my merciful heavens! This was so very delicious.
Inspired by the grilled zucchini and a container of gorgonzola cheese, I quickly pulled this together for dinner one night. Five of us were home to eat and we all loved it. My oldest daughter worked late and came in after we had gone to bed. She scrounged in the fridge and found the leftovers. She said she ate some cold before she realized it was meant to be served hot, but it tasted good both ways.
I also used homemade seasoned salt in this dish. If you haven’t made any of it yet, please take a couple minutes to stir a batch together. Your taste buds will thank you.
5:30pm and I still didn’t know what I was going to make for dinner. I piled all the likely ingredients from my fridge on the counter – bell peppers, cherry tomatoes, onions, garlic and parsley. My first thought was an omelet, but when I went rummaging for eggs I found only 5. Not enough for my family.
Boneless chicken tenders and a box of couscous came to the rescue. Everyone in the family loved this, even the kids who aren’t crazy about veggies. In fact, my pickiest eater tried and liked the bell peppers.
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...]
As you can tell from the picture, I didn’t use linguine for this recipe. I didn’t have any so I used vermicelli instead. I found the recipe on the Disboards Budget Board and altered it a little from the original. We all really liked it. It combines our favorites of chicken and pasta, but the flavors are a bit different, which was nice. There is a bit of spice and heat, but it wasn’t too much for the kids. The recipe makes a lot of pasta. If you have a smaller family, you might want to cut it in half. [Read more...]
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