Today I’m sharing a tried and true recipe for Sand Tarts. They are one of my favorite cookies to make during the holidays, not too sweet and melt-in-your-mouth delicious.
Getting out the vintage flour sifter takes me back to age of six, standing on a chair, helping my mom make cookies. My favorite part was measuring the ingredients, then I lost interest until the cookies came out of the oven.
I have a love-hate relationship with cookies. Yesterday, I made cookies using my mom’s old almond icebox cookie recipe. They were so delicious hot out of oven, and before I knew it, six had disappeared. I really love them but hate that I can’t stop after eating one. Continue reading
Welcome back to “For The Herb Of It” series. This is a healthy dish, perfect for spring and summer dinning.
Part III: Marinated Tomatoes, featuring fresh Italian flat leaf parsley and sweet basil.
Marinated Tomatoes Southern Living June, 2016
Makes about 4 cups
Gently stir together 2 lbs. assorted tomatoes, roughly chopped; 1 small minced shallot, 3 crushed garlic cloves; ½ cup red wine vinegar; 1 ½ tsp. kosher salt; and ½ tsp. freshly ground black pepper and set aside for 1 hour and 45 minutes tossing occasionally. Stir in 1 cup loosely packed fresh basil leaves and ¼ cup loosely packed Italian parsley leaves. Serve immediately.
Perfect as a vinaigrette over salad, all by itself or even better served with spaghetti and mozzarella. If serving with spaghetti, wait until the pasta is ready before adding the herbs to the marinated tomatoes..
Spaghetti with Marinated Tomatoes and Mozzarella Southern Living June, 2016
Serves 4-6
Cook 8 ounces thin spaghetti according to package directions; drain and return to pot. (I used a serving bowl instead.) Spoon in Marinated Tomatoes and desired amount of vinaigrette; add ½ cup mozzarella balls. Serve immediately.
Add a little more fresh cracked pepper on top to complete the presentation.
This is a wonderful and easy recipe with the fresh basil and flat leaf parsley. I used red grape tomatoes and yellow cherry tomatoes. The colors create a beautiful and appetizing presentation.
Add some crusty bread and a glass of wine. Enjoy and dig in!
Cheers!
©2016 Marinated Tomatoes was first published on Thistle Key Lane
Pimento Cheese is an easy recipe many southerners grow up knowing how to make. I hope you will try my version of an old favorite which takes it a step further by adding green chiles. If you like this recipe try my classic pimento cheese recipe too. Continue reading
Finally, a recipe I’m not too intimidated to try. I love reading Bon Appétit and looking at all the wondrous mouth-watering photos. Then I glance at the recipe, if it has too many steps or ingredients, I think to myself that looks interesting and flip the page. I love to try new dishes but when I want to relax and cook dinner, I don’t want to be confounded by problematic recipes. A quick study of this intriguing recipe and I was off to the market. I guess you could say Bon Appétit and I are friends!
You know me, I’m always looking for an excuse to make soup. The last few weeks I’ve made black bean soup several times, and now I’ve got the recipe just right. The true secret to this soup is the salsa and cumin. Especially the cumin, which gives it a great earthy flavor.
Combine all ingredients and bring to a boil. Then turn the heat down to a low simmer, for about 30 minutes.
I prefer using Herdez Salsa, although there are so many options on the market to try, or make your own. My suggestion after buying salsa is to puree it in the blender, then pour it back into the bottle for storage. Once the salsa is blended the infused flavors and texture are perfect for adding to the soup. The Herdez Salsa Verde is made from green tomatillos. I love the flavor because it’s spicy without being too hot.
I usually add salt to taste, which is important depending on whether the chicken broth is low sodium or not.
Garnish with fresh cilantro and tortilla chips. Enjoy!
Optional pairing: Hard cider in a frosted glass.
Cheers!
Sharing at the following link parties –Wow Us Wednesdays and The Scoop
© 2016 Salsa Black Bean Soup was first published on Thistle Key Lane
A smashing success! I would like to thank my viewers, for being very kind and resisting the urge to tear apart my projects or me for that matter, especially when blogging details may have been perfectly clear to me and no one else.
This year we had a not-so-traditional Thanksgiving feast, but at least we did have something made from pumpkin. At the top of my list to make again was Pumpkin Bread Pudding, adapted from a Southern Living recipe, Caramel-Pecan-Pumpkin Bread Pudding.