I’m talking about “spring cleaning” your refrigerator in this bloig post. Many of us are guilty of keeping random open containers in our refrigerator for far too long because we only use half the jar and then forget about it. Or we let produce expire because we forget about it until we find it hiding […]
Eating corn straight from the cob is a Midwestern summer delicacy. But another great option is to use the corn for fritters. Corn fritters are more filling, and they’re easily customizable to your liking. Another bonus is you can use the cobs to make corn stock after removing the kernels. First, a few notes on
This is a sponsored post by Challenge, but the text and opinions are all mine. Thank you for supporting brands that make Kylee’s Kitchen possible! Quiche may very well be the most underrated breakfast food. I don’t understand why more people don’t get jazzed about quiche. The rich, custardy filling encased in a flaky pie crust
Puff Pastry and Lox is an easy alternative to the classic bagels and lox. This has a much lighter flavor and is simpler to construct and serve to a group.
A strata is essentially a savory bread pudding that will send your taste buds into the next stratosphere. This particular strata incorporates flavors found in my favorite Greek treat, spanakopita! The croissants work really well in this dish because spanakopita is made of a think, buttery phyllo dough, and croissants, of course, are a lot
You probably already know that chicken coops are pretty popular nowadays. The coops seem to be especially popular in the Broad Ripple area, and I know I always see quite a few while biking on the Monon Trail. I think it’s an awesome idea if you have the space because the idea of fresh eggs
