Old West style spicy vegan chili recipe made with plant-based meat, black beans and mushrooms. Served with vegan shredded cheddar cheese and sour cream.
Tomatoes are at their best, and something about the heat and humidity of the Arizona monsoon season makes me almost totally inert and immobile. This is about all I can muster dinner-wise, so I’m lucky that it’s fairly healthy… It turns out that mayo and bacon are better for us than expected, and my versions is also low-carb.
How to make a healthier tuna noodle casserole.
Beer, cheddar cheese, and pretzels — what more could you want? How about that it’s only got two ingredients and you can make it in ten minutes or less?
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.
A creamy, warm, vegetarian layered dip that tastes like lasagna. This recipe is loaded with cheese. Serve with fresh veggies.
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe.
Ohio meets Arizona! Cincinnati style chili cheese nachos, “Cincinnachos” as they will henceforth be known. The best of everything for snacking season. Start with My Recipe for Cincinnati Style Turkey Chili, substituting ground grass-fed beef or vegetarian ground beef crumbles if you prefer.
Three Johnny Marzetti recipes, including the original recipe for the pasta dish, low carb, and Paleo versions.
The deep maroon hue of the wine soaked sausages contrasts nicely against the warm, heavy pasta.
Cincinnati chili does not exist in Arizona, except for in a suspicious canned variety, so I went on quest and figured out how to cook it up myself.