Cowboy Caviar
I had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with …
I had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with …
This elote dip for everyone – adults and babies – will be a hit with everyone. It’s a great recipe for a party and there are easy modifications to make it for a baby as well! See the instagram post here Elote dip for everyone! …
This whipped feta and goat cheese spread is great for party spreads, tomato pies, and eating straight on a piece of toast. I make this any time we have company, and lately I’ve been really enjoying it with tomatoes. Whipped feta and goat cheese combined …
Fresh corn in the summer is one of my favorite vegetables. Fresh herbs on top of creamy rice is also one of my favorites. This corn risotto combines the two and it’s amazing. I paired it with seared wild scallops for the perfect summer dinner. …
This summer we are growing a whole lot of tomatoes. There is always a point where you have a huge abundance of green tomatoes but no ripe ones. Enter: fried green tomatoes.
I never cared for this dish growing up, but after making it myself, it might be a new favorite!
2-3 big green tomatoes
1/2 cup all purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs (I toasted some old sourdough and threw it in the food processor!)
1/2 cup buttermilk
Salt & paprika
Oil to fry (I used olive)
Instructions:
Preheat the oven to 300 degrees if you’re making these for dinner and have other things to cook. This will keep them warm while you do everything else!
Get 3 bowls ready: one with flour, one with buttermilk, one with the crumbs, cornmeal, pinch of salt, dash of paprika. Heat a large skillet to medium-high heat and add in enough oil to coat the pan plus some.
Slice the tomatoes about 1/4 inch thick. Dunk in the flour, then buttermilk, then cornmeal mixture. Carefully place in the hot skillet. Cook about 4 minutes each side.
We ate them as a dinner side with some ranch! Plus chicken thighs and a salad with arugula, beets, and goat cheese.
We eat chili a LOT in this house. We also eat a lot of homemade french fries. And even more cheese. One time my husband asked for homemade chili cheese fries, and luckily but no surprise we had leftover chili in the fridge! To make …
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting! I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how …
Growing up my grandparents would take us to Picadilly Cafeteria probably once a week. The rolly chairs and long line of food is not something I particularly wish to go back to, but if you’ve ever been, you might remember the carrot souffle. My mom found the recipe and we made it for Christmas. I loved it so much I had to healthy-ish it up and make it again!
I added a pistachio crust because those two flavors are my fave, and the healthy fats help you better absorb all that vitamin A.
-1 pound carrots
-2 tbsp to 1/4 cup sugar (coconut or granulated works. The original recipe called for THREE AND A HALF CUPS!!)
-1 teaspoon baking powder
-1 teaspoon vanilla extract
-2 eggs
-3 tbsp all purpose flour (GF mix works too)
-6 tbsp melted salted butter
-1/4-1/2 cup crushed pistachios
Preheat oven to 350. Peel, chop, and boil the carrots until mashable. Mash them with the sugar and then using either a blender, immersion, or food processor, mix the carrots with the remaining ingredients (except nuts). Top with the crushed pistachios and bake for about 1 hour. If nuts are browning too much, cover in foil halfway through!
We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or …