There’s something about roasting vegetables that is just some kind of magic. Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside…that is Vegetable Magic. And when you add in some cheese and top the whole thing off with a poached egg…hello, GORGEOUS! Ready to give a whole new meaning to egg salad? Let’s make it!
I have a life-long love affair going on with French toast, and it’s one that I have passed along to my Southern daughter with my easy peasy regular French toast recipe. But (you know me) I am also always up for shaking up old favorites, and so I present to you a version that is savory instead of sweet. The milk and eggs and bread are all there, but I’ve added in bacon and cheese for that savory taste, and a little balsamic vinegar instead of maple syrup.
So, ready to shake up your French toast? Let’s make it!
If you asked me what my favorite recipe was on this site (and as of this moment, I have over 1,200 recipes), it would most definitely be my cornmeal and brown sugar crusted bacon, OBVIOUSLY. But my second would be one of the simplest, most classic dishes on here, which is super creamy macaroni and cheese, cooked on the stovetop for maximum creaminess. Ready for some good old-fashioned comfort food wonderfulness? Let’s make it!
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!
I noticed as I was thinking about how to describe the deliciousness that is these baked sweet onions with breadcrumbs and Brie that this is the second recipe I’ve posted this week with Brie as a main ingredient. Small wonder, because there is nothing like creamy, dreamy Brie cheese, in this case mixed with savory breadcrumbs and roasted up inside a sweet tender onion. This would make a fabulous side dish with grilled steak or fish, but honestly? I could eat it all by itself and be totally happy. Ready to bake up the best sweet onion ever? Let’s make it!
We all know how I feel about bacon, and my love for bacon of course extends into all kinds of BLT sandwich love, but with this latest recipe for lobster BLT sandwiches with brie cheese, I think I may have found the love of my life, BLT-wise. In this sandwich, B stands for both bacon and Brie, and L stands for both lettuce and lobster. And LOVE, because that is how I felt about every creamy, crunchy bite! Ready for the BLT sandwich of your dreams? Let’s make it!