Ever wish you could make a mac and cheese recipe that you’d become famous for? You know, the one your […]
Kale recipes are something I find myself drawn to lately as I strive to eat a little bit healthier, and a little bit fresher. This salad is one of my favorites. Not only it a wonderful treat to look at, but it’s also simply scrumptious to eat.
Healthy doesn’t have to be boring. Healthy can also be vibrant, colorful, and exciting. This amazing kale salad is a prime example of just that!
What’s your favorite BBQ side dish? Mine is probably a toss-up between the potato salad and baked beans. No. Wait. Mine is probably a toss-up between the coleslaw and pasta salad. No. Wait. Mine is probably a toss-up between the corn on the cob or the summer vegetable salad…Oh dear! I’m in such a predicament trying to choose.
No. Wait. Why choose? Let’s have EVERYTHING from this collection of BBQ Side Dishes Recipe Roundup 2018 for Friday’s Featured Foodie Feastings? There. I feel better now! LOL
Today’s quick and easy recipe of cheesy garlic bread that takes advantage of store-bought Vienna bread, smoked mozzarella cheese, chopped fresh rosemary, and oven roasted garlic.
Oven roasted garlic is so easy and delicious to make that you just might want to make extra to spread on your morning toast…but maybe that’s just me! 😉
If you’ve been on a potato free diet (been there, done that), then close your eyes and pretend these are mushrooms instead. LOL. Just kidding.
The truth of the matter is, these Roasted Baby Potatoes with Garlic & Fresh Herbs will make you rethink that whole doing without potatoes thing…and rightly so!
I’ve always tended to gravitate towards the potato salad when it comes to a picnic or buffet table. There is something about a perfectly cooked and soft potato mixed with a creamy sauce that gets me every time. I mean EVERY time!
This Creamy Golden Dijon Potato Salad is everything I want in a chilled potato salad, and I trust it will be everything you’re looking for as well.
This dish for Authentic German Spaetzle Casserole was inspired by a recent trip to Germany my husband, and I was lucky enough to take onboard a Vantage River cruise ship (The River Voyager) down the Rhine River, on one of their culinary excursions.
When I tell you it was a dream trip come true, I am 100% NOT exaggerating!!
Meat and bread lovers will find these sandwiches unbelievably satisfying and delicious. With the addition of a some beef broth for dipping, and some hot sauce for splashing, if you love big, bold, meaty flavors (or know someone that does) than this recipe has your/their name written all over it.
As much as I enjoy eating baby back ribs, I never order them in restaurants. Ever. I just can’t seem to bring out my cannibal cave-woman side in public.
At home, however, all bets are off, and you can find me gnawing on bones with the best of them.
If you’re wondering why I used a combination of boneless, skinless chicken thighs and breasts, it’s to keep the pulled chicken as moist and flavorful as possible. Because sometimes boneless, skinless chicken breasts can be dry due to the lack of fat, I wanted to pack in as much moisture and flavor as I could.