This isn’t your typical s’ghetti. This is luscious, like….crazy luscious. Let me explain.
So, you’re probably gonna think I’m a bit strange. I got a wild hair and decided to top creamy, cheesy, chickeny spaghetti with a big fat layer of salty pretzel. I don’t know why I did it; I was just in one of those moods to be all experimental.
I’m not sure why I haven’t thought about hooking up pork with buffalo sauce before. I absolutely LOVE buffalo sauce, and I ♥ good, lean pulled pork. You know, the little crispy pieces that get a little too done. Not sure why, but I’ve always been that way.
Have you ever made ravioli using wonton skins? If not, you need to. It’s so easy and you’ll get addicted to experimenting with different fillings. I made Italian sausage ravioli with a tomato butter sauce. This sauce is ahmazing. The sweet people at Cooking Light generously sent me some Kerrygold goodies to try, which …
Just a few days ago I posted my Crock Pot French Dips in my 7 Quart Cast Aluminum All-Clad slow cooker (I’m pretty much obsessed with this, BTW). So good…such a fantastic weeknight dinner. I had enough leftovers for lunch the next day and STILL had more. It was sooo good I couldn’t …