I love cornmeal in baked goods. Cornbread is the obvious go-to, and I do love that. But incorporating cornmeal into other baking is a great idea too. The texture, flavor, and yellow color it adds to baked treats are all delicious. The raspberry and lemon in these combined with the cornmeal are going to make you want to bake these again and again. I used a mini-loaf pan here because they are so darn adorable, but you could also use a regular-sized loaf pan or a muffin tin and just adjust ... continue reading...
Greek 6 Layer Dip
There's a pretty popular layer dip of another nationality. You know the one I'm talking about. And while it's delicious, this appetizer takes layer dips to a new level. I love Mediterranean flavors: herbs, lemon, garlic, olive oil, yogurt, and hummus are all staples in my kitchen. Why not combine those flavors to make a delicious little snack? Serve this with pita bread, pita chips, or fresh veggies for a true crowd-pleaser. Or eat it with a spoon. I'm not going to judge you. I think as ... continue reading...
Lavender Lemon Scones
We have gorgeous summers here in the PNW, and I try to take advantage by spending some time outside with the boys every day. Every afternoon, right before dinner, we usually go for a walk. It's the calm before the craziness of dinner, baths, and bedtime for the kids and we all enjoy it. I usually take the same route every time and we walk on this street with dozens of lavender bushes. They always smell so good and last week I decided to pick a bunch (p.s. it's a public street, not ... continue reading...
Swiss Chard and Parmesan Pasta
I'm a huge fan of Swiss chard, for a few reasons. First, our backyard doesn't get a ton of sunlight for traditional garden vegetables like tomatoes and peppers (sad, I know) but Swiss chard always grows so well! Second, I love Swiss chard because of the colors! Bright yellows, oranges, red, and pink in my garden make me happy. And finally, Swiss chard is healthy and so versatile! Sauté it, throw it in a frittata or quiche, use the baby leaves in salads, and in this case, enjoy it with pasta and ... continue reading...
Salmon Tacos with Mango Salsa
This may be bold to say, but I may prefer fish tacos to any other kind of tacos. Yep, I went there. My exposure to fish tacos was pretty limited until moving to Washington State, and then I had the mahi-mahi fish tacos from this restaurant down on the waterfront in Tacoma and I was a true convert. Something about the tender, well-seasoned fish, crunchy slaw, and sweet and spicy salsa in these tacos just reminds me of summer. Since the fish only has to cook for about 15 minutes, the ... continue reading...
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