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…
I don’t know about you, but I’m pretty happy that brussels sprouts have been making the rounds in restaurants lately, even if the fad is almost over. Luckily, they are a pretty resilient vegetable so you can get pretty good sprouts at most grocery stores and make them at home. When I make brussels sprouts for dinner, I like to cut them in half and pan roast / steam them. I made a bunch of them earlier in the week for dinner, and realized I had the making of an epic grilled cheese on my hands.
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:
As you all know by now, I really like recipes that are easily adaptable to fit your individual likes/dislikes, and this pasta bake is no exception. You can sub out the type of sauce, noodle, cheese, or veggies easily and get a totally new taste. For this one I stuck with pretty basic ingredients since I was making it for book club and couldn’t remember if anyone had particular vegetables that they liked or didn’t like. The one major change I made was using gluten-free pasta. If I were making this for myself, I would likely switch out the broccoli for some mushrooms and sub half of the mozzarella cheese with feta cheese, and use marina instead of vodka sauce. Or, keep the broccoli, add mushrooms, and add gorgonzola. Or, asparagus and goat cheese. Really, the list could go on. Let’s at least start somewhere though, okay?
I want to apologize ahead of time for not getting enough pictures for this post, and for the poor quality of the one picture I did get (and for the inclusion of my feet in the picture). However, I didn’t want that to stop me from posting it. This past weekend fluctuated between being lazy and ordering Chinese delivery on Friday and being super busy Saturday with a wedding, so it wasn’t exactly full of healthy food. By the time Sunday afternoon rolled around, my husband and I made the executive decision to have a healthy dinner instead to at least end the weekend on a good note. Continue reading
I’m back! I hope all five of you missed me. Unfortunately my computer at home has been on its slow march towards death for a while, and I could no longer deal with trying to write a blog post on it. But, we’re up and running with a new computer, so I hope to have a lot more posts soon!
I have always loved scones, whether savory or sweet. For some reason I also tend to like ones that are somewhat stale and boring flavors (the vegan oat scone at Whole Foods really does it for me), but that’s more of a personal issue. I promise that these scones are not dry whatsoever, and that they are packed with flavor. The butter then just takes it to a whole new level. 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