There have been burgers, there have been beers, and there’s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get “back to routine”, and though my vote is for never ending summer, my diet needs...
This recipe makes four, 12 inch pizzas on your grill. I’d had the recipe on the site for years and apparently I deleted it, probably because the pictures were so bad. I had to start from scratch with this, but love how it ended up. I made this on an afternoon when 11 children...
I love me some coconut shrimp. Really any form of breaded and fried seafood is a-okay with me. I don’t typically make it at home, though, because it’s difficult to make “clean” or to work with Rich’s diet. Not so with this recipe. I was surprised to see, as I looked through the recipe...
Found this in People magazine, and didn’t change much. This super simple salad is perfect for spring and summer when asparagus is seasonally/locally grown. Best part? You don’t even have to turn on the oven. I’m always on the lookout for dishes I can entertain with but that also work with my husband’s diet....
I love pulled pork, especially for entertaining as it makes a huge amount of meat. I’ve made Italian Style and I’ve made your standard BBQ version, but when I came across this recipe I found it so interesting for several reasons but mostly because it calls for a large amount of potent flavors (sweet,...
I can remember the first time I had Mexican street corn – it was a “side” that came with food truck takeout. My husband handed it to me; if it was typical corn on the cob I may have passed it up, but this version looked interesting…charred corn, a creamy sauce and lots of...
Every time I’ve made a salad for company (baby shower, BBQ, etc) over the past year or so, I’ve made a version of this salad. In the fall and winter I use peeled, diced pear in place of the strawberries and toasted walnuts for the pistachios but keep everything else the same. If the...
My sister is better at being up on things – like she knows the 411. She sent me this cookbook because “everyone was talking about it” but she is more of a renegade cook, less of a recipe follower. I heart recipes. I struggle with pork tenderloin recipes, though we love it, because my...
Another recipe from my teaching days. I taught this during the leavening agents unit – specifically, yeast. It was a hit because California Pizza Kitchen was attracting a lot of attention at the nearby King of Prussia Mall, and my students were familiar as this pizza was one of their best sellers. It’s actually...
This was one of our recipes in level one cooking; we taught it in the dairy unit. It was novel for me because the quesadillas are cooked in the oven, whereas I’d been making them stovetop my whole life. What’s the difference? It’s less messy, it’s hands-off, and the tortilla, instead of being flat...
