Beef and gravy…. serve it with a pile of mashed potatoes and comfort just says, Hello. If you have a meat and potatoes fella, than he’s gonna love you for this dish. Tender to a fault and the gravy is rich in flavor. Continue reading
Date Night! Instead of going out, put the kiddos to bed (mine are all gone for the evening!), and heat up the grill for a special ‘Night In’!! I bought these Delmonico steaks at the Amish Market and seasoned them with the perfect blend of seasonings. Raf fired up the grill and had them ready in no time. Meanwhile I prepared a delicious caramelized pear & pecan salad with feta and mixed salad greens. Simple but very very flavorful. ENJOY!! Continue reading
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
Heidi and I have an older sister named Bethann. She’s well-known in the family for making really good appetizers! Now I am not sure where this Vidalia Onion Dip originally came from, but many years ago Bethann shared her version with me. Her recipe called for Swiss cheese. I’ve made it with just about every cheese imaginable. My favorite by far is cheddar. You can substitute your favorite! This dip is great served on sliced Italian bread or toast points or simple crackers… 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
To be honest I made these burgers on Cinco de Mayo! I was going to post them as my Cinco de Mayo burgers but we ate them too late to post (and I already had a recipe in the queue)…so I saved the photos and decided to change the name to Latin Burgers. Both of my sons who live at home said they tasted like tacos! Everyone loved them…so here goes! 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
Remember the crab meat from the Shrimp & Crab Meat Pasta? I bought a 1 lb can of lump crab meat from the seafood deli at my local supermarket. I used only a half of a cup for the pasta recipe…and since crab meat must be used up within a day once opened, I used the remaining crab meat for these flavorful sandwiches! I first had crab cakes at one of our favorite local restaurants, A’Pizze Tuscan Grill. The owner Memo was a great guy and made his with cream cheese. Unfortunately the restaurant closed. Although I don’t have his recipe, I decided that since I loved those crab cakes I would design my own using cream cheese. These ended up being so good that even the one son who is not a big fan of fish or seafood thought they were delicious! Topped with a tangy ranch relish and served on ciabatta rolls they are just so yummy!! Continue reading
I love being able to use leftovers to create something entirely different! The other day I made Penne with Pancetta & Brandy Tomato Cream Sauce. We had some leftover sauce so I used it to make a quick shrimp & crab meat pasta! It has now become Raf’s favorite pasta ever! His exact quote was “This is better than any seafood pasta I’ve had in any restaurant.” What a compliment…guess this one’s a keeper!! Continue reading
Fabulous Fare Sisters 