My mom’s Shepherd’s Pie is one of my favorite recipes from childhood.  Every now and then she makes a few small pies and gives me one to heat up on a busy weeknight. I am always thrilled to dig beneath the warm potatoes to the tender beef and vegetables.  She is the one who actually turned me on the the Shepherd’s Pie at the Cheesecake Factory-one of our favorite restaurant dishes.  It’s luxurious and rich with mushrooms and zucchini and an amazing gravy.  Our quick, easy version doesn’t hold a candle to it.

I don’t typically make Shepherd’s Pie myself but I have always wanted to re-create that rich, meaty pie from the Cheesecake Factory.  I think I may have actually stumbled upon an even better recipe.  It’s not a quick dish but it’s not hard and once you’ve got it in the baking dish you can refrigerate it or freeze it until you are ready.  It’s a good long, slow weekend dish: one that takes some time but gives you plenty of delicious leftovers for the week.  (...)
Click here for the recipe Copycat Cheesecake Factory’s Shepherd’s Pie (but better!)

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I love the herby brightness in this noodle salad.  It is one of my favorite dishes to order out-full of flavor yet light and healthy.  It is also a great summer meal since most of the cooking is done on the grill.  You can make extra meat for Banh Mi, summer rolls, or to make up quick salads for lunch through-out the week. 

When I make dishes like this, I like to go for family recipes because I feel like they are authentic yet they work in my environment.  As much as I love lemongrass, it isn’t an ingredient readily available at most grocery stores.  Michelle‘s recipe is perfect: it has the delicious sweet, salty flavor I was looking for and yet uses ingredients that I can find easily.  (...)
Click here for the recipe Bun Thit Nuong, Vietnamese Chargrilled Pork with Rice Vermicelli Noodles

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I love these little bites.  These jalapenos were one of the very first recipes that I had the confidence to create on my own waaaaay back when I was still making Hamburger Helper and frozen garlic bread for dinner most nights.  I served them with ranch dressing dip made from a packet and-call it nostalgia-but that’s still how I prefer them.  These babies are great for parties but back then I often made them for mrChaos and I for dinner too.  Below, I included the recipe for two dozen poppers but you’ll want to make a lot more, especially if you’re serving a crowd-these are addictive little guys!

My favorite way to make these are to put them on the grill for a few minutes to get the bottoms crisp and smoky and then to finish them in the oven.  They are just great cooked all the way through in the oven, though, as well.

(...)
Click here for the recipe Bacon-Wrapped Jalapeno Poppers

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I LOVE this salad.  I could eat this salad combination for lunch or dinner, alone or as a starter.  It is an absolutely fabulous, luxurious salad-and that’s not often said about a salad.  Everyone, in fact, loves this salad.  Even those who don’t like blue cheese.  Or don’t like pecans.  Or don’t like salad.

I bought my candied pecans but if your store doesn’t sell them (or doesn’t sell tasty, crunchy ones) you can make them yourself, any candied or sweet nut will work (in fact, candied walnuts would be wonderful).  Also if you aren’t a big blue cheese fan, I suggest getting the Gorgonzola-it is much milder than your typical blue cheese.  (...)
Click here for the recipe Apple, Pecan and Gorgonzola Salad with Honey Mustard Balsamic Vinaigrette

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Here is the most fantastic way to savor your leftover barbecue: the barbecue sundae.  Creamy, crunchy, sweet, and spicy, barbecue sundaes are a great one-handed way to enjoy the best of your barbecue.

Barbecue Sundae

• barbecue beans
• coleslaw
• chopped beef (or other barbecue)
• barbecue sauce
• jalapeno pickles

1. Layer your barbecue sundae in a clean glass jar, with beans on the bottom, a layer of coleslaw in the middle, top with chopped beef or whatever barbecue you have on hand.
2. Add a spoonful of barbecue sauce and top with jalapeno pickles.

Jalapeno Pickles

• enough sliced jalapenos to fill a half-pint jar, about 6
• 2 cloves garlic, smashed
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1 tsp mustard
• 1/4 tsp celery seed
• pinch ginger

1. Pack a clean half-pint jar with sliced jalapenos and garlic cloves.
2. Bring vinegar and sugar to a boil in a small pot.
3. Add spices and stir until combined.
4. Pour boiling mixture over jalapenos, you will not use all of the sugar mixture, then tightly seal.
5. Allow jalapenos to cool to room temperature, then refrigerate.

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