I’m always looking for new recipes to make breakfast more special. When I came across this recipe, it looked divine! I couldn’t wait to try it! So, I assembled everything and took it over to my parent’s house for Sunday brunch.
My favorite salad of all time is the Cobb Salad at Brixx Grille and Tavern in Scranton! The other night for dinner, I was craving this salad but couldn’t run out and pick one up. Fortunately, I had most of the ingredients on hand so I tried to re-create it at home.
I absolutely love Chinese food! But everytime I tried to make it at home, the results were mediocre at best. In my previous attempts, I would use chicken, various vegetables and bottled stir fry sauces. Not impressed. Not even a little. When I found this recipe for Kung Pao Chicken I thought I would give it one more try.
I am always looking for great muffin and quick bread recipes. So, when I came across this recipe for Cinnamon-Pecan muffins, I had to give it a try! At first glance, it seemed easy enough — common ingredients that are already in my pantry, simple instructions and, most importantly, cinnamon! I love cinnamon anything!
Who says that just because you’re working late, you have to order out? Or, have leftovers for dinner? I knew I was going to be working late, so I needed to find a recipe that 1.) had a few elements that I could make in advance and, 2.) did not take long to get on the table. That’s where Pork Chops Oreganata comes in.
After a stressful day at work, the mere thought of having to cook dinner is exhausting. It’s nights like these that I like to have a few simple dinner ideas up my sleeve. You know…the ones that you can usually pull together from basic ingredients in your pantry and the ones that don’t make a kitchen full of dirty dishes.
For this week’s taste test, I pulled out a recipe that I’ve been dying to try for some time — Chicken Stew with Balsamic Roasted Vegetables. I came across this recipe in a Taste of Home magazine (October/November 2009) and it found its way into “my pile”! It appeared that this recipe would take a bit of time to make since I had to roast the vegetables before making the stew. My plan was to have this as a weeknight dinner so I did a little prep work on Sunday afternoon.