Make these fajitas at home and enjoy the sizzling goodness alllll to yourself. The secret to super flavorful chicken fajitas is marinating the meat, then searing in a SUPER hot skillet (like my new ICON skillet from J.L. Hufford) to get some nice char action.
After reading the title of this post, are you wondering what the heck rivels are? They are simple little free-form dumplings made by combining flour, egg, and salt, then dropped into broth or soup. Hearty, warming, and delicious!
You’ll notice I didn’t call this a bolognese, and I didn’t call it a ragu. That’s because it’s just a no frills, weeknight friendly, good ol’ meat sauce like the kind I grew up eating. Ground beef, garlic, onions, canned tomatoes. It doesn’t get much simpler!
This salad is the perfect combo of savory and sweet, fantastic textures and Fall flavors! Fiddlehead in State College, PA is the mastermind, but since it’s only available seasonally, I had to recreate it!
Sweet potatoes pull double duty in this recipe; their sweetness pairs perfectly with the spicy sausage and peppers, and their texture gives a great hearty “stuffing” vibe and also provides binding action.