Approachable, everyday recipes
My sister-in-law, Casey makes a version of this tart and I always love it! It’s what inspired me to make this. Plus, it’s the perfect appetizer because everyone loves it, it looks super impressive, but it’s secretly super simple to make.
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With the big game this weekend, I thought it would be fun to share a favorite game time snack. This beer cheese is one of Rich’s and my favorites. It’s more flavorful than normal beer cheese thanks to two types of cheese, sautéed shallot, and a good beer. Plus, you can either eat it right away or keep it warm in a mini crock pot all day. The perfect appetizer or game time snack!
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This is my favorite fall salad. It’s hearty, flavorful, and simple. I’ve taken it to numerous Friendsgiving’s, holiday parties, and small get togethers over the years and it’s always a crowd pleaser. It’s nice to take something fresh and green to break up the normal heavy dishes that adorn tables this time of year.
Whether your looking for a lighter dinner tonight or something to take to your next dinner party with friends, this is the perfect salad. I hope you enjoy it as I do!
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Like pretty much everyone that visits Paris, Rich and I fell in love with the city when we visited a few years ago. The FOOD! The WINE! We were in heaven. My ideal day is ducking in and out of the small cheese shops, patisseries, wine shops, and stopping for an afternoon kir royale and people watching.
I digress… One of the big things Rich and I took from Paris was how many of the restaurants had chili infused olive oil on the table to add a spicy punch to your meal. We loved this and immediately said we had to do the same at home. You know how the story goes, the best intentions turn into following through with the simple plan almost 2 years later. Better late than never, especially because it couldn’t be easier.
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This is one of my new favorite fall recipes. I knew it was a winner when I made them for dinner and then again a few days later because Rich and I couldn’t stop talking about them…
I tend to like squash recipes that are more savory, so this is right up my alley! But if you wanted to make these a little sweet you could add a dash of cinnamon or nutmeg into the squash mixture, or top them with a drizzle of honey and a few dried cranberries. You could even swap butternut squash for acorn squash. The flavor profile is extremely adaptable and up to you! As for serving, eat them on their own for lunch, as a side with soup or salad, or as a show stopping appetizer.
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I started making this tomato sauce earlier this year when I wanted something lighter and brighter than traditional jarred tomato sauce for homemade gnocchi. Since then I haven’t looked back. Don’t get me wrong, there are great jarred tomato sauces out there, but if I have time I’ll make this instead.
It helps that this only takes a handful of ingredients, all of which I tend to keep on hand. The recipe might look familiar because I’ve used it multiple times before, like in my eggplant rollatini and zucchini ricotta roll-ups. Because I use it so much I thought it deserved its own place on the blog. I hope you like it as much as I do!
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Have you ever been to Frontera Grill in Chicago? It’s a Rick Bayless restaurant, who I’ve loved since watching his cooking show on PBS as a kid. He cooks Mexican food, but not the Americanized Mexican food we’re all used to. He uses meats that aren’t as mainstream like goat, layers unique spices in a way that adds an unparalleled flavor, and has one of the most extensive tequila lists you’ve ever seen. Needless to say, Frontera Grill is one of my favorites and I try to go every time I’m in Chicago.
Whenever I go we tend to get multiple of the seasonal vegetables and appetizers for the table to try a little bit of everything. It sounds funny, but to me the standout is the black beans. The flavors and textures take a simple everyday dish and turn it into something craveable.
I’ve been trying to make something similar at home and while these black beans aren’t the exact same, they have many similarities. So I guess you could say this is my ode to Frontera Grill’s black beans.
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I have a confession… I’m really picky about salads. I like salads, but delicious flavorful ones. I want something hearty and flavorful that doesn’t feel like an after thought. Too many times you see one on a menu at a restaurant and they end up tasting like, well nothing. Salad doesn’t have to mean sad and boring!
Enter this salad. With hearty roasted artichoke hearts, almonds, manchego cheese, and lemon juice it’s anything but boring! It also continues my salad pattern and decades long love affair with arugula. I love it’s peppery taste so much that I essentially don’t buy any other salad greens…
Who knew one person could have so many strong feelings about salads?
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I LOVE anything spicy! But spicy noodles, that’s at the top of my list!
I’ve been trying to come up with a recipe for spicy noodles that wasn’t spicy peanut noodles for a while now. I love spicy peanut noodles and make them fairly often, but I wanted a lighter alternative. These noodles fit the bill. Spicy, salty, acidic, and flavorful because of the addition of cilantro and chives. My mouth is watering just thinking about them!
The secret ingredient in this recipe is Trader Joe’s Chili Onion Crunch. Have you tried it? It’s extremely versatile and I’ve been using it in everything from a dipping sauce for potstickers, to on top of charred vegetables, but it really makes this recipe.
When I make these noodles I tend to serve them with a vegetable, like charred broccoli. But they would be equally as delicious with shrimp, salmon, chicken, or edamame. They’re also great cold the next day, so be sure to make extra.
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I’ve had chimichirri multiple times at restaurants, but for some reason I didn’t make it at home very often. I don’t know why since it’s simple to make and keeps in the fridge for days. Well I’m officially converted!
It’s easy, flavorful, takes only 6 ingredients, and elevates anything you put it on. I also love how versatile it is. Put it on top of soup, roasted or grilled veggies, eggs, meat, the uses are endless! I think it would be perfect for a cookout this summer, serve it with whatever you grill and your guests will be thoroughly impressed!
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