In the middle of winter I found myself missing summer sweet tomatoes. Maybe because I just (finally) cleaned out my garden plot or maybe because I’m getting excited for my new, larger plot; either way, it was tomato time. I was also in the market for a fresh appetizer to bring to a gluten-free, vegetarian friend’s party and these hit the spot. These tasty bites made for a nice addition to the night that everyone could enjoy and were very easy to make.
I had a great neighbor growing up named Pinky. She was the mother to seven and a smart, crafty Irishwoman to boot. While she did work hard (did I mention she was the mother to SEVEN kids?!) she was also very good at avoiding unnecessary work and sneaking in some time for herself. Once the kids were old enough, she would send them to school and hit the golf course with her ladies, usually arriving home just before her husband returned home from work. Not wanting him to catch on to her golfing, Pinky would put as many large pots as possible on the stove and boil water inside of them so that when her husband got home he would see all the boiling pots and Pinky would exclaim “Oh! How hard I’ve been working cooking dinner!”.
So what does Pinky the crafty Irishwoman have to do with tacos? Pinky had mastered a very specific skill that enabled her to golf with friends and make dinner for 9 people all while taking it relatively easy, Pinky was a master of making it look hard. These tacos fit that same bill; they taste great, look great and make it seem like you’ve been slaving over dinner, but these are so incredibly easy that you can make them in 15 minutes. These are my go-to on a long day, whether I’ve been working late or, like Pinky, playing late, these tacos are a sure hit. Enjoy!
Happy holidays MKHB readers! I hope you and yours had a wonderful time celebrating and relaxing together. We were particularly blessed this year as this was our first holiday season as a married couple and we got to spend the Thanksgiving holiday with two sets of family and Christmas with my mom. We feasted, relaxed, spent time with friends old and new, and did our best to slow it down and enjoy our time together. Take a peek at our gluten-free Thanksgiving dinner; I hope these recipes inspire you for next year or maybe that parts of it will encourage you to invite your friends and family over for a nice dinner and some time together. Just remember, that it’s not what’s on your table that counts but who is sitting around it with you.
Life Pro Tip: never underestimate the power of cheese. I made this for a group of friends last year and thought, “Oh they won’t like it, it’s just a bit of cheese”…well, I was dead wrong. The brie got munched in about a total of 5 moments despite any technical difficulties getting the oozy cheese actually in your mouth rather than on your shirt. This recipe comes with a total of three ingredients, is ready in about 15 whole minutes and is guaranteed to bring folks flocking.
As football season begins, I wanted to share one of my favorite tailgating sweets, fudgy brownies! These brownies have a crunchy layer of chocolate on top and a rich, ooey-gooey interior. I made these last year for our Super Bowl party; and while they may not have helped the Broncos win, they sure made for some yummy munching.
I would love to tell you that this was a wildly difficult recipe requiring years of training and recipe perfection, but really, this dish is so simple I almost didn’t put it on the blog. Almost…Then I did some reflection and realized that a simple recipe can be delicious, welcome on a busy night, and, like these gorgeous roasted beets, quite beautiful.
This dish contains some of my favorite foods and great Asian flavors, spicy and sweet chili sauce and salty plump eggplant. Simple to put together, this dish shows off the colors and textures of the food and the heat and the sweet bring a bright pop of flavor for a great weeknight supper.
The first harvest from my garden is in! I’ve planted a whole mess of veggies and just yesterday I finally got to harvest some of them. Thanks to our wacky wet spring here in Colorado, some of the plants have had explosive overnight growth and some have just exploded…specifically, my carrots. When carrots get too much water (as we definitely have had due to the rain) they split down the center. Still perfectly delicious but not so pretty. So, what’s a girl to do with split carrots, loads of fresh herbs and some local Colorado beef? Make a bolognese!