Here’s a little number I made up on the go for a delicious and healthy weeknight supper. So you’ve seen Italian stuffed peppers, well what would an “American” version look like? Something like this. A creamy filling of chicken and rice crowned with a gooey dollop of white American cheese. It’s definitely a different combination of flavors, but they come together beautifully.
As a southern girl, it is my right – nay, my duty – to use copious amounts of cheese in my cooking. For me, this is not a problem. At all. Not only is my favorite food macaroni and cheese, but I really am a very big fan of cheese all-around, as you can tell from the sheer number of posts on this blog that involve cheese.
I have gotten a lot of requests over the past several weeks for a rockin’ recipe for macaroni and cheese. In face, some of you who know me in *real life* have expressed your shock and concern over the lack of a mac ‘n’ cheese recipe here on VV. This reaction is understandable, considering that the truth is . . . . macaroni and cheese is my #1 favorite food of all time!
And yet another recipe from last week’s wine tasting. This tasty little dish was a great appetizer and paired nicely with our Da Vinci Chianti Classico. The topping of this pizza is a re-creating of a carbonara pasta dish – complete with pancetta, eggs, and ricotta!
This is from my sweet Auntie Gladys! What could be more delicious and sophisticated than a ripe olive canapé and a glass of wine? But beware – once you taste just one of these, you will be addicted for life!
We invited some friends over for a fondue party on Saturday night. I looooove fondue – it’s fun and interactive and festive! Here are some tips and a recipe for classic swiss fondue that has been adapted from Fondue: Great Food to Dip, Dunk, Savor, and Swirl by Rick Rodgers.