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Concoctions from the kitchen of a Mississippi writer.
There were so many fantastic recipes in this month’s Simple and Delicious (Aug/Sept) that I hardly knew where to start. In search of a quick afternoon snack (yes, snack, I’m weird), I went to this seasoned couscous from page 27. It& (read full article)
In the freezer section, Bird’s Eye makes a teriyaki stir fry that’s actually quite tasty. It includes everything…veggies, pasta, sauce. As convenience meals go, it’s actually one of the better ones. But I still set out (read full article)
I made stroganoff the other day and there were leftovers, but not quite enough for two. So my response was to make enough egg noodles for both of us, and whip of a saute of summer veggies to throw over mine. It was a quick, tasty use of assorted (read full article)
As part of the Foodbuzz Tastemaker’s program I got an opportunity to try out Buitoni’s new Riserva pasta. I’ve actually had the coupon for a couple of months but kept forgetting to put it on the list and didn’t realize tha (read full article)
We got a last minute invite to a cookout for the 4th this weekend and I couldn’t make up my mind whether to make a pasta salad or a bean salad. So I went with both. Taking advantage of a bottle of Hidden Valley Farmhouse Originals Garden To (read full article)
The imported cheese sales at Kroger get me into trouble. At my latest run, I picked up a wedge of manchego, which I’ve never had before. I know it is a sheep’s milk cheese, nice and firm and a little salty. I decided the ideal choic (read full article)
No, this isn’t a crock pot recipe, but it comes together in 5 minutes (plus however long your pasta takes to cook) so it absolutely qualifies for a thoughtless dinner. I’m talking about pesto. There are a zillion ways to make pesto. (read full article)
Our grocery store’s freezer section is full of these frozen convenience meals. I love the ideas of these because they’re so EASY and when I don’t feel much like cooking they’re something my husband can cook. But, let’ (read full article)
I had another night to myself, which automatically means dinner on my own, which means PASTA. I picked up a new variety of chicken sausages from Sams–sun-dried tomatoes and provolone. I figured I’d go with the sun-dried tomato thing, (read full article)
Cross-posted with Jinxie’s Kitchen. Despite the name, this really isn’t that hot a dish. I just really liked the sound of “firecracker” in honor of the heroine of my latest release, paranormal romance novella, Forsaken By Shadow. Sh (read full article)
I have been turned into fodder for a Nyquil commercial this week, so I’ve been living on plain white rice, boxed mac and cheese, and subpar canned chicken noodle soup. :shudder: Yeah, even when I’m sick and can’t hardly taste a (read full article)
Cleaning out the fridge is the mother to some interesting dishes. In this case, I needed to use up some odds and ends in the way of veggies before they went from “on their way out” to “science project”. A quick pasta was j (read full article)
I fully intended to make these with spinach, but when it got down to it, I couldn’t actually FIND the spinach. I suspect it took a wrong turn at Anchorage and disappeared into the nether regions of my freezer. But these are still chock full (read full article)
It’s coming up on summer, which means the season for salads of all kinds. I get tired of the same old same old traditional salads, so I decided to make up a new pasta salad to much on while my hubby munches happily on his greens. With the (read full article)
At any given time, I have at least four types of cheese in my fridge. Often I wind up with a few ounces left of each. This time I decided to use my leftovers to make a more adult version of my traditional mac and cheese. You could do this with (read full article)
I promise I will eventually get myself together and be back on some kind of regular posting schedule. No crock pot today. Instead, I had a wicked craving for Chinese when I got home tonight. As I’m trying to be somewhat GOOD (I say try be (read full article)
The other half of my Tastemaker’s package from Bertolli was a Four Cheese Rosa sauce. I absolutely had to try this with shrimp. But I wanted something with a kick too, so I added in half a pound of andouille sausage and a bunch of veggies. (read full article)
I actually made these once before–or something similar–and they were so awesome, they totally disappeared before I remembered I needed a picture. This is an adaptation of my original recipe, and as you can see, this time I remembered to (read full article)
I love mac and cheese. There’s little that says comfort food better than a casserole dish of warm, bubbly, cheesy pasta goodness. But my usual version is time consuming and not something I can usually manage as a weeknight dinner when I wal (read full article)
I have never made my own pasta before. Well, unless you count the dumplings in chicken and dumplings. Or the wrappers for chinese dumplings. I don’t. Anyway, gnocchi is one of those things I’ve eaten and loved in Italian restauran (read full article)
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