S’mores truffles. No bake. Gooey center; chocolatey, goodness. Ohhhemmmgeee. These are so good y’all. Like seriously good. I’ve been making Oreo balls for years. And man are those tasty. Why mess with a good thing, right? Unless of course you’re adding s’more to the title. Then you can mess with anything. There is pretty much no dessert in the world that wouldn’t taste better with a s’mores twist, amIriiight?
I saw Opah at my supermarket, and having never tried it, decided to give it a whirl. The fish guy/monger/cutter (what are they even called?) reported that it was tasty and who is he to lie? So I bought it. It was fresh and wild caught, which means tasty and tastier in my books. I was pretty sure I could stick a lemon on top and serve it and it would taste good, but what fun would that be? So I came up with this concoction and I’m proud to say the food critic/chef/husband deemed it “really good”. In Katie’s Confessions Blog speak, that means it was freakin amazing…so you should really get on this recipe, like stat. Any firm white fish will do. This was a thick, meaty fish and reminded me a lot of swordfish. I haven’t seen it at my supermarket since, so I will keep this recipe handy next time they have swordfish.
One pan y’all. I promise. That’s all you need. I didn’t know if I could do it, but I did. I’ve been making this really good, ok maybe even great bone in chicken thigh dish for years and I wanted to transform it into a one pan dinner. So I did. What is it about crispy golden chicken skin? So. Darn. Good. I never claimed to be a health nut, did I? And I mean come on, it’s not like it’s loaded with MSG and thrown in a deep fryer. So I render this a healthy meal. You can interpret healthy however you want 😉
The fried egg is all the rage now. Is there anything that you can’t put a fried egg on? I’ve seen it show up on burgers, rice bowls, avocado toast, breakfast hashes, tacos, stir frys and on and on the list goes. I see the soft boiled egg slowly creeping on the fried egg yumminess….maybe in 2017 we’ll all be like, fried eggs were sooo 2016. Who knows. That’s been known to happen before. Remember those days when eggs were considered unhealthy!? HA! Or when sweet n low was considered a good alternative to sugar? Double HA!
There’s something about pasta in a creamy sauce that is so.darn.yummy, amIriiight?? This came together quickly and tastes like a restaurant quality meal. I have this tendency to overcook shrimp – don’t fall into that trap. It takes, maybe, 2 minutes per side. As soon as that shrimp starts turning pink – flip it. Overcooked shrimp is never a good thing.
With Cinco de Mayo coming up, we’re all going to want to eat Mexican food, right? I know I will! I’ve always liked Mexican food, but since moving to South Texas 6 years ago, I have a newfound love for it. We have a lot of Mexican restaurants, and man are they good! One of my favorite places makes a really good chicken tortilla soup. I used to order it every time, but…(in case you’re starting to see a trend here) I like when I can duplicate something I loved at a restaurant! So, after much trial and error, here is my version of chicken tortilla soup. It’s so good that I don’t even order it out anymore – I mean would you look at this cheesy, flavorful goodness?? You know you want to make it!
That’s a mouthful! But I couldn’t think of a title without mentioning (most of) the yummy ingredients. This dish was so easy (30 minutes) and seriously good. It’s one of those dishes that taste just as good the next day for lunch – which are always my favorites!
I don’t like Minestrone soup. Or at least I used to think I didn’t like it. Reality is I had only ever had it out of a can. First time I tried it homemade, I was hooked. It was full of veggies and flavor and didn’t even compare to the canned version. I’ve come to this conclusion- any kind of homemade soup is good! Stop buying cans – start making soup! Now – just do it ok?
This dish is every bit as decadent as it sounds. It’s definitely something you make as a treat, although it’s not so time consuming that you can’t make it on a weeknight!
You can wrap the swordfish in any kind of cured meat and get the same result. A really moist, flavorful piece of fish!
Pork Larb….sounds so…appetizing doesn’t it? I promise, this is one tasty (and easy!) recipe. Pork larb is a Thai meat salad. It’s not quite what you picture in a salad (there’s not a single shred of lettuce), but the idea is similiar. There’s some specks of green and red in there, so you know…salad.