Pasta is one of my weeknight go-to meals. It’s always quick and pasta is so versatile. Along with that pesto is a great sidekick for pasta. I enjoy making a variety of pesto combinations. It’s so packed with flavor and pretty healthy ingredients too, and it can be made ahead, which is always a winner in my kitchen. This recipe for Shrimp Pasta with Cilantro Pesto Recipe is easy enough for a weeknight meal, but impressive enough for a weekend dinner with friends.
That is until a couple of weeks ago when I realized it was okay to explore the bacon and all that it embodied, especially when smothered with brown sugar and a bit of black pepper. And man, it was good. Great even. So we made it again. And then again. Thrice. Ya know, to make up for those five years, and such. So now here we are. Candied Bacon done our way. On the grill. Easy peasy. Bacon+brown sugar+black pepper+a grill (or oven). Goodness abounds, y’all. It does. In bacon form.
This recipe for Sausage Apple Puff Pastry Braid may seem intimidating at first glance, but it’s really very simple. I’m not kidding. Once you learn how easy it is to work with pre-made puff pastry dough (making it from scratch is another story all-together), you’ll find your world open up to all kinds of fun in the kitchen. Even a Sausage Apple Puff Pastry Braid like this can become a go-to recipe for many occasions.
I’m a big fan of one pan recipes, especially ones that involve pasta of any kind. Although many pasta dishes can be heavy and filled with bloat-inducing ingredients. This one is an exception. This Skillet Orzo with Spinach, Beans and Lemon recipe discovered over at Bush’s Beans has just enough pasta without going overboard, combined with a healthier combination of ingredients.
Spice things up with this easy Grilled Spicy Naan with Goat Cheese.
I always forget how much a Turmeric, and Cumin fan I am, until it’s toasting or stewing away in a dish. There’s something about both of them that create an appetite out of nowhere. The herbs combined with onion sautéing do incredible things to the saliva glands. Funny how aromas do that, isn’t it?