A few weeks ago I thought Pickle Pizza was my new favorite pizza, but I was wrong, ohhh so wrong. It’s a close second, next to this dreamy Olive Pizza that I wish someone would make for me every single day of my life. If you are an olive lover like myself, you absolutely must make this perfectly-salty olive pizza.Read More
Everyone looks forward to the holiday meal, but the same old recipes show up as guests. It’s time to invite some new recipes to WOW everyone! Be prepared for tons of flavor, new twists on vegetables and some tasty new sauces and desserts!Read More
These south of the border recipes will give you some Latin inspiration as you enjoy bold flavors, great combinations of foods and filling bites. You won’t regret trying out some different ways to prepare foods you already love.Read More
The massive piles of snow outside are confusing. And depressing. So I keep telling myself that it's January. Because these things are expected in January. So here you go...here's a yummy and easy side dish for you to enjoy with your next January meal!Read More
My boys and I definitely make the most of summer. We have just completed six of seven summer 2017 trips and I swear there's an eighth that I'm forgetting about. It was sad driving away from our amazing family in Iowa today.Read More
There is an end in sight to our RV living, at least for this year. We are soon-to-be home owners! A home without wheels. We are all excited about moving, but we will miss having our tiny home as our HQ. There is something so special and unique about small-home living and we have gained..Read More
Caprese Pasta Salad is one of those super easy-peasy recipes that works at any type of gathering and any time of the year. I make this salad a ton throughout the year, to sit in our fridge for lunches or snacks and also for both summer and winter parties. It is so super simple, requiring..Read More
I am currently being tortured, but not in the pulling-off-toenails sort of way. Sammy and I are waiting for Elijah to come back in after snowboarding and IT IS NICE OUT (er, 30 degrees)! And I WANT TO BE SKIING!Read More
I refuse to talk about the weather. I'm not talking about the weather. Minnesotans talk about the weather waaaaay too much. Nothing in this post will be about the weather...that really cold weather that creates an ice skating rink on my driveway and that makes me want to scream every time I open my front door.Read More
I'm not a super huge fan of this week, so I'm hoping for a turn-around starting right about....um, NOW. I feel like I'm swallowing miniature razor blades, my head is pounding and I don't have any sort of appetite. With an appetite, though, I gotta tell you that this guac is THE BEST. It's the classic guac go-to recipe that Dan and I have made for years.Read More
I am still alive, can you believe it?! I survived 18 days on the road, in my very old but awesome car, with 2 little boys by my side. We drove 3,800 miles. We met or reunited with 75 people. We visited 17 families. Fourteen of the people we saw were children with congenital heart disease, just like my oldest monkey.Read More
My little boys and I are in the middle of a very fun and long adventure. It began nearly a week ago. Since last Tuesday, we have visited six states, we have driven 1,396 miles in our old, trusty little car and we have met/reunited with 24 people. We are not even halfway done! We have so many adventures yet to experience before we head back to Minnesota.Read More
2012 brought a strangely mild winter, and I longingly think back to what a gift that was.
Our current reality:
Barely making it down the driveway in one piece while walking my kindergartener to the bus.
Sliding backwards down the driveway while the occupants of my son's school bus watch me make a fool of myself.Read More
I kept trying to figure out why today felt like Monday and then I realized that it was our Monday. Mondays are our Saturdays and Tuesdays are our Sundays, which would make today Monday! The boys went to daycare, so I got a ton of work done in the morning. I was tired. I desperately wanted a nap. The only thing better than a nap is what I actually ended up doing which was getting a manicure and pedicure courtesy of (and with!) my friend Emily!Read More
Here is a fun little fact. This salsa was the first recipe I posted on this blog, back in September of 2010. I knew nothing about food photography, and I didn't even really know how to talk about food. I remember getting everything set up to take pictures and thinking it was such an ordeal.Read More
Fresh and delicious, and it's leftovers can be used for all sorts of interesting things.
The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I'm sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota.
Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah's birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots.
Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.
In a medium bowl, combine:
Two 15.5-oz. cans cannellini beans, drained
1/2 teaspoon cayenne pepper
2 tablespoons fresh thyme, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn't process it in a food processor. Refrigerate until ready to serve.
In a food processor (preferably a mini), combine:
1/2 cup fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.
If you love eggs for breakfast (or dinner!) then you’ll appreciate this flavorful way to prepare them. Make your own roasted tomato for the best sauce and then bake them for 15 minutes until they are garlicky delicious topped with cheese. Don’t get bored making egg dishes!
This winter has been a strange one for many reasons, the main one being that we haven't gotten much snow. Well, guess what?! It's snowing! I loaded my littlest monkey into the car this morning and headed out of the house for a bit while my oldest monkey was at school. I was reminded of how badly we need new cars as I SCRAPED MY WINDOWS FROM THE INSIDE as I drove. Yes, you read that right.
How many ways are there to prepare eggs?
If you love eggs like I do, then you know that you can fry them, scramble them, bake them, boil them (in the oven even!), prepare them in the Instant Pot and poached!
What can I bake eggs in?
Eggs are so versatile. You can make them on the stove-top or in the oven. You can bake them by themselves or add some delicious sauce to cook them in. Tomato based sauces are very common, probably because you can prepare tomato sauce in so many delicious ways from spicy to not spicy, from Italian style to Mexican style!
I made this egg breakfast for myself a few mornings ago, before it was snowing but while it was still quite cold outside. Aside from the teeny bit of cheese I sprinkled on the top, it even adhered to my migraine diet! It was a perfect, warm breakfast for a cold day.
Preheat your oven to 400 degrees F. In a roasting pan, toss together:
1 1/2 pounds of plum tomatoes (halved lengthwise)
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Arrange the tomatoes cut side up and roast them in the preheated oven for 15 minutes. Turn and roast until soft, 20 additional minutes.
Let the tomatoes cool, and scrape them into a blender or food processor. Add 1 teaspoon of chopped oregano leaves and puree.
Set 4 shallow oven-proof bowls on a baking sheet. Strain the tomato sauce into the bowls. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle with freshly grated Parmigiano-Reggiano cheese and bake for 15 minutes, or until the whites of the eggs are just set. Serve hot!