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.
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.
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.
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.
I always feel bad throwing out leftover cooked rice that as gotten hard. You know the type. Maybe you ordered take out and while leftovers for the next day seem fine, the rice is hard as a rock and no matter how much you microwave it, it never comes back to what it once was? This recipe uses that to make something absolutely delicious and once you prep everything it’s super easy to assemble. It easily serves four people and at 394 calories for a big bowl, this is a winning recipe for me.
I also used a little metal sakura flower cut out to make the bigger pieces of carrot look cute. This is a nice trick to try if you have little ones who are prone to not wanting to eat their veggies.
I found this recipe on Gimme Some Oven if you want to view the original recipe, and this post also contains affiliate links which means that if you click on one and purchase something, I get a small commission. Thank you! 😀 Read more
I am not a fan of chicken. I don’t know why, maybe because everything tastes like chicken, or because it’s one of the few animals in America where you can buy a whole one at the grocery store and disassemble it yourself which my mother often did and it freaked me out. Whatever the reason, it’s just not my favorite thing to eat. I mean I will, if that’s the only thing on the menu, but it’s not my first choices. All that to say, if I’m putting a chicken recipe on my blog, you better believe that I found it to be mind-blowing. So I am very happy to bring you this Easy Lemon Chicken Piccatta which I found on Chunky Chef.
The first thing going for this is that it’s a pasta recipe, and I’m a fan of all things carbs. The next thing is the spices that go into this chicken are delicious and lemony which is perfect for a summertime dish. Next, it uses capers which is a new food I realized I really enjoy, and it pairs extremely well with even a cheap bottle of chardonnay which is mostly what I get. Lastly, the leftovers even taste great! So this is an all-around win!
I feel like seafood and summer go hand in hand. When I think of summer, I actually don’t think of burgers right away. Instead, I think of margaritas with fish and lemon, or shrimp and pasta. I also think of Mexican food which probably comes from my Florida roots. This recipe featured on the food blog Garnish with Lemon.
The recipe is fairly simple to make. The only thing that takes time is the sauce which needs to sit in the fridge for an hour, but that can be assembled early in the day and forgot about. I use frozen shrimp for convenience, but you can of course always use fresh. If you’re looking to bulk out your tacos a bit, I’d suggest cheese, and lettuce, though I personally think they taste great just as they are.
When I was a child I loved The 4th of July. Even now I can remember my mother setting up a small pool in the back yard, and it felt like hours for the garden hose to fill it up. I remember swimming and smelling her grilling up burgers that she made. The smell of a charcoal grill brings back those memories so fast.
I am picky with spicy things. I like warm, but not hot and I am pleased to say that if you’re the same, then you’ll like these burgers. They have the jalapenos mixed in and the pepper jack gives it a little extra something. I like this recipe because you can adjust the heat to your level of liking by adding more or less jalapenos or leaving in seeds. My husband absolutely loved this and I hope you and your family does as well!