When I first set this Roasted Veggie and Ricotta Pizza down for dinner, my 9-year-old was not so sure, but she was hungry and even surprised herself with how much she liked it served this way!
I’m all about increasing our veggie consumption without having to try too hard, which is why I love this twist on Spaghetti and Meatballs!
If your salads are getting a little predictable and boring I have the perfect Green Goddess dressing recipe for you to jazz things up! Plus since it’s summertime you can get half the ingredients right out of your herb garden (or from your local farmers’ market).
I’m so excited to share my new favorite salad with you! This is one of those meals that you keep thinking about for days.
If you’ve got lots of potluck events coming up this month, then I’ve got the perfect solution for you. Make a big batch of these super yummy (and also impressive) savory Pesto Cream Cheese Turnovers, throw them in your freezer, and then pull out (and defrost) however many you need to take to each event!
This Sunday sauce is a hearty, delicious crowd pleaser. There is just no other way to describe it! I was first introduced to this style of spaghetti sauce by our old babysitter, Kim, long ago when we lived in Florida and I was working full time for corporate America. While the baby (who is now 8 going on 9!) was napping, and I was working, rather than sitting around Kim would start or sometimes even make our dinner for us.
Now that is a good babysitter. If you are paying someone by the hour, there is just no need for sitting around in my opinion! And with our work schedules back then, it was such a life saver at times. Granted, at that time in our lives, the meat wasn’t local and the tomatoes weren’t organic and the pasta definitely wasn’t whole-grain, BUT it was still a somewhat wholesome meal I very much enjoyed and remember to this day.
And thanks to a similar dish made by my friend Trang and a “Super Sunday Sauce” recipe I found in Rachael Ray Magazine I was able to piece together how Kim made this for us plus – added bonus – turn it into a dish that can simmer all day long in the slow cooker!
I’d never even heard of “tomato pie” until last summer, but as soon as I was introduced to the idea I knew it was something I had to try. So after attempting a few different variations I am excited to share this recipe with you today. Serve it for dinner with steamed broccoli or a big green salad, and if you are lucky enough to have at least one piece leftover the next day have it for breakfast with some scrambled or fried eggs on the side – yum. How do you eat your tomato pie?
To help ring in the New Year, we invited our (mostly Charlotte-based) blog team and their spouses over for a pot luck dinner on Saturday. Oddly enough though, the fun began weeks before anyone even arrived. As we started talking food details for our get together we quickly realized, in total, our group deals with quite a list of food allergies and aversions. And if we wanted a meal that everyone could eat we would have to adhere to the following list of (combined) constraints:
No pork, beef, or lamb (only chicken or turkey)
No seafood other than shrimp
Now it’s not very holiday-esque, but I have learned from cooking for another friend with gluten and dairy allergies…Asian cuisine is totally the way to go. Between the coconut-milk based sauces and dishes served over rice, the options are almost endless. So since I offered to provide the main course (and the alcohol!) I ended up settling on the below Green Curry Shrimp dish served over brown rice and topped with steamed sugar snap peas.
Eggs for breakfast, eggs for dinner, eggs for lunch…we definitely eat our fair share of eggs around here. And how can you blame us when eggs can so easily be reinvented a hundred times over whether you’re frying, boiling, scrambling, baking or poaching them. So here’s yet another way to make eggs and if you haven’t already tried this, definitely add it to your list the next time you’re entertaining guests. This dish will take a little extra time since you have to whip the egg whites, but the end result is oh-so-fluffy and delicious. And feel free to make this soufflé your own by adding bits of ham, cheese, herbs or even veggies. It’s the prefect weekend brunch treat!
This is the “pot luck event” time of year so let’s talk appetizers. Below you’ll find a recipe for a super easy and insanely popular “Pesto Cream Cheese Bake” as well as some general appetizer ideas that would be the perfect real food addition to any party (holiday or not!). If you have any suggestions that I left off the list please share them in the comments at the bottom. “Real Food” Appetizer Ideas: Sliced fruit like figs, apples, pears, grapes, melon, berries, small orange segments, or place a few together on fruit kabobs with a yogurt/honey dip Olives Cheese cubes A spread for crackers like hummus, plain or flavored goat cheese, or pesto Whole grain crackers like Ak-Mak, Multiseed Original, or Triscuits Miniature caprese salad on long toothpicks (cherry tomato, small piece of mozzarella, and basil leaf Homemade whole-grain “easy cheesy crackers“ Vegetable crudite (cut veggies with ranch dip or tzatziki sauce) Lightly salted nuts (cashews, almonds, pistachios, pecans, walnuts, peanuts, etc.) Glazed nuts Proscuitto wrapped mozzarella dipped in balsamic vinegar
I was browsing through the $5 Dinner Mom’s website when I came across her ingenious idea to mix up a big batch of seasonings at one time for an easy homemade Ranch dressing. Once your spice mixture has been made it’s a very simple process to add your perishable ingredient whenever you’re in the mood for some homemade dressing. Talk about being efficient! Now we prefer a Ranch dip over a dressing at our house (especially since it magically makes my 6-year-old eat twice as many carrots as normal) so below is a modified version that turns Erin’s spice mixture into a Ranch dip instead of a Ranch dressing. Enjoy!