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Gonna eat a lot of peaches

Because of the recent peach explosion around here, I've been hunting out every peach centered recipe I can find. So far, I've come across Bellini Pops from Fine Cooking. These are peach popsicles with Prosecco, Italian champagne. Yum. I'm making these now and between the recipe and me I've nearly finished the bottle of Prosecco. Oopsie!

I found these five recipes for Peach Salsa. Yum. I'll be making some of those when my tomato plants start producing red ripe fruit. I found Raspberry-Peach Chicken and Chicken with Peach Stuffing. Yum and yum. Then there's Peach Pie with Brie adorably tucked into cupcake foils. Yum.

And now I'm STARVING. Do you have any peachy favorites?


What I've been cooking

Banana Bread

Did you buy too many bananas last week? Are they sitting in the fruit basket turning various shades of brown and black? Hooray! Save them, salvage them. Those bananas will make the yummiest banana bread in town. Fire up the oven, mix up this quick recipe and enjoy.

Heather Ink recipe cards

Click here to download the (new) recipe card. It's a two-sided document that has a recipe card for you and one to give to your best friend. Print the first page on heavy cardstock and then flip it over and print the second page. Use the crop marks on the recipe side to trim out a 4x6 inch card to fit in your recipe box.


What I've been cooking

Salmon with Island Salsa

Good, easy, fresh and tasty.

Marinated Salmon with Island Salsa

10 oz salmon fillet
2 tbsp soy sauce
1 clove garlic
1/2 tsp ground ginger
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)
salt and pepper to taste
1 mango, cubed
1 small tomato, chopped
1/2 small red bell pepper, chopped
1 tbsp olive oil

Wash and dry salmon and cut into 5 oz portions. In a medium bowl combine soy sauce, garlic and next four ingredients. Add salmon and mix to coat the fish. Refrigerate for about 15 minutes.

For salsa, combine mango, tomato and red pepper. Sprinkle a small amount of spices used in marinade onto salsa and mix.

In a skillet heat olive oil over medium heat until shimmering. With skin side up, cook salmon for about three minutes on each side. Serve on brown rice topping with salsa. Serves 2. Enjoy!


What I've been cooking

Waffle joy

I love waffles and it really helps that they're so easy to make. I have a "vintage" waffle maker that I found in my Grandma's things. It's called the Belgian Waffler. How great is that? It might burn the house down but since I'm in the kitchen the entire time it's on I feel it's safe enough to use. This is the recipe I always turn to, it's fast, easy and only requires basic ingredients I always have on hand. Then I slather on some butter and a touch of real maple syrup and my weekend is always happy.

My Favorite Waffles
1 3/4 c all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
3 large eggs, well beaten
1 1/2 c milk
8 tbsp unsalted butter, melted

In a large bowl, combine dry ingredients. In a small bowl whisk together eggs, milk and butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together, the mixture should have a pebbled look.
Yield: 4-5 large waffles
Adapted from Joy of Cooking.


Pasta Tapenade

Tapenade Pasta

Today my lack of groceries had me digging through the cupboards to find something remotely satisfying for lunch. Here's what I put together.

Pasta Tapenade
Serves two

1/2 jar Trader Joe's Roasted Red Pepper & Artichoke Tapenade
3 Tbsp finely grated parmesan cheese
1 tsp curry powder
1/4 tsp cayenne pepper (optional)
black pepper to taste
8 oz dried shell pasta

Cook pasta following package directions.

In a medium bowl while the pasta cooks combine tapenade, 2 Tbsp cheese, curry powder, cayenne powder and black pepper. When al dente, drain pasta and add to bowl. Mix throughly and dish onto plates. Sprinkle remaining parmesan cheese even over each serving. Enjoy!

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