Some new recipes I’ve tried lately that I really enjoyed:
These were really different, but the sweetness of the peach against the smoky saltiness of the bacon was really a nice flavor explosion in your mouth. And with fresh basil from the garden, I liked them even better. But then again, I would eat just about anything if you put balsamic glaze on top of it.
Cold and light and really flavorful. Served with cucumber slices for dipping, it makes a super healthy appetizer to go with our cocktails.
The recipe calls for this to be done with skewers, but I wanted to do it with whole filets because I was feeling too lazy to chunk up the salmon and skewer it.
Mongolian Beef & Broccoli over Cauliflower Rice
This is done in a slow cooker, and is just so easy. Putting it over cauliflower “rice” makes this a super healthy yet satisfying meal.
These are actually something I’ve already made this year . . . rather unusual for me to repeat a recipe, but these are SO good.
Roasted Red Pepper Soup
This is my own recipe with ditalini pasta, chicken, basil, spinach, mushrooms & zucchini. It’s a thick, hearty soup, with a roasted red pepper and tomato broth that is so soul-satisfying.
Beef Tacos in Lettuce Cups
Light and delicious!
This was an adventure for me. I don’t typically care much for the berry/savory herb flavor combination, but it was so pretty that I had to try it. This also has jalepeno peppers in it, and the flavor is really spectacular mixed with the buttery brie.
This is a great “cheater” recipe, as there is no baking or cooking of any kind required. It’s made with golden Oreo cookies, coolwhip, cheesecake instant pudding, and strawberries and blueberries. I only made it because it was red, white and blue and I needed a patriotic dessert for Memorial Day. I’m not usually a big fan of any dessert that doesn’t have chocolate in it, but this was delicious. And even good the next morning for breakfast, from what I hear from our guests who took some leftovers home with them. 🙂
Another of my hero, Ina’s recipes. The crust on this is wonderful.
I could eat this all day, every day. So light and flavorful, and literally 5 minutes to prepare (prior to the 4 hours it takes to marinate it).
My new favorite salad. If you haven’t had a kale salad, you’re really missing out. Kale is really heartier than other salad greens, so to me, it’s more filling. Also, you can save the leftovers of a dressed kale salad, and it doesn’t get soggy. The bright lemon vinaigrette on this is so good and I’ll be using it for other salads too.
And just for fun, my new egg mold from my son. Meow!