Discover 16 Posts with “oven” Tag.
(Servings 12) I am so excited to have another baking recipe for blog! Now that my daughter is on more of a solid diet this past year, I’ve been trying introduce her to lots of new foods and flavors as well as instill a love of fruit and vegetables.
(Servings 8) On our last trip to Costco, I had purchased a large bag of dried apricots on a whim. Now that I have it, I’m not sure what I want to do with it. So I decided to incorporate it in a new chicken recipe. The tartness of
(Serves 4) My husband has never been very interested in fish dishes. I, on the other hand, just can’t get enough. So I’m constantly thinking of new ways to make fish to introduce to our dinners. It just so happened that I had some pomegranate and tilapia fillets
(Makes 12) One thing I really miss about moving from life at sea level to high altitude living of over 7000 feet is the baking. None of my go to recipes that I love work the way I want
(Servings 4) I’ve never been a fan of okra until I lived in New Orleans and had myself some gumbo. Since then I have learned to enjoy this green seed pod. It has this natural slimy texture that
(Serves 2-3) Growing up I was never a fan of carrots. It was a good thing I had siblings that would take them off hands. Granted I didn’t mind the presence of carrots since I’ve always thought they made the dishes look beautiful with their vibrant orange-red color
(Serves 4) For a while now, every time I opened the refrigerator I’ve been staring at a bottle of tonkatsu sauce sitting in the door. The only recipe I ever use it for is to make Yakisoba. My husband would occasionally put it on some eggs but that would
(Serves 4) For my husband’s birthday celebration this year I decided to try out some recipes from my mother-in-law’s cookbook (Benvenuti a Travola Welcome to the Table). She had spent a month traveling in Italy and then a year to recreate all the wonderful dishes she had tasted
(Serves 4) Who doesn’t like some pork in their lives right? I’ve been stuck in a little food rut lately and have been cooking chicken day after day and it’s about time for a change. I then remembered that I had gotten some beautiful thick-cut boneless pork