I was looking for a roasted tomato recipe to go with truffle burrata cheese to make crostini and found this from heartbeetkitchen.com. I love it because the roasted tomatoes are preserved in olive and will keep for some time for other uses.
Read MoreSimple scrambled eggs sometimes hit the spot. The ingredients options are endless, but in this case I used roasted red peppers, green onion and shredded mozzarella cheese. Yummy!
Read MoreThis low carb turkey pot pie was made from Thanksgiving turkey leftovers. The crust is so delicious and definitely does not taste low carb!
Read MoreOne of my favorite post‑Thanksgiving dishes is this fantastic turkey vegetable soup. I start the stock on Thanksgiving night and let it simmer overnight, then make the soup the next day. This recipe can easily use chicken in place of turkey.
Read MoreIt’s my new favorite summer appetizer — prosciutto and melon skewers with fresh basil, mozzarella cheese, and balsamic vinegar glaze. It’s easy and ridiculously delicious.
Read MoreSpring always inspires a salad like this—crisp greens, juicy tomatoes, cool cucumber, and those tangy pickled onions that wake everything up. The shredded chicken makes it a full, satisfying meal, while feta adds that salty pop and roasted pine nuts bring the perfect toasty crunch. It’s colorful, fresh, and exactly what you want when the season starts to shift.
Read MoreI have refined my low-carb chicken parm recipe after discovering buttermilk powder. It allows for a super tasty, bready outer layer similar to the full-carb version of Chicken Parmesan.
Read MoreThis Turkey Leftovers Carbonara is the perfect five star meal to make with your holiday turkey leftovers.
Read MoreCreating, eating and sharing great food.
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