This past weekend was full of so many exciting things. It was full of my variation on the classic breakfast wonder that is eggs Florentine, wherein I swap out the rich hollandaise sauce for some lighter but still creamy, dreamy goat cheese. It was also full of the Southern daughter’s bachelorette party. I have lots of info on the first item, and modest info on the second item, but what I have on both is delicious! Ready to lighten up your eggs Florentine? Let’s make it!
I was all set to tell you how this chicken ramen soup recipe was inspired by the episode on ramen chef extraordinare Ivan Orkin on Chef’s Table (and if you have not yet watched Chef’s Table boy do you have a treat in store for you!). I was going to tell you how this bowl of shredded chicken and baby spinach and flavorful broth and ramen noodles is my new favorite version of chicken noodle soup. Yep, this post was going to be my ode to the wonder of ramen. But literally as I was in the midst of typing away, THIS HAPPENED…
Oh, I love and adore this soup. For richer, for poorer, in sickness and in health, til death do us part, I love this soup, and true love lasts forever. I first posted this recipe in the very early days of my blog, and except for the pictures and a couple of little tweaks, this recipe HAS in fact lasted forever…or for the past 8 years, anyhow. Packed with veggies, pasta and little baby meatballs, this soup has something for everyone. Ready for some soup happiness? Let’s make it!
Here’s the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. It’s one of those times where the finished dish is so scrumptious, but no matter how many times I took its picture while I was writing and testing the recipe, it just didn’t take a pretty picture. And so welcome to the age-old food blogger conundrum: you want to share this deliciousness, BUT THE PICTURE IS MAKING YOU CRAZY.
And so after agonizing for a while, I decided you guys needed the deliciousness, and that you would forgive me on the less than photogenic-ness. If you want to see some prettier recipes, please click here and here and here. In the meantime, let’s make it!
Hello, salad season! We are now smack into the lazy, hazy days of summer, and so I have salads on repeat in our kitchen. And while I love a good fruit and veggie salad as much as the next girl, salad for supper sometimes means you want a hearty dose of protein along with your greens. In this case, some sliced steak with a good scattering of blue cheese on a bed of spinach that has been zinged up with some balsamic vinegar.
Oh, and did I mention it has bacon? You are in, right? Let’s make it!
This soup is reason number 1,284,735 that I always make extra chicken when I am making chicken for other reasons, because leftover chicken means you can make things like this creamy, dreamy parmesan polenta chicken soup in a snap. If you have ever had a bowl of warm and wonderful polenta, just imagine it in soup form with chicken and baby spinach swirled into it, and a drizzle of olive oil on top. And if you haven’t ever had a bowl of polenta…well, you have a great treat to look forward to, because polenta is Comfort Food Extraordinaire. Ready for warm and wonderful soup deliciousness? Let’s make it!