I usually make reservations when it comes to meals, although I have been known to go rogue now and then and attempt to cook. More often than not, the recipes I choose are simple comfort dishes that should be edible if not perfect. Quiche doesn’t come to mind when thinking simple, however I felt I was due for a challenge. As it turns out, quiche isn’t so hard with the right ingredients. (recipe after the jump) Continue reading
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I grew up on Kraft® Mac and Cheese. Seeing that blue box on the counter would start me singing and dancing around the kitchen anticipating that powdered-cheese goodness! Over time we switched to Stouffer’s®, because only little kids ate Kraft® , right? And then I tasted heaven on a plate, aka Michael Symon’s Mac and Cheese.
I first had this tasty treat three years ago at Lolita’s in Tremont (a little borough on Cleveland’s near west side). Hearing so much praise and adulation about this dish before tasting it, I had a hard time seeing what all the hype was about. The pasta wasn’t your typical macaroni and the color wasn’t that signature bright orange that I had come to know. It was a creamy white with flecks of green. My inner child began to come out and rebel against this strange concoction. And then I tasted it. The sweet/tangy flavor from the chevre mixed with subtle yet complimentary essence of rosemary was just perfect. The blue box was outta my life for good. Continue reading