If you’re a fan of chocolate and cherry, this dessert might be right up your alley. I create single portion tart shells by using chocolate graham crackers and pressing the crumbs into a cupcake pan. The cream cheese filling adds … Read More

My Korean steak is a combination of a celebration of a rich, sweet umami flavor. The freshness you get from the cilantro and green onions makes this recipe out-of-this-world good. Call me crazy, but I think that this is my … Read More

I love over making rice, because leftover rice is just a great ingredient to use. Sure, it dries out a little, but the cook time is reduce by a lot. Using leftover rice for congee is something that works for … Read More

Filling jumbo shells with ricotta, sausage and mushrooms is a great way to please your family of guests. I like to use fresh ricotta, which I usually find at the dairy/cheese counter. If your store doesn’t have it, making ricotta … Read More

I always thought that congee was somewhat similar to a risotto (or maybe a cross between risotto and polenta), just a little creamier from being cooked down longer. I had some leftover rice and thought, why not do a congee … Read More

My Italian grilled cheese was made from convenience. I was in the mood for a grilled cheese, but when I went for the American cheese, we were out. I looked around and saw that there was cottage cheese, and we … Read More

You probably would think stir fry when you’re looking for a healthy meal, but this one checks a lot of boxes. You’ve got brown rice, broccoli and a little protein to round it out. I like adding the pork because … Read More