Cheesy Garlic Bread

This Cheesy Garlic Bread will elicit an OMG at your table! It's super easy and ooey, gooey cheesy.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 8 Servings

Chi Cheese Quesadilla

Sadly, our local go-to Mexican restaurant is closing in a few days. One of my favorite items on the menu:
Chi Cheese Quesadilla - char-broiled chicken or carne asada, spiced with our chipotle chile and barbecue sauce. I guess I now have to start making it at home.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 1 Serving

Bourbon Apple Cake

This Bourbon Apple Cake is a great alternative to apple pie. It has a crunchy, crispy texture because it contains grits and the apples are cut into large chunks. It’s baked in a springform pan which makes it easy to remove the cake from the pan in one piece.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 20 mins
  • Yields: 8 Servings

Cauliflower, Broccoli and Chickpea Curry

When I lived in New York in the '80s, I used to make a version of this Cauliflower, Broccoli, and Chickpea Curry. Mainly because I LOVE Indian food and it is very cheap to make. Sometimes I would make it with chicken.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

This Chocolate Croissant Bread Pudding came about when we had some leftover croissant. My daughter Zoe found this recipe. The croissant adds richness to the wonderful, chocolatey bread pudding. (like bread pudding needs more richness!).

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Mustard-Vinegar Marinade – For Pork or Chicken

This Mustard-Vinegar Marinade is a quick and simple. It tenderizes the meat and adds flavor. It works really well on pork or chicken.

By Leslie Blythe

  • Prep: 10 mins
  • Yields: Males 1 cup marinade

Pan-Fried Zucchini with Vinegar and Chili Pepper

This Pan-Fried Zucchini with Vinegar and Chili Pepper is very quick to make. Fried zucchini is popular all over Italy, and change little from area to area. In Rome, this appetizing dish is given extra flavor by the addition of peperoncino (small, red chili pepper) and crushed garlic that browns in the oil.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Quinoa, Rice and Tomato Pilaf

This Quinoa, Rice and Tomato Pilaf is delicious and very nutritious. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. It's gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.​

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 - 8 Servings

One Pot Harissa Chicken with Chickpeas and Yogurt

This One Pot Harissa Chicken with Chickpeas and Yogurt is a fuss-free dish that’s easy to make at home. Spicy, fragrant harissa reduces and coats the chicken and chickpeas as they roast, and a creamy yogurt harissa sauce finishes it all off. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It's so good, I can't wait to make it again!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Chicken, Snow Peas and Baby Corn with Hoisin Sauce

This Chicken, Snow Peas and Baby Corn with Hoisin Sauce is a very easy and fast way to have dinner on the table after a busy day. The sweet and tangy Chinese hoisin sauce makes a great pairing with the chicken.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Servings