shakshuka in the pan ready to eat with bread in the background

How can a dish with this much flavor and complexity and layers not be on my radar?! Let alone not in my regular meal planning rotation (like it is now)?

See, I thought it was just me.  I felt like I must be the only person in the world who has never heard of shakshuka.

But then I asked around and talked to other people. And for some, like me, it was indeed a word they’d never heard before. And when I described the dish itself, again like me, they looked dubious at best.

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Arborio Rice Pudding

arborio rice pudding served in a ramekin

For me, rice pudding is one of those foods that is fantastic when it’s done well (but is terrible when it’s not).

I happened to be reading through a wonderful cookbook — for fun, so just a normal day — and I came across this method of using arborio rice for the pudding. Normally, I save arborio rice for risotto (like this one: Guinness Bacon Mushroom risotto).

Needless to say, I was intrigued. Much to the family’s eventual delight.

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Homemade Sloppy Joes

homemade sloppy joes on a plate

Sharing a meal can build so many memories. When I was a kid, sloppy joes were mainly a school cafeteria food and, as such, probably weren’t that good in reality but I liked them anyway.

Fast forward, I didn’t make them myself until we had kids.

When my wife would go out of town for work or whatever, I would make sloppy joes for me and my youngest son. It became one of our “things” and still is today.

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Homemade Blue Cheese Dressing

Why blue cheese dressing, you ask? My wife and I recently drove forty-five minutes just to taste what had been voted (by some) as the best buffalo chicken wings in the city.

And they were super and certainly lived up to the hype. But the blue cheese dressing was terrible. I mean… just bad.

Now, my wife won’t eat buffalo anything without the dressing, it’s too spicy hot for her without it. So she brought most of hers home so I could “fix” it.

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