Classic Pot Roast ~ slow-cooked, melt-in-your-mouth roast beef, braised potatoes and bright colored carrots in a rich 5-star gravy.
When the seasons change, so does our menu. Grilled burgers are replaced with comfort meals like Baked Mostaccioli and Classic Pot Roast ~ slow roasted in the oven, fuzzy slipper wearing, football game on, Sunday fare. Oh man ~ this season of food is my jam.
This Crispy Potato Pancakes post was sponsored by Blue Sky Family Farms. From breakfast to dinner ~ savory to sweet, eggs are the right choice, especially when they’re Blue Sky Family Farm 100% pasture and range raised. I received compensation for this post, but my opinions are my own. (updated)
When Blue Sky Family Farms sent me their brown free-range eggs and brown organic pasture-raised eggs to try, it didn’t take any arm twisting.
We’re already an egg-loving family and routinely eat eggs in many dishes starting with Sundays and my husband’s “Big Breakfast“, a tradition since Ronald Reagan was president. Bacon, ham or sausage, eggs made to order, hand-shredded hash browns, toast with jam and steaming coffee. Along with the Sunday paper it’s a great way to start the day ~ especially since he usually does dishes afterward, too.
We first tried the “ethical eggs for the humane race” one Sunday morning and continued until they were gone in several other meals in the days that followed, including Crispy Potato Pancakes and found that happy chickens really do produce better tasting eggs.
Honey Teriyaki Salmon is simple, fake-out fancy made incredibly delicious with a 4-ingredient glaze that brings all the flavor.
My freezer is currently packed — and I do mean packed with salmon. You could say I’m up to my gills in salmon. I couldn’t resist.
Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans topped with cheese and baked in colorful bell peppers.
Would you believe until recently I had never eaten a stuffed pepper? It’s true. I’ve been making and eating stuffed cabbage (a favorite comfort dish I’ll be sharing soon) for what feels like 100 years, but I had never made or stuffed a pepper. What on earth was I waiting for?
The inspiration for these Mexican Stuffed Peppers came from our garden, which is running over with tomatoes and bell peppers right now. If you aren’t a gardener farm stands and markets have a variety of beautifully colored bell peppers and of course they’re also as close as your nearest grocery store.
I opted for a Mexican version today because we love the spicy flavors of Mexican cuisine. I save the classic flavors for the cabbage.
If mac and cheese is on the menu, changes are good I’ll order it, especially if it’s a specialty type, like Truffle, Buffalo Chicken Mac and Cheese or Chicken Pesto Mac and Cheese. In fact, I still eat mac and cheese from the blue box like a 5-year-old because anyway you serve it, it combines two all-time favorites, cheese and pasta.
Warning: This Baked Mostaccioli is not your sports banquet mostaccioli. This pasta is blanketed in layers of robust tomato flavor, mozzarella, parmesan and ricotta cheese and it is utterly delicious.
I’ve been like a kid on summer vacation the last few weeks. Sleeping in, reading books from my local library, boating, two weekends away and alas, not tackling chores I should have, including routinely updating my blog with new recipes.
It’s been a good summer, but Labor Day has passed, the school buses are rolling again and it’s officially time I stop slacking and start remembering what day of the week it is. That calls for an especially good, practically unforgettable recipe and Baked Mostaccioli covers all the bases.
Roasted Tomato Marinara ~ homemade tomato sauce from fresh roasted tomatoes is easier and tastier than you think. Use over your favorite pasta or add milk or cream for a comforting bowl of tomato soup.
Am I the only one wondering where the summer has gone? I can’t believe it’s almost Labor Day weekend, but I know it is because here in the Midwest we’re picking baskets of tomatoes daily. If you’re in the same boat or can’t pass a farm stand without buying a bushel of these red beauties, this recipe is for you.
Roasted Tomato Marinara Sauce is one of life’s simplest pleasures and roasting tomatoes intensifies their already delicious flavor. Isn’t it time you started hitting the sauce?
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?