This time of year, I tend to get in a bit of a winter food rut. I do love the comforting casseroles, soups, and stews, but after a while, I hit my limit. I can always tell when I’m starting to get antsy for spring and summer foods because I start to crave summery fruits…
I don’t make fish nearly as often as I should. It’s mostly due to the fact that I’m pretty picky about what seafood I will eat… And, I’m even pickier about what seafood I will cook.
I usually stick to pretty basic recipes when it comes to fish… I’m always afraid I won’t cook it right or that it will be too fishy, so I tend to keep it simple. A few weeks ago, I was inspired to try making salmon for the first time. I ended up making a version of this recipe… My husband thought it was great, but I couldn’t eat it. There’s something about knowing that there’s skin on the bottom of my fish that renders it completely inedible to me. Plus, I wasn’t thrilled about the taste. I gave it a fair chance, but it wasn’t my thing.
Everyone loves blueberry pancakes, right? At first bite, these pancakes will satisfy any blueberry pancake craving. But, then you hit a little pocket of warm, creamy ricotta cheese with a hint of honey and orange, and you know that these are not your ordinary blueberry pancakes! For the past few days, I have been dreaming…
Last Thursday, we had a friend over for dinner and a movie. She offered to bring Texas Caviar as an appetizer, so I thought it would be good to make a Tex-Mex themed dinner. I made steak fajitas on the grill (no surprise there) with all of the usual accessories – sour cream, guacamole, salsa,…
