Here’s a recipe that I made awhile back when I was at the folk’s but didn’t post before. Now that it’s December, I thought this Italian Stuffed Meatloaf would be a perfect “something” different for a winter weekend meal!
Do you ever mess up a recipe and then decide that you liked it so much you couldn’t have it any other way? Well, that’s what happened to this Warm Farro Salad with Charred Corn from the July/August Food Network Magazine. It turned out to be a happy mistake.
I wasn’t just going on and on about the Chickpea in previous post for the fun of it! 🙂 I am absolutely enamoured by this main dish salad. It’s full of fantastic good for you ingredients: Spinach, Chickpeas, Olives and Oven Roasted Cauliflower and is set off beautifully by the home-made dressing.
This is a fun little Chicken Salad recipe with a few Greek twists! Full of lean chicken, a lightened dressing and crunchy vegetables, this is a great recipe for early spring through summer. I like to serve these in a Pita, just for fun.
Do you remember the cheesy, garlicky deliciousness of that old Hot Artichoke Dip that was so ubiquitous in the 90’s? The one Olive Garden reinvented? How good would those same flavors be over chicken? But maybe just a bit healthier would be great – to ring in the New Year…
Skillet Roasted Lemon Chicken – this is kind of like the little black dress of cooking – super easy to throw on, but can be dressed up and down easily. 10 minutes to make, and an hour to bake a gorgeous one pan dinner.
A series of mishaps around a Chef’s published recipe (some hers, some mine) turned out to be quite the happy accident. The result though is nothing less than a perfect alchemy of flavors: lightly grilled asparagus, Kalamata olives, shaved Parmesan and Quinoa form the base of this salad. My tangy Citrus vinaigrette and a poached egg top it off and blend together to form the most marvelous flavors. Really a main meal, the term Salad doesn’t do it justice.