My Dad has been making this easy focaccia bread recipe for years. He always makes extra loaves to share with coworkers, friends and neighbors. It’s one of the most requested recipes he makes. Well, that and his Famous Captain Crunch Fried Chicken, of course!
For my Housewarming party last weekend I went with a new menu planning approach. I went to the grocery store with no list, no ideas and simply let the ingredients do the planning for me.
I arrived home with two giant bags of potatoes. Potatoes are an excellent way to feed a lot of people on a budget. One three-pound bag of potatoes was $.99. You just don’t see those kind of prices anymore!
Then it was time to decide what I was going to do with those potatoes! I knew I wanted to make a couple of crockpot recipes for the party as they’re easy to put on in the morning and ready when guests arrive. That was when I got the idea for baked potato soup. Of course it had to be Italian style as that was the theme of the party!
The result was a creamy, rich, flavorful soup that would be perfect for upcoming fall evenings and cold winter weekends!
3 lbs potatoes
1 onion (chopped)
10 cloves garlic (minced)
8 cups chicken stock
1 tbsp rosemary
1 tbsp thyme
1 cup milk
1 cup sour cream
4 tbsp butter
½ cup diced pancetta
1 cup mozzarella cheese
½ cup parmesan cheese
Start by dicing the potatoes into cubes.
Next, add the potatoes, onions and garlic into the crock pot.
Then pour in the chicken stock. There should be just enough chicken stock to cover the potatoes.
Next add in the thyme and rosemary.
Cook on high for 4-5 hours or until potatoes are soft when poked with a fork.
Ladle out 2 cups of the chicken stock.
Pour in the milk, sour cream and butter and blend with an immersion blender or hand mixer.
Stir in the mozzarella, parmesan and pancetta.
Cook on low for an additional 2 hours.
This is one of those recipes that makes the whole house smell like rosemary thyme amazingness!
This healthy, paleo, gluten free and Whole30 Baked Lemon Herb Salmon recipe combines fresh ingredients for tons of flavor in a simple dinner dish.
This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air! Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!
This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends!
I am so beyond happy that the two of them found each other because they couldn’t be more perfect together! I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!
My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon.
It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on the blog was my yummy chili lime garlic shrimp, so adding a fish main course seemed necessary at this point!
I paired the lemon herb salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!
Ingredients (serves 4)
2 lbs salmon
1/2 cup olive oil
2 tbsp fresh basil (chopped)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh parsley (chopped)
3 large lemons
3 cloves garlic (minced)
1 tsp salt
1 tsp pepper
Add the olive oil to a small mixing bowl, then chop the fresh herbs.
Add the herbs to the olive oil.
Next, zest two of the lemons into the olive oil herb mixture.
Then add the minced garlic.
Squeeze in the juice of the two lemons.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400°F for 30 minutes.