Carrots, carrots, carrots – I love ‘em. Maybe it’s the sweet crunch. Maybe it’s that they are the perfect portable guilt-free snack. Maybe it’s my red hair – who knows? One thing I do know is that when you take carrots and onions and thyme and chicken broth and cook and blend them up into a thick, creamy, dreamy soup, something magic happens. Carrot-wise.
You know what’s good? Besides bacon? Bacon mixed up with blue cheese and cream cheese and a few other goodies into a creamy, dreamy dip. And you know what’s even better? Serving it up not with the usual chips and crackers and celery sticks, but with juicy slices of apple and pear. It’s that whole sweet meets salty meets crunchy meets creamy thing that will make you forget all about dinner because you are so perfectly happy with the before-dinner nibbles.
You know those times when you need to make a dinner that you can completely, totally rely on to come out in a perfect, elegant, delicious way without a lot of muss and fuss? Every single time? Without fail? A dinner that tastes like it has all sorts of fancy exotic ingredients in it when really it doesn’t? Here Is That Dinner.
There are times when I find myself serving things that really qualify as appetizers to the Southern husband for dinner. Cookie sheet nachos. Scallops wrapped in bacon. And these addictive horseradish asparagus roast beef roll-ups. But hey, they all involve a protein and a veggie of some sort, and as far as I’m concerned if you eat enough of them they totally quality as dinner. Am I right? I think I’m right.
I had a sneaky ulterior motive for giving away three copies of this completely mouthwatering cookbook. In addition to making three people deliriously happy, I asked for comments telling me your favorite bacon dishes. And amazingly, there were bacon dishes I Had Not Tried Yet! So you know what I will be doing over the next days and weeks…but in the meantime, on to the winners!
Oh, this cake. I love it for so many reasons. I love it because of its delectable banana goodness. I love it because I make it in my blender. I like it because it comes out perfectly every single time. I love it because it is one of those cakes where you only have to frost the top and not the sides (I am never good at frosting the sides. It’s a thing. I don’t know why.) I love it because it it gets made in a springform pan so there is no will-the-cake-come-out-of-the-pan-without-falling-apart anxiety. I LOVE THIS CAKE!