Course: Appetizer

Kicked Up Shrimp

Kicked Up Shrimp

In an effort do eat-down the stockpile of food in my pantry, I whipped together this shrimp dish that has so many possibilities!  Let’s get to it…

Tomato and Goat Cheese Crostata

Tomato and Goat Cheese Crostata

[shareprints gallery_id=”4687″ gallery_type=”squares” gallery_position=”pos_center” gallery_width=”width_80″ image_size=”medium” image_padding=”0″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]There’s nothing better in the spring time than an outdoor dinner party with the joyful chirping of birds providing the perfect background music along with the beauty of bright green grass, […]

Roasted Tomatoes

Roasted Tomatoes

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Your home will be wafting with the aroma of an Italian restaurant with these succulent roasted tomatoes.  When you travel all the time like I do you have to be creative with the items you’re abandoning in your refrigerator.  Prior to my recent trip to the bay area I had to do something with the campari tomatoes I had in the frig.  So I turned them into roasted tomatoes.  Since I grow fresh rosemary and thyme year-round this was an easy recipe for me to make and freeze.

The dilemma is always getting back home and nothing to eat.  Ah-ha, I have those roasted tomatoes in the freezer and I dug around and found chicken legs.  Remember, I’m a dark meat girl.  So I browned those legs in my Le Creuset braiser, tossed in onion slices topped with the roasted tomatoes I’d made prior to my trip, a good spoonful of capers and braised all of this at 350 degrees for an hour and a half hour.  I could probably label this Chicken Cacciatore, better yet, Bruschetta Chicken.

I honestly have no idea why I have organic spaghetti noodles in my pantry but I do…I never got on the organic bandwagon…I’m a realist.  But anyway, I cooked up a few noodles, tossed them with the sauce from the braised chicken legs and ta-da…I had an amazing home-cooked meal after a week on the road.  [shareprints gallery_id=”4370″ gallery_type=”squares” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”xlarge” image_padding=”4″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]Your home will be wafting with the aroma of an Italian restaurant with these succulent roasted tomatoes.  When you travel all the time like I do you have to be creative with the items you’re abandoning in your refrigerator.  Prior to my recent trip to the bay area I had to do something with the campari tomatoes I had in the frig.  So I turned them into roasted tomatoes.  Since I grow fresh rosemary and thyme year-round this was an easy recipe for me to make and freeze.

The dilemma is always getting back home and nothing to eat.  Ah-ha, I have those roasted tomatoes in the freezer and I dug around and found chicken legs.  Remember, I’m a dark meat girl.  So I browned those legs in my Le Creuset braiser, tossed in onion slices topped with the roasted tomatoes I’d made prior to my trip, a good spoonful of capers and braised all of this at 350 degrees for an hour and a half hour.  I could probably label this Chicken Cacciatore, better yet, Bruschetta Chicken.

I honestly have no idea why I have organic spaghetti noodles in my pantry but I do…I never got on the organic bandwagon…I’m a realist.  But anyway, I cooked up a few noodles, tossed them with the sauce from the braised chicken legs and ta-da…I had an amazing home-cooked meal after a week on the road.  [shareprints gallery_id=”4370″ gallery_type=”squares” gallery_position=”pos_center” gallery_width=”width_100″ image_size=”xlarge” image_padding=”4″ theme=”dark” image_hover=”false” lightbox_type=”slide” titles=”true” captions=”true” descriptions=”true” comments=”true” sharing=”true”]

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Rustic Hummus

Rustic Hummus

I hear so many people going gaga over hummus.  Honestly, anything with the color and consistency of baby food just isn’t that appealing to me.  And to lop it up on an overly-microwaved pita bread….no thank you! But leave it to Ina Garten, my hero, […]