Parsley | Eat at Home

Gazpacho – Or what to do with zucchini from the neighbors

September 2, 2011 by Tiffany

The fantastic thing about this soup is that it’s really just a bowl full of raw veggies. But it tastes divine. So good, you could just eat and eat it. So good for you that you can do just that with no guilt.

It’s perfect for a hot, summer evening because it’s eaten cold. I have to admit that freaked my kids out. They did eat it, but they weren’t sure they liked cold soup. Jim and I loved it though.

I adapted my recipe from Pioneer Woman, adding red bell pepper, jalepeno and parsley just because they were hanging out in my fridge. I don’t own a food processor, so I used my pitiful blender that has been partially melted in the dishwasher. It worked fine, so I guess I still don’t have an excuse to buy a food processor.

Here’s what you’ll need: [Read more...]

Filed under: Main Dish, Soup Tagged with celery, cucumber, jalepeno, parsley, red onion, red pepper, summer, tomato juice, tomatoes, zucchini1 Comment

Goat Cheese Biscuits

April 14, 2011 by Tiffany

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...]

Filed under: Baked Goods, Side Dish Tagged with baking powder, brunch, butter, dinner, Easter, flour, goat cheese, holiday, milk, parmesan, parsley, salt, white lily flour15 Comments

Angel Hair with Red Onion and Black Olives

September 21, 2010 by Tiffany

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:

[Read more...]

Filed under: Chicken, Main Dish, Pasta, vegetarian Tagged with angel hair, basil, black olives, butter, Chicken, garlic, parmesan, parsley, red onion, white wine6 Comments

Bacon Tomato Ranch Pasta Salad

September 14, 2010 by Tiffany

Soccer season is presenting a real challenge to dinnertime. We’ve been picnicking on the field while we watch the games. But sandwiches can get old, especially if you’ve packed one for lunch too. I created this easy pasta salad to take with us one night. It’s creamy and flavorful with homemade ranch dressing.

Here’s what you’ll need:

[Read more...]

Filed under: Main Dish, Pasta, Side Dish Tagged with bacon, dill, garlic, mayonnaise, parsley, Pasta, penne, seasoned salt, sour cream, tomatoes14 Comments

Chicken Smothered with Summer Vegetables on a Bed of Couscous

June 16, 2010 by Tiffany

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.

[Read more...]

Filed under: Chicken, Main Dish Tagged with bell peppers, Chicken, chicken broth, couscous, garlic, grilled, onions, parmesan, parsley, tomatoes9 Comments

Italian Chicken and Rice Casserole

March 2, 2010 by Tiffany

I wanted to make a chicken casserole the other day, but I wanted one that I’d never made before. After pondering for a while, I decided to alter Chicken and Cheesy Rice Casserole and give it an Italian spin. Everyone liked it. We had leftovers for lunch the next day and I thought it was even better leftover. [Read more...]

Filed under: Casserole, Chicken, Main Dish Tagged with basil, Chicken, chicken broth, cream of chicken soup, garlic, oregano, parsley, red bell pepper, rice39 Comments

Southern-Asian Fusion Dip

October 22, 2009 by Tiffany

southern asian fusion dip done

By “Southern”, I mean south of the Mason-Dixon Line, not southern Asia. By “Fusion”, I mean let’s mix some soy sauce with some mayo.

This stuff is good and slightly addictive the way dip is supposed to be. I adapted the recipe from Polynesian Dip, which I found on Tasty Kitchen. I had to rename it though, because Polynesian kept reminding me of Chick-fil-A’s Polynesian sauce and this is nothing like that. [Read more...]

Filed under: Snacks Tagged with mayo, onion, parsley, sour cream soy sauce, water chestnuts3 Comments

Shrimp Scampi

May 19, 2009 by Tiffany

shrimp-scampi-done

I know there is only one lone shrimp to be seen in this picture, but there really are more in there. I didn’t get the shrimp stirred into the pasta as well as I should have. Maybe this plate should be called “shrimp skimpi”. I adapted this from a Rachel Ray recipe. The original called for grilling the shrimp. I shortened it by using pre-cooked, deveined, tail-off frozen shrimp.

[Read more...]

Filed under: Main Dish, Pasta Tagged with garlic, lemon, parsley, Pasta, red pepper flakes, shrimp9 Comments

Spaghetti with Garlic and Oil and Tomato and Onion Salad

November 3, 2008 by Tiffany

You will impress the people you cook for when you serve them this dish. It has everything you could ever want:
- It’s fast – cooks in about the time it takes to get the water boiling and cook the spaghetti
- It’s cheap – who doesn’t like that?
- The flavors are perfect together, like a symphony

I took the recipe from Rachael Ray, but she does say she didn’t make it up. It’s a classic and with good reason. She calls it Spaghetti con Aglio e Olio, but since I’m kind of lazy, I just say it in English.

I do admit to being afraid of anchovies before I made this recipe. (Don’t leave me now! Hang in there, it will be okay!) I’d never bought them or eaten them, but Rachael promises that they don’t taste like fish when they’re cooked up in this recipe – and she’s right! They are outstanding. Don’t leave them out. Even my kids know they’re in there, but the still love this dish. (I kept the anchovies a secret until they tried the dish and liked it.)

I wish I had more step-by-step photos for you, but I was in a hurry to fix this for my hungry family after church and forgot to take any pics.

You’ll need:
1 lb. spaghetti (I like angel hair or vermicelli)
1/3 cups olive oil (RR says 5 times around the pan)
8 cloves of garlic, chopped
8-10 flat anchovy fillet
1 tsp. crushed red pepper flakes (a small pile in the palm of your hand)
fresh flat-leaf parsley

For the Tomato and Onion Salad:
6 Roma tomatoes (or any garden fresh, vine-ripe tomato)
1 small white onion
more flat-leaf parsley
salt and pepper (I like Kosher salt and fresh ground pepper)

Add a loaf of crusty bread and extra oil for dipping it in.

I’m going to add this in two different recipes to make it simpler.

Spaghetti with Garlic and Oil

Yield: 6-8 servings

Spaghetti with Garlic and Oil

Ingredients

1 lb. angel hair
1/3 cups olive oil
8 cloves of garlic, chopped
8-10 flat anchovy fillet
1 tsp. crushed red pepper flakes
fresh flat-leaf parsley, chopped

Instructions

Put a large pot of water on to boil. Cook spaghetti according to package directions.
While that cooks, chop the garlic.
In a skillet over medium -low heat add the olive oil, garlic, red pepper flakes and anchovies.
Stir this every once in a while, using the back of the spoon to break up the anchovies. They will melt into the oil and become very yummy.
Drain the pasta and add to the skillet.
Add parsley
Toss to coat.

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Tomato and Onion Salad

Yield: 4-6 servings

Tomato and Onion Salad

Ingredients