I love cooking for my girlfriend. And why wouldn’t I? She’s the love of my life and my best friend. I typically make reservation for Valentine’s Day, however this year I want to do something more personal. I would much rather have a quiet, intimate dinner with her at home. I feel in my heart…
Right before Christmas, I had this hair-brained idea to make Lemon Champagne Sorbet. I was in the middle of a contract with Tantillo Foods and planned to use their lemon juice as the star of the show. Well, trial and (lots) of errors later, I realized that champagne will not freeze. At all.
So I’m not going to lie – this casserole is going to light your palette on fire. Either that, or I’m a wuss. Entirely possible. Allow me to elaborate… I don’t have any issues regarding slightly spicy food, though. I like it when it has a kick that you feel all the way down to your toes but doesn’t singe the lining of your stomach. Luckily this Cajun Chicken Alfredo Casserole works for all different palettes.
Have you ever just gotten this wild hair to make your own bread? I certainly have lately. There’s nothing better than the smell of freshly baked bread. I like to let it cool slightly and then tear into that flaky crust and tender center. Give me a plate, a drizzle of olive oil, a sprinkling of red pepper flakes and fresh parmesan, and I’m a happy camper. I could live off wine and bread if I needed to.
This week has been stressful to say the least. It sure makes me happy when I can finally get back into the kitchen and make dishes like this Chicken Parmesan Grilled Cheese. I was going along nicely – presents were all purchased, house was restocked with essentials, and except for a few last gifts to ship, I was pretty much done with all my preparations and ready to enjoy the spirit of the Christmas season.
When we think of the holidays, we conjure up images of sugar cookies and sparkles and caramel colored hams. Rarely do we think to add tomatoes to that mix. No way. Tomatoes are generally thought of as a summer staple. We roast them, dice them, marinate them, and stew them down into a variety of dishes. But no way do we think of making them into a Christmas side dish.
Oh, how I love the rain. Northern California has missed the pitter patter, pitter patter so much that it’s weeping giant drops of sorrow. Enter me, my rain boots, and a ginormous puddle just waiting to be jumped in.
They say women age like a fine wine. I don’t know who “they” are, either. I imagine “they” are this council of white haired men dressed in robes and sitting at a desk of floaty clouds. “They” look ethereal and sage.
After going Mason jar salad crazy for a while there I’ve been ready for a change-up to my lunch routine. During one of my strolls around the farmer’s market I decided to grab all the appealing bright vegetables I could find that would be good for roasting. I don’t have a grill (a fact that is always a bit depressing to me…but my housing complex does not allow for them) so roasting is the next best option. It’s also on the brink of becoming a bit cooler which means the oven is beginning to enter our lives again!
I'm getting a little ahead of myself. But I can't help it. The more I think about it, the more I can't wait for the holidays. No matter that it's still 101 degrees here in Fort Worth. Fall is coming. I can feel it.
Key lime juice is like summer in a bottle. And if key lime juice is good for anything, it's making key lime pie. More specifically, these key lime cheesecake bars with 'nilla cookie crust. Ohmygosh. So much summer.
Don't you just love when the week flies by? Fridays are a guilt-free excuse to give up lettuce in exchange for something...better. Am I suggesting that you skip your Caesar salad and go straight for the margaritas? (Or in my case, the 4:00 wine?) Of course not. We're all responsible adults here...