I love making appetizers for dinner instead of a whole meal sometimes. In this case rather than make several small appetizer plates, I made one large appetizer that became a meal. My fabulous husband said it was out of this world and I have to agree with him. You can make this for a crowd with smaller mushrooms, or for an entree with larger mushrooms. Continue reading
There are only two reactions when you mention blue cheese, you either get a thumbs up, or a thumbs down. I used to be a thumbs down girl. That was until I was introduced to a Gorgonzola sauce. Tasting that sauce started me on a moldy cheese quest. Now I am happy to say that blue cheese is thumbs up for me. On my quest I would order blue cheese dressing every time I was out. Sometimes you would get a really great dressing and other times it was just a store bought chemical filled mess. Well, after trying many other recipes that said they were the best, I decided to go it alone. All the recipes I tried were good, but they lacked the one thing I was looking for… Depth! The basics remain the same, but this blue cheese dressing like all great dishes has a beginning and an end. Continue reading
There is a restaurant in Philadelphia called Dandelion that I love to visit when I’m in the city. It is like stepping into a pub in England. They have some really great dishes but one of my favorites is their roasted chicken. I mean this chicken is fall off the bone good. After many attempts to produce a tender fall off the bone chicken, I decided to use a technique that is similar to how I make roast beef. Well, this chicken is fall off the bone tender, juicy and delicious. This technique for roasting chicken can be used with root vegetables, gravy or marinade. I hope you get the chance to enjoy. Continue reading
Today is a bit chilly and windy. On a day like this I like to serve my Honey a healthy and hearty stew. What could be better than a fish stew on a chilly spring afternoon. You can use any number of sea fare for this dish, but we are partial to sea scallops, They are sweet and tender. Continue reading
Braciole is an Italian American dish. The name meaning thin slices of meat, usually pork, chicken, or beef that are pounded thin and rolled with a stuffing. The traditional stuffing has cheese and bread crumbs, but like all good dishes, this roulade can be made with all sorts of creations. I stuffed pork with pork in this briciole so how could it be anything but delicious. I will defiantly make this dish again. Next time I believe I will try it with red wine. Continue reading
We had to redo our pool last year (I recommend salt water, I love it), and put in new retaining walls around the grounds. I had the brilliant idea of surrounding and mounting all sizes of ceramic pots everywhere. Now it is my duty to fill them with flowering plants. All 32 of them! Although this year I am more cognizant of what I’m planting, it is still a lot of work. All that aside, I wanted to order out tonight, but instead… I opened my refrigerator and freezer to take an account of what I could create that was simple and delicious. So here is what was created. My husband thought it was delicious and way better than takeout. I’m beginning to think I spoil him. I hope I am! Continue reading
I know I’ve said it before, but using the herbs from your garden for marinades and dressings is really quite good. If you don’t have an herb garden, growers markets are a great place to get fresh herbs in abundance. Continue reading
During this bountiful time of year I can’t help but use a plethora of herbs in almost everything. I have several varieties of oregano plants that are practically small bushes. So for today’s pesto I used my favorite…Hot and Spicy oregano. This variety has a surprising bite to it that will leave you tasting a little heat at the end. I paired today’s pesto with a brown butter pasta because the combination of the almonds in the pesto and the depth of flavor when you brown butter gives this dish a wonderful nuttiness. This is also a meatless dish, but if you are so inclined, add grilled chicken or shrimp. Whatever works for you! Continue reading
When my dad comes to dinner, whatever I make better have a sauce. My dad is all about the sauce. So when I make Filet Mignon for my family, I make a sauce on the side. I like a good sauce with my steak. My husband on the other hand likes his filet well seasoned, but straight up… no fuss. So I guess this one’s for you Dad… Continue reading
