What’s the deal – we don’t blog restaurants, right? Yes, we’re about home cooking – not restaurants – but we do love recipes from good restaurants and inspiration from the ideas of great chefs. However, this article from Forbes gave us inspiration of another sort. As we read through the descriptions of America’s ten most...

Ingredients 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines) 1 cup Finely Chopped Pecans 1/3 cup Evaporated Milk 1/2 cup Evaporated Milk (additional) 1/2 cup Butter, Melted 60 whole Caramels, Unwrapped 1/3 cup Semi-Sweet Chocolate Chips 1/4 cup Powdered Sugar Preparation Instructions Preheat oven to 350 degrees. In a large bowl, mix together...

Baked Chicken and Spinach Flautas 2 boneless, skinless chicken breasts 1 bottle (12 ounces) beer 2 cups water 1 teaspoon Kosher salt 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder 1 Jalapeno pepper, minced 2 cups baby spinach, chopped 12 flour tortillas (8 inch) 6 ounces shredded Colby jack cheese cooking spray Preheat the oven to 450 degrees. In...

Veggie Stromboli is a hearty rolled pizza where the filling is cooked inside the dough. This tasty Italian dish uses ready made pizza dough and it’s filled with kale, mushrooms, sundried tomatoes, mozzarella, and seasoned with garlic, sea salt, and black pepper. As usual, feel free to experiment with some other filling of your choice and enjoy! Veggie Stromboli Ingredients 1...

Serves 4 entree portions 2 large boneless, skinless chicken breasts (about 1 pound) 1/4 cup plus 1/3 cup barbecue sauce (I used Lucille’s) 1 large head of romaine lettuce, washed, air dried, and cut into 1-2 inch pieces 1 tablespoon of finely chopped cilantro (optional) 1 cup frozen petite white corn 1 teaspoon olive oil 1/2 cup black beans, drained and...

Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time. Ingredients 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges 1 tablespoon plus 2 teaspoons extra-virgin olive oil Coarse salt and ground pepper 1 teaspoon...

I love sweet potatoes. For one, they cook a lot faster than regular potatoes (I’m impatient!) and they have so much more natural flavor that you rarely have to modify them. However, the root works especially well with certain flavors, such as curry and maple. Stay warm with this fall soup. It is sweet and spicy and quick to make. May I suggest you enjoy it...

This is a very delicate and subtle soup. Make it in advance and allow the flavours to mingle a bit before you serve it. It takes about five minutes of preparation because everything just gets dumped into the food processor and then you set it in the refrigerator to allow it to get really cold. This recipe is from Classic Indian Vegetarian and Grain Cooking by Julie...