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.
Things I love in this world (this is not the full list, just for the record!): Avocado toast. The Southern husband. Artisan candles. Pizza. And so in the interest of having them all in one place, I wrote out this recipe for avocado toast pizza, lit a Northern Light candle (more on them later) and served it up to the Southern husband for supper.
And yes avocado toast lovers of the world, it was everything I hoped it would be. Ready to avocado-toast your pizza? Let’s make it!
I really did want to title this post “Welsh Rabbit,” since that is the name that this recipe often goes by, but I was afraid you would think I had gone and cooked up some small woodland creatures. But don’t worry, no bunnies were harmed in the making of this old-fashioned country dish.
In its most basic form, it is a slice of bread doused in melted cheese…but you know I can’t leave well enough alone, and so my version includes a thick slice of tomato, some beer and Worcestershire sauce stirred into the melted cheese (Vermont cheddar of course), some chopped parsley. And bacon. Because I think I have firmly established that every recipe is better with bacon. Right? Right! Let’s make it!
How many of you out there own the SILVER PALATE COOKBOOK? (Raises hand.) How many of you have a version that is splattered and dog-eared and slightly falling apart because you have used it so much? (Raises hand.) If you have this book and it doesn’t look like it has been through the wars, well then, you are missing out, because this book (along with its brethren, the SILVER PALATE GOOD TIMES COOKBOOK and SILVER PALATE NEW BASICS) are packed with some of the best, most creative recipes you will find anywhere. Including one of my faves, Mediterranean chicken salad, which I’ve made my own version of about one million times. Ready to shake up your summer chicken salad? Let’s make it!
This cheery looking dish of shrimp and pineapple kebabs with lime vinaigrette is not only fun and easy to make, it is the perfect summery first course. Or, if you are me and the Southern husband and have just eaten your way through the entire southern portion of Vermont, it makes a light and low-calorie supper. Plus there is the pure fun of eating anything on a skewer! Ready to take your shrimp to the tropics? 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!