Confit Chicken Wings with Asian Aioli

I saw this idea of cooking confit chicken wings on a tv show late one night. They did it overnight in the oven so I decided I could do the same thing overnight in my slow cooker. I did a different flavor to mine that took them over the top! Not to be eaten every day of course. My son loved them so much that he ate almost all of them, which is okay because my hips thanked me later! In any case these are also great to serve at parties…

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Homemade Ricotta, Spinach and Shrimp Pizza With A Tarragon Lemon Aioli

Homemade Ricotta, Spinach & Shrimp Pizza
Whoops! I scheduled this to post last week by accident – so here it is again! 🙂

Do you ever have those days where it’s time to figure out lunch and when you look in the refrigerator all you have are lots of little containers of leftovers? Well, that is how this pizza came about. My Hubby loved it so much that he requested it again. This time I decided to share it with all of you. Continue reading

Meatloaf Sliders With Sundried Tomato Aïoli

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Almost every Friday from January to April my Hubby offers lunch to his staff. This time of year they are so busy… and as often as I can I make it for them. Spoiling people is what I love to do and it is always an honor to share my love of food with them. Well, this time I made Meatloaf sliders on a little Ciabatta dinner roll with a really pungent sundried tomato aïoli. The aïoli added that strong flavor you would get from the ketchup concoction that usually gets baked on top of a meatloaf. They were a huge hit and were just perfect with my Creamy Cheesy Tomato Soup! Continue reading

Linguine with Basil & Garlic Aioli

Here’s a simple ‘go to’ for a quick and delicious pasta with little fuss. Pasta Aioli… So simple yet so good! I would eat this a lot in college because it was something that didn’t require a lot of time or money. I will admit in college I used dried spices instead of fresh and my cheese was probably not real cheese but a cheese substitute….LOL! It was good then, but better now that I only have the best ingredients on hand.    Continue reading