Grilled Bread with Rosemary-Honey Drizzle

Grilled Bread with Rosemary-Honey Drizzle

I saw this recipe in the September 2012 Vegetarian Times and made it that very night with crusty bread I had just picked up to go with soup.

I wasn't grilling out, so didn't grill this bread - I heated it in the oven instead.  But I think it would taste great grilled!

I made the rosemary-honey drizzle by warming honey, rosemary, lemon zest, and sherry vinegar over low heat for 5 minutes. 

I toasted the sliced bread on 400* for about 4 minutes that I had spritzed with olive oil and sprinkled with a touch of Kosher salt.

I split the rosemary-honey drizzle into four little cups to serve each of us with dinner.

It was absolutely delicious!

Double click to print as a 5x7 recipe card.

 

Enjoy!

Black Eyed Peas and Corn Bread

Black Eyed Peas and Corn Bread

We all love a simple dinner. 

I decided to make black eyed peas from scratch (a bag of dried peas) and knew a batch of iron skillet cornbread would be the perfect complement.

I made the peas in the crockpot and it couldn't be simpler.

I didn't have any ham to season them with, but I did have some leftover shredded rotisserie chicken so I used that instead, along with chicken broth.  It was really, really delicious!

It doesn't look like much, but you basically add everything to the crockpot, then cook on medium for 6 hours.

And that's really all there is too it!

It was really, really good.

I made up a skillet of cornbread following the instructions on the package and dinner!

To reheat the next day, I put it in a pot on the stove and added a cup of broth.

This recipe is basically from what I had on hand, and what I thought sounded like it would work well.

You can change up the ingredients easily for this recipe.

Double click to print as a 5x7 recipe card.

Y'all Enjoy!



Easy Indian Food

Easy Indian Food

I usually have a few packages of Indian in the pantry that I serve from time to time, especially when I don't have a lot of time in the evening.

It's great for a change up and everyone especially likes it when I serve it with naan.

I make a big pot of rice and then serve two different packages, along with naan and a vegetable.

It's a great meal that everyone likes.

Our local grocery stores have a few varieties of Indian food that are on the shelves near the rice.

These are two that we especially like.

There are several varieties though, and we've tried a number of them.

I can usually find naan wherever I shop too, even Target!

I have heated it for a few seconds in the microwave, put it on a cookies sheet and popped it in the oven for a few minutes, or served it right out of the package.  My family isn't picky, they just like it!



Some of the Indian varieties are spicy, so it's great to serve it with lots of rice and naan!



Popovers

Real Simple's

Popovers

I found this recipe in Real Simple magazine this past month and made this for breakfast.

They were certainly very easy and are a great substitute for sugary muffins.

We ate them plain and with a little orange-cranberry marmalade that we received as part of a gift basket when we hosted a party recently.

I whisked the batter together and then poured it in a 12 muffin tin.

Then cook them for 30 minutes, without opening the oven until they are done.

They are light and fluffy and have a deep scoop in the bottom making them kind of hollow and soft in the middle.

My sleepy models...

Double click to print as a 5x7 recipe card.

Enjoy!



BBQ Chicken

BBQ Chicken

Today I'm sharing one of my main go-to meals - BBQ Chicken. 

Along with my Black Bean Enchiladas, this is the other meal I make most often here at Casa Boatwright. 

At least twice a month.

We all like it because it's delicious, it's easy and can be made up ahead of time.

It's perfect for a swim night when we don't get home until 7:00.

There is really nothing to it but I'm going to share the "recipe" here anyway!

I made a double batch last night because I was taking a meal to another family.

I got fancy and bought rolls to go along with the chicken and steamed broccoli.

I shred the rotisserie chicken, discarding the skin.

Then stir in bbq sauce.

Then I transfer to my baking dish and either cook then or put in the fridge for later.

Once you're ready to cook, 350* at 30 minutes is all it takes.



I usually serve BBQ Chicken with a vegetable or two and bread or mashed potatoes.

These whole wheat rolls were a big hit last night so I think I might start serving these more often.



Double click the card to print as a 5x7 recipe card.

Y'all Enjoy!