Juicy chicken leg quarters with crispy skin, sweet black raspberry glaze and a little kick. Black Raspberry Glazed Chicken Legs are great served hot, or chilled for picnics.
You know a recipe is a keeper when you start cooking it and people appear over your shoulder saying, “oh my God.” I don’t know why I haven’t posted this recipe before, but it would be a crime to keep it to myself any longer. It’s delicious, easy, fast and people will ask you for the recipe.
A fresh and simple pasta in a light tomato sauce with garlic, kalamata olives and cannellini beans. A true 20-minute meal made with pantry staples, and you can customize it based on what you have.
This dessert dip is a tangy twist on classic key lime pie with a buttery graham cracker crumble topping. Easier than pie.
Rich, creamy spinach artichoke dip packed with cheese, Greek yogurt, savory spinach, nutty artichokes, zesty garlic and a kick of smoked paprika.
Steel-cut oats, overripe bananas and walnuts come together for a healthy, hearty breakfast that tastes like it just came out of grandma’s oven.
You know what I get really mad at myself for doing? Wasting bananas. There are so many things you can do with them, there’s basically no reason they should hit the trash… except bananas are one of those foods that you either want all the time or not at all.
A fresh, satisfying salad with savory flat-iron steak, sweet corn and tangy chimichurri vinaigrette.
Salad. I know.
“Salad,” you’re thinking, “is what I eat when I’m trying to feel healthy.” The days are getting shorter, your workday is *feeling* longer, and maybe you’re just not about trying to sink your teeth into a spa menu right now.
Sitting in a cafe by myself, working away at my laptop, is exactly what I’ve been daydreaming about for months. But now that I’m here, focus escapes me—or at least focus on what I’m supposed to be doing. I can’t stop opening my phone. `
How crazy is it that spring is already here? It’s pretty cool outside here, but feelings of newness and invigoration are undeniable for me. Flowers are blooming… okay, they mostly bloomed in the 75º February weather and froze over in March. Regardless, spring is about new beginnings and new life…
This is actually my second food-related place of residence on the internet. You may have seen my first blog, “Recipe Repository” on Tumblr. To be honest, that blog was just a placeholder to post some recipes and musings while I built this. It’s taken a little longer than I had hoped, but I’m super excited it’s finally up and running!