What is chicken cauliflower casserole? An invention of a meal by my husband. We were playing that usual game of ours where he takes out a bunch of ingredients and I make a dish with whatever he chose. Spices are fair game and so are small things to season the food, but the majority of the dish needs to be made with whatever he pulls out of the fridge. Now, sometimes this can get kind of crazy and we make a dish that is out of this world. Other times it’s a fail, but one thing is for sure: every single time we play this game we have a blast.

The most recently event in this game involved chicken and cauliflower. But I did not just want to bake or grill my chicken breast and then steam the cauliflower and be done. I wanted to do a little more, make it a little bit more exciting… so I did. I seasoned it all in one bowl, added a bit of milk and some cheese and put it all in a casserole dish. From there, I let it marinade in that little mixture. Then, I popped it in the oven and next thing you know, we had a really cool new dish!

Photo and recipe courtesy of 12 Tomatoes.

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Quick Tip: Top this with any type of cheese you’d like and let it melt for 5 minutes in the oven.

My husband and I spent our honeymoon in Paris. We spent two weeks abroad enjoying the culture and everything that the country had to offer. We visited the Eiffel tower, Champs Elysees, Louvre, and all the other gorgeous landmarks of the city. We also went to restaurant after restaurant trying the best food they could serve. We love eating and since we were in one of the biggest food scenes of the world, we knew we had to try lots of it!

One of our favorite things to enjoy while we were in the city were the sandwiches. Our personal favorites were the Croque Monsieur and Croque Madame. It is a sandwich of ham and cheese with melted cheese over the top and a creamy béchamel sauce over it. The Croque Madame also had a fried egg over it. Yum yum! But my husband’s favorite sandwich was the French Dip sandwich. It had lots of meat, cheese and a light sauce to give it plenty of flavor. It was such a delicious combination of flavors that was served on crusty white baguette. It was so amazing; we knew we would have to look for it back in the states!

Photo and recipe courtesy of Celebrating Sweets.

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Quick Tip: Use any cheese you’d like for this.

Hello, everyone! I don’t know about you guys, but I love cake. I love making cake, eating cake, and finding new and exciting cake recipes for my growing pastry collection. When I came across this Italian pear and ricotta cake, I just knew I had to make it for myself.

At first, I was apprehensive in terms of the ricotta filling, but wow, did it ever turn out good!  I suppose it’s no different than using sour cream in your cake batter. If you are looking for a new and simple cake recipe, look no further because this one is the cat’s meow. Will you be trying it any time soon?

Recipe courtesy of Food52.

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Quick Tip: For best results, use a high-quality, full-fat Ricotta.

Bring something new to your spring and summer picnics this year when you show up with a bowl of this savory Mexican corn salad. Unlike traditional side dishes, this salad kicks up the spice factor a few notches by incorporating onion, garlic, and red pepper to the mix. Who doesn’t enjoy a spicy salad made with fresh ingredients?

I made this salad as a side dish on taco Tuesday, and boy, was it ever a hit! I served warm flour tortillas, crunchy taco shells, all the fixings, and refined beans alongside this amazing salad. I found that it tasted really good inside of the tortillas. If you wanted, you could even eat this salad warm, but we prefer it as a cold side dish.

Recipe and photo courtesy of 12 Tomatoes.

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Quick Tip: Add a few spritzes of lime juice for an added kick.

Fettuccine alfredo comes in many variations, but this creamy pasta wild mushroom fettuccine is so delicious you need to give it a try! Add some extras to your typical alfredo dish and turn ordinary into extraordinary.

The addition of sliced mushrooms, and frozen peas gives this dish a little color and flavor boost. A homemade alfredo sauce is a thousand times better than any jar sauce option. This recipe serves 6 and is ready in under an hour!

Image courtesy of 12 Tomatoes

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There’s little better than a nice bowl of chili to warm you up on a cold day. This recipe is a bit non-traditional, but it is satisfying and rather quick and easy to put together. I could eat chili most any time of year, though many people like to save it for the colder months. As often as I cook chili, though, I am on the lookout for creative variations on the traditional recipe, and this is a nice one.

Here’s what our friends over at Domesticate Me had to say about this amazing chili:

I’m pleased to report that this chili is a vegan wonder, but you can easily beef things up with any type of meat you have handy. I’ve made it at least four times over the past few weeks with different fillings, and it never disappoints. Try simmering it with top round steak, ground turkey, shredded chicken, lightly browned chorizo or some spicy chicken sausage. (The Dude really lost his cool over the chicken sausage version.) Feel free to get creative.

 

Recipe and photo courtesy of Domesticate Me

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Quick tip: Adjust the amount of chili powder and crushed red pepper to your taste.

I’m so thrilled every time I come across a new chicken recipe. I’m even more excited when the recipe seems completely different to the ones I’ve tried before. I do enjoy all the yummy, creamy ones and I’ve found some of my favorite recipes among them. But sometimes you get a bit tired of them – that’s when you know it’s time for a change.

When you want a dish chock full of flavor, but not laden with heavy creams or cheeses, a vinegar-based, tender chicken, drenched in mushrooms and a sweet reduction, is the perfect answer to your plight. This recipe makes quite the bit of helpings, so if you cook it up with a nice green, you can have left overs or work lunches, galore!  This braised chicken is sure to knock your socks off!

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: Serve with oven baked potatoes.