I love recipes like this. Why? Well, for a fraction of the cost of going out to eat and ordering something similar, I was able to whip this dish together in no time flat in my own kitchen. In fact, one plate of this in a restaurant would probably cost the same as all of the ingredients together for four portions at home. It was delicious, and beautifully light and fresh on the plate. Plus, it was done in a flash. The entire meal took less than 30 minutes to get from fridge to table. I loved every little morsel of it!
Looking for a special treat to share with your little bunnies this weekend? These may just be the perfect thing, and the little bunnies can even help make them, which makes them even better.
These little eggs kind of remind me of a Watchamacallit bar. Remember those? They were one of my favorite candy bars as a kid, so it may be why I was drawn to these guys in the first place. They have this crispy, crunchy, chewy, peanut-buttery center drenched in just the right amount of chocolate.
In our house, special holidays deserve a special breakfast, and Easter is one of those days. I don’t like to spend my Easter morning running around the kitchen, though. I’d rather spend that special time soaking in the memories with my family (and quite possibly, swiping chocolate eggs out of my daughters’ Easter baskets…but you didn’t hear that from me.)
Make ahead breakfasts make my holidays a lot less stressful, and this latest one I’ve concocted is perfect for springtime. Speckled with spring colors, and light, fresh flavors, this breakfast turned out to be just what the Easter Bunny ordered.
Ooooh, I loved this soup.
This is one of those recipes that I really enjoyed while we were eating it for dinner, but I’ve kept thinking about it since we had it. It’s stuck with me. Actually, what’s stuck with me more than anything are the wonderful little garlic-chicken meatballs that float around this perfectly Springy soup. Just knowing that I get to write about them today is making me wish I had some leftovers to munch on.
With that, let’s get this Spring soup party started!
I made this Primavera dish to usher in the springtime. After all, the birds were tweeting, the sun was shining on my girls as they laughed and played outside with their friends, and all was right with the springtime world as I threw together this dinner last week. It was the perfect spring afternoon.
Fast forward to today, and I’d love a little of that sunshine. What a crummy day! It’s pouring here. Not just a picturesque spring rain shower, either. We’re talking downright miserable, muddy puddles, road flooding, lightning strikes, gloomy-gray pouring here. All day. My backyard is a swamp, and I’m pretty sure I just saw an ark float down my street.
Ooooh! It’s Spring! I think it’s really here this time! The birds are chirping, the grass is greening up, and the sun is warm and delicious, and we’re all ready to soak it up.
Warmer days mean lighter, super fresh meals to me, and this meal was the perfect start to our first warm week in a long time.
Last week, we were so excited that my cousin, Jessica, was able to come and visit us for a few days! Jessica is a superstar HR manager by day, and by night she loves to cook and share her recipes on her own food blog, Sassy Southern Yankee. She had a conference she needed to attend that was practically in our backyard, so we served as home base during the week. Prior to Jess’ visit, I made sure to ask her if she had any food allergies or food dislikes so I could make sure to plan appropriately. I knew that Jess had been gluten-free for a while, but it was then when I learned that she’d been recently diagnosed with a wheat allergy.
One of the biggest advantages for us in moving to Indianapolis last summer, was that we’d be MUCH closer to family. Before our move here, we were never closer than a ten-hour drive, anywhere we lived over the years. We got to spend time with family a few times a year, and it seemed that every time I saw my nieces and nephews, they’d grown another foot. Now, we get to see everyone much more often! (Although, the kids still seem to be growing at an alarming rate…I’m talking to you, Connor.) It’s really special, and we truly appreciate it after being away for so long.
This is a sponsored post written by me on behalf of Pompeian.
I’m a bit of an olive oil junkie. I think it would be a pretty safe bet to assume that the vast majority of the recipes on Chew Nibble Nosh use olive oil in some capacity. It’s my go-to cooking-drizzling-finishing oil in most cases. Olive oils, like wines, can taste vastly different depending on how the olives were pressed, which kinds of olives were used, and when they were harvested. So, when Pompeian asked me to check out their new Varietals Collection of specialty olive oils, I jumped at the chance!
One of my favorite dishes in a Mexican restaurant is a plate of chicken enchiladas with a tangy green sauce, so when I ran across this recipe in my most recent issue of Cooking Light magazine, I knew I had to try it. I’m all for twists on a classic, and this was just that. I’m also all for tasty-yet-healthier versions of some of the not-so-healthy foods I enjoy. Plus, it’s a great family friendly dinner for a weeknight. It really was a win-win-win situation, as far as I was concerned.