I was going to call this “reverse pizza” or “upside down pizza” but that doesn’t quite describe it right. I had an idea to use a spreadable cheese for the “sauce” and then fresh garden tomatoes as the “cheese” for a quick pizza like dish on a tortilla.
I cooked something besides burgers or fish sticks! YAY! It’s been crazy in these parts. The Husband now plays tennis in the evening, I’ve been playing catch-up after my BlogHer Vacation in NY and frankly, I’ve been uninspired in the kitchen.
Today I decided to put an end to the cooking drought and defrost some chicken. I wasn’t quite sure what I was going to do with them I just knew I wanted to cook. Read the rest of this post »»
I’ve gone out to dinner on my birthday for as long as I can remember. It’s just what we do. What we’ve always done.
There’s no doubt I like eating out. I enjoy a break from the kitchen, I like getting waited on for a change, but it’s expensive and just not as fun for me with 2 young kids (if I’m being honest.) I’d rather cook a good meal at home, even on my Birthday. So I’m starting a new tradition of cooking something new for myself on my day and the family is NOT allowed to complain. (They did anyway.)
Home from the beach and CRAVING a light, healthy lunch. That was my inspiration today.
Armed with a Portobello mushroom and a red pepper I picked up at the grocery store yesterday, I whipped up a fun, tasty, filling spinach salad. Honestly, I can’t believe how flavorful and satisfying this meal was. Don’t let the longer ingredient list scare you. It was a cinch to make and took all of 10 minutes.
I’ve been dying to share this with you since last week. I totally made it on a whim for lunch and it came out spectacular! The quick cheesy dressing perfectly brought together the chicken and blueberries making it a hearty satisfying meal.
To make the dressing I just plucked a few leaves from my herb garden.