Tuesday, September 29, 2015
Fall has arrived...and so has the season of soup!
It is so comforting to be able to come home after a long, cold day and wrap yourself up in your softest, cozy blanket and sink yourself into your plush couch and enjoy a large bowl of warm soup. And it doesn’t get much better than having dinner basically ready and waiting for you when you get home.
Who doesn’t love a good slow cooker dish? This soup is amazingly easy, it’s incredibly delicious and hearty and it’s perfectly cheesy. This is definitely a new slow cooker favorite for me. Enjoy!
3 hrs to cook • Serves 6
Wednesday, September 23, 2015
Parsley Pesto Pasta with Blistered Tomatoes
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
- Serves: 5
For the Parsley Pesto
- 1 bunch Italian (flat leaf) parsley
- ½ cup grated Parmesan
- 2 cloves garlic
- ¼ tsp salt
- 1 fresh lemon
- 6 Tbsp olive oil
For the Blistered Tomatoes
- 1 Tbsp olive oil
- 2 pints cherry tomatoes
- salt & pepper to taste
- 1 lb. pasta (any shape)
- 5 Fried eggs (optional)
- Rinse the parsley and drain well. Pull the leaves from the stems and place them in a food processor with the Parmesan, garlic, salt, zest and juice from half the lemon (about 2 Tbsp juice). Pulse the ingredients until they are finely chopped. Slowly add the olive oil through the spout while the processor is running until a smooth paste forms. Set the pesto aside.
- Heat a large skillet over medium flame. Add one tablespoon olive oil, then tilt the skillet to coat the surface. Add the tomatoes and cook 7-10 minutes, stirring occasionally. Avoid stirring the tomatoes too often to allow them time to blister on the hot skillet. As they cook the skins will burst and the tomatoes will release juice, which will thicken into a semi-sweet glaze. Season with salt and pepper to taste.
- Bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water according to the package directions, or until al dente. Reserve a small amount of the starchy cooking water, then drain the pasta in a colander. Allow the pasta to cool slightly, then return it to the pot (with the heat turned off). Add the pesto, then toss to coat. If the pasta is too dry or clumps, sprinkle a little of the reserved cooking water on top to loosen.
- Divide the pasta among five bowls, top with a scoop of the blistered cherry tomatoes, scraping up some of the sweet glaze from the skillet as well. Top each bowl with a fried egg, if desired.
Monday, September 21, 2015
Snickerdoodle Mug Cake
How many times have you had a sugar craving, only to discover that there aren't any cookies or cupcake or even a candy bar in the house?
Now that’s not always a bad thing, mind you…sometimes the only thing that prevents me from ingesting too much sugar is the fact that I made a point not to buy or make sweets in the first place.
But other times, IneedsomethingsweetandIneeditrightNOW! And in those instances, spending a few minutes throwing together a microwave mug cake seems a bit more refined than scarfing chocolate chips straight out of the bag.
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