Hot Corn Dip

This Hot Corn Dip is from Celebrate with Babs, by Barbara Costello, 2022. I have to say, it didn't last long, it's so good. You can make it ahead and put it in the oven before serving. I divided it into 2 separate casserole dishes, which worked well.

By Leslie Blythe

Salmon with Dill Pickle Butter

I love making salmon because you can use many different cooking techniques. You can pan-fry, roast, broil, grill, poach, bake it in foil or wrap it in parchment (Salmon en Papillote). My preferred method is to roast it in the oven. I changed this Salmon with Dill Pickle Butter recipe from pan-frying to roasting it in the oven. I am always looking for recipes that involve dill pickles since my husband loves anything with pickles. This recipe can't get any easier.

By Leslie Blythe

Mushroom & Leek Bread Pudding

This make-ahead Mushroom & Leek Bread Pudding from Ina Garten is a great side dish for any holiday meal or brunch. Bread pudding is typically a dessert, but this is a savory version. It sits overnight in the refrigerator and is baked the next day.

By Leslie Blythe

Cheesy Ranch Potatoes

These Cheesy Ranch Potatoes make a delicious side dish. You can make them in an Instant Pot or Stovetop. It's perfect for a barbeque or any potluck meal.

By Leslie Blythe

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