Strawberry Goat Cheese Spread

Hi there,

I can’t believe it’s been almost two (or three?) months since I posted. The past month and a half have been a bit crazy and I really haven’t had time to cook, especially not while there is still sunlight. However, I got to cook a couple things this past weekend that I’m excited about so I’m finally able to start back up. Fall is my favorite time to cook so I can’t wait to get back into the swing of things! For a week in October I will also be in Hawaii, so I will have plenty of foodspiration after that! Alright, finally on to the recipe…

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Rosemary Roasted Beets and Goat Cheese Tart with Arugula and Balsamic Honey Drizzle

Phew that’s a long name. No way around that unfortunately, and I hope it doesn’t deter you. It doesn’t take a lot of time, prep, or ingredients but tastes like you’ve spent all day making a complicated dish. The colors also look very impressive on a plate, so it would be perfect to impress your friends at a spring brunch!

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Eggplant, Mozzarella, and Spicy Tomato Jam on Puff Pastry

I’m filing this as another post under “Travel for Food” since this recipe is inspired by a dish I recently had while traveling with my husband and friends to St. Martin. If you’ve never been before, I highly recommend going. It has unbelievable beaches and is a food lover’s paradise. Half of the island is Dutch, and the other half is French. They both have fantastic food options, but the French side boasts some seriously legit French restaurants. We all went out for a big dinner one night, which is where I ran into this dish. Each layer is so superb, and tastes delicious all together.

If the food isn’t enough and you need some convincing to go to St. Martin, btw, this might help:

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Grilled Tuna Nachos

If you haven’t planned your Superbowl spread yet, I highly recommend adding these. They’re lighter nachos than you’re used to, but are full of flavor. They also look fantastic on any football-themed plate your husband might have gotten from your sister for Christmas. 🙂 For these nachos, it’s easy to prep most of the ingredients ahead of time and re-heat later. I actually did that for this post since I was cooking in the morning for the sunlight, but eating in the evening. It also made enough for us to re-heat the tuna and cheese sauce again the next night for round two. Continue reading

Pesto Bread with Shrimp, Olive Tapanade and Smoked Mozzarella

It took me a while to figure out what to name this post. I almost went with “Shrimp Bread, etc.” but thought that wouldn’t go over as well. This bread is one of my favorite things to make for dinner for a myriad of reasons, including, but not limited to:
1. It tastes amazing.
2. It’s versatile. I can change ingredients based on what’s in my fridge.
3. You can typically find most things in your fridge, although see point #2.
4. It freezes really well.
5. If you make extra of the pesto or olive tapanade, they can be carried over (or the pesto frozen) for other meals.
5. My husband is allergic to shrimp which means I can load it on and not have to share. He can eat meat and I don’t, so don’t feel too bad for him. I also make him a veg option, below. Continue reading

Broth Fondue and Spring Rolls

When I think of all the kitchen appliances/items/gadgets I’ve accumulated over the years, which is quite a lot, one of my consistent favorites has to be my fondue pot. I actually have two, which of course is absolutely necessary. One for cheese/chocolate that is heated by flame, and another that’s electric, which I use for broth fondue. Making broth fondue is one of my favorite meals because it is a) oh so easy to make, b) easy to clean, c) generally healthy, d) has endless flavor possibilities, and e) fun for a dinner party. Continue reading

Holiday Dinner

Happy post-holidays to everyone! It was quite a whirlwind, and I’m ready to get back into a routine. However, I first wanted to post the recipes that I made for Christmas Eve dinner. In my family we typically have a smorgasbord of food in a variety of dips, crackers, shrimp, you name it. I wanted to do something similar but with only a handful of dishes since we were traveling immediately after.

Here’s a list of the recipes, along with the changes/additions I made to them, if any: Continue reading