Today is MEATLESS MONDAY! It’s just one of those days….The farfalle pasta that is used for this luscious mushroom cream sauce is the perfect noodle to collect the sauce in every nook & cranny! It’s simple to make and so quick you’ll be out of the kitchen and at the table in no time! ENJOY! Continue reading
I doubt I’m the only person who sautes radishes, but I am the only person I know who does. When our garden starts popping these beautiful little spicy bites, I get excited. They are delicious when plucked straight from the garden and they have a peppery bite to them. Also the health benefits to radishes are many. If you’re interested in a little more information on the benefits of eating these little gems, check out 9 reasons to ‘Eat Your Radishes”. I like to saute them with onions and garlic. They become tender and sweet. The greens are also good for you and are great in soups. Continue reading
Saturday night steak night! With all guys in the house (except me!) steak is on the menu more often than it should be…This sirloin was scored in a crisscross fashion then allowed to marinate for at least 30 minutes…the scoring allows the marinade to fully penetrate the entire sirloin. After a quick grilling the beef is tender and flavorful…Enjoy! Continue reading
Cold soups are definitely a summertime thing. As a cucumber lover, I started making this soup many years ago. It’s a great soup when you have the girls over poolside, or on the deck. Today I had this awesome soup while sitting outside on our back porch with the love of my life. It’s a cloudy day but still beautiful. The view from our home is priceless!!! Continue reading
Here’s a quick and citrusy pork chop that is sure to delight! The sweet rosemary broth can be used not just over the chops but over rice or even mashed potatoes. Serve with lemon-buttered broccoli to round out the meal…Enjoy! Continue reading
When I saw these beautiful large turkey thighs I couldn’t help but think… ‘Cool, I bet these would make a great Cacciatore. And sure enough, they did. Delicious in fact. I have two secret ingredients that I add in my Cacciatore and I am going to share them with you today. This is a great dish to make for a crowd. You can prepare it ahead and let the oven do the rest. I love making meals that allow me to enjoy my guests. So if you are making it for a crowd use a cut-up chicken or chicken thighs instead. You will also want to cut the time by about 30 minutes as the turkey thighs are very large by comparison. Enjoy! Continue reading
The smell of this Cheese-Studded Meatloaf draws everyone into the kitchen. I rarely make meatloaf but when I do this is the only one! The topping is tangy-sweet and this meatloaf is great served with mashed potatoes or makes delicious lunchtime meatloaf sandwiches. ENJOY! Continue reading
Au poivre is a French term that simply means with Pepper. Traditionally filet mignon is used and the meat is smothered in cracked black pepper prior to cooking. Tonight I used Pork filet instead. I created this dish last November when I was left with black grapes after a French Party I chaired for our French Victorian Christmas theme. Soirèe Française Èlègante left me with Grapes galore. The au poivre just enhanced the flavor of the rich grapes and the elegance of the french inspired dish. When I made this before, I used a Bordeaux. This time I used a Cabernet Sauvignon that my step daughter made, I thought it was rather good when it peaked. Continue reading
Ribs are a summertime favorite! These dry-rubbed baby back ribs are seasoned and slow-baked for three hours…making them both easy to prepare and tender to eat! The Memphis Rub is so good you don’t need any barbeque sauce…but you can always dip it in some anyways!! Continue reading
Fabulous Fare Sisters 