Bacon And Egg Potato Bowls. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there.
Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And this pasta recipe is one of my all-time favs. I actually posted it on the blog about 4 years ago when I was a brand-spankin’ new blogger, and my photos were a lovely shade of neon. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection.
And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Read more Read more Read more Happy day, friends! Cheesy Cauliflower Pancakes. A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them!
Cheese & cayenne! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Crunchy Coleslaw. Lemon Roasted Potatoes. Lemon Roasted Potatoes Greek Style Lemon Roasted Potatoes are the perfect accompaniment to any meal. Crispy on the outside and tender on the inside.
Lemon juice, lemon zest, and fresh dill give these potatoes a zingy and satisfying taste that lingers on your tongue for hours. I have had a craving for Greek food ever since we went to Santorini Greek Kitchen last weekend. Ingredients: Nonstick vegetable oil spray 4 pounds Yukon gold potatoes, peeled and quartered 1/2 cup olive oil 1 cup extra-virgin olive oil 1/2 cup fresh lemon juice 6 tablespoons chopped fresh dill 4 teaspoons finely grated lemon peel 24 garlic cloves, sliced Directions: Preheat oven to 375°F. Leave a Comment. Pot Stickers. There are some things that just seem too daunting to make from scratch, and far easier to order in: potstickers, if you haven’t made them yourself, can be one of those things.
The truth is, they’re far simpler to make from scratch than you might think. And if you have little fingers around that need occupying, they will most likely be happy to sit around the kitchen table for an hour and assemble little dumplings that you can then cook on the stovetop until golden-bottomed and crisp, or freeze in zip-lock bags to pop into simmering chicken stock with noodles for a quick wonton soup. (No need to thaw them first – just boil straight from frozen.) Northern Chinese guotie, (literally “pot stick”) are said to date back over four millennia, and were known by the ancient Chinese as being exceptionally good for the human soul. When filling your dumplings, make sure you squeeze any air bubbles out, lest they become floatation devices once they enter a pot of water.