December 2, 2008
My aunt introduced me to this amazing recipe during our recent Thanksgiving potluck, and it quickly became the star appetizer for the evening. This salsa-like dip is great served with chips, and can also be used in salads or atop grilled chicken and fish. I’ve tweaked the marinade proportions slightly to lessen the sugar load and to bring out the hearty flavor of the protein-packed black-eyed peas.
Posted by Kelly Senyei on December 2, 2008
November 21, 2008
I’m finding less and less time to cook as the pressures of grad school build up, so this quick and easy fajitas dish has become one of my staple mid-week meals. You can do a majority of the prep work the night before, just make sure to store the marinated chicken and the pre-sliced peppers and onions in airtight baggies. And while you can’t beat super fresh guacamole, if you do want to make it the night before just store the guac in a bowl and secure the plastic wrap so that it is touching the dip.
Posted by Kelly Senyei on November 21, 2008
November 19, 2008
Like most dessert lovers, there are very few days when I’m not craving just a taste of something chocolatey and sweet. But when box mix brownies aren’t doing the trick, I turn to this decadent New Classic Brownie recipe. The recipe originally appeared in the Food Section of the April 11, 2007 issue of the New York Times, and it proves that you haven’t truly experienced brownies until you make them from scratch using pure, unsweetened chocolate.
Posted by Kelly Senyei on November 19, 2008
November 7, 2008
Few appetizers can top this killer combination of garlic, two cheeses and artichoke hearts. It’s creamy, warm and can be prepped a night in advance. What’s not to love? If you don’t have a food processor, you can use a metal spoon to combine the cheeses and finely chop the artichoke hearts and jalapenos (then cross off “gym” from today’s “To Do” list). Serve this Hot and Creamy Artichoke Dip piping hot with slices of baguette, fresh veggies, or my mom’s favorite, Fritos!
Posted by Kelly Senyei on November 7, 2008
October 24, 2008
While many people may be averse to fruit for dessert, this recipe transforms a plain banana into a hot treat. And while it’s not quite Bananas Foster, the flavors evoke a similar taste … but with less fat. This recipe is a perfect example of my cooking motto: balance healthy foods with moderate splurges. This simple dessert will leave you satisfied without the guilty regret.
Posted by Kelly Senyei on October 24, 2008
