Ryan loves stuffed peppers. He grew up with his Mom making the classic version with green peppers, rice and ground beef. When Traina Foods enlisted my help to create a series of recipes featuring their Sun Dried Tomato Ketchup, for some reason my brain went to Italian style stuffed peppers. Their ketchup is not like
It’s technically fall and as I write this, I have no less than three pumpkin spiced candles burning. Yes, the basic white girl in me lives for this time of year and though the leaves don’t change here in the Sonoran desert, it doesn’t mean I can’t dive headlong into squash, warm spices and soups.
Growing up, there were two kinds of enchiladas. The restaurant version that were rolled and covered in red sauce and cheese and the home version which were more of a Mexican casserole, dished out of a Pyrex and served in squares. This recipe reflects the home version, a recreation of my Mom’s go-to recipe. This is
This easy pho recipe requires a gigantic disclaimer. I’m calling it “Faux” Pho for a reason. I’m not Vietnamese, I didn’t grow up with Vietnamese food, and my experience in proper Vietnamese cuisine is limited. Pho (pronounced “fuh”) has seen a rise in general popularity. Though the best of the best places to get real
***A variation of this recipe was shared on AZTV7 on 8/29/16. Specific instructions for that recipe are at the bottom of this post. Lots of firsts going on around here. First cooking classes, first TV segments, now a first live cooking demo. I was honored to be invited to cook in the demo kitchen at Williams-Sonoma
“TAH-BOO-LEE” I tell my 3-year-old. That’s how you say it. It’s what we’re using today in our stuffed mushrooms. As for how to spell it? Tabbouleh, Tabouleh, Tabouli, a google search yields a wide variety of options. But, it’s generally agreed that tabbouleh involves either bulgur or couscous. This recipe has neither, so really, it’s
Salmon will forever make me think of my Nana. Who is my Nana? My maternal grandmother. The most outrageously classy lady I know who is mostly to blame for my taste for the finer things in life. She was the first to introduce me to the theater, art museums, Lawrence of Arabia, white table cloths, Paul
This past Sunday I survived teaching my first cooking class and the patty melt was a hit! Fifteen people in attendance, seated around the demo kitchen counter at Luci’s Healthy Marketplace. I was nervous and wound tighter than a tick from fear of the unknown, but I’ve grown accustomed to the discomfort of growth recently.
There were three dishes my Mom made when I was a kid that I loved. Sherry Beef (Beef in a sherry cream sauce over egg noodles), Spinach Fandango (A rice, beef, spinach, cheese casserole monstrosity) and Meat Crust Pie. Thus, today’s inspiration for Mini Meat Crust Pies. “Hey, the 1960s called. They want their recipes
