The other day I was watching an episode of Chopped and one of the ingredients that the chefs had to use from their baskets was a bloody mary. If you've never seen the show before, it's where four chefs compete in a cooking competition and they have to use ingredients presented to them in baskets.
Sometimes I dream of pasta, there's something about a plate or bowl full of noodles whether they are simply dressed or dressed to kill that satisfies the soul. I had bruschetta and olives on the brain and decided that I would combine those flavors and make an olive pesto and bruschetta style pasta. Olive Bruschetta... Continue Reading →
These grilled veggie kabobs are smothered in cherry barbecue sauce and served over a garlicky lime infused cilantro rice. The barbecue sauce turned out so good I could of drank it. After pureeing it in the food processor, I literally scraped off the sides with a spatula and licked off all the sauce. This may... Continue Reading →
I bought a spiralizer a while back when I decided that I was sick of using a julienne hand peeler to make zucchini noodles/zoodles. You can never have enough kitchen gadgets, am I right? Well, maybe you can... Anyway, if you're looking for something a bit healthier than actual pasta noodles, zoodles are the way... Continue Reading →
Pesto on pasta brings a delicious medley of flavors to the table. I'm always trying new twists on the classic pesto. I think that I've made pesto out of most green leafy things imaginable; kale, chard, spinach, romaine, arugula, the classic basil, watercress, and the list goes on and on. Some of these pesto's have... Continue Reading →
One of my favorite things to do with tomatoes is to roast them. Toss them with some olive oil, chopped parsley, little sea salt and garlic and it's a blissful experience. They come out of the oven ready to start a party in your mouth. Honestly I could just sit there and eat them by... Continue Reading →