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Comfort in a bowl. That is what this soup should be called. As Sugarcrafter , where I got the recipe, stated, I love the broccoli cheedar soup at Panera Bread. Not surprisingly, this soup was even better! Since I was craving this soup, I made it as soon as I saw it in a bread bowl.
This will most likely be a long post. I won’t be offended if you skip all the writing. But, The Curvy Carrot (my extracurricular baby) has just turned one. I cannot believe that I started this blog one year ago. I had just gotten back from the Food and Light Workshop in Boulder, Colorado with Annie.
This past weekend I caught up with some friends over dinner. And before we knew it, we launched into an extensive and detailed conversation on how we believe that Pesto goes with practically anything. Sandwiches, appetizers, crackers, pastas………. P had even threatened to top the panna cotta I made for dessert with it but his wife quickly intervened. Okay…that may have been a bit much but I see where he was going with it. I typically go on a major pesto binge when herbs are abundant at my local farmers market.
When I started this blog a couple of years ago, I was posting recipes and no pics. So I've tried to go back and update those recipes with pictures. This is one of those that I posted way back when that deserves a picture. When my husband and I got married this was the first meal I made him! I laugh now at how incredibly long it took me to make it because I hadn't quite figured out the art of timing and getting everything on the table at the same time. Nonetheless, this meal was a hit and continues to be a favorite around our house.
Apparently, these are really called pasties in England, so you can call them whatever you want. I decided on these for the winter picnic because I wanted something that was warm and not messy. I kept thinking of a calzone, but those can get tomato sauce everywhere if you aren’t careful. Plus, I wanted to make something that was a little more around-the-campfire-ish feeling, and I couldn’t think of anything more homey and inviting than a stew.
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl.
What’s there not to love about chicken drumsticks? They’re dark meat (more flavor), relatively inexpensive (certainly compared to boneless skinless breasts), they cook up quickly (half an hour in the oven), you can save the leftover bones for making stock , they’re kid-friendly (have you ever met a kid who didn’t like drumsticks?), and they even come with built-in nifty handles (so you can eat like King Henry VIII). There are many ways to do breaded and baked drumsticks (see list of recipes from other bloggers at the bottom of this recipe). This particular recipe uses a mayonnaise and mustard mixture as a first coating, then some breadcrumbs with chives for the breadcrumb coating.
eviegnz posted:12/5/2012 I made this for my two boys who are picky eaters, but changed some of the food in there.
Someday, science will catch up with my summertime needs and create a popsicle that sustains life. Until then, I’m looking for every shortcut that will keep me from having to turn on the stove or oven any more than absolutely necessary. Today, my shortcut was a big batch of Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce .
This is a pantry meal!
A quick, easy and skinny weeknight meal, this chicken and broccoli Alfredo entree will become a staple in your home. Kids won't complain about having to eat their broccoli when it's mixed with such creamy, cheesy goodness, and you'll love the dish for it's healthier ingredients. Ingredients: 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets
spinach lasagna roll ups
Let’s mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce.
Man, did this dish speak to me. It was a tease. It was sitting in my fridge for 2 days, begging to be eaten. The best I could do was walk by and sneak bites here and there. Bites don’t count, right?
This is a great summer pasta dish that I've been making for years. It only has a few ingredients & comes together in minutes making it perfect for week nights. You can serve it as a main dish or as a side with grilled chicken or fish. It's a great way to get more spinach in your diet too!