I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares.
Our skillet version of this popular dish features sautéed chicken breasts topped with ham and Swiss cheese all simmered in a creamy white wine sauce. This is a restaurant quality meal that goes from stove-top to table in just 40 minutes!
I'm not really much of a dessert person. By the time I have finished a meal I rarely have room for something sweet. I don't bake, partly because I don't Skip to content
You can essentially turn any leftover meat into a frittata. All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet,...
It's pretty apparent by the monstrous recipe index on this blog that I bake a lot. And "a lot" is a minuscule term to use how much I really bake. Recipes are cranked out of my head and my kitchen a...
