This has been on my must-try list for a while! Chicken with Black Bean Salsa has been bookmarked for way too long, but I never knew what the veggie version could include. Thank you Good Housekeeping for introducing me to Corn Fritters! I combined and tweaked each recipe and voila… easy to make and delicious dinner for vegetarian and omnivore alike!
Stuffed peppers were one of the first things Adam and I made together. I found them in a cookbook my mom had given me: “3 in 1 Vegetarian Cookbook“. I had only “started liking” (a.k.a. tried) bell peppers a few months before this, so I had no idea what I was getting myself into! I decided that peppers couldn’t be very filling, so I made them as an appetizer and planned something else entirely for the main course. About 3 bites in, I realized I wouldn’t be eating much of that other dish I had cooked. Continue reading
I love to find simple ways to cook my food separate from Adam’s. You know, make sure all of the delicious vegetable are untainted by meat. 🙂 Making individual portions of the pot pie was the perfect way to do that!
When I was thinking of what to call this, I was inspired by Pizza Hut’s Personal Pan Pizzas. I used to do Book-It in elementary school, so each month my family would go to Pizza Hut for dinner, and I would get a free personal pan pizza because I got enough stickers from the books I read. Anyway… In honor of two separate pot pies, I introduce to you the Personal Pot Pie. Continue reading
Believe it or not, there have been several times I wish I ate meat. Almost every time I am cooking a new meat recipe for Adam, whenever he is trying it – that’s about it – those are the times I want to eat meat. It’s hard to feel like I’m not missing out on those sauces, marinades, and spices that season the meat. Well not this time! I found this delicious recipe for Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese at Kayln’s Kitchen, and I was determined to find a way to try it too!