I love food...eating it, cooking it, shopping for it. Here I hope to try at least one new recipe a week that I will then photograph and share with you!
Anniversary Date Night
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8 years ago today, I married my best friend. To celebrate, we tried a new-to-us restaurant, Claim Jumper, where I got an oh-so-different but tasty Korean BBQ Chicken Pizza. Delish!
I know, I've already tried several scones and passed them along to you, but these really are my new favorites. They were easy to mix together (no mixer required), and the end result was moist and flavorful on the inside with just a hint of crunch on the outside. Last weekend, I picked up a large box of peaches at the Nashville Farmers' Market . After noticing this week that they were getting soft faster than I could eat and share them, I decided it was time to whip up a baked treat so they didn't go to waste. There's a peach pie recipe I've been dyng to try, but I was short a few ingredients and so decided to try a new scone recipe after the last ones didn't turn out as expected. I am so very, very glad I made these. The recipe worked exactly as written, and after tasting one fresh from the oven, I immediately decided to whip up a second batch. The original recipe also states that other fruit can be substituted for the peaches, so I plan on keep these ...
A few days ago, I posted a recipe for a super-simple, super-scrumptious Butternut Squash Soup. Unaware of how many squash to buy for that particular dish, I bought 2 and ended up needing only 1. And so, here is Butternut Squash Soup, take 2. I know, I could make myriad other recipes with my squash, but it’s cold and rainy, and who doesn’t love soup on a cold and rainy day? This time I went for a more “gourmet” soup, Creamy Butternut Squash and Ginger-Apple Soup from ** Starfish Café: Changing Lives One Recipe at a Time . The basics are the same: Sauté some onion in butter. Add squash and broth, and purée everything when tender. The “gourmet” part of this comes in the addition of apples, cinnamon, nutmeg, saffron, and yogurt. Yummy indeed. Now, before you rush out to buy the ingredients and notice that saffron is crazy expensive, let me tell you something—saffron is crazy expensive. Don’t feel like you have to add it. Many recipes I read encourage using turmeric in place of saffron (...
On tonight's menu...Monday Night Football and Moroccan Carrot Soup! That peeler is one of the cheapest and best kitchen gadgets I own! Nothing says Fall has arrived like football and soup, and since the temps around here finally dropped below the 80s, it was time to break out the soup pot. I first tried this carrot soup at my aunt's house several months ago, and I couldn't wait to make it again so Mike could try it, too. It's really easy to make, and I believe relatively healthful. I'm not sure where the original recipe came from, so consider this one, "From the Kitchen of Aunt Sheryl." I used Greek yogurt, and doubled the recipe so we could have leftovers for lunches. The recipe as listed says it will serve 4. Drizzling in the honey... Moroccan Carrot Soup 2 Tbl butter 1 cup chopped white onion 1 lb large carrots, peeled and chopped into ½-inch pieces 2½ cups low-salt chicken broth 1 Tbl honey 1 tsp fresh lemon juice ⅛ tsp ground allspice...
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