A couple of months ago I made Cheddar Parmesan crackers (with a soundtrack) and yesterday I decided to repeat the recipe – but this time I decided to make them thicker and to top them with olives. And I love when a couple of simple changes can completely transform a recipe from one thing to another.

Before, these little guys were crispy and snapped with flavor. With this new version, they're soft and salty with a little more spice.

The title of this recipe is absolutely true. Chicken paprika is one of the easiest dishes to make and should be in everyone's weekly (or bi-weekly) rotation of recipes. It has ingredients that we – and many other people – tend to keep on hand.

Just serve this rich chicken with egg noodles and watch everyone gently fall in love with you.

My cousin gave us a massive amount of cilantro last week and I've been trying to use it all before it goes wonky. And the other night (perhaps propelled by wine inspired joie de vivre) I decided to use the cilantro, almonds and several Thai chilies to make a very spicy salsa.

Now, I was going for hot salsa – not Loony Tunes eyeball exploding salsa – which is what I ended up with. When we did the math we realized that I had used the equivalent of 25 jalapenos in the 3 cups of salsa. (Really. It's science.) But, I was just a little ebullient and careless with the amount of Thai peppers I threw into the blender.

So, if you want to be passive aggressive with someone whose pride is linked to much hot food they can consume, make this recipe as written. But if you just want an incredibly delicious salsa (and even through the heat, this is really light and flavorful) then cut back on the amount of hot peppers and enjoy.

I've been obsessed with Greek yogurt lately. Maybe it's because I tend to root for the underdog (you have to admit they are going through a rough time right now) or maybe it's because Greek yogurt is the perfect substitute for sour cream. Also, Greek yogurt makes the base for an incredible marinade. So, the other day when I had a huge container of yogurt that I was trying to finish, I decided to make some spicy chicken kabobs – and I was extremely dedicated to the kabob idea.

We don't have skewers so I used extra large toothpicks which aren't the easiest thing to manage, so if you have metal or wooden skewers I would recommend using them. However, they were completely adorable and I might make them for Jedd's birthday later in the month, because their little size is perfect for appetizers. Also, they are incredibly delicious and the chili flakes give them some kick. I'm pretty sure that they will be gone in a flash.