Ponzu is a Japanese citrus based sauce that not only adds tremendous flavor to this One Pan Ponzu Pork Chop […]
I have a confession to make; I’d never even tried a blood orange before making this Blood Orange and Blueberry Salad. Oh sure I’d seen them in the stores often enough, and on other people’s blogs, but since I’m not that fond of eating citrus fruits on their own, I’ve never added them to my shopping cart. Until now!
Imagine if you will, deeply caramelized onions (cooked in a slow cooker) with red wine, butter, beef broth and thyme until they’re sweet and pungent. The onions are stuffed into large, perfectly cooked pasta shells until they’re practically overflowing. The stuffed shells are then layered on top of toasted, garlicky French bread, topped with an abundant mixture of grated Swiss, and Gruyere cheeses, and popped into the oven, so the cheese melts into a blanket of golden, gooey, goodness…Be still my French onion loving heart!
With only seven ingredients (not including salt and pepper), most of which you most likely already have in your pantry and fridge, this Healthy Homemade Slow Cooker Chicken Barley Soup is a wonderful comfort food you’ll want to make for your family all winter long!
Pan Fried Mozzarella Cheese Stuffed Rice Balls are crunchy on the outside, creamy on the inside, and stuffed with lots […]
This recipe for Irresistible Spiced Apricot Mustard Glazed Ham will take your glazed ham to epic proportions, and with hardly […]
The ease and convenience of store-bought marinara sauce may be hard to beat, but with only 30 minutes you can […]
This Balsamic Herbed Pork Roast with Cranberry Relish Glaze is festive enough to serve your family and friends over the […]
I’ve always been all about the pretzel. Whether it’s a soft, warm pretzel that’s been slathered with yellow mustard, or a large, fragrant, yeasty pretzel bun, which elevates a delicious burger from good, to great! It’s always the pretzel that makes things memorable. Always.
Not long ago I went out to dinner with some girlfriends, and we ate avocado rolls as our appetizer. They were absolutely delicious, but they also looked far too delicate and intricate for anything I could (or would) possibly attempt making in my own kitchen. Not so, and I’m here to show you how.