by Chef Sandra Lewis | Mar 26, 2018 | Breakfast, Fun To Make, Recipes
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Breakfast Casserole. Once your try this breakfast casserole, it will be your go-to morning dish! It’s everything that makes breakfast delicious, eggs, sausage, milk, and lots of cheese. It will serve a crowd for brunch, or enjoy leftovers the day after.
by Chef Sandra Lewis | Mar 21, 2018 | 2 Hour Classes, Fun To Make, Recipes, Week Night Meals
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Ditch the packets of store bought taco seasoning with ingredients you can’t pronounce, don’t understand, and where the sodium content is off the charts. Have a blast with your homemade taco seasoning. Learn where the history of the word “taco” and you’ll understand why!
by Chef Sandra Lewis | Mar 9, 2018 | About The Food We Eat, Appetizer, Fun To Make, Recipes, Vegan, Vegetables, Vegetarian
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This Romanian White Bean Dip embodies the spirit of Martisor, a traditional Romanian celebration, with its white base and red topping. The smoky onion and tomato topping adds a pop of flavor that will make your tastebuds sing!
by Chef Sandra Lewis | Mar 5, 2018 | About The Food We Eat, Entree, Fun To Make, Recipes, Week Night Meals
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Marinated flank steak is a flavorful, easy, fast, and delicious weeknight meal. With ginger, garlic, orange, and rosemary what more could your tastebuds ask for?
by Chef Sandra Lewis | Mar 2, 2018 | Dessert, Fun To Make, Recipes
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Golden crust, tender crumb, and pure buttery flavor—this classic pound cake recipe proves simple ingredients make unforgettable desserts.
by Chef Sandra Lewis | Feb 23, 2018 | Breakfast, Dessert, Fruit, Fun To Make, Recipes
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Enjoy an Apple Quesadilla for breakfast or dessert! This is a fun and different way to enjoy apples and to try your hand at the important technique of sauté. Any crisp apple, such as Fuji or Gala will work beautifully in this rec
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
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