So this was pretty much delicious. And ridiculously easy. I made this as a dip for apps before dinner with my Mom, and we all gave it two thumbs up. Found this on a Buzzfeed listing of best dips, of all places, and it came from a blog called Domestic Superhero. This would be great to bring to a picnic, and it’s best if you can let it chill overnight, but a couple of hours would do. Serve it at room temperature.
We were looking for a quick, light weeknight summer meal and this was great. I feel like there are only so many ways to prepare scallops (my preference is always seared), but we really liked this sauce! From Bon Appetit, I made it pretty much as listed except I dusted the scallops with flour for a nice sear, and cut out the lemon peel – we don’t love things too lemony. We had this with sautéed squash from our garden and some steamed broccoli (and some of the wine used to cook the scallops 😉 ).
Chimichurri is one of my favorites, and when we were trying to think of something to do with some nice pork chops on the grill, it sounded perfect. Especially given the plethora of parsley in our garden. This was great with the simple brined pork chops with a side of green beans and squash from our garden. Very summery! Got this from Chow and made it as written (except I was out of fresh Oregano, so used dry).
I saw this in this month’s Cooking Light, and was really intrigued. I love pasta salad, and this one was different and interesting. I brought it to the Hunt’s puppy naming party, and it went over pretty well! I thought it was tasty, but that being said, it WAS a lot of work. I did use sweet paprika in place of the Aleppo pepper. Also, the original recipe called for Freso peppers, and I didn’t use them, so though the original recipe was, “Triple-Pepper Pasta Salad,” this was just two peppers for me. 😉 I would make it again for a special occasion, or big picnic etc, despite the work – I think it was worth it. 🙂
My friend Missy made this for Memorial Day this year, and it was out of this world! I was excited for the chance to make it myself – I can’t get enough of it . We had the puppy naming party for the Hunt this weekend, and it seemed like a great excuse! You can use any kind of cheese that you like, but in this case, I used a block of extra sharp cheddar and a block of pepperjack. It had some kick! I am also looking forward to trying smoked gouda at some point. No matter what cheese, this is one of my favorites! This was originally a Pioneer Woman recipe.
Busy week, so lots of slow cooker meals! I’ve been semi-skeptical of a turkey breast in the crock pot, but it actually came out quite well! If you’re looking for nice, crispy, Thanksgiving skin, this is obviously not the right way to go – but the meat was very flavorful and it was a great weeknight meal with tons of leftovers. Definitely one way to avoid dried turkey breast! We’ll use it again for sure. I used a mixture of ideas around the interwebs, and threw this together with some carrots, onions, and potatoes.
I was looking for some kind of new slow cooker recipes, since I tend to repeat the ones we have quite often. I found this on Real Simple, and though it’s more hearty fall/winter than an 80-degree day in May kind of meal, it was still good, and it was easy – both important on late barn nights. Definitely worth making again, though I might wait until it’s a bit chilly again. 😉
This has possibly become one of my new favorite things. Inspired by a cute picture of chicken salad stuffed mini peppers, I went looking for a good recipe for our Kentucky Derby party a few weeks ago. I’ve never actually made it, or gravitated towards it. But this was outstanding, and we’ve now had it both in the mini peppers and as lettuce wraps for lunch. Easy to keep on the light side, we’ll make this again and again. This is from Cooking Light.
This was a great, quick soup for lunch with a lot of flavor. Recipe came from Cooking Light – it was supposed to be a way to use up leftover stuffed peppers, but I just broiled the peppers on their own. The recipe called for red peppers, but I used green and it was great. You could definitely add anything you like to this – ground turkey or beef, shredded chicken, etc. We’ll make it again.
We always make enough for for an army on Easter, and we were very excited to actually host it this year! We decided to do somethings besides ham, since that’s not everyone’s thing, and a leg of lamb sounded great. The problem for us is that our oven is not that big – a ham and sides and we’re done. This was perfect as it was meant for the grill. We really enjoyed it, and it was not only easy, but surprisingly quick to cook! We got this from an old Gourmet magazine. Only changes made were that we did not use the skewers described in the recipe, and we marinated overnight.
Om nom nom! 