So clearly I’m really hoping you made some five minute basil pesto, because I have some serious pesto inspiration for you today. My last batch ended up stirred into pasta with some sweet cherry tomatoes, and we had enough left to slather it on a pizza with mozzarella cheese and big tomato slices… Continue reading “8 Creative Ways to Use 5-Minute Basil Pesto.”
The irony of this post is that it has taken me a Whole Lot Longer to find time (and, you know, 2 hands) to type it than it did to actually make and consume. Pesto pasta is a great summer meal since it’s ready in the time it takes to cook the noodles, which is a plus in my book (even when I’m not holding/wearing/feeding a newborn)! Continue reading “Pesto Pasta with Burst Tomatoes.”
My basil plant is still alive! I haven’t been doing much cooking (because baby snuggles), so I needed to harvest and use a bunch of basil. Pesto for the no-cook, five-ingredient, five-minute win! Continue reading “Five Minute Basil Pesto.”
She’s here! And she’s teeny (and makes my big girls seems SO big) and loud and she has sweet fuzzy hair and perfect lips and she concentrates really hard on a lot of things with dramatic eyebrows, and we all love her so much (the girls beg to hold her even when she’s screaming). We’re so thankful! I’m hoping to get back to regular-ish posts soon, but at least right now it feels like I will always feel crazily outnumbered and scattered. Here’s to the new normal and snuggly babies!
If you’ve been a reader for long, you know that one of my main goals for summer dinners (besides binging on corn on the cob) is moving as much of the cooking outside to the grill as we can! I love any meat on the grill, and these grilled potatoes go with anything. They couldn’t be easier – and they’re crispy on the outside, fluffy on the inside, and topped with melty cheese. SO GOOD. Continue reading “Crispy Cheesy Grilled Potatoes.”
1.// I’m less than a week from my due date with our sweet girl. We can’t wait to meet her! I’ll try to keep posting recipes this summer, but I’m going to be doing more baby snuggling than cooking in the coming weeks. :o) Continue reading “Food for Thought #8: May.”
Blueberry cheesecake bars are layer upon layer of happiness – buttery graham cracker crust, a layer of cheesecake that’s thin enough to let the other flavors shine but rich enough not to get lost, sweet-tart blueberry pie filling, and fluffy whipped cream. This recipe is from my mom’s mom, so I think these bars could safely be called “vintage”, although they’re called Blueberry Delight on the typewriter-typed recipe card we have. Continue reading “Blueberry Cheesecake Bars.”
I’m successfully growing basil! (By this I mean I haven’t killed the lone basil plant I bought a few weeks ago. Because my mom waters it for me.) I needed to cut it back a bit, and it was the perfect excuse to make a batch of this simple basil marinara sauce. It’s just a few ingredients, it only takes about 20 minutes, and it’s the perfect thing to stash in the freezer if you don’t need it right away. It’s got a good garlicky kick without being overwhelming, sweetness and acidity from the tomatoes, and that irreplaceable bright, green basil flavor. Continue reading “Simple Basil Marinara Sauce.”
I hope your Cinco de Mayo involves a Mexican restaurant and enough chips + salsa + queso to make your jaw ache and your actual meal unnecessary. But if you’re cooking a Mexican feast at home – or you just need an easy weeknight meal – these chicken fajitas are for you, since you only need one skillet and less than 30 minutes to get it on the table! Continue reading “One-Pan Chicken Fajitas.”
Just a little dance show at our favorite park!
1.// I’m a few days early on my FFT post, mostly because I’m trying to perfect a Mother’s Day recipe for you. Continue reading “Food for Thought #7: April.”