In case you haven’t heard about the viral Boursin cheese recipes floating around the internet, let me enlighten you. They will make your world a brighter place. So quick and easy – in a very short time you can end up with a restaurant quality meal (my opinion). I made this for the two of us and we had leftovers a few days later. #perfection Just see how easy it is with so little ingredients!
Continue reading “Boursin Pasta with Tomatoes & Spinach – it’s so easy!”
I think it’s safe to say that I will never be a food blogger – internet sensation – or whatever you want to call it. I cook, I bake, I make delicious food, but we’re waiting to eat and as soon as it’s made *poof* and then I think… PHOTO! 😬 This was so easy and so delicious I’m still trying to wrap my head around it. My only tool was a box grater and a hand mixer (stand mixer is fine, but I didn’t want to drag mine out).
Continue reading “Homemade Pimiento Cheese – EASY!”
Have you tried a Caprese salad? Decades ago we vistited NYC and ate at Carmine’s (I wanted to eat every single meal there!) – we ordered a Caprese salad (among other things) and ohmygosh. I had never tasted such a fabulous salad in all my life. We just had zucchini, Vidalia onions and parmesan on thin pasta and it was heavenly – this was the perfect accompaniment!
Continue reading “Caprese Salad – So Fresh (and so fast!)”
I posted a version of this recipe over ten years ago. It’s a hit. I love to whip this up in the morning and sit down to dinner with no cooking. What a dream! Best yet, the next day you have another meal (or the following day!) – no cooking! The tastes, textures, and freshness take it over the top. I love to photograph my husband’s plate because his usually looks prettier. I’m always in a hurry to catch up, snap photos, etc. I love how he added the pickled okra, so pretty! I gave a sneak peak on my Instagram/Facebook movie. Recipe below…
Continue reading “Summer Favorite: Roasted Shrimp & Tomato Orzo with Feta & Olives”
I like to keep recipes on the healthier side at least a majority of the time, it’s why I’m such a big fan of Eating Well’s recipes. They are over the top good and in most cases they’re quick to put together. This recipe makes four servings, so I usually freeze two meatloaves that are partially baked, then either only make 1/2 the potatoes and green beans OR I use the leftover veggies for a different meal.
Continue reading “Mini Meatloaves with Green Beans and Potatoes!”
EYES-ROLL-BACK-IN-YOUR-HEAD-GOOD! A fabulous recipe from Tyler Florence… just gotta love that guy! After you make these sweet potatoes the first time this will be in your stack of favorites forever. Healthy sweet potatoes, olive oil, honey, a wee bit of salt and that’s it! Who doesn’t love a recipe that’s quick, easy and tastes like you spent some time?! We used to have baked sweet potatoes, but they take a good hour to bake, and sometimes it’s too hard to wait that long. I wanted something that would be done by the time the chicken came off the grill… so it had to be a little snappier than an hour. Tyler cuts his sweet potatoes into 1″ chunks, and it takes about 30 minutes. If I put the oven on convection it’s even quicker. And if I need it even quicker than that I cut them up a little smaller. This recipe never disappoints. One thing I do, that Tyler doesn’t mention is to lightly toss (to coat) before putting in the oven, and flipping once about halfway through the roasting process. they get gooey and brown and just fabulous! I also didn’t drizzle with olive oil at the end, I didn’t think it needed it, and didn’t want to add the extra fat/calories… My photos… and Tyler’s recipe with a link to the Food Network (for easy printing) below…
Scrub and peel… (clearly these aren’t peeled)
Cut into 1″ pieces. I cut in half longways, then each half cut in half longways, then cut into 1″ chunks
Drizzle the honey…
Drizzle the olive oil… then sprinkle a little cinnamon and pop it into a hot oven! TADA! Look at the first photo again… Heaven, right?
Here’s the recipe from the Food Network (click to get the printable version):
Recipe courtesy Tyler Florence – Prep Time: 15 minInactive Prep Time: — Cook Time: 30 min Level: Easy
Serves:
4 servings
Ingredients
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
SERVES: 4 (SIDE); Calories: 304; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 41 grams; Sugar: 24 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 216 milligrams
Copyright 2012 Television Food Network G.P.
All Rights Reserved
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34948_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Catch you back here tomorrow!
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