This month, I’m all about New Orleans. I just have the Mardi Gras spirit, I suppose. So, along those lines, I’ve offered up two of my favorite NOLA-inspired dishes. Red beans and rice is a classic dish, and it isn’t difficult to make. Just make sure you use the right seasoning (see below) and you’ll be just fine. And who knew you could make bananas foster pizza-style? Yep. Try this one and watch everyone’s faces light up when they dig in.
As always, bon appétit!
Happy New Year, everyone! I hope all of you had a great holiday break, but it’s time to get back to the grind now. I think I’ve mentioned this before, but after the holidays, I often want something different in January. This chicken saltimbocca is a perfect choice, and the sausage and cheese soufflé is a mouth-wateringly great option for breakfast, brunch – or any time, really. Both these dishes, in fact, are quick and easy to make.
Happy Holiday season, DCL readers! For this month, I thought I’d give you an easy one. This slow cooker beef tips in gravy is a flash to prepare and serve. This time of year, I’m always so thankful for my slow cooker. And these cheddar bay biscuits are a perfect compliment to a hearty, seasonal meal. From my family to yours, have a wonderful Christmas.
November is such a wonderful month, as we usher in the holiday season. And yes, I’m busily preparing for our annual feast, but I also enjoy making meals the rest of the month, too. This sweet and spicy chicken is perfect for those busy weekdays, and you can make it as spicy as you like. And yes, I’m aware there are several big football games this month, not the least of which is the Iron Bowl. Whether you’re heading to tailgate on the Quad with friends or throwing a home watch party, whip up this corn and black bean salsa/dip and watch it disappear.
I hope all of you have a wonderful Thanksgiving, and bon appétit!
Fall is most certainly in the air now, and on that note, I thought I’d give y’all one of my favorite Italian recipes – one that everyone should love. And to finish off a great dinner at home? How about a blueberry lemon cake? Have a great October, everyone, and as always, Bon Appetit!
Now that school is starting back, you can draw everyone to the table for a little family time – using what else? Food! If you’re in the mood for a delicious entrée, but you don’t have a ton of time, this salsa Verde chicken is the way to go. And if you’d like to make a great dessert OR a tasty breakfast treat, these mini pecan sticky rolls are sure to please.
Who wants to spend all summer in a hot kitchen? These recipes allow you to whip up a tasty meal without missing out on any summer fun. The Doritos taco salad takes just minutes to make, and for the pepper steak, the slow cooker makes things a breeze.
As always, bon appétit!
Greetings, all! This month, I am finally sharing my absolute favorite way to make spaghetti. I feel almost guilty sharing this World’s Best Bolognese recipe, because it’s just so simple to make. But it’s so good, I don’t think I’ll ever make spaghetti any other way now.
Now that we’re finally swinging into spring, I thought it might be the perfect time for a couple of light, refreshing recipes everyone can enjoy. This chicken shawarma with cucumber yogurt is mouth wateringly delicious – and it’s got some wonderful spices for extra flavor. And for the pasta fans (really, who isn’t?), this cacio e pepe is simple, but it’s truly delightful. Cacio e pepe means “cheese and pepper” – so if you like both, you’ll love this.
Have fun in the kitchen this month, and as always, bon appétit!
Happy 2018, everyone! I hope you all had a great holiday, but it’s time to get back into the daily routine. With that in mind, I’ve got a great weeknight dinner idea, and a wonderful cocktail (that’s perfect for a romantic Valentine’s dinner, if you’re thinking ahead). These crockpot chalupas are a tender and delicious, and the variety of toppings means everyone can fix theirs exactly the way they want. And if you’re in the mood to sip a great cocktail, give this Persephone cocktail a try.
Cheers, and as always, bon appétit!