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Posts Tagged ‘basil’

shrimp_finalI get a daily email from Cooking Light with a “dinner tonight” recipe.  Most of them are great and this one is no exception. It has great Mediterranean flavors and the suggested Herbed Orzo is a classic accompaniment. It’s light but filling and would be appropriate even for a company dinner. Serve a fresh garden salad on the side, maybe some garlic bread and it’s a wonderful spring or summer meal. If you want to give this one a try, then…

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bakedcheese_final

This is something I just made up because I was craving Italian flavors and didn’t want pizza or pasta. I served it “communal style” with crusty garlic bread for dipping in and scooping up the melted chese. I think this could also work as a dip with large croutons made from a good baguette. Also, some parmesan on top during the last few minutes of baking could be good as well. I’m going to keep tweaking this one, but it’s good just like it is.

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 tarts_final

The final Barefoot Bloggers recipe for the month of March is Ina’s Tomato and Goat Cheese Tarts and it was chosen by Anne of Anne Strawberry. And what a great choice it was! It was easy to prepare, and most importantly delicious. BeeBop and I enjoyed it for dinner alongside a big salad. I can also see how this recipe could be the basis for all sorts of variations. If I were serving this for a cocktail party, for instance, I would cut the rounds with a 2-inch biscuit cutter, use the same toppings, except substitute either diced tomato or slices from a roma/plum tomato. Even sliced large cherry tomatoes would work.  Also, you could use this basic concept for a sweet tart using berries with sweetened cream cheese or a brie and apricot preserve combination. Thanks again to Ina Garten for a great basic recipe with all sorts of possibilities.

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gnocchi_final1

Ever tried gnocchi? No? Know what they are? No? Well, give this recipe just one try and you’ll always keep a package of gnocchi in your pantry for a very quick, very easy, very satisfying dinner. Actually gnocchi are little Italian potato dumplings. They’re made with steamed potatoes, flour and a little salt. That’s all. And if you want to give making homemade gnocchi a try, go for it! Let me know how it turns out. However, there’s a very good packaged gnocchi available in grocery stores under the Vigo brand name. You will find them in the same area with the instant mashed potatoes and boxed rice dishes. So, go grab a box and make a memorable dinner!

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Pasta d’Arrabiata

Pasta d'Arrabiata

Pasta d’Arrabiata…it’s one of BeeBop’s favorites.  And, really, what could be bad about a recipe that starts with frying up some bacon! Arrabiata means ‘angry’ and is a reference to the red pepper flakes in the sauce. I found this recipe years ago on the internet and while it may not be truly authentic, it’s darned good. A word of advice: don’t even think about making this dish with dried basil.  I’ve tried it. It just doesn’t work.

Now, the following is how I make it for me and BeeBop. You could double it for more, but really this would feed two adults and two children.  Also, if you’re feeding folks who can’t take the heat, go pretty light on the red pepper flakes. You can always sprinkle some more on yours before serving! 

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