I have 500+ cookbooks (don’t judge! I hear you clucking…), but these days, I turn most often to food blogs for quick inspiration and new recipes.
Here are my latest recipe crushes.
You really, REALLY need to try these. I’ve made each of them more than once. (Click on the recipe title to be taken straight to that recipe.)
1. Herbs de Provence Orange Roasted Chicken (Dinner)
There’s nearly always a package of bone-in, skin-on meaty chicken thighs in my refrigerator, awaiting roasting. So I’m always in the mood for a new-to-me way to prepare them. My foodie sista Valentina from Cooking on the Weekends has come to the rescue with this citrusy and aromatic chicken dinner. She does her trick of marinating and then rubbing herby butter under the skin and on top before roasting. Sunday dinner has never looked, smelled or tasted so good, friends. Try it!
2. Slow Roasted Cherry Tomatoes Preserved in Olive Oil (Condiment or side)
Grab the last of the cherry toms off your backyard plant, or from the farmers market, and toss them in a low oven for a coupla hours, and voila! My son smelled the garlic in here while these were roasting in the oven and his eyes rolled back in his head (in a good way). I spooned them on bread, I used them on top of cooked pasta, I speared them with a fork out of the jar. The talented Amanda from Heartbeet Kitchen shows us how it’s done!
3. Low-Carb Eggplant Parmesan Casserole (Dinner)
My pal Erika has embarked on a healthier eating plan, primarily low-carb, and has been highlighting all the recipes that have saved her from going off the wagon. Her craving for pizza led her to try the cauliflower crusts that everyone raves about, but they didn’t do it for her. Instead, she has been making this Low-Carb Eggplant Parmesan Casserole, with all the flavors of pizza and none of the bready crust. She calls it “I Really Want Pizza Casserole.” I am calling it dinner. I made just a couple of alterations — I omitted the salt, used a low-sodium pasta sauce (there’s plenty of salt in both cheeses imho), added 1/2 teaspoon onion powder and increased the Italian seasoning to 1 1/2 teaspoons (in the Parmesan cheese mixture). Finally, I used thinly sliced provolone instead of mozzarella, because you need to use what you have on hand. Delizioso! From In Erika’s Kitchen.