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Risotto with Mushrooms and Parmesan
Fettuccine with Shrimp and Portobellos Cooking Light, April 2004 CTM did all the chopping and prep for this dish and pretty much made the whole thing, really. I made the fettuccine. *snort* We used baby portobellos instead of the whole portobellos. We always have those on hand because…
Deliciously nutty, roasted cauliflower pairs perfectly with the salty fontinella cheese. This Cauliflower Sage Fontinella Carbonara with #StellaCheeses has a deliciously aged twist to the typical carbonara.
Pancit doesn’t have to be just for meat-lovers. This Vegetarian Pancit is a tasty and nutritious spin on a classic Filipino dish.
Cool, creamy, crunchy, and ready for sushi night at home. This Japanese kani salad uses imitation crab, crisp veggies, sesame, and spicy mayo dressing. This Japanese kani salad is perfect when something cool, creamy, and crunchy needs to come together without a lot of prep. It has the…
This BLFGT Sandwich has crispy bacon, refreshing lettuce, and tangy fried green tomatoes. It will make your taste buds sing!
Blackened Grilled Flank Steak recipe Cooking Light, July 2007 YUM! It was a little on the spicy side the next day for lunch, but it was really easy to make and VERY tasty. If you don’t like it that spicy, cut the red pepper in half or just…