Hi there, I’m Nancy and happy you found me! My hope through this blog is to inspire all of you to stop at least once a week and prepare a meal that you sit down and share with your family. With fresh seasonal ingredients and a little confidence every recipe you find here is easily created. Happy cooking!
You can always reach me directly by email – nancy(at)nancyscravings(dot)com Read More about “”…
I can’t say enough about figs. They’re this crazy versatile fruit that can be used so many ways and are as great raw as they are cooked. I often choose them to add to salads or serve with cheese but lately I’ve been adding them to meat dishes such as pork tenderloin. The texture of the fruit and the sweetness melt down into ooey goooey goodness when you want them to or retain their shape when needed.
In the fall we all think root vegetables, pumpkin, squash and stews don’t we? I know you do! It’s hard not to resist the feeling to buy big sweaters, pull out your Uggs, slow cook meat and roast EVERYTHING. I love squash and have been making this recipe for about 10 years. I can still remember my first bite. Many years ago a friend invited me for dinner. She was a vegetarian and had a real affection for food. She and I would often discuss recipes and new things to eat and cook. She always claimed she was nervous to have me for dinner because I was the chef in the group but her food was always amazing and inspiring. This recipe is adapted from Epicurious and I have been making it the exact same way for a decade. If it ain’t broke don’t fix it kinda theory with this one…which is unusual for me because my personality usually prevents me from doing anything by the book or the same way twice.
Is everyone all finished with being jacked up on sugar? It’s time to get back to a healthy reality. I love sugar and chocolate as much as the next person but am very ready to dig into something spicy and delicious.
As you know every Tuesday I’m going to be writing my post around chicken and trout for Blue Goose Pure Foods. Our combined concept is to provide recipes for the family, that are easy, delicious and healthy.
I’ve recently found my confidence with deep frying at home. As a (mostly) healthy eater I’ve never felt as compelled as some to over come the fear of, well frankly, of a grease fire! Well to my surprise it really isn’t that hard!
Potatoes, potatoes and more potatoes….let’s all be honest , it has to be one of people’s favorite things to eat in one form or another! There are so many ways to eat a potato; french fries, mashed potatoes, roast potatoes, new potatoes, potato salad, Gratin Potatoes, chips and the list goes on! Well if you didn’t already have a zillion ways to prepare yours at home, here’s another one. These were what came of a way to use up the leftover mashed potatoes from our Thanksgiving dinner. It’s kinda all about leftovers this week on the blog. But I hate to see good food go to waste and I also get sick of the same old, same old!
This is a recipe I have been making for years. Over the years out of a huge love of food combined with the need to eat healthy and low fat, I have adapted many recipes to allow me to indulge in the foods I love! This one in particular has remained a favorite among my family and friends! Up till now I haven’t really given out the recipe too many times but HERE IT IS! This dish looks delicious and it really is! I truly don’t think anyone would miss the extra fat and calories. It’s still very rich and cheesy…who would have thought fat free cottage cheese could taste so great! Surprisingly FF cottage cheese has been used in many of my dishes to create a rich creamy consistency. It can be blended with a little skim milk to create a thick cheesy cream base for many dishes as well. I often use my homemade tomato sauce recipe but when in a pinch for time Prego has always done the trick! Feel free to use any sauce you love.