A little twist to the standards…

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If it’s tangy and spicy, and sports fresh veggies, I’m all for it.

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Crisp and tender meats meaty and tangy…

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This oh-so-tasty side dish is lightning fast to make and inexpensive, as well. Your guests will think they’re in a fancy restaurant.

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I love finding ways to serve up the last steak in the freezer. This quick and easy meal is also easy on the budget.

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This light and crisp salad is a great side to many meals. It also tastes great on it’s own.

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This “meaty” dish can be prepared as a side or main course. Sometimes I’ll eat nothing but the mushrooms…

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Sometimes you just have to treat yourself, and in my house, shrimp is fare nearly once a week. (more…)

I was just too lazy to pull out some meat, so I raided the fridge of fresh veggies and fruit… (more…)

I adore sauteeing apples as part of a dish or dessert. This salad boast several tastes–sweet, spicy, tangy and earthy. And it’s good for the waistline! (more…)

If you’re like me, you often overestimate how much rice one can eat. Freezing fully cooked rice for later results in overcooked rice, so I use those leftovers for breakfast. (more…)

This tasty main course boasts a unique, sweet flavor. It makes you wonder why you don’t use basalmic vinegar more often. (more…)

With wholesale clubs like BJ’s, it doesn’t make sense to buy pre-breaded chicken. I buy 10-lb bags of boneless, skinless chicken breast for just over $20.00. Compare this homemade breaded chicken salad to the $10 options at restaurants and you’ll wonder why you’re paying so much when you go out. (more…)

When I watched Alton Brown’s Good Eats episode on melon, I was in awe. Finally, I’ve learned how to pick a good musk melon! And while his recipe for watermelon sorbet looks mighty tasty, I dared to try the hot melon salad. (more…)

Got some going-soft bell peppers in the fridge? Don’t toss them quite yet. A little kosher salt, olive oil and basalmic vinegar does the trick. (more…)

Wondering what to do with all that leftover stuffing after the holidays? You could freeze it for later, but it can also be used to make a tasty appetizer for the next day’s dinner. (more…)

The original conception of this classic appetizer was nothing like what we eat today. Pigs in a blanket was originally pork and rice inside cooked leaves of cabbage. It was German fare, which the British altered using sausage, bacon and dough. (more…)

These hot and crispy tortilla wraps boast lots of oozing flavor. Your guests will be shocked to find that they’re quick, easy and inexpensive to make. (more…)