Hoang Tuyet

There’s nothing too earth-shattering about this cornbread stuffing – in fact, it includes a lot of the usual suspects like sausage, onion, celery, sage, etc. Still it stood out as my clear favorite when compared to recipes I’ve made in the past. Maybe it was the addition of dried cranberries and pecans, neither of which I have used before. Both of them add great texture to the dish, and the cranberries lend nice color too (though let’s be honest, stuffing is never going to win any beauty cont...

This creamed spinach is good stuff! And get this – you only need 4 ingredients to make it, it seriously couldn’t be easier. There’s no butter or heavy cream either, the cheesy sauce is made with low-fat milk and Boursin cheese. Unlike in restaurant versions where the spinach is swimming in and overwhelmed by sauce, this dish features a rich, flavorful sauce that coats the spinach, but still allows it to be the star. Each serving is just over 100 calories too so it’s completely guilt-free!
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If you’ve never had a Monte Cristo, it’s traditionally a ham and cheese sandwich that’s essentially served on french toast – part breakfast, part lunch, and completely awesome. Rather than ham and cheese, this Thanksgiving leftovers Monte Cristo is stuffed with turkey, cranberry sauce, Gruyère, and arugula; the combination is out-of-this-world good! I baked a loaf of my favorite challah bread recently, and used it to make these sandwiches, but store-bought would be fine too! Just be sure to u...

The base is a yellow cupcake that’s made with coconut milk; it’s light and fluffy with a tight crumb and just a hint of coconut flavor. The real treat is stuffed inside of the cupcakes – a thick, creamy pudding-like filling loaded with toasted coconut. I found it nearly impossible to keep my spoon out of the bowl after making it, I’m surprised there was enough left to fill the cupcakes! Atop the cupcakes is a fluffy meringue frosting that’s toasted to golden brown perfection.
I’ve made a lot ...

I was so excited about trying this maple syrup ice cream I made it before the minute the first hint of fall appeared. Maple syrup is the only sweetener used in the recipe, but instead of just adding the maple syrup as is, it’s reduced on the stove top first so the flavor is even more concentrated. I also added a tiny bit of maple flavor but no biggie if you don’t have any. Other than that this is just like making any other homemade ice cream.
At the last minute I decided I needed a mix-in and...

I love braising meat in my slow cooker and freezing it in portions that can be pulled out later for a quick dinner. Pulled pork was always my go-to in that category, but in the past few months we’ve fallen in love with this smoky shredded chipotle beef as well.
The beef is braised in the slow cooker in a tomato and chipotle sauce, which gives it great smoky flavor and keeps it moist and tender. You could probably use the beef in a number of ways but I highly recommend these burritos. The beef...

This recipe was posted on The Pioneer Woman‘s site in March of this year and every week since I’ve thought about making it. So what’s taken me so long to finally try it? Well, I was working up the courage – you see, I didn’t actually know if I liked red peppers and those are sort of a critical component in the dish. Plus, I’d already built such high expectations for the dish in my head so I was afraid of the potential letdown. I was at the store the other day and saw 3 huge red peppers in the...

If you’ve never had a Monte Cristo, it’s traditionally a ham and cheese sandwich that’s essentially served on french toast – part breakfast, part lunch, and completely awesome. Rather than ham and cheese, this Thanksgiving leftovers Monte Cristo is stuffed with turkey, cranberry sauce, Gruyère, and arugula; the combination is out-of-this-world good! I baked a loaf of my favorite challah bread recently, and used it to make these sandwiches, but store-bought would be fine too! Just be sure to u...

The chicken is first marinated briefly in a simple combination of lime juice, olive oil and seasonings. It only needs 30 minutes in the fridge, so no need to worry about planning way ahead. As for the actual cooking, it’s done in two steps. After heating your grill, you’ll turn off half the burners and first cook the chicken a majority of the way through over the unlit side. Then, the final few minutes of cooking are completed over the lit side, searing the chicken to achieve those nice grill...

These Peanut Butter Oreo Cheesecake Bites were actually inspired by a recipe over on Mel’s site too, and let me tell you, you guys are going to love these babies! Have you seen the Peanut Butter Oreos in stores? I’m not a fan of many store-bought cookies, but Oreos are definitely an exception to the rule. Replace the traditional filling with a peanut butter one and they become even harder to resist, so of course I had to buy them. To avoid eating the entire package in front of the tv I immedi...