Curried Chicken Coconut Soup

Yeah, I know, it's not really soup season anymore but sometimes it's just good to make a great soup. I borrowed a friends pressure cooker awhile ago and I was having fun playing with a few different types of food. I haven't used a pressure cooker since I was in high school and even then I never really used it for much other than cooking artichokes. 

Olive Oil and Whole Wheat Flatbread with Veggies

Starting today, our Virtual Potluck group is working with California Olive Ranch and Bob's Red Mill to bring you healthy options as we start this new year. We'll be sharing some fun and healthy ways to combine whole grains and fresh olive oils to create some fantastic new recipes. Find out more about the potluck and see who's participating here!

Emeril's One Pot Blogger Party - BLT Risotto

This Blogger party is starting to rock! If you want to follow along with some of the other bloggers participating in the review of Emeril Lagasse's new cookbook "Sizzling Skillets and other One-Pot Wonders", check them out here. The Lasagna I made on Sunday has made for some great lunches the last couple of days but alas the party must go on and the second dish I chose to make was a "BLT" Risotto.

Butternut Squash, Rosemary and Parmesan Risotto

Risotto is my ultimate comfort food. I love the process of cooking it and then it is simply an amazing dish to eat. Risotto is typically made with Arborio rice, which as it cooks becomes rich and creamy but still keeps a nice bite to it. I love cooking risotto because it takes some time to cook it but it's not overly complicated and just gives me some time to enjoy the process and watch the dish come together.

Deep-Fried Poached Eggs with Creamed Spinach and Crispy Prosciutto

Somehow I've made it through all these years of cooking with never making a poached egg. Not sure exactly how it happened. I've only begun to like runny eggs in the last few years so that's probably part of it. I've always love fried eggs but when I made them myself I would cook them all the way through and in a restaurant I'd also ensure that they knew I wanted no runny yoke. Now I love to have that yoke running over a piece of toast, and yet still never a poached egg. Until tonight that is. And now I'm in love.

Spinach Quiche

Traditional quiche is typically a simple egg and cream mixture baked in a pastry crust but there are numerous additions that can make a fantastic quiche suitable for breakfast, lunch or dinner. This version adds crumbled bacon over the bottom and then spinach, pepper jack and sharp cheddar cheese mixed into the egg and cream mixture. Be creative with your cheese selections and create your own version of this quiche.