This easy recipe for ravioli with brown butter and sage is a great way to use those fresh summer herbs in a delicious pasta dinner. So grab the best ravioli you can find and a handful o sweet-smelling sage and let’s make it!
So here’s how this recipe for easy steak au poivre (otherwise known as steak with pepper) came about. We were ambling through a new supermarket near our house recently, and they have an enormous meat counter. And right in the center was a glorious display of pepper-crusted filet mignons, all ready for the cooking. I think the Southern husband actually got a little misty-eyed, and it got my competitive juices flowing, steak-wise.
So I picked up a couple of plain filet mignon steaks and decided I was going to one-up the supermarket steaks with a creamy, slightly boozy sauce to go along with the pepper crust. And let’s just say the Southern husband is cheery again. Ready to kick your steak up a notch? Let’s make it!
Crab cakes are an absolute favorite in my house, and not just any old crab cake. Nope, we roll with potato chip crab cakes, which swap out the usual bread crumb filler for crushed potato chips. And since I have flipped many a crab cake when cooking in a frying pan only to have it break apart into crab cake crumbles, this recipe calls for baking them in the oven. No flipping required.
So if you are looking for a good, basic, delicious crab cake recipe with a little pizzazz, look no further because you have found it. Let’s make it!
Oh, this soup…now that it is August and the sweet corn is all around us, this corn shrimp chowder is going into constant rotation in my house. Not only is it ready in a jiffy, but it combines two of my favorite summer flavors…corn and shrimp…along with one of my favorite 365 days a year flavor, bacon! It’s delicious both piping hot right out of the pot, and also cooled down to room temperature for those sultry summer evenings.
So the next time you are picking up some fresh ears of corn at your local farm stand, toss a few extra in your bag and let’s make it!
Settle in with me for a while as I tell you about the joy that is cast iron skillet pizza. I’m all for ordering good old take-out pizza for much of the year, but when it comes to summertime and we find ourselves surrounded by a cornucopia of fresh tomatoes and herbs and other delicious local veggies, I pull out my trusty cast iron skillet and with just a little more effort than it takes to call in a delivery order we have a cheesy, melty pan full of pizza deliciousness.
So if you want to put your own skillet to work making an explosion of fresh summer veggie pizza deliciousness, come along with me and let’s make it!
Here’s the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. It’s one of those times where the finished dish is so scrumptious, but no matter how many times I took its picture while I was writing and testing the recipe, it just didn’t take a pretty picture. And so welcome to the age-old food blogger conundrum: you want to share this deliciousness, BUT THE PICTURE IS MAKING YOU CRAZY.
And so after agonizing for a while, I decided you guys needed the deliciousness, and that you would forgive me on the less than photogenic-ness. If you want to see some prettier recipes, please click here and here and here. In the meantime, let’s make it!