Golden brown and crispy oven-fried tater tots with cheddar cheese. You can make them with all white potatoes or swap out some of the white for a sweet potato twist.
My Mom asked me why would anybody want to make their own tater tots? [Read more...]
Italian Chopped Salad
03/18/2013 · by · 33 Comments
A flavorful chopped salad with salami, mozzarella, artichoke hearts, chickpeas, cucumber, plum tomatoes, red onion, little pasta rings and romaine lettuce tossed in a tangy Parmesan vinaigrette. [Read more...]
Sour Cream and Chive Biscuits
03/11/2013 · by · 22 Comments
Tender, flaky sour cream biscuits speckled with chives. They use both butter and sour cream for fat and bake up tall and fluffy with lots of layers. [Read more...]
Baked Butternut Squash Risotto
02/24/2013 · by · 15 Comments
Luxurious baked risotto with cubes of roasted butternut squash and Parmesan cheese. No need to stand at the stove babysitting your risotto! This baked version cooks up just as creamy if not creamier than it’s stove-top counterpart. Pinky swear. [Read more...]
Cheesy Skillet Tex-Mex Rice
02/19/2013 · by · 26 Comments
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 medium so the cheese can caramelize a.k.a. burn so you have charred black bits of cheddar cheese floating throughout your rice. Which, by the way they swear is “this side of heaven”. [Read more...]
