Cooking Method: Simmering

Skillet Lasagna

Lasagna, in general, is too much work. I do not like to make it and rarely do it. This Skillet Lasagna is WAY easier and just as good. It's all done in one skillet and ready in about 30 minutes.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 6 - 8 Servings

Chicken Dijon with Mushrooms and Artichokes

This Chicken Dijon with Mushrooms and Artichokes is gently sautéed with artichoke hearts and sliced mushrooms and fresh tarragon is everything you are looking for in a weeknight meal!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Shishito Peppers with Den Miso and Bubu Arare

I had these Shishito Peppers with Den Miso and Bubu Arare at Tokyo Fried Chicken Co. in Monterey Park, CA. I love shishito peppers and now have a new way to make them. About one out of every ten peppers is spicy. The person that gets the spicy one will have good luck! Bubu Arare can be found in Japanese markets or online.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 30 mins

Spring Vegetable Soup

This Spring Vegetable Soup is the perfect thing to “spring clean” your diet. Fruits and Vegetables that are in-season reap the most nutritional value. This Since lima beans are difficult to find fresh, I used frozen beans. You can substitute fresh fava beans in this soup.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Skillet Chili Mac

Chili mac (sometimes referred to as American chop suey, beef-a-roni, Cincinnati chili, goulash, Johnny Marzetti, macaroni and beef, and Midwest chili) is a dish prepared using chili and macaroni or spaghetti, which is often topped or intermingled with cheese. This Skillet Chili Mac is one of our family favorites.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 - 6 Servings

Chocolate Espresso Mousse

This Chocolate Espresso Mousse is an elegant, smooth, airy and chocolatey dessert. It's a great make-ahead dessert for a dinner party.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 8 Servings

Hot Fudge Sauce

A friend of mine gave me three 4 pound chocolate bars. That's a lot of chocolate. Hot Fudge Sauce seemed like a good use for it. Let me tell you, it was seriously delicious! I will be making more very soon.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Makes 2 cups

Lemon & Dill Chicken

Lemon and dill is an amazing combination. This Lemon & Dill Chicken is quick and delicious and goes really well with orzo and a salad.

By Leslie Blythe

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

Spaghetti with Lemon and Olive Oil (al Limone)

My family is mad keen on anything lemon. When I found this recipe for Spaghetti with Lemon and Olive Oil (al Limone), I had to make it. It has loads of flavor and yet it's so simple.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings

Chicken Big Mamou on Rice

Chicken Big Mamou is a recipe from Paul Prudhomme's Louisiana Kitchen. My aunt Marjorie used to make this dish. She modified it, instead of one pound of butter, she uses 4 tablespoons and she also scaled back the cayenne. My cousin (in-law) Lisette made this for us last summer. She is a phenomenal cook and sent me her modifications. The original recipe is served over pasta, but I like it over rice.

By Leslie Blythe

  • Yields: 6 - 8 Servings