One of my many hobbies includes playing the piano. I frequently have the opportunity to play at my church (love it!). The evenings when I go to music rehearsal are a little more rushed, and I like to have dinner ideas that are fast and require minimal cleanup for those kinds of days.
I’m sure many of you can relate. 🙂 Sometimes you just need something simple!
This broiled One-Pan Salmon and Asparagus dinner fits that description. From start to finish, this tasty meal is ready in 15 minutes, and there is very little cleanup afterward.
I had never seen so much water until I moved to Florida.
Oceans, springs, lakes, ponds…
You guys. These pancakes.
There are no words.
About five minutes away from our house, there is a little Chinese restaurant. Every once in awhile Casey and I will grab takeout. I don’t hesitate with my order, because I get the same thing every time. 🙂
My favorite is the General Tso’s Chicken. Yum!
However, as much as it makes me happy, the fact that it’s fried and high in sodium makes me sad, because that means eating it often wouldn’t really be the best decision.
So, I got to thinking, why not try it myself at home?
These cheese-filled hash browns are per request of my husband, Casey. He is often quite helpful in critiquing recipes and throwing out suggestions for new things to try.
Honestly, I don’t know that I would have thought of Gouda-Stuffed Hash Browns on my own. I guess they’re more his thing than mine. 🙂 So, you all can thank him for this tasty breakfast (or any time) side dish.
A couple of days ago, my in-laws (very cool in-laws by the way) came to our house briefly to drop something off. I was in the middle of making chocolate muffins and the kitchen was a huge mess.
We’re talking, bowls, ingredients, and chocolate everywhere.
My mother-in-law remarked, “Wow. This looks like the kitchen of a mad scientist.”
Baked fries don’t last long at our house, especially these yummy two-tone fries! Although, there has been one humorous exception to that rule.
About a week ago, I had planned to make some of these fries for dinner and was running late. As I was tossing the potatoes with the seasonings, I failed to notice that I had grabbed cayenne pepper instead of paprika.
And, guess what, I put two whole teaspoons.
While the main focus of my blog is sharing my cooking and baking adventures and recipes, I want to share little bits of my life here and there as well. After all, it is a person behind these recipes, not a robot. 🙂
So, here is this week’s snippet.
Ever have a day when you head to the kitchen intending to make one thing and come out with something completely different? This dessert is the result of one of those kinds of days for me. Cookies were on the brain, but I got to thinking about summer and blueberries and instead I ended up with…
Oatmeal Cookie Blueberry Bars! Yay!
Earlier this week I shared this delicious Butternut Squash Spice Bread.
Well, now I’m sharing another butternut squash recipe, for two reasons. First, because butternut squash is just so good! Second, when you prepare one of those big squashes for one recipe, you usually have some squash left over (yay)!
This simple-to-make Baked Butternut Squash is a great way to use it.