Greek Chicken Salad

Being a Food Blogger Gave Me the Attention Span of a Pea

A rather bold statement I’ll admit, but being a food blogger has completely turned my attention span to mush. Don’t get me wrong. I love blogging and all that encompasses it. The freedom and creativity that blogging allows me in my life is second to none. I’ve met wonderful people, I get to make my own schedule, I have worked with fabulous brands in the food industry and have even published my own cookbook; all of which wouldn’t have been possible without having my food blog. However, when I recently started to feel overwhelmed, I took an attention span test and got a 30 out of 100; which means that I basically have the attention span of a pea. I bet if I took this test before I became a food blogger, I would have more than likely scored in the upper 75% percentile. Is this what technology has caused in our society? By being "ON" 24/7? ...more
and_she_cooks  LOL Love it!more

Easy, Elegant Appetizer: Caprese Stacks With Prosciutto

Recently, my husband and I celebrated our 19th wedding anniversary. We dined out one evening while we were recently in Florida and my husband asked the chef to create a new appetizer by adding some pan-seared prosciutto to a tomato mozzarella salad they had on the menu. He said it was fabulous and asked me to replicate the recipe again when we got home. Since our actual anniversary was last Tuesday, I decided that since we would be eating dinner at home that evening, I would make these Caprese Stacks with Pan-Seared Prosciutto to surprise  him. ...more
Thank you The Dinner Daily. The prosciutto really crisps up nice and adds a wonderful flavor to ...more

Tortellini with Brown Butter, Garlic & Basil

  If you're looking for a really flavorful, quick side dish this Tortellini with Brown Butter, Gar...more

Lemon Basil Popovers

Reduced Fat Buffalo Chicken Dip

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Spinach & Artichoke Flatbread

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Denise  I'm so sorry for the delay in response. I never received an email that a comment was ...more

The Top 25 Recipes from Carrie's Experimental Kitchen in 2013

  Happy New Year!...more