This Mixed Greens with Dijon Vinaigrette and Roasted Portabellos recipe contains extra virgin olive oil, red wine vinegar, dijon mustard, ground black pepper, clove garlic and more.
This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans and diced green chilies, all bathed in a scrumptious sauce made with Campbell's Condensed Cream of Chicken Soup.
These roasted edamame are completely and utterly addictive, which is trouble if guests are coming in an hour and you can't stop nibbling on them. They're crunchy on the outside and chewy in the middle. The sweet flavor of the edamame is balanced by sea salt and freshly-cracked black pepper. You might want to make a double batch.
I love brownies. I love cheesecake. It's no surprise these Black and White Cheesecake Squares called out to me when I saw them in Martha Stewart's magazine. I've tried cheesecake brownies in the past and haven't loved them, mostly because
My husband has a deep and abiding love for barbecue sauce. His favorite pizza? Barbecue chicken. His favorite salad? Barbecue chicken with romaine, black beans and corn. His favorite burger? Barbecue ranch with bacon. His favorite sandwich? Barbecue beef. His
Oh, Heidi. The 101 Cookbooks creator was instrumental in lighting my cooking fire a year and a half ago. Since stumbling across her blog I've come to see appreciate the beauty of seasonal cooking... Habitually Hungry
