I would like to claim full credit for this bowl of thick, warm, healthy, colorful, scrumptious roasted carrot soup, but the truth is that my mama made it. I heated it up and adorned it with the very last basil sprig of the season (sob!) but she did everything else, and luckily for you and me, gave me both the soup and the recipe. And I am here to tell you that both are just plain wonderful. Ready for some good and good for you roasted carrot soup? Let’s make it!
This past weekend was full of so many exciting things. It was full of my variation on the classic breakfast wonder that is eggs Florentine, wherein I swap out the rich hollandaise sauce for some lighter but still creamy, dreamy goat cheese. It was also full of the Southern daughter’s bachelorette party. I have lots of info on the first item, and modest info on the second item, but what I have on both is delicious! Ready to lighten up your eggs Florentine? Let’s make it!
I do love a good sheet pan chicken dinner! First of all, it is a great way to get a flavorful combination of chicken and veggies together in one easy to make supper. Second of all, because it is a sheet pan dinner there is exactly ONE pan to wash after supper is over. And while I am always happy to make my traditional sheet pan dinner of chicken with carrots and broccoli, sometimes I want to be a little more splashy, sheet pan chicken-wise.
So with that, I bring you this zingy recipe for Mediterranean sheet pan chicken. Ready to spice up your chicken dinner? Let’s make it!
I am helpless in the face of a good breakfast sandwich, and also helpless in the face of a good grilled cheese sandwich, and you’d think that would be reason enough for me to figure out a way to put both of them together in a best-of-both-worlds breakfast grilled cheese sandwich. And yes, it was all I hoped and dreamed it would be. But there was another, even more important reason, and it’s all about friends. Ready to hear the reason, and to rock your breakfast world? Let’s make it!
As you probably know, if you asked me what my favorite flavor was, I would say bacon. (Yes, I consider bacon a flavor.) But if you asked the Southern husband, I am betting that lemon would be in his top three, if not Number One altogether. So every now and then I figure out a lemony treat to make for him, and in this case it turned out to be these cute little lemon cheesecake bites. Lemon cheesecake, lemon topping, lemon lemon everywhere. He was one happy camper! So if you have a lemon-lover in your life too, let’s make them!
I really did want to title this post “Welsh Rabbit,” since that is the name that this recipe often goes by, but I was afraid you would think I had gone and cooked up some small woodland creatures. But don’t worry, no bunnies were harmed in the making of this old-fashioned country dish.
In its most basic form, it is a slice of bread doused in melted cheese…but you know I can’t leave well enough alone, and so my version includes a thick slice of tomato, some beer and Worcestershire sauce stirred into the melted cheese (Vermont cheddar of course), some chopped parsley. And bacon. Because I think I have firmly established that every recipe is better with bacon. Right? Right! Let’s make it!