I bought a bag of carrots at Sam’s Club to make this arrangement around Easter (can’t find the picture…will have to add later). You know what happens when you shop at Sam’s.
So I needed to do something with the ‘leventy-billion carrots that were in my veggie crisper.
Enter Ina Garten. Does she always save the day? I love her classic and classy (and easy) style!
Here’s the recipe. I highly recommend it. I rarely ever eat carrots by themselves, but I really enjoyed this one. I was glad to use my fresh dill.
Success at the Farmer's Market
Can you believe it? I’ve been doing this thing consistently for all of 2011, and I’m so glad I’ve kept it going. There’ve been some absences along the way, but I’m really pleased with how this little blog has shaped up.
Looking back at what I set out to do, I think I’ve ventured off a little, but I hope to keep up my initial goal of being a guide for the newbies in the kitchen. I can see that I haven’t given the amount of detail I was hoping to, but I’ll improve that as I go! I’d also like to add some how tos like picking out your kitchen registry, setting up a kitchen from scratch, and some additional cooking technique basics.
I have to say the store-bought remix segment is probably my favorite. I feel so passionate about it (just don’t ask @Harto about making things from scratch – hilarious, but not G-rated). I’ve enjoyed sharing my doggies and hospitality tips that stray a little from the cooking focus.
So, I hope you’ve learned a new recipe or a new way to do something. I’ve loved sharing it all with you. Happy cooking!
This pizza is a summer delight. It’s quick, easy, and healthy on a tortilla “crust.” I used a regular flour one here, but you could use spinach or whole wheat, too. Place the tortilla of choice on a baking pan, and sprinkle with Italian seasoning, finely chopped garlic, and a drizzle of olive oil. Arrange several fresh basil leaves and top with Mozzarella cheese. Finally, layer round slices or thin strips of tomatoes (I used Campari) with seeds removed and season with salt and pepper. Broil for about 4 minutes until tortilla is crisp and cheese is melted. Enjoy!
I gave my basil plant a friend…dill. I add it to tuna salad, and I can’t wait to try it on salmon this summer.
Chili Mac is usually a favorite fall and winter meal, but I found a fun way to mix it up.
Here’s the original, plain (Mr. J) version:
1 lb ground beef
Brown and drain.
8 oz. or 1 3/4 c uncooked macaroni (I used shell, and it was really good)
1 can kidney beans (I used tri-blend, drain and rinse)
1 can tomato sauce
1 c water or beer
1 t chili powder
1 t salt
1 t black pepper
garlic to taste
Cover and simmer for 15 minutes. You may have to add a little more water. Serve with shredded Cheddar on top.
Now for my tasty mix-up add 1-2 T each per serving: whole kernel corn, Rotel tomatoes, green bell pepper, and half and half. I think I’ll call it Fiesta Chili Mac. Don’t forget the Cheddar cheese!
Sorry again for my food photography skills.
I cooked up a great little side dish last night: Caprese Mac & Cheese. I made hamburger steaks and mac & cheese, but I wanted to add a little umph to mine.
I chopped up about 4 leaves of basil using the chiffonade method. I chopped two Campari tomatoes in a small dice. In a small bowl, I combined 1 serving of prepared mac & cheese with 1/4 cup of Kroger’s Italian Blend shredded cheese plus the tomatoes and basil and a dash of S&P. I must say it was quite a tasty improvement! Sorry I don’t have a picture…I ate it all before I could make one! 😀