Quinoa is one of those incredibly trendy ingredients that you’re supposed to love just because it’s good for you. Like kale. When did kale get so trendy? It’s like one moment I’m 15 and not-so-subtly warning my sister not to eat it at the dinner table, and the next time I turn around my Pinterest homepage is covered is kale salads. I have yet to really embrace the kale movement, but I have promised myself that I will try it – if only because a girl can only eat so much spinach.
OK, let’s be real. Sometimes I eat peanut butter and jelly sandwiches for dinner. Sometimes I have scrambled eggs and toast for dinner too. And you know what? It’s usually pretty satisfying. But seeing as I do like to get a little fancier every now and then, the last time I wanted what I refer to as “lazy dinner,” I decided to dress it up a little. Honeycrisp apples, melty cheese, and roasted red peppers – now that’s my kind of dressing up. The sandwich is not just a sandwich. It’s full of sweet and savory flavors all bound together with a layer of gooey, melted cheese. Talk about yum.
Isn’t kid food secretly kind of the best? Mac and cheese bites, miniature sandwiches, mini pizzas, chicken nuggets. Are you seeing a theme here? Mini, mini, mini. It’s no secret that I think miniature things are adorable. Luckily for me, my fascination is right in line with the restaurant trends. Call it “small plates” or “tapas,” and apparently, you’re allowed to charge $1 per olive. So today, we’re making our own small plate, minus the big price tag, by taking chicken and turning it bite-size. But don’t worry – just because we’re making kid-sized food doesn’t mean we’re going kid-sized on the flavor.
Hi, there. I heard you like squash, so I roasted you some squash to put on your roasted squash. You with me? This is totally over-the-top squash madness, and I think you’re going to love it. It snowed here in Chicago for the first time yesterday. We’re not talking pretty snow either, we’re talking the hailing, sleeting, freezing wet stuff. I guess that means it’s winter. A night like that calls for a warm meal that will fill you up, and make your kitchen smell like fall.
Living in Chicago, I hear a lot of debate on what good pizza should be. Thin crust, thick crust, red sauce, no sauce, deep dish – the list goes on. While true Chicago deep dish fans might disagree with me, I tend to prefer traditional pizza on a standard night. I love how easy and versatile it is – pretty much anything you have in your fridge goes great on a pizza. Read More
I think I’m aging prematurely. When I first thought about what I love about this recipe, the phrase “busy weeknight” popped into my head. The idea of a “busy weeknight meal” brings visions of speeding home in my minivan to get dinner on the table for bouncing toddlers. Yikes. I’d like to think I’ve got a
few many years before that scenario describes my life.
Instead of that taboo phrase, let’s just say: you’re going to love this dish because it’s easy, and it’s quick. There. Now everyone, minivans or not, can get on board with this recipe.