It’s always great to have something quick to cook that will satisfy your family,or make a great appetizer. While flautas are usually filled with mainly proteins and then deep fried, I changed it up a little. I filled a few flour tortillas with thinly sliced bell peppers and onions, a little bit of cheese and … Continue reading
I didn’t initially mean to make biscuits this small, I just happened to grab the wrong sized ring and decided to go with it. But now I absolutely love these tiny little biscuits! They are perfect to serve with butter and fresh jam at breakfast or as an amazing soup topping. Or, if you are looking … Continue reading
Many years ago, my husband worked for the sandwich chain Togo’s. Although I’m sure the actual recipe is probably proprietary and locked in some vault somewhere next to KFC’s secret blend of eleven herbs and spices, he has come up with his own Togo’s chili cheater recipe that rivals the real deal. Good on its … Continue reading
This colorful and yummy side dish is really easy to prepare and gorgeous to look at. Pan searing the vegetables before putting them in the oven really brings out the natural flavor of the ingredients. A big thanks to the Berkeley Bowl in Berkeley, CA for always having the most gorgeous organic produce at a … Continue reading
This week Amelia brought me a whole pot of her awesome Chicken Tortilla Soup. It’s not even my birthday! We ate a good bit of the soup by itself but the leftovers made great dishes in their own rite. Assuming you actually have any leftovers, these nachos make a filling meal and are easy to … Continue reading
Okay, you caught me. I’m not really cooking on a campfire today since it’s November already but on the Weber instead. Caught me again – I’m really just prepping it and the hubby is actually cooking it on the Weber, which leaves me time to write about it. But, for the record, there really isn’t … Continue reading
Bake time: 30-40 minutes Prep time: 20 minutes This makes a large amount of very rich macaroni and cheese. Cut the recipe in half to serve a family of four. Traditionally, I have always prepared macaroni and cheese using a roux based cheese sauce (or sometimes out of a blue box…. Sssssh don’t tell), but after … Continue reading
