Okay, so this is definitely NOT your grandmother’s tuna casserole. Yes, there is tuna, and yes, there are noodles. But there are also artichoke hearts and there is also feta cheese, and there is absolutely no cream-of-anything soup. It’s light and flavorful with the perfect mixture of cheese and artichoke and just the right amount of pasta. I’m calling it a Mediterranean version because of the feta and artichokes, but you can also call it scrumptious…let’s make it!
It’s amazing how just a little bit of certain flavors can totally transform a recipe from ordinary to oh-my-gosh, can I have some more? Take this simple little recipe for brown sugar salmon, for example. A simple little topping made out of brown sugar, mustard and a few other things spread on top of a salmon filet takes a regular ho-hum piece of roasted salmon and transforms it into a plate of sweet and savory mouthwatering deliciousness. Ready to get some delectable and easy seafood onto your supper table? Let’s make it!
This simple little recipe for sweet wine chicken and rice was born out of our strict “No Ingredient Left Behind” rule (more on that later) and it will have you thinking in a whole new way about chicken and rice. It’s amazing how the addition of just a couple of different ingredients – in this case sweet white wine, sweet onions and a little tarragon – can take an ordinary recipe to whole new heights. Ready to ooh-la-la your chicken? Let’s make it!
You know what I love about quiche? The fluffy flavorful eggs, and (in my favorite variety) the melty cheese and the delectable bites of bacon. You know what I don’t care that much about? The crust. Call me crazy, but for me the crust just gets in the way of all that eggy, cheesy, bacon-y deliciousness, and I would much rather spend my calories on, say, a lovely naughty glass of red wine on the side. Which is one of the reasons that I am head over heels for this crustless bacon cheddar quiche! Ready for some super easy, super scrumptious, not a crust in sight quiche? Let’s make it!
So, did everyone have a merry holiday and and happy New Year’s Eve? We did, and them some. We ate all the cookies and all the chocolate and all the cheese, and drank all the wine and you KNOW we ate all the holiday dessert. We reveled into the night and then got up and had breakfast sandwiches. And then on January 2nd we tried to button our jeans. Um.
So in our house, when there are jeans-buttoning issues, we dive into the Whole 30, which you can find out more about by clicking here, but in a nutshell is thirty days of getting back to a healthy eating of veggies and protein and healthy fats and while there is no wine or chocolate or cheese, there are loads of great things to eat. And one of them is this dreamy creamy tomato meatball soup. Ready to be warm and wonderful and healthy? Let’s make it!
Are you the proud new (or proud experienced) owner of an Instant Pot? ME TOO! And if you just got yours over the holidays, I bet you are dying to rev it up and give it a spin. I got mine a few months ago, so I’ve done a whole bunch of test runs for us, and I’m here to tell you that if you make rice, or grits, or hardboiled eggs on any type of regular basis your life is about to change. But I gotta say that my current favorite Instant Pot creation is one that I came up with on my own, and that’s this rich, hearty beef stew. Which is now ready in under an hour, as opposed to the eons it takes in the slow cooker or the regular old stove.
So…ready to make beef stew in a reasonable amount of time on a weeknight? Get out that Instant Pot and let’s make it!