Making infused vodkas couldn’t be easier. And I mean that literally. All you need is vodka and your choice of flavorings.
No one could accuse this pasta of being anything less than exciting. She’s’ definitely a plate turner.
Last year my friend Susan and I organized a food conference called Mixed. It’s a small boutique conference for approximately 100 food lovers bloggers that is held at Mountain Lake Lodge in Virginia.
Don’t adjust your screens that is indeed a hot pink hue to the hummus. Don’t be alarmed it isn’t chemically altered it’s hue comes from robust roasted red beets.
One of my “go to” desserts has always been panna cotta, which simply means cooked cream in Italian. Shocking because it is cooked cream right?
I have been craving chocolate cake for a while now. A simple no fuss decadent from scratch chocolate cake that comes together in about an hour.
I love fall. The leaves changing colors, the chunky sweaters, tall boots, boyfriend cardigans and the cooler temperatures. Cooler means out come the casseroles, stews and soups.
Don’t adjust your screens. I know you’ve grown accustomed to seeing pumpkin for the past week. Don’t panic, we’ll be back with more pumpkin soon.
I’m an equal opportunity soup person. Meaning not only do I like all types of soup, I like soup year round.
Pumpkin palooza is continuing this week on the blog. We’ve taken our Roasted Pumpkin from earlier in the week, pureed it and used it to make a creamy and decadent Roasted Pumpkin Risotto with Pancetta. Yes pumpkin puree is simply roasted pumpkin that you puree.
I asked a question the other day on my Facebook page (we are friends there right? Right!) ” Pumpkin Overload or Bring on the Pumpkin?
If you’ve been reading my blog for any time now I’m sure you’ve heard me say this several times before “I absolutely hate wasting food”.
I absolutely hands down love lasagna. I equate the dish to my favorite slippers or warm fuzzy blanket.
Because sometimes you just feel like a nut right? If you like sweet salty and crunchy treats this fruit and nut brittle is for you.
I was roasting a chicken this weekend because A. I was craving it and B. I also had high hopes to re-shoot said roasted chicken to update a VERY old and ugly post that is finger licking good but is buried in the ehem ugly photo post archives and no one comes to visit it.
If you’ve never had eggs on pizza you’re missing out. MISSING OUT. Sorry for the yelling but I wanted to be sure you heard that.
It’s fall. Is anyone else super excited? I’m ready for boots, cardigans, cranking up my oven, leaving the windows open during the day, wood burning fires at night and always, always watching the leaves change.
I am a soup fanatic. I love soup of all kinds (well except for vegetable soup, I know odd). If it’s ever offered on a menu I’m ordering it.
I am slightly obsessed with Burrata (well cheese in general but this one – swoon). What is not to love about something that translates to BUTTERED?
This post brought to you by Sargento Foods, Inc.. All opinions are 100% mine. It’s back to school time!