Hi everyone! I hope you had a nice week. It has been rather chilly in DC this week! Luckily I made a recipe today that packs enough heat to warm you up after a long and cold day! It is also perfect for any upcoming Super Bowl parties you might attend!
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Hi everyone!! Happy Friday!! I hope you all had a nice week. Mine was busy and productive. I have a super busy week next week as well – seems to be typical for November in law school! Anyway, I have a new super easy, really delicious, and impressive looking recipe for you all today!
Hi everyone!! I have a recipe for one of my favorite summertime meals to share with you today! On the menu is….
Happy Fourth of July!!!! What is everyone up to today?! Today, I want to share a super simple, but super delicious recipe. This recipe is for anyone who needs a last minute dish for tonight. In fact it is so simple, I made it twice in one weekend! Pimento Cheese is seriously addictive, which is why I wanted to make a lighter version of this typically mayo and cream cheese laden dip. Here’s how I accomplished that goal!
As I’ve mentioned before, I l.o.v.e. tomatoes. So, when I saw these beautiful, large vine-ripened tomatoes on special at the grocery store, I knew I needed to buy them, and create a dish that exhibited their flavor. These baked tomatoes have a salty tang from the feta cheese, and a great texture from the panko breadcrumbs.
I made this Ribboned Asparagus Salad last Sunday, after mulling over sides to serve with a steak dinner. I was just going to roast the asparagus, which is one of my favorite ways to prepare this veggie, but then I decided turning it in a raw salad would be a nice change! This salad was incredibly refreshing, and provided a great contrast to a hot meal. I know that peeling asparagus may sound a little overwhelming, but it only took me about fifteen minutes to “ribbon” the entire bunch!