Whenever I buy lettuce and salad ingredients at Wegmans, I have every intention of making a delicious, healthy, and colorful salad to accompany my dinners. And then I typically find said lettuce and vegetables rotting at the bottom of my fridge, weeks later. I’m not sure why I feel like making salad is such a tedious activity, but I bet it’s because, for the most part, just eating salad is tedious enough.
The trick is to find the right salads, and mix it up to always keep things interesting. I was a huge fan of the goat cheese and strawberry salad I made last summer, and so I thought I would make another simple salad with a few star ingredients to make it pop. In this case, it’s the grapefruit, and the incredible shallot dressing. Continue reading
I’ve mentioned before how much of a cinephile I am, so it’ll come as no surprise then that when I heard that they were rereleasing Casablanca for one night in theaters to celebrate the 70th anniversary of this classic film, I jumped onto Fandango and bought my tickets immediately.
It would be too easy for me to dive into what makes this film so amazing, but this isn’t a film blog (idea for a spinoff blog maybe?), it’s a cooking blog. So to tie everything together, Kevin and I decided we would whip up a delicious Moroccan meal before we went to see the movie. It would be our first successful date night, seeing as how our Valentine’s day dinner plans were foiled by the sudden and violent onset of my stomach flu. 😛 Continue reading
Ah, the beauty of bacon wrapped vegetables.
Some may think that the bitterness of asparagus might not be a good match for the fatty, juicy goodness of bacon, but they would be wrong. So very, very wrong.
The wonderful thing about this side dish is how easy it is to make. There are only 4 ingredients:
- olive oil
- ground black pepper
- center cut bacon
All you have to do is heat the oven to 400, toss the asparagus with some olive oil and pepper, separate into bundles, and roll them up in the bacon. Then you place them on a cookie sheet or broiler pan and bake for 10-15 minutes, or until the bacon is done to your liking.
Alternatively you could grill them, but that’s how easy it is. It’s the perfect side dish to whip up in a hurry because there’s no messy preparation or marinating to worry about. it’s just that simple.
And did I mention how fantastic these taste? The fat from the bacon seeps into the asparagus, creating the most incredible flavor ever. I’m not even a big asparagus fan, and yet I couldn’t get enough of these.
So do yourself a favor and add these to your dinner rotation, or whip them up the next time you have company over. They’ll thank you.
I’m really excited about artichokes. I had a single leaf back in July, and since then, I’ve made them three times. I think they’re a lot of fun to eat, and I like that if you put the effort in, you’re rewarded when you get to the amazing center (artichoke hearts! Who knew I would like this stuff?)
This is my favorite recipe that I’ve found, and I like that you don’t need a dipping sauce. I made this once before with my friend Ken, and they turned out so phenomenal that we were all in shock. This time they were still great, but because we were rushing to get to the movie, we did not put the effort in that I did the first time.
So first you have to wash the artichokes, and then cut the tops of the leaves. Using kitchen scissors (or if you’re like me and don’t have any, regular scissors) you trim the tops of the leaves. I trim from the bottom up until I can’t get my scissors between the leaves anymore, because they are so tightly packed. This makes them look nice! (and keeps you from getting stabbed by the pointy ends, which I’ve done)