It has been quite an exciting week around these parts! As I write, we have just over 300 days to go before the Southern daughter goes down that aisle with her honey, and so we are in Full Wedding Planning Mode. I rotate between excitement and overwhelmed-ness and joy and happy tears, sometimes all in the same 5 minute period, and that is a perfect time to have a supper like this creamy lemon pasta on hand. Easy, just a little bit decadent, and with all the pretty springtime colors of an early spring wedding. Ready for a plateful of pasta happiness? Let’s make it!
Every weekend when I am figuring out the menu for the week (yes, I am that person who figures out dinner a week in advance), I ask the Southern husband if there is anything particular that he would like that week, he invariably says, “oh, something with seafood.” And since seafood is one of those good and good for you suppers, I am working hard at building up my repertoire of seafood offerings. One that we both love is this easy pistachio roasted cod – tender flaky cod filets with a crunchy crust and a little zing of lemon.
Ready to add some seafood to your supper? Let’s make it!
I do love baking with bananas, and sometimes despite knowing that there is a cornucopia of banana-baking possibilities out there I sometimes find myself dealing with aged bananas by making banana bread on repeat. But the world is full of banana options, and one of my favorites is combining two of my very favorite flavors: banana (obviously) and peanut butter. Imagine if you will a cupcake of tender banana wonderfulness, topped with a creamy, dreamy, peanut butter frosting. Two great tastes that taste great together – let’s make them!
I am a huge fan of sheet pan dinners and I know lots of you are too, because my sheet pan recipe for One Pan Chicken and Vegetables is so popular on this blog that we turned it into a video (check out my video player on the right sidebar). So I figured, what’s good for dinner should be good for breakfast and brunch too, right? Right? And what better place to start my breakfast sheet pan adventures than with our old friends bacon and eggs.
This easy peasy recipe is a great way to cook up a whole mess of bacon and eggs along with some healthy and handsome sweet potatoes, and with exactly one plan to clean up at the end, it’s also good for those days when you just can’t deal with cleaning up the kitchen. Ready to sheet pan your breakfast? Let’s make it!
I love this recipe for potato leek soup, not just because it is all kinds of nutritious and delicious, but because it is one of my “harbinger of spring” recipes. Which in other words means that it’s one of the first things I can make in the spring with local ingredients – in this case leeks, which are one of my favorite spring veggies. This soup is as easy as sautéing up some leeks with potatoes, sweet onions, chicken broth and a few other things, and then whirling it into soup perfection in your blender.
Ready to say hello to spring with a scrumptious spring soup? Let’s make it!
I love any recipe that has “one bowl” in the title, because it suggests that supper is going to be a conglomeration of delicious things that are going together fast in, yep, one bowl. Less dishes to wash, more wonderful things in one bite – what’s not to love? Especially when we are talking about tangy, delicious chicken souvlaki. Ready to one bowl-up your chicken souvlaki? Let’s make it!