Fresh curly kale baked in a creamy sauce of fontina and romano cheeses with sun-dried tomatoes. [Read more...]
Spaghetti was not made for baking. This I know.
Winding and twirling around a fork, yes. Not smothering in ricotta and mozzarella then cramming it into a casserole pan destined for the oven. [Read more...]
Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.
This is my knock-off of broccoli-au-gratin-rice-in-a-box. You know, the San Francisco treat. The one I happily grew up on. Years ago I said my goodbyes to cut down on overly processed foods.
Purely by mistake, a box ended up in my groceries. . . [Read more...]
King Ranch Chicken is a famous Texas casserole made with chile peppers, tomatoes, cheese and tortilla chips. With layers of gooey goodness, it’s immensely comforting and exactly what you expect from Tex-Mex food, one of my favorite cuisines on the face of the Earth. Spicy, creamy and crunchy all at the same time with a ton of different textures and flavors to keep your taste buds busy. And happy! [Read more...]
I have a new love in my life. You might know him.
He goes by the name Lemon Pepper.
Not the fake imposter. The one premixed in a plastic shaker at the market.
I’m talking the real deal. As in fresh lemon meet my pepper mill. [Read more...]