The best bolognese sauces are slow-cooked, so go find that slow cooker I know you have! Here’s the recipe for the best and easiest slow cooker bolognese sauce ever.
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!
Scallops are the Southern husband’s favorite, and lemon is the Southern husband’s favorite. Butter and cheese are two of my favorites, so I knew if I put all of these things together in one light and lovely recipe for scallops in lemon butter sauce, I pretty much couldn’t go wrong. And bonus points – this recipe takes about 15 minutes tops from walking into your kitchen to sitting down at your table (I love it when that happens!). Ready for dinner party deliciousness that is quick enough for a Monday school night? Let’s make it!
I am head of the Caprese Salad Appreciation Committee (this is a self-appointed position) and I can and will caprese up just about anything, so it’s wonder that I haven’t cooked up a chicken caprese salad until just now. But better late than never, and this one was worth the wait! Tender chicken marinated in a balsamic vinegar dressing and lovingly laid on a bed of lettuce, tomatoes, basil and some cute little mozzarella balls. Hello, my new favorite chicken salad! Ready for some chicken caprese salad of your own? Let’s make it!
This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!
This recipe is one of the ones I pull out when I want healthy plus easy plus flavorful plus I don’t want to face a lot of dishes at the end of it. (Or more accurately, I don’t want the Southern husband to face a lot of dishes at the end of it.) It cooks up all in one pan, and features almost every single one of my favorite flavors…one day I will figure out how to add some bacon to the mix and then my life will be complete. Ready for the scrumptiousness that is easy roasted lemon herb chicken? Let’s make it!