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Concoctions from the kitchen of a Mississippi writer.
After the peach and red pepper salsa I made last week, my daily grilled cheese at lunch seemed positively naked with nothing else on it. So this week I went a bit more tropical and made up a version with mango. I have always adored mango salsa, e (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’ve been thinking about paella for a while. It’s something I’ve wanted to try for a long time, but I never have saffron. A while back someone made some with Rice A Roni, but I don’t remember where. And in the latest iss (read full article)
Part of my New Year’s Resolutions this year is to actually start actively cooking from the myriad of cooking magazines and cookbooks I own. This will necessitate some advance menu planning to make sure I have the necessary ingredients (which (read full article)
I have had a hankering to do something with chopotle chilis in adobo sauce. Don’t ask me why. I’ve never used them before. But there is this soup that a local restaurant had a couple of summers ago, Baja Chicken Enchilada, that was (read full article)
I’m in the midst of computer crisis, so I am amazed I remembered that I hadn’t scheduled this post. This soup about matches my temper regarding the morally-repugnant sociopath who’s out there sending viruses to responsible, comput (read full article)
Yeah I know, silly name, but really there are only so many things you can call pasta dishes that have so many ingredients. And since I’m coming back to my calorie counting and lifting the ban on assorted stuff (like GOAT CHEESE! YAY!), I am (read full article)
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