A bite-sized fiesta in fritter form. Like a pinata for your mouth.
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
A lightly sweetened, wholesome blend of cherries, almonds, oats, toasted quinoa, and coconut. It’s perfect for a quick snack or a hearty breakfast.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
by Monique of Ambitious Kitchen
Secretly healthy blondies made with chickpeas, peanut butter, and chocolate. They taste amazingly like peanut butter cookies. Flourless and no butter! Natural ingredients only!
by The Noshery on July 16, 2009 in Main Courses, Pasta
Everything in a carbonara minus the cream. Top your pasta with a fried egg and you will thank me.
Boil pasta and drain.
Slice bacon fry in pan. Reserve 2 tbs of bacon drippings, drain bacon pieces on plate lined with paper towel, set aside.
Add 3 tbs of olive oil, reserved bacon drippings, herbs and garlic to hot skillet. Saute for about a minute and add eggs. Fry eggs keeping yolk soft and creamy. Remove eggs from pan and set aside.
Quickly combine pasta, pan drippings, tomatoes, bacon and Parmesan cheese. Toss pasta, drizzle more olive oil if desired. Season with salt and pepper to taste.
Top pasta with fried egg, garnish with torn fresh basil and serve hot.
Enjoy!
Copyright © 2009 · All Rights Reserved · TheNoshery.com
by Food and the City and filed in Main Courses, Poultry
An Italian classic lightened up!
by Dax Phillips and filed in Main Courses, Pizza
The classic sandwich turned into a pizza. Let me say this could be one of my favorite pizzas to date.
by Holly Kirby and filed in Main Courses, Pasta
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
by Daphne @ VeggieStyle with Daphne and filed in Main Courses, Pasta
Vegan pasta dish made with whole wheat pasta.
by serenabakessimplyfromscratch and filed in Main Courses
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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5 Comments | Be the first to comment!
Comments
anomiso on 7.17.2009
The fried eggs on top spoiled this dish for me.
Not a carbonara by a long shot, but an excellent combination for the sauce!!!
yardsailor on 9.20.2009
Now see, I love anything with a fried egg on it, a steak, toast, asparagus, spinach, you name it, egg it up and I am in!
Momcat on 9.30.2009
I love real pasta carbonara, so I’m not sure I could get with this. But I do love me some cheese enchiladas with a couple of eggs on top! Talk about a heart attack on a plate! Maybe poached eggs on this dish, since they can be held while you cook the pasta.
audreystyle on 11.3.2009
Delish! I really liked the flavor of this dish. I did leave the egg out though. It was so quick and easy to throw together.
emmylouwho on 11.5.2010
we eat this every week at my house, thank you!
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