This easy recipe for penne with roasted tomatoes and fresh ricotta gives a whole new meaning to pasta with tomato sauce! Simple and delicious.
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!
This ready-in-20-minutes supper (yes you read that right) is one of my summertime favorites. It’s all kind of healthy, it involves the minimum amount of time in the kitchen when what you really want to be doing is enjoying the beautiful outside summertime, and most importantly, it is SCRUMPTIOUS. Tender flaky salmon, cheery asparagus, the bright flavor of lemon, all topped off with crunchy crispy breadcrumbs.
Ready for some salmon with toasted bread crumbs deliciousness? Let’s make it!
When fresh blueberry season rolls around, the first thing I do is eat a whole lot of blueberries by the handful, to make up for the fact that I’ve gone a whole nine or ten months without it being fresh blueberry season. And the second thing I do is start tossing blueberries into everything I can think of. Snack cake. Cobbler. Crisps. Don’t even get me started on the wonder that is Blueberry Boy Bait. And one of the most magical things you can do with blueberries is introduce them to chia seeds and make your own jam.
No sterilizing of jars, no scary canning stuff – just sweet, thick, ready in a jiffy, easy blueberry chia seed jam. You NEED this in your summer. Let’s make it!
I thought I knew all there was to love about chicken piccata, which is chicken prepared with a lovely, buttery, lemony sauce. I make mine with chicken that has been dipped in a lemon butter sauce and spiced up flour, and then fried to golden perfection and finished in that delectable sauce. Yep, I was perfectly content with regular chicken piccata, until one day when a version of it that included artichoke hearts came to me in a vision.
And can I just say that while regular chicken piccata continues to be great, chicken piccata with tender artichoke hearts is pretty much heaven on earth? TRUTH. Let’s make it!
One of the things I always always always have on hand in my fridge is cooked chicken, because along with being part of a quick, good and good for you grab and go meal all on its own, it is also a key ingredient for so many of my recipes. From chicken salads to chicken soups, having already cooked chicken makes my suppertime life SO much easier.
And so of course I wanted the tenderest, most favorable, most fall apart shreddable chicken in the entire world, and the secret to that? This super easy recipe, which roasts your chicken low and slow with a bunch of herbs and lemons and garlic and oh my goodness…let’s make it!