Tags
Bread, canned tuna, capers, celery seeds, Dijon mustard, Fontina cheese, lemon juice, lemon zest, mayonnaise, oregan, Pickles, red onions, tomato slices
I’ve always liked the idea of tuna melts. I really do, but you know, sometimes when you heat canned tuna, it develops an unpleasant fishy taste. The Goddess hates fishy. The Latin Lover hates fishy. But, I’m happy to tell you, this works well. It’s quick to fix and doesn’t heat up the kitchen, when the temperature outside soars…and it’s delicious. Continue reading
This rice is along the line of the everyday rice many Mexican cooks prepare. And it’s good. It’s really delicious. But, it’s so much more, because once you capture the basic, there are so many, many different flavor roads to travel down. Think of this as just the beginning of your culinary journey. 
Caramelized onions….mmmmm…a little sweet, a little sour, and just plain yummy. The apple butter, with its hint of cinnamon, the saltiness of the feta and the crispness of the bacon juxtaposed against the creaminess of the caramelized onions, makes for a perfect “storm” of flavor! 
So, I posted 
Eggs are a part of our culinary life-blood. They are the perfect food. Eggs were the first food of The Progeny and they continue to be a favorite. The Spicy Honey loves a fried egg sandwich and he loves this one. It has a crispy cheese collar. What’s not to love? 
Sweet potatoes are a nice change of pace and they shouldn’t be relegated to being served as just a Thanksgiving side dish. And savory is the way to go, as sweet potatoes are sweet enough…you know, like The Goddess! 
I won’t even pretend this is a Liptauer-like cheese spread. Because, it isn’t that. I think we can assume its roots live there, but it matters not. It’s truly delightful schmeared on a bagel. 
Boneless chicken thighs are a natural for stuffing. The cheese-stuffed jalapeño is a perfect way to keep the cheese from oozing out of the thigh and giving the whole thing a nice little Zing!! A pan sauce, a Cuban tamale and dinner is served. 
I had forgotten about this dish, which makes you wonder what goes on in my head that I could forget something this incredible. This is a rich, relatively easy and supremely delicious dish. It’s the stuff of memories. It is wonderful anytime, but by nature, it is a perfect dish to serve to the special people in your life. 
For years I’ve seen Croque-Monsieur on menus and thought, “hmmm, a grilled cheese made into French toast…” Thanks, but I think I’ll pass. Then, I had this version…with béchamel…mmmm. 
Goddess Cooks 