We are still experiencing perfect grilling weather, and taking full advantage of it. I’m doing my best to not use the oven. Instead, I am making a habit of firing up the grill and relaxing on the patio as our dinner cooks. It’s the perfect way to begin an evening.« Continue »
This sounds and looks so elegant, especially when having guests over for dinner, but it’s surprisingly simple.« Continue »
Grilling season is upon us!! And I couldn’t be happier. Besides the fact that grilled food seems to taste a hundred times better, it also usually means less clean-up in the kitchen. Win-win. « Continue »
This was such a satisfying and delicious dinner! Combining just a few simple ingredients resulted in an amazing dish.« Continue »
I always love the idea of lettuce wraps. Why do they fall off my radar so often? And then when I decide I’d like to make some, I can never remember to buy the type of lettuce that will work best for wraps!« Continue »
I’ve been wanting to try my hand at making cabbage rolls for quite some time now. The task always seemed a bit daunting between cooking cabbage leaves, roasting vegetables, assembling the stuffing, and baking.« Continue »
Last week, one of my Friday’s Five pointed out a recipe that had caught my attention. I was intrigued with the idea of adding pumpkin to chili after reading about it on Corrie Anne’s blog. I asked her if the chili tasted pumpkin-y (because that didn’t sound very appealing), and she replied that it didn’t and instead offered a creaminess and thickness to the chili. Interesting!« Continue »
How should one serve leftover chili when the usual accompaniments (cornbread, cheese, etc.) are gone??
In an sweet dumpling squash bowl!« Continue »
Bob and I spent a few days in Paso Robles, CA during our honeymoon (summer of 2011). What a beautiful area, with vineyards galore!
The other night, Bob and I planned a “date night”, where we decided to pull together a fancy dinner. We also decided to open our last bottle of wine that was purchased on our honeymoon. What a fabulous pairing we had!« Continue »
This summer I discovered the wonderful world of zucchini pasta. I love it! And so far, everyone that’s tried it has agreed!
Last Sunday, Bob and I drove two hours to a farm in Indiana. We went to pick up our most recent supply of bison. Together with another couple, we order a quarter of bison every 15 months or so. The meat is of the utmost quality, since the bison are grass-fed and naturally raised on a farm with only 30 other bison.
Marla and I are having a blast with our cooking get-togethers. We basically both pick out a couple of recipes or recipe ideas, and proceed to make a mess in the kitchen together, while our husbands eagerly await for the results. We end up with 4 or 5 dishes that we all share, tapas style.
Serious discussion ensues. Too spicy? Personally, I’ve never heard of such a thing, but it has been mentioned. Too salty? Sometimes it’s better to measure than eye-balling it. Wow–fresh mint is what makes this dish pop. Recipe here! Do you think bacon is really necessary in this dish? Oh wait, that was just me. I think everyone else voted for more bacon.
Just popping in to share the delicious dinner Bob and I whipped together last night:
We had one last package of ground bison to use (we buy grass-fed, organic bison from a local farmer, and our next order will be ready this weekend!). I’m not a big fan of red meat, but this bison is outstanding. « Continue »