Author: Linda

Moroccan Chicken

| Linda


I’ve always longed to visit Morocco…the spices alone would draw me to this fascinating country. One day I hope to visit but until I do I will have to settle for making their delicious cuisine at home. In this Moroccan Chicken recipe I combined all the wonderful herbs and spices known for that region with chicken thighs, sweet potatoes and dried mango. They love mixing sweet with savory and by combining these flavors you get something really unique and oh so good! I hope you’ll try this one at home in lieu of going abroad…
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Roasted Butternut Squash & Red Onion Farro

| Linda

Roasted Butternut Squash & Red Onion Farro

Today is MEATLESS MONDAY! Farro is one of the oldest grains. It was even found in the tombs of Egyptian kings! For years it’s been cultivated in Italy and has a lot of history (History of Farro). History or no, I really enjoy eating Farro. It has a nutty tenderness that is hearty and perfect for the Fall and Winter months. For this recipe Farro was joined with roasted butternut squash (another true favorite) and red onion, perfectly seasoned, and topped with crunchy toasted pine nuts. It can be enjoyed as a side dish or all on its own. It’s high in protein and fiber so it fills you up. If you’ve never tried Farro before, this is a great way to give it a go… Continue reading →

Pumpkin-Pecan Risotto

| Linda
Pumpkin-Pecan Risotto
Pumpkin-Pecan Risotto

For this Risotto recipe I decided to use the flavors of the season. Pumpkin. Pecans. Nutmeg, cinnamon & cloves. A creamy ode to Thanksgiving! And just like at Thanksgiving, any leftovers warm up delicious. Comfort food at its peak!

Note: Allspice is an easy way to add the flavors of nutmeg, cinnamon and clove – even though it’s actually the dried unripe fruit of the Pimenta Dioica plant. A little bit goes a long way…
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Chicken Parmesan & Vodka Sauce

| Linda
Chicken Parmesan & Vodka Sauce
Chicken Parmesan & Vodka Sauce

The original Parmigiana is claimed by three different regions in Italy; the Campana region, which is located in south central Italy, the Sicilian region located off the coast of Italy near the ‘toe of the boot’ and the Parma region which is in Northern Italy. And believe it or not, the original was made with eggplant. Variations of Parmigiana are made with chicken and veal. Today’s Chicken Parmesan is a classic that’s pretty much on every family’s table at least once in a while. I generally serve it over a plate of capellini with a simple tomato-vodka sauce and a sprinkling of Parmigiano-Reggiano cheese. Here’s to Italy! Continue reading →

Restaurant Review: Les Antiquaires, Paris France

| Linda

The second restaurant in our Restaurant Review series is another fabulous restaurant that my husband and I visited during our recent vacation in London, England and Paris, France. Les Antiquaires is a charming French Cafe located at 13 rue de Bac 75007 Paris France. Just over the Pont Royal Bridge heading into the left bank. This delightful bistro is pure Parisian!

Les Antiquaires Les Antiquaires

Their menu includes tapas, sandwiches, salads, risottos and pasta… Continue reading →

Sopa de Carne

| Linda


This hearty soup is a typical Latin American soup. It’s really just beef & potato soup but with a Latin flair! My mother-in-law used to make a similar soup for my oldest son when he was a little boy. She would serve everyone a big bowl but would put his in a blender and smooth it out…oh, so good! Sometimes I just wanted mine puréed too! But either way it’s comforting, warm and very hearty for a cool day such as today… Continue reading →

Parmesan-Cracker Crusted Tilapia

| Linda
Parmesan-Cracker Crusted Tilapia
My mom makes a really great fish using saltine crackers as breading…I’m not sure where she got the original recipe from but she’s been making it for years and it’s really tasty! I’ve added Ritz crackers in there along with some fresh garlic, parsley & thyme to kick the flavor up even more. Heidi adapted Mom’s recipe too and shared her version, Baked Tilapia recently. Both of these recipes are a good way to introduce your kids to fish if you haven’t already done so…I generally serve this fish dish with Heidi’s Coleslaw. Fish and coleslaw always go so well together. This is a quick and tasty meal…

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Porterhouse Steak with Caramelized Onions & Rosemary

| Linda

Porterhouse Steak with Caramelized Onions & Rosemary

Meatlovers beware! This recipe is to die for! I ordered this Porterhouse steak 21 days ago and asked my butcher to dry-age it until I came to pick it up…It was pricey but oh so worth it! What a beautiful steak. If you ever get a chance I really recommend asking your butcher for dry-aged cuts. Anything from 14-21 days is perfect. Searing all that flavor using intense heat and topping with caramelized onions…so good..you don’t need to go to a steak house for this one… Continue reading →