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Have you ever gotten so obsessed with one dish you make it over and over until you get sick of it? Then you put the recipe away for a long time, a year or more, until you’re ready to trot it out again?

This Pesto, Prosciutto & Fresh Mozzarella Panini is that recipe for me. It’s barely recipe, more of technique really, and I make it all the time in the summer until I’m tired of it. Then it’s put away for about ten months until I’m ready to see it again at which time the process repeats. No apologies for never learning to pace myself so I can enjoy it year round, it’s just the way it is.

Instead of taking lots of glamour shots I took a quick step-by-step scenario for you when I made it this morning. So easy, so delicious. Makes a great lunch or dinner (or BOTH!)

First, start with a really good bread. In this case I’m using a slice of Heidelberg Italian Bread with a tablespoon or so of unsalted butter on medium-low heat. Spread a healthy dollop of pesto on the bread. I use The Naptime Chef’s Perfect Pesto recipe, of course.

Then, layer on a slice or two of prosciutto. You can also use thinly sliced ham if that’s your preference. Just don’t pile on too much. You want to keep this sandwich thin and crispy, not too much of a mouthful.

Add two or three slices of fresh mozzarella. I buy this at the grocery store, but you can source yours wherever you like. Press the second slice of bread on top to close the sandwich and use a spatula to put some weight on it so it compresses.

Add more butter if needed and flip the panini back and forth on medium-low heat until it is golden and toast and as thin as it can be.

Serve warm and with salad or chips if you can!

I know, it’s not too complicated, but it’s soooo flavorful. We love this sandwich and I hope you do, too. I will say, my other favorite is a BLT, and I’ve never met a Caprese sandwich I didn’t like. What’s your favorite summer sandwich?

Enjoy!

One of the biggest differences between my life in 2008 and now is how I’ve really honed in on all the things I like to live with. I know how I like my kitchen and household to function and have added in some really fun items over time. Truthfully, my favorite things are fairly mundane and inexpensive in the grand scheme of things. But, in a way, that’s precisely what makes them so special. They are my tiny treasures, my everyday go-to’s, my cute and fun enhancements that actually improve my daily life.

I’m sharing them today in case you’re interested in the fun, helpful items to have around your world. I think they really are as good as I pitch them to be. In most instances I’ve tried many variations of these items and landed on these with a lot of trial and error. Perhaps you have more you’d like to add to this list? Please let me know!

I tab all of my cookbooks to help me remember what recipes are of interest. Sometimes I tab my top 10 of any recipe selection and then challenge myself to cook those 10 recipes before choosing another round from the same volume. This is probably overkill, but it’s fun for me. These tabs are super cute and have sticky glue that actually works!

Mini silicone spatulas are in constant rotation in my kitchen. I use them for everything from making doughs to getting little bits of homemade pesto off the food processor blade. Also, they’re dishwasher safe – the dream of every home cook! One set of these will last you a decade. Plus, they make a really pretty gift when you tie them bouquet style with a ribbon

This mini measuring cup changed my life. Have you ever tried to measure ¼ cup liquid in a 2-cup measurer? It’s impossible! This itty bit measuring cup does the heavy lifting with the micro amounts of liquid recipes sometimes call for.

I love having salt perched next to my stovetop so I can dramatically throw pinch after pinch into almost anything I’m cooking. It makes me feel like a real-life Ina Garten! This little salt dish comes in many colors and is the perfect shape and size. I have it in green and have given it as a gift in many colors.

I’m not a perfect eco-warrior, but I try! Swedish dish clothes are a must in my kitchen. They last so much longer than sponges and have basically replaced paper towels. I like to buy ones with cool designs. Sometimes I buy a big 10-pack and give them out as gifts individually.

Again, my semi-perfect eco warrior self uses these tabs for all my regular cleaning. I dissolve one in a spray bottle of water and have the most deliciously scented and effective cleaning solution ever.

If you make homemade yeasted items you’ll want this spoon. It literally measures the precise amount of yeast typically found in each packet. I buy a big jar of yeast and use this spoon and it works perfectly.

A little fine mesh sieve is the key to making so many things easier. Yes, there’s tea straining. But there’s also straining zest and seeds out of squeezed fruit, draining pastina, and all sorts of tiny cooking moments that call for a delicate strainer to ensure smoothness.

Last but not least, the pens of my dreams. These are truly the most perfect writing utensils and are the only pens I write with. The ink doesn’t run at all and leaves a nice sophisticated line on every handwritten item. I can’t say enough about these simple but perfect writing implements. Everyone needs a pack or three.

I like to share what I’m cooking these days in case you are looking for new ideas or fresh inspiration. It’s unlikely that a Caprese Orzo Salad is breaking new ground, but this recipe is perfect for right now and I’d like to highlight this if you’re looking to change things up. In fact, I’ve made this salad many times in the past, but haven’t really done so in the last few years. I think it’s because I honestly burned on it. We went through a big caprese salad season a few years ago and needed a break from it for a little while!

The nice thing about a salad like this is that it’s totally adaptable. I made this one with a classic balsamic vinaigrette, but you could just use olive oil and salt if you’d prefer. It also might taste great with lemon zest and a lot of pepper! I’ve also added chopped peppers to it before because I had some in the fridge to use up. Lastly, try pesto if you’re in the mood for it.

I like to make this in the evening and let it cool in the fridge overnight. When I first make it the salad is never salty enough and I add a lot. But I’ve learned that if I do that I’ll end up with a salad that’s too salty after the flavors meld. SO! Make it according to plan and let it rest. Taste test, add more salt if needed.

This is a favorite of ours in the summer. I like to have it in the fridge to have with leftover protein for an easy lunch. It’s also makes a nice cool side dish at super on hot days.

I have to admit, I don’t buy as many cookbooks as I used to. I’m still a huge fan of the industry, but I can tell I’m really settling into cooking my tried-and-trues. While I always add a few new ones to the mix, I just as frequently return to my favorites by season.

To that end, here are 8 Summery Cookbooks I’ve been pulling off the shelf this week. We’re getting through our first summer heatwave and there’s nothing I want more than cold summer soups, refrigerated salads, and ice cream!

I’m curious, what are your summer cookbook favorites?

New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England by Sarah Leah Chase. This really knocks it out of the park with seafood recipes, but all the recipes are great. Just look at the cover!

Canal House Cooking Volume No. 4: Farm Markets & Gardens by Melissa Hamilton & Christopher Hersheimer. Ohhh, these two are the masters of farm stand cooking. This book is nicely sized, you might consider taking it to the farmer’s market with you so you can purchase according to the recipes you’re craving!

Summer: A Cookbook: Inspired Recipes for Lazy Days & Magical Nights by Marnie Hanel & Jen Stevenson. This gorgeously illustrated volume is practically a piece of art. (Warning: it will make you want to throw a beach picnic at least once a week.)

In the spirit of sharing, here are the things I’m loving in my kitchen right now. These are some of my June summer kitchen essentials. I hope you find these inspiring in fun. In the interest of crowd sourcing, don’t hesitate to chime in with things you’re loving at the moment and think we all need to know about. I’ll definitely read any and all suggestions!

Jam Jars with Lids: Per my Jam Jars Iced Lattes newsletter, these are in heavy rotation right now. I bought a six-pack years ago and they’ve been used for all sorts of food storage and drink service. Highly recommend.

Reusable Straws: I make a lot of ice teas and such in the summer so straws are used daily. Plastic and paper straws are long gone from our house. A pack of these has lasted years and years. I clean them after every use and they’re good for kids and adults.

Summer has arrived and I’m here for it! Apologies for this relaunch getting off to a slow start. This winter was something else and I had to pare back of my grander ambitions. Today is all about jam jar iced lattes!

So, here we are with an aim for two features per month of simple, real things I’m cooking and enjoying in my life. Given the world we’re living in, I think we’re all happy to keep it simple these days. Also, I take requests. So, if there’s anything you’d like to see or revisit simply reply and let me know.

On Saturday I shared this really simple, fun hack I’ve put together for my summer coffee habits. To all who may remember, I didn’t even drink coffee until my son was born. That means I was over 35 years old before I could even sip a cup, and even then it was mostly out of pure necessity.

However, with time I’ve grown to enjoy a morning latte or cappuccino. It feels so luxurious to sip and enjoy as the day breaks. I love the pep I get from the caffeine and the flavor always puts me in a good mood. I’m still a big tea drinker too, but coffee has found a place in my culinary heart.

It’s the time of year for hot soups, warm blankets, and roaring fires. Enter a favorite recipe from my first cookbook, Ham & Corn Chowder. This hot, creamy soup is the perfect foil for gray days. I love to make it in advances so it’s ready to be reheated and served in the evening. By the time we’re all home and inside for the day the soup flavors have blossomed and dinner is ready to eat.

There’s nothing like thin and crispy chocolate chip cookies to save the day. There has never been a frown that hasn’t been turned upside down with one of these. As you’ve probably gathered if you’d been a reader over the years, we are big fans of chocolate chip cookies, and these thin and crispy chocolate chip cookies are one of the best. I make them in all styles and have dozens of favorite recipes. In case you missed it, here are my Top 11 Favorite Chocolate Chip Cookies Recipes of all time. Yes, the post has been updated and yes, I’ll probably update it again in the future. No apologies!!

I had a hard time thinking of what to name this recipe. I landed on Creamy Sausage & Chickpea Pasta. But it also has spinach, and a generous topping of Parmesan cheese, and the option of pine nuts! Creamy Sausage, Spinach, Pine Nut & Parmesan Pasta? Gah! That would’ve been a little too long for a recipe title, so I stuck with the three main ingredients and here we are. I found this lovely recipe a photo story in the internet by Jamie Beck. She didn’t give recipe proportions or detailed cooking methods in her quick Insta-story so I’ve derived my own over time. When I first spotted the finished product it looked so tantalizing, I couldn’t resist giving it my best shot!

I was really excited to write this because once I discovered Creamy Cajun Chicken Pasta two years ago I never looked back. Then, I started tell people about it and lo and behold it turns out that it’s closely tied to the Chili’s restaurant chain where I’ve eaten exactly once in my life. It’s not that I’m against Chili’s, it’s that the town I grew up in is so small there are no chain restaurants and you’d have to travel for miles to find one. When I was in boarding school a friend’s family took us to Chili’s on the weekend as a treat and that’s the only time I remember being there. I wonder if this is a benefit in this case? I have zero nostalgia for this recipe, yet everyone does so I get to experience the pleasure of it for the very first time?

There is no whoosh of memories that come back to me when I take a bite of this Creamy Cajun Chicken Pasta. The only thing I think about is how much my family enjoys it so it’s gathered us around the table many, many times. It’s just one of those meals that works. The whole family really likes it, it’s fairly simple to make, and it’s just different enough to be novel once in a while. As you’ll see in my recipe notes, I cut down the heat quite a bit. One of my children does not like spice so I tend to dial back any kind of pepper flavor whenever asked. That said, feel free to turn the dial right back up if you want to!

It’s been several years since I’ve written about edible Christmas gifts but here’s what I want you to know: I still give them to friends and family. This Candied Pecans recipe is from my mother and is her signature gift to loved ones far and wide. Luckily, I’m on the list too, I always get a bag. We love these to no end and look forward to them all year long. Sure, I could technically make them whenever I wanted, but they would they be as special if I did?!

The beauty of these pecans is that they hit all the right notes. They’re sweet and salty, enrobed in crispy meringue, and still maintain a nice amount of crunch. As I mentioned on instagram, we love to tip them into a bowl and snack on them throughout the whole day. However, they are also delicious when added to all kinds of things like salad with a sharp vinaigrette, blue cheese, and thinly sliced pears, or a salty nut mix or grazing board. They are functionally the perfect addition to just about anything.

HELLO FRIENDS! I know, I know, it’s been a minute. What can I say, life sped up and it got too hard for me to maintain a food blog while doing everything else with my family and other business interests. I needed to explore life beyond this world and I’m glad I did because it paid off in spades. To put this into context, my very first post on this website was January 6th, 2009. That’s almost 16 years ago!

I started this blog in 2009 as a way of helping people and writing about a topic I love: food as a way of enjoying life. However, as I blogged and traveled over the next decade it got harder and harder for me to square this mission with the values of the blogging-turned-influencing world. The race to follower count, the rampant consumerism, the blatant plagiarism, it was going against everything I wanted to spend my time doing. This is why I decided to take a break and reevaluate.

Come join me at my table…

Since then, I started a successful life coaching business and have enjoyed every second of it. I’ve also been deep in the world of growing children and all that entails. I’d say the biggest lesson that came out of this journey away from blogging and back again is how much I love to help people live their best lives. In the case of The Naptime Chef, I love to be here helping you make good food and have fun in the kitchen. It’s as simple as that. I still love my coaching work and will never give that up, but in this space I can be your coach in the kitchen. Spoiler alert: your food will be delicious and life’s going to work out. I know this to be true.

As for the product side, yes I’ll always tell you about kitchen equipment and books I love if I truly love them. But I’m not going to sell for the sake of selling or encourage the crazy “hauls” of stuff I don’t think you need. I prefer curation to consumption in my own life and want to focus on that here as well. There’s a lot to be said for keeping life simple and enjoyable!

When it comes to feeding your family, you can easily live a wonderful life and cook fantastic dishes with straightforward ingredients. I still cook almost every day and am happy put our favorite meals on repeat because it makes sense. We love the dishes, I know how to cook them well, and every time they get just a little better. I think we all appreciate a mixture of novelty and comfort at mealtimes.

I hope you’ll join me on this new, revised journey with The Naptime Chef website + newsletter. I still have so much love for this world and I’m sharing it with you as a way of helping us all build lives we love. xxKelsey