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Roasted Red Pepper Dip

This past year, I started keeping a jar of red peppers in the fridge because they are so versatile. We use them a lot. They’re a great way to elevate simple dishes. We put them in sandwiches, on pizza, and I even added them to our chili this weekend. Our favorite brand is Mezzetta Roasted Red Bell Peppers. … Continue reading

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“Goodbye-Summer, Hello-Autumn” Soups

I love it when the seasons change. I think that I say this at the beginning of every season, but autumn is my favorite. In the kitchen, I love autumn for the roasted foods, apple crisps, pumpkin anything, and of course–SOUP! I’ve been on a soup kick this past week and found two keepers. One … Continue reading

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A Lactose-Free Birthday (Chocolate Hazelnut Tofu Pie)

I’m planning a birthday celebration for a dear one, who has no tolerance for lactose. I combined three recipes to make one decadent dessert, which has an intense chocolate flavor, the consistency of cheesecake, and is, best of all, dairy free. It all started when I found this chocolate-raspberry tofu pie on EatingWell.com. I replaced the raspberries with hazelnuts, one of … Continue reading

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Fresh Cherry Sauce & Very Cherry Tres Leche Cake

Cherries are delightful. This week I found 11 pounds of cherries for $16. I think that I’ve finally figured out how to pit them. I used the tip of the vegetable peeler. Using the sharp-rounded tip to poke through the cherry’s top, then once under the pit gently scoop up to remove it — it’s all … Continue reading

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Salted Caramel Tres Leche Cake

Do you ever find a recipe that looks amazing, but you don’t want to make it because it has too many calories? I have a stack of them. I’ve resolved to only make them if the food will be removed from the premises (read: potluck). Here is one such recipe: Tres Leche Cake. Apparently it’s … Continue reading

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Baked Parmesan Chicken Strips & Chocolate Pudding Parfaits

This is a favorite meal of ours. It’s a light version of Parmesan Chicken that I usually prepare as baked chicken strips. The strips are crispy because of pre-toasting panko (Japanese-style) bread crumbs. They aren’t as moist as fried strips, so I recommend serving with plenty of dipping sauce, like marinara. The chicken uses four … Continue reading

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Bagawk! Chicken Broth and Red Curry Chicken Salad

Asian Chicken Salad

Efficiency in the kitchen is not always easy. So when I find pairings that save me time, I take note. Here is one such combination: Chicken Broth and Chicken Salad. Since chicken salad requires cooked chicken, use the cooking process to make a flavorful broth. Homemade broth is superior to store-bought broth. You can freeze it … Continue reading

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Black Bean Salsa

salsa & chips

Now that summer is here, try this great alternative to traditional salsa with protein to boot! This recipe is flexible, add more veggies to substitute if you don’t have enough of something else. Enjoy! Black Bean Salsa  Refrigerate for 2 hours, serve with tortilla chips. Combine the following ingredients: 1/3 cup olive oil 2 tbsp … Continue reading

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