CALLING ALL MAMAS!!! Having trouble getting your kids to eat vegetables? Well, here is a sneaky way to get those vegetables into their systems. I don't know very many kids that don't like spaghetti with sauce and parmesan. I love this recipe because it doesn't require a lot of effort to make something kid friendly.
You can really use this pasta recipe to make any kind of ravioli you'd like, but this was my version. It's stuffed with sun-dried tomatoes, shallots, spinach, and Portebella mushrooms.
Simple and tasty! A soup with a great texture and can hold its own or great with some bread for dipping. It meat-free and veggie loaded. Enjoy!
This is one of those recipes that are great for a lazy Sunday. I have a few secret flavor weapons that are sure to please!
What makes this dish Tuscan? CANNELLINI BEANS! Cannellini beans are very popular in Italy,
especially Tuscany, and
are the reason Tuscans are referred to as "bean eaters." These beans are related to kidney beans, great northern, navy, and green beans, but are not the same! All beans seem to share a few characteristics: they are low cost, have a long shelf life, low in fat, high in fiber and protein. You may hear cannellini beans being called "white kidney beans," which is, for the most part, true. All that aside, the beans make this dish and you end up looking like a pro.
So I hope we are all aware that the yellow brothed, condensed version of this recipe is not what you will be getting as your end result....IT'S BETTER!! You can taste all of the ingredients and they aren't muddled together and overwhelmed by salt. You may be accustomed to the condensed version, but this one is a little more grown up, but still a kid pleaser. Don't get me wrong, I have memories of eating this soup as a child, but it was a rare occasion because the regular chicken noodle was easier to find. Here is this recipe in hopes that there is liquid nostalgia poured into your bowl.
I healthy twist to another classic dish. Forget the condensed soup and frozen ingredients! Everything in this recipe is either fresh or made from scratch, so if you're up for an intermediate cooking recipe, here it is! I made this recipe lactose-free, but feel free to use the real deal (that's why I give tips and options in the recipe).
This is my recipe for fast, fresh and tasty mashed potatoes. I actually prefer this method over boil the potatoes because I know all of the nutrients aren't being lost in the water. If you prefer, you can bake the potatoes in the oven, but this method is meant for those of us who are in a time crunch.
Tonight, this became one of my brother's favorite meals. I guess it helped having the house filled with the smells of sauteed vegetables and cumin, but I still love a good compliment. It's nice having someone around to test my recipes. If ever you want to come over to test them as well, COME ON DOWN!! This recipe packs a lot of flavor into an 8x8 inch pan.
This recipe brings me back... I remember having this for dinner a lot when I was growing up because it was something that we could all agree upon (that and Dad's homemade pizza). This recipe takes little preparation and cook time and is sure to please everyone!! You may wonder why they're called "hobos" and to be honest I'm not sure when my family started calling them this... ANYWAY, we call them "hobos," because, similar to a hobo, you throw everything you need into a sack or package. This recipe can be altered to fit you and your family's tastes, but this is how my family has always prepared them, but replacing the hamburger with chicken.
Yummy spread that is great on bread, crackers, or even tossed with pasta. It's very simple, but loaded with flavor.
I was inspired to make this meal after watching an episode of The Chew. It is one of my new favorite shows! I get a fix of my cooking show, comedy, and crafts all in one hour and I love it. In their recipe, they used store bought dumpling wrappers, but I thought "why buy them when I can learn a new recipe!?" The wrapper recipe is so versatile because it is basically a pasta dough that you can stuff with anything you please.
I was shown a picture of this dish, but it was a complete fail! The egg was seeping out the bottom of the pepper rings and all over the pan. I looked at the picture and said to myself "I know how to prevent that!" I flour the bottom of the pepper to create a crusty barrier so that the egg stays inside the ring. Next time I make this dish (and I will make it again), I'm going to kick it up a notch...maybe some bread crumbs, fresh herbs, cheese, or even a spin an Eggs Benedict? It's very versatile.
This is a quick and easy appetizer idea. Adult and kid friendly! These are great alone, but they can also go well with dipping sauces. This recipe makes just enough for two or one hungry person. I have a secret to making them extra crispy...read the recipe to find out.
I remember making these for my aunt a few years ago because she was craving some crispy french fries. When I pulled them out of the oven she wanted to know how I got them to be the perfect color and crisp. Some people deep fry them, other toss them in oil; NOT I!! Three simple ingredients, and patience is all that it takes. Now I share my secrets...
This is now one of my brother's favorite sandwiches. He actually referred to them as "Fronch Deep" sandwiches. I have a feeling that I will be getting a few more requests for it in the future. I normally don't like making just a simple sandwich,which is why I like this recipe; it is a simple recipe, but I feel that I put a little more effort into it because I am making the au jus (I also make the rolls, but beside the point).
Cooking a whole chicken can be a lot of fun. A chicken is pretty much a blank canvas to experiment with because it can taste great with so many other ingredients. I remember making a pineapple stuffed chicken with my older brother; needless to say he pretty much ate it all. LOVE YOU BDAY! I didn't have a roasting pan, so I actually used the stoneware insert of a Crock Pot. If you choose to do this too, be sure to use foil to cover or to remove the plastic handle from the lid before putting it in the oven.
In my family, it is almost a guarantee that we make too much food at our holiday gatherings, so there are plenty of leftovers. This is a quick idea to use up those holiday leftovers! Use what you've got: sweet potatoes, stuffing, broccoli, turkey, chicken, WHATEVER; turn it into a yummy hash :)
Several corn chowder recipes that I have looked at call for heavy cream, butter, bacon, etc. and I wanted to lighten it up without taking away any flavor. This is an easy recipe that has a creamy texture and that can be done in no time! Canned cream corn is the secret to making this such a quick meal. I also develop the flavor by boiling the potatoes in chicken stock...GENIUS!
This is an interesting twist on a simple dish. I love making hash because it can be eaten breakfast, lunch or dinner; I also love it because it can be used as a side or a main dish and it's a great way to use up leftovers. Whenever I make hash it reminds me of my grandmother. My grandmother seemed to always boil too many potatoes and for dinner the next night, she would cube them up and toss them in a saute pan...lots of memories.
