I whipped up a batch of butternut squash soup, complete with carrots and apples as well. It turned out just as my tastebuds imagined.
With life a chaotic blur more often than not, I knew I needed to start relying on the trusty crockpot for meal creation.
It’s no secret that I’ve had a recent hankering for baking sweet breads.
In the spirit of an upcoming vacation and my luck that snow crab clusters were on sale last week, I decided to try my hand at homemade crab cakes with the real thing, not imitation.
Lately, I’ve been hit by the beauty of the spring morning: the perfect temperature, the sunlight glinting through the trees, the vibrant flowers in bloom, the small signs of hope offered to humanity.
I’ll admit it: The steps to making this sauce are deceivingly simple. The key is having the right ingredients.
Whether you’re paleo, primal, Whole 30, gluten-free or embrace no dietary restrictions, this dish should be quite tasty to all pallets.
Chili without beans? Unheard of. But Texas chili is so good you won’t even miss the musical fruit.
I couldn’t stop laughing at my mistake because my husband’s face was priceless.
I have fond memories of waking up the morning following a dinner party to a kitchen full of leftover cornish game hen carcasses.