This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are:
Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
This recipe is adapted from the many, many that I have tried, and I think it's just perfect. It is not too salty and the beer taste is so subtle and wonderful. Do not be afraid!
Cheesy, hearty one-skillet chicken pasta is no longer the stuff of Italian restaurant lore. We've upped the flavor and made it a better-for-you winner. Buon appetito!
You can't go wrong with nachos. This twist on tradition manages to include crisp bacon and still be smarter than the original-with juicy chicken, brown rice and ripe tomatoes.
I love a great Bolognese. There's something about that rich sauce over thick noodles that is just so darn good. Let's not forget to mention that you can sneak a fair amount of veggies into the ... Skip to content
Just the name of this meal conjures up extreme nostalgia for my college days. My roommates and I, eager to put our cooking skills to the test on our own, rotated dinner nights. There were some successes. And some not-so-successes.
