Are you ready for something super easy and super delicious to make for dinner? Try these Mushroom Pork Chops with Garlic and Butter! They’re extremely quick to make – you can have dinner on a table in just 20 minutes. They’re also full of flavor (with garlic, butter, and a medley of herbs), gluten-free, and…
Archives for October 2018
Cheesy Brussels Sprouts with Gruyere & Bacon
These Cheesy Brussels Sprouts with Gruyere and Bacon are divine. First, they’re roasted to perfection with bacon bits, then smothered in a creamy béchamel sauce with Gruyere cheese (Mornay sauce), and finally broiled until bubbly and golden brown. As is the case with this Balsamic Glazed Roasted Brussels Sprouts with Bacon I can assure you that…
Wines that will complement your Thanksgiving dinner, paired with the best Italian cheese and meat board
This is a sponsored post written by me on behalf of Italian Trade Commission for IZEA Worldwide. All opinions are 100% mine. The holiday season is just around the corner… Is it just me or is the Holiday season your favorite time of the year? When October rolls around my excitement really starts to build….
Best Green Salad Recipe
I know it’s hard to get super enthusiastic about salad. But this is The Best Green Salad Recipe I’ve ever tried. It’s made from only 5 simple ingredients and comes together in no time. It’s a perfect side dish for any meal. It’s an easy option for parties, Thanksgiving and Christmas. This simple green salad is extremely…
Mushroom Pesto Toasts with Fontina Cheese
These Mushroom Pesto Toasts with Fontina Cheese are very unique and sophisticated and a huge crowd pleaser. Wild porcini mushrooms combined with fresh sauteed crimini mushrooms, roasted garlic, walnuts, parsley, and pecorino cheese make for an irresistible pesto! Place it on pieces of French bread, top it with Fontina, toast them, serve and watch the…
Melitzanosalata (Greek Eggplant Dip)
Melitzanosalata is a Greek Eggplant Dip that’s made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you’re looking for full emersion, you can top it with some Kalamata olives…
