I have very specific feelings when it comes to onion rings. If they are the kind of onion rings that are thickly sliced and batter-coated – you know the kind where sometimes the onion part slides out and the batter coating is left standing intact – I’m not even tempted. But if they are the kind that are thin and lightly covered with a crunchy cornmeal coating…well then, I am powerless and must Eat Them All. Which is why I only make these every once in a blue moon…they are that kind of good. Ready for light and crunchy sweet cornmeal onion rings? Let’s make them!
I am a firm believer in having your cake and eating it too, especially when it comes to potatoes. And in the case of this warm mashed potato salad, I get to have all the comfort food deliciousness of my beloved mashed potatoes, while also adding some of the zingy taste of summery potato salad. You can serve this fun side dish either warm or at room temperature, depending on what kind of a side dish mood you are in. It’s the ultimate easy, flexible summer side dish, and I have a feeling you are going to love every bite. Ready to cook up your new favorite approach to potatoes? Let’s make it!
Happy Mother’s Day weekend all, and thank you so much for all your great comments in my MAGNOLIA TABLE giveaway post this week about all the great moms out there! So without further ado, let’s see who the lucky winners are of this fabulous cookbook – here goes!
So, we all know what Sunday is, right? Mother’s Day!! The day that moms across the land get to kick back and not cook dinner OR clean up the kitchen. (Full disclosure: this mom never cleans up the kitchen, because that is one of the Southern husband’s specialties. You can’t have him, he’s MINE.) So if you are still pondering what to make your mama on Sunday, may I recommend this easy peasy recipe for lemon artichoke shrimp scampi? Along with being DE-licious, it also cooks up in a snap in a foil packet on the grill, meaning extremely little clean-up action for anyone involved.
So, ready for some lemon artichoke shrimp deliciousness? Let’s make it!
Mother’s Day is right around the corner, and I have two EXCELLENT ideas for you. The first is to make your mama this delectable asparagus and fontina quiche, full of bright springtime asparagus and creamy, dreamy fontina cheese. And the second is to give her a copy of Joanna Gaines’ brand new cookbook, MAGNOLIA TABLE. I think you might see where my latest giveaway is going, right? OH YES.
So find some asparagus, think some good thoughts about your mama, and let’s make it!
This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!