Eric and I recently purchased a pizza stone, and we've both really enjoyed using it. Although our first attempt at pizza didn't turn out perfectly, this one definitely did. The chicken packs a bit of punch, but it pairs wonderfully with the creaminess of the Gruyere and Mozzarella cheeses. The…
Aussie Burger with the lot - a sandwich filled with lettuce, tomato, beef patty, cheese, ketchup, beetroot, fried onions, bacon, pineapple and a fried egg on the top
French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. Here, we call for three types of onions for rich, balanced flavor, but the recipe will work with any combination or just one variety.
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
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Being a Jersey girl, this salad showcases two of my favorite local ingredients, corn and tomatoes. This salad is best at the peak of summer when corn is most sweet, fresh, and juicy. Its light, crisp flavor makes a delicious side dish when served with grilled meats, or it can also stand alone as a light lunch.
Store-bought puff pastry can fancy up any sweet or savory filling. This asparagus and cheese tart has less than a handful of ingredients, and never fails to impress!
Last week I shared an awesome French Bread recipe. It’s my new favorite bread recipe. It makes 3 loaves, so I knew I had to make some French Bread pizza with one of them! Using French bread is such an easy and convenient pizza crust. I decided to go with a Buffalo Chicken version, and the results were…… utter deliciousness! …
I found this recipe on Recipe Zaar and it looked like the perfect side dish to the pesto chicken I wanted to make. Actually, it looked like it would be the perfect side dish to A LOT of dishes that I want to make. Ah, and thanks to this recipe, I learned a new food …
The fusion of pizza and sandwiches - why not, right? I've seen some crazy grilled cheese combos on various foodie sites lately and while this one isn't necessarily crazy wild, it's different enough...
