Curious about what to serve with my favorite Yogurt Marinated Shish Kebabs, I did a bit of searching. I was inspired by a Turkish recipe, Ezme. Bell Peppers, Tomatoes, Green Onion and spices, all mashed together in a side dish/condiment.
Now that summer grilling season is here, think about this simple, healthy recipe. The flavor is outstanding; interesting with the faintest hint of heat and the marinade ensures they are tender and moist, even when using breast meat. I’ve had this on my list of things to make since I saw it in a 2009 Bon Appetit and am so glad I pulled it out and made them.
We don’t buy a lot of prepared potato products at our house – I like to control quality and cost; so often, the bagged variety disappoints and has additives I’m not entirely sure about. See my “rant” on Frozen French Fries. Although I’ve never tried them, I’ve seen frozen twice baked potatoes at the store, and they are pretty pricey – $1.76 for two 5 ounce halves. Four are $3.52, but four of these are 76 cents.
This little recipe, adapted from Cook’s Illustrated, magically transform the simple carrot into a fantastic dish. To tell you the truth, I never liked cooked carrots until I tried this recipe – I think we forget how wonderful simple vegetables can be when handled and cooked with care – and these carrots are a beautiful thing.
I love mixing up different vinaigrettes: Simple, cheap, delicious and mostly additive free, but one dressing, in particular, had me quite intrigued: Melissa d’Arabian’s Mustard Vinaigrette.
Breadcrumbs can be complimented – didja know that? I didn’t until I started writing this post and realized just how much there is to know and how much I’ve picked up over the years as I’ve made breadcrumbs here and there.
A great balsamic vinaigrette will just blow you away! Not the store bought kind, ever – it has to be home-made to be any good, which is really no problem because it takes about three minutes to make.