As David likes to say, these smoked beef brisket enchiladas are: “slap your grandmama good!” – no, not really, but they are pretty damn good. Cooking a whole beef brisket for just two people results in a lot of leftover brisket. So, each time we […]
Hot Italian sausage is the star ingredient of this sausage ragu which lends rich layers of flavor simmered with mild tomatoes and seasoned vegetables. As if the sausage ragu wasn’t good enough alone, it is served poured over creamy polenta with melted parmesan cheese which […]
Calling all spicy food lovers! Let’s talk about Mexican Deviled Chicken, also known as Pollo a la Diabla. I’ve made this dish several times since my original blog post in March 2016. I thought the post could use some new photos and some copy editing, […]
I think these Rainbow Roll-ups could very easily make me a vegetarian. I mean really. They could! Ok, until that overwhelming urge for beef makes me leap off the vegetable cart… but still, these rainbow roll-ups have me looking forward to Meatless Monday In fact, I […]
A lighter twist on a brunch classic, this vegetable quiche includes the season’s best vegetables and a variety of cheeses. Perfect for Meatless Monday! If you are not familiar with quiche, a quiche is a savory French dish made of an egg custard flecked with […]
Easy shrimp tacos anyone?? YES PLEASE! Warm garlicky shrimp, fresh sweet and tangy red cabbage slaw, with smoky and spicy sour cream, intensely flavor these easy shrimp tacos. I cannot even begin to tell you just how good these easy shrimp tacos with red cabbage […]
How do you give a recipe meat when it’s Meatless Monday? You give it mushrooms and Quinoa! That is exactly what I did when I made these vegetarian quinoa fajita bowls. It was just a few months ago that I tried quinoa (KEEN-wah) for the […]
Need a recipe quick easy and basically cooks itself? Three words: Dijon. Pork. Chops. I originally blogged this recipe for Dijon pork chops four years ago. I decided to refresh the post because I didn’t really say all that much about it. Now that I […]
