Fruits of the sea in a bowl! Scallops, mussels, shrimp and clams!
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This cod linguine packs all the flavour of the ancient dish that inspired it, and can be prepared in 30 minutes or less. Capers and anchovies shine alongside honey and balsamic, and plenty of herbs add depth to this recipe. Cod provides essential B vitamins, is an excellent source of protein, and contains potassium and healthy omega-3 fatty acids. This meal quickly comes together for a delicious, healthy weeknight dinner that’s more soFISHticated than your typical pasta dish. <br /> <br />The recipe can be found here - http://www.mynutricounter.com/cod-linguine/
This quick and simple clam sauce is an inexpensive, easy to make, sauce that goes over any kind of pasta. My fav is linguine, but pair with your fav and enjoy! Several weeks ago, my hubby came home from work and said he was in the mood to try a few new dinner dishes. I...Read More
Print Recipe Jump to Recipe Josh and I have fallen into a very gluttonous, strenuous, and exhausting Sunday night routine. It goes something like this: Dinner. Game of Thrones. Ice cream (two types). Mad Men. Quick shower. Girls. Sometimes we end up staying up later than we did on Friday or Saturday night, which is... Continue Reading about Linguine with Asparagus, Peas, and Arugula
This is a delicious and savory breakfast casserole starring Stacy’s chips. It has a bready pita chip base, mushrooms mixed with the chunks of melted cream cheese, and bacon. This one’s a keeper for me.
These eggs are my go-to dish on mornings when the hunger hits me hard around 9 am—when I’ve been up since five and haven’t eaten. When a doughnut or a Ding Dong just won’t cut it. And the best thing is, they take about five minutes to whip up.
Unless you’ve visited or lived in the Southwest, you probably haven’t heard of Migas, a delightfully flavorful scrambled egg dish made fabulous with the addition of bell peppers, jalapenos, onions, cheese, and—the best part—fried, chopped corn tortillas.
Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. I use sour cream instead of cream or half and half—I like the “noodle kugel” quality of the finished dish, (I should have been Jewish, I love kugel so much.) and I love the smell of lemon and garlic emanating from the oven.
