In July, because I make no sense at all, I decided to knock an item off my To Cook list that’s been there since 2010, a golden, bubbling, layered dish of mushrooms, cabbage, thinly sliced potatoes bound with a bechamel sauce and topped with cheese. Talk about beach eats!
But a craving is a craving and I made it with the thought that we could try it, then freeze the rest until that whole December – January zone when the sun sets at approximately 3:32pm and the only way to endure it is to channel some Scandinavian coziness and make it, like, fashion. Candles! Thick sweaters! Tea, a good book, and soft music. Long-cooked winter vegetables snug in a rich casserole.
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My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop […]
One of my favorite local restaurants, Zeppelins, has the best chicken nachos. Their famous dish inspired me to create my own but with the added convenience of using the slow cooker. I always use fresh cilantro because it’s economical and it makes the dish pop with flavor. —Natalie Hess, Cedar Rapids, Iowa Source link
Kid-friendly and quick, these crunchy oven-baked chicken strips are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard.—Nick Iverson, Milwaukee, Wisconsin Source link