More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino is sweetened with agave nectar and spiked with tequila. Slow-baking turns the popcorn-nut mix fabulously crunchy.
This White Bean Chicken Chili recipe contains great northern beans, boneless skinless chicken breast halves, shredded Monterey Jack cheese, chicken broth, olive oil and more.
This Chicken Enchiladas recipe contains corn tortillas, boneless, skinless chicken breasts, white cheddar cheese, shredded monterey jack cheese, can tomato sauce and more.
This White Chicken Enchiladas with Green Chile Sour Cream Sauce recipe contains flour tortillas, monterrey jack cheese, sour cream, cooked chicken, butter and more.
This Hawaiian grilled cheese is bursting with pineapple, Canadian bacon and jack cheese! I don’t know what it is about Hawaiian pizza, but it was always my favorite when I was a kid. Maybe because it was different? I love pepperoni and cheese pizza, that’s a classic. But the Hawaiian, was just so much fun!...Read More »
This Buffalo Chicken Macaroni and Cheese recipe contains half-and-half, extra sharp cheddar cheese, elbow macaroni, rotisserie chicken, pepper jack cheese and more.
There are many versions of Mexican lasagnas, but most of them contain ground beef. I like this version because it contains chicken and uses a green enchilada sauce instead of the basic red one.
A recipe for a homemade gluten-free vegetarian burger made from quinoa, black beans, corn, and (un)cheese with pepper pico de gallo and avocado dressing.
For years, I have struggled with homemade mac and cheese. It just doesn't work when I make it. It turns out grainy and clumpy and just plain gross. Creamy is definitely more my style. I've always thought my failures were
Writing about what I receive each week in my CSA delivery and what I end up cooking from it, as well as cooking in general, vegetable gardening, vegetarian life, and local restaurants in and near Durham, N.C.
Red sauce enchiladas have been scarce on my dinner table for the last eight years. Shocking, I know, especially since they make up a huge portion of Mexican-food-loving fare. But I just haven't been able to get behind them. I've
