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Time to ring in the holidays – first up Thanksgiving Day! This is my favorite holiday and to cook during. I love sweet potatoes year round and this baked casserole is a great healthy twist on a classic. These sweet potatoes are mashed with ricotta cheese, milk, and a little butter. The topping is my favorite part – a crunchy crust of sliced almonds, pumpkin seeds, and dried fruit. Included…
Big salads are so versatile – they are loaded with fresh veggies or add cooked meat to create a more substantial meal. When I look in my fridge with ingredients to use, I either think entrée salads or stir fry. In this case, I thought of a salad. My favorite way for salad is with cooked chicken and any leftover ingredients to use up! Dress up your salad to look…
As other parts of the country are celebrating “Sweater Weather”, this time of the year in Arizona continues to celebrate “Sunshine and Shorts Weather”. I am not alone, being new to Arizona loving this time of year after spending my first summer here. We moved here from Utah a year ago, so it’s only appropriate to continue to pay homage to the cooing temps this time of year in Arizona,…
Living in Arizona, I’m always trying to think of creative ways to eat cold foods with it being so hot outside. Utilizing cucumbers, I created a familiar cucumber salad, crunch that lasts a few days! I added lemon juice for bright flavor, along with slivered red onions and fresh dill. The variety of Persian cucumbers are slightly different than regular or English cucumbers. They have a thin skin, short and…
The smell of fall coming from the oven, something is roasting….making the house cozy – butternut squash! No fuss with peeling and dicing the squash. Simply cut the squash in half lengthwise, drizzle with olive oil, sprinkle with salt and black pepper, then bake. This dish reminds me of the Fall season and can take on many flavors. Options to enhance the dish: Before baking the second time, sprinkle 1-2…