Potato Skins Pizza is my newest recipe remix and I’m so pleased with the results! Smashed, roasted baby potatoes masquerade as pizza crust in this seriously addictive rendition of loaded potato skins. In addition to the potato/potato skin base, you’ll find all of the signature ingredients you associate with classic potato skins – cheddar cheese, crispy bacon, and chive infused sour cream. I’m not kidding when I say that Potato Skins Pizza takes “delicious” to a whole new level. (more…)
We all need to eat our vegetables, right? The USDA recommends that adults eat 2-3 cups of vegetables daily for maximum health benefits, but let’s face it – sometimes vegetables are boring. Sure, super fresh veggies that are perfectly cooked are delicious, but even then, we’re not likely to consider them a treat. That’s why Panko Parmesan Crusted Asparagus is such an awesome recipe. It turns ordinary asparagus into something of a vegetable treat! A delicate, golden brown crispy coating of panko-parmesan breadcrumbs encases each spear, highlighting and accentuating all that is right about this wonderful spring-time vegetable. One taste and you’ll be hooked! (more…)
Basil Avocado Yogurt Sauce is my new favorite condiment. It’s deliciously cool with a pleasant tang, and because it’s made with Greek yogurt instead of cream or mayonnaise, it’s light and refreshing. With the warm weather fast approaching here in New England, it’s natural to gravitate toward recipes that are suitable for picnics, backyard barbecues, and all manner of summer time celebrations. This means lots of grilled meat, seafood, and vegetables with accompanying side salads and sauces. Basil Avocado Yogurt Sauce is the perfect summer time sauce for almost anything grilled and can be prepared in a matter of minutes. (more…)
Lentil Salad with Sherry Vinaigrette is a wonderfully simple salad that makes a great side dish but is nutrient dense enough to be served as a main meal. It’s vegan and gluten-free, and with 13 grams of protein and a whopping 15 grams of fiber per serving, it will leave you feeling nourished and satisfied. (more…)
This Artichoke Rosemary Tart with Polenta Crust is a great alternative to Quiche Lorraine. Although it looks like quiche, and contains ingredients typically found in quiche, like eggs and cheese, it differs in almost every other way. The vegetarian filling is made of Greek yogurt, infused with fresh herbs, and surrounded by a delicious, gluten-free, cornmeal crust. Artichoke hearts and rosemary are the base flavors in this elegant tart but you can easily swap them out for other vegetable and herb combinations. Asparagus with dill, mushrooms with thyme, and tomatoes (technically a fruit) and basil, would all taste delicious and work well with the other ingredients in this recipe.
I found a new fix for my chocolate cravings in the form of Raspberry Chia Black Bean Brownie Cups. These blissful little bites of chocolate goodness have rich, deep flavor. A layer of sweet, tart raspberry jam is nestled inside of a dark chocolate, fudge-like brownie, creating a decadent treat sure to satisfy any chocoholic. The fact that Raspberry Chia Black Bean Brownies Cups contain healthy ingredients is a bonus because there is no sacrifice in taste whatsoever. The recipe on which Raspberry Chia Black Bean Brownie Cups is based comes from the blog Chocolate Covered Katie and is apparently the most popular recipe on her blog. I’m not at all surprised. I couldn’t believe how good these Black Bean Brownies tasted the first time I made them. And then I did what I do every time I find a recipe I love – I started thinking about how to tweak/change it and what variations might create another fabulous dish, and before I knew it, Raspberry Chia Black Bean Brownie Cups were born! (more…)
I’m always on the lookout for fast, easy, and tasty side dishes. I don’t mind spending extra time on a main dishes and desserts, but when it comes to side dishes I want to get them on the table quickly, without too much effort. Maple Mustard Roasted Green Beans with Toasted Almonds definitely qualifies as no-fuss yet it’s impressive in both appearance and taste.
My family is seriously addicted to Crispy Smashed Baby Potatoes. In fact, whenever I make these potatoes a good portion of them never reach the serving platter because they are snatched right off the baking sheets as soon as they come out of the oven! (more…)
Americans are becoming more accustomed to bitter flavors, as evidenced by some of the food trends we’ve seen in recent years – extra dark chocolate, bitter greens like arugula and dandelion, and craft beers that are heavy on the hops. If you’ve acquired a taste for foods that lean toward bitter, you’ll want to try Baby Kale and Grapefruit Salad with Campari Vinaigrette. This is a delicious salad with mildly bitter back notes that are nicely balanced by the salty feta and the sugars in the vinegar and candied walnuts. There is only 1 tablespoon of Campari in the vinaigrette but the flavor it imparts is unmistakable.
There are so many reasons you should make Panko Parmesan Crusted Lemon Chicken. First, everybody loves it – this dish always gets rave reviews. It’s lemony but not overly so, and the panko breadcrumbs (Japanese style breadcrumbs) produce a golden brown crispy crust on thin cutlets that have been infused with delicious seasonings. Panko Parmesan Crusted Lemon Chicken is pan fried quickly so it stays juicy and tastes light yet satisfying. Aside from being absolutely delicious it has a lot of other things going for it. It’s versatile, freezes well, and tastes great hot or cold. You can serve it as is with a squeeze of lemon juice, use it to make chicken ceasar salad and chicken parmesan, or put it between two slices of bread with the condiment(s) of your choice to make a sandwich. (more…)