I adapted this recipe from one I shared back in 2010 called pecan snowball cookies. I was going to do a recipe re-do where I updated the photos in the original post. However, before I knew it, my brain was adding the festive red and green elements of pistachios and dried cranberries, and omitting the pecans altogether. The result is utterly delicious. I do hope you’ll make these Buttery Sweet Pistachio Cranberry Snowball Cookies. I know you’ll love them just as much as we do!
I have a confession to make, I’d never even tried a blood orange before making this Blood Orange Salad.
Oh sure I’d seen them in the stores often enough, and on other people’s blogs, but since I’m not that fond of eating citrus fruits on their own, I’ve never added them to my shopping cart. However, now I’m in love with them and I’m never looking back!!
This recipe for Seared Salmon Fillets with Pistachio Basil Butter is elegant enough for company, and yet easy enough for a busy weeknight. I cannot take credit for this fabulous recipe for these seared salmon fillets, although I sure wish I could. This recipe comes from a cookbook called The Quick Six Fix – 100 No-Fuss, …
This heirloom tomato salad is so good, so fresh, and so loaded with textures and flavors that will explode in your mouth with each and every bite. The crunch from the pistachios, the creaminess of the goat cheese, the sweet and oniony bite of the red onion, the savory earthiness of the fresh thyme, the mild and pungent fragrance of the garlic lemon olive oil, and of course the sweet and juicy garden fresh tomatoes.
Can I tell you a little secret? I’m the girl who rifles through the mixed nuts to pick out all the cashews before anyone else can get to them. I know, it’s not my best quality, but I just can’t seem to help myself. So, the moral of the story is…if you like the cashews best, get to the Browned Butter Sweet Smoky Roasted Nuts before I do! LOL
If you’ve never made your own granola, I’m here to encourage you to do so. Once you see how easy and flavorful it is, you’ll never go back to the store-bought variety. Plus when you make your own you can tailor it to your favorite healthy ingredients, adjust the sodium to your desired level, and say good-bye to all those nasty additives and preservatives.
Rghaif is easy to work stretched Moroccan flatbread perfect for filling. I filled mine with pistachios and cheese, and they’re SO good!! At first, I thought I’d made my rghaif (stuffed Moroccan pancakes) all wrong because they weren’t all flat and lovely like all the photos I’d seen of others’ rghaif.