The Southern husband and I are currently in our post-holiday Only Eat The Healthy Things time of the year, but eating healthy does not mean eating boring. And that is where this scrumptious, super-fast, super easy recipe for mustard lime roasted salmon comes in. Only 6 ingredients, about 5 minutes of prep time, 15 minutes in the oven and then you are sitting down to a fast and fabulous seafood supper. Ready to jump on the healthy eating train with us? Let’s make it!
Oh, this salad. Not only is it full of bacon, lettuce and tomato flavor (and if you know me, you know that is hands down my favorite sandwich, because BACON) but it also is dressed with a creamy, dreamy buttermilk and blue cheese dressing that is all kinds of heaven. So, if you want to go to salad heaven, AND you want to know what I’ve been up to since I moved from my publishing job to my all Framed Cooks all the time job, read on and 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!
I love this recipe for potato leek soup, not just because it is all kinds of nutritious and delicious, but because it is one of my “harbinger of spring” recipes. Which in other words means that it’s one of the first things I can make in the spring with local ingredients – in this case leeks, which are one of my favorite spring veggies. This soup is as easy as sautéing up some leeks with potatoes, sweet onions, chicken broth and a few other things, and then whirling it into soup perfection in your blender.
Ready to say hello to spring with a scrumptious spring soup? Let’s make it!
This delectable stack of sour cream pancakes (yes sour cream, and more on that later) are not only meltingly scrumptious, but they also represent the perfect intersection of my day job as a children’s book editor and my other passion for cooking, shooting pictures, eating, writing about it, and doing the whole thing over again. Because as much as I wish I had come up with this recipe for the best pancakes EVER, that recipe comes from my wonderful friend Ree Drummond. I know her both as a blogging friend AND because I have been lucky enough to be the editor for her adorable picture books.
And those pancakes are where those two worlds delightfully collide, because Ree’s latest picture book, the cuter than cute LITTLE REE, tells not only the story of a little girl who learns to bloom where she is planted…but it also features one of the best pancake recipes ever, and so I felt like I simply had to make them, take their picture and write about them. Oh, and EAT them. And to celebrate all of that, I’m going to give away three copies of both LITTLE REE and Ree’s first cookbook, THE PIONEER WOMAN COOKS, which also includes these pancakes. It’s a perfect storm of deliciousness! Let’s make them!
This recipe for potted cheese is one that is indelibly etched in my childhood memories. My mama would often make it for dinner parties, and I remember my brother and I being allowed to stay up late in our pajamas to help pass the hors d’oeuvres, which included rumaki, pineapple chunks wrapped in bacon, and this potted cheese. It was the height of elegance, and while we had to go to bed before the main course so I don’t have any intel on what that tended to be (maybe my mama will leave a comment and enlighten us) I still remember the deliciousness that was this tangy spreadable cheese in its cute little pot. Let’s go back in time and make it!