Diminutive. Petite. Small. Wee. Minute. PeeWee. Teensy. Pint-sized. Itsy-bitsy. What is it about foods shrunken down to a bite-sized capacity that creates such a buzz? Just the idea of sliders, chicken drumettes, sweet and savory tartlets, or individual-sized quiche cups – conjures images of fun, festive times, right? The same goes for these Glazed Lemon Poppyseed Mini Muffins!
This post contains affiliate links. I was not compensated for this post and all opinions are my own. I received one complimentary night at an Extended Stay America in order to complete the cooking challenge. See the end of this post for a special offer for you from Extended Stay America! If you book a stay through this site, I receive a small commission. Don’t worry, I’ll spend it on something good!
As a huge fan of TopChef and other culinary reality shows, the idea of a kitchen challenge sparks my interest. This Spicy Mexican-Style Protein Bowl is the result of such a challenge…
The Back Story:
Last summer, Scott had some business travel that kept him on the road for a week. He had training, meetings and strategy sessions that occupied his time all day and sometimes into the evenings. We’d catch up on the phone every night – and ever the food blogger – I always asked what he’d had for dinner. Usually it was a meal at a nice restaurant with colleagues. This time, I was surprised to hear that he was cooking dinner in his room. Whaaaat???? Well, he was heating up a leftover pork chop from a restaurant meal the night before and he had stopped at the grocery store to pick up some microwaveable vegetables and salad for dinner. He said the hotel was an all-suite variety that included a small kitchen and even provided cookware and dishes. It was an Extended Stay America.
Two weeks ago, I asked a group of Facebook friends to share their top weeknight dinner recipes and they responded! Turns out that many of you like to incorporate fish and seafood into your weekly meal plans. So do we — and salmon makes its way onto the dinner table at least once a week. Like this Spiced Pan-Seared Salmon, one of our favorites.
If you’ve seen my recipes before, you know that when my bananas get past their eating-prime and start to go brown/black, I stick them in the freezer to keep until I’m ready to use them — that way I don’t feel pressured into whipping up a banana bread on a Tuesday night at 8:00, when I really should be folding that pile of laundry, instead. Well, it just so happens that a frozen over-ripe banana is just the thing for making a frothy, creamy, lush tropical blood orange smoothie! Who knew?
I know. I had the same thought when I heard the name of this recipe. But my friend, Nola, swore by it — and I mean swore like a drunken-sailor! Since Nola had obliged me with several tons (slight exaggeration) of roasted hatch chilies, I felt it only polite that I make a loaf of the Hatch Green Chili Bread that she’d been raving about. The next bout of swearing came from MY MOUTH! “What the h*#%!!!” Why had she been keeping this a secret for so long? Why hadn’t she been bringing over a loaf or two each time she stopped by? What kind of friend holds out on you like that?
This post is sponsored by One Green Planet and Food Monster. I have not been compensated for this post, but did receive a free download of the Food Monster App. As always, the opinions shared here are my own.
That’s a nifty title, don’t you think? Food Monster? Grabs your attention in a Stay-Puft Marshmallow Man kind of way. Well, hungry readers – I’ve got a little surprise for you. In honor of Earth Day this Friday, April 22nd, you’re getting access to the latest and most comprehensive compilation of Vegan recipes on the planet!
I confess. This salad has been in a drafts folder since January, when the citrus was just coming into its peak. I made it, photographed it, ate it… and my attention was promptly diverted… Super Bowl? Valentine’s Day? Probably. But that doesn’t mean this simple citrus almond salad doesn’t deserve a little love.
While you have been enjoying all manner of tartlet and cookie, gnocchi and frittatas, tacos and ice cream on the blog, I’ve been dieting (sulk). After Christmas and right through St. Patty’s Day, I was in fat and happy mode, cooking and eating whatever sounded appealing. It caught up to me, so for several weeks, we’ve been adhering to a carbohydrate-free diet, eschewing all breads, grains, and sugars including fresh fruit and wine (sniff). Breakfasts were always a challenge, no yogurt with fruit and granola, not even a bowl of bran, but these little Bacon n’ Egg Pepper Muffins proved a lifesaver.
Sometimes you just need something sweet, ya know? Not anything fancy, but something beyond a spoonful of sugar. Not a mile-high pie, or a triple layer cake. Not a fussy tort, or a multi-layered confection requiring a bank loan and a week’s worth of prep. Cookies. Simple. Crunchy. Homey. Fresh-baked. Mocha Almond Brickle Cookies. Yes!
If you follow me on Instagram or Facebook, you’ve probably already seen this little gem, but for those who haven’t, may I present the “anatomy of a carrot”. I know, I’m easily amused, but when I saw this at the Farmer’s Market, well, you know… had to have it. After photographing, tweeting and sharing all over Social Media — and getting far more interest in this picture than any recipe I’ve ever posted, it was time to actually do something with these ruddy root vegetables. Something very anti-ho-hum. Something simple that delivers a ton of unexpected flavor. Roasted Spiced carrots with pistachios.