One thing you may not know about me is that I L-O-V-E love pumpkin. Pumpkin lattes, pumpkin cake, pumpkin cookies, pies … I love and obsess about all of it. In fact, this is my favorite time of year because it’s PUMPKIN SEASON! Which brings me to this to-die-for recipe, called Crustless Pumpkin Pie. Let me warn you…if you do attempt to make this, be sure to taste it whilst sitting. It will make you weak in the knees. True story. Read More
My first tamale initiation happened in 2003, when I met a friend in Colorado who could make tamales in her sleep, blindfolded. Her name was Candelaria, and she happened to be from the same state in Mexico my husband was from, Dolores Hidalgo. Candy didn’t speak a word of English, and I had just enough Spanish words in my repertoire to make her my friend. Our sons went to school together and soon I found myself spending afternoons in her tiny kitchen, learning how to cook some amazingly simple, delicious food.
Candy taught me how mashed potatoes stuffed into fresh corn tortillas and fried made perfect tacos, and how shredded cabbage, mixed with lime and chiles, transformed into a spicy, crunchy side salad and condiment when money was Read More
This pizza is so easy to make and tastes even better than delivery. I used store-bought crust that I got from Whole Foods and it made the pizza that much better. It was some of the best pizza crust I’ve ever had. Enjoy!
1 portobello mushroom, stemmed
3 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper Read More
First, let me admit something. When I decided to call this a “Date Night” salad, I was being sarcastic. Kind of. You see, I have this rule about eating garlic and onions, especially raw garlic and onions. That rule is: only eat it with someone, never alone. If you both have a pungent waft of sulfuric acid and vampire repellent on the tongue – it’s almost as if it isn’t there at all. So, unless you want to scare people away, I recommend you make and eat this salad as a team.
(1) 15.5oz. can of cannellini beans
(1) 5 oz. can of Italian olive-oil packed tuna Read More
I’ve been known to deconstruct TV dinners and add my own semi-homemade magic to the dish. It’s mostly just me trying to show off. “Oh, you’re having a frozen pizza honey? Me too. With garlic seared shrimp, micro basil and a few dollops of chèvre. Don’t hate.” Sandra Lee, this one’s for you.
I started with a Roasted Vegetable Kashi pizza. I love their pizzas, because I feel like I can eat the whole thing by myself since they are health food. What? I can’t? Great. Thanks for ruining it for me. Read More
I made this a few weeks ago and it was so delicious. It was the perfect comfort food I needed after a bad day and it’s easy to make. I LOVE goat cheese so I was probably more excited about a quiche than most people should be. I got the recipe from this great cookbook. Here’s what you’ll need: Read More