This easy peasy sweet potato hummus is a variation on my beloved five minute hummus recipe, which really does take just five minutes. This one takes more like fifteen minutes since it includes a sweet potato that you need to cook up in the microwave before adding it in, but I promise that it is so worth those extra ten minutes. Ready to put a sweet potato spin on everyone’s favorite healthy appetizer? Let’s make it!
I am a firm believer in having your cake and eating it too, especially when it comes to potatoes. And in the case of this warm mashed potato salad, I get to have all the comfort food deliciousness of my beloved mashed potatoes, while also adding some of the zingy taste of summery potato salad. You can serve this fun side dish either warm or at room temperature, depending on what kind of a side dish mood you are in. It’s the ultimate easy, flexible summer side dish, and I have a feeling you are going to love every bite. Ready to cook up your new favorite approach to potatoes? Let’s make it!
Well, we are out of the summer lounging season and back into the whirlwind of back to school and back to work and getting supper on the table in the midst of a thousand busy things on our list. And that is where this super easy recipe for aglio e olio comes in. Aglio e olio translates to garlic and oil, and that’s exactly what this is, along with Parmesan cheese and a little parsley and of course PASTA. It’s the perfect rush-around-day supper, for all kinds of reasons…not the least of which is that it is 100% delicious. And with that, let’s make it!
Crab cakes are an absolute favorite in my house, and not just any old crab cake. Nope, we roll with potato chip crab cakes, which swap out the usual bread crumb filler for crushed potato chips. And since I have flipped many a crab cake when cooking in a frying pan only to have it break apart into crab cake crumbles, this recipe calls for baking them in the oven. No flipping required.
So if you are looking for a good, basic, delicious crab cake recipe with a little pizzazz, look no further because you have found it. Let’s make it!
Let me start by admitting that I am definitely NOT a kale person. I am a bacon person, and until recently the closest I wanted to get to kale was seeing it as a garnish in the deli section. But then for totally mysterious reasons, I decided to make myself some kale chips (probably because I am also a potato chip person, and I figured that how could I go wrong with anything that had the word “chip” in it?)
And lo and behold, while I am still not really a kale person, I am definitely now a crispy, crunchy, healthy-snacking kale CHIP person. Maybe you are a kale chip person too? Let’s make them!
When I finally mastered the art of making perfect poached eggs every single time (and the art is pretty dang easy), I figured I had crossed the final frontier, egg-wise. I can poach, I can scramble, I can fry, I am all set on egg preparation for the rest of my born days. Except, I didn’t really know know to make perfect fried eggs. Sure, I thought I did…but I didn’t. It took me never-you-mind how many years to realize that changing just one little thing about how I was frying my eggs was going to Rock My World. Fried-egg-wise. So if you are as dedicated to the pursuit of the perfect fried eggs as I am, read on!