Kick up your next brunch Mexican style with this Poblano-Chorizo Strata. It’s loaded with roasted poblano pepper, spicy chorizo and melty jack cheese plus bread and eggs for a winning combo that’s so easy to make. What makes this dish so fabulous is that you make it the night before AND it uses up that leftover loaf of french bread that’s nearly hard as a brick. Yes, we all have that leftover french bread and you can only make so many croutons with it, right? The next morning all you have to do is take it out of the fridge and pop it in the oven. Did I mention it…
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Light and flakey, these all butter crust hand pies are filled with corned beef, cabbage, potato and swiss cheese. Perfect for dipping in Reuben sauce. I have to admit, my favorite way to eat corned beef and cabbage is the next day and there are so many ways to re-purpose corned beef leftovers. These hand pies are super easy to make. I show you how to make the all butter crust, but you could take the no fuss route and use pre-made dough (I won’t tell anyone) If you DO plan on making my all butter crust, please take special note to the butter. I have found to get the…
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These savory Mushroom-Thyme Hand Pies deliver big flavor. Flaky butter crust, earthy mushroom and sharp white cheddar. Eat them all now or freeze for later. The best thing about these Mushroom-Thyme Hand Pies is that you get a bite of the flaky all butter crust in every bite. They are so easy to make and can hold a variety of flavor combinations. This savory version features button mushrooms, caramelized onions, fresh thyme leaves and sharp white cheddar cheese. You get the bite of the mushroom, the tang of the white cheddar cheese and that fresh thyme to cut right through the richness. As soon as they hit the cooling board,…
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Beef Short Rib Ragu is slow cooked for a rich, flavorful sauce of tender beef, tomatoes and mushrooms served over pappardelle pasta. My grandfather would always make THE BEST beef short rib ragu, which was weird because he was Polish. For years I could never figure out why this Polish guy was so great at making Italian food. One day, when speaking with my mother, a memory came to mind. She began to tell me how the family would drive out to a cabin on the lake in upstate New York and while passing time, the adults would spend the day cooking. She said there were several Italian friends cooking…
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Who doesn’t love a good mac-n-cheese? My favorite is Stouffer’s Macaroni and Cheese, yes, found in the frozen section at the grocery. Maybe it’s because I grew up eating it, OR maybe because it’s rich, tangy, creamy and addictively good. The top gets all golden brown and crusted over and when you scoop your spoon in, it’s pure creaminess. Many recipes have come close, but this is the best yet. It all came together when I got a promotional box of cheese from our PNW local Tillamook Cheese. It’s my favorite cheese and that says a lot because I LOVE CHEESE! I wanted a simple recipe with the fewest ingredients…
