You know how oftentimes at a party, the first appetizer to disappear is the simplest one? People will always love complicated dips, and food wrapped in other foods of course, but sometimes they just want something safe and delicious. Well, these toasted baguettes are easy to make and as non-threatening as you can get with an appetizer, and each bite packs a big punch of fresh flavor.
I don’t need to write paragraphs about how delicious these are, because I’m pretty sure that by reading “toasted baguettes with goat cheese, basil, and shallots,” you acquired a general idea of what they taste like. So lets skip right to the chase! Continue reading
How many of us have made New Years Resolutions?
How many of us have already broken them, not even three days into the year?
I’m certain that many of you have resolved to eat better, lose weight, get healthier. Not like last year, where you broke down and cancelled that gym membership in February, this year will be different!
Disclaimer: as I write this, I am elbow deep in a bag of skittles. So perhaps I’m not the best life coach. In fact…don’t listen to me at all.
My New Years resolutions (for life, not for cooking) consist mostly of being happier, healthier, and figuring out what the hell I plan on doing with my life. Easy enough, right?
What we all can do though, is challenge ourselves to find or create some delicious and satisfying recipes that aren’t horrible for you. (They don’t even need to be healthy, but they can’t be terribly unhealthy.) I’m going to help by starting the year off with some delicious spinach fettuccine, from my new Cooking Light cookbook I got for Christmas (you’ll be seeing a lot of cookbook recipes now). Continue reading
As I mentioned, last week’s theme was going to be an “easier” one, so that I would have time to prepare for Thanksgiving next week. Turns out, baking bread wasn’t as easy as I had planned, and I never got around to doing anything for the big holiday.
BUT I did manage to make a phenomenal meal, thanks to my awesome friend at SugarCrafter.net. Seriously though, I am so excited about this sauce.
Earlier this fall, I bought a few pie pumpkins and created my own pumpkin puree. Until now they’ve been in the back of my freezer, waiting for me to figure out what I was going to make with them. The possibilities were endless! More pumpkin cookies? Pumpkin pie? Pumpkin pie dip?
Why not use it in a savory pasta dish? I was looking through sugarcrafter’s recipe archive, and came across this inspired recipe. I know people go crazy for pumpkin ravioli, and I thought this would be a great alternative.
Hands down, it’s one of my favorite things that I’ve made this year. Continue reading