Spinach Artichoke Dip Pizza

Spinach Artichoke Dip Pizza is a delicious and unique twist on the classic pizza. It combines the creamy, cheesy goodness of spinach artichoke dip with a pre-made pizza dough. It makes a great party appetizer. I used Trader Joe’s Rectangular Pizza Crust or you can use Boboli. It's so easy and so good.

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Healthy Yogurt Marinated Chicken Breast

Healthy Yogurt Marinated Chicken Breast is very versatile. I can be eaten hot or cold. You can add it to a sandwich, wrap, salad, pasta, etc. I have included 3 different ways to make it - in the oven, air fryer or on the grill. This is the perfect thing to have in your fridge for lunches throughout the week.

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Tater Tot XLNT Chili Casserole

My late mother-in-law always served albondigas soup and tamales on Christmas Eve, which we do every year. She always served an XLNT chili brick for a topping. I never really thought about using it any other way, until we read the inside of the packet. It's basically a base to make your own chili, by adding peppers, beans, etc. I decided to try this Tater Tot XLNT Chili Casserole (actually my husband Eric made it!).

Starting out as a push cart on the side of Southern California roads, XLNT became a popular lunch time meal for some of California’s earliest residents. It was Californians’ love for the recipe that allowed XLNT to be one of the first tamales to be distributed and sold directly to grocery stores.

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Balsamic Green Beans with Pearl Onions

These Balsamic Green Beans with Pearl Onions is a great light and tangy side dish to add to your repertoire. The green beans are sautéed with pearl onions in balsamic vinegar, butter, garlic and a touch of sugar which then caramelizes.

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Dill Pickle Latkes

Lately, there have been a lot of recipes that use pickles. My family is mad keen on anything with pickles, so I went out on a limb and made these Dill Pickle Latkes. They are made with grated potatoes, onions, bread crumbs or matzo meal, eggs, and dill pickles, and are fried until golden brown. I have to say they are insanely good. They were all gone in minutes.

By Leslie Blythe

Baked Salmon and Dill Rice

This Baked Salmon and Dill Rice from New York Times Cooking is all baked in one dish. I happen to love anything with dill, which works really well with salmon. The salmon is coated with a tangy, sweet, and spicy paste of mayo, lemon zest, honey, turmeric, and dried chile flakes.

By Leslie Blythe

Iced Berries with Limoncello White Chocolate Sauce

This rather unusual and ridiculously easy dessert is from Nigella Lawson. Iced Berries with Limoncello White Chocolate Sauce is refreshing and delicious. It is made with white chocolate, heavy cream, and limoncello, an Italian lemon-flavored liqueur. The sauce is then poured over a bed of frozen mixed berries. I know it sounds a bit weird, but it's really good. 

By Leslie Blythe

Muffin Tin Latkes

Traditional Latkes are made from grated potatoes, onions, and eggs, and are fried in oil until golden brown and are typically served with sour cream and applesauce. These Muffin Tin Latkes are an easier way to make them without the mess of frying. It’s important to use both nonstick cooking spray and a vegetable oil to prevent them from sticking to the tin. The result: 12 crispy, golden-brown, sizzling potato pancakes – and minimal cleanup.

By Leslie Blythe

Boursin Puff Pastry Christmas Tree

This Boursin Puff Pastry Christmas Tree is a show-stopping hors d’oeuvre for your holiday party. It's easy, festive, and only has 3 ingredients.

By Leslie Blythe

Million Dollar Chicken

Million Dollar Chicken is a dish inspired by Neiman Marcus Dip, a recipe created by chef Helen Corbit in the 1950s. She worked at the Zodiac Room, a restaurant in the Neiman Marcus department store in Dallas, Texas. The recipe was never officially released, but it is believed to have been a combination of cream cheese, mayonnaise, sharp cheddar cheese, bacon, green onions, and almonds. The name "Million Dollar Dip" is said to have come from the fact that the dip was so good, it tasted like it cost a million dollars. 

By Leslie Blythe