Just got back from the trip of a lifetime to Morocco, and I’ve got “tagine” recipe for your slow cooker to share since we absolutely loved the food abroad!
Are there any watermelon fans out there? Anyone, anyone? Yeah, I thought so. My family is 6/6 for giving two thumbs up on this summer fruit, so we had no reservations about partnering with the National Watermelon Promotion Board on today’s sponsored post.
I’m so excited to be offering you an AWESOME giveaway today. Kamikoto knives are designed for chefs and serious home cooks, and I used one when chopping up a large eggplant for my new Cheesy Eggplant Bake recipe (which I am also sharing below).
My family is a huge fan of scones, and these Raspberry Almond Scones below (flavored with almond extract) are no exception! If pancakes and waffles are your go-to weekend breakfast treats, then I’d suggest switching things up with this recipe instead.
Like mac n’ cheese? Then you’ll love this cauliflower gratin packed with veggies instead of noodles. My 10 year-old was surprised it was even cauliflower!
I’ve always been a potato cake fan but never tried making them with mashed potatoes (as opposed to shredded potatoes) until now. What I love about this Smashed Potato Cakes with Kale recipe, aside from the taste, is how it can easily pass for breakfast, lunch, or dinner.
Well, today is my birthday, and I am turning the big FOUR-OH! So, what better way to ring in another decade than with a super scrumptious homemade Chocolate Chip Bundt cake?
One thing I love about shrimp is how quick and easy it is to make. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer.
I was brainstorming what types of super EASY dinners I might be in the mood to make when arriving back home right at 5:00 pm on a school night after a busy weekend out of town. So, the winning home cooked dinner turned out to be Simple Seafood with a side of the Sheet Pan Brussels Sprouts and Potatoes
Today we’re talking about almonds (one of our favorite nuts!) and ways we can all try harder to limit food waste. So, just in time for Earth Day this weekend, I’m excited to share some recipes to help you do that.
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 4 Print Ingredients 1 1/2 pounds chicken thighs boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini cut into 1 inch dice 1 pint cherry tomatoes or grape tomatoes 8 ounces mushrooms baby bella or shiitake 1 cup basil just the leaves, fresh 1 cup spinach just the leaves, fresh 2/3 cup Parmesan cheese freshly grated 1/2 cup pine nuts raw 2 cloves garlic crushed 1/2 cup olive oil salt to taste pepper to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in a small food processor and process until […]