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!
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 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!
Before I get into the deliciousness that is this recipe for roasted tomatoes with shrimp and feta, I have to say this: Ah, Fall. The days are shorter, the air is crisp and clean-smelling. We’ve used the fireplace for the first time, and I’ve gotten out all my cozy sweaters. It’s the perfect time to have an warm and easy supper that is rich with the flavors of sweet tomatoes and tangy feta and tender shrimp. Ready for one of my favorite seafood suppers? Let’s make it!
There is nothing more comforting than a pot full of a warm and wonderful stew bubbling away on the stove, and I have a whole lot of beef and chicken stews on this site that I go back to time and again for just that reason. This particular recipe for spiced red wine beef stew is one that I pull out right around this time of year, because not only does it have all that wonderful beef stew thing going on, but it also includes cinnamon and cloves and nutmeg and red wine, and oh my my. It’s holiday perfect. It’s chilly evening perfect. It’s time…let’s make it!
Yes, I know this is my second soup recipe in a row, but whether you are in the mood for Italian wedding soup or this silky, hearty chicken avocado soup, soup is what’s on the menu because it is finally FALL. Fire in the fireplace, leaves crunching under foot, time to get out your favorite sweater season, and there’s no better way to welcome in the delightfully crisp fall weather than with a nice bowl of soup.
This chicken artichoke soup is one of my current faves, because it has all the creaminess of a cream bisque, but with no cream. Nope, the artichokes join forces with a few other veggies and your blender to magically transform into creamy, healthy soup deliciousness. Let’s make it!