This was such a nice change of scenery from the usual pancake breakfast. It had a wonderful dense texture with an exceptional crust, something you can’t get from a regular pancake. Best of all, it was easier to make than regular pancakes since there’s no need to deal with drippy batter and messy cleanups. You can’t beat that!
Mini muffins are the best. They’re cute to look at and you can eat about 10 of them in one sitting. I especially loved these muffins because they had such a wonderful moist, dense texture from the sour cream and the addition of the chocolate chips made it even more tasty. Everyone who tried these loved them and they were an absolute hit!
I try not to make much Asian food because some of their dishes, especially Chinese dishes, are just too greasy but this dish was surprisingly grease-free. I just loved the vegetables sauteed in ginger and garlic and the spiciness from the Sriracha just put it over the top. It’s such a healthy dish that’s not only simple to make but tastes amazing. What more could you ask for?
This side dish was absolutely wonderful and paired perfectly with the Tri-Tip and Shrimp with Pancetta Chimichurri. The lemon vinaigrette was very flavorful with its subtle tanginess and I just loved the fluffy texture of the goat cheese. I especially enjoyed the pine nuts, which gave the dish a nice crunch to it.
Dinner with steak, shrimp, and pancetta? This was just too overwhelmingly delicious, especially with the bold flavor of the chimichurri, which had a refreshing kick to it from the lemon juice and red wine vinegar. It went very well with the thick, juicy, tender slices of tri-tip, the grilled shrimp, and my favorite ingredient, pancetta. The only thing I wasn’t too thrilled about was the chewiness of the tri-tip, even though it was cooked medium rare. I will definitely be cooking this again but with a different cut of meat. Maybe with filet mignon. Mmmmm.
I definitely prefer creamy soups more than anything but even though this particular soup wasn’t made to have that kind of consistency, I absolutely loved it. It had more of a minestrone texture, which was fitting to the recipe with the chunks of tomatoes, fatty pancetta, and soaked up bread. A lot of the reviewers for this recipe made some modifications by adding tomato paste or omitting the bread but I liked it just the way it was. It was very flavorful and paired well with a simple panini made with the leftover pesto from the Gnocchi with Spring Herb Pesto of Baby Arugula and Basil, mozzarella, tomatoes, and fresh basil leaves.
I love Giada’s recipes because she manages to put pancetta in almost every dish and it’s absolutely delightful. I especially enjoyed this pancetta dish because it paired perfectly with the rich-tasting asiago cheese, which was then topped with an amazing creamy sauce. I will definitely be making this again and again!
I haven’t been able to bake in a while because I have been swamped with so much work for my summer classes but I finally made some time to make these muffins. It includes plenty of fresh fruits (bananas, strawberries, blueberries, and lemon zest), which melded so well together. I especially enjoyed the juicy chunks of blueberries and strawberries that just exploded in my mouth with each bite with that subtle hint of lemon.
This was the freshest pesto of all, especially since I used the basil leaves right from my own garden. The basil taste was strong but balanced very well with the arugula and it went perfectly with the tender gnocchi. I can’t wait to make this pesto again to make a pesto pasta salad.
After making the Cheesy Popovers about a month ago with a mini muffin pan, I just knew that I had to get an actual popover pan. The problem was, I had been spending so much money on cookware that I tried to come up with so many excuses to prevent me from buying one but I eventually gave in and finally bought one.
There are a couple of ways to make waffles. You can use the store-bought waffle mix where you simple add oil and water or you can go the extra mile and make a waffle batter out of scratch. This recipe definitely took more time than using the store-bought waffle mix but the extra effort was completely worth it. It called for cake flour instead of all-purpose flour and included the addition of egg whites, which made a noticeable difference and created a very light waffle with such a wonderful texture. I’m excited to make some variations to this recipe, like adding cinnamon and maybe even some chocolate chips. Mmmmm.
I’ve always been intrigued by beer batter, especially because I never really understood how foods that are fried in this batter have such a light and fluffy crisp to it. But after some research, I learned that since alcohol evaporates much faster than water, a beer batter doesn’t have to cook as long as one made only with water or milk, which lowers the risk of overcooking the food.
I wanted to make something different than the usual eggs and bacon breakfast so this recipe was perfect. It required such little ingredients and I just loved that it included mozzarella (my favorite cheese). I also got to use the basil leaves from my beautiful, overflowing basil plant. Best of all, this dish was simple, healthy, hearty, and tasted delicious!
Zucchini ribbons just sounded so amazing so I couldn’t wait to try out this recipe. The alfredo sauce turned out great since it wasn’t too thick and was perfectly creamy and flavorful. But the best part of this dish was that it’s one of the healthiest dinners ever. It’s only 500 calories per serving (2 cups of pasta mixture) and it’s an excellent source of calcium and fiber. It also tasted amazing. You just can’t beat that!
I’ve never really attempted to make soups before because I always thought they were too difficult to make. But surprisingly enough, they’re actually quite simple. This recipe was particularly easy and included all of my favorite things: broccoli, potato, corn, and of course, bacon. It was very flavorful and I just loved the bread bowl that soaked up all of the chowder goodness!
I couldn’t wait to make these pot pies because I would finally get to use my beautiful ramekins but even after buying all the ingredients, I kept putting it off because it seemed really difficult to make. But I finally gave it a try and it was surprisingly not as hard as I thought it was going to be. I was most worried about the crust but the food processor did all the work for me!
Baking eggs in a casserole dish with some bacon bits and herbs has forever changed my life. I just don’t think I can go back to a simple fried egg!
I guess you can’t really call it a “quick” chili since it did take about an hour to make but it really was an easy and simple recipe. It tasted great as the bold flavors became completely immersed in the tender and juicy meats and the spiciness to the chili was absolutely perfect. I served it with a French baguette but you could also serve it in a bread bowl. It also tasted great as leftovers.
I had 2 ripe bananas to use up so instead of making the usual banana bread or banana muffins, I tried something a bit different and made chocolate banana muffins. At the last minute, I decided to add some white chocolate chips, which I think made them taste even better. None of the flavors were overpowering and the white chocolate chips gave it a nice crunch to it. They’re not only great for breakfast but it also works as a delightful midnight snack!
Goat cheese is one of my favorite cheeses, especially because of its texture, so I was immediately hooked when I came across this recipe. I substituted the corn tortilla with whole wheat and served it with a side of spicy sour cream dipping sauce from the Bacon-Wrapped Potato Bites, which paired perfectly together. Best of all, it was simple, quick, hearty, and healthy!
