I have been working on the “perfect” Thanksgiving dressing for over a decade! I am so pleased I have achieved the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make doesn’t take too much time and is so forgiving you can make it several days before, in fact I think it is better that way! I use Peppridge Farm bread crumbs, I mix the Herb & Cornbread and its great now that they have 2 different textures. Feel free to use whatever bread crumbs you like.…
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I gotta tell you guys that Asian food is traditonally something that would kill me but I have been working on this recipe for at least a year and today my class made them!! They did an incredible job. Though they will not admit it, even the vegetable haters were surprised at the taste and skeptics, well they ate at least 3 wraps each!! They had NO IDEA that this recipe was so “healthy” and allergy friendly! It’s gluten, soy, and peanut free. ENJOY!
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When I tell you this sheet pan supper is the bomb, I am not exaggerating! It was born from not wanting to leave the house, thus forcing me to use what I had on hand. These tend to become some of my most favorite recipes. I started with 4 chicken breast, bone in and skin on, this will give the most flavor, but feel free to use whatever chicken you prefer. I marinated the chicken overnight and then went hunting for veggies to go with it. I found a bag Brussels sprouts, 4 small sweet potatoes, and a large sweet…
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Continue ReadingChicken Tortilla Soup just screams FALL! Recipe that was adapted from the Pioneer Woman is a crowd pleaser! I took few shortcuts by using a rotisserie chicken or leftover chicken that I shred. Here’s the skinny on how you too can get a warm bowl of goodness on the table in like 30 mins! Grab your favorite soup pot, I am a huge fan of the Dutch oven! Drizzle a little olive oil on the bottom and dice up an onion, green and/or red pepper, saute for a few mins and add finely chopped/crushed garlic to the mix. Then add…
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My love of Red Curry started many moons ago when I discovered it at a local Thai place and after trying a few times I have perfected, for me, the dish! Just the right amount of heat, sweet, salt, & acid. Feel free to adjust those in order to get your perfect curry! A few key ingredients to make it work: Red Curry Paste: you can find this in the Asian section at all groceries Kaffir Lime Leaves: these were not as easy to locate, but I am in a small town and found them at the Asian Supermarket in…