Post Tagged with: "Sea Salt"

Mexican Rice Enchiladas

Mexican Rice Enchiladas

Posted by Anthony on March 1, 2017 in Entree


Serves: 4

Time: 20 min (active), 45 min (inactive)

Difficulty: Easy

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.
Read more ›

 

Mexican Rice

Mexican Rice

Posted by Anthony on March 1, 2017 in Side


Serves: 4

Time: 30 min

Difficulty: Easy

I like to make a lot of Mexican dishes, and find myself coming back to using this recipe for Mexican Rice a lot. It’s simple and straightforward, and is a wonderful, flavorful addition to many Mexican dishes.
Read more ›

 

Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Posted by Anthony on January 12, 2017 in Entree


Serves: 4

Time: 35 min (Cauliflower); 60 min (Red Pepper Romesco Sauce)

Difficulty: Medium

My wife and I hosted her parents this past weekend, and I was jonesing to make a new recipe while they were here. I had recently received the book The Vegetable Butcher from some friends for Christmas, and was eager to dive in and make some of the recipes. So after a bit of perusing through the book, I landed on this recipe for Cauliflower Steaks, and decided it was a winner for first recipe to make from the book. I had previously seen recipes for cauliflower steaks, but had never actually made them yet, so this was a perfect chance to do so. The end result was nothing short of phenemonal — a recipe I’m sure to make again.

Read more ›

 

Maple-Glazed Chicken with Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Maple-Glazed Chicken with Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Posted by Anthony on October 26, 2016 in Entree


Serves: 4

Time: 1 hour

Difficulty: Medium

Tonight, I was jonesing to make a new recipe, and came across a delicious-sounding seasonal recipe for Oven-Roasted Butternut Squash, Goat Cheese, & Pecans in my Complete Vegetarian Cookbook. Along with it, I made up a recipe for Baked Maple-Glazed Chicken that ended up being a perfect accompaniment to the squash. If you’re looking for a delicious fall-inspired recipe, give this a shot. You’ll be glad you did!

Read more ›

 

Individual Vegetable Pot Pies

Individual Vegetable Pot Pies

Posted by Anthony on September 25, 2015 in Entree


Last night, I was in the mood for some good old fashioned comfort food, and figured I’d make a pot pie recipe. But rather than making one big pot pie, I decided to try my hand at individual pot pies, which admittedly aren’t vastly different than making one big pie. I joined together two recipes — a Healthified Pot Pie recipe (one of my favorite recipes) for the fillings, and a recipe for Individual Pot Pies from the Pillsbury website, which uses its Grands! Flaky Layers biscuits for the top/crust. Even though part of the recipe was from an existing recipe I’ve made before, making them individual and trying a new top/crust method seems to warrant a legitimate entry into my 50 in 15 Challenge.

The end result of this recipe was absolutely delicious. It’s healthy, warm, comforting, and topped with the deliciousness of flaky biscuits. You will definitely want to make these pies the next time you’re in the mood for some comfort food!

Read more ›