Roasted Corn, Aged Cheddar & Bacon Flatbreads

Way back in the Fall of 2019 (seems like so long ago…) we went to Seasons 52 for Happy Hour and enjoyed a Corn & Bacon Flatbread they had on the menu… I’ve been thinking of making this at home ever since…It served as a very quick and tasty lunch…omit the bacon if you’re not a fan – maybe substitute thin red onion which will add a wonderful flavor…

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Sunkist Salad

A local country club has a salad on their menu that I have ordered more than anything else on their menu…it’s just so good! Mixed greens combine with crispy coconut shrimp, fresh strawberries & mandarin oranges along with heart-healthy walnuts and a raspberry vinaigrette drizzled on top makes every bite so delicious. We no longer belong to the club but I still make it at home – and it’s even better…

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Shrimp Pad Thai

Pad Thai is so good! It is a stir-fried rice noodle dish commonly served in Thailand as part of the country’s cuisine. It is typically made with rice noodles and veggies along with either chicken, beef or shrimp. I made today’s quick stir fry with shrimp in about 20 minutes – so it’s perfect for either a quick lunch or dinner…


Shrimp Pad Thai

extra virgin olive oil

1 lb peeled & deveined shrimp

salt & fresh ground pepper

1/2 cup each chopped red onion, green pepper, broccoli, yellow squash & asparagus

1/2 cup snow peas

1/2 cup chopped lettuce (any kind)

1 pkg KAME Stir-Fry Thai Rice Noodles

1 pkg Saffron Road Pad Thai Simmer Sauce

chopped peanuts (optional)

In a large skillet, heat a little extra virgin olive oil on medium-high heat. Add the chopped vegetables, snow peas and chopped lettuce to the skillet and sauté 8-10 minutes, seasoning with salt & fresh ground pepper. Meanwhile, in a second skillet, heat a little extra virgin olive oil on medium-high. Add the shrimp, seasoning with salt & fresh ground pepper. Sauté a few minutes until opaque then transfer to a bowl. Add the rice noodles to the shrimp liquid in the skillet and cook 2-4 minutes. Add the Pad Thai Simmer Sauce to the veggies and stir to combine. Add the rice noodles to the veggies and toss; remove from heat. Stir in the shrimp and serve with chopped peanuts on top. Delicious!



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Roasted Vegetable Gnocchi

Out to dinner one night I had a yummy veggie gnocchi made with zucchini – it was really good – so of course I just had to make it at home for everyone else to enjoy…I added cauliflower & carrots to the mix for more flavor. Really, is there anything better than roasted carrots? Once the gnocchi is cooked, everything is combined in a lovely tomato-basil sauce…delicious!

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Roasted Asparagus & Shallots

I believe asparagus taste best when roasted in the oven…today’s recipe roasts them in a cast iron skillet along with thin slices of shallots … a timeless recipe – perfect not only for weeknights but for special occasions as well. The thicker asparagus roast better than the skinny ones – keep that in mind when you’re at the market. Just a drizzle of extra virgin olive oil and a dash of salt and fresh ground pepper bring out all the flavor of Springtime Asparagus…

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Chorizo Street Tacos

Every time we go to an authentic Mexican restaurant I order Chorizo Street Tacos…the spicy heat of the meat with the tangy crispness of the raw red onions just blows me away. Usually they are served with a sprig of cilantro and a slice of lime…very simple…very flavorful. When I make them at home everyone loves to add additional toppings so I put the garnish out in little cups for everyone to add what they like…

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Bananas Foster French Toast

It’s been a while since I had some French Toast…it used to be one of my favorite weekend breakfast meals – soft boiled eggs have become a staple in my morning routine instead. Well I had a craving for something a little decadent so I whipped up a batch of these delicious French Toast and added Bananas Foster on top as a special treat!

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