Cooking Method: Baking

Green Chili Egg Casserole

There are so many things to like about this Green Chili Egg Casserole. You can prepare it the day before ready to bake the next day or you can also bake it and freeze it into individual portions. Oh, and did I mention that it's absolutely delicious?!

By Leslie Blythe

Baked Salmon with Creamy Leeks

This Baked Salmon with Creamy Leeks is very easy and just divine. The leeks are sautéed and baked with the addition of sour cream, lemon juice, capers and fresh dill. It was so good and simple to make

By Leslie Blythe

Scottish Rumbledethumps

This Scottish Rumbledethumps is game-changing. Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are leftover mashed potatoes and cabbage. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself.

The beauty of the dish is it can be made the day before and heated up. It can be a side dish alongside a hearty stew, or, if you prefer to eat it on its own, with a fried egg on top.

By Leslie Blythe

Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula

I love making Dutch Baby pancakes for lunch or dinner. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding.
I made this Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula because they were the ingredients I had on hand. It's very versatile, you can change the type of cheese, you could use bacon instead of pancetta, etc.

By Leslie Blythe

Sweet Potato and Black Bean Enchilada Casserole

I have had a lone sweet potato on my counter since the holidays. I decided to make this Sweet Potato and Black Bean Enchilada Casserole. It turned out to be absolutely delicious. It's vegetarian and packed with flavor!

By Leslie Blythe

Bang Bang Cauliflower

When we're looking for a spicy, flavorful side to brighten up our dinner, I give you Bang Bang Cauliflower. Not only is it quick and easy, but the dish is super adaptable. Not a fan of spice? Go easy on the sriracha and bump up the chili sauce. Hate cilantro (which I do!)? Ditch it in favor of thinly sliced green onions. You can make it your own!

By Leslie Blythe

Mince Pie Roll Ups

It is very traditional to eat mince pies in Britain. Since as long ago as the 16th century, they were made of a spiced, sweet meat mixture but are now are made with sweet mincemeat, which is a mixture of dried fruits, sugar, spices, and brandy (and no meat). My husband and I lived in England for many years and always have them around the holidays.

Apparently, the only Christmas Day on which eating mince pies was illegal was in 1644, as 25 December that year fell on a legally-mandated day of fasting. However, mince pies themselves were never banned, although they were strongly disapproved of as a symbol of the immoral excesses of the festive season.

A custom from the middle ages says that if you eat a mince pie on every day from Christmas to Twelfth Night (evening of the 5th January) you will have happiness for the next 12 months! We may all need to do this!

These Mince Pie Roll Ups kind of cheating, since they are so easy to roll up, slice and bake!

By Leslie Blythe

Basil-Butter Steaks with Tomatoes and Broccoli Rabe

My brother David sent us a fabulous box of Omaha Steaks, which are incredibly tender and delicious. We made Basil-Butter Steaks with Tomatoes and Broccoli Rabe for dinner, which was easy and outstanding.

By Leslie Blythe

Cauliflower-Cheese Pie with Grated Potato Crust

This Cauliflower-Cheese Pie with Grated Potato Crust is a recipe from the Moosewood Cookbook by Mollie Katzen, which was written in 1977.  It was listed by the New York Times as one of the top ten best-selling cookbooks of all time. She was a pioneer in vegetarian cuisine. It's very dated and yet right on par with what we all should be thinking about - using simple ingredients to create an interesting and delicious meal.

I brought this cookbook with me when I was a newlywed in London. I always write notations in all my cookbooks and this particular recipe said it was a definite "make again". We have been strictly quarantining in our home this past week and happen to have the ingredients to make this. It had been years since I did, and now I wonder why it took me so long to revisit this.

By Leslie Blythe

Cheesy Pan Pizza

This Cheesy Pan Pizza recipe was developed at King Arthur Flour. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times and then refrigerated. This helps create the airy crust. The pizza is then cooked in a cast-iron skillet, which makes the edges brown and crispy, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. You can add your own favorite toppings.

By Leslie Blythe