Fresh cherry tomatoes and kale jazz up this quick and easy pasta dish with a gorgonzola cream sauce. Serve by itself or pair up with grilled chicken.
Back to school season is here. I may not have children who are getting back into the swing of another school year, nor am I myself in school (which by the way it still has not sunk in that I am no longer a student) but the time has come to start whipping up those quick and easy weeknight meals. This pasta dish not only takes advantage of the tomatoes in season, but comes together in minutes and can be served as a side or by itself. I chose to serve it topped with grilled chicken and garlic bread.
What are your favorite weekday dinner recipes?
Two years ago: Root Beer Cake Brownies
No bake granola bars are incredibly versatile. Try this gluten-free version with almond butter, dried cherries, and roasted pistachios
Holy freaking September where did you come from? Thankfully with the help of Bob, Christina, and Dave the end of August was not overlooked. We hillbilly mini golfed, saw thousands of salt and pepper shakers, wine/moonshine tasted, hiked to the tallest waterfall in the Smokies, saw a folk-rock band, grilled and just had a good time. Alas the arrival of September meant they had to return to their respective states today.
Accompanying us on this adventure were these gluten-free granola bars which came in handy on the hike. Just like the base for my favorite chocolate chip cookies, the base for these granola bars allows for all kinds of flavor options. This time I made them with almond butter, dried cherries, and roasted pistachios.
One year ago: Chicken Taco Stack
Two years ago: Buckeye “Cheese Ball”
This nutty dip resembles the texture and versatility of hummus with a different flavor twist – edamame.
If you are into college football then you are as excited as I am about tomorrow! Well you may be more excited than I am actually because upon hearing of the injury of the Ohio State QB’s shoulder I deflated a bit. However, that won’t stop me from watching all the games I can lay my eyes on and whipping up appetizers and desserts made of peanut butter and chocolate. Which means for the next several weeks PB+Choc Saturdays are back! Even if you don’t like college football you can appreciate from peanut butter and chocolate goodness. But that’s tomorrow.
Being the day before the game I decided it was a good time to post an appetizer recipe. Maybe I’ll make it a thing, “App Friday”. The first dip up for grabs is one that reminds me of hummus but instead of pureed chick peas it is edamame which creates a pretty green color. Different flavor of course, but just as versatile of a spread/dip. Chips, veggies, crackers, whatever you can find to scoop it up!
One year ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Two years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds
I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!
After falling in love with marshmallow creme in my no-churn s’mores ice cream I had to try it again. Check out my recipe for no-churn fluffernutter ice cream, shared today over on Kayle’s blog The Cooking Actress!
Two years ago: Pizza Quinoa Casserole
NO-CHURN FLUFFERNUTTER ICE CREAM
Bourbon fudge brownies are not for the faint of heart. These thick, rich, fudgy brownies are baked with bourbon inside and out. Bourbon in the batter and the glaze!
For those of you wondering, I did not accept the part-time job offer for which I painstakingly debated in my post on Friday. While the experience would have been beneficial I could not see myself retaining sanity, driving to the other side of the state every week for 10 weeks for 6 hours of work. On the bright side, I was told to keep in touch for any future job posting in which I may be interested. Sounds like a good deal to me!
Decision making is hard, but instead of winding down the stress levels with a stout beverage just go ahead and spike some brownies. These bourbon fudge brownies live up to their name because they are so fudgy you may actually think you are eating fudge. Rich, dense, liquored up fudge brownies and topped with a bourbon glaze. And then ice cream and fudge sauce. And a shot of bourbon on the side.
Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.
For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?
Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!
Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! After checking out the recipe, be sure to enter using the Rafflecopter widget located at the end of this post.
Ever stress yourself out so much you teeter on the verge or vomiting or crying? Yea I’m there. Ever since this part-time adjunct teaching opportunity came up I have been freaking out both in excitement and nervousness. The reason it has been such a challenge deciding whether to accept or not is not a matter of wanting the job, it is a matter of feasibility due to being in Memphis while I currently reside in Knoxville.
Pros: Related work experience, extra money (albeit small), keep current part-time job and free rent with parents in Knoxville, stay at a friend’s while in Memphis
Cons: Only one class for 6 hours a week, driving 11 hours a week (hence the income increase being small)
It is also only for 10 weeks which could be either a good thing and a bad thing. Setting the monetary gain aside (since it is basically negligible) it comes down to one question – is it worth driving 11 hours a week to get experience teaching one class? Maybe I should wait until next term to see if they would have more than one class available? Unfortunately this kind of decision cannot be riddled out by making lists or asking others’ opinions, it’s a gamble. Experience is good to snatch up when you can but sanity is also important.
It’s time like these when I look to food for solace, specifically dessert. Enter in this no-churn s’mores ice cream. I thought for certain that upon freezing the marshmallow creme would cause the ice cream to be rock hard. In fact the exact opposite occurred creating the fluffiest and creamiest ice cream I have ever made. To make things even better, it tastes just like a s’more with plenty of milk chocolate and graham cracker bits. Let your worries drift away for a few scoops-time.
Seasoned skirt streak topped with a kale chimichurri sauce. So much flavor and easy to make!
Told you I’ve been making a lot of recipes with kale and arugula lately. I had been wanting to make chimichurri for a very long time so when I found a recipe using kale I finally sprung into action. This steak was everything I hoped it would be. Perfectly seasoned, pick in the middle and topped with an amazingly flavorful chimichurri. There was actually plenty of chimichurri leftover and have enjoyed spreading it on sandwiches and burgers. I want to try it in an omlet next. It’s my new favorite condiment!