Ahh….pancakes. Pretty much the perfect food if you ask me. The flavor combinations are endless, you can put things inside them, or on top of them, and they are a fast and easy way to feed a lot of people.
Besides, who doesn’t love breakfast?
Stop the presses!
I’m interrupting today’s regularly scheduled dessert post to bring you something better.
And it’s made with vegetables.
I know, I just saw the pigs fly by my window too, but seriously guys – you’ve got to try these. Right now. Go to your local farmers market, buy some zucchini, clear your schedule and make some zucchini fritters.
These ribs came to me from my friend Marisa. Now, I am not usually a big rib person, but after she made them for a dinner party, I demanded the recipe within two bites.
These are fantastic for people who either lack a grill, or the skills to grill in general because you make them in a slow cooker. The long cook time results in rib meat that literally falls off the bone – you may have a hard time getting them out of the pot in one piece!
These also got rave reviews from rib-lover and resident manly food expert, my boyfriend. Ribs are his number one favorite food, and he’s pretty pleased I finally found a recipe that let’s me love ribs as much as he does.
Have I mentioned how much I adore Cooking Light? They have a great selection of delicious and healthy recipes, and every time I try something new from their cookbooks or magazines I end up with a winner.
Why? Because (and I truly do believe this despite previous posts like these Big Butt Bars) healthy options can be just as scrumptious as those loaded with oil and salt.
Case in point: polenta with black beans, tomatoes and spinach.
Since I first tried out this fast and easy recipe, it’s become my go-to for Summer cooking. It’s light, filling, and doesn’t require you to heat up the house.
It was a cold and rainy April weekend in Minnesota. The type of weekend that just begs for ooey-gooey mac and cheese.
But instead of pulling out that blue box we all know and love, I decided to step things up. So without the fresh breezes and warm sunshine to distract me, and the theory that homemade, really truly homemade, is more satisfying and delicious than anything out of a box, I attempted my first mac and cheese.
And it was indeed satisfying.
Today, I discovered my blog has topped 1,000 views since I first brought you Roasted Veggie Pizza. What better way to celebrate the milestone than with breakfast for dinner?
When I was little, breakfast for dinner was one of my favorite treats. Breakfast is my all time favorite meal of the day (probably because you can get away with eating things that usually qualify as dessert first thing in the morning), so getting it twice in once day was always super awesome.
I would usually beg for pancakes over waffles because my mom, great mom that she is, would pour the batter into any shape my little heart desired. And we’re talking anything from a dog, to an octopus, to people…specific people. You have not lived until your form has been immortalized in pancake batter.
If you’re on the fence about goat cheese, I ask you to hold your judgement until after you try this sandwich. I used to belong to the camp that feels goat cheese is a smelly, unappetizing cheese that one asks to be held off your salad or entrée.
My mind has been entirely changed by two things: first, an amazing tapas restaurant called 4 Sisters Tapas and Wine Bar in La Crosse, WI (of all places…) where I had my first true experience with plain goat cheese, and this sandwich which has made it a staple item in my fridge forever.
Goat cheese is not the mildest of cheese, I will give you that, and taken on its own, it can be a bit overbearing, but with the sweetness of the fig and honey in this sandwich, and the gooey, cream-cheese-like texture it takes on when grilled, this sandwich is a great option for a quick dinner, or a filling breakfast.
So I ask, my darling readers, that you set aside your preconceived ideas about goat cheese until you try it in the sandwich I have been obsessively eating for breakfast for the past week. Continue reading
The Culinary Capers 