It’s past key lime season, but we’ve had a few warm days in the past weeks that felt like late summer. This recipe was partially inspired by those days. Also, truth be told, we have a big bag of chia seeds that we rarely use and I randomly had the urge to make use of them.
While it might be more accurate to make this with key limes, I used a regular lime and the flavor was great. This recipe makes for a light, sweet dessert on a warm day. Or, make it on a gloomy and cold day to transport yourself to the golden days of summer. Either way, we hope you enjoy it as much as we did.
We buy brussels sprouts with some regularity throughout the year. They are a healthy and tasty side for many dishes, and we can make a big batch of them pretty easily. It’s almost laughable, but leftover brussels sprouts is one of our favorite snacks. So, when we make them, they rarely last.
This particular version of roasted brussels sprouts actually came about because we wanted to do something a little different as a side dish for a special project to which we are contributing. We can’t tell you any more than that, but stay tuned and we’ll make an announcement soon.
Meanwhile, make these brussels sprouts. We know you’ll love them!
Fall in the mid-Atlantic region is funny. We have a couple of perfectly crisp days in September, but summer temperatures often linger into October. Then, suddenly, the temperatures drop and it’s cold. Sure, 55 °F may not be cold to our family in Wisconsin or friends in Boston. But when it’s 80° one day and 55° the next, 55 is cold!
Once the weather snaps like that, I’m ready for steaming tea, cozy sweaters, and hearty soups. Isn’t everyone? This week’s recipe was inspired by that desire and by one of the seasonal soups now being served at Cosi.
I call it easy because I kept it super simple. You don’t need to buy pumpkins for roasting and you don’t need to scour the grocery store shelves for chipotle peppers in adobo sauce. We actually had everything in our pantry or fridge already! I hope you find it as simple to make and enjoyable to eat as we did.
This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.
Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.
I love banana bread. Growing up, there was nothing better than my grandmother’s fresh, warm banana bread. My favorite part was the just-under-cooked center of the loaf. Unfortunately, I’m not a baker like Grandma Statz. I can bake. Sometimes I will bake. And, occasionally, my baking works very well (e.g. check out my Orange-Cranberry Bread). But I am not a baker.
So, I was really intrigued and excited when I completed this recipe the first time. Admittedly, I was aiming to make banana cream pie-like balls or macaroons. (Brent loves Banana Cream Pie, and if you haven’t tried our recipe for it, you should.) When I took my first bite of these, however, the texture and flavor were nothing like banana cream pie. Instead, it reminded me of that just-under-cooked center of banana bread. The best part? There’s only a little cooking and no baking required! Continue reading →