Adventure Begins in the Kitchen
Icy treats are key to survival during the blazing hot days of summer. But why settle for survival when creating something fabulous is equally as simple? This white sangria granita made with peaches, raspberries, agave nectar, and Butterfly Kiss Moscato is the perfect dessert for your next sunshiny shindig.
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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.
Spaghetti squash with turkey meatballs and marinara is one of those meals that you can eat weekly and still be craving the week after. It gives you that tomato sauce fix without the heaviness that typically comes with sauce covered meals. And the feeling of accomplishment that comes with making your own marinara… Never gets old.
To get everything timed somewhat appropriately for four servings, start with halving two medium-sized spaghetti squashes, removing the seeds, and placing the halves in a 400 degree oven {no oil, directly on the middle rack} for 45 minutes to an hour {until you can pull the squash apart easily with a fork}. While the squash is baking, work on your homemade sauce {recipe at bottom of post}. And while your sauce is boiling, prepare the turkey meatballs so they can be popped in the oven the second the squash is removed {meatball recipe}.
This meal also keeps its integrity when reheating, making leftovers extra special the next day. And if you want to change it up even more, try topping with an over-medium egg.
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Being resourceful in the kitchen can {sometimes} get you into a bit of trouble. Most folks that find themselves without chocolate during a massive chocolate craving just simply do without chocolate for the time being. Me? I whip random ingredients together until I’m either sort-of-satisfied or surprisingly super satisfied.
After a week of gentle tweaks, I was super satisfied. A progression of hemp seed chocolate bars to coconut/almond chocolate bars to just coconut bars led me straight to coconut truffles. And now I have a bundle of sweet treats waiting for me in anticipation of any chocolate craving, big or small.
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The cast iron grill pan I purchased a few months back has gotten more use than I could have ever imagined. It’s totally worth a little extra cleanup to get perfectly grilled steaks, ultra crispy chicken breasts, and out-of-this-world-pretty lamb chops.
And since I had never worked with lamb chops before {shepherd’s pie is my only lamb experience to date}, having such success with cast iron gave me the courage to venture out into fancier lamb territory.
I used this {super simple} recipe and couldn’t have been more pleased. An hour or so of soaking in fresh rosemary, thyme, and garlic was all the lamb chops needed to transform into an extra fancy {and extra delicious} dinner.