Imagine your favorite weekend farmers market. Think of all of the colorful, fresh produce, creamy cheeses and butters, warm baked goods, and local snacks and sweets that you can’t wait to add to your market basket. Pretty great, right? I absolutely love visiting our local markets in the summertime. And I think that knowing exactly where your food is coming from, whose garden it grew in, who baked the bread, or who churned the butter, is increasingly important in this day and age where the divide between where our food comes from and how it gets to our tables has grown steadily more difficult to track.
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Sorry, guys. I know I’ve been a little lax lately in sharing new recipes with you. Summer is TOUGH, though! I’d love to say our summer schedule is nothing but laziness, pool days, and endless time, but anyone with kids knows that it just isn’t. We’re having a great summer so far, but it’s keeping me on my toes, and unfortunately, not in the kitchen (or at the computer) as often as the obsessive-compulsive blogger part of me would like. I know you’re busy too, so I’m sure you understand. Don’t give up on me. I’m still here! Just making my way through the season.
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If you were to ask me what my all time favorite pasta sauce is, I would answer, without hesitation, that it is THIS Bolognese sauce. I posted that recipe a few years ago, and things haven’t changed. It’s still my all time favorite.
That said, it’s a time-consuming sauce. One that’s meant for a day when I have time to spend in the kitchen. On days when I don’t have time to spend in the kitchen, this lightened up, chicken-based Bolognese sauce is a fantastic alternative. It came together in minutes, and my family devoured it in just a few as well. It’s fresh and light, and great for a night when you’re craving comfort food, but not so much craving the work involved.
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After being married for close to nineteen years (next week!) to my husband, I’ve gotten to know him and his tastes pretty well. I have to admit, he’s very polite when it comes to dinner time. He never complains, even if what I’m serving for dinner isn’t exactly what he was in the mood for. It doesn’t matter if we’re having cereal or a four course meal, he’ll eat it with a smile on his face. Although, with the cereal, he probably sneaks back into the pantry after dinner. And he’s very patient as I snap picture after picture of dinner, trying to get the right shot, before serving it up. I know that’s not a common problem in most households, but in our house, it’s a “thing”. He’s a trooper, and always has been, even before I started this blogging gig.
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It’s berry season! Berries are officially my favorite dessert fruit, so when early summer rolls around and bright, beautiful, fresh berries are abundant, I stock up and start cooking. I ran across this super simple Raspberry Cream Tart from Midwest Living magazine, and I knew this was the perfect time to give it a try.
The dessert looks perfectly summery and elegant, but putting it together is a breeze, and it gets a little (delicious) help from a convenient grocery store staple…
Refrigerated Sugar Cookie Dough.
No crust muss and fuss, just a minute or so of pressing cookie dough into a tart pan, and you’re on your way.
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We’re in the home stretch! At the close of the school day tomorrow, it’s officially summer here in the Carlisle household. Every school year seems to fly by faster than the last, and this year, even the kids have noticed. It’s been a great year, and I’m having one of those Mommy moments as we finish things up. After tomorrow, my girls will officially be fifth and eighth graders. One will be on her way to her last year in elementary school, while the other will be moving into her last year of middle school. What was I thinking when I spaced my children out this way? This is too much parental emotion to take on in one year. I don’t feel fully prepared to have a high schooler yet. After all, I was changing her diapers and feeding her smashed peas just yesterday, it seems. And the youngest moving out of elementary school? Ugh…I’m not ready to throw my baby to the wolves quite yet.
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Well, this worked out nicely. I received my latest issue of Food Network Magazine
in the mail last week, and I opened it right up to this recipe. I made it, loved it, and now you get to have it. Let’s hear it for efficiency!
My family loved this simple take on traditional Chicken Parmesan. This is a one skillet dish, and with the added artichokes and chunky breadcrumbs, there’s really no need for pasta. It’s filling and hearty enough to go on its own. I paired it with a simple salad, and we were ready to go.
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I have notoriously bad luck with banana bread. Every time I try to bake a loaf, it’s either overbaked or raw in the middle. Despite that, I haven’t given up trying to make a decent loaf, and when I realized the bananas on our counter were brown and spotty, and wouldn’t be going anywhere, I decided I should give a new recipe a try.
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I know, I know. My Korean friends are probably rolling their eyes and looking at this like I’m crazy. But, hear me out.
May is what’s CRAZY. I have yet to talk to one parent of school aged children this month who isn’t completely bogged down with school projects, after school activities, end of the year recitals and concerts, class trips, sporting events, etc. etc. etc. May is just nuts.
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Back when my husband and I were first married, I remember buying a cookbook that boasted “Four Ingredient Meals”. I made a few things out of it, and then, somehow, the book disappeared. I either threw it away out of frustration or sold it in a garage sale. I honestly can’t remember. What I do remember is the recipes I made from that cookbook were all so horrible, it was almost comical.
THIS four ingredient entrée, however, is worth keeping. It’s so simple, coming together in minutes, and was really, really tasty.
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