Wednesday, August 29, 2012

Zucchini Feta Frittata

I'm a little embarrassed to admit it, but I don't have any heavy, oven-safe pans. You know, the ones that are perfect for making a frittata. The ones that the Food Network tells you to use. Well, since I don't have those pans, I've created my own little, stove-top version. And you know what? It was awesome. Who says you can't have the good stuff with the easy stuff! All you have to do is cook it in a small pan over low heat and you're eggs will be set in about 15 to 20 minutes. Not that much longer than if you were to use an oven to finish the cooking.

Sunday, August 26, 2012

Crock Pot Lemon Chicken Breasts

I tried out my first non-saucy crock pot meal and I'm happy to say that it turned out pretty darn well. I used to be under the impression that cooking in the crock pot meant you had to smother the meat you were cooking in order for it to cook properly, but let me tell you - that is not the case. I have discovered, however, that you do need to have a little bit of moisture in there if you don't want dried out food. But you only need a tiny bit in order to have yummy meat that doesn't taste like you're eating cardboard.

Wednesday, August 22, 2012

Mango and Chick Pea Salad with Citrus Vinaigrette

This little salad started out as a side to my crock pot layered enchiladas. I picked up some mangoes at the store the other day and while I sat there in the kitchen smelling cumin and chili powder and all things crock pot, I thought I'd whip up a simple mango salad to go with. Simple it was. Tasty, too.

Sunday, August 19, 2012

Spicy Eggplant Rounds

I love eggplant but always struggle to find new and interesting ways to prepare it. I know that eggplant parmesan is pretty popular as well as a breaded and pan-fried version, but those always seem too greasy for my liking. I want to taste the eggplant, not the oil. And since I (usually) try to create healthier versions of a lot of food, I try to stay away from things that just sit in grease. It's true that there are exceptions to that rule, but eggplant - which is pretty much a sponge for oil - is not one of those exceptions.

Wednesday, August 15, 2012

Grilled Chicken with Lemon, Honey and Rosemary

I sure hope you've been taking advantage of your grill this summer!

I love the freshness that can be created with a grill. Yeah, I know. That's something that doesn't really make sense to me either. But this chicken was just so...fresh tasting! The honey gave the right amount of sweetness, the lemon added a bright note, and the rosemary was the perfect compliment to everything. It's a really easy and quick chicken recipe that goes great with so many things, especially grilled zucchini and potatoes. And it's a healthy way to prepare chicken so...what's not to love!

Saturday, August 11, 2012

Time For A Limey Change

Pinch of Lime will be getting a makeover soon!

As time goes on, people change. I am one of those people. Being a designer brings out change in me in terms of the way I do things and the way I look at things. When I look at my blog, it just doesn't seem to reflect my style anymore. I am constantly changing how I design things so this blog as become one of my projects at the moment. I'm sure I'm stressing a bit too much about it, but that's what I do. It just needs to reflect me a little better and what I have now is a little to...out-dated. So I'm going to revamp my logo and blog to a sleeker format. I'll be keeping the same color theme since, well, that's my thing, but the rest will look completely different. New logo, new icon, new layout...yep, it will all be new. But rest assured that my style of cooking and the food you've been seeing will stay the same.

And as always, I'm happy to take suggestions for food to make or things to write about.

Got questions? Fire away!

Got any advice? Send it along!

Keep an eye out for the new look to be unveiled in the next couple weeks. And from the bottom of my heart, thanks for being there to read stories about my life and my food!

Friday, August 10, 2012

Crock Pot Chicken Teriyaki

You may not know, but when I write recipes, I tend to write in phases. My phase of the moment is creating crock pot meals that can be made fresh or from the frozen state. Crock pots are wonderful things and I have to admit that I haven't used mine nearly enough. Well, that's all about to change for the purpose of this blog. I currently have about seven or eight recipes written (I haven't tested them all yet) and I just can't wait to try them out and share them with you all!

Thursday, August 9, 2012

How To Make Your Own Roasted Garlic

I know what you're thinking...

But roasting your own garlic is so much easier than you think. I was a little intimidated at first, but I got through it and so will you. As for the time involved... The prep is virtually nothing. The last step is just a couple minutes. The middle? Well, the middle is where all the good stuff happens and it does take a little time, but you don't have to do anything but wait. And that wait will be sooooo worth it.

Wednesday, August 8, 2012

Zucchini Linguini with Lemon, Ricotta and Garlic

There's something so refreshing about a pasta that isn't bogged down with a heavy tomato sauce. Don't get me wrong, I'm a fan of a the traditional spaghetti - especially if it's with my mom's sauce - but it's nice to have options when you're in the mood for something a little bit lighter.

Tuesday, August 7, 2012

Peachy Nectarine Ice Cream

Since I have this new ice cream maker, I've really been taking advantage of it. I know that sounds like I've been gorging myself on ice cream, but the funny thing is that I make all this food (ice cream and other) and usually don't eat it. I'll taste it and maybe have a little, but my husband or son will eat most or I'll send some to my folks. I just love the actual act of cooking, baking and recipe writing. I could sit here for hours and just write up new ideas and recipes; it's just so exciting to find new flavor combinations and new ways to create in the kitchen. That's how this ice cream got started.