These Ham & Cheese Calzones made with diced ham, ricotta and mozzarella cheeses; then stuffed inside pizza dough are delicious and so easy to make at home. When I was in high school, we were permitted to leave the school grounds for lunch. I don't know how many times my friends and I would walk to Steve's Pizza (where I also used to work) for their calzones. Funny how that was over 25 years ago and I haven't had calzones since. Let alone make them. We had so much ham left over from ... Read More about Ham and Cheese Calzones
Garlic Roasted Asparagus
Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized. Do you like asparagus? I'm not a big fan, but my husband and daughter love it; though I only tend to make it several times a year. Garlic Roasted Asparagus is super simple to make and can be ready in about 20 minutes. If you have leftovers, you can turn it into soup too! Ingredients Needed Fresh Asparagus Garlic Cloves: I like to thinly slice them, ... Read More about Garlic Roasted Asparagus
Cous cous Salad with Sun Dried Tomatoes
Basil and herb pearled couscous combined with sun dried tomatoes; then tossed with balsamic vinegar and extra virgin olive oil makes a deliciously light salad. While recently shopping, I came across a new product from Near East called Basil & Herb Pearled Couscous. I love couscous, but my little one isn't fond of it. I think the reason is because it's too small and she has a hard time putting it onto the fork and refuses to eat her dinner with a spoon. "I'm 10 now Mom, not a ... Read More about Cous cous Salad with Sun Dried Tomatoes
Week 13: Seafood Frenzy Friday
TGIF and Welcome Back to Seafood Frenzy Friday! If you're new to CEK let me explain exactly what SFF is. I don't like or eat any seafood so you will rarely find seafood dishes here at Carrie's Experimental Kitchen. My family will eat some varieties of shellfish, but I generally don't cook any seafood dishes at home so they order it out when they're in the mood. I created Seafood Frenzy Friday several years ago and have brought it back here on the blog in different formats; however, ... Read More about Week 13: Seafood Frenzy Friday
Spinach, Mushroom & Goat Cheese Stuffed Pork Loin
Boneless center cut pork loin stuffed with spinach, mushrooms and Goat cheese; then tied and baked until moist and tender. After the catastrophic dinner we had for our anniversary last weekend, I wanted to make something we would enjoy for our Sunday dinner. I have butterflied a roast before, but this time I wanted to see if I could roll-cut it so you get that spiral effect once the meat is sliced. Personally, I think it just looks prettier. It was very easy, just go slow and you MUST ... Read More about Spinach, Mushroom & Goat Cheese Stuffed Pork Loin
Butter and Thyme Roasted Carrots
Carrots sliced diagonally tossed with fresh thyme, butter, Kosher salt and fresh black pepper; then roasted until caramelized. I recently received the newest copy of Cooking Light magazine and in it, they had a recipe for Roasted Carrots. Their recipe included butter and olive oil; however, I wanted to add some fresh herbs to mine. I also omitted the olive oil as I thought the butter would be enough and it was. How do you make Butter and Thyme Roasted Carrots? For this recipe you'll ... Read More about Butter and Thyme Roasted Carrots