Stuffed bell peppers reincarnated in a soup! With ground beef, rice, peppers, tomatoes, onions and cheddar cheese in a spicy broth. Is it wrong that I like this soup better than an actual stuffed pepper – the traditional version my Mom tried to feed me growing up? She made them all the time. They were regulars in our dinner rotation and I loathed them with… [Read more]
Skillet chicken with a lemon-infused garlic broth accented by fresh oregano. It’s perfect served with rice to help sop up the fragrant juices. This comes together in a snap. Onion and whole garlic cloves are sautéed before chicken cutlets, chicken broth and an entire lemon is thrown into the mix. A 12-minute simmer and dinner is served.
I combined my chicken tinga tostadas and Tex-Mex rice into a soup! Thank-you Mom. Sometimes you give me the best ideas. Tender cubes of chicken, rice and corn swimming in a mildly spiced broth with confetti-sized pieces of onion, red bell pepper, black olives and salsa. I chopped everything smaller than usual
Skillet Tex-Mex rice with black olives, red bell peppers, corn, chili powder and sharp cheddar cheese. The moment I set eyes on this I had to have it but the technique, at first, totally scared me off. I kept coming back to it until I finally caved from wanton food lust. The original recipe from the Kitchn tells you to crank the heat up to… [Read more]
I have a very special post for you today to support my friend Faith Gorsky from An Edible Mosaic who just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I’m excited to be participating in her virtual book launch party and sharing a recipe from the book!