Quinoa Summer Salad
This will just be a quick post, but I did want to share this recipe because it was really yummy! A couple of weeks back, we were having company over but didn’t have much time to shop for ingredients. We had some quinoa in the cupboard, and I’d (surprisingly) never cooked with it before, so I went in search of some inspiration for a quinoa salad. I looked at a few recipes, and ended up making a pretty tasty salad that was light but flavorful. I didn’t really measure anything, however I’ve provided some safe guesstimates below. This is one of those recipes that is really open to interpretation though, so if you find you kitchen full of different ingredients, give it a try! I’d venture to guess it’ll be pretty good too. (more…)
Santa Fe Breakfast Bake
This year for Father’s Day, I decided instead of (just) baking, I’d do something savory too. A Santa Fe Breakfast Bake. We’ve been doing a lot of cooking with chicken sausage in my house lately, so when I found this recipe it seemed like it’d be perfect to adapt a little. Plus, we’re all lovers of Mexican food, my Dad included, so this was right up his alley. It requires a little bit of planning ahead — you make the casserole the night before and then bake it off in the morning — but it is SO good, it’s definitely worth working into your schedule. (more…)
Rhubarb Buttermilk Muffins, and some Orichette
I made these muffins a few weeks ago, yet felt mostly uninspired to share them until now. Not because they were bad, but just because they weren’t the best. And don’t you want to hear about only the best? But then I realized that I made this blog not only to share my triumphs, but my flops too, and everything in between. The recipe I found for these muffins was a Rhubarb Yogurt Muffin recipe from Coconut & Lime. I changed the recipe a bit, making it more healthy and using ingredients that I had in place of ones that I didn’t (like buttermilk in place of yogurt — not necessarily a swap I’d recommend). The result was a very moist and light muffin, but one that tasted distinctly healthy. And if you’re into healthy, then you’d probably really enjoy these! As I said, they weren’t bad, they just didn’t wow me. I think if I’d made the recipe as written, I’d have loved them, so perhaps I’ll try again. In the meantime, the recipe below is the original, with my changes. (more…)
Homemade Grilled Pizzas
This past week, one of my cousins graduated from high school in Arizona, so my Mom and my brother went out to be with our family. That left just my Dad and me at home, left to fend for ourselves! Luckily we’re both fairly competent individuals, so we decided to make he most of it.
Mid-day on our first day alone, I had the brilliant idea to make grilled pizzas for dinner, so I picked up the ingredients (after I got my NEW CAR!) and came home an set to work. We ended up making two pizzas, one with fresh mozzarella, tomatoes and garlic-herb chicken sausage, and another with yellow bell peppers, mushrooms and spinach-feta chicken sausage. I made our family-favorite whole wheat pizza dough recipe, and it was enough (rolled very thinly) to make two very decent sized pizzas. Each pizza yielded about 8 pieces of pizza — we had plenty of leftovers. (more…)
Savory Saturday: Goat Cheese and Chicken Orzo
One graduation down, one to go! I’ve officially graduated from the School of Management here, but the all-school commencement is tomorrow. It’s incredible how time flies — I feel like I met all of my wonderful friends just yesterday, but it was four whole years ago. I sure hope the coming years slow down a bit.
As a result of graduation and all of the associated festivities, I am completely drained. But I did want to put up a quick post about an absolutely fabulous dinner, which is super easy to make, and relatively quick too! Last Saturday night, we had a busy day, and wanted something yummy but not too time-consuming for dinner. I’d found this recipe on Bakespace a few weeks back, and it sounded positively delightful. Plus, all you do is throw a whole bunch of ingredients in a baking pan, turn the oven on, and wait 30 minutes. Easy, right? (more…)
