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
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
Fabulous Fare Sisters 