My former roommate called this chili “the best chili yet”. While I still plan on switching it up from time to time, it is a pretty yummy classic chili recipe. Serve with sweet potato biscuits.
I received this great ol’ bag of pretty pink beans from my CSA this week, and didn’t have a clue what to do with them. Confession: I have never cooked a fresh bean before. I admit, I am a fan of the canned bean. I see nothing wrong with the canned bean. Call me a bad foodie, but it is what it is. Nevertheless, I found a darned tasty way to cook up these beans. They are creamy, and the cinnamon lends a nice warmth that is so perfect for fall. Try it. Continue reading
This meal was so delicious. I love the sweet figs, stinky cheese, peppery arugula, crispy pancetta all together. Add in the tarragon, and this is a really special combination. YUM.
You stick it in cornbread, that’s what! What a good idea this was. The pork added a nice substantive meaty factor without being overwhelming. The bread itself was buttery, moist, and just a wee bit spicy.
*Sorry for the crappy pictures… I took this to a friend’s football party and left my camera behind
My favorite time of year is all of a sudden here (wasn’t it summer, like, last week?) and that means it’s also time for my favorite type of cooking. Sloooowly. I love food that can bubble away at the stove all day, requiring minimal attention and producing maximum yumminess. This is one such meal. The picture here is on an Ezekiel sprouted grain bun, but I actually ditched the bun and just ate the porky goodness by itself. A lettuce wrap, or in a salad, would also be yum. Serve with crisp cole slaw and enjoy.
These enchiladas were easy and delicious. This was my first experience making a home-made enchilada sauce (I’ve frequented the red jarred sauce many times). You can make this as spicy or mild as you like (mine was on the milder side as my guest was not a spice-lover. Continue reading
While visiting with my parents this weekend, my mom whipped up a little fig snack with these very same ingredients (minus the prosiutto), and it was delicious. And then, Sunday morning, I was thumbing through Mario Batali’s Molto Italiano (I have a goal to cook more from my multitudes of cookbooks!), and was super excited to see this recipe. This recipe is like a hug on a plate. Eat it now!
This week, my beloved moved in. To celebrate this, I had planned some special breakfasts for us this weekend, like irish soda bread and lemon-poppy ricotta pancakes. Since I used all of the ricotta in last night’s pasta (oops ), and I didn’t quite have the time for the bread, this morning I made some of these fluffly little babies.
Holy banana nut pancakes. Continue reading
All of the veggies in these delicious fritters came from my CSA this afternoon. I was trying to find a way to use up the kale and corn in one fell swoop, and stumbled across this recipe. These fritters are really yummy and I can’t wait to have one with a fried egg on top for breakfast tomorrow morning. Continue reading