I really wasn’t sure if I should call this “Tex-Mex” or “southwestern” or just “mac and cheese with black beans, corn, chilies, and a bit of a spicy twist with optional chicken if you want.” The first felt too generic, the last clearly too long and too, well, dumb … and so the middle-of-the-road it was: southwest mac and cheese.
Which is not to say this recipe is middle of the road. I think it’s … well, there’s really no place in the road to describe something as being better than middle of the road, is there? It’s better than middle of the road.
Where has skillet lasagna been all my life?
Oh. It’s been right there, all along? If only I’d opened my eyes? Well, I guess I have to admit that sounds about right. I spend my time being blissfully oblivious a little more often than I should.
But thankfully, I’m oblivious-no-more when it comes to skillet lasagna. Only blissful.
This pasta dish has been on my mind for some time. And, yeah, it’s been in my stomach more than a few times, too. First, I had to get the recipe just right. Then, I had a heckuva time getting decent photos of the stuff, so I had to keep making it. Over and over and over.
Merry Ravioli Day! National Ravioli Greetings! Happy National Ravioli Day and many happy returns of the day!
Yes, it’s National Ravioli Day. Did you remember a gift for your loved ones? I mean, it’s a big day. But no worries if you didn’t. Just make them this dish and they’ll be talking about National Ravioli Day 2013 for many years to come.
I’m a freak for vegetarian comfort food. Unfortunately, vegetarian comfort food generally isn’t much less fattening than its meat-laden brethren. Bummer!
This pot pie pasta, though, is much healthier than anything labeled “pot pie” would seem. It isn’t packed with loads of butter and gobs of cheese. It’s inspired by one of the most classic comfort food recipes of all time – chicken pot pie – minus a huge quantity of heavy gravy, and no pastry in sight.