Easy Cheesy Potato Casserole comes together in minutes and can be made ahead of time. This crowd-pleaser is perfect for breakfast, brunch, or any party! Cheesy Potato Casserole is one of those ubiquitous potluck dishes in the Midwest. The thing about potlucks is, people tend to get "assigned" certain dishes that everyone loves.
Hatch chiles are back!! Bet you weren't expecting that after seeing this picture, was it? August is a miserable month here in Texas as the heat is relentless and with the longer days...just doesn't make for a good combination.
If anyone were ever to call me a recipe purist, they'd be wildly mistaken. I like my foods fusion-ified. I like them loaded with crazy amounts of fillings and toppings, and authenticity always follows far behind enjoyability when it comes to my meals. I do not have a Plain Jane appetite, to say the least.
This month's #baketogether recipe from had me jumping for joy! Not only did Abby choose a lovely and extremely easy to prepare buttermilk cornmeal batter, she gave the us options for preparing the batter in either in a sweet or savory way. Given those two choices, I'll choose savory 9 times out of 10.
So much cheese. So much CHEESE! This is like Chicken Parmigiana - inside out. Because it's stuffed with cheese and tomato and...cheese. Our love for Chicken Parmigiana grows fond and deep and runs in my cheese blooded veins. But to make it in one pan...and super easy....and STUFFED with Mozzarella Cheese?
Well, the month of May seemed to have the ability to both drag along and speed by at the same time. I don't know how that works exactly, but I'm both perplexed and impressed. It's been another crazy month. And by crazy I'm now pretty much just referring to the fact that I still seem to be surprised by that.
Oh-My-Yum and SO easy to make!Korean sticky chicken came to me after seeing Jamie Oliver's sticky kicking chicken recipe. The concept is so simple and imparts so much flavor into the chicken. It's hard to believe we don't use this method more often!
A few weeks ago I made some fabulous chicken wings. They were crispy and delicious on the outside and tender on the inside. And, guess what? They weren't fried! That's right, they were baked in the oven. The secret is to parboil the wings which will cook off some of the fat.
