August 10th, 2014 by katie
This is my perfect summer food. You will see variations of this salad everywhere during the summer because it is truly best with the most amazing of garden or farmer’s market tomatoes. My mom makes it with mozzarella pearls and adds diced avocado. We also add chiffonaded basil when the garden is full of it or a bit of diced, sweet red onion. I love it with roughly chopped garden tomatoes, like brandy wines. Actually, I love it any way you make it but it’s especially delicious with an excellent creamy, aged feta. You can use any flavorful Italian or Greek vinaigrette here because you don’t need much dressing when you have amazing tomatoes and cheese. This salad lasts wonderfully in the fridge if you don’t finish it all in one setting! Click here for the recipe »
Posted in Easy, Fast, Salads, Sides, Things I Love having 3 comments »
June 24th, 2014 by katie
Around here, we wake up with Nespresso every morning. Some mornings we wake up to a couple of Nespressos. each. So I am delighted to share the newest in the line of Nespresso coffee makers-the VertuoLine! The VertuoLine makes big American-style cups of coffee-perfect for entertaining, baking, and on mornings when even a double-shot won’t do the job. This machine has the advantage of making both the big cups you need on early mornings and perfect espresso drinks for late nights and dessert pairings. The best part is every cup-big or small-is topped with Nespresso’s signature foamy, fragrant crema.
serves 2, prep 5 min, recipe courtesy of Nespresso
- 1 VertuoLine capsule, cooled
- 2 oz cold milk
- 1 pint vanilla ice cream
- chocolate syrup, optional
- Brew a big cup of coffee, a strong flavor such as Stormio or Decaffeinato if it’s late.
- In a shaker or blender, mix coffee, milk, and ice cream until smooth and combined.
- If desired, line two glasses with a swirl of chocolate syrup and pour shake evenly into both glasses.
Posted in Uncategorized having 2 comments »
May 14th, 2014 by katie
So, the cardiologist says to eat five servings of non-shell fish a week. I have never been a big fish eater so I am doing my best to comply. Luckily, I am finding that the more fish I eat, the more I like it. Firm white fish has a wonderfully filling texture and meatiness that doesn’t make you feel overfed. Likewise, fattier fish, like salmon, taste rich and indulgent. The extra bonus is how quickly it cooks-always a plus when looking for fast weeknight meals. Tacos are one of our go-to weeknight dishes so fish tacos are an easy transition. Below are two versions we’ve loved. The first is a quick weeknight style and the second is a little more intense! Click here for the recipe »
Posted in Main Dish having no comments »
November 20th, 2013 by katie
I’ve wanted to share this pie with you for years. Years! But since no one cares about pumpkin pie after Jan 1st and my prior mentioned problem with, er, planning, I’ve never had a post ready to go at a relevant time. But this is the year-although the photos are dated (seriously I cant possibly make pumpkin pie before the actual holiday, can I?), this is absolutely my favorite pumpkin pie.
Pumpkin pie is such a must-have tradition at our Thanksgiving table, yet it has always been my least favorite pie. Don’t get me wrong, I always have a couple slices-it is still pie after all-but I never had the same passion for it as other pies and rarely made it myself. When a co-worker told me a couple of years ago that she makes the BEST pumpkin pie, I was curious. Was there actually another recipe for pumpkin pie different than the ubiquitous Libby Pumpkin Pie Recipe? And it actually tasted different? No way. I had her write down the ingredients and vowed to try it, but didn’t really expect much. Well I was floored by the difference this pie is creamy and luscious. The combination of pumpkin with a hint of spice was so familiar yet so much better! I have to say that I love this pumpkin pie and now look forward to making it every year.
Click here for the recipe »
Posted in Desserts, Easy having 4 comments »