Don’t you just feel healthier looking at this photo? We had some herbs leftover from various recipes and I thought I’d make a yummy, fresh green goddess dressing. I searched the internet for a recipe and it turns out there are seemingly hundreds of variations out there. I basically combined several recipes to cater to the ingredients I had and the style of dressing I was looking for.
Tag Archives: recipe
If you haven’t noticed we’ve been on a bit of a pumpkin kick lately and originally the idea for this dish was to make a pumpkin stuffing. Well, a butternut squash arrived in our CSA and one thing lead to the next and here we are. I had never cooked with butternut squash before and I was up for the challenge. I decided to work off the recipe I used the one other time I’ve made stuffing from scratch and developed a tasty recipe!
We had pork chops on our menu the other night and I wanted to do something new to me and more exciting than my ole standby, shake n bake (which is still awesome). We had the ingredients for Romesco sauce, which I saw some other bloggers make here and here. I encouraged Greg to make it for us and he did. We enjoyed it a lot. So much so we made salad dressing with the leftover sauce, adding some plain yogurt and a little water the very next night. This was also very delicious!
Oh, Summer… so sad to see it come to an end but luckily the produce from the summer crops are still going strong. We have been growing these lovely little tomatoes all summer and have been thoroughly enjoying them. One of our favorite ways to have them is with fresh basil and penn mac’s fresh mozzarella, extra virgin olive oil and balsamic vinegar. So simple, so good. Recently, we received some ‘lemon-basil’ in our CSA and naturally a pesto came to mind.
Whew that title is a mouthful… a delicious mouthful at least! We received tomatillos two weeks in a row from our CSA and felt inspired to make some yummy green-sauce enchiladas. I searched the interwebs and found this recipe. I liked the idea of “suizas” or Swiss cheese flavored enchiladas and though I typically shy away from Rachael Ray recipes this one seemed pretty fun to make and rather unique. Not only did the flavor profile intrigue me but also the idea of a “stacked casserole”. The whole rolling up the enchiladas into cigar shaped tubes can be very messy and painstaking so why not skip it? I made a few modifications to her recipe both while making it and afterwards (link at the end of the post).
There’s something fun and extra challenging about recreating favorite Chinese food takeout dishes at home. Maybe it’s the extra difficulty of trying to find and choose the ingredients from the shelves of the Asian market or maybe it’s because of the exotic nature of some of the ingredients. Either way the end result is great- Chinese food from your own kitchen. Yum!