Author All post by : Christine

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14 April, 2020

Pickled Avocados

Posted in : Condiment, Sides, Vegtables on by : Christine

  Hang with me, these are like a bite of guacamole in your mouth. Add them to tacos, fajitas, salads, nachos, sandwiches anything you put an avocado or guacamole on. Or just eat them straight out of the jar with a chip like I'm doing right now. 🙂

6 April, 2020

Creamy Baked Penne Alfredo

Comments : 1 Posted in : Mains on by : Christine

Creamy home made Alfredo is easier than you think to whip up and so much better than jarred. The original name of this recipe was Baked Ziti Alfredo with Chicken but you really can add whatever protein you want or make it vegetarian.  It is really a gorgeous blank canvas for leftover turkey, roasted vegetables
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24 March, 2020

Bread Pudding

Posted in : Uncategorized on by : Christine

An oldie but a goody. I love bread pudding and lately had some coupons for free French bread from the grocery store so thought I  would revisit this classic. Served warm with whipped cream or ice cream (or both oh my!) you can even jazz it up with salted caramel sauce, traditional hard sauce or
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24 March, 2020

Roasted Red Peppers (or yellow or orange)

Posted in : Uncategorized on by : Christine

Roasted peppers are delicious to eat on their own or with some crusty bread and cheese as they are a natural on any antipasti plate. I also add them to sandwiches, salads and egg dishes. Toss them in with some veggies (raw, roasted or sauteed) or use as a garnish with any roasted or grilled
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23 March, 2020

Preserved Lemons

Comments : 2 Posted in : Condiment on by : Christine

People have been preserving lemons for centuries. They are very common in Middle Eastern cooking but I think they should make a splash in your kitchen. I chop them up and add them where ever I would add regular lemon or lemon juice like risotto, simple pasta dishes, a Bloody Mary or even humble tuna
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10 March, 2020

Midwestern Style Chicken Enchiladas

Posted in : Mains on by : Christine

This recipe was submitted by Christa from Sedalia, MO and makes a really good and hearty dish.  It is the kind of homey stick-to-your-ribs food I think of when I think of the Midwest. The recipe makes a l lot but can be easily halved for a smaller crowd and reheats easily for a next
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