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Arugula Walnut Pesto

July 30, 2013 By Erin Kennedy Leave a Comment

Arugula Walnut Pesto 1

 

Whenever I see pesto on a menu, I am all over it. I love it! Pesto is typically made with fresh basil, garlic, pine nuts, and Parmesan cheese. Lately though, I have taken to experimenting with different greens and nuts. This walnut arugula pesto is the best one I have made so far! Arugula is probably my favorite green, so I don’t know why it took me so long to make pesto with it.

One of the great things about pesto is that it is a versatile sauce. Pesto is the perfect summer sauce. You don’t just have to serve it with a big bowl of pasta. It also works well on potatoes for a potato salad or a cold pasta salad. It’s makes for a great spread on chicken or fish. Or you can even use it as a spread on a sandwich or crostini. I often make a double batch so that I can freeze some. I’m the only pesto fan in my house, so freezing the pesto in ice cube trays works so well as I just typically want 1 or 2 cubes worth for myself.

 

Arugula Walnut Pesto 6
[Read more…]

Filed Under: Entrees, Gluten Free, Recipes, Vegetarian Tagged With: arugula pesto, arugula walnut pesto, pesto, unique pesto, vegetarian pesto

Homemade Fried Okra

July 29, 2013 By Erin Kennedy Leave a Comment

Growing up in Texas, my childhood included a lot of delicious food. My mom, who was born and raised in Fort Worth, knew how to cook it all, and my love for fried okra started young.

Recently, my family and I visited a local farm selling fresh okra, so I brought it home and had to fry it up right away! The great thing about frying okra, is that you can adjust the recipe in many ways and change up the flavors whenever you feel like it.

Don’t want to use white flour?…try wheat!

Want to try frying in coconut oil?…You can!

Leave out or add other breading ingredients and make it just the way you want.

[Read more…]

Filed Under: Recipes, Sides Tagged With: fried okra, homemade fried okra, okra, southern fried okra

Mushroom and Chicken White Pizza

July 28, 2013 By Erin Kennedy Leave a Comment

white-pizza

 

I love white pizza. What am I saying? I love all pizza and all the delicious toppings that caramelize under the heat. But, I do love the white pizza for those same reasons. The melting of the cheeses. The creaminess of the ricotta and the richness of the mozzarella come together with the pizza dough to make it truly heaven in your lips.

You can probably find a good pizza out at a restaurant, but  you can also make your own white pizza at home and it can taste just as good, if not better.

Allie from The Cooking Bowl has figured out the evolution of the perfect white pizza recipe, featuring creamy white garlic sauce, fresh herbs, and two cheeses.

To get the recipe to make this yourself check it out here. 

If you are interested in having one of your recipes featured, you can submit it here!

Filed Under: Entrees, Recipes

Squash Blossoms – The Food of the Gods

July 24, 2013 By Erin Kennedy 2 Comments

squash-blossoms-9

 

The days are hot, the sun shines in the sky long into the evening and the squash are throwing forth big bright beautiful blooms.  Yes it’s that enchanted time for squash blossoms.  A tiny window of wonder when the delicate flowers of your zucchinis or yellow crooks can be harvest with loving care in the cool morning air and stuffed with light fluffy cheese before being dipped in bubbling barely-there-batter and devoured in the blink of an eye.

I remember so vividly the first time I had this elusive delicacy.    Working at the Utah Shakespeare Festival in stunning Cedar City the cast and crew cultivated a garden.  Everyone pitched in, working together to water and weed as well as wine and dine on the fruits of our labors.  John Pryble, not only one of the best actors I have had the pleasure of sharing the stage with but a local farmer of Ashland Oregon, brought out a plate of what I could only describe as heaven, a plate of Squash Blossoms.

Living in a tiny studio in Manhattan didn’t allow me the luxury of having my own garden so the years passed with nary a cheese stuffed bloom.  The memories, however, remained as vivid, as ever.    Then one summer evening, my husband Matt and I treated ourselves to dinner and there on the menu they were; Squash Blossoms.   Before the waiter had time to ask us if we wanted flat or sparkling water I had fervently requested the appetizer.  It arrived in all its splendor and even though we ate with care, savoring every tiny bite it was gone all too quickly.  We ate the rest of our meal and when the waitress asked if we would like dessert I responded with all seriousness, “Yes, I’ll have the Squash Blossoms.”

squash-blossoms-2

So imagine my elation when last week Matt brought home a bag full of squash flowers from a co-worker; he had harvested them but didn’t know how to prepare them.  Asking around the office he heard of Marcella Rose’s Blog and hit up my husband with a deal.  “A trade” he said,  “the flowers for a blog on how to prepare them.”  I like to think my husband answered him with a resounding slam of his hand on his desk paired with a loud, “BOOM! Done!!”  As this is how I would have responded to this Angel of a man.

Here is how to make heaven on a plate, but readers beware, these lighter than air treats will haunt you all year long.  You have been warned. [Read more…]

Filed Under: Appetizers, Recipes, Vegetarian Tagged With: cheese filled squash blossoms, how to squash blossoms, seasonal squash blossoms, squash blossoms, squash blossoms appetizer

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