Well, we are out of the summer lounging season and back into the whirlwind of back to school and back to work and getting supper on the table in the midst of a thousand busy things on our list. And that is where this super easy recipe for aglio e olio comes in. Aglio e olio translates to garlic and oil, and that’s exactly what this is, along with Parmesan cheese and a little parsley and of course PASTA. It’s the perfect rush-around-day supper, for all kinds of reasons…not the least of which is that it is 100% delicious. And with that, 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!
Let me start by admitting that I am definitely NOT a kale person. I am a bacon person, and until recently the closest I wanted to get to kale was seeing it as a garnish in the deli section. But then for totally mysterious reasons, I decided to make myself some kale chips (probably because I am also a potato chip person, and I figured that how could I go wrong with anything that had the word “chip” in it?)
And lo and behold, while I am still not really a kale person, I am definitely now a crispy, crunchy, healthy-snacking kale CHIP person. Maybe you are a kale chip person too? Let’s make them!
When I finally mastered the art of making perfect poached eggs every single time (and the art is pretty dang easy), I figured I had crossed the final frontier, egg-wise. I can poach, I can scramble, I can fry, I am all set on egg preparation for the rest of my born days. Except, I didn’t really know know to make perfect fried eggs. Sure, I thought I did…but I didn’t. It took me never-you-mind how many years to realize that changing just one little thing about how I was frying my eggs was going to Rock My World. Fried-egg-wise. So if you are as dedicated to the pursuit of the perfect fried eggs as I am, read on!
My journey towards learning how to make homemade mayonnaise started a little over 30 days ago, when the Southern husband and I started out on the Whole 30 eating plan (and more on that later), but let me just say this right now: among the many other benefits of this past month, having to make my own mayo was a game-changer. As someone who routinely makes her own ricotta cheese, butter and jam (and all of these are both ridiculously easy and one million times better than the store bought variety), you’d think at some point it would have dawned on me that mayo might fall into that category. But no, I’ve only figured out a few weeks ago that eggs, olive oil, mustard powder, salt and lemon juice, my handy immersion blender and 5 minutes are the only things standing in between me and mayo that leaves the jarred stuff in the dust.
It seems like only yesterday that edamame was an exotic treat that I could only find in Japanese restaurants, and now my local A&P is carrying it in giant bags in the freezer section. Which is a wonderful thing, because instead of only being able to nosh on it when we go out for sushi, now I can make things like edamame pesto, which is a creamy, dreamy, slightly gentler version of the basil pesto we all know and love. And just as easy to whirl up in 60 seconds or less in your food processor. If you haven’t yet discovered the deliciousness that is edamame, come along with me…and if you have, still come along because I am going to show you how to make it into pesto!