Whenever I’m stumped on what to make for lunch, I know my pantry will have the answer.
That’s the best thing about a pesto tuna melt–or any tuna melt, for that matter. I almost always have everything I need to whip a couple up. Here’s what you’ll need!
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Some of you might not want to hear this, but the secret behind making perfect scrambled eggs is time and patience!
To get flavourful, velvety eggs, you need to give yourself a bit of time.
There’s a reason why most restaurants don’t serve up perfect scrambled eggs: it takes too long!
The key is cooking them low and slow.
Are you ready to begin?
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First off, you don’t need a cast-iron skillet to make these homemade meatballs.
If you’re finishing off the meatballs in the oven, however, I do recommend using an oven-safe pan.
The reason I recommend cast iron? Because I’m a hardcore fan and think cast-iron cookware is the bee’s knees.
It’s easy to work with cast iron, it lasts forever, and it’s toxin-free.
RELATED: How to Cook with Cast Iron
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Savoury steel-cut oats first appeared on my radar a few years ago.
In full transparency, I was a major skeptic and didn’t buy into them at first.
They sounded too weird to even comprehend!
Can you blame me?
I grew up with steaming pots of cinnamon raisin oatmeal, or oats with dried cranberries, pepitas and maple syrup.
Oatmeal was always sweetened, so I closed myself off to experimenting with a savoury alternative.
Something happened, though.
I switched from rolled oats to steel-cut oats for their nutritional content.
This simple alteration to one of my favourite breakfast meals meant I was open enough to test the waters with savoury oats, and that’s exactly what I did.
My favourite part about this breakfast dish is that it’s a vessel for what I would normally serve with toast.
Most of us know that oats are more filling than bread, but with oats, you can go even crazier than just the typical bacon and eggs accompaniment.
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Congratulations, you have just struck Caesar salad gold!
I have no idea how many chicken caesar salads I have eaten in my life, but this pan-fried chicken version is to-die-for.
I must warn you: there are a lot of steps involved.
You’ll have to clarify butter, make your own caesar dressing, and fry up some croutons.
I’m telling you…it’s WORTH the extra work.
I hope you love it as much as I do!
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If you didn’t know, this classic genoise sponge cake is a favourite when it comes to French pastry.
For example, genoise sponge makes the base for many beloved cakes, like the fraisier (a strawberry layer cake with marzipan, mousseline cream, and hints of kirsch).
Around the holidays, it’s rolled up to make bûches de noël (yule logs), which means it’s great for making jelly rolls, too.
Despite its widespread use in French pastry, its origins are Italian.
Named after Genoa, the sixth-largest city in Italy, we can now see where the name comes from.
Genoise = Genoese/Genovese.
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