Sorry for the long title, but I had to fit all the deliciousness into it. And that didn’t even include the fresh rosemary and gooey mozzarella cheese. Remember these Rosemary Balsamic Caramelized Onions from a couple weeks ago? Well they are back and even tastier in this dish.
There are a thousand methods for caramelizing onions and each chef will tell you that their way is the best. High heat, stirring a lot? Low and slow? Water? No water? Salt? No salt? No matter the method, caramelized onions make a fantastic addition to so many dishes!
The Holidays are FINALLY over! Hooray!!! Work has finally begun to slow down and I have had some time to go snowboarding and cook for myself again. I made it through with only having two sick days. *Knock on wood* My herb plants have gotten huge, leaving me with an abundance of sage, rosemary and thyme. I also planted the bottom stalks of my scallions and they grow like an inch a day! If you have never tried replanting your scallions or celery you must try it! Here is a good article about plants you can re-grow: 12 Vegetables That Magically Regrow Themselves. I have tried, and succeeded, in regrowing bok choy, celery, scallions and lettuce. I think I will try the pineapple and avocado for kicks!
This week the weather has gotten nicer and it is starting to feel a bit more like summer, finally! The sunshine and warm weather has caused a shift in my food cravings; I’m sure many of you experience the same thing each season. For me, warm weather makes me crave light food and summery flavors, such as citrus.
These individual dishes are light, and not to mention kind of cute! They are great for a dinner party. It does not take long to make and the individual gratins make serving much easier. This recipe is very light and healthy, perfect for summer. The balsamic vinegar gives a great tangy kick to the dish as well. I also baked some extra tomato slices to drizzle with balsamic and serve with the dish. These go great served with roasted asparagus with lemon or a nice salad.
We all have those nights where we don’t want to make a complex recipe for dinner. We just want three things- a meat, a starch and a veggie. The problem I have with that meal is that it ends up being so bland! This Thursday’s throwback recipe is an easy way to dress up your chicken for those kind of nights and give your dinner an original taste.
I would like to thank Picky Palate for introducing me to this recipe last fall so that I can talk about it today and pass it onto you! This recipe combines delicious bruschetta with chicken and cheese to give you a brand new type of baked chicken breast.
Do you ever get that feeling where all you want to do for dinner is grill a steak and microwave a potato? Sometimes simple is better, but you don’t have to sacrifice flavor! This recipe is a simple way to add a little extra flavor for those days when your motivation is lacking. It is quick, easy and healthy!
This week I was asked by friend to cook something Italian for dinner. For me, the first thing that comes to mind when I think of Italian food is pasta. I decided against making pasta, since I eat it at work constantly. Instead, I chose to make this double tomato bruschetta along with an Italian Sausage and Tortellini Soup. Bruschetta is easy to make, and is a great appetizer for guests. The addition of sun-dried tomatoes to the bruschetta gives it a different texture and a little bit of a kick. These little snacks were very popular.