Thanks to Nora of Milano Courier for this great snacking, carb-free recipe. If you live on the East Coast and need a package delivered, Milano Courier is the one to call.
Microwave
Hasselback Potatoes in the Microwave
Hasselback Potatoes in the Microwave
So I was hunting around Big Oven one night, getting hungry and trying to find something interesting to make with our dinner. It had to be visually appealing, and it had to go in the microwave, because a) I didn’t want to heat up the house, b) I was hungry! When I saw a picture of these, I was intrigued, and even though all recipes said to use the oven, I figured the microwave would work just fine. I was right, it did.
Microwave Artichoke or Instant Pot with Herb Sauce
One of the reasons artichokes are not that popular is they take a long time to cook on the stovetop. Well, there are easier ways. In this recipe, I offer two ways to have artichokes on the table quickly, either microwave artichokes or if you have one use the Instant Pot.
Microwave-Boiled Dressing for Coleslaw
Microwave-boiled dressing for coleslaw is a summer favorite. It’s perfect for barbeques and get-togethers.
Apple Streusel Microwave Mayonnaise Coffee Cake
Apple Streusel Microwave Mayonnaise Coffee Cake
This cake is made in the microwave with mayonnaise and apples. Sounds strange? It’s easy, quick and really good. Enjoy!
Warm Grape-Nuts Breakfast – Healthy and Comforting
Warm Grape-Nuts Breakfast is great on a cold day when you don’t have a lot of time but want something filling and good for you.
Quick Meatless Enchiladas
Recipes in this Post
There is a wonderful restaurant in Glendale, California, called Elena’s Greek Armenian Cuisine that we go to quite frequently. The rice pilaf is just the best, I could eat it every day. Dinners are usually served with a tomato and green Anaheim chili that have been grilled on the barbecue. Often, we don’t finish everything, so I wind up picking up the rice, tomato, and chili pepper in a to go box.
In 2010, I threw together a dish for Teacher Appreciation Day at my son, Spane’s elementary school. I was in a rush, and when I was asked later how I made it, I didn’t even remember. In 2012, the PTA is now putting out a cookbook, and I was again asked about that recipe, so I started wracking my brain to figure out what it was.
Tonight, being a Friday, and wanting to use up leftovers, but not eat meat, I remembered there was a box from Elena’s in the refrigerator. I also had some corn tortillas, some cheddar cheese, and a half-full jar of green enchilada sauce. Serendipitously, while making this, I rediscovered that old recipe!