We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite. The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see. This really allowed the flavors to blend together.
When I got home I looked up a few recipes on line, there are so many. A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me. I just cooked the veggies in order so they would all be done at the same time. The fresh basil at the end is great. Add any other fresh herbs you have on hand.
Serve hot or at room temperature. This makes a really big batch. You will have leftovers for lunch the next day. Which is what I had today, and it was even better the next day!
I am in search of new grilling and marinade recipes. Sometimes it is easy to get stuck doing the same ol same ol every day. This marinade is a little sweet and tangy at the same time. It would also be great on chicken or swordfish. We all agreed it should be in the rotation!
To call this a “recipe” is kind of a joke. Chicken + BBQ sauce + Slow cooker = Easiest dinner ever. The chicken is so delicious, it’s hard to believe you did nothing. Continue reading Crockpot BBQ Chicken→
It’s been ages since I posted. I had a problem with my recipe plug in a few months back and after fighting with it for 3 hours, I got frustrated and gave up. Last weekend I tried again and figured it out in less than an hour, so I’m ready to go now!!! Continue reading Chinese Cole Slaw→