Grilled Veggie Panini

I went to the grocery store the other day.

And I went HUNGRY.

One of the biggest faux pas you can make in a grocery store.

The cardinal rule of grocery shopping is to go on a decently full stomach.

And please.. with a list!!

I went starving and sans a list.

Trouble ensued.

I went and bought that whole place up.

I robbed them.

I mean, I paid them, but I robbed them of everything they had.

In the veggie department, anyway.

The eggplants and zucchini never saw me coming.

Sorry little guys, but you're coming home with me.

They looked so luscious and ripe and ready to be devoured.

But really, buying so many was just out of line.

I jumped the gun.

I got home and re-evaluated my vegetable stack and realized my impulsive behavior had me drowning in eggplants and zucchinis.

Now I had to come up with a plan on what to do with it all.

Grilled Vegetable... something.

My grill pan had been collecting dust in the corner of lost pots and pans that I can't reach or get to easily, so I forget and/or am too lazy to pull them out and utilize them.

I decided that laziness was going to end... NOW.

I got down on my hands and knees to reach the lower cupboard (cuz that's where the abyss of pots and pans are stashed) and valiantly pulled out my All Clad grill pan.

It's really one of my favorite kitchen accessories.

It not only cooks anything gorgeously and easily, it also gives these beautiful grill marks which cannot be beat.

Really, you should get one.

You can grill everything on it.

Bread, veggies, meats, fish, shrimp, fruits even.

I love cooking on mine.

It just takes ordinary looking food and turns it extraordinary.

Like you got it from a restaurant.

Your steak will have exquisite grill marks.

Your chicken will bear some beautiful cross hatch marks.

Contrary to what you are thinking, no I have not recently become employed by the mighty All Clad peeps.

Even though I know I'm selling the shit out of their grill pan.

Not really sure what that's all about.

Ok, I'm moving on.

I decided to make a grilled veggie panini.

Oh, wait.

But I don't have a panini maker.

NEVER FEAR!

We'll just call that my Lebanese ingenuity.

With a touch of.. gangstaaaaaa.

But I'm getting ahead of myself...

Here's the lo down:

I cut the eggplant and zucchini into about 1/4 inch rounds and drizzled them with olive oil, salt and pepper.

I grilled them till they were perfectly branded with those lovely grill marks on both sides.

Take them off, slice your baguette in half and slather it with pesto sauce.

Then pile on your grilled veggies.

I also added shredded fontina cheese and fresh spinach.

It's really THAT easy.

So I used eggplants and zucchini, but you can use any veggies you like.

Bell peppers, artichokes, onions... whatever you like.

It's an easy lunch or dinner.

And there's a thousand different ways you can dress it up.

Make it pretty.

Dress up your baguette.

You know you want to.

Grill away.

Bon apetit.

Special Guest Cook!

My best friend, (who also happens to be a Registered Dietitian) Crissi, calls me all the time for recipes. She will normally call me with an ingredient she has at home and asks me what she can cook with it. That starts a whirlwind of ideas that we throw around back and forth and always come up with a dish that she ends up making and (thankfully) loving!

Here is a little something I helped her put together over the phone and her report on it.

Thanks, C!

So, once again I was inspired to cook by my BFF/Cook Extraordinaire, Lara.

I called her - emergency style - to get her ideas about what "quick" yet impressive appetizers I could prepare for my sister in law and her familia.

As always she was able to spew out a number of options- all of which sounded delisioso.

This is a good and bad thing, because I am Miss Indecisive when it comes to cooking new recipes, I can never stick to one dish... I always end up cooking at least 2-3 things at once.

Anywhoo- the idea that rose to the top were these amazing shrimp cakes.

I was heading to the market when I called Lara and had her "with me" as I picked up the ingredients I didn't have at home - shrimp, parsley and sour cream.

Once I got home, I put Lara's plan into action.

I tossed the raw shrimp in olive oil, chopped garlic, salt and pepper.

Next, I seared them on high for a couple minutes on each side in olive oil and a tablespoon of butter.

Then I pulsed the shrimp in the food processor.

I took out the shrimp and then added 1 can of corn, 1 yellow onion, and 1 stalk of celery until they were in small pieces, being careful not to fully puree them.

Then, I mixed the shrimp, corn, onion and celery together in a bowl with about 2 tablespoons of veganaise (vegan mayonnaise), 1 tablespoon dijon mustard, juice of 1 lime and 2 eggs.

Next, I formed them into mini cakes and let them sit in the refrigerator for about an hour, or longer if you have the time.

I thought I had breadcrumbs, but of course I didn't.

So I took cracker and ground them in the food processor.

I seasoned them with salt and pepper and had fresh breadcrumbs to bread my shrimp cakes with.

When my sister in law arrived, I started breading the shrimp cakes and seared them for a few minutes on each side in some olive oil... enough to coat the bottom of your pan.

Oh yeah, while the cakes were in the refrigerator, I prepared a cilantro sauce that Lara quickly walked me through (similar to the ones she made for the crab cakes).

The cilantro sauce ha1 bunch of cilantro, 2 cloves of garlice, 1 teaspoon of honey, the juice of 1/2 a lime, salt and pepper.

Super easy.

Throw it all in the blender or food processor, and VOILA!!

Needless to say, they were a huge hit. Even the kids liked them :)

Plus, the RD (registered dietitian) in me was happy that I was able to squeeze in some vegetables and demonstrate once again that not all crispy appetizers need to be deep fried to be delicious! :)

Goat Cheese and Sun Dried Tomato Rosemary Focaccia

I've been on a bit of a goat cheese kick lately.

There are so many different things you can do with the milk of those lovely goats.

Besides the obvious of topping off some crusty bread with it, or putting it in your salads, I also use it in pastas as a 'cream' sauce.

I made this delicious pesto pasta with goat cheese cream sauce the other day and it was DIVINE.

But were not talking about that today.

Here we have some Mini Goat Cheese and Sun Dried Tomato Rosemary Focaccias.

Yes.

Focaccia.

AGAIN.

I can't help it.

The smell of dough ... rising and proofing.

Then the insanely mouthwatering smell of the bread baking in my house.

It's like a drug.

Almost better than that amazing 'volcano' candle they have over at Anthropologie that I want so bad but can't bring myself to spend a whopping $28 on.

I mean, really?

$28 for a candle?

I need to reconsider and just take the plunge on that already.

Volcano Candle.

I need your scent filling up my home.

One day soon.

You will be mine.

So, yeah.. the smell of freshly baked bread has that same effect on me.

DEE. LISH. OUS.

It's also a super fun way to pass the time with the kiddos.

They love making bread as much as I do.

It's a win win.

Here we have some delightful little... tartlets shall we call them?

Really, you can top these with anything your little heart desires.

It's up to you.

Feta and spinach would be good.

Roasted red peppers, goat cheese and sliced steak.

Roasted butternut squash and pesto.

Let your imagination run amok.

Get cray cray.

I topped mine with garlic, caramelized onions, rosemary, sundried tomatoes, fresh cracked pepper and goat cheese. Then I drizzled some more olive oil on each little round.

I baked them in a really high oven, about 475 to 500 for about 10 minutes, until they were golden and crispy.

I also like to put some cornmeal on the pan.

This helps the dough to move freely on the pan as well as adds a great crunchy texture to the bottom of your tartlets.

SO if you want to make these, here is my recipe for Focaccia bread.

I know bread making seems daunting, but trust me.

It isn't.

It's easy as pie.

Well, easy as mini tartlets anyway.

;)

6 Layer Rainbow Cake

I think this cake speaks for itself.

It's the most fun you can have baking a cake...

or the most frustrating.

I haven't decided yet.

But it's soooo worth it.

The reactions you will evoke when you cut into this baby are so worth the intensive labor process that it entails.

Well, I probably had so much work involved with this cake because I only have ONE 9 inch round pan.

That's right. I said one.

One itty bitty 9 inch round.

I mean, who only owns ONE cake pan.

How stupid.

I had to bake each layer

one.

by.

one.

Took me forever, but that doesn't mean it will take you forever.

My advice...

Get more than one 9 inch cake round.

Problem. Solved.

The colors are undeniably gorgeous and the cake is so much freaking fun that you will want to make it for any occasion.

Just pick one.

Doesn't matter which one it is.

Birthday, Christmas, Easter, Valentine's Day, 'I'm An Amazing Mom' Day, 'The Baby Slept Through The Whole Night' Day, 'I Am Craving Something Sweet and Beautiful' Day (and I don't mean David Beckham) ...

Really, the occasions are endless.

It's up to you.

Your choice.

You decide.

Just make it.

I'm telling you .

So. Much. Fun!

I used Whisk Kid's recipe and it was DEEEE.

That's short for delicious.

Well, it is now.

DEEEE I tell you.

Absolutely DEEEE.

*I made a simple buttercream frosting instead of the Meringue frosting that she used.

Crab Cakes with Honey Cilantro Sauce

I remember when I was first married and I was so excited to play house and start cooking.

I was determined to make a good ol' fashioned home cooked meal for my husband every night after he came home from work (well, only when I wasn't working as well!).

That's where my true passion for cooking started.

I was in love with the idea that you could make something from nothing.

Literally.

A piece of celery here, a carrot diced up there... it had the potential to become a huge stew bubbling away on the stove with a smell that could only be described as heavenly.

Another thing that drew me to cooking so much was the beauty of the food.

I love how absolutely gorgeous food can look, as well as taste.

How pretty it can be.

The colors, the textures, the different shapes of food on a plate is such an organic form of art.

Now I can't draw or paint or sing (I mean, I have been known to belt out a Kelly Clarkson song from time to time, but thankfully, only in the privacy of my own home... or car ), but my form of artistry is cooking.

If a dish I'm cooking looks too bland or has a lot of monotonous colors, I will be inspired by an herb or a brightly colored vegetable to liven it up, both for the visual and the taste.

Here's a prime example of how pretty your food can be.

Colors, textures, shapes.

This dish has got it all!

And please, it's easy.

I know I say that about most of the food I make, but it really is.

You can make the crab cakes ahead of time and then cook them when you're ready to eat.

Because these beauties need to go right from the pan and into your mouth.

--Cue the inappropriate mmmmmoaning--

Crab cakes always seem so fancy, don't they?

They're always one of the most expensive appetizers on a menu and I never order them, even though I LOVE them.

I have this thing where I will never order something off of a menu if I know I can make it at home quite easily.

Aside from a (veggie) burger joint or mexican food, I typically will always order something that sounds labor intensive or something I wouldn't normally bust out myself.

I'm weird, I know, but what's the point?

I very rarely go out to eat, and if I do, I want something special.

Special like me... no not that kind of special.

Whatever.

I mean, I'm not whipping out spicy tuna rolls on the daily around here, so that seems like something that's worth going out for.

That and the fact that sushi is quickly becoming a comfort food.

you passed the test? let's go to sushi.

your baby got his first set of teeth? sushi it is!

your cat died? sushi, here we come.

Here are the little nuggets frying away on my amazeballs new nonstick pan I got for Christmas from the hubby.

Some girls like diamonds, some like cars, me?

I love cooking supplies.

And my nonstick pan sent me over the edge on Christmas morning.

It's a scanpan and it's ridic.

Get one.

It will change your cooking life.

for.e.ver.

Moving on.

I paired mine with a pretty luscious Honey Cilantro Sauce.

It was a 1 bunch of cilantro, a couple tablespoons of no fat sour cream, 2 garlic cloves, 2 tablespoons honey, salt, pepper, and about 1/4 cup olive oil.

Puree it all in the blender and add a touch of water if it needs to be thinned out.

It's that easy.

Sauce.

Done.

BTW, you can put this sauce on your grandpa's old shoe and it would taste delicious.

So don't be limited to just put them on crab cakes.

Try it as salad dressing, on fish, on chicken, I even put mine in a burrito and on eggs.

It's just that good.

Baked french fries, arugula tossed with olive oil, salt and lemon juice, and fresh sliced grape tomatoes made the crab cakes one helluva meal.

Pretty. Fresh. Dinner.

Dive in.

The crab won't mind.

;)

Crab Cakes

(My guess-timations)

1 lb. crab (claw or lump, whatever your budget can afford)

1/2 cup fresh breadcrumbs (take some old bread and put it in the food processor.

Voila, fresh breadcrumbs)

1 large stalk celery, diced

1 small onion, diced

3 garlic cloves, minced

1 green or red bell pepper, diced

3 tablespoons worchestire sauce

1 tablespoon dijon mustard

2-3 tablespoons mayo

1 tablespoon hot sauce (I used Tapatio)

1 egg (optional)

Panko bread crumbs (optional)

olive oil

Butter, if you're feeling cray

In a medium (preferrably nonstick) saute pan, put 3 tablespoons olive oil (and 1 tablespoon butter if you want, but not necessary).

Saute on medium high heat the celery, onion, garlic and bell pepper until translucent,

about 5-7 minutes.

Put it aside to cool.

In a large bowl, mix together the breadcrumbs, mayo, mustard, worchestire sauce, hot sauce and egg.

Add the cooled celery mixture and mix til combined.

Gently toss in the crab meat and fold into all the ingredients.

Try not to break them apart too much so you can have a nice, chunky cake.

Start forming your mixture into crab cakes (however large or small you like) and set aside on a baking sheet lined with wax paper.

*I coated mine in panko breadcrumbs for some added texture when pan frying them, but you don't have to.

Cook your cakes in a skillet on medium high heat with olive oil and (butter if you want) until they form a nice, golden brown crust, about 4-5 minutes.

Turn and do the same on the other side.

Serve with the Honey Cilantro Sauce.

You have officially entered heaven on earth.

Enjoy.

EPIC Double Chocolate Cake with Chocolate Buttercream Frosting

I thought your Thursday could use a little sweetness.

Here is the cake I made for Thanksgiving at my mom's house.

A Double Chocolate Cake with a Chocolate Buttercream Frosting.

Decadent doesn't even begin to describe how luscious and delicious this cake is.

It will feel like there is a party popping off in your mouth.

Like one of those college parties that was ( WAS because I'm an old lady now and my college party memories are all that I have to hold on to from my younger, crazier times) so epic, you will have that memory of it throughout your life and always reflect back on it when the going gets tough.

That's how this chocolate cake was.

For moi, anyway.

I will remember that buttercream frosting and the moist, decadent, spongy cake for a lifetime to come.

And I'm pretty sure my thighs and love handles will as well.

But let's not get off subject...

Although I DID put a healthy spin on it by adding all those raspberries on top.

I mean, really.

Essentially, it's a fruit cake.

That's healthy.

Right?

Take this cake with you the next time you're invited for a dinner or lunch to someone's house.

They will love you forever and they will never forget your EPIC chocolate cake!

Ok, here's the thing.

FOR THE LIFE OF ME I cannot find the author of this recipe.

I've scoured the internet and can't find the source. So please know that (obviously) I did not come up with this recipe on my own.

Also, it is originally a cupcake recipe, and I will give you the recipe just as I have it.

I wanted it to be a cake instead of cupcakes so I just put it into 2-9 inch round pans lined with buttered and floured wax paper. Then I cut both of the cooled rounds in half and stacked them to create a four layer, rustic cake.

I also fiddled around with the times. They will obviously take longer than the 20 minutes for cupcakes. I think around 30 minutes, but I can't say for sure. So just keep an eye on it and check it with a toothpick to make sure it's cooked all the way through!

I will continue to try and find the correct source, but until then... here is the recipe I've written down:

EPIC Double Chocolate Cupcakes

3/4 cup plus 2 tablespoons cocoa powder (not dutch processed)

1/2 c. boiling water

1 c. buttermilk

1-3/4 c. flour

1-1/4 tspn. baking soda

1/4 tspn. baking powder

1/4 tspn. kosher salt

1-1/2 sticks plus 3 tblspn butter, softened

1-1/2 c. sugar

2 large eggs, room temperature

1 tspn. vanilla

Preheat oven to 350.

Put two racks in the lower and middle third of oven.

Put cocoa powder in medium heat proof bowl. Add boiling water and whisk till smooth paste.

Whisk in buttermilk until combined.

In medium bowl, sift flour, baking soda, baking powder and salt.

In a large bowl, beat 1-1/2 sticks butter with sugar until light and fluflly, about 3 minutes.

Beat in eggs and vanilla.

Beat in dry ingredients in two batches, alternating with the cocoa mixture.

Carefully spoon batter into liners, about 2/3 full.

Bake for 20-22 minutes or until springy and a toothpick comes out clean.

Let cool in pan for 5 minutes then transfer to wire rack.

Chocolate Buttercream Frosting

1 cup chocolate chips

1/2 cup butter, softened

2-3 cups confectioner's sugar

5 tblspn. milk

1/2 tspn. vanilla.

Melt chocolate chips over double boiler or in microwave. Cool for about 10-15 minutes before continuing.

In large bowl, beat butter until creamy. Gradually add the confectioner's sugar, alternating with the milk.

Add the melted chocolate and vanilla and beat until smooth.

Frost your cupcakes or cake and top with fresh raspberries, or any berry of your choice.

And there you have it.

A healthy fruit cake for all occasions!

;)

Vegetable Chow Mein with Shrimp

I love pasta.

My kids love pasta.

I'm pretty sure the whole world loves pasta...

Problem is, my better half doesn't love it.

In fact, he very much DISlikes it.

It's never been his favorite thing.

Pasta, according to him, is 'a waste of carbs'.

Is that insane to anyone but me??

That is poppycock!

...Isn't that a funny word... poppycock.

That is a bunch of poppycock, I say!

I think I need to start using it more often.

poppycockpoppycockpoppycockpoppycock...

ok, I feel better now.

Since I am the head cook over here in my casa, I am able to work things that I love into our meals. I just have to spin it and disguise some ingredients, in this case it's the spaghetti, into something the whole family will enjoy.

And who doesn't want some Chinese take-out made at home, with no delivery charges or tip?!

(I mean, you CAN tip me by doing the dishes. Luckily, I get tipped, handsomely :) )

Can we just talk about the exhilarating experience that is eating spaghetti for a moment?

The whole; taking my fork, twirling my spaghetti around it until my fork looks like it's wearing a gorgeous little pashmina made of red, saucy noodles, taking that bite of warm and comforting deliciousness and slurping up the noodles into my mouth. And if the noodles happen to give me a lashing on my face on the way in, that's an extra added bonus.

Spaghetti is food you can FEEL from the inside out.

I love it.

Anyway, this is getting a little too deep for me.

I mean, we are talking about noodles, after all.

Who knew noodles were such serious business.

I made this Chow Mein dish, using whole wheat spaghetti, that was super simple using up all the vegetables in my fridge.

You can put whatever you want in it.

I used broccoli, shredded carrots, onions, garlic, and some other stuff.

I can't remember now.

But like I said, this isn't exact and you can use whatever veggies you love.

Edamame would be delicious in this...

bell peppers, zucchini, eggplant, cauliflower, baby corn, water chestnuts...

the possibilities are endless.

I also put shrimp in mine for some protein.

I just sauteed the shrimp in the large skillet first (I didn't use my WOK because I was too lazy to pull it out from under all my other pots and pans, but you should if you have one) with some vegetable oil for about 3-5 minutes, until just cooked through.

Then I took out the shrimp and set it aside in a separate bowl.

Then I added a little more oil and started working in my vegetables.

Then I added my cooked spaghetti and added about 1/4 cup soy sauce and 1/4 cup veggie stock.

Please don't quote me on those measurements. I'm thinking in my head how many times I think I shook the soy sauce bottle, and I think that added up to about 1/4 cup.

Just add until it tastes good.

That's all I used for my sauce though, soy sauce and veggie stock.

You can use chicken stock or beef stock if you like, as well.

Add more or less liquid depending on your taste buds and how moist you want your chow mein,

but start with my super precise (sarcasm) measurements first and go from there.

Then let me know what the real measurements should be so I can update this recipe!

I had pot stickers that I bought at Trader Joe's and thought they would be a fun added treat.

I also zested a lime on top and squeezed some fresh lime at the very end which gave the dish a little zip and a zang!

Zip and zang.

Technical terms, those are.

P.S. If you don't like shrimp, you can use beef strips or chicken strips or tofu or cow's tongue or ostrich eggs.

It don't matter, just use what you like.

So get creative and get cooking!

Get your WOK on ;)

Waffle Grilled Cheese Sandwiches and Tomato Soup

My kids have never been the grilled cheese sandwich lovers that most little kids are.

They love other types of 'kid friendly' foods.

Like what you ask?

Liiiiiiiiiike... tofu (cold and cubed), hummous (eaten by the spoonful), sauteed spinach with tons of garlic and brown rice (a dish my mom used to make when I was a wee one), and lentils with yogurt on top.

What?

What do you mean those aren't kid friendly foods?

Well, you're right. They don't seem very 'kid friendly' but I'm lucky that my kids like the exotic fare that I grew up eating and I continue to cook for them.

My mom never prepared separate meals for us.

Whatever she made, we ate.

And if we didn't like it, we didn't eat.

I like her style.

So now I'm finding that in order for my kids to eat the 'normal' American kid fare, I have to find a way to make it more interesting for them (I know, I know,.. their wives are going to KILL me!).

For example, the all American Grilled Cheese Sandwich.

Every kid's dream, right?

Well...

Not EVERY kid.

So in an effort to turn the grilled cheese sandwich into a novelty for them, I decided to grill it in my waffle maker.

Turns out, I'm a genius.

But I'm sure you already knew that.

;)

The waffle maker made the cheese melt perfectly, the bread toast wonderfully, and the kids' eyes popped out of their heads in delight!

Not to mention how fun the sandwich was, aesthetically.

The kids oooo'd and aaahhhh'd over them.

And can you blame them?

They were super duper fun in the sun.

Well, fun in the plate.

I mean ON the plate.

Um,.. nevermind.

You get the idea.

I served those babies up with some hearty tomato soup and the classic Soup and Sandwich dish was complete.

And my tomato soup is pretty bangin'.

So simple and so good.

I promise.

I've been making it for my friends forever and they are always asking me the recipe for it.

I change it up from time to time, varying between roasting fresh tomatoes in the oven or using canned.

Sometimes I will add different herbs to it or maybe, if I'm feeling sassy, adding some heavy cream, but it's basically always the same.

Easy and fresh and delightful.

Try it and see for yourself.

Soup and Sandwich night should be the next stop on your dinner train.

(I don't really know what the dinner train is, but it's late and I'm tired, so whatever. Just stop your dinner train at the soup and sandwich stop and cook that up. Tank you.)

Here are my Measure-Maybes...

Get it.

Instead of Measurements...

Measure-maybes.

Like maybe these are the right measurements and maybe they're not since I don't write stuff down?

Damn, I'm so good..

What is up with my cleverness?

Ok. I'll stop.

Here we go.

Tomato Soup

(I'm forgetting the garlic in this picture but don't you forget it in your soup!)

1-2 big ol' carrots, diced

2 stalks celery, diced

1 large and in charge onion, diced

4 garlic cloves, minced

2 bay leaves, fresh or dried

1-28 oz. can crushed tomatoes

3-4 cups low sodium veggie or chicken stock

olive oil

salt and pepper

In a big soup pot on medium high heat, add enough olive oil to coat the bottom of the pan, about 4-5 tablespoons.

Add in the carrots, celery, onions, bay leaves, garlic and season with salt and pepper.

Saute for 5-7 minutes.

Add in the can of crushed tomatoes and move around the pan. Add a little more salt and pepper to season the tomatoes.

Add in your stock and bring it up to a boil.

Make sure you taste it to make sure you have enough salt and pepper.

When it reaches a boil, drop the heat down to simmer for about 35 minutes.

At this point, after it's been simmering, you can add some different flavors in if you're feeling cray.

You can add fresh basil if your lil' heart desires.

You can add heavy cream (about 1/4 cup) if you're feeling naughty.

You can leave the soup as is for a chunky tomato soup.

The choice is yours, my friend. The choice is yours.

That's the beauty of cooking your own meals.

You have total control.

I like having control.

At least I have control of something around this chaotic, uncontrollable, boy-filled place!

For a creamy soup, puree the mixture with a hand immersion blender or ladle it into a regular blender (a little at a time) if you don't have a hand held one... but I highly recommend you get one.

It. will. change. your. life.

Waffle Grilled Cheese Sandwich

Get your favorite bread

Get your favorite cheese(s)

Get your favorite butter

Get your favorite waffle maker

Put your favorite butter on your favorite heated waffle maker.

Put your favorite cheese onto your favorite bread and slap it onto your favorite waffle maker.

Cook for about 3 minutes or until your sandwich is melted and grilled to a waffle-y perfection.

EAT AND ENJOY!

Roasted Vegetables

When I'm cooking dinner, I always have to have the perfect compliments to my main dish.

Whether I'm cooking meat or fish, I'm always stressing about what sides I'm going to make.

Because let's face it, the sides are where it's at.

Something I love making that takes 2 seconds to get together is roasted vegetables.

You can roast so many different kinds depending on your flavor that day.

On this particular day, I found some baby carrots at the farmers market.

They looked so cute and cuddly, I just had to bring them home with me.

And then eat them.

Sorry cute, cuddly carrots, but my belly was yearning for you.

And I also got together some fingerling potatoes because, really, who doesn't love them a roasted potato.

No one I know.

And if you don't, then you're no friend of mine.

Just kidding... we can still be friends, but I'm not lying when I say I think differently of you now.

Get it together.

Potatoes rock.

Moving on...
So all I did here was split the little baby carrots and fingerling potatoes in half lengthwise.

Then I tossed them in olive oil and sprinkled them (liberally) with salt and pepper.

Roasted them on HIGH, like 450, for about 15- 20 minutes, until those bad boys come out looking a little like this:
Caramelized and golden and crispity and crunchity and deliciously perfect.

Perfect compliment to any side dish.

Trust.