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 dip. GUYS. You have to try it. Creamy jalapeño artichoke dip. Yum, yum, YUM! Have you ever had the Costco version of this? It’s surprisingly delicious (and even more so when warmed up a bit!). What is it about dips? They are so tasty and so easy! We should all be making dips at home on a regular basis. In my quest for duplicating restaurant/store bought items, I decided to give this a try. It was much easier than I thought. There’s only 5 ingredients – jalapeños, artichokes, cream cheese, mayo, and parmesan cheese. I played around until I found a version that I liked, and here it is.
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!
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!
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.