My tomatoes aren’t ripe yet (although they are taking over the sidewalk, so I really need to stake them), but roma tomatoes are crazy cheap right now. Mozzarella was on sale this week, too, and I’ve got basil in the garden. What’s a girl to do, but make Caprese salad?
This differs from the usual in that it’s chopped instead of sliced, I add balsamic vinegar (yum) and I mix it in one of those Ziplock storage jars. So tasty!
Quick and Easy Caprese Salad
Quick and Easy Caprese Salad
5
[Continue reading Super Easy, Super Quick, and Super Easy Caprese Salad Recipe]
The final recipe from Doodle’s birthday party!
My deviled eggs are really very basic – and that’s the way we like them. None of us are fans of “stuff” in our deviled eggs — no pickle relish, no horseradish, no diced onion — although I’ve tasted perfectly fine eggs with those things added, they aren’t “deviled eggs” to our family. Of course, if your tastes are different than ours, feel free to stir in some relish or whatever. Or share your recipe with me and try to change my mind. 
Deviled Eggs
 Continue reading Deviled Eggs Recipe]
Yesterday, I told you how to keep guacamole from turning brown, so today I thought I’d share how I make guacamole.
Guacamole
Guacamole
2 avocados
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/4 cup salsa
1 small tomato, seeded and finely diced (optional)
Peel and seed the avocados. Mash them in a bowl – use your potato masher, or a fork. Add the salt, lime juice, and salsa, and mash a little more. Don’t mash it until it’s uniform, though – you want some small chunks. Stir in the tomatoes, if you’re using them.
Servings: 8
Nutrition Facts
Nutrition (per serving): 77
[Continue reading Guacamole Recipe]
It’s been a crazy busy week so far this week! Sunday was Doodle’s actual birthday. The kids spent the day with their dad, since it was Father’s Day, too, and came home for dinner. In our family, the birthday kid gets to pick what they want for dinner, and Doodle picked Chicken with Shallots and Buttered Noodles. It was tasty!
Today, we had a field trip with our homeschool group. It was a walking tour of our downtown. It was really interesting, and fun, too. If you live in a city, I highly recommend calling your city’s historic society and seeing if
[Continue reading Green Chile Roll-ups (or Pinwheels, or Rollers, or Whatever) Recipe]
I frequently make these for our “Finger Food Buffet” on Christmas Day, and sometimes for parties (whether that’s a party I throw, or a potluck party I’m attending). They are super easy, and super tasty.
This time, for my daughter’s birthday party, I used Neufchâtel cheese, to make a small dent in the calories. I didn’t notice any difference at all in the flavor. Use what works for you, though!
Roast beef, basil, and horseradish cream cheese pinwheels
Roast Beef, Basil, and Cream Cheese Pinwheels
1 8-ounce package Neufchatel, brought to room temperature
2 tablespoons
[Continue reading Roast Beef, Basil, and Cream Cheese Roll-ups (or Pinwheels, or Rollers, or Whatever) Recipe]
For the last few weeks, my grocery stores have had beautiful artichokes on display. Knowing that their best season (and their best price) is going to come to an end soon, I decided to pick a few up the other day.
Why did I wait so long? Well, I usually dip my artichoke leaves in melted butter — and I’m trying to lose weight. So I decided to create a low-fat and low-calorie dipping sauce, so I could enjoy one of my favorite veggies while it’s so plentiful and cheap. Using in-season produce and pantry items makes me (and my wallet) happy.
I
[Continue reading Fat-free and Super Low Calorie Roasted Garlic Dip Recipe]
Our homeschool group has a monthly board game get-together for the kids who are age 10 and up. It’s usually on a Friday evening, but this month, it was on a Saturday afternoon. The mom who hosts served pizza. There were also some snacks that people brought (my daughter made snickerdoodles to share). When we got home, my kids weren’t very hungry, so I thought it was a great time to experiment with something I wanted to try, without having to worry too much if the kids liked it.
When I was in my 20s, I loved tabbouleh. It was inexpensive to
[Continue reading Quinoa Tabbouleh Recipe]
This is the easiest reciep ever. And it’s just incredibly flavorful, and it’s gorgeous – a rich orange-y red and velvety.
Roasted Red Pepper Dip
You need:
Two 10-oz. jars of roasted red peppers
A couple teaspoons olive oil (optional)
Here’s all there is to it:
Drain the peppers and whiz them in the food processor until it makes a smooth sauce. Dip a finger in (with the processor OFF, of course. Heh.) and taste it. If it doesn’t feel velvety enough, drizzle in a little olive oil. If it doesn’t taste salty enough, add a little salt. (Sorry to be a little vague on these last
[Continue reading Roasted Red Pepper Dip Recipe]
I wanted to serve pita chips with the roasted red pepper dip, but the store-bought ones were exhorbitant! We’re talking almost $4 for a 6-ounce bag. So I bought two 12-ounce packages of pitas for $1.53 each and made my own chips.
 I just stacked one package of pitas and cut them in half, and then in half again, then twice more across, so that each pita made eight chips. Like this:  Then I scattered them on a baking sheet (I didn’t grease it
[Continue reading Pita Chips Recipe]
Bruschetta
Baguette
One clove of garlic
Olive oil
Slice the bread into 1/2″ slices and toast. We tried toasting them on the grill, and unless you are a grill expert, I suggest using an oven. After they are toasted, cut the garlic clove in half and rub the cut edge on the toast, and then drizzle the toast with olive oil. You can serve them plain, or top them. If you aren’t going to serve them immediately, though, I suggest setting out a tray of the bruschetta with bowls of the toppings, or else they will get soggy.
Cannellini Bruschetta Topping
Two cans of cannellini, drained and
[Continue reading Bruschetta Two Ways – Recipes]
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July 29th, 2010 | 
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