Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights. Just pop them into your slow cooker for a few hours, and you'll have ...
Waffles are a serious business in my breakfast-loving household, and I recently set my sights on the mother of all maple-drenched ambitions: The Classic Buttermilk Waffle. This is such a simple and timeless breakfast that I figured it would be easy-peasy to come up with a good recipe.
Two bags of flour, a few dozen eggs, and several cartons of buttermilk later, I think I've got a winner! Crispy on the outside, soft in the middle, and a rich buttery flavor that just begs for jam and syrup.
When the fine folks of Stubb's Legendary Bar-B-Q reached out to us about developing recipes using their BBQ sauce, I practically jumped out of my chair with an enthusiastic YES!
I love Stubb's. I have great memories of dancing up a storm in my cowboy hat and boots at their place in Austin (my gosh do Texans know how to put on a party, scroll down for evidence).
Their BBQ sauce (we used Stubb's Original) is everything you'd ever want in a BBQ sauce—deep, rich, tangy, and smoky. (It's also gluten-free for those of us who like to avoid gluten.)
This recipe for grilled nachos in foil makes use of BBQ sauce twice—once for tossing with the cooked chopped chicken that goes on top of the tortilla chips and cheese, and once again mixed in with some sour cream to drizzle over the nachos.
Pumpkin pancakes and cinnamon rolls are well and good, but what about those of us who like something savory instead of sweet for our weekday breakfasts? These Paleo muffins prove that pumpkin plays just as well with cumin and paprika as it does with cinnamon and nutmeg.
These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious!
Cilantro lime rice is the best rice for burrito bowls, and pretty much any Mexican food, right? (Cilantro haters, please look away, this one's not for you.) It works well with Asian dishes too.
But you don't want to just toss plain rice with cilantro and lime juice and call it a day. Well, you could, but it wouldn't be close to as good as it could be. Cilantro lime rice made well is irresistible. As in, "as soon as you make finish one batch, you'll want to make another" irresistible. Or, "take your hands of my food, this is all for me" irresistible.
Have you ever tried shakshuka? It's a North African specialty similar to the Italian dish Eggs in Purgatory (Uova in Purgatorio). Shakshuka is basically eggs poached in a quick, spiced-up, homemade tomato sauce.
In late-summer, shakshuka is also a great way to incorporate some more garden bounty into your meal.
My mom used to say that by the 4th of July, summer was over. Thanks for that, Mom.
Never mind. Unlike her, I am all about seizing the (summer) day, and this one-pan recipe for halibut with loads of fresh vegetables does that for me.
It's colorful. It's quick. It's full of flavor and light but satisfying for these last days of warm weather. Plus there's only one pan to wash at the end of the meal. Who doesn't get excited about that?
It's still officially summer right? Even though the days are noticeably shorter and the kids all seem to be back at school, it's still warm enough to trigger the AC, and the markets are overflowing with ripe tomatoes, zucchini, and green chiles.
I first came up with this combination of stir-fried squash, tomatoes, and chiles years ago for a vegetarian taco filling, one of my all time favorite recipes on the site.
In this version we've added corn and removed the cheese, so it's no longer a filling, but side dish that practically shouts summer garden.
There is a slightly guilty side of me that loves the kind of macaroni and ground beef skillet dish that comes from a box. It always reminds me of rowdy dinners at home growing up, with my brothers and sisters all around.
This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers!
My partner's mom makes peanut butter fudge on what seems like a weekly basis. I'm not sure how she can consume so much of it. She has a dedicated baking pan just for this fudge and there's always a tub of it in the fridge.
But when I emailed her asking for the recipe, she didn't know how to give it to me. Like most recipes of hers, she free-forms it, adding peanut butter until the batter "looks and feels" right.
It looked like I'd need to head into the kitchen and do some experimenting!
Using up bits of stale bread in dishes both sweet and savory is a frugal cook's trick as old as bread itself. Though less well known than, say, Thanksgiving stuffing or bread pudding, bread salads fall in this category.
These satisfying salads are made by tossing together leftover bread, colorful vegetables, and a tangy dressing. Fattoush is a version of this salad made throughout the Middle East using leftover pita bread.