The capers and parsely complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.
Yes, these Mexican culinary wonders are a lot of work, and they take a lot of time. On the bright side, the work isn’t difficult and boy, is it worth it in the end.
Bat-shaped cheesy sandwiches ready in 55 minutes! Serve your family with these hams and cheese wraps using Pillsbury refrigerated crescent dinner rolls.
Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about! I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever
Isn’t the shell of the Tea Egg absolutely gorgeous? The best part (other than eating) is to peel back the egg shell to see what kind of marbled design you end up with!
A knock-off on this classic baked brown rice, I wanted a Spanish-style rice to compliment dishes such as this one. Taking a note from several recipes I’ve seen lately, I used rotel tomatoes to help with the heat and flavor.
These cookies are inspired by a recipe from one of our health partners, Dr. Joel Fuhrman, author of Eat for Health. Easy to make and great for the holidays, try using a different variety of preserves each time you make them. [LINK]Skip to main content
Last week I participated in the first-ever Highbrow Cook Off, hosted by Highbrow Paleo (an online collection of citizen scientists, researchers, nutritionists, exercise physiologists, book readers,...
