Pico de gallo is like… the perfect condiment for Mexican food. I use it on almost everything I make that’s Mexican. Tacos, taco salads, nachos, quesadillas, even as a dip on its own. Obviously you want to make sure you have the freshest, ripest ingredients as this is a raw dish with simple flavors. Two
YOU GUYS! It’s almost Cinco de Mayo! What, am I too early? Cinco de Mayo might be one of my most favorite food holidays. To me, there is absolutely nothing better than a whole holiday dedicated to food that you can cover in cheese and sour cream. Here is a great recipe I’ve adapted for
Have you guys ever had cinnamon chips? They are pretty amazing. Every Christmas I make oatmeal cinnamon chip cookies and they are so delicious. They’re my favorite cookie. But I always buy too many bags of cinnamon chips. I’m overly ambitious at Christmas-cookie-baking time. At first I’m always like I AM NOT MAKING ALL THOSE
As I grumbled yesterday, it’s still pretty cold here in Philly. I have been dying to fire up our grill and cook out every night but winter is just holding on by the skin of its teeth. I don’t typically want to eat meals like this in warmer weather because I think it’s just in
WHO IS READY FOR SPRING? I know I am. This is like the winter that is never going to end. I’m currently sitting on my couch covered in a heavy chenille blanket, with a heating pad wedged between my upper back and the back of the couch, freezing. I am so ready for spring. Old
Creamy. Roasted garlic. Tortellini. Hands-down, without a doubt, my most favoritest pasta dish of all time. I know I know, it doesn’t look like a whole lot in the picture. But I can assure you that this pasta dish is so flavorful and so filling and so creamy and so slutty. Maaaaaaaaaaaaaaany years ago, when
This is a story of two relatively-healthy recipes that got married to make one sluttacular recipe. Ok, maybe they aren’t totally healthy individually. But together they are pretty much not healthy at all, and totally slutty. You might have seen the creamy Dijon chicken recipe floating around Pinterest a while ago. I was sucked in
I am actually really proud of this recipe. This recipe came to me in bursts of ideas over the course of a day when I was trying to think of how I could use up some leftover bruschetta. At first I thought about piling it onto a piece of grilled chicken. And forking-and-knifing it. And
Did you guys ever find yourself with like a ton of leftover bruschetta and no idea what to do with it? No? Yeah, me neither. Not often anyway. But when I do have some leftover, I usually make this the very next day! So one of the ways I originally toyed with introducing cheese to
Bruschetta! How do you say this, by the way? Broo-skett-ah? Broo-shett-ah? Who knows. I don’t care. I say Broo-shett-ah. Anyway. I love bruschetta because you know why? It makes me think of spring and summer, because can you really think of anything fresher and more delicious than a juicy, ripe tomato and some fresh basil?