Fried Cheese Wedges with Everything but the Bagel Seasoning

I will admit that I happen to love Laughing Cow Cheese. I made Fried Cheese Wedges with Everything but the Bagel Seasoning and it was a revelation. Dip them in flour, egg, seasoning, and fry. Serve with crackers.

By Leslie Blythe

PF Chang’s Chicken Lettuce Wraps

There was definitely a sign from above for me to make lettuce wraps. We had dinner at a friend's house and they make Korean meat wrapped in lettuce. My husband said it reminded him of PF Chang's Chicken Lettuce Wraps. The next day my mother arrived from the east coast and asked me if I could make lettuce wraps. On the third day, I opened my Instagram and the first post was from @brunchwithbabs, and guess what she was making!

P.F. Chang’s is the restaurant first credited with putting lettuce wraps on the food map, and this menu staple is one of the most-copied items in the restaurant industry. There is an interesting article called Facts About P.F. Chang’s That Would Surprise You.

By Leslie Blythe

Egg Crunch Wrap

This Egg Crunch Wrap will liven up your breakfast or lunch. It uses eggs, sliced tomatoes, baby spinach, provolone cheese, and tortilla chips for the added crunch.

By Leslie Blythe

Sloppy Ottos

Anyone that knows me well, knows that I make the best sloppy joes ever. It's a fact. I have been cooking lunch at a school since 2004 and I made sloppy joes on the first day. I feel like I "hooked" them! Though over the years, many kids are dubious. They don't like the fact that there are little green bits (green peppers) in them. I wised up and cut them up VERY small. Anyway, this is going way off on a tangent! I saw this recipe for Sloppy Ottos, which is a different version. It involves sausage and sauerkraut and the pretzel bun, which is the new thing. I have to say, they were really good and my Dad approved.

By Leslie Blythe

Zucchini Tart with Whipped Feta and Thyme

Yesterday, I thought there was nothing for lunch, but rummaged through the fridge and freezer and found one zucchini and some puff pastry. I came up with this Zucchini Tart with Whipped Feta and Thyme. Whipped feta is all over the internet and decided to see what all the hype was about. It's very versatile, you can use it as a dip, spread it on sandwiches, or even on pizza. It's really delicious.

By Leslie Blythe

One-Pot Pasta With Ricotta and Lemon

This One-Pot Pasta with Ricotta and Lemon from The New York Times is a mixture of ricotta and Parmesan, with the zest and juice of one lemon. It's light and refreshing and goes perfectly while watching Stanley Tucci: Searching for Italy on CNN. I find it absolutely impossible to watch it without eating some Italian food...

By Leslie Blythe

Cheesy Pickle Chips

I made these Cheesy Pickle Chips and my family went crazy. It's so quick and easy to make and it's a Keto recipe. You just put some grated cheese in a muffin tin, put a pickle on the cheese, sprinkle with ranch seasoning (you could use your favorite season), top with more cheese, and bake for 10 minutes. As Ina would say, how easy is that!

By Leslie Blythe

The McCarthy Salad

The McCarthy Salad is almost as famous as the Polo Lounge where it was first served. Neil McCarthy was a regular guest at The Beverly Hills Hotel and captain of a local polo team in the 1940s. One day at the Polo Lounge he requested a very specific list of ingredients for a salad and the McCarthy salad was born. The recipe has remained untouched and has been a signature dish at the hotel ever since.

Here it is on the current menu.

McCARTHY SALAD $44
Iceberg, Romaine, Grilled Chicken, Egg, Beets Tomatoes, Cheddar, Smoked Bacon, Avocado Balsamic Vinaigrette

By Leslie Blythe

Cheesy White Bean & Leek Casserole

I found this recipe for Cheesy White Bean & Leek Casserole on a package of dried beans when we lived in London in the ‘90s. As the Brits would say, this is cheap and cheerful! It’s actually one of our favorites. I haven’t made it in years and now will keep it in rotation.

By Leslie Blythe

Chicken Luzon

This Chicken Luzon apparently is a recipe from Brennan's in New Orleans, though it's no longer on the menu. Regardless of where this recipe originated, it's really good. The chicken is coated in a rub, simmered in a creamy sauce, and served on a bed of linguini. It's quick and easy to make.

By Leslie Blythe