Author: Tuck & Tate
-
Skillet Lemon Chicken
Tuck’s dad was called up to the Marlins this week and our whole family immediately gathered to watch him play Wednesday night. On nights like this – where we are unexpectedly entertaining – we love the ease of cooking a recipe in one pan. We made this skillet chicken using the base for a traditional…
-
Crispy Chickpea Grain Bowls
Tuck’s family has been on the road for about six weeks now, moving apartments every two weeks because baseball season likes to keep us on our toes! Part of the challenge of “settling” somewhere, even though we don’t know how long we are staying for, is buying the correct amount of groceries. If we buy…
-
Farmers’ Market Brown Butter Orzo
Our inspiration for this recipe came from a weekend trip to the farmers’ market. There are so many fresh vegetables available this time of year, and we took a few things we bought and turned them into an orzo salad. This pasta has everything we love about summer- zucchini, tomatoes, and fresh corn- combined and…
-
Spicy Enchiladas
The other night we were craving Mexican food and enchiladas was one of the first things that came to mind. Enchiladas are not normally on our menu rotation and we thought this was a fun way to mix up our routine. This recipe is a bit homemade and a bit store bought. By using pre-made…
-
Peaches & Cream Overnight Oats
It’s been a while since we have been on the overnight oats train, but we we are back at it with this fresh peach variation just in time for summer! Living in Colorado, peaches from the Palisades are something we look forward to every summer. We’ve taken peaches and chopped them into overnight oats for…
-
Arugula & Bulgur Caprese
There is something so “summer” about caprese salad. We have posted a number of versions since having the blog and continue that trend today with a spin on this Half Baked Harvest rendition. Tieghan posted this recipe a few years ago and we love the addition of the prosciutto for a salty punch and the…
-
Creamy Garlic Mushrooms
If you are following us on Instagram, you know that during COVID and quarantining we have made Steak Saturday a weekly tradition. Steak Saturdays have been our way to fancy up the weekend a bit even though we are mostly staying indoors. We love the pairing of steak with a side of sauteed mushrooms and…
-
Semi-Homemade Southwestern Steak “Wedge” Salad
When we go out to dinner, one of our favorite salads to order is the classic wedge salad. We love the simplicity of this salad and used it as inspiration for a weekday lunch. This salad uses pre-marinated steak that we found at Trader Joe’s. This is a huge win for both flavor and time…
-
Tomato, Proscuitto, & Ricotta Bruschetta
A few months back we posted a recipe for how to make tomato confit, and we have been making it regularly ever since. The tomatoes can last up to four weeks in the refrigerator – just make sure they are completely cooled before they are sealed into a container. The tomatoes can also be frozen and…
-
Green Shakshuka
Here at Tuck & Tate we love a good weekend brunch. Now that Tate has a human brother, brunch gatherings sometimes feel easier to pull off than dinners. When preparing a good brunch we always try to plan a menu of both sweet and savory dishes so that there is a little something for everyone.…
TUCK & TATE 