If you follow me on instagram, you may notice I have a slight macaron obsession. There is something so complete in the bite sized dessert. They are too rich to gorge on and even this chocoholic’s sweet tooth is very much satisfied after a single macaron. I happen to live next to the cutest place with daily macarons and for awhile, buying one (to match my outfit…ha!) was a highlight. I finally tried to make a go of it on my own, mixing several different recipes since I didn’t want a vanilla macaron died a pumpkin color. I want a true pumpkin macaron because the leaves are turning and falling and it is officially the season of all things pumpkin.
Veggie Stuffed Shells with a Lemon Ricotta Cream Sauce
Pasta in all shapes, sizes and flavors is my thing. I adore it, and find it to be such a comforting and familiar dish! Can you relate? It seems to be my go to dish when I am tired, cannot think of anything else, or just simple need a pick me up! So this dish meets me in all those places. I often am looking for recipes that offer a meatless option…not because I don’t love meat! I love meat, but going meatless once or twice a week really helps to stretch our newlywed budget! Every little bit helps!
Sweet Potato Quinoa Chilli
Not to toot my own horn, but I make a really good chili (toot! toot!). But I never gave it any additions – no noodles, especially no beans. It just wasn’t my preference.
To me, basically chili is a good sauce and some ground beef. From there you can add whatever you would like to the top – sour cream, onions, crackers, cheese, the lists go on and on. But I’ve always wanted to enhance those flavors.
No Bean Italian Chili
Nothing says fall to me like chili. But the problem is my husband doesn’t like beans, none of ’em. Okay, green beans don’t count, but any chili-related bean, he turns his nose up at. So I set out to find a substitute for beans to be able to make a chili that would suffice my craving.
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