The other day I was feeling so uninspired when thinking about dinner and I had made up my mind that we would have a simple and casual pasta night. We had been out on the water all day just soaking up the sun and exploring Lake Simcoe, I didn’t have the energy or the desire to do anything fancy once we got home.
My intention was to simply saute some vegetables and grab a can of tomato sauce from the pantry. Staring down at the counter I realized I had accumulated asparagus, bacon and mushrooms and the wheels started turning in my head. Simple stayed but casual went right out the door. Pasta night was on and we were making roasted asparagus and mushroom carbonara!
I knew that this pasta would be amazing since asparagus and mushrooms are such a fabulous combination! Although I was feeling slightly more inspired, I was still super lazy so this carbonara recipe is pretty easy and really you just need to cook the bacon while the vegetable roast and the pasta cooks and then you mix everything together with the sauce. Done. Nobody needs to know this took you next to no time to put together!
Continue reading “Roasted Asparagus and Mushroom Carbonara.”
Most people refer to this time of year as summer but I like to think of it more along the lines of Kebab season! Sure, you can make them year round but they just taste better in the summer time!
Last summer I shared my favorite go to recipe for chicken & veggie kebabs marinade which is still one of my top favs! Today though I want to share my newest kebab obsession – Hawaiian chicken kebabs!
These are so simple to make and honestly taste ah-maz-ing!!!! We have made them a few times to make sure we have the mixture right and really the only thing I may change next time is I think I will double the marinade for pouring over my rice (which you could also thicken up on the stove-top with just a little bit of cornstarch if you’d like). You can never have too much sauce right?
Continue reading “Hawaiian Chicken Kebabs.”
Blueberry oatmeal bars are wise little teachers of the beauty and simplicity in baking. I am often tempted by the idea that the more ingredients I add to a recipe, the better the dish will taste. The more exciting the dish is bound to be. These easy blueberry oatmeal bars prove me wrong with every bite. They couldn’t be easier to make, I’d wager you have all the ingredients you need to make them in your pantry right now, and the only thing I could possibly add to make them taste even better is a scoop of vanilla ice cream!
This idea that simple is often better in cooking is a lesson I know I’m going to keep learning over and over. I might even have to eat a few extra blueberry oat bars to continually refresh my memory. It’s a hard order, but life lessons are life lessons, and it’s important that I stay sharp.
I adapted these bars from the strawberry oatmeal bars I shared with you a while back. Both are fresh, fruity, and showered in buttery crumble topping. Both need only one bowl to prepare. Both even clock in at approximately 100 calories. Swap that ice cream I mentioned earlier for a scoop of Greek yogurt, and you can be eating baked strawberry or blueberry bars at breakfast.
Continue reading “Blueberry oatmeal bars”