We love to eat around here, and we love to eat well. A grocery budget and hungry little mouths to feed don’t stop me from wanting to eat things that make my tastebuds soar. Here are a few of my latest food obsessions that I serve my family on repeat:
A quick and semi-healthful breakfast or lunch –
We’ve enjoyed creating our own version of Lox breakfast sandwiches with ingredients that can be found at Aldi:
cream cheese mixed with cracked pepper, dill, parsley, and garlic salt
sliced red onions (pickled are even better, see below!)
a smattering of capers
Toast your bagel, fill your bagel, then enjoy!
I love pickles like it’s my job. Pickles are LIFE. Not bread and butter, of course, because those things are nasty. But any other form of pickling is just the best.
For Easter, I wanted to put together a cheese board for my family get together. Mike made me this gorgeous cheese board for Christmas and I love using it every chance I get. (It has made a fun and easy way to throw together a mid-week dinner when momma is tired of cooking! 😉 ) I originally wanted to pickle some cherries using a new recipe I found, but cherries aren’t in season yet so I made pickled red onions instead. They are fantastic on sandwiches, salads, eggs, or a cheese board! I wrote my recipe down years ago and I have no idea who to attribute. I would guess Southern Living or Cooking Light.
Quick Pickled Red Onions
1 small red onion, thinly sliced into rings
3/4 C rice-wine vinegar
1/4 C sugar
2 tsp coarse salt
2 whole cloves (I used 1 tsp pickling spices)
- Put the onions in a saucepan and cover with water. Bring to a boil, then drain and transfer to a nonreactive container. (I bought a bunch of glass containers with sealed lids from the Dollar Tree a few years ago for just such a purpose. Functional and they look pretty – especially if you want to pass along a food gift!)
- Bring vinegar, sugar, salt, and cloves to a boil in the saucepan. Pour over onions and let cool. Refrigerate for at least two hours. (I find they are best left overnight). Keep in the fridge for up to one month, but they won’t last that long if you enjoy them as much as we do!
I’ve been experimenting with how to style a cheese board. I didn’t do my best work in the photo below, but here are a few tips:
- Think a variety of color and offerings – go beyond just cheese and crackers!
- I like a messy board, anything overly neat looks too styled and grocery-store-cheese-tray to me. But you do you.
- Think a variety of heights, shapes, and sizes. You don’t want a one dimensional presentation. Ball jars are great for some vertical height.
- Fill it FULL. I really could have thrown in a lot more, but I was out of time and items and we had to get to our family gathering. At home, I like to incorporate some of my handmade pottery bowls for a mix of textiles that adds even more visual appeal.
What about you? What can’t you or your belly get enough of lately?