Cast-Iron Ratatouille

The history of ratatouille has it’s origins in France  (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden.  It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the…

Chile Verde Chicken Street Tacos (Instant Pot)

So, I really don’t have a lot of extra to say about tacos today — I mean TACOS ARE LOVE, right?? I just want to share a great recipe that I through together recently. We love Mexican food of all kinds. G.R. tends to go a little more TexMex & I tend more towards authentic…

Soy-Lime Grilled Flank Steak

I LOVE grilled steak. Generally speaking we will pick a rib eye (bone-in if they have it) for traditional steak dinner. That said, I choose flank (or skirt)  just as often because it is so diverse & flavorful! This one recipe marinates only about 1-4 hours. You could marinate it over night, but I would…

Dreamy, Creamy Mushroom Alfredo over Pasta with Roasted Chicken

What are we Making for Dinner? You could say that this is a recipe for “Roasted Chicken with Mushroom Alfredo Pasta”. You could. And to keep the title reader friendly, I even titled it something like that (because I wouldn’t want you to pass it by because it sounds ‘complicated’ – it’s NOT)! But, make this dish…