I named this particular omelet recipe the farmer’s market omelet because it uses three of my very favorite kinds of local summer produce: sweet corn, cheery cherry tomatoes, and aromatic basil. The omelet itself is filled with creamy cheddar cheese, and the savory cheese mixed with the sweet veggies…well, let’s just say that when you find yourself at your local farmer’s market, please think farmer’s market omelet. Let’s make it!
So, let me explain the bruschetta part of this chicken bruschetta pasta plate of deliciousness. A bruschetta is a lovely piece of bread that is usually rubbed with olive oil and grilled and topped with fresh veggies, often with a balsamic vinegar dressing. Or if you are me, topped with lobster, or scrambled eggs. But then one day it occurred to me: what if I swapped out the grilled bread for pasta? And what if I added in a little grilled chicken, to get some good and good for you protein in there?
I think you know how things turned out. Ready to dig into your own plate of chicken bruschetta pasta? Let’s make it!
We are heading into fall, the season of pumpkins, sweaters, and (in my house) warm and cozy suppers cooked up in my trusty slow cooker. There’s nothing quite like tossing a bunch of ingredients into the slow cooker, trundling off to work and coming home to the delectable aroma of supper being just about ready.
And one of the current slow cooker faves in my house is this recipe for slow cooker chicken taco soup. All the flavors of chicken tacos – including the toppings! – in a cheesy, creamy, dreamy, spicy soup version. Ready for some warm and wonderful slow cooker soup deliciousness? Let’s make it!
It’s the last day of August (sniffle!) and the corn is as high as an elephant’s eye, as they say. Everywhere I turn I see signs for sweet local corn, and so I am in major league use-it-or-lose-it mode. Same with the herbs growing merrily in my whiskey barrels, oblivious to the fact that frost is right around the corner.
So hang on to these last warm days of summer with my by making one of my easiest, most summery, most beloved recipes, which is shrimp with corn and herbs. Four ingredients. Ten minutes. Total supper happiness. Let’s make it!
This is a recipe for all of you who love tamales (raises hand!) but don’t have the patience to hunt down masa flour and corn husks to make the real deal. Which by the way you should absolutely do at least once in your life, and this recipe from Bon Appetit will tell you everything you need to know about that, but when you get a tamale craving on a busy Thursday, I highly recommend this recipe for skillet tamale pie. It’s got all the spicy pork and corn flavor, but yep, all in one skillet. And on a busy Thursday night, that is the next best thing for all you tamale-lovers out there…let’s make it!
This easy recipe for bacon clam soup makes me happy on so many fronts. It has a creamy, dreamy broth that is just rich enough to make you close your eyes with satisfaction, and just light enough that you don’t feel weighed down. It’s chock full of fresh corn and bits of celery and scallions and chopped garlic. It’s swimming with perfect little clams. And if that wasn’t enough to convince you, it is laced through with crispy chopped bacon. If this isn’t soup heaven, I don’t know what is, and it takes less than 30 minutes from walk in the kitchen to ladling into your bowl. Let’s make it!