Pecan Streusel Pumpkin Pie
This recipe is ideal for holidays where pumpkin is all the rage, like Halloween, Thanksgiving, and Christmas. There is no better treat than a nice slice of this delicious pumpkin pie.
Quick & Easy means the start-to-finish time is under 30 minutes and that the dish does not require any advanced culinary techniques.
This recipe is ideal for holidays where pumpkin is all the rage, like Halloween, Thanksgiving, and Christmas. There is no better treat than a nice slice of this delicious pumpkin pie.
Sometimes a dish comes together just exactly as you’d hoped. This is one of those dishes. Crisp and sweet and savory and herbaceous, I served this alongside grilled lamb and it was perfection. You could serve this with some olives and crusty bread for a light lunch.
Two perennial favorites (crispy rice treats and s’mores) get together, go on vacation to Mexico and make beautiful things happen.
In the springtime we naturally want to shift to brighter, fresher and more vegetable forward eating. This dish uses zoodles plus spaghetti for a lighter but still satisfying pasta experience. Bonus – if you grow zucchini, here is another way to use up the bounty!
Tacos are one of my favorite dishes. Unfortunately I’m not a very big fan of tacos with ground beef, so I decided to try it with chicken by adding some extra filling.
A fresh taste of summer. Low calorie, big flavor, satisfying. I just created it tonight instead of a caprese salad. (Because someone ate all the fresh mozzarella, ugh.)
A slight twist on traditional Pimiento Cheese – add bacon! A quick trip through the oven turns this Southern staple into a hot, melty dish of delicious cheesiness.
This started as a wild experiment for a family member who was trying to become a vegetarian. Made from thinly sliced zucchini “cured” in olive oil and spices, it can be served cold as antipasto, or baked onto a pizza.
A light, refreshing, and tangy chilled soup full of bright fresh herbs.