Pizza, Pizza, Pizza! How I love pizza! I truly do! Pizza is one of my favorite things to chow down on! I’m a total carboholic and cheese fanatic, so with pizza, I get the best of both worlds. Also, you get to be creative with pizza and top it with whatever your heart desires, and these past few weeks we’ve been desiring roasted broccoli rabe! That’s not such a bad thing, right?
These fries are SO GOOD, SUPER ADDICTIVE and honestly as easy to make up as the frozen variety (and cheaper too). I’m serious! They’re browned, caramelized and slightly crispy on the outside, and soft, sweet and tender on the inside. Yum, Yum! I will admit that these fries are not going to be crispy, like fries that have been fried, they tend to be softer like steak fries.
These popovers have a touch of sweetness and are the perfect afternoon snack for the kiddos, or a great breakfast and/or brunch addition. Serve them up warm from the oven plain, or open them up and slather their insides with some jam or butter. Yum!
This is the BEST grilled cheese sandwich EVER. Adding roasted broccoli to a grilled cheese sandwich is genius, as it adds an extra punch of flavor and texture, and honestly makes you feel less guilty about eating a grilled cheese. Tossing some broccoli into a grilled cheese is also a great way to sneak some veggies into your little ones, so for those of you that have some picky veggie eaters, you may want to give this sandwich a try. It’s kid approved in my house!
The combination of pesto, sun-dried tomatoes and kalamata olives is amazing! It’s the perfect pasta to bring to a picnic or potluck, and an easy weeknight dinner as it can be made ahead of time. I love it when I can come home after a busy day, open the fridge and have dinner all ready to go. All you have to do is pair this pasta with a salad and a baguette, and you have yourself the perfect meal for a hot summer night.
This is such a simple and fresh salad, and it’s so different from my other kale salads, as it doesn’t have any cheese in it. We all know how much I love cheese, but I don’t miss it in this salad at all because the nuts, fennel and oranges really give this salad some flavor.
This is to me a perfect winter salad because it’s savory, sweet and nutty all at once. Roasted sweet potatoes paired with the chewy nutty texture of farro and topped with fresh dill and arugula greens, it’s almost too pretty to eat.
We’re a total popover loving family. We love the traditional popovers, sugar-crusted popovers and now these rosemary and sea salt popovers. Popovers are my carb of choice because they’re SO easy to make up and require a few simple pantry ingredients. They may look all fancy and formal with their big puffy tops and seem difficult to make, but let me tell you, they’re one of the easiest recipes to make. They even have an exact cooking time which makes them even easier to make up.
These pesto yogurt drumsticks are the bomb! The marinade is super simple to throw together and uses supermarket staples
We’re bringing back pizza Friday in the Grandy house, at least for the summer anyway. I just love pizza Fridays. We all hang in the kitchen, I make a big salad while the kid’s roll out the dough and assemble their pizza while talking about their week. I unwind with a glass of wine and watch them (just kidding, I do help). The kids usually create their own pizza, usually just a jar of Trader Joe’s red sauce, some pepperoni and some mozzarella cheese, easy peasy and kid friendly. John and I like a more adult pizza so I like to experiment with different combinations. I created this one night as I had tons of asparagus in the house and thought to myself, why not throw this on a pizza. I added a bit of garlic to some olive oil, threw in some gruyere cheese along with the mozzarella, just to jazz things up, and voila, a delicious pizza was created. I love when that happens. Pizza is pizza, and I love that you can just throw anything on it and have it turn out great, (well, most of the time). My next pizza idea involves some heirloom tomatoes, that is when their prices comes down of course.