At this point, I have made literally hundreds of breakfast, lunch, dinner, dessert and snack recipes…this is going to be recipe #785 (literally!) on this blog, and there are a whole lot more waiting in line for me to share with you. But out of those hundreds and hundreds, there are a few that stand out in my memory and heart not only for the deliciousness but also for the happy memories. My grandmother’s molasses cookies (one for each hand!), the lemon chicken pasta we made with friends on a fun snowy weekend, and this marinated mozzarella. My mama has been making this on warm lazy summer afternoons for as long as I can remember, and if you ask any of my best friends what their favorite recipe from my mother’s kitchen is, I can almost promise they will all say in unison, “her marinated mozzarella with basil and sun-dried tomatoes!”
Ah, summer! You are almost here, and you are bringing with you warm evenings, fresh veggies, and in my mind, permission to serve suppers that are light conglomerations of finger food-type items that require no cooking, no forks, no knives and lots of deliciousness. Luckily the Southern husband is always happy to sit outside on a balmy summer evening with nothing but a shared plate of nibbles and a glass of Malbec, and so that keeps inspiring me to come up with new and different little finger food types of items. I’m calling these particular ones goat cheese summer squash sushi (with deep apologies to real sushi everywhere.)
Do you ever have one of those days where you come home and pretty much all you can handle is opening up some tuna fish? Yep, me too. Those are the days where I extend myself just a teeny bit further to boil some water and find a skillet, and suddenly the dinner that started out being a tuna fish sandwich ends up being this easy, breezy dish of pasta tossed with warm tuna and sundried tomatoes…and all of the sudden your day is looking a lot merrier.
There is something that is just so comforting about anything made with eggs. I don’t know what it is about them…maybe it reminds me of when I was a kid and my dad would make scrambled eggs for breakfast every Sunday. At least I THINK it was my dad. He was definitely the oneRead More & Get the Recipe
This recipe is so quick and so easy and SO delicious, and it’s all about one of my favorite appliances. The food processor. Yep, as long as you can boil water and push the on button, you are all set with this one, and that’s my kind of dinner on a weeknight. First the water-boilingRead More & Get the Recipe
So, I was probably the last one to find out it is pronounced “keen-wah,” and that it contains more protein than any other grain. You guys all knew that already, right? I just knew that it tastes dang good, and whenever I have had one too many Maple Butterscotch Macadamia Blondies and am needing anRead More & Get the Recipe