Crispy Parmesan Carrots

These Crispy Parmesan Carrots are so delicious and easy to make. They are made by roasting carrots in a mixture of olive oil, garlic, spices, and Parmesan cheese. The result is a crispy, cheesy, and flavorful side dish. I also make Roasted Crispy Parmesan Potatoes using the same method.

By Leslie Blythe

Spiedie Marinade for Chicken

I've always been keenly interested in regional food in the US, especially when it really doesn't leave a region. This Spiedie Marinade for Chicken is a perfect example. I was recently on the east coast and happened to find this marinade at Wegman's (the best damn supermarket in the whole country!).

Spiedie Pronounced "spee-dee," is a type of grilled chicken dish that originated in Upstate New York. They are typically made with boneless, skinless chicken breasts or thighs that are marinated in a mixture of olive oil, vinegar, lemon juice, garlic, herbs, and spices. The chicken is then grilled over high heat until cooked through.

The key to a good spiedie marinade is to use a variety of flavors that complement each other. The olive oil helps to tenderize the chicken, while the vinegar and lemon juice add acidity and brightness. The garlic, herbs, and spices add depth and complexity of flavor.

It’s typically served in a small sub roll...the Spiedie Sandwich! You can also use this marinade on steaks, pork chops, lamb, fish, and even mushrooms.

You can read about the complicated and controversial history of the Spiedie here.

By Leslie Blythe

Hot Boursin Cheese Corn Dip

Hot Boursin Cheese Corn Dip is a delicious and easy-to-make appetizer that is perfect for parties or potlucks. It is made with Boursin cheese, corn, bell pepper, and green onions, then baked until bubbly and melted. The Boursin cheese adds a unique flavor to the dip, and the corn gives it a bit of sweetness. This dip is sure to be a hit with your guests!

By Leslie Blythe

Spanish Tortilla de Patatas Potato Omelette

My friend Marc made this outstanding Spanish Tortilla de Patatas (or Potato Omelette), which is a popular Spanish dish made with eggs, potatoes, and onions. It is a type of tortilla, which is a Spanish omelet. Tortilla de Patatas is a traditional tapas dish in Spain, and it is also often served as a main course or a snack.
The ingredients for Tortilla de Patatas are simple: potatoes, onions, eggs, salt, and olive oil. The potatoes are cooked in olive oil until they are soft and golden brown. The onions are cooked in the same oil until they are translucent. The eggs are beaten together with salt. The potatoes and onions are then added to the eggs, and the mixture is cooked in a frying pan until the eggs are set.
Tortilla de Patatas is a versatile dish that can be served warm, cold, or at room temperature. It can be eaten on its own, or it can be served with bread, salad, or other tapas.

By Leslie Blythe

Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping

While on the east coast, one of my best friends Jessica and her husband Marc just happened to be visiting her mom for the weekend, who lives not far from me, and invited me to brunch. She made this fantastic Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping. It is a delicious and easy-to-make breakfast dish that can be prepared ahead of time. It is made with day-old bread, eggs, milk, sugar, vanilla, cinnamon, and salt. The bread is soaked in the egg mixture overnight, which makes it soft and custardy. The casserole is then baked until golden brown and topped with a caramel-hazelnut topping. You can use pecans or walnuts if you prefer.
This recipe is perfect for busy mornings or when you want to make a special breakfast for guests. It can be made up to 24 hours in advance and stored in the refrigerator. When you are ready to bake, simply remove the casserole from the refrigerator and let it come to room temperature for about 30 minutes. Then, bake according to the instructions.

By Leslie Blythe

Tomato & Italian Sausage Risotto

This Tomato and Italian Sausage Risotto is made by cooking the arborio rice in broth, adding half a cup at a time, until it is creamy and al dente. The Italian sausage is cooked separately and then added to the risotto along with the Parmesan cheese. The risotto is then stirred until it is heated through and the flavors are combined. I love it when there are leftovers the next day. I always make arancini, which Italian rice balls that are stuffed with mozzarella, coated with breadcrumbs, and deep fried.

By Leslie Blythe

Vegetable & Goat Cheese Tart

I am in Connecticut for a while staying with my mom. I found a fabulous little farmers market super close by at the Stamford Museum & Nature Center. I bought some vegetables and decided to make this Vegetable & Goat Cheese Tart. This tart is very versatile. You can use any combination of vegetables. You can make one big one or individual tarts. I used herbed goat cheese, cherry tomatoes, zucchini, yellow squash, and asparagus. It's so simple and easy to make. Serve it with a mixed green salad.

By Leslie Blythe

Pasta with Eggplant, Tomatoes & Mozzarella

Pasta with eggplant, tomatoes, and mozzarella is a classic Italian dish that is both simple to make and delicious. I always add a pinch of chili flakes to mine. The eggplant in this vegetarian pasta dish has a meaty texture. Buon appetito!

By Leslie Blythe

Taco-Stuffed Avocado Boats

I was at CVS pharmacy with my husband and he picked up Cleaning Eating Magazine and opened to Taco-stuffed Avocado Boats. So, I decided that is what’s for dinner. It was really good. They are made by halving avocados, removing the pits and a little bit of the avocado, then filling them with a mixture of taco meat (I used ground Turkey), cheese, and your favorite taco toppings. You purée the scooped-out avocado with some sour cream and lime juice. Avocados are a good source of healthy fats, fiber, and vitamins.

By Leslie Blythe

David’s Overnight Oats: Strawberry Banana

My brother David makes a lot of overnight oats, which make a great grab-and-go breakfast. This version uses strawberries, banana chips, and organic banana milk. The oats are soaked overnight, which makes them soft and creamy.

By Leslie Blythe