ONE-POT TORTELLINI WITH SAUSAGE AND ZUCCHINI

This one-pot pasta is a meal the entire family will love. Cheese tortellini and Italian sausage make it hearty while zucchini adds summer freshness. Cook the dish on the stovetop and finish it off in the oven for a stress-free weeknight dinner.

    

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I love that zucchini is plentiful this time of year. It is such a versatile vegetable. There aren’t many veggies that are equally delicious in both savory and sweet applications, but zucchini is great either way. It’s delectable in these muffins and this crumb cake. And marinated zucchini jazzes up this turkey sandwich. It certainly adds a summery component and completes this tortellini pasta dish.

BOURSIN POTATO SALAD

A hearty potato salad rounds off any meal. Boursin Garlic and Fine Herbs Cheese makes this one a standout!

    

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Well, hello there! Where has the time gone? It’s been too long since my last post. I haven’t done anything exciting this summer, but there seems to be an endless list of things that require my time. Among other things, I was a little too ambitious with starting seedlings during spring. Now a mature crop, the plants require a lot of pampering (but I love them like they’re my babies). I had to find the time to share this potato salad with you though. It’s perfect for backyard grilling, potluck, or just an ordinary Thursday night dinner!

This potato salad is savory, slightly tangy, with just the right amount of herbaceousness. As with many of my recipes, I added my own spin on the classic dish. First and obviously, is the addition of Boursin cheese. It is combined with mayonnaise and sour cream for a luscious and creamy base. Secondly, I add vinegar to the boiling water rather than to the drained potatoes as traditionally done. Infusing the water with vinegar allows the latter to permeate the spuds more evenly. There’s just enough vinegar to add a slight tang without making the potatoes sour. No one likes sour potatoes!

FRIED PORK STRIPS WITH SWEET AND SPICY DIPPING SAUCE

Need a great appetizer? Try these Fried Pork Strips! They are made of thin strips of pork that are coated in a flour and cornmeal mixture and deep fried until golden and crispy. Serve with a semi-homemade sweet and spicy dipping sauce for a flavor blast.      

    

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The inspiration for these fried pork strips stems from my love for New England fried clam strips. They are one of my go to items at any seafood joint. I love biting into the crispy crunchy batter and the slightly chewy clam strip inside. If you’re not a New Englander but plan to visit someday, put clam strips on your must try list.

EASY JERK LINGUINE ALFREDO WITH SHRIMP

Spice up pasta Alfredo with jerk seasoning! This creamy linguine and shrimp dish has a nice amount of heat, and zhooshed up store bought Alfredo sauce makes it perfect for a quick and easy weeknight dinner.

    

I love seafood and pasta dishes. They are filling, always satisfy, and can usually be on the table quickly. This has linguine in a creamy semi-homemade sauce consisting of onion, garlic, diced tomatoes, jarred Alfredo sauce, Jamaican jerk seasoning, and shrimp.

BANANA BERRY COFFEE CAKE

Moist, tender, and bursting with banana and berry goodness is what this coffee cake has to offer. Topped with a buttery crumb coating, it’s perfect for breakfast or an afternoon snack.

    

This coffee cake is ideal for mornings when you don’t have time for a big breakfast or when you just want to grab and go. It’s also a great way to use up bananas that would have gone to waste otherwise. 

FARRO SALAD WITH RED WINE VINAIGRETTE

This farro salad is loaded with veggies and makes a healthy, fresh side to accompany most any meal. It’s simple and customizable. Great for making ahead and holds up well stored in the fridge.

Serve along with these chicken leg quarters or grilled steak for  an easy dinner.

    

Farro salad is a dish I typically make at the beginning of the week to serve as a side for several meals for my son and me. I’ll keep it real and confess the hubs won’t eat it. Even though he doesn’t mind any of the ingredients individually, he refuses to have them as a unit. The bright side is there’s more for the rest of us!

CRISPY CHICKEN TENDERS WITH SWEET PEPPER RELISH DIP

These chicken tenders are coated with cracker crumbs and fried until crispy. No doughy coating here, just light and crunchy goodness! The sweet pepper relish dip couldn’t easier to make. You will want to slather it on everything!

Try with Roasted Black Pepper Caesar Salad with Pancetta for a tasty lunch or dinner.

    

They say the third time is a charm, and I hope it’s true. Why? It’s because I’m publishing this post for the THIRD time! The previous update was made when I did some photo editing to improve the image quality. However, I was still have not been satisfied with the composition. This is my final tweak, then I’ll call it quits. I promise! 

GEORGIAN CHEESE BREAD (ADJARULI KHACHAPURI) WITH BROCCOLI

Adjaruli Khachapuri is a bread boat filled with hot bubbling cheese and runny egg. It is a beloved Georgian comfort dish and total food porn. My take on it also contains broccoli and red pepper flakes for heat. 

     

I’m sucker for anything with a runny egg. Khachapuri, with its runny yolk and hot oozy cheese served on top of a bed of bread, always has me swooning! This cheese bread has been called the national dish of Georgia. Heck! I think it should be the supreme dish of the world!!

First of all, if you’re not familiar with the geography of Georgia the country, it is located in the Caucasus region at the intersection Western Asia and Eastern Europe. And khachapuri (the K is silent) comes from the word khacho which means “cheese curd” and puri which means “bread”. Variations of the dish exists from one Georgian region to the next, differing in presentation and ingredients. The commonality among them are bread and cheese. Adjaruli (or Adjarian) Khachapuri comes from the Adjara seaside region on the Black Sea. The locale is the inspiration for the canoe-like shape, and the yellow egg yolk symbolizes the sun.