Herbes de Provence is a mixture of dried herbs from Provence, a region of southern France. It is often used when grilling fish and meats and makes a great combo with these pork chops. We like to serve the pork over a spinach salad or with garlic mashers and roasted veggies.
Thursday, March 4, 2010
Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.
Thursday, March 4, 2010
This lime-cilantro rice is easy to make and is the perfect combo with many meals, even outside Mexican-inspired meals. I like serving it with Teriyaki Flank Steak.
Monday, March 1, 2010
Dr. Seuss’ birthday is tomorrow, March 2. Celebrate it by eating Green Eggs and Ham!
Thursday, February 25, 2010
This layered bean dip is always a crowd-pleaser at parties. At its most basic it is a 5-layer dip but it can easily become a 7-layer dip if you add multiple toppings with the cheese.
Monday, February 22, 2010
I like to use the sourdough pizza crust but when I need a crust at the last minute and don’t have time to do the sourdough version, I use this recipe.
Monday, February 22, 2010
The sun is out and summer has been on my mind so we had avocado turkey burgers for dinner last night. My fifteen-month old son devoured three-fourths of a giant burger and my husband said that he no longer needs to eat ground beef if this is what ground turkey can taste like!
Wednesday, February 17, 2010
Dutch babies take me back to my childhood summers at the lake. We always ate these puffy pancakes with fresh berry butter, syrup and powdered sugar but you can use any other toppings.
Tuesday, February 16, 2010
Whenever we make pizzas we save at least one of the dough balls for calzones another night. They are a great way to use leftover pizza toppings. Pile the ingredients inside, except for the pizza sauce which should be warmed and used as a dipping sauce.
Monday, February 15, 2010
Our sourdough starter has been in the family since the mid 1950’s. We use it to make pancakes, pizza, biscuits, calzones and more!
Monday, March 8, 2010
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