I have been meaning to share this recipe with you for ages now.
I’ve probably made it 10-15 time in the last year. I’m sort of surprised that the hubs hasn’t started to complain, because I rarely make anything with this much frequency – but it’s just so stinking good and EASY.
This salmon is truly a perfect healthy, weeknight meal. It can be whipped up in 15 minutes. No lie. Plus you probably have all of the ingredients already in your house, minus the salmon.
My favorite part of this dish is the super crispy broiled top. The part where the honey caramelizes and the savory flavors of the garlic and dijon blend with that pop of sweetness.
Hi loves!!! It’s been a little while – we have much to discuss!
First, let me catch you up on the life stuff.
I am absolutely loving life as a beer rep. In addition to meeting lots of new, awesome people, I’m the first to know about and try new beers plus every hour/day/week is completely unique which suits my ADD tendencies just right.
I have to say it is a bit tougher these days when I am living beer all day to come home and write more about beer. But, I love it! So I’m just going to make it work! In fact, I’m working on a post about my lessons learned in these first six months since taking the leap. I think you’ll find it eye opening to what the beer biz is really like. Back in June I really thought I knew a lot and boy was I wrong. Continue reading Spicy Garlic and Herb Pizza Sauce→
In our household we have a pretty serious hummus addiction. We’ll buy one of those giant party tubs and a bag of pita chips, and poof! Demolished in under a week.
Mike, aka ‘the hubs,’ literally eats it a cup at a time.
Then I discovered how ridiculously easy it is to make hummus at home and my life is forever changed. Basically, if you own a food processor or a powerful blender, you too can make delicious hummus in five minutes or less.
It’s just so simple and flavorful: lemony, garlicky, spreadable heaven.
The other night when Chef Dan and I were prepping our St. Patrick’s Day feast, we whipped up this simple, yet glorious tapenade as an appetizer. It was an unplanned, throw a bunch of stuff in a food processor kind of thing – but it turned out so awesome I had to share it with you.
There is a good deal of stuff in here, so feel free to tinker with the ratios and ingredients. The most important thing is to load it up with lots of citrusy zest, juice, and herbs and you will be golden. If you’re a salty, olive fiend like me, you will love this.
The other revelatory moment of that night was this stout bread. It was St. Patrick’s day after all and we had made our dry Irish Stout, “Emerald” for the occasion. As you know, I’m rather obsessed with this Nearly No-Knead Bread recipe. I decided on a whim to change it up and add stout instead of a “pale lager” as the recipe suggests.
Woo! That’s a mouthful. A mouthful of delicious. This is perhaps the quickest cooking and most satisfying meals I’ve had in the past year.
My husband does not like couscous. ‘It is boring and bland,’ he said. I used to agree. Couscous, especially of the whole grain variety, typically tastes like grainy nothingness to me. Until this lil’ recipe popped into my brain. The coconut milk and curry paste takes this boring, grainy blandness to a fluffy cloud of spicy delicious. Continue reading Thai Coconut Curry Couscous→
the brewing and culinary adventures of a Certified Cicerone®