Last week, I mentioned how bloggers rarely make the same recipe more than once. We are in constant pursuit of the Next Big Thing. That exciting recipe that will be pinned, and shared and trafficked like crazy. Our poor spouses wondering why we rarely make their favorites anymore.
Over the weekend I had some readers ask me which recipes I DO make all the time, so here is a list for you.
Ten recipes I make on a regular basis:
1. I made these breakfast muffins last night, as a quick on-the-go breakfast for this week. Less than 200 calories and keep me full until lunch.
2. In one form or another, I make this salad several times a week. It’s my go-to lunch.
3. This is the pie crust I always make.
4. I always make this vegetable gratin for holidays, it was one of my first posts so forgive the photos.
5. When I make layer cakes, this vanilla pastry cream is what I usually use as a filling.
6. This Chocolate Strawberry Shortcake is an easy dessert that I tend to make again and again. And once you make the whipped cream from scratch, you’ll never buy store bought again.
7. I roast a chicken at least once a month. You should too. It is cheap (about $5 and feeds 4), easy and you can make delicious broth from the scraps.
8. Eggs Benedict is a fav of my husbands and I make it at least once a month. This Italian Eggs Benedict with Pesto Hollandaise is a one of my favorites.
9. I’ve also started to make my own tortillas. Not just because they are so much better, but they are also a way to use up that bacon fat I store in the fridge and they only cost a couple of cents to make yourself.
10. And for number ten, I’m including this recipe below. It was so easy, quick and with only 3 ingredients I can’t imagine never making it again. Oh, and super addictive if you love goat cheese and prosciutto as much as I do.
Prosciutto Wrapped Olives Stuffed with Goat Cheese
24 large (or colossal) Black Olives
6 thin slices of prosciutto
2 oz goat cheese
Cut each slice of prosciutto in half, length wise, and then again width wise forming a “T” cut. This will leave 4 sections of prosciutto, about 4 inches by 1 inch for each slice of prosciutto.
Stuff all of the olives with goat cheese.
Wrap each olive with a small slice of prosciutto and secure with a toothpick.