Just recently, I had my first experience with Filipino food. I am sad to say that I have never eaten any “authentic” foods that are Filipino recipes. Our lovely neighbors brought us over a Filipino feast last week and it was so yummy! The husband is from the Philippines and has been cooking his family recipes for years.
This post is sponsored by Montchevre but the content and opinions expressed here are my own.
The holiday’s are here and that means entertaining or being entertained. Whether you are hosting parties or dinners at your house, or you need a fabulous, yet easy appetizer to bring to a potluck or invited dinner, then I have the recipe for you.
I love cheese and bread and jalapeños and jalapeño poppers are my favorite appetizer. So I thought I would get creative and somehow mix it into one beautiful and delicious recipe.
This soup is so hearty, comforting and easy to make. In fact, I made this last night at the last minute because I was craving some warm soup since is has been raining like cats and dogs here in Phoenix. I’m actually wearing sweats and the temp is in the low 50’s. Chilly for us living in the valley of the Sun.
I like this soup because it is so versatile and can be healthy or even add some yummy fixins like cheese and bacon to change it up a bit.
Here is the recipe for the healthy vegan/vegetarian version.
With Halloween just around the corner, I’m thrilled about the overabundance of candy in my grocery store.
And with this overabundance of said goodies, I find myself making all kinds of semi-healthy snacks to keep myself from inhaling the entire trick-or-treat candy stash days before costumed children come knocking on our door.
It’s self-preservation, of sorts.
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