This recipe is a perfect dip for carrots, cucumbers, bell peppers, crackers, or in place of mayo or butter on a sandwich. So easy to prepare, it can be made ahead of time and kept in the fridge. Fantastic for a potluck or picnic.
Everyone has a favorite brownie recipe if not two or three, and I thought I had the best until I discovered the one below. No one guesses that cherries are in these brownies but everyone has at least two of them and sometimes three. They are rich, crumbly and gooey, and the chocolate, pecan, and cherry combination is spectacular!
This garlicky chicken dish is addictive. You could make it two or three times a week and not get tired of it. Not only is it delicious, but it takes less than 30 minutes to make, and everyone will think you have slaved over it all afternoon. Tell them that you have; hopefully they will do the dishes!
This recipe is easy and versatile; you can make it in minutes, though it takes a day or two to mellow. Now you have a condiment in your fridge that can be pulled out and used on a number of dishes!
You can add the pickled onions to green salads, potato salads, avocado toast, pasta, sandwiches, or roasted veggies...use your imagination!
This recipe is the quintessential taste of spring. The crust is lined with whole uncooked berries, which gives each bite a whole new sensation. The pie tastes so fresh it feels as if you picked the berries yourself. Then it is finished off with a topping of unsweetened whipped cream. Since the filling is sweetened and the strawberries are naturally sweet, you don’t need to sweeten the cream, it is perfect as is. I have been making this pie for years and there are never any leftovers. You might just need to make two!
I'm a big believer in less is more especially when it comes to something as fantastic as steak. The most important thing is to get good quality fresh meat from your local butcher. I also recommend having a bundle of fresh rosemary in your kitchen at all times. This recipe calls for fresh rosemary that has slightly dried, making it easier to crush. Using fresh rosemary gives you much more flavor.
This recipe is based on Diane Phillips' recipe Black Bean Salsa from The Easy Pressure Cooker Cookbook. Her recipe focuses on the cooking of the black beans in the pressure cooker, which I do beforehand but you can prepare your beans any way you choose or just use canned beans. If you are a wimp about spicy food, like me, you may want to grind up the chilies and slowly add it to the bean mix to taste. Just don't omit them entirely because their smoky flavor is essential to the recipe. If you love spicy food, maybe add a few extra chilies.