This is zucchini time. Our garden is thriving with big beautiful zucchini. It never ceases to amaze me how a zucchini goes from little to big so fast. In a single day the vegetable can grow 5 to 6 inches! Well lets just say I have many sizes of this bountiful vegetable..So today I made one of my favorite zucchini dishes. My Baked Zucchini Boats. This is a carbohydrate free dish that will leave you wanting more. Continue reading
Here’s a simple ‘go to’ for a quick and delicious pasta with little fuss. Pasta Aioli… So simple yet so good! I would eat this a lot in college because it was something that didn’t require a lot of time or money. I will admit in college I used dried spices instead of fresh and my cheese was probably not real cheese but a cheese substitute….LOL! It was good then, but better now that I only have the best ingredients on hand. Continue reading
So I love filet mignon and it is about the only steak my honey will eat. I like to buy the whole tenderloin and trim it up myself. Next time I make a whole loin, I will demonstrate how to clean the loin. Today however, I used a portion of the trimmings and ground them into excellent, juicy and tender filet mignon burgers. I used a local Handcrafted Artisan Bread from Carter’s. The Parmesan loaf is my favorite for this dish. Hope you get the chance to enjoy these delicious burgers. I paired this burger with a Cabernet Sauvignon from J.R. Dill Winery on the south/east side of Seneca Lake… Continue reading
I have a friend who loves to pick blueberries every year for everybody. Who am I to complain? So when she delivered twenty cups of blueberries, it was pie time, blueberry pancake time, blueberry in my cereal time… blueberries galore! I ended up making four pies, three were sweet and one was sort of savory. I will give you the savory variation at the end… Continue reading
As you get to know Linda and I you will notice that we love all things Jane Austin. Linda would agree that our all time favorite Jane Austen book (and subsequent movie!) would have to be ‘Pride and Prejudice’. There is a scene in the movie where ‘Mr Collins’ is visiting the estate he will inherit, causing all five of the ‘Bennet’ girls to be left without anything, (as only boys could inherit). During their first dinner encounter, he asked the mother ‘Mrs. Bennet’, “To which of your daughters do I have to thank for these excellent boiled potatoes?”. I love that line… In any case, I do love boiled potatoes. They are light, and with the right blend of herbs and of course butter, they are a delicious side for a great steak dinner… Continue reading
Weekends are the best! Monday through Friday I love making breakfast in bed for my hubby, but on the weekends we sleep a little longer, read and relax and enjoy a late breakfast. This morning I made a simple quiche that I discovered many many years ago from one of my mothers 1970’s cookbooks. After I made it about 20 times it dawned on me there was a little math breakdown that could be re-configured for more or less people. After that, I started really switching up what I put in it. Quiche is one of those things that you can add about anything to. This version is definitively lighter than a traditional quiche, yet flavorful and extremely versatile. I’ve served this dish with a salad at many women’s luncheons, and I’ve even made it with roasted garlic, English cheddar and crab meat… Continue reading
The very best part of having a garden is when you start to have an abundance of vegetables. This morning my husband picked 6 beautiful green papers from our many pepper plants. I was so excited. The very first thing I make with our peppers every year is stuffed peppers. I love them! Like with my lasagna, I like to have a Bechamel sauce as the base. I have found this adds considerably in countering the sometimes bitterness of green peppers while enhancing the richness of the tomato sauce on the pallet. I always make extra for leftovers. Also in abundance right now are our several squash plants. So you will see I stabilized the stuffed peppers with zucchini spears. I hope you get the chance to make this delicious and unforgettable dish… Continue reading
DAY TWO QUOTE:
Well, it’s that time of the year… fruit flies. It’s the time of year when if you leave a banana out you will be inviting every fruit fly within a ten mile radius. So this is the best time to grab those bananas, put them in the refrigerator until they are good and brown and then turn them into a moist and delicious banana bread… Continue reading
