This Thanksgiving may be a little odd this year. It may be more difficult to have large Thanksgiving gatherings, and money is tight, but that doesn’t mean you can’t have a happy Thanksgiving anyway. Thanksgiving at my house will be just my husband and me, and because of that, we’re scaling down how much food we make. I was really excited and happy to find this simple and yet highly delicious tart. It has all those really classic holiday flavors and makes for either a nice appetizer if you happen to have a large family or a tasty side for a smaller family like mine.
Twas a dark and stormy night, and I decided to make this Macabre-Roni and Cheese Stuffed Squash. However, as I added the ingredients, I soon realized I was creating a MONSTER!!! This bubbling, cheesy creation threatened to overwhelm my unsuspecting sauce pot. As lightning struck, and I brought the concoction to my quivering lips I realized my taste bust were ALIVE!!!! While I have scaled down this recipe for a reasonably sized household, it’s potency will none-the-less leave your family ghoulishly grinning for more.
Nothing puts me in the fall mood like these delicious stuffed shells for dinner. They aren’t your typical Italian stuffed shells. These encapsulate so many beautiful savory flavor. They can be a bit tricky to assemble at first, but I assure you, once you make these they will be added to your recipe collection, I know that’s exactly what I did anyway.
So if you like the idea of having sausage, pasta, ricotta, and butternut squash all rolled into one amazing meal, read on!
It’s cold and flu season!!! YAY!!!! Not really, it’s horrible. I don’t like cold weather, but cold weather AND being sick is the worst! But I have the perfect chicken soup that you can freeze and heat up when you need it. I’m going to show you how to make your own chicken broth, and then how to make the actual soup as well as some fluffy dumplings that cook in the broth. It’s so good and I promise you, you’ll never have the canned version again!
If you’re looking to up your culinary craft this weekend, this recipe straight from the French Laundry Cookbook should get you inspired. It’s technically challenging, but should you make it through all the steps you’ll end up with a homemade agnolotti filled with bacon and sweet potatoes, covered in a fresh Sage Cream, and drizzled with brown butter and pieces of prosciutto. It’s a fantastic way to welcome in October, and for me, this was a birthday meal I’m sure to remember!
You may not be able to go to a five-star hotel right now, but that’s no reason not to have a breakfast like you’re in one! This is a really luxurious breakfast and yet it’s not as expensive as you would think. The sourdough and the yogurt help to balance out the saltiness of the Caviar and the Gravlax adds protein and depth to the flavor. This was easy to put together and looked extremely elegant.
Just because Summer is about to be over doesn’t mean you have to say goodbye to seafood. I love this dish because it’s the best of both worlds and I feel fits perfect in that not quite summer, but not quite fall season transition. The sweetness of the scallops complements the richness of the pumpkin and spinach risotto. Also, don’t be intimidated by cooking the scallops or the risotto. It’s not as hard as you think.
My husband LOVES chicken. Seriously, this guy could eat it every night. For me, I find chicken to be particularly tasteless so I’m always looking for ways to dress it up. Here in Massachusetts, we’re getting ready for fall, and for me, that means enjoying warmer and more comfort style food. This apple butter glazed chicken is a nice way to start warming up to the fall season, and the gorgonzola grits make this a deliciously savory dish. Keep reading to get this fantastic recipe.
In keeping with this summer seafood theme, this restaurant-quality recipe is fresh and fun with fruit, crisp and succulent salmon, and coconut rice that will tempt you to never have plain rice again. It embodies tropical food. The coconut rice is light and fluff and slightly sweet from being cooked in coconut milk and coconut water. The salmon is marinated in limes and garlic. The salsa contains lots of fresh fruit and vegetables that work together in harmony to lighten the entire dish. This is an easy item to put together and a must-have for your summertime recipe book.
Summer is a fantastic time for salads in my opinion. They’re light, they’re fresh and easy to assemble, and they’ll leave you feeling fed without feeling weighed down. This salad was delicious. The only thing I really missed was some cheese to counter the acidity, but even without the cheese, it was still a delicious salad perfect for these hot summer days!