We could all use a bright spot mid-March couldn’t we? Maybe it’s a nicer month where you are, but here in Montana, March is a rather dreary month for the most part. The snow starts to melt, yet we usually get a few more snow storms that make you think spring may never come.
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When I first saw the idea of a Pizzadilla floating around the Internet, I knew I need one ASAP! Turns out they’ve been around for a while, but in my usual fashion, I’m late to the party.
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I know meatloaf might not be the most popular food out there. But I do have to say I’ve always liked it, and it’s just plain good comfort food. While there’s nothing wrong with old fashioned regular meatloaf, I really can’t help mixing it up a bit with recipes!
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Today marks the 500th recipe I’ve published here on the blog! At first when I looked ahead and saw that ranch dressing would be number 500, I thought ‘maybe I need to rearrange the schedule’.
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The idea for this roast came from a vinaigrette dressing I made a few years back now. I had just a couple pepperoncini peppers leftover in the jar after making my Italian Antipasto Pasta Salad, and I was wondering what on earth I was going to do with them.
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I’m extra excited about today’s recipe because it comes from my friend Julia’s new cookbook, Paleo Power Bowls! Not only is this book absolutely packed with gorgeous looking food, but it’s also the kind of cookbook you could eat from indefinitely.
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