Confession: Sometimes we just crave something sweet (and very easy) for a rare dessert, so the recipe has to include pantry staple ingredients that we normally have on hand. This is it! Sometimes we even keep the sugar/cinnamon/pecan mix prepared in advance for an even faster fix.
Sometimes you just want (or need) a quick on-the-go breakfast. Make a dozen of these vegetable packed egg muffins and you are ready for the week. They can be refrigerated for 3-4 days or freeze and reheat them in the microwave for a ready-made breakfast. We’ve found that they are also awesome made in advance for visiting house guests where we often will add crumbled bacon or turkey sausage in the mix. If you want to cut back on the fat and calories while increasing protein, substitute 2 egg whites for 1 of the eggs in each serving*.
Myanmar (formerly Burma) lies between India and China. This mild thick curry stew is evidence of both country’s influences and is delicious over rice (or try Chinese egg noodles).
We were new to cooking with fresh poblano chiles, but not anymore, and we’ll be using them more often now!
For a taste of Moroccan cuisine, give this delicious aromatic dish a try. Use a small paring knife to cut the rind strips off the lemon and to section the lemon.
Every few weeks we need a change from chicken breasts and opt for moist and tasty chicken thighs. So get the grill ready!
