Category Archives: entree

Mac Attack!

Creamy, dreamy, melt in your mouth goodness.  Add crunchy and updated and you’d be describing an out of this world mac and cheese.

Just one cheese?  Nah.  Why use one cheese when you can use three?  Topping or no topping? Topping of course when it’s Panko.  It adds a layer of crunchiness and contrast to the creamy mac and cheese.  Throw on some chopped fresh parsley for green measure and you’ve got a delicious side that’s perfect with just about anything or perfect all by itself.

This recipe is from Mio Kitchen and Wine Bar in Pittsburgh.

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Pasta with Sun Gold Tomatoes

Sun Golds are my favorite cherry tomato and they’re only around for a few months in the summer.  Run, don’t walk to your nearest farmers market and pick some up.  They’re golden orange in color and have a wonderful sweet flavor that makes them perfect for snacking, salads, sandwiches, or pastas.  I like to mix them with freshly cooked summer peas and toss them with a homemade vinaigrette. Delicious.

When you use the freshest ingredients, you don’t need many ingredients and this recipe is a perfect example. Be sure to use really good olive oil and Parmesan cheese.  It also calls for fresh basil which I was fresh out of, so use your imagination when you’re looking at the finished product.  You can add it at your house.

Sun Golds fresh from the Peachtree Road Farmers Market

Sun Golds charring in a pan with olive oil and garlic

Sun Gold tomatoes bursting in the pan and morphing into a creamy sauce.

This recipe is from the Food Network.

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Cincinnati Chili 5 Ways

What makes Cincinnati chili taste so great?  Some might say it’s the special seasonings and a secret ingredient.  Others might say it’s the special way it’s served; 1,2,3,4, or 5 different ways.

1 Way…Plain Ol’ Chili
2 Way…Pasta with Chili
3 Way…Pasta, Chili and Cheddar Cheese
4 Way…Pasta, Chili, Cheddar Cheese and Red Kidney Beans
5 Way…Pasta, Chili, Cheddar Cheese, Beans, and Onions

Make some up to enjoy now or put some in the freezer to enjoy later.  You can also use this to make a great appetizer, Cincinnati Chili Dip. Check it out on my blog.

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Loaded Baked Potato Soup

Loaded.  That’s the way I like my baked potatoes and that’s why Loaded Baked Potato Soup is one of my all time favorite soups.  Topped with crunchy bacon, shredded cheddar cheese, sour cream and chopped green onions; it’s perfect this time of year when you want something warm, satisfying, and easy to make. Once you try this, I bet it will become one of your favorites too.

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Chicken Chili Cook Off!

Not just any chili cook off, a chicken chili cookoff!  Chicken, white beans made from scratch, green chilies and cheese make this chili creamy and a nice change from the usual beef chili.  Kick up the heat if you like yours hotter.  That’s the thing about chili, you can add or take away ingredients to suit your taste.  Garnish with cilantro, cheese, salsas, or anything else you can think of.

Today is the first chili and tomorrow I’ll give you the second and reveal the winner.  If you try them both, let me know which one you like best!

These recipes are from Epicurious.

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Turkey Reuben

Sandwiches are a quick and easy summer meal when you don’t want to turn on the oven or spend time in the kitchen.  Turkey Reubens are a delicious and healthy alternative to Corned Beef Reubens.  Thinly sliced honey maple turkey is sandwiched between melted swiss cheese and shredded sauerkraut.  Dip it in Thousand Island dressing or try it with spicy mustard for a few less calories. Bread and butter pickles go perfectly with this tasty sandwich.

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Favorite Fish Tacos with Chipotle Mayo

Crispy, crunchy, and spicy describe these fish tacos and I’m sure that’s what you’ll say too when you give them a try.  Corn tortillas are cooked to a golden brown and filled with pan seared fish, a light cilantro lime slaw, and drizzled with a spicy chipotle mayo to finish them off.  The contrasting coolness of the lime slaw and the heat of the chipotle sauce makes these fish tacos a taste sensation!

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