When it’s summertime, I like my meals to be a little tropical. I know you might not want to turn on your oven in July, but I like this recipe because it’s low-effort. There aren’t many ingredients, you don’t have to chop anything, and you mostly can forget about it once you stick it in the oven.
Happy Cinco de Mayo month! Let’s make enchiladas. I have cooked enchiladas once before (the salsa verde variety, not the red-sauce kind), but I opted for this recipe because it also incorporates guacamole, which is on the short list of my favorite foods.
My preferred brunch food usually falls in the pancakes/waffles/French toast category, so when I stumbled on a recipe for blueberry pecan pancake bread pudding, I had to try it. The concept is similar to French toast and cinnamon roll casseroles I’ve made before. You prepare your bread element and then soak it in a custard mixture for several hours before baking the whole thing.
Since this is the Oktoberfest issue, I thought it would be appropriate for the recipe to be beer-infused. After stumbling upon this one, I was excited to try it out because I’m a big fan of onions.
When I came across this recipe, it sounded so French and fancy that I was intrigued. Plus, I’m always up for making dessert-type dishes with fruit.
This recipe is an easy one. If you can slice fruit, then you can make it.