I grew up on stroganoff made from Campbell’s Cream of Mushroom Soup. I loved it, but I never knew stroganoff could be more flavorful and have more complexity to it. This recipe, with its creaminess, depth of flavor, slight heat, and hearty thick-cut mushrooms and steak chunks, is a regular in our weeknight dinner rotation.
Recipe development takes a lot of time, patience, research, willing taste-testers, and a gym membership. My Jalapeño Popper Mac and Cheese is no exception to this, especially gym membership part – this stuff is cheesy and fattening and delicious. You’ll love it.
There was a time when I thought I was Italian. My grandfather was Italian, and Italian food has always been a source of comfort for me, but I vividly remember the day I learned that I am not Italiana – after a family dinner at (yup, you guessed it) an Italian restaurant, I made a comment that I was so happy that we’re Italian – we have the best food, and everyone is so loud and happy! That’s when my seven-year-old boot-shaped bubble was popped – we’re not Italian, but Grandpa is… This was also the night I learned about step parents.