Freezing Fresh Herbs ~ preserve fresh herbs by freezing them in olive oil in ice cube trays for fresh herb flavor all year in soups, stews, roasts and gravies.
I know I shouldn’t be fast-forwarding when there’s still summer left, but sometimes I can’t help myself. I’m already thinking about pumpkin creamer, jeans and warm sweaters, cute leather boots, trips to the cider mill and big pots of spicy chili.
This lighter version of Honey Orange Chicken has fresh citrus flavor, sautéed vegetables, bites of tender chicken, but no heavy breading for an easy, weeknight, under-30 minute meal.
While I was going through A Gouda Life’s index the other day I realized I’ve been sharing a lot of seafood recipes lately, like Creamy Honey Mustard Salmon and Grilled Shrimp Scampi. You wouldn’t guess, but we actually eat a lot of chicken in our house, like this Honey Orange Chicken. Heads up ~ if you’re used to the restaurant version with a thick coating, this isn’t it. But if you’ve been scanning Pinterest for a lighter version of the classic restaurant takeout, you’ll love this dish, because while you won’t find the chicken buried in a thick breading, you will find it buried in flavor.
Creamy Honey Mustard Salmon ~ crispy pan-seared salmon topped with a light, creamy sweet-tangy fresh-herb honey mustard sauce.
I don’t have anything against take-out. I really don’t ~ in fact take-out has saved the day in my house just like it has in yours. So when I ask ‘would you skip takeout if I told you I had a really delicious, healthy recipe that goes from stove to table in under 20 minutes?’, I ask this with all due respect to the takeout industry. But would you? Skip takeout that is.
How about Creamy Honey Mustard Salmon, a 20 minute meal with a sauce so ridiculously good you’ll not only want to eat with a spoon but you’ll be looking for other things to serve it over. Do I have your attention yet?
I hate to blow my own horn. . .who I am kidding ~ toot-toot. You’ll do the same when you make this Creamy Rosé Pasta ~ so quick, so easy and so delicious that I actually felt like I was being rewarded for my laziness today.
No Rosé wine was actually sacrificed in the making of the sauce (though I would definitely recommend a glass with it); the name comes from its beautiful color.
Creamy Rosé Pasta (sometimes called tomato cream sauce) is a quick marinara made creamy (and rose-colored) with heavy cream and parmesan cheese. Since fresh-made pasta cooks more quickly than dry, it’s the ideal choice for this weeknight one-pot meal that’s designed for busy people who crave a good meal at the end of the day ~ isn’t that everyone?
A couple of weeks ago I ooohed and aaahed at the adorable baby rabbits small enough to fit in a cereal bowl romping around my yard. Sometimes they’d come right up to the patio door. That was then. Now those little darlings have munched their way through my perennials and moved on to the vegetables like it’s their own private product market. Thankfully they don’t seem to have an interest in my herbs. Yet. So while I still have herbs left, it’s time to make Grilled Shrimp Scampi ~ a twist on the classic ~ fresh shrimp grilled and basted in a rich, buttery-garlic white wine sauce, topped with fresh mixed herb gremolata. This meal is quick enough to enjoy on a weeknight, but if you’re entertaining this summer, this is your meal. As light as white summer wine and loaded with flavor.
This Pressed Roast Beef Sandwich post was sponsored by Sargento as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
My oldest daughter ate peanut butter and strawberry jelly sandwiches every day for lunch in first grade. I kid you not. At age 6, she had no interest in the wide world of sandwich possibilities. Friends with older kids told me this was perfectly normal but it still drove me crazy! Thankfully she’s no longer that picky eater because really, who wouldn’t want sandwiches filled with tasty meats and 100% real, natural cheeses on good artisan bread like this Pressed Roast Beef Sandwich?
Grilled Teriyaki Rum Pork Kabobs ~ teriyaki-rum-citrus marinated pork skewered with fresh pineapple, red onions and peppers and grilled for an easy weeknight meal you can entertain with.
I have a thing for kabobs. You too? There’s no limit to what you can thread on a wooden or metal stick and the magic that happens when it’s grilled is almost indescribable.
Last week my local Meijer had pork tenderloin on sale buy one get one free. Who can resist a BOGO sale even though it’s usually just the two of us at the table these days. That’s why freezers were invented, right?
So I ignored my husband’s raised eyebrows when he saw me removing several pounds of pork from the shopping bags and zeroed in on how versatile pork is and how it’s often overlooked for more popular chicken. A little teriyaki sauce, some rum ~ oh yes.I.did. ~ fresh pineapple and lime and we were well on our way to these Grilled Teriyaki Rum Pork Kabobs.
This Spanish Shrimp and Rice shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #UncleBens #FlavorInfusions #CollectiveBias
I don’t know where my days go. Do you? So often I’ll look at the clock and realize it’s noon ~ or 3 or oh shoot. What’s for dinner? The point is (I swear I have one) many of us lead hectic lives so if I tell you I have a delicious, game-changer of a recipe that goes from stove to table in just 20 minutes will you read on?
Spanish Shrimp and Rice won’t pick your kids up from soccer practice or fold that last load of clothes in the dryer ~ it’s not magic ~ but it is a tasty meal made completely in ONE PAN ~ that’s right – one pan and just 20 minutes to tender shrimp, flavor infused rice in a rich, robust, tomatoey sauce with a hint of lime, black beans and avocado.
Today started as many do in our house with my husband asking shortly after breakfast, “what’s for dinner?”. When I said Margarita Chicken Fajitas his response was “on the grill”? (this is a guy who loves his grill).
Of course, wherever the chicken is cooked, it’s a pretty safe bet he’ll slather it in (a) buffalo sauce or (b) barbecue sauce. I have witnessed him blanket a beautiful herb-roasted chicken, baked to such a perfect golden brown it could almost be considered art in buffalo sauce.
Basil Spinach Pesto ~ a simple no-cook sauce delicious on pasta, pizza or as an appetizer, made in a food processor or blender.
I’m an accidental gardener ~ if I plant it and grows, it’s an accident.
My oldest daughter has a green thumb that I’m pretty sure she got it from my husband. Every year we plant tomatoes, a variety of peppers and some other veggies that my husband meticulously cares for. They yield more tomatoes than two people could ever go through. I’m in charge of flowers and herbs.
Every year flowers die off and need to be replaced and the herbs do okay, but the basil usually flourishes into a big, beautiful plant with the most amazing aroma and taste. There’s plenty for daily use in sauces, pizzas and caprese salads and a surplus that practically begs to be turned into Basil Spinach Pesto. If you aren’t growing basil you can still buy it practically everywhere and this recipe is spoon-licking good.