Substitute fresh summer zucchini for lasagna noodles and turn your standard lasagna recipe into a delicious, gluten free meal! This Easy Zucchini Skillet Lasagna is the perfect weeknight dinner!
This summer’s weather has been absolutely amazing for my garden. I have had an abundance of tomatoes, summer squash, and cucumbers so far and much more coming. With all of the recipes coming up with zucchini and tomatoes, I may have to give them each their own week on the blog!
Gardening is one of my favorite activities. I’m still a beginner and learning all of the ins and outs of it but I’m having fun and enjoying eating the results. I really started gardening in containers on my balcony a few years back. I wanted fresh veggies on hand and love starting something from essentially nothing and having tangible results. I have since progressed from a garden plot to a full garden. Now don’t get me wrong, it’s not easy work when you get to the point where you have a bigger garden. I probably took on more than I should have and may scale down next year.
In the height of summer and blackberry season, there’s nothing better than a blackberry cobbler. This Easy Skillet Blackberry Cobbler has fresh blackberries and shortcake biscuits that create a delicious summer dessert.
I’ve been waiting for blackberry season for months. I couldn’t wait for them to be here. See, I froze some blackberries so I would have some in the off-season but didn’t save back nearly enough. And, honestly, although they were great, eating fresh berries right off the vine is where it’s at. Essential summer right there.
These Garlic, Tomato and Basil Goat Cheese Crostini is easy to make, ready in under 20 minutes, and is essential summer food.
One of the best parts of summer is the fresh produce. I personally am lucky enough to have a garden so I can walk outside and grab ripe tomatoes, fresh radishes, green beans, zucchini, etc.
But, I love a good farmer’s market. Local farmers are growing amazing food and they are often doing it organically and GMO-free. Plus, it feels good to support local businesses growing food right and putting local people to work. Even though I have a bigger garden, I can’t grow everything. Sometimes certain crops just don’t work out. So, for me having a garden and visiting local farmer’s markets is how I can eat healthy, local, in-season produce.
Speaking of in-season, tomatoes are here! Is there anything better than in-season tomatoes? I’m pretty sure there isn’t. This year’s weather has been cooperative which means, I may get to actually can tomatoes and salsa but still, nothing beats a fresh tomato. Add a little salt and pepper to it and that’s all I really need.
Steeping ice cream to make exciting new flavors is fun. Homemade Bubblegum Ice Cream is so easy to make and absolutely delicious. Your party guests or family will love every bit of this ice cream!
I absolutely love birthdays. It’s a chance to celebrate another year of your loved one or friend. One of things I’ve really got into doing lately is making a special treat for birthdays. I like to take birthday girl and guy’s favorite flavors and come up with a dessert. Well, lucky you, my 8 year old niece loves bubble gum. I mean seriously loves gum. So I thought that it would be super fun to make a bubblegum ice cream for her birthday party.
Having never made a candy based ice cream before, I sought advice from a chef friend who has a lot of ice cream experience. Turns out, its pretty simple. The bubble gum actually mostly melts into the base. But, what doesn’t melt, is simply strained out. The same goes with candy. You can steep any candy you want–licorice or jolly ranchers–whatever you can think of. Now, I can’t promise you that it will taste good but I bet at least those two candy based ice creams would be delicious!
Rosemary Garlic Stuffed Soft Pretzels are filled with gooey mozzarella cheese, full of flavor, easy to make and will impress your dinner guests. They are so delicious that you might want to double the recipe!
Since starting my herb garden, I’ve found myself experimenting with more herbs. I usually have some type of herb garden every year but this year is by far the biggest. The best part is that I planned ahead and put them all in pots so that I can keep them going year round. I’ve got a lamp ready to go for the cold midwestern months for the first time ever so cross your fingers that I can make it happen!
Usually when I experiment with soft pretzels, it’s all about paring them with an amazing dip. However, when I go to one of my favorite restaurants in Chicago, I’m always drawn to the cheese stuffed soft pretzels–mostly after a few drinks (ha!). If you can’t tell by the number of soft pretzel recipes on this blog, I LOVE soft pretzels. So much carb-ey goodness.
This thin crust pizza is topped with pesto, artichokes, creamy goat cheese and chicken. It’s the perfect pizza for dinner al fresco with a glass of wine. You will love it!
The inspiration for this pizza came from a recent night out at a wine bar. It was a beautiful evening to sit outside with a bottle of wine (ok, there may have been two bottles), eating delicious pizza and catching up with some friends. We easily ate the whole thing. The original pizza had olives and pine nuts and was vegetarian.
I loved the original pizza so much that I decided to recreate it at home. The pizza has this light but rich flavor that I absolutely love. It isn’t covered in cheese like traditional pizza but the goat cheese gives you plenty of cheesy goodness. Now, if you don’t like goat cheese, you can swap it out for feta cheese but it won’t be as creamy. Still delicious but the texture and the taste will be different.
These Turtle Cupcakes are absolutely delicious. The chocolate cake is light and moist and the salted caramel buttercream is rich and so unbelievably delicious. Top it with toasted pecans, caramel and chocolate for the ultimate turtle dessert!
I love birthdays. Like, really love them. Not to get too philosophical or anything but why wouldn’t we want to celebrate another year of a friend/family/loved one’s time on this earth?
Birthdays deserve balloons, flowers, cake, and being surrounded by the people you care about doing the stuff you love to do. I love making birthday cakes/cupcakes for people. I mean I love to feed people in general but birthday cakes make people feel special (and they are so why not make them feel that way!?).
Homemade Everything Soft Pretzels are absolutely delicious and pretty easy to make. The everything spice on these soft pretzels paired with this creamy pretzel cheese dip is so dang good that you think they came from the bar.
One of my favorite party foods to bring is soft pretzels. They are impressive and actually not hard to make at all. I started off just making basic pretzels with mustard or a cheese dip but in the last year I’ve really started to experiment with them like these Jumbo Cheddar Cheese Soft Pretzel Bombs. I also make some mean cinnamon sugar soft pretzels bites with a vanilla icing dip. I’ll share that recipe with you in the fall! MMMM….I’m getting hungry for pretzels again.
Don’t get scared away by the number of steps that are involved. The steps look like a lot but they really aren’t. Most of the time spent is waiting for the dough to rise. And, the time spent is so worth it. They are so delicious.
These Honey Chili Lime Shrimp Tostadas are absolutely delicious with pineapple salsa, crumbled queso cheese and healthy baked tostadas. They are super easy to make and the perfect weeknight gluten free dinner.
Shrimp is one of my favorite things to cook. Mostly because I am typically just cooking for myself or maybe one extra person, and really I’m kind of lazy and don’t want to cook for an hour for myself on a weeknight.
So, long the way, I have created my own special dressed up weeknight meals. I’ve realized a lot of them are shrimp…and on a side note I’ve been working on changing that up a bit. The thing is thought shrimp is SO EASY to cook. Throw together some sauce, veggies, and a tortilla—and dinner is served.
These honey chili lime shrimp tostadas are one of my go-to recipes. They take under 30 minutes to make and are super tasty. The shrimp has a sweet spice to it paired with the pineapple salsa. The tortillas are baked instead of fried. There’s a bit of cheese and some beans there too. They actually taste like an indulgent meal when in fact they are pretty low in calories. Plus, the corn tortillas and the marinade are both gluten free so my body thanks me.
This Asparagus, Leek, Tomato and Goat Cheese Frittata is the perfect weekend brunch meal. With fresh, in-season spring vegetables, this dish delivers a tasty meal that’s also low-carb and gluten-free.
Have you ever eaten a frittata like cake before? Well, if the answer is no, get to your kitchen right now and make this Asparagus, Leek, Tomato and Goat Cheese Frittata. I would never imagine in a million years that I would be so satisfied by eggs, vegetables and just a small bit of cheese. But, I kept going back for more. Like, more than I want to admit. I just kept slicing off just a little more…like you do a really good cake.
I absolutely love making easy meals that look super fancy. This frittata is a one-skillet pan recipe, takes under 30 minutes to make, and is incredibly delicious. What’s also great about this frittata in particular is that it’s really healthy and helps us get in those daily vegetable servings.