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Not Your Regular Nachos: Leftover Pantry Nachos
This week I decided to give myself a nacho challenge. Instead of going to the grocery store to purchase a bunch of ingredients, I would make nachos with items currently in my pantry or refrigerator. Luckily I had leftover chicken, barbecue sauce, and plenty of cheese.
Not Your Regular Nachos: Crab Nachos
What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack béchamel, these nachos are more gourmet than ghetto — who said Mexican food can't be high end?
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Fast & Easy Dinner: Turkey-Cheese Roll-ups With Red Pepper Sauce
Making a delicious seasoned sauce doesn't have to take all day. In fact, this dish features a red pepper sauce that comes together in minutes. With the help of a blender, roasted red peppers are mixed with basil leaves, salt, and pepper.
Say Cheese! Fresh Mozzarella, Italian Sausage Calzones
Mozzarella is a widely known, mild Italian cheese that's made from a pulling, stretching, and cutting technique. At one time, all mozzarella was made from water buffalo milk, but now it's commonly made with cow's milk. Fresh mozzarella is packaged in water or whey and has a soft texture and delicate flavor.
The Basics: Pesto
When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread.
What Would You Make?
Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.
You have a bunch of fragrant basil, creamy goat cheese, and marinara sauce.
Fast & Easy Dinner: Eggplant and Goat-Cheese Sandwiches
Cutting back on your bread intake is a great way to reduce daily carb levels. Instead of using bread to make a sandwich, get creative by substituting vegetables. In tonight's dinner, thick slices of eggplant act as bread by sandwiching gooey goat cheese.
Mac Attack! Three-Cheese Mini Macs
Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.
Simple Tip: Heat Leftover Pasta Over the Stove
For the majority of my life, I heated up leftover pasta in the microwave. The result is hot, slightly crusty, not-as-good-as-the-night-it-was-made pasta. Recently, I started practicing a new technique that I think is much better.
The Basics: Béchamel Sauce
Calling all home cooks: if you haven't been acquainted yet with béchamel sauce, it's time you learned a thing or two about it. Chances are you've eaten this white sauce more than a few times in your life, whether layered in moussaka, drizzled on a croque monsieur, or as a component in other classic courses. Béchamel is over 300 years old, and is such a key element of traditional French cuisine that it actually serves as the base for many other sauces (see variations after the jump).
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