Fortune cookies have been on my list for a while now so when DailyBuzz Moms announced the Thanksgiving Kids Table 9×9 I thought that it was the perfect opportunity to make “I am Thankful for…” Fortune cookies.
Monday, October 1, 2012
In this cordon bleu-inspired chicken, the chicken is stuffed with pistou/pesto, artichoke hearts, feta cheese and roasted red peppers.
Tuesday, September 11, 2012
This chilled vegetable soup is the perfect light and refreshing meal or side dish during the heat of summer and a great way to use up tomatoes and cucumbers from your garden or market.
Tuesday, July 10, 2012
Gyro is a sandwich consisting of meat roasted on a vertical spit which is then shaved off in thin slices and wrapped in pita bread, topped with tomatoes, onions, and tzatziki sauce. My gyro-inspired wraps are technically not gyros because the meat is not cooked in the traditional way. However, in my opinion, they taste pretty darn close to an actual gyro. And they are healthier to boot!
Tuesday, July 10, 2012
Tzatziki sauce {also known as cucumber salad} can technically be served as a dip or a salad but for me, I have always known it as the sauce that makes gyros.
Sunday, May 6, 2012
When I recently made a Roasted Red Pepper & Manchego Salad {with roasted red peppers, roasted asparagus, cherry tomatoes and Manchego cheese} I discovered that the flavor combo also works well in a Spanish tortilla.
Saturday, April 14, 2012
The flavors of this salad are inspired by one of my most memorable meals: a roadside picnic in the Spanish countryside consisting of roasted red peppers and Spanish cheese.
Sunday, March 4, 2012
One of our favorite meatball meals has become a simple sandwich: meatballs smothered in spaghetti sauce and provolone cheese and sandwiched between a lightly toasted hoagie roll. It’s easy, comforting, healthy and family-friendly.
Monday, February 20, 2012
Traditional pesto is intense and, as I guessed, you don’t even notice that the spinach is in there because the other flavors {basil, garlic and pine nuts} dominate. As with basic pesto, a little bit goes a long way. You just need a couple of spoonfuls to stir into a pasta sauce or spread on top of a pesto cheese bread.
Friday, February 10, 2012
Grapefruit is refreshing any time of year but it turns out that this beautiful pink granita is perfect for Valentine’s Day! The key to making granita is to agitate the ice crystals by beating them vigorously with a whisk or a spoon, breaking down the large ice chunks into soft, fluffy ice crystals.
Monday, November 26, 2012
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