Fish, vegetables and pesto cook up to tender perfection in this recipe for halibut and spring veggies in parchment packages.
Search Results for: kates favorites
This is one of those simple simple simple ingredients that I make when I don’t want to give more than 2 seconds thought to dinner. I always have the ingredients, it is ready in two shakes, it couldn’t be easier to make, and most importantly, it tastes like HEAVEN. The heaven part is due to the miracle of brown butter, which is butter that has been lovingly melted on the stove until it turns, yes, brown. Brown butter has a nutty taste that is indescribably delicious, so I won’t even try…but it did give me the idea of adding some nuts to this pasta dish. Just when I thought heaven couldn’t get any more heavenly…it did.
It’s Christmas cookie time…the most wonderful time of the year! I do love making cookies at this time of year, not only because, well, COOKIES, but also because it is a traditional part of how we ring in the the holidays at our house. From the chocolate chip cookies that I’ve been making for my brothers and sister since we were all kids, to the peanut butter cookies that Grandma makes for the Santa cookie jar, cookies are an essential part of Christmas around these parts. And we always love to add new ones to the list. I’m particularly happy about these buttery, sugary, easy, peppermint snowballs!
Man, have I been in a fish taco mood lately. Which works out well for the Southern husband who loves fish tacos, and is very happy that I am not in, say, a brussels sprout mood or a chicken liver mood or a couscous mood, all things that I love but he doesn’t. But fish tacos he is happy to eat night after night, which we did until I got things down to my two favorites…the quick and scrumptious grilled fish tacos I wrote about the other day, and these light and delectable fried fish tacos. And while we did adore the grilled fish tacos….these fried ones? They are the grand prize winners in my house.
This is my first one of what will become an ongoing series of One Bowl Suppers that feature a mixture of meat or fish or poultry, a whole grain, a roasted or steamed veggie, some kind of greens, and some kind of interesting topping. The Southern husband and I are going to have one of these suppers once a week…it will be like a combination of cleaning out the pantry and freezer and going on an adventure into the land of vegetables that we rarely eat…and I’m sure some of these suppers will will have us running for the pizza delivery number. But I also know some of them will be scrumptious, and this first one definitely was!
Hummus! It’s one of my favorite things to make (especially with my fool-proof five minute food processor recipe), and I like eating it even better. Creamy, slightly spicy, pretty healthy, totally delicious hummus. And so those of you who know me well know that I have this obsessive habit of turning my favorites into different formats will not be surprised that I turned my favorite dip into a soup. A quick, cool, just right for the end of these warm summer nights soup.
I love making the Southern husband his suppertime favorites. As a result, shrimp and grits are frequently on the menu, along with okra and various things made with scallops, and he’s always perfectly happy with good old fashioned burgers on the grill. But every now and again I remember that he loves beef stroganoff…and then I don’t make it. There’s something that feels so fancy and serious about it that I just can’t pull it together for a Tuesday night. And then one day it occurred to me that maybe the Tuesday night version was not the steak and mushrooms and egg noodles version. Maybe it was the meatballs and shallots and spaghetti version.
A little while ago I went to one of my favorite cities in the world: beautiful, merry old London. I love this city so much…I get to see old friends (hi, Simon!) and revel in the fact that for once I am in a place where the tea drinkers like me outnumber the coffee drinkers I’m surrounded by at home. I always come home inspired to make my own tea out of actual leaves that aren’t in a bag, and to try my hand at some British favorites, and this time was no different. Which meant that shortly after I got home, the Southern husband found himself eating batter-dipped fish and chips lovingly presented to him in a newspaper cone.
Oh, this pasta. It’s one of my very favorites, because it is equally, perfectly, just plain right for either a busy weeknight or an elegant Saturday night dinner for company. It’s a silky, delicious combination of buttery, blue-cheesy, tomato-y goodness, laced with fresh basil and fresh ground pepper, and it comes together in a flash. I honestly can’t think of a thing that could makes this any better, and that includes bacon. So you know I’m serious.
There are a few recipes in my collection that are near and dear to my heart not only because they taste so dang good, but because they remind me of wonderful times. My mama’s cream scones. My grandmother’s molasses cookies. My baby girl’s favorite banana muffins. The back of the Nestle’s chocolate chip bag recipe for chocolate chip cookies that my friend Lynne and I have been making since we were nine years old. And this lemony, buttery, easy lemon chicken pasta recipe.
It’s Saint Patrick’s Day! And I’ve had such fun this week sharing my favorite traditional (and not so traditional!) Irish favorites with you, but I’ve saved the very best for last. If you MADE me pick my favorite recipe from my mama’s amazing repertoire of delicious treats, I wouldn’t have to think twice. She makes an incredible array of scrumptious things, but my all-time favorite are her cream scones. Sweet, melt-in-your-mouth perfection is what they are. And while there’s nothing better than eating one in her kitchen with a hot, milky cup of Irish breakfast team, here’s the next best thing…her recipe!
Approximately one million years ago when the Southern husband and I were young and foolish, we had a lot less, well, stuff than we have now. We had one television, one car, one teeny antique house and no hound dog. We didn’t have Iphones or digital cameras or laptops. (Neither did anyone else…we are talking the Dark Ages here. We are talking pre-Internet. We are talking phones with curly cords. ) One thing that we DID have, however, was a very fine cast iron cooking pot, which has somehow escaped over the years. We loved that pot, and among other things we made this wonderful Greek stew over and over and over in it, so whenever I make it these days it zaps me back to those olden days.