This is a wonderful, slightly spicy morning casserole or bake filled with traditional Oaxacan ingredients and flavors. I found it very easy to put together– reminiscent of preparing lasagna, but without the noodle boil, or complicated pasta sauce prep. I chopped a few veggies, opened a few cans, beat a few eggs, opened a couple…
Tag: Baking
Breakfast Pizza: Greens Eggs & Ham-Paleo & Traditional Recipes
Paleo is the ultimate “go to” way of eating these days. So, I’ve decided to convert as many of my recipes into Paleo versions as possible. However, I will also add the traditional recipes as well for the “non-Paleo crowd. 2 in 1! My promise to you: These Paleo recipes will not be slight…
Blue Ribbon Salted Caramel Apple Pie Featuring the Best Flaky Crust Recipe
It has been said that “Pie” has been around since ancient Egyptian times. The first pies were believed to be made by early Romans who may have been taught by the Greeks! Fast forward to today and the season for baking! With varying fresh fruits preparing to literally burst off the vine, it’s time for…
Italian Ricotta Rice Pie
This is a re-post from Easter, but I simply had to include this highly unusual masterpiece during our Pie week this week. It’s SO worthy of a re-post. Everyone and I mean everyone I serve it to always asks me for the recipe. It’s that good! This Ricotta Rice pie recipe of my Mama Carmela’s…
Jana’s Savory Golden Beef Hand Pies
These super easy, golden, savory hand pies are very versatile and mix and match, if you will. Intermingle different veggies, use chicken or pork instead of beef, mix up herbs and seasonings to taste, maybe even add a bit of cheese—it’s your call! However, this is our friend Jana’s version and the flavors, status quo, are phenomenal!…
Strawberry Cinnamon “Pop Tarts” or Hand Pies
My first pie recipe is a little unconventional, but are still ‘pies’ in every sense of the word. These tender, flaky pastries are unlike the cardboard-like styles you will find in your grocer’s cereal section. They are a perfect after school or night time snack as well. While these homemade, sparkling hand pies resemble those…
Easy as Pie! Crust 101-10 Basic Rules for Persistent Perfection
I’ve posted this Pie Post once before, but it’s Pie week here at Once Upon a Spice and we need to get back to the basics once again. Do you want to make pies like Grandma used to bake? As we know, tender flaky crust is the foundation of all good pies. It will make…
7 Lucky Foods For Friday the 13th: Combat the Bad & Make It Good!
Superstitions abound on this day; the dreaded Friday the 13th. Visions of black cats crossing your path, walking under open ladders, seeing the triple digits 666; all seemingly never good to encounter. Some people live in fear of Friday the 13th. They’ll have to get through May 13 the best they can this year, but…
Fresh Peach & Plum Galette
We say au revoir to France with an elegant kiss of sweetness… Sweet & luscious summertime Galette pronounced Ga-let, is a French name for “tart.” An open-faced pie of sorts which offers the full experience of pie, but in delicate delicious bites filled with rich flavors. This tart is a favorite summertime dessert at our…
It’s French Week! Pain de Mie–Sandwich Bread at its Finest! France Has it Covered!
Pain de Mie is a delicious, fine-grained loaf of flavorful, dense crumb bread–perfect for sandwiches and toast — including French toast! This is no wimpy bread! It can hold its own against any topping or filling—will not tear when you butter it or fall apart when you try to eat your sandwich! I make one…
Once Upon a Spice 