Adapted from The Wanderlust Kitchen. I used wonderful Rancho Gordon Yellow-Eye Beans instead of traditional red beans (because that's what we had), but you could use just about any bean and this dish would satisfy you. Note that this recipe calls for cooked beans. If you are … [Read more...]
Buffalo Chicken Dip
I have loved Buffalo Chicken in all its forms since first trying it at a Wing-Stop restaurant in Charlotte in 2006. When granddaughter Grayson put together a Buffalo Chicken Dip, I wanted some. Sure enough, it was great. Happily for us, Grayson revealed the recipe. It has some … [Read more...]
Baked Ziti
Adapted from the New York Times. Cooking the pasta only until it is al dente seems to make a big difference. This dish is really delicious and appeals to those who don't like a lot of vegetables in their pasta. If you add the meat and/or the mushrooms, you will need a 4-quart … [Read more...]
Garlicky White Beans & Broccoli Rabe – Instant Pot
Adapted from Melissa Clark's recipe in The New York Times from Dinner in an Instant, her 2017 book about cooking with an Instant Pot. Broccoli rabe is our favorite winter green. Any leftovers from this dish make terrific soup the next day. See below for a soup suggestion. 1 … [Read more...]
Yellow-Eye Beans
We got some Rancho Gordo heirloom yellow-eye beans from Amazon on the advice of Kathleen Purvis of the Charlotte Observer. We cooked some in the slow cooker and the first batch went into delicious bean dip for the crazy days and nights of moving week. The second batch cooked … [Read more...]
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