Every once in a while I take a look around these parts and my pants remind me I need a break from all the salted caramel-stuffed, chocolate chip-topped, cream cheese-frosted amazingness that makes me forget I am, in fact, not a competitor on the Major League Eating circuit. These moments are few, but they are real. When they happen, I get hangry. Like real hangry. And then I turn to my good ol’ friend named quinoa.
First there was Quinoa with Corn and Scallions. Then, Quinoa Guacamole Salad. And now, the quinoa trio is complete with Quinoa Salad with Baked Goat Cheese Rounds. The hearty grain joins forces with arugula (my favorite filler!), sliced almonds (protein!), dried cherries (only a few! OK … a few more), and the pièce de résistance, baked goat cheese rounds. Finish it all off with a tangy Dijon dressing, and this meal-in-a-bowl is the perfect remedy for all those suffering from severe hangryitis.
Say it with me now: brownie croutons, brownie croutons, brownie croutons.
Chewy, crispy, fudgy cubes of bite-sized chocolate perfection. Toss them into fruit salad, skewer them on a stick, sprinkle them atop a cake or, perhaps my favorite use of all, layer them with whipped cream and fresh fruit in these Individual Fruit and Brownie Trifles.
While brownie croutons have stolen my heart, the real emphasis here is the individual aspect of this easy, yet impressive dessert. I’m none too shy to express my enthusiasm for no-sharing-required desserts. (See: Salted Caramel Apple Hand Pies.) So when it comes to the trio of dark chocolate, homemade whipped cream and fresh fruit, you better believe your spoon isn’t coming near my glass.
Feel free to mix and match your serving dishes for added visual flair, be it a variety of wine glasses, cocktail glasses or even mason jars for sealable sweets to eat on the go.
By the time the weekend rolls around, my fridge is usually packed with random leftover odds and ends from a week’s worth of recipe development and testing. What survives past Friday almost always goes into Saturday’s salad. But now I can find one more way to indulge my pizza passion with my latest feature over on the Better Homes and Gardens Delish Dish blog: Artichoke Flatbread.
If you’re ready for a clean-out-the-fridge feast, then Artichoke Flatbread is going to help you make the most of that extra asparagus spear, spare slice of tomato, single slice of soppressata and whatever else is looking lonely and in need of a flatbread friend. So preheat your oven and head on over to the Delish Dish for this quick-fix Artichoke Flatbread recipe, then keep the cheese-topped carb train rolling with a few of my favorite pizza recipes below!
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Cheese, herbs, olive oil. What more could you need to get your next party started? This three-ingredient stroke of appetizer genius was another key takeaway from the cooking program I recently attended in Paris.
Marinated Goat Cheese with Fresh Herbs gives simple flavors the chance to shine, which means the better quality ingredients you use, the better this easy appetizer will taste. So feel free to splurge on your favorite fresh goat cheese, and go ahead and reach a tad higher for that top-shelf EVOO.
Read on for the recipe, plus a few snapshots of some of my favorite Parisian sights and snacks…
Ah, chicken thighs. One of the most underrated ingredients, if you ask me. They’re cost effective, full of flavor and pretty darn hard to mess up when it comes to achieving a fall-off-the-bone feast. Add a marinade-turned-glaze to the mix and this recipe for Honey Balsamic Baked Chicken Thighs is the newest addition to my weeknight recipe repertoire.
Sweet meets tangy in this flavor-packed entrée, which begins with an overnight marinade starring fresh ginger, garlic, soy sauce, honey, balsamic vinegar and sliced scallions. After a long soak, the chicken thighs head into the oven for the secret one-two punch when it comes to perfectly cooking poultry: You bake, and then you broil. Finish it all off with a sticky glaze, and all this easy make-ahead meal is missing is a fork and your favorite side dish.