This pasta sauce doesn’t use regular tomatoes, its flavor is intensified with sundried tomatoes, fresh garlic and basil and combined with mascarpone cheese and parmesan cheese for the most epic sauce ever! This pasta could not be easier to make and it’s so full of flavor that I think it’s outranked my vodka sauce. Even though I love me some pasta with vodka cream sauce, this one just about blew it away!
The addition of sun dried tomatoes is what takes this sauce from good to outstanding.
Creamy garlic and herb bow-tie pasta that is cooked in one pot and ready in 15 minutes!
Without question, the side dish section of our blog is the most popular with our Parmesan Garlic Noodles leading the pack for over 7 years !! However, our Creamy Garlic Parmesan Orzo is slowly closing in.
Side dishes are obviously a main component of any meal, and some of you may even make them completely as a vegetarian meal.
This basic marinade for chicken is completely foolproof! Its been a staple in our house since I began cooking. Olive oil, apple cider vinegar, lemon, lime, sugar and a little Dijon is all it takes to produce some of the best chicken you will grill this summer!
I’m going to let you in a little secret.
I’ve been asked for my Grilled Chicken marinade recipe time and time again and have kept it very close to the vest.
Thinly sliced sweet potatoes are stacked and baked in a muffin tin along with caramelized onions, gruyere & parmesan cheeses and fresh thyme.
Last summer I made these little potato stackers when I was having a dinner party, only I used white Russet potatoes. They were such a huge hit that I decided to try making them with sweet potatoes this time.
So I began thinking what flavors go well with sweet potatoes and I decided to caramelize some onions until they were a deep golden color and I chose a mild cheese as to not compete with the sweetness of the potatoes.
The steak from fajitas typically comes from a tougher cut of beef often resulting in chewy and not very enjoyable fajitas. Our Flank Steak recipe makes the most flavorful, tender steak imaginable and ends up the star in our fajitas.
So … remember that delicious, tender flank steak we made the other day? Yes, this one.
Well we are going to take those leftovers (stop laughing) and make ourselves some Flank Steak Fajitas!
There’s a big price difference when it comes to different cuts of meat such as a cut of New York Strip, Tenderloin and Flank Steak.
Because the higher cuts of meat, like the New York strips and Tenderloins are the most tender of steaks out there. This is due to where the cut of beef is from. Strips and Tenderloins have short muscle fibers and small amount of connective tissue.
Shaved Brussel sprouts with bacon, apples, dried cranberries and nuts in a simple honey mustard and apple vinaigrette.
Meet my latest obsession. Did you know that you can eat Brussel sprouts raw? I mean I wouldn’t go and just pop one in my mouth, but once they are shredded they act almost like cabbage does in a coleslaw recipe.
So that brings me to the next part. I usually do not eat my coleslaw when it’s crunchy.
This classic Italian-American dish is one of the simplest yet most rewarding in flavor. Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
Chicken Francese is something I grew up eating a lot in New York. It is on every Italian menu across the tri state area. There is a good reason for this. It’s simple. It’s fresh. It’s lemony. And it has a sauce you want to mop up with every single bite.