Bring to a boil, down to a simmer.
This is a dish that seems sort of fancy, but is really super easy, especially if you want to use store-bought pie crust. (No judgement here!) Often times I am inspired by ingredients to create, and the idea for this recipe came while I was enjoying some Face Rock Creamery Vampire Slayer. I was thinking
My husband is a big bacon fan. A few years ago I threw him a birthday dinner with a lot of bacon on the menu, and I made my first trial of these bacon deviled eggs. They are very simple, and subtly smokey from the bacon. He ate about ten of the last batch I
It’s Dungeness crab season here in Oregon. I’m a little biased from being raised in the Pacific Northwest, but Dungeness is my favorite crab. In fact, I even prefer it over lobster. There’s a sweetness to it that just cannot be beat. Now is the perfect time to make this ceviche. It’s not true ceviche,
