I, just like everyone else out there in the universe, am obsessed with sheet pan dinners. They’re so easy to make and require practically no cooking (from you) at all. Just dump it all onto a sturdy baking sheet and let the oven do all the work for you. It really doesn’t get any better than that, especially if you hate cooking or simply don’t have much time for it during the week. If you recall, I’m no stranger to a sheet pan supper on this here blog. It all started with this Mediterranean Chicken Thigh situation that you all really seemed love. Then we visited New Orleans with this Sheet Pan Jambalaya number. Let’s not forget about the sausages and peppers, because I certainly haven’t. Then I took us to Peru with a Sheet Pan Lomo Saltado that I’m still dreaming about. Today, I figured it was high time for another reincarnation. Sheet Pan Turkey Caprese Meatballs complete with blistered tomatoes and crispy rosemary potatoes. It’s a complete meal that you can have on the table in less than an hour.
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I think I’ve mentioned a few times here and there that I don’t really have much of a sweet tooth. Sure, I’ll enjoy something sweet every now and then, but I don’t really crave it as often as you think. I believe this is from years of working in a bakery when I was in high school and college. The main reason is because I would much rather have a second helping of something savory, like chips or fries, rather than to save room for dessert. Don’t get me wrong, I still love a good classic cinnamon roll, but something but a savory “cinnamon” roll just really appeals to me. I’ve made a few over the years, the first were these 
I’m a big fan of 
I have two stories to share with you today. Two stories that have pretty much inspired this particular recipe I’m sharing with you all today. The first is that my mom doesn’t really like to cook. She’ll be the first to admit this. When we were growing up—and before I started cooking at 13 and took over making dinner to help her out—she really just cooked for my sisters and I because she had to. With that being said, she had a certain amount of dishes that she makes very well. They are dishes she grew up eating because her mother made them for her, and then my mother made them for us. One of these dishes that really just brings me back to my childhood days is stuffed cabbage rolls. Even though it was a dish on a short rotation, I always looked forward to them. I remember her standing over the stove dipping large cabbage leaves into boiling water to soften them, and then filling them with a mixture of ground beef and rice and rolling them into small packages. She’d then line them up in a large pot and pour a rich tomato sauce over the cabbage rolls. She’d steam and simmer them for a while, until the rice was tender and the beef cooked through. I took those memories of my mom making that dish and turned it into a delicious stew. This Stuffed Cabbage Roll Stew is right up my alley because it’s quick and so much easier to make than the traditional rolls my mamma used to make. 
I can never be one of those bloggers that plans out their content with a calendar, and get it all figured out weeks or months in advance. I tend to not know what I’m making up until the last minute. This is mainly due to the fact that I usually shoot and post whatever I feel like eating at the moment. It’s the same reason why I can’t go to the grocery store at the beginning of the week and buy several days worth of dinners. I feel like I would buy whatever I feel like eating on that particular day, but then when it comes down to it, on the actual day of cooking, I’d be bored and wouldn’t want it anymore. So because of this I end up going to the grocery store every single day. It’s a real hassle but a burden I’ve caused myself. These Millionaire Shortbread Bars are here for us today because of the fact that I was really craving them last week when I shot them. The addition of cashews is because I really like chocolate and caramel and cashews together; it’s a winning combination. Millionaire Shortbread is so easy to make with such few ingredients and that’s what makes them a classic recipe that everyone should know how to make. I just have to warn you though, they can be quite dangerous to have on hand. I suggest making a batch and sharing with as many people as possible, or else you’ll end up like me…eating them all yourself. Which isn’t necessarily a bad thing. I guess it depends on how you look at things. 
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I’m not ashamed to admit that there was a time in my life when the fanciest thing I’d ever eaten (or made for that matter) was Beef Wellington. I used to think that this was what really wealthy people ate on very special occasions. I’m still convinced that they do, and because of this, I’ll always have a special place in my heart for this retro dish. In the past, I’ve reinvented it into a 
I love me some lasagna but the truth is that I hate going through the entire process of actually making it at home. You have to make the meat filling, then the ricotta filling, then the sauce and then shred a bunch of cheese and then boil the noodles and THEN go about layering the thing and it’s not even cooked yet. Then it finally goes into the oven and you still have to wait for it to cool down after it’s cooked, before you slice and serve it. It’s a whole ordeal, and I’m tired just typing and thinking about it. Needless to say, because of all these excess steps I never make lasagna…the traditional way that is. I’ve really been into making skillet lasagnas with no-boil noodles (which has to be the best invention ever created) and ever since I have, my entire lasagna laziness has gone out the window. I’ve teamed up with my friends at 
I don’t eat vegan food at all, and actually try to avoid it like the plague as much as possible, but I am understanding of other people’s dietary restrictions. I’m also very aware that fresh seafood can be somewhat expensive, especially if you’re needing a lot of it for something like ceviche. You definitely need the top quality stuff for a dish like this. So keeping that in mind, this vegan cauliflower ceviche is the way to go if you’re watching your wallet and watching what you’re eating. Cauliflower is the perfect vegetable to make this with because it’s hearty and “meaty” and has a really good texture when slightly cooked. Everything else is prepared like a traditional Peruvian ceviche, and it’s out of this world. So much so that you won’t even miss the seafood. It’s a great dish to make this weekend to help cool you down. If I came across more dishes like this, I wouldn’t mind eating vegan more often. 
I’ve been traveling to New Orleans for over three years now every month to work with my friend 
It is way too hot these days to be dreaming about making s’mores outside on an open fire. The whole outside is like an open fire! LA is complaining about the heat every chance we get (myself included), and so I wanted to bring a classic summer dessert indoors. Away from the sun. Away from the heat, and away from any open flames. These Peanut Butter S’mores Hand Pies for 
