teacher by day - chef by night
Little bite-sized amazing tastes of yumminess! People always seem to really enjoy mini-quiches. You can buy them pre-made and just throw them in the oven There are some half-way decent frozen quiches out there… but there are some pretty cruddy quiches out there too! When …
In Honor of National Seafood Month, here’s a wrap-up of some seafood recipes which have been featured here at Teacher by Day – Chef by Night over the past few years… Grilled Tuna Steaks with Pineapple Salsa DIY Sushi
Growing up I was never a huge fan of fish (at least the kind that was not a shellfish), but I happen to be marrying a wonderful man who is a huge fan of fish… so I am adapting!
This Grilled Salmon could not be any easier. You do need to make sure your grill is screaming hot and generously greased so nothing sticks. If you have a favorite grilling basket/cake/thing for fish, feel free to use it! Another grilling suggestion from my other half is to use tongs instead of (or in addition to) just a spatula, it makes grilling so much easier no matter what you are grilling.
Everything about this dish is easy and delicious, perfect for a busy weeknight. It is also adaptable to serve a crowd and Continue reading Grilled Salmon & Asparagus with Lemon Basil Mayo
There is something magical about slices of fresh crusty bread topped with a delicious combination of flavors! These Mushroom Crostinis fit that bill: you start out with a loaf of fresh french bread, toast it up just a bit and then add some smooth & …
. Spring & Summer Flavors make a transition from heavy red/rich dishes which we enjoyed all Fall/Winter to lighter more green/bright dishes. Those fresh flavors are just like everything outside – new and bright and light. Although Risotto is a slow-cooked rice which takes some …
We. Love. This. Cake.
From the perfectly dense and moist and light and chocolatey cake, to the layer of a huge chocolate chip cookie right in the middle, to the thick and rich brown sugar buttercream – this cake has it all. Now it does have its downfalls (besides just the calories) as well though. Because the texture of the chocolate chip cookie layer is much thicker than that of the cake, cutting is not the easiest (but totally do-able). Another fault of this cake is that there should be more frosting, especially surrounding the chocolate chip cookie layer (so if I were you and I was making this cake [again], I would make at least 2 sticks of butters worth of frosting, instead of 1.5 sticks).
If you are a frequent visitor, you may be thinking to yourself that this is not the first Chocolate Chip Cookie Dough Cake you have seen around here – and you would be correct, but this one is a totally different version! Continue reading Chocolate + Chocolate Chip Cookie Layer Cake