And we’re back.
Sorry for the delay between posts, but I’ve been a little busy. I took a little trip to Vegas and got married! It was totally awesome and dreamy and fun and crazy, but now I’m back to real life. I’ll be posting more regularly since that big life change has happened.
Now, back to talking about food. One thing I find myself constantly googling or scouring Pinterest for is side dishes. Especially vegetables. I find it relatively easy to think of a million and a half ways to change up a chicken breast for dinner, or put together a casserole or sandwich, but when it comes to side dishes that I actually want to eat, that’s a different story. I can only eat side salads so many times a week before I will just skip it all together (that number is more than 1 and less than 3). I don’t want to expend a lot of energy just for a side. I need it to be easy and tasty. Bonus points if it’s healthy.
Enter Roasted Broccoli with Hummus.
It’s that time of year when I have to stop myself from making pasta for dinner every night. The weather sucks, even here in Texas (50° and rainy constitutes bad weather, okay?), all of the good shows are on hiatus, and all I want to do is sit around in my pajamas with a big bowl of cheesy pasta and binge watch Sherlock on Netflix.
Is that so bad? Yes. Yes, it is. Especially when spring comes around, and I can’t fit into any of my shorts.
That’s when I have to force myself to remember that I do actually like vegetables. Kind of a lot, actually. Plus, I can totally sit around in my pajamas with a big bowl of salad and binge watch Sherlock, and then I won’t feel bad about that
glass bottle of wine I’m drinking, because SALAD!
This Broccoli and Arugula Salad with Harissa Shrimp is actually tasty enough that I don’t even remember that I wanted pasta. It has A LOT going on in it (don’t get intimidated by the number of ingredients!), it is really filling, and it comes together in no time.
Call a couple of friends, your significant other, your parents. Call somebody, anybody. Invite them over for dinner, because I got you. This Spice Rubbed Pork with Butternut Squash and Apples recipe is all you’re going to need for an excellent dinner in. Ok, maybe a bottle of wine too (if your friends are anything like mine), but you could just ask your guests to bring that!
Really though, this dish is the best excuse to have friends over for dinner. If you get your pork loin on sale at the grocery store like I did, it’s pretty inexpensive. There’s about twenty minutes of active cooking and prep time, and then you just hang out until it’s time to eat. Everything is cooked in one pan, so clean up is a breeze. It’s kind of ridiculous how easy this is.
Happy New Year!
I hope the holidays treated you right and 2017 is going well so far. I know that for my part, the holidays were awesome. Especially the food. Especially the cookies.
Now, I’m not a big New Year’s resolution person, but I do like the idea of using the calendar change to check and adjust some things, diet included. Mostly, after periods of time when I eat a lot of unhealthy foods, I find myself craving vegetables. I’m not going to stop eating cheeseburgers or anything, just more salads.
The key to great salad is great dressing, and the king of all dressings, in my opinion, is ranch. I mean, come on, I live in the land of people who put ranch dressing on their pizza. Enter this Better than Bottled Ranch Dressing.
Why hello there, internet people! Welcome to my very first post!
I won’t lie to you, it’s a bit daunting, this whole blog thing. I’m used to making up recipes and sharing them with family and friends to eat… but posting them for the whole world to see? That’s a different story all together!
That being said, this gingerbread apple crumble needs to be out there.
I’m a huge fan of fruit pies, but pie dough can be finicky and time consuming. While I love a buttery, flaky crust, it’s mostly just a vessel to hold the gooey fruit filling, also known as the whole point of pie.
That’s why crumbles are so amazing. All the ooey gooey deliciousness, with no rolling out dough or blind baking. Not to mention that added texture and flavor of the crunchy crumble!
This recipe is a riff on a classic apple crumble: cinnamon laced apples cooked until soft but not mushy. The crumble topping is where the party starts though. Instead of your typical butter and flour top, I took a left turn into holiday town and added molasses and ginger. The result is what you get when apple pie and gingerbread have a baby. Total deliciousness.