Real Life Dinners: Cookbook Review

I have been waiting to write a review of this cookbook until I was able to test a handful of the recipes out. It is not often that I find a recipe book that was not worth the money, but before I say “go out and buy this book” I want to make sure it is a good one! Well, now i can say, “go buy Rachel Hollis’ REAL LIFE DINNERS”. I have tested out five recipes so far and they have been all “oh my gosh, this is great” tasty. I wrote about one in the 4th of July meal recommendations post, Dr. Pepper Pulled Pork.

A few weeks ago when I was feeding four men I had to come up with something good. After all, they were helping roof our house on a super hot and sunny day. With it being so hot, I am not sure what drew me to Rachel’s Tortellini Minestrone (recipe is found here on her website), but that is where I went. I served it with her Italian Chopped Salad. The salad hardly got touched as they went back for seconds of the minestrone. I half ways felt bad I was serving soup in June, but then I was reading the blurb Rachel wrote about the minestrone recipe and she said she makes it no matter the season. *smile, I did ok*. And hey, they hardly left any for leftovers! The Italian Chopped Salad didn’t go to waste, T and I ate that for three days! I was afraid since I added the dressing to the whole salad that it would get soggy and not taste good, but it got better with age! It is another recipe I will make again, but probably when we have more mouths to feed or when we strictly eat it as a meal by itself. The pistachios truly made it.

Hang tight, I know this post is getting long, but I have to rave about two more recipes! I made the Jalapeño Mashed Potatoes. Who knew the pairing of Basil and Jalapeño could be so dreamy?!?!? Dreamy and Creamy is how Mashed Potatoes should be, this is such a great pairing to grilled chicken and corn on the cob. My father-in-law had me send the recipe to my mother-in-law it was that good.

Last but not least (for now) was her take on the BLT. As she talks about it, you can add avocado to the classic summer sandwich for a slight twist (hello, summer fresh tomatoes). Rachel calls her take on it the BLATE (bacon, lettuce, avocado, tomato, egg), and let’s not forget the pesto she adds to it. Her BLATE is listed under the chapter “breakfast for dinner”. Let’s just say, T is planning on having this sandwich for breakfast this morning and we may be making this for our company to have for breakfast this weekend. I can’t wait! It was mouthwatering and making me moan, good.

Have I said enough? Have I persuaded you to run to Barnes and Noble or Target to get the book? Both stores have it! Run. Run now. Start to run the calories off because you won’t want to stop eating her yummy recipes!

Here is how we made ours last night as we didn’t quite have all the ingredients needed to make it.

Avocado/Pesto

In high speed blender blend the following ingredients:

1 avocado

1/4 cup olive oil

1/2 t salt

1/4 t pepper

1/4 pine nuts

1 clove garlic

1/4 Parmesan cheese

2 T dried basil

We use English muffin toast when we make BLT’s. On one slice add mayo, the other add the pesto. We then used bacon, fresh tomatoes/lettuce and one over- easy egg. We skipped out on the red onion as I am just not a fan.

Enjoy!

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