This dip turned out beautiful, but she’s more than just a pretty face, er, spread. When we sat down to have a hacienda themed happy hour, I knew it was finally time to use those cans of black beans I’ve had in my pantry for the last four years and started searching for the right
I will be the first one to admit, I hate when people include cantaloupe in a fruit salad because it overpowers everything in the salad and every other fruit starts tasting like cantaloupe. I do however like cantaloupe on its own. I especially love mixing it with fresh mozzarella and nutty prosciutto.
I will be the first to admit that I get extremely excited when I see deviled eggs on a restaurant menu, especially when it’s a restaurant that you wouldn’t normally think to serve deviled eggs. Korean BBQ inspired deviled eggs, bring it on, Japanese inspired Deviled eggs, I’m there, Polynesian inspired, put a Lei on
Thanks to my friends at Riceland Foods for sponsoring this post. Although there is a sponsored element, all opinions, recipes and words are my own. Every year there’s a debate in our house about what kind of starchy side we want to serve with our traditional Christmas roast. There’s the classic potato versus everything else
I love a good slice of cornbread. Whether it’s on its own or served with a huge helping of chili, I always find myself reaching back for a second slice. When I normally make cornbread I try to focus on having either sweet cornbread, spicy cornbread, or cheesy cornbread, but I decided this time, why
With big rivalry football games just around the corner, it’s fun to take your bar favorites and recreate them at home. One of my favorite guilty pleasures at a bar is ordering a huge serving of pretzels with beer cheese. After visiting Brat Brot in Birmingham this summer, I knew I’d have to try to
This easy butternut squash flatbread combines the sweet flavor of butternut squash with the nutty flavor of parmesan and topped with pieces of prosciutto. It’s the perfect easy Fall appetizer. Click here to watch the video.
Cheese straws are one of those easy but intimidating recipes. Most people resort to buying some variety off the shelves at the supermarket because the juice isn’t worth the squeeze in their mind. However, I am here to combat the notion that cheese straws are intimidating and not easily recreated at home, these were not only
I’m obsessed with peach and prosciutto together in a recipe. I’ve made a peach and prosciutto flatbread once before on this blog, but this time around I wanted to zhoosh it up with the addition of this oil-free pesto (have you made it at home yet? I’m obsessed), some blackberries and Tillamook’s Mozzarella Shredded cheese.
I’m always on the hunt for the easiest but most nutritious breakfast option. It’s easy to get stuck in the same overnight oatmeal rut or substituting a banana for an actual breakfast meal, so I recently challenged myself to make some healthy breakfast options all under 150 calories and with as few ingredients as possible.