I actually had planned to make a carrot cake, but I couldn’t find some of the ingredients. I decided instead to show you how to make these overnight oats with everything you probably have already in your pantry. They’re filling, sweet, and healthy coming in at (408 calories per serving) and will keep you feeling full till lunch. The best part is, they can be made ahead of time and then they just sit in your fridge till morning!
First, before I start talking about this recipe, I’d like to let you all know that I write these articles sometimes a month in advance. I had no idea what the effects of the Coronavirus would be here in Boston, much less the rest of the world. I did experience going to the grocery store and the meat case being absolutely empty. It can be scary, but please know that this won’t last forever, and perhaps this lamb recipe is something you can bookmark and come back to later when things have calmed down. Think of it as something to look forward to! I wish you all peace during this difficult time and excellent health. Please make sure to wash your hands and avoid situations that might put you at risk. Remember, this too shall pass.
Happy first day of Spring!!!! If you happen to live in the Massachusetts area, you know that this usually means less snow, but more rain and it’s still pretty cold outside at times. So what better way to celebrate the season change, but still keep warm than with this beautiful delicate cookie paired with a classic Earl Grey Tea?
March is all about St. Patricks Day and that can also mean lots of Guinness and Irish foods. Soda bread is a traditional bread recipe that gets its name from the use of baking soda in the dough to help it rise instead of yeast. The traditional kind can range from pretty tasteless, to packed with all kinds of seeds. This version I found is packed with sharp cheddar and fresh rosemary and it goes amazingly well with beer which makes it perfect for St. Patties day!
One of the first things I think of when I think of St. Patricks day is beer. Beer makes me hungry so then I think of food, and when I think of a traditional Irish meal, I think of Bangers and Mash! A couple of years ago, my husband was able to go to Ireland to do a talk and while there he had Bangers and Mash and reported back to me how amazing it was, naturally I had to find a recipe to recreate it.
Fun Fact, Bangers are called “Bangers” because back in the day the sausages had a habit of bursting open which would cause a BANG!
Cooking new recipes can be pretty daunting. I wasn’t scared of the sausages or the potatoes, but I’ve always made gravy out of a mix! So this was a bit scary, but now that I’ve done it, I can promise you that it’s not nearly as bad as I had made it out to be and I was extremely pleased with the results.
You know romance is in the air when you can get a gingerbread cookie and a snickerdoodle in one cookie! Imagine how much better that chewy cookie would be if it was dipped in white chocolate and sprinkled with holiday-themed sugar? If that sounds too good to be true, prepare to be amazed and read on for the recipe!
They say that smell is one of the best memory makers for the human mind. A smell can take us back to our childhoods in an instant. Rain in the woods can remind me of camp, bleach reminds me of the pool at the health center where I use to take Tae Kwon Do as a child, and the smell of suntan lotion, of course, brings me back to playing on Florida’s soft sandy beaches. One smell that I cherish though is my mother’s pasta sauce recipe.
I feel like everyone has that one “family recipe” that they just love and pass down and this is one of my favorites. I can remember being a child and laying on the floor of my living room watching TV while the smell of this sauce floated in from the kitchen. I love it now because it reminds me of my mother, and it’s easy to make, freezes well and can be used not just in spaghetti dishes, but in lasagna too! I hope you love it as much as I do and that it becomes a staple in your home as well.
This Valentines’s you don’t need to get on a reality show and be verbally abused in order to learn how to make this very iconic dish from Hell’s Kitchen. Nor do you have to make the journey to Las Vegas to eat at Hell’s Kitchen in the Ceasar’s Palace. Thanks to the magic of the internet, you can make this risotto in the comfort (and safety) of your own home with only your spouse to yell at you…if you’re into that kind of thing (no judgment). I got this copy cat recipe from Bake It With Love.
First, I think it would be obvious, but if your significant other has a shellfish allergy, and you don’t want to kill them, then it would be best to find something else to cook. Shellfish allergies can be extremely serious and you don’t want to spend your romantic evening in a hospital (or worse).
Secondly, for those of you wondering what it tastes like, I’ll do my best to describe. The wine that is used adds a subtle flavor and the alcohol is cooked off early on in the process (so it’s safe to feed kids). The addition to lemon and chive added at the end seems to enhance the flavor of the lobster meat, and the risotto has spent a lot of time cooking in the lobster stock juices which means not only is it tender, but really full of flavor. It was a serious win in my book and didn’t really take long to make once all the ingredients where assembled.
Thirdly, on that note, make sure to assemble your ingredients BEFOREHAND. You don’t want to be fumbling around trying to find measuring cups and praying that your risotto isn’t burning. I did mine in sections. So while my stock was simmering I was prepping the ingredients for the risotto.
Growing up, I often had to raise money to go camping and things like that and raising money in typical kid fashion means having a bake sale. My mother use to whip up these amazing mini cheesecakes and they always SOLD OUT. Seriously and that’s not even the best part. They’re crazy easy make and THEY FREEZE!!!! Why is that so cool? Because sometimes you may not want cheesecake every night that week. You can freeze one mini and that’s it, save the rest for later! So I hope these are a knockout in your home as it was in mine.
I really can’t express how much I hate winter in Massachusetts. I know I’ve said this before, but truly, it’s not even the snow, it’s the icy wind and just the frigidness of it all. To be honest, I actually deal with a subtle form of depression during the winter because things slow down and it’s like everyone is hibernating. I get extremely lazy during the winter, so cooking dinner is usually a struggle, which is why I love this recipe so much.