Cooking Light magazine – one of my all time favorites. I was an avid reader (from the early 90’s until they decided to merge some of their info into Eating Well magazine and sell Cooking Light as a magazine that you can buy in store only (no subscriptions). I never bought one of the special interest publications, but once the subscriptions started back, woohoo, I was too excited.
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Looking for a quick and easy lunch or dinner idea? I have one for you – especially if you whip together some tzatziki first. I posted a recipe for it not long ago and trust me, it’s a keeper and works perfectly in this tasty dish! It takes it from ho-hum to WOW!
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It’s fall y’all! Time to bake something and fill your home with those autumn baking aromas, particularly apples and cinnamon. I have just the recipe! I’ve made this several times and wouldn’t change a thing, except for the one step I keep forgetting to do, ha ha. This recipe works when I buy a small 2 cup buttermilk. (I use 1 1/4 cup for cold cucumber soup and the remainder for this recipe)!
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I saw this recipe, as I am always in search of a new recipe to try 👀 – something healthy as a good side dish, that could even stand on it’s own as a meal with a salad. #winwin This recipe is quick and tasty, and as I mentioned it’s full of healthy ingredients as well.
Continue reading “Spinach, Feta & Rice Casserole”
Who in the world doesn’t love tzatziki? I cannot imagine there could be a soul alive that doesn’t jump at the chance to devour it, and making it at home is beyond quick and easy. I have purchased the store bought kind, but it never measures up to a good Greek restaurant’s tzatziki, until now!
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You are looking at utter perfection in a very pretty glass. This cold cucumber soup recipe is what dreams are made of. Short ingredient list, comes together SO quickly and lasts a few days in the refrigerator. It’s pretty and more importantly it’s COLD and bursting with flavor! Seriously, a ten minute soup (well, a little extra with prep time, but not much).
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We were in the middle of a heat wave. Charleston, as many of you know can get quite steamy. Heat index was 117℉ 🥵 – what better recipe to make than a batch of pumpkin bread? You know, have the oven going… brilliant! Actually, it really was. It was delightful to have a slice of pumpkin bread for breakfast or a hearty snack. It only bakes (in my oven) for 40 minutes (some ovens may take a bit longer) and POOF, you have two loaves of heaven right in front of your very eyes!
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I am not being overly dramatic when I say that this is THE best rhubarb pie recipe EVER! It’s a culmination of a few different recipes, deletes of some ingredients (spices – I love rhubarb pie very basic, it’s that good). I also have found THE PERFECT PIE CRUST (hint, you don’t even have to make it)! It tastes homemade, and I am beyond thrilled at this discovery! I had to make this pie twice to be sure I had the recipe just right 😉
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Spring and summer in Charleston, SC have us making lighter fare. More fresh veggies, chicken on the grill atop mixed greens with a light vinaigrette to name a few. My family has always made sautéed veggies served over pasta but this time of year makes it extra special…
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How many of you buy bananas, wait for them to ripen and when you go to grab one they are DONE. As in speckled and smell very sweet, but not the type most of us like to peel and eat. If you’re like me, you have tried MANY different banana bread recipes. This one isn’t DIFFERENT (no chocolate, oats, etc.) – but it is so tasty (with minimal sugar) – it’s Classic – and it’s divine. Banana bread usually starts to dry out a few days after you bake it. This photo is day 3… (Yes, it took me that long to remember to get a shot!)
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Spring/Summer Pasta – Quick & Easy!
The temps are getting a bit warmer and the humidity is starting to creep up… What to do for dinner? Well, I don’t know about you, but one thing NOT to do is to turn on the oven. It seems to heat up our kitchen and ugh, makes me not want to eat. So I was trying to think of something quick to throw together with fresh ingredients…
Continue reading “Spinach Pasta with Grilled Chicken and Fresh Corn – Spring is here!”
A Spring Wrap!
Now that the weather is warming up (quickly) it’s time to switch to lighter fare. Something fresh and different, but tasty nonetheless. Let me tell you, this is a winner. It was quick to throw together, part of it is grilled (outside if you can), the rest comes together easily AND you can add whatever you love!
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This “recipe” is a family favorite. My mom has some rendition of this most days of the week. Pasta (all different pastas, brown rice pasta, regular pasta, multigrain pasta – each adds its own twist) – This is a pretty quick meal that you can change up to use what you’ve got. Don’t want to use pasta? Use Zoodles or the like, I think a little pasta will keep you full longer, just load up on the veggies.
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Yes, even I overcook eggs… #damnit
Decisions, decisions. What to make for breakfast? What to make for lunch? What to make for dinner? Is anyone else becoming weary from thinking about it a little too often? I wasn’t sure what I wanted, I just knew it wasn’t scrambled eggs, or a sourdough English muffin. I wanted something that was going to make me FEEL GOOD, give me lots of ENERGY. I think this did the trick!
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Tacos. Who doesn’t love a good taco. This is a quick meal to throw together, especially if you can run to Whole Foods and grab a container of freshly made guacamole, while you’re there you can also grab a container of fresh salsa (or this day, I just cut up a few campari tomatoes)…
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