A great appetizer - especially when the boys are invited. Serve with celery sticks on the side.
This is probably the best chili I’ve ever made or eaten. It’s also the first time I’ve used steak in chili. I may never go back to ground beef unless I’m in a pinch. Or don’t have half of a cow in my freezer. Those chunks of beef just fall apart in your mouth.
It’s also another fantastic recipe from Emeril Lagasse’s book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef and Slow Cooker Chicken were favorites of ours!)
This makes a fabulous main course salad for brunch, lunch or a light dinner, as well as an extra-special dinner side salad.
I love the inclusion of the eggs, as it adds some extra “oomph” to the salad. The warm dressing has a wonderful sweet and tangy flavor that pairs really well with all of the other ingredients.
A wonderful spinach salad recipe with great ingredients and a warm, sweet and tangy dressing.
This is such a fun dish. The flavors are unexpected and it's a great way to use up the remnants of the big holiday dinner. Sometimes stratas can be too eggy for me. Basically it's a flavor bomb between the ham, cheese, sauerkraut and Thousand Island dressing. It's tangy and texture wise it's right on.