A Life in Food
Steak sizzling away on a hot grill is my kryptonite. It will (and has) stopped me dead in my tracks, prompting me to fill my nostrils with that delicious aroma. Brush on a simple espresso and bourbon glaze and you have just upped your grill game exponentially.
…
Welcome Back to Dinner Divas! We have another amazing week of recipes to share with all of you! The weather here has flipped a switch and it is getting hot. We’re already experiencing 90+ degree days, so I’m looking forward to lighter fare and refreshing beverages! Have a wonderful weekend and make it a delicious day!
This comforting meal is exactly what I’d want to eat while snuggled up on the couch with a movie! It looks so good, and has everything I love! Gnocchi with Chicken Sausage, Brussels Sprouts and Apples from Girl in the Little Red Kitchen
Meatless meals don’t have to be boring! This Asparagus Carbonara with Horseradish Breadcrumbs from The Wimpy Vegetarian looks absolutely delicious! Asparagus is in season now, so it’s the perfect time to make it!
Chicken with Mushrooms and Thyme from Pastry Chef Online is one of my favorites! I make something similar at least once a month here! It’s incredibly delicious and it delivers big flavor without demanding lots of time and effort. That’s a midweek win!
I have a meatless meal offering this week – my Soba Noodles with Stir-Fried Vegetables. So good, you honestly won’t miss the meat. If you have a carnivore in your house that just can’t live without it, shrimp or chicken works beautifully here. I’ve even done it with beef or pork. This is a solid recipe with lots of room for variations.
This Spring Vegetable Tart from Comfortable Domestic would make a wonderful light dinner or a brilliant brunch. Cooking for Mom next weekend? I think you found your recipe.
This Spicy Succotash with Bacon and Fava Beans would go perfectly with the Chicken on Wednesday.
These Lemon Blueberry Scones from The Chef Next Door could be dessert, afternoon snack, breakfast, etc. I don’t care when you give them to me as long as I get to eat them.
Thank you for joining Dinner Divas! We look forward to helping you plan your weekly menus and hope that it makes life easier, one meal at a time!
Brought to you by:
My banana pepper plants have been rather prolific and for this I am grateful. As most of you who are regular visitors to this little space already know, I went a little overboard in planting. I have a tendency to overdo things and this was no exception.
Spending so many years living in an apartment with zero outdoor space, I may have gone a little crazy when I realized that I could grow some of my own food. This had been a goal of mine for a very long time (growing food, not going crazy… that ship has sailed).
I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you.
The very first time I had a banana pepper was on a pizza, my Freshman year in college. A small group of us had descended on the pizza place next to campus. We were there under the pretense of “studying” I’m sure. There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to “study”.
Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table and set it down in front of us, I noticed that it had peppers on it. Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting “are you nuts?!”.
…
If you are a tomato person, you will want to check back here from time to time and here’s why: I have an exploding tomato population. As someone said to me a few days ago, this is not a bad problem to have!
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes… Salsas, tomato tarts, tomato jam, tomato soup, etc.
Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won’t find that interesting. Recently, there was a discussion amongst a few of my foodie friends regarding the subject of “overdoing” food.
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift….