food

Mustard Garlic Marinated Pork with an English Caesar Slaw

| Heidi


Several years ago this was an economic go to for me and always  a hit with my kids. Nowadays when I make this for my Hubby’s lunch the reaction is always favorable. It’s still a hit! This is a healthy, light, yet filling meal. The beauty of this dish is it does not require too much meat, the cooking time is quick and the meat is lean yet flavorful… Continue reading →

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…
Continue reading →

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 →

Be Inspired

| Heidi
Joey in Irland
Joey in Ireland

Nothing is impossible… There is no other intelligent being that we are aware of that can dream, think about what we dream and act on it. We can override instinct, produce for the greater good and most of all choose what we think. That is an awesome power. We choose to love our families with the dishes we bring them. We balance health with the richness we shower them with. Our tables are a force of think tanks and inspiration. What do you bring to your table?

Fabulous Fare Sisters

We’ve created a Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!

Decadent Mac & Cheese With Roasted Garlic And Lump Crab Meat

| Heidi

Decadent Mac & Cheese With Roasted Garlic And Lump Crab Meat 1

Mac & Cheese has got to be one of my favorite comfort foods. Well the other night I had several people over for dinner. I have learned to make things that give me the ability to enjoy my guests without spending the whole night in the kitchen. Served in individual ramekins, this recipe makes 12 servings. I only had 6 guests so the extras went into the refrigerator to be heated later in the week for lunch or another meal. I served this with a big spinach salad and presto… I had endless accolades which is always a great thing! 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…
Continue reading →

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 →