The Thompson Kitchen

Approachable, everyday recipes

Gretchen Blazer Thompson

Summer Burrata Pasta

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This weekend the farmers market had the most gorgeous deep ripe tomatoes that I couldn’t resist.  Tomatoes this time of year are good on anything, toast with a little goat cheese, just sliced with olive oil and crunchy sea salt, or my personal favorite with burrata and pasta.

I’ve been making a version of this pasta for years, but this version is definitely my favorite.  Using the best ingredients at the peak of the season make this simple dish exceptional!  The burrata starts to melt into the tomatoes and olive oil to create the most delicious sauce.  The best part, it’s super simple and quick, perfect for hot summer days when you want to spend as little time in the hot kitchen as possible.

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…I’m back!

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After 2 1/2 years, I’m back!  I stopped posting because, well life got in the way.  As simple as that.  A new job and a new house later, I’m back and even more excited to share delicious recipes.

I decided to start posting again because like everyone lately, I’ve been cooking up a storm.  But when I share what I’m making with family and friends I always get questions.  “How much olive oil did you use?”  “What size pan did you use?”  “Define golden…”  So it got me thinking about what my Nana used to say, “cooking’s not hard, it just takes time.”  So with that in mind, let’s all continue to cook together with recipes that make cooking fun and attainable.

While the idea of the blog will be primarily the same, delicious attainable recipes, I’m planning on adding some other new content.  Think: wine reviews, cocktail recipes, recipe guides for holidays and parties, sharing some other food related content that’s inspiring me, the sky’s the limit!

If you’re reading this, thank you for sticking along for the journey, check back tomorrow for a fresh new recipe Rich and I are loving.

Check back tomorrow for a delicious new recipe!

*The picture above is of s’mores ice cream pie, one of many recipes coming soon!

Baked Foil Packet Salmon

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I have a confession.  I’m a vegetarian.  I know what you’re thinking… But Gretchen, there are shrimp recipes on The Thompson Kitchen!  I know, I know.  But here’s the thing, Rich isn’t a vegetarian.  Because of this, most of what I cook is vegetarian, and Rich will either eat the vegetarian version, or we’ll add some fish or meat to it.

This is why this baked foil packet salmon is so wonderful.  It couldn’t be easier.  Throw a piece of salmon in a piece of foil.  Add olive oil and some seasoning and viola!  Rich is happy, I’m happy, what more could we want?

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Butternut Squash Ravioli with Onions and Cherry Tomatoes

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I’m trying to get better about making quick and easy weeknight meals.  As much as I love to cook, the last thing I want to do when I get home from work is spend hours on dinner.  Enter this ravioli.

I used butternut squash ravioli because: 1. it’s fall so it seemed like the right decision, and 2. I love the subtle sweetness of the squash with the onions and cherry tomatoes.  Honestly, I think the onions and cherry tomatoes are the stars of this dish.  The onions start to soften and break down as they cook, and the addition of the cherry tomatoes turn the mixture into a jam-like substance.  Perfect with the butternut squash ravioli, or really any ravioli.

While this is the perfect weeknight meal, it looks so impressive you could even serve it for a dinner party.  Just make sure to buy multiple packages of ravioli, as your guests are sure to eat a lot.  Happy (easy) cooking!

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How to Caramelize Onions

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Caramelizing onions is an art form. I remember watching my Nana caramelize onions when I was little and thinking it looked so easy. Boy was I wrong! It took me years of trial and error to figure them out, but I still stay true to my Nana’s instructions. She would cook them low and slow using both canola oil and butter. Canola oil for the heat, butter for the flavor.  The result? Perfectly caramelized onions.

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Roasted Red Peppers

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This past weekend my mom and I roasted red peppers with Rich’s aunt Ricki, mom, and Grandma.  They roast red peppers every September and then freeze them for the season.  So smart, because they can pull out perfectly roasted peppers for months after.

We roasted, peeled, and cut over 120 (!!) peppers this year.  It sounds like a lot, but when you have five people and start an assembly line, it goes faster than you think.  So call some of your friends, open a bottle of wine, and host a pepper roasting party!  You’ll thank me when your pulling perfectly roasted peppers out of your freezer in January.

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Spice Cake with Cinnamon Cream Cheese Icing

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The funny thing about this cake is… Rich and I both don’t like applesauce.  I know, why even attempt to make an applesauce cake if you don’t like applesauce?  I don’t know, but I’m glad I did because we love this cake!

In the past I was always apprehensive to make an applesauce cake because I thought it would just taste like applesauce.  I mean, an applesauce cake I can take or leave, but with an applesauce cake with a ton of warm spices and cream cheese icing… Who wouldn’t like that?

Rich and I ate the whole cake in the span of 3 days.  I would say that makes the cake a keeper.  It would be great anytime of the year, but is especially perfect in the fall.  Plus, the cake keeps extremely well covered with foil and stored in the fridge, making this cake perfect for dessert and then with a cup of coffee the next morning (or afternoon).

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Pumpkin Oatmeal

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I always eat breakfast.  It’s funny because I was never a “breakfast person”, but something switched in me in the past few years and suddenly I’m all about breakfast.  I’m now that girl that turns into a hangry monster if I don’t have breakfast within an hour or so of waking up.

This year I’ve been trying to make a conscious effort to sit down at the table and eat breakfast before I leave for work.  A big change from slurping down a smoothie as fast as I can.  Something about the act of sitting down at the table and eating breakfast starts my day off on a good note.  I feel more relaxed, not to mention full, and ready to take on the day.

One of my favorite breakfasts to make now that it’s starting to feel like fall in Columbus is pumpkin oatmeal.  I know what you’re thinking, really, another pumpkin recipe?  You’ve already posted two pumpkin recipes in less than two weeks (here and here).  I know, I know, but hear me out.  It’s easy, filling, and tastes deceivingly decedent.  The perfect fall/winter breakfast in my book!

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Chili Lime Shrimp Tacos

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I like to call these tacos a “formula meal.”  Almost every time I cook, I try to make enough to have leftovers.  This way Rich and I can eat it for lunch or dinner the next day.

These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans.  All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.

Shrimp + black beans + sauteed veggies + tortilla = dinner.

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Real Pumpkin Spice Latte

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Okay, Okay, I know I said just last week that I don’t like pumpkin spice lattes.  But then I discovered that if you make a homemade one with actual pumpkin and pumpkin pie spice it’s actually delicious.  So truth be told, I like real pumpkin spice lattes, but I don’t like the fake ones that are overly sweet and don’t even have pumpkin in them.

This recipe is so easy.  Just throw everything in the blender, blend for 30 seconds, heat the mixture and stir in some espresso or really strong coffee, and viola!  Real pumpkin spice lattes!

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