I had a single sweet potato hanging out in the miscellaneous produce bowl in the kitchen (currently being occupied by an acorn squash, a few limes, a tomato on its last leg, and a bunch of bananas, for the monkeys of course). He was a pretty large sweet potato and on the heels of my
Who is Poobah? That’s my Dad. When my first son was born, we asked Dad what he wanted to be called. “The Grand Poobah!” was his response. Thinking that was wildly hilarious, we started calling him Poobah, and so far, that’s what the grandkids call him. These veggie burgers are named for him because he’s
I have made some version of these tarts a bazillion times in the past month. For the Test Kitchen, they were served a la mode. At the Cheese 101 Class they had cheddar in the crust. On Sonoran Living, they were drizzled with caramel. After that many renditions, I can confidently say, we’ve got a
These Graveyard Pumpkin Cheesecake Parfaits are based on a standard no-bake cheesecake recipe and just add pumpkin and spice. They’re a good recipe for Halloween because you can make them in advance and chill until you’re ready to serve them. The secret ingredient in the cheesecake mousse is lemon juice. It interacts with the cream
This recipe for Albondigas is a favorite during the winter months. Albondigas are Mexican meatballs, many times served in a savory red chile broth. The Original Recipe When it comes to food festivals, the Arizona Taco Festival is definitely the biggest party. Thinking about it conjures images of chihuahuas in tutus, tequila fueled party people
Sunday marked my third cooking class at Luci’s Healthy Marketplace. The theme of this class was cheese. In addition to teaching everyone the basics of a proper cheese plate for entertaining (post on that to come sometime soon) we also cooked with cheese. Enter, three cheese enchiladas. When I think of cheese, my brain goes
It’s time again for Sun Dried Tomato Ketchup! The latest in my Traina Foods series is a classic comfort food. Cabbage rolls are a staple of delis, but sadly haven’t ever been on my dinner table before this recipe. I always thought these would be complicated and laborious, but with the help of my pressure
This salad was inspired from my obsession with lighting berries. Yes, I’m weird, but hey, it’s my blog. I do what I want. As you can see, this salad has blackberries. They reflect light in such a ridiculously luxurious way, like light bouncing off a dozen mini mirrors. Look at them, aren’t they dreamy!?! This salad
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
Last night was the second installment of classes at Luci’s Healthy Marketplace. I really love teaching and these classes are a great reminder of how much fun food can be. The theme of the class was “Meatless Mondays” a course aimed at teaching folks how to go meatless once a week. Because I can’t help
