I don't know about you guys, but by the end of the week, we are ready to indulge. Both Elide and I work from home, and by the time the weekend comes around, we are ready to have a dinner that sets the weekend off on the right foot. Prior to COVID-19, that usually meant going out to dinner, but Elide has been trying to cook at home on the weekends a lot more. However, we both think it's SO important to support local businesses right now. We're so lucky to have so many local farms and small companies in Massachusetts, and we're always looking for ways to buy local. One of our favorite places to shop is the Boston Public Market.
Another 2020 food item, that will be a staple for years to come: chimichurri sauce. We put it on everything these days. Well, not everything, but every time we have steak? So far, we have had it on a steak dinner, on carne tacos, and on top of steak and eggs. We LOVE it.
2020 is filled with many not-so positives, but a major positive for us? Elide perfecting a crispy potato recipe. We love these potatoes. We reserve them for weekend dinners, and they are so crispy and crunchy, you'd have no idea they were made in an air fryer and not fried. Before we continue, if you're interested in making these potatoes but don't have an air fryer – no worries – an oven will work just fine. We'll include oven instructions in the post as well. (But also you should get an air fryer, we love ours!)
Hello from quarantine! As we've settled into a routine and accepted reality, we have stopped binge baking and have attempted to return to cooking nutritious and creative dinners. And by we, I obviously mean Elide. Tonight, we had shrimp spring rolls paired with summer corn soup, a new recipe Elide created! The shrimp spring rolls are an all time fav. over here, and they deserve to be shared with the world, but the recipe is complex and hard to put into words and photos, so that recipe will come another day. This post will focus on the summer corn soup, which was so so SO delicious!!! It is not summer yet, but you are going to want to eat this all summer long, so best to give it a try now. Recipe below!
Let's make some SCSC (SC2)! This is a very rare TKE blog post because this recipe was MADE by Allison and this blog post is written by Allison!! This is a first. An Allison2 for an SC2.
Hellllooooooooooooo! We haven't posted a new recipe in...nearly a year...but we are BACK, and are only back because this recipe is so good, that I felt it needed to be posted and shared. So Elide and I were invited to go to a new friend's potluck, and our friend was going to be the only … Continue reading Stuffed Mushrooms: Your new potluck go-to
Salads can become really caloric really quickly if you're not careful, and so creating your own salad dressing can really cut back on a lot of unwanted fat, sugar and preservatives! And making your own dressing is surprisingly really fast and easy to do!
TBH I had no idea what a dutch baby pancake was, but Elide had previously made a very thick, dense pancake in a rice cooker, so I was expecting that, but as it turns out a dutch baby pancake, or a DBP if you're cool, is NOT like that at all!
Elide made these for our Valentine's Day celebration dessert and they were insaneeeeelllllyyyyy good. Beware, if you do not like chocolate, stay away! I like everything sweet, and even took two bites and was like "omg we need to add vanilla ice cream" its THAT chocolate-y. But seriously indulgent.
When grilling Elide on whether she ACTUALLY made this recipe up, because I can't fathom creatively and confidently mixing flavors on one's own, Elide said that the inspiration started from a recipe for cranberry green beans. According to her....that was boring! She had some almonds laying around...and then thought about another flavor profile that goes well with cranberry, and decided on orange. Cranberry orange scones are Elide's favorite scone flavor, so I guess you can think of these green beans as a healthy take on a cranberry orange scone ;). Let me know if that mindset helps you resist scones moving forward...