We recently had our very good friends’ Nancy & Mark’s Eggplant Parmesan and it was absolutely delicious…so I took a quick pic and finagled the recipe out of them…Nancy remarked “They’re the simplest ingredients!” and as you can see they are the simplest ingredients and by applying your own technique you can master this delicious dish. Use fresh eggplants and cut relatively thin but not so thin they fall apart during baking… Continue reading
Here’s another one of my friend Charlotte’s appetizers that is always welcome at our get-togethers. In fact, we have to set aside a scoop or two before we put it in front of our guys because it’s usually gone so fast!! Thanks Charlotte for another great dip… Continue reading
My kids came home to visit this weekend and my son Dillon wanted to make something with me. I know this Focaccia Art is trending, so I suggested we try to make some ourselves. I took a shortcut on the dough and pulled most of the herbs out of my garden so it was simple and fun, not to mention delicious! Continue reading
Here’s a great side dish to serve with any meal…roasting the cauliflower brings out all its wonderful flavor and the sautéed shallots add a bit of sweetness to balance the tartness of the capers… Continue reading
Okay…so I’m on an Indian spice food kick at the moment…I recently made up a recipe for an Indian-spiced Rice which I made again for this meal and I topped it with this sweet tomato-based creamy chicken entree. Makhani Chicken (murg makhani) or Butter chicken is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent…I created my own recipe and it was super delicious! Continue reading
What a wonderful finish to my garden zucchinis. I love the crab cake and I love the fritters. Together they are a dream come true. I used a simple lemon caper sauce, but any sauce would do. If you still have a few zucchini left I swear you won’t be disappointed if you give this dish a go! Continue reading
I am cooking a lot more vegetarian dishes than ever before…and loving it! With a growing family, we have so many different dietary requirements and desires. Don’t get me wrong, we still love grilling steaks and barbecuing chicken – but we are developing a new palate in our house. There are so many more flavors out there that we just never considered…like this delicious pasta that I made from the leftover Eggplant & Tomato Soup…so, so good… Continue reading
This hearty vegetarian soup is the perfect lunch! The addition of eggplant to the soup adds antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural polyphenols, which may help cells do a better job of processing sugar…and it tastes superb to boot!! Continue reading
Today I’m sharing a recipe I made back in 2018: “I like to entertain, but I do try to keep things simple. Baking the shrimp instead of boiling them takes way less time and ends up perfect every time. Then, instead of the same old cocktail sauce (although I served that too), I made a mayonnaise-based sauce for dipping. My guests went crazy over it and the cocktail sauce was left untouched! The best part was that this time I got to share it first-hand with my Fabulous Fare Sister…Linda…she was there too! If you’re serving shrimp – try this method…and the sauce is better if made a day ahead, which is always nice…” Continue reading
