Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it. Continue reading
Yum
This Paula Deen recipe is my favorite way to cook Brussels sprouts. I have tweaked it a bit, fiddling with the quantities, and bringing the amount of butter down some. To trim the sprouts, just cut a small chunk off the stem, and remove the first layer of leaves. This recipe makes two servings. Continue reading
Are you on Instagram? I have found that it is a great place to get food inspiration and recipes. The recipe I am sharing today came from my cousin, who is a caterer and owns her own little food shop as well. She is always sharing what she makes for dinner, and the recipes are delicious! Continue reading
Typically squash recipes pop up around fall, when the weather starts getting chilly and people start roasting veggies. However, I recently discovered the magic of spaghetti squash and want to share the good news. Now, I won’t try to tell you that it’s just like eating a bowl of pasta, but the texture and mild flavor of the squash really lend themselves to some interesting sauce pairings. Continue reading
There are some days when dinnertime sneaks up on you and you realize you only have 30 minutes to whip something up lest you turn into a hungry monster. It is good to have quick and easy recipes in your back pocket for those times. This recipe takes 30 minutes from start to finish and it will become a favorite in your house. Continue reading
I hate cleaning up after cooking. HATE IT. That is why, when I find a recipe that only gets one skillet dirty, I become a huge fan. The original recipe (which I found in the amah-zing Better Homes and Gardens Chicken Dinners magazine) calls for yellow squash, and does not include any onion and garlic, which I believe are a must for 90% of the dishes in my house. I also bought these great shiitake mushrooms at the grocery store and they complemented the other veggies nicely. Continue reading
Hello April! It’s in the 60s and snow is finally disappearing from the roadside and sidewalks.
It’s glorious.
And here’s a little recipe that celebrates the flavors of longer days and warmer nights. Chicken cooked in a dill infused broth is perfect for Passover (look Ma! No chametz!) and the aroma will absolutely drive you wild while it cooks. (Or at least it drove me around the bend. I kept having to “taste test” it for seasoning, even though I hadn’t added anything in the meantime. Taste test, taste test, mmmm, mmmm, mmmm.) Continue reading
There is nothing better than a crab cake that is almost all crab. Seems silly to have to make this distinction, but depending on where you go, some crab cakes are about 80% fillers and 20% crab meat. This recipe is mostly lump crab meat, with just enough binders to keep the crab from falling apart during frying. These crab cakes are great on a bed of fresh spinach, and topped with your favorite vinaigrette. Continue reading
A few weeks ago I shared with you a recipe for chicken tostadas. Since then, I couldn’t stop thinking about making some slow-cooked pork carnitas to try with the tostada recipe. I looked around the web for some inspiration, and then decided to create my own concoction, since I wanted a slightly sweet carnitas. The best part is that we used the leftovers a few nights ago. We just added a little barbeque sauce and bam: pulled pork sandwiches. Gotta love a dish that can multi-task. Continue reading
Do you ever buy a whole cooked rotisserie or fried chicken? If you don’t eat the whole bird in one sitting, it can be tiring eating the same leftovers for a few extra meals. This chicken tostada recipe is a great way to give your chicken leftovers a delicious second chance. You can also substitute the chicken with pulled pork and take it to the next level. Continue reading