This eye-catching cake is an ideal way to welcome spring, featuring three light and fluffy layers of yellow cake flavored with white chocolate that are separated by a lush cream made with Greek yogurt and lemon curd.
When my children were young, I made this onedish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty wholegrain topping.
Juicy pork chops are sauteed to perfection and served with an appealing sauce made with marinara Italian sauce, frozen chopped spinach and onion, then topped with shredded mozzarella cheese.
My kids declared this bacon spaghetti one of the best meals that I have made and I have to agree, this spaghetti was really good. But, how could it be bad when it contains a pound of bacon? Anything with
This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense.
I love when I have friends tell me that they made a recipe off my site or from my Pinterest. Or rather, I love when they rave about a particular recipe. This happened the other day with my girlfriend who
Ok, let me start by saying this. This recipe is kick-ass easy and awesome, assuming you like eggs! I made it this past weekend and will be making it again this coming weekend. I love baked eggs and...
In the interest of full disclosure, I am sharing the whole story about how this pistachio ice cream came to be. Developing this ice cream recipe has been a couple months in the making. Back when I made the pistachio
Light and delicious waffles made from sweet potatoes? Wait until you try these! Delicious sweet potato taste – healthy, fluffy and easy with simple ingredients!
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
Every Wednesday The Montreal Gazette posts recipes according to the theme of the week or recipe requests that readers ask for. This is a recipe request, and it is from American chocolate company, Ghiradelli. I have made and ate this recipe and is decidedly very good.
A classic and rustic French side dish made of sliced potatoes gets a mini update making it elegant and worthy enough for a Thanksgiving side dish. Search:
A 5-star recipe for Beef Brisket with Cola made in the crock pot containing cola, Worcestershire sauce, vinegar, garlic, beef bouillon, dry mustard, chili powder
An unusual take on a baked pasta casserole, sort of a Greek baked ziti. This can be made in one big family style casserole, or two smaller sizes. Take one to a friend and have one for dinner. - TheRunawaySpoon
I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I'd never shared the recipe here on my totes cray recipe blog. So yesterday, as I whipped some...
Black bean brownies have made their rounds in the diet circuit for years and more recently have popped up on vegan blogs. I'd never been much attracted to them but then my good friend Tara insisted I try my hand at a healthy vegan version. Oh, my! Why didn't I ...
I don’t love boneless, skinless chicken breasts. They rank among the ingredients that, as a recipe developer by profession, I see well enough in my work life that I would rarely — if ever — bring home in a grocery sack of my own choosing. Poaching chicken breasts in milk, however, is a very simple way to enhance the cut’s texture and flavor through tender, gentle cooking that ends with tucking it into a bed of noodles. Watch the milk carefully to ensure it never visibly simmers — the key to this recipe’s success is taking usually quick-cooking ingredients and slowing down the tempo to find their softer side.
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.
I LOVE Indian food, but seeing as most of the recipes use heavy cream and lots of spicy flavors, my gut stopped loving it. SCD made me start experimenting with different types of milk, and I’ve found that Indian spices can be used in moderation without making it flaming hot. While I definitely miss the...
