One dish that I absolutely love, but never make enough is stuffed peppers. There are so many ways to prepare them with a variety of filling options, however the task often seems to great. While I’ve found a hack to speed up the process, it really isn’t rocket science and I often wonder why recipes I used in the past didn’t suggest this trick!
Who got a new kitchen gadget for the holidays? Or, just for fun recently? While I’m excited about the new Instant Pot I received for Christmas and all the delicious recipes to come, my favorite kitchen tool for the past couple of years has been my immersion blender.
Disclosure: I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
While the pomegranate ginger sports drink I posted the other day is delicious, this is the pomegranate recipe you’ve been waiting for. Never had a panzanella salad before? Well, first, you’ve been missing out and second, if you’re still unsure of what it is, it’s basically a bread salad. What could be better?!
Update: Click to view my Fox29 Segment on Vegetarian Sides
It’s time to make your final Thanksgiving menu adjustments and get your grocery list set for this weekend! While I have plenty of fall recipes on this blog already, I’m excited to highlight a new one, plus show you the sides I’ll be covering this morning on Fox 29’s Good Day Philadelphia, and more.
Nothing makes me crave warm and spicy food like the chill of fall. This past week has finally brought that weather, so I’m reaching for soups and stews regularly. While my Three Bean Chili is an easy go-to recipe for this weather, especially since I can make it in a big batch and freeze for later, sometimes I want that same flavor and heartiness with a creamy texture.
I’m sorry it’s taken me so long to share this delicious recipe with you. Tim and I have been eating these easy lentil tacos for years, but I suppose it’s better to let you in on the recipe now than never!
While I’ve shared it with my social media followers, I’m just now realizing this is my first time sharing my news with my blog viewers! I think the title of this post tells it all, but with tomorrow marking 18 weeks of pregnancy, it also marks almost 13 weeks of around the clock nausea.