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Thick yogurt is whipped up with blue cheese to create an easy way to spread on the tangy, sharp goodness of your favorite cheese.
Choose your favorite blue cheese and a rich, bright olive oil to make this decadent, tangy dressing.
This simple soufflé is temptingly simple and the essence of bourbon with the sweet potatoes is so fabulous that even if it flops and fails to puff ever so magically you will still love it. The sweet potato needs to be roasted and mashed prior to making this recipe. The eggs fluff up best from room temperature. Pour hot (not boiling) water over the eggs to warm up slightly if you pulled them out of the fridge. Also, remember to avoid getting the yolk into the whites when separating them eggs. A good practice is to separate the white into a small dish, check for yolk and then pour into the larger bowl. Repeat cracking into a smaller bowl with each egg.
I have a weakness for Roasted Cauliflower. In an attempt to take the flavors and textures even higher I dipped, breaded and roasted them into crispiness. Fresh out of the oven the center oozes in delight. Any combination of the breading will do. We use a third each of crispy pankos, hearty almond meal and grated parmesan. You could skip one of these as needed and replace it with more of another. For example, replace the breadcrumbs with more almond meal to make it gluten-free. Ideally, use at least two out of the three crumb mixtures for a more interesting texture and flavor.
Heading on a road trip? Getting ready for an all-day hike. Whip up these wraps ahead, wrap in foil and bake 20 minutes before you head out the door. You can even freeze them if you want. Or enjoy them right away since they come together quickly. Fill with any other fresh vegetables you may like.
