With it starting to get cooler and pumpkin flavored coffee drinks making a come back, I really wanted to make something with fall flavors this week. I settled on this recipe for Baked Pumpkin French Toast because it sounded delicious and made a huge pan that I could eat for breakfast all week.
I found this Potato Gratin with Bacon and Broccoli recipe in a magazine and changed it up a little. I really like it because it is a one pot meal and really tasty.
Do you ever have days where nothing sounds good to eat? That happened to me last night for dinner and the only thing I wanted was Breakfast Burritos.
When it came time to cook dinner yesterday, I was scrambling. I decided to make these Steak Quesadillas because they are flavorful, quick and I already had all the ingredients in my kitchen.
Earlier this week was my friend’s birthday and we share a love of Red Velvet Cake so I, selfishly, decided to make him one.
The other day I shared this recipe for Marinated Grilled Chicken. Well, I had a leftover chicken breast from that recipe and I decided to re-purpose it into this Leftover Chicken Salad recipe.
I made a new and improved version for this Marinated Grilled Chicken recipe. I have been cooking a lot of chicken lately and this recipe is definitely going to make the weekly rotation.
My best friend from college introduced me to this recipe for Stuffed Chicken Breast Tenderloins. She used to make this for us when we were roommates.
This recipe for Grilled Ribeye Steak with Cabernet Mushrooms is the last of the incredible grilled steak recipes Chef Brandon Douglas taught participants at the “Sizzling Summer Steaks” event.
I have found the perfect tailgating recipe, Beer Cheese Dip. It is creamy and flavorful with a slight kick.