Monday, August 26, 2013
This is, arguably, one of Aaron's signature dishes. It was perfect for breakfast and we, shamelessly, cleaned out two thirds of the pan between the two of us. We stumbled across this recipe in our early married days in the Better Homes & Gardens New Cookbook Bridal Edition, and promptly added it to our Taylor Family Favorites list. This dish easily makes the comfort food list and is versatile enough to be eaten for breakfast or dinner. Seriously, how can you go wrong with hash browns, eggs, green onions, and ham—to name a few of the ingredients. Simple and tasty!
Sunday, August 25, 2013
Saturday, August 24, 2013
If I tell you how easy it was to make this, you will not believe me. I will tell you, any way because I am nice like that :)
Drizzle olive oil on the tilapia. Coat both sides with the oil. Sprinkle your favorite citrus seasoning blend on both sides. Pan fry till fish flakes off your fork. Done.
Pour some olive oil in medium-high heated pan. Slice two cloves of garlic and toss in the pan. When the edges get brown in thirty seconds, add bunches of spinach. Sprinkle a teeny bit of salt, a generous amount of garlic powder, sauté for a few minutes till spinach wilts. Remove from heat. Done.
2 tbsp EVOO
3tbsp lemon juice
1 tbsp fresh basil, snipped into little pieces
2 cloves garlic
Mix them up. Pour in little dish. Brush some on the tilapia right after you take it off the hot pan. Add more as you devour this meal.
Friday, August 9, 2013
I love soups. They are so comforting, versatile, and so filling. I found this recipe on Pinterest and saved it. Each time I wanted to make it, I hesitated wondering how Aaron was going to react considering this was all veggies and no meat :) Last week, I needed a quick fix meal and took the plunge and made this late summer minestrone. One of the reasons I was excited about this soup was that I had never used yellow squash before. Crazy, right? Well, let's just say Aaron had three bowls of it and declared it one of the best soups he has ever had. (Aaron has become a bit of a food snob after being married to me.)
This was an easy recipe, quick to make, and full of flavor.
Saturday, August 3, 2013
I have been wanting to make this cake for almost a month now. I pinned the recipe onto my Desserts board and it has been languishing there, tempting me each time I pin something new. I came across this recipe on The Little Epicurean - a lovely site filled with awesome recipes and photographs. I finally gave in, bought some almond flour (which is expensive, by the way), and baked this cake. It is the most fancy cake I have ever made! And it was divine!!!! The coolest thing about this cake: it uses muffin scraps. Yes. That's right. You get to bake some muffins and then crush them up into muffin scraps. Or like The Little Epicurean, it was a happy accident since her muffins would not come out of the pan, she had to pull them out with her hands and not wanting to toss the tasty muffin scraps, she made this cake instead.
The original recipe called for raspberries (my favorite) but I was out, so I substituted with strawberries instead, and I did not have strawberry jam, so I used IKEA's Lingonberry jam. The end result is to die for! Check it out for yourself. Try it. You will not regret making this cake. Warning: This is a hands-on baking experience :)