The creative geniuses responsible for the scrumptious peanut butter flavors offered by Peanut Butter & Co. have my undying admiration and affection. Dark Chocolate Dreams. Mighty Maple. The Bee’s Knees. Cinnamon Raisin Swirl. Although all of the varieties are decadent, sweet, and downright delicious, my favorite pick from the peanut butter pantry is White Chocolate Wonderful. I . . . → Read More: Flourless White Chocolate Peanut Butter Cookies
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The creative geniuses responsible for the scrumptious peanut butter flavors offered by Peanut Butter & Co. have my undying admiration and affection. Dark Chocolate Dreams. Mighty Maple. The Bee’s Knees. Cinnamon Raisin Swirl. Although all of the varieties are decadent, sweet, and downright delicious, my favorite pick from the peanut butter pantry is White Chocolate Wonderful. I . . . → Read More: Flourless White Chocolate Peanut Butter Cookies Perhaps due to the mid summer-liked temperatures we’ve been having here in Boston, I’ve lately been craving produce. A bit bored with green salads, I wanted to put together a veggie-centric dish that combined multiple flavors and textures. I also wanted to stick with a Mexican flavor profile considering the side dish was to be served . . . → Read More: Corn, Black Bean, and Tomato Salad A year ago today… Quite simply, there are . . . → Read More: 5.24.09 – A Story Through Photographs
Just like with the cannoli debate, Bostonians are divided over where the best pizza in the city can be found. Although both The Upper Crust and Regina’s are strong contenders for the #1 spot, a case can easily be made for Cambridge, 1. This refined pizza place serves thin crust, charcoal-grilled pies featuring unique ingredient combinations. One offering in particular that caught my eye when John and I went to Cambridge, 1 was the potato, fontina, parmesan, romano, rosemary, and garlic pizza. This was my first experience eating potato slices on pizza, and I was hooked. Re-creating this tasty pizza remained in the back of my mind for a while, but was brought to the forefront when I came across this recipe for pizza with pesto, potatoes, and roasted garlic. I figured I’d follow this recipe – with a few adaptations – as my first foray into making potato-topped pizza. The verdict? Although the flavors were different than the potato pizza at Cambridge, 1, this pesto version was every bit as delicious. I’m completely sold on the potato-topped pizza concept, and I’m looking forward to attempting a replica of the rosemary, garlic, and three cheese pie that initially piqued my interest!
Chicken Parmesan with garlic bread. Burgers. Two of John’s very favorite meals that just happen to meld perfectly into one mouthwatering recipe. I am aware that this Italian-American hybrid has been done before, but I wanted to share with you my own version. I kept the burger mixture nice and simple, using neither eggs nor breadcrumbs as a binding. The ground chicken remains juicy and moist thanks to a generous amount of marinara sauce cooked right into the meat. A touch of red pepper flakes and Italian seasoning adds a gentle spice to the chicken and the toasted garlic-dusted ciabatta rolls make for a perfect burger bun. I actually made these burgers for the first time a few months back, but didn’t have the foresight to photograph them before digging in. They were every bit as delicious the second time around, and I have a feeling that these burgers will make it into our dinner rotation!
Last week I had the pleasure of attending a dinner co-hosted by Mary Kate of Kitchenbelle and Eggland’s Best. I spent the evening at Stella in the South End, (along with about 30 other Boston bloggers), enjoying a multi-course breakfast-for-dinner meal featuring – what else? – eggs.
We congregated in a lovely private dining area adorned with egg-themed decor, and chatted over mimosas and bloody mary cocktails. After enjoying an appetite-piquing hors d’oeuvre bite of deviled egg, we seated ourselves and settled in for an impressive buffet spread of delicious egg dishes. In between brief yet informative presentations by Eggland’s Best representatives, we were treated to the following tempting offerings:
I will direct you to Tina’s blog, Carrots ‘N’ Cake, for some beautiful photos of the food selections (mine turned out sub-par at best). Every course was tasty, and each showcased eggs in a different way:
What a wonderfully decadent meal!
At the close of the evening’s festivities, we were all treated to goodie bags put together by our gracious hosts/hostesses. Included in the sacks were bags of chilled hard-boiled & peeled eggs, just begging to be made into egg salad. This Eggland’s Best product is available for purchase in only 16 states – unfortunately none of which are Massachusetts. Hopefully grocery stores in Boston will start carrying these ready-to-use hard-boiled eggs soon, because I thoroughly enjoyed them. If you’re skeptical about buying pre-boiled and peeled eggs, rest assured that these eggs are as fresh as they are delicious! For more information about Eggland’s Best eggs, please click on the following links:
I followed my usual substitution routine when it came time to make the egg salad, using 2% plain Greek yogurt in place of the traditional mayonnaise. Some recipes for egg salad call for vinegar, mustard, and/or other additions, but I prefer to let the flavor of the eggs shine through; thus the rather simplistic ingredient list.
I have another pomegranate recipe for you! Sure, it’s more of an autumn-appropriate dish, but Boston is currently enveloped in a cold front that has me reaching for a scarf to wrap around my neck in the mornings and a blanket to cuddle up under in the evenings.
A ridiculously easy side dish to prepare, these roasted carrots and sweet potatoes become caramelized with a pomegranate glaze while roasting in the oven. The tender root vegetables are delicious served piping hot or at room temperature. The slightly sweet veggies would pair nicely with pork chops or chicken, but could also be the star of a vegetarian meal if topped with crumbled goat cheese and served with brown rice. If you’re looking to add a bit of green to the all-orange palate, you could serve the root vegetables atop a bed of baby spinach; if it’s the crunch factor you’re missing, toasted nuts (almonds, pecans, walnuts…) would be a lovely complement.
Although I’m ready for the warm spring weather to push the chill away for the season, I’m more than happy to tuck into this warm & comforting dish for the time being. I was contacted not long ago by Ryan from POM Wonderful, who offered to send me a case of the company’s 100% pomegranate juice. Never one to turn down something delicious, (I’ve tasted – and really liked – POM in the past), I immediately responded in the affirmative. A week later, a box of chilled POM . . . → Read More: Tart Pomegranate Frozen Yogurt Granola Bars. Health food or sugar & fat bombs masquerading as a wholesome snack? The answer quite simply is: it completely depends on what ingredients go into the bars. I used to buy granola bars at the grocery store without a second glance (or first glance for that matter) at the nutrition label. A few years ago, . . . → Read More: Cherries & Chocolate Peanut Butter Granola Bars |
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