I prefer to ditch the bread in my BLT because it really just gets in the way (which might be why it’s not called a BBLT). Instead, I make mine “protein style” served stuffed in the hollow of a big piece of romaine lettuce for more of the stuff that I really want.
Bring a little sunshine into your life with these bright and happy two-ingredient pizza flavored cheese crisps.
Festive enough for New Year’s Eve, this pretty appetizer only takes about 5 minutes to make. Bacon infused caviar adds a unique smokiness that will intrigue your guests and is fairly inexpensive, but any decent quality caviar will do. The one-ingredient parmesan crisps are a savory, no-carb alternative to blini.
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
Making authentic cowboy steaks is really easy. When I asked Bryan Keith, the Grill Master from Pinnacle Peak Steak House if he had any additional tips he said, “Put some love in it!”
Whatever happened to Rumaki, that vaguely Polynesian appetizer that they used to serve at tiki themed parties in the 70s? Maybe making buffalo-style rumaki will help modernize them a bit and bring them back into the public lexicon? Let’s all try serving this recipe at our next soiree and see what happens.
I marinated myself a flank steak using my mom’s recipe from the 80s, adding in some Mexican oregano and extra citrus to #sonoranize it a bit so now it’s an Ohio meets Tucson recipe.
The cheese crisp is the perfect comfort food. A cross between a Mexican pizza an an open-faced quesadilla, Southern Arizona restaurants started selling the dish more than 50 years ago and it’s become a staple of our local Sonoran style cuisine.
This Thai Cauliflower “Fried Rice” with Coconut recipe is vegetarian yet high in protein and keto friendly.
Super easy healthy recipe for vegan cocktail pups made with a surprising secret ingredient!
This dessert has it all, Omega 3 packed chia seeds, antioxidant rich frozen berries and dark chocolate, and a 5-minute prep time.
Thai Grilled Chicken Thighs recipe. All of the ingredients for authentic Thai cuisine are available at most grocery stores. Sambal Oelek and Thai fish sauce can be found in most Asian food sections.
This Spicy and crunchy Sonoran style chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
Looks can be deceiving; my favorite monsters are scary looking, but innately good. Just like these monster-ized eggs, which have been turned green and frightening looking, but are completely delicious. These fried eggs with pesto and Parmesan are also monstrously easy to make.
These wings are hot! The spiciness will vary greatly though, depending on the heat of the chili flakes you are using, and the barbecue sauce you select. This recipe also works well for boneless skinless breasts or thighs.
There was a basket of cute purple and green baby artichokes in the produce section of the market. My intent was to buy the larger globe artichokes for my recipe but these charmed me. I figured that I would grill these up and serve them with lemon-butter. Then I realized that was all wrong. They needed to be marinate, not dipped and scraped like their larger counterparts. So, I boiled them up and placed them in a big bell jar with a simple italian style marinade.
A classic Greek Salad of chunky vegetables and feta tossed in a light vinaigrette will prove that you can indeed win friends with salad.
To demonstrate the various ways that a recipe can be modified I came up with two versions of Johnny Marzetti based on the original recipe from the Columbus Ohio restaurant which I also posted.
A can of pumpkin’s been staring at me from the counter top for two weeks now.The internet recipe sites are all screaming at me that it’s pumpkin season, and I am indeed ready for fall. So today I finally got to work and invented something to celebrate the beginning of my favorite time of the year.
This recipe is the result of an early morning haze wherein I emptied random things from the refrigerator into a pan in a blurry attempt to make breakfast. It came out better than I expected, and now my husband and I eat scrambled eggs for breakfast this way almost every day. Sometimes just a little twist on a traditional dish really makes it shine.
One of my favorite Mexican restaurants now offers their famous tacos nestled in a large lettuce leaf instead of a tortilla. I was amazed at how much I enjoyed them served that way; I didn’t miss the tortilla at all. So I’ve started experimenting with the idea at home. I modified this recipe from one in a cookbook that I photographed for Chelsie Kenyon a couple of years ago.
Recipe for Lox and Cream Cheese Frittata with Fresh Tomato and Red Onion.
My husband woke up, looked at me in from his side of the bed and declared this the “Week of Gazpacho”. And so, it is.