Tuesday, March 26, 2013
Let's take a closer look at each type...
Smoked Salmon Deviled Eggs with Dill and Caviar
Feta and Caper Deviled Eggs garnished with Chives
Curried Deviled Eggs topped with a sliver of Grape
The attached link at SheKnows.com gives you the simple recipes to prepare the exact tray at the top of this post.
To prepare a dozen of each type of egg ...just triple the recipes! So easy and so addicting!
CLICK HERE ---> Unique Deviled Eggs
Wednesday, March 20, 2013
As mentioned in the attached post, this complete dinner takes a little bit of multi-tasking in the kitchen, but it's nothing you can't handle!
It's feel good, comfort food at its finest...so grab that adorable (or manly man) apron, rustle up a few pots and a pan ~ and start making magic!
You'll find the recipe and "how to" here at SheKnows.com:
Crispy chicken thighs with braised kale and mashed potatoes recipe
Friday, March 15, 2013
This is definitely one of our favorites! It's quick and easy...super fresh tasting and delicious!
I like to serve these grilled chicken pitas in wax paper bags...it helps catch any ingredients that want to escape and makes them feel authentic and fun!
Use your favorite fresh pocketless pita ~ as a good warmed pita makes all the difference.
You'll find my recipe here at SheKnows.com: Grilled Greek chicken pitas with simple tzatziki sauce
Wednesday, March 13, 2013
The red onion marmalade takes some time to cook down, but I promise it's worth the time (mixed with a few other ingredients) to get that super condensed, caramelized onion flavor!
If you can't make the marmalade a day in advance, or you simply don't have the patience to wait for it to simmer; caramelizing red onion in butter until soft, translucent and fragrant makes a suitable substitute.
Either way...the sweet, intense flavor of the onion pairs beautifully with an earthy, creamy brie. As always, the higher quality brie you use, the better the sandwich will taste....
But I guess that last point goes without saying.
But I said it anyway...
Because I can't help myself...I love talking about brie.
In fact, if I have another baby and it's a girl, I may name her Brie.
Or Olive...I love Olives too.
Rosemary's cute...but then I think about the movie "Rosemary's Baby" and I'm not so sure?
But anyway...make this sandwich because even if you spend 30 minutes photographing it (to get the 'perfect shot') it's equally delicious at room temperature.
You'll find my recipe here at SheKnows.com: Grilled cheese sandwich with brie and red onion marmalade
Thursday, March 7, 2013
I heart salmon.
I love it sushi style, Asian style, smoked, cold, warm...for breakfast, lunch or dinner.
Here we have a pan-seared salmon over a succulent, organic corn and edamame succotash. The richness of the salmon pairs perfectly with the fresh, crisp flavors of the vegetables.
At first glance, you might think that's the salmon's crispy skin on top of the fish...but it's not.
Pan-searing the salmon flesh side down first, then flipping the fish over and placing it in the oven to finish cooking, will result in a restaurant-style, crisp, seared top!
You'll find the recipe, the "how to" and a TOP SECRET in my attached post at SheKnows.com: Pan-seared Salmon with Corn and Edamame Succotash
Wednesday, March 6, 2013
We inhaled this BLT Pasta Salad!
Even my husband (who is not the biggest sun-dried tomato fan), agreed that the use of the sun-dried tomatoes in the recipe were crucial to its overall flavor.
Be sure to use a high-quality bacon...it makes a huge difference!
You'll find my recipe (and some other things to consider adding to the salad) here at SheKnows.com:
BLT Pasta Salad
Cheers! Carolyn :)
Tuesday, March 5, 2013
I note this in the attached post ~ but these curried chickpeas are equally delicious on their own...over rice or stuffed into a pita with some leafy greens and additional yogurt on the side.
Completely vegetarian. Completely healthy. Completely filling and delicious!
You'll find my recipes here at SheKnows.com:
Curried chickpea-stuffed peppers with almonds and yogurt
...For the record...I don't love this picture, but it's really hard to get the best shot when all you want to do is EAT the subject ;)
Friday, March 1, 2013
What I love about the Scotch Egg (besides the obvious) is its ability to look super fancy (imagine it sliced on a bias and placed atop a beautiful salad and served to the Queen of England) OR...
plated rustic, pub-style...in a dimly-lit bar with no knife...no fork...but a grainy Dijon mustard and perhaps some chunks of cheddar.
Another recipe perfect for St. Patrick's Day or any day...you'll find my recipe here at SheKnows.com: