Recipe 52 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: So I'm calculating this to be 14 points if you split between 2 people or 7 points if you make it split 4 ways. You might be able to sub out the butter and save your points there if you wanted to try… Continue reading Vermouth Mussels with Tarragon Oven Fries Review
Recipe 49 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: I am thrilled to say that this delicious recipe is only 2 points. The bulk of your points are going to be for the yogurt-tahini sauce and in some ways 2 points is an over estimation because I have extra sauce left over… Continue reading Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-Crisped Chickpeas Review
I am super proud of this guy...by far one of my more successful first attempts at a first time recipe. Which means if I can do it...get excited....you can too. I've been wanting to make a home made chicken pot pie since December. One of my room mates Emily made one for our house Christmas… Continue reading It all started with a chicken…
What to make when you've lost your wisdom teeth and cringe at the thought of eating something crunchy.....I'm not sure if you've had the same dilema but that's what has been on my brain recently since getting my wisdom teeth pulled on Friday. I was lucky and didn't have any swelling or major jaw pain… Continue reading Bacon and Corn Griddle Cakes….MY WAY!
"Silky, chunky, sweet, and spicy - this autumnal soup with an Italian accent is full of texture and flavor contrasts, yet is surprisingly simple to make. It's a spectacular tribute to the season's abundance of golden butternut squash." Definitely their words...not mine! But it draws you in to the recipe doesn't it?! My mom made this… Continue reading Italian Sausage and Squash Soup