Honey Grilled Pork Banh Mi with Spiralized Pickled Vegetables
Asian
by Lori
May 9, 2016
I go through phases with cooking and ingredients, just like most people go through phases with fashion. My current kitchen obsessions right now are...
Salsa Verde Elote Bites
Sometimes, when my husband and I are out to dinner, I look around, and can easily spot the couples in the restaurant that are...
DIY Spring Salad Board
I’ve mentioned quite frequently that one of my favorite ways to entertain (or heck, even prepare a dinner for just two people) is with...
Chopped Broccoli Salad with Cheese Tortellini
When I throw parties, I always like to have a wide variety of dishes for guests to choose from. While (luckily) there aren’t any...
Cheese Board for Beer
Anybody that knows my husband and I knows that we love beer. Our favorite restaurant (a short walk from our house) is really a...
Caprese Braised Chicken
From time to time, you might notice the word “braised” when looking at the meat dishes on restaurant menus. It sounds kind of fancy,...
Lemon Chicken & Rice Soup with Olive Tapenade Croutons
Lemon Chicken & Rice Soup (often called by it’s Greek name of “Avgolemono”), is a huge tradition here in metro Detroit. No trip to...
Hazelnut Espresso White Russians
I’m still at a loss for words when describing what a hazelnut tastes like. I honestly hadn’t tried a hazelnut (or anything hazelnut-flavored) until...
Roasted Brussels Sprouts with Greek Yogurt & Bacon Jam
We go through a lot of Greek yogurt in this house, but very little of it involves the words granola, breakfast, fruit or sweet. Instead we use tubs and tubs...
Mega Chopped Salad with Shrimp & Roasted Potatoes
Two to three nights a week, our dinners are comprised of the recipes you see here on this blog. But what about the other...
Make-Ahead Breakfast Grain Bowls
I used to be so very much NOT a morning person that the very thought of eating breakfast would twist my stomach into a...
Everything Bagel Cottage Cheese Power Bowls
You guys, I’ll get to the recipe in a hot second, but let’s just take a moment to process what’s going on under the bowls....
