Potluck Recipe #5
Peggy made this yummy dip. It includes one of my favorite melting cheeses, Fontina. So Good! Again, sorry for the less than less-than-stellar photo, I’m snagging these from a video since I forgot to get photos of each dish.
[Read more →]February 5, 2024 No Comments
tomatoes and figs
Peggy and I finally celebrated Anne’s June birthday on Wednesday night. I made a salmon bowl for the main course (recipe coming soon) and a Caprese-Fig Toast for the appetizer. It was inspired by the black Mission figs from the 5 trees in my own backyard and the green Kadota figs I found at Trader Joe’s. If you hurry, you’ll find both varieties at Trader Joe’s right now.
Fig-Caprese Toasts
- 4 ripe tomatoes, chopped
- 3 garlic cloves, peeled and minced
- 1/3 cup fresh basil leaves, chiffonade, more for garnish
- 2 tablespoons olive oil
- 1 tablespoon balsamic reduction, more for drizzling
- 1 baguette
- 1 package burrata, balls drained and sliced
- Ripe black Mission and green Kodata figs, sliced lengthwise
August 25, 2023 3 Comments
Reminder …
YOU CAN’T WIN IF YOU DON’T PLAY!
Today is Monday. Our drawing is Wednesday. Time is running out. If you’re not sure what I’m talking about, please see the previous post – 14th Blogiversary. In the meantime, a new recipe:
This recipe comes from Instagram influencer, Lauren Garcia aka whatlolalikes. I met Lauren in the summer of 2019, about 8 months after I started Harmony Boards. She was at an Airbnb doing a photoshoot. The owner of the property ordered a board from me for Lauren, her photographer, and stylist to enjoy while they worked. Lauren tagged me in the photo and my Instagram account blew up. She ordered several more boards from me over the years and I can honestly say that my account quickly grew by leaps and bounds, in large part to her and her strong influence.
Lauren makes this salad all the time, so I finally decided to try it, yes she influences me too! It is amazing! It is now my go-to quick, easy, and healthy meal at least 2 times a week. I have no doubt that you’ll love it too.
[Read more →]August 21, 2023 1 Comment
quick and yummy
Here is the final recipe from my April trip to Chicago. It comes, once again, from Half Baked Harvest, and as usual, slightly altered to use what is available.
May 22, 2023 No Comments
More recipes tried in Chicago
I was visiting Max and his parents in Chicago at the end of last month and tried a few new recipes for Mom and Dad, aka Marissa & Jeff.
This first one was from the Half Baked Harvest blog. It could not have been quicker or easier. Also, delicious, so I’ll be making it again and adding in diced chicken breast or thighs for added protein.
Oh, and May the 4th be with you!
[Read more →]May 4, 2023 No Comments
Ramen
December 12, 2022 No Comments
2 ingredient recipe
I saw this “recipe” on the stories of one of my favorite accounts to follow on Instagram, Cottonstem. If you’re on Instagram, I highly recommend you follow Erin. She is adorable, down-to-earth, extremely talented and creative.
Recipe writers and developers never include the simple small pantry items in recipes when they say things like “2 ingredient recipe,” so I’m not going to. You will need cornstarch, but I’m not counting that. Ditto with the tap water. And since you can eat this with a fork instead of in sandwich form, I’m not including the bread in the ingredient count either. All’s fair in love and cooking!
Connor came over to make me dinner on Mother’s Day. I pulled a bowl of this chicken mixture out for him to sample while he was chopping and dicing. He loved it and said, “Dang it, this is better than what I’m making for you!” As I type this, while he cooks, I can’t say if he is right or not. All I know is that I will love what he makes for me no matter what it is! Just having him here is all I need. Marissa and I connected on Facetime. All a mama wants is to see or be with her babes on Mother’s Day. The best gift is their love and presence.
[Read more →]May 11, 2020 9 Comments
Anne’s birthday dessert
When I originally made this dessert for Anne’s birthday, I was winging it, I hadn’t tested the recipe beforehand. It needed a little tweaking. I used too much brown sugar and too much brandy that first go-around which made it runny and way too strong in the alcohol flavor. It doesn’t spend that much time under the broiler to burn off all the brandy I originally had in there. I made it again and got it just right. The photos were taken when I remade it as a single serving for my do-over, but the ingredient portions in this recipe serve four.
[Read more →]June 19, 2019 2 Comments
Tomato Toast!!!
I made this quick and easy appetizer for Sunday dinner with my dad. I only toasted six slices of bread on the grill for our meal. Then I ate this for breakfast, lunch,
The recipe calls for Aleppo pepper flakes. Aleppo chili pepper is from the Syrian town of Aleppo near the southern Turkish border. Aleppo pepper has moderate heat with a mild and sweet undertone, a bit of fruitiness, and a hint of saltiness.
Aleppo is a wonderful substitute for the usual crushed red peppers. In fact, I nearly always use Aleppo pepper in place of regular crushed red chilies on pizza, in pasta and salads, on my morning eggs, really all day long. You can find Aleppo pepper online, at specialty stores and I’ve even found it locally at Safeway.
Roasted Tomato Toast
- 2 – 3 pounds mixed tomatoes *
- Olive oil
- Salt and freshly ground black pepper
- 2 garlic cloves, peeled and finely minced
- 3/4 cup mayonnaise
- 1 lemon, washed and dried
- Baguette, thinly sliced
- 3 tablespoons toasted sesame seeds
- 3 tablespoons minced chives
- Sea salt (I adore Maldon
sea salt flakes) - Crushed Aleppo pepper
(* Mixed tomatoes are a mix of colors and types such as cherry, Roma, pear, beefsteak, etc)
Preheat the oven to 450 degrees and line a baking sheet with foil.
Cut large tomatoes into cubes, slice larger cherry tomatoes in half and leave small cherry or pear tomatoes whole. Place tomatoes on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine. Roast for 30 to 40 minutes or until the smaller whole tomatoes burst. Remove from oven and set aside.
Use a Microplane or small grater to remove the zest from the lemon over a small bowl. Cover the bowl with plastic wrap and set it aside. Cut the lemon in half and set it aside.
While the tomatoes are roasting, in a small bowl, mix the garlic and mayonnaise together. Squeeze in 1 tablespoon of lemon juice, and stir to combine. Season with salt and pepper. Cover and refrigerate. Keep that lemon handy, you may want to add more juice later.
Either toast the baguette slices in a toaster or toaster oven or heat the grill and toast.
[Read more →]April 5, 2019 16 Comments
mocktail time
Cute mama-to-be, Chanté, posing in front of the cocktail station at the Harmony Boards launch party. She is the sweetest!
I’ve posted the recipes for the two signature cocktails we made for the party, so now it’s time for the mocktail. A mocktail that Chanté and others, who choose not to imbibe but still want to feel festive, could enjoy.
I wanted to try something new. I know so many people who are lovers of the elderflower flavor, such as the famous St. Germain Elderflower Liqueur. I’ve made several cocktails with St. Germain, such as this Champagne Cocktail, but to be perfectly honest, I’m not a fan of the elderflower flavor. It’s a bit too, let’s just say, flowery, for my taste.
But since I had no intention of drinking the mocktail that evening, I went ahead and created one using elderflower syrup.
Where can one find elderflower syrup, you ask? Amazon, of course.
Oh, and in the photo of the ingredients below, there is a bottle of agave. That is because I tried making it with a 1/2 teaspoon of agave nectar in my first attempt and … NO! It was way TOO sweet for not only my taste, but for anyone except maybe a six-year-old. Pretend that is not there!
October 12, 2018 No Comments