Braising is one of my favorite ways to prepare meat and I found the Pico de Gallo to be such a flavorful way to do it!
It’s tomato season! Technically a fruit, not a vegetable, the tomato has great nutritional value with lots of Vitamins A and C and provide a good source of lycopene, which supports heart and bone health. Delicious and nutritious – the best of both worlds!
I am never more pleased and satisfied than when I make a great meal for the people I love … except when I make a great meal WITH the people I love.
I love kale. Normally I use it finely chopped in a salad or sautéed with garlic and onions, or thrown into a soup. All good! But, freshly made kale chips. OMG! What an awesome way to get your greens. And so easy!
I am a child of the children of the Great Depression. One does not throw out shriveled tomatoes. One eats them … in some way … so thus the beginnings of a dinner dish.
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.
Last week I shared my easy-peasy Chili Pie recipe. This week I want to share the inspiration behind it ~ Stacked Enchiladas.
Think about what you like, what you have on hand and what tastes good together – a little bite of this, a nibble of that …