Guys, I’m going crazy over here…posting more recipes in the past couple of weeks than I had for the entire six months before this.

(Like these cucumber chips and some spiked raspberry limeade.)

I know I’m not a chef, nor is this a cooking blog, but I can’t help it. I’m just so stinkin’ excited to use my new kitchen.

Yes, we’re far from done. But we have counters and a working sink (and dishwasher!) so I’m counting all that as “done enough” to get back in there and serve something besides frozen pizza and sandwiches.

For the record, you can see all our eating adventures (and more) with the Instagram hashtag #LivingThroughAKitchenRemodel.

Most recently, I saw this recipe from Pioneer Woman Cooks and knew it would be a great way to use up some cherry tomatoes from our garden. And wowza, was it delicious.

(Don’t judge, yes this was made from the leftover crust because I didn’t want to waste it and yes, I ate it on the couch with a drink and my blanket while Wyatt was out with his brother.)

Here’s the prettier version:

I have only made this once so far, but another time is coming up as soon as I have an occasion (or no occasion), but just know I followed her recipe guidelines pretty much exactly, so you can just use her version and tweak it however you’d like. But yes, make this. It’s delicious.

Yum.

What’s your favorite way to use all those garden cherry tomatoes? I always end up just throwing them on salads, but this was way, way, way way better. Trust me. YUM.