Delicious Food

April 22, 2017

Cheesy Bruschetta Chicken Cutlets

Cheesy Bruschetta Chicken Cutlets

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking.

Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

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April 22, 2017

Cheesy Bruschetta Chicken Cutlets

Cheesy Bruschetta Chicken Cutlets

This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking.

Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes!

Continue reading "Cheesy Bruschetta Chicken Cutlets" »

April 19, 2017

Salmon Avocado Poke Bowl

Salmon Avocado Poke Bowl

The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money’s worth, which meant seafood and sashimi. Of course, I didn’t particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice.

It wasn’t until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish!

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April 19, 2017

Salmon Avocado Poke Bowl

Salmon Avocado Poke Bowl

The first time I ever ate raw fish was when I was about ten or eleven years old. I was at a Japanese buffet, and my mother told me to eat only the expensive foods so we would get our money’s worth, which meant seafood and sashimi. Of course, I didn’t particularly enjoy raw fish, but being the dutiful daughter, I heeded her advice.

It wasn’t until I started eating poke bowls a few years ago that I warmed up to the idea of dishes with raw fish!

Continue reading "Salmon Avocado Poke Bowl" »

April 17, 2017

Baked Eggs and Ham

Baked Eggs and Ham

Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much fun to eat.

Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast!

Continue reading "Baked Eggs and Ham" »

April 17, 2017

Baked Eggs and Ham

Baked Eggs and Ham

Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much fun to eat.

Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast!

Continue reading "Baked Eggs and Ham" »

April 17, 2017

Baked Eggs and Ham

Baked Eggs and Ham

Drop an egg into a skillet with butter and you get, well, a fried egg. But slip that same egg into a buttered ramekin and let it cook gently in the oven, and you get something entirely different: a soft, spoonable custard that’s so much fun to eat.

Add some ham, a spoonful of tomatoes, and a side of toast, and this makes a perfect breakfast!

Continue reading "Baked Eggs and Ham" »

April 15, 2017

Rhubarb Fool

Easy Rhubarb Fool

There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!

This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.

I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party!

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April 15, 2017

Rhubarb Fool

Easy Rhubarb Fool

There’s no fool like a rhubarb fool, and now is the time for it. The arrival of rhubarb in the market always cheers me. Spring is here!

This British dessert goes way back — we’re talking about a few hundred years — and it was originally made with custard and pureed fruits, most notably gooseberries.

I’ve lightened it up with whipped cream instead of the custard and swapped the gooseberries for seasonal rhubarb. It’s an easy-peasy dessert for a weeknight dinner or a spring party!

Continue reading "Rhubarb Fool" »

April 14, 2017

Creamy Asparagus Soup

Creamy Asparagus Soup

When spring arrives and asparagus are in season, they are hard to resist, right? Those green soldiers salute us as we enter the produce section of the market, challenging us to make good use of them while we can!

Here is a fresh and easy asparagus soup that makes delicious use of our seasonal asparagus. The base is just onions, a little garlic, lots of chopped asparagus, broth (either chicken or veg), and chopped fresh parsley.

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April 13, 2017

Hot Cross Buns

Hot Cross Buns

Have you ever made hot cross buns?

They’re an Easter tradition, a soft, slightly sweet, spiced yeast roll speckled with currants and often candied citron.

They’re marked with a cross on top (hence the name), signifying a crucifix, and are typically served on Good Friday, the Friday before Easter Sunday.

Hot cross buns are a rather old English tradition, dating back to the Saxons who marked buns with a cross in honor of the goddess Eostre, the goddess of light, whose day of celebration eventually became Easter.

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April 12, 2017

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

Whenever I’m in the mood to give oven-roasted asparagus a little pizzazz – for Easter brunch or Mother’s Day, for instance — I wrap thin slices of prosciutto around the asparagus spears. This is such an easy way to make the roasted asparagus look fancy!

I also love how the salty flavors of the prosciutto complement the subtly sweet flavor of roasted asparagus.

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