All posts filed under: Savory

One Skillet Lasagna for Fiesta Friday #100

So I’m a tad bit late to the party, but I attended the very first Fiesta Friday, so that excuses my tardiness, right? ๐Ÿ˜‰ Two years ago, Angie (The Novice Gardender) started Fiesta Friday, and the partying hasn’t stopped since! I haven’t posted a recipe in quite some time, but I decided I couldn’t show up to the 100th anniversary party empty handed. Thanks for bringing so many wonderful bloggers together, Angie. You’re the hostess with the mostest. Also, a big thank you to this week’s co-hosts: Judi, Mollie, Steffi, and Suzanne! Here is my recipe for an easy one skillet lasagna. To make this a vegetarian dish, simply omit the sausage and replace with veggies of your choice (mushrooms and spinach are my favorite swap; if using spinach, add it to the skillet at the very end to prevent overcooking).     Advertisements

Roasted Garlic and Mushroom Flatbread

After a two month recipe hiatus, I have come back with two recipes in one week! And just in time for Fiesta Friday! It has been far too long. Hopefully Angie still remembers who I am! ๐Ÿ˜‰ Here is the follow up to my Roasted Red Pepper Pesto recipe. I made a roasted garlic and mushroom flatbread with the pesto as the base sauce. Delish! I gobbled up more than my fair share, that’s for sure. ๐Ÿ™‚  

Roasted Red Pepper Pesto

It has been quite a while since I’ve posted a recipe on here! Can you believe I made this pesto back in April and am just now getting around to blogging about it? I would like to blame work, but alas, I have been on summer break since early June. What a nice summer it has been, however. I’ve been reading, cooking, and (sometimes) working out. I’ve met with blogger friends and am so excited to meet two more soon! Abby and Suzanne, here I come! ๐Ÿ˜€ Now here is my recipe for red pepper pesto. It is soo good. I will confess to eating spoonfuls of it while I was taking pictures. Also, this recipe is a prelude to my next recipe. I’ll show you how I used this pesto once I get around to editing and writing up the post. Which I hope to by the end of this week! Wish me luck!! ๐Ÿ™‚    

Caprese Salad Stacks

A few weeks ago I saw these Kumato tomatoes at the market and decided to give them a try. They are described as a “simply unique brown tomato” and are sweeter than the average tomato because of a higher sugar content. Pretty much the only thing I like about summer is having access to ultra-sweet toms so I couldn’t help but purchase these. Not bad for an impulse buy, right? At least it wasn’t a candy bar. Or a carton of ice cream. ๐Ÿ˜‰ I sliced the first Kumato and ate it straight. Did I tell you I love tomatoes? ๐Ÿ™‚ As for the others, I wanted to make something that was light, fresh, and that would highlight the quality of the tomato. And what’s one of the best preparations for a good tomato? Caprese salad of course! Here is my take on this classic dish:

Cooking in Class Again

Less than five weeks to go until the end of another school year! Today was a rough day, so I thought I’d write a happy post to turn that frown upside down! My neighbor told me to drink away my worries, but this girl has to get up early in the morning! ๐Ÿ˜‰ As most of you may know, I teach high school English and Conversational Vietnamese. There is a cultural component to my CV class and the students get to have fun in the kitchen every few weeks or so. We have cooked several times so far this semester (click here to see what we made last time!) and we are at a point where the students get to request repeat dishes. We’re running out of time together so I like to give them the opportunity to redo their favorites. The first dish I make with each CV class is a Vietnamese breakfast sandwich. Most of my students have never heard of, nor tasted, Vietnamese food before so I like to slowly acclimate their …

Veggie Frittata

I love eggs. I could eat them every day and be a happy camper. Anytime my friend Paul spies a fried egg on a menu, he goes “Ooh, that’s a Patty dish!” And more often than not, I order whatever it is because it comes with a fried egg. Mmmm. Here is a recipe for a quick and easy frittata that I made after work one day. Would you judge me if I told you I ate half of it all by myself? In one sitting? I hope not! ๐Ÿ˜‰