Old West style vegetarian chili made with plant-based beef, and black beans. Served with vegan shredded cheddar cheese and sour cream. What’s the difference between chili with and I and chile with a E?
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 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.
A creamy, warm, vegetarian layered dip that tastes like lasagna. This recipe is loaded with cheese. Serve with fresh veggies.
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 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.
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.
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.