We’ve started making these blue corn tortillas in my house, and my kids are all about them. The color is beautiful. The dough is so soft and fun to squish and make into the little dough balls. There is much more flavor to the blue corn than a standard yellow corn tortilla. They are perfect…
Category: Dinner
Soy Braised Chicken Tacos
These tacos are the perfect combination of sweet, salty, savory, and tangy. All the flavors mingle so well and will be a flavor symphony in your mouth. The quick pickled veggies are delightful on top. They are pretty sweet and vinegary. Perfect to round out the intense soy flavor of the chicken. Soy Braised Chicken…
Orange Stew
Often for class I plan foods and flavors I suspect may be challenging for students. I think it’s important to have a mix of fun, easy-to-like recipes and some that may be unfamiliar. I base it on the type of curriculum I would want for my kids, if I signed them up for a class….
Citrus Shrimp Tacos
Growing up on the Gulf Coast made shrimp a familiar protein for me, but I find that is not the case for many of my students that grew up in Colorado. These sweet-glazed shrimp tacos are an easy way to introduce a somewhat unfamiliar food. The orange flavor can help with the strong flavor shrimp…
How to Make the Most Beautiful Soup
This soup is such a fun and delicious way to introduce new vegetables. In our house, we like to call this soup the most beautiful soup in the world. It’s such a vibrant pink/purple! I highly recommend a large dollop of sour cream on top with some yummy crusty bread for dipping. If you are…
Eggplant Sliders
The 2024 Fall Semester of classes I’m running are all color based. Students sign up for a course such as “Pleasant Purple” or “Refreshing Red” and each week we make a different recipe or two using fruits and vegetables that are that color all month. We learn about the fruit or vegetable and often have…
Roasted Broccoli and Chicken Alfredo
I love the decadence of Alfredo sauce. I have fond memories of going to Olive Garden with my mom and diving into a bowl of cheesy, saucy pasta. It was not something we typically cooked at home growing up, but I have found it is one of the easiest restaurant quality meals to recreate at…
Blue Corn Tortilla Chip Crusted Fish Tacos with Slaw
I love finding new ways to introduce high antioxidant foods to my family. Fish sticks are a relatively familiar food in our house, so I had high hopes for these blue corn crusted fish sticks. We served them as tacos or just with ketchup on the side. One of my favorite things about this recipe…
Split Pea Soup
The first time I made split pea soup, I was still in college and actually thought I was using green lentils to make lentil soup. When it came out tasting like peas, I realized my mistake. 12 years later, here I am still making split pea soup, but this version is much better than my…
Lemon Ricotta Ravioli with Sage Butter Sauce
Homemade pasta is one of those things that intimidated me for a long time. Now I know it just takes practice and couldn’t be more simple. Once you get the hang of making the dough, the world is your oyster! You can change the shape, the sauce, or in the case of ravioli, the filling….
Pea and Bacon Risotto
Sometimes the slow way, is the best way. This pea and bacon risotto cooks low and slow over the stove, and the wait is worth it. The slow addition of broth allows the rice to plump and absorb maximum flavor. Use any veggies or meat you like. If you decide to sub out the bacon,…
Mini Lasagnas
With cooler weather headed our way, I’m starting to crave a warm kitchen full of hearty meals. These mini lasagnas hit the spot, and they cook much faster than a traditional pan lasagna. This recipe comes together so fast! I use wonton wrappers as the noodles, so there is no boiling. Genius! Sometimes lasagna can…
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