This recipe has a few ingredients that you don’t typically see in in lasagna, but its seriously good. There are probably, like, a million lasagna recipes out there. They all claim to be the best. And if you were a tall guy with curly hair prancing around NYC in tights, you might say that the first lasagna recipe you try is officially the best and wholeheartedly congratulate them (Elf anyone??). I’m not going to claim this is the best. Because some people might think it is the best, and some people might not. But it’s really darn good. And there’s a few ingredients that make it stand out just a bit from most of the traditional lasagna recipes you see out there in the world wide web. Also there’s four types of cheese. You just can’t go wrong here people.
This alfredo sauce recipe is the bomb dot com. I’ve tried many, and this one beats them all. Maybe it’s a personal preference, but I’m not a huge fan of sauces that are too thick, and that’s always my issue with homemade alfredo sauces. I like them a little bit thinner, so they coat the pasta better. You don’t need a lot of this sauce to make anything you’re eating taste absolutely divine, trust me.
Gnocchi mac n cheese!! Or as I lovingly coined it, crack n cheese. That’s what this is! SERIOUSLY y’all. Don’t make it. Don’t ever make it. Because you will not be able to stop eating it. I mean, homemade mac n cheese on it’s own is winning, am I right? But, for real, who doesn’t love potatoes and especially when they are covered in cheese?!
I had this pasta salad at a local sandwich shop and my daughter gobbled it up, so I wanted to try and duplicate it. It was pretty easy and came out so good. It will definitely be a staple for barbecues all summer long!
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.
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.
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!
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!
This soup recipe is too good not to share. I’ve made this one over and over again, because my husband happens to love the Olive Garden version (not because my kale has been taking over my garden all winter!!) Every time I make it, we try and figure out what’s missing, and what could improve it. Well I did it. I think I’ve perfected the sausage, potato and kale soup. Seriously, trust me on this one. Just go home and make it and I promise you won’t regret it! You want to start by prepping all of your ingredients. Dice the onions and garlic. Scrub the potatoes and slice them into 1/4 inch thick slices. Leave about half of them like that, and the rest, cut in half vertically.