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
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
The holidays and birthdays have finally settled down, and I’m ready to get back on the blogging track. This first post back isn’t a recipe, but more to share my experience with royal icing cookies. If you don’t know what those are, they are the cookies that look really pretty in the store but don’t always taste good. I started reading more and more about them to see if I could make some that were cute and tasted good, or at least not like bricks. I also had a cat cookie cutter begging to be used:
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